Week 6 2017 Newsletter

In YourBox   

Lettuce Head and or salad mix

Cilantro

Carrots (Halves)

Raspberries/Strawberries (halves)

Garlic Scapes – The flowering Shoot of the garlic plant I break off in the early summer use in anything you would use garlic in, slightly milder

Celery

Cucumbers

Beets

Oyster Mushrooms

Broccoli (fulls)

Peas

 

Week 6 2017 Newsletter

Week 5 2017 Newsletter

In YourBox   

Lettuce Head

Mint

Carrots

Chinese Cabbage (Halves)

Garlic Scapes – The flowering Shoot of the garlic plant I break off in the early summer use in anything you would use garlic in, slightly milder

Salad turnips great in stir fries and salads but as versatile as a potato (fulls)

Swiss Chard

Cucumbers

Strawberries (Fulls)

Oyster Mushrooms (fulls)

Broccoli (halves)

Scallions

 

Week 5 Newsletter pdf

Week 3 2017 Newsletter

Time keeps rollin on. More Greenery from Stoney Acres as we plunge head long into stirfry season . 

In YourBox   

Salad Mix

Mint

Bok choy – my favorite stir fry green. Sweet succulent leaves.

Chinese Cabbage – Fulls

Green Garlic or scallions- not as pungent as bulb garlic use everything except any roots or yellow leaves. Scallions are softer

Salad turnips great in stir fries and salads but as versatile as a potato

Kohlrabi – eat the greens like kale

Cucumbers fulls

Strawberries fulls

Radishes - Fulls

Full PDF o the Newsletter

Week 2 2017 Newsletter

In Your Box   

•   Salad Mix

•   Spinach

•   Bok choy – my favorite stir fry green. Sweet succulent leaves.

•   Beets- great red Rhonda Storage beets

•   Green Garlic- not as pungent as bulb garlic use everything except any roots or yellow leaves

•   Oyster Mushrooms

•   Kohlrabi – eat the greens like kale

•   Chives

•   Ruhbarb – Fulls

•   Radishes or salad turnips - fulls

 

Week 2 2017 Newsletter

2017 Preseason Welcome

Stoney Acres Farm Community Supported Agriculture

Preseason Welcome 2017

Stoney Acres Farm                                                                                             715-432-6285

7002 Rangeline Rd.                                                                       info@stoneyacresfarm.net

Athens, WI 54411                                            https://www.facebook.com/stoneyacresfarmandpizza

All the Dates and Details for the 2017 Season

 

Communication

Weekly email  –We will remind you the day of the pick-up.

 

Weekly newsletters – There are paper copies of our newsletter at all pick-up sites and posted on our website each week. We send newsletter links with email reminders. Newsletters are the #1 way we communicate with you. You are responsible for reading these each week. This is where we communicate everything important. They let you know what is in your box, how to use it, news from the farm, and event info.

 

Website - Are you wondering when the big farm events are, need directions, need a recipe or are thinking about ordering meat, you need to find a pickup site? We have lots of info here. You can always download a weekly newsletter at this site as well. www.stoneyacresfarm.net. Facebook – We have a page which is a glimpse into farm life and will have pictures of veggies, general information, and more https://www.facebook.com/stoneyacresfarmandpizza.

 

Coming to visit – If you would like to tour the farm, to help out one day, to see where and see how your food is produced you are always welcome. Friday night we are always open for visitors. Please call in advance to set up another time. Kids are welcome at visits but we ask that you leave pets at home unless they are working.

 

How to contact us – Email us at info@stoneyacresfarm.net, call/ text 715-432-6285, or use mail Stoney Acres Farm 7002 Rangeline Rd. Athens WI. The best way to reach us is text/phone, followed by email/facebook.

                                                             

Getting Your Weekly CSA Box

 

1) CSA boxes will be available for pick up Thursdays between 1-6pm; on-farm pick-ups only are Wednesdays after 4pm & Thursdays all day. We can save boxes for Friday pickup at the farm if you let us know. The season runs for 20 weeks, from June 1st until October 12th.  

 

2) Your CSA pick up site based on the box you checked on the application. If you would like to pick up at a different address please call or email us to let us know as soon as possible.

