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 Thirteen - September 1
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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.
Happy September!
Summer flew by fast and fall is on the way. The changing of the seasons is one of
the
most
exciting parts
of farming. Each season brings different perks and
challenges. Even though weather in Wisconsin can be somewhat unpredictable, it is the different seasons that allow us to grow a
greater variety of vegetables than other parts of the country. In the peak of the summer, we have a bounty of things like peppers, zucchini, and tomatoes. As the weather cools down, we will start seeing more of the cool weather crops like greens, spinach, and turnips.
Fall also means it's time for storage onions! We started harvesting onions and just like the garlic, it will undergo a curing/drying period which makes it last longer in storage.
Field Updates - Cover Crops
The main field is looking very different these days! With only 7 weeks left of the summer CSA, we are slowly retiring parts of the field for the season. As soon as we finish growing on part of the land, we spread cover crop seed.
This year, we are using a mix of almost ten cover crop varieties including things like Hairy Vetch, Wheat, Clover, and Oats. Each of these contribute different attributes and help restore soil vitality. Cover crops
increase organic matter, improve infiltration, reduce erosion and prevent weeds. Here is a picture of the field where the cover crop is growing.
REMINDER: Mid-season Survey due on Friday!
Please be sure to complete the Mid-season survey by 8pm on Friday, September 2, so we know what's going well and what we need to improve. Wellspring is in it's 29th season of training farmers. Though our organization has been around since the 80's, this is our (Caleb & Theresa's) first season managing a vegetable farm and we depend on your feedback to help us grow. We are so thankful for all of the positive feedback we've been receiving about the boxes this season and we look forward to your honest feedback.
A couple of quick notes:
- Please be careful with the cardboard boxes. They become heavier as the season goes on and the bottoms aren't as sturdy. Be sure to carry the box from the bottom rather than by the handles.
- PLEASE RETURN BOXES TO YOU PICK UP LOCATION if you have any at home. We are missing quite a few and they are expensive to replace. We kindly ask they the boxes do not leave your pick up site and you transfer your vegetables into another box or bags.
Happy 1st day of September!
Caleb & Theresa
Co-Farm Managers
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We receive
frequent questions about the way different varieties of vegetables grow. After responding to these types of questions, we often hear something like "that's how that grows?!". Each plant is unique and grows in its own special way. Somethings grow on vines, others on stalks, bushes, or in the ground. In this section of the newsletter, we will share photos of different crops in the field, so you can see how it grows!
Here is a photo of brussel sprouts in the field. The sprouts grow on a large stalk at the base of the leaves. Each sprout needs to be individually cut from the stalk. It is truly amazing how it grows! 
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Upcoming Events
Farm to Table AT Wellspring Farm
Sunday, September 18 - 3 to 7 p.m.
Seven talented area chefs create an enticing menu for your pleasure using the
flavorful Wellspring produce
Eric Fix - Out & Out Catering - Cedarburg
David Jurena - The Soup Market - Milwaukee
Gregory Leon -
Amilinda - Milwauke
Peter Sandroni -
La Merenda & Engine Company No. 3 - Milwaukee
Karen Gill -
Down to Earth Chef - Wauwatosa
Stephanie Ulma -
The Grasshopper - West Bend
Tony Koebel -
The Norbert - West Bend
The Menu
Cheese and Cracker platter
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variety of Wisconsin cheese and crackers
Veggie platter
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Wellspring vegetables with dip
Caprese Skewers
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mozzarella balls, cherry tomatoes, basil, drizzled with basil-flavored olive oil
Butternut Squash Bisque Soup
- creamy Butternut Squash garnished with Crème Fraiche
Autumn Salad
- combination of grated beets, carrots, celeriac, turnips, kohlrabi, cabbage, chopped kale, onion, fennel; tahini dressing
Beef Bourguignon
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French beef stew created with sustainably raised, grass-fed beef
Turkish Stuffed Eggplant
- Vegetarian twist with Swiss Chard, onion, and tomato stuffed in eggplants
Riced Cauliflower
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Cauliflower sauteed with onion and celery
Apple Cinnamon Bread Pudding
- served warm with a scoop of specialty ice cream
3 - 5 p.m. - Hayrides, Walking Salad Bar, Milking Cow Competition, Games, Silent Auction, and
Music by Embedded Reporter
5 - 7 p.m. - Dinner and Program
"Farm Chic" attire for this evening of fun on the farm!
