What's New at the Farm

September 23, 2019

Common Harvest Members,

Notes from the Farm

Thank you to all who were able to come out to the fall gathering. What a great day and so fun to see everyone enjoying themselves! Thanks also for your delicious contributions to the potluck. So many great cooks!

Another NoteOctober 10th is the last delivery of the season. If you have an extra produce box around or any extra bean bags, we are asking that you bring them to your drop sites these next couple of weeks.

And One Last Note. We are looking for feedback on how the week of August 26th without a delivery worked for you. We are still wondering if we should build this into the delivery schedule for next season or not. If you get a chance send us an email at commonharvestfarm@gmail.com
Dan and Margaret

THIS WEEK’S PRODUCE

Beets

Cabbage

Carrots

Cauliflower

Fennel

Garlic

Leeks

Peppers

Potatoes

Squash, butternut and acorn

Swiss chard

POSSIBILITIES

Broccoli

CAVEAT:  This list is always subject to change according to availability

 

Recipes 

The first recipe this week, Sautéed Chicken Breasts with Fennel and Rosemary, is one Margaret found on the Food and Wine web site.  This recipe has a Mediterranean flair to the flavor mixings.

The second recipe, Cauliflower Marranca, is also one Margaret suggested but one she has prepared many times from the original Moosewood cookbook.

Yum! and Thanks for sharing, Margaret!

This week's recipes

Regards,

Susan

September 16, 2019

Common Harvest Members,

The Notes from the Farm this week are a reminder about Sunday’s Fall Festival.  There’s one exception.  Be sure to read below the list of vegetables to find all the details

THIS WEEK’S PRODUCE

Beets

Broccoli

Carrots

Garlic

Kale, curly

Leeks

Onions

Parsley

Peppers

Potatoes, purple

Squash, delicata

Zucchini

POSSIBILITIES

Cauliflower

Tomatoes, cherry

CAVEAT:  This list is always subject to change according to availability

 

Fall Taco Bar Potluck Information

We hope you can join us for a celebration of the season! This is a great chance to meet other members, walk around the fields, and see firsthand where your food is grown.

Dan and Margaret

What:  Common Harvest Fall Festival Taco Bar Potluck

When: Sunday, September 22, 2019 

Time:  1:00-4:00 p.m.  Serving starts at 2:00 p.m.

Food That Will be Provided:  Tortillas warmed over an outdoor fire, a big pot of beans, shredded chicken, and salsa.

Food to Bring for the Potluck:  Salad or Dessert that serves 12

Other Items to Bring:

1.    Plates, eating utensils and drinks for your group There is no longer a necessity to bring eating utensils.  Cynthia Hendricks has volunteered to bring compostable eating utensils for everyone.  Thanks, Cynthia! , and

2.    Something to sit on if you so desire. 

Parking:  You may park in the Standing Cedars Nature Center parking lot across the road from Dan and Margaret’s driveway if there is room.  Otherwise, look for some direction as you arrive in the driveway or park along the road’s edge as there is room.

KINDLY NOTE:  PLEASE NO DOGS.

AND Common Harvest will not be recycling plastic plates or utensils so plan to take any plastics home with you for disposal.  A huge THANK YOU to those who took any plastics home with them in past years– it makes clean up after the Festival so much easier!  See Cynthia’s kind offer above.

DIRECTIONS TO COMMON HARVEST via Interstate 35

1.    Take either 35E or 35W north as if you were headed from the Twin Cities to Duluth.

2.    Take exit 129, which is MN Hwy 97.  NOTE:  there’s a bit of a detour at this exit but easy to navigate.

3.    Go east on Hwy 97 to MN Hwy 95.

4.    Turn north, left, on Hwy 95 and go to Osceola Rd which is MN Hwy 243.

5.    Turn right on Hwy 243 and cross the river at Osceola.

6.    At the stop sign in Osceola, turn right, south, on to WI Hwy 35.

7.    Go approximately 4 miles on Hwy 35 to East Farmington.

8.    In East Farmington, turn right on to 30th Ave, which is between 2 businesses and sometimes hard to see.  The businesses are Sue’s Place and Ken’s Keyboard.  Watch for them.

