Category Archives: CSA Updates!

Summer Bounty Peanut Chicken Collard Wraps

Ingredients

  • 5 collard leaves
  • 1/2 Cup creamy nut butter (peanut butter works great)
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons seasoned rice wine vinegar
  • 2 teaspoons honey(optional)
  • 1/3 cup cooked whole grains (such as quinoa, brown rice, or farro)
  • 1 cup shredded cooked chicken (from about 8 ounces chicken)
  • 2 carrots peeled then halved and sliced thinly
  • 1/2 kohlrabi sliced and cut into 1/2 pieces (can use radishes if you have them)
  • 1/2 summer squash cut into bite sized strips (use bell peppers when in season)
  • 25 fresh mint leaves
  • 2 green onions sliced paper thin
  • 1 handful roasted salted peanuts (chopped)

Instructions

Fill a pot with an inch of water, insert a steam basket and bring to a simmer over medium-high heat. Wash the collard leaves and remove the majority (the toughest part) of the center stem from each leaf. When the water is simmering, add the leaves and lower the heat to medium. Steam until the leaves are brighter green and soft, about 4 to 5 minutes. Immediately remove from the heat and rinse under cold water. Pat each leaf dry before using.

Make the peanut sauce by combining the peanut butter, soy sauce, orange juice, rice wine vinegar, honey, and 1/3 cup hot water and whisk until smooth.

Optional: I like to flash stir fry all of the veggies (minus the mint) for a minute or two before I make these, but you can use them raw too.

To assemble, place a collard leaf on a work surface and overlap the center seam where you cut out the stem. Spread a spoonful of peanut butter sauce on the middle of the collard leaf then sprinkle a spoonful of grains on top. Layer in chicken, veggies and herbs, and peanuts. Roll up into a cylinder then cut crosswise into 2 to 3 pieces. Serve with additional peanut sauce.

Recipe adapted from Peanut Chicken Collard Greens from Salt and Wind.

The Dirt on the Farm: July 2017

Taking a week off from CSA delivery created time for our crew to get caught up on fall plantings, prioritize some weeding projects, and take a moment for big picture planning.  In the last week, we had our organic certifier out for this year’s inspection, we made sure some of the longer season crops like onions got their much needed hand weeding done, and we were able to get caught up on plantings that were still sitting in the greenhouse waiting for us to get them out. In the past, these kinds of projects were difficult to tackle in the midst of the heavy harvest demands of summer.  Often times, we just had to let go of some of our visions for a crop that year. Sometimes that meant losing a crop because we didn’t get to the weeds in time, or couldn’t get it in the field before the planting window closed. Sometimes, it meant the crop would be compromised and yield less.  Although we chose a Holiday to not deliver the CSA boxes, the week is still very much a work weeks for us out here on the farm.

Sweet and Sour Pork with LotFotL Pork

 

  • Pork
    • 1-1.5 lbs cubed LotFotL pork steak pieces or cubed butt roast
    • 2-3 T cooking oil (olive, avocado, coconut, peanut, etc.)
  • Sauce
    • 1-2 T cooking oil
    • 3 tablespoons water
    • 2 tablespoons ketchup
    • 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
    • 1 1/2 tablespoons cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons sugar
    • 1 tablespoon minced garlic
    • 1 teaspoon minced fresh ginger
    • 1 cup fresh or canned bite-size pineapple chunks
    • 1 red bell pepper sliced into bit sized strips

1. Heat a pan with oil to med high. Add the pork cook until nearly cooked through, watch heat and turn down if needed. Remove from heat.

2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

5. Heat the oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the bell pepper, pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve over rice.

 

LotFotL’s 2017’s “What can I expect in my CSA share” list

Below is a list of what we plan to grow or purchase for this year’s CSA.  The growing year is unpredictable though, so14680702_10153835850016746_2341170397289232917_n items planted do not guaranty that they will be in the CSA shares.  Some crop failure is to be expected every year, but this will give you a good idea of what items you can hope for.

