Archive for September, 2009

YAY! THE HARVEST PARTY!

Hi Folks!  The Harvest Party is this Saturday, Sept. 26!  

You can come around 3PM and we will be having roasted lamb around 5PM.  

We will also have lots of veggies.  Please bring a dish to share.  It’s a potluck.  Don’t forget the recipe because chances are someone will want it!

We will have a hay ride and pumpkin picking.  There’s some really nice big jack-o-lanterns out there.  There’s Viking beer for the grownups and we will have a fire and some music.  

We would love to see you.  Meeting our members is a great joy!

Directions from Eau Claire:

take 53 North to the Cornell/64 exit.  Turn right.  Turn Left (north) at SS. Turn Right at 83rd (just past the Two Acres Supper Club).  Follow to AA.  Turn Right.  The farm is on the left.  8628 County Highway AA.  the trip takes about a 1/2 hour.

Directions from Minneapolis:

take 94 East to 29 North (towards chippewa falls) then 53 N towards Superior.  Take the Cornell/64 exit.  Turn right.  Turn Left (north) at SS. Turn Right at 83rd (just past the Two Acres Supper Club).  Follow to AA.  Turn Right.  The farm is on the left.  8628 County Hightway AA. the trip takes 2 hours.

or for a more scenic drive:

go to Stillwater then take the old lift bridge over the St.Croix to Wisconsin.  Take 64 East all the way to County Rd. SS. Turn left (north) on SS.  Turn Right at 83rd (just past the Two Acres Supper Club).  Follow to AA.  Turn Right.  The farm is on the left.  8628 County Highway AA. the trip takes 1 1/2 hours.

Give us a call if you need directions from somewhere else: 715.237.2998

Hope to see you!

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If you want to camp at the farm, you are more than welcome to do that!  We will make breakfast!

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Week 16, not the end. but there is a survey

Hey everyone. 

I know we said 16 weeks was our season but, 

Because we love you so much, and we have so much more to give. We have decided to do another week of boxes for you. So keep on as usual. After next week (Oct 1st) winter shares will start the second Thurs in Oct. From there deliveries will be every-other week. (4th week in Oct, 2nd week in Nov. Etc.) we’ll keep you posted on exact dates around the holidays as thing may change a bit. Thanks for those who have been signing up for the winter, the cellar is stocked full of potatoes and onions, and the winter squash is coming in by the truck load.

 

Delecata squash

Delecata squash

 

 

 

In the box this week… 

Thelma Sanders Acorn Squash (heirloom)

 

Thelma Sanders Squash

Thelma Sanders Squash

 

 

Delecata winter squash

Broccoli, please wash and be on the lookout for the green cabbage looper caterpillar. They’re Harmless but could gross you out. 

Salad Mix

Green Peppers

Leeks

Some Potatoes

Tomatoes

carrots

Recipe Ideas…

The winter squash is best in its traditional form, baked for 45 min at 400 in olive oil, or if you prefer butter. Water will work too, but you don’t get those caramelized bits next to the pan. 

but here is  a Gratin Squash recipe with some storage tips and some facts about squash

http://www.homestead-farm.net/RecipeWinSquash.html

I can say enough about this broccoli recipe, and while you’ve got the oven on…why not roast some Broccoli.

even if you don’t eat it all, just freeze it when it cools down. 

Roasted garlic and lemon Broccoli

INGREDIENTS 

  • 2 heads broccoli, separated into florets
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1/2 teaspoon lemon juice
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
  4. Consider adding cheese of any kind you like while roasting, but not if you plan of freezing it.

 

ask us about pork

ask us about pork

I was flipping through this cook book on this cool Sept. morning and, this is what I want for lunch…

Old Time Beef Stew.

2 lb beef cubes

2 Tbs Butter

1 large onion, or leeks.

4 cups tomato juice, or juicy tomatoes

1 Tbs salt

1 Tbs lemon

1 Tbs sugar

1 Tbs Worcestershire sauce

1/2 tbs pepper

1/2 Tbs paprika

dash of allspice or ground cloves

6 carrots cut in quarters

6 potatoes cut in chunks

1/2 cup water

1/4 cup flour

Brown Beef cubes in butter for 20 min. Add onion, water, salt, lemon, sugar, Worcestershire, pepper, paprika, and allspice. Cover and simmer 2 hrs. Stir occasionally

Add vegetables Simmer 30 min. 

