Welcome to the eleventh week (A 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 A Week Half Shares pick up this week!

2015 Summer CSA Week 11!

Contents of this week's box!

Farm News

By Evan Conklin, Farm Manager

Hello and welcome to week 11 of the Wellspring CSA. Since we are over halfway through the season I thought it was high time (well past time in truth) to introduce you to the team growing your vegetables this year.

As many of you know Wellspring has had interns working on the farm since 1990. The internship program is integral to what we do here. The interns spend either 6 or 8 months working and living on the farm and participating in all aspects of the CSA. They provide much needed labor, especially during the height of the season, and in return receive education and skills that propel them forward in the agricultural field. Many of our former interns are still running or working on farms or are working in other agriculture related positions. It is all part of our mission to inspire and teach people to grow, prepare and eat healthy food. In so doing, transforming food systems and building community. The interns not only learn how to grow food, they participate in cooking the food, and gain the skills to start their own farm, thus transforming the food system one person at a time.

Our interns this year are Jerome Lewis and Stephan Girard. Stephan is a native of West Bend who spent last year working on a 1,200 member CSA is Western Minnesota. In the hopes of a slightly more relaxing farm experience he joined our team. He has brought invaluable knowledge, compassion and work ethic to the farm and will look to continue his agricultural adventure in the coming year. Jerome grew up in the San Francisco Bay area and comes to us by way of Dallas. I will let him tell you for himself, his experiences and motivations for farming in next week's newsletter.

Let us not forget about Nancy, our intrepid assistant operations & agritourism manager. Nancy is the glue that holds it all together. She communicates with all of you regularly; she helps harvest every week; and she helps keep us all organized in the craziness that is growing food in August.

The tomatoes have started and I could not be happier for that!

I hope you all enjoy your shares as much as we enjoyed growing it for you.

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

Notes from Nancy

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

Don't Miss Out!!

Wellspring's Farm to Table Dinner

TONIGHT, Aug. 13, 5-9pm

Free Valet Parking

Doors open at 5 p.m. - Appetizers, Games, Music, Silent Auction

Dinner stations open at 5:55 p.m. - 8 p.m.

Short program at 7 p.m.

at Engine Company No. 3 - 217 W. National Ave., Milwaukee

*Live Music- Embedded Reporter*Local Food*Silent Auction*

CSA Shareholder Special Price:

$50 at the door

(if you have already purchased a ticket you will receive an extra ticket per purchased ticket. So, bring a guest or two!)

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!

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!

Don't miss out on Winter Veggies! 3 extra large boxes of "eat now or store into March" veggies over 6 weeks in October and November. Perfect for you or family members to serve up for Thanksgiving and Holiday dinners. Delivery to all our usual CSA pick-up sites. Sign up now for the CSA Winter Share. More info here

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

*********************

Last month's Flicks on the Farm with Wood Fired Pizza Night

was a great success!

Save the date for our next one on

August 27th 5:30-9PM

$10 per person or $25 per family for all you can eat pizza

when you R.S.V.P by 8/26

($12/person and $30/family on the day of) or bring your own picnic and enjoy the free movie (no alcoholic beverages may be carried in)

Prices

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

Tomatoes

Keep on the counter top up to 1 week, longer if tomato is still ripening

Damaged or cut tomatoes deteriorate quickly. Store in fridge.

Some tomatoes were harvested before they were at peek ripeness in order to have enough. If you have a slightly harder/ unripe tomato leave it on the counter for a few days, or better yet, put them in a brown paper bag. They will be ripe and ready before you know it!

Carrots

Fridge-

Snip tops from the carrot to prevent carrot from getting soft. If they do go soft you can perk them up by putting them into a bowl of ice water.

Store in plastic or glass container for optimal freshness and snacking!

Tops are edible too! Can be used in a salad, chopped finely, or as a base for pesto.

Lettuce

Enjoy immediately or wrap leaves in a damp paper towel and store in fridge

Tomatillos

Store at room temperature, with husks on, for up to 2 weeks

Remove husk just before preparing to eat.

Most popular for "salsa verde", but can be used in many other ways.

-Chopped in a salad

-Lightly stir-fried with other delicate summer veggies

Beets (golden, red and chioggia)

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.

If they do get soft, soak in cold water overnight in fridge or in bowl with ice water.

