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Welcome to the fifteenth 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!
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Contents of this weeks box
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Hello and welcome to week 15 of the Wellspring CSA. After another 10 days or so of sweltering, wet heat we have entered into a more seasonally cool stretch. Luckily we are in good shape for this new season. All our fall crops are in the ground and growing nicely. A number of the hot season crops are still looking pretty nice, evidenced by the fact that you are getting a beautiful, sweet red Italian frying pepper.
The bad news is that the tomatoes have gone downhill very quickly this week. We have been fighting bacterial speck on our tomatoes for a few weeks now and the rains this weekend have also hastened their decline. In the last week some type of virus has also hit the tomatoes and has accelerated rapidly. The virus is causing the fruits to ripen irregularly and develop some strange lesions. We have included some of the fruits that have a small lesion on them. They still taste great. You just need to cut out the lesion (and not wait to eat as long or store for a short time in the refrigerator - Exec Angie edit).
The very exciting thing in this box, besides the peppers of course, is the acorn squash. After many months of watering, weeding and caring for the winter squash we finally are reaping the benefits of all our hard work. The acorn squash are just the first in a long line including butternut, kabocha, buttercup, delicata, and sweet dumpling. Any of these other squash need to be cured for 2 weeks is a hot, dry place. Curing brings out the sweetness in the squash and helps set the skin so it can last for many months in storage. The acorn squash does not need to be cured, and actually gets very stringy and looses some flavor when it is cured. This means we can give them to you before all the others.
I hope you enjoy the share as much as we enjoyed growing it for you.
By Evan Conklin, Farm Manager
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TEMPO Washington County had a true Farm to Table lunch meeting yesterday at Wellspring
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Down to Earth Chef prepared all food and beverage with veggies from Wellspring
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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
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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.
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Beets
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Store in a bag/container in fridge
Remove leaves and store them in a bag in the fridge.
| Leaves are edible as well as roots.
Beets- can be roasted, boiled, or eaten raw. We normally grate raw beets over a salad for some color! | |
Acorn Squash
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Continue to assess the health of the acorn skin to ensure it gets used before it begins to deteriorate. (Stores well)
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Store in a cool, dark, well ventilated place. Average storage time is 4 weeks.
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These winter squash may get a bit sweeter if you let them sit for a week or so.
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Brussels Sprout Tops (only in boxes at the farm)
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Harvested from the tops of the Brussel sprout plants in order for the sprouts themselves to receive the energy they need to grow big and fat.
Similar in taste to collard greens or green cabbage
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Dragons Tongue Beans
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Absolutely
delicious raw. These beans are sweet, crisp and hydrating.
When cooked they lose their purple color and may cause some discoloration
of the water.
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Carrots
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Keep in the fridge
Snip tops from the carrot to prevent carrot from getting soft.
Store in plastic or glass container for optimal freshness and snacking!
Did you know that carrots can last a long time...ask us for directions. If they get softer, crisp them up by putting in ice water.
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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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Garlic
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Cured- Store in a dark, cooler place.
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Cucumber or eggplant or Cherry Tomato
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Best stored in fridge to maintain moisture. Stored in hydrator drawer and it will keep over a week.
Cherry tomatoes can be stored on shady counter top or in the fridge
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Lightly rinse to refresh. Do not need to be scrubbed.
Grill in wedges and dip into favorite dressing or dip for a savory treat
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Jalapeno
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Store in fridge
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For some reason or another our jalapenos are very hot. Take caution when cutting.
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Red Peppers
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store in fridge
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Apples (McIntosh or Liberty)
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Store in the fridge or on a cool counter top.
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Great eating apples. Sweet and crisp.
May have some damage, as we do not spray for pests. If your apple looks like it may be a bit damaged, cut into it before eating.
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Red Onion AND Shallot
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keep in the fridge or a dry, cool place.
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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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TONIGHT!!! Seasonal Produce Cooking Class:
Tomatoes & Bell Peppers:
Thursday September 10th 6-8pm
Not sure what to do with all these tomatoes? Join "Down to Earth Personal Chef" Karen Gill to learn new, easy and creative dishes with the vegetables in your CSA box. It is a great entertaining evening with dishes to taste as we go! $35
Dishes for tonight:
- Cowboy Caviar Dip
- Creamy Curried Tomato Bell Pepper Soup
- Charred Sweet Peppers and Eggplant with Parmesan over Sautéed Kale
- Shakshuka: Braised Tomatoes, Peppers, Swiss Chard and Onions with Soft Egg
$35 per person now and at the door
or call Kassie at (414) 522-6989.
