Lake Superior CSA
Bayfield Foods Cooperative
July 26th 2017 Fruit Veggie Boxes:
Lake Superior CSA
Tomatoes OR Cherry Snap 1Peas, 3 # Cherries, 1 QuartTomatoes, Strawberries, Jar Cucumbers of Apple Raspberry Jam ~Great Oak Farm~ Napa Cabbage, Carrots ~River Road Farm~ Kohlrabi and Zucchini ~Yoman Farm~ Parsley ~Twisting Twig Garden~
Mini Veggies : Snap Peas, Cucumbers, Tomatoes ~Great Oak Farm~ Head Lettuce ~Twisting Twig~ Meat Boxes: Grass-fed Stir Fry + Steak Hidden Vue Farm + Griggs Cattle Co. Bacon and Honey BBQ Brats ~Maple Hill Farm~ Lake Trout + Whitefish ~Bodin’s Fisheries~ Mini Meat Boxes: Ground Beef + Steak ~Hidden Vue Farm~ Bacon OR Honey BBQ Brats ~ Maple Hill Farm~ Trout ~Bodin’s Fisheries~
PLUS ITEM: Kraut ~Spirit Creek Farm~
BONUS ITEMS:
Fruit: A “bonus” item are items that we will stick Cherries ~ Apple Hill Orchard in random boxes if we don’t have enough Raspberries ~ Rocky Acres to go around for everyone. Will you be the
Greetings from Twisting Twig,
It is hard to believe that this is already the final delivery of July. I hope that you all have been enjoying the veggies so far. For those of you unfamiliar with our farm, I would like to give you a brief introduction.
Twisting Twig Gardens and Orchard is a diverse micro-farm located on the Bayfield peninsula halfway between Bayfield and Cornucopia. My family and I have been working to transition an abandoned farmstead back into production since 2009. Our vision is to create a low-input, biodiverse agricultural ecosystem which integrates trees and shrubs with annuals and, eventually, animals. Not only are we growing vegetables and fruits, but also promoting systems which yield soil fertility, farm resiliency, wildlife habitat, and beauty.
The focus of our production gardens is to grow veggies that are chemical-free, nutrient-dense, and taste delicious. Although we are growing a variety of crops, we specialize in growing lettuce, tomatoes, garlic, and shallots. Surrounding the gardens and throughout the farm, we are managing our “wild” apple orchard for cider production.
This week we are pleased to be contributing Italian parsley to your boxes. One of my favorite garden pleasures is the scent of freshly cut parsley stems as I am harvesting and bunching. Not only is this herb flavorful and versatile, but it is also a nutritional powerhouse. Research suggests that it is rich in vitamins and minerals, has anti-inflammatory properties, supports healthy kidney function, and contains cancerfighting compounds. We love to add it to smoothies and sprinkle it fresh on to salads and pastas. Hope you enjoy! Thanks for supporting us and the other producers in your Lake Superior CSA. Have a great week, Rob
(Repeat from last week for our week b folks b)
We are so excited to announce that Happy Nest Mock Duck has joined our cooperative and will be offering Mock Duck as a special order! Below is their bio. Welcome Sarah and Jim! ~ Stefanie Greetings from Happy Nest Mock Duck! We started Happy Nest Mock Duck in 2015 in Bayfield, Wisconsin. We love delicious food and we want to live gently on the earth. In 2007 we moved from our hometown of Saint Paul, MN and started traveling to different organic farms to live, work and learn. We learned how to grow food organically, compost, raise chickens and pigs, and preserve food by drying, fermenting and canning. We also began foraging wild food and hunting wild mushrooms. Along with this foray into food fun came making our own mock duck. We have been vegetarians for a long time and were introduced to mock duck (which is also known as seitan) at the many delicious Vietnamese and Chinese restaurants in the twin cities. Once we perfected our recipe, we realized there was a lot of potential here. We have always loved muck duck, but until we began having lots of it on hand we hadn’t realized how versatile it is. We use it in salads, tacos, lasagna, sandwiches, stir-fry, soup, casserole and pot pies; we even marinate and grill it and roast it in the oven. We fell in love with the Bayfield Peninsula the first night we were here back in 2008. In 2016 we purchased our first home just outside of Bayfield Wisconsin. We feel incredibly lucky to be able to live in this amazing place on Lake Superior and we want to do what we can to strengthen the community and promote sustainable business in the area. Two percent of our profits