Greetings!
Greetings from your farm. Summer is in full swing in the Driftless. The driftless is the name of our area which refers to the un-glaciated portion of the upper Mississippi and includes south western Wisconsin, extreme northwest Illinois, southwestern Minnesota, and northeast Iowa. The terrain here is characterized by rolling hills and valleys. Our farm is tucked away in a valley on the south fork of the Bad Axe river and has some of the best trout streams in the area.
One of the projects we're working on this year is carving out waterways to keep excess water out of the fields. While the construction crew was working on the roadway we wrote about last week we were able to take advantage of having the bulldozers here and were able to quickly dig out a series of pathways for the water runoff. The next step will be to seed the waterways so the don't turn into gushing flows of mud when it rains. We've had a few good rainfalls since we dug the paths and can tell that they're accomplishing what we had hoped and the fields are draining well.
Our main broccoli crop is ready for harvest so we'll be getting that in your boxes this week. Our first summer squash is also popping along with the zucchini which a few days behind, maturity wise. The summer squash that we grow the most of is a heirloom variety called Zephyr. It's a yellow crook neck with a green tip and we think it's the most tender, sweetest variety available. Some are still on the small side this week. but not to worry, there's plenty more coming your way. The cucumbers have started coming on as well so yes, summer is finally here! We often characterize shares as a bell curve and we're on the upswing. Soon we'll have green beans and potatoes, followed by tomatoes and sweet corn. Our first planting of beets didn't germinate quickly enough to grow up faster than the weeds. We're trying to save them but not sure how that will work out. We've planted another round and are keeping a close eye on them to insure we get a successful stand. In the meantime we're looking to our partner farms to see if anyone has enough extras that we can buy for the share boxes.
Our pork shares go on sale this week with limited shares available. Our Amish neighbor Jacob is raising certified organic Heritage Breed Red Wattle hogs for us. Here's a bit of information on how we came to raising this breed...
HERITAGE BREED RED WATTLE HOGS
While dining at Salumi restaurant in Seattle several years ago we were first introduced to the Red Wattle hog breed. We were enjoying some amazing charcuterie and were amazed by the flavor of the different things we were sampling. After a long discussion with the owner Armandino Batali (who also happens to be Mario Batali's father) about his passion for all things pork, he shared his recipe for success; start with the best ingredients. "It's all about the pig" he stated. "The breed, how it's raised, what it's fed." We had heard about heritage breeds in a general sense but weren't really familiar with exactly what it meant. He raved on at length about the pork on our plates at that moment, the Red Wattle. "Don't get too excited, though" he stated. "You'll never be able to find them, they're practically extinct." He, along with Mario, another Red Wattle fan, were seeking farmers to raise more Red Wattles but breeding stock was hard to come by. After our fabulous meal we were a bit stunned; how could an animal that produced such amazingly flavorful, and also lean, meat become nearly extinct?
After returning from our trip we tried a bit of research. An internet search didn't really yield much information, other than the fact the Slow Food USA had listed the Red Wattle as "Critically Endangered". Bummer. We were saddened but managed to move on with our lives without the hope of again tasting the glorious Red Wattle.
Fast forward to 2009. Now farm owners specializing in Heirloom vegetables, we were learning more each day about Heritage Breed animals being raised on neighboring farms, mostly chickens, turkeys and beef cows. We work with a group of Amish farmers and one day while at our friend Jacob's, the subject of pigs came up. Jacob was making arrangements for delivery of some piglets from his father's farm in Minnesota. " These are the craziest looking pigs, but boy, is the meat special" he said. We then had a long discussion about pasture raised pork and how feeding the pigs anything from the vegetable garden that would otherwise be headed for the compost heap, along with a steady diet of pumpkin, winter squash, acorns, and hazlenuts, in the fall, affects the flavor and texture of the meat. "Oh yeah" said Jacob, "these pigs? They have these funny flaps on either side of their face and they're red."
