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Online Market is OPEN for Business (Week 43)


What a difference a season makes…tomatoes May to October

Life on the Farm (Week 43)

This is our second week of Fall Market Boxes. Continue the fresh, healthy, local eats into the fall with lots of antioxidant-filled brassicas. We are offering weekly boxes for purchase—-the difference is you have to go shopping every week to secure your delivery. Just pop onto The Market and go to the CSA Subscription & Market Boxes section and select your box; then check out. We will handle the rest and you just need to remember to come-and-get-it on Wednesday. Anticipated produce items are listed below.

The Market is now open for some fall offerings and the high tunnel hangers-on— and the NEW Market Boxes.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Fried Green Tomatoes

3/4 cup self rising flour
1/4 cup cornmeal
1/4 tsp salt
1/4 tsp pepper
3/4 cup soymilk
3-4 green tomatoes sliced into 1/4 inch thick rounds
Vegetable oil for frying

Dipping sauces:
#1—
1/2 cup veganaise or nayonaise
2 tbsp ketchup
Pinch of cayenne, or more to taste

#2—
½ cup veganaise or nayonaise
¼ cup prepared horseradish (or grated fresh for more Pow!)
¼ tsp sea salt

(If you don’t have self-rising flour, combine 1 cup all purpose flour + 1 tsp baking powder + 1/4 tsp salt.)

In a mixing bowl, combine the flour, cornmeal, salt, pepper, and soymilk. Use a fork to mix the ingredients into a pancake-like batter. Use more soymilk to thin the batter, if needed.

Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil— if the oil pops or splatters, it’s too hot. Let it cool down a bit before proceeding.

Fry the tomato slices in batches of 4 or 5 at a time (don’t crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.

Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they’re served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.

To make the sauce, whisk together the veganaise/nayonaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.

Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don’t enjoy them within a few minutes of frying.

Adapted from: thehistorykitchen.com


Andersen’s Split Pea Soup

2 cups green split peas
1 stalk celery, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 small onion, peeled and chopped
1/4 tsp thyme
1 bay leaf, crumbled into very small pieces
Pinch of cayenne pepper
1/2 tsp seasoned salt
Salt and pepper to taste

Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.

Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.

Bring the pot to a boil. Keep at a high simmer for 20 minutes.

Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. Approx 1/2 tsp salt and 1/4 tsp of pepper.

Strain the peas through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture. Strain the pea mixture till all of the liquid is pushed through, and only pulp remains. A creamy soup will result.

Bring the soup to a quick boil once more on the stovetop, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.

Serve hot

Keep leftover soup in a sealed container. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.

From: thehistorykitchen.com

Did You Know…

When food was being rationed in England during WWII, bananas were one of many things to go. “Mock bananas,” made from boiled turnips, sugar and banana flavoring, were a popular substitute.

Who knew? Don’t know if that is going to do it for me, but might give it the ole’ college try with our turnip bounty! (I’ll report back…)

Fall Market Box Highlights

Anticipated this week for the Fall Market Boxes: (Buy yours online now!)

Rutabaga
Kohlrabi
Cabbage
Winter radish
Boc choi
Cauliflower
Celery
Potatoes
Beets
Sweet pepper (variety)
Tomatoes
Leeks
Parsley

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

Fall Market Box Distribution-- Week 42


Your box for Week 42!

Farm Where Life is Good

Fall Market Box (Week 42)

Send your boxes back this week; Rog is making a tour of all drop sites this week.

The roots rule in your boxes this week, with the standard salad fixin’s mixed right in!

Potatoes, Kennebec & All Blue The standard buff skin/white flesh and a snazzy blue skin/blue flesh variety that makes crazy good oven fries.

Mesclun It’s baaack. Funny thing tho, the green baby lettuces didn’t germinate in the heat of September. Odd. But still good stuff!

Cucumber, slicing Some high tunnel holdouts!

Tomato, slicer/heirloom variety The hightunnel is serving the tomato world with gusto! Two heirlooms (German Johnson) and four of the pretty and productive Estivas.

Tomato, cherry variety The little fellers are cooking right along. If you can’t eat them up this week, pop them in a ziplock bag and toss in the freezer for a quick winter chili come December.

Pepper, sweet red Red, red, red and red. Some sweet reds for ya’ll, even after the first frost! Yahooooooo.

Pepper, sweet lunchbox Stuff ’em with hummus and enjoy as a lunchtime snack!

Turnip, purple-top Simmer up a nice cold-weather stew with dumplings on top! (That’s what we’re have this evening. MMMMmmmm good.)

Parsnips Slice them, simmer with small amount of water and a dab of olive oil, sprinkle with dill weed, cover and let ’em steam until soft. Perfect!

Cabbage, green Whip up some Bubble and Squeak. Shred it into a nice coleslaw with thin red pepper highlights. Or simmer out a nice big pot of Peasant Cabbage and Bean soup. Versatile is its middle name.

Boc choi, red Beautiful boc choi.

Broccoli The late season broccoli has been misbehaving, but finally getting some decent heads. Enjoy the dark green goodness.

Onions, red Strong flavor— use lightly fresh or as-usual in cooking.

Garlic Next season’s garlic seed is in the ground. Last of this season’s eating garlic.

Sage A wonderful addition to hearty fall fare.

Chives, garlic Wonderful fresh green garlic taste for adding to salads, dumplings, coleslaw, boiled potatoes.

Recipes for your consideration

Roasted Cabbage

1 Head of Cabbage, sliced into wedges
Olive oil, for drizzling
Salt and Pepper to taste
Lemon juice, for drizzling (optional)

Preheat your oven to 375 degrees.

Slice your cabbage into wedges. Lay them on a baking sheet and drizzle with olive oil. Salt and pepper your wedges to taste.

Bake the cabbage wedges for 20 to 30 minutes until tender and golden brown in spots (baking time will depend on the thickness of the wedges).

Serve immediately. (Drizzling a little lemon juice right before serving takes this dish over the top!)

From: nourishedkitchen.com


Boc choi in Peanut Sauce over Rice Noodles
3 cloves garlic, minced
2 tablespoons olive oil
2 cups boc choi, chopped
1½ cups carrots, chopped
1 tablespoon toasted sesame oil
1 small onion, half-moon sliced
5 tablespoons natural peanut butter (or roasted peanuts, if you have a high power blender)
1 clove garlic
1 tablespoon seasoned rice vinegar
1 Tbsp sugar or maple syrup
3 tablespoons soy sauce
Pad thai-style rice noodles

Sauté oil and garlic on very low heat for 2-3 minutes. Add carrots and onion sauté until tender, approx. 5 minutes.

Add boc choi and sesame oil and sauté till tender.

In a blender, mix together peanut butter, garlic, vinegar, sweetener, and soy sauce. Add water to thin as desired.

