Week 8, 2015

Field Notes Farm CSA Newsletter
Week 8: August 4, 2015

Basil: We had to include basil with the first tomatoes of the season!  Make some easy caprese snacks by topping your favorite cracker with a basil leaf, sliced cherry tomato, and a small piece of mozzarella.

Cherry Tomatoes:  Please save and return your wooden pint container to your drop site next week – we plan to use these all season.  Black Cherry Tomatoes are sweet and less acidic than other varieties. Remember, tomatoes should be stored at room temperature — Do not refrigerate!

Slicing Tomato:  A few different varieties are going out in the shares today, your tomato may be red, gold, or dark purple.

Cucumbers:  Time for gazpacho!  This classic chilled summer soup usually contains cucumbers, tomatoes, garlic, onion, olive oil, and a little vinegar all blended together. Ground Cherries:  These sweet little gems are closely related to tomatoes.  Peel away the papery husk and enjoy the sweet yellow fruit underneath.  Store at room temperature, eat within a week or two.

Summer Squash:  Patty pan, zucchini, or yellow squash.  Try our favorite cookie recipe for summer squash below!

Beets: The best way to store beets is to cut the tops from the roots and store separately.  The tops should be used within a day or two, but the beet roots will store for longer in the fridge if kept in a sealed bag/container.

Green Beans:  Great lightly steamed with a squeeze of lemon juice and salt/pepper.

Pepper: Like a green pepper, but purple!  These come from a variety called “Iko Iko” that will turn yellow and orange later in the season.

Cabbage:  This is a pointed (also known as sweetheart) cabbage.  This variety produces small heads with thin, tender leaves.  Especially good raw, this is a world apart from late season storage cabbages.  Try it raw or lightly cooked.

Fingerling Potatoes:  Store in a paper bag in a cool location, and use within a few days for best flavor.  These beautiful fingerling potatoes come from our friends Robin and Sarah at Primitive Pasture.  No need to peel these – in fact it would be rather tedious!  Enjoy the extra nutrients and fiber from the thin skins.  Boil until tender and enjoy with melted butter, salt, and chopped herbs.
Spring Onions


News from Field Notes Farm:
The tomatoes in our first hoophouse are touching the ceiling and fruit is ripening above our heads! It has been very dry so we have been diligently watering while keeping up with harvesting and finishing our last outdoor plantings. As we spend more and more time harvesting and our first plantings finish up it feels like a mad dash to the finish line even though we have 14 weeks left before our last harvest of the season.

We’re excited to have a consistent supply of our produce going to Stone Cellar Brewpub in Appleton and the Stevens Point Area Co-op in addition to our CSA pick-up sites at Green Gecko Grocer & Deli in Appleton, The Village Hive in Amherst, and the Market on Strongs in Stevens Point.

If you plan to be in Appleton for Mile of Music and/or want to catch up with your farmers (us!) over a beer or soda, we will be watching our friends Holy Sheboygan play at the Viking Room at Lawrence University at 7PM this Saturday Night. Otherwise you can always call or email to schedule a visit to the farm.

Zingy Marinated Beets
These add excellent color, flavor, and acidity to a salad.
6 medium beets
1 small sweet onion
6-8 sprigs parsley, finely chopped
¼ cup lemon juice
½ cup white wine vinegar
2 bay leaves
8-10 peppercorns
¼ teaspoon salt
¼ teaspoon pepper

Remove beet tops, leaving tails and 1 ½ inches of stem attached.  (Don’t forget to reserve the tops for a different recipe – they are delicious and highly nutritious!)  Place beets in water and boil until just tender.  Drain and cool.  Peel and slice beets.  Thinly slice onions.  Mix beets and onion with remaining ingredients.  Refrigerate for 2-3 hours.  Serve with salad, cottage cheese, or sour cream.

Lemon Zucchini Cornmeal Cookies
You can use ANY type of summer squash (yellow squash/zucchini/patty pan).  We love these cookies because they are not too sweet, and the cornmeal/zucchini give them a great texture!

½ cup (1 stick) unsalted butter at room temperature
1 cup powdered sugar
½ tsp pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt”
1 cup all-purpose flour
½ cup fine cornmeal
1 medium zucchini, finely grated

Preheat oven to 325F.  In a large bowl, beat butter and sugar with an electric mixer until fluffy (this can also be done by hand with a wooden spoon).  Stir in vanilla, lemon zest, and salt.  Add flour and cornmeal and mix until mixture is crumbly.  Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons onto two parchment-lined baking sheets, 2 inches apart.  Bake until cookies are just starting to brown at the edges, 20-25 minutes, rotating baking sheets halfway through.  Let cool completely on wire rack.

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