 

3) When you arrive at your pick-up sites (see address below) you will be expected to select your box. Small shares (white) and Full-shares (Black) will be separated and to check off your name from the member list. PLEASE CHECK NAME OFF – we use this information to call people who forget boxes and our records.

 

4) Weekly newsletters are available each week at the drop sites and online. Please read them.

 

 

If you’re out of town or will not be able to pick up your box…   You have options!

1) Have someone pick up your box for you. Please make sure that they know your pick-up site and box size.

2) Notify us at least 1 day in advance and we will not pack you a box for that week.

3) If you are in Wausau, you can have a box donated to Neighbors’ Place. Let us know if you plan this.

If you forget to pick up your box or have an emergency call or text us as soon as you can. In some cases we can help you get your box late (Thursday night) or have it set aside until Friday morning.

 

 

Dropsite locations

  • At the farm: 7002 Rangeline Rd. 5 min due north of Athens
  • Athens: contact us for delivery
  • Marshfield: Sue Kaup 112 N Purdy Ave  
  • Merrill:  Apprill Family Chiropractic 3207 E. Main St. Just off Hwy. 64
  • Wausau East Side: The garage of Heather and Kent Busig, 2201 Elmwood Blvd Wausau, WI
  • Wausau Highway 51: 5 Koshas Yoga and Wellness, 2220 Sherman St, Wausau, WI

 

This Year’s Events - mark your calendar

All farm events are included in the cost of your share.

Note- for full details see the website under CSA Events

 

vRegular Volunteer Days- Monday-Wednesday between 8am-12pm or 1-5pm June-Oct. no experience needed. We can always find fun tasks. Contact us before you come. To volunteer at farm events or other times just call, text or email.

 

vPizza Nights at Stoney Acres Farm Fridays May 5th – November 3rd    

Weekly pizza nights at the farm serving food on Friday from 4:30pm-8pm. Pizza Night is not included in the cost of the CSA but is a nice excuse to visit. CSA members can participate in u-pick events or gleaning during Friday nights when seasonally applicable. Wear a Stoney Acres T-Shirt and get $1 off your pizza!

 

Pizza on the Farm Ticketed Saturday Nights – This year I will be having several Saturday Pizza nights where you purchase your pizza online and reserve your time spot so there is no waiting. The Saturday dates are as follows: May 6th, May 27th, June 17th, July 1st, July 29th, August 19th, September 2nd, September 16th. To Purchase your tickets and reserve your spot for Saturday Pizza on the Farm go to: www.stoneyacresfarm.net select your date and reserve your pizzas and time.

 

vStoney Acres CSA Only Pizza Night. Saturday May 20th pizzas made 5-7pm. This is like a regular pizza night (you buy your pizzas) but without crowds and is on a Saturday night. Includes time to mingle with fellow CSA members, farm tour, a preview of the first CSA box with tips on storage. Come hang out with your farmer! Bring Friends!

 

v1st CSA DELIVERY -Thursday, June 1st

 

vGleaning & U-pick – This season we will regularly update the website, facebook and newsletters for gleaning (picking vegetables after we are done harvesting for the CSA and market).  We hope to have lots of options for those who like to preserve and pick. You will be able to glean for personal use or donation to local food banks. DATES TBA throughout the season.

 

vHarvest Hootenanny Barn Dance- Saturday August 5th 7 - 11:59pm  -There will be no potluck this year. The dance will be at Tony’s Aunt and Uncles place at 7pm. Shake your tailfeathers with us to the awesome music of the Hometown Harmony Club. Enjoy great organic food from the farm and beer from local microbrews.  The best event of the season!

 

vTomato U-pick - Late August- September: We will announce times in the newsletter

 

vPumpkin Pick, Pie, and PizzaSunday, October 1st 2pm - 5pm.  Rain or shine come for picking, pizza, Apple Cider pressing, pie and farm tours. Everyone gets 2 pumpkins or squash. More details online.

 

vLAST CSA DELIVERY- Thursday October 12th

 

 

 

CSA Newsletter Week 12

In Your Box

 

Cucumbers:

 

Zucchini and Summer Squash-

 

 

Rainbow Carrots

 

Tomatoes- heirloom, beefsteak, and/or cherry tomatoes.

