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Welcome to the eighth 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!
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| Contents of this weeks share |
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By Evan Conklin, Farm Manager
We have made it to week 8 of the CSA and what a glorious week it has been. Yet again the weather has been great for the plants. It has been a little drier but the high temperatures and humidity are causing the plants to grow like crazy. It makes somewhat miserable working conditions but I just have to keep telling myself the vegetables are more important than our comfort. The high temperatures are starting to bring on more of the warm season vegetables. The cucumbers have been producing nicely in the hoophouse but now they are being joined by our first summer squash of the season. In an effort to give everybody an amount to make a decent meal we are doing an either or with the cucumbers and squash but soon they will both be producing enough for everyone to receive an adequate amount of both.
We also harvested green beans for the first time this week. I was hoping there would be enough for the shares but to alas, there was only enough for everyone to get a quarter pound, which amounted to maybe one serving of beans. The first harvest is always a little light so hopefully next week the plants will be producing more for all to enjoy. The fennel and Basil round out the great warm season crops in this weeks share. And there is much more to come.
| Sadly, this week, we say goodbye to WWOOFer Daniel Alas from El Salvador. He has been learning about organic farming for 2 months at Wellspring. We will miss him VERY MUCH!! |
The tomatoes in the field and the hoop house are putting on a ton of fruit, which should start getting ripe very soon. We have gotten a handful of early eggplant and peppers with the promise of more soon to come and all the melons are vining out and starting to set fruit.
All in all it is a very exciting time on the farm with a great variety of vegetables maturing, we are starting to get the weeds to a manageable condition and the real bounty of summer tantalizingly close. I sincerely hope you enjoy this share as much as we enjoyed growing it.
If you need to contact me please send an email to: farmwellspring@gmail.com
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Veggie storage tips, photos, etc. is after these messages :)
- There will be hard copies of a couple recipes in your boxes. Please continue to read through the e-newsletters as all pertinent information will not be included on the hard copy.
- Please return any CSA boxes you may have taken from dropsites. Remember to bring a bag, or ask for one at the site, but please do not take home our boxes. Thank you!
- 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
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TONIGHT!
Pizza Night and Flicks on 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 $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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Certified Organic Plants, Compost and
Potting Soil for Sale!
If you have plants growing don't forget to feed them! A sprinkle of activated compost will keep them healthy and fed.
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!
- If you have old rubber bands please leave them in designated cups or on top of the check sheet at your designated drop site
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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
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What's in the box and what
to do with it!
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Crop
| Storage
| Notes
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Basil
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Enjoy immediately, wrap in a damp paper towel in fridge or dry it.
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Very versatile herb. Classically delicious with tomatoes and balsamic vinegar. Can be fried in oil and crumbled on a salad, pasta or sandwich. Makes a wonderful base for pesto.
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Purslane
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Fridge in a brown paper bag to avoid sliminess
| Purslane has more Omega 3's than most fish oil! For more amazing health benefits click here
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Swiss (Rainbow) Chard
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Fridge in
To keep at optimal freshness; wash, dry, and wrap leaves in a paper towel. Keep it in a ziplock bag or
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Can be eaten raw or cooked. Stems are edible and delicious
Delicious when sautéed or steamed with oil and garlic.
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Kale
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Fridge in
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
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Can be eaten raw or cooked. Stems are edible, but tougher.
Delicious as baked "chips"
Throw a handful of de-stemmed kale into a smoothie for fiber and nutrition
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Beets
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Beets:
The roots should be cut from the tops and stored separately to prevent the greens from wicking moisture from the beets and making them soft.
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Great raw or cooked.
Use a cheese grater to make for a delicious salad topping.
Par-boil and cut into "coins". Toss in oil and roast until slightly browned. Pairs great with goat cheese, orange slices and a sweet balsamic drizzle.
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Peas
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Peas- Fridge in open container
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Wash thoroughly and eat entire pod raw. Great in salads or as an sweet snack.
Keep in a beautiful bowl in the fridge for quick and easy snacking
Good in stir-frys
Can be shelled and peas enjoyed by themselves.
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Cabbage or Cauliflower
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Fridge
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Can be eaten raw or cooked
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Broccoli
| Fridge in crisper or plastic bags
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Cooked or raw
The stems are getting a bit woody so we recommend shaving or grating them if you decide to eat them.
Toss in oil, salt, pepper and garlic powder. Roast at 450 degrees until tender and slightly browned.
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Baby Fennel
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Wrap in damp towel and store in fridge
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Wash bulb, trimming off any damaged areas, drizzle with oil and bakeuntil tender.
Substitute for celery is almost any recipe.
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Cucumber or Zucchini
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Best stored in fridge to maintain moisture. Stored in hydrator drawer it will keep over a week.
