Lake Superior CSA
November 1st 2017 Fruit Veggie Boxes:
3 # Cherries, 1 Quart Strawberries, 1 Jar Apple Onions, Raspberry Jam Beets Acornof Squash, Carrots,
Bayfield Foods Cooperative
Lake Superior CSA
~Great Oak Farm~ Kale, Spinach, Salad Mix, Turnips, Garlic ~River Road Farm~ Potatoes ~Yoman Farm~ Garlic
Mini Veggies : Spinach ~ River Road Farm Beets, Onions~ Great Oak Farm ~
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.
Garlic: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.
Potatoes ~ Yoman Farm
Acorn Squash: Winter squash will last up to a month in a
Meat Boxes:
cool (50 to 55 degrees F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked butternut squash should be refrigerated.
Beef Roast + Ground Beef + Stew + Steak ~Hidden-Vue Farm + Griggs Cattle Co.~ Italian Sausage + Pork Roast + Bacon OR Breakfast Patties ~Maple Hill Farm~ Whitefish + Trout ~ Bodin’s Fisheries ~ Mini Meat Boxes: Ground Beef + Roast ~Hidden-Vue Farm~ Assorted Pork ~ Maple Hill Farm~ Whitefish ~ Bodin’s Fisheries ~
BONUS PLUSITEMS: ITEM:
A “bonus” item are items that we will stick in random boxesMaple if we don’t have enough Syrup to go around~Heritage for everyone.Acres~ Will you be the
Turnips: Rinse the greens in cool water, shake off excess moisture and store for up to four or five days in plastic food storage bags in the refrigerator.
Kale: For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week. 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 spinach dry with a paper towel. Leave a paper towel in the bag with the spinach to absorb excess moisture.
Beets: Remove the greens, by leaving about 2 inches of stem attached to the root. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase.
Potatoes: Colder temperatures lower than 50 degrees such as a lower level pantry
Greetings from Heritage Acres! Well Friday the snow came full force on our farm. A total of 2 ½ inches and it doesn’t look like it is going anywhere. Honestly this has us a little unprepared. But we have worked very hard over the weekend to start moving and transitioning our animals into the barn for the winter that is ahead of us. We have moved 6 sows and our boar “Rusty” into a cozy pen with plenty of straw bedding. Our hair sheep do not have a coat of wool, so they need a little extra protection from the weather. All of our ews or female sheep have been moved into the barn. Not only do they stay warm, but their body heat helps keep the barn warm so that our water lines do not freeze. ~ Travis Pydo, Heritage Acres How To Roast Beets in the Oven What You Need Ingredients Beets (bunches or trimmed) Equipment
Sharp knife Aluminum foil
Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.
Baking sheet Peel the beets: Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use Heat the oven: Arrange a rack in the middle of the ov- the edges of the paper to rub the skin away. The skin en and heat to 400°F. This is a flexible cooking tem- should peel away easily; if it doesn't, the beets likely perature; if you're using the oven for cooking someneed to cook for a little longer. Peel the remaining thing else, beets can be cooked at that temperature. beets. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Recipe Notes Step 3). Storage: Roasted beets can be stored whole or sliced Instructions
for up to 1 week in the refrigerator. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.
Sausage and Kale Stuffed Acorn Squash Ingredients 2 medium acorn squash, halved down the middle, seeds removed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Olive oil cooking spray 3 teaspoons olive oil, divided 8 ounces hot Italian turkey sausage, casings removed 1 large leek, white and light green parts only, halved and sliced 2 cloves garlic, finely chopped 4 cups tightly packed torn kale 1/3 cup reduced-sodium chicken broth 1/4 cup chopped walnuts 2 tablespoons grated fresh Parmesan 2 tablespoons panko breadcrumbs How to Make It Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; PLEASE cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook FLATTEN until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In aCSA bowl, combine & RETURN walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until BOXES! panko is golden, 2 minutes.
