Welcome to the sixteenth 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 16!
Contents of this weeks box

Farm News


Hello and welcome to week 16 of the wellspring CSA. It sure has been a beautiful week! Blue skies and warm temperatures are helping to keep all the crops growing nicely even as the days get shorter and shorter.

This week I have really been struck by the beauty of the place I live and work.  The defining moment happened last Friday.  As one of our worker shares and I were harvesting beans and talking about the meaning of life and the secrets of the universe we heard a strange call from above us.  I look up to see a crane of some sort circling above us when, out of the corner of my eye, I see more movement in the sky. A bald eagle had just cleared the tree line and came soaring toward us about 30 or 40 feet from the ground. So we have two beautiful, majestic birds both soaring right above us.  I am no expert but it also seemed like the bald eagle was stalking the crane.  The crane was higher than the eagle and was slowly circling while gaining altitude and heading south, the eagle was also slowly circling, gaining altitude and heading south.  Now I have no idea if a bald eagle could/would attack a crane but they were definitely involved in some kind of dance together.

That highlight of the week helped me to stop and appreciate the beauty and joy of working outside all day and living in such a great location.  I have been walking some of our trails and taking pictures of all the flowers I see (I am up to 30 at least) and I have been taking nighttime walks to look at the stars and hear all the sounds of the night. I have sat by the river and watched the crawdads scurry around and I have scared off a great blue heron as I approach its' hunting spot.

To me, farming and experiencing nature go hand in hand and I would not have it any other way.  This will most likely be the last week for tomatoes so enjoy them while they are here.  I hope you enjoy the whole share as much as we enjoyed growing it for you.
It's canning season! This is the stock of Wellspring's canned tomatoes (canned by our founder Mary Ann)

If you would like to buy seconds of tomatoes let us know! 


By Evan Conklin, Farm Manager 

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 :)                

If you have any CSA boxes PLEASE RETURN THEM (we are low and will not be ordering new ones before the season ends)

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share 22
With only 4 weeks left of the summer share....Sign up NOW for 3 larger boxes starting October 22. 
Great for holiday dinners!

Don't miss out on your 
Winter Share of Wellspring's organic vegetables! There are only a limited number of shares available which consist of 3 extra large boxes of "eat now or store into March" veggies. 

Veggies planned for inclusion
(but are not limited to!)
  • Winter squashes (such as butternut, delicata, acorn, sweet dumpling)
  • Sweet fall carrots 
  • Herbs
  • Frost sweetened greens (broccoli, kale, spinach,etc.)
  • Brussel sprouts
  • Cabbage
  • Onions
  • Garlic
  • Kohlrabi
  • Radishes
  • Parsnips
The 3 boxes are distributed  
o
ver 6 weeks 
Begins October 22!


Perfect for you or family members to serve up for 

 
 
 
 
 
 
Thanksgiving and Holiday dinners. 

Delivery to all your usual CSA pick-up sites. Payment plans available! 
 
For more info or to sign up -click here

 

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We still have single CSA boxes available for purchase or 7 weeks of our summer CSA (pro-rated) for folks that were gone for the summer but want to get veggies for the next 2 months. 

  •  You might want an extra box when you know you're going to have more time to process (pickle, ferment, freeze, can) for eating during the winter season. 
  • Boxes are available for $35 with on farm pickup or $40 with delivery to one of our drop-sites.
  •  Orders need to be received the Tuesday prior to the next week delivery/pickup date


 

Email or call Nancy with questions  203-994-7643 or 

WellspringCSA@gmail.com


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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
 
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.

No time to use them right now? Freeze them whole and separately on a plate or cookie sheet. Then put them in a bag and use throughout the winter for sauces, etc. Easy to do! Fun to have in the winter!

 
Damaged or cut tomatoes deteriorate quickly. Store in fridge. 


Dill or Parsley
parsley
Store in the fridge or dry

Dry herbs by hanging or laying flat on a ventilated drying rack (like a cookie rack). It takes about a week to fully dry. Once dry transfer to an airtight jar and store up to a year. 

You can also dry your herbs in a dehydrator, which only takes a few hours!
Delicata Squash
Store in a cool, dark, well ventilated place. Average storage time is 4 weeks.
These winter squash may get a bit sweeter if you let them sit for a week or so. 