LotFotL’s 2017’s “What can I expect in my CSA share” list

Greens Roots Onions
arugula beets onions-red, yellow, white
chard carrots cippolini
collards radish-fresh and storage leeks
dandelion celeriac* garlic
frisee rutabaga garlic scapes
kale salsify baby leeks
mizuna parsnips* scallions
lettuce turnips-fresh and storage pearlette bunching onions
mustards shallots
radicchio Asian
spinach Gunsho-chinese celery Summertime
beetberry Hon tsai tai cucumbers
salad mix bok choy eggplant
kohlrabi melons
Herbs tatsoi watermelons
Basil yokatta-na bell peppers
french thyme napa cabbage frying peppers
parsley mini sweet peppers
dill Misc.  hot peppers
cilantro celery summer squash
catnip potatoes tomatoes-slicers
mint potatoes-fingerlings tomatoes-cherry
fennel-bulbs sweet potatoes* tomatoes-heirlooms
popcorn winter squash
Cabbage family beans
broccoli sweet corn Other items in CSA shares
broccoli raab snap peas blueberries*
cabbage-red, green, savoy snow peas cherries*
cauliflower peaches*
kalettes(kale/brussell cross) apples*
romanesco other fruit*
brussel sprouts microgreens
mushrooms*
*=bought in

2015-The Year in Review

20151116_135353-1 (2)After 24+ weeks of hard work, both on the farm and in your kitchens, the 2015 CSA will officially end this Thursday. 2015 will be archived by us as a pretty good year, with mild weather, few diseases, and some marked abundances in production. We are anxious look at the member feedback in our survey results and get moving on year 2016.  While we have grown and raised at least 2 farmers to fruition (we will say goodbye to both Casey Lynn and Dan), we are eager to bring some new blood into the mix next year.  And most of all, we could not have done any of it without the support of our membership. Thank you for all of the energy that you put into making the LotfotL food community successful.

In a nutshell, it was a record year for broccoli, and we were able to get it into almost 1/2 the shares this year. This was the first year in recent memory, too, where our tomatoes never experienced late blight. Along with the successes, came the less than hoped for.  Some of the fall crops didn’t come out as strong as hoped. We will also remember the summer that wasn’t (did we ever even break 90 degrees?), the ravaging effects of Canada Thistle on all cropping, and the warmest fall so far on our new farm. Since the drought year of 2012, the night time low temps of summer have been far below what is required for good summer cropping. Incidentally, these temps seem to be just fine for our most troublesome weed: Canada Thistle. Not only did thistle and cool temps set back summer production of melons, peppers, and once again eggplant, but a resurgence of fall thistle took its toll on long standing fall roots, leaving celeriac, rutabaga, beets, and turnips conspicuously absent from fall shares. The fall shares looked more like spring ones, filled with spinach, arugula, salad mixes, and radishes. Though not ideal, we know that soon all that will be available locally will be root cellar crops, so we may as well enjoy the leafy greens while we can.

The 2015 member survey results have begun trickling in (fill out the survey today, so we can better serve your needs and the needs of our membership broadly in 2016). I’m happy to say that most of the responses so far, even when critical, are in good spirit, and do make substantial impacts on how we crop and pack shares. To those of us who do not eat potatoes all that often, our CSA must seem rather nuts for giving out potatoes as regularly as we do. Year after year though, potatoes rank in the top 3 of crops that members feel we gave the right amount of. The focus on more beets and broccoli early this year was a direct result of the previous year’s surveys. Next year’s push for more cauliflower (a super finicky, tough to grow crop) will be not only because we like a challenge and love eating cauliflower, but because of your feedback. Please do let us know how we did.

I can’t express enough how grateful I am to all of you for helping to fund our adventures in CSA this season. The results of this decision you’ve made have far greater benefits to the farming community of SE Wisconsin than just keeping our bills paid and your meals on the stove-top. Together, we have grown 2 more new farmers for 2016. Dan, our long time crew leader will be leaving in 2016 to begin his own agricultural enterprise on soon-to-be family land in NE Michigan. Casey Lynn, assistant extraordinaire,  will take on full time farm management at Farm290, the ingredient backbone for Pier 290’s restaurant on Lake Geneva.