Our Red Wattles had shown up in (almost) our own backyard. Jacob's father had been given a small herd from another Amish farmer and they were working on expanding the breeding pool. We anxiously awaited their arrivals, armed with pictures from another internet search which yielded a bit more information than our previous try. There was now a group of breeders working together to save the Red Wattles, exchanging breeding stock to expand the gene pool and avoid inbreeding. When the piglets arrived we were thrilled, they were beautiful little Red Wattles.
There's still not a lot of concrete information about the breed but the story seems to go like this, the Red Wattle originated in France and in the early 1700's transported to New Caledonia, off the coast of Australia and eventually brought to America. Red Wattles are gentle animals, even the sows with piglets are mellow and friendly. They can grow to as large as 1500 pounds and usually average about 500 to 600 fully grown. Their facial flaps (or Wattles) have no known purpose and while most are a dark, brownish red, some have brown and/or black markings. Their meat is lean and flavorful and this leaness seems to be the reason for their journey in to obscurity. It seems that lard was used to make soap and breeds that had more lard were favored as they were doing double duty; producing both meat and excess lard for soap making.
Fast forward again, to the late 1960's when a farmer in the east Texas hill country found a wild herd living in his woods. For whatever reason (likely their gentle nature, wild hogs have a reputation for nasty behavior) he re-domesticated them and started a breeding program. A few years later another farmer, also in East Texas, found another wild herd and started a similar program. While these 2 events certainly saved the breed form extinction, in 1999 there were still only 42 breedable Red Wattles. According to Slow Food USA, "The Red Wattle hog is listed on the ALBC Conservation Priority List as being critically endangered meaning there are fewer than 200 annual registrations in the U.S. and estimated to have fewer than 2,000 individuals of this breed globally."
Our Amish neighbor Jacob raises the Red Wattles for us on pasture. That means the animals are on grass (as opposed to concrete feed lots that conventional pigs are raised on) and fed certified organic grain and whatever certified organic extra vegetables we have on our farm. In the fall the pigs are fed the excess pumpkins and winter squash. They also get a healthy diet of acorns and hazelnuts which gives their meat a rich, nutty flavor.
We're excited to be able to offer our first CSA pastured pork share.
Heritage Breed Red Wattle Pork Share
1 package of Pork Chops (1 1/4 lb)
Shoulder Steak (1 1/2 lb)
Ground Pork (1 lb)
1 Fresh Ham (1 1/2-2lbs)
$47.50 (plus tax)
We also have a limited supply of individual cuts available.
Individual Cuts Available:
Pork Chops (1 1/4lb) - $10.00 (plus tax)
Ham Steak (2lbs) - $10.00 (plus tax)
Limited shares available and we expect them to go fast! To place your order send us an email at csa@harvestmoon-farms.com with your order and we will confirm your order and the final price.
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Broccoli 
Broccoli, a member of the cabbage family and provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli is loaded with vitamin A, C, Calcium, Potassium, and Iron. Broccoli has anti-cancer properties due to a special enzyme called sulforaphane. Washing Tip: Soak the broccoli head upside down in cold, salted water to remove any hidden field pests. Serving Ideas: Broccoli can be eaten raw, chopped into salads, or paired with a dip. To cook chop and separate florets, steam lightly for 5-7 minutes (a bright green color tells you its done) top steamed broccoli with butter, a squeeze of lemon juice, and or a sprinkle of your favorite grated cheese. Storage Tips: Broccoli is best used within a few days. Store in a plastic bag in the hydrator drawer of the refrigerator. For long term storage, broccoli freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes, rinse in cold water to stop the cooking process, drain, let dry, and place in an airtight container or zip-lock freezer bag. Steamed Broccoli with Shaved Lemon Zest & Garlic 1 head Broccoli 1 tsp Lemon Zest 1 TBS Butter
1 tsp garlic, minced Salt and Pepper to taste
Panko breadcrumbs (optional) While broccoli is simmering zest 1 tsp of the lemon rind. Chop the lemon zest into smaller pieces. Combine 1 TBS melted butter, 1 tsp lemon zest and 1 tsp minced garlic. Pour mixture over broccoli once tender and sprinkle with Panko breadcrumbs if desired. |
Zephyr Summer Squash 
This week we will have Zephyr Summer Squash in the shares. Please keep in mind that some are still on the small side this week but not to worry, there's plenty more coming your way.
