Week 13, 2015

Field Notes Farm CSA Newsletter
Week 13: September 8, 2015

Kimchi: Keep this special creation from Appleton Brine Company in the fridge and enjoy on salads, as a garnish on tacos, or with chips. It is filled with vegetables from our farm that have been lacto-fermented (pickled the old-fashioned way) and carefully combined for an amazing flavor experience!

Cherry Tomatoes: This may be the last week for cherry tomatoes.  Please save and return your wooden pint containers

Slicing Tomatoes: Mixed varieties

Ground Cherries: Peel the husk and enjoy the yellow fruit.

Zucchini/Patty Pan: Green zucchini or yellow/green patty pan squash

Dragon Carrots: A carrot with purple skin and orange flesh.

Walla Walla Onions: Sweet onions.

Bell Peppers: Juicy, crunchy peppers.

Kohlrabi: Round, purple, knobby vegetable in the broccoli family.

Lettuce Mix: Baby leaf lettuce.

Hotshot Salad Mix: Colorful mix of tatsoi, arugula, mizuna, and various mustard varieties.  If you like arugula, you will love this flavorful mix!.

Cucumbers: Slicing cucumbers
Jalapenos: Moderately hot peppers.

News from Field Notes Farm:

On Monday the farm was full of Monarch Butterflies and buzzing with bumblebees.. The insects know that the season is coming to an end. The butterflies congregate for migration and the bumblebees intensely forage the the sunflowers. There is always something great to watch!

Seed saving season is upon us as well. This year we hope to save seeds from our peppers, ground cherries, herbs, and flowers. In addition to saving money on next season orders, saving seeds can have a significant impact on plant health and vigor. This past February at the Midwest Organic Farming Conference we listened to the “farmer of the year” talk about seed saving on his farm. In the spring he grew radishes from purchased seed. The crop did not do very well but he decided to save seeds from the best. That fall he planted a row of the purchased seed next to a row of the saved seed and found that the smallest radish from the saved seed was bigger than the largest from the purchased seed. The nuisances of soil life and characteristics, climate, and agricultural practices can have huge impacts on how well a crop performs. By saving seed we are selecting for our own unique conditions. We hoped to save seeds from our open-pollinated tomatoes this year but are concerned about carrying disease into next season. Next year we hope to save seed from a larger variety of our vegetables.

Mixed Greens Salad with Warm Maple Dressing

1/4 cup pecans, chopped & toasted
6-8 cups hotshot mix/romaine lettuce/ leaf lettuce/ mixed greens
1/2 of a cucumber, peeled, seeded, & cut into 1/4″ slices
1T olive oil
1/4 cup onion, finely chopped
1/4 cup apple cider vinegar
2T pure maple syrup
salt & pepper, to taste
1/4 cup goat cheese or feta cheese, crumbled
optional: 1 /2 cup sliced fresh fruit or ¼ cup dried fruit (apple, pear, dried cranberry, etc.)

In a small, dry skillet, toast pecans over low heat, stirring constantly, for 2-3 minutes. Set aside to cool.

In a salad bowl, toss together greens & cucumber. In a small skillet, sauté red onion in olive oil until softened. Add vinegar & maple syrup and bring to a boil. Season with salt & pepper, pour over greens & cucumber, and toss with cheese & toasted pecans.  Top with fresh or dried fruit and serve immediately.

Pico de Gallo

This is beautiful with a number of different colored tomatoes.  

2 medium tomatoes, diced small
1/2 medium onion, diced small
1/2 to 1 jalapeno chile, minced
1 teaspoon coarse salt
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves

Gently stir all ingredients together in a small bowl.  Let stand 5-10 minutes before serving.

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