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 Five - July 7
Farm News
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 Thursday! It has been a glorious week at Wellspring and the fields are looking beautiful. The transition from spring to summer vegetables is well underway, which means you will start noticing some new varieties in your boxes. You will start seeing less of things like salad turnips and radishes, and more of crops like broccoli and kohlrabi. In fact, we are excited to share some new (and colorful!) items with you this week, including zucchini and chard!

Out in the field we're starting to see tomatoes begin to ripen and hope to be sharing them in boxes soon. Peppers will surely follow as the weather continues to heat up. Can't wait!

Weeds continue to be one of the biggest challenges we're facing in the field. Current weather conditions and our wonderfully fertile soil seem to be the perfect cocktail to produce copious amounts of weeds. They seem to pop up overnight and grow much faster than the vegetables they're surrounding, meaning they are competing for light and nutrients. And sadly, there isn't much of a market to sell weeds like Galinsoga and Thistle. Luckily, we've had a wonderful team of worker and community shareholders coming to the rescue and we are beyond grateful! A special THANK YOU to Sue, Kirk, and Katya for coming out this week to help!

This season there haven't been enough hands to get to all the weeding and that is with more folks than the last couple years. They're just that prolific this year since the weather was a long, mild fall into January and a short winter with few deep freezes that didn't kill the weeds off. Unfortunately, this spring they overtook a bed of peas and one of spinach.

If you are interested in helping us battle the weeds anytime, we can use your help even if it is for an hour or two. We will also be having a weeding party in the next month. Watch our Facebook page for the date and time! To volunteer please give Theresa a call at 414-331-6513 or email her at farmwellspring@gmail.com

Have a great week and enjoy those veggies!

Caleb & Theresa
Co-Farm Mangers

Meet the Farm Crew!
Mary Ann Ihm, Founder and Conference & Hospitality Director
Hi! My name is Mary Ann Ihm and I am the founder of Wellspring, a non-profit educational organization. My initial dream was to take a little slice of the planet and demonstrate how humans can live in harmony with themselves and the earth. In other words, get back to the Garden.

Bear with me as I share a little garden history. Wellspring began in Milwaukee, where I taught gardening to neighbor kids at a community garden just east of Washington Park. The Board and I spent 4 years looking for a place in the country for Wellspring's programs to continue and expand.

In 1986 I read an article in Mother Earth News about Community supported Agriculture, started by Robyn Van En on her farm in Massachusetts. Wellspring found the current farm in 1987 and started our first CSA in 1988. Springdale Farm near Plymouth, started the same year, but they took a year off, making Wellspring the longest running CSA in the State.

Our CSA started with 1/8 of an acre and 6 shares. By 1990 we turned the meadow into gardens and hired an intern to help me grow food for 20 shares. That's the year we started delivering shares to drop-off sites in Milwaukee, Bay View, Waukesha, and local areas. By 2003 we had 60 shares grown bio-intensively on our 2.5 acres. We needed more room.

Things changed in 2004: The north field which we rented since 2001 and grew cover crops and composted heavily was now certified organic. So we expanded our crops on that 3.5 acre parcel. It was on higher ground and saved our CSA when the lower gardens flooded that spring. In 2004 the Bronner Family Foundation gave Wellspring a generous gift and we could hire staff. Being the farm manager for 16 years, I was glad to turn the reins over to younger staff. In 2004 our marketing manager got Wellspring started doing farmers' markets.

I am so happy and proud of the progress Wellspring has made these 29 years, the farmers we have trained, the shareholders we grew food for, the wonderful and committed staff we have enjoyed and the public we've reached by our markets, classes and the Farm to School endeavor.

If you enjoy our food, please mark Sunday Sept. 18th on your calendar for the 11th annual TASTE of WELLSPRING which is a gourmet meal on the farm, with menu items prepared by local chefs and sourced mainly from our produce. Also mark Sat. Oct. 8 for our AgriCulture Fest, free and open to the public with food, music, hay rides, games, vendors and much more. . More info will appear in future letters and on our website.

Thanks for being a part of Wellspring and helping my initial dream unfold.

