Produce Subscription (Week 36)

Whew, and the rain came down! I think we have had our dose of watering for the week; what do you think? I think the peppers are going to be crisp, the lettuces will be steaming in their own leaves, the hoses and sprinklers will be idle, the weeds are going to be happy and the deer looking for a meal after hunkering down under the downpour. Maybe this will push the next round of green beans along toward fruiting!

A garlic-chive meadow feeding the wee little beasties.

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Lots of color (and heft) in your boxes this week. Again, lift these 22# from below.

Tomato, cherry variety 2lbs of the little fellas. Pop them in the freezer whole if you can’t finish them. Add to soup this winter.

Tomato, saladette/paste A simple fresh pasta sauce or filo topped with sliced tomatoes, basil and olive oil. Mmmmm, my stomach is growling!

Tomato, slicer variety A sampler pack of 4 different slicing tomatoes with different bouquets.

Pepper, sweet How about whipping up a quick stove-top Western Barbequeand serving over rice. Yes, that sounds like just the thing…but I’d substitute the ketchup out and simmer down your paste tomatoes with a little salt and a spoon of maple or brown sugar.

Lettuce, red or green summercrisp

Squash, zephyr If you are looking to store some of your summer squash/zucchini, just put it thru the shredder (hand or food processor), squeeze out liquid (a potato ricer works great), and freeze in serving/recipe sized bunches. Zucchini brownies this winter!

Zucchini Try these Curried Zucchini Chips for a great snack.

Zucchini, baby striped

Kale (Lacinato) This stuff turns your green smoothies NEON green!

Cucumber, slicers Here is a link to instructions on how to freeze cucumbers. Who knew?!

Cucumber, lunchbox

Cucumber, Little Potato, True Lemon, Crystal Apple and/or Mini-white

Celery This celery will be strong— stronger than the typical you find in the grocery stores. It is a great addition to X-salad sandwiches when diced tiny and it will serve you well at Thanksgiving when you make your dressing/stuffing if you freeze it now (chop or slice ¼" and freeze in recipe-sized batches). Follow this link for a primer on various ways to freeze celery.

Cabbage, tendersweet Combine the two and make a nice colorful coleslaw salad for the lunchbox.

Cabbage, red

Onions, white and red

Basil

Chives, garlic Mince it up and make a great Cheddah-n-Chive Biscuit to go with a nice fresh tomato soup.

Recipes for your consideration

For all of the peaches out there…. I saw this on Pinterest and thought it was a great idea! Snack-able cobbler that can go on any breakfast-in-a-bowl. Love(d) it.¬

Peach cobbler wedges

2 Tbsp ground flax seed
4 Tbsp hot water
1 T. almond milk

3 T brown sugar
1/2 C. Old fashioned rolled oats
1/4 C quinoa washed and dried (not cooked)
1/2 t. cinnamon
1/4 t. ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 C. cashew pieces

2-3 ripe peaches but firm

Heat oven to 350 degrees.

In a small bowl, whisk flax and hot water together, then add milk and mix. Set aside.

Put all the dry ingredients in blender or food processor and blend until there are just small crumbs. Put in small bowl.

Cut peaches into large wedges so they are about 1 inch thick. Dip them into the flax mixture and then roll them in the crumb mixture. Place them on a parchment paper lined baking pan.

Bake about 30-35 minutes or until fork tender, not mushy.

Serve with coconut yogurt, cashew cream, or alone.

Adapted from: http://graincrazy.blogspot.com/2014/08/baked-peach-wedges.html

I am being kind and giving you delicious ways to consume all of that zucchini. You can thank me later. This is a wonderful fresh tomato soup.¬

Tomato Basil Zucchini Soup

3 lbs tomatoes
1/4 C olive oil
2 tsp salt
3/4 tsp pepper
2 T olive oil
1 onion, chopped
3 garlic cloves pressed
1 zucchini sliced
1/2 sweet pepper chopped
1/8 tsp crushed red pepper flakes
3 fresh basil leaves
1 T dried rosemary
4 C water (add more if it is too thick)

Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don’t let them burn.

In a large pot heat on medium heat onions, garlic with and oil, and red pepper flakes until golden brown. Add zucchini, red pepper, and spices, and let cook a couple minutes. Then add the water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of vegetables and some liquid, into a blender and pulse for a few seconds.

You can add more spice if you prefer. It is wonderful to have extra! I love this soup and it freezes well for lunches!

