Table of Contents
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Calendar & Reminders
1. Need extra tomatoes for canning, freezing or just to eat? We have extra, not quite perfect tomatoes. Price for farm members is $15 for a 1/2 bushel (about 20 lbs or one of our white half share boxes). Smaller amounts also available. We will bring your special order with your regular box in the next few weeks. The price for non-members is $20 per 1/2 bushel.
2. We have broiler chickens available for sale. Pasture raised, fed organic, soy-free grain & antibiotic-free. They weigh 3 to 4 lbs each and cost $15.50 each. Call or email me if you'd like to purchase one or more. If you are a MES or Yearly member and are ready for more chicken - let me know.
3. Save $10 on Winter Shares when you signup by September 30.
4. We rinse your produce however we recommend washing the produce in your box before eating it.
3 smaller New Girl slicer tomatoes in front of 3 heirloom Rose tomatoes.
This Week's Box
Please note: This is the produce we harvested and packed for Thursday's shares. The Saturday and Monday boxes will be similar but may change depending on produce availability.
Full Share:(Black Plastic or Brown Wax Box - take the one with your name)
Tomatoes - 1 Rose heirloom & 1 Valencia (orange) heirloom & 4 Amish Paste & 1 slicer See recipe for Bread Salad. Cherry Tomatoes - 1 pint Carrots - 1 bunch Beets - 1 bunch Baby Red Potatoes - 1 lb Great steamed in a covered pan with nothing more than their own moisture plus butter & sage (several leaves). Kohlrabi - 1 Snacking Peppers - 4 assorted colors mini yellow, orange, & red bell peppers Eggplant - 2 small for EOW members Green Bell Pepper - 1 for EOW members Watermelon - 1 small red These melons are small but very flavorful. We are still learning the art of picking them when ripe - if yours isn't, please let me know! Cantaloupe - 1 We are still learning the art of picking them when ripe - if yours isn't, please let me know! Red Onion - 1 See recipe for Bread Salad. Sage - 1 bunch Goes well with potatoes, try in fettuccine Alfredo, or poked under the skin of roast chicken. Can store in plastic in the fridge for a few days to a week.
Half Share:(White Wax Box - take the one with your name)
Tomatoes - 1 Valencia (orange) heirloom & 2 Amish Paste & 2 slicers See recipe for Bread Salad Carrots - 1 bunch Baby Red Potatoes - 1 lb Great steamed in a covered pan with nothing more than their own moisture plus butter & sage (several leaves). Cantaloupe - 1 We are still learning the art of picking them when ripe - if yours isn't, please let me know! Fennel - 1 for EOW members Red Onion - 1 See recipe for Bread Salad. Sage - 1 bunch Goes well with potatoes, try in fettuccine Alfredo, or poked under the skin of roast chicken. Can store in plastic in the fridge for a few days to a week.
Contact us with any questions on the contents of your box or for ideas of what to do with them. We are always happy to talk "food" with you!
On the Farm . . . what's happening this week in words and pictures.
In field news we should have salad mix ready next week and maybe radishes also. We covered all the peppers to protect them from the cool night temperatures of the week. Peppers are definitely heat lovers, and the green fruit seems to be finally turning colors!
The flea beetles on the eggplants have been set back, but we aren't sure yet if there will be any more eggplants this season. We've also been besieged by the cucumber beetle which has decimated the rest of the cucumbers and most of the summer squashes. We have moved through our initial dismay and as perpetually optimistic farmers are making plans for how to handle these pests next year without turning to the use of pesticides. We will be utilizing row covers and anti-insect covers on many more of our crops next year to prevent the pests from finding the vegetables. We will also plant a second succession of cucumbers and summer squashes away from the original planting to rejuvenate the harvest after a few weeks and lessen the chances of a short cucumber/summer squash season.
Bill has been plowing some new areas for next year as well as getting beds ready to be planted with cover crops for the winter. Having a crop in the field over winter protects the top soil from eroding and leaching nutrients. This is essential for us in our soil building mission. We firmly believe in enriching the soil for all the soil-dwelling organisms making their home in our fields which translates into nutritious tasty produce for us all!
