Tag Archives: LotFotL


Sweet and Sour Sauce with turnips, cabbage, carrots, and onion

Category: Recipes


  • 3 Onions
  • 3-4 Carrots sliced
  • 4-6 cups Cabbage, coarsely diced
  • 4-6 cups Turnips, cubes
  • 1 tbsp Ginger, ground or 2 tsp fresh Ginger chopped
  • 1/4 cup Vinegar
  • 1/4 cup Molasses or maple syrup
  • 1 T Cornstarch
  • 3 tbsp Soy Sauce
  • 2 tsp ketchup
  • 3 cups cooked Brown Rice


  • Heat your favorite oil in your wok. Add cut veggies, ginger (and extra hot sauce if you wish) mix well. Add a little water, if necessary, until the veggies are tender.
  • While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce, ketchup, and the cornstarch and mix well.
  • When the turnips, cabbage and onions are cooked add additional cornstarch to the sauce as necessary and mix well. Reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.
  • Serve over a bed of brown rice and enjoy!


LotFotL’s Spring CSA recipes for Wisconsin

Wisconsin’s first early Spring items are just being harvested. LotFotL’s CSA boxes won’t start being delivered for a couple of weeks, but the harvest season is slowly showing itself. We have done a small amount of early harvesting on sorrel and asparagus from the fields. Here are some new recipes that we will be trying in our farm kitchen this year.

Wild Rice and Asparagus SaladWild-Rice-and-Asparagus-Salad-1-of-2

-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 Saladsorrel-saladB

-Serves 4 Eileen’s Everyone Eats Right
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

Important foods in Wisconsin to eat Organically

As people become more and more aware of how important it is to choose organic foods, for both people health and planet health, we hear the question, which foods are the most important to eat organically? Understandably, we want to know which foods should be made priority. The Environmental working group puts out a great, well researched, list that can be a really useful reference to people that are just getting started, or who don’t always have access to all organic items.

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.

Dirty Dozen Plus

Sauces to stir fry your LotFotL veggies in.

Making a quick Stir-fry with fresh farm veggies can help you meet that eat more veggies goal. Let’s face it, without a few tricks in your bag, getting more veggies be a challenge. It is a lot easier to grab a turkey sandwich with a piece of lettuce on it and argue that it does have veggies. But, a stir fry can be fast and easy and delicious . Once you have a few recipes in your bag you can change up the flavors by using different sauces. If you live in the Milwaukee are, try ordering an organically fed chicken or grass-fed beef from LotFotL’s online farm store to add to your dish.

All-Purpose Stir-Fry Brown Sauce with Garlic


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

  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


  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


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


  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.


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


6 sample Wisconsin CSA shares from LotFotL

What’s in the CSA Box?

Here are some examples of what was given out in the CSA shares throughout the 2012 season. Although each year will differ, this can give you an idea of how we like to structure our boxes.

June 14, 2012:


Garlic Scapes
Hakurei Turnips
Sugar Snap Peas

Gonzo and Seesaw:
Sugar Snap Peas
Hakurei Turnips

Garlic Scapes
Summer Squash

Oct 10, 2012


Winter Squash
Brussel Sprouts
Turnips OR Kohlrabi
Gonzo and Seesaw:
Winter Squash
Brussel Sprouts
Turnips OR Kohlrabi
Herbs: Basil OR Parsley OR Cutting Celery

