by Janet Gamble, Farm Manager

March seems so long ago, since now it feels like mid-summer. March is our “official” start of the new season, when we fire up the greenhouse for our seedlings. It’s when we begin prepping the high tunnels for our early crops and doing spring clean-up, all while dodging rain and snow. The weather fluctuations during this time are normal. However, it seems rather dramatic on a regular basis. 

April hit us with a tornado that took the plastic off one of our high tunnels and the wind did not cease long enough to get a new skin for more than a month. Handling a large piece of plastic in any wind is liable to pick us up like a parachute and carry us away. (I’ve experienced it before in a 9mph wind—took me right off the ground.) The crops were fine, but behind their maturity. 

As farmers, navigating nature is what we do every day. We are nimble in our ability to adapt. Somehow like magic, things work out; but for the rigid, it can be more than stressful. For we do not have control. We can only dance around the obstacles that we face and through experience, mitigate potential problems. 

Last week, we had a storm and heard evidence of another tornado. Fortunately, there was no damage to the farm other than plants getting beat up and we received 2”-3” of much needed rain—a relief from the drudgery of moving irrigation pipe. 

This hot stretch of weather is hard on our spring cool-season crops, forcing bolting and some crop loss. I wish we had more high tunnels which would mitigate these losses, offering more protection and easier management.

Despite the woe of the weather, we received a grant from Frontera Foundation, Tom and Sally Zale, and Brigid Armstrong towards the purchase of a new delivery van. The remainder was paid by Turtle Creek Gardens. The Frontera Grant made it possible to jump up a level for a newer, lower mileage vehicle. It has air conditioning! A luxury we didn’t have in the big truck (only refrigeration for the vegetables) or our other smaller van. Most importantly, it’s safe. We are so grateful for the assistance we received.

So here we are with a new season before us, and with confidence and partnership with many farmers may we have a bountiful season with the best food. 

A Strawberry Moon over the farm

"A Veggie Venture" could be another name for participating in a CSA--but it's also the name of a website that offers a bounty of general information about how to prepare the many things you will encounter in your CSA box this summer.

It also features a handy A-Z list of recipes and useful tips. Here's a sample: how to snap the woody ends off fresh asparagus.

Green garlic: looks like scallions, tastes like garlic--it's simply young garlic that hasn't formed a bulb yet. One stalk, minced, equals one clove of garlic, minced. You can also use green garlic as a substitute for scallions or leeks in recipes, by equal measure.

Hakurei Turnips are also known as "salad turnips" because they can be eaten raw or cooked. Their flavor and texture resembles a radish. You can eat them with or without their peels.

Ingredients:

1 large or 2 small turnips (about 5 oz. or 1 cup diced)

1 clove garlic, minced (may substitute one stalk of green garlic)

1 T. olive oil

2 t. sesame seeds

2 t. honey

¼ t. sea salt

1 T. soy sauce

2 T. minced cilantro

4 to 5 handfuls lettuce

1 c. cooked quinoa

¼ c. scallions, diced (may substitute green garlic for the scallions)

2 t. sesame seeds

2 T. rice vinegar

1 t. toasted sesame oil

Method:

Preheat oven to 375˚ F. Cut turnips into ¼" cubes and place in a bowl. Add garlic, olive oil, sesame seeds, honey, and sea salt; toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes, until  turnips are tender and begin to caramelize.

Remove turnips from oven and add soy sauce and cilantro to the roasting pan. Let cool.

To assemble: toss cooled turnips with lettuce, cooked quinoa, scallions, and sesame seeds. Whisk together vinegar and sesame oil then pour over the salad. Toss until everything is well combined.

VARIATIONS:

-Noodle bowl: Top cooked soba or Udon noodles with these turnips and an easy teriyaki sauce.

-Vegan: Swap out the honey for a bit of maple syrup or leave it out completely.

Servings: 2

Recipe adapted from: naturallyella.com

Ingredients:

1 T. butter

1 shallot or small onion, minced (may substitute green garlic)

2 c. mushrooms, sliced

4 c. spinach, roughly chopped

4 eggs

½ c. heavy cream

½ c. milk

⅛ t. nutmeg

½ t. salt

1 c. Gruyère cheese, shredded

Method:

Preheat oven to 350°F. Grease a 9" pie pan.

