What's in the box?
peppers (all sweet, no hot peppers)
Notes on the box.
Everything except tomatoes and onions should be stored in the fridge. The peppers are all bell peppers, sweet peppers. The tiny ones are lunchbox peppers that we grew as a trial. We are considering growing more for the boxes next season. They are fun little snackers. None of the peppers are hot.
Spinach is back! Nice and tender, you can chop it for salads or cook it down. Yum!
Cosmic Wheel Creamery Cheese Shares.
Moonglow and cheese curds. Enjoy!
If you can, you can make these, can them, and give them as gifts later. If you don't can, refrigerator pickles are a great option!
Prep beets- wash and cut off tops leaving about 3 inches of the stems on to prevent color bleeding. Place beets in a pot and cover with water. Boil for 20-40 minutes depending on size. Remove from boiling water and run under cold water. Skin should come off easily. Cut beets into preferred shapes (slices, large dice, or wedges).
Make pickling syrup by boiling 2 cups of vinegar (any combination of white and cider vinegar that you prefer. You can also add a little balsamic. Add optional spices. Good options are whole mustard seeds, a few peppercorns, a clove or 2, garlic, etc.
Pack beets into hot sterilized jars and pour in hot pickling syrup, leave 1/2 inch headroom. Add 1 tsp salt per quart or 1/2 tsp per pint to the jars. Put the lid on and allow to cool then refrigerate for a week before eating. Or put them in a canner in a boiling water bath for 30 min.
On the Farm.
Join us for an event, here on Sept 22. We’ll be showing some short documentaries in our barn, pot luck, hay rack rides, starts at 4. This event will also be a fundraiser and membership drive for the Land Stewardship Project. There's a suggested donation of $10 to see the documentaries. The money will go to LSP and can be your membership fee to join LSP. LSP has been one of the most supportive organizations for small scale family farms. They are doing great work to protect our environment and keep our rural communities vibrant by encouraging more small scale diversified farms. We hope you will join us!
3.7 inches of rain here last week. We needed all of it. Breaking the longest dry spell we’ve had all summer and in what seems like in two years.
Cucumbers are done this week. Tomatoes are winding down. Peppers will go until frost. All the winter squash is ripe and we should have some in the box next week. Sadie and Otto are back in school. Fall is coming quick!
Carrots are coming along with more spinach and baby kale mixes. Fall broccoli and cauliflower will not be on the menu this year due to a crop failure, flea beetles, mostly. This is a first for us, but apparently we were not alone. Talking to some of the neighboring farms the same thing happened to them. Too hot and dry for too long for the tender plant starts. I think we can make up for the loss in some other crops.
4 more weeks of main season deliveries. If you have an Eat Like a Farmer (or vegetarian farmer) share you have season extension and that will be 4 more deliveries after the main season.
Meat! We have a few extra meat packages this year. All of our animals are vital to our farm’s fertility and eco system. They allow us to sequester carbon and capture value from waste.
Our pastured heritage breed hogs raised on locally grown barley, whey from the creamery, and "seconds quality" veggies. Cuts include, bacon, chops, ground, brats, shoulder, ham, steaks, ribs, hocks.
Half hog 65# 430$
Quarter hog- 30# 210$
100% grass fed Ground beef 30# 180$
Details are on the website or just send an email if you are interested.
All meat is raised here and processed in a USDA inspected facility, in Siren WI. Everything will come frozen and delivered to your drop site.
We are having a little technical difficulties with pictures today. Hope to update later.