HighCross Farm CSA NewsletterSummer Share Week #8 - August 4, 2016

In This Issue

Rainbow Carrots

40 Years of Marriage

4-H Project Award Winner!

In the Box this Week

How You Can Help HighCross Farm

Invitation to CSA Member Gathering - August 27

Prorated 2016 Summer CSA Shares are Available

Photos from the Farm

Recipes

Note that your pick-up site host contact info is available (for most

sites) through your CSA online account under “Pick-up

Directions.”

HighCross FarmFresh Market Produce

Steve & Kath VogelmannW2292 Rustic Drive

Campbellsport, WI 53010-3126

920-533-FARM (3276)

H i g h C r o s s F a r m

C S A M E M B E R N E W S L E T T E R

Finest Q

uality

Fi n

est

Qu

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yHIGHCROSS FARM“To everything there is a season, a time to plant and a time to pluck up that which is planted.”

C S A M E M B E R N E W S L E T T E R

This Sunday Steve and Kath will celebrate their 40th wedding anniversary.

They’ve made it this far with a daily commitment of love, forgiveness, and humility.

Farmer Steve is blessed to know Kath as his best friend, wise counselor and sweet lover.

Join us in our thankfulness.

Best wishes from your Farmers Steve, Kath & Crew

“I pray that in all respects you may prosper and be in good health, just as your soul prospers.” 3 John 2

40 Years of Marri age

4-H Project Award Winner!

One of our esteemed farm team members, Grant Lubner, entered his 4-H project in the Fond du Lac County Fair last week

and took home not only a 1st place Blue Ribbon, but his project was selected to compete

at the Wisconsin State Fair, where it is on display this week.

The subject of Grant’s project is Whitetailed Deer, and includes an antler and bones found here at HighCross Farm,as well as a book he wrote detailing facts about whitetailed deer.

In the Box this Week

Storage information: Lettuce and leafy greens should be kept in the coldest area of your refrigerator, ideally on the lower level or in the crisper drawer. Place all items in plastic bags or wrap in a damp towel, to prevent wilting due to the dehydrating effect of refrigeration. Monitor the produce over time; it should be kept neither too wet nor too dry inside the plastic bag. Slightly open the bag if you see water droplets forming on the inside.

Please take the potatoes out of the paper bag or at least open up the top of the bag and store in an airy place, as these were just harvested and are full of moisture.

Broccoli - We usually keep some of the leaves on the broccoli. The leaves are good for food and they taste like broccoli.

Yellow or Green Romano Italian heirloom Pole Beans - Sweet and crisp and juicy. Prepare Romano beans like any snap bean. Steam just until tender, or add to stir-fry. Snip small pieces raw into your salad.

Heirloom Marvel of Venice yellow Romano Pole beans at HighCross Farm

Sweet Red or Yellow Pepper - Either Bell pepper or Italian bull’s horn type. From our hoophouse.

Hot Pepper - One Jalapeno type.

Summer Squash - You’ll be receiving the following types over the next weeks:

- Green Zucchini - The one almost everyone is familiar with. We always trial different varieties, so the green color may vary somewhat. Some of these hide and get way too big; they are offered cheap on the web store, when available, for zucchini bread, etc.

- Golden Zucchini - Just like the green, except golden in color.

- Zephyr - A straightneck squash with a light green tip and very good flavor and texture. This is one of our favorites.

- Romanesco - A ribbed Italian heirloom with delicious rich flavor. Not as juicy as zucchini. Another one of our favorites.

- Patty Pans - Our very favorite summer squash. We call these “UFO Squash” around here. They have a rich, nutty taste.

Green Zucchini, Golden Zucchini, Straightneck, Zephyr, Romanesco, Patty Pan

We most often eat these simply steamed or microwaved until tender. Trim the stem and blossom ends; cut into little cubes. Place in a microwave dish and heat for 5 minutes. Stir, and check for doneness. Microwave for up to 3 more minutes. Drain, add butter and salt; add shredded parmesan as an option. Yum!