The Zephyr Squash has unique identifying characteristics, 2/3 of the squash is yellow, and the remaining 1/3 is green. The green portion is at the blossom end of the plant. If you look closely, there are faint white stripes running the length of the squash. As with most squash, this one can grow large but it is best picked at about 6-inches. Zephyr is known for its mild nutty flavor.
All parts of summer squash are edible, including the flesh, seeds and skin. Summer Squash is an excellent source of manganese and vitamin C, a very good source of beta-carotene, and a good source of zinc. Storage Tips: Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it will keep for about seven days. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time unless frozen. Since a they are on the smaller end of size this week we suggest a simple preparation. Slice into rounds and either grilled or saute with a little butter, garlic, salt & freshly ground pepper. If you are sauteing them let the squash sit in the pan for a few minutes they will begin to caramelize around the edges. |
Kale 
Ah, kale. People either love it or they don't. I love it. Really...I DO. Kinda. OK, for most people it can get a little boring. For kale lovers they can't get enough (you know who you are!) It also seems to be that the kale lovers are tend to be the most enthusiastic CSA supporters. The people that seek out CSA farms in January and are first in line to sign up when farms really need the funds. They want kale every week...if not kale, well collards, chard or some either green will do. That is why almost every box you receive will have kale or some other cooking green. And we know this isn't just the case with our CSA. If you look at any online discussion on CSA shares you will likely see the kale debate. Too much? Not enough? We're always trying to find the right balance. In an effort to find SOME way that really makes me crave kale I'm constantly experimenting with recipes. Kale chips are excellent and I wasn't really expecting them to be. The following recipe for our Kale Ceasar in by far my favorite way to eat kale, especially the Toscano variety in your boxes this week. The lemon in the dressing tenderizes the kale but it still feels salad-like. If my testimonial isn't enough take it from my neighbor Kevin who SWORE he would never like kale. I made some kale ceasar for him and he drove down on his ATV last night to let me know I've accomplished my mission, he like kale. So if you think you don't like kale give this recipe a try. Harvest Moon Kale Ceasar 3 cloves garlic, minced 2T anchovy paste or 6 anchovy filets 1T capers 2T lemon juice 1t Worcershire sauce 2t dijon mustard 1/3 Parmesan chese, grated 2 hard boiled eggs (see note about hard boiling our super fresh eggs) we use a potato ricer for grating the eggs. It works great. Optional, Feta cheese; a suggestion from our crew member and Head Recipe Tester Keegan. Croutons would also be a nice addition. Make it a meal by adding sliced chicken or grilled shrimp. Egg Tip: Remember that your eggs will last for about 3 months so one way to enjoy them hard boiled is to put some aside and simply wait to use them.
If you don't feel like waiting try this technique.Place a strainer in a saucepan with a few inches of water in the bottom and bring to a simmer. Place eggs in the strainer AFTER the water has started to simmer and cover strainer with a lid. Steam the eggs for 17 minutes. Immediately place eggs in a bowl of ice water until they are cool, then peel. |
Kohlrabi 
Kohlrabi, also known as the German Turnip has a similar taste and texture to a broccoli stem or cabbage heart, but milder and sweeter. Kohlrabi is excellent cooked or raw, try both ways to familiarize yourself with its flavors! The root can be sliced, julienned, and grated for salads, slaws, soups, and strews. If the leaves are attached to the kohlrabi bulb, they can be enjoyed as a cooked green, like you would cook chard or kale. Kohlrabi, Broccoli Salad In a bowl combine: 2 cups of shredded kohlrabi (about 2 bulbs) 1 cup of shredded carrots (about 2 carrots) 2 cups of small raw broccoli florets (1 head) 4 green onions, sliced 1/2 cup of chopped parsley 1 cup of colorful, cherry tomatoes, cut in halves 1/4 cup of pumpkin seeds For the dressing: In a jar with a lid combine: 2 tablespoon of tahini 1 tablespoon of fresh lemon juice 1 tablespoon of olive oil 1 clove of garlic, passed through a garlic press 3 tablespoons of orange juice 1 teaspoon of sea salt Close jar. Give a good shake and pour over the salad. Mix well, check for salt, and adjust to taste. Refrigerate until ready to serve. This salad keeps well for leftovers the next day. Serves 4 to 6.
