Farm News 07/27/15

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Important Reminders & Announcements:

  • This week we are delivering vegetables, fruit, eggs, dairy and meat.
  • This is a pickup week for full and half shares.
  • You're invited to visit our farm in Brodhead this weekend! Sandhill is participating in an exciting food and farm event called Soil Sisters. You can tour different farms in the Brodhead and Monroe areas (including our farm), take part in on-farm workshops and enjoy delicious homegrown foods. On Saturday we are hosting a workshop about raising backyard chickens (registration required), and on Sunday our farm will be open for tours from 11 to 6. Learn more here.
  • We kindly request that you pick up your shares only during the hours designated for your pickup site. If you are unable to pick up your shares during the designated window, please email jen@sandhillfamilyfarms.com ahead of time to make alternate arrangements.
The Vegetable Share:
  • Green Beans
  • Red 'Adirondack' Potatoes
  • Yellow 'Carola' Potatoes
  • Garlic Bulb
  • Red Onion
  • Cucumbers and/or Zucchini
  • Flat Leaf or Italian Parsley
  • Gold Beets and Red Beets
  • Sweet Corn (grown by Scott Koster and family, Burlington, WI)

The Fruit Share:

  • Peaches
  • Blueberries
  • Blackberries
Earlier today we snuck up on Matt and Avery while they were taking a break from loading trucks. Father and son were enjoying a juicy snack--the first peaches of the season! Mick and his crew will be harvesting peaches through early September, and it looks like it's going to be a bountiful crop. One quick storage tip--remember to let your peaches get fully ripe on the counter before refrigerating them.
 
The Dairy Share:
  • Assortment of fruit yogurts from Sugar River Dairy
  • Petite Swiss from Roth Kase
  • Gran Queso, a Manchego-style cheese from Roth Kase

The Meat Share:

  • Pork Chops
  • Whole Chicken
  • Ground Pork
  • Ground Beef
  • Italian Sausage or Brat Patties
The ground pork for this month's meat share comes from hogs we raised at our Brodhead farm. Our friends Jen and Bryce Riemer produced the chicken, the beef and the remainder of the pork. 

 
 
Peg and Jen are posing here with a Berkshire piglet. We can't for the life of us figure out how Jen got that little guy to smile!


Farm Journal

Today we had the Grayslake farm staff come up to work at the Brodhead farm. There was a ton to harvest (more like several tons actually), including two new varieties of potatoes and the first green beans of the season. Despite the heat, the day took on a bit of a party atmosphere, and even the kids pitched in with the harvest.

Your share this week contains a potato variety called 'Adirondack Red' that has a light pink flesh and a yellow variety called Carola. Both have smooth, firm flesh which makes them good for roasting and for potato salads.
  

Those of us who weren't digging potatoes this morning were picking green beans. Matt figures we have about one mile of beans in this first planting. That's a lot of beans! There will be more beans in your share next week and probably the week after.


This Week's Featured Recipes 

Green Beans with Garlic, Lemon & Parsley
1 pound green beans, trimmed
1 tablespoon butter
1 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon grated lemon peel
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

Summer Beet Salad
4 medium red or golden beets, stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
3 ounces Gran Queso or similar manchego-style cheese, grated
1/3 cup chopped fresh parsley

Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; sprinkle cheese on top and garnish with parsley. 

Next Week's Harvest (our best guess)...romano green beans, peaches, lettuce, broccoli, carrots, blackberries, green peppers, watermelons, blueberries, cucumbers, arugula and hopefully some tomatoes!

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  • Margaret Sheaffer