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A Quick FYI: This newsletter is being sent to all shares, regardless of Half Share Week Splits. If you are a B Week Half Share, it is purely informational and many of these veggies will be in the box again next week so you can start thinking of recipes!
The Newsletter, Week One
It's veggie time! Today is the first CSA box pick up of the season and here is the very first newsletter to accompany.
It is our way of sharing
insight into our days on the farm including all of the good, the bad, and ugly that comes with farming. We will be sure to communicate challenges, as well as exciting moments involved with producing beautiful and healthy food for you.
Welcome letter from Angie Rester, Wellspring's Executive Director
Dear 2016 Wellspring Shareholder,
We are looking forward to a fantastic season and hope you will be patient as we do what Wellspring's mission is all about....create the next generation of farmers/growers. That does, however, mean that we have new farmers and interns who start over every few years as our folks move on to their own farms or further learning.
This is our 29
th CSA season and while we got a bit of a slow start as it relates to some of our communications and such, I want you to know we took growing your food seriously. We contracted with former farm manager and Wild Ridge Farmer, Alissa Moore, to develop our crop plan, seeding plan, box plan, etc., for this season. She's a dynamic farmer and folks really enjoyed our boxes the two years that she served as Farm Manager. An intern from 2012 that went on to his own farm, Blue Wolf Farm, has returned as half of our Farm Management team. We are so glad to have Caleb Trainor back to share his love of growing food with all of you.
The other half of the Farm Manager position came to us in May after a 2012 season interning with another Wisconsin farm and since then has worked at Organic Valley in Quality Assurance and Mission, Messaging, & Media. She is committed to growing great food and will be your primary contact on behalf of our Wellspring team.
You'll learn more about the full staff and interns in our e-news as the weeks go on. I just wanted to take a quick minute to welcome you to our 2016 season and to thank you for joining "m
ore than a farm".
That being said, we, like most of the farms in the area, have seen a decline in timely CSA sign-ups. We are providing an incentive to you if you will help us with shareholder sign-ups. We don't have any kind of marketing budget but the seeds have been planted and the food is growing. Staff and interns are hired and equipment and soil/compost have been bought.
Therefore, if you can help us, we will give you a $15 credit to use in anyway at Wellspring for every Half-Share you refer to Wellspring. You'll receive $25 credit for every Full-Share.
In advance, thanks again. I know it's going to be a great season! Please be sure to let me or Theresa or Caleb know if things are great or need attention! We do this for the love of good food and the health of our planet, community, and each of you!
Lastly, do mark your calendars and come out to the farm! Free event THIS Sunday, June 12 from 1-4 p.m. Come enjoy FREE food, music, games, cake, and Dr. Bronner's Foaming **SNOW IN JUNE** as we celebrate Ralph Bronner. We'll let you know of other events such as our "Flicks on the Farm" and Agri-CULTURE Festival Saturday, October 8, all free!
Angie
Executive Director
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In this section of the newsletter, we will provide a weekly update about issues we're facing in the field, as well as successes we would love to share with you.
What's going on in the field?
This has been one bizarre spring! Let's just say we've seen it all in the last month - snow, sleet, rain, late frost, dry heat, humidity... Needless to say, all of these weather extremes have made things interesting here at Wellspring. Early on, we started watching the plants extra closely to ensure they were thriving. This meant covering the plants with fabric to prevent frost damage. We took extra care to "tuck in" the veggies in the field at night so they wouldn't get too cold. No bedtime stories, though we thought about it!
On hot days, we have been watering a bit more and constantly monitor the seedlings in the green house. Those little guys dry out fast! In light of the challenging weather, we are proud of our crops and think they're looking pretty great.
Now a quick word about our furry friends... {insert collective sigh from all you gardeners out there} This doesn;t come as a suprise, but w
e have been seeing evidence of some munching of the veggies in the field. Rabbits, woodchucks, and deer all find
our broccoli and lettuce to be quite delectable. The deer are easiest to combat because we have an electric fence around out field. However, short of making rabbit stew, they're really isn't much we can do about the little furry guys because they can slip under the fence. So instead, we plant extra seed to help account for crop loss and have replanted the damaged plants.
