December Winter Share

Posted on December 11, 2023 by charliekratz

Happy December! We hope everyone is finding time to be with the ones who matter most, whether it’s those in our everyday lives or those we reconnect with during this time of year. The holiday season offers the perfect opportunity to embrace the bounty of winter CSA vegetables!

Despite the calendar signaling December, the absence of snow and the uncharacteristic warmth persist, creating a season that has felt more like an extended November than the traditional winter landscape we anticipate. There has even been talk in the root cellar about the possibility of using spray-on snow around the windows to help re-create that quintessential winter charm. This idea may give the crew a good laugh, but it won’t do much for the fields…

Indeed, aside from being beautiful, snow brings a handful of advantages to farm fields:

Insulation: Acting as a natural blanket, snow shields the soil and crops from extreme cold, maintaining more stable temperatures. This prevents frost from penetrating too deeply and safeguards the roots of plants.
Moisture Source: As snow melts, it provides a slow and steady release of moisture into the soil, replenishing water levels essential for the growth of crops, especially in the drier winter months.
Nutrient Retention: Snow can capture and retain nutrients, gradually releasing them into the soil as it melts. This nutrient-rich water aids in enriching the soil for future planting seasons.
Erosion Prevention: Snow cover can mitigate soil erosion by shielding the surface from wind and water runoff, preserving the topsoil and preventing nutrient loss.
Microbial Protection: Snow cover can offer a protective environment for beneficial soil microbes and organisms, supporting a healthier soil ecosystem.

In Your Share This Month:

Beets – Green Cabbage – Orange & Purple Carrots – Garlic – Red & Yellow Onions

French Fingerling & Russet Potatoes – Kabocha & Delicata Squash

Roasted Winter Squash with Vanilla Butter (by Kay Chun from Food&Wine.com)

Yield: 6-8 Servings

4 tablespoons unsalted butter, at room temperature
1/2 vanilla bean, seeds scraped
4 pounds mixed squash (such as kabocha, Delicata and Red Kuri)—scrubbed, seeded and sliced 1/2 inch thick
3 sage sprigs, plus 24 small sage leaves
Kosher salt
Pepper
1/4 cup extra-virgin olive oil

Preheat the oven to 425°. In a small saucepan, combine the butter and vanilla bean and seeds and cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 minutes. Discard the vanilla bean.
On a baking sheet, drizzle the squash and sage sprigs with the vanilla browned butter, season with salt and pepper and toss to coat. Roast for about 25 minutes, turning once, until the squash is golden in spots and tender. Arrange on a serving platter. Discard the sage sprigs.
In a small saucepan, heat the olive oil. In batches, fry the sage leaves over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain. Scatter the fried sage over the squash and serve.

Moroccan Grated Carrot & Beet Salad (by Elise Bauer from SimplyRecipes.com)

This recipe comes to us upon recommendation from one of our Ely members. She said her son used dried cherries instead of raisins, and added pistachios as well!

Yield: 4 Servings

2 cups grated carrots (from about 3 carrots)
1 cup grated fresh beets (from about 1 medium-sized peeled beet)
1/2 cup golden raisins
1/2 teaspoon paprika (sweet, not hot)
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Small pinch salt
Small pinch cayenne
2 tablespoons lemon juice
2 teaspoons honey
2 tablespoons sliced fresh mint leaves

Rinse the grated beets, combine with carrots and raisins:
Place the grated carrots in a medium sized serving bowl.
Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel.
Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
Make the dressing:
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
Dress the carrots and beets, let sit for an hour:
Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
Stir in sliced mint before serving:
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

For the farm crew,
Charlie

November Winter Share

Posted on November 13, 2023 by charliekratz

The first winter CSA delivery is upon us! For our new members: Welcome to our veggie community and thank you for choosing local and organic 🙂 For our season to season members: Thank you for your continued support and welcome back! It’s been a little over a month since our last summer share box was delivered. We hope the short break in your Food Farm veggie action has not been too much to bear. Despite a pause in share deliveries, the farm crew has done anything but pause…

Next year’s garlic crop all tucked in for the winter

It has been a mad dash to get us set up for winter! A short three weeks ago we were digging the last of our storage potatoes from the ground (a remarkable feat in its own regard), thinking to ourselves “How in the heck are we gonna get 35 tons of carrots, four tons of beets, a couple tons of parsnips and a few thousand pounds of rutabagas from the rapidly cooling earth before it freezes in four days?”