In a large skillet over medium heat, warm the butter. Add shallot and cook for 5-6 minutes until tender and slightly translucent. Add mushrooms and continue cooking for an additional 5-6 minutes until golden brown and reduced in size by about half. Add spinach, cover pan and cook for 1-2 minutes until wilted. Remove from heat, stir to combine and set aside.

In a large bowl, add eggs, milk, cream, nutmeg, and salt; whisk until well combined. Set aside.

In prepared pie pan, layer half the Gruyère cheese, top with all the spinach-mushroom mixture followed by remaining cheese. Pour egg mixture evenly over filling.

Bake 50-55 minutes until center is set and top is lightly golden. Allow to cool slightly before slicing, 5-10 minutes.

NOTE: Baked quiche may be stored covered in the fridge for 3-4 days or tightly-covered in the freezer for up to 3 months.

Servings: 6

Recipe adapted from: kaynutrition.com

Ingredients:

1 LB fresh asparagus spears

2 T. olive oil

Salt and freshly ground black pepper

4 c. arugula or spinach

4 oz. Parmesan cheese, cut into thin slices (curls) with a vegetable peeler

Dressing:

¼ c. olive oil

2 t. finely shredded lemon peel

3 T. lemon juice

½ t. sea salt or coarse salt

¼ t. freshly ground black pepper

Method:

In jar with screw-top lid, combine dressing ingredients. Cover and shake well; set aside.

Clean and trim asparagus; coat lightly with the 2 T. oil. Sprinkle with salt and pepper. Set aside. Meanwhile, clean arugula or spinach and remove excess stems; dry. Set aside.

For a charcoal grill, grill asparagus crosswise on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until crisp-tender, turning spears occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus crosswise on grill rack over heat. Cover and grill as above.)

While asparagus is warm, toss with arugula and dressing (this will wilt the greens). Divide among 4 dinner plates and top with Parmesan curls. Serve immediately.

Servings: 4

Recipe adapted from: midwestliving.com

Rhubarb often features in sweet desserts. Here's a way to use it as a condiment.



Ingredients:

⅔ c. granulated sugar

¼ c. cider vinegar

3 c. sliced rhubarb (about 1 LB)

½ c. coarsely chopped red onion

½ c. coarsely chopped dried tart cherries (or craisins or raisins)

½ t. garlic powder

½ t. ground ginger

½ t. chili powder

½ t. ground cinnamon

Pinch crushed red pepper flakes

Pinch ground cloves

Method:

In a heavy medium saucepan combine sugar and vinegar. Bring to a boil and cook until sugar has dissolved. Add rhubarb, onion, and cherries, along with garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.

Continue cooking over medium heat until rhubarb and vegetables are tender and mixture has thickened, or about 6 to 8 minutes.

Transfer chutney to a clean 1-pint jar or container and cool. Cover and store in the refrigerator for up to one week. For longer storage, freeze in small containers.

Yield: 2 cups (16 servings, 2 T. each)

Recipe adapted from thespruce.com

Ingredients:

2 T. butter

1 medium-sized onion, thinly sliced

¾ t. turmeric

1 T. minced fresh ginger

¼ t. ground coriander

⅛ t. cayenne

¾ t. salt

½ t. freshly ground black pepper

½ t. garam masala

½ c. plain yogurt

2 LB turnips, cut into 1" cubes

Method:

In large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.

Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.

Serve with basmati rice and a green vegetable, with chutney on the side.

Servings: 6

Recipe adapted from vegetariantimes.com

Bay View: 3835 S. Logan Ave.

East Troy: Zinniker Farm, N7399 Bowers Rd.

Fontana: 4724 Border Dr.

Genesee: S46 W28754 Perren Dale Rd.

Lake Geneva: W1888 N Bloomfield Rd.

Mukwonago: 433 Fritz Way 

Oconomowoc: 826 N. Griffith Rd.

Shorewood: 4213 N. Ardmore Ave.

Whitewater: 185 N. Franklin  (5:00-7:00 p.m.)

TCG: N5105 Pinnow Road, Delavan, WI