9.    Stay on 30th Ave. until it comes to a T with 280th.

10.  Turn left, south, on 280th.

11.  Common Harvest is on the left about 3 / 4 mile down 280th.  The big red barn and all the cars will be your signal to stop and park!

DIRECTIONS TO COMMON HARVEST via Hwy 36 through Stillwater (slightly shorter)

  1. From the Twin Cities, take Hwy 36 east to Stillwater
  2. Cross the new St. Croix Crossing Bridge into Wisconsin and follow WI Hwy 64.
  3. Take the Somerset business exit (Business 64) at County Rd VV.
  4. Follow Business 64 through downtown Somerset, across the bridge over the Apple River to a stop light where Business 64 intersects with Hwy 35.
  5. Turn north (left) at the Dairy Queen onto WI Hwy 35
  6. Drive north on Hwy 35 to East Farmington

7.    In East Farmington, turn left on to 30th Ave, which is between 2 businesses and sometimes hard to see.  The businesses are Sue’s Place and Ken’s Keyboard.  Watch for them.

8.    Stay on 30th Ave. until it comes to a T with 280th Ave.

9.    Turn left, south, on 280th.

10.  Common Harvest is on the left about 3 / 4 mile down 280th.  The big red barn and all the cars will be your signal to stop and park!

Facts/Uses for Produce

LEEKS

1.    Milder than onions.

2.    Store unwashed leeks with dry roots attached in refrigerator for up to two weeks.

3.    Wrap in plastic to keep other things in refrigerator from absorbing its aromas.

4.    Can be eaten raw, chopped into salads or sandwiches.

5.    Can be substituted for onions in any recipe – remember the milder flavor.

6.    Clean by removing the green tops to within about 2 inches of the white section.  Peel off outside layers.  Cut into half and wash THOROUGHLY under running water.

Recipes 

The first recipe this week, Zucchini Feta Casserole, comes via June Prange and Carolyn Schurr, long time Common Harvest members.  And it was one of the dished served at the Common Harvest barn raising event in 2005.  Tried and true vegetarian dish using lots of box veggies.

The second recipe, Broccoli Salad with Sunflower Seeds, is a refreshing way to use broccoli in a cooler way for the return of summer this week.  Be sure to read the notes because there is some bonus information there.

This week's recipes

Regards,

Susan

September 9, 2019

Common Harvest Members,

The Fall Festival Potluck, September 22nd, will be a new format this year so information is coming to you a week and a half before the event FYI.  The Fall Festival message after the list of vegetables will be repeated next week.

THIS WEEK’S PRODUCE

Broccoli

Cabbage, Purple

Carrots

Cauliflower

Eggplant

Garlic

Green Beans

Kale

Onions

Peppers

Potatoes

Scallions

Squash, Butternut

Tomatoes, Cherry

Zucchini

CAVEAT:  This list is always subject to change according to availability

Fall Potluck Information

We hope you can join us for a celebration of the season! This is a great chance to meet other members, walk around the fields, and see firsthand where your food is grown.

Dan and Margaret

What:  Common Harvest Fall Festival Taco Bar Potluck

When: Sunday, September 22, 2019 

Time:  1:00-4:00 p.m.  Serving starts at 2:00 p.m.

Food That Will be Provided:  Tortillas warmed over an outdoor fire, a big pot of beans, shredded chicken, and salsa.

Food to Bring for the Potluck:  Salad or Dessert that serves 12

Other Items to Bring:

1.    Plates, eating utensils and drinks for your group, and

2.    Something to sit on if you so desire. 

Parking:  You may park in the Standing Cedars Nature Center parking lot across the road from Dan and Margaret’s driveway if there is room.  Otherwise, look for some direction as you arrive in the driveway or park along the road’s edge as there is room.

