Field Notes Farm CSA Newsletter
Week 9: August 11, 2015
Cilantro: You may have heard about the recall of Mexican cilantro this past week… no need to worry here! This was grown right on our farm in Custer, WI.
Cherry Tomatoes: Please save and return your wooden pint containers
Slicing Tomatoes: You may receive one of many colors here – some varieties we are growing include Green Zebra, Cherokee Purple, Lola, Caiman, and Sunkist.
Ground Cherries: Peel away the paper husk and enjoy the sweet-tart flavor of these little fruits!
Cucumbers: We recently tried a recipe for creamy blended cucumber soup. A great chilled soup to add to a summer dinner.
Yellow Summer Squash: These will be the last yellow straightneck squash for the season. Look forward to yellow patty pan next.
Golden Beets: These mild beets have a very different flavor than standard red beets. If you haven’t enjoyed red beets in the past, give these a try! Also great raw – try the slaw recipe below.
Carrots: Orange carrots this week, but look forward to yellow and purple carrots in coming weeks!
Spring Onions: Our onion crop loved the recent rain and is sizing up nicely.
Wax Beans: Sweet and crisp yellow beans.
Kale: Green curly or lacinato kale.
Lettuce Head: Green romaine lettuce head.
Jalapeños: Small green hot peppers.
News from Field Notes Farm:
We blew a tire on the way to market this Saturday. It was quite the ordeal but we ended up having pretty good day. We had a little more produce left over at the market than expected but our restaurant partners increased their orders to compensate. We also had the pleasure of giving our market neighbors and new fermenting partners over 100# of seconds (slightly damaged produce) and extras. The Appleton Brine Company (our friends Tommy and Nick) will be providing fermented Field Notes Farm vegetables (kraut, kimchi, or relish) for 2 weeks of our CSA. Look forward to the first tangy fermented recipe in the next few weeks. You can also check out the full range of their goods at the Appleton Farmers Market on Saturdays. They set up next to us!
Earlier this season as we prepared and subsequently weeded our early plantings we decided to let the milkweed grow wherever it came up. This week we successfully transplanted 6 monarch caterpillars from a single plant before mowing to prepare for fall cover crops. With only dill, spinach, and carrots left to plant this season (and maybe a few hoophouse plantings of late season greens) we’ve already started tidying up the field and preparing the first few plots for winter.
We were so happy to finally get a substantial rain last week. Of course it came during our biggest harvest morning and lasted well into the afternoon. We were soaked to the bone and ended up picking tomatoes until we couldn’t see them anymore, but it was fun! Polly seeded some clover and found seeds germinating in and on her boots on Monday. We mapped out the second half of the CSA and everything is looking great.
Ground Cherry Salsa
1 cup ground cherries, husked and chopped
1 medium cucumber, peeled, seeded, and chopped
1 mild to medium red pepper, seeded and chopped
1 small green hot pepper, seeded and chopped
1 Tbsp Champagne vinegar
1/4 cup chopped cilantro
Salt to taste
Mix all of the ingredients in a bowl.
Season with salt to taste.
Serve over fish, chicken, or with chips.
*Like most salsas, this can easily be made a day ahead of time. The flavors will continue to meld if left overnight in the refrigerator.
Golden Beet Slaw
1/4 cup olive oil
2 tablespoons red-wine vinegar
1 teaspoon orange zest
1 tablespoon orange juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds golden beets, peeled and cut into matchsticks
3 scallions, sliced
1/2 cup chopped fresh cilantro
Use a mandolin to cut the matchsticks if you have one. If not, try to slice as thinly as possible. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro.
Truth is a fruit best picked when ripe.