Newsletter readers are the first to know:

Winter 2023-24 CSA sign up is open!

Don’t miss out on 12 weeks of fresh, local produce, all winter long. Reserve your space today, before we officially open to the masses later this week :)

this week’s veggies

summer favorites meet early fall delights! Enjoy the final weeks of summer with tomatoes, cukes, corn, peps & melon, all while welcoming in fall leeks and greens.

• salad greens* - remembrance

• leeks - remembrance

• sweet peppers - remembrance

• cucumbers - remembrance

• tomatoes - remembrance & stick and stone

• sweet corn - stick and stone

• beans - rotating green and romano - stick and stone

• cooking greens - rotating red ursa kale, collards - stick and stone

• garlic - stick and stone

• potatoes - hill side farm

ROTATING —————————————

• musk melons - remembrance

this week’s fruit bowl

• yellow nectarines - bittner singer

• damson prune plums - bittner singer

• everest grapes - seedless concord type - bittner singer

• cantaloupe - rolling acres - organic

preorder and pickup

please return your boxes from any bulk orders - we will reuse them!

PRUNE PLUMS - for pickup this week 9/6-9/9 from Bittner Singer, Appleton

ROMA TOMATOES - for pickup this week 9/6-9/9 - Organic, from Stick and Stone

SWEET PEPPERS - for pickup this week 9/6-9/9 - Organic, from Remembrance

updates from the farm & friends…

REMINDER TO RETURN BOXES AND JARS

Veggie and fruit boxes should be flattened returned to your pickup site each week. (Clean) glass yogurt and milk jars from Remembrance Dairy too! Thank you for helping us keep waste and packaging costs low

on our plates…

Please share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Green Goddess Potato Salad by Sara May

• 2 pounds potatoes, scrubbed clean

• 1 pound onions or leeks

• ¼ cup coconut oil, melted

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 very ripe avocado

• ½ cup tahini

• 1 tablespoon capers, drained of brine

• 2 cups leafy herbs (u-pick!), roughly chopped (I used tarragon, mint, parsley and dill, but basil and cilantro would be nice additions too!)

• The juice of 1 ½ lemons

• ¼ cup olive oil

• 2-4 tablespoons water, as needed

• Kosher salt, to taste

DIRECTIONS:

1. Grill potatoes and onions: set your grill to medium-high heat. Slice potatoes and onions into ½” rounds and stagger them, slipping onion rounds between potato rounds. Place each potato (with onion rounds inserted) on its own large sheet of foil. Drizzle melted coconut oil and salt & pepper evenly over each potato. Wrap each potato/onion packet tightly in foil and place on the grill. Close the cover to the grill and grill for 25-30 minutes, turning packets occasionally, or until potatoes are completely softened. (They may have a few scorched spots, that’s okay!)

2. Meanwhile, make the dressing: in a food processor, combine ingredients listed from avocado through olive oil. Process until very smooth. If the mixture is too stodgy, add a few tablespoons of water until a mayonnaise-like thickness is achieved. Taste and season with kosher salt and more lemon juice, if necessary.

3. When the potatoes and onions are completely softened, remove from grill and carefully unwrap. Allow vegetables to cool until comfortable to handle. 

4. Cut potatoes into cubes, discarding any scorched bits. Thinly slice onions, discarding any burnt edges. In a large bowl, combine potatoes and onions with green goddess dressing. Serve room temperature or cold.

More in-season inspiration…

• Romano beans! Great in Minestrone or Braised w/ Tomatoes - when picked young they‘re great for raw snacking, but this week’s harvest is best enjoyed cooked

• Tomatoes, peppers, cukes, upick basil: Panzanella

• Potatoes, sweet peppers, sweet corn, celery, Remembrance milk: Corn Chowder

• Potatoes, garlic, beans, upick herbs: Summer Lemon Chicken w/ New Potatoes

• Potatoes and leeks are a great combo: make soup, latkes or gratin

• Tomatoes, garlic, sweet peppers: Stuffed Peppers

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

Please use the u-pick with those that come to the field after you in mind (i.e. don’t take aaaall the ripe fruit you see) thank you!

AT STICK AND STONE FARM

ROADSIDE GARDEN: basil and sunflowers still lovely, pick now!

CREEKSIDE GARDEN: Still so many beautiful Cutting flowers, plus wildflowers like tansy and queen annes lace all around the edges of the field. And find some ground cherries and tomatillos and early hot peppers too, the hotter varieties will be ripening in the coming weeks. See detailed maps here

BEHIND THE BARN: Okra, fun greens (perilla, amaranth, and molokhia), cherry tomatoes and paste tomatoes too—make a batch o’ sauce! But, if you are planning to can a big batch, please order paste tomatoes at the link above and use the u-pick with those that come to the field after you in mind.

PERENNIAL BEDS: chives, garlic chives, bee balm, oregano, more!

AT THE YOUTH FARM PROJECT

MAIN GARDEN: Still loads of cutting flowers and herbs like basil, perilla, thai basil, and thyme. And of course, cherry tomatoes, paste tomatoes, ground cherries, okra and hot peppers are rolling too.

PERENNIAL BEDS: sage, chives, thyme, bee balm and more carry on steadily