1 Ticket Farm to Table Taste Event at Wellspring Farm - $75
2 Tickets Farm to Table Taste Event at Wellspring Farm - $150
Taste of Wellspring Friend Sponsor includes 2 Tickets - $250
Taste of Wellspring Bronze Sponsor includes 4 Tickets - $500
Additional sponsorships ranging from $1000 to $4000 are also available. Please email
wellspringed@aol.com for a sponsor menu.
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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, September 12
-- Carrots and Fennel!
Monday, October 17
--
Winter squash and Cauliflower
!
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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!
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CSA Box Contents
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage |
Red OR Green Head Lettuce
|
1 head
|
Fridge, Store in airtight container or plastic bag.
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Arugula  |
1/4 pound |
Fridge, Store in airtight container or plastic bag.
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Broccoli Leaves
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1 bunch
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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
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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
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Sweet Carmen Peppers - SWEET!
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7 peppers |
Fridge, Alternative storage tips can be found here: http://anrcatalog.ucanr.edu/pdf/8004.pdf |
Garlic  |
1 bulb |
This garlic has been cured and can be stored out of the refridgerator in a cool, dry, dark spot
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Dragon's Tongue Beans 
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1/2 pound |
Fridge, Store in airtight container or plastic bag.
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Thyme 
|
1 bunch |
Fridge or counter top, store with bottom of stems in jar with 1-2" water.
Dries really well! Remove rubber band and lay stems out on a paper towel or paper bag for 7-10 days.
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Beets
|
1 bunch |
Fridge, Cut off greens and use the same way you would use chard or spinach. Store bulbs in airtight container.
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Zucchini
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2 zucchini |
Fridge |
Cucumber 
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2-3 cucumbers, depending on size and variety
The round yellow variety is call a Lemon Cucumber. They can be used in the same way as the green variety. Fun! |
Fridge
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Basil  |
1 bunch |
DO NOT REFRIGERATE, store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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Chard 
|
1 bunch |
Fridge |
Blacktail Mountain Watermelon
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1 Melon |
Fridge
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Tomato
|
3-5 depending on size |
Store at room temperature out of direct sunlight |
Serrano Pepper - HOT!
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You will receive 3-4 hot peppers this week. The varieties vary by box depending on availability.
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Fridge |
Jalapeno Pepper - HOT!  |
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Fridge |
Habanero Pepper - HOT!  |
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Fridge |
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Recipes
Arugula Pesto
Recipe courtesy of Michael Chiarello
Ingredients
2 cups packed fresh arugula
1/2 tablespoon minced garlic
Salt and freshly ground pepper
1/2 cup pure olive oil
1 tablespoon pine nuts, toasted, plus 1 tablespoon
12 basil leaves
1/2 cup freshly grated Parmesan
Directions
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 1 tablespoons of the pine nuts, and basil. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
Beans with Tomatoes, Garlic and Fresh Thyme
Ingredients
1/2 lb. beans, stems removed
1 Tbsp. olive or sunflower oil or butter
1 large cloves garlic, very thinly sliced
1 small tomato, chopped
1 Tbsp. fresh thyme
1/2 Tbsp. red wine vinegar
Salt & pepper to taste
Instructions
In a large sauté pan with lid, heat oil/butter over med-high heat.
Add green beans, stir a couple times, & cover.
After about 5 minutes, add garlic & tomato, stir a few more times, & cover again for a couple minutes.
Remove cover, add salt, pepper, & thyme & sauté for another couple minutes, until beans are just starting to be tender.
Stir in vinegar & serve immediately.
Thyme Roasted Beets
Ingredients
3-4 medium red beets, washed and trimmed
2 tablespoon olive oil
2 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Heat the oven to 400 F. Wrap beets in aluminum foil and bake for 40 minutes or until tender. Set aside to cool slightly. Peel the beets and cut beets into medium-sized chunks. In a medium bowl, combine the cooked beets, oil, thyme, salt and pepper. Place on a baking sheet and roast in the oven for an additional 5 to 10 minutes until hot.
Roasted Peppers with Basil
Ingredients
4-5 sweet carmen peppers
12 fresh basil leaves, thinly sliced
2 garlic clove, minced
2-3 teaspoons balsamic vinegar
salt to taste
Directions
Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
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Beautiful sunset over the west field :-)
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