Please send us your favorite summer squash recipes to share in the newsletter!

Napa Cabbage - Small share this week; large share last week. Aka Chinese Cabbage. A mainstay in oriental cuisine.

Spring Onions with Green Tops - Great sliced into your salad or use in egg dishes or kale spread. Use 100% of these onions from stem to stern.

You can freeze onions for use later on. Can be frozen whole, or chop and store in a freezer bag or container.

New Red Potatoes - In the small share last week; in the large share this week. There is nothing like freshly-dug Red Norland salad potatoes for wonderful sweet fresh flavor. Can be made into potato salad; or simply cube, and boil just until tender; serve with butter and maybe an herb, such as parsley or lemon balm pesto.

The skin on Red Norlands is very thin and fragile, so some of it comes off during harvesting and washing; of course, you do not peel these, you eat them skin and all.

Cucumber - In the large share last week; small share this week.

Tomatoes -Vine-ripened tomatoes. From our hoophouse.

Cauliflower - The first of the season, in all large and some of the small shares; the other small shares next week.

Fresh Herb - Lemon Balm - Has a delightful citrus flavor. Slice thin and add to salads or fruit salads. Add a few leaves to your smoothie or green drink. Or use the leaves, fresh or dried, to make a hot or iced tea.

To make an herb butter, finely mince 2 tablespoons of leaves and add to ¼ cup softened butter; use on broiled or grilled meats or veggies.

See recipes for Lemon Balm cake, Lemonade, Vinaigrette, and more at: Lemon+balm Recipes - Food.com

See more recipes below.

Fresh Herb - Last Week: Summer Savory. See the page below “About Summer Savory.”https://en.wikipedia.org/wiki/Summer_savoryhttps://www.pinterest.com/recipes/summer-savory/

Large Share:New Red PotatoesTomatoesGreen Romano BeansCauliflowerBroccoli Summer SquashSweet Pepper - Red or YellowJalapeno Hot PepperRed & Yellow Spring Onions with green tops Fresh Herb - Lemon balm

Small Share:Napa CabbageCucumberTomatoYellow Romano BeansCauliflower in some shares this weekBroccoli Summer SquashSweet Pepper - Red or YellowJalapeno Hot PepperRed & Yellow Spring Onions with green tops Fresh Herb - Lemon balm

Tentative list of some of the items in next week’s share:

Summer SquashBeansTomatoesSweet PepperHot PepperOnions with green topsFresh HerbNew Red Potatoes in small shareCauliflower in some small sharesMaybe Daikon Radish, Turnips, Kale, Beets, Carrots

Coming soon: Melon, Lettuce

About Summer Savory

Summer Savory today at HighCross Farm

Summer Savory is similar to thyme, with a peppery taste, so use it as you would thyme.

Great with grilled fish, meat, and eggs; pairs very well with beans and potatoes. Throw a few sprigs in with your oven-fried potatoes.

For those of you who have been drying your herbs, summer savory is a prime ingredient of Herbes de Provence,

which is a combination of summer savory, marjoram, rosemary, oregano and thyme.

You will be receiving these herbs throughout the growing season,

so at the end of the year, you can make your own Herbes de Provence to season your soups and stews throughout the fall and winter months.

Make herb butter. Add minced leaves to a stick of softened butter;

perhaps add parsley, garlic, and/or lemon. Brush onto your grilled meats or veggies.

https://en.wikipedia.org/wiki/Summer_savoryhttps://www.pinterest.com/recipes/summer-savory/

Eggplant at HighCross Farm

HowYou Can Help HighCross Farm

We anticipate a continued season of fabulous produce in 2016, with many crops doing as nice or better than we’ve ever seen.

That’s the good news. But the bad news for HighCross Farm is that our sign-ups for this year are significantly down. Therefore if we cannot increase our enrollments, we expect to experience a serious financial crunch. Therefore, we invite you to help us push for an enrollment surge. You can help us mainly by spreading the word about the high quality beautiful produce from HighCross Farm.

