CSA CSA MEMBER NEWSLETTER MEMBER NEWSLETTER Fi n e QstFQi u un a ale l itys it t y HIGHCROSS FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. e u s s I s i In Th Giving Thanks In the Box this Week g! H ap py T ha nk sg iv in arm HighCross F Why Organic By Anna Jonker Looking Ahead to 2015 HighCross Farm CSA Newsletter Fall Share Week #2 - November 20, 2014 Photos from the Farm this Week Recipes Giving Thanks Here at HighCross Farm, we give thanks for a season that, despite many challenges, was filled with countless wonderful blessings. As we close down the 2014 season, we sincerely thank you for partnering with us in this exciting adventure of CSA. Our hope is that as you gather next week to celebrate Thanksgiving Day with family and friends, you will find much to give thanks for. Until the 2015 season, may you stay warm and healthy! We trust these beautiful wholesome fresh vegetables will help make your feasting all the merrier. Love and blessings from your Farmers 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 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 53010-3126 920-533-FARM (3276)
In the Box this Week Storage information: The cabbage family, and leafy greens 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. Lacinato, Curly & Red Russian Kale - Will keep a long time in your refrigerator. To prepare, either cut out the stem and rib, or cook that portion first, then add the leafy part. Use it in stirfry, soups, kale dip (recipe below), or make kale chips. For more info & recipes, see: http://www.discoverkale.co.uk/recipes/ Note that you can simply chop and freeze onions and peppers for use later. Please let us know if anything in your box is missing or bad. Winter squash stores best at 50-60 F. in a dry location. Red Onions - Red Bull and Cippolini, an Italian gourmet onion. Lacinato Kale at HighCross Farm Titan Flat Leaf Parsley - A variety of flat leaf parsley with a smaller leaf; excellent for use in cooking. A powerhouse of nutrition. Use to make the Kale Dip recipe below. See this link for more information: http://www.whfoods.com/genpage.php? tname=foodspice&dbid=100 Cippolini Onions Potatoes - White Superior variety. 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. Hot Pepper - Jalapeños. (Large share only.) Will keep a long time under refrigeration, or may be chopped and frozen for use later. Carrots - You cannot find carrots like these at the grocery store. Freshly dug last week before the freeze-up. Celeriac at HighCross Farm Brussels sprouts - Made sweeter by the freezing weather. Steam or stir-fry just until tender. We like them steamed and served with butter, salt, and shredded Parmesan cheese. See the recipe below for Roasted Brussels Sprouts. Green Top Carrots at HighCross Farm Parsnip - 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.
Winter Squash - Various varieties including Festival, Delicata, & Hooligan. 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 35-40 minutes). Or cook cut side up with a little butter and brown sugar or maple syrup in the cavity until slightly golden brown. Red Savoy Cabbage - Savoy cabbage has crinkly, tender leaves and a mild flavor; it is our favorite type of cabbage for eating fresh. Will keep a long time in your refrigerator. See recipes below. Here s more links: Types of Cabbage - Savoy Cabbage Butter Braised Cabbage Go here for some great squash recipes and photos: Squash TasteSpotting Chioggia Beets - Beautiful Italian heirloom. Beet root has alternating red and white rings. Tops are sweeter than red beet tops; use raw or cooked. Can be prepared like any other beet. Excellent roasted or steamed or stir-fried or boiled until tender (color will fade when boiled or steamed). The beet root can be shredded raw onto your lettuce salad for added crunch and beautiful red and white Christmas color. Separate the leaves from the beet root and use them within the next several weeks (note there s a little frost damage on some of the leaves); the beet roots will keep for many weeks. HighCross Farm Heirloom Chioggia Beets Spinach - Harvested yesterday, protected under 3 layers of row cover, although note there s a little frost damage, so it may not keep quite as long as usual. Can be blanched and frozen for use later. Red Rain Mustard - Gorgeous color! This variety is a tender, mild mustard. Can be added to your salads or steamed or stir-fried or added to soup. Mild and versatile. 