FYI: This newsletter is being sent to all shares. Both A and B week half shareholders will  receive  the weekly newsletter, even on weeks they do not receive a CSA box.

Week Six - July 14

Farm News
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. 

Welcome to week six of the CSA season! We have had a very productive week and are all excited about the new varieties we've been harvesting. This week, you will be receiving Napa Cabbage and Scallions in your box. Be sure to check out the recipes below!

Other than the extreme heat and ongoing battle with the weeds, we do not have a ton to report to the shareholders this week. Instead, we thought it would be fun to show a behind the scenes peak of the CSA box packing process. 

We pack all of the CSA boxes on Thursday mornings. Each of us are responsible for placing different items into the box before moving it down the line. Below is a picture of Caleb, Daniel, Rox, and Sam packing the boxes full of beautiful veggies! 



Zucchini Galore - Stop by the farm for more!!!
Our zucchini plants have been extremely productive and we have extras to share. If you are interested in additional zucchini this week, stop by the farm today or tomorrow. Look for the box on the porch of the guest house (first building on the right). Mary Ann has a great recipe for zucchini nut bread and will consider leading a 'Baking with Zucchini' class if there is enough interest. Let her know if you are interested when you stop by for your additional zucchini. 

Have a great week and eat lots of zukes {please}!

Caleb & Theresa
Co-Farm Mangers

Angie note: remember that spiraled zucchini also makes a fantastic substitute for pasta noodles. You can eat them raw or saute them or boil them lightly and then put your favorite cooked or raw sauce on them. 

Meet the Farm Crew!
Angela Rester, Wellspring Executive Director 

So I am not a farmer, though I have had a number of farmers tell me that their spouses don't work in the field, but they do all the support and behind the scenes marketing, finances, etc., and help make the farm a success.  They tell me I'm a farmer and I was lucky enough to have the Midwest CRAFT (Collaborative Regional Alliance for Farmer Training) select me to be our regional delegate to the National CRAFT conference. The truth is, I do grow food!  I've been doing it ever since my neighbor, Mrs. Nesbitt, and another neighbor, Mr. Boon, offered me a space to grow pumpkins and taught me a lot.  Both had huge gardens and grew a lot of varieties of fruit and vegetables.

I've continued to grow food and have about 20 different veggies and herbs growing.  What makes my growing a bit different is that the vast majority is in containers because I live in a condo and YES, you can grow so much in containers. I love buying seeds, figuring out my plan, and watching things grow. I also love harvesting, sharing with friends and neighbors, and being able to eat my wonderful produce in the middle of winter!

Angie's passions include photography. This photo was taken at Wellspring & the only color is a pumpkin left in the field.
I am so lucky to be at Wellspring! I often say that our founder, Mary Ann, birthed Wellspring and I was lucky to be able to adopt it.  I love how my past expereinces below prepared me for Wellspring.
  • 2nd grade teacher
  • YMCA professional and the executive director of Tri-County Y
  • Elm-Brook Humane Society 
  • Health Education Center
  • Cedarburg Festivals 

I had special opportunities that have helped me shape the programming and services at Wellspring and that ensures a system approach to impacting our local food system in a positive way.  I truly appreciate how we have built on a strong and longstanding foundation that is able to do even more to impact the health of individuals, families, the environment, and the community. Folks who know me know that I don't get involved in anything that I am not passionate about. I'm truly passionate about our food system and a food economy. And I am truly thrilled with the total Wellspring team and their commitment to our mission and to you.


Any farmer will tell you that it's pretty tough to have a new farm manager every couple years. They need to learn the land, see it in the different seasons, and grow on it.  Because we want to help young farm managers gain experience in a supportive environment with the intention of learning to manage a team and run a farm so they can go out in their own right, it means there will be turnover.  It also means that some of our CSA shareholders will leave to follow the farmer they have come to know.  While this is exactly what we want, it is also challenging.  It means we are always looking for more new shareholders and therefore, YOU are VERY special to us as our current shareholder.

