Lake Superior CSA
October 11th 2017 Fruit
3 # Cherries,Veggie 1 QuartBoxes: Strawberries, 1 Jar of Apple Raspberry Jam
Bayfield Foods Cooperative
Lake Superior CSA
Carrots, Onions, Acorn Squash ~Great Oak Farm~ Head Lettuce, Swiss Chard, Salad Mix, Spinach, Radishes ~River Road Farm~ Potatoes ~Yoman Farm~ Mini Veggies :
How To Store Your Veggies Carrots: Tightly seal unwashed carrots in a plastic bag in the coolest part refrigerator. Wash just before using, since the added moisture in the bag could cause spoilage. Carrots begin to go limp once exposed to air.
Salad Mix ~ River Road Farm ~
Onions: Choose a cool, dark place to store your onions. The
Carrots, Onions, Squash~ Great Oak Farm ~
Acorn Squash: Winter squash will last up to a month in a
Meat Boxes: Beef Roast + Ground Beef Hidden-Vue Farm + Griggs Cattle Co. Polish Brats ~Maple Hill Farm~ Whole Chicken ~ Heritage Farm Mini Meat Boxes: Ground Beef + Roast ~Hidden-Vue Farm~ Pork Chops ~ Maple Hill Farm~
PLUS ITEM:
space should have a temperature maintained between 40 to 50° Fahrenheit, cool (50 to 55 degrees F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated.
Head Lettuce: Rinse the head under running water and drain core side down in a colander. Dry thoroughly with paper towels or in a salad spinner. Wrap lettuce in dry paper towels and place in a resealable plastic bag, removing as much air as possible. Store in the refrigerator.
Swiss Chard: Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days.
Salad Mix: Rinse the head under running water and drain core side down in a colander. Dry thoroughly with paper towels or in a salad spinner. Wrap lettuce in dry paper towels and place in a resealable plastic bag, removing as much air as possible. Store in the refrigerator.
Spinach: Ensure that the moisture is removed by patting the
Maple Syrup—Heritage Acres Pancake Mix—Maple Hill Fruit: BONUS ITEMS: A “bonus” item items-Bayfield that we willApple stick Honey Crispare Apples in random boxes if we don’t have enough Co. to Table go around for everyone. Will youWinery be the Grapes— Pikes Creek
spinach dry with a paper towel. Leave a paper towel in the bag with the spinach to absorb excess moisture.
Radishes: Chop off the greens. Once harvested, cut off the radishes' leafy green tops just above where the stems meet the root. Keep the roots unwashed and in the fridge until you're ready to use them. They'll last one to two weeks in a sealed plastic bag.
Potatoes: Colder temperatures lower than 50 degrees, such as in the refrigerator.
Greetings from Maple Hill Farm!
Fall is really here in full tilt, and I think I’ve forgotten just how unique the fall colors here in the North really are. This week’s letter is a little departure from the status quo; allow me to introduce myself! I’m Cate Airoldi, daughter to Tom and Connie Cogger and sister to Matt Cogger, the co-owners of Maple Hill Farm. I currently live in Ashland, Oregon but head home as often as I can to visit family. People often ask me what it was like to grow up on a small farm. That answer is….complicated! Like many things in life, growing up a farm daughter may be one of those things I come to appreciate more as I’ve gotten older. I can say that I have many, many fond memories of dashing out to the garden for some fresh beans or peas whenever I felt like it, watching baby lambs and pigs being born, and appreciating the freedom that comes with growing up in the country. The barnyard, garden, woodpile, and adjacent forest lands were as good of a playground as any child could want! Did I love every minute of weeding, tomato picking, wood cutting, chicken butchering, or hay bale stacking? Certainly not, but I do continually realize just how unique my upbringing was the older I get. Having insight into the inner workings of small scale agriculture really is a rarity in today’s society. Where do those fresh washed veggies, eggs, and chicken breasts come from in the store? What really goes into producing a week’s worth of food for a big family? How much effort does it actually take to cut and stack 10 cords of firewood for a winter’s worth of heat? These are all aspects of rural life that, growing up, I considered completely normal. I now realize that with the dwindling populations in rural regions around the country, and the relative scarcity of small farms, these are all in fact very unusual skillsets to have! Having lived in a multitude of places since leaving home for college and work, I have to say I’m quite envious of those of you lucky enough to partake in the Lake Superior CSA. Although Oregon is a temperate state with a year-round growing season, none of the CSAs I have encountered thus far offer anywhere near the quality, diversity of products, or value of your CSA here. This model of business- Community Supported Agriculture- not only benefits the growers and producers immensely in sustaining their livelihoods, it provides what I view as a critical connection between producer and consumer. Not everyone grows up on a farm, and nor do I think everyone should! We need teachers, doctors, and mechanics in the world too. However, I think that groups like the CSA benefit the community far beyond the immediate and obvious value of receiving high quality, locally produced food. An opportunity is presented for people to “vote with their dollars” so to speak by supporting small scale sustainable agriculture, hardworking growers and producers, and a fast-disappearing lifestyle of community investment. Hoping you take time to see the fall colors and enjoy the bounty of your Fall CSA boxes! Cate
Acorn Squash with Maple Syrup Ingredients 2 acorn squash, washed, split, seeded, cut into sixths 1/4 cup extra-virgin olive oil 1/2 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoons cayenne pepper 3 tablespoons butter 1/2 cup water Sea salt to taste (flakes preferred)
How to Make It . Preheat oven to 400°F. . In a large bowl, combine squash, syrup and spices well. . Lay squash in a single layer on non-stick baking tray. . Divide soft butter equally onto all pieces. . Pour water onto baking sheet. . Sprinkle flaky salt on top. . Bake until tender and golden, approximately 15 to 20 minutes. PLEASE FLATTEN & RETURN CSA BOXES!
