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The Weekly Weeder

August 10, 2017: Box #9
Weekly shares and Leek EOW Group
Savoy Cabbage.  Tender yet crisp.  Holds a dressing well.  Seriously have you tried to ferment  it?  It is super simple and can be done in qaurt jars on your counter top. 10 minutes and you can have a batch made and in jars.

Box Contents and Tips

  • Basil: 1 small bunch Smalls; 1 large bunch Standards; 2 large bunches Doubles  Store in warm place in the refrigerator and be sure to have a cover around the leaves (we like a plastic bag). 
  • Beans (purple or green): 0.5 pounds Smalls Only
  • Broccoli:  1.5 pounds Doubles Only  Store in plastic bag until used or freeze if you can't use it quickly enough. 
  • Savoy or Green Cabbage: 1 head Smalls; 1 head Standards; 2 heads Doubles  Wash outside of entire cabbage then keep in your crisper drawer for many weeks. Use portions of the cabbage and wrap up what you don't use for another meal.  We enjoy the sweetness and simplicity of fried cabbage - saute chopped cabbage in butter until tender and slightly browned (caramelized)
  • Carrots: .9 pounds Smalls; 1.8 pounds larger Standards; 2 x 1.8 pounds Doubles  This week we dug our spring panting of carrots and we are not very happy with the yield or their looks.
  • Celery: 1 small Smalls; 1 larger Standards; 2 larger Doubles Celery grown in Wisconsin is much different with it's intense flavor and chewier texture that holds up well in cooking.  Separate stalks so you can clean out any dirt particles, then store in plastic bag in the refrigerator and use for many weeks.
  • Pickling Cucumbers:  1 pound Smalls only
  • Cucumbers: 1 count Standards; 2 count Doubles. Summer's Last! 
  • Eggplant (Globe or Asian): 1 each Standards; 4 each Doubles  Store in a warmer place of your refrigerator to avoid rubbery eggplant. We peel the outer skin, then slice into long thin 1/2-inch slices, brush with olive oil and lightly salt, then grill or saute in a pan until golden brown and soft on both sides.  Enjoy the sweetness as a pizza topping, appetizer with cheese, used in place of bacon for an ELT, or also delicious with pan fried fish..
  • Melons, Cantaloupe: All standard and double shares and all shares at Fitchburg. Bruce Co, WTS Paradigm. 
  • Green Peppers: 1 each Smalls; 2 each Standards; 3 each Doubles. Store in refrigerator - we find they stay firm when inside a plastic bag in the crisper drawer.
  • Farmhouse Cherry Mix Tomatoes: .3 pounds Smalls; .75 pounds Standards; 1.5 pounds Doubles. Your mix includes some ripe and some unripe.  The deeper the color and softer the feel, the riper and sweeter they'll be. Store at room temperature to help ripen any greener fruits. 
  • Tomato Slicers: 1 each Smalls; 3 each Standards; 6 each Doubles. Just the start!  The deeper the color and softer the feel, the riper they are. Store at room temperature. 
  • Zucchini, Gold OR Green: 3 each Smalls; 6 each Standards; 10 each Doubles.  Store in a warmer place within your refrigerator.
COMING SOON: Swiss Chard Beets, Sweet Corn, Cured Garlic and Onions, Tomatoes and more!
Our first planting of carrots have had a challenging life.  From drought when they were seeded and establishing their first true soggy and saturated soils when they were forming roots.  They certainly are not the prettiest carrots we have grown, but dang if they aren't still tasty.

News From the Farm

August has a different feel - the air is certainly cooler and the crops are changing.  This week we finished harvesting the slicing cucumbers, another planting of broccoli, the first planting of zucchini, and the purple beans.  And we hope to complete the onion harvest and the first planting of carrots this week.  The cool weather has sure slowed down of the ripening of our tomatoes and red peppers.  

As we look around the farm, fields are changing with the progression of the season.  You will see newly planted fields that Cate seeded into fall crops of scarlet and purple top turnips, daikon and beauty heart radishes, more cilantro and spinach.  Other fields are now growing cover crops where spring lettuces, spinach and radishes grew.   The cycle of life continues and we are happy to be included and witness it on a detailed level every day.

Eat well everyone and happy cooking,
Mat & Cate
What is it about the first cherry tomatoes of the season?  They are like magical jewels that are both satisfyingly sweet and subtly savory.
The summer sun.

Bulk Purchase Opportunities

Fill your freezer in bulk.....for those wishing to preserve larger quantities of produce!

Basil - 12 bunches $18
The month of July is a great time to process basil for your freezer or herb jars.
Red Beets - 10 pounds $15 or 25 pounds $30
The roots store well in your refrigerator and are excellent for pickling or using for juice.

To place an order, contact us by Monday at noon by email or phone: or (608) 675-3855. 
Then mail your check, made out to Ridgeland Harvest, E5538 Nelson Road, Viroqua WI 54665.


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