 

Garlic –

 

Sweet Onions – these should be stored in the fridge for longer term storage. Cured onions will start in several weeks.

 Melons (small shares only)- muskmelons, baby watermelons, or sun jewl (yellow)

 Snap Beans

 Fennel – holy moly it is perfect and big and beautiful

 Cilantro

Green Peppers (full shares only)

 

Next Week’s Best Guess:  salsa packs (tomatillos, onions, hot peppers), broccoli, lettuce, tomatoes, carrots, kale, basil, peppers, sweet corn

 

Important Reminders

 The Athens fair is this weekend. We will have our annual float on Sunday at 1pm. If you want to be on the float call or text us!

Upick snap beans continue. You can come pick this week (today through early next week). Call or text to set up a time

 

News from the Farm

              Only 2 months of CSA left – how did summer get away! Sorry to everyone about last week’s newsletter and lack on online newsletter/reminder- we are back online and have a working computer.  We had another great productive week. We finished a lot of tasks and continued big harvests and see the end (in 2 weeks) of weeding. In crop news sweet corn is coming next week (as long as the Schultz-Becker children can be kept from eating 100 times their body weight in corn this weekend). Melons are here this week for small shares and next week for fulls. The crop looks fine but the continued very wet weather has not been ideal and left us with a lot of rotting L Fall cabbages, brussels sprouts, winter squash, sweet potatoes, storage carrots, beets… all look amazing. The warm summer has put us almost 3 weeks ahead with some crops but we are expecting an earlier frost. And this week our fennel is amazing!  Enjoy these huge bulbs in the great recipe! It is also Athens Fair Weekend. You can come visit Friday for pizza and then head to the fair, can join us at the 5K on Saturday or see us in our fair float Sunday (or dance with us on it) at 1pm. If you are enthusiastic and want to wear a costume call/text us for a spot on the float. Last but not least we plan to start upick tomatoes in a week. We will update you in the newsletter and online.

        Have a delicious week – Kat, Tony, Ted, Riley and Maple

 

Recipes from Kim Casey and Heather Busig’s Kitchens

 

Grilled vegetable sandwiches: Serves 4-6. INGREDIENTS: 1 cup balsamic vinegar, 1-2 TBSP honey, ciabatta buns, sliced fresh tomato, sliced fresh mozzarella (provolone and/or goat cheese would also work well), basil leaves, an assortment of grillable veggies including: summer squash, sweet peppers, eggplant, carrots, beets, onions etc., 1 TBSP olive oil (plus extra for the buns), salt and pepper. PREPARATION: Make the balsamic glaze by combining balsamic and honey in a small sauce pan. Heat on low and simmer until the combination becomes a thin syrup. Remove from heat and set aside. Cut the softer grilling veggies into slices about half an inch thick, or into wider slices, firmer veggies should be cut into thinner slabs of about 1/4 inch. Toss the grilling vegetables in a bowl with olive oil, salt and pepper. Heat grill to medium and grill the vegetables for approximately 10 minutes, stirring every 4-5 minutes, until vegetables are beginning to soften. A grill basket works great for this. Remove from heat. Brush the buns with a bit of olive oil and grill for 3-5 minutes per side. Assemble the sandwiches on the grilled ciabatta buns with a slice of cheese, fresh basil, fresh tomato slice, a drizzle of the balsamic glaze and a pile of grilled vegetables.

 

Fennel Cream Sauce: 2 tbs olive oil, 2-3 garlic cloves chopped, 1 cup fennel bulb trimmed, cored and finely chopped (fronds set aside), 1 Tbs butter, 1 Tbs Flour, 1 cup veggie, seafood, or chicken stock, 1 cup cream, ¼ cup fresh parsley (or basil/fennel fronds), salt and pepper. Heat Olive oil over medium heat, cook until soft about 5 minutes. Add butter and let melt. Stir in the flour (this will form a roux). Allow roux to cook out a bit (about 3 minutes) then stir in the broth releasing the bit from the bottom. Bring to a gentile boil and reduce by half. Add cream, again bring to a gentile boil, reduce by half and add chopped fronds or parsley. Add salt and pepper. Serve over pasta, seafood, chicken or roasted/steamed veggies.