Help us learn!
Being a shareholder at Wellspring means you have the ability to help us learn! As an organic education center and farm, Wellspring provides new farmers a place to grow and learn. We are immensely thankful for the opportunity to grow for you. More than anything, we want to do our very best to provide outstanding quality and excellent customer service. We want to get to you each and every one of you! Most of all, we want to hear your feedback throughout the season and we are always open to suggestions for ways to improve. Please be sure to introduce yourself in person, on the phone, or via email and get to know the 2016 Wellspring farm crew!
Meet our Farm Family!
We are beyond thrilled with the farm crew we've assembled this year. Our small yet highly productive team is comprised of some of the coolest people we have ever met. Throughout the season, we will share the biographies of our staff, interns, farm guests, and a few volunteers. Can't wait for you to meet them!
Oh yeah, we supposed we need to introduce ourselves...
We know Angie mentioned us above, but once more our names are Caleb and Theresa. We are the brand new co-farm managers at Wellspring this year. You may recall our names from email communication or perhaps we've already met at the West Bend Farmers Market? We are your go-to people for anything and everything related to your veggies and share in the farm. As Angie would tell you, we try our hardest to avoid talking about ourselves. That's because we'd rather hear about you! That being said, we promise to share more about our backgrounds and interests in the coming newsletters because we believe it is crucial for people to know their farmers.
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| Name of Vegetable/Fruit |
Quanity in Box |
Storage |
Rhubarb
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1 pound |
Fridge |
Head Lettuce, Red & Green
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2-3 heads, depending on size |
Fridge
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Radish
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1 bunch |
Fridge
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Oregano
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1 bunch |
Fridge
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Green Garlic
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3 bulbs |
Fridge
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Pac Choi
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2 heads |
Fridge
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Spinach
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1/3 pound |
Fridge
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Rhubarb - Did you know rhubarb was more valuable than cinnamon in the 16th century in the France and more expensive than opium in the 17th century in England? Don't worry, we harvested enough for you to make two pies or a whole lot of Rhubarb Sauce!
Head Lettuce - We are really proud of the beautiful lettuce in the boxes this week. They'd make a great salad or lettuce wraps!
Radish - We're learning just how much people love their radishes this time of year as we continue to sell out of them at our weekly farmers market. Eat them raw, roasted, or even pickled. Don't forget you can also eat the greens! Try them fresh, in soups, or sauteed.
Oregano - Did you know the name "oregano" originates from Greek language and it means "delight of the mountains"? Its leaves have a characteristic aromatic, warm, and slightly bitter taste.
Green Garlic- This is what the garlic looks like before it is fully grown and dried. The white bulbous part is what you want to use in your recipes. Part of the green section is also edible, but you may need to remove the middle section as it may have become a bit fibrous. It's mild cooked, but can be a bit spicy when eaten raw. You can use it in any recipe that calls for garlic or experiment with it in salad dressings and meat recipes.
Pac Choi -
This Bok Choi relative is great in stir-fry or steamed with soy sauce, ginger and garlic (maybe the green garlic in your box!) It cooks quickly, making a fast and easy side dish. You will notice some small holes in the leaves. Those are caused by the ever-pesky flea beetle. Not to worry, even though they aren't quite as pretty, the leaves still taste great and are free from chemical pesticides because we grew them organically.
Spinach - Not just for Popeye, folks! The spinach at Wellspring has been loving the cooler weather these past couple of days and it is looking mighty tasty. Eat fresh or raw, but please don't overcook! 5-7 minutes when sauteing is all it takes. Add a little green garlic and oil of your choosing - Delish!
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Mary Ann Ihm (Founder of Wellspring) harvested pounds upon pounds of Rhubarb this week! :)
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