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173 130th Street • Deer Park, WI 54007
507.923.6251 • sweettopfarm@gmail.com  
www.sweettopfarm.weebly.com
CSA Newsletter: Fall Share Delivery 1
21 October 2015

The Bounty Continues

You might have been surprised to find two boxes at your dropsite today, and it goes without saying that we had quite the harvest available for the first fall share delivery. This year, we seeded a few leafy crops later than we usually do with the hopes that one or two would make it.  With a relatively mild fall, these crops are doing great.  We were able to cover them during last week's cold snap (which ultimately improved the flavor of everything in the box), and now, we have beautiful turnips and tender arugula. Once we wrote out the harvest list for the first fall share box, we quickly realized that there was no way we'd fit everything into one large box--especially with GIANT heads of broccoli and cauliflower.  We think you'll agree that, while it is a lot of food, it is worth every bite. If you are feeling overwhelmed by the abundance, remember to read over the detailed storage information below.  Most of what you are receiving will last anywhere from 10 days to several months if kept properly.  The next fall share will be heavier on storage crops, so enjoy the fresh while you can.

Lots of folks ask us if work on the farm slows down this time of year.  It seems like it should since we are no longer pulling weeds or regularly harvesting for the CSA.  To be quite honest, we have stayed quite busy.  We've spent the past week or so cleaning and bagging over a thousand pounds of onions, washing a ton (literally) of winter squash, sorting garlic to plant next week, and continuing with general farm clean-up. The next big chore on the list: harvesting about 2000 pounds of potatoes.  We will continue deliveries to The Nova Restaurant in Hudson and make donations to The Source in Hudson as well as boxing up produce for a few different wholesalers.  Our hope is that by Thanksgiving, the only orders we'll be filling are what veggies our family would like on their holiday tables.

Until November 11, enjoy the abundant fall harvest!

Your Farmers,

 -Megan, Adam, and Edith

What's in your box and
where does it go?

 
  Fridge? Bag?
arugula yes plastic
beets yes plastic
broccoli yes plastic
carrots yes plastic
cauliflower yes plastic
garlic no countertop
onions no countertop
potatoes no store in dark
spinach yes plastic
turnips yes  plastic
winter squash no countertop
Recipes

Arugula and Pear Salad with Honey Dijon Dressing

1 bunch arugula, chopped
2 pears (we like Bosc), thinly sliced
1/3 cup walnuts, chopped
4 oz goat cheese, crumbled

Dressing:
2 T honey
1 T Dijon mustard
1 T mayonnaise 
1/4 c. olive oil
1-2 T lemon juice
Salt & pepper

Combine all dressing ingredients in a bowl and whisk until thoroughly combined.  Toss dressing with arugula to coat leaves.  Top with pears, walnuts, and goat cheese.  Enjoy!

Parmesan Cauliflower "Tater" Tots 
  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 5 tablespoons all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 large egg whites, whisked until frothy
  • 3/4 cup coarse dry whole-wheat breadcrumbs (panko)
  • Canola or olive oil cooking spray
  1. Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
  2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch-square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.
  3. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
  5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Adapted from eatingwell.com

Click these recipes for
additional ideas:

Details about this week's
CSA box

Arugula-Bagged
A zippy green that is great raw or lightly cooking.  It pairs well with sweeter salad dressings. Try this week's recipe for Arugula Salad with Pears and Honey Dijon Dressing.

Beets
Red and Gold Beets loose in the bottom of your box.  Store these in a bag in the crisper drawer and they should last a couple months.

Broccoli
Two giant heads; if you have trouble fitting them in a bag, chop them off the stem and store the florets.  If you aren't able to eat these within the next 10 days of so, blanch and freeze for use later. 

Carrots
Loose in a bag.  No need to peel these beauties!

Cauliflower
A big beautiful head; the slight discoloration is due to sun exposure and does not effect taste.

Garlic
5 large bulbs

Onions
10-12 red and yellow onions; see storage info for specifics.  French onion soup anyone?

Potatoes
Eight pounds of red and gold potatoes

Spinach
A one pound bag; during the stint of frost and freezes, the spinach became sugary sweet.  Great raw or cooked.  