Pour over vegetables and heat for a few minutes. Serve over rice noodles prepared according to package.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

It seems like such a simple thing— a proper thing— to wash your hands. Wash your hands to prevent the spread of colds and flu, wash your hands to prevent the spread of food-borne illness, just wash those hands! Right?! Well, the “antibacterial” compound triclosan has become ubiquitous in our hand-washing environments. It is in almost all products you can buy in the store and all dispensers you find in public restrooms. It is actually hard to avoid; I know this personally, since my hands develop a persistent dermatitis if I even wash once with the stuff— very hard to avoid.

Why has this chemical spread so insidiously into our lives, when the head honchos of the anti-germ-spreading intelligencia tell us just plain hand washing with regular ol’ soap is just as effective as washing with triclosan? Well, probably because it is a marketing gimmick. It is one step up from soap, right? So must be better. And then it all gets washed down the drain— to where?

Ok, enough of my own soapbox! (Ha, little play on words there…did you see that…I made a funny.) Have a quick read of this article and see if it impresses you enough to start taking back your hands from the triclosan craze. “How antibacterial chemicals wind up in your food” (NOT FarmWLIG food, mind you.)

Farm News

The first Fall Market Box harvest went well, except for all of this rain. Rain all day! Our neighbor said it was raining “like a big cow urinating on a flat rock” (altho he didn’t say urinating, now did he?) We hid in the high tunnel for as long as we could stretch the tomato and pepper harvest; then out we came to the mud zone. Actually, not too bad. The hands were wet and frozen tho, so working those rubberbands was a challenge. I snapped my nose one too many times as they went flying!

The purple cauliflower is starting to show itself, one by lousy one. But soon we should have enough for the boxes.

How is this possible? Striking isn’t it?


FarmWLIG experienced its first frosts of the season this week. Peppers are pooped out (outside), and roots are sweetening up! All growing is slowing down and earthworms are digging deeper. Squash bugs (the little buggers) are amazingly enough still crawling around in the winter squash patch (such that it was). Fall tasks of tucking in the growing beds are in full swing. Prepping the high tunnel for a move soon is primary on the To Do list. “They” are warning of snow in two weeks. Hmmmm.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 42)


The view from Razz’ window

Life on the Farm (Week 42)

While Rog is out slaving away with the last of the potato harvest, Razz is sleeping in late in Northern California.

Studly Rog caught on trail-cam (B-b-b-busted!)

Life on the Farm continues into the Fall Season. This is our first week of Market Boxes— the deal of the century! Ok, overstating. But the bounty of the summer does not have to stop for ya. We are offering weekly boxes for purchase—-the difference is you have to go shopping every week to secure your delivery. Just pop onto The Market and go to the CSA Subscription & Market Boxes section and select your box; then check out. We will handle the rest and you just need to remember to come-and-get-it on Wednesday. The likely produce to appear in your box are listed below.

The Market is now open for some fall offerings and the high tunnel hangers-on (pushing our season in the Great White North)— and NEW Market Boxes.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Lentil and Turnip Soup

2 Tablespoons olive oil
1 Yellow onion, diced
4 Cloves garlic, minced
3 Celery stalks, diced finely (or substitute 1 celeriac root, diced)
1 1/2 Cups tomatoes, chopped
1 1/2 Cups dried red lentils
1 Turnip, peeled and diced
1/2 Cup Fresh flat-leaf parsley, chopped
1 Teaspoon red-wine vinegar
Coarse salt and freshly-ground pepper

In a pot over medium heat, heat olive oil. Stir in onion, garlic, and celery. Cook for about 7 minutes, or until tender.

Turn up heat to high and stir in tomatoes. Cook for an additional 1 minute before stirring in lentils, turnip and 6 cups of water.

Bring soup to a boil. Reduce to a simmer and cook for 20-25 minutes, or until lentils are tender. Add parsley, vinegar, salt and pepper and stir.

From: http://www.wholeliving.com


Roasted Root Vegetables with a Red Wine Sauce

Sauce:
4 cups red wine
2 Tbsp sugar
2 medium-sized carrots, peeled
1 tablespoon margarine
1 teaspoon lemon juice
Salt
White pepper

Root vegetables:
Your choice (4-6 cups diced vegetables)—
Carrots
Turnips
Parsnips
Rutabaga
Celeriac
Potatoes
Kohlrabi
Daikon radish

4 Oyster mushrooms, rough chopped
4 tablespoons olive oil
1 shallot, minced finely
1 sprig thyme
2 teaspoons margarine

For the sauce: reduce the red wine and sugar together over medium high heat until 1/3 cup remains. Strain the reduction and set aside. Steam or boil the carrots until very soft. Purée the carrots in a blender until very smooth and pass through a very fine strainer.

For the root vegetables: preheat oven to 350 degrees. Toss the vegetables in 2 tablespoons olive oil and season with salt and pepper. Place the vegetables on a cookie sheet roast, carefully turning roots every 10min. Continue cooking in the oven until desired doneness.

For the mushrooms: meanwhile, heat the remainder of the olive oil in a sauté pan until hot and quickly cook the mushrooms until they have just begun to brown. Season with salt and pepper and add the shallots, thyme and margarine and continue cooking for a minute more, tossing all the ingredients together. Remove the mushrooms from the pan and keep warm.

To assemble: heat up red wine reduction and add enough of the carrot puree to it to achieve the desired consistency (you can make it as thick or thin as you like). Finish the sauce by adding 1 Tbsp margarine, a few drops of lemon juice, salt and pepper. Toss the roasted vegetables together with the mushrooms and assemble them in an attractive manner on each plate. Drizzle some of the sauce around the vegetables and garnish the plate with fresh herbs. Serves 4 as a side dish.

Adapted from: The Castine Inn menu

Did You Know…

California has been the number one food and agricultural producer in the United States for more than 50 consecutive years. More than half the nation’s fruit, nuts, and vegetables come from here. (So they have the sun! We can still take on the Local Food concept and eat from home in The Great White North. Let’s whittle down this statistic, shall we?)

California’s leading export crop is almonds. (Thanks only to the bees from the Midwest.)

Nationally, products exclusively grown (99% or more) in California include almonds, artichokes, dates, figs, kiwifruit, olives, persimmons, pistachios, prunes, raisins, clovers, and walnuts. (We’ve grown artichokes just fine here at WLIG. Maybe next year we’ll have to give CA a run for its money and offer them on The Market.)

From 70 to 80% of all ripe olives are grown in California. (Ok, we’ll give olives to CA.)

California is the nation’s leading producer of strawberries, averaging 1.4 billion pounds of strawberries or 83% of the country’s total fresh and frozen strawberry production. Approximately 12% of the crop is exported to Canada, Mexico, United Kingdom, Hong Kong and Japan primarily. The value of the California strawberry crop is approximately $700 million with related employment of more than 48,000 people. (Tough crop, majorly labor intensive…but on the “To Do” list for FarmWLIG.)