While we will miss them specifically, there’s a new crop of future growers waiting in the wings to work with us. While with us, they’ll learned how to develop the chops, exercise decision-making tools, and burn into their core the work ethic needed to succeed in the world, as growers of food. Together we are not only growing LotFotL, and growing food for you, but we’re growing the next generation of farmers, so your children’s niece’s and nephew’s local food choices are abundant and diverse. To this end, 2016 starts this Friday, as we look forward to another season of considerable growth.

Thank you all,

Tim Huth
Managing Farmer
LotFotL Community Farm

2014 Drop Site Details

Drop Site Details

Most of our sites are set up to be self serve. Here are specific pick up details about your locations.

ALWAYS CHECK THE ROSTER SHEET FOR YOUR NAME!

veggiebasket

Pickup Address Delivery Time Closing Time Notes
Miller Park Area N Story Pkwy 155 n story pkwy 12:00 PM 8:00 PM Pick up in Front of house under red awnings
Quinney Farm Pick up W7036 Quinney Rd 8:00 AM 9:00 PM Enter red bard on North side. Totes are in the walkin cooler
Good Harvest Market 1850 Meadow Ln 12:00 PM 7:45 PM In the bathroom hallway, located off from frozen food aisle
Cafe Manna 3815 N. Brookfield Rd. 11:00 AM 7:30 PM In basement entrance. See Hostess desk for directions
Fair Trade For All LLC 8730 W. North Ave. 12:30 PM 7:30 PM Located behind the building by the back door.
Tess 2499 N. Bartlett 2:00 PM 7:00 PM Located outside past the outdoor seating area
Roast Milwaukee 1:30 PM 5:45 PM In back of store by the bathrooms
Muskego- Beth Schmitt’s house W175 S7473 Park Dr. 4:00 PM 8:00 PM On a table by the front of the house
Corvisa EMPLOYEE ONLY 1610 N 2nd Street. 12:00 PM 4:30 PM Internally managed-see Jenn Romaniszak
Executive Director. Inc. (PRIVATE EMPLOYEES ONLY) 555 E. Wells Street, Suite 1100 1:30 PM 3:00 PM Internally managed-see Laura Plizka
Mukwonago-Anne Marie’s house 722 Division 1:30 PM 6:30 PM On front porch- note: dogs will bark, but cannot get outside
East Troy Wild Four Bakery W2463 County Road Es 2:00 PM 6:00 PM Ask at the desk-boxes will be located in back room
UU Church of the Lakes 319 N. Broad Street 2:30 PM 7:00 PM Behind the Church at the end of the driveway
Bayview Anodyne Coffee Roasting Company 2920 Kinnickinnic Ave. 11:30 AM 8:00 PM Totes in front of the front window/bar area
Milwaukee (Bay View) Todd’s house 547 East Homer St 1:00 PM 7:30 PM On front porch
Zablocki VA Medical Center -EMPLOYEES ONLY 5000 W. National Ave. 12:00 PM 1:00 PM Internally managed- see Amanda (Amy) Giffin
Aurora Health Care Corporate Office-EMPLOYEES ONLY 750 W Virginia St 2:00PM 5:00 PM Internally managed- see Rachel Roller
South Shore Farm Market 2900 South Shore Drive 8:00 AM 12:00PM At market stand (must be picked up between 8am-12pm)
Runzheimer (EMPLOYEE ONLY) 851 Cornerstone Crossing 9:00PM 2:00PM Internally managed- see Stephen Adam
Bay View- Wild Flour Bakery 422 E. Lincoln Ave 1:00 PM 5:45 PM Ask front desk
Walkers Point Anodyne Coffee Roasting Co. 224 W. Bruce St. 3:00 PM 8:00 PM Enter via main entrance. Go through orange door next to bar in cafe with “No admittance, employees only” to get to wholesale area. Shares are on the left.
New Berlin- Olsen’s House 14420 West Wilbur Dr 12:00PM 7:00PM On front stoop of house- note: dogs will bark, but cannot get
outside

New Member Orientation for LotFotL CSA

Welcome to our CSA. It is important to review this process before you go to get your box. Especially, if you are new to CSA, or to our farm, you will want to learn more to ensure that you have a positive experience with us. Below are some important things to know as a participant in a CSA. Everything is also covered in our new blockbuster CSA farm video as well.

LotFotL’s “How to CSA” Video

How to pick up: Thursday pick ups

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

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

Site locations and pick up times are found on our CSA details Chart.

  1. Find and check off your name on the Roster Sheet, only taking what is listed after your name.
  2. Choose the correct size tote or bag: -Bridge shares will be delivered in bags. Take 1 bag.
    -Full sized shares (both weekly and biweekly) are in the LARGE tote and
    -Petite sized shares (both weekly and biweekly) are the SMALL totes.
  3. Leave the tote behind: Put your items into your own container and leave the farm tote to be picked up and brought back to the farm. Please stack totes neatly together.
  4. If you ordered other farm items (from the website), they will be located in a cooler with the other shares. (Always check the roster sheet to see what was sent for you)

REMINDER: Never take anything if your name is not on the list. Please call the farm instead. We promise to get you taken care of.
Enjoy your farm fresh local food. Please call the farm if you have any questions or concerns. 920-318-3800

Self serve sites: The sites are mostly set up as self serve areas. This means that it is very important to use the communication tools that are set up at each location. We post a roster that will have a list of everyone that is supposed to get a share that week. If you are not on the list, we did not send you a share. Please, do not take a box! Give us a call and we will take care of you and get things figured out, but if you take a box when we didn’t send one, it just leaves someone else confused and box-less AND does not solve the problem.

Which box to take: Each site will have different sized boxes. So it is important that whoever is picking up the box that week knows what kind of share to pick up and what size box it comes in. Full shares are in the LARGE totes and Petite are the SMALL totes.

Read your newsletter: This is where we communicate information with you. We tell you what items to expect in your share and update you on changes that might be happening or unusual circumstances that might require different behavior. If you don’t read what is going on, it increases the chance of mistakes and/or disappointment. We have a must see section, that makes sure to point out all of these things, so even if you are busy take a look at that section.

What to do if something isn’t correct: Mistakes do happen. If something doesn’t look right, please CALL THE FARM. You are important to us and we will take care of you. Please don’t try to solve the problem on your own. This could lead to more problems for others. Just give us a call.

What to do if you forgot to pick up your share: While we are not in a position to replace forgotten shares, we sympathize with you in your forgetful moment. It is best to contact your drop site ASAP to see if they can save your share for you. The sooner you call the better your chances. Unclaimed shares are donated and not brought back to the farm. We do, however, usually have a couple of extra shares at the farm. You are welcome to call to see if you could come and pick one up out here. We encourage members to set alarms on their phones and schedule email reminders from their online calendars to help to remember share pick ups.

LotFotL CSA start dates 2014

CSA start dates 2014

Below are the scheduled starting dates for LotFotL’s 2014 CSA shares. There is still room to sign up for one of our great CSA options. We make local EASY by having 4 box choices. Plus, you can find chicken and egg shares in addition to the veggie options. You will receive more detailed information about picking up as your start date draws near.

Scheduled start date 5/15/14

  • Bridge
Scheduled start date 6/5/14
  • Staple
  • Gonzo
  • Chickens (weekly)
  • Eggs (weekly)
Scheduled start date 6/5/14 OR 6/12/14
(A and B weeks will be assigned as delivery draws near)
  • Seesaw
  • Flip Flop
  • Eggs (every other week)
  • Chicken (every other week)
Scheduled start date 6/26/14
  • Monthly Chicken

The Boys are Downstairs Sowing

growing 2014It might be scheduled to snow a little more today, but we are not letting that stop us. We are planting. Our early season Bridge shares start in May and we need food for them. Most of what we plant in the next week or so will eventually wind up in our hoop houses, where the temperatures warm up much earlier in the year. This is how we will get things like hakurei turnips, bok choy, braccoli raab, arugula and tokyo kekana (greens), radishes, scallions, spinach, and lettuce ready early enough to put shares together in May.

So it might not seem like planting season, but we are trusting that spring will arrive as scheduled, like it has for the last 4.5 billion years, give or take a few thousand years. Exact dates for this event are little bit harder to predict, but I will put money down that I still see a robin before April this year. So, Casey and Christos are down in the basement right now sowing “food prayers” in the form of about 200 seeds per flat. We are planning for a great year and are excited to share how it unfolds.