are donated to the Bad River Band of Ojibwe and the Bad River Watershed Association to help care for the waters we all love. We’ve always wanted to be our own bosses and we are excited to share a delicious meat replacement that is small on carbon and big on awesomeness. We use gmo-free wheat gluten to make our mock duck and we compost all of our food scraps from producing it. We are currently processing in a local church kitchen, but will be building a processing kitchen on our land and we plan to use green building materials and passive design principles wherever possible. We believe in doing things the best you can the first time around, we apply this to our treatment of the Earth and animals, our business and our lives. Our goal in the near future is to start an educational non-profit organization leading field trips with kids and hosting activities aimed at connecting them to their Earth and their food. Our own educations were lacking in this area and we feel it is an important use of our experiences and resources to encourage consciousness of the soil food web, and the benefits of treating the Earth with respect. Make your nest a happy nest! . We The other big and exciting addition to River Road Farm in 2017 is our new 30x96 moveable high tunnel
Fish Piccata Ingredients 4 medium trout filets or whitefish filets 4 tablespoons of butter 1/3 cup white wine 2 tablespoons of fresh squeezed lemon juice 1 fresh lemon sliced in thin slices, seeds removed 2 tablespoons of capers 1 Bunch of Parsley, chopped Salt Pepper
Preparation Heat butter and wine in a cast iron or other heavy duty frying pan. Once heated, place fish filets in the pan and cook until done. The last minute of cooking, add the capers, chopped parsley, and lemon slices. Salt and Pepper to taste
Notes You can use whitefish or trout interchangeably in this recipe!
PLEASE FLATTEN & RETURN CSA BOXES!
SNEAK PEEK AT NEXT WEEK August 2nd 2017 Veggie Boxes Snap Peas OR Beans Tomatoes OR Cherry Tomatoes, Broccoli, Cucumbers ~Great Oak Farm~ Garlic, Carrots, Peppers, Green Onion ~River Road Farm~ Zucchini, Basil ~Yoman Farm~
Mini Veggies Beans or Snap Peas, Broccoli ~Great Oak Farm~ Zucchini ~Yoman Farm~ Peppers, Garlic, Green Onion ~River Road Farm~ Meat Boxes
Cheddar Brats + Ground Beef Griggs Cattle + Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Cheddar Brats ~ Griggs Cattle co. Assorted Pork ~ Maple Hill Farm
Whitefish~ Bodin’s Fisheries
PLUS ITEM: Goat and Sheep Cheese ~Sassy Nanny + Happy Hollow~
Fruit Cherries + Raspberries
Bayfield Foods Cooperative
Lake Superior CSA Here are 6 easy things to do with your Napa Cabbage: 1. Soup: Add a cup or two of shredded napa cabbage to virtually any soup. Napa is especially good in chicken and beef soups. One easy idea is a to make a simple miso soup broth and just add some steamed chopped Napa, quick, easy, delicious! 2. Quick Kimchi: Kimchi is a Korean lacto-fermented pickled Napa Cabbage dish. It usually involves a long brine time in an airtight container mixed with hot pepper, fall radishes, onions, and garlic. However, you can make a quick and easy overnight version. Just take about 3 cups of shredded Napa Cabbage, add a Tablespoon or so of Sriracha (or other Korean garlic-hot pepper sauce), about 3 Tablespoons of rice or white wine vinegar, 4 chopped Garlic cloves, and a half teaspoon or so of salt – Mix it all together and let chill overnight in the fridge. 3. Slaw. Do you have a favorite Coleslaw recipe? Just substitute Napa Cabbage for the European standard for a unique and delicious summer salad! 4. Stuffed. Blanch whole Napa leaves until they just wilt. Stuff with beans, rice, ground beef, pork – whatever! The sky is the limit with this one. Try using napa cabbage in our Asian inspired Cabbage Rolls or the Vegetarian version with tempeh! 5. Stir Fry: If you’ve ever eaten a stir fry at an Asian restaurant, there’s a good chance there was Napa Cabbage in your stir-fry. There’s a million ways to add Napa to a Stir fry, separating the white stems and dicing them into one inch squares can make for a nice presentation. Don’t throw the green part out though – just add it to the stir fry toward the end (since it takes less time to cook) . 6. Spring Rolls: add Napa cooked or raw to a mix of other veggies, shrimp, pork, bean thread noodles…and wrap in spring roll wrappers. Serve with an Asian style dipping sauce