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.

Zucchini

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

Lightly rinse to refresh. Do not need to be scrubbed.

Contrary to popular usage, zucchini is great raw. Thinly slice into matchsticks or slice with a vegetable peeler to enjoy like "noodles".

Grill in wedges and dip into favorite dressing or dip for a savory treat

Fennel

Wrap in damp towel and store in fridge

Wash bulb, trimming off any damaged areas, drizzle with oil and bake until tender.

Use leaves and stalks in a raw salad or stir fry.

Leaves are great infused in hot water for a soothing tea, especially for an ailing stomach or constipation.

Substitute for celery is almost any recipe.

Green Beans

Fridge in plastic bags

Rinse and enjoy cooked or raw

Jalapeno

store in fridge

Hot pepper

Basil

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

Can also be kept in a cup of water on the counter if you plan on using it within 48 hours

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 or a topping on pizza.

Onion

In the fridge

Fresh! We have not cured them, so they won't keep for months. Keep in the fridge and use it within the next few weeks

For best storing practices check out this resource from

The Berkley Farmers' Market

Recipes

Summer Cole Slaw

adapted from Six Course Dinner

Carrot

Beet

Fennel

Cabbage

Oil

Mustard

Apple Cider Vinegar

Into a large bowl, shred: a few carrots, a beet, a large fennel bulb, and a head of cabbage. pour over a vinaigrette of olive oil, mustard, and apple cider vinegar. (a few table spoons of mayonnaise if you must.) mix to combine. add some green onion and season with salt and pepper. this will keep for days, but mine never lasts that long.

Fennel and Carrot Gratin

adapted from Weight Watchers

2 spray(s) cooking spray
1 uncooked fennel bulb(s), ends trimmed
1/2 pound(s) uncooked carrot(s), peeled, ends trimmed
2 Tbsp olive oil, extra-virgin, divided
1 1/2 tsp kosher salt, divided
1 Tbsp fresh thyme, divided
3 Tbsp grated Parmesan cheese, or Pecorino Romano, divided
1 Tbsp fresh orange juice
1 Tbsp orange zest

1.Preheat oven to 400�F. Coat a 12- X 8-inch glass casserole dish with cooking spray.

2. Slice fennel vertically into 1/3-inch-thick slices (don't worry if some pieces break apart); place in a single layer on a foil-lined cookie sheet or surface. Drizzle 1 tablespoon oil evenly across all fennel slices; sprinkle with 1 teaspoon salt and set aside.

3. Slice carrots on a diagonal into long 1/4-inch-thick slices; place in a large bowl and toss with remaining tablespoon oil and 1/2 teaspoon salt.

4. Make one layer of fennel in prepared casserole dish (use all the broken pieces in this layer); sprinkle with 1 teaspoon thyme and then 1 tablespoon cheese. Next, layer all the carrots in diagonal rows on top of first fennel layer; sprinkle with 1 teaspoon thyme and 1 tablespoon cheese. Make another layer of fennel on top of carrots, arranging whole slices in an attractive pattern; sprinkle with remaining teaspoon thyme and remaining tablespoon cheese.

5. Cover dish with foil; roast for 30 minutes to soften fennel. Remove foil and roast until vegetables are browned and cooked through, about 30 to 40 minutes more. Remove from oven and drizzle with orange juice; garnish with orange zest. Slice into 8 pieces and serve. Yields 1 piece per serving

Healthy Jalapeno Poppers

adapted from Lose Weight by Eating

Ingredients for Jalapeno Poppers:

2 large jalapeno peppers
2 tablespoons soft cream cheese
1/16 cup finely shredded cheddar cheese
1/16 cup Panko bread crumbs

Ingredients for Jalapeno Popper Dip:

1/8 cup Greek Yogurt
1/16 cup almond milk
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
pinch of salt
1 tablespoon fresh cilantro
Sprig of fresh dill
1/2 teaspoon parsley

Get started:

Preheat oven to 425 degrees. Slice the jalapeno peppers in half, length wise. Use a paring knife to remove the seeds and ribs. Place the jalapeno peppers on a baking sheet and bake in the oven for 5 minutes. Remove jalapeno halves from oven and set aside to cool slightly. In a small bowl combine cheddar cheese and Panko breadcrumbs, then start stuffing the jalapenos. Add � a tablespoon of cream cheese to each half, then top with cheddar Panko mixture. Place back in the oven for 15 minutes, serve hot or room temperature.

