Greetings!
Greetings from your farm. Brrrr, from 105 degrees for multiple days in a row to pulling the hats and scarves out; it happens so fast! We've had a few light frosts but the plants have held on. The peak summer crops like tomatoes, cucumbers, eggplant, and summer squash are pretty much finished, all will be making one more appearance in your boxes this week. There's a chance for more tomatoes; we gambled and tried a late planting...if we're lucky and can dodge an early frost they might ripen and give us another week or 2. With the shorter days they probably won't taste quite as good as the peak season's but we'll always try to stretch tomato season as long as possible! Our fall crops are looking good. There is stress from the drought but we've gotten a bit of rain so we're expecting a decent finish to the season. One of our late season crops is Brussel's sprouts. The plants look great with the tiny sprouts forming on the stems. To encourage their growth before the end of the CSA season we "top off" the plants; meaning that we cut the leafy growth on the top. See Chef Jon's section for how to prepare these greens. If you like Kale, chard, and/or collard greens you'll like these. They are super tender and sweet and very nutritious. A few notes on the items in your shares this week...the eggplant plants have stopped growing but they were still pretty loaded with fruit. See Jon's section for info on baby eggplant. Our cauliflower crop is looking good in spite of the drought stress. Cauliflower is sensitive to sunlight which can give the heads a tan or grey-ish look. The plants' leaves usually curl around the heads, protecting them from sunlight but this doesn't always happen. If you get a head that's not stark white it's fine to eat...it's just gotten a bit of a suntan as it's matured. Our farm party is scheduled for Saturday, October 6th. We hope you can join us for a celebration of the 2012 season. Saturday, October 6th, 2011 3pm - 8pm Harvest Moon Farm
Viroqua, Wisconsin Please RSVP by emailing [email protected] Viroqua & Driftless Region Information
Viroqua Accommodation
Vernon Inn & Suites 325 North Main St. Viroqua, WI 54665. (800)501-0664 / (608)637-3100
Heritage Inn Bed & Breakfast 220 & 217 East Jefferson St. Viroqua, WI 54665 (888)443-7466 / (608)637-3306 The Farmers Inn E7830 Anderson Rd. Viroqua, Wi 54665 (608)675-3553 Mayfly Lodge S3908 County Road O Viroqua, WI 54665 (608)483-3076 Pietsch Historic Log Home S 3818 County Road S Viroqua, Wisconsin 54665 (608)634-3845 Westby Accommodation Westby House 200 W. State St. Westby, WI 54667 (800)434-7439 / (608)634-4112 Hidden Springs Creamery Bed & Breakfast S1597 Hanson Rd. Westby, WI 54667 (608)634-2521 / (608)606-3840 Ocooch Mountain Acres 106 E Second St. Westby, WI 54667 (608)606-2866 New Sundborn Ranch E5155 Helgeson Rd. Westby, Wi 546667 (608)634-2335 Old Towne Motel Hwy. 14, 61 & 27 South Westby, WI 54667 (800)605-0276 / (608)634-2111
Surrounding Area Accommodations Stein Vatten Nordic Cottage 30679 Oakland Road Cashton, Wisconsin 54619 (608)452-3709 DiSciascio's H&R Cabins 110 Central Avenue Coon Valley, WI 54623 (888)452-3182 / (608)452-3182 Rogers' Cottage E5414 US Hwy 14 Coon Valley, WI 54623 (608)452-3341 Parks / Camping
Sidie Hollow Lake E6051 Cty Rd. XX Viroqua, WI 54665 (608)637-7335 Wildcat Mountain State Park E13660 State Hwy 33, PO Box 99 Ontario, WI 54651 (608)337-4775 Kickapoo Valley Reserve S3661 State Rd. 131 La Farge, WI 54639 (608) 625-2960 [email protected] Norskedalen Nature & Heritage Center PO Box 235 Coon Valley, WI 54623 (608)452-3424 Area Parks Eckhart Park
Bigley Park
