Box sizes for your CSA boxes. Small for Staple Shares, and Large for Gonzo and Seesaw Shares.

1. Place all of your online farm store orders by Tuesday at midnight the week of pick up. 
2. Arrive at your pick up location within the set pick up hours on Thursday.
3. Find and check off your name on the Roster Sheet, only taking what is listed after your name.
4. Find your box size (Large for Seesaw and Gonzo and Small for Staple shares) Bridge shares will be in bags.
5. Transfer the contents into your reusable bag. (We do leave some plastic bags for anyone that forgets their bag)
6. Please neatly stack all of the empty bins together
7. Chicken and Egg shares will be located in the cooler next to the totes. Your item will have your name on it.
8. Farm store items will be located in the cooler or next to the cooler. These items will have your name on them.
9. Enjoy your farm fresh local food. Please call the farm if you have any questions or concerns. 920-318-3800

April and Plastic mulch.

April with the Anxious Onions

Sauteed Hakurei Turnips and Greens

Serves 4 Atlanta Magazine

Ingredients
2 bunches Hakurei turnips with greens
1 tablespoon butter
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Instructions
Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

Pickled Hakurei Turnips

Recipe from Serious Eats

Ingredients

1 bunch hakurei turnips (approximately six, see note above)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Procedures
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Blue Hill at Stone Barns’ Greenhouse Salad with Hakurei Turnips

Serves: 4 Blue Hill

Ingredients

DRESSING
1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1⁄2 teaspoon white balsamic vinegar
1⁄2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
SALAD
16 small Hakurei turnips (or red radishes), thinly sliced
1 fennel bulb, thinly sliced
1 sweet-tangy apple, such as Gala, cored and cut into 16 slices
4 Seckel pears (or 1 small Bosc pear), cored and cut into bite-size wedges
4 cups mixed baby greens
1⁄4 cup diced dried apricots
1⁄4 cup shelled pistachios

Directions
To make the dressing, whisk together lemon juice, sherry vinegar, balsamic vinegar, and mustard in a small bowl. Slowly whisk in oil until the dressing thickens. Season with salt and pepper to taste, if desired.
Place turnips and fennel in a medium bowl along with apple slices and pear wedges. Toss with half of the vinaigrette. Place baby greens in a large salad bowl. Toss with remaining half of vinaigrette. Add dressed turnip mixture, apricots, and pistachios. Gently toss to mix, season with salt and pepper, and serve.

FRENCH ONION AND TURNIP SOUP

From Beauty Every Day

Ingredients 

1/2 cup of butter
2 pounds onions
6 cloves garlic
4 hakurei turnips
6 cremini mushrooms
1/2 cup dry white wine
4 cups veggie stock
2 cups water salt and pepper to taste
a couple of sprigs of thyme and or fresh rosemary

Directions
-thinly slice onions
-in a big pot, melt the butter and begin to carmelize the onions and garlic
-thinly slice turnips and mushrooms and add to onions
-cook for about 45 minutes stiring often
-add the wine, stock, and water
-add whole sprigs of fresh herbs simmer until ready to serve
-serve with sliced swiss cheese melted on top and bread or croutons

Wild Rice and Asparagus Salad

-Serves Serves 6 Phood-e

1 lb Asparagus
3 cups Steamed Wild Rice
2 Tablespoons Chopped Fresh Chives
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Black Sesame Seeds, toasted
2 Tablespoons Sesame Seeds, toasted
6 Tablespoons Fresh Orange Juice
3 Tablespoons Unrefined Sesame Oil
2 Tablespoons Unrefined Roasted Sesame Oil
2 Tablespoons Tamari Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Freshly Grated Orange Zest
1 Tablespoon Grated Ginger
1 Tablespoon Raw Cane Sugar
2 Cloves Garlic, minced
1/4 cup Minced Scallions
4 Cups Mesclun or Mixed Salad Greens, washed

Trim off the tough ends of the asparagus and discard or set aside for another use (like vegetable stock or compost!). Cut the asparagus into one inch pieces on the diagonal. Place a small pot of salted water over high heat and bring it to boil. Add the asparagus to the boiling water and cook for 1 minute, or until the asparagus is bright green and only partially cooked through. Immediately drain the asparagus in a colander and rinse well under cold water. Set the asparagus aside to drain.
In a small bowl, whisk together the orange juice, sesame oils, tamari, vinegar, orange zest, ginger, sugar, scallions, and garlic.
In a large bowl combine the asparagus, wild rice, chives, parsley, and both types of sesame seeds. Drizzle the orange juice dressing over the top of the rice mixture and toss the salad until the dressing is incorporated throughout.
Line a large platter with the lettuce and spoon the wild rice and asparagus salad on top.
The salad can be served warm, at room temperature, and even cold.

