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 Seven - July 28

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. 

Happy Thursday, shareholders! 
The growin' is good at Wellspring this week! The heat-loving veggies like zucchini, cucumber, and tomatoes are thriving, which means we are spending more and more time harvesting. Our big harvest day is on Wednesday each week and usually takes 5 to 6 hours. We harvest on Friday for the Saturday farmers market in West Bend.  Harvesting methods vary by vegetable and some things are more time consuming than others, like our overly zealous zucchini plants. We are so very lucky to have a great farm crew to get the job done! 


Interns Daniel (left) and Sam (right) on harvest day! Daniel is bringing the broccoli to the wash station and Sam is weighing up green beans for the CSA boxes. Always with a smile! :-)

A couple notes about this week's box:
  • This is the last week for scallions, but you will be seeing onions in your box soon. 
  • Tomatoes are starting to ripen and we hope to be including in the next week or so. 
  • Enjoy the awesome fresh garlic and be sure to refrigerate it! See notes below. 

Have a great week and say hello August! 

Caleb & Theresa
Co-Farm Managers

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 #4: There are some really great children's books that find creative ways to share the importance of eating vegetables. Reading about vegetables is a great way to boost kid's interest in eating them. Here are a few excellent books to look for at your local library. 

My Dinosaur is Scared of Vegetables by Lily Lexington
"Jack has a problem. In fact, he has an enormous problem. He doesn't like  vegetables and neither does his dinosaur friend. Jack's mum has made it her mission to get him to eat his vegetables. Who will win in this clash of wills?"


I Love to Eat Fruits and Vegetables by Shelley Admont
"In this children book, you meet Jimmy, the little bunny, again. Jimmy likes to eat candy but doesn't even want to taste fruits and vegetables. He sneaks into the kitchen to try to find a bag with candies that was hidden inside the cupboard. What happens right after Jimmy climbs up to reach the bag of candy? This is the third book in the collection of short bedtime stories for kids, and it's written especially for those parents who struggle every mealtime to make their kids eat healthy food."

Growing Vegetable Soup by Lois Ehlert
"Together, a father and child share the joys of planting, watering, and watching seeds grow. And once their harvest of tomatoes, potatoes, cabbage, and corn is ready, they'll cook it up into the best soup ever!"


 




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 
Beets
red ace beets
1 bunch, 3-6 bulbs depending on size
Fridge, Cut off greens and use the same way you would use chard or spinach. Store bulbs in airtight container. 

Green Beans

1/2 pound Fridge
Fresh Garlic

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

This garlic is not cured and must be refrigerated



Napa & 
Farao 
Cabbage
2-4 heads depending on variety and size
Fridge
Scallions
scallions
1 bunch
Fridge, remove rubber band and store with white part in jar with 1-2" water. 


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

Do not submerge 
leaves.
Broccoli 
2 heads
Fridge 
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 
 Zucchini 
6 zucchini - mix of varieties  Fridge
Cucumber
cucumber
3
Fridge

Broccoli Leaves
broc leaves
1 bunch Fridge

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
Kohlrabi
1 bulb Fridge

Head Lettuce - Excellent for a salad or lettuce wraps! 

Broccoli - Try it fresh, cooked, or even grilled. A shareholder recently recommended grilling the whole head with a little olive oil, salt, and pepper. 

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

Green Beans - It's green and it's bean. :-)

Zucchini - Super versatile and can be added to warm and cold pasta dishes. Try making zucchini chips or zucchini noodles (zoodles)!

Beets - Beets seem to be growing in popularity, which makes sense because they are delicious and provide an excellent source of manganese, potassium, and copper.

Scallions - 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. 

Pickling Dill - When dill begins to flower, it is perfect for pickle recipes. It can also be used in other recipes that call for dill. 

Fresh Garlic -  Slightly different than the green garlic you saw in your CSA box in spring. The cloves are fully formed and have a nice strong garlic flavor. The papery skin between the cloves is not dried and the bulbs have not be cured, so they need to be refrigerated. 

Napa & Farao Cabbage - Napa Cabbage is an Asian variety originating from the Beijing Region of China. Farao is the round, more traditional cabbage you find in the grocery store. Everyone will receive both varieties in their CSA box this week. Both would make excellent  stir fry, kimchi, or coleslaw. Farao would be especially wonderful in the sauerkraut recipe below! 

Cucumbers - The varieties we grow are great for salads, slicing, and refrigerator pickles. 

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 or baked into chips!

Kohlrabi - A Wellspring favorite! Kohlrabi 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. 

Recipes

Small Batch Sauerkraut 

Ingredients: 
1-2 small cabbages (approximately 2 pounds)
1 tablespoon sea salt
1 teaspoon caraway seeds (optional)

Directions: 
Remove core from cabbage. Cut in half and finely shred.
Place cut cabbage in large bowl and sprinkle salt on top.
Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.
When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.
Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).
Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
Loosely cap the jar and place it in a cool, dark spot.
Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That's normal).
After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.



