173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Sixteen
04 October 2017
scroll down to read what is in your CSA box, storage tips, recipes,
and see photos of the farm this week

* * * * *

Did you miss last week's newsletter? Click here to read it: Week 15 Newsletter

We couldn't have asked for a more perfect evening for this season's Member Potluck and Pumpkin Pick. With a record number of farm members at the event, the pumpkin patch was picked over pretty well. I saw lots of smiling faces admiring their finds--from the biggest pumpkin to the teeny-tiniest pumpkin. The food, as always, was delicious (we have one pyrex dish--email us if it belongs to you).

I managed to forget my notes when it was time to acknowledge those folks that played a critical role in the success of this season, and I left out a few people that are an integral part of our operation. So I am going to take a moment to talk about them now. As a husband and wife team with two young children and limited farm help, we rely on friends and family to help take care of our kids on a regular basis. We often say that farm employees are not what we really need; childcare, however, is critical. We are blessed to have friends across the road (our daughters are BFFs) that watch Edith two days a week and lend a hand on a moments notice when we need an extra person on the transplanter. Thank you so much for all you do for us Jessica and Luke!

For six years now, Adam's parents have been coming up two days a week to help us. Since Edith was born, Phyllis has been one of her main caregivers on the days we harvest and deliver CSA shares. With the addition of Harvey, Randy and Phyllis have their hands full and handle two kids beautifully. We certainly would not be able to farm in the manner that we do and have a family if it wasn't for their willingness to come up from Rochester on a weekly basis during the season. Although we don't tell you nearly enough, we are beyond grateful for all that you do for us Randy and Phyllis!

Having these folks as a part of our team gives us the chance to work together, make decisions, allows us time to connect deeply to what we love to do--farm and provide others with nourishing food for themselves and their family. Their help alleviates some of the stress involved with owning and operating our own business. All in all, we are likely better farmers because of the community that lends us their hands.


REMINDER: The final two shares will be delivered 10/11 and 10/18. The first fall share starts the following week on 10/25.

FALL SHARES AVAILABLE: Email us today to reserve your fall CSA share. Two deliveries (10/25 and 11/15), lots of veggies--most of which will keep through the winter months--and our favorite harvests of the year! $150.

SWEET TOP FARM HONEY DELIVERY: You still have time to order honey--16 ounce jars are $10. We will deliver to your dropsite with your next box of vegetables. Email us today to place your order--we only have 15 jars left!

TIME TO STOCK UP: You can order extra crops from us for use over the winter months (Fall Shares will receive similar produce but can order additional crops if you would like). Place your order and we will bring it to the Saturday Farmers Market for you to pick up on your choice of Saturdays: 10/7, 10/14, 10/21, or 10/28. Available this year:
       Winter Squash (single variety or your choice of a mix), 35 pounds for $30
       Potatoes (red or gold, or a mix), 20 pounds for $35

NOTE: This week's harvest was a muddy one! While we wash all of your vegetables, we receommend that you carefully wash them all again. Dirt often splashes in places we can not reach until greens are separated. Details about this week's harvest are below.

                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

Did you miss the Pumpkin Pick? Come pick up a free pumpkin from us at the Saturday morning Farmers Market on Carmichael (beside Faith Community Church). The market goes through the month of October, and we'll have a selection of pumpkins for you to choose from.
What's in your box and
where does it go?
  Fridge? Bag?
broccoli yes plastic
cabbage-savoy yes  plastic
carrots yes plastic
cauliflower yes plastic
garlic no  countertop
kohlrabi yes plastic
onion-yellow no  countertop
peppers-hot, italian, and bell yes plastic
potatoes-red no  paperbag
spinach yes plastic
winter squash-kabocha no  countertop
Roasted Cabbage with Bacon

1 head green or Savoy cabbage, outer leaves removed
Olive oil
Coarse kosher salt and freshly ground black pepper
4 slices thick bacon, 6 to 8 ounces

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partially remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle very lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.
Adapted from thekitchn,com

Kabocha Squash Congee

1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
1 small kabocha squash (about 2 1/2 pounds)
Sliced green onion, for garnish
Sesame seed oil or soy sauce, to taste (optional)

In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.

Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully.

Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste. Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot.

Adapted from foodandwine,com

Click These Recipes for Additional Ideas
Garlic Creamed Spinach
Cauliflower Tater Tots
Spinach, White Bean, and Potato Stew
Broccoli Red Pepper Melts

We had a fantastic turnout for the Farm Member Potluck and Pumpkin Pick.
Details About Today's
A big head of broccoli to go with the cauliflower: gratin anyone?

The crinkly leaf makes it great for catching dressings and sauces. It is wonderful raw or cooked.

A beautiful bunch this week

A big head of cauliflower again this week; try cooking with potatoes and mashing them together for a new twist on mashed potatoes.


Just one or two small and very tender kohlrabi. Perfect for a little snack: peel, slice, salt, eat.


Three Italian sweet peppers (2 red, 1 yellow), a purple bell pepper, and a jalapeno or two. If you have more peppers than you can use, slice them and freeze (no need to blanch). You'll thank yourself when you eat them this winter.
Red potatoes with white flesh. Good for anything.

The bunch of green leaves in your box. Wonderful raw or cooked gently. Be sure to wash well; it was a muddy harvest again this week.

Winter Squash-Sunshine Kabocha
The bright orange squash in your box. The flesh is very dry and sweet and the skin is thin. It is great for baking and soups. This is the squash we use for "pumpkin" pie.
This week's harvest (left to right): Broccoli, kabocha winter squash, peppers, spinach, carrots, cauliflower, cabbage, potatoes, kohlrabi, garlic, and onion.
Above: Riding the wagon out to the pumpkin patch. Lots of families enjoyed finding pumpkins and giving them a bath in the big tank.

Below: Every year, more kids come to the farm and grace us with their sense of wonder and excitement. Below are some of the kiddos that joined us this year (including our favorite farm kids). Even the newest farm member Walter (9 days old) got to visit the farm.
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173 130th Street
Deer Park, WI 54007

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