Sorrel Salad

-Serves 4 Eileen’s Everyone Eats Right
Ingredients
2 medium cloves garlic
1/8 teaspoon salt
1 tablespoon (about 6) dry-cured olives, pitted and finely chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Pepper to taste
1/4 cup walnut pieces, toasted
1/4 cup Sultana (or golden) raisins
4 ounces (about 4 cups chiffonade, or thinly sliced) sorrel or other salad greens

Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef’s knife and giving the knife a whack with your fist, being careful to avoid the sharp edge. Sprinkle the salt onto the garlic, and with the knife at an angle almost flat to the cutting surface, alternately drag the edge back and forth and chop to crush the salt together with the garlic to make a paste. Place garlic paste in a small container and add the chopped olives, pepper, and olive oil. Whisk to combine.
Toss the greens with the dressing, sprinkle with the toasted walnuts and raisins, and serve.

Aitor’s Sweet Pea and Nettle Soup

– serves 4 Nettling Again
1 tablespoon butter
1 small onion
1 cup dry white wine
2 cups water
1 cup nettles
handful of mint
salt
2 cups frozen baby peas

Melt butter in a medium saucepan. Add onions and sauté until onions are a deep golden color and the pan has a little browning on the bottom. Add the wine and cook until mostly evaporated. Add water, nettles, mint and salt and bring to a simmer for a minute or two, then add the peas. Keep cooking just until the peas are turning a lovely bright green. Then place everything in a blender and blend until smooth.
Garnish with a paper-thin slice of lemon.

John Ikerd, a retired agricultural economics professor who writes about the growing “eat local” movement, says that farmers who sell direct to local consumers …can “select, grow and harvest crops to ensure peak qualities of freshness, nutrition and taste.”

Eat Locally Grown Food for Better Health

“Even when it’s not organic, small farms tend to be less aggressive than large factory farms about dousing their wares with chemicals.” Small farms are also more likely to grow more variety, says CNAD, protecting biodiversity and preserving a wider agricultural gene pool, an important factor in long-term food security.

Eat Locally Grown Food to Reduce Global Warming

Eating locally grown food even helps in the fight against global warming. Rich Pirog of the Leopold Center for Sustainable Agriculture reports that the average fresh food item on our dinner table travels 1,500 miles to get there. Buying locally produced food eliminates the need for all that fuel-guzzling transportation.

Imports by airplane have a substantial impact on global warming pollution.  In 2005, the import of fruits, nuts, and vegetables into California by airplane released more than 70,000 tons of CO2, which is equivalent to more than 12,000 cars on the road.

Eat Locally Grown Food to Help the Economy

According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy.  When businesses are not owned locally, money leaves the community at every transaction.  Wisconsinites spend $192 billion annually for food. If we all spent just 10% locally, that would be $1.9 billion that would stay in our communities.

This is a critical time to support your farming neighbors. Buy locally and ensure that more of your money goes to the farmer and local farms can stay in business. This also encourages the use of local farmland for farming, thus keeping development in check while preserving open space.

Take the Eat Local Challenge

Portland, Oregon’s EcoTrust has launched a campaign, the Eat Local Challenge, to encourage people to eat locally for a week so they can see—and taste—the benefits. The organization provides an “Eat Local Scorecard” to those willing to try. Participants must commit to spending 10 percent of their grocery budget on local foods grown within a 100-mile radius of home. http://www.eatlocal.net/

Know your food Know your Farmer

Buying food today is complicated. What pesticides were used? Is that corn genetically modified? Do those eggs come from free range chickens? What does “free-range” really mean anyway? When you eat locally, it’s easier to get answers. You can build relationships and trust with farmers, bakers, and stores.

The Shopper’s Guide to Pesticides in Produce will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce.

Choosing a farmer that uses organic methods or is certified organic can help you make food choices that you feel good about.  LotFotL Community Farm, in Elkhorn WI, goes beyond organic standards in our growing practices and will be certified organic again in 2014.  Choosing to be a member of our CSA or coming to our farm stand at South Shore Farmers Market are both great ways to find organic food.  Thank you for your support.

Here is a copy of the EWG list.

1Apples

2Celery

3Sweet bell peppers

4Peaches

5Strawberries

6Nectarines

– imported

7Grapes

8Spinach

9Lettuce

10Cucumbers

11Blueberries 

– domestic

12Potatoes

+Green beans

+Kale/Greens

Wondering what a food shed is anyway? A food shed is the geographical area between where food is produced and where the food is consumed.  Having a true and earnest desire to eat locally won’t steer you wrong.  Just being aware that it is important and making any small step to go in that direction will make a difference.  Here are few ideas to move you in that direction.   

