On the Farm Volume 8, Issue 17 JULY 1ST, 2013 the Way Our Fields Change Over the Course of the Season Is Truly Amazing

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The Com Post A weekly Post for our Community Supported Agriculture Members October 3, 2013 On the Farm Volume 8, Issue 17 JULY 1ST, 2013 The way our fields change over the course of the season is truly amazing. It seems as though Week A some changes happen overnight, and others take weeks to notice. No matter the changes, these This week in the box: transformations are beautiful and awesome. Short List Salad Mix If you plan to come for the pumpkin pick, you’ll Brusselini notice fall crops thriving and summer crops Scallions (Stnd & Lrg Shares) struggling. The still warm days give the Sweet Peppers summer crops ‘hope’, but the cool nights cloak Tomatoes them in cool despair. Some have already Swiss Chard AUGUST 1ST, 2013 succumbed to the shorter autumn days and Potatoes cooler nights. Acorn Squash (Stnd & Lrg Shres) Delicata Winter Squash This is a time for change and you’ll see that. Broccoli Rutabaga The fields, that so recently ago were planted Eggplant every inch, now appear mostly empty. Beans (Small & Lrg Shares) Not only do the fields change but the people do too. We feel the seasons moving, changing, Next week’s box— fluctuating. Can you? Are you ready to adapt to it? To eat with it? SEPTEMBER 1ST, 2013 Our best guess!

Please keep in mind that what will actually be in the box is affected by weather and other factors, and that this is our best guess. The Photos Salad Mix This weekend is the pumpkin pick. The Broccoli transformation of the pumpkin field this Peppers summer was beautiful, and we caught it in a Delicata winter squash and/or series of photos. See photos at right. Carnival winter squash Potatoes OCTOBER 1ST, 2013 Cheers, Scallions Nicole Tomatoes

Kale Rutabaga PS See the back page for Important CSA dates Cabbage that you’ll want to know Celery PPS Looking forward to seeing you at the Caulilower? pumpkin pick! Beans?

Good Earth Farm W8965 Oak Center Road, Oakfield, WI 53065 920.583.2121 [email protected] www.goodearthfarm.net This week in the box: Details & Descriptions Vegetable & Fruit Storage guides can be found here.

Re‐ frige Storage Crop rate? Speciics Comment Salad Mix Yes In the bag Salad mix is back on the menu! I heard from a few of you that you miss when salad mix is not in the box. It’s back this week! We try to give several weeks of salad mix and/or head lettuce. Typically, the weeks when it is not in the box are the hottest weeks of summer when most let- tuces don’t grow as well. Our harvest also depends on the maturity of the crop. Brusselini Yes In the bag What did you do with your brusselini last week? I made a creamed greens on toast and used shredded brusselini as the green. Scallions Yes Crisper drawer Autumn scallions are in. Standard and Large Shares only Sweet Yes Crisper drawer The pepper crop is winding down. A smattering of peppers with still be in your box for the Peppers next week or two. Tomatoes: De- I love the time of year when the tomatoes are in transition from summer red to autumn green. Red and Green pends Reds should stay on the counter, greens can go in the refrig if you’ll be using them as greens. If you want them to turn red, leave them in the bag in the counter.

See Food Feature 2 for more on green tomatoes!

Swiss Chard Yes In a bag or More chard! Such a versatile green is chard——mild, tasty, and down-right delicious! damp towel in crisper Potatoes No In a cool dark Reds and maybe a Yukon gold or two! place Grown organically, non-certified, on land we are transitioning to organic.

Winter Squash: No On the counter Who has a plan for acorn squash? Acorn Squash Ree does! Baked Acorn Squash Standard and Large Martha does! Acorn Squash recipes Shares only Giada does! Roasted Acorn Squash & Gorgonzola Pizza Grown organically, non-certified, on land we are transitioning to organic.

Winter Squash: No On the counter One of the tastiest winter squashes! Yum! Yum! Yum! Delicata Squash Broccoli Yes In a bag in The broccoli is turning gigantic! What will you do with it? Broccoli soup, broccoli pie, sau- crisper téed broccoli, roasted broccoli…. Rutabaga Yes See Food Feature 1 Farmhouse Chowder Eggplant No On the counter Roasted eggplant is a favorite on the farm. How about Eggplant Parmesan? for a few days or refrigerate if Or Eggplant Lasagna, eggplant pasta... you can’t use right away. Beans Yes Next round of beans going out. Frost is holding off, so we hope everyone gets some of these Small & Large amazing flat Italian beans. Shares only

We wash the produce, but so should you! Food Feature 1: Rutabaga adapted from “From Asparagus to Zucchini”