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Roasted Beans and Beets with Walnuts
1 pounds fresh green beans, trimmed
1/2 pound fresh beets, trimmed, peeled, and cut into thin wedges
1/4 cup sliced shallots (1 large)
1/8 cup olive oil
pinch of salt
freshly ground black pepper
1/4 cup broken walnuts
optional- 1/4 cup crumbled feta cheese
1. Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
2. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting.
3. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.
Glazed Carrots with Shallots and Thyme
1 bunch pounds carrots, peeled and trimmed
1 shallot, ends trimmed, peeled, and cut in half or in quarters if large
About 1 cup homemade or low-salt canned chicken broth
2 tablespoons unsalted butter
2 teaspoons kosher salt; more as needed
1 teaspoon granulated sugar
1 teaspoon chopped fresh or dried thyme
1. Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut each half into 1/4-inch-thick slices to make half-moons.
2. Put the carrots and shallots in a 10- to 12-inch saute pan and add enough broth to come halfway up the sides of the pan. Add-the butter, salt, and sugar and bring to a boil over high heat.
3. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a fork should enter a carrot with just a little resistance), 8 to 10 minutes.
4. Uncover, add the thyme, and continue to boil until the liquid evaporates.
5. Continue to cook the carrots and shallots over medium-high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 minutes.
6. Taste and add a pinch more salt, if necessary, and serve.
Acorn squash with apple couscous
(great with sausage as well!)
1 acorn squash,
salt
1¾ cups water
1 cup dried cherries
¾ tsp. salt
2 small or 1 large apple
1 cup sliced almonds
1 tsp. butter
1 cup couscous
3 Tbsp. agave nectar or honey
3 Tbsp. mustard (stone-ground or Dijon style)
¼ tsp. plus 1 pinch salt
1. Preheat oven to 400ºF. Line a large cookie sheet with parchment paper.
2. Halve the squashes lengthwise. Scoop out seeds with a spoon and discard. Sprinkle lightly with salt, then place cut side down on prepared cookie sheet. Bake squashes for 30 minutes.
3. Meanwhile, choose a pot with a tight-fitting lid. Place the water, cherries, and salt in the pot; cover, and bring to a boil. Then, turn off the heat.
4. Dice the apple into approximately ¼" chunks. Add the apples and almonds to the pot; cover and let stand for 5 minutes, until cherries are plumped and apples are softened.
5. Be sure to read this sentence all the way through before you begin this step: Strain out cherries, apples and almonds and place them in a large bowl, RESERVING THE LIQUID. The liquid should be reddish and equal to 1¼ cup now. If not, adjust by pouring some off or adding water.
6. Add the liquid back to the pot; cover and bring to a boil. Add margarine, if using. When the liquid boils, pour in the couscous, give the pot a little shake, cover and turn off heat. Let stand for 10 minutes.
7. Meanwhile, prepare the dressing by whisking together the agave nectar, mustard and salt.
8. When squashes are done baking, scoop out the insides and put them onto individual plates. Fluff the couscous with a fork; add it to the fruit/nut mixture and combine well. Mix in half of the dressing. Spoon mixture over squash and then drizzle remaining dressing over the top, if desired. Optional- Add ground sausage to the couscous mixture
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
TONIGHT!!! Seasonal Produce Cooking Class: Tomatoes & Bell Peppers:
Thursday September 10th 6-8pm
Not sure what to do with all those tomatoes? Join "Down to Earth Personal Chef" Karen Gill to learn new, easy and creative dishes with the vegetables in your CSA box. It is a great entertaining evening with dishes to taste as we go! $35
Dishes for tonight:
- Cowboy Caviar Dip
- Creamy Curried Tomato Bell Pepper Soup
- Charred Sweet Peppers and Eggplant with Parmesan over Sautéed Kale
- Shakshuka: Braised Tomatoes, Peppers, Swiss Chard and Onions with Soft Egg
Click Here for more information or to register or call Kassie at (414) 522-6989.
Ferment and Forage Weekend
Sept. 26-27
Join us for a weekend of homesteading skills. Take both or either class, also with the option to stay the night in our B&B, hostel or camp.
$90 for the weekend- does not include accommodation.
Workshop Lists:
For more information click on the link or call (414) 522-6989
Fermentation Workshop - Herbs and Fermentation for Digestive Health: Linda Conroy of Moonwise Herbs Saturday September 26th 10am-2pm- Join herbalist and homesteader Linda Conroy of Moonwise herbs, for a fermenting class beyond sauerkraut. Wild Edibles Walk and Class with Heath Johnson of DeKalb County Community Gardens September 27th 1-4pm Fall Wildcrafting Day - Identify, collect, and enjoy the wild edibles of Spring. This class is for all levels of harvesters to learn foraging, identification, safety, and ethics of wild harvesting. Go on a wild forage, then prepare and enjoy your bounty!
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
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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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