July 26th 2017 Fruit Veggie Boxes:
Lake Superior CSA
Tomatoes OR Cherry Snap 1Peas, 3 # Cherries, 1 QuartTomatoes, Strawberries, Jar Cucumbers of Apple Raspberry Jam ~Great Oak Farm~ Napa Cabbage, Carrots ~River Road Farm~ Kohlrabi and Zucchini ~Yoman Farm~ Parsley ~Twisting Twig Garden~
Mini Veggies : Snap Peas, Cucumbers, Tomatoes ~Great Oak Farm~ Head Lettuce ~Twisting Twig~ Meat Boxes: Grass-fed Stir Fry + Steak Hidden Vue Farm + Griggs Cattle Co. Bacon and Honey BBQ Brats ~Maple Hill Farm~ Lake Trout + Whitefish ~Bodin’s Fisheries~ Mini Meat Boxes: Ground Beef + Steak ~Hidden Vue Farm~ Bacon OR Honey BBQ Brats ~ Maple Hill Farm~ Trout ~Bodin’s Fisheries~
PLUS ITEM: Kraut ~Spirit Creek Farm~
BONUS ITEMS:
Fruit: A “bonus” item are items that we will stick Cherries ~ Apple Hill Orchard in random boxes if we don’t have enough Raspberries ~ Rocky Acres to go around for everyone. Will you be the
Greetings from Twisting Twig,
It is hard to believe that this is already the final delivery of July. I hope that you all have been enjoying the veggies so far. For those of you unfamiliar with our farm, I would like to give you a brief introduction.
Twisting Twig Gardens and Orchard is a diverse micro-farm located on the Bayfield peninsula halfway between Bayfield and Cornucopia. My family and I have been working to transition an abandoned farmstead back into production since 2009. Our vision is to create a low-input, biodiverse agricultural ecosystem which integrates trees and shrubs with annuals and, eventually, animals. Not only are we growing vegetables and fruits, but also promoting systems which yield soil fertility, farm resiliency, wildlife habitat, and beauty.
The focus of our production gardens is to grow veggies that are chemical-free, nutrient-dense, and taste delicious. Although we are growing a variety of crops, we specialize in growing lettuce, tomatoes, garlic, and shallots. Surrounding the gardens and throughout the farm, we are managing our “wild” apple orchard for cider production.
This week we are pleased to be contributing Italian parsley to your boxes. One of my favorite garden pleasures is the scent of freshly cut parsley stems as I am harvesting and bunching. Not only is this herb flavorful and versatile, but it is also a nutritional powerhouse. Research suggests that it is rich in vitamins and minerals, has anti-inflammatory properties, supports healthy kidney function, and contains cancerfighting compounds. We love to add it to smoothies and sprinkle it fresh on to salads and pastas. Hope you enjoy! Thanks for supporting us and the other producers in your Lake Superior CSA. Have a great week, Rob
(Repeat from last week for our week b folks b)
We are so excited to announce that Happy Nest Mock Duck has joined our cooperative and will be offering Mock Duck as a special order! Below is their bio. Welcome Sarah and Jim! ~ Stefanie Greetings from Happy Nest Mock Duck! We started Happy Nest Mock Duck in 2015 in Bayfield, Wisconsin. We love delicious food and we want to live gently on the earth. In 2007 we moved from our hometown of Saint Paul, MN and started traveling to different organic farms to live, work and learn. We learned how to grow food organically, compost, raise chickens and pigs, and preserve food by drying, fermenting and canning. We also began foraging wild food and hunting wild mushrooms. Along with this foray into food fun came making our own mock duck. We have been vegetarians for a long time and were introduced to mock duck (which is also known as seitan) at the many delicious Vietnamese and Chinese restaurants in the twin cities. Once we perfected our recipe, we realized there was a lot of potential here. We have always loved muck duck, but until we began having lots of it on hand we hadn’t realized how versatile it is. We use it in salads, tacos, lasagna, sandwiches, stir-fry, soup, casserole and pot pies; we even marinate and grill it and roast it in the oven. We fell in love with the Bayfield Peninsula the first night we were here back in 2008. In 2016 we purchased our first home just outside of Bayfield Wisconsin. We feel incredibly lucky to be able to live in this amazing place on Lake Superior and we want to do what we can to strengthen the community and promote sustainable business in the area. Two percent of our profits are donated to the