Well… we did things a little differently this year, that’s how.

Usually, during peak harvest time, we operate with two crews. One crew harvesting and another washing. This year, because of the hard freeze during the last week of October, we used all hands on deck (along with some volunteers from Fond du Lac Community College) to harvest everything as quickly as we could. Just in the nick of time, we packed the veggies in pallet boxes and stacked them to the ceiling of our root cellar with dirt still clinging to their skin. We then began November by pulling it all back out, one pallet box at a time, to gently roll or tumble through our washing assembly. We took the occasional break to knock ice free from the spray nozzles and it was a chilly process indeed, but Dave brought lots of extra winter gear and by the end the veggies were shining in vibrant shades of orange, purple & parsnip. It also helped that Janaki kept us fed and happy with hot cocoa, cookies & pizza during our lunch breaks. The morale boost was at times needed.

All in all, it was a year filled with joys and challenges, but we got through it and at the end of the day, that’s farming!

In your share this month:

Beets – Brussels Sprouts – Carrots – Celery – Onions

Red & Yellow Potatoes – Delicata & Sunshine Winter Squash – Tatsoi

Thriving under the shelter of Catherine’s hoop houses, the celery reached rather impressive height this fall. We had to cut the stalks in half just to fit them in the share box. Because of this, we went ahead and left the leaves on – something we don’t often do in the summer shares. The leaves present a concentrated flavor that is more robust than the stalks. They can be used in a variety of dishes, including soups, stocks, salads, and as a garnish. Or maybe you would like to include them in your stuffing this holiday season… Included below is a recipe for just that!

Classic Thanksgiving Stuffing (by Anna from crunchycreamysweet.com)

Yield: 6 servings

1 fresh French bread or 10 cups dried cubed bread
1 ½ sticks unsalted butter, divided
1 ½ cup chopped celery
½ cup celery leaves, chopped
1 large yellow onion, chopped
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups broth chicken, turkey or vegetable

If you are using fresh French bread: slice it into ½″ slices, then each slice into ½″ cubes. Place bread cubes on a baking sheet (most likely you will need at least two sheets), in a single layer, then let it air-dry in room temperature overnight OR preheat oven to 250° F and bake bread for 30 to 35 minutes, shaking the pans every 15 minutes. If using already dried bread, place 10 cups in a large bowl.
Preheat oven to 350° F. Butter a 13″x9″ baking dish or 3 quart baking dish. Set aside.
In a skillet, melt 1 stick (½ cup) of butter. Add chopped onion and celery. Saute until veggies are soft.
Add veggies to bread.
Add herbs, celery leaves, salt and pepper. Stir in.
Add broth and stir in gently. Place in buttered dish.
Melt remaining butter and pour over the stuffing.
Cover the dish with aluminum foil.
Bake in preheated oven for 30 to 35 minutes. You can uncover it for the last 5 minutes to toast up the top pieces, if desired.
Let cool for 10 minutes, then serve.

P.S. – For the best texture, bake the stuffing the same day you will serve it. You can prep everything the day before: dry the bread and sauté veggies. The next day just assemble everything and bake!

Bacon & Brussels Sprout Salad (from pinchofyum.com)

Yield: 8-10 servings

Dressing:
1 lemon
1 orange
1-2 tablespoons of apple cider, maple syrup or honey (something for sweetness)
1 shallot, minced
1/2 cup olive oil
1/2 teaspoon salt & pepper to taste

Salad:
4 dozen brussels sprouts
1 cup almonds
6 slices of cooked bacon, crumbled or chopped
1 cup grated parmesan cheese

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it’s not very leafy anyway. The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.
Pulse the almonds in a food processor until finely chopped.
Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

This next recipe is rather simple, but I haven’t been able to get enough of it in the last couple weeks. I like it as a side, just as the recipe below says, but I also think it would make a great salad if combined with a bed of greens & dressing of your choice.