Cedar Meadow Park Esofea Park
Hanson Park Bike Trails
Kickapoo Valley Reserve S3661 State Rd. 131 La Farge, WI 54639 (608) 625-2960 [email protected] Elroy-Sparta State Trail The Elroy Commons Information Center 303 Railroad St. Elroy, WI 53929 (888)606-2453 / (608)462-2410 Canoeing Kickapoo Valley Reserve S3661 State Rd. 131 La Farge, WI 54639 (608)625-2960 [email protected] Wildcat Mountain State Park E13660 State Hwy 33, PO Box 99 Ontario, WI 54651 (608)337-4775 Just a few of the many canoe rentals: Drifty's Canoe Rental - 608.337.4288 Mr. Duck Canoe Rental - 608.337.4711
Golfing Viroqua Hills Golf Course PO Box 347 Hwy 14 South Viroqua, WI 54665 (608)637-7615 Snowflake Ski & Golf Club E7940 County Road P Westby, WI 54667 (608)634-3211 Serendipity Country Club S4129 Cty Rd S Viroqua, WI 54665 (608)637-7708 Horseback Riding
Kickapoo Valley Reserve S3661 State Rd. 131 La Farge, WI 54639 (608)625-2960 [email protected] Wildcat Mountain State Park E13660 State Hwy 33, PO Box 99 Ontario, WI 54651 (608)337-4775 Local Businesses of Interest Viroqua Food Cooperative 609 N Main St. Viroqua, WI 54665 (608)637-7511 Bluedog Cycles 210 S Main St. Viroqua, WI 54665 (608) 637-6993 Driftless Angler 106 S Main St. Viroqua, WI 54665 (608) 637-8779 Farmers Market in downtown Viroqua on Saturday's May through October. Viroqua Public Market Hunting Fishing
Area Apple Orchards |
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Verte et Blanc
Pattison Panache Verte et Blanc is a lovely French heirloom dating to the 1800s. An excellent summer squash with scalloped patty pan form that starts out seafoam green and then becomes striped green on white as it grows.
Summer Squash is an excellent source of manganese and vitamin C, a very good source of beta-carotene, and a good source of zinc. All parts of summer squash are edible, including the flesh, seeds and skin.
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 airtight container in the refrigerator, where it will keep for about seven days.
Slicing Tip for Patty Pan Squash: Slice the patty pan squash through the diameter instead of pole-to-pole, this preserves the scalloped edges. Slice into rounds, roughly 1/4-inch thick.
Ratatouille One of the best recipes for this time of year as it uses summer squash, tomatoes, peppers, onions, etc. its great served hot, room temperature or cold, it freezes well, can be used as a pasta topping, side dish, garnish for crostini, filling for omelet etc.
1 eggplant medium diced 2 cloves garlic minced (if your me, 5 cloves garlic, minced) 1 onion, minced 1 medium summer squash-medium diced 2 green peppers-seeded and medium diced 2 tomatoes-cored and medium diced 1 chile pepper 3 T minced parley 3 T minced basil 5 T olive oil salt, pepper, wine vinegar and hot sauce to taste
Heat 1 T olive oil in a large sauce pot until a film forms across the bottom of the pot, add the garlic and onions and cook for 5 minutes until soft, remove from the pot with a slotted spoon and put on a plate, reserve. Add 2 T olive oil to the same pot and add the eggplant and cook until soft, add the rest of the olive oil, the summer squash, green peppers, tomatoes,, the reserved onions, a bit of salt and pepper and let everything stew for 30 to 40 minutes. You want to the juices that are released to reduce and create a glaze-not watery but not so thick that it becomes a jam. Stir gently throughout the process being careful to not break up the vegetables, add the herbs and final seasonings as the dish is looking finished. You can let cool and eat on the day or better yet, chill down and let the flavors combine in the fridge and eat the next day.
