CSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER. We are planning to add more CSA options in 2016 to better serve you.

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1 CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Thank you! Early Morning Frosty Spinach H i g h C r o s s F a r m HighCross Farm CSA Newsletter Summer Share Week #20 - October 22, 2015 Fall Nutrition by Anna Jonker Looking Ahead to 2016 In the Box this Week Invitation to CSA Member Gathering 10/17/ Fall Share Thank you! Photos from the Farm Thank you for the honor of serving you these past 20 weeks. We truly do care about your well-being. Our lives here on the farm revolve 24/7 around producing these CSA shares, with our goal being customer total delightment. We are constantly battling against plant diseases, insects and unfavorable weather; therefore when you are happy with the fruits of our labors, we are happy. We are planning to add more CSA options in 2016 to better serve you. Many of you will be staying on for the Fall Share, but we ll stay in touch with all of you through the newsletter, to keep you informed. Thank you again! Steve, Kath & Crew I pray that in all respects you may prosper and be in good health, just as your soul prospers. 3 John 2 Recipes Note that your pick-up site host contact info is available (for most sites) through your CSA online account under Pick-up Directions. HighCross Farm Fresh Market Produce Steve & Kath Vogelmann W2292 Rustic Drive Campbellsport, WI FARM (3276)

2 Fall Nutrition By Anna Jonker But there is a way to avoid this sequence: by keeping an attentive eye on your nutritional intake, especially in regard to vegetable intake. While there are fewer vegetables in season and available this time of year, all hope is not lost: we can still rely on the fall vegetables. Winter squashes are a great source of vitamins A, C and B6, as well as potassium, manganese, folate and beneficial antioxidants. Cabbage, pumpkins and sweet potatoes can also be added to the list of vitamin C boosters, which can be essential for good immune function. Living in the northern hemisphere (and the north of the northern hemisphere at that) means that we have distinct growing seasons. And, as you all are aptly aware, we have nearly reached the end of our primary growing season. This means fresh locally grown vegetables and greens aren t available to us (that s, of course, not considering methods of growing produce in the winter through hoop houses or the like which is the topic of another column!). Without local fresh vegetables readily or as easily available it is easy to lapse on efforts to maintain good nutrition and in-turn negatively impact our health. The cause of our lapse from good nutrition can partially be blamed on fewer fresh local vegetables, but there are other factors at play. Our motivation to eat fresh vegetables can also change with the seasons. For me, not being able to wander out to the garden and pick the vegetable before I eat it means I don t eat as many vegetables as I should. More hours of darkness, and the food of the holiday season also means we can easily be drawn to those comfort foods which much too often consist mainly of simple carbohydrates (such as refined grains and sugar). 1 More sugar in our diets can stress our immune system. That stress combined with more hours indoors, and viruses that thrive in dry environments, creates an excellent recipe for sickness. To ensure your intake of green vegetables (and the intake of indoles and lutein phytonutrients) broccoli, Brussels sprouts, celery and kale (all of which are fall crops) are go-to vegetables. A variety of the green leafy vegetable (since they are technically classified as such) category often over-looked are herbs, many of which produce through the fall. By adding fresh herbs to your cooking you benefit from their essential oils, and great flavor. So even as the hours of darkness grow longer, and we spend more time indoors, be sure to keep an ample serving of vegetables on your menu. Even in the fall season you can continue to enjoy fresh vegetables, and maintain good nutrition at a critical time of the year. With a healthy (and happy, if I might add) immune system you can stop the predicted sequence of this season and keep those pathogens at bay. 1 Getz, L., Winter Nutrition Healthy eating offers good protection during the chilly season. Today s Dietitian 11: 48. Picture source: uploads/2013/10/pumpkins-squash-gourds.jpg Accessed: 10/30/2013

3 Looking Ahead to 2016 The 2016 Season is scheduled to start Thursday, June 2 and run 20 consecutive weeks through Thursday, October 13, Also, we have all but made the final decision to again offer a two delivery Spring Share in May, full of spring veggie delicacies, as well as the two delivery Fall Share in November. As a perk and thank you to our existing CSA members, for a limited time, you may receive the 2016 CSA Shares at discounted prices. This will help us as well, by raising some capital now to take advantage of end-of-the-year buyer s discounts for some of our inputs, such as potting mix, drip tape, row cover, and planting supplies. For greatest savings, sign-up for all three seasons, and pay in full, for even more savings. Also, we plan to send out a survey soon, to find out how we may better serve you. We will be opening enrollments for the 2016 season very soon stay tuned.

