Trempeleau Hotel Music and Family Fun

Fall Fest CelebrationSunday, September 21st ~ 2pm-Dusk
A community event at the Historic Trempealeau Hotel with family activities, Mississippi history, live music, arts, crafts and more!
For more information, please call the Trempealeau Chamber of Commerce Office at 608-534-6780 or email chamber@trempealeau.net.

~Live Music~
Friday, September 26th
9pm-?No Cover Charge!
Acoustic Singer and Songwriter Michelle Lynn www.myspace.com/michellelynnsongs

~Arts on the River~Sunday, September 28th ~ 11am-4pm
Art, Live Music, Kid's Activities, Food and Free Admission!
Live music by Josh Franke at 1pm www.myspace.com/joshfranke

Week 16

CONTENTS: Tomatoes, green/red peppers, garlic, cucumbers, summer squash, raspberries, salad greens, eggplant, onions

HERB SHARE: THIS IS THE LAST WEEK YOU’LL RECEIVE THE HERB SHARE FOR THE SEASON.

CSA SHARE SCHEDULE: OCT 15TH WILL BE THE LAST DELIVERY DATE OF THE CSA SEASON.

Veggie Review
I don’t think a day goes by without each of us here at the farm stained red from the raspberry patch…hands, clothes, mouths, etc…we’re all spotted with the evidence that the berries are on! So if you’d like more than the couple pints that are included in the csa boxes, please call or email us and come on out to the farm for some u-pick berries. They run $2.25 for u-pick or they are $3.50 for prepicked. We can send your orders along with your weekly box.
The other new item is salad greens for everyone. The cooler weather is making for happy salad growing once again.
The last cucumbers are in there. If you have not yet tried making a batch of gazpacho, this week is probably your last chance to have everything you need in the box.
The tomatoes are still holding their own in the field. Many are succumbing to various surface spotting as the plants are quite worn out, but there are still many good ones out there. There will be another week of ripe tomatoes for sure and then we will probably have a week of green tomatoes whenever that first frost comes.
The peppers are just beautiful and plentiful. Have you considered stuff peppers yet with the big green bells?
It may be the last of the broccoli and we’ll be switching to cabbage for a couple weeks. Boxes are rounded out with onions, garlic, and again a scattering of eggplant.
5# Organic Rock Solid Coffee
Get a bulk deal on locally roasted organic coffee! Keep warm in the cold months with your own stash of whole coffee beans. $40 for a 5# bag.
Order Your Canning/Freezing Tomatoes & Sweet Red Peppers
If anyone wants tomatoes for canning or freezing, please email or call. We’re offering ~10# flats of canning tomatoes for $6 each. I can also send along a recipe or give advice regarding how to put away tomatoes. Sweet Red Peppers $2.50/#

Next Week’s Guess: Summer squash, cabbage, Red peppers, green peppers, tomatoes, salad, raspberries, Garlic, Onions