These premium shares are a great value for a share of this quality. No one provides a cleaner, higher quality share than HighCross Farm.

Again, we have plenty of plants in the ground to provide much more produce than will fit in the boxes, especially as we reach the middle of the season and beyond.

Farmigo Credits for referrals: For each new CSA member who mentions your name as their referral source, we are happy to reward you with a $10 credit to your CSA online account which can be used toward any items on the web store. Our new Administrative Assistant Linda will be contacting you soon to let you know if and when your account has been so credited.

We are endeavoring to keep the web store stocked with products, such as farm fresh free range eggs in large, extra large and jumbo sizes; LaClare Farms premium goat cheese; our own farm-produced HighCross Farm Gourmet Naturals Collection; extra produce.

HighCross Farm 2016 CSA Program Brochure: . Brochures are available on the website as a .pdf file to download and print.

Swiss Chard at HighCross Farm

Invitation to CSA Member GatheringSaturday, August 27

We hope to have a record number of participants here on Saturday, August 27, starting at 1 PM, for the first of our two 2016 CSA Member Gatherings.

It will be a time to connect with other Foodies, sample products offered on the web store, and see where your beautiful veggies are born and bred. Workshop TBA. Optional potluck dinner. Tours. Haywagon rides.

This is a family friendly event, so do bring family and friends for a fun time on a beautiful farm. It’s an easy drive on divided highway, less than an hour away for most of you.

Photos from the Farm Last Week

Farmer Steve undercuts carrots with a tractor while the crew gathers them from the ground

Underground golden treasures

2016 CSA Pro-rated Memberships are Still Available

We thank you for your referrals. Each week several more new members are signing up.

We have plenty of plants in the ground for many more share memberships.

Remember that for each new CSA membership listing you as the referral source, we will reward you with

a $10 Farmigo credit toward any purchase on the web store.

We offer good food that is fresh, beautiful, premium quality, raised organically, and harvested, prepped, and packed with TLC.

Feel free to forward our newsletter to interested others.

To sign-up, click here: CSA 2016 | HighCross Farm

Summer Squash at HighCross Farm

Consider giving a 2016 Summer Share to someone you care about

–a gift that keeps giving all season long.

Recipes - Lemon Balm Pesto

3 cups lemon balm leaves (without stems)2 cloves garlic2 T pine nuts1 T fresh squeezed lemonPinch salt¼ cup Parmesan cheese

½ to ¾ cup olive oil

Put lemon balm, garlic, pine nuts, lemon juice and salt in a blender. With blender running, drizzle in olive oil and blend until smooth.

Add parmesan and blend a little more. Use on crackers— or baked potato, pasta, fish or chicken.

Lemon Balm today at HighCross Farm

Lemon Balm and Chive Butter

Makes about 1 cup

Tightly covered, this butter will keep for a week in the refrigerator and up to two months in the freezer. It is good with virtually any steamed or blanched vegetable and with poached or grilled white-fleshed fish and salmon.

• 1/2 cup unsalted butter• 2 tablespoons minced lemon balm• 1 tablespoon minced parsley• 1 tablespoon snipped chives

1. Soften the butter and combine with the minced herbs.

2.Salt to taste and cover and chill overnight to let the flavors blend.

Recipes - Rosemary-Lemon Balm Cookies

2007 Award-Winning Recipe!Alissa Lane * Mountain Grove, Missouri “At sixteen years old, growing herbs is a hobby of mine and I also love to bake. When I found a recipe for Rosemary Cookies in a magazine one day, I decided to try them. However, the recipe called for lemon zest and since I didn’t have a lemon, I decided to try fresh lemon balm instead. The cookies turned out wonderfully and everyone said that they tasted like they were fresh from the bakery.” We think so too, Alissa. Thank you!

