In this week’s box:

Thyme         Cucumbers                 Summer Squash                   Cabbage                  potatoes               Beans

Swiss Chard                Kohlrabi                   Lettuce                   Dill                          Broccoli

 

Welcome to August! We are kicking off a few great weeks of cabbage! We have 4 types of cabbage planted and they are all coming in together. They are also maturing at equally, unequal rates! We will be harvesting and sending them as they size up, but know that from week to week and box to box, you may find different cabbages.  Most of you will be getting a Napa cabbage this week, but a savoy might sneak in a few boxes too.

The potatoes are washed this week. Though the skins are a bit fragile, they are tougher than they have been the past few weeks. This variety is called, “Dakota Pearl” and they are beauties!

Are you enjoying the broccoli? We hope so, but if you are finding you get more than you can use, you can freeze it for eating later. Boil a large pot of water. While that is happening, cut your broccoli into bite size pieces. Drop the broccoli into the boiling water and cook for 4 minutes. Remove from boiling water and submerge into ice water to cool. Drain and package into freezer bags. Seal and freeze. There. Done. This is called blanching and a blanching pot can make the job even easier.

4-H has taken our kids this week… and done lovely things with them.  Claudia is at the Wisconsin State Fair. She left at 4am Tuesday morning and won’t be home until Sunday. She is showing her dairy calf there. She also has a set of pillows that were chosen at the county fair to go to the state fair. I’m jealous that she will be near those state fair cream puffs!  Malcolm is on a 4-H Wisconsin trip to spend 3 days in Green Bay. Lots to see and do there.  Jonas gets to go to the state fair with grandma and grandpa, so he gets a fun excursion as well.

Mike and I will be home, keeping the farm moving along. We’re doing some weeding, but it really is slowing down. The fall carrots are starting to show themselves and we’re busy with harvesting and still a little planting.

CHICKEN ORDERS
If you ordered chickens from Farm Sweet Farm, I will be picking those up today.  They will be in my freezer and ready for pick up as early as tomorrow.  Please let me know when you will be coming to pick them up and I will make sure to be handy to get them out for you and figure out your total payment.  Thanks!  Did you miss the chance to order chickens? No worries! Contact Heather at www.farmsweetfarm.org and she will get you set up! She had a larger than average set of birds and has more to sell!

Bi-Frost Farm’s Goat milk cheese!
Time to order more Goat’s Milk cheese. Deliveries will be the first two weeks in August.
Due to Meg’s does not milking as much as they should be, she is  short on milk. Therefore she is  only making two kinds of Chevre right now, Plain and Garlic Dill, as they are the most popular. She’s hoping in September to be adding Feta/Salzkase back to the line up.  Order your cheese at:  bifrostfarms.com
715-643-2208

Stone Soup!

It’s getting closer! If you would like to be a part of Stone soup, please contact our farm member, Sue Keskinen at skeskinen@yahoo.com

For those of you not aware, Stone soup is a fun event to share your crafty side with others. Everyone involved brings about 10 items made by you, (10 of the same type of thing is preferred) and then traded with others. It’s kind of like a Christmas cookie exchange without the cookies. We’ve had really wonderful items of art in the past- pottery, homemade soaps, wooden signs, jewelry, dried herbs and many more! The list is never ending. All levels of craftiness are welcome and we’re even having a youth stone soup. So sign up with your young one! It’s helpful to let Sue know what you will be making when you sign up. The actual event “Stone Soup” will be a gathering in early November. It will be here before you know it. Get creating!

Pack Shed party! August 25th. Invite to come in a separate e-mail.

Green Beans

We like to offer a Free-Pick of green beans when they are in season to all of our members. If you are interested in picking green beans for winter, please let us know and we’ll let you know when a good time to come out is. I think we’ll have some this weekend, but I am hoping for an even better week next week.

 

Storage Tips:

Thyme: Refrigerator in a plastic bag, or I just like to leave it on the counter. It dries nicely.

Dill: In a glass of water on the counter or refrigerator. Can also be chopped and frozen for later use.

Cucumber, summer squash: Crisper drawer

Cabbage: Put in plastic bag in refrigerator

Beans and Broccoli: plastic bag in fridge

Lettuce and Swiss Chard- Plastic bag in crisper drawer

Kohlrabi- Crisper drawer.  My favorite way to eat these is peeled, sliced and raw!

Potatoes – cool, dark place

Recipes:

Vegetable Fried Rice

1 1/2 cups long grain brown rice

Make rice as directed. Cool, at least 2 hours.

Heat 2 T. oil in large skillet over med-high heat.

Fry 1/2 lb tofu, chicken or scramble a couple of eggs. Set aside.

Saute-  3 swiss chard ribs, 2 cups shredded cabbage, a handful of diced green beans and

1 onion, just until hot. Reduce heat to low and stir in the rice and veggies. Add tofu, chicken or eggs.

Pour on 1/4 cup tamari soy sauce. Cook slowly, tossing frequently until hot throughout. About 10 minutes.

Thyme roasted potatoes with chicken

3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1/4 cup fresh thyme leaves
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry, or 1 large chicken.
Directions
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside.
Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.

Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.  Longer if using one large chicken.
Let chickens rest in a warm spot 10 minutes before serving.

Napa Cabbage Salad

napa cabbage, thinly sliced
2 tablespoons olive oil
1 tablespoon sesame seeds

1/2 onion chopped

1/2 cup sunflower seeds

1/2 cup sliced almonds

DRESSING
2 tablespoons soy sauce
1/4 cup cider vinegar
1/2 cup sugar
1/4 cup olive oil
salt and pepper to taste

1/8 teaspoon gorund ginger
In a small saucepan, combine the soy sauce, cider vinegar, sugar,  oil, salt and pepper and ground ginger and simmer for 1 minute.
Remove from heat and refrigerate.
In a small saute pan, heat oil over low heat and add noodles, sesame seeds and onion; stirring frequently, cook until golden brown.
In a large salad bowl, toss the nuts/seeds and sliced cabbage together.
Add dressing

 

Green Beans and Dill
9 ounces fresh green beans
1/3 cup vegetable broth or water
3 tablespoons chopped fresh dill
2 tablespoons butter
salt & freshly ground black pepper
Directions
Place fresh green beans in a saucepan with vegetable broth and dill.
Cover; bring to a boil.
Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
Drain.
Stir in butter, adding salt & freshly ground black pepper to taste.
Serve and enjoy!.