4 In the Box this Week Lettuce - One head. Various varieties. Storage information: Lettuce, leafy greens, root veggies, and the cabbage family should be kept in the coldest area of your refrigerator, ideally on the lower level or in the crisper drawer. Place all items in plastic bags or wrap in a damp towel, to prevent wilting due to the dehydrating effect of refrigeration. Monitor the produce over time; it should be kept neither too wet nor too dry inside the plastic bag. Slightly open the bag if you see water droplets forming on the inside. Tomatoes should not be refrigerated, unless they are cut into. Store winter squash in a dry place ideally at F. Here s the list of what is in today s box: Large Share: Lettuce Greentop Carrots Spinach Napa Cabbage Asian Green - Tokyo Bekana Broccoli Eggplant Parsnips Celeriac (Celery Root) Tomato Winter Squash - Sunshine Kabocha Hot Pepper - Jalapeno Sweet Peppers Potatoes - Carola Yellow Sweet Onions Fresh Herb - Sage Small Share: Lettuce Greentop Carrots Spinach Napa Cabbage Asian Green - Tokyo Bekana Parsnips Celeriac (Celery Root) Tomato Winter Squash - Sunshine Kabocha Hot Pepper - Yellow Banana Sweet Peppers Potatoes - Carola Yellow Sweet Onions Fresh Herb - Sage Tomatoes - One tomato (from our hoophouse). Spinach - The first of the fall spinach, sweet and tender. Celeriac - Also known as celery root. Tastes like celery. Peel the skin, then use it just like celery. Cube or shred some raw into a salad. Add to soups or stews. Can be cooked along with potatoes and then mashed. Will keep a long time. See the recipe below sent in by Andrea. Tokyo Bekana - A mild mustard green believed to be of Chinese origin. Like most Asian greens, it goes great in stir-fry, soups and salad. Mild flavor. Tokyo Bekana Chinese Cabbage - Also known as Napa Cabbage. This is a mainstay in Chinese cuisine. Mild and very versatile; use raw in a salad or stir-fried or in soups. Will keep a very long time in your refrigerator stored in a plastic bag. See Karis recipe below for this crunchy, delicious salad: Karis' Kitchen: Napa Cabbage Salad

5 Greentop Carrots - The orange carrots are Romance variety. Sweet Onion - Yellow sweet onion. Note that you can chop and freeze onions for use later. Store in a freezer container or ziplock bag. Peppers - You can simply chop and freeze peppers (sweets and hots) for use later - they do not need to be blanched. Winter Squash - Sunshine, a Kabocha type. We like to cut them in half, scoop out the seeds and bake cut side down on a cookie sheet at 350 F. until fork tender (usually about minutes). Or cook cut side up with a little butter and brown sugar or maple syrup in the cavity until slightly golden brown. Go here for some great squash recipes and photos: Squash TasteSpotting Most green peppers (also known as sweet peppers versus hot peppers) start out green, but will eventually turn red or other colors, becoming sweeter as they ripen. See this link for recipes & an in-depth discussion of all the healthy nutrition found in peppers: Bell peppers Hot Pepper - Jalapeno in the large share and yellow banana in the small share. Sweet Pepper - Various varieties in a blaze of colors including Margaret s Sweet (a red Wisconsin heirloom), Sweet Sunrise, Blaze, Flavorburst, Big Bertha, Colossal, Olympus, and Giant Marconi. Sunshine Winter Squash at HighCross Farm Parsnips - Parsnips can be roasted with other root vegetables, or added to soups, stews or roasts. Can be steamed or boiled until tender and served with butter. See recipe below. Carola Potatoes - Our favorite potato. These are a gourmet thin-skinned yellow-fleshed potato with a smooth texture and mellow buttery flavor. Delicious boiled, baked, broiled or fried. Parsnips HighCross Farm Carola Potatoes Try this recipe: Preheat oven to 400 F. Cut potatoes into 1 chunks (no need to peel). Place in a baking pan one layer deep. Add fresh rosemary and/or thyme sprigs or leaves or other seasonings. Pour olive oil over and toss to coat, allowing some oil to remain at the bottom of the pan. Bake approximately minutes, to the crispness you prefer. Eggplant - Large share. Italian purple type. Broccoli - Large share. Bunched broccoli spears. Fresh Herb - Sage - Chop and sprinkle a little in your salad; good with chicken or pork. If grilling, put some in your marinade. Use in your turkey and/or stuffing or in the recipe below for Roasted Squash Soup with Crispy Sage Garnish. Hang up to dry, or put in a ziplock bag to store in your refrigerator or freezer. Tentative list of some of the items in the first Fall Share, Thursday, November 5, 2015: Lettuce, Asian Greens, Broccoli, Brussels sprouts, Carrots, Cabbage, Cilantro, Fennel, Portuguese Kale, Spinach, Salad Turnips, Tomatoes, Onions, Green Pepper, Hot Pepper, Winter Squash, Potatoes, Fresh Herb.

