HighCross Farm CSA NewsletterSummer Share Week #6 - July 16, 2015

In This Issue

Peppermint for today’s share

Healthy and Beautiful

In the Box this Week

2015 Summer CSA Shares are Available

Photo from the Farm Today

Recipes

For Sale:Cookbooks Designed for Wisconsin CSA Members

Note that your pick-up site host contact info is available (for most

sites) through your CSA online account under “Pick-up

Directions.”

HighCross FarmFresh Market Produce

Steve & Kath VogelmannW2292 Rustic Drive

Campbellsport, WI 53010-3126920-533-FARM (3276)

H i g h C r o s s F a r m

C S A M E M B E R N E W S L E T T E R

Finest Q

uality

Fi n

est

Qu

ali t

yHIGHCROSS FARM“To everything there is a season, a time to plant and a time to pluck up that which is planted.”

C S A M E M B E R N E W S L E T T E R

It has been a great growing season so far this year. Most of the crops are healthy and looking beautiful.

Farmer Steve has no complaints—other than there are not enough hours in each day. Hope you are enjoying the natural goodness of this delicious fresh produce.

Happy eating from your Farmers Steve, Kath & Crew

Smiley crew at the wash station this morning

“I pray that in all respects you may prosper and be in good

health, just as your soul prospers.” 3 John 2

Healthy and Beautiful

In the Box this Week

Storage information: Lettuce, leafy greens, peas, green onions, and the cabbage family, should be kept in the coldest area of your refrigerator, ideally on the lower level or in the crisper drawer. Place all items in plastic bags or wrap in a damp towel, to prevent wilting due to the dehydrating effect of refrigeration. Monitor the produce over time; it should be kept neither too wet nor too dry inside the plastic bag. Slightly open the bag if you see water droplets forming on the inside.

Lettuce - One head in the small share, two heads in the large share. More lettuce next week.

New Red Potatoes - There is nothing like freshly-dug Red Norland salad potatoes for wonderful sweet fresh flavor. Can be made into potato salad; or simply cube, and boil just until tender; serve with butter and maybe an herb, such as parsley or basil pesto.

Please take the potatoes out of the paper bag and store in an airy place, as these were just harvested yesterday and are full of moisture. The skin on Red Norlands is very thin and fragile, so some of it comes off during harvesting and washing; of course, you do not peel these, you eat them skin and all.

Digging potatoes at HighCross Farm

Summer Squash - Here they come! You’ll be receiving the following types over the next weeks:

- Green Zucchini - The one almost everyone is familiar with. We’re always trialing different varieties, so the green color may vary somewhat. Some of these hide and get way too big; they are offered cheap on the web store, when available, for zucchini bread, etc.

- Golden Zucchini - Just like the green, except golden in color.

- Zephyr - A straightneck squash with a light green tip and very good flavor and texture. This is one of our favorites.

- Romanesco - A ribbed Italian heirloom with delicious rich flavor. Not as juicy as zucchini. Another one of our favorites.

- Patty Pans - Our very favorite summer squash. We call these “UFO Squash” around here. They have a rich, nutty taste.

Green Zucchini, Golden Zucchini, Straightneck, Zephyr, Romanesco, Patty Pan

We most often eat these simply steamed or microwaved until tender. Trim the stem and blossom ends; cut into little cubes. Place in a microwave dish and heat for 5 minutes. Stir, and check for doneness. Microwave for up to 3 more minutes. Drain, and add butter and salt; add shredded parmesan as an option. Yum!

Please send in your favorite summer squash recipes!

Sugar Snap Peas - Vegetable candy. Crunchy, sweet. You can pull off the string along the edge before eating.

In the Box this Week

Red Mustard Greens - Red Rain variety is a tender, mild mustard. Use some in your salad, soup, or can be stir-fried.

Red Rain Mustard

Green Onions - Great sliced into your salad or use in egg dishes or kale spread. Use 100% of these onions from stem to stern.

Green Top Carrots - Scarlet Nantes type, known for its sweetness.

Green Top Carrots at HighCross Farm

Cauliflower - In half of the small shares, and in the other half next week. Cauliflower ripens slowly over a long time. Eventually all members will receive at least one head from this spring planting.

We keep some of the leaves on the cauliflower to help cushion the head. See recipes below.

Broccoli - We usually keep some of the leaves on the broccoli. The leaves are good for food and they taste like broccoli.

Herb of the Week - Peppermint. Store in a plastic bag in the refrigerator.

Sweet aromatic. Use as a garnish or in fruit salads. Bruise a few leaves to add to your lemonade or ice tea for a very refreshing drink. Can be used fresh; or hang up until dry and then store in a ziplock bag to make tea later.

See the Raspberry Mint Iced Tea recipe below for a quenching drink.

