Welcome to the sixth week (B WEEK) of the 2015 Summer CSA! Below is information about the contents of your box, farm news and recipes.
 Please note- We are providing the e-news for ALL shareholders, however only Full Share and B Week Half Shares pick up this week!
2015 Summer CSA Week 6!
Contents of this weeks box

 

  

Farm News


 

By Evan Conklin, Farm Manager 

 

As I sit here writing the Week 6 newsletter I find it hard to believe it is already the second week in July.  Not only does it seem like the CSA just started yesterday but it is currently 550 with a low tonight in the 40s, not the temperatures I would hope out of July.  The tomatoes, peppers, squash and beans really enjoy the heat so the cold weather is slowing down their growth considerably.  Luckily we have hoop houses where we are able to keep the crops a little warmer and get them to you in a timely fashion.  This week that means cucumbers are ready and waiting to be added to salads or sandwiches or eaten whole in the car before you get home so you don't have to share and no one is the wiser.  The tomatoes and peppers we have planted in the hoop houses are looking great as well, and are starting to bare small green fruits that will quickly ripen red and delicious.

The cold weather is not affecting all crops negatively. All the cole crops (broccoli, kale, cabbage) are doing great.  When it is too hot these crops mature too quickly and their flavor quality decreases rapidly if not harvested promptly.  With the cold weather and long days the head of broccoli are growing very large before becoming over grown and they are remaining sweet and tender even when they are harvested a day or two past their ideal time.  The colder weather also ensures the lettuce is staying sweet long enough to ensure one planting can be harvested over multiple weeks so they can be given in multiple shares.

That's the thing about farming for a CSA.  When you grow such a great array of vegetables, no matter what the weather does some will suffer while others thrive.  This means you will always get a bountiful harvest because the crops that thrive can make up for those that suffer. It helps mitigate the great risk we have in trying to grow crops in a changing climate.  

I hope everyone had a beautiful holiday weekend and that you enjoy this share as much as we enjoyed growing it, especially for you.

 

 

 

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


Notes from Nancy

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 to see if the CSA model is something that works for them. Or you might want an extra box when you know you're 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

Pizza Night at the Farm:
  • 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. 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)
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  • Rising Phoenix Organic Market has opened!!

Pickup will be from 10am-7pm 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  

 

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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!

 If you make a great recipe, figure out a quick and easy way to deal with an item or take a beautiful picture of your box or at the farm please send it our way. You can email me at WellspringCSA@gmail.com or tag us via social media
#wellspringcsa
 
What's in the box and what
 to do with it!
   
Crop
Storage
Notes

Garlic Scapes

scapes

 

Fridge in a brown paper bag to avoid sliminess
Use as you would regular garlic. Just slice into thin pieces. Lighter "pod" at one end of the scape is an immature flower. This piece is edible, but can be hotter to the taste.  

Scapes make a great pesto!

Curly Kale, Red Russian Kale or Red Curly Kale

 

 

 

Fridge in

plastic bag


 

 


 


 

For ready to eat/prepare kale at its optimal freshness; wash, dry, de-stem, wrap leaves in a paper towel and keep it in a ziplock bag or

sealable container.

  

Can be eaten raw or cooked. Stems are edible, but tough ( great for juicing)

 

Throw a handful of kale into the blender with strawberries, banana and yogurt for a DELICIOUS green smoothie. 

 

Delicious when sautéed or steamed with oil and garlic.

 

Can be used like a "taco shell" for a low carb or gluten free option. 

 

Kale Chips!- Wash and dry kale THOROUGHLY. Rip into bite sized "chips". Coat in oil, salt, pepper and desired spices. Bake at 350 degree for 8-12 minutes. Ready when totally dry and crispy, but not blackened.  Kale can go from done to burnt very quickly so keep and eye on it!

Sage

 

 

Fridge in Plastic bag or dried

 

Wrap gently in a dampened paper towel. Place in a plastic bag, not sealing all the way so that air can circulate. Do not wrap tightly; trapped moisture will cause the herbs to mold. Trim the ends and place in a glass filled with about 1" of water. 

 

Great on a salad, in a dressing or as a seasoning in any daily cooking.