6 2015 Fall CSA Share Celebrate your Thanksgiving and December holidays with the finest, freshest produce available in SE Wisconsin, direct from our family farm to your dinner table. The Fall share will include not only good amounts of typical fall storage items (onions, potatoes, root crops, and winter squash) to last you into the new year, but also fresh greens, made sweeter by the cool weather. This will be a hefty share, packed into our standard large share box (1 & 1/9 bushel size) or small share box (we ll be using a ¾ bushel size). Includes Asian greens, beets, broccoli, Brussels sprouts, cabbage, carrots, collards, celery root, lettuce, kale, Kalettes, onions, parsley, parsnips, potatoes, peppers, Daikon radish, spinach, salad turnips, tomatoes, winter squash, fresh herbs and more. With plantings in our hoophouse and the use of protective rowcover in the fields, we will be able to provide greens until quite late in the season, as these photos attest. Heavier items such as winter squash, potatoes, and root crops are packed in the bottom of the boxes. TwoThursday deliveries: November 5 and November 19, Small share is $70. Large share is $100. These are jam-packed shares, a super value. To sign-up, log into your CSA account and toggle the Season Selection box at the upper left to Fall 2015 and then hit the click to join link. Or simply click here: fallshare To make an electronic payment, select to pay via PayPal; you will then have the choice to pay with your PayPal account OR choose the option to pay with a credit card. Or send a check to HighCross Farm. Your satisfaction is guaranteed. Don t Miss the Fall Harvest! Sign up for your Fall Share today. You will receive two additional deliveries, either large size or small size, for two Thursdays in November. You ll have a box full to the top with wonderful fall produce, Certified Organic, such as: Root vegetables including potatoes & carrots Winter Squash Onions Greens including lettuce & spinach Fresh Herbs Much more all made sweeter by the late harvest and cooler temperatures This is a very popular share. There is nothing like fresh produce around the Thanksgiving table, and knowing where the food came from direct from HighCross Farm to your dinner table! These are jam-packed shares, a super value. Two Thursday deliveries: November 5 and 19, Small share is $70. Large share is $100 (total for 2 deliveries). To sign-up, log into your CSA account and toggle the Season Selection box at the upper left to Fall 2015 and then hit the click to join link. For new memberships: Go to I pray that in all respects you may prosper and be in good health, just as your soul prospers. 3 John 2 Don t Miss the Fall Harvest! Sign up for your Fall Share today. You will receive two additional deliveries, either large size or small size, for two Thursdays in November. You ll have a box full to the top with wonderful fall produce, Certified Organic, such as: Root vegetables including potatoes & carrots Winter Squash Onions Greens including lettuce & spinach Fresh Herbs Much more all made sweeter by the late harvest and cooler temperatures This is a very popular share. There is nothing like fresh produce around the Thanksgiving table, and knowing where the food came from direct from HighCross Farm to your dinner table! These are jam-packed shares, a super value. Two Thursday deliveries: November 5 and 19, Small share is $70. Large share is $100 (total for 2 deliveries). To sign-up, log into your CSA account and toggle the Season Selection box at the upper left to Fall 2015 and then hit the click to join link. For new memberships: Go to I pray that in all respects you may prosper and be in good health, just as your soul prospers. 3 John 2 Click here to download the Fall Share flyer November 16, 2012 November 29, 2012

