The Weekly Weeder 

A newsletter for our Community Supported Agriculture members
Box #1:  June 14, 2018
EOW "Bean Group"
Box Contents, Storage & Cooking Tips 
Notes about this weeks box:
It has been rainy so things were thoroughly muddy during harvest.  We washed everything but you'll want to remove rubber bands and thoroughly rewash all items (except for the berries).

On cooking greens:  Spring is all about eating young plants, especially greens that can grow quickly.  This week's box is filled with excellent greens that can all be prepared easily.  Use the turnips first as they are fragile and tender and won't keep for as long.  We like cooking and eating hot beet greens, while the kohlrabi greens can be cooked then stored in the refrigerator to use throughout the week.  We like having dark leaves to chop into scrambled eggs (always a quick, high-protein meal), tacos, noodle casseroles, and spaghetti sauces.  

To Cook: 
1. Wash greens thoroughly and take off any portion that is yellow or deteriorating
2. Bring water to a rolling boil with a bit of salt added for flavor enhancement (not too much though!)
3. Drop greens into water, submerging them in the water, cover the pot
4. Cooking about 10 minutes, then taste frequently to ensure they retain texture and don't get overcooked!
5. Once tender, drain immediately, squeezing excess liquid from leaves.

Baby Red Beets & Delicious Greens ~ 
1 small bu. Small Shares; 1 big bu. Standard Shares; 2 big bu. Double Shares. 

Store in a covered container (plastic bag, glass bowl, etc.) to prevent from drying out in the refrigerator.  

Use leaves and roots separately.  Wash leaves thoroughly, place into salted boiling water and cook until tender, approximately 10-15 minutes.  We enjoy beet greens a few ways (1) cooked then buttered with salt/pepper and used as a side dish (2) cooked then chopped and served with rice which turns a fabulous pink (3) 

Cilantro ~ Green herb   
1 small bu. Small Shares; 1 big bu. Standard Shares; 2 big bu. Double Shares.

Store in a covered container to prevent from drying out.

We know cilantro is a controversial herb, some folks really not liking it.  For others however, it is the must have ingredient for authentic Mexican and Indian cuisine.  Enjoy on tacos, baked potato, salads, nachos, yogurt marinades, and more.  

Green Garlic ~ Looks like a small leek or big scallion.
1 each to Smalls and Standards; 2 each Doubles

Store enclosed to avoid spreading the garlicy smell in the refrigerator.

Use the white portion of the garlic stalk up until the green part starts.  like you would regular garlic and enjoy a milder flavor. 

Garlic Scapes ~ Strange curly, long flower stalk from the garlic plants!
1 small bu. Small Shares; 1 big bu. Standard Shares; 2 big bu. Double Shares.

Store enclosed to avoid spreading the garlicy smell in the refrigerator.

Use the tender end which is the round portion, not the slender tip which can be tough.  Chop and cook as you would garlic.  Add to your stir fry's, scrabbled eggs, spaghetti sauces and anything else you want!

Kohlrabi ~ Round roots with leaves similar to collards 
1 small bu. Small Shares; 1 big bu. Standard Shares; 2 big bu. Double Shares.

Store in a covered container to prevent from drying out.

Use both the leaves and roots.  Prepare round portion by peeling first, then chopping slices for eating raw, adding to salads, or putting on a sandwich.  The sweet, juicy crunch is like nothing else!  Our boys love it on their salads and dipped into anything like dill dip or cottage cheese.  Leaves can be cooked and used as you would collards or kale.  They take a good while to boil, longer than beet greens (cooked the same way).  

Red Lettuce ~ 
1 head for Small and Standard Shares; 2 heads for Doubles

Store in a covered container to prevent from drying out.

Time for salads, lettuce wraps and using leaves to serve other salads!

Green Lettuce ~
1 head for Standards and Doubles only

Store & use as above.

Turnip Greens ~ Dark leaves with white ends.  
1 small bu. Small Shares; 1 big bu. Standard Shares; 2 big bu. Double Shares.

