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Welcome to Week 2 of the 2014 Winter CSA!
THE NEXT AND FINAL WINTER CSA DELIVERY WILL BE IN 2 WEEKS on Thursday, November 20th! Mark your calendars!
You all should have received the Winter CSA Handbook by now with details about the winter shares and pickup procedure. If you did not received it, please email Heather at wellspringcsa@gmail.com. We have also archived it on our website here:
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Farm News from farmer Evan
Hello and welcome to the second box of the Wellspring winter CSA. Now that daylight savings time has hit us the days seem to be flying by. When the sun goes down at 4:30 it severely dampens our ability to do all the work we need to. We had to really hustle yesterday with the harvest to make sure we got everything harvested and cleaned before we lost the light, which happened at about 4:50. Heather said we were "chasing the sun" which I think is the perfect way of putting it, and a phrase I want to try to use often in my life.
Now that the growing is slowing down a bit we have been able to put our energies into other farm enterprises, like putting up our new greenhouse!!! After lots of excavation, waiting, and trying to pound posts through rocks, the arches of the greenhouse are erected and we can finally see the skeleton of the greenhouse. And a mighty greenhouse it is: 32 feet wide, 72 feet long and 16 feet tall. There are a lot of exciting opportunities afforded with such a large structure; we can expand our vegetable and herb seedlings and perennial crop nursery as well as starting to grow sprouts and maybe one or two exotic fruit trees. There is still a fair amount of work to be done, but the end is in sight and it sure is exciting.
The other big news is that last week we said farewell to two staff members from Wellspring. Francie, our education director for the last 3 years, and Adrian, our Permaculturalist for the past year and 2009 intern, have left to move onto the next stage in their lives. Francie has started as the Outreach Coordinator at NuGenesis, an organization that promotes using food and nutrition to prevent and cure chronic diseases. Adrian will be doing farm work and permaculture design at Springdale Farm, an 850 member CSA in Plymouth. We are very sad to see them both go but are happy for their new opportunities and adventures. Luckily we have already hired a new Education Director, Kassie DeMarsh. Kassie has been with the farm for a month or so helping around the farm and with the education programs**. She has brought a lot of energy to the position and we are happy to have her.
Lastly, we are now attending the winter farmers market in Port Washington. The market runs from 9-1 on Saturdays at the First Congregational Church in Port. It is every week through December and then runs one Saturday a month through May. So if you want to see some smiling faces or get some produce between/after boxes stop on by. There is an apple vendor, an aquaponics vendor, fermented veggies, herbal remedies, woodworking and live music every week, plus many more vendors to come. See you all there!!
Hope you enjoy your share as much as we enjoyed growing it.
**Executive Director Angie Rester note - We will introduce you all to Kassie a bit more in the future but know that she was selected from a nationwide search and Wellspring was fortunate to have several GREAT candidates! Kassie is passionate about farming and gardening (spent the past year WWOOFing in New Zealand, Australia and Wellspring) and nonprofits having earned her degree in Sociology and Nonprofit Management. She worked as the Community Outreach Coordinator at the Gilbert House Children's Museum for over 2 years in Salem, Oregon. Kassie is originally from Milwaukee and has hit the ground running after training the past month with Francie.
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What's In the Box and Where Does It Go?
CROP FRIDGE? NOTES/VARIETY
Carrots Yes Bolero, separate the greens
Broccoli Yes Amadeus, Bay Meadows, Arcadia
Cauliflower Yes Denali. We left the outer leaves on because they protect
the head in packing/transport. Peel them off when ready to use.
Radishes Yes Black Spanish, bagged w/ beets
Garlic No Asian Tempest, bagged w/ turnips
Sage Maybe keep in fridge unless drying it
Thyme Maybe keep in fridge unless drying it
Shallot No Saffron, bagged w/ turnips
Storage Turnips Yes Purple Top, bagged
OR Rutabaga Yes Helenor, bagged
Beets Yes Chioggia or Red Ace, topped and bagged
Parsnips Yes Albion
Lettuce Heads Yes Green leaf
Kale Yes two bunches! Red Russian and Curly
Spinach Yes Regiment & Red Kitten, bagged
Napa Cabbage Yes Kaboko, not washed!