SNEAK PEEK AT NEXT WEEK November 15th 2017 Veggie Boxes Carrots, Butternut Squash ~Great Oak Farm~
Bayfield Foods Cooperative Greetings! The winter season is here! The following is the schedule: November 1st
Spinach, Salad Mix, Garlic
November 15th
~River Road Farm~
December 6th
Potatoes
January 3rd
~Yoman Farm~
February 7th
Garlic
March 7th
~Twisting Twig Garden~
Pickup location addresses and times can be found here
Mini Veggies
You can check your account details here.
Carrots , Butternut Squash
If you haven't joined our CSA Member Recipe Page on Facebook, you can request to join here.
~Great Oak Farm~ Salad Mix, Garlic ~River Road Farm~ Potatoes ~Yoman Farm~ Meat Boxes Ground Beef + Stew Meat ~ Hidden Vue Assorted Pork ~ Maple Hill Farm ~ Whitefish + Trout ~ Bodin’s Fisheries~ Whole Chicken ~Heritage Acres~ Mini Meat Boxes Hamburger + Roast ~ Hidden Vue + Griggs Cattle Co. ~ Assorted Pork ~ Maple Hill Farm~ Trout ~ ~ Bodin’s Fisheries~
PLUS ITEM: Goat + Sheep Cheese ~Sassy Nanny + Happy Hollow Creamery~
I will be sending a newsletter on Monday afternoon with what is in the box and additional recipes. Stay tuned to the CSA member recipe page for additional recipe inspiration! And just a friendly reminder to break down and return your boxes as we reuse them! If you haven't paid your 2- month down payment please do so immediately. If you just signed up and haven't received that invoice yet, fear not, it's next on my list :) For those who haven't paid in full upon ordering, I'll be setting up monthly billing for you after your 2 month down payment is paid. You may pay that via ACH transfer or credit card directly from that invoice. I send all invoices via Quickbooks so if you don't see it, please check your spam folder as sometimes it hides in there. If you have additional questions, please don't hesitate to shoot me an email at [email protected]
3 # Cherries, 1 Quart Strawberries, 1 Jar Apple Onions, Raspberry Jam Beets Acornof Squash, Carrots,
Bayfield Foods Cooperative
Lake Superior CSA
~Great Oak Farm~ Kale, Spinach, Salad Mix, Turnips, Garlic ~River Road Farm~ Potatoes ~Yoman Farm~ Garlic
Mini Veggies : Spinach ~ River Road Farm Beets, Onions~ Great Oak Farm ~
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.
Garlic: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.
Potatoes ~ Yoman Farm
Acorn Squash: Winter squash will last up to a month in a
Meat Boxes:
cool (50 to 55 degrees F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked butternut squash should be refrigerated.
Beef Roast + Ground Beef + Stew + Steak ~Hidden-Vue Farm + Griggs Cattle Co.~ Italian Sausage + Pork Roast + Bacon OR Breakfast Patties ~Maple Hill Farm~ Whitefish + Trout ~ Bodin’s Fisheries ~ Mini Meat Boxes: Ground Beef + Roast ~Hidden-Vue Farm~ Assorted Pork ~ Maple Hill Farm~ Whitefish ~ Bodin’s Fisheries ~
BONUS PLUSITEMS: ITEM:
A “bonus” item are items that we will stick in random boxesMaple if we don’t have enough Syrup to go around~Heritage for everyone.Acres~ Will you be the
Turnips: Rinse the greens in cool water, shake off excess moisture and store for up to four or five days in plastic food storage bags in the refrigerator.
Kale: For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week. 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 spinach dry with a paper towel. Leave a paper towel in the bag with the spinach to absorb excess moisture.
Beets: Remove the greens, by leaving about 2 inches of stem attached to the root. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase.