Mary Ann Ihm 
July 4, 2016
Picky Eater Tip of the Week
Do you have a picky eater in your family or picky guests coming for dinner? We hear comments about picky eaters all the time, so we decided to add a a picker eater tip of the week to the newsletter. Have tips of your own? Send them our way and we'll share in future newsletters. 

  • Picky Eater Tip #1: Get kids involved in the kitchen. Kids are much more likely to try recipes and new vegetables if they've helped with the preparation. Younger kids can help scrub vegetables, pour ingredients, and mix. Visit Sneaky Chef for some great kid friendly recipes!

CSA Box Contents

Name of Vegetable/Fruit Quantity in Box Storage
Head Lettuce, Green

1 head
Fridge

Hint: If lettuce begins to wilt, soak for 10 minutes in ice cold water. Spin in a salad spinner or let sit in a colander until dry enough to store in container 
Salad Mix

1/2 pound
Fridge

Hint: If lettuce begins to wilt, soak for 10 minutes in ice cold water. Spin in a salad spinner or let sit in a colander until dry enough to store in container 
Kohlrabi

1 bulb
Fridge

Cut off the leafy stalks (you can use the leaves as you would kale or collard greens). Store bulbs in plastic bag or container. 
Broccoli Leaves
broc leaves
1 bunch Fridge, Store in airtight container or plastic bag. 

Hint: If leaves begins to wilt, soak for 10 minutes in ice cold water. Spin in a salad spinner or let sit in a colander until dry enough to store in container 
Marjoram 
 
1 bunch
Fridge, store with bottom of stems in jar with 1-2" water. 

Do not submerge  leaves.

Dill

1 bunch
Fridge, store with bottom of stems in jar with 1-2" water. 

Do not submerge 
leaves.
Broccoli 
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 
 Zucchini 
4 - mix of varieties  Fridge
Chard

1 bunch Fridge

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 
Frisee

1 bunch Fridge
Garlic Scapes
1 large bunch Fridge

Head Lettuce - Excellent for a salad or lettuce wraps! 

Salad Mix - A mix of all the good stuff, including baby leaf lettuces, arugula, red Russian kale, and mustard greens. The mustard greens add a nice zest to the salad. 

Kohlrabi - A Wellspring favorite! Kohlrabi can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. We recommend peeling the thick skin off before eating. 

Broccoli Leaves - They're just too beautiful and delicious not to share with you! Try them steamed or sauteed, similar to collard greens and kale. Excellent in stir fry!

Marjoram - A sweet, flavorful herb that is in the same family as oregano. It is quite versitle and pairs well with chicken, tomatoes, and beef roasts. Try adding fresh marjoram to salads. It has many medicinal properties and is known to calm upset stomachs and help with migraines. It also smells great and is often used in soap and lotions. 

Dill - Dill can be used for more than pickles and fish. It has become a farm favorite and we put it on everything! Dill is great in fresh salads, wraps, and spring rolls. We especially love it on fried and scrambled eggs!

Broccoli - Are you part of the broccoli fan club? It seems we have some serious broccoli lovers joining the CSA this season! Try this week's broccoli fresh, cooked, or even grilled. A shareholder recently recommended grilling the whole head with a little olive oil, salt, and pepper. 

White Russian Kale - It is delicious fresh, sauteed, or even baked. Great in frittata recipes and soup too!

Zucchini - aka summer squash. Super versatile and can be added to warm and cold pasta dishes or even turned into fritters. See recipe below! 

Chard - Check out those beautiful colors! Chard can be prepared similarly to spinach and eaten raw or cooked. Try adding to a salad or sauteing will herbs and oil. 

Frisee - This curly member of the endive family is slightly bitter in taste and adds an extra boost of flavor to salad. It is often used as a garnish because it holds up better than most greens when hot food is placed on top of it. 

Garlic Scapes - Garlic scapes are the flower bud of the garlic plant. Harvesting them allows the plant to put more energy into growing the garlic bulbs. They have a milder garlic flavor and are great roasted or in pesto. Use in any recipe that calls for garlic. 

Recipes
Summer Squash Fritters

Ingredients:
4 cups grated summer squash
1/4 cup All Purpose Flour (or gluten free flour or whole wheat flour)
2 eggs, lightly beaten
1 tsp baking powder
1/2 tsp salt
fresh grated black pepper, a few grinds
olive oil for pan-frying

Directions:
Place grated squash in a large bowl. 
Mix dry ingredients to together in a small bowl. 
Add dry ingredients and eggs to squash, mix until just combined.

