173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Fall Share Delivery 2
16 November 2016

Super Moon, Super Harvest

The fall weather has been unbelievable--nice but unusual. As a result, the cauliflower that didn't mature during the regular season grew to a relatively large size, the brussel sprouts sized up--some a little more than we like, and the spinach is some of the most stunning we've ever had, especially in the middle of November. As we talk with other farmers around about the mild temperatures and the rate of growth we're seeing on late plantings, you have to wonder if this type of fall weather is what the future holds.

We are just about wrapped up with work out in the fields. The rest of the carrots were harvested Tuesday along with the fresh crops for the CSA shares going out this week. Anything remaining we'll pick as we need it for meals, but there isn't much left. Adam will mow down the last of the fall brassicas and mulch the strawberries within the next few days. Then we'll close up the fence for the last time until spring.

While the Indian Summer has our minds tricked into thinking it's September and not mid-November, we're looking forward to Thanksgiving. This is one holiday that I spend a good portion of several days cooking, and this year, my younger sister and her family are joining us from New Hampshire. There will be lots of cousin fun, perhaps a ride or two on our big Belgian Belle, and plenty of food to nourish us and warm our souls. 

As our fifth season comes to an end, Adam and I are reflecting on all that we have to be thankful for:

nourishing an increasing number of families with food that is grown sustainably,
a supportive farm membership,
the opportunity to do what we love every day and feel really good about it,
 a healthy and happy family that will grow by one in mid-April.

You are an important part of Sweet Top Farm. Thank you for your continued support, and we hope that you choose Sweet Top Farm as your farm again next season. Happy Holidays!

Your Farmers,

 -Megan, Adam, and Edith

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

scroll to the bottom of the newsletter for more detail about long-term storage
    Fridge? Bag?
  arugula yes plastic
  beets yes plastic
  brussel sprouts yes plastic
  carrots yes plastic
  cauliflower yes plastic
  garlic no countertop
  kohlrabi yes plastic
  onions no countertop
  potatoes no store in dark
  spinach yes plastic
  turnips  yes  plastic
  winter squash no countertop

Vegetable Medley Au Gratin

1 pounds Brussels sprouts, trimmed and halved
1 pounds cauliflower florets
1 1/2 c. sliced carrots 
3 oz pancetta, diced
1 c. finely chopped onion
1 1/2 tbsp butter
4 cloves garlic, minced
1 1/2 tbsp all ­purpose flour
5 oz Asiago cheese, shredded and divided
Salt and Black pepper, to taste
1 1/2 c. heavy whipping cream
1 1/2 tbsp stone ground Dijon mustard
1/4 tsp crushed red pepper
1/4 c. panko bread crumbs
1/2 tbsp chopped fresh sage Sage leaves, for garnish


Preheat oven to 400 degrees. Lightly grease one 2-­quart baking dishes. In a large pot, cook Brussels sprouts, cauliflower, and carrots in boiling water for 5 minutes; drain well. Transfer vegetables to a large bowl; set aside. In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to a small bowl; reserve drippings in skillet. Add onion, butter and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir into vegetable mixture. Stir in 1/3 cup pancetta, 3/4 cup cheese, and season with salt and pepper. Spoon into prepared baking dish. In a medium bowl, stir together whipping cream, mustard and crushed red pepper. Pour evenly over vegetables in baking dishes. In a small bowl, stir together remaining 1/4 cup cheese, panko, remaining pancetta and sage. Sprinkle over vegetable mixtures. Bake for 30 minutes or until mixture is bubbly and topping is golden. Let stand for 10 minutes before serving. If desired, garnish with sage leaves. Serves 8 and can easily be halved or doubled.
Adapted from


Circle M Yeasted ‘Squaffles’

2 cups roasted squash, well-mashed
¼ cup (½ stick) unsalted butter, melted
1 ½ cups whole milk
1 teaspoon vanilla extract
1 ½ cups white whole-wheat flour
½ cup wheat germ
1/8 cup flaxseeds
1 tablespoon raw sugar
1 packet (¼ ounce, 2 ¼ teaspoons) yeast
1 ½ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs, beaten

In a small bowl, whisk together squash, butter, milk and vanilla. In a large bowl, whisk together flour, wheat germ, flaxseeds, sugar, yeast, spices and salt. Add wet ingredients to dry and stir until combined. Let sit overnight in fridge, covered.

About an hour before you are ready to cook in the morning, remove batter from fridge and stir in eggs. Let sit out until batter is at room temperature and then cook, following your waffle iron’s instructions.