California produces 25% of the nation’s onions and 43% of the nation’s green onions. (Well, this isn’t that impressive. Next year’s onion crop at FarmWLIG will be better!)

Gilroy, California, “Garlic Capitol of the World”, has hosted 2 million at the annual Gilroy Garlic Festival. (Minnesota has a wonderful garlic presence too; check out the 9th Annual Garlic Festival in Hutchison, MN in August next year. Mmmmm good!)

Fall Market Box Highlights

Anticipated this week for the Fall Market Boxes: (Buy yours online now!)

(First hard frost last night, so need to see how things fared, but…)

Baby head lettuce
Salad mix
Turnips
Parsnips
Cabbage
Boc choi
Broccoli
Potatoes
Beet Greens
Sweet pepper (variety)
Tomatoes
Red onion
Sage
Garlic chives

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 41 (Final for 2013 Spring/Summer Season)


Your box for Week 41!

Farm Where Life is Good

Produce Subscription (Week 41)

A majority of fall veggies in your boxes this week, with the standard tomato/pepper holdouts! Use caution when lifting— topping 26lbs!

Kohlrabi Just a snack; they need another week or two. Either a purple or a green one for each box. Just trim, peel and munch.
Melon, honeydew A couple small ones, last of the season. Hoping they held out well.
Celeriac Same ugly fella, same wonderful taste addition to many things. Had a great potato, celeriac, onion creamed soup this week with diced red pepper confetti for added pizzazz!

Radish, Daikon/winter These incredible winter radishes are sizing up nicely! Holy cow. Get your vitamin C while it lasts!
Greens, Daikon radish Couldn’t let their greens go to waste. Crisp and slightly mustard-y. Sauté them up as a side with garlic and ginger, pop one or two in a smoothie, chop and add to a savory lentil stew.

Kale (Lacinato) The “lacy” kale; sorry, but the little green caterpillars have been feasting. Soak well in cold water and scan the back side of the leaves, just to be sure they didn’t follow you home.

Rutabaga The rutabaga pulled a bait-n-switch. We were monitoring one bed while the other one sized up huge! You have just got to make pasties.
Potatoes, Kennebec Well, just potatoes.

Squash, winter (Pie pumpkin) Make up some puree and freeze for your Thankgiving pie feast.
Tomato, slicer/heirloom and paste variety Wow, energizer bunnies of the tomato world…

Sweet pepper specialty variety A multitude of specialty peppers; use them on the grill, in your cold salads/slaws, as a pick-me-up for a routine sandwich, or just dipped in some fresh dill dip!
Peppers, Sweet Italia
Peppers, sweet (Jimmy Nardello)
Peppers, Sweet Cayenne
Pepper, sweet lunchbox

Carrots Well, we will never make it to Paris on our carrot-growing skills! Try these mongo carrots sliced in thin disks, soaked in ice water overnight, and then eat like chips, plain or with dip. Served like that at a farming conference we attended; easier than carrot sticks.

Dill Dill with carrots, dill with potatoes, dill with dip-n-veggies, dill with everything!!
Thyme Perfect all-around herb for some great vegetable stews with all of these roots!
Parsley Fresh and bold to give some zing to your tomato salads.

Recipes for your consideration

Make your own pumpkin puree for the Fall season. Click here to open a PDF document walking you thru the steps.

Pumpkin Spice Hot Chocolate

2 1/2 cups non-dairy milk
1/2 cup pumpkin puree
2 tablespoons cocoa powder
3/4 – 1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
stevia or other sweetener to taste

Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.

Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.

You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.

From: Weblog— Fat-free Vegan Kitchen: Sinlessly Delicious


Sweetened only with dates and maple syrup, these nutty, fruit-topped cakes do double duty as both a decadent breakfast and a healthy dessert. Both the cakes and compote can be made ahead and reheated before serving.
Pumpkin Oatmeal Cakes

2 cups water
1/2 cup chopped dates (about 3 ounces)
3/4 cups pumpkin puree
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon powdered ginger
1/2 teaspoon salt
1 tablespoon ground flaxseed
1 1/2 cups steel-cut oats
1 1/4 cup plain coconut milk (the drinking kind, not canned) or other non-dairy milk
non-stick spray

Place the water and dates in a blender and blend until dates are finely chopped. Add the pumpkin, spices, salt, and flaxseed and blend until well-combined.
Heat a large saucepan and toast the oats, stirring occasionally, until fragrant, 1-2 minutes. Carefully add the pumpkin mixture, standing back in case it spatters, and then the coconut milk. Stir well, reduce heat to low, and cook, stirring frequently, for about 30 minutes or until thick and chewy.
Line a 11×7-inch baking dish with parchment paper or spray with non-stick spray. Spread the oats in the dish, smoothing the top. Cool on the counter for an hour and then refrigerate until completely chilled, at least an hour. Turn out onto a cutting board and cut into 16 triangles or rectangles.
Spray a large non-stick frying pan with a light coating of cooking spray and heat over medium-high heat. Add half of the oatmeal cakes and cook on each side until lightly browned, 2-3 minutes per side. Remove to a warm oven and repeat with remaining cakes. Keep warm until ready to serve.
Place two cakes on each dessert plate. Top with warm Apple-Pecan Compote, below.
Apple-Pecan Compote

4 apples
1 tablespoon lemon juice
1/2 cup chopped pecans
1/2 cup maple syrup
1/4 cup water
1/4 teaspoon cinnamon

Peel, core, and dice the apples and toss with the lemon juice.

Heat a large saucepan. Add the pecans and toast them, stirring constantly, for about 2 minutes.

Add the remaining ingredients and cook on medium-high heat until apples are tender and much of the water has cooked off, about 15 minutes.

From: Weblog— Fat-free Vegan Kitchen: Sinlessly Delicious


These baked pies have a long and varied history, with versions in so many ethnic kitchens. This version with rutabaga, hails from England, Finland and the Iron Range. A bit of a fuss to make, but make a bunch! Freeze for quick winter meals.

Pasties (pronounced like “past-time”, not “paste”)

3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening (EarthBalance margarine sticks work great.)
1 1/4 cups ice water

2 tablespoons olive oil
1 cup onion, diced
4 cloves garlic, minced
1 cup carrots, small dice
2 cups rutabaga, peeled and diced
2 cups potatoes, peeled and diced
1/2 pound mushrooms, chopped
½ lb wheat meat/seitan (optional)
2 tablespoons water
½-1 cube vegetable bouillon
2 Tbsp balsamic vinegar
1 teaspoon thyme
salt and pepper to taste

In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs (Work 2 butter knives in opposite hands, slicing across themselves, over and over). Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside in refrigerator.