KINDLY NOTE:  PLEASE NO DOGS.

AND Common Harvest will not be recycling plastic plates or utensils so plan to take any plastics home with you for disposal.  A huge THANK YOU to those who took any plastics home with them in past years– it makes clean up after the Festival so much easier!

DIRECTIONS TO COMMON HARVEST via Interstate 35

1.    Take either 35E or 35W north as if you were headed from the Twin Cities to Duluth.

2.    Take exit 129, which is MN Hwy 97.  NOTE:  there’s a bit of a detour at this exit but easy to navigate.

3.    Go east on Hwy 97 to MN Hwy 95.

4.    Turn north, left, on Hwy 95 and go to Osceola Rd which is MN Hwy 243.

5.    Turn right on Hwy 243 and cross the river at Osceola.

6.    At the stop sign in Osceola, turn right, south, on to WI Hwy 35.

7.    Go approximately 4 miles on Hwy 35 to East Farmington.

8.    In East Farmington, turn right on to 30th Ave, which is between 2 businesses and sometimes hard to see.  The businesses are Sue’s Place and Ken’s Keyboard.  Watch for them.

9.    Stay on 30th Ave. until it comes to a T with 280th.

10.  Turn left, south, on 280th.

11.  Common Harvest is on the left about 3 / 4 mile down 280th.  The big red barn and all the cars will be your signal to stop and park!

DIRECTIONS TO COMMON HARVEST via Hwy 36 through Stillwater (slightly shorter)

  1. From the Twin Cities, take Hwy 36 east to Stillwater
  2. Cross the new St. Croix Crossing Bridge into Wisconsin and follow WI Hwy 64.
  3. Take the Somerset business exit (Business 64) at County Rd VV.
  4. Follow Business 64 through downtown Somerset, across the bridge over the Apple River to a stop light where Business 64 intersects with Hwy 35.
  5. Turn north (left) at the Dairy Queen onto WI Hwy 35
  6. Drive north on Hwy 35 to East Farmington

7.    In East Farmington, turn left on to 30th Ave, which is between 2 businesses and sometimes hard to see.  The businesses are Sue’s Place and Ken’s Keyboard.  Watch for them.

8.    Stay on 30th Ave. until it comes to a T with 280th Ave.

9.    Turn left, south, on 280th.

10.  Common Harvest is on the left about 3 / 4 mile down 280th.  The big red barn and all the cars will be your signal to stop and park!

Recipes

The first recipe comes from Brenda Brinks, a drop site coordinator for several years.  She’s found this Citrus Vinaigrette dressing to be especially delicious on kale.  Thanks, Brenda!

The second recipe, Butternut Squash, Broccoli, & Kale Salad with Roasted Garlic Dressing, comes from EveryLastBite.com.  I’ll have to confess I think of butternut squash as a roasted, souped or pied veggie but this recipe sounds very easy, tasty and uses several box items this week.  Though it’s not winter yet (the salad is the chef’s favorite winter salad), this recipe might just fit the bill on these cool early fall days anyway.

This week's recipes

Regards, Susan

September 2, 2019

Common Harvest Members,

There are three messages from Dan and Margaret this week so please take time to read them right at the beginning of this message.

Note from the Farm

Thanks for your partnership in suspending deliveries last week. We had a very productive week. The farm is looking good with the cleaning and cover crop planting and mowing of weeds we were able to do. We are not only feeling good about moving into the fall season but we feel like we are getting ready for next spring. The greenhouse has never been so clean!

You will start to see the transition from summer (which is still going strong) to fall in this week's box with the introduction of fall broccoli and acorn squash. Hope you enjoy all the transitions this time of year brings!

Volunteer Possibilities

If you are still hoping to get out to the farm this season, we would love to have you. Best days for volunteering are Monday, Tuesday, Wednesday and Friday. We could use help with sorting onions, washing squash, and packing boxes. Just let us know what days might work for you and we will put you on the calendar.