The rutabaga is an obvious close relative of the turnip, though  Add to a root vegetable bake. larger, sweeter and more tan in color. While its origin is un-  Grate rutabaga into a fritter batter. certain, it is believed to be a hybrid of the turnip and the cab-  For a fluffy pudding, whisk eggs into mashed rutabaga bage as in kohlrabi, though selected for different traits. and bake.  Make rutabaga chips: deep-fry 1/8 inch-thick slices in The rutabaga suddenly appeared in the middle of the 17th cen- very hot vegetable oil until golden brown. Do not crowd tury and first became popular in Sweden. In fact, rutabaga pan while frying. Drain on paper towel, sprinkle with salt comes from the Swedish word rutabaga meaning ‘baggy root’. and pepper or seasoning of choice, and serve. Good for Rutabagas are also commonly referred to as ‘Swedes’ or dipping! ‘Swedish turnips’. They were among the first vegetables grown by colonizers in America as they began farming the Storage Tips: untilled land because the large roots helped break up poor  Rutabagas will store at room temperature for up to 1 soils. Rutabagas have never enjoyed wide popularity in this week, or refrigerated in a plastic bag or crisper drawer for country, and have fallen out of favor in middle Europe where over a month. it was one of few staples available post World War II and was eaten monotonously.

The rutabaga has many virtues, however, worthy of discovery by the seasonal eater. The rutabaga, available in late fall and winter, offers great versatility and excellent nutrition. Rutaba- ga is high in vitamins A and C and some minerals, particularly calcium. Rutabagas belong to a handful of cruciferous vegetables believed to be effective in cancer prevention as well.

Cooking Tips:  Scrub rutabagas vigorously with a vegetable brush to remove garden soil. For maximum nutrition do not peel (unless you are preparing a commercially waxed rutabaga).  Rutabaga can be grated raw into salads. Try a winter slaw combining grated rutabaga, carrot, daikon radish, and apple with chopped parsley and a lemon/oil dressing.  Steam 1 inch chunks for 30-35 minutes, or until thorough- ly tender. Mash and serve with butter and black pepper. Mash with other vegetables, such as carrots and potatoes. Holy Rutabagas! These monster rutabagas weighed close  Add coiled or steamed rutabaga chunks to casseroles or to 5 pounds. This year’s rutabaga crop is outstanding! Not stuffing mixtures. all are this hefty, but most are still very large and make this  Roast 1 inch chunks drizzled with oil for 40-50 our best rutabaga crop ever. minutes at 350 degrees F, (super easy and delicious, per the farmer) or nestle alongside roasting meats. Nicole shown with 2 rutabagas as big as her head.

More About Rutabagas!

In the link above...

Good Earth Farm CSA Food Feature 2:

Green Tomatoes Green Tomato Oatmeal Bars Ingredients: Shared by CSA Worker Share Monica Of all the garden vegetables, the firm and tart green tomato is definitely one of the most under appreciated and underused. There  4 c. green tomatoes, finely chopped are a variety of ways this gem of the garden can be utilized.  2 c. brown sugar, divided  2 T. lemon juice While searching the internet and recipe books for a few simple  1 tsp. lemon extract green tomato recipes I was astonished at all of the fun and unique  ¾ c. butter, softened (1 ½ sticks) ideas that I came across. Green tomatoes are perfect for grilling 1 ½ c. flour alone or combining with other ingredients in soups, sauces, and  desserts. And although fried green tomatoes have that unmistaka-  ½ tsp. baking soda ble Southern flare, fresh green tomatoes are frequently used in  ½ tsp. salt Mediterranean and Indian cuisines. I found recipes for salsas,  2 c. oats cobblers, pies, pickles, cakes, casseroles, salads….and more.  ½ c. walnuts, chopped Directions: Green tomatoes should be used promptly. If they sit for more than Preheat oven to 375. a few days, they may begin to turn red. As the green color disap- Drain the chopped tomatoes on towels for 10 minutes. pears, so does the distinctive tartness. And mid-way between In a saucepan, combine the tomatoes with one cup sugar and the green and red isn’t so great because the tomato will have lost it’s lemon juice. Simmer uncovered, for about 30 minutes or until green tang yet it still lacks the complex flavor of a fully ripe toma- thickened. to. So eat it green soon or let it go all red. Remove from heat. Stir in the lemon extract and set aside. Cream the butter and the remaining brown sugar with an electric If you can't use them immediately, you can keep green tomatoes in mixer. your refrigerator's vegetable drawer for a couple of days to slow Sift the flour, baking soda, and salt together and add it to the but- down the ripening process. Bring them back to room temperature ter/sugar mixture. Mix well. before you cook them. That way, they'll be more like they were Stir in the oats and nuts. when you first got them home. Press 2 ½ cups of the oat mixture into a greased 9x13 pan. Spread the tomato mixture on top. Crumble the remaining oat mixture on top of the tomato mixture. If you choose to ripen the green tomatoes, put them in a paper bag Bake for 30-35 minutes or until golden brown. on your counter. Check them every day to see how they are doing. Cool and cut into squares. PS These are awesome!