Combine olive oil, onion, garlic carrot, rutabaga, potatoes, mushrooms, seitan, vinegar, thyme, salt and pepper. Dissolve bouillon in water to make a paste. Add and stir and fold well to mix all ingredients.

Preheat oven to 400 degrees F.

Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet.

Bake in preheated oven for 45 minutes, or until golden brown. Or freeze “raw” and bake later. Or freeze “baked” and microwave for a quick meal.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

We may have highlighted this website before, but here it is (again). Now is the time for fall plantings and you might just find some wonderful additions to your landscape amoungst these pollinator-friendly options .

Farm News

Rog and his rutabaga.

As the fall descends, keep us in mind if you bag your fallen leaves. If you want to send them to a good home, drop us a line
and we can see if the pick-up logistics make sense. They make wonderful winter compost right on the beds; the worms start working them right away and then again in early spring.

You have all been wonderful eaters this 2013 season! We appreciate your business, your feedback, your patience and your humorous participation at times.

We will update you later this week about Fall box options, and The Market will stay open for a while longer too for individual items.

Please bring all boxes back by next week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 41)


The Creek in Maple Run

Life on the Farm (Week 41)

We spent most of yesterday morning lolly-gagging, inside out of the rain, making up a couple of batches of wild grape jelly. Talk about phytochemicals! Whew, they pack some powerful purple-ness. So we are set for the winter with jelly; check that off the list.

And then we moved outside to the inside. Inside the high tunnel that is, again to stay out of the persistent rain. The tomatoes received a heavy pruning to keep the moisture levels and associated fungal leaf/fruit diseases down. It is amazing how productive the tomatoes have been this year (tired of them yet?), and only now are we seeing any sign of slowing. (Hey, settle down! Those back-flips at your age could be dangerous…)

The third position of the tunnel is well underway with salad mix, spinach, carrots, leeks, broccoli and herbs. The trials are on! Planning to move the tunnel sometime in November if we can get the tracks in place and anchors drilled. Rog was bopping about between raindrops ciphering on that task yesterday.

Little lettuce fellas & fillies poking up thru the cooling soils.

The Market is open for the tail-end of summertime orders— and a few fall things too.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

A fall root addition to the Winter Mexican Fried Rice recipe I’ve posted before. Wanted to use up the white rice from the night before (I cannot tell a lie, we had The Tea House takeout!) Celery root is a fabulous addition.

Fall Mexican Fried Rice

1 onion, diced
1 celeriac root, peeled and diced
4 paste tomatoes, diced
2 sweet peppers, diced
1 Anaheim pepper, diced
1 cup vegetable broth
2 cups day-old cooked white/brown rice
1 bunch rough-chopped cilantro
1 tsp ground cumin
Optional: 1-2c protein of your choice (cubed tofu, “ripped” wheat meat)
½ lime squeeze
½ cup Daiya cheddar-style cheeze shreds

Sauté onion, celeriac, peppers, and tomato in skillet with 1Tbsp olive oil.
Add broth and cover to steam veggies until celeriac is soft, approximately 5 min.
Add rice and stir to heat evenly.
Add cilantro and cumin (+/- protein); stir and fold to mix well and heat thru.
Squeeze lime over rice, sprinkle Daiya cheese shreds over tope and cover for 5min.
Stir to incorporate cheeze and lime, but not too much to make things mushy. Serve hot.


Another season combo. Breakfast burritos were all the rage when we lived in Southern California; but you can eat this anytime of day!

Summer-Fall Breakfast Burrito

1 onion, diced
1 Tbsp olive oil
2 sweet peppers, diced
2 Anaheim or Paprika peppers, diced
1-2 Jalapeno peppers, minced (optional, for heat)
4 cloves garlic, minced
1 bunch kale, stemmed and chopped (remove thickest stem portion)
6 paste tomatoes, diced
4-6 medium potatoes, scrubbed, cubed, boiled/baked/microwaved until al dente
1 tsp ground cumin
1 bunch cilantro, chopped
½ lime, juiced
Salt and pepper, to taste
Large flour tortillas, wrapped in damp tea towel and microwaved x5-10sec to steam/soften
Sour Supreme (Tofutti brand)
Daiya cheeze, cheddar style shreds

Sauté onions and peppers in olive oil until soft. Add garlic and kale, stir and fold to coat with oil, and cook until greens are wilted and tender (don’t overdo; bright green is good!)

Fold in tomatoes, potatoes, cumin, cilantro, lime juice and salt/pepper gently until well mixed but not beat up. Cover and reduce to very low heat. Cook until heated thru, but before bottom of pan chars.

Spread flour tortilla with spoonful of Sour Supreme down the middle, sprinkle with Daiya cheeze, add greens-potato mixture, fold up bottom of tortilla and then both sides. Serve immediately.

Adapted from: Wild About Greens by Nava Atlas


And to zoom to the other side of the planet, a wonderfully easy, light soup to chase away the colds and flu.

Hot & Sour Soup with Asian Greens

1 Tbsp olive oil
4 cloves garlic, minced
1 quart vegetable stock/broth
1 cup mushrooms, sliced (optional)
2 cups Daikon radish, diced
½ red bell pepper, thinly sliced in short strips
3 paste tomatoes, finely diced
¼ cup rice vinegar, more to taste
1 Tbsp sugar or maple syrup
1 cayenne pepper, minced (vary amount to your spice level preference)
1 boc choi head, stems sliced and leaves chopped
Handful of radish greens, chopped with stems
2 small sweet onions or scallions, sliced
2 Tbsp cornstarch
Soy sauce to taste

Sauté garlic in oil in large soup pot on very low heat until golden.

Add stock/broth + 1 cup water, mushrooms, radish, bell pepper, tomatoes. Bring to low boil and add vinegar and sugar. Lower heat, cover and simmer until vegetables are just tender (approx 5min).

Add cayenne pepper to taste.

Add boc choi, greens and onion and simmer until greens are wilted.

Dissolve cornstarch in ¼ cup cold water. Slowly drizzle into simmering soup while stirring.

Adjust hot-sour balance with cayenne and vinegar. Season with black pepper and soy sauce to taste.

Serve hot.

Adapted from: Wild About Greens by Nava Atlas

Did You Know…

The brassica family likes the fall! Their approach to the colder weather is to increase production of simple sugars and other substances inside their little vegetable cells that act as anti-freeze. One or two frosts make them that much better for our palate; and as always, they remain excellent for our health. Examples include: kale, cabbage, broccoli, cauliflower, rutabaga, turnips, kohlrabi, Brussels sprouts.