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Kohlrabi
Kohlrabi are low in Saturated Fat and Cholesterol only 40 calories per cup. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. Kohlrabi greens are similar to turnip greens and are a very nutritious green abundant in carotenes, vitamin A, vitamin K, minerals and B-complex group of vitamins. 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 store really well, place in a plastic bag in the refrigerator and store up to a month. Before consuming wash and trim any woody or tough portions of the skin, trim off root and top, peel until fibrous layer is removed.
Kohlrabi Parmesan
2-3 medium kohlrabi, trimmed of stalks and leaves 2 T unsalted butter 1/4 C Parmesan cheese 1 T minced parsley
Salt and pepper, to taste
Peel kohlrabi 1/8th inch deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes.
Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately. Makes 4 servings
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Baby Eggplant
As the fall season sets in some of the plants begin to slow down with the cooler weather. Plants slowing down means less production and smaller produce. One plant that definitely feels the cooler weather would be eggplant. The plants still continue to produce fruit but they are much smaller. Although the fruits are smaller they pack more flavor than larger ones. In the case of eggplant, this is a good thing. Eggplant is already frowned upon for its flavor, or lack there of in some opinions, so this time of year is especially exciting to chefs and culinarians who seek out this change. The flavor profile of the eggplant doesn't change, it's just more pronounced. The size is noticeably smaller, especially with the little finger variety that we grow hear at Harvest Moon Farms. Although eggplant looks hardy, it is actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Smothered Baby Eggplant Yield: 1 side 3 Baby Eggplant, top removed, quartered 3/4 C Mozzarella, shredded, the better quality the better result 4 leaves Basil, chiffonade Oil Salt Pepper Preheat the oven to 450 degrees. Toss the quartered eggplant with enough oil to coat and season with salt and pepper. Roast the eggplant in the oven for 5 minutes or until colored, but not mushy. Cover the eggplant with the mozzarella and return to the oven to melt the cheese, about 1-2 minutes. Sprinkle with fresh basil and freshly cracked black pepper. Wine pairing courtesy of LUSH Wine & Spirits: 2008 Luis Pato Vinhas Velhas White, Portugal $23
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Bell Pepper
Bell peppers an excellent source of vitamins A, C and B-6. Bell peppers are also a great source of fiber, folate, manganese and are rich in antioxidant and anti-inflammatory phytonutrients.
Store bell peppers unwashed in the crisper drawer of the refrigerator.
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Heirloom Tomatoes
Tomatoes are a member of the nightshade family as well as eggplant, bell peppers, and white potatoes. Tomatoes are very versatile - saute, bake, broil, or grill them... and, best of all, eat them raw! Tomatoes are an excellent source of vitamins A, C, and K.
An heirloom tomato is an open-pollinated (non-hybrid) tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. Heirloom tomatoes can be found in a wide variety of colors, shapes, flavors and sizes. They are very fragile and can be prone to cracking, which is purely cosmetic and doesn't affect the flavor, simply cut off the cracked portion.
Tomatoes are cold sensitive. Store tomatoes at room temperature out of the direct sunlight. To accelerate the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will help ripen the tomato. Do not store tomatoes in the refrigerator.
A few tomato tips:
- To remove skins, dunk whole tomatoes into boiling water for 30 seconds, lift out with slotted spoon, and remove the skins.
- Whole or chopped tomatoes as well as tomato sauce freeze well for future use in cooked dishes.
- When cooking tomatoes do not use aluminum cookware the high acid content will interact with the metal.
Tomato Soup
2 T unsalted butter
2 T olive oil
� C chopped onions
1 T minced garlic
2 � lbs tomatoes, cored and roughly chopped
1 sprig fresh thyme
� t kosher salt
� t fresh cracked black pepper
2 T tomato paste (heaping)
1 C water
� C heavy whipping cream
In a large stock pot, melt the butter in the olive oil. Add the onions and saut� for few minutes. Add the garlic and saut� for another minute. Add the tomatoes, thyme sprig, salt and pepper and continue to cook for approximately 10 minutes, or until the tomatoes are broken down completely. Add the tomato paste and stir it into the tomatoes. Then, add the water. Continue to simmer the tomato mixture for an additional 5 minutes.