7 Photos from the Farm this Week Frosty Lavender We experienced our first hard freeze last Friday and Saturday night. Our hard-working team worked late into the evening covering the most sensitive crops. The next morning the gardens were a frosty fairyland. Most everything came through in great shape. Frosty Lemon Balm

8 Photos from the Farm Today Kalettes Curly Parsley Red Fire Leaf Lettuce Collards Portuguese Kale Brussels Sprouts

9 Recipes Hi Steve and Kath! This is a favorite parsnip recipe that I found in an Irish Pub Cooking cookbook Roasted Parsnips 8 parsnips, peeled and cut into quarters 4 Tbsp vegetable oil 1 Tbsp Honey Preheat oven to 350 degrees. Bring a large pan of water to a boil. Reduce the heat, add the parsnips, and cook for 5 minutes. Drain thoroughly. Pour 2 Tablespoons of the oil into a shallow, ovenproof dish and add the parsnips. Mix the remaining oil with the honey and drizzle over the parsnips. Roast in the preheated oven for 45 minutes, until golden brown and tender. Remove from the oven and serve. Michele

10 Recipe Hello, Steve. We had a wonderful time visiting your farm last weekend. Thank you for sharing your time and yourself with us. As promised, here is a recipe for Celery Root that is quite delicious, easy, and has lots of ingredients of the season... Adapted from 1,000 vegetarian recipes Root Vegetable Soup: 4 cups water 1 1/4 cup peeled and chopped celeriac (1 medium) 1 cup chopped onions 1 cup chopped carrots 3/4 cup chopped parsnip or parsley root 3/4 cup yellow split peas or red lentils 2 cloves minced garlic 2 cups vegetable broth 3/4 cup chopped fresh parsley 1/2 tsp salt 1/4 tsp black pepper Bring water to boil in 3 quart pot. Add celeriac, onions, carrots, parsnips, split peas, and garlic, salt and pepper. Return to boil, then reduce heat and simmer partially covered 45 minutes. Add broth and parsley, return to boil. Reduce heat and simmer uncovered 30 minutes. YUM! Best, Andrea

11 Recipe This is one of our favorite squash soup recipes. The oven roasting brings out the natural sweetness of the squash, which contrasts nicely with the heat of the jalapenos and the savory Indian spices. The crispy sage on top is a winning combo. Roasted Squash Soup with Crispy Sage Garnish One three pound winter squash, peeled, seeded, and cut into one inch cubes 2 T. olive oil 1 sweet onion, cut in ½ slices 6 cloves garlic, split lengthwise ¼ c plus 2 tsp grape seed oil (or oil of your choice) 2 green cardamom pods or ½ tsp ground cardamon Remove cinnamon sticks and transfer soup to a blender or food processor and process till smooth (you may need to do this in batches) Return soup to saucepan and add sliced sage leaves, season to taste with salt and pepper. Cover to keep warm. Serve with crispy sage garnish. To make the garnish, heat about 1/4 c. oil in a small saute pan till hot (about 350 degrees). Add several whole sage leaves and fry about one minute, till crispy. Carefully remove sage leaves with a tongs or fork and drain on a paper towel. Sprinkle lightly with salt and pepper. Serve soup piping hot with crispy sage leaves. The soup is rich and flavorful as it is, but if you like to gild the lily you can swirl in a little cream or coconut milk, too. Source: adapted from pumpkin soup recipe in Homegrown Pure and Simple Great Healthy Food from Garden to Table by Michael Nischan 2 cinnamon sticks (or ½ tsp ground cinnamon) ½ small red Thai or jalapeno chili, seeded and minced 4 c homemade or canned chicken or vegetable stock 1 T. thinly sliced fresh sage leaves, plus 12 large whole leaves Preheat the oven to 350 degrees. Peel the squash and remove seeds, cut into 1inch cubes and toss with olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet and roast about 25 minutes or till nearly tender. (Keep an eye on it and turn if necessary to keep it from getting too dark on the bottom - it should be golden brown.) Add onions and garlic (also coated in olive oil) and roast about 15 minutes longer, keeping an eye on it and turning as necessary. Transfer all the vegetables to a saucepan and add the cardamom, cinnamon, chili and stock. Bring to a simmer and simmer uncovered for 20 to 25 minutes, until the squash cubes start to break down.

