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 Nineteen - October 13 - 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.
Goodbye Summer, Hello Autumn!
The farm is looking like a different place these days. We spent much of the last week cleaning up old plants and planting garlic. We said goodbye to the tomato plants as we pulled old plants and worked them into the compost pile. A true sign that summer has come to an end for the year!
Here is a picture of the crew on Monday cleaning up the old tomato beds, which involves removing twine, tomato clips, t-posts, and mulch.
Leilani (WWOOF Volunteer), Joe (Farm Intern), and Penny (Worker Share)
Notes about this week's CSA box:
Brussel Sprout Stalks
They keep longest if left attached to the stalk. Wrap in plastic and place in the refrigerator to prevent wilting. If you're short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the refrigerator.
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
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
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CSA Box Contents
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage |
Brussel Sprouts
|
1 stalk |
They keep longest if left attached to the stalk. Wrap in plastic and place in the refrigerator to prevent wilting. If you're short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the refrigerator.
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Leeks  |
2 leeks |
Refridgerate in a plastic bag. Do not wash until ready to use. See "Farm News" above for washing instructions.
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Fennel
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1 bulb |
Separate the stalk from the bulb and store in an airtight container or plastic bag |
Arugula Mix |
1/3 pound |
Fridge, Store in airtight container or plastic bag.
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Rutabaga 
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1 bulb
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Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar.
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Garlic  |
2 bulbs |
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
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Tatsoi
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1 head |
Fridge |
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
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Sunshine, Buttercup, OR Acorn Squash
 
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1 Squash |
Store in a cool, dry, dark place like a pantry or closet. Lasts for 4-6 weeks in storage. |
Cabbage  |
1-2 heads depending on size |
Airtight container in fridge |
Sweet Marjoram
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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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Parsley
|
1 bunch |
Store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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Kohlrabi 
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1 bulb |
Fridge |
Onions  |
2-4 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
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about 1 lb green tomatoes bagged |
Store at room temperature out of direct sunlight |
Serrano Pepper - HOT!
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You will receive 1 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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Creamy Rutabaga and Cabbage Soup
Ingredients:
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 3 tsp. extra virgin olive oil
- 4-6 cups water
- 2-3 carrots (depending on size), sliced
- 1 head cabbage, quartered and sliced
- 1 tsp. parsley, finely chopped
- 1 rutabaga, peeled and cubed
- 1 tbsp. butter
- 1/4 cup whole milk
- salt and pepper
- white wine vinegar
Preparation:
Cut veggies. In a large stock pot, heat olive oil and saute onions and garlic. This will take about 5 minutes (don't let it burn), then reduce the heat to medium and add water, carrots and parsley.
In a separate sauce pot, start cooking rutabaga in water on high heat. Once boiling, the rutabaga will take about 10 minutes to soften. Drain then return to the sauce pot, adding butter and mashing well. Stir in milk, or other non-dairy milk product, to achieve desired creaminess.
Back in the large pot, drop cabbage in once water is close to a boil. Turn down to low heat and allow to simmer for about 20 minutes. Stir mashed rutabaga into soup, and continue at a simmer in order for the flavors to blend, about 10-15 minutes.
When serving, drizzle a little white wine vinegar into bowls.
Linguine with Fennel & Winter Greens
Ingredients
1 tablespoon extra-virgin olive oil
⅓ cup thinly sliced onion
⅓ cup thinly sliced fennel bulb
2 cloves of garlic, peeled and crushed, but still whole
1 teaspoon balsamic vinegar
4 sage leaves, chopped
8 ounces linguine pasta, plus reserved pasta water
8 tatsoi leaves (or kale or swiss chard), stems removed, leaves torn
squeeze of fresh lemon juice (optional)
toasted walnuts
parmesan shavings (optional)
 Instructions
Heat the oil in a medium skillet over medium heat. Add the onion, fennel, garlic, and a few pinches of salt and pepper. Cook, stirring occasionally, until the onions and fennel are golden brown around the edges, 8 to 10 minutes. Stir in the balsamic and cook 2 more minutes until the fennel is very soft and the onion is lightly caramelized. (If necessary, reduce the heat and add a little more oil to prevent the onions from burning). Add the sage and stir.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Do not drain.
Remove the crushed garlic cloves from the onion mixture, then scoop the pasta into the skillet directly from the water. Add the tatsoi leaves and toss until everything is incorporated and the tatsoi is wilted. Add ¼ cup of the starchy pasta water, if necessary, to help loosen the pasta. Season to taste with more salt, pepper, balsamic, and a squeeze of lemon, if de
sired.
Serve in bowls with toasted walnuts and parmesan shavings, if using.
Marjoram-Infused Winter Squash Bisque
* One 3½- to 4-pound winter squash
* 2 tablespoons butter
* 1 medium onion, chopped
* 1 large apple, peeled, cored and chopped
* 3 cups chicken broth
* 1 tablespoon honey
* 1 teaspoon dried marjoram
* 1/4 teaspoon white pepper
* Salt (optional)
* 1/2 cup half-and-half
* Toasted pumpkin seeds*, fresh marjoram sprigs and freshly ground pepper, for garnish
1. Preheat oven to 400 degrees. Cut squash in half; remove seeds.
P
lace  squash cut side down on a lightly greased aluminum foil-lined baking sheet. Bake 45 minutes or until squash pulp is tender. Remove from oven. Cool 20 minutes. Scoop out squash pulp, discarding shells. Measure 23/4 cups squash pulp; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and apple; sauté 5 to 7 minutes or until tender. Add broth, honey, marjoram and white pepper; bring to a boil, reduce heat and simmer, covered, for 20 minutes. Stir in squash pulp.
3. Process squash mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. (An immersion blender may be used for this step.) Return mixture to Dutch oven. Add salt, if desired. Whisk in half-and-half and cook over medium-low heat, 3 to 4 minutes or until thoroughly heated. Garnish with pumpkin seeds, marjoram and freshly ground pepper.
* Note: To toast pumpkin seeds, place a small nonstick skillet over medium-high heat until hot; add raw pumpkin seeds and cook, stirring constantly, over medium-low heat for 3 to 5 minutes or until seeds are toasted. Toasted pumpkin seeds, called pepitas, are available in many supermarkets.
Shaved Kohlrabi and Arugula Salad with
Chunky Garlic and Pimenton Dressing
http://www.marthastewart.com/1050567/shaved-kohlrabi-and-arugula-salad-chunky-garlic-and-pimenton-dressing
2 medium heads garlic
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 teaspoon pimenton picante (hot Spanish smoked paprika)
1 teaspoon Dijon mustard
Coarse salt
3 tablespoons extra-virgin olive oil
2 medium or 1 large kohlrabi (1 pound), trimmed
1 1/2 cups arugula, trimmed
1 ounce toasted sliced almonds (1/4 cup)
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Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head,
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and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
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Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
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Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.
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Upcoming Events
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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