Delicata, Beets & Goat Cheese w/ Papitas

Yield: 2 servings

1 delicata squash
2 beets
olive oil
salt & pepper to taste

2 tablespoons toasted & salted pepitas
1-2oz. goat cheese

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Wash the delicata squash and cut it in half lengthwise. Scoop out the seeds using a spoon. Then, slice the squash into half-moon shapes about 1/2-inch thick. Leave the skin on as it becomes tender when roasted.
Prepare the Beets: Wash the beets thoroughly to remove any dirt. If the beets are large, you can peel them, but small to medium-sized beets can be roasted with the skin on for easy preparation. Cut the beets into even-sized pieces to ensure uniform cooking. You can either slice them into rounds or cube them, depending on your preference.
Arrange on a Baking Sheet: Lay the squash slices in a single layer on one baking sheet & the beet cubes on another. Make sure not to overcrowd to ensure even roasting. Drizzle with olive oil and season with a generous dusting of salt and pepper.
Roast in the Oven: Roast the delicata squash in the preheated oven for approximately 20-25 minutes, or until the edges are golden brown and the squash is tender. You can flip the slices halfway through the cooking time for even browning. Roast the beets for about 30-40 minutes, or until they are fork-tender. Larger pieces may require more time.
Serve and Enjoy: Once the vegetables have cooled, serve with goat cheese & pepitas!

For the farm crew,

Charlie

Summer CSA Week 18, 2023

Posted on October 9, 2023 by charliekratz

This is the last Summer Share of the season! Please remember to bring any empty boxes back to your pickup site by next Thursday, the 19th. Winter Shares begin on November 13th.

As the chill of autumn sets in, we find ourselves on the threshold of our last CSA distribution of the summer season. As with most endings, it’s a bittersweet feeling.

The CSA boxes are one of our most straightforward connections to the community. The weekly bounties we harvest, wash, package, and deliver give us an opportunity to share the farm with all of you – something we miss during the longer stretches of the winter.

This time of year also signals the ramping up of end-of-season chores! There’s lots to do on the farm to get ready for winter. A big part of our business is caring for and delivering storage crops throughout the non-growing months. The short break between summer and winter CSA gives us just enough time to pull the cabbage, beets, potatoes, daikon radish, rutabaga, parsnips, & carrots from the fields before they freeze!

A big thanks is also in order to all of the volunteers who helped us in countless ways throughout the season. With so much work still to go, I don’t want to start reflecting too early, but I think it is safe to say “Thank you so so much Patricia, Sandy, Betsy, Rollie, Deb, Diane, Pat & any other names I may be forgetting while typing this.” Your work is really appreciated!

In your share this week:

Beets – Brussel Sprouts – Green Cabbage – Carrots – Garlic – Lacinato Kale – Onions

Parsley – Red Peppers – Potatoes – Rutabaga – Winter Squash

Now you’ve had some winter squash in your share this year, but this week will be your first time seeing green kabocha. You can think of it as a cross between a pumpkin and sweet potato. Its flesh has a sweet, earthy flavor that is denser and drier than the other varieties you’ve tasted this year. This makes it an excellent candidate for soups, stews & curries. It is quite dry right now, but should gain moisture as it cures over the next couple of weeks.

Also joining the lineup are tender brussel sprouts, small but mighty in flavor, and rutabagas!

Usually I am a strong endorser of leaving the skin on vegetables when eating. I do this in part for flavor, in part for valuable nutrients and fiber, but mostly out of laziness. Peeling can feel like an unnecessary chore… the worst kind. This year’s rutabaga is not quite as nice and smooth as usual, due in part to stress from our hot dry summer, and may benefit from being peeled.