Here’s the list of what is in today’s box:

Large Share:Lettuce - Two headsSugar Snap PeasNew Red PotatoesRed Rain MustardBroccoliSummer SquashGreen-top CarrotsGreen OnionsFresh Herb - Peppermint

Small Share:Lettuce - One headSugar Snap PeasNew Red PotatoesBroccoliCauliflower in half of the sharesSummer SquashGreen-top CarrotsGreen OnionsFresh Herb - Peppermint

Tentative list of some of the items in next week’s share:Lettuce, Green Onions, Broccoli or Cauliflower, Parsley Sugar Snap Peas, Summer Squash, Kohlrabi, Probably New Red Potatoes, Maybe Kale

Soon: Snow Peas, Korean Daikon Radish, Red Beets, Sweet Onions, Green Cabbage

2015 Summer CSA Shares are Available

Shares for the 2015 Summer CSA season are still available, as we have increased the size of our

operation again this year. Price will be automatically prorated during the sign-up process.

(The 2015 Fall/Winter Share will again be offered and open for enrollments in late summer.)

To sign-up click here: CSA 2015 | HighCross Farm

Summer Squash at HighCross Farm

Consider giving a 2015 Summer Share to someone you care about

–a gift that keeps giving all season long.

Photo from the Farm Today

We were harvesting more carrots late this afternoon while being serenaded by these two characters, from about 80 yards away.

Click here to listen to the awesome call of sandhill cranes on a youtube clip:https://www.youtube.com/watch?v=lbn8yIq7_LM

Recipes

From CSA members, the Larson Family:

Hi Steve and Kath and the Team, We have been enjoying our summer of wonderful veggies (our 2 & 3 year old included)!

We really enjoyed the roasted beet and marjoram recipe you shared in the newsletter last week and wanted to share some of our family’s favorites for others to enjoy.

Mandarin Orange Salad(From my mom’s Betty Crocker Cookbook. My family has loved this one for years, and it easily adapts to the veggies that are on hand. One week I used garlic scapes in place of the green onion, kohlrabi in place of the celery and cilantro in place of the parsley in the dressing. The dressing is delicious but also very generous. I usually serve it on the side or only use half the amount. )

Sugared Almonds1/4 cup sliced almonds4 teaspoons sugar

Sweet-Sour Dressing1/4 cup vegetable oil2 tablespoons sugar2 tablespoons white or cider vinegar1 tablespoon chopped fresh parsley1/2 teaspoon saltDash pepperDash red pepper sauce

Salad1 head of lettuce, (or a mix of varieties to equal approx. 6 cups)2 medium celery stalks, chopped (1 cup)2 medium green onions, thinly sliced (2 tablespoons)1 can (11 oz) mandarin orange segments, drained

Directions

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.

• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.

• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Recipes

Continued from the Larsons…

And one more, from http://www.perrysplate.com/2013/01/roasted-carrot-and-chickpea-salad.html

Our HighCross Farm carrots have never made it into this salad because they always get eaten before I have a chance to make it, but I came across it looking for more herb recipes and it has quickly become a family favorite.

Roasted Carrot and Chickpea Salad

For the dressing:1 teaspoon crushed or grated garlic1/4 teaspoon kosher salt2 Tablespoon apple cider vinegar1 teaspoon Dijon mustard3/4 teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)1/2 teaspoon honeya generous pinch of cayenne pepper (or more if you like it spicy)1/4 cup extra virgin olive oil

For the salad:2 15-ounce cans chickpeas (garbanzos), rinsed and drained2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle6 garlic cloves, smashed and peeled2 teaspoons cumin seeds2 Tablespoons heat-safe oil, like coconut or grapeseed1 teaspoon kosher salt, plus more to taste2 cups walnut halves1/2 cup crumbled feta cheese1/2 cup lightly packed chopped fresh cilantro (or parsley)2 Tablespoons chopped fresh mint

Directions:Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Add the chickpeas and stir well to coat. Let it stand while you roast the carrots.

Preheat the oven to 400 degrees F.

On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.

Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.

Nat's Notes:1. You can make the dressing ahead of time and store in a mason jar until you're ready to add the chickpeas.2. You can toast the walnuts after you remove the carrots and garlic from the pan. Just spread them evenly and put the pan back into the oven for 5 minutes or so while you put the rest of the salad together. Let them cool for a few minutes before adding them to the salad.

Adapted lightly from Cooking with Love by Carla Hall

Thank you for all you do! God Bless you!