Yes, I could go on and on about our very successful and innovative programs;
  • Farm to School in four school districts
  • Agri-Corps and Farm Camps
  • Cooking classes to learn how to cook seasonally
  • Wellspring's state of the art meeting space and the environment for retreat attendees, hostelers, and more to grow and explore. 
Wellspring allows me to live my values EVERY day and to truly impact our world at so many different levels.  It's what I am passionate about. It's how I can play a role in developing all ages and especially our future leaders and change agents. It's an opportunity of a lifetime!

Lastly, I wouldn't be doing my job if I didn't remind you that for those who have the means, please consider financial support. We are a nonprofit 501(c)3 organization that DOES need donations and gifts and volunteer service to fulfill our mission. Please contact me to learn how you can invest to truly make a difference in our food system thru Wellspring's efforts.

We love having visitors and the chance to "knock your socks off" when you see all that we do and you experience the special place that Wellspring is.  I'm really lucky!  I get to be a part of an organization that truly lives its mission and impacts our community at so many different levels.

Thanks for the privilege of serving you!

Picky Eater Tip of the Week
Do you have a picky eater in your family or picky guests coming for dinner? We hear comments about picky eaters all the time, so we decided to add a a picker eater tip of the week to the newsletter. Have tips of your own? Send them our way and we'll share in future newsletters. 
  • Picky Eater Tip #2: Know a kid who won't eat their veggies? Try experimenting with dips and sauces. Serve fresh veggies with hummus, salsa, cottage cheese, or yogurt-based dressing. Try this recipe! 
Honey Musta rd Hummus

Ingredients: 
1-15oz can white cannellini beans, drained and rinsed
1/4 cup yellow mustard
1/4 cup honey
1/2 tsp garlic powder
Salt and Pepper to taste

Directions: 
Combine ingredients in a high power blender until smooth and creamy. Serve chilled.  

CSA Box Contents

Name of Vegetable/Fruit Quantity in Box Storage
Head Lettuce, Red & Green

2 heads
Fridge

Hint: If lettuce begins to wilt, soak for 10 minutes in ice cold water. Spin in a salad spinner or let sit in a colander until dry enough to store in container 
Parsley parsley
1 bunch
Fridge, store with bottom of stems in jar with 1-2" water. 

Do not submerge 
leaves.

Lacinato Kale 
lacinatokale
1 bunch
Fridge, Store in airtight container or plastic bag. 

Hint: If leaves begins to wilt, soak for 20 minutes in ice cold water. Let sit in colander until dry enough to store in container
Napa Cabbage

1 head
Fridge
Scallions
scallions  
1 bunch
Fridge, remove rubber band and store with white part in jar with 1-2" water. 


Dill

1 bunch
Fridge, store with bottom of stems in jar with 1-2" water. 

Do not submerge 
leaves.
Broccoli 
3 heads
Fridge 
White Russian Kale

1 bunch
Fridge, Store in airtight container or plastic bag.

Hint: If leaves begins to wilt, soak for 20 minutes in ice cold water. Let sit in colander until dry enough to store in container 
 Zucchini 
4 zucchini - mix of varieties  Fridge

Head Lettuce - Excellent for a salad or lettuce wraps! 

Dill - Dill can be used for more than pickles and fish. It has become a farm favorite and we put it on everything! Dill is great in fresh salads, wraps, and spring rolls. We especially love it on both fried and scrambled eggs!

Broccoli - Lots of broccoli in the box this week! Try it fresh, cooked, or even grilled. A shareholder recently recommended grilling the whole head with a little olive oil, salt, and pepper. 

White Russian Kale - It is delicious fresh, sauteed, or baked. Great in frittata recipes and soup too!

Lacinato Kale - Also called Dinosaur Kale because it resembles dino skin! Can be used similarly to the other kale varieties. Great for kale chips!

Zucchini - aka summer squash. Super versatile and can be added to warm and cold pasta dishes. Angie recently made zoodles (noodles made from zucchini) for the crew. Yum! 

Scallions - New this week! Often used in Asian and Mexican cuisine, scallions are perfect for adding a bit of zest to a dish. Try chopping and adding scallions to your favorite dips, egg dishes, or just about anything else. 

