CSA News for the Week of July 22nd

Reminder: This week we are distributing fruit, vegetables, dairy, meat, eggs and trout. Next week we will be distributing vegetables and fruit.


This Week's Vegetable Share:

• Beets
• Sweet Corn (from Geneva Lakes Produce in Burlington, WI)
• Kale
• Eggplant or Zucchini
• Sweet Onions
• Basil
• Cucumber
• Dill

This Week's Fruit Share:

• Peaches
• Golden Plums
• Red Raspberries
• Blueberries

This Week's Dairy Share:

• Fresh Chevre from LaClare Farms in Chilton, WI
• Lowfat Vanilla Yogurt from Sugar River Dairy in Albany, WI
• "Little Darling" Cheese from Brunkow Cheese in Darlington, WI
• Handmade Butter with Maple Syrup from Nordic Creamery in Westby, WI




Katie Hedrich and her family make goat milk cheeses at LaClare Farms.

This Week's Meat Share:

• Breakfast Sausage from Byers Family Farm in Brodhead, WI
• Whole Organic Chicken from Lange Farms in Platteville, WI
• Beef Roast from Riemer Family Farm in Brodhead, WI
• Ground Beef from Riemer Family Farm in Brodhead, WI
• Bacon or Beef Fajita Meat (you will receive one this month and one next month)

CSA Picnic Photos



Thanks to all who came out to the farm on Saturday for our CSA picnic and tour. It was great to meet new members and to catch up with some long-time members. Thank you also to the Riemer family for making the trip down from Brodhead to spend the afternoon with us. (The Riemer family raises the beef that is included in our monthly meat shares.)
from left: Bryce and Jen Riemer, Matt and Peg Sheaffer, Jen and Jeff Miller 

We began the afternoon with a  tour of the vegetable fields, which included a few stops along the way to say hello to the laying hens and the goats.

 



After the tour we enjoyed a picnic on the lawn.

 



As we ate and talked, we were treated to music provided by Becky Stark, a fellow vegetable farmer, and her dad, Ben Stark. (Some of our Oak Park members may recognize Ben from the music circle at the Oak Park Famers Market.)



Great fun was had by all, including the Sheaffer, Riemer and Miller kids.






Our next CSA gathering will be on Saturday, September 7th at the Sheaffer's farm in Brodhead. We hope to see you there!

This Week's Featured Recipes

Zucchini, Sweet Corn and Basil Salad

1 1/2 pounds medium zucchini

1 1/4 teaspoons salt

1 cup fresh corn kernels (cut from 2 ears)

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

1/4 cup thinly sliced fresh basil

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Cut zucchini down the middle lengthwise then, working crosswise, slice very thinly. Toss zucchini with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.            

Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.

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Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry. Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, and basil and toss well.

 

Chilled Beet Soup with Dill Cream

4 cups (or more) chicken or vegetable broth

1 1/2  pounds beets, peeled, chopped

1 cup chopped sweet onion

2 teaspoons chopped garlic

1 teaspoon sugar

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives or green onions

Sour cream

 

Combine 4 cups broth, beets, onions, and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until beets are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

           

Ladle soup into bowls. Sprinkle with dill and top with sour cream.

 

 

Sweet Corn and Kale Chowder

4 slices bacon, chopped
1 sweet onion, diced
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups chicken or veg stock
3-4 stalks celery, diced
3 potatoes, diced
2 ears worth of fresh corn (sliced from the cob)
4 cups kale, roughly chopped
salt and pepper to taste

Cook bacon in medium pot over medium heat 5 minutes, stirring. Add onions and butter; cook until onions are soft. Add flour and cook, stirring, 1-2 minutes. Slowly add milk, stirring constantly, and raise heat to med-high. Add stock, and bring to simmer. Add all vegetables except kale, and cook until almost soft (15-20 minutes). Add kale and cook until kale is tender (another 10-20 minutes). If needed, stir in more milk to thin. Season to taste with salt and pepper.


Next Week's Harvest (our best guess)... green beans, carrots, leeks, red potatoes, eggplant, shallots, chard, blueberries, plums, peaches and more!