173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Thirteen
02 September 2015
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
Fall Shares Available
2 deliveries, $150

Email us today to sign up!
Annual CSA Member Potluck
September 19, 4pm-6pm

Sticky Start to September 

After a down-right lovely week last week, it is hard to return to summer heat and humidity.  Popsicles, watermelon, and the kiddie pool have all been on hiatus the past couple weeks but made an abrupt return on Monday afternoon.  To be honest, fall sounds pretty darn good to us.  On the other hand, these warm temperatures and high dew points will give lots of crops a nice boost.

Edith and I took a leisurely walk around the farm on Friday evening, something we really haven't had a whole lot of time to do in the past couple of months (poor ol' Adam slaved away hoeing the fall crops).  We harvested the first apples off our Zestar tree; it is such a treat to have a couple of fruit trees (we also have a Honeycrisp and a few plum trees).  Edith prefers to eat her vegetables fresh from the field (and refuses anything on her plate...grrr!), so she grazed on kale, tomatoes, and some very tiny green beans (maybe in the box next week).  I pulled a few pods off our dried beans to check their readiness (see picture below).  We are growing three varieties--black turtle, calypso, and Vermont cranberry--and I am very eager to find out the yields.  If you come to the CSA Potluck, you might get the chance to help with threshing the beans by hand.  It was a really nice evening watching my little farm buddy, who was sure to show me where all of her favorite veggies are located.  And, the fall crops look beautiful now after a good cultivation (thanks Adam!).

On to this week's vegetable share: 
It has been a good year for melons, and after 4 weeks of putting them in the box, this is the final week.  Cantaloupes were questionable and squishy, so there is only a yellow watermelon this week.  We will still have a few at the farmers market this weekend for those of you that are die-hard watermelon eaters.  Enjoy the last few sweet and juicy bites.

Tomato plants have taken a turn for the worse.  Disease typically shows up around this time of year, but with consistent rain and humidity in August, we saw it come early this year.  Not only do plants die back, tomatoes might have dark specks or soft spots.  In short, we will harvest as long as we can, but yields have drastically decreased.

On a happier note, the sweet peppers are starting to turn colors.  This week there is a bell pepper and a red Carmen pepper.  Both are sweet.  We should now have colored peppers in the box for several more weeks.  Yippee!

Fall vegetables are making an appearance in the box: cabbage and winter squash.  The squash variety is Delicata, a thin-skinned, light colored squash.  We like to cut it in half length-wise, scoop out the seeds, roast it until soft enough to prick with a fork, and then stuff with rice and a mix of sauteed veggies.  Squash yields this year are very good, and we expect to put some sort of squash in all of the remaining CSA boxes.

Enjoy the harvest!

Your Farmers,

-Megan, Adam, and Edith

What's in your box and
where does it go?
  Fridge? Bag?
carrots yes plastic
eggplant no coutertop
garlic no countertop
green cabbage yes plastic
hot pepper yes plastic
red & yellow onions yes no
salad mix or kale yes plastic
sweet colored peppers yes plastic
tomatoes no countertop
watermelon (yellow) no until cut container
winter squash no countertop
yellow potatoes no store in dark

*highlighted words are new items in the box

Roasted Delicata Squash
and Onions
  • 2 delicata squash
  • 1 medium red onion, sliced
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 tsp chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Preheat oven to 425°F.
  • Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  • Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  • Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Adapted from

Easy Watermelon Sorbet

½ Watermelon, seeded and cut into small chunks and frozen

½ cup Water (more if needed)

Add the frozen watermelon chunks to the food processor or blender.  Mix until smooth and sorbet texture (you might need to stop it and scrape it down a few times).  Scoop and enjoy!

Adapted from

Click these recipes for
additional ideas:
Details about this week's
CSA box

This is a new storage variety that we are trying called Romance.

Japanese or globe

If you are not using all of your garlic each week, no need to worry.  Store in a cool, dry location away from onions and potatoes and it will keep for months.

Green Cabbage
Just in time for your Labor Day BBQ.  These are the first of the fall cabbage and is quite tender, perfect for cole slaw!  Check the bottom of the recipe section for our favorite slaw recipe.

Hot Pepper
Yellow Hungarian Hot Wax.  This is not a banana pepper.

Red and Yellow Onions
The onion tops are starting to flop which means it is time to pull them and cure them in the greenhouse.  These are still considered fresh as the outer skins have not completely cured yet.

Salad Mix or Green Kale
A little greenery for your plate. The salad mix wasn't quite big enough for the second harvest, so we had to supplement with green kale.  There will be more in the future, so don't be sad if you missed out this week.  Remember to wash the salad mix and spin again before eating.

Sweet Colored Peppers
Finally (!!) some color on the bell peppers and Carmens (pointed pepper).  Both are sweet peppers.

The tomato plants are deteriorating very quickly no thanks to the moisture and humidity.  We hope to keep putting tomatoes in the box for another couple weeks, but there will not be as many as the past few weeks.  Enjoy them while they last!

A yellow fleshed variety called Early Moonbeam that is very sweet and delicious!  This is the last week for melons.

Winter Squash-Delicata
Oblong and striped with light colored skin.  Some of the squash have small blemishes, but appear to be fine on the inside.  The skin is thin, so the entire squash can be eaten whe n cooked.  Delicious roasted with butter and maple syrup, or roasted and then tossed with cumin, cinnamon, salt, and olive oil.  

Yellow Potatoes
Store these in a dark place until you use them; otherwise, they will turn green.  If you are finding yourself with more potatoes than you need, store them in a cool (50 degrees is possible) location for use within the next couple of months. 
Clockwise from the top: The final flower share arrangement; Testing out our dried bean crop--beautiful!; Romaine lettuce starting to size up; Our first Zestar apple harvest; Edith fishing for dinner.
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: 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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Our mailing address is:
173 130th Street
Deer Park, WI 54007