Week 16, 2015

Field Notes Farm CSA Newsletter
Week 16: September 29 , 2015

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

Green & Gold Beans: Our last beans of the season – good for one last Packer cookout!

Red Onions: These onions have been cured and will store on your counter for weeks/months.

Bell Peppers: Juicy, crunchy peppers. With a coming chance of frost, these may be the last.

Lettuce Mix: If the weather holds we will have one more round of lettuce mix after this!

Shallots- A type of onion with red-gold skin.  Excellent storage potential, use now or store at room temperature.  Mild onion flavor great raw or cooked.

Jalapenos: Mildly hot! With seeds, a single pepper will spice up a family size dish. Remove the seeds, and the heat will just barely creep through.

Tomatoes: Green Zebra, Yellow Brandywine, or Roma tomatoes

Thyme: Small herb, big flavor!  Also dries easily if you are not able to use it up in the next week or two.

Sweet REBA – These acorn squash will last for months in a cool, dry, spot on your counter or pantry.

Sugar Dumpling – This orange fleshed dumpling squash is known for its exceptionally high sugar content. Bonus, the skin is also edible! These have been cured as well.

Swiss Chard: A rainbow mix of swiss chard varieties.  This popular green is great sauteed with garlic,  added to quiche/frittata, or wilted and served with pasta.

Broccoli: Crisp, crunchy florets (you are actually eating the plants’ flowerhead). Don’t toss the stalks — these are fresh-cut and the stalks will cook up nice.

Winter Leeks: It takes all season, here they are. Try the chard and leek frittata!,

Diakon Radishes: A mild radish flavor, use as you would a bulbed radish.

Fantastic grated or sliced raw.

Cucumbers: Last of the season.


News from Field Notes Farm:

With just a Neenah market this past Saturday, our Friday was relatively free after an abbreviated market harvest. What do farmers do with themselves with a free weekend?

Check out other farms and catch up with farmer friends!

We spent Friday up in Athens, WI with Chris and Maria, of Nami Moon Farm, at a Pizza on the Farm night on Stoney Acres Farm. Stoney Acres runs a larger CSA up in the Wausau area and have helped to incubate their neighbors Red Door Farm in starting up a CSA as well. It is refreshing and rewarding to see other vegetables farms crop status and methods for dealing with weeds. A walking tour was followed by hours of playing games and eating pizza featuring grains, meat, and veg from their farm. The event happens every Friday from May-October and is well worth the trip.

Saturday morning, Polly drove off to market in Neenah and Hava and Oren did some market research at the Dane County Farm Market on the square. After the market, Hava and Oren dined on a tasty five course brunch put on by the Bare Bones Cooperative farm. The ground cherry jam with scones for the appetizer was delicious! The 3 of us then reconvened in Milwaukee for a great summer backyard grill-out birthday/house-warming party and campfire with friends.

It was a weekend full of friends that left our bellies full as well!


Chard & Leek Frittata
Frittata is quick and simple Italian staple – a quiche without the crust. A fresh, salty feta pairs well with the sweet, tang of chard and the mellow onion flavor of the leek.  If you already have plans for the leek, one of this week’s shallots is a great substitute..

1 leek, halved and cleaned, chopped
1 small bunch swiss chard, stems removed, sliced
2 Tbsp. extra virgin olive oil
8 eggs
1/4 cup heavy cream or creme fraiche
1/2 tsp. cayenne (or jalapeno)
1/2 cup feta cheese
sea salt + pepper

Preheat the oven to 375′. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.
In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.

Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.

In an 8″ pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it’ll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.
Frittata will keep covered in the fridge for a week.

Out through the fields and the woods
And over the walls I have wended;
I have climbed the hills of view
And looked at the world, and descended;
I have come by the highway home,
And lo, it is ended.

The leaves are all dead on the ground,
Save those that the oak is keeping
To ravel them one by one
And let them go scraping and creeping
Out over the crusted snow,
When others are sleeping.

And the dead leaves lie huddled and still,
No longer blown hither and thither;
The last lone aster is gone;
The flowers of the witch hazel wither;
The heart is still aching to seek,
But the feet question ‘Whither?’

Ah, when to the heart of man
Was it ever less than a treason
To go with the drift of things,
To yield with a grace to reason,
And bow and accept the end
Of a love or a season?
-Robert Frost, Reluctance

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