The colder weather of late has us reluctantly thinking and planning for winter and winter shares.
Several winters ago, longing for fresh greens from our gardens instead of the lettuce shipped from afar to our local grocery store, we decided to follow Eliot Coleman’s advice in The Four Season Harvest and start growing cold-hardy vegetables under hoophouses. The structures protect the vegetables from the cold, drying winds of Wisconsin winters.
That first winter we constructed a small high tunnel and grew mainly spinach. Since then we’ve added a larger hoophouse and several low tunnels. Last year we harvested kale, carrots, mizuna, mache (a tender specialty green with a nutty flavor common in parts of Europe) and lots of spinach. We also grew micro-greens (shoots of salad greens harvested after the first or second set of leaves develop and used as garnishes, for gourmet salads, or sprinkled over entrees).
We have learned much about protecting these crops from the winds of winter as well as refining planting dates given the shorter daylight hours of the season. This winter we’re adding a small greenhouse with minimal heat which will allow us to more consistently grow crops, like radishes, turnips, arugula and lettuce, that are more sensitive to below freezing temperatures.
Bill in front of the small hoophouse, Bill & me harvesting carrots and spinach in a low tunnel, close-up of sweet winter spinach, Aidan & Marlee helping out with harvest in the hoophouse, a tray of micro-greens.
What do our Winter Share Boxes look like? Our winter share offers cold-hardy vegetables and micro-greens along with the storage crops (potatoes, onions, winter squash, celeriac, beets, carrots, watermelon radishes and garlic) grown the previous fall.
Typically there will be more items in the November and December boxes – often 6 to 9 different vegetables. A box might include: lettuce, radishes, mustard greens, squash, onion, garlic, brussels sprouts, potatoes, parsley.
January and February boxes are smaller with 4 to 6 items. One of these might include: spinach, mache, tatsoi (an Asian green), micro-greens and onions. Root crops from the fall are included depending on the quantity left over which can vary from year to year.
March boxes, while similar to February, start having more items with the addition of salad turnips, radishes, arugula and spring carrots for a total of 5 to 7 items.
If you choose the Winter Share withMeat, Eggs and Sweet (only available within a 30 mile radius of the farm), you also receive 5 - 10 dozen eggs (1 to 2 dozen/month - depending on availability), 5 packages of ground beef (approximately 1 ½ lbs each), 2 chickens (3 to 4 lbs each), 1 quart of maple syrup and 1 -4oz. bottle of vanilla.
Especially full winter box from November 2014.
When and where are pickups?There are 2 pickups per month.
at the farm – days/times arranged
The Office Market, Spring Green - Noon to 5 pm, the 1st and 3rd Fridays of November, December, February, March and the 2nd and 4th Fridays of January. (November 6 & 20, December 4 & 18, January 8 & 22, February 5 & 19, March 4 & 18.)
fit for moms Transformation Center, 202 S Gammon, Madison – (the following times and day could possibly change but not likely)4pm to 7pm on the 1st and 3rd Thursdays of November, December, February, March and the 2nd and 4th Thursdays of January. (November 5 & 19, December 3 & 17, January 7 & 21, February 4 & 18, March 3 & 17).
What is the cost for a Winter Share? The Winter Share is $300. The Winter Share with Meat, Eggs & Sweet is $350. Sign-up by September 30 for $10 off these prices.
The sign-up for our winter shares is available on our website. If you have any questions – please let us know. We’d love to have you continue being farm members!
Have a great week,
Panzanella Bread Salad Recipe Serves 6-8
4 cups tomatoes, cut into large chunks
4 cups day old crusty bread torn into chunks the same size as the tomatoes
1 cucumber, peeled and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into small pieces
1/4 - 1/2 cup olive oil
1/8 - 1/4 cup balsamic vinegar
Salt and pepper to taste
Combine all ingredients and cover. Let marinate at room temperature for at least 30 minutes, up to 11 hours. Do not refrigerate or you will destroy the texture of the tomatoes. Serve at room temperature.
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