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. Large Share: Spinach Red Savoy Cabbage Red Mustard Chioggia Heirloom Beets with tops Onions - Cippolini & Red Bull variety Green-top Carrots Parsnips Kale - Lacinato, Curly, Red Russian Celeriac (Celery Root) Potatoes - Superior variety Titan Flat Leaf Parsley Tomato Brussels Sprouts Hot Pepper - Jalapenos Winter Squash - Various including Delicata, Festival, Hooligan Fresh Sage & Chili Pepper Small Share: Spinach Red Savoy Cabbage Red Mustard Chioggia Heirloom Beets with tops Onions - Cippolini & Red Bull variety Green-top Carrots Parsnips Kale - Lacinato, Curly, Red Russian Celeriac (Celery Root) Potatoes - Superior variety Titan Flat Leaf Parsley Brussels Sprouts Winter Squash - Various including Delicata, Festival, Hooligan Fresh Sage & Chili Pepper Red Rain Mustard
Why Organic? By Anna Jonker By nature of the fact that you live in the United States, you are wealthy. It s hard to believe that at times when we try to make ends meet at home or see the homeless person on the street but you are. If you make at least $10,000 a year, you are richer than 84% of the world. If you up that to $25,000 a year, you are richer than 98% of the world. And if you reach up to $50,000 a year, you are now wealthier than 99% of the world. 1 (All of which is rather astounding, and opens my eyes, first to the immense poverty around the world and then to the magnitude to which I (and we) have been blessed by God to be a blessing to others.) As well as an environmental effect, pesticides can, and do, adversely affect people s health. This is particularly felt in the developing world where there is less regulation for pesticide use. In Central America it is felt through the pesticides used on bananas that have been correlated with increased birth defects and skin problems. 4 As responsible citizens who care for the poor around the world, we need to be mindful that we vote with our dollars, even if that means buying organic bananas. We also need to be mindful of the chemicals in our own food and their potential effects on our own health. There are many chemicals used on conventional food that have not yet been proven harmful, but the chance is still there. As a nation and people of wealth, we have an additional responsibility. We have been blessed to be a blessing to others. Choosing organic is not always easy. It means more work for the farmer, higher prices and different methods to produce enough food for this hungry planet. But, as stewards of the earth, and those who care for the well-being of others as well as our own health, buying and eating organic is the right choice. One of the ways this wealth manifests itself is in the ability we have to choose. When you go to the store you pick from a plethora of options. Need toothpaste? Now which of the 50 different kinds are you going to pick? That is evidence of wealth. The same is true of vegetables you can choose between conventionally grown produce and organic varieties so then, why should you choose to buy and eat organic? From the perspective of your position as a global citizen, choosing organic is the most responsible way to care for the earth. The inundation of pesticides and herbicides does affect the ecosystem they are introduced into. For example, a chemical that is introduced to a field to kill a particular microorganism that is pathogenic to the desired crop may very well accomplish that goal, but will also remove that organism from the food chain. This can result in disastrous effects higher up the food chain (lack of food for larger animals) or down (lack of decomposition of decaying matter with lack of microorganisms). 2 Pesticides are also easily washed into streams and negatively affect aquatic life. 3 1 Global Rich list. Accessed: December 3, 2013 Available from: http://www.globalrichlist.com/ 2, R.B., T. Caquet, K. Siimes, R. Mueller, L. Lagadic and M. Liess. 2007. Effects of pesticides on community structure and ecosystem functions in agricultural streams of three biogeographical regions in Europe. Science of the Total Environment, 382: 272 285. 3 Fleeger, J.W., K.R. Carman and R.M. Nisbet. 2003. Indirect effects of contaminants in aquatic ecosystems. Science of the Total Environment, 317: 207-233. 4 Ramirez, V. and P. Cuenca. 2002. DNA damage in female workers exposed to pesticides in banana plantations at Limón, Costa Rica. Revista de biologia tropical, 50:507-518.