Combine water and flour Stir until smooth. Pull vegetables and meat to one side of pan. Add flour mixture and stir until gravy is thickened

Variation, add other kinds of vegetables

DSC01353We are having a party this weekend. Rain or shine. we hope you can make it out. 

 

Also, A very important note. The end of the year survey will be attached to your email this week but we will also put in on the blog right here, incase you dont get it. Just cut and paste and fill it out. you can email it back to us or print it off and leave it at your drop site if you don’t want to put your name on it. we’ll pick them up next week. And just to remind you, CSA is our main way of marketing, we take it very seriously and we listen to our members. If there is enough people asking for kohlrabi, we’ll grow it. If you want purple boxes next year, we’ll see what we can do. 

Please fill it out and let us know how things went for you. Especially those first year members. We know those are the toughest years.

Contents of the box

 

 On a scale of 1 to 5, 5 being best. How would you rate the quality of the vegetables you’ve seen in the box? If there were problems, please describe them.

 

 

On a scale of 1 to 5, how would you rate the quantity of produce you received? 

 

On a scale of 1-5,  how would you rate the value of the share (what you received for what you paid)?

 

Are there any crops we did not offer that you would like to have in your share? Your suggestions will be considered for 2010. 

 

 

We currently work with some other farms to offer duck eggs, and heirloom beans through our CSA. Would you like to see other products offered through the CSA? Please circle what you would be interested in:  bread, meat, cheese, chicken eggs, whole grains, dry beans

 

Overall Experience

 

What about the CSA has been especially positive. 

Can we share this in our promotional material for 2010?

 

 

What about the CSA has been less positive. Do you have suggestions to change ? 

 

 

What would you want to tell new potential CSA members? 

Can we share this in our promotional material for 2010? 

 

 

On a scale of 1-5,  how convenient was your drop site?

Where was your drop site? 

 

How many people eat from your box? 

 

Would you recommend splitting with others? 

 

Do you have any comments or suggestions regarding communication?  Did you feel informed about the farm?  Did you read the blog and was it helpful to you?  

 

Is there an area you would be interested in involving yourself with the farm? 

i.e. computers, fabricating, building trades, electrical, field labor etc. 

Turnip Rock Farm. 8628 Co Hwy AA, New Auburn, WI 54757 

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Week 15

in the box…

Broccoli
Green Peppers
Heirloom tomatoes
Leeks
Pie Pumpkin
Zuchinni
Spinach
Egg Plant
Hot Peppers (yellow, and jalapeno)

Hello!

Hello!

 

 

 

Eggplant is one of those things that you either love or hate.
I like it in Coconut milk, asian style curries, and of course eggplant parmesian.

we’ve been on a real sandwhich kick here at the farm.
so how about trying

Grilled Eggplant Sandwiches
Ingredients –
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants

Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
just throw that eggplant in some hot olive oil and garlic put in on some good bread with some cheese and tomatoes. yeah. easy.

Broccoli, you’ve been getting hit hard with broccoli. we actually had to pair down your Broccoli serving this week because of the heat we have been getting it all came on at once. we harvested roughly 800 lbs of broccoli this week. so that meant you all would be getting roughly almost 5 lbs of broccoli. which for a broccoli lover would be fine. BUT we thought variety is more important, and we have so much more to give than a box of broccoli, like the 1500 lbs of tomatoes we pulled out this week. Between the broc, and the tomatoes we ended up going to the food shelf with just around 1000 lbs of produce this week thanks to the Harvest for the Hungry program which many of you donated to. And the Black Forest Restaurant held a fund raising for. All good stuff.
In many respects this really illustrates the give and take of this farming thing. I mean, it would have been great to have some of this glut of Broccoli in the spring right? But I hope you all are starting to notice that these are the types of boxes we aim for every week and hope to keep dishing out as the weather and other carastrophic events dictate. We’re good farmers I promise.

So, I found this illustrated guide to cooking pumpkin.
take a look. It’s not too hard, but they didn’t mention that this pumpkin is just as good roasted like any other winter squash.
http://www.pickyourown.org/pumpkincooking.php
you can also find recipes for soups, breads, cheesecakes etc.
The world is your oyster. or pumpkin as it may be.

Here are some storage tips.
Store your pumpkin at room temp. They prefer, 50-60 and dry, but your pantry or kitchen table is fine.

Store your basil in a vase of water on the counter as well. refrigerating at normal refrigeration temps will destroy the basil.

