Week 8; July 28, 2016

What's in the box? 

red long onions
new potatoes
first of the tomatoes! (medium and large)
hakuri turnips
green bell peppers
summer squash/zucchini

Notes on the box.

Please note:  all veggies are hydro-cooled and rinsed, but we suggest doing a final wash at home before eating to remove any remaining dirt. 

We always look forward to the first BLT week!  Here it is!!  We are enjoying veggie sandwiches multiple times per week at this point in the season.  Piled high with cucumber, onion, lettuce, tomato, and peppers and some cheese!  Or fajitas with onion, peppers, and zucchini and summer squash and beans! 

Remove tops from carrots and turnips for longer storage. 
New potatoes and garlic are both not cured, so they won't store for as long as the ones you typically get from the store.  Try to use them within a week or two.  Store them out of the fridge.
The very first of the tomatoes are coming ripe!  Store them on your counter with the stem side facing down.  If you cut into one but don't use the whole thing, move it to the fridge. 
Red long onions should be stored in your fridge.  You can use them raw or cooked. 

Cosmic Wheel Creamery Cheese Share.

Quark flavored with Basil, Garlic, and Nasturtium flowers!  A little taste of summer for nice sandwich or wrap spread.  Or just spread right onto crackers. 
Vega is a nice snacking cheese.  It's a good melter, too.  I hope that you enjoy it.  It's one of my personal favorites! 


Broccoli Quinoa Salad with Butterilk Dressing from Bon Appetit

Zucchini Flan from NYT

Chocolate Zucchini Cake in case you are feeling too healthy

Grandma Sara's Summer Mush - I know this doesn't sound so great, but I don't know what else to call it and it tastes so yummy!  It's how my grandma used to cook squash from the garden at her home in South East Texas.  Slice summer squash and zucchini (more than you think you'll need because you will cook it down) and dice onions.  Put a nice sized knob of butter or bacon fat (or other fat) in a pan and add the onions.  Saute until translucent.  Add Squash/zukes and cook down, stirring, until they become a kind of mush.  Salt to taste.  You can fancy it up by adding some fresh thyme or other fresh herbs if you like.  Serve with biscuits or rice and hot sauce or red pepper.

On the farm.

Okay, we've had enough rain for a bit here.  The melons and tomatoes really don't like it!  It's supposed to get pretty warm again, but not as humid, which will be nice for those Summer crops that often get taken out quickly by foliar disease brought on by too much dampness.  Speaking of summer crops, looks like Sweet Corn will be coming next week! 

Hey!  Are you looking for something fun to do not too far from the city, but want to get out of town?  A to Z Produce and Bakery (AKA Pizza Farm) is in Stockholm, WI and is one of the very first places that began doing Pizza on the Farm.  Their pizza features wheat, veggies, and meat from their farm and Cosmic Wheel Creamery mozzarella from our farm!  We've had a farm crush on the A to Z farm for a long time.  This week I delivered their cheese myself when the delivery service didn't pick-up and was so glad I had an excuse to make the drive down there!  I was treated to some breakfast pizza, fresh peaches from a peach tree on their farm !!! and had some nice laughs with the farmers there.  I really recommend you visit.  Bring a picnic blanket, some plates, make a salad to bring to go with your pizza, and get ready to relax and enjoy a beautiful atmosphere and see an amazingly beautiful farm.  Check it out!  Tuesday evenings 4:30-8 PM though October. 

CSA members, we just need to tell you that we love you and appreciate you so much.  Thank you for letting us be your farmers!  This time of year is lovingly referred to as "the heart of darkness" by CSA farmers.  We are weeding like crazy, harvesting, planting, and sweating.  We often feel pretty run down and stressed out at this point, but we are so grateful to be able to do this work without the added stress of trying to find markets for produce that is already grown.  The CSA model is why we are here and why we are able to do this work that we love.  Thank you for letting us do this work!  This article by the New York Times has the local CSA farming community abuzz and feeling a lot of gratitude for those of you that stick with and understand and support the true meaning of CSA.  Take a moment to read it if you have the time!