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The Weekly Weeder

August 20, 2015
EOW 'Beet' group
Red peppers being washed and sorted on the brush washer.

Box Contents and Tips

  • Beans, Purple: Be sure not to overcook these beauties so their darker color is maintained - they turn a darker green than the regular green beans though lose the purple. 
  • Broccoli: Not a pretty planting, as the heat of August and lack of water stressed the plants rather significantly.  Still tastes great in a stir fry or added to a pasta salad.  Use as soon as possible.
  • Carrots!  You may find a few carrots with wrinkly tips, the indicator of the 4-weeks without rain.  Still amazing flavor and sweetness from our good fertile soil.  Keep them stored in the plastic bag until used.
  • Dill: Use or dehydrate for use later.  Dill is a powerful herb so a little goes a long way.  Try fresh or dried on fish, in sour cream veggie dips, added to cooked carrots, or to make a batch of dilly beans! 
  • Sweet Corn:  This is our favorite variety of all time - Luscious - because it is just how it tastes!  It's best eaten in the first few days.  The last of the year- these are mostly the second ears on the plant so they are smaller and tips may not be as full, but they are still nice and great corn.
  • Sweet Onions: Store on the counter top until used.  They are fully cured so no need to keep in the refrigerator.
  • Swiss Chard:  Our favorite cooking green.  store in plastic bag in refrigerator
  • Pepper: Our pepper crop isn't what we expected due to cold temperatures back in May after we transplanted them to the field, destroying their ability to produce flowers (and therefore peppers).  Not all our plants were effected, but enough to put a dent in our givings to you.  So as a result we are giving the less than perfect ones- simply cut away the bad portion and use sooner than later.
  • Tomatoes!  The next few weeks will give you heavy loads of mixed slicing and roma types.  Be sure you wash all the tomatoes to remove any residual 'blue stuff' from the cracks and crevices.  The blue is from our copper spray (organically approved under the USDA's rules and our local organic certification office) that helps to prevent blights.  It's doing a great job so far on most of the plants as they continue to be dark green vegetation with lots of blossoms and heavy green fruits. 
  • Cherry Tomatoes:  store on counter.  A beautiful mixture of pink bumblebee, red grape, sungold, red and black cherries.  We have given a mix of ripe and blushing.  Some shares received more ripe ones than others.  You will know when they are ripe as they will soften and their color will deepen. 
  • Tomatoes, Slicers & Romas:  store on counter. A mix of black heirlooms and red & yellow slicing hybrids, along with the more egg shaped/longer romas.  We have given a mix of ripe and blushing. You will know when they are ripe as they will soften and their color will deepen. 
More tomatoes, garlic, basil, beans, savoy cabbage, eggplant, romanesco and more!
The old windmill is often used to find ones way out of the sweet corn patch.  We haven't lost a crew member yet!

News From the Farm

A real rainbow of color in this week's box.  And to think so many people never eat anything purple or brilliant orange or dark red.  We are thankful everyday for the opportunity to eat so well and to have so many others who support our excitement for growing food for them too!

We are often asked at the farmers market about the difference of the green to purple beans, or orange to purple carrots, etc.  And while they may have a slight distinguishing flavor, the real importance of the purple, yellow and orange vegetables are the nutrients we receive from their pigments.  Research continues to tell us that purple pigments and dark leafy greens are one of the best ways to prevent cancer, heart disease, and help maintain a healthy weight.

So how do you deal with so many tomatoes?  As stated above, you'll be receiving about this same amount next week, so time is starting to tick!  Here are some ideas....
1.  Make a pasta salad and add sliced cherry tomatoes
2.  Tacos and sandwiches are easy to dress up with tomatoes
3.  The traditional vinegar/basil/mozzarella cheese with sliced tomato salad is always good, but not our kids choice. 
4.  Homemade V-8 juice is awesome or turn it into a Bloody Mary!
5.  Puree and then fresh tomato juice for use later in soups and stews
6.  Cook down a sauce for lasagna or marinara
7.  Snack on cherry tomatoes instead of swedish fish (though given a choice I might find this one hard!)
8.  Spread pesto onto baguettes and top with a half cherry tomato
9.  Try Tomato Conserva - it's replaced our canning jars in the hot water bath!
10.  Freeze whole- place whole tomatoes on a cookie sheet and freeze- then place into freezer bags for cooking this winter
11.  Google 'tomato recipes' and you'll find many recipe ideas

We rejoice in the recent rains this week!  A huge stress has lifted from our shoulders, and the plants are glowing and growing in their happiness too.

We wish you well and happy eating,
Cate & Mat

Bulletin Board



Basil, 6 large bunches $10
Basil, 12 large bunches $18

Kale (green or red curly), 12 bunches $14

Place your order by 8 am Tuesday August 11 ( and send your payment to the farm: E5538 Nelson Road, Viroqua, WI 54665.

Rescheduling a delivery: New this season, we are allowing members to reschedule, one time only,  to an alternate week to accommodate travel and vacation.  Or you can choose to postpone and double your next delivery. 

We must be notified of your intent to reschedule or postpone delivery by 8 am on the Monday of your normally scheduled delivery week.  There will be no exceptions to this deadline.  We are happy to offer this to members, but it has been taking a significant amount of time to track and manage the changes so to help please be sure to include the following:  Name, share size, delivery schedule (weekly or EOW group), pickup site, relevant dates

Newsletter Archive: Sometimes despite our best efforts our newsletters don't make it to your inbox, never fear our newsletters are archived on our website.  We usually have the newsletter done late Wednesday evening and they are immediately archived and accessible on our website:

MEMBER HANDBOOK: You can read it through our website under our "newsletters" tab for 2015:

Are those traffic lights or just red, yellow and green slicers?
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