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 Seventeen - September 29 - A Week
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In this section of the newsletter, we provide a weekly update about issues we're facing in the field, as well as the successes we would love to share with you.
Gearing up for Winter Growing!
We officially started planting for the winter growing season! We transplanted Chinese Cabbage, White Russian Kale, Scallions, and Kohlrabi on Monday morning. All of these great cool-weather varieties were planted in one of Wellspring's four hoop houses which are used to extend the growing season into the cold winter months. In the next couple of weeks we will plant additional varieties, including spinach, carrots, chard and more. With the help of the hoop houses, we are able to grow for you and take a larger bounty to the Winter Farmers Market which will begin November 5th at First Congregational Church in Port Washington, WI. The carrots we start in the hoop houses this fall will be sweetened by the frost and included in the first couple of CSA boxes next spring! The hoop houses definitely help us take our growing to the next level and allow us to extend the growing season in Wisconsin!
Sam (intern) left and Caleb (Co-Farm Manager) right planting kale this week.
Notes about this week's CSA box:
Green Tomatoes
 This is likely the last box of the year that will include ripened tomatoes. The plants are producing fewer tomatoes and many have stopped ripening due to the cooler temperatures. That means we have quite a few green tomatoes that will not fully ripen, so in addition to 1-2 ripe tomatoes, we are including green tomatoes in the boxes this week. If you have never had the opportunity to try green tomatoes, here's your chance! They are delicious in chutney, spaghetti, and of course fried. We've included a Fried Green Tomato recipe under the recipe section of this newsletter, but a few additional ideas can be found here:
Every year, Wellspring undergoes a very strict inspection in order to obtain organic certification. The inspector reviews everything from seed receipts to field maps. This means we must save everything, including our empty seed packets. During the 2015 season, the farm management failed to keep one cover crop seed packet. Though we never purchase treated seeds, we could not prove it to the MOSA Organic Certifier and Wellspring. As a result, our organic certification on a small portion of the North field was suspended for three years. We are members of
Fair Share CSA Coalition and we take our organic certification very seriously. We have not been growing in the suspended beds for our shareholders. We were advised by Fair Share that should we at some point in the season give anything to our shareholders from those beds, that we would share this information with you. In the meantime, we communicated with our restaurant customers to see if they were willing to take produce grown in these beds and they were. As always, we continue to practice organic farming while we wait for those few beds to be re-certified.
When we started as the farm managers this spring, we accidentally planted a small portion of the onion crop in the non-certified portion of the field. Even though there is no difference between the onions from this part of the field and the other parts of the field, as said, we were unable to prove that to the inspector last year due to the lost seed packet/label. We feel it is important to be transparent with all of you and ask for your understanding while keeping in mind the unique nature of Wellspring's structure of an education farm.
We apologize that thi
s happened and would be happy to answer any questions you may have about this incident or the organic certification process.
Have a great week and thanks so much for your continued support!
Caleb & Theresa
Co-Farm Managers
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Upcoming Events
Only a week away from our FREE
Agri-Culture Fest
Saturday, Oct. 8
10 a.m. - 6 p.m.
FREE Festival with music, games, workshops, hay rides and more!
PARKING is in Newburg at Fireman's Park where you will catch the shuttle for the 3 minute ride over to Wellspring. This is a rain or shine event that offers a pleasant day with lots of activities for adults or children. We look forward to seeing you to celebrate the harvest season.
Please share with family, friends,
neighbors, and co-workers!
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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.
LAST CLASS OF THE SEASON!
Monday, October 17
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Winter squash and Cauliflower
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CSA Box Contents
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage |
Arugula Mix |
1/3 pound |
Fridge, Store in airtight container or plastic bag.
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Broccoli 
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4 heads
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Fridge, Store in airtight container or plastic bag.
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Frisee 
|
1 head |
Fridge, Store in airtight container or plastic bag.
|
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Sweet Carmen Peppers - SWEET!
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1 pepper - these plants are slowing way down |
Fridge, Alternative storage tips can be found here: http://anrcatalog.ucanr.edu/pdf/8004.pdf |
Garlic  |
1-2bulbs |
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
|
Beans
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1/2 pound of Green Beans or Dragon Tongue Beans |
Fridge |
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Carrots
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1 bunch or bag |
Remove greens and place carrots in a container of water in the fridge.
The greens can also be eaten. Store them in an airtight container in the fridge, separate from the carrots.
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Lacinato Kale
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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
|
Head Lettuce
|
1 Head |
Fridge |
Delicata Squash  |
1 squash |
Eat within 1 week if missing stem. Otherwise, store in a cool, dry, dark place like a pantry or closet. Lasts for 2-3 weeks in storage. |
Cabbage  |
1-2 heads depending on size |
Airtight container in fridge |
Parsley  |
1 bunch |
DO NOT REFRIGERATE, store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
|
Lemon Balm 
|
1 bunch |
DO NOT REFRIGERATE, store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
TEA: Add 1 teaspoon of fresh leaves to a cup with boiling water.