Rosemary-Lemon Balm Cookies½ cup butter½ cup shortening1 ½ cups sugar2 eggs1 tablespoon minced fresh rosemary1 tablespoon minced fresh lemon balm½ teaspoon lemon extract3 ½ cups unbleached white flour1 ½ teaspoons cream of tarter1 ½ teaspoons baking soda½ teaspoon salt1 cup golden raisons

Preheat oven to 400°F. Cream butter, shortening and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in rosemary, lemon balm and lemon extract. Combine dry ingredients and gradually add to creamed mixture. Stir in raisons. Roll into 1” balls. Place on un-greased cookie sheets. Flatten with a fork. Bake for 8 to 10 minutes. Cool on a wire rack. Enjoy fresh or freeze for up to 3 months. Makes about 3 dozen cookies.

Recipe Seeds: Lemon Balm, Rosemary

Recipes

Farmer Steve,Just tried this one out, and it was tasty. - CSA Site Host Steve Meer

Spicy Marinated Raw Zucchini (from Real Simple)

Serves 4

Thinly slice 2 zucchini or summer squash in mandoline or food processor with slicing disk.

Toss with a sliced shallot (we used part of one of the spring onions),1 Tbsp. each canola oil and rice vinegar,1 tsp. toasted sesame oil,and 1/2 tsp. crushed red pepper.

Season with salt and black pepper.

Refrigerate for at least 1 hr. and up to 8 hr. before serving.

Recipes

From Steve and Lindy Meer, our Bayview pick-up site hosts:

Hi Farmer Steve,

Wanted to share another summer squash recipe we like:

Summer Squash Gratin

Ingredients (serves 4)

- 1/2 lb. to 3/4 lb. (1 medium to large) summer squash, sliced thinly on a mandoline or in a food processor with slicing disk- 1/4 teaspoon salt- 1/4 cup fresh parsley, loosley packed- 8 fresh basil leaves- 1 garlic clove, quartered- 1/4 teaspoon salt- 1/4 cup olive oil- 2 tablespoons butter, melted- 3/4 cup panko- 1/4 lb. red potatoes, sliced thinly on mandoline or in a food processor with slicing disk- 1/3 cup grated Gruyere (or Swiss cheese)

Instructions- heat oven to 400 degrees- place summer squash slices in a colander in the sink and sprinkle with 1/4 teaspoon salt, let drain for 10 minutes- meanwhile in a food processor or blender, puree the fresh herbs, garlic, 1/4 teaspoon salt and olive oil, set aside- in a small bowl, combine the melted butter and panko- in a large bowl combine all ingredients, reserving some of the butter-coated panko. Pour mixture into a shallow baking dish and top with remaining panko. Bake for 30 minutes

Note - you can vary the amount of squash/potatoes in this dish - it works with more squash and less potatoes.

Regards,

Steve Meer

Recipe - Roasted Patty Pan Squash with Mushrooms, Onion and Thyme

Sent from our friend and HighCross Farm CSA member Darleen Worm:

“Not so much a recipe but a way to prepare that we thought was good.”

Roasted Patty Pan Squash with Mushrooms, Onion and Thyme

Preheat oven to 400 degrees. Spray a jelly roll or half sheet pan lightly with olive oil.

Wash and pull off leaves of about 10 sprigs of thyme. Set aside. (Or use all dried thyme.)

Wash and cut off ends of the patty pan squash. Slice into ¼” thick circles. Place in a large bowl. ( I used about 6 or 7 squash of various sizes.)

Quarter a large onion, cutting from stem to roots. Then sliced each quarter into ¼” slices. Separate the slices and throw into the bowl.

Wash about a pound of mushrooms. If larger mushrooms, cut in half. Throw in the bowl.

Pour olive oil over everything in the bowl, and toss gently with hands or tongs to coat each item LIGHTLY.

Generously season with salt, fresh grated black pepper, fresh thyme, and for good measure I also added about ¼ teaspoon of dried thyme. Toss to evenly distribute the seasonings.

Spread the vegetables evenly on the prepared pan. Bake about 20 minutes. Mine was done after 20 minutes but I wanted the onions darker. So I raised the temperature to 425 and baked 10 additional minutes.