Leeks Yes Tadorna
Sunchokes Yes aka Jerusalem Artichokes, bagged w/ turnips
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Storage Tips
You will be getting quite a bit of food in each of these shares and some things will start to go faster than others, so I recommend a plan of attack. Fresh greens will generally be the first to go, so try to eat them within a few days. Things that will keep longer are going to be any of the root vegetables (when topped and bagged, most will keep for at least a month) and squashes.
The garlic and onions are cured and will keep in pantry or on the counter for months. For all root veggies (carrots, beets, turnips, etc), the roots should be cut from the tops and stored separately to prevent the greens from wicking moisture out of the root and making for some limp root veggies.
Though we wash nearly all of the vegetables after harvest, it is impossible to get every last bit of dirt off of them all. Therefore we recommend giving all the greens another wash before storing in a bag/container with a piece of paper towel, in your crisper drawer.
Save those scraps! Keep the stems, trimmings, peels, etc from your veggie prep each week in a gallon bag in the freezer. When you accumulate enough, you can make a delicious, homemade vegetable stock...from seemingly nothing at all!
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Recipes from Farmer Heather
Sunchokes aka Jerusalem Artichokes:
Unrelated to both artichokes or Jerusalem, these knobby tubers are actually in the sunflower family. If you have never seen or eaten them before, you are likely not alone though they are starting to pop up on restaurant menus now. Despite their subdued popularity these days, sunchokes are native to North American soils and were a staple food of indigenous populations and early Europeans. In the kitchen, they can be used like a potato but are crunchier and sweeter. They can be eaten raw but are better digested if cooked (roasted in the oven at 425 or pan-fried as in the recipe below).
Pan-Fried Jerusalem Artichokes in Sage Butter
from Bon Appetit
Don't peel the Jerusalem artichokes! The skin has beneficial nutrients, lots of flavor, and enhances the crispy texture in this dish.
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Saut� until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Black Spanish Radish Chips
adapted from Chocolate & Zucchini
You could really use any type of large radish for this recipe; watermelon radishes work great too!
several large black radishes
olive oil
balsamic vinegar
salt, pepper
optional: red pepper flakes
Preheat the oven to 400�F. Grease a baking dish (unless it is non-stick).
Wash and scrub the radishes. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.
Pour a little olive oil, a little vinegar, sprinkle salt, pepper and red pepper flakes if using. Toss to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched. Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.
Parsnips: These frost-sweetened roots taste like fall to me. My favorite way to enjoy them is roasting them in the oven at high heat to make parsnip fries. Cut them up into slender "fry-sized" pieces, toss with olive oil, salt & pepper, and roast them on a baking sheet at 430 for about 10 minutes. Then flip them over and roast another 5-10 minutes, until the other side is browned. The secret to crispiness when roasting is to not overcrowd the baking sheet! Also, make sure to use a baking or cookie sheet and not a deep roasting pan. The high sides on the roasting pan will hold heat and cause too much "steaming-action" for your fries. Steaming=not crispy. If you're not in the mood for savory, try the recipe below that plays on the sweeter side of the parsnip.