After a few minutes, remove the leaves and enjoy.
|
Eggplant 
|
2-3 depending on size |
Fridge |
Onions  |
5-8 depending on size |
Air circulation is important and helps deter mold. Store in a paper bag in a cool, dry, dark place like a pantry or closet.
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Tomatoes
|
1-2 ripe tomatoes depending on size
about 1 lb green tomatoes bagged |
Store at room temperature out of direct sunlight |
Serrano Pepper - HOT!
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You will receive 8-10 hot peppers this week. The varieties vary by box depending on availability.
|
Fridge |
Jalapeno Pepper - HOT!  |
|
Fridge |
Habanero Pepper - HOT!  |
|
Fridge |
Chard 
|
1 bunch |
Fridge |
|
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Curry-Braised Kale and Cabbage
Ingredients:
2 cups kale, coarsely chopped
2 cups green cabbage, coarsely chopped
1 apple
1 small yellow onion
1 ½ Tbsp coconut oil
1 ½ tsp curry powder
2-3 Tbsp water
1. Heat a skillet over medium-high heat. Add oil to hot pan. Stir in onion and let cook 2-3 minutes.
2. Add apple and curry powder to pan. Sauté 3-4 minutes until onion is starting to soften.
3. Add kale, cabbage and 1-2 Tbsp water to pan. Stir.
4. Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently. If vegetables start to stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).
5. Serve!
Panera Broccoli Cheese Soup
INGREDIENTS
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli ( chopped into bite size pieces)
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread
DIRECTIONS
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.
Serve with crusty bread and Enjoy :).
Frisée aux Lardons
INGREDIENTS
4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
½ teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove
PREPARATION
- Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
- In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
- For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
- Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
- Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.
Garlic Delicata
Ingredients
1 delicata squash
2 tablespoons
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.
Eggplant, Chard and Tomato Quinoa Gratin
Ingredients
Olive oil
1 onion, diced
2 cloves garlic, minced
1 large bunch chard, stems removed and roughly chopped (about 3 cups packed)
1 medium eggplant, diced
2 cups diced tomatoes
2 cups cooked quinoa
2 sprigs fresh rosemary, leaves only, finely minced
salt and pepper, to taste
1 cup toasted breadcrumbs (I used 2 slices of gluten-free multigrain bread)
Instructions
Preheat oven to 400 degrees F.
Heat a tablespoon of olive oil in a large skillet. Add the onion and cook until it starts to turn golden, about 5-10 minutes. Add the minced garlic and cook a little longer. Next add the chard and cook for a few minutes until it wilts. Transfer the chard and onion to a 8"x11" casserole dish.
Add 2 tablespoons of olive oil back to the pan and heat. Add the eggplant and season with a little salt and pepper. Cook until eggplant starts to brown and softens, about 10 minutes. (If it starts to stick, add more olive oil.) Transfer the eggplant to the casserole dish. Add the diced tomatoes, quinoa, rosemary and a little more salt and pepper. Stir to combine.
Sprinkle the toasted breadcrumbs evenly over the top of the casserole. Place in the oven and bake for 20 minutes, or until it is heated through and the top is golden brown. Serve hot.
Fried Green Tomatoes
Ingredients
1 large egg, lightly beaten
1/2 cup self-rising cornmeal mix
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
Preparation
1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
Habanero-Infused Honey
Ingredients
2 cups honey
3-4 habanero peppers, chopped
Place honey in a double boiler or a bowl nested in a pot of water over medium-low heat.
Heat honey to 180 degrees and maintain temperature.
Add chopped habanero and steep for 10-12 minutes.
Remove from heat and strain honey into a sterilized jar with a fine sieve or cheesecloth.
Cool to room temperature and cap jar with an airtight lid to store.
Roasted Broccoli and Green Bean Salad with Tahini Dressing
Ingredients
4 cups broccoli, chopped into bite sized pieces
1 medium or 2 small red onions, sliced thinly
2 cups green beans, sliced lengthwise in half
1 garlic clove, chopped into small pieces
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Salad:
3 to 4 handfuls lettuce and/or arugula
1 cup cooked pearl couscous
1/4 cup almond slivers
1 ounce feta
2 medium carrots, grated with a potato peeler or food processor (long and very thin pieces).
2 large basil leaves, chopped finely
Dressing:
3 tablespoons tahini
3 tablespoons olive oil
2 tablespoons water
1 1/2 tablespoon lemon juice
3 teaspoons honey
Salt and Pepper, to taste
Instructions
Preheat oven to 400 ̊. Toss broccoli, beans and onions with oil, salt, and pepper. Spread onto a sheet tray and roast for 20 to 30 minutes, until broccoli is tender and lightly charring. Once the veggies are cooked, tossed together with the lettuce, basil couscous, almond slivers, carrots and feta. Season with salt & pepper to taste & transfer on to a plate.
Return empty skillet to stove & melt butter. Whisk in curry powder until bubbly. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated. Continue whisking until boiling & thickened (about a minute after boiling). Stir in lemon juice/zest & veggies & serve over rice with garnishes.
In a small jar, add the ingredients for the dressing. Shake well (or blend with an immersion blender) and pour 1 to 2 tablespoons over the salad. Toss and serve.
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