By Evan Conklin, Farm Manager 

This week marks week 5 of the Wellspring CSA. I can't believe it is already July. The season is absolutely flying by. Luckily this time of year means all the crops are growing fantastically. We have the long days of early summer giving the crops as much sunlight as they will get all season. The last week or so has been a little cold, especially at night, but many of the crops enjoy the slightly cool weather. The kale, broccoli, and cabbage are growing faster than we can harvest them. We pick the kale hard one week and then by the next week we can't even tell if they have been harvested, and it seems everyday the broccoli and cabbage double in size. By next week we should have an abundant crop of both.

Even with the slightly cool weather the warm season crops like tomatoes, peppers and squash are growing very fast as well. We have set up our trellising system for the tomatoes and have already had to trellis them twice. They are also starting to grow small fruits promising a good harvest in a couple of weeks. In some cases the weeds are still growing fantastically and crowding out some crops but we have been keeping on top of them pretty well and the end is in sight.

Being July also means we have to start planning and planting for fall and winter. It seems almost cruel to have to think about fall and winter when if feels like summer just got started but in order for fall broccoli, cabbage, and rutabaga to be ready in October and November we need them to be seeded now. In fact, the Brussels sprouts, which will be ready in October, have already been in the ground for a month or more.

Life on a CSA farm works in cycles and even while we are caught in the midst of one cycle we always have to keep in mind what is coming next to ensure we can take full advantage of our limited growing season and window of warm weather. Now that we are in the midst of the summer cycle the boxes will be getting a little more substantial as the leafy greens give way to broccoli, cabbage, cucumbers, beets, squash and beans and we are looking forward to sharing the abundance of summer with all of you.

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

Veggie storage tips, photos, etc. is after these messages :)

• SINGLE CSA boxes available for you, friends and family! We have single CSA boxes available for purchase. This is a great way for someone to sample the share and see is the CSA model is something that works for them. 
• Or you might want an extra box when you know your going to have more time to process (dry, freeze, can) for eating later on. 
• Boxes are available for $35 with on farm pickup or $40 with delivery to one of our drop-sites. Orders need to be received AT MINIMUM, the Friday prior to the next week delivery/pickup date of Thursday. Email or call Nancy with questions - 203-994-7643 or WellspringCSA@gmail.com

• Join us on CSA pick-up day at the farm for our first Pizza Night/ Flicks on the Farm. Buffet style pizza will be $8/person and $20/family when you RSVP by 5 p.m. Wednesday, July 22 and $10/person and $25/family thereafter or on the day of. Vegetarian and vegan options available. Free herb-infused water. Beer and wine for purchase. Please bring your own blanket to sit on. Movie is FREE. Bring your own picnic (no alcohol carry-ins) if you don't want pizza. We will be showing Cloudy with a Chance of Meatballs 2 at 7:30PM.                        RSVP- wellspringcsa@gmail.com or (203)994-7643 (if you'd like to change your pickup to the farm for that date, let me know by Monday, July 20)
• Rising Phoenix Organic Market has opened (replacement for Karen's Energy pickup site)!!

Pickup will be from 10am-5pm this week.

The address is 830 South Main St. West Bend

If you are not sure where to pick up email me at WellspringCSA@gmail.com  

Certified Organic Plants, Compost and

Potting Soil for Sale!

It's not too late to start your garden! We have potted plants that you can keep inside, on your patio, porch or lawn. Also, we have single plants, ready to produce, that can be transplanted into garden beds. 

$7 per potted plant

Purple Cow Activated Compost $16

Lg. Bag Purple Cow Potting Mix $20

Sm. Bag Purple Cow Potting Mix $16

Purple Cow Tomato Gro $12

We have heirloom tomatoes, peppers, eggplants, kale, broccoli, cabbage, thyme, sage, rosemary, mint, chives and more.

Potted tomatoes, peppers, herb "gardens" and kale.

Interested??- email Nancy at wellspringcsa@gmail.com

Please share this information with friends, 

co-workers, & family!

• Info on community potlucks and our farm blitz 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!

• If you have old rubber bands please leave them in designated cups or on top of the check sheet at your designated drop site

Let us know how you enjoyed your share!

 Kale Chips

Everyone Loves Em'

• Preheat oven to 350 degrees
• Wash and dry kale thoroughly. If kale is wet when you put it into the oven it will steam and burn.
• Toss kale in oil and season to taste. Use salt and pepper for simple chips or get adventurous with curry power or cayenne. Can make BBQ by covering in BBQ sauce, or salt and vinegar by adding vinegar after baking. Make the flavor you will enjoy!
• Let bake in oven for 8-12 minutes, keeping an eye on them as they tend to go from crisp to burnt very quickly. When the kale is dry and crispy remove from the oven and eat! Can be saved in plastic bags or containers, but they most likely will not last that long!

Quinoa and Basil Stuffed Collard Greens with Goat Cheese

 Ingredients:

- 2 tbsp olive oil
- 2 cans diced tomatoes
- 4-6 garlic scapes, finely chopped
- Fresh basil, cut into ribbons
- Salt & pepper
- Large collard green leaves, center ribs removed
- 3/4 cup quinoa
- 1 medium onion, chopped
- 1 1/2 cups vegetable broth
- 1/3 cup chopped walnuts, toasted
- 4 oz goat cheese, crumbled

Directions:

1. Heat a large pot over medium heat. Add 1 tbsp olive oil to the pan and swirl to coat. Add the tomatoes, garlic and basil to the pan. Bring to a boil and then simmer, covered for 30 minutes. Remove the pan from the heat and add salt. Set aside. Heat oven to 375.

2. While the sauce is cooking, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove from the pan with tongs and place into a dry bowl. Repeat with remaining collards.

3. Rinse the quinoa to remove any bitter resin. Heat a medium saucepan over medium-high heat. add the remaining olive oil the pan and swirl to coat. Add the onion to the pan and saute until tender, about 5 minutes. Add the quinoa and cook for two minutes, stirring constantly. Add the broth, scraping up any browned bits, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed. Remove the pan from the heat. Stir in the walnuts and season to taste with salt and black pepper.

4. Spread about ¾ cup of tomato sauce over the bottom of a 9x9 or 11x7-inch glass baking dish. Working with one collards leaf at a time, place about ¼ cup of the quinoa in the center of a leaf. Fold in the edges of the leaf and roll up tightly. Place the roll, seam side down, in the baking dish. Repeat with remaining leaves and quinoa. Spoon the remaining sauce over the rolls. Cover and bake for 20 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes.

Raw Collard Wraps

Recipe from Wellspring Staff Member, Nancy Paladino 

 

  

  

Wash and dry collard greens. Snap off long stem and use leaf as a wrap. Fill with egg salad, salad toppings and condiments. Roll up leaf and eat like a burrito.

• Fill collard leaves with taco fillings
• Fill leaves with sandwich meat for gluten free, low carb alternative to a standard wrap.
• Fill leaves with favorite egg or chicken salad

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! 

Drying Herbs

• Tie string around bottom of herb bundle and hang upside down until completely dry (about 2 weeks).
• To prevent dust from accumulating you can wrap herbs in newspaper or brown paper bag.
• Crumble into jars to use throughout the year.