Looking Ahead to 2015 We plan to hit the ground running for the 2015 Summer Share with a strong showing in the boxes right from the start, Thursday, June 4 and running 20 consecutive weeks through Thursday, October 15, 2015. After holding to the same share price for 3 years in a row, we must raise prices by about 6%. The Small share will increase from $490 to $520; the large share will increase from $650 to $690. This modest increase will help us keep pace with our expenses, which have continued to rise each year. Howsoever, as a perk and thank you to our existing CSA members, for a very limited time, you may receive the 2015 CSA Summer Share for the same price as the past 3 years. This will help us as well, by raising some capital now to take advantage of end-ofthe-year buyer s discounts for some of our inputs, such as potting mix, drip tape, row cover, and planting supplies. 4 Pay for your share in full to receive the full discount, or pay half now to receive a half discount. If paying by check, it must be mailed within 7 days of sign-up. To receive your 2015 share at the 2012-2014 price, enter the following applicable coupon code in the Coupon Code box on the Terms page (codes are not case sensitive); then click the blue Apply box. For the 2015 Large Summer Share: $40 discount, enter: largefullpayment $20 discount, enter: largehalfpayment For the 2015 Small Summer Share: $30 discount, enter: smallfullpayment $15 discount, enter: smallhalfpayment Here is the link to sign-up for the 2015 Summer Share: https://www.farmigo.com/join/highcrossfarm/summer2015 We will try to get a CSA member survey out to you soon. We want to know your preferences and how we can better meet your needs. Customer satisfaction is our number one goal. We are not satisfied until you are. We plan to again offer a two delivery Fall Share during November, 2015.
Photos from the Farm this Week Harvesting Chioggia beets and spinach yesterday. What a great hard-working crew!
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.
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)
Note from Farmer Steve: You can use any kind of squash for this recipe. Use the kale in this week s box. White Bean and Kale Stuffed Delicata Squash White Bean and Kale Stuffed Delicata Squash, adapted from Eggs on Sunday 2 medium Delicata squash White Bean and Kale Stuffed Delicata Squash by PATRICIA EDDY on OCTOBER 20, 2009 3 Stuffed Delicata in Profile Salt and pepper Lightly flavored oil of your choice 2-3 cloves of garlic, minced 10 oz white beans, cooked 1 bunch of kale, destemmed and torn into chunks 1 Tbsp sage leaves, minced 4 Tbsp breadcrumbs 1/4 cup Parmesan cheese Prepare the Squash White Bean and Kale Stuffed Delicata Squash Ah, autumn. How I love you with your fires in the fireplace, your scarves, your hot tea in the afternoons, and your assortment of squashes. Yes, squashes. I love squash. Well, I love winter squash. I m still not too keen on the summer squash variety, but I m working on it. Today though, we re talking about winter squash. Specifically, the delicata variety. Delicata squashes are instantly recognizable by their pale yellow skin and green striations. The taste is somewhere is mild, and like most winter squash, it is a bit sweet. Delicata squash is full of potassium, iron, Vitamins A and C. Our go-to method of cooking delicata squash is just to slice it, remove the seeds, and brush with melted butter and a bit of brown sugar before roasting. This autumn though, we want to branch out. There were several mentions of stuffing delicata squash on Twitter last week so we went in search of a stuffed squash recipe. As luck would have it, we found one that called for all of the ingredients we had on hand! How could we refuse? The original recipe is vegetarian and with a slight bit of adaptation, you could even make this dish vegan. You can get fresh white beans from Alm Hill Gardens or Alvarez Farms. Alm Hill s beans are fresh, which means they don t need soaking before cooking. It also means they only last about a week in the fridge. Alvarez s beans are dried, so soak them overnight before cooking. To cook your beans, just place them in a pot of water and boil for 15-20 minutes or until tender. 1. Preheat the oven to 350. 2. Cut the squash in half lengthwise and scoop out the seeds. 3. Brush your oil over the insides of the squash and season with salt and pepper. 4. Bake in the oven until just tender (make sure they aren t so soft they are falling apart). During the last 15 minutes of cooking, assemble the filling. 1. In a large saute pan, heat the oil over medium heat. 2. Add the garlic and cook for 1 minute. 3. Turn the heat up to medium-high and add the kale. 4. Cook for 3 minutes, stirring constantly. 5. Turn the heat back down to medium and add the white beans and sage. 6. Season with salt and pepper and set aside until the squash is done. Stuff the squash 1. Remove the squash from the oven. 2. Fill with the kale and white bean mixture. 3. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture. 4. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through. 5. Serve and enjoy.