1. Find out what grows locally, seasonally AND sustainably in your area – This may seem simple, but I am still amazed by some of the produce that grows in my region – kiwis, stevia leaves, and lemongrass were all surprises that appeared my my farm box. On the flip side, just because something is local, does not give it full license to be awesome – just ask anyone that lives near a Concentrated Animal Feedlot Operation. Local berries sprayed with pesticides are out too.
2. Go to the farmer’s markets as often as possible. Notice that at the end of a season, seasonal produce will be abundant, cheaper, and absolutely delicious. Be wary of stands that sell the same produce year round. Ask the farmers how and where their products were grown.
3. Grow your own – Don’t have a plot of land for gardening? Consider converting your lawn or window boxes. Take advantage of city roofs. Find or start a community garden in your neighborhood. Feeling inspired? Raise a couple of chickens or a goat.
4. Get a farm box. CSA (community supported agriculture) and other programs help to bring the fruits of your foodshed and convenience together for the mutual benefit of farmers and consumers (a.k.a. co-producers).
5. Visit local farms and get to know your farmers – Seeing where and how your food is grown and raised will forever change the way you feel about what you eat. Conversely, if you haven’t seen important documentaries such as Food Inc. and Fresh, you will be both horrified by how the the food for the masses is produced and grateful that you eat from your foodshed.
6. Buy seasonal produce in bulk when it is abundant, then can, freeze, and dry for the winter. This is especially important if you live in a climate that makes year round local produce prohibitive.
7. Eliminate non-essential items grown out of your food shed. I don’t know about you, but I NEED my imported dark chocolate. But I can happily drink local organic California wine rather than Italian or Spanish vino. Point is, be picky about what you will import.
8. Aim to reduce non-foodshed item to 10% or less of your consumption. While this may seem extreme, so is the state of our planet’s health. For every one I can think of that eats local neighborhood eggs, I have a blood relative that’s eating at Burger King and buying groceries at Target. We’ve got to strike a balance.
9. Find businesses (restaurants, cafes, markets) that support local food, and frequent them. It’s easy to turn a blind eye when you’re out and about, but voting with your dollar goes a long way to encouraging businesses to support the local foodshed economy.
10. Speak up. This all may seem like common sense to you. But just a flip through your Facebook news feed or a stroll through a conventional supermarket, and you will be reminded that not everyone sees things from the eyes of a locavore. Host dinners, and tell your guests about the local farms and ranches that grew their food. Take your friends on a farmer’s market outing or on a trip to meet your raw milk cows. Spread the world and support your foodshed. One day, it may be the only food you’ve got.

If you are still feeling like you need more information on why your local foodshed matters.  Check out this article from Michigan State University.  What is a food shed?

The 10 reasons list was provided by Holistic Squid.  http://holisticsquid.com/10-ways-to-support-your-foodshed/

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All-Purpose Stir-Fry Brown Sauce with Garlic

Ingredients:

1/3-2/3 cup soy sauce (taste test)
1/2 cup chicken broth (can sub water)
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Directions: 

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. 
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
7. Can be added to any stir fry veggie meat combination that you have come up with
8. Serve with rice

Sweet and Sour Sauce

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Directions

1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Pineapple Stir Fry Sauce

Ingredients

1 cup crushed pineapple + juice
1/2 teaspoon red pepper flakes
1/2 teaspoon mined ginger (fresh)
1/8 teaspoon black pepper
1 teaspoon cumin
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons soy sauce
1/4 cup water
1 teaspoon cornstarch

Directions

1. Mix together all ingredients except for water and cornstarch, and bring to a boil over medium heat.
2. Remove half the sauce and puree using a hand blender or regular blender.
3. Return to pot and add water and cornstarch mix, stirring constantly until the mixture thickens.

Uses

1. Marinate your tofu/meat in it before frying
2. Add to your stir fry for the last few minutes of cooking

June 14, 2012: 

Staple:

Garlic Scapes
Kale
Spinach
Hakurei Turnips
Sugar Snap Peas 
Asparagus
Lettuce

Gonzo and Seesaw:
Lettuce
Sugar Snap Peas
Hakurei Turnips
Spinach
Kale
Garlic Scapes
Broccoli
Summer Squash

Oct 10, 2012

Staple:

Winter Squash
Arugula
Peppers
Potatoes
Napa
Brussel Sprouts
Turnips OR Kohlrabi
Kale
Gonzo and Seesaw:
Winter Squash
Arugula
Eggplant
Potatoes
Napa
Brussel Sprouts
Turnips OR Kohlrabi
Beets
Garlic
Herbs: Basil OR Parsley OR Cutting Celery

Nov 9, 2012

Staple:

Broccoli
Brussel Sprouts
Potatoes
Rutabaga
Winter Squash
Beets

Gonzo and Seesaw:
Broccoli
Brussel Sprouts
Potatoes
Rutabaga
Winter Squash
Lettuce
Turnips
Spinach
Kale