These Head Lettuce Seedlings are so much happier in the Repaired Greenhouse!

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 Eighteen - October 6 - B Week

Farm News
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. 

Happy October Everyone! 
We had a beautiful harvest this week and there will be a few new varieties in this week's box, including Sweet Dumpling (Carnival) Squash, Dikon or Watermelon Radishes, and Leeks!

The leeks were planted as tiny seedlings in early spring and we've
 watched them grow to about 3 feet in height. After being harvested, we cut the stalk down and clean the leeks. 

Here is a photo of Sam and Caleb preparing the leeks yesterday for the CSA boxes. 

Cleaning Leeks
As leeks grow, soil and grit become trapped between its many layers. Before adding to a recipe, cut the leeks and soak in water to clean. A step by step tutorial on how to clean leeks can be found here:  How to Clean and Slice Leeks

Greenhouse Update
As you may remember, we lost the roof of our greenhouse in a storm a few months ago. Last weekend, we had a crew of greenhouse experts here to repair the damages, just in time for the cool weather! We are so very relieved to have a functioning greenhouse again and if we could hear our seedlings talking, they'd probably say the same. :-)

See you on Saturday at Agri-CULTURE FEST!
We a re having an exciting fall event on the farm this weekend and hope everyone is able to join us! Our 20th Annual Agri-CULTURE / Harvest Festival is free and open to the public. Come on out on Saturday from 10am until 6pm to meet the farm crew and partake in fun activities and workshops - garden crafts, live music,games, and more. Check your email for an event flyer that was sent out last night.  

Parking is free and easy! Due to all the activities and Hay Ride we cannot park at the farm. Park at Fireman's Park in Newburg and catch the shuttle for the 3 min ride to the farm. Click here for directions to Fireman's Park.  ALERT - The directions on GOOGLE MAPS are wrong and will take you to West Bend instead of Newburg, WI. Newburg is on Hwy. 33 just 5 miles East of West Bend and 7 miles West of Saukville.

Newburg Fireman's Park is located at:
508 Main St, Newburg, WI 53060

Notes about this week's CSA box:

Green 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 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: 
 
Have a great week! 

Caleb & Theresa
Co-Farm Managers


Upcoming Events


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.
   
   LAST CLASS OF THE SEASON! 
Monday, October 17 --  Winter squash and Cauliflower

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

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Fall/Winter Share - Sign Up Today!

The Fall/Winter share begins the last week of October and includes 3 large boxes of storage veggies.  As with the summer CSA, you will get a newsletter, recipes, photos, and storage tips!

winter csa
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 feast! 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 (it'll have ended).

The value you receive is clearly worth the investment. If you have never had the pleasure of eating frost-sweetened winter greens like kale and spinach, trust us, you don't know what you have been missing. These shares  consist of a larger, 1 1/9 bushel box  of various storage crops (onions, carrots, winter squash, etc) as  well  as our frost-sweetened winter greens. 

The price of the fall/winter share is $180. The delivery fee is $12-16 in total for all three deliveries 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. 

Thanks for supporting our mission of Growing Growers, Growing Health, and Growing Community by being our CSA family of shareholders!

Angie's Notes about the Fall/Winter Share
Now we know some of you are feeling overwhelmed with knowing what to do with all these veggies but the truth is, for the cost, you can afford to return some to the earth or give them to a friend, family member, or colleague and still keep eating what you want from the box.  

I'm in the same boat!  Too much work and not enough time but choose one night or a weekend and just process a bunch of food. What I can tell you is that the best investment I ever made was the Foodsaver machine which makes freezing produce super easy.  Squash were just put on a shelf on a lower level of our condo and I was finishing my last Butternut in May last year! Incredible!!!  Not all squash is storage squash so be sure to read the notes we provide.

Angie
Executive Director

CSA Box Contents
Name of Vegetable/Fruit Quantity in Box Storage
Leeks 2 leeks Refridgerate in a plastic bag. Do not wash until ready to use. See "Farm News" above for washing instructions.
 
Watermelon Radish, Dikon Radish OR Beets


red ace beets
1 Bunch 
Arugula Mix 1/3 pound  Fridge, Store in airtight container or plastic bag. 

Broccoli  broccoli
1 head
Fridge, Store in airtight container or plastic bag. 
Garlic 1-2 bulbs
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
Beans

green beans
1/2 pound of Green Beans or Dragon Tongue Beans  Fridge
White Russian Kale
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
Delicata Squash OR Acorn Squashdelicata wk 15

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 
Cilantro
cilantro
1 bunch
DO NOT REFRIGERATE, store on kitchen counter top with bottom of stems in jar with 1-2" water. 

Do not submerge 
leaves.


Thyme

1 bunch
Store on kitchen counter top with bottom of stems in jar with 1-2" water. 

Do not submerge 
leaves.

Dries very well and can also be kept in a plastic bag in freezer for a longer shelf life. 
Eggplant asian/globe eggplant
2-3 depending on size Fridge
Onions 1 onion, 1 Shallot
Air circulation is important and helps deter mold. Store in a paper bag in a cool, dry, dark place like a pantry or closet.



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!

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 rainbowchard
1 bunch Fridge
Recipes 

Broccoli-Leek Soup
Ingredients: For the garlic croutons:
4 to 6 slices coarse country bread, each 3/4 inch
thick, crusts removed
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced lengthwise

For the soup:
2 Tbs. olive oil
2 leeks, including tender green portions,
rinsed well and finely chopped
1 1/2 lb. broccoli, trimmed, florets and stalks
cut into 1-inch pieces
4 cups chicken stock
Salt and freshly ground white pepper, to taste
1/4 cup sour cream or plain yogurt
2 Tbs. finely chopped fresh chives

Directions:
To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat, combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.

To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.

Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper.Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.

Creamy Baked Acorn & Carnival Squash

2 squash (acorn, delicata, or carnival work well), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
Salt and pepper
1/4 cup heavy cream
8 sprigs thyme
1/2 cup grated Parmesan (2 ounces)

Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.
 

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!

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.


Fried Green Tomatoes

Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
Vegetable oil

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.

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.

In This Issue