173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Fourteen
14 September 2016
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
SAVE THE DATE & Please RSVP by 9/22
Annual CSA Member Harvest Potluck and Pumpkin Pick
Saturday SEPTEMBER 24th 4-6pm
Bring a dish to share and the recipe.
Enter your name in a raffle for fun food and flower related prizes.
Take home a carving pumpkin and over fall decor.
Friends and family welcomed (no dogs please)
Fall Crop and Farm Update

In my opinion, nothing beats this cool fall-like weather. For some reason, it just makes things feel more manageable. Everything is slowing down from the weeds to the flowers, so it is a bit easier for us to keep up since a majority of our time is still spent harvesting. The fall crops are looking pretty good, with the exception of the first succession of cauliflower. With all of the wet weather in August and soils that never dried out, the plants look awful and likely will not produce much. The second and third successions are looking better but we are a couple weeks off from harvesting them.

The beets are also a bit up in the air as the nicest ones right now are getting nibbled on by the village of Thirteen Lined Ground Squirrels (aka UofM's mascot) that have taken up residence in various sections of our fields. They are fast little buggers that are very hard to trap. If we have beets for the last box or two, it may be a miracle. We have given beets 6 times already this year (a lot for some of you and not enough for others), and we feel that having them in a third of the boxes is pretty good. If we can get them in again, we will.

The last of this season's flowers will leave the farm next week for River Market Coop in Stillwater, making the grand total for the year at just under 1000 bouquets made. I'm ready for a break, but it was fun to test some new varieties this year--some that were winners and others that, well, were losers. Trialing flowers is a lot different than trialing vegetables because I need a lot less space--10 feet or so--to make a variety usable for bouquets whereas when testing out a new vegetable, we typically need 100 to 200 feet of bed space to have enough to sell or put in the CSA box. At the member potluck on September 24th, you are welcome to pick whatever flowers are left and make your own bouquet or enter your name in a raffle for a bouquet made by us.

Here's some exciting news: the honey was extracted from the hives last week! Mark, our farm's beekeeper, says that he should have it bottled and ready to go by the potluck--another incentive to come out to the farm on the 24th. That will be the first opportunity to purchase the honey. After that, we will send out an email regarding availability and purchase options. Sales will be on a first come, first served basis and typically we deliver to your dropsite on the last two weeks of delivery.

If you are interested in extending the season with us, we will be sending out information at the end of the week regarding the 2016 Fall CSA Share. Stay tuned...

If you did not read last week's newsletter, All About Alliums, please do so as there is information in there regarding our onion and leek crops this year. Enjoy this week’s harvest during the upcoming cool nights. 

Your Farmers,
Megan, Adam, and Edith

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

  Fridge? Bag?
broccoli yes plastic
carnival winter squash no countertop
carrots yes plastic
cilantro yes plastic
garlic no countertop
jalapeno yes plastic
leeks yes plastic
lettuce yes plastic
onion no countertop
peppers yes plastic
potatoes no paper
spinach yes plastic
turnips yes plastic
Spinach Cilantro Meatballs
2 pounds ground meat (beef, pork, chicken, turkey, bison)
½ of a medium onion, chopped fine
1 ½ tsp unrefined sea salt
1 tsp cumin powder
2 cups (packed) spinach, chopped
½ cup fresh cilantro, chopped fine
2 eggs, whipped

Preheat oven to 400'F and line with unbleached parchment paper. Combine all ingredients in a large bowl and mix well until fully combine. I use my hands here. Roll into small balls and place onto prepared baking sheet. Bake for 25 minutes, until meatballs are beginning to brown and cooked all the way through. Enjoy! To freeze: freeze meatballs in a single layer then place frozen meatballs in a airtight container.

Adapted from

Leek, Potato, and Spinach Stew
1 tablespoon extra-virgin olive oil
2 links hot Italian sausage, casings removed
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/8 teaspoon salt
1 cup dry white wine
1 pound potatoes, halved and thinly sliced
4 cups reduced-sodium chicken broth
1 bunch spinach, chopped
1 bunch scallions, sliced
1 15-ounce can cannellini beans, rinsed
1/2 cup chopped fresh herbs

Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Adapted from
Click these recipes for additional ideas:
Top: Just a few of the pumpkin varieties we're growing this year. Middle: The buckwheat cover crop is blooming; The Jack-o-Lanterns will be ready to go home with you on September 24th! Right: A baby Kohlrabi that will be ready in a couple of weeks.
Details about today's
CSA box

The first two varieties of fall broccoli came on at once--not our plan but Mother Nature thought it would be funny. It looks like the second succession is coming on just as fast thanks to the heat we had in August, so we'll have it again next week too.

Carnival Winter Squash
The two speckled squash that are a cross between acorn and dumpling squash. Use in any way you would an acorn squash. If you want to hold on to it for a while, use it as decoration until you are ready to eat it.

Loose in a bag

A nice little herby treat. Chop it up and use it on tacos or enchiladas, mix it in your squash soup or curry, or add some zest to your salads.

This variety is called Porcelain and is slightly spicy raw but mellows nicely when cooked.

Small green pointed pepper that is spicy

One large or two medium leeks. More mild than an onion, these are often used in soups or risottos bringing a lovely flavor that just can't be provided by an onion.

Either romaine or green leaf; enjoy a salad with dinner tonight topped with sweet peppers, salad turnips, broccoli, and carrots.

A yellow onion this week. Our onions were hit with purple blotch. Read
last week's newsletter for more detail.

These are all sweet peppers--bell and/or pointed Italian. The peppers are really slowing down, but if you still have more than you can use (or a stock pile in your fridge), wash, slice, freeze on a cookie sheet, and then bag for use in cooking later this winter. 

The last of the Red Norlands--a little ugly but still very good.

A beautiful bunch of fall spinach that is great raw or cooked. We expect to have this in the box for another week or two.

The bunched white roots in the box. These salad turnips were a hit with members last year. This spring, we seeded them three times, and the flea beetles were so bad (even though we used row cover for protection) that all three successions failed. This succession, the roots look good, but the greens were infested with aphids. We ditched the leaves (and the aphids) and just put the yummy roots in the box. Enjoy raw or sauteed lightly in butter.
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173 130th Street
Deer Park, WI 54007

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