Farm News 07/21/15

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Important Reminders & Announcements:

  • This is a vegetable and fruit week for full-share members only.
  • Next week we will deliver vegetables, fruit, eggs, and dairy for full and half-share members.
  • It's time to sign up for fall shares! Don't miss out on the opportunity to savor the flavors of autumn in the Midwest--winter squash, sweet potatoes, spinach, parsnips, salad greens, garlic, and so much more. In addition to vegetable shares, we also have dairy, egg and meat shares available for fall. Visit our website to learn more about fall shares and to register.

This Week's Vegetable Share (full share only):
  • Green Bell Peppers
  • Savoy Cabbage
  • Sweet Corn (grown by Tom Skelly & family near Janesville, WI)
  • Leeks
  • Zucchini or Cucumbers
  • Carrots
  • Broccoli
  • Basil
  • Oregano
This Week's Fruit Share (full share only):
  • Blueberries
  • Tart Cherries
  • Red Raspberries
  • Red Plums

Notes from the Farm
It's the middle of July and farm kids all over Green County have only one thing on their minds--getting their animals ready to show at the county fair! For those of you who didn't grow up in the country, you'll just have to take our word for it when we say that the fair is one of the biggest social events of the year. The coolest place to be seen at the fair is in one of the livestock buildings tending to a prize-winning steer, hog, or sheep. 

 

At the Brodhead farm, Avery, the oldest of the Sheaffer kids, spent Monday morning washing and grooming the sheep that he'll be taking to the fair this week. 
 

 
She sure looks like a winner, doesn't she? We're keeping our fingers crossed for a blue ribbon!

 
In the Farm Kitchen
In keeping with the spirit of the fair, we've picked out some classic summertime recipes this week--cherry pie, corn on the cob and coleslaw.

Tart cherries are the best cherries for making a pie. Sometimes called sour cherries or pie cherries, they are rounder and softer than sweet cherries. They can be eaten out of hand just like sweet cherries, but we also like to use them for pies, crisps, muffins and cobblers.  If you aren’t going to use your cherries this week, pit them with a paring knife, a chopstick or even a bobby pin and pop them in a freezer bag for use later.

 

 
Cherry Hand Pies
one 14-ounce package puff pastry, thawed and chilled
2 cups tart cherries, pitted and chopped
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon ground cinnamon
1 large egg, beaten


Preheat the oven to 350°. Using a lightly floured rolling pin, roll out the puff pastry on parchment paper to a 14-by-12-inch rectangle and cut into eight 3-by-3 1/2-inch pieces. Transfer the parchment paper to a baking sheet.
  
In a medium bowl, toss the cherries with the sugar, cornstarch, lemon juice and cinnamon. Brush the pastry edges of the rectangles with the beaten egg wash. Mound the filling in the center of each pastry and fold the dough over; press to seal and crimp. Brush the pies with beaten egg and make a small slit in the top of each one. Bake for 40 minutes, until golden. from www.foodandwine.com

The first sweet corn harvest marks the arrival of another much-anticipated summertime classic. Sweet corn is one of the few vegetable crops we don't grow, so this week's corn comes from Tom Skelly and family who farm near Janesville.
 

Grilled Corn on the Cob with Herb Butter
5 ears of corn
Oil, for grates
8 oz salted butter, softened
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano

Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes. Meanwhile, make the herb butter. In a small bowl, combine softened butter, basil and oregano.

Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with herb butter. 

(A note on storing your fresh herbs: The oregano can be stored in the refrigerator, but the basil can develop dark spots if kept at less than 40 degrees. We like to keep our basil out on the counter and use it up within a couple of days. It might wilt a little bit, but the essential oils that give basil its wonderful flavor will be preserved just fine.)

  

Thanks to all the rain, our second and third varieties of cabbage have done as well as the first variety. This week's share features a head of savoy cabbage, surely one of the prettiest vegetables in the brassica family. You can use this crinkly cabbage just like its smooth-leaved cousins.

Blue-Ribbon Cole Slaw
6 cups finely sliced savoy cabbage (about 1 pound)
2 cups shredded carrot
1/4 cup chopped fresh basil
1/2 cup low-fat (2%) buttermilk
1/2 cup low-fat mayonnaise
1 leek, white and light greens parts thinly sliced
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel

Combine cabbage, carrot and basil in large bowl. Whisk buttermilk, mayonnaise, leek, lemon juice, and lemon peel in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. 

Special Alert for Fermentation Fans!  We've got extra cabbage right now, so if you'd like to purchase a larger quantity for canning or fermenting, please send us an email. We have 12-pound boxes of green cabbage (not savoy) for $12. Twelve pounds is approximately equal to 6 medium heads. Here's a link to a basic sauerkraut recipe developed by Sandor Katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.
  
Next Week's Harvest (our best guess)...sweet corn, potatoes, fresh dill, cucumbers, peaches, garlic, peppers, blueberries, zucchini, sweet onions and maybe green beans.

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  • Margaret Sheaffer