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The Weekly Weeder

September 29, 2016
Weekly shares and Tomato EOW Group
Our fall radish field after high winds, hail and 10 inches of rain last Wednesday night.  Luckily, our crops were not buried in soil and completely lost as some valley farmers experienced.  We're counting our blessings.

Box Contents and Tips

* All items should be stored in your refrigerator unless otherwise stated. *
  • Kale, Lacinato: 1 small bunch Smalls; 1 large bunch Standards; 2 large bunches Doubles.  Not pretty thanks to Mother Nature's hail - but still usable.  Stripe leaf away from the stem and cook.  Store in plastic bag in your refrigerator but use sooner than later.
  • Onion, Yellows: 2 Small; 4 Standards; 6 Doubles  Store on the counter top (not in the refrigerator).
  • Peppers: The Last!  An assortment of green bells and jalapenos.  The little white dents on some of the green peppers is the result of hail last Thursday night.  Use them up soon - throw them into the freezer, make stuffed peppers, make hot pepper butter.
  • Potatoes, Russets: 2 pounds Small; 4 pounds Standards; 8 pounds Doubles.  The traditional variety used for baked potatoes - a perfect meal this week with the cool nighttime temperatures. Russets also make great homemade french fries!  Store on the counter top inside the brown bag to prevent sprouting.
  • Radish, Daikon1 small bunch Smalls; 1 large bunch Standards; 2 large bunches Doubles  Store in a plastic bag to prevent roots from getting rubbery.  Kept in a bag they'll be usable for many weeks to come.  The tops can be used as you would turnip greens.
  • Squash: Acorn 1 Smalls; 2 big Standards; 3 Doubles.  Store on your counter top until used.  Always a top choice for many squash lovers.
  • Squash: Grey Kabocha - 1 Smalls; 2 Standards; 2 Doubles Store on your counter top until used. Not to be confused with Kombocha the drink.  Kabocha is a dry, sweet squash very different from an Acorn, and one of our personal favorites.  A great keeper thanks to it's hard skin. 
  • Turnips, Scarlet: 1 Smalls; 2 big Standards; 3 Doubles These gorgeous fushia roots are a mild and juicy turnip (when compared with a traditional purple top turnip).  Peel off the outer skin and slice for raw eating.  Chopped into cubes or shredded they add excellent flavor to any soup or roasted vegetable mix or a stew (try a chuck roast cooked slowly with turnips, celeriac, onions, adding carrots and potatoes near the end). 
COMING SOON:  Celeriac, Leeks, More Winter Squash varieties and more!

CSA Field Day and Picnic has been cancelled due to a scheduling oversight.

We are sorry to have to cancel this event and are already planning a grand event next year during the month of August.

News From the Farm

We are counting our blessings for all that remains in our fields after last week's major storm (10 inches rain, hail and high winds).  While the brussels sprouts are tipped over and will be a pain to harvest, they are still growing.  While the kale and chard are ripped and torn, the plants continue to grow new leaves.  While the celery root, turnips, beets and fall radishes have leaves broken and mangled, their growth points are still alive and they should continue to size up.  The broccoli, cauliflower and romanesco are just starting to form heads so their leaf protection did just that...protect them from injury.  The remaining winter squash in the field have hard outer skin that the hail did not penetrate.  Everything else was non-essential at this time of the season.  And for all of that we are lucky.  

Some in our area lost homes, livestock, equipment, crops, and even their lives.  Our hearts go out to them as they work to remove gravel, boulders, trees and debris.  Our high ground protected us this time.  Mother Nature is a powerful force.
  
This week we enjoyed much cooler weather, though coupled with the windy conditions, we were all famished well before noon and again by mid-afternoon.  Our bodies are working through the seasonal change of weather which means eating a lot more!  Our work is heavy as we harvest roots: scarlet and purple top turnips, daikon radishes, black spanish radishes and beauty heart radishes.  We pull the largest ones and cut their tops off, leaving the smaller ones to grow. Bucket by bucket we fill totes or bins.  Thursday we'll be working on celeriac, cleaning more onions and garlic, and washing more squash.   

Thank you for the many kind notes and even donations after last week's latest wild weather.  We feel so thankful for your support.  It's been a wild season, but we're hanging in there!


Eat well and don't forget to count your blessings.  We sure are.

Your farmers,
Cate & Mat
Your farmers - Cate & Mat

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!

Kale, Green Curly 12 bunches  $14

Onions:  Yellow Storage or Red Storage
10 pounds $15 
20 pounds $25

GARLIC, 5 pounds $30 - hard neck varieties
               10 pounds $60

BEETS, RED 10 pounds $15
                      25 pounds $30
 
Farm Email:  csa@ridgelandharvest.com
Farm Address: E5538 Nelson Road, Viroqua, WI 54665 


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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:  http://ridgelandharvest.com/newsletter-archive/

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.  We must be notified via email of your intent to reschedule or postpone delivery by 8 am on the Monday of your normally scheduled delivery week.

However, tracking the requests is very time consuming  we serve 500 members.  So we ask that you provide the following information in this format 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!!
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