The Weekly Weeder 

A newsletter for our Community Supported Agriculture members
Box #2:  June 21, 2018
EOW "Tomato Group"
Box Contents, Storage & Cooking Tips 
Notes about this weeks box:
Yet again, it has been rainy this week.  Like last week we washed everything but you'll want to remove rubber bands and thoroughly rewash all items (except for the berries). If left unattended bunches like arugula could get slimy.

Reprinted from last week - 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 arugula first as it is fragile and tender and won't keep for as long.  Radish greens, turnip greens and kohlrabi greens can all be cooked, stored in the refrigerator to use throughout the week, or frozen for later!  We like having dark leaves pre-cooked to chop into scrambled eggs (always a quick, high-protein meal), tacos, noodle casseroles, and spaghetti sauces. It's a great way to keep things on hand to make quick week-night meals more healthy.
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.
6.  You can freeze for use later, put into the refrigerator to use throughout the week, or eat hot!

Arugula ~ The plain green aromatic bunch of leaves   
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.

A pungent smell and taste raw, but cooked it mellows considerably and is excellent in a scrambled egg medley.  First melt butter (or add other oil) and add coarsely chopped leaves to pan, wilting for just a few minutes.  Then add your slightly beaten eggs, and salt/pepper to taste.  Serve with hot sauce and toast (optional of course).  Arugula is also a great salad addition!    

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 ~ Purple and white round roots with leaves similar to collards 
1 count Small and Standard Shares; 2 count for Double Shares 

Store in a covered container to prevent from drying out.

Use both the leaves and roots. 
Leaves can be cooked and used as you would collards or kale. Prepare round root portion by peeling first, then chopping slices for eating raw, adding to salads, or putting on a sandwich.  Also a great addition to stir-fry's.   

Red OR Green 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!

Red Round Radishes ~
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.

Leaves and roots are edible.  Use as a salad topper, snack item, shred and add to chicken, potato or pasta salads

Baby Salad Turnips ~ Long dark green leaves with white roots.  
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.

Leaves and roots are both edible.
  Cook greens by boiling/steaming or chop and saute.  Roots are sweet and juicy tasting much like a kohlrabi. They can be used raw or cooked.  We enjoy adding them to our salad fixings and also a cooked vegetable medley served over rice or noodles.  Also great boiled until tender, then seasoned with butter, salt and pepper.  

Spinach ~
1/4 pound Small Shares; 1/2 pound Standard Shares; 1 pound Double Shares.

Store in covered container to prevent leaves from dehydrating.

Use raw or cooked.  We love cooked spinach in scrambled eggs, refried beans and spaghetti sauce. When do we add the greens to these things?  First we cook our onions and garlic until softened, then add the spinach (OR USE ARUGULA!) leaves (coarsely chopped leaves/stems) and cover for a few minutes to help wilt the leaves. You don't want the greens to be mushy so just a few minutes! Add a bit of salsa for stock for refried beans then the beans and spices; for spaghetti sauce deglaze with the tomato sauce and spices then continue to cook until reduced to your liking.  

Strawberries ~ A far cry from our usual big givings. 
See more details in News from the Farm!
1 pint Small and Standard Shares; 2 pints Doubles

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

Zucchini ~ Just the beginning...
1 each to Standard Shares only
Coming Soon...... Broccoli, Napa, Zucchini, Chard, Dill, Scallions,
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News from the Farm

In the 18 years we have been doing a CSA the weather is easily the most common topic of our newsletters.  We take precautions and measures to try to ensure a good crop.  But in the end the success or failure of any crop is determined by mother nature. During a dry season, our acreage is small enough , we can do fairly well with irrigating.  We are not so good at dealing with long stretches of wet.  Often during these times we can only pray for blue skies.  In general most farmers can adapt if the weather is within the realms of normal.  The last 7 years or so it seems that 100 year rain events occur twice a year, and that it isn't uncommon for a week of 95 in the month of May, within a week of a 10 inch snow storm.  By choosing to eat locally and seasonally, food grown in real soil, under the sun and the stars, we must be willing to adapt to these unpredictable patterns.

We would love to be able to give everyone our usual 3-6 quarts of strawberries per share as in years past.  But the crazy spring snowstorm and the resulting late spring delayed flowering and then we had 2 different weeks with stretches of 90-95 degree weather already this spring which pushed them to ripen quickly.  The plants still have plenty of green fruit and we are hopeful that they will have time to size up into decent berries.  We are praying for a longer berry season, we just may never get the large quantity this season as we have in the past.  The other crop that has been impacted by the weather is our snap peas.  We tried twice this spring.  The first just as soon as the ground could be worked were rained upon by a 7-inch rain period and rotted in the wet soil.  The last one we planted just before the first hot dry stretch in May.  Peas need cool moist weather for best germination (but not for too long!). The 95+ temps effected the germination severely enough that we decided that it was best to till them in and plant beans.  So sadly there will be no snap peas in the early boxes.  We do hope to attempt a fall planting so keep your fingers crossed.  The bean successions are growing great so far!

The thing with growing 40-50 different crops is that when one doesn't like the weather there is usually another that is happy.  And we do have many happy crops growing in our fields... the peppers, tomatoes, cucumbers, zucchini and melons have been loving the heat. And the recent rains this week were a welcome relief to the recently transplanted broccoli and lettuce that had to endure the blistering temps last weekend.  So as much as we can focus on how the weather impacts your food, we need to intentionally remind ourselves of what is good.  Believe in the good things to come.  We hope to see you this Sunday!

Happy cooking - Happy eating!

Your Farmers ~ Mat and Cate

CSA Strawberry Day
Sunday June 24
8 am to noon

CSA Members pick for free on a first come basis.  We have never had to limit or turn any CSA Member away from the patch, but please RSVP to let us know how many pickers to expect. 

Bring your own containers and plan to be done picking by noon.  Leave dogs at home.
Radishes....the bunching
Radishes.... bending, bunching and sheltering them from the sun.
Garlic Scapes....
Garlic Scapes.... the bending of the backs!
Thank you for choosing us to grow your food! 

Your Farmers:  Mat, Cate and sons Paul and John

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 a separate box from your CSA box.  Look for a second box on delivery day with your name on it.

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.  
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:
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. 
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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