By Evan Conklin, Farm Manager

Welcome to week 2 of the Wellspring CSA. We have had a great week here at the farm. The temperature has risen to summer like levels, we have gotten a steady supply of nice soaking rains and the long days are making the farm start to look like summer. The tomatoes are growing great. Our winter squash, zucchini, melons and watermelon have recovered from transplanting and are looking nice. All the broccoli, kale and cabbage are well on their way to being in the shares. It is a very hopeful time of year when you see all your expectations of the season becoming a reality.

Stephan, one of our interns, weeding with a new friend (a snapping turtle!)

These conditions ideal for growing crops are also great for growing weeds and we have spent a good amount of time this week removing them from the field. Some crops have needed to be diligently hand weeded. Hoes can only get so close to things like carrots beets and peas, which are planted very close together. This is meticulous, repetitive, time consuming work but is necessary to prevent the weed problem from getting worse. The old adage "one year seeding seven years weeding" has held true in my experience and those weeds can shade out crops, steal nutrients and make harvesting very time consuming and tedious. Luckily transplanted crops like kale, tomatoes and squash are spaced far enough apart they can be hoed easily and when the weeds are small it can be a very quick, downright enjoyable task.

I hope everyone enjoys eating their produce as much as we enjoyed growing it for you.

If you need to contact me please send an email to: farmwellspring@gmail.com

• B Boxes will be Marked- please be mindful to not take one if you are a full/community share. We want everyone to get rhubarb!
• There will be NO pickup at Rising Phoenix Organic Market (replacement for Karen's Energy) this week. Some of you have chosen to pick up at the farm while others have decided to pick up at the West Bend Farmers' Market. If you are not sure where to pick up email me at WellspringCSA@gmail.com
• Info on community potlucks is at the bottom of the email in "Events" section. Please consider attending to connect with our community, learn how fellow shareholders are using their produce and have some fun!
• Remaining balances are due ASAP, unless otherwise worked out with me. You can pay over the phone or send a check.

Let us know how you enjoyed your share!

Refreshing "Tart and Tangy" Rhubarb Beverage 

Favorite of Angie Rester- Wellspring Executive Director

 

Adapted from The Kitchn 

Ingredients:

• 1 lb of rhubarb
• Vanilla bean or extract
• H2O or Sparkling Water
• Sweetener of your choice ( crushed strawberries, maple syrup, raw honey, agave, stevia, etc.)
• Optional: Herbs, ginger, berries

In a pot, cover rhubarb with water and add vanilla bean or a 1/2 capful of vanilla extract. Boil until rhubarb is soft. Strain pink liquid into a jar or container. Sweeten to your liking.

Upon serving, pour into juice glasses and add a an ice cube, splash of sparkling water, crushed ginger, berries or muddled mint! Be creative and ENJOY

Tip: Freeze juice in ice cube trays. Pull out later to add to juice or a fresh summer cocktail!

Bok Choy Kimchi (spicy sauerkraut) 

Prepared and enjoyed by Wellspring farmers this week!

Adapted from In Sonnet's Kitchen 

Great on sandwiches, on top of salads, mixed with brown rice or eaten by itself

Ingredients:

Tips:

•  Don't get too caught up in exact measurements/ ingredients. Whatever you have in your box or in hand will make a delicious kimchi. Have fun with it!
• When packing ingredients in jar or container use your fist or wooden spoon to really squeeze down and extract liquid
• Add some fish sauce for a more authentic kimchi
• Exclude ginger and red pepper for more of a sauerkraut
• Use a glass or ceramic vessel and avoid metal or plastic.
• Do NOT use iodized salt or any product with preservatives in your kimchi. Iodine is antimicrobial and will prevent the kimchi from fermenting.
• You do NOT want air touching your vegetables. It is vital to keep everything submerged under the brine. As long as everything is submerged under liquid, mold will not develop.
• After your vegetables have soaked in the brine, they will lose a lot of moisture and will decrease in volume. Depending on the size of your jar, some of the brine might flow over as the kimchi ferments so sometimes it's helpful to put a glass plate under the jar as it sits.

Pasta with Garlicky Broccoli Raab 

Wonderful Italian-style dish

Adapted from Smitten Kitchen

Ingredients: 

• 1 pound pasta, whatever shape you like (but short, chunky ones will match up better with the rabe)
• 1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
• 1/2 cup olive oil
• 5 garlic cloves (or a couple green garlics!), peeled and minced or pressed
• 1/2 teaspoon red pepper flakes, or more or less to taste
• About 1 heaping teaspoon Kosher salt (or more to taste)
• To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

Preserving Herbs in Oil

Tip from a fellow shareholder

Adapted from The Kitchn

 Steps for Freezing Herbs in Oil

1. Use fresh herbs from CSA box, farmers market or garden
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a French mix of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!