Recipes

From CSA member Anne B:

Here's a really easy but delicious summer squash recipe for soup.

3 cups chicken broth2 large zucchini/summer squash, shredded

Cook until squash is tender and add one and a half cups of heavy cream or whole milk, whichever your preference.

Season to taste. Delicious with just salt and pepper but I have added garlic, onions, or garlic salt.

Anne

Recipes

From CSA member Nicole:

Thanks for the update. By the way, we have been making baked zucchini fries which are very good and pretty easy to make which might be a nice addition the recipes in the newsletter. Recipe below. Baked Zucchini Fries

2 medium zucchini1 egg, lightly beaten2 tablespoons milk3/4 cup dried breadcrumbs1/2 cup grated parmesan cheese1/4 teaspoon salt1/8 teaspoon pepper Preheat oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.

Cut each zucchini into thirds lengthwise, then cut the thirds into thirds lengthwise. Cut the thirds in half crosswise. Basically, you want to create "fries" that are 2-3 inches long by 1/4 -1/2 inch wide.

Combine egg and milk in a medium bowl. Combine breadcrumbs, parmesan, salt and pepper in a separate bowl.

Dredge zucchini fries in egg mixture, then in crumbs mixture and place on prepared baking sheet.

Spray tops with a little more cooking spray (a drizzle of olive oil would probably work okay too).

Bake until golden brown and crispy, about 15-20 minutes. Scrumdidlyumptious! Nicole

Recipes

This just in from CSA member Courtney:

Hi Steve and Kath!

Thanks for all the good produce. What fun it has been.

I'd like to share a classic recipe for Zuccanoes from the original Moosewood cookbook--I have my mother's 1977 copy from when she was a student at Cornell.

Zuccanoes, from the 1977 Moosewood Cookbook by Mollie Katzen

(AKA stuffed zucchini)

Prep time: 1 1/4 hours, including baking

To serve 6:

• Slice 3 medium zucchini (or summer squash) in half lengthwise. Scoop out insides, leaving 1/4" rim so canoe stays intact.

• Sauté in butter: chopped zucchini innards, 1/2 lb. chopped mushrooms, a large chopped onion, 1 clove crushed garlic, 2 T. sunflower seeds; season with rosemary, basil & thyme.

• Beat 3 eggs. Mix with 1 1/2 cups cottage cheese, 1/4 wheat germ, 3 T. Tamari sauce, dash Worcestershire sauce, a couple shakes Tabasco sauce, 1 cup grated cheddar, 1 cup cook soybeans and/or brown rice. Add the sautéed vegetables.

• Stuff the canoes generously. Sprinkle with paprika. • Bake 40 minutes at 350 degrees F.• Serve topped with extra grated cheddar cheese or sour

cream.

Goes without saying that the variations and possibilities are quite endless!

Recipe - Potato Salad

Sent in by our friend and HighCross Farm CSA member Craig John:

My Wisconsin CSA/Farmer’s Market potato salad - - inspired and adopted by Williams-Sonoma New England style potato salad in the Savoring America cookbook:

Ingredients:- 2 pounds of red organic Norland potatoes - cut into 1” chunks before boiling

- 2 to 3 organic green onions (greens tops included), sliced thin

- 1/4 C organic Lovage - minced, leaves and stalks and all.

- 1/2 stalk of Wisconsin grown organic celery - finely chopped. Wisconsin celery is thinner and more pungent than California celery.

- 1/2 organic red bell pepper

- 1/2 C chopped fresh organic dill

- 2/3 C Lemonaisse (has a little kick of cayenne pepper)

- 1/2 C Organic Dijon Mustard - I bought Koop’s from Sendik's

- 1-1/2 T organic cider vinegar

- Fresh ground black and kosher salt pepper to taste

Method:In a large pot, add the potatoes and cover with water. Salt lightly and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender within pierced with a fork. Drain potatoes.