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
Hi Farmer Steve and Kath, Recipes Here is a very simple (and yummy) recipe for sriracha roasted brussels sprouts that our daughter introduced us to: Roasted Brussels Sprouts About a dozen brussels sprouts Olive oil, salt & pepper 1 to 2 tsp honey 1/2 to 1 tsp sriracha (Thai hot sauce) Preheat oven to 375 degrees. Wash sprouts, remove any loose leaves, trim ends, and slice in half lengthwise. Toss sprouts with a good drizzle of olive oil. Salt and pepper lightly. Spread the sprouts out on a rimmed baking sheet lined with parchment paper, cut side down. Roast for 25-30 minutes until they are caramelized. Watch the last 10 minutes - the small sprouts cook faster than the large ones. When done, toss the sprouts with the honey and sriracha. Enjoy, Janine
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 S. Kahler
Recipes Kath's Creamy Cole Slaw 1/2 head average size cabbage 1 sweet onion 1 carrot 1 apple 1/2 c. chopped pecans or walnuts 1/4 c. coconut (optional) 1/4 c. dried currants 1 T. lemon juice 1 T. sugar or honey 1/2 tsp. sweet hot mustard (we like Inglehoffer brand) Dash salt Mayonnaise Grate fine the cabbage, onion, carrot and apple. Add the coconut, currants, lemon, sugar, mustard, salt and enough mayonnaise to bind (about 1 cup). Mix all together. Chill and let the flavors blend. The flavor only improves with age, but this cole slaw usually disappears fast around here. Wilted Cabbage 1 sweet onion, chopped 1 small or 1/2 large cabbage head, core removed and shredded fine (cut cabbage in half and cut a V to remove core). Place cabbage flat side down on cutting board and slice fine. 2-3 T. Olive Oil 1/8 tsp. fresh nutmeg (opt.) Salt and pepper to taste Saute onion in olive oil in a large frying pan (12 is ideal) until golden (about 4 minutes). Add cabbage and stir fry till wilted and golden (about 8 min.) Add fresh nutmeg, remove from heat and cover pan a few minutes to let cabbage braise. This is a basic recipe, you can try variations, such as adding a sweet sour sauce at the end. Other additions might include toasted pecans and dried currants or golden raisins, etc.
Homemade Sauerkraut Transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year. Adapted from: Nourished kitchen: reviving traditional foods (http://nourishedkitchen.com/homemadesauerkraut/) Accessed: 10/09/2013 A simple recipe to make traditional, lacto-fermented, homemade sauerkraut using only cabbage, salt and time. Ingredients: 2 medium cabbage heads (about 4 to 5 total pounds, cored and finely shredded) 2 tablespoons sea salt or kosher salt Instructions: 1. Toss cabbage and salt together in a large mixing bow; then let it sit for a couple of hours, until the cabbage has become limp and releases its juice. 2. Then transfer it to a sauerkraut crock or glass jar with straight sides. Pack the salted cabbage into the crock or jar as tightly as you can, eliminating air bubbles. 3. Continue packing the cabbage into the container until the cabbage is completely submerged by liquid. Place a lid/plate or other flat surface over cabbage with a weight on top of it to unsure the cabbage stays submerged. Cover loosely with a cloth to prevent air contamination. Store fermenting cabbage between 60-70 degrees Fahrenheit for 3 to 6 weeks, or until it is done to your liking. If scum (from fungal growth) appears floating in the brine of your homemade sauerkraut, simply spoon it off. You won t be able to remove it all, but skim off what you can and don t worry about it.
Recipes Kale Spread This tastes sort of like spinach dip. Ol' Farmer Steve can't get enough of it! Trim the thick center stalks from the leaves; discard stalks (or feed to your goats or horses). Finely shred the remaining leaves and mix with an equal quantity (when combined) of chopped parsley and chives (or use the onion your share today). Add enough mayonnaise to bind together. (Feel free to adjust the ratio of ingredients to suit your own tastes.) Source: Modern Ways with Traditional Scottish Recipes Three types of kale at HighCross Farm - Red Russian, Green Curly, and Lacinato