Spiced Parsnip Cake with Maple Buttermilk Glaze
from Food 52
Makes one 9x13-inch cake
2 cups all-purpose flour (10 ounces)
1/2 cup almond meal flour (2 ounces)
1/2 cup unsweetened shredded coconut (1 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon French four spice (white pepper, nutmeg, ginger, and cloves)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon table salt
1/2 cup buttermilk, room temperature
1/2 cup maple syrup (grade B preferred)
3/4 cup superfine or castor sugar (5 1/4 ounces)
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
2 cups shredded parsnips (about 2 large parsnips)
Preheat your oven to 325� F with a rack near the center. Grease your 9- by 13-inch glass cake pan with butter or non-stick cooking spray and set aside. Combine the first nine ingredients in a large bowl. Whisk about 30 seconds to fully mix and aerate the flour some. Set aside. Combine the remaining ingredients, excluding the parsnips, in a medium bowl. Whisk well to combine. The sugar should dissolve before proceeding to the next step. Dump the wet ingredients into the dry ingredients, and stir until almost incorporated - like making pancake batter. Add the parsnips and stir until just incorporated. Pour into prepared cake pan, and bake until center springs back or a toothpick inserted near center come out clean, about 35 to 40 minutes. Remove to a cooling rack, and immediately pour the glaze over the hot cake, trying not to let much glaze spill between the cake and the pan. I sometimes pierce the surface of the cake with a fork to allow the glaze to seep in better.
NOTE: If you prefer, you could allow the cake to cool completely then frost with your favorite cream cheese icing. A little orange zest and/or juice in the icing would work well with the flavors of the cake.
Maple Buttermilk Glaze
1/4 cup maple syrup (grade B preferred)
1/4 cup unsalted butter
1/2 cup buttermilk, room temperature
Combine the maple syrup and butter in a glass measuring cup or other microwave safe container or small saucepan for the stove. Heat until the maple syrup starts to boil and the butter is melted or close to it. Allow to cool for several minutes, then whisk in the buttermilk.
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Upcoming Classes, Workshops and Events at Wellspring!
MUST Register by 1 p.m. TODAY for tonight or Sat. & Sun. Classes
For more information and to register for classes, please visit www.wellspringinc.org or call (262) 675-6755
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Thursday, November 6th - 6 to 8 pm 
Seasonal Desserts Cooking Class - with Chef Greg Leon of Amilinda
Impress your family and friends this holiday season! Learn to create festive, seasonal desserts, using locally sourced products and seasonal produce! Chef Greg Leon will lead demos, tasting and give cooking tips. Wine served and recipes to take home!
Cost: $30 till 11/3, $35 after. Click here for more details and to register
Traditional Food Weekend: Hands-On Learning!
Saturday and/or Sunday - November 8th and/or 9th
10 am to 4 pm each day
Immerse yourself in a weekend workshop all about learning traditional ways to prepare nourishing, healthy foods! Led by Linda Conroy and John Holzwart of Moonwise Herbs, students will go home with the knowledge to start or expand upon their own traditional food preparation. In these hands-on workshops, students will work together, learning and creating several types of traditional food to make and take home.
The schedule for each day is listed below.
Saturday:
Fermented Beverages - Beer, Wine, Meade, Soda Making and more! Learn how easy it is to make beer, wine, meade and soda in your own kitchen. Learning the basics, participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs and fruit for promoting health will be included. Each person will leave with a bottle that we cork together, as well as a soda culture to get them started! You are What you Eat! The Art of Nourishing Soup Stocks
Learn to promote health through this time honored food preservation practice. This class will share approaches to creating nutrient dense bone, beef, chicken, vegetable or mushroom broths and/or stocks. The addition of herbs will also be discussed and demonstrated. Participants will create several stocks together and will take them home at the end of the day. In addition to making the stocks, recipes for using them in other meals kitchen for optimal nourishment will be shared. Class includes recipes, instruction, inspiration and stock to take home. Bring 2 x quart jars in order to take stock home with you!
Lunch this day will include a hearty soup with a rich stock base Sunday:
Fermentation: Making Sauerkraut, Pickles and Beyond Preserving vegetables with live-cultures - this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of "wild fermentation". We will transform local, seasonal vegetables into delicious treats. Participants will take some of our preparations to nurture at home. Samples, instruction and recipes will be provided. Bring 2 x pint canning jars so that you can take home some of our preparations. The cost of the workshops covers all supplies (except for canning jars) and a gourmet lunch.
Costs: $65 for one day, $115 for both days.
Wellspring is also a Bed & Breakfast AND an International Hostel - call for availability and stay overnight!
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