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The Weekly Weeder

July 28, 2016
Weekly shares and Garlic EOW Group
Sweet Corn is tasseling.  It will be a few more weeks before we will have ears to harvest.  We had an early planting that would have given us corn by now, but is was lost to freezing temperatures in May.  Then we had another early planting that we lost in a period of weather in early June.  We weren't able to cultivate and  the weeds took over. 

But never fear will were able to replant all of those and should have a lot of corn this year- it will just be a little later than originally planned.

Box Contents and Tips

  • Basil: 1 small Small; 1 large Standards; 2 large Doubles.  We like to store it in a vase out on the counter top - give the ends a fresh cut first.  When basil is stored too cold (refrigerators) it can turn black and immediately rot. 
  • Beans, Green: 0.6 pounds Small; 1.25 pounds Standards; 2.5 pounds Doubles. Can store in plastic bag but use them before too long.  If they become too moist in the bag, mold can develop.
  • Broccoli:  5 pounds Doubles Only.  The last of this planting - more to come in a few more weeks! Store in plastic bag until used. 
  • Cabbage: We tried to select small ones for the Small Shares, however what is ready is pretty big overall. Cabbage stores great and you can cut off however much you'll use and keep the rest in a plastic bag in the refrigerator.  Excellent raw, cooked and fermented!
  • Carrots, Purple: 0.9 pounds Small; 1.8 pounds Standards; 3.6 pounds Doubles.  Store in plastic bag - will keep for months this way!
  • Cucumbers. The Last! 3 for Smalls; 6 for Standards; 12 for Doubles. Try something new this week - there are lots of cucumber recipes on the internet including some interesting drinks!  Or if you haven't already, make a batch of easy refrigerator pickles.
  • Garlic: 1 bulb Smalls; 2 bulbs Standards; 3 bulbs Doubles.  Store on your counter top where it will store for many months! 
  • Lettuce, Red and/or Green: 1 tiny head Smalls; 2 tiny heads Standards; 3 tiny heads Doubles.  Store in plastic bag and use up! 
  • Scallions: 1 small Small; 1 large Standards; 2 large Doubles. Use as you would green onions - raw or lightly cooked.
  • Tomatoes, Cherry: 0.4 pounds Smalls and 0.8 pounds Standards Only. Remove from plastic bag, wash thoroughly, then leave out on the counter top until fully ripened - then use! 
  • Tomatoes, Slicers: 1.75 pounds Smalls; 3.25 pounds Standards; 6.5 pounds Doubles.  Remove from plastic bag, wash thoroughly then leave on the counter top to fully ripen - then use!  
  • Zucchini - combination of green, gold and patty pan (round).    Store on your counter top to avoid rubbery zucchini's. 
COMING SOON:  Kale, More lettuce, garlic, green beans, carrots, and lots more!

Video of the Week

This weeks video shows the first stage of handling the cured garlic.  The first step after is is dried is cutting off the stalk shown here- we have approxximately 25,000 bulbs that we have to process.  The next step is sorting seed- the seed grade is set aside and the table use garlic gets the roots trimmed and peel/clean the skin.

News From the Farm

Our roads didn't wash away like they did up North, but 4. 5 inches of rain is a lot of water to absorb!  Coupled with last week's blistering heat and high humidity, it's been a challenge here, though things could be a lot worse.  The hard rains covered up some of our small fall carrot and beet crops, but we'll be able to replant these.  And its sure hard to grow lettuce in weather like this - hence the tiny lettuce heads this week to avoid loosing all of these heads we cut them small to eat up!  We hope to have bigger nicer heads for you next week with another variety that is holding well in this heat.  So we're wishing for dry weather so we can replant roots, start planting spinach, and finally cut our second crop of hay!

TOMATOES:  The tomatoes started pouring into the shed last week and with warm temperatures over the weekend many more ripened.  However, the rain wasn't what they wanted, creating more cracked shoulders on the beautiful Black Krim (large purplish) heirloom tomato we love to grow (and eat!). 

We pick tomatoes twice a week so some are more ripe than others.  Ideally everyone likes to receive tomatoes that are ready to use, however ripe tomatoes are difficult to deliver without bruising.  We also feel it's nice to receive an assortment of ripe and unripe tomatoes to help spread their use over the week.

RIPENESS?  Ripeness is accessed by color (they'll become deep colored not faint coloration) and feel (when gently squeezing they'll be soft to the touch and not hard/firm) and taste (they'll be sweet and juicy not tasteless and dry).  It's important to allow your tomatoes to sit on the counter top at room temperature and use as they ripen.

The garlic is drying nicely though not as quickly as desired in all this humid weather.  See our video post showing us clipping garlic in preparation for this week's box!