Store in a covered container to prevent from drying out.

These t
ender leaves are fragile and should be used sooner than later this week.  The entire bunch can be used and cooked similar to beet greens.  Use as a side dish to grits and grilled chicken/tofu.

Strawberries ~
Pints to selected sites only.

Wash and take the 'cap' off, eat them up!  See "News from the Farm"
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News from the Farm

Happy first CSA week!  We are happy to welcome new members and those renewing with us - some for over a decade!   

It's been an interesting spring with wild weather - certainly a spring like no other we have experienced.  The cold and snow into late April kept us out of the fields until May, setting us back a good 3 weeks from our typical spring plantings.  But, like every season, we adapted and really had to charge through our days with big lists to get accomplished.  By the start of June, we felt back on track with most of our planting.  Things are growing well, looking healthy, though everything needs a nice stretch of sunny dry days.

The strawberries are always a favorite, and sadly this week there weren't enough to give to all shares.  We originally thought there would be loads by the looks of the plants, but a cool end of last week resulted in less ripening that we thought.  We couldn't do much about that other than work the numbers and give them all to our CSA members!  Monday was just our first picking and Wednesday's increased by double, so next week looks promising. 

Honestly we are glad the berries aren't gushing out of the field like previous years when June has been very hot. Instead, winter was very, very cold and long, injuring some of our strawberry plants and killing others.  Then spring turned into summer quickly with a long stretch of hot 95-degree dry days, confusing the plants entirely, pushing some into blossoming while other plants were still awakening.  As a result, the plants are now at all stages of growth - some with flower buds forming, others covered in flowers, or tiny fruits forming, or large fruits growing, or large fruits ripening.  So if the weather can stay warm and dry, it could be a nice long strawberry season.


We received much needed rain last Thursday, but it's been cloudy and damp ever since.  We've been using the time to weed and catch up in the greenhouse.  But now with sunny days ahead of us, we'll get back into the fields to cultivate ahead of hand weeding and hoeing, mow and bale first cutting of hay, and transplant more broccoli, fennel, leeks and more!  

We are excited about this season and glad to have your support.  Please don't hesitate to contact us - we love hearing what you're doing with your food, seeing photos, answering any questions, and hearing
your feedback.  

Happy cooking - Happy eating!

Your Farmers ~ Mat and Cate


Maple Syrup:   $10 / pint or $20 / quart
Hand collected by our family and cooked over an open fire. This syrup is deliciously sweet and great to use in cooking.  Try substituting maple syrup for sugar in your salad dressings and marinades.  And we love it drizzled over yogurt, smoothies and ice cream!  Will come bubble wrapped in your CSA box.

To place an order: Email us by Monday with your order.  Then mail a check made out to "Ridgeland Harvest" at E5538 Nelson Road, Viroqua WI 54665.  
Cate harvesting baby beet bunches.
This helps thin out the beets so others can grow larger.  
We continue to seed in the greenhouse and then move plants out to the new hoop house.  Here, Mat and Derek use our handy PVC plant carrier to shuttle plants onto the wagon. 
Finished at last!  This tractor had a long stay in our garage this winter/spring with a complete overhaul done.  (You might have seen the pictures of it in an earlier newsletter.)  The cultivating knives mounted below it are a new system for us, in our attempt to mechanize more of our weeding.  Can't wait to see it in action!
These rows are long!  Here we are harvesting kohlrabi!  Cilantro grows to the left; Broccoli to the right.  The first picture in the newsletter is of purple kohlrabi.
Thank you for supporting us! 

Your Farmers:  Mat, Cate and sons Paul and John
Copyright © * 2018 * Ridgeland Harvest, LLC, All rights reserved.

To reach us by US Postal Mail Service:
Ridgeland Harvest LLC
E5538 Nelson Road * Viroqua, WI * 54665

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Ridgeland Harvest · E5538 Nelson Road · Viroqua, wi 54665 · USA

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