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Welcome to the twelfth 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 box
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Hello and welcome to week 12 of the Wellspring CSA, and what a week it has been. The farm is firing on all cylinders at the moment. We have a multitude of hot crops available (peppers, zucchini, cucumbers) as well as the first of the more typical fall crops (apples!!!!) plus the tomatoes are really starting to come on. The plants are loaded with fruit so they should keep rolling in as the season progresses.
It is very interesting writing this today because when I think about the last week all I can think about is how incredibly hot it was, but as I sit here writing this it feels like a beautiful, crisp fall morning. I guess that is the nature of life in Wisconsin and is a pretty good allegory to what the box looks like, with warm and cool season crops side by side. It also represents the constantly changing nature of farming. Sure it may have been 90 degrees last week and it was hard to think it would ever be cold again, but it will be cold and it was necessary to plant our broccoli, cauliflower and kale for the fall to make sure it will be big enough by October (and November for those of you joining us for the winter share).
The constant change and thinking ahead can also play weird tricks on time. As Nancy and I were discussing, Nancy is coming up on her one-year anniversary of starting at Wellspring. That was very shocking to me as it still seems like she started not all that long ago. Then again, it seems like a lifetime ago when we were putting the first seeds into the greenhouse 6 months back. Sometimes it can be hard to remember what I had for dinner 2 days ago because so much has happened between now and then. Maybe it is me just getting old (I am an old 27) but it seems like time is just slipping through my fingers and standing still all at the same time, it is rather fun.
I feel like I say this every week, but I am especially proud of this week's box and hope you all enjoy your produce as much as I do.
By Evan Conklin, Farm Manager
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Veggie storage tips, photos, etc., are after these messages :)
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 our boxes home
Thank you!
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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
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Tomatoes
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Keep on the counter top up to 1 week, longer if tomato is still ripening
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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
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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!
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Tops are edible too! Can be used in a salad, chopped finely, or as a base for pesto.
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Lettuce
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Enjoy immediately or wrap leaves in a damp paper towel and store in fridge
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Cucumber
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Best stored in fridge to maintain moisture. Store in hydrator drawer and 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
Makes a great addition to an infused water. Cut into rounds and add to water, lemon and mint. Cooling and anti- inflammatory
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Apples (Johnathan)
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Store on the counter or in the fridge. Will last longer in the fridge.
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Very sweet apple with a general "soft" texture. Great for eating or apple sauce.
These apples do have some damage. We recommend that you cut into them before you eat to make sure it has not browned all the way through. Remember they are organic after all :)
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Zucchini
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Best stored in fridge to maintain moisture. Stored in hydrator drawer and it will keep over a week.
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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
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Celery
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Best stored in fridge to maintain moisture. Store in hydrator drawer or in a glass of water.
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Best for soups , stocks or mixed salads. Very strong full celery flavor.
Great in a chicken or potato salad.
Can be juiced for a healthy, green juice.
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Green Peppers
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store in fridge
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Hot pepper
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Basil
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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
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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 or a topping on pizza.
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Scallions
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Remove rubber bands and keep in crisper
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Can be enjoyed raw or cooked.
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For best storing practices check out this resource from
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Summer Chicken Salad
Nancy's favorite recipe
3 stalks of celery, chopped
2 1/2 cups of Rotisserie chicken (shredded by pulling meat apart with fingers)
2 Tbsp Mayo
1/2 cup non-fat plain Greek Yogurt
1 cup chopped apple
1/4 cup chopped scallions
2 tsp fresh squeezed lemon juice
salt and pepper to taste
1 tsp curry powder (optional)
avocado halves (optional for serving)
1.Mix together celery, chicken, apple and scallions.
2.Stir in salt, pepper and curry powder.
3. Fold in wet ingredients until everything is thoroughly mixed together.
4.Scoop into the center of an avocado half and enjoy!
Grilled Margherita Sandwich
tomato
basil
fresh mozzarella cheese
oil
salt and pepper
1 garlic clove
crusty bread
1.Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with cheese and slices of tomato and basil. Sprinkle each with salt and pepper; top with another slice of cheese and bread slices.
2. Brush tops of sandwiches with some of the oil; sprinkle with some salt and pepper. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
3. Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
Homemade Apple Sauce
apples, peeled and chopped (leave unpeeled if you prefer a pink sauce)
water
honey or sugar (maple syrup works too!)
ground cinnamon
Place chopped apples in a deep pot. Add water (to cover apples), sugar and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.
Leave a few lumps and bumps in it, or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise, it will blow the cover off. Not that it has happened to me.
Let the sauce cool before serving.
Eat right away, put in the refrigerator or freezer for future enjoyment!
Leftover Fennel from previous weeks?
Fennel, Apple and Celery Salad
2 fennel bulbs
2 celery sticks
1 large or 3 small apples
juice of half a lemon
good quality extra virgin olive oil
salt & pepper
1.Slice the fennel bulbs horizontally into very fine shavings, preferably using a mandolin cutter or a food processor slicer. Place in a large salad bowl.
2. Now also slice the celery finely, and cut the apple into julienne strips.
3. Toss it all together, then drizzle with lemon juice & olive oil, season with salt and pepper, and toss to coat well.
Zucchini Bread Pancakes
1 cup whole wheat flour
1 cup all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon kosher salt
2 cups buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup finely shredded zucchini
½ cup chopped pecans or walnuts (optional)
butter and syrup for serving
1.In a large bowl whisk together the flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. Pour in the buttermilk, eggs, and vanilla. Stir until just combined, making sure to scrape the bottom of the bowl so there are no pockets of dry mix.
3. Stir in the shredded zucchini and walnuts.
4. Heat a griddle or skillet over medium high heat (I usually set the electric griddle to about 375°F). I like to butter the griddle for pancakes. It gives them a slight buttery crisp on top.
5. Pour the batter onto the griddle to make your pancakes. I find that a ¼ cup measure works perfectly for scooping batter and pouring.
6. Let the first side cook until bubbles appear. Flip and cook on the second side for 1 -2 minutes. Repeat until you've used all the batter.
7.Serve with butter and syrup!
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?!
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| Mark Your Calendar!
Events and Classes at Wellspring
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10 a.m. - 6 p.m.
Free Festival with live music, hayrides, vendors, food, games, free workshops and more.
Parking in Newburg with Shuttle to Farm
Local Food Cooking Class: Using August's Farm Bounty- Tuesday, August 25th 6-8pm
Chef Karen Gill will show us creative ways to use all of August's beautiful farm bounty by making four delicious dishes. Learn her tips and tricks plus get to try all four dishes below:
- Baba Ghanoush Hummus with Zucchini Chips
- Creamy Green Soup with Gazpacho Garnish
- Shakshuka
- Ground Cherry Tarts
Held at Schlitz Audubon Nature Center in Bayside
$40 for Schlitz Members
$50 for nonmember
To register call- (414) 352-2880x0
Make and Use Biodynamics  Saturday September 5th 1-3pm
Biodynamics is a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition. Biodynamic farmers strive to create a diversified, balanced farm ecosystem that generates health and fertility as much as possible from within the farm itself. Preparations are made from fermented manure, minerals and herbs are used to help restore and harmonize the vital life forces of the farm and to enhance the nutrition, quality and flavor of the food being raised.
Click HERE for more information or to register.
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
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Wellspring | 203-994-7643 | wellspringed@aol.com | wellspringinc.org
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Copyright © 2015. All Rights Reserved.
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