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The Weekly Weeder

September 3, 2015
EOW 'Beet' group
Dewy Red Kale

Box Contents and Tips

  • Cipollini Onions: An Italian onion that has a high sugar content, making them perfect for caramelizing (  But this is not a sweet onioin- your eyes will water when you cut these golden coins.  Store on the counter top until used.  They are fully cured so no need to keep in the refrigerator.
  • Kale, Red: One of the best things to eat regularly to maintain a healthy heart and healthy blood.  Bring a few inches of water to boil with 1 tsp of salt.  Prepare kale by cutting the leafy part away from the stem (discard the tough stem),  When water is boiling, add coursely chopped kale to water and allow to cook until tender (about 10-15 minutes).  Drain, then add butter and ground pepper to taste.  Store in plastic bag until used.  One bunch serves our family of 4 in one meal very easily.   
  • Leek: A part of the onion family.  Last week a kale/potato/leek soup sounded heavenly....this week not so much!  Replace the onion in any recipe with a leek.  See this great description/photos on how to clean a leek as the recent rains have washed dirt into it's crevices. 
  • Peppers:  Sweet Italian (the long ones), Red or Yellow or Orange Bell, and a Jalapeno
  • Potatoes, Red:  These beauties can be used right away or stored for longer in a cool, dark place (but not the cold refrigerator).
  • Romanesco: A flavor similar to cauliflower and broccoli, but much different.  Store in plastic bag until used.
  • Tomatoes!   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.  Cherry Tomatoes:  store on the counter or place them in the freezer!  Tomatoes freeze whole very easy and can be used this winter in stews, chilli and soups.  Cherry tomatoes add a great sweetness.  Another 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.  Slicers:  store on counter. A mix of black heirlooms and red & yellow slicing hybrids.  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 leeks, potatoes and kale....garlic, cabbage, parsley and more!
The Romanesco patch- these guys take up a lot of real-estate.

News From the Farm

First, a word about the pepper pictured in last weeks newsletter: we thought we were clear in our wording - but maybe not.  The idea is that whoever got the weird pepper was to send us a photo of it for confirmation and they would win the prize.  We received many great pictures of peppers but none of them were of the pepper pictured.  So stay tuned we will do this again with some unique vegetable.  It is a fun way to get people to read the newsletter and play a fun game of strange vegetable roulette.

While last week we needed sweatshirts for added warmth, this week we've been soaked with sweat! 

Don't let the fact that there are only 7 items in this box lead you to believe this isn't a rocking box.  It took many hands many hours of work to pull this off.  Many other CSA's try to put as many different things in the box as possible, while forgetting that it is nice to have a good quantity of any given item to use and enjoy.  Since we are transitioning into more storage crops we are able to give a good amount of those items knowing that they will last in your pantry and you can use them in the coming weeks.  It takes time to get those items into the netted bags as each one needs to be cut and tied- sure we could use plastic bags for the onions and potatoes, but they wouldn't be happy and would likely protest.  Also the tomatoes are still going strong.

In other news we are working through our garlic when we can find time.  We know that many of you are wanting more and we want to provide you with much more, but it has been a challenge to find the time to get it sorted and cleaned.  Craig Derek and Mat were able to start sorting our Asian Tempest and we are going to try to get it cleaned for the next couple of boxes.  We did discover some major mold/rot occurring on the Asian garlic and will be sending some samples to the State Plant Disease and Diagnostic Lab for testing.  We have not checked the other varieties but will be quarantining that variety to prevent any spread in storage.  It doesn't look good for the Asian Tempest, but we have many more varieties and expect them to be fine.  We will keep you posted.

One of the things we love about doing what we do- (it's also the thing that has us turning grey and pulling our hair out) is the fact that there are often new and unexpected challenges (like problems with some garlic, or a busted break line on the delivery truck the day before delivery).  Yes these challenges can be stressful (hence the growing number of grey hairs in Mat's beard), but we are always learning something new as we work to solve and understand these challenges.  There is rarely a dull and routine day in the life a vegetable farmer, and that is one of the reasons we love doing what we do.
Happy eating and happy preserving!
Cate & Mat

Bulletin Board



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

Place your order by 8 am Tuesday ( 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:

This little guy doesn't want to leave the farm- life is too good here and he still has many friends in the field.
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