Bad River Band of Ojibwe and the Bad River Watershed Association to help care for the waters we all love. We’ve always wanted to be our own bosses and we are excited to share a delicious meat replacement that is small on carbon and big on awesomeness. We use gmo-free wheat gluten to make our mock duck and we compost all of our food scraps from producing it. We are currently processing in a local church kitchen, but will be building a processing kitchen on our land and we plan to use green building materials and passive design principles wherever possible. We believe in doing things the best you can the first time around, we apply this to our treatment of the Earth and animals, our business and our lives. Our goal in the near future is to start an educational non-profit organization leading field trips with kids and hosting activities aimed at connecting them to their Earth and their food. Our own educations were lacking in this area and we feel it is an important use of our experiences and resources to encourage consciousness of the soil food web, and the benefits of treating the Earth with respect. Make your nest a happy nest! . We The other big and exciting addition to River Road Farm in 2017 is our new 30x96 moveable high tunnel
Fish Piccata Ingredients 4 medium trout filets or whitefish filets 4 tablespoons of butter 1/3 cup white wine 2 tablespoons of fresh squeezed lemon juice 1 fresh lemon sliced in thin slices, seeds removed 2 tablespoons of capers 1 Bunch of Parsley, chopped Salt Pepper
Preparation Heat butter and wine in a cast iron or other heavy duty frying pan. Once heated, place fish filets in the pan and cook until done. The last minute of cooking, add the capers, chopped parsley, and lemon slices. Salt and Pepper to taste
Notes You can use whitefish or trout interchangeably in this recipe!
PLEASE FLATTEN & RETURN CSA BOXES!
SNEAK PEEK AT NEXT WEEK August 2nd 2017 Veggie Boxes Snap Peas OR Beans Tomatoes OR Cherry Tomatoes, Broccoli, Cucumbers ~Great Oak Farm~ Garlic, Carrots, Peppers, Green Onion ~River Road Farm~ Zucchini, Basil ~Yoman Farm~
Mini Veggies Beans or Snap Peas, Broccoli ~Great Oak Farm~ Zucchini ~Yoman Farm~ Peppers, Garlic, Green Onion ~River Road Farm~ Meat Boxes
Cheddar Brats + Ground Beef Griggs Cattle + Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Cheddar Brats ~ Griggs Cattle co. Assorted Pork ~ Maple Hill Farm
Whitefish~ Bodin’s Fisheries
PLUS ITEM: Goat and Sheep Cheese ~Sassy Nanny + Happy Hollow~
Fruit Cherries + Raspberries
Bayfield Foods Cooperative
Lake Superior CSA Here are 6 easy things to do with your Napa Cabbage: 1. Soup: Add a cup or two of shredded napa cabbage to virtually any soup. Napa is especially good in chicken and beef soups. One easy idea is a to make a simple miso soup broth and just add some steamed chopped Napa, quick, easy, delicious! 2. Quick Kimchi: Kimchi is a Korean lacto-fermented pickled Napa Cabbage dish. It usually involves a long brine time in an airtight container mixed with hot pepper, fall radishes, onions, and garlic. However, you can make a quick and easy overnight version. Just take about 3 cups of shredded Napa Cabbage, add a Tablespoon or so of Sriracha (or other Korean garlic-hot pepper sauce), about 3 Tablespoons of rice or white wine vinegar, 4 chopped Garlic cloves, and a half teaspoon or so of salt – Mix it all together and let chill overnight in the fridge. 3. Slaw. Do you have a favorite Coleslaw recipe? Just substitute Napa Cabbage for the European standard for a unique and delicious summer salad! 4. Stuffed. Blanch whole Napa leaves until they just wilt. Stuff with beans, rice, ground beef, pork – whatever! The sky is the limit with this one. Try using napa cabbage in our Asian inspired Cabbage Rolls or the Vegetarian version with tempeh! 5. Stir Fry: If you’ve ever eaten a stir fry at an Asian restaurant, there’s a good chance there was Napa Cabbage in your stir-fry. There’s a million ways to add Napa to a Stir fry, separating the white stems and dicing them into one inch squares can make for a nice presentation. Don’t throw the green part out though – just add it to the stir fry toward the end (since it takes less time to cook) . 6. Spring Rolls: add Napa cooked or raw to a mix of other veggies, shrimp, pork, bean thread noodles…and wrap in spring roll wrappers. Serve with an Asian style dipping sauce
