Farm News 8/23/16

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Important Announcements & Reminders

  • This is a pickup week for members registered for weekly and biweekly vegetable & fruit shares.
  • This week we are also delivering meat, eggs and dairy to neighborhood pickup sites and to home delivery members.

This Week's Vegetable Share

  • Beets 
  • Heirloom and/or Beefsteak Tomatoes
  • Sweet Italian Frying Peppers
  • Green Beans
  • Fresh Sage plus either Thyme or Oregano
  • Cucumbers
  • Zucchini (on-farm pickup only) 
  • Red or White Potatoes
  • Garlic
  • Sweet Corn (from Didier Farm in Lincolnshire)

This Week's Fruit Share
  • White Peaches
  • Nectarines 
  • Red Grapes
  • Green Grapes
  
This Week's Dairy Share:
  • Sheep Milk Feta from Nordic Creamery
  • Brun-Uusto (a traditional Finnish cheese) from Brunkow Cheese
  • Summer Butter from Nordic Creamery
  • Vanilla Yogurt from Country View Dairy
(Home delivery members who registered for the Dairy and Egg Combo will receive 2 dozen eggs, 2 quarts of yogurt, 2 butters, havarti cheese and sheep milk feta.)
 
The Meat Share:
This week all members will receive chicken leg quarters (drumsticks & thighs) and/or bone-in chicken breasts. In addition you will receive 3-4 items from the following list: pork roast, ground beef, pork chops/pork steaks, bratwurst, and italian sausage links.
 

As most of you know, the beef and pork for our meat share is raised by our good friends, Bryce and Jen Riemer, who farm with Bryce's parents, Kathy and Loren Riemer. Their farm is located in Decatur township on the northwest side of Brodhead where the fertile soils produce abundant crops and lush pastures. (photo courtesy of Jen Riemer)


The Riemer family has been raising Hereford cattle since 1927. I shared these two old photos in the newsletter several years ago, and I came across them again recently. I thought it would be fun to share them again. They were taken on the Riemer farm in October of 1963. That was the year Willis and Lenora Riemer, Bryce's grandparents, hosted the National Cornpicking Contest. Farmers came from all over the country to compete as thousands of spectators cheered them on.
 

In the photo above, Willis and Lenora (and their dog, Boots) seem to be enjoying the festivities. Bryce and Jen, along with their three little girls, now live in Willis and Lenora's big Italianate brick farmhouse and are taking over the reins of the family farm. They have quite a legacy to carry on, and so far they're doing a terrific job. 


A farm, especially one that's been in the family for multiple generations is a wonderful place to raise a family. As CSA members you play an important role in keeping sustainable family farms alive and well in rural America. Thanks and have a good week! --Peg


Recipes from the Farm Kitchen

Farro Salad with Beets, Beet Greens and Feta
3 medium beets with greens, the beets roasted and the greens stemmed
1 cup farro, soaked for one hour in water to cover and drained
 Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
½ cup olive oil
½ cup broken walnut pieces
2 ounces feta cheese, crumbled (more if desired for garnish)
¼ cup chopped fresh parsley

Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil. Add to the farro. Peel and dice the beets and add, along with the beet greens, feta, parsley and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish. Martha Rose Shulman in The New York Times

Sweet Corn in Sage Butter
4-5 ears of sweet corn (shave the kernels off and reserve)
6-8 sage leaves cut in ribbons
2 tablespoons butter
1/4 cup of cream or milk
Salt and pepper to taste

Heat butter in a saucepan and once melted, add ribbons of sage. Stir, combining, and until you can smell the essence of sage in the butter. Stir in the kernels of corn to combine. Once the corn starts to warm, add the cream or half and half, again stirring to combine. Heat thoroughly then add the salt and pepper to taste and enjoy immediately. 

Broiled Zucchini & Potatoes with Parmesan Crust
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh sage plus 1 teaspoon chopped thyme or oregano
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, herbs and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve. from Everyday Italian with Giada de Laurentiis

Cannellini Beans with Tomatoes & Sage
1 tablespoon olive or vegetable oil 
2 cloves garlic, finely chopped
2 medium tomatoes, chopped
1 can cannellini beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper

In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown. Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper and serve.
 
Next Week's Harvest (our best guess)... napa cabbage, leeks, eggplant, tomatoes, chard, peppers, cucumbers, melons, potatoes, zucchini, apples, grapes, raspberries and more!

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  • Margaret Sheaffer