Heat olive oil in a cast iron skillet or large sauté pan over medium high heat. 
Pan fry  batter a couple of minutes per side until golden, draining on paper towels. 
For larger fritters (pictured) pan fry in 1/3 cup scoops. For smaller fritters use a 1/4 cup scoop .

Dil and Lemon Aioli
1/2 cup mayonnaise
1/2 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt or more to taste
fresh ground pepper
1/4 cup chopped dill

Directions:
Combine ingredients in a small bowl. 
Taste and adjust salt and pepper if necessary.


Simple Sauté with Broccoli Leaves

Ingredients
1 bunch BroccoLeaf
2 tablespoons olive oil
1 tablespoon minced or sliced fresh garlic
1 pinch crushed red chili flakes

Directions
Trim the BroccoLeaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."

Heat a medium-size nonstick sauté pan or cast-iron skillet. Add the olive oil and heat just until it ripples. Add the garlic; stir and sauté just until it begins to caramelize. Add the BroccoLeaf "noodles" and water, cover and steam for 2 minutes. When the BroccoLeaf is soft and bright green, season to taste with crushed red chili flakes.



Kale Chips
Per shareholder request, here is a super simple kale chip recipes that is sure to please!

  Ingredients: 
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions: 
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.





Upcoming Events

Cooking Class - NEXT Monday - Garlic Scapes & Beets - 6 - 7:30 p.m.

Seasonal Cooking at Amilinda Restaurant with Chef Greg Leon and Orry Leon
315 E Wisconsin Ave, Milwaukee, WI 53202

Enjoy seasonal cooking while seeing the recipe 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.

Sign up for this class alone or for the series of 4 classes. 
   Monday, July 11 --  Garlic scapes and Beets!
    Monday, August 8 -- Tomatoes!
    Monday, September 12 --  Carrots and Fennel!
    Monday, October 17 --  Winter squash and Cauliflower !

Sign up at our web site by clicking here.  Only $30 per class or $110 for the 4 class series.

2016 Summer Farm Camps
Summer camps at Wellspring are focused on outdoor fun and connecting kids to where food comes from. Each session includes activities based on gardening, farming, animals, nature and outdoor play! Kids will have great time on a real working farm. This year, we're offering 1-day mini-camps for kids between the ages of 6-13.  We have an overnight camp for kids, ages 8-13. AgriCorps is our program for teens, ages 14-17.



8 am- 5:30 pm
Cost: $50/day
(Breakfast, lunch, and afternoon snack included in the price)

Monday, July 18th
Dirt made my lunch!-- Learn where our food comes from and how the dirt helps plants to grow healthy and strong. Discover the magic of composting and Wellspring's worm bins. Use tools to help tend to the gardens. Experience harvesting fresh veggies for meals and snacks! (ages 6-9)

Tuesday, July 19th
Fantastic Farmers-- Explore and interact with cycles of life on the farm, including plant life, soil life, and animal life. Kids learn how these cycles influence each other while discovering their place in the overall ecosystem. Kids will experiment with various ways of making compost and meet our chickens and their vegetables. (ages 10-13)



Agricorps Week-long Overnight Camp - 14 - 17 year olds
Business Planning Education in an Agricultural Environment
July 31- August 6
Cost: $350, Includes overnight lodging, all meals, snacks and transportation to the farmers market.

Summer Learning Program for Teens: AgriCorps is a weeklong resident program for teens (ages 14 - 17) to learn business planning skills through organic farming. AgriCorps members will receive educational lessons, lectures from local farmers and participate in hands on farming/gardening activities. Teens will learn how to grow veggies as well as various business skills that can be applied to a career in sustainable agriculture or any future business endeavors.

At the end of the week, the group will help with a veggie harvest, put into place their marketing/advertising plan, and sell their produce with Wellspring at a Saturday farmers market!

Additional information and sign up for AgriCorps can be found at our website - Click Here
Photo of the Week

This Green Frog (Lithobates clamitans) hopped over from the pond next to the greenhouse to say hello!
In This Issue