ONE POTATO TWO News from the fields of Driftless Organics • Volume 8 - Issue 7 • July -24-26, 2014

Week #7! At some point during any spent the last THREE days harvesting THIS WEEK’S BOX given season, something happens in . We put as much as we could fit the fields that completely and utterly in your CSA boxes and there’s still a ton Broccoli takes us by surprise. Be it some leftover. My point: farming is CRAZY and Carrots with Tops disease that pops us in the tomato altogether befuddling. patch from who knows where; or that That’s the way it goes! It’s all good Chioggia Beets with Tops summertime carrot crop that blows though - it has been an amazing week Cucumbers with all sort of other fun activities, us out of the water with amazingly Fresh Garlic including an amazing garlic harvest!!! sweet carrots (normally, carrots Green Beans This is a huge event, involving a bunch grown in a Wisconsin summer can be Green Savoy kind of bland). This year - it was the of people and long hours and before we Oregano broccoli! There was something about knew it, our beautiful garlic, planted last Salad Mix the weather, the precipitation and a November (!) is resting and curing in host of other factors that we’re frankly our greenhouse. Hurray! Life is good at White Onion not quite sure of just yet, that led to 2 Driftless Organics and we’re so happy Zucchini & Summer Squash gi-normous plantings of broccoli to and grateful to be sharing all of this with mature ALL AT ONCE. It was crazy! 4 you all. Eat well! very hard working crew members have --Mike Did you KNow? EAT ...... CAULIFL O O T W Did you know that Cauliflower is a member Cauliflower is so good for you S E of the noble Brassica family, which includes

D and there’s a lot of it in your CSA box - so R I broccoli, cabbage, arugula, collards, watercress, we have to get the kids in to it, right? Well K

, , radish, rutabaga and turnips? - the best is to eat it raw, with healthy dips. E As the name suggest, cauliflower is indeed a flower.

H OR - try grating it into a number of goodies

T The creamy white, crunchy stems and head of the like scrambled eggs (trust me, it’s great!) cauliflower plant, which we eat, are actually the G or try this easy recipe:

N undeveloped stems and buds of a flower. The lack I

T Roasted Cauliflower with shredded of color on the white cauliflower plant is due to a T Parmesan: E thick, protective layering of leaves that surround

G First clean and cut up a medium head the head, shading the plant from the sun, blocking (or half a large head) of cauliflower into the production of chlorophyll (the green pigment small hunks. Melt 1/4 c. butter, then stir found in plants). We also tie our cauli heads - which in 1/4 c. . (or Driftless Sunflower helps to keep the sun out. Cauliflower heads that Oil or course.) Now cut your Parmesan do peak out and get some sun become discolored cheese into hunks (use about half a cup) and don’t taste as good. and shred up in your food processor (or just grate). Lay the cauliflower out on a Great both raw and cooked, there are a ton of parchment paper-lined cookie sheet, brush on the butter/olive oil, sprinkle with ways to eat cauliflower. Break apart the curds from sea salt. Bake until it’s golden brown at the head and serve raw on a veggie tray with a 375*, for about 10-15 minutes – don’t tasty dip, or dot them on a healthy salad for lunch overcook or it’ll get mushy. Sprinkle with or dinner. Cauliflower is best steamed, boiled, however much Parmesan cheese that sautéed, or baked (see the recipe to the left). you’d like and broil just ’til it’s melted. Cauliflower is best when cooked until just tender, but will become mushy if cooked for too long.