The Larsons

Adam, Donna, James and Henry

Recipes

Raspberry Mint Iced Tea

4 cups boiling water5 favorite tea bags¼ cup mint leaves, crushed¼ cup sugar or other sweetener (optional)1 bottle (32 ounces) cran-raspberry juice (or reconstitute from frozen concentrate)IceFresh raspberries (optional)Lemon slices (optional)

Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher. Let stand 10 minutes, covered. Remove tea bags and mint. Add sugar or other sweetener, if desired. Add cran-raspberry juice and stir.

Serve over ice; garnish with raspberries and lemon slices.

Note: We tried this recipe and omitted the sugar and found it sweet enough for us and VERY quenching. But for those who like it sweeter, there's always that option.

Source: Milwaukee Journal Sentinel Food section, August 2006

Wild mint growing among the Jack-in-the-Pulpits

Recipes

Roasted Balsamic Cauliflower and Potatoes

½ a head of cauliflower, chopped into small florets3 red potatoes, chopped⅛ cup balsamic vinegar¼ cup olive oil3 cloves (1 ½ tsps) chopped fresh garlicsalt and pepperGrated ParmesanOptional: Rosemary or Thyme

Preheat oven to 350 degrees. Chop the fresh cauliflower into small pieces that are roughly the same size. Toss the veggies into a big mixing bowl and add oil, vinegar, and garlic. Add some large dashes of salt and pepper. Transfer mixture to a well-greased roasting pan. Roast for 45-50 minutes, checking regularly to shake and stir the veggies until cooked. Serve with sprinkled grated Parmesan. Add in either rosemary or thyme for additional flavor.

From: http://hellogiggles.com/roasted-balsamic-cauliflower-and-potatoes

Cool Cucumber and Black Bean Summer Salad

1 cucumber, diced15 ounces black beans2 cups corn (cooked)½ red onion, chopped1 garlic clove1 ½ tablespoons lime juice1 tablespoon cilantro½ teaspoon cumin¼ teaspoon cayenne peppersalt and pepper

Mix together and serve!

From: http://low-cholesterol.food.com/recipe/cool-cucumber-and-black-bean-summer-salad-281876

Recipes

Curried Cauliflower Stew with Chickpeas(from Clean Start by Terry Walters)

Ingredients:1 head cauliflower1 medium yellow onion, sliced into thin wedges2 garlic cloves, minced1-inch piece of fresh ginger, peeled and cut into matchsticks1 T grapeseed oil2 carrots, sliced into ¼ inch rounds2 T mirin (a rice wine used as a flavouring in Japanese cookery)1 T curry powder1 C vegetable stock1½ C chopped tomatoes with their juices1½ C cooked chickpeas2 T raisinsSea salt and freshly ground black pepperChopped fresh cilantro

Directions:Prepare cauliflower by removing and discarding outer leaves and inner stems. Cut florets into small pieces and set aside.

In Dutch oven over medium-high heat, sauté onion, garlic and ginger in oil until soft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, curry powder, vegetable stock, tomatoes and chickpeas and stir to combine.

Bring stew to simmer, fold in cauliflower and raisins and cook until cauliflower is soft (about 5 minutes).

Season to taste with salt and pepper and serve topped with cilantro.

Recipes

This just in from CSA member Courtney:

Hi Steve and Kath!

Thanks for all the good produce. What fun it has been.

The cabbage is the highlight for us. Our favorite method is to slice it up and sautee it in the cast iron in coconut oil, Bragg's amino acids, and sriracha.

I'd like to share a classic recipe for Zuccanoes from the original Moosewood cookbook--I have my mother's 1977 copy from when she was a student at Cornell.

Zuccanoes, from the 1977 Moosewood Cookbook by Mollie Katzen

(AKA stuffed zucchini)

Prep time: 1 1/4 hours, including baking

To serve 6:

• Slice 3 medium zucchini (or summer squash) in half lengthwise. Scoop out insides, leaving 1/4" rim so canoe stays intact.

• Sauté in butter: chopped zucchini innards, 1/2 lb. chopped mushrooms, a large chopped onion, 1 clove crushed garlic, 2 T. sunflower seeds; season with rosemary, basil & thyme.

• Beat 3 eggs. Mix with 1 1/2 cups cottage cheese, 1/4 wheat germ, 3 T. Tamari sauce, dash Worcestershire sauce, a couple shakes Tabasco sauce, 1 cup grated cheddar, 1 cup cook soybeans and/or brown rice. Add the sautéed vegetables.

• Stuff the canoes generously. Sprinkle with paprika. • Bake 40 minutes at 350 degrees F.• Serve topped with extra grated cheddar cheese or sour

cream.

Goes without saying that the variations and possibilities are quite endless!

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From the publishers of From Asparagus to Zucchini.

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Providing easy to create recipes using common ingredients from CSA shares and farmers market stands.

This is a great companion book to From A to Z!

With Farm-Fresh and Fast, home cooks can:Learn how vegetables and fruits with similar characteristics can be used

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