FYI: This newsletter is being sent to all shares, regardless of Half Share Week Splits. Both A and B week half shareholders will
receive
the weekly newsletter, even on weeks they do not receive a CSA box.
Week Four - June 30
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A quick thank you and a reminder that you help us train future farmers as a CSA Shareholder! We grow Growers (farmers and gardeners) and We Grow Health (of selves, families, community, etc.)
Two Dilemmas
First, the high winds on Saturday took the side bar of our 72' x 36' greenhouse and tossed it up over the roof. We couldn't believe it! A short video can be found on our Facebook page. We are filing a loss with our insurance, however, we have a deductible to meet. If you would like to give a tax-exempt gift to help us, please feel free to contact me at [email protected]. The GOOD news, none of the seedlings being grown for transplant to grow more food for you throughout the season were damaged! They are just hardening off a little sooner. Repairing the large roof will help us start more seedlings shortly.
Second, I would like to share a growing concern. Community Supported Agriculture (CSA) is a model that many farmers depend on for their livelihood. It is a model that helps to guarantee at least a minimum income to support them, their families, college and retirement funds, and health insurance, etc. As you can imagine, restaurant sales and farmers markets are often impacted by a lot of factors. Farmers Markets typically see a major drop in sale if weather is too hot, too cold, too rainy, or if it is a holiday weekend.
Wellspring and others are very happy to see more choice offered through farmers markets and more local and organic produce being available at the neighborhood grocery store. Honestly, this is a good thing. It does however, present that second dilemma I mentioned. CSAs in the region are seeing a decline in CSA shareholder participation. Nationally, surveys find that folks don't like wasting veggies, so some opt for purchasing as they need or want produce. More choice IS good, however, it is eroding the opportunity for area CSA farmers to know there is a return on their investment of soil, compost, seeds, trays, staff, marketing, and much more.
I am telling you this because we NEED your help to tell others about your experience. We have gotten so much positive feedback about the boxes, even the lighter ones with more greens which is the norm for this time of year. If you can help "turn someone on to" the CSA experience, we thank you. We also thank you for choosing Wellspring to grow your produce for 2016 and letting us "be your farmer". We don't take the responsibility of growing for you lightly. It's hard work but all of us at Wellspring value that we are living our mission every day, to
inspire and teach people to grow, prepare and eat healthy food. In doing so, we transform food systems and build community. These aren't just words to us. Most importantly, we could not do this were it not for you, our Shareholder.
Thank you so much for taking the time to look at the greenhouse video on Facebook and for taking the time to find ways that you personally engage with Wellspring!
Sincerely,
Angela Rester
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 the successes we would love to share with you.
Hello Shareholders! As Angie mentioned in her letter above, we woke up a to quite a surprise on Sunday morning. After brutal winds last weekend, we lost one side and the entire roof of our greenhouse. We are thankful this didn't happen earlier in the season when temperatures were cooler, but it is still tough to see the all of the damage that needs to be repaired. We'll call that the bad news this week, but we also have good news to share! We are excited to be adding a few new favorites to the CSA box this week. This week's boxes will include two members of the lovely brassica family, broccoli and kohlrabi! Woot!
A couple of things to note about the items in this week's box:
Radishes
Some of the radishes in the box may be pithy, meaning they are not as firm as we would like. Some of them may even be hollow in the middle. This is caused by the extreme heat we've been experiencing. Many of the radishes are still edible, so we decided to include the bunches in the box rather than composting them.
Frisee
Also due to the heat, a slight amount of browning may be found on the frisee heads this week. This is fairly common and does not make it inedible. Simply soak the frisee in water and remove any brown leaves before eating.
Scapes
Scape season is coming to an end, so enjoy the last of them this week and next!
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Caleb Trainor, 2016 Farm Co-manager
Heya! Caleb here! I've returned to Wellspring after several seasons spent at another farm! I'm super excited to be growing veg for all you lovely folks! And I am extra excited to be immersed in the marvelous world of Wellspring once again! If you don't believe it just count my exclamation marks! So far the season has been really rewarding, offering new learning experiences. I do believe not just for the interns, but for the management as well. We had a really rough start to the season with exuberant weeds, late frosts, copious amounts of flea beetles, cutworms, squash bugs and cucumber beetles, and the newly defunct greenhouse. That is farming though! And we are all loving it!
I interned at Wellspring in 2012 and am pleased to return to Wellspring this season. It is almost like a coming home of sorts, a point of origin. Wellspring has always been the tie that binds together my local organic farming circle. I like to think of it as the hub of a wheel, it always seems to be a focal point. It always seems to be involved in that vital community. I got into sustainable farming so that I could build a resilient life for myself and my direct community. And so that I could participate in the building of a network of local, skilled, committed and conscious craftsfolk. I believe that being involved in your food system is intrinsic to having any kind of sustainable, autonomous, functioning community. I also believe that the ability to provide for your circle isn't just powerful, it is political, regardless of what spectrum or sect you come from.