The skin is tender and delicious. No need to peel! And since it's certified organic, totally safe to eat!






Swiss "Rainbow" Chard
 Store in fridge

 
 
  
Exec Angie admits she doesn't like Swiss Chard, but Down to Earth Chef Karen Gill gave her a recipe she LOVES.

Combine Swiss Chard, some apples (more for sweeter), some lime juice and blend. Top off with sparkling water. Awesome tasty and nutritious drink!
Dragons Tongue Beans

Fridge in plastic bag

 

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. 


Carrots (red or purple)

Keep in the fridge.
Store in plastic or glass container for optimal freshness and snacking! 

If they get softer, crisp them up by putting in ice water.


Garlic
Cured- Store in a dark, cooler place.

Celery
 
celery

Store in fridge wrapped in a damp towel 

If this get limp, crisp them up by putting in ice water and/or cold water overnight in fridge. 

Remember, limp or soft is a sign of water loss.  Reinvigorate with a long ice or cold water soak.
This celery is very potent and is best suited in soups, stocks or juices. 

Also can be dried and mixed with salt to store as "celery salt"
Red Peppers 
Store in fridge

 

 

 
Great with salads, stir fry, roasted or all by itself.
Apples (McIntosh or Liberty)
Store in the fridge or on a cool counter top. 
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. 

See Swiss Chard above for recipe idea.



Red Onion

 
Keep in a dry, cool place.
Can be enjoyed raw or cooked.


For best storing practices check out this resource from
Recipes
Delicata Steak Fries


1 Delicata Squash
Oil
Salt
Your favorite seasonings 

1. Preheat the oven to 425 degrees.
2. Cut the squash in half lengthwise and clean out the seeds with a spoon. Cut into long steak fry chunks leaving the skin in tact.
3. Toss squash in oil, salt and seasonings. (I like to use a dash of each cinnamon, cayenne and curry powder for a spicy, savory and sweet fry) 
4. Spray a cookie sheet with non-stick cooking spray. 
5. Layout the squash fries and bake for about 40 minutes turning once.


Garlic, Onion and Sauteed Chard

One bunch of chard 
Five cloves of garlic
One onion
EVOO or oil of choice
Fine grain sea salt

1. Hand wash your chard, dry it and then tear the leaves off of the stalks.
2. Slice the onion into strips and chop the garlic, meanwhile heating the EVOO (Extra Virgin Olive Oil) over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and sauté for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 mins
 3. Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.


Cleansing Chard Soup
From Rich Roll and Julie Piatt's The Plantpower Way

5 stalks of chard
2 celery stalks
1 bunch fresh dill or parsley
1 TBS coconut oil
1 lime (halved)
4 cups filtered water
1/4 cup apple cider vinegar
2 garlic cloves
sea salt-to taste
dash of cayenne pepper (optional)


1.. Wash the beet greens well and gather them into a bundle stacked on the top of each other. Slice into 1" ribbons
2. Wash celery and chop into 1/2" pieces
3. Wash the dill or parsley, gather in a bundle and chop into 1/4" pieces (including stems).
4. In a large pot, heat the coconut oil over medium heat
5. Add the celery and saute for a minute or tow, until the color brightens.
6. Squeeze lime juice onto the celery and stir.
7. Add the H2O, apple cider vinegar and garlic cloves and bring to a boil.
8. Add the greens and herbs and simmer for only 5 minutes. Turn off the heat and adjust the seasonings with sea salt,  vinegar and cayenne (optional)



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

AGRI-CULTURE FEST - 
SAVE THE DATE!
Volunteers needed! 

hayride
Saturday, October 10    
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

Classes:
 

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 
 
Wild Edibles Walk and Class with Heath Johnson of DeKalb County Community Gardens
 Saturday September 26th 1pm-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!

September 27th 10am-2pm
Join herbalist and homesteader Linda Conroy of Moonwise herbs, for a fermenting class beyond sauerkraut.


Winter Squash, Broccoli and Cauliflower- Chef Greg Leon
Monday, October 5th-
As we move into fall, the cold weather sweetens the vegetables. Chef Greg of Amilinda will show us four new dishes using these perfectly ripe fall vegetables. Get interesting, yet easy tips for Broccoli, cauliflower and winter squash. Taste them like you never have before!
 
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: September 26


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


 

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