Weekly Members + Every-other-week "Berry Group" Members
The Weekly Weeder
Thursday June 27, 2019
Storm clouds against the lushness of the garlic fields.
* Strawberry U-Pick - Saturday June 29 *
Come anytime between 8 am - 2 pm! Come early for the best picking.
Bring your own picking containers. Leave your pets at home.
Free for current CSA members or $2.50/lb for non-CSA members.
Week# 3 CSA Box Contents:
Weekly Shares + Every-other-Week "Berry Group"
The heads didn't size up as typical of this springtime variety. It didn't like the unseasonably hot, dry stretch in early May. However, it's still delicious! We'll have more again next week and another planting is on it's heels. Add to your weekly stir fry, use as a salad topper, or a small salad or side dish.
These are the flower stem of the plant. The tapered end, if allowed to flower, would round seed head
Everyone receives a Green Butterhead, with standards also getting a Red Leaf, and doubles a Green Romaine. Cut off bottom 'core' to release the leaves. Wash thoroughly - it's been raining again, splashing the soil onto the leaves - then dry leaves and 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. Cook it, make kimchi, use raw in salads and spring rolls, or add to your favorite stir fry. It's a really kid friendly vegetable!
Green Onions -
Using the white portion, use as you would use onions. Their mild flavor is good raw in tuna and pasta salads.
Red Radishes -
Another great salad fixing this week! Great on lettuce greens but also were a staple growing up in our tuna pasta salad. Their crunch and spice adds a lot of flavor.
Salad Turnips -
The white roots and green leaves are both edible. Although this week, the leaves aren't as nice and we'd recommend composting them. The roots a good raw with slices to top a salad, put into a taco, small cubes into a potato salad, and shredded in a cole slaw. They are also delicious cooked by steaming whole, sautéed in a stir fry or vegetable medley.
Russian Kale -
White Russian kale is the most tender types of kale. It makes a great cold raw salad - try a sesame salad dressing with toasted sesame seeds! Strip leaves off stems, then use the leaves raw or cook it. Store in a bag until used.
The last giving. We are so happy everyone received another good load this week! Don't save them, eat them!
COMING SOON...sugar snap peas, zucchini, brococli and more...
It's been a great season for lettuce!! The cool daytime temperatures have kept things growing but not bolting.
* CHANGE TO NEXT WEEK'S DELIVERY SCHEDULE *
Box #4 (next week!) will be delivered on
Wednesday July 3 - NOT on Thursday July 4.
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.
News From the Farm
Working outdoors means working around the weather and in the weather. Monday's soggy fields gave us a good chance to pull weeds from our garlic fields. It is a mulched crop, so the weeds pulled out easily. The garlic is tall and as rain clouds, then thunder and lightening crackled, we "got low" while still having something taller than ourselves on the ridge! Luckily, just a mist fell, and no serious lightening appeared. It was a nice way to spend Monday morning. See the photos below.
Tuesday afternoon the sun came out, the humidity rose, and the crops grew, yes really, things jumped with the little bit of heat! Mat worries about all the weeds that are also jumping.
As a dry weather stretch finally appears in the forecast, Mat is looking forward to cutting hay, cultivating, and finishing repairs on two broken down mowers. Cate is looking forward to dry fields so she can do more seeding - another round of carrots, beets, arugula, daikon radish, beans and more, really need to be seeded! A 10-day wet stretch starts to throw off the successions of plantings and effects future harvesting. We are keenly aware that our plan is just that, a plan, but know that mother nature is the one who decides what really happens.
Bulk Purchase Opportunities - a great time to freeze and stock up:
Cilantro, 15 bunches $15
Kale, 12 bunches $12
Send us an email by Monday 8 am if you'd like to order anything: email@example.com. Then send your check to "Ridgeland Harvest" E5538 Nelson Road, Viroqua WI 54665.
Weeding the garlic!
Below a look at one of the garlic fields. So far the crop looks promising!
We continue to transplant - here are other successions of lettuces and fennel.
We continue to seed in the greenhouse too! Here is another zucchini, cucumber and melon, with more lettuce and napa cabbages.
From the Farmhouse Kitchen
Make the crust - an quick pat in the pan cookie dough pastry:
1 1/4 cup flour (I like to mix 1/4 cup whole wheat & 1 cup unbleached white)
1/2 cup stick butter, softened
2 Tablespoons packed brown sugar
1 large egg
1. Heat oven to 400-degrees.
2. Mix all ingredients until a dough forms. Press firmly and evenly again bottom and sides of ungreased 11-inch tart pan (I've used a spring form pan and also a round cake pan)
3. Bake 10-12 minutes or until light brown. Bake longer if your pan is smaller than 11-inches. Cool
As it's cooling....Mix together (I use an electric beater to make it smooth)
1 package (8 oz) cream cheese - softened
1/2 cup sour cream
1/2 cup sugar
~ 1/3 cup jelly, warmed up to help if spread (Optional)
1. Mix together then spread evenly onto the cooled crust.
2. Spread a thin layer of strawberry jam, then top with slices of strawberries!
3. Refrigerate until you're ready to eat.
You can use any type of fresh berries. We love it with raspberries and blueberries too. It makes a very impressive and festive July 4th treat with strawberries and blueberries!