For the Jalapeno Popper Dip, combine all ingredients in a blender or food processor and blend until smooth.

Balsamic Oven Roasted Green Beans

adapted from The Rising Spoon

Ingredients
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste

Homemade lemon pepper seasoning (or cracked black pepper), to taste
chopped garlic, to taste

chopped onion, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar\

Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you'd prefer, you can leave the beans whole. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), garlic, onion and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.

Tomatillo Pico de Gallo

adapted from Closet Cooking

2 cups tomatillos, seeded and diced
1/4 cup onion, diced
1 clove garlic, chopped
1 jalapeno, seeded and diced
1 lime, juice
1 handful cilantro, chopped
1/4 teaspoon cumin, toasted and ground
salt and pepper to taste

1. Mix everything together and enjoy

Salsa Verde

adapted from Confessions of a Foodie

1 pound tomatillos
2 jalape�o peppers
2 cloves of garlic, peeled
� a medium onion, quarted, plus ⅓ cup finely chopped onion, divided
1 cup chopped cilantro, thicker stems removed first
⅓ to � cup water
kosher or sea salt, to taste
� teaspoon ground cayenne pepper, optional

1. Remove the husks from the tomatillos; discard husks. Rinse fruit well to remove sap.

2. Cut the stemmed tops off the jalape�os then split them in half and, using a spoon, scrape away the seeds and veins. This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

3. Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat. When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning vegetables over with tongs to soften and slightly blister as much surface as possible. The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender. Continue roasting the tomatillos for another 5-8 minutes. Optional, carefully slice the tomatillos in half to accelerate the roasting. Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

4. Allow to cool a few minutes then add ⅓ cup of water, place the blender lid on loosely, holding it in place with a kitchen towel and pur�e until just slightly chunky to smooth depending on personal preference. Add more water if a thinner consistency is desired.

5. Pour the salsa into a bowl, add salt to taste.

6. Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions. Adding them after the fact adds texture back to the salsa).

7. If more heat is desired, add the cayenne, to taste.

8. Place in an airtight container - preferably a glass jar - and store in the refrigerator for up to a week. Add a squeeze of lime juice to freshen as needed.

Salsa Verde Chicken Quinoa

adapted from Buns in my Oven

2 cups quinoa, rinsed
4 cups chicken stock
2 cups salsa verde
2 cups cooked, diced or shredded chicken
2 cups shredded Cheese (Mexican blend)
avocados, tomatoes, cilantro for serving

Bring the chicken stock and quinoa to a boil in a large sauce pan. Reduce heat to a simmer, cover and cook for 15-20 minutes or until most of the liquid has evaporated. Remove from the heat and let sit for 5 minutes. Fluff with a fork.
Stir the salsa verde, chicken, and 1 cup of the cheese into the quinoa until well combined. Spread into a 2 quart baking dish. Top with the remaining cheese.
Bake at 350 degrees for 15 minutes. Serve topped with diced avocadoes, tomatoes, and cilantro if desired.

Easy Cheesy Zucchini Bake

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced onion
1/2 tsp. dried thyme
1 tsp. garlic, crushed or chopped fine
1/2 cup + 1/2 cup white cheese (mozzarella, provolone, pecorino)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

What to do with leftover/extra CSA veggies!

For broccoli, cauliflower, green beans or greens, lightly steam and dunk into colder water to stop cooking. Once cool put into freezer bags or containers and freeze. Will last for many months in the freezer. For veggie specific freezing tips go here
Can em'! Click here to learn about making pickles, preserves, sauces and more!
Make a vegetable stock/broth

How exciting will it be in January when you are still eating your CSA vegetables?!

Mark Your Calendar!

Events and Classes at Wellspring

Events:

Preschool and Parents Day!

Tuesday August 18^th 10-11:30am-
New Shapes and Colors in the Garden- There are so many exciting fruits and vegetables growing this time of year and they come in all different shapes and colors. Explore the garden and nature at Wellspring to see if you can find new exciting shapes and colors.
$10/child

To sign up click here

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: 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 August 29, September 26

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

Wellspring | 203-994-7643 | wellspringed@aol.com | wellspringinc.org