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 Sixteen - September 22 - B Week
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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 First Day of Fall!
The weather has been all over the place this week with the high and low temperatures, alongside some intense thunderstorms. Even though it was storming most of the day, we had a great harvest.
There are more than 20 delicious varieties in this box for you to enjoy!
The bean harvest was the only thing affected by the rain. Harvesting beans when the plants are wet can spread plant disease and cause the beans to mold. Since we had to pick the beans in between the storms, we didn't have quite enough time to harvest as many as we would have liked. We're hoping to have almost twice the amount in the next couple of boxes.
New This Week: Lemon Balm
We're including a Lemon Balm in the box this week! It is wonderfully aromatic and packed full of nutrients. Lemon Balm is often considered a medicinal herb which is used to help with aliments like cold, flu, headaches, insomnia, anxiety, and so much more. For great recipes and ideas for using your Lemon Balm, check out Homespun Seasonal Living's
10 Ways to Use Lemon Balm.
Here is Paige (worker share/wizard?) harvesting Lemon Balm for you during our rainy harvest. A huge thanks to our wonderful worker shares and crew for working so hard in the rain!
Have a great week!
Caleb & Theresa
Co-Farm Managers
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Did you know a chicken can make as many as 30 different sounds? If you've stop at Wellspring for a visit, you've most likely met and heard our very talkative chickens. All of the Wellspring chickens are female laying hens, meaning we keep them for eggs (and entertainment). Here are a few fun facts
about chickens from Smithsonian Magazine:
The chicken, Gallus gallus domesticus, is a domestic subspecies of the red junglefowl, a member of the pheasant family that is native to Asia.
Chickens aren't completely flightless-they can get airborne enough to make it over a fence or into a tree.
Chickens are chicks. Female chickens are pullets until they're old enough to lay eggs and become hens. Male chickens are called roosters, cocks or cockerels, depending on the country you're in.
Read more: Smithsonian Magazine 14 Facts About Chickens
On warm days, the chickens can be found basking in the sun in the yard!
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Upcoming Events
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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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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 |
Cucumbers   |
1-2 depending on size |
Fridge |
Arugula Mix |
1/3 pound |
Fridge, Store in airtight container or plastic bag.
|
Broccoli 
|
1 head
|
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!
|
2 peppers |
Fridge, Alternative storage tips can be found here: http://anrcatalog.ucanr.edu/pdf/8004.pdf |
Garlic  |
1 bulbs |
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
|
Beans
|
1/3 pound of Dragon Tongue beans |
Fridge |
Dill 
|
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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Carrots
|
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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Zucchini
|
1-2 zucchini depending on size |
Fridge |
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. |
Acorn Squash  |
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Store in a cool, dry, dark place like a pantry or closet. Stores for 4-6 weeks.
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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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Lemon Balm 
|
1 bunch |
Fridge or counter top, store with bottom of stems in jar with 1-2" water.
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Eggplant 
|
1-2 depending on size |
Fridge |
Onions  |
1 bag |
Air circulation is important and helps deter mold. Store in a paper bag in a cool, dry, dark place like a pantry or closet.
|
Tomato
|
2-3 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.
|
Fridge |
Jalapeno Pepper - HOT!  |
|
Fridge |
Habanero Pepper - HOT!  |
|
Fridge |
Chard 
|
1 bunch |
Fridge |
Kohlrabi  |
1 bulb |
Fridge |
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Recipes
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.
Roasted Acorn & Delicata Squash Salad
Ingredients
1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled (gluten free idea: quinoa)
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds
Directions
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
Heirloom Tomato Concassé with Wilted Swiss
Chard
1 pound fresh, sweet, ripe heirloomtomatoes, finely chopped (about 2 cups)
1 to 2garlic cloves (to taste), minced or puréed
Salt to taste
1teaspoon balsamic vinegar
2tablespoons extra virgin olive oil
Several fresh basil leaves, cut in slivers or torn
Freshly ground pepper
1 or 2bunches Swiss
chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
Feta for garnish (optional)
In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
Meanwhile, wilt
chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the
chard by the handful. Chop coarsely.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add
chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
HOT Chili Sauce
2-3 medium chilies, roughly chopped
1 cloves garlic, smashed
1/2 tablespoons kosher salt
1/4 cups distilled white vinegar
Place chiles, garlic, and salt in the work bowl of a food processor. Pulse until finely chopped. With the motor running, slowly add in vinegar through the feed tube. Process until smooth.
Transfer chile mixture in a medium saucepan and bring to a boil over medium heat. Boil for 1 minute, remove from heat and allow to cool to room temperature. Pour mixture in a glass jar with a tight fitting lid and let stand in a cool, dark place for 3 days.
Pour sauce through a fine mesh strainer into a medium bowl, pressing on solids to extract as much liquid as possible. Pour into a clean glass jar, discarding drained solids, and store for up to 6 months in the refrigerator.
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.
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