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 Fourteen - September 8
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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.
Hello Shareholders!
We have some exciting news and a new face at Wellspring! Cole moved onto the farm on Monday and will be working alongside the farm crew. He is originally from Glendale, WI and connected with Wellspring through World Wide Opportunities on Organic Farms (WWOOF).
What is WWOOF?
World Wide Opportunities on Organic Farms (WWOOF) is an organization that links individuals to organic farms all over the world. Farms host WWOOFers for anywhere from a few days to upwards of 6 months. There are more than 2,100 organic farms in the United States who are signed up to host and countless others across the globe.Through the years, Wellspring has had WWOOF visitors from many other countries including El Salvador, France, Australia, and Germany. It is a great way for people to travel to new places and learn more about organic farming. For more information about WWOOF, visit their websites here:
http://www.wwoof.net/
https://wwoofusa.org/
WHERE ARE THE BEANS?
We were anticipating beans in this week's box, but yesterday's rain prevented us from harvesting them. The farm crew was able to successfully harvest all of the other delicious veggies, however, picking beans in the rain endangers the plants. One of the biggest threats is bacterial bean blight which causes light green or yellow spots to form on bean leaves. The blight eventually kills the leaf and weakens the plant, which may stop producing or die all together. The disease is more readily spread when you disturb wet plants during harvest, so it's best to avoid picking beans from wet plants. We are disappointed and know that beans are a CSA favorite. As long as the weather cooperates, you can expect to see them next week!
A couple of notes about the boxes:
- Please be careful with the cardboard boxes. They become heavier as the season goes on and the bottoms aren't as sturdy. Be sure to carry the box from the bottom rather than by the handles.
- PLEASE RETURN BOXES TO YOUR PICK UP LOCATION if you have any at home. We are missing quite a few and they are expensive to replace. We kindly ask they the boxes do not leave your pick up site and you transfer your vegetables into another box or bags.
Have a great week!
Caleb & Theresa
Co-Farm Managers
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We receive
frequent questions about the way different varieties of vegetables grow. After responding to these types of questions, we often hear something like "that's how that grows?!". Each plant is unique and grows in its own special way. Somethings grow on vines, others on stalks, bushes, or in the ground. In this section of the newsletter, we will share photos of different crops in the field, so you can see how it grows!
Here is a photo of
BEETS
in the field. The root grows
below
the surface of the soil.
Most vegetables that grow underground are referred to as root vegetables, with the exception of potatoes, which are part of the tuber family. Don't forget you can also eat the beet leaves, which are great fresh or cooked!
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Upcoming Events
Farm to Table AT Wellspring Farm
Sunday, September 18 - 3 to 7 p.m.
Seven talented area chefs create an enticing menu for your pleasure using the
flavorful Wellspring produce
Eric Fix - Out & Out Catering - Cedarburg
David Jurena - The Soup Market - Milwaukee
Gregory Leon -
Amilinda - Milwauke
Peter Sandroni -
La Merenda & Engine Company No. 3 - Milwaukee
Karen Gill -
Down to Earth Chef - Wauwatosa
Stephanie Ulma -
The Grasshopper - West Bend
Tony Koebel -
The Norbert - West Bend
The Menu
Cheese and Cracker platter
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variety of Wisconsin cheese and crackers
Veggie platter
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Wellspring vegetables with dip
Caprese Skewers
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mozzarella balls, cherry tomatoes, basil, drizzled with basil-flavored olive oil
Butternut Squash Bisque Soup
- creamy Butternut Squash garnished with Crème Fraiche
Autumn Salad
- combination of grated beets, carrots, celeriac, turnips, kohlrabi, cabbage, chopped kale, onion, fennel; tahini dressing
Beef Bourguignon
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French beef stew created with sustainably raised, grass-fed beef
Turkish Stuffed Eggplant
- Vegetarian twist with Swiss Chard, onion, and tomato stuffed in eggplants
Riced Cauliflower
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Cauliflower sauteed with onion and celery
Apple Cinnamon Bread Pudding
- served warm with a scoop of specialty ice cream
3 - 5 p.m. - Hayrides, Walking Salad Bar, Milking Cow Competition, Games, Silent Auction, and
Music by Embedded Reporter
5 - 7 p.m. - Dinner and Program
"Farm Chic" attire for this evening of fun on the farm!
1 Ticket Farm to Table Taste Event at Wellspring Farm - $75
2 Tickets Farm to Table Taste Event at Wellspring Farm - $150
Taste of Wellspring Friend Sponsor includes 2 Tickets - $250
Taste of Wellspring Bronze Sponsor includes 4 Tickets - $500
Additional sponsorships ranging from $1000 to $4000 are also available. Please email
wellspringed@aol.com for a sponsor menu.
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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.
Monday, September 12
-- Carrots and Fennel!
Monday, October 17
--
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 |
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Arugula  |
1/3 pound |
Fridge, Store in airtight container or plastic bag.
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Carrots 
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1 bunch OR bag
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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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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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Sweet Carmen Peppers - SWEET!
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6-7 peppers |
Fridge, Alternative storage tips can be found here: http://anrcatalog.ucanr.edu/pdf/8004.pdf |
Garlic  |
1 bulb |
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
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Dill 
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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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Beets
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1 bunch |
Fridge, Cut off greens and use the same way you would use chard or spinach. Store bulbs in airtight container.
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Zucchini
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2 zucchini |
Fridge |
Cucumber 
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2-3 cucumbers, depending on size and variety
The round yellow variety is call a Lemon Cucumber. They can be used in the same way as the green variety. Fun! |
Fridge
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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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Chard 
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1 bunch |
Fridge |
Melon
|
1 Melon (Watermelon, Cantalope, OR Sun Jewel)
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Fridge
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Tomato
|
3-5 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.
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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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Recipes
Mediterranean Beet Salad
From Dani Lind of Rooted Spoon Culinary in Viroqua, WI
Ingredients
4 whole, unpeeled large beets, trimmed, leaving 1 inch of stems attached
¼ cup minced onion
2 tablespoons minced dill
2 tablespoons sunflower oil or extra-virgin olive
2 tablespoons balsamic vinegar or red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese
Instructions
Preheat oven to 400 degrees.
Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool.
Peel (skin should slip off) & cut into ¼ inch slices.
While the beets are roasting, whisk together shallot, parsley, oil, & vinegar in a bowl until blended; season to taste with salt & pepper.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving.
Garnish with extra herbs.
Arugula Pesto
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 Peppers with Basil
Ingredients
4-5 sweet carmen peppers
12 fresh basil leaves, thinly sliced
2 garlic clove, minced
2-3 teaspoons balsamic vinegar
salt to taste
Directions
Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Cucumber Watermelon and Yogurt Smoothie
1 cup watermelon, cubed
½ medium cucumber, deseeded, diced
½ cup Greek yogurt, plain or vanilla
1 teaspoon lime
Place watermelon, cucumber, Greek yogurt, and lime into a food processor or blender. Puree for 10-12 seconds or until becomes smooth. Pour through sieve to remove seeds.
Pour in a chilled serving glass.
Serve and enjoy!
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