 

Super savory- great with mushrooms, creamy pasta, peas or winter squash.

 

Crispy fried leaves are a wonderful salad/soup topping. Fry leaves in oil until crispy. When they appear translucent but still green, remove from oil. They will continue to crisp up after taken off heat. 

 

 

 

 

Peas

 

peas

 

Peas- Fridge in open container


 

The peas are in the same bag as spinach and beet greens

 

 

 

 

 

 

 

Wash thoroughly and eat raw. Great in salads or as a snack.

 

Keep in a beautiful bowl in the fridge for quick and easy snacking


 

Good in stir-frys

 

 

Spinach and beet greens

 

spinach

Fridge

Can be eaten raw or cooked

 

Wash and dry thoroughly

 

Throw raw leaves into a green smoothie or sauté with oil or butter, garlic and salt and pepper

Broccoli

 

Fridge in crisper or plastic bags

 

 

 

 

 Cooked or raw

 

 

 

 

Lettuce

 

 

 

Enjoy immediately, wrap in a damp paper towel in fridge or dry it.  


 


 


 

 

Red summer crisp

Cucumber

 

cucumber

 


 

Best stored in fridge to maintain moisture.  Stored in hydrator drawer it will keep over a week. 
  


No need to wash

Sliced with a peeler all the way through can make great raw noodles. Add a pad  thai or marinara sauce for raw pasta.

Cut into long wedges or sticks to dip into hummus

Makes a great addition to an infused water. Cut into rounds and add to water, lemon and mint. Cooling and anti-
inflammatory

Scallions

scallions

 

 

 

Remove rubber bands and keep in crisper

Can be enjoyed raw or cooked.  

Radicchio


place in the fridge in an open container with a damp towel on top
Can be eaten raw or cooked. Can be halved and grilled with oil, salt and pepper. 


For best storing practices check out this resource from

 The Berkley Farmers' Market 

 

Recipes

 

  

Roasted Scallions (A.K.A "Little Chippies")

Nancy's Recipe


- bunch of scallions

-oil

-salt and pepper
 

Directions:

1. Pre-heat over to 400 degrees

2. Clean scallions and coat with oil, salt and pepper

3. Place whole scallion (bulb and greens) on cookie sheet and roast until bulbs are soft (any where from 8-15 minutes, depending on size.)

4. Greens will be crispy "chips" and bulbs will be delicious roasted onions. I like to cut the bulbs off after cooking and eat separately. 

 

 Grilled Radicchio with Creamy Cheese

-1 head radicchio

-Olive oil 

-Sea salt and freshly ground black pepper 
-2 1/2 ounces (75 grams) creamy cow's milk cheese 
-2 teaspoons balsamic vinegar

 

1. Cut the radicchio head into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.

2. Heat a gas grill to medium, or set a heavy cast iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.

3. Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.


Radicchio and Broccoli Salad 
great side dish

  • -2 heads fresh broccoli, chopped (can be steamed or raw)
  • -1 head fresh radicchio, chopped
  • -1 red bell pepper, diced
  • - a few carrots, shredded 
  • -1/2 bunch of scallions, diced
  • -A few garlic scapes, chopped into bite sized pieces (can be steamed or raw)
  • -1 pint grape tomatoes, sliced lengthwise
  • -1 cup shredded sharp cheddar cheese
  • -1 cup mayo or ranch dressings
1. Toss all ingredients
2. Refrigerate until you are ready to serve

 

Cooling Cucumber and Herb Dressing


 

1 cucumber, seeds removed and chopped

-3/4 cup of sour cream

-1 tbs mayonaise 

-1 tbs lemon juice

-3/4 tbs dried dill, parsley, basil or sage

-a few scallions, white and light green part

- salt and pepper to taste 

-water or milk to thin if needed

 

1. Blend all ingredients until smooth. Use right away or store in airtight jar.

 

 

Garlic Scape Pesto
(two ways)

First: 
Garlic Scape Pesto with Pine Nuts
5-10 garlic scapes
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup Parmigiano-Reggiano cheese
juice of 1/2 a lemon
salt to taste

Garlic Scape Pesto with Pistachios
10 garlic scapes
1/2 cup shelled pistachios
1/2 cup olive oil
1/2 cup Parmigiano-Reggiano cheese
salt (as needed, if you using unsalted pistachios)

 

1. Blend in blender or food possessor until desired consistency 

2. Put on top of pasta, use as a dip, use as a sauce on pizza or eat with a spoon :)

 

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.

