173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Five
13 July 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: Garlic Harvest Party and Farm Tour on July 24th 1:30-4:30
Sassy's Farm Adventure

Adam and I grew up with dogs and have wanted a dog for years. When we had Edith, the dog was put on hold. Now that she is old enough to enjoy having an animal, we started keeping our eye on dogs available at our local shelter. It isn't easy to find a low-key, house-broken, relatively young (but not a puppy) dog that enjoys being around small children. This week, our doggy dreams came true and Sassy arrived at the farm. Edith is full of giggles and Sassy constantly wags her tail. Sassy loves all the farm smells and running around on our large lawn. A gentle and sweet Basset Hound that is great with people of all ages, I think our family found its match. Now, if we can just train her to catch gophers and 13-lined ground squirrels.

ON THE FARM: Between rains, we've been keeping weeds at bay on the newest plantings of beets and fall cauliflower and kale. Although the inch of hard rain that fell in the early hours Tuesday morning was welcomed, it makes weeding difficult and the little weeds thrive in the wet soil.  So, we'll be back to cultivating the same beds by the weekend to make sure the unwanted plants don't grow bigger than the ones we want.  

Luckily, Adam was able to work up the newest beds for the second succession of fall broccoli, cauliflower, and cabbage. We transplanted after Edith went to bed on Monday night with the hopes that the rain would water them in and we wouldn't have to irrigate. Lucky for us, it rained, and we can take a break from irrigating on the farm. 

The rain early Tuesday morning made for a sloppy and muddy harvest.  We do clean all of your produce (except for the green beans), but be aware that dirt splashes in places we can't reach.

Mark your calendars for the Garlic Harvest Party on July 24th from 1:30 to 4:30.  Come for the entire time, or just come for a self guided tour of the farm.  This is a great opportunity to see your farm, pull garlic, talk with other members (and us), and even try some roasted garlic on the day it's harvested. We hope you and your family can join us. Please RSVP by July 22nd.

ABOUT THE BOX: New this week: Carrots (a member favorite year after year) and Green Beans!  Please return the cloth bag to your dropsite for us to use again in the future. 

It's another big week for cucumbers. This is a household favorite that often gets munched up (just plain with a sprinkle of sea salt) before we ever have a chance to use them in recipes. The squash and zucchini are slowing down some, but there are still plenty of nice ones for this week.  We plant a second succession of all three of these crops.  As the first planting slows down, the second is ready to be harvested.

This is the last week for lettuce until late summer.  We hoped everyone would get a head of romaine, but the hot snap on Sunday pushed half of the planting into an ugly state, so we supplemented the rest of the boxes with Swiss Chard (either the Barese--looks like a Pac Choi--or large leaf with red stems). Rounding out the box is a large red or savoy cabbage, scallions, beautiful gold beets, garlic, and for everyone this week, broccoli.  The broccoli is finally kicking into high gear, and we should have it in the box for the next couple weeks.

New next week: new potatoes and possibly fennel and fresh sweet onions.

Enjoy this week’s harvest.

-Megan, Adam, and Edith

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

  Fridge? Bag?
basil NO! cup of water
beets yes plastic
broccoli yes plastic
cabbage yes plastic
carrots yes plastic
cucumbers yes plastic
green beans yes plastic
green garlic yes no

romaine lettuce or swiss chard
yes plastic

yes plastic
summer squash yes plastic
zucchini yes plastic
Bratwurst with Sauteed Cabbage and Cucumber Potato Salad

3/4 pound new potatoes, sliced 1/4 inch thick (from the farm next week)
2 tablespoons olive oil
kosher salt and black pepper
4 bratwursts (about 3/4 pound)
1/2 cucumber, sliced
1/3 cup plain yogurt
1/4 cup chopped fresh dill (or try basil)
1/2 small head cabbage (about 1/2 pound), thinly sliced
1/2 small onion, sliced
1 teaspoon caraway seeds (optional)
3 tablespoons white vinegar
4 hot dog buns
spicy mustard, for serving (optional)
Heat oven to 450° F. Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast for 5 minutes. Add the bratwurst to the baking sheet and continue to roast, turning the potatoes once, until the potatoes are golden and the bratwurst is cooked through, 12 to 15 minutes more. Transfer the potatoes to a medium bowl and let cool slightly. Add the cucumber, yogurt, dill, and ¼ teaspoon each salt and pepper and stir to combine. Meanwhile, heat the remaining tablespoon of oil in a medium pot over medium-high heat. Add the cabbage, onion, caraway seeds (if desired), and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the cabbage and onion are tender, 6 to 8 minutes. Stir in the vinegar. Place the bratwurst in the buns. Top with the mustard (if desired) and sautéed cabbage, dividing evenly. Serve with the potato salad.

Adapted from Real Simple by Charlyne Mattox
Marinated Zucchini and Squash Salad
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 pounds)
2 yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

Adapted from

Click these recipes for additional ideas:
Clockwise: Sassy, our new farm dog; The baby cantaloupes are getting bigger by the day; Edith's beloved baby Mikayla helped Megan at market on Saturday ("she's a big girl now").
Details about today's
CSA box

Fresh basil is a great garnish on everything from pizza to eggs.  Try the "additional recipe" for beet salad with basil. Do not put in your refrigerator!  Instead, store it in a cup with water like you would a bouquet of flowers.

Beautiful gold beets, more mild and sweeter that a red beet.

Here comes the broccoli we've been waiting for.  Nice large heads that can be used for several meals.  More to come next week.

Red or Savoy (wrinkled leaves) cabbage that is perfect for coleslaw, fermenting, sauteing, or stir-frying.  If stored properly, it will keep for quite a few weeks; just pull off any leaves that dry out.

Carrots (hooray!)
Nothing tastes better than a fresh carrot. No need to peel them.  This is the first bunch of the season. Remember, share with all of your family members :-)

Three or 4 more cukes this week.  They are still coming on strong.  Try a slice or two in your ice water with a sprig of mint.

Green Beans
We were surprised to see how much the beans grew after the hot temps and inch of rain.  We do not wash green beans; it is best to wash them just before you cook them.  As a result of the hard rain on Monday night, there's dirt on the beans.  It might be best to eat them by this weekend. Please remember to return your cloth bag.

Green Garlic
This big bulb of garlic has not cured yet, so there is not a papery skin.  Instead, break it open and pull off a clove. Cut the ends and peel away the thicker layer of skin.  Fresh garlic is often stronger than cured, so a little goes a long way.

Romaine Lettuce or Swiss Chard
We wanted everyone to get one last head of lettuce before it is done, but the quality of some of the heads was marginal.  So, as a result, some of you are getting swiss chard.  No more lettuce now until late summer.

These green onions shot up in size this last week.  We love them on everything from salads and sandwiches to stir fry and tacos.

Summer Squash and Zucchini
Once squash season starts, there is no slowing down the harvest schedule.  Too many for you to eat in one week?  Shred and freeze.  Two cup portions seem to be just right for frittatas, sloppy joes, and baking.
Make these ladies smile.  Remember to return your cloth bags to your dropsite!
Photos below: Vast sea of winter squash; Harvest morning sunrise reflection on western clouds.
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173 130th Street
Deer Park, WI 54007

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