The next big crop to harvest is onions and we'll be preparing the high tunnel this week where they'll cure before being topped and stored in the packing shed.  The onions look good thus far!

Eat well everyone and happy cooking,
Cate & Mat
Shelly bunching your basil.
Nathanial keeping the crew on task in the weedy basil patch.
The Strange Vegetable Lottery!
No strange looking vegetables were found this week- stay tuned next week.

Bulletin Board

Bulk Purchase Opportunities!
To order: send us an email with your order request, name & pick-up site by Monday 12:00 pm (noon) for delivery on Thursday.  Then mail your check to the farm!
BASIL,12 bunches $18  -- great for pesto lovers & drying.
12 bunches $18 -- great for freezing!
CURED GARLIC, 5 pounds $30 -- porcelain hard neck varieities
                            10 pounds $60
Farm Email:
Farm Address: E5538 Nelson Road, Viroqua, WI 54665 

August 1st second payment reminder:
If you submitted a second check for payment of your CSA share, we'll be depositing those payments on August 1.  Thank you!

Not getting our emails?
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If you are still not receiving our newsletters try resubmitting your email address to our mailing list on our website (the form to do so is on the bottom right of the homepage of our website), they can also be downloaded from our website here:

Member Handbook:  if you have questions about how to pickup your box the answers can probably be found in this document.  You can download it here:

Having someone else pickup your box?  make certain they take only the box with your name on the label.  When people take the wrong box it causes a chain reaction of trouble for many people.  The system is simple.  Look at the labels and take the correct box.  Please,  Please if you are having someone else pickup your box help them to understand this small but critical step.

Rescheduling Delivery:  We are happy to reschedule your boxes to allow you to travel and still reap the full reward of our CSA.  However, tracking the requests is very time consuming  we serve 500 members.  So we ask that you provide the following information when you are rescheduling your delivery: 
1. Name of the primary member,
2. pick up site,
3. share size,
4. delivery schedule (weekly or EOW), 
5. if applicable your EOW group (garlic or tomato), 
6. the date you will be gone
7. the date you want your share delivered.

Having all of the above information saves Mat a lot of time in making certain your share is delivered when you want it.  Thank you!!
Member Submissions
Send us your pictures and meal ideas. We will put your pictures, recipes/ideas  this section of the newsletter.
Amy in Madison said:  Homemade falafel and homemade tzatziki. I used CSA dill weed, cucumber, and fresh garlic, along with fresh mint from my own garden. Had a lemon on my potted lemon tree been ripe, that would have been fresh, too! 
I love how the CSA keeps us eating fresh and in-season :) It inspires me to look for new recipes, as well as make traditional favorites.
Falafel Patties
1 cup garbanzo/chick pea flour
½ tsp sea salt
¼ tsp baking soda
½ tsp ground cumin and/or 2 Tbsp sesame seeds
¼ tsp ground coriander
¼ tsp onion powder
½ tsp garlic powder
-blend all above-
Add:  2 tsp fresh lemon juice
½ cup hot water
Blend well and let sit for 10 minutes
Heat olive oil to medium-high heat.
Drop mixture by spoonfuls to make ~dozen patties.  As bottoms crisp, flip over with metal spatula and flatten them out.  Fry each side until golden brown. 

Cucumber and Yogurt Dill Sauce (Tzatziki)
1 7-ounce container of Greek yogurt (Fage)
1/2 large cucumber or whole small cucumber (seeds scooped out)
1-3 cloves garlic
1/4 cup fresh mint
1/4 cup fresh dill
Splash of lemon juice
(Several pinches kosher salt)
(Fresh ground pepper)
Puree all ingredients in a food processor or with hand/immersion blender.  Chill. 
Beth in Verona said "Pizza - 2 ultra-thin-crust pizzas topped with ciliegine (mozzarella "cherries"), prosciutto, and a Swiss chard (box 6) saute.  One is in the freezer for later weekday suppers, and the other is being consumed this week.  Used the Joy of Cooking (75th anniversary ed.) pizza crust recipe, and cooked the chard according to this:"
Beth in Verona inspired me with her  Dumplings - used most of the bok choy from box 2 and the chard stems and a giant scallion from box 6 for a nearly double recipe.  Upped the ginger in this recipe by 4x.

Beth in Verona shared:
Zucchini saute - technically happened on Friday, and not in bulk.  Super-tasty, and the most time-consuming part is hand-cutting matchsticks of zucchini.

Pesto  (used up the basil of Box 6) - this is now in my freezer with a protective layer of extra oil until I'm done with my fridge pesto.
Salsa (used the jalapenos, a few scallions, a few garlic scapes, most of the large tomatoes of Box 6, and the cilantro from an older box) -
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