Potatoes: Colder temperatures lower than 50 degrees such as a lower level pantry
Greetings from Heritage Acres! Well Friday the snow came full force on our farm. A total of 2 ½ inches and it doesn’t look like it is going anywhere. Honestly this has us a little unprepared. But we have worked very hard over the weekend to start moving and transitioning our animals into the barn for the winter that is ahead of us. We have moved 6 sows and our boar “Rusty” into a cozy pen with plenty of straw bedding. Our hair sheep do not have a coat of wool, so they need a little extra protection from the weather. All of our ews or female sheep have been moved into the barn. Not only do they stay warm, but their body heat helps keep the barn warm so that our water lines do not freeze. ~ Travis Pydo, Heritage Acres How To Roast Beets in the Oven What You Need Ingredients Beets (bunches or trimmed) Equipment
Sharp knife Aluminum foil
Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.
Baking sheet Peel the beets: Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use Heat the oven: Arrange a rack in the middle of the ov- the edges of the paper to rub the skin away. The skin en and heat to 400°F. This is a flexible cooking tem- should peel away easily; if it doesn't, the beets likely perature; if you're using the oven for cooking someneed to cook for a little longer. Peel the remaining thing else, beets can be cooked at that temperature. beets. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Recipe Notes Step 3). Storage: Roasted beets can be stored whole or sliced Instructions
for up to 1 week in the refrigerator. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.
Sausage and Kale Stuffed Acorn Squash Ingredients 2 medium acorn squash, halved down the middle, seeds removed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Olive oil cooking spray 3 teaspoons olive oil, divided 8 ounces hot Italian turkey sausage, casings removed 1 large leek, white and light green parts only, halved and sliced 2 cloves garlic, finely chopped 4 cups tightly packed torn kale 1/3 cup reduced-sodium chicken broth 1/4 cup chopped walnuts 2 tablespoons grated fresh Parmesan 2 tablespoons panko breadcrumbs How to Make It Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; PLEASE cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook FLATTEN until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In aCSA bowl, combine & RETURN walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until BOXES! panko is golden, 2 minutes.
SNEAK PEEK AT NEXT WEEK November 15th 2017 Veggie Boxes Carrots, Butternut Squash ~Great Oak Farm~
Bayfield Foods Cooperative Greetings! The winter season is here! The following is the schedule: November 1st
Spinach, Salad Mix, Garlic
November 15th
~River Road Farm~
December 6th
Potatoes
January 3rd
~Yoman Farm~
February 7th
Garlic
March 7th
~Twisting Twig Garden~
Pickup location addresses and times can be found here
Mini Veggies
You can check your account details here.
Carrots , Butternut Squash
If you haven't joined our CSA Member Recipe Page on Facebook, you can request to join here.
~Great Oak Farm~ Salad Mix, Garlic ~River Road Farm~ Potatoes ~Yoman Farm~ Meat Boxes Ground Beef + Stew Meat ~ Hidden Vue Assorted Pork ~ Maple Hill Farm ~ Whitefish + Trout ~ Bodin’s Fisheries~ Whole Chicken ~Heritage Acres~ Mini Meat Boxes Hamburger + Roast ~ Hidden Vue + Griggs Cattle Co. ~ Assorted Pork ~ Maple Hill Farm~ Trout ~ ~ Bodin’s Fisheries~
PLUS ITEM: Goat + Sheep Cheese ~Sassy Nanny + Happy Hollow Creamery~
I will be sending a newsletter on Monday afternoon with what is in the box and additional recipes. Stay tuned to the CSA member recipe page for additional recipe inspiration! And just a friendly reminder to break down and return your boxes as we reuse them! If you haven't paid your 2- month down payment please do so immediately. If you just signed up and haven't received that invoice yet, fear not, it's next on my list :) For those who haven't paid in full upon ordering, I'll be setting up monthly billing for you after your 2 month down payment is paid. You may pay that via ACH transfer or credit card directly from that invoice. I send all invoices via Quickbooks so if you don't see it, please check your spam folder as sometimes it hides in there. If you have additional questions, please don't hesitate to shoot me an email at [email protected]