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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
Cukes:
No need to wash
Makes a great addition to an infused water. Cut into rounds and add to water, lemon and mint. Cooling and anti-
inflammatory
Zukes: Rinse, no need to peel
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Fresh Garlic
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keep unrefrigerated
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fresh! We have not cured them, so they won't keep for months. Don't refrigerate it. It will be fine on the counter or in the pantry (don't forget about it!). You should use it within the next few weeks
Uncured garlic
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For best storing practices check out this resource from
The Berkley Farmers' Market
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Oven fried Zucchini Spears
-2 medium-sized zucchini
-3 TBS dried bread crumbs
-1 TBS grated Parmesan cheese
-1 tsp dried oregano
- 1/2 tsp chopped, fresh basil
-minced garlic
-1/8 tsp ground black pepper
-2 tsp oil
-prepared marinara sauce (optional)
Directions:
1. Heat oven to 475 degrees and lightly oil baking sheet
2. Wash zucchini and pat dry. Peeling is unnecesssary
3. Cut into eighths lengthwise, then halves across.
4. In a bowl big enough for the spears, toss bread crumbs, cheese, herbs, garlic and pepper
5. Whisk oil and 2 TBS water in a small bowl.
6.Moisten zucchini spears in this mixture, then roll them in crumb mix
7. Arrange on the baking sheet and bake for 7 minutes or until spears are lightly browned.
8. Serve immediately with hot marinara sauce, if desired.
Baked Swiss Chard Breakfast Burritos
- 1 bunch swiss chard
- 1/2- 1 onion, chopped
- minced garlic
-1 zucchini, cubed (optional)
-6-8 flour tortillas
- 2-3 cups shredded cheese
- 4 eggs
- 2 cups milk
- 1 TBS flour
- 1 tsp mustard powder
- salsa
- sour cream
1. Sautee chopped onions and garlic, add zucchini and chard. Cook until wilted and tender. Season with salt and pepper to taste.
2. Oil a 9-by-13 baking pan.
3. Divide cooked chard and veggies down center of tortillas and sprinkle each one with cheese
4. Roll up tortillas and place seam side down in prepared pan.
5. Mix eggs, milk, flour and mustard powder. Pour over tortillas.
6. Cover with foil and refrigerate overnight.
7. The next day, take burritos out of fridge and pre-heat oven to 350 degrees (burritos will come to room temp while oven is heating)
8. Bake until eggs are set, about 45 minutes.
9. Sprinkle with remaining cheese for last 5 minutes of baking
10. Serve with sour cream and salsa.
Braised Bulgur & Cabbage
Recommended by fellow shareholder
adapted from Eating Well
-2 teaspoons canola oil
-3/4 cup bulgur wheat*
-1 large onion, chopped
-2 cups chopped green cabbage
-2 cups sliced carrots -1 1/2 cups reduced-sodium chicken broth, or vegetable broth -1 tablespoon reduced-sodium soy sauce, or tamari -1/2 cup chopped unsalted dry-roasted peanuts -2 tablespoons chopped fresh parsley
- Heat oil in a Dutch oven or large saucepan over medium heat. Add bulgur, onion, cabbage and carrots; cook, stirring, until the vegetables begin to soften, about 1 minute. Add broth and soy sauce (or tamari); bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the broth is absorbed, 10 to 15 minutes. Serve hot, sprinkled with peanuts and parsley.
*Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that-cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains,
Purslane Salad wit Honey Mustard Dressing
-lettuce
-broccoli
-beets
-cauliflower
-scallions
-purslane
-peas
-any salad fixings
dressing:
-1/2 cup organic dijon mustard (gluten-free, if needed) -1/4 cup organic raw honey -2 tablespoons extra virgin olive oil
1. Chop veggies for salad
2. mix all dressing ingredients with wire whisk or in blender
3. pour over salad and enjoy!
Kale and Blue Cheese Roll-Ups
-1 bunch of kale leaves, blanch until wilted, drained, squeezed dry and finely chopped
-1 package cream cheese, softened
-6 oz blue cheese, softened
-2-4 TBS minced garlic
-freshly ground pepper
-1 loaf sandwich bread, crushed removed
-extra virgin olive oil
1. Heat oven to 375 degrees
2. Beat cream cheese, blue cheese and garlic until smooth.
3. Mix in kale and season with pepper to taste
4. Flatten bread sliced with a rolling pin (or can). Spread layer of mixture over sliced and roll up.
5. Brush each roll with olive oil and place seam side down on baking sheet.
6. Bake until lightly browned, about 15 minutes.
7. Serve immediately. (makes 20-24 roll ups)
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Mark Your Calendar!
Events and Classes at Wellspring
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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
Wellspring goes to Schlitz Audubon Nature Center for:
Local Food Cooking Classes!
Tuesday July 28th 6-8pm
Personal chef Karen Gill will show you new ideas for cheese and dairy. Karen will introduce you to some delicious locally made products and you get to taste the amazing meals she makes with them. Leave with new ideas, a full belly and great recipes! Click HERE to register or for more information.
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 and Heidel Farm.
- 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
- Simmer Cafe / Chef Steve Perlstein & Jennifer Block
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!
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Wellspring | 203-994-7643 | E-mail | Website
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