Greetings, fellow Food Farm enthusiasts! As we bid adieu to the vibrant greens of summer and warmly embrace the gold & red arrival of autumn, we find ourselves hard at work in the changing landscape of the farm. With Saturday’s equinox marking the official start of fall, we ready ourselves for the snow to fly. Hopefully not too soon though, as there is a lot left to harvest! With only two more summer CSA shares remaining (after this week), the harvesting has shifted more and more to winter storage items. Last week, the big to-do was clipping and bringing all the squash varieties in from the field. This year we grew six different varieties: Delicata, Kabocha (green, winter sweet & sunshine), Acorn & pumpkins!

Apart from our usual CSA packing and retail orders, the squash took just about the entire week to complete. It is one of the more physically demanding tasks we do here and that is much in part to the sheer weight that needs to be moved to and fro – over 20,000 pounds of squash! Many hands do not make light work in this case, although it is always fun when the whole crew gets to work together on a singular task.

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In your share this week:

Northeaster Beans – Broccoli – Carrots – Celery – Cucumbers – Lettuce – Onions

Red Peppers – Red Potatoes – Spinach – Winter Squash

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New to the shares last week and featured again this week are the northeaster beans. Upon being greeted by them in the greenhouse, it is easy to imagine someone dreaming up the fairytale of Jack and the Beanstalk. The vigorous pole beans enthusiastically scale the framing of the greenhouse, almost as if they would keep climbing and climbing until out of sight if not for the layer of plastic containing them to safe picking heights.

This week’s share also includes what will likely be the last of the broccoli for the year. To celebrate I have included a recipe for broccoli cheddar soup that will help us feel extra cozy through all this dreary weather.

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Ina Garten’s Butternut Squash Salad Recipe, from fool proof living

Yield: 4 servings

1 1/2 pounds winter squash, ¾ inch slices
1 tablespoon maple syrup
2 tablespoons + 1/4 cup olive oil, divided
2 teaspoons Kosher salt, divided
1 teaspoon coarsely ground black pepper, divided
3 tablespoons dried cranberries or raisins
3/4 cup apple juice or apple cider
2 tablespoons apple cider vinegar
2 tablespoons onion minced + dash of garlic powder
2 teaspoons Dijon Mustard
6-8 cups lettuce & spinach
1/2 cup walnut halves, toasted
1/4 cup shaved Parmesan cheese

1. Prep the oven and squash seasoning: Preheat the oven to 400°F.
2. Toss the squash: Place the squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle it with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all of the squash is coated.
3. Roast and turn: Place it in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries.
4. Make the vinaigrette: Place apple juice, cider vinegar, and minced onion + dash of garlic powder in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat.
5. Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsfied.
6. Assemble the salad: Place the lettuce & spinach in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries.
7. Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!

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Broccoli Cheddar Soup, from Gimme Delicious

Yield: 4 servings

4 tablespoons butter
1/2 medium onion, chopped
2-3 cloves garlic, minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (or ground nutmeg), optional
3 cups broccoli florets (1 large head), cut into small pieces
1 large carrot, grated
2 cups half & half, heavy cream or milk
8 oz block grated cheddar cheese

1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
4. Serve with toasted crusty bread or in a bread bowl if desired.

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For the farm crew,

Charlie

I came across a recent headline of the Everest & Wausau Extra that read “In farming, you have to love it.” It is always dangerous skimming headlines these days, but this one stuck out to me. It stuck out not in the desperate attention grabbing fashion that so many articles seem to employ, but in more of an “ain’t that the truth” way. It certainly has been my experience throughout my limited time in this field of work (no pun intended). I feel lucky to have met so many people genuinely enthusiastic and passionate about their work. At the Food Farm specifically, but also across the farming community in general.

Last week, after some fun in the onion fields, the crew took a road trip across Co Rd 1 to visit Northern Harvest & Spirit Creek Farm. It was a great experience to be exposed to some different ways of doing things. Some of the vegetable varieties may have been different, but the passion & craft was apparent! We even got a V.I.P. tour of the newly built commercial kitchen built by Adam Kemp & Rick Dalen for use in their food production business – Spirit Creek Farm has around eight different products, from different kinds of sauerkraut, ginger carrots, and even Kim Chi!

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In your share this week:

Basil – Northeaster Beans – Red Cabbage – Carrots – Cilantro – Cucumbers – Garlic

Greens Mix – Onions – Red Peppers – Hot Peppers – Yellow & Purple Potatoes

Spinach – Acorn Squash – Tomatoes

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Preserving season is upon us! It’s an exciting, but sometimes overwhelming time of year. There are so many different methods and techniques. Everybody you ask seems to give you a different answer on how it ought to approached. After finally deciding how you want to go about it comes the next step of actually carving out the time to get it done. It is important to follow your tastes and discover what makes sense for you, but here at the farm it seems the general consensus is to opt for less work in the fall and more in the winter, when we all seem to have a little more time on our hands. Instead of canning tomato sauce, maybe just can the tomatoes whole and use them to make the sauce in the winter (onions, garlic & dried herbs store well on their own). Instead of trying to marinade and preserve a bunch of peppers, maybe just chop and throw them in the freezer (no blanching required!) The peppers in your share today would be a great candidate for this technique. As would the basil and garlic in the form of pesto!

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Basic Pesto

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts (or walnuts)
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan

1. Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor and process until very finely minced.
2. With the machine running, slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

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Roasted Acorn Squash

1 medium acorn squash
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. 
4. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

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For the farm crew,

Charlie

The Food Farm had a bustling week and weekend! On Saturday, we took part in the annual Lake Superior Harvest Festival, which brought together over 10,000 people of all ages. The event is dedicated to advancing sustainable local food production, recognizing it as a pivotal element in fostering a more robust economy, preserving the environment, and strengthening the community in the Lake Superior region.