Winter Shares Now Available For Ordering! Visit www.bayfieldfoods.org to order.
Bayfield Foods Cooperative
SNEAK PEEK AT NEXT WEEK October 18th 2017 Veggie Boxes Carrots, Onions, Butternut Squash ~Great Oak Farm~ Salad Mix, Chard, Radishes, Spinach ~River Road Farm~ Potatoes, ~Yoman Farm~ Head Lettuce
~Twisting Twig Garden~
Mini Veggies
Sausage and Squash Skillet Supper Ingredients: 2 tablespoons olive oil 1 package sausage A fat handful sage: 2 tablespoons finely chopped and 2 tablespoons coarsely chopped 1 teaspoon fennel seed 1/4 teaspoon ground cloves or ground allspice Coarsely ground black pepper
1 1/2 pounds butternut or acorn squash, peeled, seeded and cut into 1-inch cubes 1 large onion, chopped 4 cloves garlic, sliced
Carrots ~Great Oak Farm~ Spinach, Salad Mix ~River Road Farm~ Potatoes
1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 teaspoon crushed red pepper 1/4 teaspoon freshly grated nutmeg Salt 1/2 cup chicken stock
~Yoman Farm~ Meat Boxes Ground Beef + Roast Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Hamburger + Roast~ Hidden Vue Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Spritz—Spirit Creek Farm Jam—Bayfield Apple Co.
Fruit Apples~ Bayfield Apple Co.
Preparation: In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Cook until browned, about 6 minutes. Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes.
3 # Cherries,Veggie 1 QuartBoxes: Strawberries, 1 Jar of Apple Raspberry Jam
Bayfield Foods Cooperative
Lake Superior CSA
Carrots, Onions, Acorn Squash ~Great Oak Farm~ Head Lettuce, Swiss Chard, Salad Mix, Spinach, Radishes ~River Road Farm~ Potatoes ~Yoman Farm~ Mini Veggies :
How To Store Your Veggies Carrots: Tightly seal unwashed carrots in a plastic bag in the coolest part refrigerator. Wash just before using, since the added moisture in the bag could cause spoilage. Carrots begin to go limp once exposed to air.
Salad Mix ~ River Road Farm ~
Onions: Choose a cool, dark place to store your onions. The
Carrots, Onions, Squash~ Great Oak Farm ~
Acorn Squash: Winter squash will last up to a month in a
Meat Boxes: Beef Roast + Ground Beef Hidden-Vue Farm + Griggs Cattle Co. Polish Brats ~Maple Hill Farm~ Whole Chicken ~ Heritage Farm Mini Meat Boxes: Ground Beef + Roast ~Hidden-Vue Farm~ Pork Chops ~ Maple Hill Farm~
PLUS ITEM:
space should have a temperature maintained between 40 to 50° Fahrenheit, cool (50 to 55 degrees F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated.
Head Lettuce: Rinse the head under running water and drain core side down in a colander. Dry thoroughly with paper towels or in a salad spinner. Wrap lettuce in dry paper towels and place in a resealable plastic bag, removing as much air as possible. Store in the refrigerator.
Swiss Chard: Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days.
Salad Mix: Rinse the head under running water and drain core side down in a colander. Dry thoroughly with paper towels or in a salad spinner. Wrap lettuce in dry paper towels and place in a resealable plastic bag, removing as much air as possible. Store in the refrigerator.
Spinach: Ensure that the moisture is removed by patting the
Maple Syrup—Heritage Acres Pancake Mix—Maple Hill Fruit: BONUS ITEMS: A “bonus” item items-Bayfield that we willApple stick Honey Crispare Apples in random boxes if we don’t have enough Co. to Table go around for everyone. Will youWinery be the Grapes— Pikes Creek
spinach dry with a paper towel. Leave a paper towel in the bag with the spinach to absorb excess moisture.
Radishes: Chop off the greens. Once harvested, cut off the radishes' leafy green tops just above where the stems meet the root. Keep the roots unwashed and in the fridge until you're ready to use them. They'll last one to two weeks in a sealed plastic bag.