We have a really great farm crew this season, and I am glad to have them as my comrades and roommates. I'm immensely grateful for all the work Wellspring has done over the decades to nurture our community, for integrating and making knowledge available to us all and for continuing to have such a consistent and bright outlook towards the future.
Caleb's Faster Facts:
- I'm a fantasy nerd. Think swords and wizards. Dragons and loot.
- I've signed on for a lifetime of food production and land work in the Washington/Ozaukee county area.
- I have a radical passion for perennial systems and homesteading!
- I love to forage for wild edibles, and actively participate in the rewilding scene.
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage |
Head Lettuce, Red & Green
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2-3 heads, depending on size |
Fridge
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French Radish
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1 bunch |
Fridge, remove leaves and stems.
Set aside to use later. Place radish root in container with cold water and store in fridge.
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| Kohlrabi
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1 bulb |
Fridge, Cut off the leafy stalks (you can use the leaves as you would kale or collard greens). Store in plastic bag or container.
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| Broccoli Leaves
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1 bunch |
Fridge, Store in airtight container or plastic bag. |
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Mint
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1 bunch |
Fridge, store with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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1 bunch
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Fridge, store with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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| Broccoli
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1 head |
Fridge
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1 bunch |
Fridge, Store in airtight container or plastic bag.
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Salad Turnips
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1 bunch |
Fridge, Remove the tops and store separately in the refrigerator.
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Arugula
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1 bunch |
Fridge
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Frisee
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1 bunch |
Fridge |
| Garlic Scapes
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1 large bunch |
Fridge |
Head Lettuce - Excellent for a salad or lettuce wraps! See last week's recipes for a lettuce soup recipe. Yes, we said soup!
Radish - Eat them raw, roasted, or even pickled. Don't forget you can also eat the greens! Try them fresh, in soups, or sauteed.
Kohlrabi - A Wellspring favorite! These funky looking kohlrabi bulbs can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. We recommend peeling the thick skin off before eating.
Broccoli Leaves - They're just too beautiful and delicious not to share with you! Try them steamed or sauteed, similar to collard greens and kale. Excellent in stir fry!
Mint - Super refreshing! Mint can be added to iced beverages, such as iced tea, water, or mojitos. Try adding to desserts like ice cream and brownies. Also great in Greek cuisine including lamb recipes and stuffed grape leaves. Yum!
Giant Italian Parsley - Parsley is one of the best know herbs and is also very versatile. Add it to pasta and meat dishes.
White Russian Kale - It is delicious fresh, sauteed, or even baked. Great in frittata recipes and soup too!
Salad Turnips - Can be eaten raw or cooked. They are excellent in a salad. Slice and saute them in butter or oil with some crushed green garlic for a quick side dish.
Arugula
- This leafy green is in the brassica family, which also includes kale and cauliflower. It has a fresh distinct flavor with a touch of spiciness. Great on pizza and pairs very nicely with goat cheese!
Frisee - This curly member of the endive family is slightly bitter in taste and adds an extra boost of flavor to salad. It is often used as a garnish because it holds up better than most greens when hot food is placed on top of it.
Garlic Scapes -
Garlic scapes are the flower bud of the garlic plant. Harvesting them allows the plant to put more energy into growing the garlic bulbs. They have a milder garlic flavor and are great roasted or in pesto. Use in any recipe that calls for garlic.
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Recipes
Garlic Scape Dressing
Ingredients:
3-4 garlic scapes
1/4 c olive oil
1/4 c white wine vinegar (or balsamic or apple cider)
1 T heaping with honey
1 T dijon mustard
1/4 t salt
pepper to taste
Directions:
Throw it all in a food processor and puree until smooth. If you want something thicker for a dip, add 1/4 to 1/2 a cup of yogurt. Add to a lettuce or pasta salad like in the photo below.
Sauteed Lemon Maple Frisee
Ingredients:
3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
3/4 teaspoon anchovy paste
1 (1-pound) head frisée, torn
1 tablespoon fresh lemon juice
1/2 teaspoon pure maple syrup
Directions:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
- Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
- Serve topped with bread crumbs.
Roasted Kohlrabi
Ingredients:
1 kohlrabi bulb, peeled
1 teaspoon of olive oil
1 clove garlic, minced
salt and pepper to taste
sprinkle of grated Parmesan cheese
Directions:
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl.
Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 10 to 15 minutes, stirring occasionally in order to brown evenly.
Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 3 to 5 minutes. Serve immediately.
Mojito
Ingredients:
Ice
3 ounces light rum
6 mint sprigs, or spearmint, 8 roughly broken apart
3 tablespoons fresh lime juice
2 tablespoons sugar
Club soda
2 slices lime
Directions:
Place ice in beverage shaker then add in the rum, 4 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
Garnish each with a slice of lime and a sprig of mint.
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