Roasted Broccoli with Lemon and Breadcrumbs Live Earth Farm
Broccoli cut into florets, stems peeled and cut into equivalent piecesolive oil, salt and pepper for roastingbreadcrumbsbutter and olive oillemon zestminced garlic [yes green garlic] or onionjuice from lemon [remember to zest it first!]Toss broccoli with olive oil and sprinkle with salt and pepper. Roast in a hot oven, about 425 degrees, for 20 minutes or so, until lightly browned. In a small skillet or saucepan, melt butter and olive oil together. Add garlic or onion and simmer a bit; add lemon zest and breadcrumbs and stir/cook until they begin to crisp and brown. Remove from heat.Put roasted broccoli in a bowl and squeeze lemon juice over all. Add prepared breadcrumbs and toss together, then serve. Oh this is just so tasty!!Variations:-You can steam the broccoli instead of roasting it.-Try adding grated fresh parmesan to the ‘toss’ at the end.
Garden Gazpacho Live Earth Farm makes about 4 servings
approximately 4 C chopped tomatoes & their juice (feel free to supplement with cherry tomatoes!) 2 medium-sized mild peppers, stem, seeds and membrane removed, coarsely chopped 1 cucumber, peeled and coarsely chopped (remove seeds if you like) 1 small summer squash, coarsely chopped (yes, remove the stem first); a yellow one is nice for color but not required 1 small onion, red, yellow or white, peeled and coarsely chopped 1 large garlic clove, crushed approximately 2 tbsp. red wine or champagne vinegar, possibly more 1 tbsp. flavorful olive oil 1 tsp. or so fresh-squeezed lemon or lime juice (optional) 2 tsp. honey (optional) 1 handful of fresh basil leaves (optional) 1 seeded/chopped jalapeno (optional)
Combine all ingredients except vinegar in a food processor and puree. Empty into a bowl and add/stir in vinegar, a bit at a time, tasting as you go, until the right degree of tartness is reached. For some reason, I have found it is the vinegar which really gives gazpacho that special 'zing'. But since everyone's sense of sour is different, it is best to do this as I described. You'll know when it is right. And of course you'll want to add salt & pepper to taste. When you've got what you like, refrigerate the soup and chill thoroughly. Serve cold.
The optional ingredients each have their own effect on the soup. Many recipes have honey, but not all. The lemon or lime juice contributes to that 'zing' I told you about, so if you use it, you'll likely want to reduce the vinegar, but again, as long as you add the vinegar gradually and taste-check it, you'll get what you want. I love adding the fresh basil, as it really makes the soup summery and fragrant. And of course for those of you that like a little 'piquante', a little heat, the addition of the jalapeno turns the trick.
Fresh Tomato Pasta Sauce Live Earth Farm
several ripe tomatoes, peeled & diced (and seeds squeezed out if you like) olive oil, garlic, basil, salt & pepper optional additions: splash of red wine, pinch or two of crushed dried red chilies, fennel seed, oregano, thyme... further optional additions: chopped up onions, carrots and/or summer squash, diced eggplant, sliced mushrooms...
Crush & saute garlic in olive oil 'til fragrant. Add rest of ingredients, cover & simmer, stirring occasionally until sauce has slightly thickened. If using onion, saute this first then add the garlic etc. Its that simple!
Roasted Balsamic Potatoes and Onions Live Earth Farm Serves 4
about 2 tbsp. olive oil1¼ to 1½ lbs. of potatoes, larger potatoes cut into chunks¾ lbs. onions, peeled, root ends intact [cut off the roots themselves, just leave that core in that keeps the layers together], cut into wedges¼ C balsamic vinegar1 tbsp. fresh thyme or 1 tsp. driedSalt and pepperPreheat oven to 400 degrees F. Toss potatoes and onions in a bowl with olive oil to coat evenly then spread out on a rimmed baking sheet, cover with foil and roast 30 minutes. [Keep that bowl handy; we’ll be using it again!] Remove foil, transfer partially cooked veggies back into bowl [careful when you take off the foil – they’ll be hot!], then toss with vinegar and thyme, plus salt and pepper to taste. Spread back out on same pan and roast, uncovered, another 30 – 40 minutes, turning occasionally, until onions are browned and potatoes are crisp on the edges.

week 15

Contents: Onions, Green Beans, Tomatoes, Peppers, Garlic, Cucumbers, Broccoli, Summer Squash, Chard, Parsley, Raspberries, Eggplant

Farm Update
To help get extra things done around the farm now that many of our helpers are back to school, we have the boys in day care on Mondays and Tuesdays. I had a little trouble with the quietness of the farm the first day and was amazed at how much I could accomplish; however, I did miss them. CSA member Marianne helped pull out all 400 pepper plants from the hoophouse in order to put in a planting of spinach and greens for fall harvests. CSA member Dave harvested 200+ pounds of tomatoes on Monday evening. Be sure to let us know if you need extra preservation tomatoes or peppers!
Veggie Review
The last of the beans are matched with a healthy helping of broccoli this week. We’ve included two different broccoli recipes in the newsletter and know many folks enjoy a broccoli salad with bacon bits, raisins, cranberries, sunflower seeds, and a mayo-based dressing.
I’ve received lots of positive feedback about the roasted tomato sauce recipe that was in a newsletter a couple weeks ago. It’s super easy and delicious. With the increased price of groceries, it seems to me that folks might be putting away a little more food this year than in the past.
Again, eggplant is included in a many of the boxes but yields are poor this year. There just hasn’t been the heat that these guys really need. If you’re really hungry for some eggplant and haven’t gotten a big enough taste, be sure to let me know so I can try to scatter a few more your way.
The warm season crops are really slowing down with these 40 degree nights. I imagine the last of the cucumbers and summer squash will be next week. The boxes are rounded out with onions, garlic, and greens…the starters for any grand meal!
On a good ending note, I’m regularly picking raspberries at about 8-10 pints a day. These guys are about 2 weeks behind schedule but that seems to be fairly accurate of the entire growing season. Most all should get a pint of berries this week. Thankfully, we have overhead irrigation to prevent any early season light frosts from hurting the berry crop. I’ll let you know when we reach peak production so that anyone interested in u-pick can come out to the farm.
Order Your Canning/Freezing Tomatoes & Sweet Red Peppers
If anyone wants tomatoes for canning or freezing, please email or call. We’re offering ~10# flats of canning tomatoes for $6 each. I can also send along a recipe or give advice regarding how to put away tomatoes. Sweet Red Peppers $2.50/#
5# Organic Rock Solid Coffee
Get a bulk deal on locally roasted organic coffee! Keep warm in the cold months with your own stash of whole coffee beans. $40 for a 5# bag.
Next Week’s Guess: Garlic, summer squash, Broccoli or cabbage, Onions, Red peppers, green peppers, tomatoes, salad, cucumbers, raspberries