Remove the pot from the heat. Blend the tomatoes using an immersion blender, or by putting the tomatoes into a blender, processing in batches.
Return the soup to the stock pot and heat it gently, adding up to � cup of whipping cream. Stir in the cream thoroughly. Season with additional salt and pepper and garnish with torn fresh basil leaves.
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Fennel
Fennel is a versatile vegetable that plays an important role in Italian and French food culture. The bulb, stalk, leaves and seeds are all edible. Fennel has a crunch like celery and a taste that resembles licorice and anise. Fennel is an excellent source of vitamin C, dietary fiber, potassium, manganese and folate. Also, a good source of minerals phosphorus, calcium, magnesium, iron, and copper.
Fennel should be stored in the crisper drawer of the refrigerator. Fennel tends to gradually lose its flavor, so is best consumed within days of receiving it.
Fennel Salad
2 to 4 fennel bulbs, shaved thinly
2 to 4 summer squash, shaved thinly
� chopped fresh dill
� lemon juice
� olive oil
1 T honey
3 T white wine vinegar
salt and pepper
4 oz arugula
� toasted pine nuts
3 oz crumbled Feta cheese
Mix fennel, squash, and dill. In a small blender or food processor mix lemon juice, olive oil, honey, vinegar, and salt and pepper. Toss with vegetables and let sit for 20 to 30 minutes. Just before serving toss in arugula, top with pine nuts and Feta.
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Cauliflower or Broccoli
Cauliflower offers significant vegetable protein along with vitamins A, B-complex, C, and E, as well as variety of minerals.
Store cauliflower in the refrigerator stem side down, this will prevent moisture from developing. Prior to preparing soak head upside down in cold, salted water to remove any hidden field pests.
Roasted cauliflower with anchovies, breadcrumbs and olives
1 head cauliflower broken into florets 3 T breadcrumbs 2 anchovy filets 1/4 C olive oil
Juice and zest from 1/2 a lemon 2 T chopped green olives 1 T mixed fresh herbs-�-like basil, parsley, thyme or sage
Blanch the cauliflower for 1 minute in boiling salted water-�-drain and cool down. Pre heat oven to 350 degrees. In blender add olive oil and anchovies and blend until you have a paste-�-transfer to a bowl and mix in the lemon juice, zest, olives and herbs. Toss this mix with the cauliflower until evenly coated. Spread on an oiled baking tray and sprinkle the breadcrumbs evenly over the top. Bake until golden. If you want you can eliminate the anchovy and add Parmesan cheese.
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Brussel Greens
We are getting close to the point where are brussels sprouts are ready to harvest. It is a very exciting point but there is one thing that we must do to the plant to help it produce large, tight brussels sprouts. It's necessary to cut off the top of the plant to help send energy into the sprouts. The result of this is one large and loose head of brussels sprout leaves that look more like kale than anything else.
This is a unique product as there is only one per plant. Obviously the plants are not grown for this item but they are a nice by-product of producing good brussels sprouts. This head is about 6 inches in length and consists of 6-8 loose leaves. The leaves look like large individual leaves from a brussels sprout but they are a deep green color. Since brussels sprouts are apart of the brassica family, the leaves from the tops taste very much like lacinato kale.
These leaves can be prepared in ways very similar to kale. They are a tougher green leaf that requires some extra cooking time to break down. These sprout tops can be stored for up to a week in the refrigerator if loosely wrapped in a damp cloth. Enjoy your loose head from the brassica family.
Saut�ed Brussels Sprout Tops
Yield: 1 side
1 head Brussels sprout tops, stems removed, chiffonade
2 oz. Red Wine
1 oz. Water
1 oz. Butter, unsalted, diced
1 tsp. Red Wine Vinegar
Oil
Salt
Pepper
Heat a saut� pan to hot and add 1 tablespoon of oil. Toss in the brussels sprout tops and toss to coat in oil. Allow to the tops to sear but toss occasionally to prevent from burning.
