Sprouting Acres Spring Newsletter
Sprouting Acres Spring Newsletter Great Food, Grown For You · FOUNDED 2003
Reto Spring Box #4, May 28, 2014
BOX CONTENTS Romaine Lettuce Loose Leaf Lettuce Asparagus Green Garlic Pac Choi Radishes Red Russian Kale Red Kale Plant
Sugar snap peas climbing up their trellises.
Welcome to the last week of your Sprouting Acres Spring Share. Thanks so much for signing up with us for the early season shares. We were happy to find a home for all the delicious treats that came out of the hoophouses this spring. We are still busy planting almost daily. The more we get in while the soil is wet and the days are cloudy and rainy, the less irrigating we have to do. We are getting ready for the rest of the summer transplants to get put in the field and then, the work is just starting. From weeding weekly, pounding posts for tomatoes, tying up tomatoes, weeding, picking peas, picking strawberries, taking pea trellis down, tilling, weeding, picking beans, weeding, putting asparagus and strawberries to bed for summer when done producing, harvesting thousands of radishes, broccoli, and other crops, planting thousands of lettuce heads, and more. And guess what? That’s just June!!! Farming is not easy, sometimes the bugs are like a plague, the weather often not favorable (sometimes we luck out), the work is tiring, it’s repetitive and the to-list never ends. It just moves from one year to the next. But we do it because we love it. We love the feeling of seeing a completely weeded bed of little carrot seedlings just a couple inches high knowing that in just a couple months, those carrots will be big, sweet and ready for you. We love being outside in Wisconsin. Working in rain is a great feeling after a week of scorching summer heat. What about the bugs? We need the bugs to feed the birds, the bats, the other beneficial insects that help the farm be so alive. So we let them live. It’s all connected and we are part of the connection. We love it. Look for recipes below for your veggies this week. Thanks again for your support this season and we hope you are joining us for the summer session. Have a great weekend and you will hear from us soon! Thanks. Andy, Kelly, Wade, Ruby, Hazel and Parker Sprouting Acres mailing address: 116 N. Morris St. Stoughton, WI 53589 Our email: [email protected] · Andy’s cell: 608-469-2319
Plant the red kale plant in a sunny spot in your flower garden and enjoy the dark red leaves just as an ornamental or enjoy them in the kitchen. They are being used more and more for flower gardens because of the stunning colors and leaf texture so please, plant it, water it, and enjoy it from June to November because it loves colder weather even better. Radish Sandwich with Butter and Salt http://cooking.nytimes.com/recipes/1017323-radish-sandwiches-withbutter-and-salt
We are told all the time how great these are!
INGREDIENTS 1 baguette 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
Delicious kale recipes… http://www.foodnetwork.com/recipe s/bobby-flay/sauteed-kalerecipe.html http://www.health.com/health/galle ry/0,,20675570,00.html http://www.realsimple.com/foodrecipes/recipe-collectionsfavorites/popular-ingredients/kalerecipes/potato-kale-fennel-hash http://www.foodandwine.com/slides hows/kale
2 teaspoons flaky sea salt, 2 bunches radishes, washed, trimmed and thinly sliced 1 small handful arugula or lettuce 1 teaspoon finely minced fresh garden herbs, like tarragon
chives or
PREPARATION
1.
Slice the baguette lengthwise and then crosswise,
More ways to use that asparagus up…. http://www.bonappetit.com/recipes/ article/9-things-to-do-with-asparagus http://www.cookinglight.com/food/i n-season/cooking-with-asparagus Great radish recipes…
creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
http://www.realsimple.com/foodrecipes/recipe-collectionsfavorites/popular-ingredients/radishrecipes http://www.cookinglight.com/food/i n-season/radish-recipes Salad time… http://www.foodnetwork.com/recipe s/caesar-salad-recipe6.html No egg Caesar recipe…. http://www.epicurious.com/recipes/ food/views/caesar-mayonnaisedressing-11892
Reto Spring Box #4, May 28, 2014
BOX CONTENTS Romaine Lettuce Loose Leaf Lettuce Asparagus Green Garlic Pac Choi Radishes Red Russian Kale Red Kale Plant
Sugar snap peas climbing up their trellises.
Welcome to the last week of your Sprouting Acres Spring Share. Thanks so much for signing up with us for the early season shares. We were happy to find a home for all the delicious treats that came out of the hoophouses this spring. We are still busy planting almost daily. The more we get in while the soil is wet and the days are cloudy and rainy, the less irrigating we have to do. We are getting ready for the rest of the summer transplants to get put in the field and then, the work is just starting. From weeding weekly, pounding posts for tomatoes, tying up tomatoes, weeding, picking peas, picking strawberries, taking pea trellis down, tilling, weeding, picking beans, weeding, putting asparagus and strawberries to bed for summer when done producing, harvesting thousands of radishes, broccoli, and other crops, planting thousands of lettuce heads, and more. And guess what? That’s just June!!! Farming is not easy, sometimes the bugs are like a plague, the weather often not favorable (sometimes we luck out), the work is tiring, it’s repetitive and the to-list never ends. It just moves from one year to the next. But we do it because we love it. We love the feeling of seeing a completely weeded bed of little carrot seedlings just a couple inches high knowing that in just a couple months, those carrots will be big, sweet and ready for you. We love being outside in Wisconsin. Working in rain is a great feeling after a week of scorching summer heat. What about the bugs? We need the bugs to feed the birds, the bats, the other beneficial insects that help the farm be so alive. So we let them live. It’s all connected and we are part of the connection. We love it. Look for recipes below for your veggies this week. Thanks again for your support this season and we hope you are joining us for the summer session. Have a great weekend and you will hear from us soon! Thanks. Andy, Kelly, Wade, Ruby, Hazel and Parker Sprouting Acres mailing address: 116 N. Morris St. Stoughton, WI 53589 Our email: [email protected] · Andy’s cell: 608-469-2319
Plant the red kale plant in a sunny spot in your flower garden and enjoy the dark red leaves just as an ornamental or enjoy them in the kitchen. They are being used more and more for flower gardens because of the stunning colors and leaf texture so please, plant it, water it, and enjoy it from June to November because it loves colder weather even better. Radish Sandwich with Butter and Salt http://cooking.nytimes.com/recipes/1017323-radish-sandwiches-withbutter-and-salt
We are told all the time how great these are!
INGREDIENTS 1 baguette 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
Delicious kale recipes… http://www.foodnetwork.com/recipe s/bobby-flay/sauteed-kalerecipe.html http://www.health.com/health/galle ry/0,,20675570,00.html http://www.realsimple.com/foodrecipes/recipe-collectionsfavorites/popular-ingredients/kalerecipes/potato-kale-fennel-hash http://www.foodandwine.com/slides hows/kale
2 teaspoons flaky sea salt, 2 bunches radishes, washed, trimmed and thinly sliced 1 small handful arugula or lettuce 1 teaspoon finely minced fresh garden herbs, like tarragon
chives or
PREPARATION
1.
Slice the baguette lengthwise and then crosswise,
More ways to use that asparagus up…. http://www.bonappetit.com/recipes/ article/9-things-to-do-with-asparagus http://www.cookinglight.com/food/i n-season/cooking-with-asparagus Great radish recipes…
creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
http://www.realsimple.com/foodrecipes/recipe-collectionsfavorites/popular-ingredients/radishrecipes http://www.cookinglight.com/food/i n-season/radish-recipes Salad time… http://www.foodnetwork.com/recipe s/caesar-salad-recipe6.html No egg Caesar recipe…. http://www.epicurious.com/recipes/ food/views/caesar-mayonnaisedressing-11892