Broccoli Stem Salad Feather Farm Cookbook
Broccoli stems
Onions, chopped
Green olives, chopped
Mayonnaise

Peel and trim the tough layer of broccoli stems. In a pot, simmer the stems in a little water until they turn tender but not mushy. Cool stems, add the onion and olives, and toss with mayo. Chill and serve.

Blasted Broccoli Featherstone Farm Cookbook
4 c broccoli florets
2 Tbs olive oil
1 tsp sea salt, or to taste
1 Tbs balsamic vinegar

Preheat oven to 500 degrees. Rinse broccoli florets and let them drain in a strainer.

Put the florets in a bowl with the olive oil and toss to coat. Sprinkle with the sea salt and toss again. Spread the seasoned broccoli in a single layer on a baking sheet and pop it in the preheated oven. Bake until the edges are browned and crisp, about 4 minutes.

Put the florets back in the bowl and toss with balsamic vinegar to coat. Taste and add more salt if desired. Serve hot.

Pesto Pizza Smith Gardens Farm
Make quick pizza dough or use premade one.
1 pkg. dry yeast3/4 c. very warm water (120-130 degrees)2 c. flour1 tsp. salt1 tsp. sugar

Preheat oven to 450 degrees. Soak yeast in water for 5 minutes. Add flour, salt and sugar and mix to blend. Knead for 2-3 minutes until flour is well blended. Cover and let rise in a warm place for 15 minutes.

Make pesto:
¾ c olive oil
1 clove garlic
½ c walnut pieces
½ tsp salt
½ c freshly grated parmesan cheese
2 c fresh basil leaves (or you can use parsley)

Place all ingredients except basil in blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil in incorporated and the pesto is somewhat smooth. The pesto is also great mixed with mayo and used as a sandwich spread. You can also make just half this recipe or make the whole thing and freeze the extra pesto in ice cube trays and put in a quart bag for use this winter.

Assemble pizza:
Sprinkle counter top with flour and roll out the dough ball to 12” or so and place onto baking pan. Be sure bottom of dough isn’t sticky or it’ll be hard to get the pizza off of it. Either flour or cornmeal bottom of pan lightly. Spread a thin layer of pesto sauce on the dough. Sprinkle with mozzarella cheese. Top with thin sliced fresh tomatoes and sprinkle with pizza seasoning, minced garlic, and parmesan cheese. Cook 10-15 minutes until cheese is brown and bubbly.

Basic Pizza Sauce Rock Spring Farm
At our house, we love fresh pizza, and it doesn’t get much better than when made with fresh sauce. The following sauce can be made with cooked or raw tomatoes, but it is great when the extra effort is made to roast the tomatoes first.
1 cup chopped tomatoes 2 Tbsp olive oil 2 cloves garlic, chopped 1/2 tsp oregano 1 T basil 1/2 tsp salt 1/4 tsp black pepper
Blend all ingredients in a food processor—that’s it!
Parsley Salad Rock Spring Farm
Plan for about 1/2 cup per person.2 cups parsley leaves2 cloves garlic, minced or pressed2 Tbsp olive oil2 tsp lemon juice (fresh, if possible)Salt and pepperRemove parsley leaves from stems, then wash and dry well. Toss with the garlic, olive oil, lemon juice, and season generously with salt and pepper.

Bruschetta Recipe with Tomato and Basil

Bruschetta with Tomato and Basil Recipe
Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.) From Simply Recipes.com

Stocking Up...Pantry Items for 2008

Well, it's August and peak produce season, thereby canning season. We're putting things away either frozen or canned each week. If I don't get enough things put away for the off-season/winter, I really get nervous. Seeing full shelves of food gives me peace of mind and a secure feeling that all will be fine for the upcoming winter...not to mention reduce the shopping bill in the winter.

