Week 11: Abundance Upon Us
We’ve had a lot of misty, rainy days this week. It makes for beautiful morning photoshoots, and then it often clears up in the afternoon leaving us with hot, humid weather.
Click here to fill out a preferred veggie form, and/or scroll down to see what's in the box this week. New this week are some members of the brassica family (cabbage, kohlrabi, and broccoli), and ground cherries! Both of these are going to be limited quantities this week and may be added to the box on a rotating basis.
We’re so glad the tomatoes are ripening up! Tomato season is Eleanor’s favorite time of year (with the possible exception of pumpkin season…yes, she really enjoys the whole "pumpkin spice everything" phenomenon; she's allowed to be a little basic sometimes.) And now that we have enough of an abundance for the CSA to get tomatoes and then some, we’re in preserving mode! Six quarts of tomatoes canned last night, and several more bags cut up and frozen. We’ve also been dehydrating our basil, and Eleanor is looking forward to making tomato jam.
In other news, through our Stateline Farm Beginnings class (mentioned last newsletter), we have the opportunity to attend farm field days throughout the growing season. This past weekend, we visited Turtle Creek Gardens in Delevan, WI for a hemp growing field day. We learned a lot about this crop, the different types of plants and the uses they’re grown for, and the legalities of the issue. In case you were wondering, yes, it is legal to grow in Wisconsin if the THC content is .3% or less and you have the necessary licenses. All parts of the plant are sought after in the current market, with buds of a certain type often going to make CBD oil, seeds of a different type going for hemp seed oil, and all the aerial parts used for a variety of things, even horse bedding!
In the Box
Welcome to the box, Brassicas-other-than-kale! Hey there Garlic, welcome back.
- Brassicas: we have limited quantities of cabbage, kohlrabi, and broccoli. Everyone will get one of these three; if you have preferences, fill out the preferred veggie form.
- Salad Mix
- Peppers (jalapeños or Bangles Blend sweet peppers)
- Cilantro (upon request!)
- Carrots (no tops, but tops available upon request)
- Summer Squash (Costata Romanesco Zucchini, Bennings Green Tint Scallop Squash, or Yellow Crookneck Squash; fill out a preferred veggie form if you have a preference between these varieties!)
- Ground cherries
- Eggs (for some)
*We have lots of this! Want only purple basil? Only Thai basil (if you haven't tried this or noticed, it has a distinctly different flavor...kind of like licorice)? Double the kale? Just let us know on the preferred veggie form!
This is a recipe from the cookbook "Moosewood Restaurant: Cooking for Health." Though we've never actually tried this one, Moosewood is a good, reputable source for awesome vegetarian recipes, and we like this edition's focus on healthy eating. (Recipe and text taken directly from Moosewood,)
A breakfast, brunch, or supper dish of Mexican origin now classic in the Southwestern United States, migas is spicy eggs scrambled with crumbled corn tortillas. It's a good choice for folks on a wheat-free diet.
1 T olive oil
3/4 c diced onions
1/4 tsp dried oregano
1/4 tsp red pepper flakes
3 large eggs
3 T water
1/4 tsp salt
generous dash of ground black pepper
2 c crushed corn tortilla chips
1 c grated cheddar cheese
1. In a skillet on medium heat, warm the oil. Add the onions, oregano, and red pepper flakes and cook, stirring often, until the onions have begun to soften, 5 or 6 minutes.
2. Meanwhile, in a bowl, whisk tegether the eggs, water, salf, and black pepper. Stir in the tortilla chips and set aside.
3. Add the tomatoes to the onions and continue to cook for a couple of minutes. Pour the egg mixture into the skillet and stir well. Reduce the heat to low, cover, and cook until the eggs are mostly set, 3 or 4 minutes, and then stir again. Sprinkle the cheese on top, cover, and cook until the eggs are set, about 3 or 4 minutes.
- You can use chopped scallions in place of the onions: cook a minute or two before adding the tomatoes.
- Use 1/2 c. diced bell peppers and 1/2 c. diced tomatoes.
- Use 2 whole eggs and 2 egg whites.
- Use a minced fresh chile in place of the red pepper flakes.
- Try flavored tortilla chips.
Brad's Food Philosophy Corner
Brad shares his reasons for farming, one per week!
In Tune with Nature’s Rhythms
I love the variety our dramatic Wisconsin seasons provide. I think convenience and comfort has been oversold. They are nothing without their foil, and as far as I’m concerned a full, flourishing life is one imbued with challenge, variety, and change.
Growing food necessitates that you get in touch with the rhythms of nature. On a seasonal level, nature dictates when you are able to plant and when you will harvest. On a daily level, the weather often dictates what activity you will do and when. When winter comes you are often spent and exhausted, but the long nights allow you to rest and prepare to burst forth again.
The positive, motivating feeling behind this “reason” doesn’t have a name as far as I can tell, but it is deeply ingrained in the process of growing food. It exists in the feeling of looking at a full pantry of canned tomatoes just as the nights start getting longer. It exists in the dead of winter, when you pull some of these jars down and make a warm chili. It exists when you get up just before the sun to spend some time outside, before the “dragon” sun comes out and you find a cold drink and shady spot to rest. It exists in the feeling of rain pouring down on your sweat-soaked clothes after having gotten the hay off the field just in time. It exists in seeing the season’s first tomato form on the vine. IT EXISTS!