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 Twenty - October 20 - 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.
THANK YOU!
Wow, we cannot believe that today is the last day of the 2016 Spring/Summer CSA and just one week from the start of the Fall/Winter storage CSA!
We would like to thank all of you for your ongoing support this season. As you know, this was our first year managing a vegetable farm and we have been overwhelmed by the kindness and enthusiasm of the shareholders. We appreciate all of the feedback that has already helped us to grow. As with all farms, the season has had its ups and downs, but overall, we have been very pleased and proud of the CSA boxes we've sent home with you.
We hope you have been satisfied with the shares and happy with your CSA experience here at Wellspring. Please don't forget to sign up for the Fall/Winter CSA with deliveries starting next week. Details can be found in the newsletter below or on our website at www.wellspringinc.org/csa
Again, thank you all for your tremendous support of our organization, including the educational programming, the farm, and our awesome staff. We are so grateful that we got to be your farmers this season. Hope you'll join us for the Fall/Winter and that we'll see you again next Spring!
Enjoy the veggies!
Caleb & Theresa
Co-Farm Managers
Fall/Winter Share - LAST CHANCE!
Get a friend to sign up too and receive $20 off your share!
The Fall/Winter share begins the last week of October on the 27th and includes 3 large boxes of storage veggies.
As with the summer CSA, you will get a newsletter, recipes, photos, and storage tips! Please contact Theresa with any questions you may have. [email protected] or 414-331-6513
Thanks for supporting our mission of Growing Growers, Growing Health, and Growing Community by being our CSA family of shareholders!
*IF YOU ARE ALREADY SIGNED UP, YOU WILL BE RECEIVING AN EMAIL TODAY.
CSA Box Contents
Name of Vegetable/Fruit
Quantity in Box
Storage/Notes
Radicchio
1 head
Fridge in airtight containter
Description: Mildly bitter taste. Great chopped up in salads, grilled, or sauteed.
Watermelon Radish OR French Breakfast Radish OR Daikon Radish
1 bunch
Fridge, remove leaves and stems. Set aside to use later. Place radish root in container with cold water and store in fridge.
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.
Leeks
1 leek
Refrigerate in a plastic bag. Do not wash until ready to use. See "Farm News" above for washing instructions.
Fennel
1 bulb
Separate the stalk from the bulb and store in an airtight container or plastic bag
Arugula
1/3 pound
Fridge, Store in airtight container or plastic bag.
Broccoli Raab
1 bunch
Fridge in airtight container
Similar to broccoli in taste, but slightly more bitter. Can be steamed, sauteed, or added to a stir fry.
Garlic
4 bulbs
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
Cauliflower
1 head
Fridge
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
Eggplant
2 Eggplant
Fridge, Store in airtight container or plastic bag.
Hon Tsai Tai
1 bunch
Airtight container in fridge
Has a mild mustard flavor and is great in salads, stir fry, or soup
Dill
1 bunch
DO NOT REFRIGERATE, store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
Cilantro
1 bunch
Store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
Red Russian Kale
1 bunch
Fridge
More tender than other kales, perfect for eating fresh in salads
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.
Tomatoes
about 1.5 lb green tomatoes bagged
Store at room temperature out of direct sunlight .
TIP - Put them in a doubled brown paper bag and close tightly. Most of the time these will ripen up when stored in this manner. Don't forget to check in on them.
Serrano Pepper - HOT!
You will receive 1 hot peppers this week. The varieties vary by box depending on availability.
4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan
Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
1 Tbsp fresh ginger, minced Salt and ground pepper to taste.
Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute. Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.
1 tablespoon grated Parmesan cheese Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Radicchio Salad with Yogurt, Dill and Rapeseed Dressing
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.
Herbal Gift Making Class at Wellspring
with Linda Conroy, Moonwise Herbs
Saturday, December 3rd
1-5PM
Join herbalist LindaConroy for this fun, hands-on class to make herbal gift items to give (or keep) this holiday season! Herbal infusions will be served as we enjoy this fun, interactive and informative evening.
Gifts made include (approximately 10 gifts will be made per attendee)
body spray,
healing salve,
felted soap,
massage oil,
tea blend and more!!!
** Learn about herb varieties while crafting too.
** Learn about the variety of herbs offered and select herbs that resonate with you!
All supplies provided; decorative packaging included.
For adults and youth, ages 8 and up.
Linda Conroy is a Wise Woman Herbalist, educator, wildcrafter, permaculturist, and an advocate for women's health who has been presenting programs across the country for over a decade. Participants in her programs walk away with an appreciation for the natural world as well as skills for incorporating plants into their daily life.
with Christine Kuhn, Wellspring Education Director
Thursday, December 8th
6-7:30pm
Microgreens are packed with nutrients and provide a punch of fresh, green flavor during the long winter months. Join us in November to learn how you can grow these delicious greens all winter long very easily in your own home. Participants will get hands-on demonstrations, samples of some of our favorite greens, and their own seedling tray plus bag of seeds to get started at home!
This upbeat class right before Thanksgiving will help you prepare for all your holiday festivities! Learn how to make amazing punches and mixed drinks featuring fresh, in-season herbs to serve at your next dinner. Leslie will share not only some simple recipes but also tips and techniques of the trade! You'll be sure to impress your friends and family.
Details for the Herbal Mixology Class will be announced shortly, so keep your eyes peeled! If interested in keeping informed, please email our Education and Events Director Christine Kuhn at
[email protected]
Instructions