A lot of extra harvesting goes into preparing for such a big market, but it all feels worthwhile when we get to see so many smiling faces enjoying the fruits of our labor 🙂

In addition to all the extra harvesting that took place, the crew also managed to trim & clean the garlic that has been curing since being pulled from the fields back in July. It is at this time that Dave carefully selects the best looking heads to be put back in the ground come October.

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In your share this week:

Broccoli – Carrots – Cucumber – Leeks – Lettuce – Melons – Onions

Parsley – Red & Green Peppers – Russet Potatoes – Tomatoes

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You will notice the new addition of leeks & russet potatoes this week. As the weather begins to cool down, this dynamic duo has arrived just in time for the start of soup season. The recipe that first comes to mind is the ever-so-comforting potato leek soup. I know I am looking forward to whipping up a double batch when I get home from work today!

Also included in the share is a large quantity of Carmen red peppers. It may be more than most families get through in a week, so I’ve included Jane Fisher-Merritt’s delicious marinated pepper recipe. Enjoy 🙂

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Potato-Leek Soup, from Serious Eats

Yield ~ 6 servings

2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, rinsed and roughly chopped
1 quart homemade or store-bought low-sodium chicken stock
2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 cup heavy cream
1/2 teaspoon freshly ground nutmeg
Sliced chives or scallions, for serving

1. Melt butter in a large saucepan or Dutch oven over medium heat. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
2. Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
3. To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
4. Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.
5. To Finish With a Blender (Faster): Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.

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Marinated Peppers, from Jane Fisher-Merritt

2 cups vinegar
2 cups olive oil
2 cups water
4 tablespoons sugar
2 tablespoons salt
(+ 1 clove garlic & 1/2 teaspoon oregano in each jar)

1. Cut peppers into 1/8″ -1/4″ slices. Pack into hot sterile jars w/ 1 clove garlic & 1/2 teaspoon oregano in each jar.
2. Combine vinegar, olive oil, water, sugar & salt in a medium saucepan. Bring to a hard boil.
3. Pour brine mixture over peppers, leaving a 1/2″ of headspace.
4. Process for 15 minutes in a boiling water canner.

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For the farm crew,

Charlie

This past week, while harvesting carrots, we found bees… or rather, they found me. Maybe it was the lavender soap I had used that morning, maybe it was my sweet disposition, but whatever it was the bees seemed to swarm to it. Each time the carrot harvester made a lap around the edge of the field with the bee boxes I would pick up a stinger or two. I had just about had enough when Janaki hooked me up with a nice bee keepers hat. After which, I was able to complete the harvest much more comfortably than it had begun.

While I was communing with the bees, most of the other crew members gathered around the barrel washer to sort, clean & taste the carrots as they came from the field. The colder nights we had last week really seemed to help bring out their sweetness, and it was great to get them out of the ground before the heat sapped their flavor!

It’s starting to be that time of year when some of the summer crops start to slow down. The outside cucumbers have wrapped up, while the zucchini are hanging on for just a little longer. We were hoping to hoard some melons for the weeks to come, but decided to send what we have for fear of them going bad before they make it to the shares.

We have an exciting new addition this week, however, in the Carmen pepper. Carmen is a unique sweet pepper variety known for its distinctive shape. Unlike the traditional bell pepper shape that most people associate with sweet peppers, Carmen peppers have a more elongated and tapered form, which lead some folks to mistakenly believe they’re hot (there are also green Jalapenos in the share today, and they are hot!) Carmen peppers exhibit their sweetest flavor when they ripen to a vibrant red, but they are also very sweet when they’ve just begun to turn color. Other sweet peppers (like the bell) tend to be more bright and grassy, rather than sweet, in their green state.

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In your share this week:

Beans – Beets – Carrots – Cilantro – Cucumbers – Kale – Melons – Onions

Hot Peppers – Sweet Red Peppers – Potatoes – Tomatoes – Zucchini

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When Catherine sent the “best guess” email for the share this week, my mind initially jumped to vegetable enchiladas. This would be a great bounty to prepare something like that, but after melting in the heat all day yesterday, I decided that hot enchiladas was not the move. In an effort to keep the oven off this week, I decided to share a recipe for gazpacho along with a zesty salad dressing that would pair nicely with the kale this week.

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Gazpacho, from cookie & kate

2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
1 small sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
1 small cucumber (½ pound), peeled and seeded
1 medium sweet red pepper, cored and seeded
¼ cup fresh basil leaves, plus extra for garnish
1 large garlic clove, peeled
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
¾ teaspoon fine sea salt
Freshly ground black pepper

1. To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
2. Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl.
3. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
4. Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
5. Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.
6. Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.
   

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Jalapeño Honey Mustard Dressing, from kroll’s korner

1/3 cup olive oil
1/4 cup honey
1/4 cup dijon mustard
2 tablespoons lime juice
1/2 teaspoon lime zest
1/2 jalapeño, diced
2 teaspoons thyme, chopped
Salt & pepper, to taste

1. In a medium sized bowl, whisk all ingredients together until well combined. Or you can combine all ingredients in a mason jar and give it a nice shake until combined so you don’t have to dirty a bowl! Taste and adjust ingredients as desired. Store in a mason jar or airtight container in the fridge for 1-2 weeks. Makes ~1 cup.

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For the farm crew,

Charlie