Here's our current pantry list:

In the Freezer
Pea Pods-10 qts
Sweet Corn-25 qts
Broccoli- 8 qts
Green Beans- 2 qts
Roasted Peppers-2 qts

Blueberries-6 qts
Strawberries-2 gallons
Raspberries- 1 gallon

15 whole chickens

Canned Pantry Items
Dill Pickles-7 qts, 24 pts
Pickled Beets-6 qts (last year leftover)
Beets (nonpickled)- 12 qts
Roasted Tomato Sauce- 30 qts
Salsa-
Tomato Juice-
Tomato Junk (sauce base of grn/red peppers, onions, garlic, and tom)-21 qts
Minestroni Soup-21 qts, 1 pt
Refridgerator Pickles-2 gallon s
Applesauce-

Dehydrated Items
Dried Juliets/Small Paste Tomatoes-1 gallon

Dried Herbs/Teas
Parsley-1 pint jar of dried leaves
Basil-1 pint jar of dried leaves
Anise Hyssop- 1 qt dried leaves/flowers
Raspberry Leaves
Camomile Flowers-1 pt
Rose Hips

Week 11 Newsletter

Contents: Onions, New Red Potatoes, Cauliflower, Tomatoes, Red Peppers, Fillet Beans, Chard, Beets, Broccoli (rotating schedule), Zucchini, Patty Pan, Sweet Corn, Cucumbers, Eggplant (some folks only)

ALMA SITE: DID ANYONE LOSE AN EARRING, COPPER HOOK WITH BEADS? IF SO, CONTACT SHAUN DUVALL AT 685-3349.

REMEMBER TO GET YOUR SWEET CORN FROM THE SIDE LABELED BOXES AT THE PICK-UP SITES. SOME SITES HAVE THEM SET ON TOP OF THEIR BOXES.

I should warn everyone that the boxes are getting heavier and heavier! Can you say peak season? There is so much variety in the garden right now, it’s so fun. I love seeing all the colors, shapes, and textures getting packed into each of your boxes. It certainly makes cooking fun, or at least it does for me.
Tomatoes are beginning to roll in. Nearly all flat surfaces in the barn were covered with tomatoes Monday afternoon. We packed over 120# of tomatoes in the boxes this week and we have another 120# in the barn. The bigger squattier tomatoes are Early Girls from our hoophouse and the round smaller tomatoes are heirloom Bloody Butchers from outside. The sungold cherry tomatoes are also fieldgrown. There’s also some basil to go with the ‘maters for salsa or bruchetta…I’ll pass my favorite bruchetta recipe next week.
The red Carmen sweet peppers are delicious. Try eating them raw or in a little dill dip.
At last, the cucumbers have arrived. Everyone will get quite a few over the next few weeks so enjoy cucumber salads or cold cucumber soup.
This may be the last week for the fillet beans. Next week we’ll have a different variety of snap bean.
There’s a tasty chard recipe from our CSA member on the back if you’re looking for ways to use this healthy vegetable.
Zucchini and patty pan continue to roll in. Have you made any bread yet? To freeze the squash, simply grate it and fill up quart freezer bags and use it in breads and muffins.
Again, remember your sweet corn from the labeled side boxes at the pick-up sites. Half=4 ears, full=8 ears. If anyone is looking for corn to freeze, please email or call and our neighbors (685-4066) have lots to sell from their field at $2.50/dozen. It is ready now, though. I’ve posted our freezer corn recipe on our csa blog.
Please enjoy the cauliflower. I was so pleased with how it did this year as it was only a trial crop. This may be the last week for it.
Broccoli was included to those who are next in the rotation. Not everyone gets it at once, but we keep track of who’s next so we’ll all have our fair share.
A few eggplant were starting to get ready and some of the full shares got a taste of these. It looks like many more will be ready next week if we have some warmer nights.
New red potatoes and parsley round out the box along with your share of red ace beets.

Mark the Calendar…
Farm Appreciation Picnic
Saturday, August 23rd 4pm-?

We’re making buffet style pizzas for our CSA members and friends of the farm. We’ll also provide the lemonade and beer. Please bring a side dish or dessert to share. Yard games, campfire, star gazing, and family fun! Please RSVP so we can plan how many pizzas to make.