Turnips
The bunch of white roots in your box.  The greens are great sauteed with butter and garlic, and the roots are wonderful raw, sauteed, boiled, or roasted.
 
Winter Squash
Butternut--2 of the pear shaped squash; classic soup squash and also great in curries, cubed and steamed, etc.  
Carnival Acorn--USE FIRST! There are a few blemishes on these acorns, so they should be used soon instead of stored long term. Two very sweet speckled squash that are perfect for stuffing or slicing and roasting in the oven.  
Green Acorn--Two more very sweet squash that are just too delicious to store.  Delicious with a dab of butter and brown sugar or maple syrup.
Sunshine Kabocha--The deep orange squash that looks like a flat pumpkin.  For some reason, these are not storing well for us, so we recommend using it soon or roasting, scraping out the flesh, and freezing it for a holiday "pumpkin" pie or winter soup.
Storage Information

Carrots, Beets, and Turnips 
Combine all of the round root veggies into one bag and keep carrots separate. Keeping them together helps to regulate humidity in the bag. Refrigerators dehydrate vegetables, so bags are really crucial to keeping these firm and prolonging storage life. If you just throw them in the crisper without a bag, they will shrivel up.

Potatoes
Store potatoes in a paper bag, rolled up (or in your closed CSA box) and stored in a cold space which stays at 50-55 degrees in the winter (heated garage is great for this). Don’t let light into the bag or box—the potatoes will turn green and won’t taste very good. If you aren’t trying to keep them for a very long period of time, and if you have the space, you can keep them in the fridge.

Onions
Store in a dry, cool place that DOES NOT FREEZE. A garage that doesn’t freeze but that stays in the 32 to 40 degree range is best. Keep in a paper bag or your CSA box. Do not store in same bag/box as your potatoes; doing so will cause sprouting.

Garlic
Store in a paper bag in cupboard or pantry or refrigerate it. You can also peel and roast your garlic and store it either frozen or in a jar, packed in olive oil in the fridge.

Winter Squash
Store at 50-60 degrees in a dry place. Best kept on a smooth shelf or table top where they are not stacked, so that any rot spots can be caught before spreading to other squash. If spots develop and are caught soon enough, you can chop them off and use remainder of squash. 

Leafy Greens and Cauliflower/Broccoli
Store in closed bags in fridge. Use within a week to 10 days.  Blanch and freeze broccoli or cauliflower for use during the winter if it is more than you can eat within the next week or two.

Storage Tip: If you are lacking in fridge space, but have an area that remains somewhat consistently cool WITHOUT FREEZING, such as an unfinished/unheated basement or attached garage, you may want to consider storing your root veggies, taters, and onions, in a plastic bag stashed in a box with a blanket or something thrown on top for a little insulation. The trick is to check on things every few days when you are grabbing food for cooking.

Register today
to receive
2015 CSA Share pricing.

Click here to sign up:

2016 Registration Form
During the autumn season (ending December 21), we are taking registrations for 2016 CSA Shares and offering this year's pricing (payment plans are available). Please click the link above to register or visit our website to do the same: CSA Registration. We have had a wonderful first season on our new farm and look forward to celebrating our 5th year of farming with you next season.
Clockwise from Top: Our 3 car garage has turned into a temporary "root cellar" while we wash, bag, and box squash, onions, and garlic; Megan's final arrangement of the season for an October 9th wedding; Megan and Edith dressed for Hudson Hospital's Halloween Party.
If prior arrangements have NOT been made, share boxes left after the 7pm pick-up deadline (6pm for Pathways Chiropractic) will be given away or donated as our pick-up sites do not have refrigeration space to hold CSA boxes overnight.
You can find the newsletter and recipes here: www.sweettopfarm.weebly.com. On our website, you can find recipes from seasons past if you need additional ideas.  We frequently post on Facebook, and you can "follow" Sweet Top Farm by liking us on Facebook.
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Copyright © 2015 Sweet Top Farm LLC, All rights reserved.

Our mailing address is:
173 130th Street
Deer Park, WI 54007