Week 7; July 19, 2018

What's in the box?  


Summer squash/ Zuchinni
Spring Onions
Leaf Lettuce
Green Beans (large and medium)
Baby Carrots
first Green Bell Pepper of the season (just one this week)

Notes on the box.

If you still have some cabbage, a nice cilantro and cabbage slaw to top tacos is great.
Everything in the box this week should be kept in your fridge.  The Spring Onions are uncured, so they need to be refrigerated.  They have a wonderful flavor and are pretty mild for adding to salads raw, or you can cook them.  
We've been grilling zucchinis and roasting broccoli, cauliflower, and green beans at our house.  We sliced cucumbers and sprinkled with a little salt, apple cider vinegar, and just a tiny bit of honey drizzled and then tossed.  Otto said that it made the cucumbers like popcorn that he couldn't stop eating.  

Cosmic Wheel Creamery Cheese Shares.

Deneb is our natural rind gouda style cheese.  This batch is a beautiful melter and makes a dream grilled cheese.  
I've sent the quark plain before, but decided to send you the flavored kind (with garlic and dill) that folks really love at the farmers market.  We eat it in so many different ways.  You can dip veggies in it (try it with those baby carrots) or it's great on a sandwich with some sliced cucumbers.  It's also very nice dolloped onto baked salmon, roasted veggies, or on scrambled eggs.  Enjoy!


Our crew member, Hannah, put the Six Seasons cookbook by Joshua McFadden and Martha Hoimberg on the shelf in the kitchen and I have to say, it is so beautiful and the recipes are amazing.  We will be getting it for our vegetable cookbook library for sure.  Here are a few of the beautiful recipes!

Raw "couscous" Cauliflower with Almonds, Dried Cherries, and Sumac from Six Seasons Cookbook

Cauliflower Ragu from Six Seasons Cookbook

Squash and Tuna Melt Casserole from Six Seasons Cookbook


On the Farm. 

We had such a wonderful time at the Eat Local Farm Tour!  It was great to meet so many CSA members.  We hope that those of you that were able to come out had a good time.  There were many many people and we gave lots of tours.  We are working on deciding another good day to open the farm to visitors.  It's always so affirming and gives us renewed energy when we meet the people that are eating the food that we grow.  Thanks again!  

Next Week: 

all of the things from this week AND
tomatoes (just the beginning)
sweet corn!


Week 6; July 12, 2018

What's in the box?


Spring onions
Cabbage (large, medium)
Leaf lettuce

Notes on the box.

This box has less greens and more of the familiar favorites of Summer.  More of those crops are looking good out in the field and we look forward to getting them to you soon!  In the meantime, enjoy this box!  The Salad Turnips might be new for some folks.  We would have normally had them in the boxes sooner, but we lost our first crop to a little critter called the root maggot which seems to have been on a rampage out here in the Western WI vegetable fields.  These mild sweet turnips have edible tops (if you can't get enough greens!) and you should remove the roots from the tops for best stoarge.  The turnips are nice sliced and added raw to salads or you can cook them (recipe below).  

Cosmic Wheel Creamery Cheese Shares.

This week we have both MoonShadow, an alpine style of cheese made when the cows are eating more hay than fresh pasture.  It's counterpart, MoonGlow, is the same recipe but made when the cows are eating all fresh pasture.  I like to send the two out together so folks can see the difference that the cows' diet makes in their milk and the cheese.  Tasting them side by side helps to demonstrate the grassy flavor that 100% grass fed cows add to the cheese.  Most people got MoonShadow that was made in December when there was no pasture at all and the cows were eating all hay.  Some folks got Moonshadow made in November and there was still a little fresh forage for the cows and the differences aren't quite as obvious.  The MoonShadow especially makes an outstanding grilled cheese (try adding some spinach to it) or cheese sauce to go on top of broccoli or cauliflower for a classic side dish.  Also can't go wrong with Mac and Cheese with these beauties.  Trim off and discard the rind.  


Baked Zucchini Sticks with Sweet Onion Dip

Creamy Basil-Black Pepper Cucumbers

Cauliflower Waffles

Braised Hakuri Turnips and Choy Sum with Miso and Butter (adapted from Vegetable Literacy by Deborah Madison)
1 bunch Hakurei (Salad) turnips with greens (you can also add more greens to this recipe to stretch it.  Try beet greens, spinach, collards, or any other greens that need to be eaten!)
3 tbsp butter at room temp
2 tbsp mirin (or rice vinegar or dry white wine plus a 1/2 tsp sugar)
3 tbsp white miso (or any miso)
1 tsp black sesame seeds (or white), toasted in a dry skillet until fragrant
spring onions, white parts plus an inch of the greens, slivered
Sea salt
Remove greens from turnips and chop roughly.  Section the turnips into quarters. Melt a tablespoon of butter in a skillet over medium heat, add the mirin, then the turnips, and cook, allowing them to color, for several minutes.
White the turnips are cooking, stir together the miso and the remaining butter. When the turnips are tender, add the greens and add the butter miso mixture and allow it to bubble up, coat the turnips and greens, and wilt the greens. Transfer to a serving dish, finish with the sesame seeds and green onions, and serve. This dish probably won’t need salt, taste to be sure.  Nice with brown rice. 

On the Farm.

Meat shares are coming this week for Meat Share and Eat Like a Farmer members! Look for them at your drop site with your name just like the vegetable shares.  You can take the whole box, but please return boxes and liners next week.  

Eat local farm Tour Saturday

Tomatoes, green peppers are quickly approaching   The corn crop is looking like good! 

What's Growing On?

green beans??