Once the tops are colored, deglaze with the red wine and allow it to cook down, about 4 minutes. Once the majority of the wine has evaporated add the water and allow it the cook down slightly, about 4 minutes. Once the sauce is slightly reduced and simmered, lower the heat to low and slowly incorporate the butter. Be sure to constantly stir in the butter to prevent the sauce from breaking.
Once all the butter is incorporated add the vinegar to season. Finish with salt and freshly ground black pepper. These tops can tolerate lots of freshly ground black pepper.
Wine Pairing Courtesy of LUSH Wine & Spirits:
2009 Teanum Alta Falanghina, Italy $21.50
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True Lemon Cucumbers
The True Lemon Cucumber's white flesh is sweet with a nice crunch.Neither flesh nor skin is bitter, and it's versatile enough for slicing, pickling, and snacking. Store cucumbers in a hydrator drawer of the refrigerator. Cucumbers that are cut or peeled will deteriorate quickly. No need to peel these cucumbers. The skin of the cucumber is rich in fiber and contains a variety of beneficial minerals including potassium and magnesium. Conventionally grown cucumbers, like other fragile vegetables, are typically waxed to protect them during shipping. The most commonly used wax is a plant based carnauba palm. Other compounds, such as ethyl alcohol or ethanol are added to the waxes for consistency, although the sources of these waxes are hard to determine. So good to know that these are locally and organically grown.
Quinoa Tabbouleh Salad with Parsley and Mint
Makes 4-�-6 servings
3/4 C quinoa 1 1/2 C water pinch of salt for quinoa cooking water 1 C chopped cherry tomatoes 1/2 C chopped parsley 1/2 C chopped cucumber, cut into 1/2 inch pieces 1/4 C extra-�-virgin olive oil 3 T fresh squeezed lemon juice 1/4 t ground cumin pinch ground cinnamon 1/2 t salt 1/4 -�- 1/2 C finely chopped fresh mint
Put quinoa into a fine-�-mesh strainer and rinse well with cold water until no more foam appears. (You can use a paper towel inside a regular strainer if you don't have one that's fine enough. Check the package to see if your quinoa needs to be rinsed).
Bring the water to a boil in a small saucepan. Add pinch of salt, stir in quinoa, reduce heat to the barest simmer and cook 12-�-15 minutes or until the water is absorbed. Cover the quinoa and let it sit for 5 minutes more. (Check quinoa package for cooking directions).
While quinoa cooks, chop cherry tomatoes into small pieces. If the tomatoes are very juicy, let them drain in the same colander you used for the quinoa.
After it sits for 5 minutes, put the cooked quinoa into the bowl you're using for the salad and let it cool to room temperature for 20-�-30 minutes. While quinoa cools, chop cucumbers into 1/2 inch pieces. Wash the parsley, spin dry or dry with paper towels, then finely chop until you have 1/2 C chopped parsley. Whisk together the olive oil, fresh lemon juice, ground cumin, pinch of cinnamon, and 1/2 t salt to make the dressing.
When quinoa is cooled to room temperature, stir in the cucumber, drained tomatoes, and parsley, then add just enough dressing to moisten the salad, about 4-�-5 T of the prepared dressing (you will use some of the reserved dressing later).
Cover the salad, refrigerate, and let flavors blend for 30 minutes or as long as a few hours if you're making this ahead.
When you're ready to serve the salad, remove from refrigerator and let it come to room temperature while you wash mint, spin dry or dry with paper towels, and finely chop to make 1/4 -�- 1/2 C chopped mint. Stir in chopped mint, then taste the salad and add more of the reserved dressing until the flavor tastes fresh (you may not need all the dressing). Season with a little more salt if desired, and serve.
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Juicer Share
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This week in your juicer share: Brussel Greens
Broccoli
True Lemon Cucumbers
Sweet Peppers
Tomatoes Parsley
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