Roasted Kabocha Squash Soup, from Simply Recipes

Yield: 4-6 Servings

1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
2 1/2 tablespoons extra virgin olive oil, divided
Salt
2 cups chopped or sliced onions
2 ribs celery, sliced
3 cloves garlic (about 1 tablespoon)
1 (2-inch) piece fresh ginger, peeled and grated
1/2 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Lime juice, for serving
Chopped fresh cilantro, optional for serving

Set the oven to 400°F.
Roast The Squash: Use a heavy chef’s knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it. You can create a flat side by shaving off a bit of the outside in one spot.)

Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil, baking parchment, or Silpat-lined roasting pan. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt.

Put the squash pieces skin side up on the pan. Roast for 45 to 60 minutes until completely cooked through. The pieces should be soft and caramelized at the edges. Remove from oven and let sit.
Sauté the onions, celery, garlic, ginger, and spices: While the squash is cooling, heat the remaining 1 1/2 tablespoons of olive oil on medium-high heat in a large (4- to 6-quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes.

Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
Add the squash, stock, salt, and pepper, then simmer: Once the squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt, and pepper. Increase the heat to high to bring the soup to a simmer. Then, lower the heat to low. Partially cover and cook 8 to 10 minutes.
Purée the soup: Remove from the heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup.

Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.

Maple-Roasted Brussel Sprouts and Rutabaga with Hazelnuts, from Martha Stewart

Yield: 5 Servings

½ cup pure maple syrup
2 ½ tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper
2 pounds rutabaga, skin removed and cut into 1 ½-inch pieces (5 cups)
¾ pound brussels sprouts, trimmed and halved lengthwise
1 ounce toasted hazelnuts, chopped (⅓ cup)

Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.

For the farm crew,

Charlie

Summer CSA Week 17, 2023

Posted on October 2, 2023 by charliekratz

It appears that we’ll be experiencing a couple of unexpectedly warm days following the rainy spell that persisted throughout last week. It sure would have been nice to have received some of this rain a little more spaced out and during the summer months, but the plants seem to be hanging on nonetheless. After a bout of rain, it’s essential for plants to have an opportunity to dry off to prevent the onset of disease. Rain can leave leaves and stems damp, creating an ideal environment for fungal and bacterial pathogens to thrive. If moisture lingers on plant surfaces for extended periods, it can weaken the plant’s defenses, making it more vulnerable to infections. Adequate air circulation and sunlight play crucial roles in allowing plants to dry naturally, effectively reducing the risk of diseases.

We spent the day Friday harvesting storage cabbage, the biggest one we got was 14 1/2 pounds! Fortunately we sell about 6000 pounds per year for our friends over at Spirit Creek Farm for their delicious kraut and kim chi, and a few restaurants also use it for their cole slaw and kraut as well. So don’t worry, you won’t be getting any cabbages that big in your share!

In your share this week:

Broccoli – Carrots – Cilantro – Cukes – Leeks – Onions – Red Peppers

Hot Peppers – Potatoes – Spinach – Delicata Squash – Tomatoes – Pumpkins!

A note regarding this week’s spinach: There has been a recent congregation of cut worms gathering in the greenhouse that our current planting of spinach calls home. While it may be disheartening to discover cutworms feasting on our spinach plants, there’s no need to despair. Cutworms are a common garden pest known for their big appetite, but their presence doesn’t render your spinach inedible. With proper care, you can still enjoy the greens. Simply pick out any affected leaves that we may have missed in the commotion of harvesting, give the remaining spinach a good wash to remove any potential residue, and it will be perfectly safe to include in your meals.

Apple Spinach Salad, from Gimme Some Oven

Salad Ingredients:

5 ounces fresh spinach
2 small apples, cored and thinly sliced
half of a small onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese

Apple Cider Vinaigrette Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper

Make the vinaigrette. Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
Toss the salad. Add spinach, apples, onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
Serve. Serve immediately, garnished with the remaining goat cheese, and enjoy!

