by Janet Gamble, Farm Manager

Introducing our New Van

It is with great pleasure and safety that we now have a new delivery van. Thanks to the Frontera Family Foundation, Sally and Tom Zale, and Brigid Armstrong: their contributions allowed us to upgrade to a newer model. Yes, we’re driving in luxury with employees willing to venture out on the road. We have now officially retired our Chevy van, which I milked to the very end after some speed bumps took the exhaust out while driving with a slipping transmission…whew! Needless to say, it gave and gave until it could not give any longer, to the sweet end. Thank you for your service, heavy Chevy. We will still use the box truck for the Farmers Market since it gives us more space during peak season but will give it some rest and semi-retirement.

Happy retirement to the old Chevy (right)

The Frontera Farmer Foundation is a 501 (c)(3) nonprofit organization “committed to promoting small, sustainable farms serving the Chicago area by providing them with capital development grants.” TCG has long served the Chicago area in addition to southeastern Wisconsin and our practices align with the foundation’s philosophy: “Small local farms...are more likely to promote biodiversity by planting a wide range of produce and operate using organic practices. By their artisanal approach to agriculture, the freshness of their product and the variety of their offerings, these farmers insure the highest quality food while they add immeasurably to the fabric of their local rural community."

The new van, ready for service

Weather Challenges

We began our June with another group of workers on the farm. May was difficult, navigating the farm's needs with only a few of us on staff then boom…we had an instant crew like worker ants all over the farm. The heat in May took a toll on many cool-season crops, specifically spinach, which cut our season by a couple of weeks. So goes nature…It’s a relief to get some cooler weather and a little rain.

Last week we experienced a freak storm that wasn’t forecast. Out of the blue, I got lightning strike warnings on my phone, went to look at the sky and saw the darkening sky. Still no rain on my weather app. Then the wind hit. I dashed to close up the greenhouses and it poured along with 50 mile-an-hour winds so strong I couldn’t open the greenhouse door, so I made the most of it and did some work until the storm passed. It still was raining, but the wind died down and the light turned to that eerie green and I heard a constant whistle. The next day I learned a tornado had been in the Delavan area. Luckily, we did not have any damage, just some battered crops. We received 2 or so inches of rain which was so welcome and gave us 5 days of relief from running irrigation. There is literally no moisture 10”-12” into the sub soil.

It’s always an adventure farming yet we remain nimble, problem solving and creative and somehow it all works out.

Reskinning the hoop house after a tornado in May

Ingredients:

1 bunch medium beets with greens (1¾ LB)

2 large garlic cloves, halved crosswise but not peeled

3 T. extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

1 bunch of asparagus (about 1¼ LB)

1 T. red wine vinegar

3 oz. Quadrello or Taleggio* cheese, sliced into six pieces (*may substitute Fontina, Brie, or Havarti)

Method:

Preheat oven to 400°. Cut off and reserve beet greens; discard stems. Halve the beets. In a medium baking dish, combine beets and garlic. Drizzle with olive oil and season with salt and pepper. Cover with foil and roast for about 1 hour, until beets are tender. Let cool.

Meanwhile, spread asparagus on a baking sheet and drizzle lightly with olive oil. Season with salt and pepper. Roast for about 12 minutes, until tender. Let cool slightly, then cut into 2" pieces.

Coarsely chop beet greens and rinse under cold water. Shake off excess water. Heat a medium skillet. Add greens, season with salt and pepper and toss over high heat until just wilted, about 2 minutes.

Peel beets and cut into ¾" pieces. Squeeze the garlic from their skins into a medium bowl. Whisk in vinegar and 3 T. olive oil. Season with salt and pepper, add beets and beet greens and toss. Transfer salad to plates. Scatter the asparagus on top and serve each plate with a piece of cheese.

Make Ahead

The peeled roasted beets can be refrigerated overnight.

Servings: 6

Recipe adapted from: foodandwine.com

Ingredients:

2 pints cherry tomatoes, halved

3 T. olive oil, divided

2 T. fresh thyme leaves, divided (2 t. dried)

½ t. kosher salt, divided

1 LB small mushrooms, halved or quartered if large

4 cloves garlic, smashed and peeled

Freshly ground black pepper

1 T. balsamic vinegar

Method:

Arrange a rack in the middle of the oven and heat to 375°F.

Place cherry tomatoes, 1 T. olive oil, 1 T. thyme, ¼ t. salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to one half of a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.

Place the mushrooms, garlic, remaining 2 T. olive oil, remaining 1 T. thyme, remaining ¼ t. salt, and a few grinds of black pepper in the same bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer.

Roast until vegetables are soft and caramelized, 30 to 35 minutes. Remove from oven and mash tomatoes gently with a fork to release some of their juices. Drizzle balsamic vinegar over vegetables and toss to combine and evenly coat the vegetables. Serve warm or at room temperature.

Make ahead: The vegetables can be roasted up to a day ahead of time and refrigerated. Reheat in a 275°F oven for about 15 minutes.

Serving suggestions: The mixture can be enjoyed piled on toast (sprinkled with blue cheese is especially nice), served over rice, couscous, or polenta, tossed with pasta, spooned over cooked chicken or steak, or simply enjoyed on its own as a side dish.

Servings: 4

Recipe adapted from: thekitchn.com

Rhubarb freezes easily: dice and place in freezer bags. Most recipes don't require you to thaw the frozen rhubarb first--though this recipe does.

Ingredients:

⅓ c. butter, softened

1 c. sugar

1 egg

1 t. vanilla extract

2 c. all-purpose flour

3 t. baking powder

½ t. salt

1 c. milk

3½ c. chopped fresh or frozen rhubarb, thawed and drained

Topping:

¾ c. packed brown sugar

¼ c. butter, melted

1 t. ground cinnamon

Method:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.

Pour into a greased 13" x 9" baking dish. Spoon rhubarb to within ½" of edges. Combine topping ingredients; sprinkle over top.

Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Servings: 15

Recipe adapted from tasteofhome.com

Ingredients:

1 T. + ¼ c. extra virgin olive oil, divided

4 scallions

2 T. fresh dill, chopped (2 t. dried)

2 T. fresh tarragon, chopped (2 t. dried)

2 T. lemon juice, freshly squeezed

Kosher salt and freshly ground pepper, to taste

2 c. radishes, thinly sliced

1- 15 oz can cannellini beans, drained and rinsed

2 c. arugula

Method:

Heat 1 T. olive oil in a large skillet over medium high heat. Add scallions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.

Add radishes, beans, and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Servings: 8

Recipe adapted from thefreshmarket.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