Fried Green Tomatoes Green Tomato Pie

INGREDIENTS: Filling:  4 to 6 medium green tomatoes sliced 1/4 to 1/3 inch thick  5 c. peeled & sliced green tomatoes (we don’t peel them)  flour for dusting  1 1/2 c. sugar  2 eggs (beaten)  1/2 t. cinnamon  cornmeal or bread crumbs (seasoned with herbs if pre-  1/2 t. nutmeg ferred)  1/4 t. salt  salt and freshly milled pepper  2 T. lemon juice  Vegetable oil Crumb Topping: DIRECTIONS:  1/2 c. cold butter  3/4 to 1 c. white or brown sugar Salt and pepper the tomato slices; dust lightly with flour. Dip  3/4 c. flour slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot oil until browned, turning DIRECTIONS: gently (about 3 minutes each side). Place on paper toweling Combine filling ingredients and pour into unbaked pie crust. to remove excess oil. Keep warm in a 200 degree oven while Mix together crumb topping until crumbly and spread on top of toma- frying the rest. Season again with s & p if desired. toes. Bake at 450 degrees for 50 - 60 minutes.

Happy October! Potato (or Rutabaga) and Greens Frittata TheLocalCook.com

Ingredients:

 1 1/2 Tbs olive oil  1 large onions  1 tsp coarse sea salt  1/4 tsp pepper  2 tsp balsamic vinegar  1 1/4 cup cubed (1/2 inch) cooked potato or rutabaga  3/4 cup cooked greens (Brusselini! Or any other green will work beautifully here)  2‐3 slices bacon cooked and crumbled–optional  8 large eggs, beaten

Directions:

Preheat oven to 350F.

In 10‐inch ovenproof skillet, heat the oil over med heat. (note: I cooked the bacon irst, so I ended up cooking the onion in the bacon fat). Add the onion slices, 1/2 tsp of salt, and 1/8 tsp pepper. Cook, turning, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 min. longer. Add the potatoes or rutabaga, greens, bacon (if using), and 1/2 tsp salt, and 1/8 tsp pepper. Pour the eggs over veg and stir to blend. Cook over med heat until the mixture begins to set, about 3 minutes. Place the skillet in the oven and bake for 15 min, or until set. Let stand 5 min, then invert onto a spatter. Cut into wedges, to serve.

Servings: 6

We wash the produce, but so should you!

Moroccan Couscous with Eight Vegetables Good Earth Farm

Ingredients:

 1 tablespoon olive oil  1/4 teaspoon ground cardamom  1 medium onion, chopped  1/2 teaspoon salt  1 medium acorn, delicata, or carnival squash, peeled and  1 (16 ounce) can chickpeas, drained (or equiva‐ chopped into 1” pieces lent dried and soaked)  1‐2 carrots, coarsely chopped  2 tomatoes, chopped (or 1 pint chopped toma‐  2 bell peppers, coarsely chopped toes, drained)  2 cups greens, chopped (any cooking greens will do)  2 cups dry couscous  1/2 cup sliced mushrooms  1 teaspoon grated orange zest  4 cups vegetable broth  1 tablespoon grated Parmesan cheese (optional)  1/2 teaspoon sweet paprika  1/2 teaspoon paprika (optional)  1 tablespoon inely chopped toasted almonds (optional)

Directions:

Heat oil in large pot over medium‐low heat. Place onion, squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the peppers, greens, and mushrooms; cook another 3 minutes. Vegetables should still be irm.

Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid. Taste for salt and pepper.

Serve at slightly warmer than room temperature. Garnish with orange zest, grated cheese, paprika, and almonds.

Option: Add meat to this dish: First cook the meat, then set aside. Next cook the couscous dish. Spoon the couscous onto the individual serving plates and top with slices or pieces of chicken or beef.

Photo from hubpages.com

Hello Autumn! More to Know

Important CSA dates

October 17th: Last delivery for:  Week A (EOW) Shares  Mushroom shares

October 24th: Last delivery for:  Week B (EOW) Shares  Small Produce Shares  Standard Produce shares  Large Produce Shares  Bread Shares

Oct. 24th is also the date of the last Fruit Share delivery.

November 14: Late Season Share delivery #1. Harvesting potatoes! Please mark your calendar. A reminder email will be sent out a few days prior to delivery.

December 1: Member Appreciation early sign‐up discount deadline! The 2014 CSA sign‐up form will be ready in a few weeks. More details about the discount then. Just a reminder: the Pumpkin Pick

December 12: Late Season Share delivery #2. is this Saturday Please mark your calendar. A October 5th from 1pm to 4pm reminder email will be sent out a (RSVP was appreciated by 9/30, last minute RSVPs accepted) few days prior to delivery.

Rain is in the forecast for Thursday and Friday. That means a muddy and wet pumpkin patch! Bringing boots or extra shoes is recommended.

We will have hay rides around the farm, apple cider, and a snack or two. If you prefer to bring a wagon to haul your pumpkins out of the field, go ahead!

Good Earth Farm: Certified Organic CSA Farm