Delicata Squash Gratin, from Feasting At Home

Yield: 8 servings

2lb delicata squash
2 tablespoons olive oil or butter
2 medium leeks, thinly sliced
4 garlic cloves, rough chopped

15 sage leaves, chopped (8 more for crispy sage leaf garnish – optional)
1 cup heavy cream (or sub coconut milk)
1/2 teaspoon salt and peppers
1/2 teaspoon nutmeg
1/2 teaspoon onion powder, optional

1/4 cup water
3 ounces gruyere cheese (or sub parmesan)
1/2 cup walnuts, chopped

Preheat oven to 375°
Prep Delicata: Thinly slice the squash into 1/8 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing.
Cook the Leeks: Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Sauté the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
Whisk: the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
Layer: Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is best to ensure even cooking. Grease the pan, add 1/4 cup of water to the bottom of the pan. Layer with squash overlapping slightly. Sprinkle with half of the sautéed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of squash- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of squash, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
Bake 45 minutes covered. Uncover, confirming the delicata is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden
To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.

For the farm crew,

Charlie

Summer CSA Week 16, 2023

Posted on September 25, 2023 by charliekratz

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.

In your share this week:

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

Red Peppers – Red Potatoes – Spinach – Winter Squash

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.

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

Prep the oven and squash seasoning: Preheat the oven to 400°F.
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.
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.
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.
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.
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.
Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!

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

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.
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.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.

For the farm crew,

Charlie

Summer CSA Week 15, 2023

Posted on September 18, 2023 by charliekratz

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!

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

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!

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

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

Roasted Acorn Squash

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

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
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.
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.
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.

For the farm crew,

Charlie

Summer CSA Week 14, 2023

Posted on September 11, 2023 by charliekratz

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.

In your share this week:

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

Parsley – Red & Green Peppers – Russet Potatoes – Tomatoes

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 🙂

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

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.
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.
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.
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.
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.

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)

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

For the farm crew,

Charlie

Summer CSA Week 13, 2023

Posted on September 4, 2023 by charliekratz

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.

In your share this week:

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

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

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.

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

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.
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.
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.
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.
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.
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.

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

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.

For the farm crew,

Charlie

Summer CSA Week 12, 2023

Posted on August 28, 2023 by charliekratz

It was so nice to see Food Farm folks this Saturday–we enjoyed speaking with so many of you and show off our hard work!

As some of you may have noticed, the root cellar is gradually filling up with a colorful abundance of carrots, beets, cabbage and potatoes. The farmers have been diligently packing up more and more of these vibrant vegetables, destined for grocery store shelves and eager CSA members.

Moreover, last week marked the collapse of our onion tops. This may sound slightly catastrophic, but don’t worry – it’s a good thing! The leaves fall over simply because the plant has matured and is no longer developing. It’s also how we know they are ready for harvest. In the photo (see left), you can see Teri & Aaron gently lifting them from the ground before laying them out to dry. Careful handling is essential during harvest to avoid bruising, which makes the bulbs susceptible to storage rot. Following the uprooting, these onions will begin their curing process in the fields for a week or so before having their tops removed and transferred to a well-ventilated indoor storage space.

In your share this week:

Basil – Beans – Broccoli – Cauliflower – Carrots – Celery – Cucumber – Melons

Sweet Onions – Bell Peppers – Potatoes – Tomatoes – Zucchini

The recipes this week have a lot of room to make them your own. Either one would be good with just about any item in the share (excluding the melons). So feel free to follow them as directed or create your own pizza & curry experiments…

Zucchini Crust Pizza, from The Cozy Cook

2 cups shredded zucchini
1/4 teaspoon salt
3 large eggs, beaten
1/2 cup all purpose flour (almond flour, coconut flour, and whole wheat flour may also be used)
1/3 cup shredded parmesan

Preheat oven to 350°.
Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
Increase oven temperature to 450°.
Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges.
Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
Reduce heat to 400°.
If possible, let the crust cool for extra crispy results.
Top with desired pizza toppings. Bake for ~10 minutes, until the cheese is melted and bubbly.