Root vegetables just re-arrange their house. They convert their starches to simple sugars when the cold hits. Similar result; the roots tolerate a frozen ground. The trick is to cover them with mulch sufficient to allow harvest thru the freezing months! Examples include parsnips, celery root, carrots and beets.

We anticipate having kale, cabbage, cauliflower, rutabaga, turnips, kohlrabi, parsnips, celery root, carrots and beets into the fall a little longer. No “first frost” yet, here at FarmWLIG.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Celery
Celeriac
Winter radish
Kohlrabi
Potatoes
Carrots
Pie pumpkin
Rutabaga
Kale
Sweet pepper (variety)
Tomatoes
Melons
Dill
Thyme
Parsley

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 40


Your box for Week 40!

Farm Where Life is Good

Produce Subscription (Week 40)

A gradual shift to the fall veggies in your boxes this week, but still a heavy load. Use caution when lifting!

Beans, green Another little handful at the end of the summer season.

Onion, yellow A handful of little fellas— the tailend of a bad onion season.

Melon, honeydew Small but sweet.

Melon, Canary I think it is my favorite. Sweet but less “muskmelon-like”.

Potatoes, Kennebec Crisp and fresh; great for some oven fries this week.

Lettuce (2), green leaf and/or red summercrisp

Tomato, slicer/heirloom and paste variety Are we tired of tomatoes yet?

Sweet pepper variety Reds are taking the stage!

Pepper, hot (El Jefe Jalapeno) Tossed in a couple, just in case you need another hit of salsa before the season is over!

Boc choi, red (2) These little beasties were absolutely stunning in the field when we pulled back the row cover. Don’t overdo them— just a quick saute with ginger and soy sauce, or sliced fine with a sweet ginger dressing for a nice choi slaw/salad. Nothing better! (Ok there is, but work with me!)

Turnip, purple-top See what you think of these pretty purple topped roots. Roasted vegetable combo, braised with herbs, fresh with dill dip.

Carrots Finally, some uniformity to the carrots. These “nantes-type” are plump and stubby, but they did good!

Basil The cold nights have just about taken the basil out…we scouted out some sprigs for a last summer taste.

Chives Great fresh, sauteed with your veggies or dried for winter use.

Sage The savory queen of veggie sausages and Thanksgiving stuffing. Dry it if you aren’t using it this week.

Recipes for your consideration

Have a savory breakfast for dinner, or just treat yourself and your family to a wonderful Saturday brunch!

Tomato-Basil Scramble

10 oz extra-firm tofu (Wildwood brand is the best!)
3 onions, sliced thin
½ red sweet pepper, diced
¼ cup rolled oats (“old fashioned” not “quick”)
1 carrot, grated
2 Tbsp nutritional yeast (great pantry staple, supplying B-vits)
1 Tbsp sherry or rice wine vinegar
1 tsp salt
1 garlic clove, pressed or minced
1 tsp Dijon mustard
1 tsp freshly ground black pepper
½ tsp turmeric
1 Tbsp olive oil
2 -3 tomatoes, chopped
1/2 cup fresh basil, chopped
8 slices baguette, toasted
Tahini paste (optional)

Drain tofu, wrap in a clean kitchen towel and place a cutting board on top to squeeze excess moisture out (overnight is great). If you use Wildwood, you can skip this step.

In a large bowl, crush the tofu into crumbles (just hold in your hands and make a fist over and over…kinda fun!). Mix with onions, peppers, oats, carrots, nutritional yeast, vinegar, garlic, mustard, pepper and turmeric.

Heat a cast-iron skillet or nonstick pan over high heat. Allow to heat up; add olive oil to pan. Dump in the tofu mixture and stir-fry over high heat. Stir, scraping the pan until tofu is golden brown in spots. Add the chopped tomatoes and mix well. Remove from heat and add basil, mixing well.

Serve immediately with baguettes spread with tahini paste.
Adapted from: Big Vegan by Robin Asbell


If you haven’t tried "Fakin’ Bacon, it is worth checking out. We love it for Fakin’ BLTs in the summer and Fakin’ BSs in the winter (S=sprouts). Don’t expect “bacon”, but do expect a flavor-packed mouthful of sandwich.

Fakin’ BLTs

For each sandwich:
2 slices hearty bread (homemade whole wheat!), toasted if not fresh from the oven.
1-2 slices fresh tomato
1-2 lettuce leaves
½ package Fakin’ Bacon, browned in lightly oil-coated fry pan (2-3 minutes per side)
1 Tbsp Veganaise or Nayonaise (in order of our preference)

Start browning the FAkin’ Bacon.
Put the bread in the toaster.
Wash and pat dry the lettuce.
Slice the tomato.
Slather the toast with Veganaise.
Put lettuce and tomato on one slice of toast.
Put ½ strips of Fakin’ Bacon on other slice of toast.
Slap sandwich together, hang-on and munch!


A quick side-dish with those beautiful turnips.

Braised Turnips

1/3 cup Marsala wine or unsalted vegetable stock/broth
1/3 cup water
¼ cup fresh parsley, chopped
3 Tbsp fresh chives, chopped
4 cloves garlic, minced
½ tsp salt
½ tsp freshly ground black pepper
1 lb turnips, chopped

Combine wine, water, parsley, chives, garlic, salt and pepper in a sauce pan and bring to boil.

Add turnips, cover and simmer until turnips are soft, approximately 20min.

From: Local Bounty by Devra Gartenstein

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Growing Tasty Tropical Plants (in any home, anywhere.) by Laurelynn Martin and Byron Martin

Limes! Oranges! Chocolate! Vanilla! Oh, my! Can you even imaging it in the Great White North? Well, here ya go. Just follow the directions, add a little water, and there you have it! Next year FarmWLIG chocolate bon bons!

Farm News

Rog descending on the beautiful Red Choi.

The cooler nights are being kind to the fall crops. The deer on the other hand are not— they discovered the beets. Don’t know what will survive to next week. The lettuce, well, that’s why you got two smaller heads— we have figured out that once 50% of the crop is eaten, we had better harvest! Fencing next year, if we can swing it.

We are looking for a few good…leaves. It’s tough to get good dry leaves, not knowing where they are coming from, how the lawns they were raked from were treated. So, if you bag your leaves and want to send them to a good home, drop us a line
and we can see if the logistics make sense.

Next week will be the last main season delivery. Gasp! Are you full to the brim with fresh produce by now? We’ll be putting out a survey again this year, trying to fine tune and perfect our offerings. We very much appreciate and work with your feedback.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 40)


Meet Allis. (No, that’s Merle our neighbor, silly. Our new tractor is an Allis-Chalmers!)

