Farm News (07/22/14)

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Important Reminders
  • This week we will deliver vegetables and fruit.
  • Next week we will deliver vegetables, fruit, dairy, meat & eggs.
This Week’s Vegetable Share
  • Green beans
  • Arugula
  • Carrots
  • Sweet onions
  • Cucumbers
  • Sweet Corn (grown by Scott Koster of Geneva Lakes Produce)
  • Zucchini/Summer Squash (off-farm pickup sites only)
  • Fresh Oregano & Thyme
  • Curley Parsley
  • Red Head Lettuce
This Week’s Fruit Share
  • Peaches
  • Golden Plums
  • Blueberries
Quick Tips for Storage
  • Store peaches and plums at room temperature until they are as ripe as you like them. Then store them in the crisper drawer of your refrigerator. To hasten ripening, put them in a paper bag on the counter.
  • This week's fresh oregano and thyme should be refrigerated in the clamshell we've provided. Place parsley in a plastic bag and refrigerate.

Soil Sisters Farm Tour Day Sunday, August 10, 11am-4pm
The Soil Sisters Tour highlights a cross-section of women farmers in southern Wisconsin. Seven different farms will be on the tour this year, including Sandhill Family Farms in Brodhead! Farms will be open from 11 to 4 and farmers will be leading ongoing tours throughout the day. No advance registration is required. Participating farms include:


Lori Stern & LeAnne Powers, Lucky Dog Farmstay (New Glarus, WI)
Lisa Kivirist, Inn Serendipity (Browntown, WI)
Joylene Reavis, Sugar Maple Emu Farm (Brodhead, WI)
Dela Ends, Scotch Hill Farm (Brodhead, WI)
Suellen Thomson-Link, Kinkoona Farm (Brodhead, WI)
Peg Sheaffer, Sandhill Family Farms (Brodhead, WI)
Lindsey Morris Carpenter & Gail Carpenter, Grassroots Farm (Monroe, WI)



For more information visit the Soil Sisters website.

Photos Taken around the Farm this Week...


 
On Monday the Grayslake crew harvested carrots. This has been a great year for carrots so far. Carrots grow well and taste best when temperatures are moderate and when there's been plenty of rain. That describes our summer so far, wouldn't you say?

Meanwhile, at the Brodhead farm, Avery's geese are always eager to pose for the camera. Shy is definitely not a word that will ever be used to describe these colorful characters.

We're about a third of the way through the summer vegetable share, and a few new crops are on the horizon. We'll start harvesting watermelons (including the variety of yellow watermelon that Peg is holding) sometime in the next 10 days or so. Peppers and eggplant will also be on the harvest list starting next week.
This Week’s Featured Recipes
Quick Refrigerator Pickles
2 medium to large cucumbers, unpeeled and thinly sliced \
1 medium sweet onion, thinly sliced
1 1/2 teaspoons salt
1 1/2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed 1
teaspoon mustard seed 
In a colander set over a medium bowl, toss cucumbers and onion with the salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumbers and onions among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
Butter-Glazed Carrots with Fresh Thyme
3 tablespoons brown sugar
2 ounces salted butter
2 pounds carrots, peeled and cut into 3-inch sticks
1 tablespoon fresh thyme leaves, chopped
In a large skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Serve warm.
Zucchini Caprese Sandwich
1 medium zucchini, trimmed and cut lengthwise into 6 slices 
4 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1 teaspoon fresh chopped oregano
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
4 (2-ounce) ciabatta rolls, split and toasted
1 medium tomato, thinly sliced 
6 ounces fresh mozzarella cheese, thinly sliced 
Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil, garlic, and oregano; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, tomatoes, and mozzarella. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.
Chopped Greek Salad with Fresh Herbs
2 cups chopped cucumber (unpeeled)
2 tomatoes (seeded and diced, about 3 cups)
1/2 cup chopped sweet onion
1/2 cup greek olives, pitted and halved
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons chopped fresh oregano
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
1/3 cup crumbled feta cheese
 
Combine all of the ingredients in a bowl and toss well. Serve immediately.
 
Next week’s harvest (our best guess)…green peppers, eggplant, leeks, potatoes, peaches, blueberries, basil, onions, cucumbers, broccoli, zucchini and more!

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  • Margaret Sheaffer