12 Recipes Hi Steve and Kath, Here's a recipe for a fabulous butternut squash bisque - a favorite fall soup, especially for Thanksgiving weekend. Roasted Butternut Squash Bisque 1 larger butternut squash (or two smaller squash)- cut in half length wise 1/2 large yellow onion 1 rib of celery 1 carrot 2 bay leaves 1 tsp chopped garlic 1 tsp chipotle sauce 1 qt vegetable stock or chicken stock - (I prefer organic low-sodium chicken stock) 1 cup heavy cream salt and pepper to taste 4. Add salt, pepper and Chipotle sauce to taste. Start a bit light on the Chipotle sauce - you can always add a little more to your liking. This bisque always seems to taste a little better on the second day, after it sits in the fridge overnight. :) Enjoy, Craig 1. Roast the butternut squash for 45 minutes to an hour - or until it's browned, sweet and fork tender. The more it's browned, the sweeter the flavor. 2. Let the squash cool, then remove the skin. 3. In a large stock pot sauté onion, celery and carrot in olive oil, add stock and bay leaves, simmer until vegetables are soft (approximately 30 minutes). 3. Add squash, heavy cream and puree with handheld blender (remove bay leaves prior to blending)

13 Recipes Oven Roasted Root Vegetables Oven roasting brings out and intensifies the natural sweetness of root vegetables. Here is an easy and very delicious way of preparing them. You can vary this dish according to what you have on hand or like. 2 lb. Mixed vegetables such as potatoes, carrots, beets, sweet potatoes, squash, celeriac, sweet onion Vegetable or olive oil Fresh herbs such as chives, rosemary, thyme, oregano, or sage 2 T. Balsamic vinegar Salt and pepper to taste Preheat oven to 400 degrees. Top and tail the carrots and chop into roughly 2 or 3 lengths. Peel the squash, beets, and celery root. Cut the squash, beets, and potatoes into chunks, and the celeriac and onions into wedges, keeping the vegetable chunks approximately the same size. Pour 1/4 to 1/2 inch of oil into a roasting pan. Add the prepared vegetables to the pan and turn them in the oil until well coated. Cut the herbs into sprigs about 4 inches long and lay them on top of the vegetables and stir them in. Roast for about an hour, stirring the vegetables two or three times during cooking. Test the vegetables to see that they are fork tender. Remove herb sprigs, season with salt and pepper and a little balsamic vinegar, if you like. Enjoy! Source: Adapted from The Book of Herbs by Dawn Titmus

14 Recipe from Chef Bernie Oven Roasted Root Vegetables Here s a quick recipe from the Chef s Corner: Peel and dice roots into small even-sized cubes (so that they will cook evenly). Soak in cool water with ice cubes if possible, for 20 minutes. Place on a cookie sheet with edges (or a metal or glass baking dish or cake pan), and drizzle with olive or other oil. Sprinkle with sea salt and thyme or seasoning of your choice. For the sweet tooth, sprinkle with brown sugar, honey or maple syrup. Or just let the natural sugars concentrate and caramelize. Bake at 350 F. for 30 to 45 minutes, or until golden brown on the outside and fork tender on the inside. (This chef likes them crisp.) Hint: Monitor them for doneness and turn with a spatula a couple of times as they start to brown. Enjoy!!! Let us know what your experiences are with your HighCross Farm recipes. Chef Bernie