Mark Your Calendar!
Events and Classes at Wellspring

 

  

Classes-

Seasonal Produce Cooking Class- Peas and Green Onions with a twist! 

Thursday July 9th 6-8pm 

Learn fun and easy cooking tips, recipes and new ideas for vegetables in your CSA! Join personal Chef Karen Gill for an exciting evening of cooking with an Asian twist. Go home with recipes after seeing preparation and tasting 4-5 recipes. $30 by 7/2;$35 after. To register please visit http://www.wellspringinc.org/seasonal


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SUMMER CAMPS!


 

Teen AgriCorps Resident Camp: Lifelong Lessons - Tons of Fun!

July 27th-August 1st (July 26 arrival option)


 

Fun & Business Planning Skills in a week-long resident program for teens ages 14-16 (age as of April 1, 2015)

 

A week-long resident program for teens to learn business planning skills through organic farming. Agricorps members will receive educational lessons, lectures from local farmers and participate in hands on farming/gardening activities. Youth will learn how to grow veggies as well as various business skills that can be applied to a career in sustainable agriculture or any future endeavors.

 http://www.wellspringinc.org/agricorps


 

$350 Monday 8:30am drop off and Saturday 11:30am pick up - OR start Sunday night for just an additional $30. Contact Kassie for scholarship assistance - wellspringeducation@gmail.com


 

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Youth Camp (Ages 6-12): August 3rd-7th
 

Youth love to learn about where their food comes from and how to grow it. At Wellspring using our beautiful farm property as a learning tool, is a part of our mission. Register your little

gardener for summer camps at Wellspring to garden, explore nature, make art and meet new friends. Parents from previous years have shared that not only is camp fun, it changes their kids relationship and attitude about eating more veggies and at least trying new things! Fun and Healthy....all in one week!


 

Last week's campers and parents had these things to say....

 

"I had such a good time this past week. I made so many new friends. Our counselor is awesome! She always has something fun planned for us to do. I can't wait to come back"

 

"Honestly if he could spend all summer there I think he would.  

He just loved it!" - Parent


 

"This broccoli is delicious" 


 Available as:
  • Individual day camps $45/day 8:30am-4:30pm
  • Week long  day camps $200/week M-F 8:30am-4:30pm
  • Overnight week camps $350 Monday 8:30am drop off and Friday 4:30pm pick up

Youth Camp- http://www.wellspringinc.org/summer


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Events

Farm Blitz-Our monthly volunteer work party. It is a great way to learn new skills, meet friend and get out onto the farm. 
Every last Saturday of the month  10am-2pm

July 25, August 29, September 26

 

Community Potluck- On the last Saturday of each month, after our Farm Blitz, we will be gathering for a community potluck. Use the produce from your share or showcase your favorite recipe! This event will be a great way to meet fellow CSA shareholders, Wellspring staff and community members.

3-6pm July 25, August 29, September 26

 

To R.S.V.P for the farmblitz or potluck contact Nancy at WellspringCSA@gmail.com or (203)994-7643


 

  

SAVE the DATE - Farm to Table - Thurs, Aug. 13

Engine Company No. 3 - National Ave., Milwaukee
 

The following chefs will be preparing great Wellspring veggies for you along with Port Fish perch and and grass-fed beef from Clarene Farms. 
  • Afro Fusion Cuisine / Chef Yollande Deacon
  • Amilinda / Chef Gregory Leon
  • Down to Earth Chef / Chef Karen Gill
  • La Merenda & Engine Company No. 3 / Chef Peter Sandroni
  • Out & Out Catering / Chef Eric Fix
  • The Soup Market / Chef David Jurena

Celebrate 33 years of of inspiring and teaching people to grow, prepare and eat healthy food and the 

10th Anniversary of the Taste of Wellspring event! 



$65 per person


 


 


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