Potatoes: Colder temperatures lower than 50 degrees, such as in the refrigerator.
Greetings from Maple Hill Farm!
Fall is really here in full tilt, and I think I’ve forgotten just how unique the fall colors here in the North really are. This week’s letter is a little departure from the status quo; allow me to introduce myself! I’m Cate Airoldi, daughter to Tom and Connie Cogger and sister to Matt Cogger, the co-owners of Maple Hill Farm. I currently live in Ashland, Oregon but head home as often as I can to visit family. People often ask me what it was like to grow up on a small farm. That answer is….complicated! Like many things in life, growing up a farm daughter may be one of those things I come to appreciate more as I’ve gotten older. I can say that I have many, many fond memories of dashing out to the garden for some fresh beans or peas whenever I felt like it, watching baby lambs and pigs being born, and appreciating the freedom that comes with growing up in the country. The barnyard, garden, woodpile, and adjacent forest lands were as good of a playground as any child could want! Did I love every minute of weeding, tomato picking, wood cutting, chicken butchering, or hay bale stacking? Certainly not, but I do continually realize just how unique my upbringing was the older I get. Having insight into the inner workings of small scale agriculture really is a rarity in today’s society. Where do those fresh washed veggies, eggs, and chicken breasts come from in the store? What really goes into producing a week’s worth of food for a big family? How much effort does it actually take to cut and stack 10 cords of firewood for a winter’s worth of heat? These are all aspects of rural life that, growing up, I considered completely normal. I now realize that with the dwindling populations in rural regions around the country, and the relative scarcity of small farms, these are all in fact very unusual skillsets to have! Having lived in a multitude of places since leaving home for college and work, I have to say I’m quite envious of those of you lucky enough to partake in the Lake Superior CSA. Although Oregon is a temperate state with a year-round growing season, none of the CSAs I have encountered thus far offer anywhere near the quality, diversity of products, or value of your CSA here. This model of business- Community Supported Agriculture- not only benefits the growers and producers immensely in sustaining their livelihoods, it provides what I view as a critical connection between producer and consumer. Not everyone grows up on a farm, and nor do I think everyone should! We need teachers, doctors, and mechanics in the world too. However, I think that groups like the CSA benefit the community far beyond the immediate and obvious value of receiving high quality, locally produced food. An opportunity is presented for people to “vote with their dollars” so to speak by supporting small scale sustainable agriculture, hardworking growers and producers, and a fast-disappearing lifestyle of community investment. Hoping you take time to see the fall colors and enjoy the bounty of your Fall CSA boxes! Cate
Acorn Squash with Maple Syrup Ingredients 2 acorn squash, washed, split, seeded, cut into sixths 1/4 cup extra-virgin olive oil 1/2 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoons cayenne pepper 3 tablespoons butter 1/2 cup water Sea salt to taste (flakes preferred)
How to Make It . Preheat oven to 400°F. . In a large bowl, combine squash, syrup and spices well. . Lay squash in a single layer on non-stick baking tray. . Divide soft butter equally onto all pieces. . Pour water onto baking sheet. . Sprinkle flaky salt on top. . Bake until tender and golden, approximately 15 to 20 minutes. PLEASE FLATTEN & RETURN CSA BOXES!
Winter Shares Now Available For Ordering! Visit www.bayfieldfoods.org to order.
Bayfield Foods Cooperative
SNEAK PEEK AT NEXT WEEK October 18th 2017 Veggie Boxes Carrots, Onions, Butternut Squash ~Great Oak Farm~ Salad Mix, Chard, Radishes, Spinach ~River Road Farm~ Potatoes, ~Yoman Farm~ Head Lettuce
~Twisting Twig Garden~
Mini Veggies
Sausage and Squash Skillet Supper Ingredients: 2 tablespoons olive oil 1 package sausage A fat handful sage: 2 tablespoons finely chopped and 2 tablespoons coarsely chopped 1 teaspoon fennel seed 1/4 teaspoon ground cloves or ground allspice Coarsely ground black pepper
1 1/2 pounds butternut or acorn squash, peeled, seeded and cut into 1-inch cubes 1 large onion, chopped 4 cloves garlic, sliced
Carrots ~Great Oak Farm~ Spinach, Salad Mix ~River Road Farm~ Potatoes
1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 teaspoon crushed red pepper 1/4 teaspoon freshly grated nutmeg Salt 1/2 cup chicken stock
~Yoman Farm~ Meat Boxes Ground Beef + Roast Hidden Vue Assorted Pork—Maple Hill Farm Mini Meat Boxes Hamburger + Roast~ Hidden Vue Assorted Pork ~ Maple Hill Farm
PLUS ITEM: Spritz—Spirit Creek Farm Jam—Bayfield Apple Co.
Fruit Apples~ Bayfield Apple Co.
Preparation: In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Cook until browned, about 6 minutes. Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes.