Life on the Farm (Week 40)

We have a new (old) addition to the farm. A 1955 Allis-Chalmers WD45 now proudly resides at Farm WLIG. Our neighbor, Merle, offered Rog a work on it-to-buy program, and they got it up and running. More work to do this winter, but she has already planted our winter wheat for us! We hope to use this 4-wheeled tractor where our trusty 2-wheeled tractor dare not go— planting and harvesting compost crops, pulling tree stumps, turning the compost piles, etc. It will ramp us up quite a bit next season!

Pumpkins are turning and just about ready. I’ll open them on the market this week; there are only a few, mostly jumbo/large. We’ll pick the best ones for everyone. Pie pumpkins are sweetening up too. They’ll be on next week; we’ll be bringing them all in before the frost that is coming soon.

The dill landscape this morning; a harbinger of chilly nights to come.

The Market is open for the tail-end of summertime orders— and a few fall things too.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

A hearty meal for a cool Fall night, plus you get your iron and vitamins! Serve with a nice, crusty fresh loaf of bread.

Tuscan Kale with White Beans and Garlic

1 cup dry cannellini or great Northern beans
6 cups water
1 onion, halved
2 sprigs fresh thyme or 1 TBSP dried
2 bay leaves
1 ½ lb kale, stems removed, leaves chopped (~16 cups)
3 Tbsp olive oil
4 large garlic cloves, very thinly sliced
1/2 cayenne pepper, minced (or ¼ tsp dried red pepper flakes)

Soak beans in water (to cover) overnight. Drain.

In large pot or Dutch oven, combine beans, water, onion, thyme and bay leaves. Cover and bring to boil. Reduce to simmer, partially covered, and cook until beans are tender, approximately 1 ½ hours.

Remove and discard onion, thyme sprigs and bay leaves.

Return to boil and add kale and salt/pepper to taste. Reduce to simmer, stirring down the kale every few minutes until kale is tender, approximately 10 min.

Meanwhile, sauté garlic and pepper in oil on low heat until tender. Pour over beans/kale, stir and serve.

From: Serving up the Harvest by Andrea Chesman


Now’s the time to save the summer for some good winter eats! The taste of tomatoes and basil will bring the summer back while you are sitting at a warm dinner table in December with a nice loaf of garlic bread and this no-work soup.

Tomato Basil Soup
3 Tbsp olive oil
3 cups thinly sliced onions
2 cloves garlic, minced
3 lbs paste tomatoes, chopped
2 quarts vegetable stock/broth
1 Tbsp lime juice
Pinch of brown sugar
¾ cup chopped fresh basil leaves

In heavy saucepan, cook onions in oil covered on low heat for 15min or until soft. Add garlic and cook 2-3 minutes more.

Add tomatoes, stock, lime juice and sugar. Bring to boil, reduce heat to simmer covered for 15min.

Add basil.

Transfer soup to blender and puree.

Cool to room temperature. Ladle into freezer containers (in the sizes you are likely to serve) and freeze.

To serve, thaw in refrigerator overnight. Heat and serve.

Adapted from: Preserving the Harvest by Carol Costenbader


Make your own ketchup! It’s easy and so much better than the high-fructose corn syrup-laden stuff in the plastic bottles.

Easy Tomato Ketchup

8# tomatoes

1 medium onion, chopped
1 cup sugar or maple syrup
1 cup distilled white vinegar
4 tsp salt
2 Tbsp dry mustard
1 ½ inches cinnamon stick
1 ½ tsp whole cloves
1 tsp celery seed
¼ tsp dry cayenne pepper (or ½ fresh cayenne pepper, minced)

Bring a large pot of water to a boil. Fill a large bowl with cold water. Drop the tomatoes in the boiling water for 60 seconds, or until the skin splits. Using a slotted spoon, scoop out and transfer to cold water. Slip off the skins. Remove the stem/core and quarter the tomatoes. Allow some of the seeds/juice to run off.

Blend the tomatoes and onion in a food processor or blender.

Simmer mixture until reduced by half. You can also do this in a slow cooker over the day, or in the oven on 375F. On the stove top, watch carefully and stir to avoid burining.

Add sugar/syrup, vinegar, salt and spices tied up in a little square of cheese cloth. Continuing simmering until sauce “rounds up” on a spoon with no separation of liquids. Again, you can do this in a slow cooker too.

Remove and discard spice bag.

If canning this, process in ½ pint or pint jars in water-bath canner for 15min. Or you can freeze part of it or just put in refrigerator and eat it up.

Did You Know…

The average first frost here at Farm WLIG is Sept 29; the average frost free is May 7. That gives us about 160 days of frost-free growing days each year, and we consider our microclimate to be approximately Zone 4b. This year? Well, we are hoping for a bit more from nature and the high tunnel. We’ll see.
(Ok, I just did the math on that…less than 6months of frost free life up here in the Great White North! What are we thinking?!?!?!?!?)

Most folks in town are in a slightly higher zone, Zone 5, due to the heat island effect. You lucky dogs!

How can you predict the first frost? Here are a few tips:

How warm was it during the day? If the temperature reached 75 degrees F, the chance of the mercury falling below 32 degrees at nighttime is slim.

Is it windy? A still night allows cold air to pool near the ground; a light breeze stirs things up; a heavy, cold wind sweeps away warm air near the ground.

Is it cloudy? If the Sun sets through a layer of thickening clouds, the clouds will slow radiational cooling and help stave off a frost.

What is the dew point? As a rule of thumb, don’t worry about a frost if the dew point (the temperature at which water vapor condenses) is above 45 degrees on the evening weather report.

How is your garden sited? Gardens on slopes or high ground often survive when the coldest air puddles down in the valleys and hollows.

How far are your plants from the ground? Those plants that are close to the ground have a better chance of being protected by the warmth of the earth.

From: The Old Farmer’s Almanac

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Lettuce
Tomatoes
Winter radish
Kale
Cabbage (maybe)
Boc Choi
Carrots
Onion
Sweet pepper (variety)
Jalapeno pepper (hot)
Melons
Basil
Chives
Sage

Start your meal planning now!

We’d like to offer a Fall Share this year, but we are hesitant to ask for ya’ll to dive in with us this first year when we are still figuring things out. To make it a safer bet for you, we have decided to offer weekly Fall boxes purchased thru The Market each week. It will still be “farmer’s choice” for filling them, but we will be offering them at a savings over buying individual items thru The Market. And they will be delivered to you as before— fresh, local and healthy!

Keep your eye out for The Market newsletters, as there will be a limited number of boxes offered each week.

The produce will be cool-weather crops— lots of roots and tubers, some brassicas, some leafy salad greens. And tomatoes and peppers as long as they last in the high tunnel!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 39


Your box for Week 39!

Farm Where Life is Good

Produce Subscription (Week 39)

It’s heavy again; all of the produce in your boxes this week adds up to 26# (give or take). Use caution when lifting and avoid 52 card pickup!

Celeriac It’s baaack…more ugly celery root. But oh so savory.