Next Week’s Guess: Crookneck Summer Squash, Zucchini, Patty Pan, Broccoli (rotating schedule), Onions, Strike Green Beans, Red Peppers, Red Beets, Chard, Slicing Tomatoes, Sun Gold Cherry Tomatoes, sweet corn, Cucumbers, Eggplant, Turnips?, Carrots

Pasta Salad with Grilled Vegetables
From Harmony Valley Farm
Salad:
2-3 zucchini or summer squash, sliced into long ½" slices
2 eggplant, sliced into ¼" slices
4-6 tomatoes, sliced in half
1-2 red or green bell peppers, quartered and cored
1 medium onion, sliced into ¼" slices
Olive oil, garlic powder, salt and pepper
¾ lb pasta, cooked, drained, and cooled
4 oz fresh mozzarella or feta cheese
4-5 Tblsp chopped fresh basil

Dressing:
½ cup olive oil
3 Tblsp Balsamic vinegar or red wine vinegar
½ tsp salt
1 clove garlic minced

Coat veggies with light coating of olive oil and sprinkle with garlic powder, salt and pepper. Grill until lightly charred and tender. Chop grilled vegetables and mix with pasta, cheese, and basil. Toss with dressing and season with salt and pepper.


Cooked Chard Stalks from Marianne Boggs-CSA Member
6 good size chard stalks, leaves removed, and stems chopped about 1 inch long
1 cup chicken broth
1/2 cup milk
1 Tbsp. corn starch
1/2 cup grated parmesan cheese
fresh ground pepper/salt to taste

Simmer stalks in chicken broth until crisp tender (about 10 minutes); mix milk & corn starch, add to pot, stir and heat until bubbly and thickened; add parmesan cheese, continue simmering until cheese is melted; add fresh ground pepper to taste.

Variation: After 5 minutes add a few chopped leaves, finish as above this is absolutely yummi! Back home in Switzerland we cooked the stalks and fed the leaves to the rabbits or pigs!!

Greek Salad From Two Onion Farm
1 green or red pepper
1 small cucumber
2-3 medium tomatoes
4 oz feta cheese
2-3 Tbsp red wine vinegar
5-6 Tbsp olive oil
salt and pepper to taste

Chop the pepper, cucumber, and tomatoes, into larger bite-sized pieces. Crumble the feta cheese into large pieces. Combine all ingredients in a salad bowl and serve cold. Feta cheese is salty enough that you may not
want any additional salt.

Whole Roasted Cauliflower w/ Vinaigrette
(adapted from Parisian Home Cooking, by Michael Roberts)

Ingredients
2 small cauliflowers
3 Tbs good-quality olive oil
2 Tbs fresh lemon juice
1 tsp fine sea salt
A few grinds of black pepper
A pinch of freshly grated nutmeg
Any vinaigrette you like

Instructions
Preheat the oven to 375 degrees. Set a steamer basket inside a large, deep pot, and add water to a depth of ½ to 1 inch – just below the bottom of the steamer. Rinse and trim the cauliflower. Place them in the steamer, cover, and steam for 15- 20 minutes. By this point, they should be tender and should have changed in color from a raw, opaque white to a slightly more translucent off-white. Meanwhile, combine the oil, lemon juice, salt, pepper, and nutmeg in a small bowl, whisking to mix well.
When the cauliflower is ready, gently transfer them from the steamer to a medium baking dish or small roasting pan, something just large enough to hold the two heads side by side. Using a pastry brush, paint the cauliflower with the oil mixture. Cover the pan with aluminum foil, and place it in the oven. Roast the cauliflower for 30 minutes, basting every ten minutes.[You should have just enough of the oil mixture for three light bastings in total, including the first one.] Remove the foil, and continue to bake for another 10-20 minutes, until the cauliflower is pale golden and a knife can be easily inserted into its core. Serve hot or warm, with vinaigrette.

Grandma Bess' Freezer Corn Recipe

This is how my grandmother used to freeze corn. We follow her handwritten recipe every August as we put away the harvest and reminisce memories of her and my grandfather.

8 cups raw corn cut off the cob
1 stick butter (we use half this amount though, as a little butter can be added when you use it)
1 Tb sugar
1tsp salt
1 cup water

Put the butter, sugar, salt and water all in a pot and stir until melted. Add corn and stir. When corn gets hot (maybe 5-8 minues on medium heat), cook 3 minutes. Cool in a cold water bath. When you can handle it, scoop corn into quart sized bags and let open bags cool to room temperature. Squeeze air out of bags and seal. Freeze.