Adapted from Kriss Marion at Circle M Farm in Blanchardville, WI

Click these recipes for
additional ideas:
Above: Edith LOVES squaffles!
Below: Sunrise on the farm
Details about this week's
CSA box

A nice bunch of zippy greens that are great as a salad with a sweet dressing, sauteed and topped with bacon, or cooked and added to pasta with ricotta cheese.

Three pounds of red and gold beets. Remember that these will keep for a month or more in a closed plastic bag in the fridge.

Brussel Sprouts
A pound of sprouts that should keep until Thanksgiving if you want them for your holiday spread. If this is too many to eat, blanch and freeze for use this winter. Research blanching recommendations so the sprouts don't get mushy. 

Three pounds loose in a bag.  All baby carrots that are perfect for snacking, roasting whole or halved length-wise, or added to this week's recipe.

Two nice heads to add to the gratin recipe or try steaming and mashing with potatoes.

Six bulbs; if you don't use a lot of garlic, take the cloves off the bulb, put in a ziplock in the freezer, and take out cloves as you need them.

Two green bulbs; a nice addition to salads or just peel, slice, and enjoy with a dash of salt.

A mix of red and yellow onions of varying sizes. The storage life on this year's onions hasn't been great. We saved the nicest, firmest for you and hope that we picked good ones that will last until Christmas. Check regularly!

A fifteen pound mix of red Chieftan potatoes, Dakota Pearls (white, sweet),  and Satina (similar to Yukon Gold) potatoes. The Dakota Pearls are proving to be the best storage potato followed by the reds.

A one pound bag. Great raw or cooked. Delicious for salads. Remember, while we wash and spin, we recommend you do so again before eating. You might also consider removing half the spinach and putting it in another bag so both can fully close. 

Two bunches of white roots in your box. The greens are great sauteed with butter and garlic, and the roots are wonderful raw, sauteed, boiled, or roasted.

Winter Squash
Butternut--4 smaller, pear shaped squash; classic soup squash and also great in curries, cubed and steamed, roasted, added to chili, etc..  
Carnival Acorn--USE FIRST! There are a few blemishes on these speckled acorns, so they should be used soon instead of stored long term. Perfect for stuffing or slicing and roasting in the oven.  
Green Acorn--Two more sweet squash; delicious with a dab of butter and brown sugar or maple syrup. Great vessels for stuffing and having as a vegetarian main dish at Thanksgiving.
Sunshine Kabocha--The deep orange squash that looks like a flat pumpkin. These squash have thin skin and do not store well long-term, so we recommend using it soon or roasting, scraping out the flesh, and making a "pumpkin" pie or winter soup. This is the squash I use for pie at Thanksgiving and no one knows the difference.
Spaghetti Squash--The oblong yellow squash in your box. Truly can be used as a pasta alternative, although a simple search on the internet will give you numerous other delicious recipes.
Storage Information

Carrots, Beets, Kohlrabi, and Turnips 
Combine all of the round root veggies into one bag and keep carrots separate. Keeping them together helps to regulate humidity in the bag. Refrigerators dehydrate vegetables, so bags are really crucial to keeping these firm and prolonging storage life. If you just throw them in the crisper without a bag, they will shrivel up.

Store potatoes in a paper bag, rolled up (or in your closed CSA box) and stored in a cold space which stays at 50-55 degrees in the winter (heated garage is great for this). Don’t let light into the bag or box—the potatoes will turn green and won’t taste very good. If you aren’t trying to keep them for a very long period of time, and if you have the space, you can keep them in the fridge.

Store in a dry, cool place that DOES NOT FREEZE. A garage that doesn’t freeze but that stays in the 32 to 40 degree range is best. Keep in a paper bag or your CSA box. Do not store in same bag/box as your potatoes; doing so will cause sprouting.

Store in a paper bag in cupboard or pantry or refrigerate it. You can also peel and roast your garlic and store it either frozen or in a jar, packed in olive oil in the fridge.

Winter Squash
Store at 50-60 degrees in a dry place. Best kept on a smooth shelf or table top where they are not stacked, so that any rot spots can be caught before spreading to other squash. If spots develop and are caught soon enough, you can chop them off and use remainder of squash. 

Leafy Greens, Brussel Sprouts, and Cauliflower
Store in closed bags in fridge. Use within a week to 10 days.  Blanch and freeze any of these items for use during the winter if it is more than you can eat within the next week or two.

Storage Tip: If you are lacking in fridge space, but have an area that remains somewhat consistently cool WITHOUT FREEZING, such as an unfinished/unheated basement or attached garage, you may want to consider storing your root veggies, taters, and onions, in a plastic bag stashed in a box with a blanket or something thrown on top for a little insulation. The trick is to check on things every few days when you are grabbing food for cooking.
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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173 130th Street
Deer Park, WI 54007

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