Quick Kohlrabi Kim Chi 1 kohlrabi, peeled and shredded 1 garlic clove, minced 1 teaspoon sesame oil 1 teaspoon rice vinegar 1 teaspoon organic sugar 1/2 - 1 tablespoon Korean red pepper powder (careful this stuff can be pretty spicy) In a mixing bowl, combine all the ingredients and mix well. Chill before serving. |
Garlic Scapes 
Soba Noodle Salad with Garlic Scape 1 Cup garlic scape-cut into thin strips abut 2-3" long (yes this takes a bit of prep but its worth it) 1 pack of buckwheat soba (12 oz or so) ½ red bell pepper thinly sliced 2 TBS toasted sesame seeds
1 TBS sesame oil
Dressing ¼ Cup seasoned rice vinegar 3 TBS soy sauce 1 TBS grated ginger 1 tsp sugar 2 tsp prepared wasabi 2 TBS neutral oil 1 tsp lemon or orange zest Whisk all ingredients until well combined Cook soba noodes as per the package directions. When they are 1 minute from being done add the garlic scape and cook for 1 more minute. Drain and pour contents into a bowl. Add the red bell pepper and toss all with the dressing and mix to combine. Sprinkle with sesame seeds and sesame. White Bean and Garlic Scapes Dip 1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for drizzling. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Yield: 1 1/2 cups |
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Butter Crunch Lettuce
Honey Mustard Dressing
1 TBS Dijon mustard
1 TBS honey
3 TBS red wine vinegar
5 TBS olive oil
1/2 tsp salt
freshly ground pepper
1 TBS freshly chopped dill
Combine Dijon, honey, vinegar, oil, salt, pepper, and dill in a jar and shake until combined. (The dressing will keep for 3 days in the fridge.)
Suggested Salad Toppers:
1/2 apple, cut into matchsticks
2 tablespoons crumbled goat cheese
handful of sunflower seeds
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Fennel
Rigatoni with Italian Sausage and Fennel 1 pound mild Italian Sausage, casings discarded
2 tablespoon olive oil
1 cup finely chopped onion
2 garlic cloves, minced
2 large bell pepper, chopped (about 2 cup)
2 fennel bulb, sliced thin
1/2 cup dry white wine
1 cup chicken broth
1/4 cup heavy cream
1 pound rigatoni or other tubular pasta
1/4 cup minced fresh parsley leaves
1/2 crushed red pepper or to taste
freshly grated parmesan to taste In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet and in it cook the onion and garlic over moderately low heat, stirring, until the onion is softened. Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, until the bell pepper and fennel are softened. Add the wine and broth, bring the liquid to a boil, and simmer the mixture covered, for 5 minutes. Add the cream and boil the mixture until it is thickened slightly and reduced by a third. In a kettle of boiling salted water cook the rigatoni until is is al dente and drain it well reserving 1/4 cup of the pasta water. Stir into the mixture the parsley, crushed red pepper, the sausage, and salt and pepper to taste. Add reserved pasta water as needed to loosen sauce. Toss the sauce with the rigatoni and parmesan.When reheating leftovers use about 1/4 to 1/2 cup of chicken stock if the pasta seems a bit dry, it will take up some of the sauce as it sits. Serves 2
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