Driftless Organics • 608.624.3735 • [email protected] • www.driftlessorganics.com Did you know that we have Chioggia Beets with Tops - These look & texture it’s like a cross between green about a million recipes online on like gigantic radishes, but they are anything cabbage & Napa - use it accordingly. It our website? We have the past but. They are an heirloom variety of beet makes beautiful & tender coleslaw or a

S BOX SEVEN years’ worth of recipes all that is sweeter and more mild than your lovely addition to salads or stir-fries. Store ’ categorized and easy to read, with red beet. They are great sliced and eaten in a plastic bag or crisper in the none of those annoying ads that raw on a veggie tray (they are so pretty and fridge. If the outer leaves start to wilt, just you normally get bombarded with candy-striped on the inside. Store with the strip them off. on recipe sites. Check it out: http:// tops/bottoms separate (the tops make great driftlessorganics.com/csa-2/recipes/ steamed greens!). Oregano - is a wonderful herb to use when cooking chicken, in pasta sauces or in the

THIS WEEK Broccoli - Holy broccoli explosion! 2 Cucumbers - Some of the last of our first recipe below. Store in a plastic bag in your of our plantings of broccoli came in at planting of cukes. Have a juicer? Juice fridge. once and the crew harvested over 3500lbs these!!! Salad Mix - What a treat! It is pretty re- of broccoli this week! I know there is a lot Fresh Garlic - It is best to store this garlic markable to get salad mix in the middle of of broccoli in your box, but don’t forget in your fridge, as it hasn’t been cured. Use summer - but we did it! Enjoy in the next that it freezes well and you’ll be thankful like you would normal garlic, but just use 5 days or so. that you did, come wintertime. There are a little more because it isn’t as potent as freezing instructions on our website. the cured stuff. White Onion - The first of the “real” Carrots with Tops - Rip off the tops for onions! We have had a pretty awful onion better storage. Carrot sticks for lunch - it’s Green Beans - Our second planting of year (more on that later), but these are a great snack and better for you than what- beans is coming in strong. Remember that some very nice white onions, perfect for ever that vending machine in the office awesome “Simple Snap Pea” recipe from a sandwiches or anywhere else you would has to offer. couple weeks back? Try it with beans, but use an onion. Store in your fridge, as these add extra black pepper. It is AWESOME. haven’t been cured. Cauliflower - Holy huge cauliflower! Find that recipe here: http://driftlessorgan- Try the recipe below, or any number of ics.com/very-simple-sauteed-snap-peas/ Zucchini & Summer Squash - Cut your the recipes on our website (http://driftles- zucchini into long strips, brush with olive sorganics.com/csa-2/recipes/cauliflower- Green Savoy Cabbage - is hands down oil, salt & pepper and grill. They make romanesco/) the most lovely cabbage ever. In flavor lovely additions to sandwiches or burgers.

Mixed Grilled VEggies with Lemon Roasted Cauliflower Balsamic vinegar and oregano with Parmesan

2 medium zucchini, carefully cut lengthwise into ¼” 1 medium head of cauliflower, cut into bite-size slabs pieces 1 fresh onion, sliced into ¼” thick solid rounds 2 cloves of fresh garlic, minced 1 head broccoli, carefully cut lengthwise up through Juice of one lemon, freshly squeezed stem into florets into ¼” slabs 2 Tbsp Olive or Driftless Sunflower oil 3 Tbsp. olive or sunflower oil Coarse salt and freshly ground black pepper 1 Tbsp. balsamic vinegar Parmesan cheese Salt & pepper to taste 3 Tbsp. coarsely chopped fresh oregano Preheat oven to 450°F. Put cauliflower florets in Soft goat cheese or feta for garnish (optional) a single layer in an oven-proof baking dish or rimmed sheet pan. Stir in the garlic & pour lemon Preheat a grill to medium-hot. Carefully toss all the juice and olive/sunflower oil over cauliflower & prepared in a bowl with the oil, vinegar, salt, stir to coat. Sprinkle with salt and pepper. & pepper to coat. Oil the grill grates & grill over direct Place casserole uncovered in hot oven & roast for heat, carefully turning the vegetables when starting to 20-25 minutes, stirring a couple of times, until brown, about 3 minutes each side (some may take lon- the top is lightly brown. Remove from oven and ger or shorter). Serve drizzled with a bit more balsamic sprinkle generously with Parmesan cheese & re- vinegar, fresh oregano, & cheese if you wish. Delicious turn to oven for another minute or two. Serve with crusty bread! Serves 4-5. immediately. Serves 3-4