Same goes for tomatoes, only don’t put them in a vase. refrigerating the tomatoes will make them mealy. From a botanical point it actually will explode the cell structure in the tomato making them soft and mushy.
If you have more than you can use. Cut them up and freeze them for later in sauces.

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Everything else in this box, will handle some refrigeration. The peppers will store either way alright. They prefer the warmer part of your fridge though.

Alright
Another reminder… Harvest Pary not this weekend but the next (26th). we’ll expect you around 3pm and this is the agenda.

Bring a dish to pass.(potluck)
Jack O lantern picking.
Farm raised Lamb kabobs and burgers, local beer from Dallas WI (viking)
maybe some music, not sure yet. you know how musicians are
Fire
Lots of stars if you stick around for dark and the sky is clear.
anyone is welcome to camp out.
Walk around the farm, see the critters (pigs, goats, sheep)
Possibly a showing of a short film called FRESH about local farming.
Give us an RSVP if you can. email or comment on the blog, or call us
715.237.2998 if your old fashioned heh.

We are all looking forward to meeting as many of you as we can. We genuinely appreciate your support of local farms and local food. Come see the impact you have made by voting with your FORK!
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Also, if anyone has any pictures they would like to share for us to post on the blog or just for fun. Please send them our way. We would like to make a visual link between our community of eaters and the farmers. turniprock@gmail.com

alright ya’ll im getting off this computer, the sun is shinning.

Josh

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Week 14

 

WHAT’S IN THE BOX?

zucchini

carrots

radishes

broccoli

green beans

tomatoes

leeks

salad mix

parsley

Here’s a recipe from a member (Thanks Eric and Leah!)

Creamy Leek and Mushroom Pasta

4 T. olive oil

3 leeks, sliced into rounds

2 garlic cloves, chopped

3 cups mushrooms, sliced

1 t. dried oregano

1/2 t. chili flakes

3 cups pasta

5 T. cream cheese

2 T. chopped fresh parsley, to garnish

salt and freshly ground pepper

1. Heat oil in frying pan and saute’ leeks and garlic for 3 minutes

until soft. Add the mushrooms, oregano, and chili flakes and cook

gently for 5 minutes more until the mushrooms are tender.

2. Meanwhile, cook the pasta in a large pan of salted boiling water

for 8-12 minutes until al dente. Drain, reserving 4 T. of the cooking

water for the mushroom mixture.

3. Stir the reserved cooking water into the mushroom mixture, then add

the cream cheese and season. Heat gently for 1-2 minutes, stirring

occasionally.

4. To serve, spoon the sauce over the pasta and sprinkle with chopped

fresh parsley.

And from the food blog notwithoutsalt.com here are two recipes for those colder nights that are coming quick.

 

Balsamic Glazed Carrots

1/4 cup (1/2 stick) butter

2 pounds carrots, (peeled – if you want) 1/4 – 1/2 inch bias cut

2 Tbl. Sugar

1/4 cup balsamic vinegar

2 green onions, sliced thin

salt and pepper to taste

 

 

Melt butter in heavy large pot over medium heat. Add carrots and sauté 5-7 minutes, until slightly 

 

tender but still crisp.  Stir in sugar and vinegar. Cook until carrots are tender and glazed, stirring 

 

frequently, about 10 minutes longer. Season to taste with salt and pepper. Top with green onions. Transfer to bowl and serve.

 

 

Broccoli Cheddar Soup

7 tablespoons (3/4 stick) butter, room temperature

2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces

1 large onion, chopped

3 garlic cloves, minced

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

6 1/2 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

 

3 tbl flour

2 cups grated sharp cheddar

salt and pepper to taste

 

 

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Process in a blender to get a smooth puree. Stir in cream.

 

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. Stir in 1 1/2 cups cheese reserving the remaining for garnish.

 

 

 

 A really exciting recipe, especially if you accidentally have let some bread go stale.   Panzanella  

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced

1/4 cup minced red onion

2 teaspoons minced garlic

1/2 cup extra-virgin olive oil

2 tablespoons fresh Lemon Juice

2 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh tarragon leaves

1 teaspoon sea salt, preferably gray salt

Several grinds black pepper

Panzanella Croutons, recipe follows

2 cups trimmed arugula

Wedge Parmesan, for shaving

 

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael’s Notes: I’ve used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives. Feel free

to add cucumbers, parsley or whatever other fresh vegetable/herb you have on hand.