Summer Vegetable Curry, Inspired by Half Baked Harvest

Basil Coconut Ginger-Lime Rice:

1 (14 ounce) can coconut milk
1 cup jasmine or basmati rice
1 tablespoon fresh ginger grated
1 lime juiced + zest

Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest.

Curry:

4 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken, diced
2 bell peppers, chopped
1 zucchini, chopped
2 cups green beans, chopped
1 cup broccoli, diced
1 cup cauliflower, diced
1 cup carrots, diced
1 tablespoon fresh ginger, grated
2 cloves garlic, grated or minced
2-3 tablespoon thai red curry paste
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1 mango, diced
1 jalapeño, seeded + diced
fresh naan and goat cheese, for serving

Heat a little olive oil in a large skillet over high heat. Add the chicken and cook until browned and cooked through, about 5-10 minutes.
Add another drizzle of olive oil to the skillet. Add the peppers, zucchini, beans, broccoli, cauliflower, carrots, ginger and garlic. Cook the veggies 5 minutes or until they just begin to soften.
Add the coconut milk, curry paste, and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.
In a small bowl toss together the mango and jalapeño.
Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!

For the farm crew,

Charlie

Summer CSA Week 11, 2023

Posted on August 21, 2023 by charliekratz

It’s farm tour time–this Saturday from 10-noon, we’d love to see you!

It’s melon mayhem at the Food Farm! We recently set our new daily harvest record with a whopping 377 cantaloupe. That is more than 800 pounds of weight to pull from the field! We expect them to slow down soon, so enjoy it while it lasts.

In other news that is orange, the crew christened a “new-to-us” carrot harvester. A lucky few climbed aboard as it took its maiden voyage through the fields, while the rest of the crew assembled at the washing stations. There were certainly some wrinkles to iron out, as there often is with any new piece of machinery, but by the end of the week the process seemed to be moving along rather quickly.

Beans – Broccoli – Carrots – Cilantro – Cucumbers – Dill – Greens Mix – Melons

Onion – Bell Peppers – Hot Peppers – Potatoes – Tomatoes – Zucchini

Usually the melons are best enjoyed straight up in all their glory. That way you can fully appreciate the depth of their flavor. This week though, because there are so many, I thought it would be nice to include a recipe with them in it. It does include basil, which we are not sending this week… I’m hoping some of you still have a few sprigs leftover from last weeks share, or can maybe snag some from a friendly neighbor’s garden.

P.S. The vinaigrette would also go great on the greens mix in today’s share 🙂

Melon Caprese Salad, from Half Baked Harvest

Honey Herb Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons honey
Juice of 1 lemon
1 tablespoon white balsamic
1 cup fresh basil
1 tablespoon toasted pine nuts
1 pinch flaky sea salt

To make the vinaigrette, combine all ingredients in a blender and blend until smooth.

3 balls fresh burrata cheese
4 cups melon balls
1/2 cup fresh basil leaves
2 tablespoons fresh mint
6 slices prosciutto

Break the burrata in half and place each half in the bottom of a small bowl or glass (about 8 ounces). Over the burrata, layer the melon balls, basil, and mint. Top with a slice of prosciutto.
At this point the salad can be covered and placed in the fridge for up to 6 hours.
Before serving, drizzle over the vinaigrette.

Blistered Green Beans w/ Tomato-Almond Pesto, from Bon Appétit

1 1/4 cups diced tomatoes
1/8 cup unsalted, roasted almonds
1 garlic clove, grated
1 tablespoons olive oil
1 tablespoons Sherry vinegar or red wine vinegar
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
1 1/2 teaspoons vegetable oil
1 pounds green beans, trimmed

Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
Heat 3/4 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.

Summer-Vegetable Casserole, from Food & Wine

Extra-virgin olive oil, for drizzling
1/2 pound potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground pepper
1 bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 pound tomatoes, sliced 1/4 inch thick
1 medium zucchini, sliced on the diagonal 1/4 inch thick
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

For the farm crew,

Charlie