Please Flatten and Return Your Box!

Thank You!

June 8th 2016

VEGGIE BOXES:

Radishes, Spinach, Salad Mix // River Road Farm

Green Top Beets, Scallions// Great Oak Farm

Green Garlic, Head Lettuce/ Twisting Twig Gardens

Asparagus // Bayfield Apple Company

Tomato Plants// Yeoman Farm

MEAT BOXES:

Lake Superior Trout + White-fish// Bodn’s Fisheries

Assorted Pork // Maple Hill

Farm

Lake Superior C.S.A.

Bayfield Foods Cooperative

Please Flatten and Return all

Veggie, Fruit and Meat Boxes.

Thank You!

PLUS ITEM:

Fruit Spritzers // White Win-ter Winery

Bakery // Starlit Kitchen

In The Boxes This Week

Greetings from Bodin Fisheries!

June is marks the start of another busy summer season at

the Fish House. While incoming fish volume is relatively low

compared to early Spring and Mid-Summer, the catches are

enough to cover wholesale fresh and smoked fish orders from

our restaurants, grocery stores etc. There are also many mainte-

nance items that need to be crossed off the "to do" list before

the summer gets in full swing as well as seasonal staff hiring and

training for the busy days ahead. Looking forward to another

successful summer, we appreciate the support of our communi-

ty and fellow producers and are thankful to be a part of the Lake

Superior CSA.

Check out our website for *NEW* Special Order items like whole

chickens and 8-piece cut-up chickens!

Bayfieldfoods.org/specialorders

PLEASE

FLATTEN & RETURN CSA

BOXES!

Ingredients

•1/2 cup extra-virgin olive oil

•8 cloves fresh garlic, minced (Use the Green Garlic instead!)

•1 teaspoon onion powder

•2 tablespoons fresh finely chopped parsley

•2 pounds thin asparagus, ends trimmed

•Coarse sea salt

•Freshly ground black pepper

Preparation

Preheat oven to 400°F.

Line a large jelly-roll pan with parchment paper. Set aside.

In a small pot, heat the oil, garlic, onion powder, and pars-

ley on medium-low heat. Cook for 3 minutes, until the gar-

lic mixture is fragrant but not browned.

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly

ground pepper. Drizzle on the garlic-oil mixture.

Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

Transfer to a platter and serve hot.

Roasted Garlic Asparagus

Greetings from Twisting Twig Gardens and Orchard,

Wow, has it been wet lately! The wet conditions can make planting and weeding difficult, while the weeds are

growing rapidly. These conditions make me appreciate the scale and style in which we have chosen to grow veggies. We

grow in intensively managed raised-beds using mostly hand tools. Although our system may miss out on economies of

scale, using larger machinery in your fields would certainly create serious compaction, erosion, and a mess, it does allow

us good drainage and good access. Bigger is not always better.

This week, we are pleased to be providing red leaf head lettuce and green garlic for your share. So, what is green

garlic? Chances are if you are new to our veggie share, you have never come across green garlic. I have not seen it com-

mercially available and have rarely seen it sold at farmer's markets. It is an early-season delicacy only available for a few

weeks in late spring. They are young garlic plants harvested and consumed before the plants begin to form bulbs. The

tender “stalk” has a delicious mild garlic flavor and is often used like a scallion. We love to chop them up and sprinkle

them fresh on salads, and pasta dishes or they can be sautéed and added to sauces, stews and stir fry's.

Now that you've fallen in love with green garlic, here's how we grow it. We select the smallest bulbs to be set

aside for “seeding” our green garlic. In the fall, we prep our garden beds for planting. As opposed to garlic in which we

break the bulbs apart and plant the cloves separately, we plant the entire garlic bulb and push them as deep as we can

into the soil. The deep planting creates a longer blanched (white) portion along the “stalk”. The beds get mulched for

winter, and in spring, the plants shoot out of the beds in clusters. The clusters of young garlic plants are harvested after

they size-up, but before they form bulbs. Check out the picture of our son, Arlo, watering this year's crop of green garlic.

As always, thank-you much for supporting us and all of the other farms in the Lake Superior CSA. Have a great

week!

Rob, Ashley, and Arlo

Honey BalsamicTips Glazed Carrots Tips for Storage, Preservation and Cooking!

What to do with Radishes?

The traditional way to eat radishes is with but-ter. No surprise this is a very French way of do-ing it.

If you are strapped for time, simply whip butter to make it a softer consistency and sprinkle with salt to dip. If you have a little extra time and are feeling adventurous, here is a recipe for a home-made butter you can use to dip the radishes with. Enjoy!

D.I.Y. Butter

about 1/2 cup

1 cup heavy whipping cream

1 tablespoon sour cream

1/8 teaspoon salt (optional)

Whir the cream and sour cream in a food pro-cessor for about five minutes. (Alternately: shake energetically in a Mason jar for about 15-30 minutes.) After the cream becomes thick and clotted like whipped cream it will suddenly start spattering against the top again as it clumps into yellow butter. Whip until the butter has formed a solid yet grainy mass.

Put a small mesh strainer over a bowl and pour everything into it. Refrigerate the liquid; this is buttermilk and it will last for several days. Use it for pancakes, or Pecan Cake, or Meatballs with Buttermilk Gravy.

Put the butter in a small bowl and rinse under very cold water until the water runs clear. You want every bit of the buttermilk removed; any left clinging to the butter will cause it to get sour and bad overnight.

When the water runs completely clear squeeze the butter inside a clean paper towel or cheesecloth until dry, then turn out into a crock or small bowl. Mash in the salt, if using. Refrigerate and use within a week.

Visit bayfieldfoods.org for more information on recipes, storage, and preserving tips!

VEGGIE BOXES:

Head lettuce, Radishes // River Road Farm

Green Top Beets + Scallions // Great Oak Farm

Green Garlic, Kohlrabi // Twisting Twig Gardens

Tomato Plant 4” Pot// Yeoman

MEAT BOXES:

Whole Chicken // Heritage Farm

Cheddar Brats + Beef Snack

Sticks // Moonlight Meadows and Hidden-Vue Farms

Bayfield Foods Cooperative

PLUS ITEMS:

Kraut // Spirit Creek Farm

Bakery // Starlit Kitchen

Here is a Sneak Peek at Next Week 6.15 *

* Please note these are subject to change

Greetings from Starlit Kitchen in Bayfield, WI!

We are on a dedicated mission to provide vegan and organ-

ic baked goods featuring locally produced ingredients when

we can, to the community. Starlit Kitchen began as a single

mom micro enterprise by way of the Bayfield Farmer's Mar-

ket in 2006. A state certified kitchen was constructed in

one room on the ground floor of a 135-year-old converted

rooming house in Bayfield. With the advice, assistance and

support of Bayfield Foods Co-op, the wholesale aspect of

the kitchen has expanded to bake and deliver fresh

bread to the Chequamegon Food Co-op and Northland Col-

lege (Ashland) and a dozen natural food stores in Wiscon-

sin and Minnesota including both Whole Foods Co-ops in

the Duluth metro area. We are pleased to provide bakery

shares and plus items in the CSA as well. Enjoy!

Here is a little about the bread we make at Starlite Kitchen!

(Left) Our Bayfield Apple Cinnamon Bread features sustainably grown fruit from our Bayfield

Foods Co-op partner the Bayfield Apple Company.

(Right) The Kern Loaf was inspired by an Old World recipe featuring an aged rye ferment

and sprouted whole grains including wheat and rye berries locally grown and harvested by

Maple Hill Farm, another Bayfield Foods Co-op producer.