Celery You got the root and the crown! Chop these crisp green ribs into a hearty pot of chili. Perfect for the upcoming cold nights with a slab of cornbread with local honey drizzled on it.

Onion, yellow Standard ole’ onions.

Melon, honeydew x2 Enjoy the sweetness; 2 different varieties—one with light green flesh and one with orange flesh.

Potatoes, Kennebec Some really big lunkers this week! Gotta love the Kennebecs.

Lettuce, green leaf Lost my voice tonight as I did the crazy Razz dance chasing the deer away from the lettuce. At least I can still type…

Tomato, cherry variety The season for cherries is dwindling.

Tomato, slicer/heirloom and paste variety But we are still flush with the slicers and pastes. Enjoy ’em while ya gottem.

Sweet pepper variety A few humungo red peppers, called King of the North. They did their job.

Pepper, Anaheim (hot) Roast this puppies and stir up some great White Chili (see recipe below).

Daikon radish Crisp, mild, winter radishes that will do just about anything from fresh to roasted to boiled to mashed.

Carrots We are getting a little better!

Squash, winter (Pie pumpkin, Baby blue hubbard, or Delicata)
A terrible winter squash harvest underway; a variety spread amoungst the crowd.

Garlic

Thyme

Parsley

Recipes for your consideration

Some simples

Parsnips with dill— scrub parsnip, slice, add to pan with 1 Tbsp olive oil over medium heat, when sizzling add water to cover bottom of pan, cover and lower heat to simmer. Check back in 10min for tenderness; continue as needed. Chop dill, sprinkle and stir. Serve!

Daikon radish sticks n’ dip— scrub daikon, slice into snacking sticks, dip in favorite salad dressing and munch.

Honeydew sparkler— Drop the whole melon in the blender (well, minus the seeds and skin!), add 1-2 Tbsp local honey, blend well. Pour over ice to 50-75% of glass; fill remaining with sparkling water. Sip and enjoy.

Roasted winter squash— Cut squash in half, slice off a small portion of “bottom” so the half-section sits nicely on baking sheet, drizzle with olive oil and maple syrup, season with salt/pepper/thyme/sage. Bake 400F for 20-30min until fork goes in easily. Serve as a bowl for self-scooping, or scoop out the innards and serve as a side.


Daikon Radish Salad with Sesame Ginger Vinaigrette

1 tsp fresh ginger, minced
1 1/2 tsp toasted sesame oil
2 tsp grapeseed oil or another neutral oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
1 carrot, peeled and sliced into thin matchsticks
1 bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste

In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Scrub the radish and carrot, and slice all the vegetables into thin matchsicks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.


White Chili

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 bunch cilantro, chopped
1 tbsp cumin
4 cups broth
3 Anaheim chilies
1-2 cans white beans, drained (I prefer small whites)
1 lime, juiced
1 lb tofu (cubed) or seitan (ripped)
¼ cup cornmeal

Roast Anaheim peppers under broiler, turning until all sides blackened. Wearing rubber gloves, peel off skins, remove top and seeds. Chop.

Sauté onions and garlic in oil until soft.

Add chilies and remaining ingredients in order. Simmer lightly for 30-45 min minimum.

Serve w/ cornbread or topped w/ crushed tortillas.

A dollop of Sour Supreme (Tofutti) and/or avocado slices add extra panache.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

How to Store your Garden Produce: The Key to Self-Sufficiency by Piers Warren
A simple, quick reference book to help you “put up” the bounty of your WLIG CSA box or your very own backyard/planter box/windowsill garden. You’ll be amazed with what you can accomplish!

Farm News

We took pity on you. This is a “mid-sized” Blue Hubbard from 2012. Only “baby” blue hubbards this year.

The season is a mix of summer and fall crops right now. The switch over has begun. With so much heat, many of the traditional fall veggies are stilll scratching their heads— the Brussels sprouts are making big leafy cabbages instead of tiny tight nobs of sprouts. Hopefully the roots under the white row cover have stayed cool enough as they were growing to be flavorful. We’ll see. The daikon radish were the first ones out and they are crisp and light— perfect. Their greens are delicious too, but too big for the boxes this week. They will be coming, you just wait!

Produce Bonus: Find the longest parsnip root and then drop us a line with the photo and measurement and you win a prize next week.

Also, we will have a small number of jumbo jack o’ lantern pumpkins this year— the outcome of our pumpkin trials. A few varieties withstood the onslaught of squash bugs that took out most of our cucurbits early. If you are interested in reserving one for your halloween decorations, we will be posting them next week. Stay tuned!

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 39)


A volunteer of pretty in the hightunnel peppers (a bonus from the hanging flower baskets in the spring).

Farm Where Life is Good

Life on the Farm (Week 39)

Everyone is out harvesting for the winter. Insects, deer, gophers and WLIG farmers.

A little green bug gathering food from (and pollinating) the garlic chive flowers.

The summer is winding down slowly, in fits and starts. It was a hard one for the “plant in summer, harvest in fall” varieties; the last broccoli and Brussels sprouts transplants (a couple hundred or so!) were burned out in the peak of our 90+ degree run. Now is when we are paying for that.

The cooler weather things are just now taking hold; I noticed an interesting thing. Green lettuce varieties don’t germinate in hot soil. Go figure. And neither does any color spinach! (Hoping the spinach transplants hurry up.) The root veggies are “sweetening up” as we speak.

The Market is open for the tail-end of summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Get your tomato fix before the season is over. This savory take on the crumble is a wonderful side-dish, or boost it up with some Tofurky-brand Italian sausages and serve it as a main event. Mmmmm good.

Tomato Crumble

1 T olive oil
5 medium tomatoes, 1/2" dice
1 shallot, fine chop
1 garlic clove, crush and fine chop
1/4 tsp sea salt
1 tsp corn starch
½-1# cherry or firm paste tomatoes

Crumble—
1c course bread crumbs
1/4c grated parmesan-flavor vegan topping (Galaxy Foods)
1 T nutritional yeast
2 T fresh chives, chopped
1/4c margarine, melted

Preparation:
Grease ramikins (4x 8-10oz) or baking dish (9×9)
In large skillet, add olive oil, chopped tomatoes, shallots, garlic, sea salt and corn starch. Stir and simmer 10-15min until tomatoes are broken down and puree has thickened. Remove from heat and add whole cherry/paste tomatoes.

Mix dry ingredients for crumble, then add melted margarine and stir to coat.

Add tomato mix to baking dish(es), and top with crumble.

Bake 20-25 minutes. Cool 10min pre-serving.


This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.

Wheatmeat Paprikash

2# wheatmeat (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbs vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbs paprika (substitute 3 fresh paprika pepper, minced)
1 Tbs all-purpose flour
1/2 cup dry white wine or vegetable stock
1# paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish

Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.

