The Weekly Weeder

Thursday June 20, 2019
Lettuce, Lettuce, Lettuce be Happy!! 
An abundance of lettuce this week, with all the fixings for some awesome, easy meals of salads as your main course.  See more in From the Farmhouse Kitchen below.
 
REMINDERS:

* Each box is labeled. 
Take the box that has YOUR NAME on it.
 
* Can't find a box with your name?
Contact your site coordinator. 

* Never, never, never take
another person's box!

Questions on delivery day?
First consult the Member Handbook.
Then contact your pick-up site coordinator.

 

 Week# 2 CSA Box Contents: 

Weekly Shares and EOW Melon Group


Cilantro - 

Perfect for chopping fresh or using in a stir fry, tacos, in spring rolls!  It brightens a meal with its unique flavor.  Some people say it has a soapy flavor and don't prefer this herb, understandably!

Cilantro has a short shelf life, so use it within a few days. 

If you aren't going to use it fresh, freeze it , here's how: simply chop leaves, stuff them into an ice cube tray, fill with just enough water to cover.  Once frozen, place into freezer storage containers and use individually. 

Kohlrabi -

Cook and eat the leaves as you would kale.  Peel the outside of the kohlrabi bulb and use the juicy interior.  Slice them to eat raw, grate them for a coleslaw, cut them into matchsticks for a stir-fry.  They taste similar to broccoli as they're in the same family, but their sweet, crunchy juicy nature makes them one of our family favorites! 

Lettuce -

Enjoy the tender leaves of the Red Leaf coupled with the more dense leaves of the Green Leaf or the Romaine Lettuce in your box.  Cut off bottom 'core' to release the leaves.  Wash thoroughly and shake thoroughly, spin, etc. Wrap in your choice of cloth/bag.

Napa Cabbage -

Napa is a mild, sweet cabbage, also known as Chinese Cabbage.  It is high in vitamin A and vitamin C.  We love it cooked with ground beef, carrots, celery and siracha hot sauce served over rice.  But it's excellent used raw in salads and spring rolls!    


Salad Turnips -

The white roots and green leaves are both edible.  Separate roots and leaves, wash, can store together or separately.  Enjoy the roots raw with slices to top a salad, put into a taco, shredded in a cole slaw.  They are also delicious cooked by steaming whole, sauted in a stir fry, small cubes into a potato salad.   

Use the greens by braising them in a soy sauce/amino acids/tamari sauce (you could add napa cabbage to this too) then serve over rice.  Greens sautéed with onions and put inside a grilled cheese sandwich is simple way to add a green vegetable to a quick meal.   


Spinach - 

Use it raw or add it to cooked meals.  We enjoyed putting thin slices of spinach on top our pizzas, in omelets, added to salads.  It's also great in scrambled eggs, quiche, savory scones, tacos, stir-fry, spaghetti sauce....


Strawberries -

This is peak week!  Don't save them, eat them!  Weather predictions look disheartening at keeping the patch alive for a long season. Too much moisture (fog, heavy dew, clouds, rain) can ruin a good berry season quickly.  But there will definitely be some for next week too!
COMING SOON....broccoli, fresh onions, summer crisp lettuces and more!
We went from a few berry pints on Friday to a huge load on Monday and Wednesday!  We'll have another giving for next week.  Look for details in next week's newsletter about u-pick gleaning! 
REMINDERS:

* Each box is labeled. 
Take the box that has YOUR NAME on it.
 
* Can't find a box with your name?
Contact your site coordinator. 

* Never, never, never take
another person's box!

Questions on delivery day?
First consult the Member Handbook.
Then contact your pick-up site coordinator.

 
News From the Farm
 
Hello CSA members!

We are rejoicing in the berries this week!   

We try to balance the bustling and continuous work of the farm with feeding our family.  Putting up food begins as soon as there is abundance.  Our family counts on putting up food, using what we freeze and can for 5-6 months out of the year.  Buying produce in the winter seems like a silly expense when you're a vegetable farm with a freezer.  So tomorrow we'll be freezing spinach, making cilantro cubes, freezing whole strawberries and making freezer jam!  

You too can gradually put things inside the freezer or into jars.  You might decide what to keep fresh for use each week, and put a few things inside the freezer.  This week we'll keep the lettuce, kohlrabi, turnips and napa for fresh or cooked meals.  We use freezing, canning and preserving tips and recipes from
The Ball Blue Book's Guide to Preserving.  This is an excellent resource and affordable too ($7.99 at Farm and Fleet!)