Adapted from: http://graincrazy.blogspot.com/

This is unique and serves as a perfect side dish to most mains and vegetables. Toss some slabs of marinated tofu in the dish and you have a one-dish meal!¬

Tomato coconut rice

2- 3 tablespoons canola oil
1 small onion, finely chopped
1 tablespoon chopped fresh basil or parsley
1 sweet pepper, cored and chopped
1 cup basmati rice
2 cups finely chopped plum tomatoes
1 cup unsweetened coconut milk (the kind in the can)
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon dried red pepper flakes

Preheat oven to 350 degrees F. Spray a 2-quart ovenproof baking dish with cooking spray and set aside.

Heat oil in a medium skillet. Stir in onion, herb and bell pepper and sauté 4 or 5 minutes, stirring. Stir in rice and sauté 2 or 3 minutes longer, stirring. Remove pan from heat.

Spoon rice mixture into baking dish. Stir in tomatoes, coconut milk, salt, black pepper and pepper flakes. Mix well. Cover baking dish tightly with a lid or aluminum foil.

Place dish on the lower oven rack and bake for about 40 minutes, or until he rice is tender, and all liquid is absorbed, stirring a couple times.

Adapted from: http://oneperfectbite.blogspot.com/2010/05/tomato-coconut-rice.html#.VASN08t0zIU

Now, this is a “must” for winter hot-dishes! Make your own now and, wow, isn’t it so much easier to put together a nice 1-pan meal when it is dark and cold out.¬

Creamed Celery Soup

1 tablespoon olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme
1 head of celery, cleaned & chopped roughly
1 white potato or 1 cup cauliflower, chopped
1 quart of vegetable stock
Salt and pepper, to taste

Heat the oil in a non stick pot and add the onion and garlic. Cook until softened.

Add the remaining ingredients and simmer for 20 minutes.

Puree the soup using a blender. Hand held works fine.

Return to the pan, check seasoning and serve

From: http://goodnessgreen.com/give-celery-a-go/

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

The Transformation of American Agriculture: Farming, Eating, and Investing Amid Upheaval by Kathy O. Brozek

is a great read for anyone interested in learning more about the food they consume, all of which is affected by the two radically different transformations currently underway in American agriculture. Ms. Brozek’s book also features entrepreneurs across the U.S.—most of whom have made dramatic career transitions—who are creating new ways to produce and distribute local and sustainably-grown food.

How can the average consumer support these innovative food/ag entrepreneurs? Ms. Brozek explores new financial vehicles available to any individual investor who cares about food, farmland, and farmers…and wishes to make a difference."

You can read the preface here: The Transformation of American Agriculture

Farm News

It seems like summer just arrived, but my brain is telling me to switch into stocking-up-for-winter mode. Eat it or lose it. Store it or lose it. Now is the time to get the herbs dried so winter soups and crackers and breads are bursting with flavor. Now is the time to freeze those extra tomatoes for hearty chili during football season. Now is the time to freeze the superfood kale so winter green smoothies are still super green. And go grab some fresh sweet corn to get in the freezer so you can enjoy it all winter! It is all really manageable, honest. Happy to help with suggestions, etc. if you need them.

A baby sweet dumpling squash trying to grow big before frost. Grow, baby, grow!

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Recipes

We have nearly everything at our retail warehouse to create this nutritious local meal. If only we could grow quinoa in Wisconsin. Quinoa grows best in very high altitudes, sorry Wisco, your just never gonna win that one. But, we do have organic chicken from Norsk Farm, organic Kale fresh out of the TLF garden bed, and local organic brussels sprouts from Red Belly Farm in Chilton.

Chili Rubbed Chicken Breast with Kale, Quinoa, and Brussel Sprouts Salad

Upcoming Local Food Events

Come celebrate the beauty of GRASSFED products at the 1st Annual GrassFed BlueGrass Fest! We are joining up with Village Hearthstone to bring you a full day of the best locally raised meat products and local bluegrass music. Come meet your farmers and get educated on the difference grassfed products make. Performances by The GrassCutters and the Handpicked Bluegrass Band. Bring your dancing shoes and a full appetite, y’all. FEATURED GRASSFED PRODUCTS: Sweet Grass Farm burgers, Norsk Farm raw milk cheddar grilled cheese, Golden Bear pulled pork, Kelley Country Creamery Ice Cream with alfalfa syrup, Clover Meadows milk, and more!

The event will take place behind Village Hearthstone Restaurant in Hilbert and in St. Peter’s Lutheran Church parking lot. Turn left off of Main for parking in St. Peter’s lot. We hope to see you there!

This Saturday September 6th from 11am-5pm. Check out more details on our Facebook page :)