Nov 9, 2012


Brussel Sprouts
Winter Squash

Gonzo and Seesaw:
Brussel Sprouts
Winter Squash


LotFotL 2013 Planting List

13 Transplanting Plan for LotFotL

beet bulls bloodsu)
beet chioggia
beet touchstone gold
bok choy mei qing choi
broccoli gypsy
broccoli imperial
broccoli marathon
broccoli blue wind
broccoli green magic
broccoli bay meadows
broccoli arcadia
brussel sprouts diablo
brussel sprouts gustus
cabbage tendersweet(spring)
cabbage red express
cabbage deadon(fall)
cabbage storage #4(fall)
cabbage tendersweet(spring)
cabbage red express
cauliflower bishop
cauliflower graffiti
cauliflower vitaverde
celery root brilliant
chard bright lights
chard rhubarb and fordhook mix
corn xtra tender 277a untreated
corn mirai 350bc
corn xtra tender 277a untreated
corn mirai 350bc
corn xtra tender 277a untreated
corn mirai 350bc
cucumber poona keera
cucumber lemon
cucumber diva(hh)
cucumber olympian
cucumber h-19 little leaf
cutting celery afina
dill fern leaf
eggplant barbarella
eggplant nubia
eggplant dancer
fennel zefa fino
fennel zefa fino
flower sprouts kaleidoscope
hon tsai tai hon tsai tai
hon tsai tai hon tsai tai
kale redbor
kale toscano
kale winterbor
kale nagoya
kohlrabi kossak
kohlrabi kolibri
kohlrabi kolibri
kohlrabi kolibri
kohlrabi winner
kohlrabi superschmeltz
komatsuna red komatsuna
leek lincoln
leek lincoln
leek tadorna
lettuce italienischer
lettuce salanova foundation
lettuce salanova premier
lettuce nancy
lettuce skyphos
lettuce panisse
lettuce helvius
lettuce oscarde
lettuce nevada
lettuce italienischer
lettuce cherokee(red summer)
lettuce oscarde(red oak)
lettuce pannise(green oak)
lettuce nevada(green summer)
lettuce new red fire(red leaf)
lettuce sylvesta(green butter)
melon halona
melon diplomat(galia)
melon san juan(hh)
melon savor(hh)
melon lilly
mizuna kyoto
mizuna red rain
napa minuet
napa minuet
onion alisa craig
onion sierra blanca
onion pontiac
onion red bull
onion gunnison
onion patterson
onion red wing
onion bridger
parsley giant of italy
pepper yankee bell
pepper gourmet
pepper sweet chocolate
pepper snapper
pepper flavorburst
pepper ace(hh)
pepper lunchbox yellow
pepper lunchbox orange
pepper lunchbox red
pumpkin musque de provenancee
pumpkin baby pam
radicchio perseo
romanesco veronica
rutabaga american purple
scallion guardsmen
scallion nabechan
scallion nabechan
shallot saffron
shallot ambition
sorrel sorrel
summer squash noche
summer squash y-star
summer squash zephyr
summer squash raven
summer squash 8 ball
summer squash tigress
summer squash flying saucer
tatsoi tatsoi
tomato paragon(78)
tomato charger(78)
tomato-cherry golden nugget
tomato-cherry sungold
tomato valley girl(65)
tomato celebrity(72)
tomato defiant(70)
tomato taxi(64)
tomato orange blossom(60)
tomato-heirloom black prince
tomato-heirloom green zebra
tomato-heirloom prudens purple
tomato-heirloom striped german
tomato-heirloom cherokee purple
tomato-heirloom hungarian heart
tomato-heirloom red zebra
tomato-roma speckled roman
watermelon cream of saskatchewan
watermelon petite yellow
watermelon peace
watermelon moon and stars
watermelon sweet dakota rose
winter squash butternut(metro pmr)
winter squash acorn(tiptop pmr)
winter squash buttercup( burghess)
winter squash delicata
winter squash pinnacle
winter squash jester
yukina savoy yukina savoy

Direct Sown cropping plan

sweet potatoes


Curried Kale and Organic Roots Saute

  • 2 bunches of Kale; de-stemmed and cut into small strips.
  • 1 large Kohlrabi; peeled and cut into cubes
  • 1 large or 2 small gold ball turnips; peeled and cut into cubes or strips
  • 1-2 shallots; diced
  • 2-3 Carrots; cut into cubes or sliced thin
  • 1 T Organic Better Than Bouillon (chicken)
  • 2 T Olive oil
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp ground red pepper
  • 2 eggs
  • 1 T Raw Honey

Heat oil in large fry pan or wok. Add shallots and cook until soft. Add all spices and stir well. On med high heat add Carrots, turnips, kohlrabi, and chicken bouillon to the pan and stir well. Cook for 3-5 minutes and add the kale. Lower heat to med low and stir well. Continue to cook for another 2-3 minutes. Add 1/8 to 1/4 cup of water and cover, let steam until roots are soft but not mushy, raise heat if needed. Remove cover, bring heat up to med high and add 2 eggs to the mixture, stir well until eggs look done. Remove from heat, drizzle on your honey, give it a stir and serve hot.

2012 Share schedule at LotfotL Community Farm

When does my share end?

  • Weekly Egg shares: Runs May 31-Oct 18 (skip July 5th)
  • E/O Egg “A”shares: Runs M ay 31-Oct 4
  • E/O Egg “B”shares: Runs June 7-Oct 25 (skip July 5th)
  • Weekly Chicken shares: Runs May 31-Nov 29 (skip July 5th)
  • E/O Chicken “A”shares: Runs M ay 31-Nov 15
  • E/O Chicken “B”shares: Runs June 7-Nov 29 (skip July 5th)
  • Weekly Veggie shares: (Gonzo & Staple:) Runs May 31-Nov 29 (skip July 5th)
  • E/O week Seesaw “A”shares: Runs M ay 31-Nov 15
  • E/O week Seesaw “B”shares: Runs June 7-Nov 29 (skip July 5th)

2012 Heritage breed Pork From LotFotL

2012 LotFotL Community Farm Heritage Breed Pork is now available.

Orders for half and whole hogs can now be placed. The order window is short, so place your orders by the end of October.


LotFotL charges $3.50/lb (hanging weight)+ a harvest fee of $50/animal+ an optional $20 delivery fee. You will also pay the processor for cutting, wrapping, and curing/ specialty (sausage and ham) items. See the worksheet below for a price chart and ordering instructions.

Click here for order worksheet