CSA Newsletter Week 3 - June 16 2016

In Your Box


Baby lettuce mix-

Broccoli Raab-

Scallions–Wonderful fresh or cooked in place of onion

Green Garlic: use just like garlic but the whole stem. These are the “scallions” of garlic.

Spring Turnips- white bottoms that look like a radish but have a sweeter flavor. Use greens cooked and eat bottoms sauted, roasted or raw

Napa (Chinese) Cabbage- stir fry, slaw and spring roll specials

Oyster Mushrooms: pink, grey, brown and white. All are great cooked with meat, in stir fry or fried in butter.

Kohlrabi Fulls only

Cucumbers: Fulls Only


Important Reminders

ü  Make sure wash salad greens well. It was a muddy week!

ü  See the announcements for the pancake breakfast and Midwest Renewable Energy Fair on the back!

ü  Please DO NOT BRING BOXES HOME. We are missing about 30.


Next Week’s Best Guess:  Spring Turnips, peas, lettuce heads, napa cabbage, carrots, scallions, cucumbers, kale.

Recipes From Heather Busigs Kitchen


Pasta with garlicky broccoli raab (from Smitten Kitchen), serves 4-6, time: 30 minutes. Ingredients: 1 lb pasta, any chunky shape, 1 lb broccoli raab (heavy stems removed, remaining stems and leaves cut into 1-2 inch sections, matching the pasta length), 1/2 cup olive oil, 5 garlic cloves peeled and minced (or 5-6 tsp minced green garlic), 1/2 tsp red pepper flakes (or more/less to taste), about 1 heaping tsp kosher salt (or more/less to taste), grated parmesan or roman cheese for serving. Directions: Bring a huge pot of salted water to boil. Add pasta an 5 minutes before it’s cooking time is up, add the broccoli raab. It will seem like too much for the water, but with a stir or two, the raab should wilt and cook alongside the pasta. Drain the rabe and pasta together and pour into a serving bowl. In the same pot or a tiny one, heat the oil with the garlic, pepper flakes and salt over moderate heat, stirring frequently for 3-4 minutes, until the garlic is lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat promptly.


Spicy No-Mayo Coleslaw (from Mark Bittman, How to Cook Everything, vegetarian): serves 8, time: 30 minutes. Ingredients: 2 TBSP Dijon mustard, 2 TBSP sherry or red wine vinegar, 1 small clove garlic, minced (or 2 tsp minced green garlic), 1 TPSP minced fresh chile (jalapeño, Thai, serrano or habanero), or to taste (optional), 1/4 cup peanut oil or extra virgin olive oil, 6 cups cored and shredded Napa, Savoy, green and/or red cabbage, 1 large red or yellow bell pepper, seeded and diced, 1/3 cup diced scallion, 1/4 cup minced parsley, salt and pepper to taste. Directions: Whisk the mustard, vinegar, garlic and chile together in a small bowl. Add the oil a little at a time while continuing to whisk. 2. Combine the cabbage, pepper and scallion and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve. (best if it rests for at least 1 hour and up to 24 hours, just drain the slaw before continuing). Toss with parsley before serving.



Join Us for Our

10th Annual CSA Local Food Pancake Brunch


June 26th 9:00am - 1:00pm


Join us for food from 9-12 including Stoney Acres whole wheat pancakes, maple syrup, maple herb sausage, egg veggie fritatas, local coffee, local cream line milk and yogurt and more all sourced from our farm and local farm and food businesses. Sausage and eggs are gluten free. Call or email with food questions or concerns.


We will have regular farm tours and visits to pigs and chickens.


11am we will have a planting party (Aimed at kids but open to anyone)– plant your own herb seedlings or bean seeds to bring home and tend!


12pm we will collect eggs with the chickens.


This is a free CSA event. We will have a small farmer’s market table, t-shirts and seasonal cook books available for sale.


The Energy Fair    June 17-19, 2016   7558 Deer Road, Custer, WI

We love the fair and every year we take our whole family but this year is extra exciting since Tony is a keynote speaker in the morning Saturday talking about family farm and democracy of energy in the countryside.

The Energy Fair, brings over 15,000 attendees together to learn about clean energy and sustainability, connect with others, and take action towards a more sustainable future. The Fair features over 250 workshops and over 200 exhibitors, with live music, inspiring keynotes, and activities for the whole family. Hosted by the Midwest Renewable Energy Association in Central Wisconsin, The Energy Fair is the longest-running event of its kind in the nation. Learn more and purchase advance tickets at TheEnergyFair.org