173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Eleven
30 August 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 10 Newsletter. 

We certainly appreciated having a couple of days of nice weather last week before the rains came again. It is not often that we work together as a family of four. Typically when we head out to the field, work has to happen quickly and efficiently. Yet, Edith showed enthusiasm for harvesting onions on Thursday. So with her help, we spent the good part of a sunny afternoon pulling onions and laying them out on tables in the greenhouse. Edith enjoyed pulling onions as big as her head, but best of all was the trip on the wagon from the field to the greenhouse. She even peeled a few, so that "people at the farmers market didn't have to after they buy them from us." This surprised me since she does not care for onions AND they are quite strong this year; she persevered. Harvey decided that a nap in the nice cool breeze would be more fun for him; we agreed and wouldn't have minded joining him. 

When we planted onions at the beginning of May, we noticed within two weeks of doing so that nearly half had died. The cause was onion maggots that feast on the roots and small bulb of the transplant. The timing of our planting must have been just right (or wrong) for the flies laying eggs. We were concerned that, with the extent of the loss, we would be short on onions this season. However, the onions are a very large (with one equally more like two or three), so it seems like we'll be fine. If you are interested in learning more (I was and this is an easy read), click here: Onion Maggots.


TOMATO UPDATE: For those of you that did not read the newsletter last week, please click the link above (spoiler: our tomatoes had Late Blight). The one variety that we planted that is Late Blight resistant now has late blight (and still no ripe tomatoes). Unfortunately, that row has to be mowed down as well. Many other farms in our area are now reporting Late Blight as well and are mowing down their crops too.

TIME TO ORDER SWEET TOP FARM HONEY: 16 ounce jars are $10. We will deliver to your dropsite within the next couple of weeks. It was a good harvest this season, and there is plenty of honey, so you can order as many jars as you would like. Email us today with your order!

CSA MEMBER POTLUCK and PUMPKIN PICK: Save the Date - September 30th 4-6pm

Details about this week's harvest are below.
                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

What's in your box and
where does it go?
  Fridge? Bag?
broccoli yes plastic
cantaloupe once cut container of choice
carrots yes plastic
cucumbers yes plastic
eggplant no  countertop
green beans yes  plastic
kale yes plastic
onion yes  plastic
peppers-hot, italian, and bell yes plastic
potatoes-mix no  countertop
zucchini or squash yes plastic
Carmelized Onions with Eggplant and Feta
1 large onion, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 tsp dried thyme or few sprigs fresh
2 small eggplant, peeled and sliced into 1/2 inch rounds
Balsamic vinegar
Salt and pepper

Heat olive oil in skillet over medium heat. Add onion, thyme, and a few shakes of salt and stir to coat. Cover and allow onions to cook, stirring occasionally, until onions start to brown but not burn. Add a little water if onions are sticking to the skillet. Onions are done when they are cooked down and a deep brown color. 

While onions are cooking, steam eggplant until soft and cooked but not mushy. As onions are finishing, add eggplant for the last minute or two. Add a tablespoon or so of balsamic vinegar and salt and pepper to taste. Crumble feta over the top. Serve hot. Delicious atop flat bread or as a pizza topping.


Lemon-Dill Potato Salad with Broccoli

1 pound of potatoes cut into bite-sized pieces
1 tbsp extra-virgin olive oil
zest and juice 1 lemon
1 medium broccoli head, cut into florets
1/2 pound of green beans, trimmed
1-2 tbsp of chopped dill
3.5 oz goat's cheese
2 tbsp toasted pine nuts

Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool. Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender yet crisp. Drain, then cool under cold running water. Stir the drained broccoli and beans into the cooled potatoes with the dill, salt, and pepper. Break the goat’s cheese into chunks and scatter over with the pine nuts.
Adapted from

Click these recipes for additional ideas:
Edith working hard harvesting onions. The bright green in the background is a cover crop of buckwheat.
Details About Today's
Some funky looking heads due to rapid growth and excessive moisture. Eat sooner rather than later. If you got a really small head, we threw in a few extra carrots :-)

We harvested from three different varieties but all of them could likely use a day or two on the counter to continue ripening.

Summer carrots are going strong with no end in sight!

3-4 slicers

Last of the eggplant. Some of you are probably relieved, but I hope that you came to enjoy this beautiful vegetable.

Green Beans
An unprecedented THIRD harvest off this planting with beautiful beans! Please return the cloth bag with your CSA box.

Kale-Curly Red or Green
Still in the early harvest of our fall kale so leaves continue to be tender and ideal for raw salads.

One ginormous onion--equivalent to three medium onions! If you don't need it all at once, bag and put in the refrigerator.

One small medium-hot jalapeno (pointed green pepper), one large green Italian pepper (not hot), and one purple bell pepper. If you like the color, eat it raw; cooking turns it back to green. Still no color out there...come on warm temps!


Adam finished up a few rows of different varieties, and we decided to give you a red, white, and blue mix this week.

Zucchini or Summer Squash
You made it through squash season. This is the last of it! Next week we'll start winter squash.

This week's harvest (top to bottom): kale, onion, jalapeno, potatoes, cantaloupe, carrots, eggplant, broccoli, cucumbers, green beans, purple pepper, green Italian pepper, and squash or zucchini.
Harvey watched (and napped) while we harvested.
There were some pretty big onions out there.
A full greenhouse of red and yellow onions
The onions are unbelievably huge this year!
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173 130th Street
Deer Park, WI 54007

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