Another round of heavy rain storms meant a lot of muddy field conditions this week.  Some nearby areas received 6 inches of rain - luckily we only received a few over several days.  We did our best to wash it away, but you'll want to submerge your cabbage and lettuce leaves to get the last of the grit washed away.  The slugs are also enjoying the weather, so don't be afraid if you find a couple between the leaves.  Simply wash them away.  Then be thankful to find living creatures, because it tells you that the food is alive and not fumigated!  

We're excited to get more transplanting, seeding, cultivating, trellising tomatoes and mowing in the last part of the week.  Just in time before the next round of rains this weekend.  Happy eating everyone!  Thank you for being a part of our lives.        

Please reach out to us with your questions, comments, recipe ideas, photos, and thoughts:
CSA@RidgelandHarvest.com

In appreciation - Your farmers,
Cate & Mat
Farm kid thoughts.....

The grass is green,
The air is fresh,
Leaves brushing against my back.
Birds in the trees making their nests,
Till’ summer comes they will not rest.
 
The midmorning air wakes me from my sleep,
Birds are chirping,
Mom and Dad are working.
The air is fresh,
Grass against my back,
Laying there breathing the fresh air.
 
A tractor is coming,
I am jumping,
For the work to be done in the midmorning sun.  
  -Paul Eddy




B is for Baltimore Oriole   
is for Indigo Bunting
R is for Red Headed Woodpecker 
D is for Morning Dove
S is for Starling
 
We like to feed many types of birds such as Juncos, Finches, Downy, Red Headed, Red Bellied, and Hairy Woodpeckers, Baltimore and Orchard Orioles, Robins, Tufted Tit Mice, Blue Jays, Morning Doves, Cardinals, and even a family of raccoons!
-John Eddy


 
 

* CHANGE TO DELIVERY SCHEDULE *
 

Box #4 will be delivered on Wednesday July 3

If you have already submitted a Delivery Change Request Form for July 4th and wish to cancel that request, please send us an email to let us know. If we don't hear from you, we'll assume you want to keep the reschedule that week. 
From the Farmhouse Kitchen

This week's box inspires us to make and eat salad!! Kids can struggle with eating salad - and adults for that matter!  Here's some ideas and tips to make salad eating something to look forward to and not a chore.

Mixed Greens & Fixings:
1. Make it easy to eat with small pieces and different textures.  Rip several leaves of red, green and or romaine lettuce into bite sized pieces - bite sized!  Add a few leaves of chopped spinach.
2. We let our kids choose their toppings, so they make it all their own.
3. Use a protein of nuts (chopped walnuts, pumpkin seeds, almonds, toasted sunflower seeds, etc.) and/or cheese (crumbled blue, shredded romano or parmesan, and cottage cheese). 
4. We love dried fruits like cranberries or raisins, but also fresh fruits like pieces of apple, grape or slices of strawberries!
5. Mix it up with pieces of leftover chicken, ham, tempeh or tofu.
6.  Olves, kohlrabi, 
5. Offer an assortment of dressings.  Every meal can be different with all the different choices and variables in making your salad more sweet or savory.

Coleslaw ~ Use your napa for a new twist or try shredded kohlrabi for a creamy coleslaw!  
 
Harvesting Kohlrai is fun and easy.  Getting the rubber band wrapped 3-4 times around the large bulbs in the standard share size bunches is another story, for new comers to bunching band banding.
Vegetable Storage Tips

We take a lot of pride in supplying you clean produce. It takes time and some equipment to remove the soil, but it means your produce will store better, keep it's color, and maintain its nutritional level.  

Now that you have your produce at home - here are things to consider: 

* Always wash items once they're home.  Use a clean sink, submerging each crop separately.  Then allow to drain, spin or shake bunches of greens before putting into a wrapping. the leaves.  

* Some crops should NOT be washed - and we'll always mention this in the Box Contents section to remind you - but cured onions and garlic with nice dry skins should not be washed or refrigerated.  


* Our refrigerators easily dry out vegetables. But you can use an assortment of cloth bags, dampened kitchen towels, paper bags, wax paper, glass containers, plastic containers and bags, and mesh produce bags.

* Some of your produce will come packed into a good package so you can simply transfer it to your refrigerator. 

* Be mindful that your refrigerator is
WARMER close to the door and on your doors - good for green beans, lettuce, spinach, cilantro;
COLDER at the back (be sure it's not freezing things!) - good for kohlrabi, radishes, carrots, beets, cabbage, broccoli, green garlic, rhubarb... 

* Things to store at room temperature are cured winter squash, onions and garlic, but we like to keep our basil in a jar on the counter for easy use.  
Washing your produce takes many hands. 
Thank you! 
Your farmers Cate & Mat
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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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