Panzanella Croutons:

 

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless cubed day-old bread (1/2-inch cubes)

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

 

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 

1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. 

Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, 

about 8 or 9 minutes. Let cool. Store in an airtight container.

 

Szechuan Green Beans

2 cups canola/olive oil plus 1 tablesppon

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 cup soy sauce

1 once hot chili garlic sauce

1/4 cupr rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon mirin or white wine

1/2 teaspoon sesame oil

1 teaspoon chopped fresh cilantro leaves

1 pound green beans, cleaned

2 tablespoons chopped peanuts

1 tablespoon chopped fresh parsley leaves

 

To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and 

saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it 

turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, 

hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans

turn dark green. Remove, strain, and add to sauce. Toss and garnish with 

peanuts and parsley. (If you can’t find Greek yogurt, take plain yogurt and strain it in cheesecloth or a thin towel at the bottom of a strainer to aget a texture similar to greek yogurt.

 

Salsa Verde with Greek Yogurt and Parsley

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

1/3 cup Greek yogurt

1 crushed garlic clove

1/4 teaspoon sea salt

2 teaspoons chopped fresh mint

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1 teaspoon small capers

1 anchovy filet

 

Place the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers

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meet the pigs.

hyena

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Week 13

 

digging carrots the old fashioned way

digging carrots the old fashioned way

 whats in the box… 

Carrots, Dill, Green Beans, Potatoes, Red onions, Zuchinni, Salad mix, Radishes….

After a cool and wet weekend we are back on track with some sunny weather. We had a glimmer of hope that we actually might be picking corn from our fields this week, But alas we are still waiting. The majority of it just sitting still and SLOWLY marturing. Same goes with the tomatoes. Looking back on records we picked near 1200 lbs of tomatoes last week, and only about 700 this week. Hope that helps to quantify how the cool weather really slows things down for us. Also you might notice that we have no green peppers in the box this week either. Those little buggers just are standing still, not really even getting bigger, nor turning red. But the forecast looks promising. The last 3 weeks of the summer share should be full ones. We should continue to have Carrots, Salad mix, another week of beans, tomatoes, peppers, Onions, leeks, zuchinni, greens, spinach etc. 

If anyone is still interested in the winter share we do still have just a few more available. print out the form from our website and send it on in. 

DSC01312So what to do with the contents of this box?? 

some ideas we came up with include. A dip like,

Cheesy Artichoke Dip.  

  • 2 (14 ounce) cans artichoke hearts, drained
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 teaspoon dill or parsley
  • 2 cloves garlic optional

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
  3. In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.

Or a what Rama’s mom calls a ‘Big Salad’. Which is basically a salad with cheese, nuts, and a good dressing. 

Dill Vinaigrette

  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper

DIRECTIONS

  1. In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
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    DSC01303Or a much talked about meal we had back in the Early Summer…

Cold (or warm) Carrot Curry Soup

  • 1/4 cup olive oil
  • 2 cups chopped onion
  • 2 teaspoons minced garlic (3 large cloves)
  • 3 tablespoons minced fresh gingerroot
  • 2 pounds carrots, sliced thin
  • 1 and 1/2 teaspoons curry powder
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons course salt
  • 8 cups fat-free chicken or vegetable stock or cocunut milk. 
  • 1/4 cup chopped fresh chives
  • a blender

1-Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger,carrots, curry powder, pepper and salt and stir to mix.

2-Add the chicken or vegetable stock and bring everything to a boil. Simmer, covered, for 30 minutes until carrots are tender.

3-Remove from the heat and cool to room temperature. Transfer 4-5 ladlefuls of the soup to a blender and puree in batches until you have pureed all of the soup. It will be creamy and bright orange in color.

4-Chill soup or let cool to a warm temp. Flavors come out more when cool. garnish with chives, or dill or parsley.  One hint to speed things up is to add a handful of ice cubes to cool things down quickly. 

 

Another favorite carrot dish…

Honey glazed carrots, A-z Cookbook. 

1 lb carrots, 2 tablespoons butter, 1 1/2 tablespoons Honey, salt and pepper, 1-2 tablespoons chopped mint. 

cut carrots into evenlty sized sticks, combine carrots, butter honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid is has reduced to a glaze, 10-15 min. season to taste with salt and pepper.  Sprinkle mint (or dill) on carrots toss well and serve. Serves 4. 

until next week. 

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