This Week's Vegetable Harvest:
- Heirloom Tomatoes
- Beefsteak Tomatoes
- Sweet Corn (from Geneva Lakes Produce, Burlington, WI)
- Carrots
- Fresh Dill
- Sweet Peppers
- Kale
- Potatoes
- Kohlrabi
- Shallots
This Week's Fruit Harvest:
- Green 'Interlaken' Grapes
- Red 'Suffolk' Grapes
- Gala Apples
This Week's Dairy Share:
- Deppeler's Aged Swiss Cheese, Chalet Cheese Co-op, Monroe, WI
- Handmade Cinnamon-Sugar Butter, Nordic Creamery, Westby, WI
- 4-Pack of Fruit-on-the-Bottom Yogurts, Sugar River Dairy, Albany, WI
A Quick Labor Day Observance
I hope you all had a terrific holiday weekend. The past couple of days have been great here at the farm, though I wouldn't say it's been particularly relaxing for our hard-working crew of employees. Since this particular holiday falls smack in the middle of one of our busiest periods on the farm, there's been more laboring than relaxing for us and our crew lately. Over the past couple of weeks I've taken some photos of the folks who work hard to grow your food. Thank you Donna, Jeff, Tyler, Nadia, Luis, Katie, Jenna, Scott, Conor, Derek, Jen, Jeff, Tommy, Kelsey, Jared, and Jason!
Have a great week! -Peg
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| Conor, Katie and Scott pack your vegetable and fruit boxes each week. |
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| In addition to doing tractor work such as tillage and cultivation, Tyler is responsible for making deliveries to many of our pickup sites. |
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| Luis also does quite a bit of tractor work around the farm. Luis has been with Sandhill the longest of any of our employees, having been with us now for 10 years. |
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| Nadia takes charge of most of our direct-seeded crops, including beets, carrots, radishes, spinach and other greens. Nadia proves to the world that women can drive tractors too! |
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| And finally, our kids, including our son Avery, have contributed quite a bit around the farm this summer. Today is the first day of school and we're going to miss having them around! |
In the Farm Kitchen
Dill is a wonderful fresh herb that pairs particularly well with carrots, beets and all members of the broccoli and cabbage family. It is excellent in chilled summer salads such as pasta, potato and tuna. This week I would recommend making a creamy dill dip to serve alongside crispy kohlrabi sticks.
Along with a green bell pepper, this week's share contains a red frying pepper. Though it might look a little suspicious to those who avoid hot peppers, we promise there's not a hint of heat here. These red peppers are sweet and delicious. Our planting of frying peppers is just starting to turn red so you will be receiving more of these in the coming weeks.
This is the crispiest, most delicious kohlrabi we've ever grown. Try peeling it and slicing into matchsticks for a healthy snack.
This Week's Featured Recipes
Sautéed Carrots with Sweet Pepper and Dill
2 tablespoons (1/4 stick) butter
1 pound carrots, peeled, thinly sliced
1 sweet red pepper, finely chopped
1/4 cup water
1 tablespoon minced fresh dill
Salt and pepper
Melt butter in heavy large skillet over medium heat. Add carrots and sauté until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper.
Curried Kale with Apple and Shallots
1 large apple
2 tablespoons olive oil
2 shallots, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 bunch kale, stems and ribs removed and leaves coarsely chopped
1/2 cup water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges. Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until soft. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes. Season with salt to taste.
Next Week's Harvest (our best guess)... tomatoes, Italian plums, eggplant, green onions, cilantro, peppers, cauliflower, spinach, celery root, beets and more!
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