Napa Cabbage - New this week! Napa Cabbage is an Asian variety originating from the Beijing Region of China. Great in stir fry, kimchi, and coleslaw. Try slicing into 1" slices and baking on a cookie sheet. Drizzle with oil and add your favorite seasonings. Bake at 350 degrees for 45 minutes. 

Giant Italian Parsley - Parsley is one of the best know herbs and is also very  versatile . Add it to pasta and meat dishes

Recipes

Healthy Baked Broccoli Tots

Ingredients: 
  • 2 cups broccoli
  • 1 large egg
  • ¼ cup diced yellow onion (or scallions!) 
  • ⅓ cup cheddar cheese
  • ⅓ cup panko breadcrumbs*
  • ⅓ cup Italian breadcrumbs*
  • 2 tablespoons parsley ( or cilantro, rosemary, etc)
  • ½ teaspoon salt
  • ½ teaspoon pepper
*Gluten free bread crumbs can be substituted. 

Directions: 
  1. Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.
  2. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  3. Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning. Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.
  4. Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!

Quick Kimchee 

Ingredients
2 cups Napa Cabbage, chopped
1 tablespoon Sambal Oelek or other hot sauce
3 tablespoons rice wine vinegar
4 garlic cloves
Salt

Directions
Combine a few cups of chopped napa cabbage, a tablespoon of sambal oelek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced garlic cloves and a healthy pinch of salt. Stir well, chill overnight, and then eat right out of the bowl!




Upcoming Events

Seasonal Cooking at  Amilinda Restaurant with Chef Greg Leon and Orry Leon

315 E Wisconsin Ave, Milwaukee, WI 53202

Enjoy seasonal cooking while seeing the recipe prepared and having the opportunity to taste it and then go home with the recipes. Fast and easy is the mantra for these classes so that you can find ways to incorporate these healthful, delicious veggies into your busy life.

Sign up for this class or one of the other future classes! 
   
   Monday, August 8 -- Tomatoes!
    Monday, September 12 --  Carrots and Fennel!
    Monday, October 17 --  Winter squash and Cauliflower !

Sign up at our web site by clicking here.  Only $30 per class.

2016 Summer Farm Camps
Summer camps at Wellspring are focused on outdoor fun and connecting kids to where food comes from. Each session includes activities based on gardening, farming, animals, nature and outdoor play! Kids will have great time on a real working farm. This year, we're offering 1-day mini-camps for kids between the ages of 6-13.  We have an overnight camp for kids, ages 8-13. AgriCorps is our program for teens, ages 14-17.



8 am- 5:30 pm
Cost: $50/day
(Breakfast, lunch, and afternoon snack included in the price)

Monday, July 18th
Dirt made my lunch!-- Learn where our food comes from and how the dirt helps plants to grow healthy and strong. Discover the magic of composting and Wellspring's worm bins. Use tools to help tend to the gardens. Experience harvesting fresh veggies for meals and snacks! (ages 6-9)

Tuesday, July 19th
Fantastic Farmers-- Explore and interact with cycles of life on the farm, including plant life, soil life, and animal life. Kids learn how these cycles influence each other while discovering their place in the overall ecosystem. Kids will experiment with various ways of making compost and meet our chickens and their vegetables. (ages 10-13)



Agricorps Week-long Overnight Camp (ages 14-17)

Business Planning Education in an Agricultural Environment
July 31- August 6
Cost: $350, Includes overnight lodging, all meals, snacks and transportation to the farmers market.

Summer Learning Program for Teens: AgriCorps is a weeklong resident program for teens (ages 14 - 17) to learn business planning skills through organic farming. AgriCorps members will receive educational lessons, lectures from local farmers and participate in hands on farming/gardening activities. Teens will learn how to grow veggies as well as various business skills that can be applied to a career in sustainable agriculture or any future business endeavors.

At the end of the week, the group will help with a veggie harvest, put into place their marketing/advertising plan, and sell their produce with Wellspring at a Saturday farmers market!

Additional information and sign up for AgriCorps can be found at our website - Click Here
Photo of the Week  
We are so lucky to have this great group on the farm this week. These smiling faces are part of a youth group from the Archdiocese of Milwaukee. Check out the cool handicap accessible herb box they built this morning
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