173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Seventeen
05 October 2016
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
NOTE: This is the final week of deliveries for Group A Half Shares. If you are a Full Share Member, your final delivery is October 12th.

We will pick up boxes and cloth bags for the last time on October 26th (don't worry, we'll remind you). 
CSA Harvests Coming to an End

For some of you, this is the last CSA box of the season. It's hard to believe harvest and delivery is coming to an end. Although we've had some challenges with disease this year due to weather conditions and one major crop failure (tomatoes), we felt good about the variety and amount of food that we produced this season and provided for you each week or every other week. We hope that you feel the same way. In the next week, you will receive an email with a link to this season's survey. While we welcome comments, questions, and suggestions by email, the information that we glean from the member survey each year helps us with our planning for the following season. We hope that you take 10 minutes and share your thoughts.

The first frosts are expected Friday and Saturday night, so we are working hard to try and finish up winter squash harvest (or lay frost cover over what we don't get picked up). The one benefit of a light frost is that it makes all of the fall crops sweeter--from the brussel sprouts to the kohlrabi to the carrots. In my opinion, this is the most delicious time of year. We will continue to be a the farmers market in Hudson on Saturdays 8-noon (beside Faith Community Church on Carmichael Road) until October 29 if you just aren't quite ready for the season to end. We also have one fall share still available; if you are interested, email us today.

EXTRA PRODUCE AVAILABLE:  This is the time of year for stocking your pantry with items from the harvest. If you are interested in extra winter squash, potatoes, or garlic, we have it available for special order. You will need to order no later than October 19th and plan to pick up at the farmers market on October 15, October 22, or October 29.  You can pay us at the farmers market or mail your payment.  Please email us with your order and the date you plan to pick up.  If you are receiving a fall share, you can order this in addition to your fall share but you will need to pick up these "extras" at the farmers market.  Stored at cool temperatures, like in a basement, the following items will keep well into the new year.  Check often to pull out any items that are showing signs of decay. This keeps it from spreading to others.  Stock up now and enjoy the bounty from your farm over the holidays and beyond.

Winter Squash--customize your own mix of acorn, butternut, carnival, spaghetti, and kabocha (or one single variety if that is what you prefer); 35 pounds (10-12 squash) for $30

Garlic--10 bulbs for $12

Potatoes--Red or yellow potatoes (your choice or a mix); 25 pounds for $25 (fills a brown CSA box)

WANT A PUMPKIN? Visit us a the Farmers Market before the end of October and pick out a pumpkin to take home--free for CSA Members. 

Farming, although hard work, is very rewarding.  We love what we do and are so thankful to be able to share our passion with you.  We hope that you choose to continue your farm membership and look forward to being your farmers next season.  Enjoy the fall harvest!
Your Farmers,
Megan, Adam, and Edith
What's in your box and
where does it go?

  Fridge? Bag?
brussel sprouts yes plastic
carnival winter squash no countertop
carrots yes plastic
cauliflower yes plastic
garlic no countertop
kohlrabi yes plastic
onion no countertop
potatoes no paper
spaghetti winter squash no countertop
spinach yes plastic
turnips yes plastic
Roasted Brussel Sprouts with Lemon and Parmesan 
1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

Preheat oven to 375°F.

Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated. Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.

Roast in oven: Put brussels sprouts in oven on top rack, roast for 30 minutes, stirring the sprouts about halfway through the cooking. Adjust the timing depending on the size of the sprouts. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through. If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 30 minutes the sprouts aren't browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.

Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.

Adapted from

One-Pot Spaghetti Squash and Meat Sauce

1 lb ground beef
1 small chopped onion
3 cloves crushed garlic
1 teaspoon kosher salt
black pepper, to taste
28 oz can crushed tomatoes
bay leaf
pecorino romano cheese rind
1 spaghetti squash
grated cheese for topping 

Sauté the beef with onion, garlic, salt, pepper. Added crushed tomatoes, bay leaf and cheese rind, stir. Pour into crock pot.

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds. Place cut sides down in a large crock pot.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.

Serve with the sauce from the crock pot. Enjoy!

Adapted from and
Click these recipes for additional ideas:
Details about today's
CSA box

Brussel Sprouts
This is an exciting new addition to our crops list this year. Peel off the outer leaves of each sprout, wash, and cook--roasting is wonderful or slicing thin and sauteing in coconut oil. Your bag has one pound of sprouts, enough for 4 generous portions or 6 smaller portions. Enjoy this special fall treat!

Carnival Winter Squash
This speckled cross between a sweet dumpling and an acorn can be used just as you would an acorn squash. Sugary sweet when roasted and great for stuffing. If you aren't ready to eat them yet, use as decoration until you are.

Loose in a bag. 

The cauliflower ranges in size from large to small, so if you got a small cauliflower, you also got a small head of broccoli. Cauliflower is great roasted--slice into "steaks", brush with olive oil, and sprinkle with your favorite spices.

Back in the box this week and next.

The squat green orb in the box. Peel, slice, and serve with a sprinkle of salt. You can also chop and stir-fry or grate and use in slaw.

One or two red onions 

This variety called Satina is similar to Yukon Gold.

Spaghetti Winter Squash
All the rave at our farmers market as people are using it as a spaghetti replacement. We also included a recipe for our favorite spaghetti squash stir-fry. Follow any of this week's recipes for cooking--either in an oven or a crock-pot. 

This week's spinach looks a little ragged from the hail and wind a couple weeks ago, but it is the best tasting so far this season. The leaves and the stems have a slight sweetness with the cooler weather.

The bunched white roots in your box. Great sliced and eaten raw or sauteed in a little butter. You can also eat the greens. Saute quickly in a hot skillet until leaves are bright green. 
Left: Brussel Sprouts on the stalk before harvest. Above: 35 pounds of mixed winter squash. Below: Bright green roadway leading to the back fields we'll plant in next season. On the left is recently mowed buckwheat and on the right is freshly disced beds for the garlic we'll plant at the end of October.
Like us on Facebook for more news, information, and photos
Copyright © 2016 Sweet Top Farm LLC, All rights reserved.

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

This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Sweet Top Farm LLC · 173 130th Street · Deer Park, WI 54007 · USA

Email Marketing Powered by Mailchimp