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Our hoop house is 50x100 feet and the entire floor was covered by onions.  The yellow storage on the left and red storage onions on the right.  The sweet onions cured quickly over the weekend and are in the packing shed awaiting a final cleaning and topping.  You should start to see these in your boxes next week.

The Weekly Weeder

August 4, 2016
Weekly shares and Tomato EOW Group
Derek assumes the veggie farmer stoop as he spreads onions to dry and cure in the hoophouse.  We grow a fair amount of onions and it is no small nor easy task to get them to your tables.
Unloading the full totes from the wagon.  We made many trips with many heavy totes.  There is lots of sweat, sore muscles and a few stiff backs by the end of each day.

Box Contents and Tips

NOTICE:  This week's box has several items that need to be used quickly as they just aren't going to hold....the hot, humid, rainy weather has created excellent conditions for molds to develop.  Use up the BASIL, COLORED PEPPERS, BEANS and LETTUCE soon!
  • Basil: 1 small Small; 1 large Standards; 2 large Doubles.  This week we found signs of mold developing underneath the leaves so use quickly!  Wash thoroughly and turn into a batch of pesto or dry it.
  • Beans, Green: 0.6 pounds Small; 1.3 pounds Standards; 2.6 pounds Doubles. Use up the beans sooner than later and watch carefully that beans in the bags aren't molding. 
  • Garlic: 1 bulb Smalls; 2 bulbs Standards; 3 bulbs Doubles.  Store on your counter top where it will store for many months! 
  • Lettuce, Red: 1 small head Smalls; 1 bigger head Standards; 2 bigger heads Doubles. Cut the bottom portion off, leaving the good upper leaves.  Store in plastic bag and use up! 
  • Leeks: 1 Small; 1 Standards; 2 Doubles. Use as you would onions
  • Peppers, green bell: 1 Small; 1 Standards; 2 Doubles.
  • Peppers - colored sweet pepper (red or yellow) 1 Small; 3 Standards; 4 Doubles. These are not perfect peppers! The wet weather has taken a toll on them. But we felt they did have some usable parts - simply cut off the bad portion and use or freeze. We will have MUCH NICER color peppers for you soon.
  • Peppers, Jalapenos 2 Small; 4 Standards; 6 Doubles
  • Tomatoes, Cherry: 0.9 pounds Smalls; 1.9 pounds Standards; 3.8 pounds Doubles. Remove from plastic bag, wash thoroughly, then leave out on the counter top until fully ripened - then use! 
  • Tomatoes, Slicers: 4 pounds Smalls; 8 pounds Standards;  pounds Doubles.  Remove from plastic bag, wash thoroughly then leave on the counter top to fully ripen - then use!
  • Thyme:  1 small bunch Smalls; 1 big bunch Standards; 2 big bunches Doubles.  Use fresh or lay out to dry.  
  • Zucchini, green and gold:  2 Smalls; 3-4 Standards;3-4 Doubles  Store on your counter top to avoid rubbery zucchini's. 
COMING SOON:  Kale, carrots, kohlrabi, and lots more!

News From the Farm

Happy August!

It's the dog days of summer and the steamy hot stillness feel just like August should.  Our mornings are spent harvesting crops covered in heavy dew until the heat of the day starts to bear down by 9-9:30 am, then our boots are not only wet but also our shirts. 

Rain and humid, hot weather has sat over the fall all week.  High humidity and hot temperatures couples with wet soil have been perfect conditions for molds and fungus to develop.  It's affecting our peppers that we wanted to harvest as colored (red, yellow or orange) which is essentially a ripened green pepper.  But for the ripening to happen means more time the fruit sits on the plant and becomes susceptible to rot.  We hope dryer weather is on it's way so things can adequately dry out. 

In other news - the onions are harvested!  We started Thursday by laying the ground cloth in the high tunnel to give the onions a clean place to cure.  This involved taking out the remaining benches used this spring for transplants, and also thoroughly weeding.  It was a good project on a rainy day.  Friday we got started on the harvest - bringing in the sweet onions.  Monday after harvesting zucchini and tomatoes, we brought in both yellow storage varieties and the shallots.  Tuesday we finished with the red onions in the hot afternoon sun.  It was a great moment to complete the another big harvest of the season with such an upbeat crew! 

Team work is what it's all about and we're enjoying this season's camaraderie, positive attitudes, and everyone working hard and together.  It's feels wonderful as farmers to have crew members willing to dig deep and push through challenging days.  Our work only gets heavier as fall approaches, and everyone is gaining strength by all the crates of tomatoes, cabbages, peppers, zucchini, and now onions.

Thursday rain is again in the forecast (ugh!) so we'll be frantically harvesting tomatoes, transplanting lettuce, late fall broccoli and romanesco, and seeding spinach and fall turnips.  We hope what does come of more rain is less humidity for more pleasant working conditions.

Eat well everyone and happy cooking,
Cate & Mat
Mat started to go again to the Dane County Farmers market on Saturdays.  Stop by to see him and say hello.  We are located on the corner of East Mifflin and North Pickney- across form the Old Fashioned.  Later in the season we move down and around the corner a little ways across from the Chase bank.  He loves seeing and meeting  CSA members.

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!

THYME,12 bunches $18  -- great for drying and using in cooking or tea (we seep thyme stems along with fresh ginger and add honey and lemon as a wonderful tea for winter colds and sore throats.)
SWISS CHARD, 12 bunches $18 -- great for freezing!
CURED GARLIC, 5 pounds $30 -- porcelain hard neck varieties
                            10 pounds $60
JALAPENO PEPPERS, 5 pounds $15 -- time for jalapeno poppers or freeze them now to use throughout the fall and winter.
Farm Email:
Farm Address: E5538 Nelson Road, Viroqua, WI 54665 

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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.
Just finished a veggie pizza from our grill: basil, yellow squash, green onions, tomatoes and the last of the salad turnips.
So good with sauce and fresh mozzarella!
Today's lunch was my favorite summer pasta! Olive oil with minced garlic, tomatoes, basil, and Bel Gioioso fresh mozzarella and shredded Parmesan.
- Amy

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