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A sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

GUIDING PRINCIPLES

  • Share in the work to create a farm that is economically, environmentally, and socially sustainable
  • Share the risk and share the bounty
  • Make decisions together
  • Ensure that the size of the farm holds in balance considerations of land, community, and farm viability
  •  Work together to nurture a friendly and creative community

Week #10 Tuesday, August 14 – Saturday, August 18, 2018

Farm News

So those onions all got pulled up on Saturday! They’re field curing at the moment, soon to make their way up to the greenhouse. But first we have to make room! That will be this week’s project. We plan to get set-up up for clipping and sorting and boxing up garlic on Tuesday and on Saturday working our way slowly but surely through the garlic. Once the benches are cleared of garlic, the onions can take over!

It’s still dry out there so we’re continuing to irrigate the young stuff. We did get a bit of rain which was lovely for everything but particularly nice for the cover crop which had been waiting for just such an event. The birds were enjoying the seed, but we’re happy to see it now not only having germinated but growing nicely.

We snuck away for day at the big lake –Superior that is – last week. What a treat to be on the lake. We have a few regular stops when we head north, the beach being the primary one but also Halvorson’s Fish Shop in Cornucopia for smoked white fish and often Ehler’s General Store for a treat of some kind. This trip it was ice cream. As we meandered our way north, we noticed a sign for the Spooner Agricultural Research Station and decided to drive by to take a peek. That led to getting out of the car and wandering around which led to chatting with the people that worked there which led to an informal tour. The station is run by the UW-Madison system and, along with other agricultural research, is currently part of trialing vegetable crops for the Seed to Kitchen Collaborative. This project is bringing together seed breeders, growers and chefs to “bring flavor back into fresh market vegetables,” a worthy goal, we think! They’re trialing some winter squash, melon, cucumber and tomato varieties at the Spooner Station. There’s also a research plot dedicated to organic potato production and some very lovely display gardens, a cooperative project between the station and the master gardener volunteers featuring flowers and vegetables that grow in zone 3. It was an unplanned, delightful stop!

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Recipes

THIS WEEK…

Turmeric Roasted Carrots with Seeds

serves 4 (Dining In; 2017)

Alison Roman, author of this cookbook, recently joined the team of food editors at the New York Times. I made this recipe for dinner last week. I was a nice spin on roasted carrots. I did not add the greens. The yogurt spread is a great accompaniment to the highly seasoned roasted carrots.

1 lb. carrots, scrubbed, tops trimmed to ½ inch
3 Tbsp. olive oil
½ tsp. ground turmeric
2 tsp. cumin seeds
2 tsp. fennel seeds
Kosher salt and freshly ground black pepper
¾ cup full-fat Greek yogurt
1 garlic clove finely grated
2 Tbsp. fresh lemon juice
3 cups spicy greens such as mustard greens, watercress or arugula

1. Preheat oven to 450 degrees. 2. If using carrots on the larger side, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin and fennel on a rimmed baking sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside. 3. Combine the yogurt, garlic, and 1 tablespoon of lemon juice in a small bowl, and season with salt and pepper. 4. Put the greens in a large bowl along with the remaining lemon juice and season with salt and pepper. Spoon some of the garlicy yogurt onto the bottom of a large serving platter or bowl and scatter the carrots and greens on top, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.

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Harvest Day

Sign up for Your Harvest Day

Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).

  • Check the sign-up calendar. Find a date where there are openings.
  • Consider being a Harvest Day Host
  • Contact the delivery coordinator. Let them know your name and the date you prefer and if you’d like to Host. It’s also helpful to know the size of your vehicle and how many people will be coming with you.
  • Mark this date on your calendar!

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