Reminder

Fall Gathering at the farm September, 22. Details to follow in next week's email.

THIS WEEK’S PRODUCE

bok choi

broccoli

cabbage

carrots

eggplant

garlic

green beans

onions, both bulb and scallions

peppers

squash, acorn

tomatoes

zucchini

CAVEAT:  This list is always subject to change according to availability

 

Facts/Uses for Produce

Winter Squash Facts/Uses

  1. Despite their seemed diversity (in appearance) most winter squash are similar in texture and use.  They are orange and have a mild, sweet flavor. 
  2. You can interchange most winter squash in recipes.
  3. Store at room temperature for at least a month.  Store in a dry, cool (50-55°F) for several months.
  4. Winter squash is higher in vitamin A than its summer counter part and a good source of potassium.  It is also high in complex carbohydrates and fiber.
  5. 1 pound of trimmed squash equals about 2 cups cooked squash.
  6. Boil or steam 1 1 / 2 inch chunks for 15 – 20 minutes.  Chunks can be steamed either before peeling or after peeling.
  7. Mash steamed chunks, top with butter and serve.
  8. Cook chunks along side roasting meat.
  9. Add small amounts of cooked squash to breads, quick breads, muffins, cookies or pancake batter.  The squash adds color along with moisture and sweetness.
  10. Use in place of pumpkin in a recipe.
  11. Puree the chunks to add to soups or stews.
  12. Bake by slicing in half, scooping out the seeds, placing face down on a cookie sheet with some water and baking at 350°F for 45-75 minutes depending on size.  Squash should be tender by not charred.
  13. Cook and freeze for later use in cooking.

For ease in slicing

  1. Wash whole squash.
  2. Bake at 300°F for about 30 minutes until the hard outer shell is slightly soft.  (Don’t overbake or the squash might explode.)
  3. NOW slice and cook as desired.

Freezing cooked squash

Have an overabundance of squash?  Consider cooking the squash (I like the bake, cut and bake some more method listed in For ease in slicing but use whatever method works best for you).  Then put the cooled, cooked chunks in freezer bags to use in baking or roasting as referenced above later in the winter.

Recipes 

The first recipe this week, Eggplant Rollatini, comes from Real Simple, and is a different twist on Eggplant Parmesan with a little bit of cabbage rolls and stuffed mostaccioli thrown in.  Even though it comes from Real Simple, it seems a little putzy to me.  But on a night when I have a half an hour to putz, I’m going to try this just for something different.

The second recipe, Baked Acorn Squash, is from the New York Times Cooking Spot and, as you might expect, is a little past the mundane.  It takes advantage of the Native American tradition of corn, beans and squash used together and adds in tomatoes for a tasty fall dish.

This week's recipes

Regards,

Susan

August 26, 2019

Common Harvest Members,

This week’s message has two reminders and a correction. 

First, NO DELIVERY on Thursday AUGUST 29TH.

Deliveries will resume on September 5th.

Second, orders may still be placed for canning tomatoes to be delivered on August 29th or September 5th.  Please see below for details.

CANNING TOMATOES AVAILABLE

  • We will have canning tomatoes available for the next three weeks.
  • Limit of two boxes per member. A box weighs approx. 32 pounds and will fill approx. 12 quart jars with sauce.
  • We will fill orders in the order we receive them. We encourage you to order early.
  • We will deliver the canning tomatoes to your drop site in brown waxed boxes with your name clearly marked on the box.
  • When placing your order please specify your name, drop site, and the week you prefer to receive them (Aug. 22st, Aug. 29th*, Sept. 5th.) We may need to move some orders in order to distribute the harvest evenly between weeks.
  • Price $30/box. Please mail checks to the farm: 212 280th St. Osceola, WI. 54020

To place your order please email the farm: commonharvestfarm@gmail.com 

* Although we will not be doing regular deliveries August 29th, we will still deliver canning tomatoes during this week.

Regards,

Susan