1 pound for Small Shares; 2 pounds for Standard Shares; 4 pounds for Double Shares.
Keep in bag and store in refrigerator until used. No need to peel the outer skin, just rinse and use cooked or raw! These red carrots turn purplish when cooked, and stain the water a dark color.
Kale, Green Curly ~ 1 small bunchSmall Shares; 1 large bunch Standard Shares; 2 large bunches Double Shares
Keep in bag and store in refrigerator until used. We like to freeze a lot of kale for using in the winter - just blanch the leaves for a few minutes, submerge into cold water, squeeze out the excess water, then put into freezer containers/bags. We pull out a bag about once a week throughout the winter to use in our lasagna, chilies, mashed potatoes, egg scrambles, and so much more!
Melon, Cantaloupe ~ The Last!
2 smaller melons for Small Shares; 2 bigger melons for Standard Shares; 2 bigger melons for Double Shares.
1 countSmall Shares; 2 count Standard Shares; 3 count Double Shares
Store on the countertop at room temperature. Use raw or cooked.
Radish, Beauty Heart or Watermelon 2 countSmall Shares; 3 count Standard Shares; 5 count Double Shares
Sadly, not pretty this season. We have cut open many, many of them to see how they look and decided these were still fit for human use. Peel the outside skin and eat the interior, a beautiful fuchsia color! Don't store them long, just use them up. We love grated radish on our tacos.
These could be the last of tomatoes depending on their quality next week. The effects from the rain is ending the tomato season before the cold weather will.
Salad Turnips with Greens ~ 1 small bunchSmall Shares; 1 large bunch Standard Shares; 2 large bunches Double Shares
Leaves and roots are edible. Store in container/bag until used. The leaves are fragile and endured more heavy rain this week, but still a great green to use as a cooked side dish.
Melons - it's been a fun growing them on a much larger scale this season. We tried two different varieties, the first was our favorite. We provided melons to all shares for 6 consecutive weeks! Was it too much? We'd love to hear your feedback! firstname.lastname@example.org
News From the Farm
With the first day of fall coming on Sunday, September 23, it was only fitting to include the first winter squash of the season in your box this week. Cool nights beg the oven to be on and good smells coming from it. So pop in a squash and enjoy the first of many! We suggest using the spaghetti squash first, as many of these were harvested after 8 inches of rain and have some brown spotting developing. Just use them up and save the butternut for later.
We are happy to have our first planting of carrots harvested and safe in our cooler. We finished the job on Monday, just in time for another rainy week to begin. Already 2.5 inches of rain have fallen with another 2-4 inches forecast for Thursday. Here we go again!
While the summer crops of melons and tomatoes are ending, the work of tearing down trellises, pulling up field plastic, and putting fields to rest stands before us. For those who are seasoned, this time of change brings a sense of satisfaction, a sense of closure that unfolds on the farm. There is a new sense of excitement as we plan for the future too. We are at the moment in the season when once again we are crop planning, sketching out where spring crops will be planted so the right cover crops are planted in each field this fall. In our early years, we didn't plan well in the fall, and when spring came, we would scramble to get the aggressive winter rye cover crop incorporated in time, though failed on many attempts due to spring rains and very short planting windows. Now we don't plant winter rye where we plan to plant in the spring. We are wiser now because of the hard lessons we learned.
As the Autumn Equinox approaches, we stand in the present looking over the farm, seeing the past and holding the future. We see them both, remembering and planning. But what we are always asking, is how we can improve the land and protect it for the future. As you too stand in the present, let us not forget that with every purchase we make is telling the mass what is desired and wanted. Let's continue to use our power to keep small business alive and supporting real local farmers!
With appreciation - Your farmers
Cate and Mat
BULK PURCHASE OPPORTUNITY:
Jalapenos: 5 pounds $15
Beets: 10 pounds $15 or 25 pounds $32
Garlic: 5 pounds $30
Yellow Storage Onions: 5 pounds $8 or 10 pounds $15
Kale - green curly: $18 for 12 bunches
Maple Syrup: $10 / pint or $20 / quart
To place an order: Email us email@example.com Monday with your order. Then mail a check made out to "Ridgeland Harvest" at E5538 Nelson Road, Viroqua WI 54665.
Rescheduling a delivery or change your pick-up site:
Members can reschedule, one time only, to an alternate week to accommodate travel and vacation. Or you can choose to postpone and double your next delivery.
To reschedule, please fill out the Delivery Change Form located here or on the website: https://ridgelandharvest.com/delivery-change-request/ Requests must be submitted by 8:30 am on the Monday of your normally scheduled delivery week. There will be no exceptions to this deadline.
Your goofy farmers...
Laughter is good medicine.
Eat well and laugh more!