In a large bowl, stir together the mayonnaise, dijon mustard and cider vinegar until smooth. When cool enough to handle, add the slightly warm potatoes, bell pepper, celery, green onions, lovage, and dill and toss gently to combine ingredients. Season with salt and pepper.

Spoon the salad into a serving bowl and serve immediately. The salad will keep, covered in the refrigerator, for up to 2 days.

*****If you like your potato salad more creamy, add more Lemonaisse/Dijon Mustard mixture.

****You can substitute regular mayonnaise for the Lemonnaise.

****Other additions to think about: minced garlicscapes, garlic chives, chives, fresh thyme, or any other savory herb.

****Substitute fresh Italian Parsley and Celery leaves for the Lovage if necessary.

Enjoy,

Craig John

...A local sustainablefarm fresh food blog...

Juicy Garlicwww.juicygarlic.com(414) 213-6206

Recipes

Roasted Balsamic Cauliflower and Potatoes

½ a head of cauliflower, chopped into small florets3 red potatoes, chopped⅛ cup balsamic vinegar¼ cup olive oil3 cloves (1 ½ tsps) chopped fresh garlicsalt and pepperGrated ParmesanOptional: Rosemary or Thyme

Preheat oven to 350 degrees. Chop the fresh cauliflower into small pieces that are roughly the same size. Toss the veggies into a big mixing bowl and add oil, vinegar, and garlic. Add some large dashes of salt and pepper. Transfer mixture to a well-greased roasting pan. Roast for 45-50 minutes, checking regularly to shake and stir the veggies until cooked. Serve with sprinkled grated Parmesan. Add in either rosemary or thyme for additional flavor.

From: http://hellogiggles.com/roasted-balsamic-cauliflower-and-potatoes

Cool Cucumber and Black Bean Summer Salad

1 cucumber, diced15 ounces black beans2 cups corn (cooked)½ red onion, chopped1 garlic clove1 ½ tablespoons lime juice1 tablespoon cilantro½ teaspoon cumin¼ teaspoon cayenne peppersalt and pepper

Mix together and serve!

From: http://low-cholesterol.food.com/recipe/cool-cucumber-and-black-bean-summer-salad-281876

Recipes

Curried Cauliflower Stew with Chickpeas(from Clean Start by Terry Walters)

Ingredients:1 head cauliflower1 medium yellow onion, sliced into thin wedges2 garlic cloves, minced1-inch piece of fresh ginger, peeled and cut into matchsticks1 T grapeseed oil2 carrots, sliced into ¼ inch rounds2 T mirin (a rice wine used as a flavouring in Japanese cookery)1 T curry powder1 C vegetable stock1½ C chopped tomatoes with their juices1½ C cooked chickpeas2 T raisinsSea salt and freshly ground black pepperChopped fresh cilantro

Directions:Prepare cauliflower by removing and discarding outer leaves and inner stems. Cut florets into small pieces and set aside.

In Dutch oven over medium-high heat, sauté onion, garlic and ginger in oil until soft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, curry powder, vegetable stock, tomatoes and chickpeas and stir to combine.

Bring stew to simmer, fold in cauliflower and raisins and cook until cauliflower is soft (about 5 minutes).

Season to taste with salt and pepper and serve topped with cilantro.

Newest Cookbook Designed for Wisconsin CSA Members

From the publishers of From Asparagus to Zucchini.

Farm-Fresh and Fast

Providing easy to create recipes using common ingredients from CSA shares and farmers market stands.

This is a great companion book to From A to Z!

With Farm-Fresh and Fast, home cooks can:Learn how vegetables and fruits with similar characteristics can be used

Find master recipes that make it easy to tailor a recipe to what you have on handDiscover ingredient substitutions that will eliminate worry about ruining the whole dish

Find theme menu ideas, food tips and a glossary of common cooking termsLearn how to mix and drink seasonally with farm fresh cocktailsHave dinner on the table and ready to serve in under 60 minutes

For sale now, exclusively for our CSA members on the HighCross Farm Web Store.