Green Beans with Frizzled Scallions and Ginger
The Beekman 1802 Heirloom Vegetable Cookbook

Ingredients:
1/2 pound green beans, stem ends trimmed
1 tablespoons extra virgin olive-oil
1/2 teaspoon coarse kosher salt
Vegetable oil
2 scallions, tender green and white parts, thinly sliced lengthwise 
2 inches fresh ginger, thinly sliced and then cut into matchsticks 

Preparation:
In a large pot of boiling salted water, cook the green beans for 4 minutes until crisp-tender (time will vary depending on the thickness of the beans). Drain well and toss with olive oil and 1/4 teaspoon of the salt. Transfer to a serving platter.

Meanwhile, pour ½ inch vegetable oil into a small saucepan and heat over medium heat to 360 degrees on a deep frying thermometer. Once the oil is hot enough, add the scallions and ginger and cook for 2 minutes, or until the scallions are beginning to brown but are still mostly green. Scoop them out with a slotted spoon or spider. Set the oil aside.

To serve, spoon 2 Tablespoons of the scallion-ginger oil over the green beans, top with the frizzled scallions and ginger, and sprinkle with the remaining 1/4 teaspoon of salt.



Baked Rosemary Beet Chips

Ingredients
3 medium-large beets, rinsed and scrubbed
Olive or canola oil
Sea Salt + Black Pepper
2-3 sprigs rosemary, roughly chopped

Instructions
Preheat oven to 375 degrees F and place oven rack in the center of the oven.
Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren't touching.
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
Remove from oven, let cool. Then serve.



Simple Beet Greens
Adapted from allrecipes.com

Ingredients
1 bunches beet greens, stems removed
1/2 tablespoon extra-virgin olive oil, or to taste
1 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes (optional)
salt to taste
freshly ground black pepper to taste
1 lemon, quartered

Directions
Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.


Broccoli Matchsticks and Kale Salad
adapted from foodandwine.com

Ingredients
1 bunch kale, stems and inner ribs removed and leaves thinly sliced
2 broccoli stems, peeled and julienned (about 1 cup)
Salt
1/8 cup extra-virgin olive oil
4 scallions, white and tender green parts, thinly sliced
1 tablespoon fresh lemon juice
1/4 cup hazelnuts
Freshly ground pepper
1/4 cup coarsely shredded fresh Pecorino Romano or Manchego cheese

Directions
Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 10 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.
Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.
In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.



Refrigerator Dill Pickles
Ingredients 
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber, cut into spears or round slices
2 cloves garlic, whole
2 flower heads fresh dill

Directions 

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days. Lasts for up to six weeks. 

 

 

Upcoming Events

AgriCorps Week-long Overnight Camp (ages 14-17)
Business Planning Education in an Agricultural Environment
When: July 31- August 6 
LAST CHANCE TO SIGN UP!
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

Seasonal Cooking at  Amilinda Restaurant
with Chef Greg & Orry León

315 E Wisconsin Ave, Milwaukee, WI 53202

Enjoy seasonal cooking while seeing the re cipe 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.

   Monday, August 8 -- Tomatoes!
    Monday, September 12 --  Carrots and Fennel!
    Monday, October 17 --  Winter squash and Cauliflower !

Sign up on our website by clicking here.  Only $30 per class.

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Save the Date for our Agri-Culture Fest 
 Saturday, Oct. 8
10 a.m. - 6 p.m.
FREE Festival with music, games, workshops, hay rides and more!


Sign up for your Winter Share Today!
We're only one-third of the way through the CSA season and believe it or not, we already have winter on our minds! 

If you've enjoyed your summer CSA boxes, we hope you will join us for the fall/winter season with our storage crop shares! These shares consist of a larger, 1 1/9 bushel box  of various storage crops (onions, carrots, parsnips, winter squash, etc) as well as our frost-sweetened winter greens. 

Boxes will be delivered to your pick up site every other week - Thursday, October 27th, Thursday, Nov. 10th, and ending TUESDAY, November 22nd (3 boxes total). These make great shares for storing and eating through the winter OR cook a Thanksgiving fest! We provide storage tips like "store carrots in a box with newspaper in a dark corner of a closet or basement". Delivery will NOT be available at West Bend Farmers Market.

The price of the winter share is $180. The delivery fee is $12-16 depending on your location, or free if you are picking up on the farm. To sign up, please email Theresa at FarmWellspring@gmail.com and include your name, phone, and preferred pick up location. She will follow up with payment details and answer any questions you many have. 
Photo of the Week  

Look who we caught playing in the yard this week! These spotted fawns are adorable and hilarious to watch!
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