Add the peppers and sauté another 5 minutes.

Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.

Add the wine and stir to scrape up the brown bits in the bottom of the pan.

Stir in the tomatoes and return the wheatmeat to the pan.

Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.

Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.


A little bit of a mix! And a lotta bit of flavor. But really, really simple and less fattening than frying.

Fajita Quesadillas

1 red pepper, sliced (bite-sized pieces)
1 orange pepper, sliced (bite-sized pieces)
1 green pepper, sliced (bite-sized pieces)
1 Anaheim (milder) or 2 Jalapeno (hotter) peppers, diced (optional)
1-2 onions, halved and sliced half-moon
1 Tbsp olive oil
1# wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces (optional)
Salt and pepper to taste
6-8 large wheat flour or rice flour tortillas
1 package Daiya brand cheddar-style cheeze shreds
2-3 tomatoes, diced

Sauté peppers and onions in olive oil until soft but still holding their shape/texture. Add wheatmeat/seitan and heat thru. Salt and pepper to your liking.

Arrange flour tortillas on large baking sheet(s). Sprinkle Daiya cheeze evenly over surface. Bake at 350F until cheeze is melted (approx 8 min). (Daiya melts but looks different than regular cheese, so test as you go.)

Remove from oven, add pepper mixture to half of tortilla, top with chopped tomatoes and fold over. Serve warm.

Did You Know…

…watermelons go “thunk”. It is a well-kept secret in the lives of watermelon, when they are at their peak of crisp sweetness. Is it the drying of the little tendril at the fruit node? Is it the weight and heft of the beast when lofted in the air? Or is it the “thunk”?

We use the “thunk” method. A brisk thwack on the rind with the back of the middle finger and a close listen for the tell-tale sound. You can just picture the FarmWLIG farmers crawling around amoungst the vines with their ears to the melons. (No photos, please!)

It is a daily task out here in the farm…trying to “be” the watermelon. Each variety has its own size, color, seed complement, rind thickness, just to make things more difficult. Why not raise just one variety. Well, where is the fun and surprise in that!

A photo afterall! A loyal WLIG volunteer thunking the melons for harvest.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Lettuce
Tomatoes
Winter squash
Winter radish (maybe)
Carrots
Parsnips
Onion
Garlic
Celery
Celeriac (celery root)
Sweet pepper (variety)
Anaheim pepper (hot)
Melons
Thyme
Parsley

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 38


Your box for Week 38!

Farm Where Life is Good

Produce Subscription (Week 38)

We packed a diverse bunch of produce in your boxes this week; pick the box up from below— it’s heavy!

Celeriac Don’t scream, it’s only celery root! Many ways to prepare its savory goodness.

Onion, yellow Standard ole’ onions.

Beans, green Hoping to get another week; cooler weather has slowed them down, and the heirlooms aren’t coming thru for us.

Melon, cantaloupe Three different varieties, randomly distributed. Enjoy the sweetness early in the week— they are ripe!

Watermelon Also three varieties— yellow, orange or red flesh.

Potatoes, Kennebec You can cook Kennebec any way – boil, mash, or bake – and enjoy a superb meal every time.

Lettuce, green summercrisp The deer are descending; we are marshalling the troops to protect those lettuce heads next in line.

Cucumber We are squeezing them out of the high tunnel plants. Not much longer…

Tomato, cherry variety Pop them in a freezer bag for the winter, if too many for fresh eating.

Tomato, slicer/heirloom and paste variety The high tunnel continues to produce some fine toms.

Sweet pepper variety Probably the last of the outdoor peppers…the nights are closing in on 32 degrees here at WLIG.

Peppers, sweet (Jimmy Nardello) One of the very best for frying, delicious roasted apple flavor.

Chives Perfect little seasoner for the potatoes this week!
Dill Or better yet, the dill with the potatoes…yum!

Recipes for your consideration

How to manage this weird celeriac/celery root thing?
1) Scrub under running water to get the dirt.
2) Peel with paring knife to remove tough skin and little rootlets.
3) To prevent darkening after peeling, toss with lemon juice or keep submerged in water.

Cooking options:
Boiled and mashed, alone or with potatoes.
Raw sticks dipped in your favorite dressing.
Grate it raw into salads.
Cubed and added to a hearty soup/stew.
Cubed and roasted 425F for 20-25min.
Anywhere you would put celery, for an extra “celery” flavor.

Wild Rice Celeriac Pilaf

1 Tbsp olive oil
¾ cup finely diced celeriac
¼ cup finely diced onion
1 cup wild rice, rinsed and drained
2 Tbsp dried thyme
2 cup vegetable broth
Salt and pepper, to taste.
2 Tbsp dried cranberries, chopped

Sauté celeriac and onion in olive oil over medium heat until tender, about 5-7 minutes.

Stir in wild rice, thyme and vegetable broth. Season with salt and pepper.

Bring to boil, cover and lower to simmer. Cook until rice is nearly tender, 30-60min (depends on type and age of rice).

Stir in cranberries; cook until rice is tender, 5-15min longer.

From: From Asparagus to Zucchini— A guide to cooking farm-fresh seasonal produce by Madison Area CSA Coalition


Beans and sweet peppers

½ lb green beans, topped and chopped into 2" pieces
2 sweet peppers, chopped (Jimmy Nardello or Sweet Cayenne)
1 Tbsp olive oil

Bring a large pot of water to a boil. Blanch green beans for 4 minutes.

Meanwhile start sautéing the peppers. When the beans are done, strain and transfer directly to the sauté pan.

Continue cooking until beans are tender to your liking.

Salt and pepper, to taste.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Wicked Plants * By Amy Stewart*
An entertaining one-of-akind A-Z guide of plants that kill, maim, intoxicate, and otherwise offend. You’ll learn which plants to avoid (like exploding shrubs), which plants make
themselves exceedingly unwelcome (like the vine that ate the South), and which ones have been killing for centuries (like the weed that killed Abraham Lincoln’s mother). This informative book is illustrated with 40 menacing botanical etchings.

It’s a hoot!

Farm News

Easy come, easy go. The buckwheat goes down, and the peas/oats are coming in behind.

Chilly nights are upon us out here in our frost pocket. The basil and peppers have been frosted a bit. Maybe we can squeak out more next week, but weather dependent. The root vegetables and brassicas are sweetening up as we speak, tho, so the trade off is good.

This will be our first cold weather trial with the high tunnel in full production with warm weather crops; it will be interesting to see how well protected they are. The tomatoes and peppers are still fully loaded.

We would love some feedback on the tomato varieties. Not being tomato-connoisseurs ourselves makes selection each year a challenge. So if you have some thoughts on the cherry tomatoes or the paste or slicers or heirlooms, please let us know.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara