Category Archives: CSA Updates!

Washing greens!

Washing greens!

Your farm fresh greens (spinach, lettuce, arugula, Asian greens, etc.) will appreciate a good washing. Best practice is to do this right before you use it. Make sure that your greens come from a trusted source like LotFotL Community Farm that uses good food safety practices to ensure veggies are free from contamination.  Use a sink or container that is good and clean and choose clean fresh water.

Fill basin with fresh clean waterSFC_lettuce_labeled

  • Soak greens and agitate the water well with your hand to knock off any dirt or debris (greens are happiest if only soaked for about 1 minute or less).  Some people like to add their veggie wash at this time, others, like us here at the farm, feel fine with just plain clean water.
  • Scoop the greens out of the water into a strainer, leaving any sand or dirt to settle to the bottom of the water basin. (Scooping instead of dumping helps keep the sand in the water and off from your food).
  • If needed, send your greens through a salad spinner to help them dry. 

Farm Fresh Veggie Lentil Salad

 

Ingredients:

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  • 1 3/4 cups green (french) lentils, rinsed and any debris removed
  • juice of one lemon (about 1/4 cup)
  • 1/4 cup olive oil
  • 1/2 teaspoon ground ginger
  • 1-2 tablespoons honey
  • 1 large tomato, chopped into bite-sized pieces
  • 1 lg Red Bell pepper chopped
  • 1 Cup of chopped arugula
  • 1 cup crumbled feta
  • 1 cup roughly chopped fresh parsley
  • salt and pepper to taste

Directions:

  1. In a medium saucepan, add lentils, 1/2 teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender. Drain and set aside to cool.
  2. In a fry pan, saute the bell pepper until soft, add arugula at the last minute a stir quickly until wilted. Set aside to cool.
  3. While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, ginger, and honey. On top of dressing, add tomato, feta, parsley, bell pepper, and arugula, and cooled lentils. Stir ingredients to combine and coat with dressing.
  4. Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge.

Turnip-Corn Chowder

Turnip-Corn Chowder

  • 3 T butter or lard (did you know that lard is about 50% monounsaturated fat!?….that is the good stuff)
  • 1 onion, chipped
  • 1 bunch of turnips (scarlet, gold ball, purple,and hakurei will all work),  cubed
  • 1 potato, peeled and cubed
  • 5 cups broth
  • 1 cup corn
  • 3 carrots, grated
  • 2-3 turnip or kohlrabi, grated
  • 1 1/3 cups buttermilk (or 1 1/3 cup milk)

 

  1. Heat fat on med-high heat, add onion, turnip, potato. Saute, making sure to cover the vegetables with fat.
  2. When onions are soft, add broth. Bring to a boil, reduce to medium-low, simmer for about 30 minutes. Puree the onion-turnip-potato mixture in a blender then bring back to the pot and keep simmering.
  3. Add corn and grated veggies and let simmer for 10 minutes more. If the soup is too thick, add 1/4 cup water or broth until the soup is to your liking. At the last minute add your milk. Add salt and pepper to taste.
  4. Top with fresh arugula if you like.

Potatoes and greens

Ingredients

  • 1 large bunch greens, about 1 pound, stemmed and washed well (collards, kale, chard, and mustard all work well)
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
  • 1 onion, sliced very thin
  • 2 to 4 garlic cloves sliced thin
  • ¾ pound yellow-fleshed potatoes, such as Yukon gold

Preparation

  1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for 2-4 minutes (hearty greens like collard and kale take longer than chard or mustard), and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
  2. Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook about three minutes. Add salt and garlic. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the greens and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
  3. While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
  4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. Enjoy!

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