Farm Newsletter

Week #1. Let’s get started!

Simone leads a windswept rhubarb harvest, while she and Raul (back, right) train new employees.  Our training program is simple.  We pair new employees with experienced folks, and have them work side-by-side.  There are so many details when you grow 40 crops and 400 varieties.  We are fortunate to have enough returning employees to outnumber the new people 2:1.  That eases bringing new people on board during the spring rush.

First Delivery!

Welcome to our CSA!  Deliveries begin this week for:
– Weekly members,
– Every-other-week/ purple group
– Sampler/ moon group
Go here to check the delivery schedule for other shares.

Things you need to know.

♦  We post this newsletter/blog each Wednesday night, with a list of veggies for the week, quantities, information about storage and preparation, news of the farm, recipes, and a forecast for the next week’s box.  We alert you by email on Wednesday night once the newsletter is posted and ready to read.
♦  Want earlier notice of what will be in the box?  Check the sidebar on our website homepage around 7 p.m. on Wednesday night.  I’ll post the list under “Box Contents.”  I also provide a tentative list for the following week in the Veggie List section of this newsletter.  The next week’s list is rarely complete but the items listed are ones we feel confident about.
♦  EOW, sampler and weekly members, we assume you read all the newsletters, even on your “off” weeks.  This newsletter (and our emails to you) are our means to communicate with you.
♦  The first few boxes of the season are often the lightest.  EOW members, do not worry that you have signed up for the wrong share!   Our deliveries get heavier and more abundant as the season progresses.
♦  We will sometimes write “OR” in the produce list, e.g. green leaf OR red bibb lettuce.  You will receive one of these crops.  All the boxes at each site are identical; we pack the same crops for all the members at each site.  Please don’t open other members’ boxes.
♦  Wash your produce well this week to remove grit.  It has rained a lot lately, driving grit into the asparagus and anything that forms a head (lettuce, arugula, spinach).  Our crew took extra care with washing but expect to wash everything.  You should always wash your produce!
♦  On Thursday, we deliver CSA boxes to Evansville, Fitchburg, Madison, McFarland, Middleton, Oregon and Verona.
♦  On Friday, we deliver CSA boxes to Brookfield, Janesville, Mequon, Milwaukee, Waukesha and Wauwatosa.

Veggie List and Veggie Notes
May 23/24, 2019 (Th/Fri sites)

Asparagus, 0.6 lb
Spinach, 1 big bunch, ~1.5 lb
Green leaf lettuce, 1
Arugula, 1 bunch
Salad radishes, 1 big bunch
Green garlic, 1 bunch
‘Goldrush’ russet potatoes, ~3 1/2 lb
Rhubarb, ~2 lb

Next week’s box will probably contain asparagus, spinach, button mushrooms, lettuce,  green garlic, bok choy, salad radishes, and rhubarb.

Asparagus – The asparagus is growing slowly because of the chilly weather, especially the cold nights.
Enjoy this spring treat!  Your asparagus will be green or purple.  The purple variety turns dark green when cooked.  Its flavor is almost identical to normal green asparagus.  Wash your asparagus thoroughly to remove hidden grit.  Submerge in water with the tips pointing down, soak briefly, then swish vigorously and pull out of the water.  The draining action helps pull the grit out of the asparagus tips.  Repeat several times.
Storage: Asparagus is perishable, so eat it as soon as possible.  Store in a paper towel, cloth or paper bag, then wrap loosely in a plastic bag.  The paper bag protects the asparagus tips from direct contact with the plastic bag.  The plastic bag keeps the asparagus from wilting.
Preparation: We snap our asparagus at harvest, rather than cutting.  Therefore, there is no need to snap the stalks to remove fibrous ends.  For the same reason, it is not necessary to peel the asparagus stalks.  It’s OK to trim the cut end a bit.
Cooking:  If your asparagus stalks vary greatly in size, you will want to cook the thicker ones longer.  Put an empty steamer pot over water, and bring the water to a boil.  Add the asparagus.  Cover and steam over medium heat until just tender.  Use two forks or a spatula to turn the asparagus during cooking, rotating the bottom spears to the top.  Drain and serve.  Alternatively, you can lay spears flat in the bottom of a broad pan, with ½ inch of water.  Also excellent broiled or grilled.  Good dressed with vinaigrette, or with lime juice, salt and pepper.

Lettuce and spinach – Wash your greens to remove grit splashed into the heads by rain.  Cut to the size you like, submerge in water, swish gently, then pull from the water and drain in a colander.  Some weeks, you will need to repeat in fresh water.  I find it useful to use a kitchen tub for this job, so you don’t have to run an entire sink of water.
Storage hint – To extend the storage life of your tender greens, wash them, dry in a salad spinner, then store in a dry container or bag.  Lettuce, spinach and arugula last much longer when handled this way.

Arugula – (bunch of green leaves with pungent scent) – This is a spring treat!  Arugula is good mixed with lettuce or spinach in salads, or added to cooked dishes such as lasagne or quiche.  I love it on sandwiches.  This arugula is thin-leaved and tender and will not store for long.  Eat soon.  Cover and refrigerate.

Salad radishes – These are so good right now; tender, crisp and not too spicy.  They are great in salads or thinly sliced on sandwiches.  A few years ago, I was served open-faced radish and butter sandwiches on toast and was impressed with how tasty they were.  Use good quality butter.
Storage: cover and refrigerate.

Green garlic (looks like scallions, tastes like garlic) – Last fall, we planted garlic cloves that grew into the stalks we harvested this week.  If left to grow until mid-summer, the slim white bulb on this week’s garlic will divide and form the usual cluster of cloves in a garlic bulb.  This year’s green garlic is robust.
Preparation: Green garlic is more pungent than scallions, so slice thinly and use sparingly when raw.  It mellows when cooked.  Chop and add to any cooked dish that would benefit from garlic.  Use the white bulbs and pale green stems.  Avoid the dark green stems and leaves, as these are fibrous.

‘Goldrush’ russet potatoes –  Please refrigerate these potatoes.  They are in great shape now but will sprout within days if stored at room temperature.  They’ve been stored all winter and want to grow.  Store in a paper bag to protect from light, even in the fridge.  We grow everything we send in our CSA boxes except potatoes and mushrooms, both of which we buy from organic growers that we trust.  We purchased these potatoes from Jesse Perkins at Vermont Valley Farm.  ‘Goldrush’ are good all-around potatoes with outstanding flavor.  With the predicted weather this weekend, you might want to make potato salad!  Jesse says the potatoes have a higher sugar content because of starch to sugar conversion during cold storage.  The potatoes taste a bit sweet, and will blacken slightly when fried.  It’s a harmless color change due to the sugar conversion.

Rhubarb – Refrigerate in a plastic bag.  FYI, 2 lb of rhubarb yields 6 – 6.5 cups when chopped.
Stewed rhubarb:  This is the simplest way to prepare rhubarb.  Chop rhubarb into one inch chunks.  Stir over medium heat with a small amount of water in the bottom of the pan.  The rhubarb will release moisture as it cooks.  Stew until it softens and falls apart.  Sweeten to taste with honey or sugar.  Eat warm on its own, over vanilla ice cream, on pancakes, etc.

Recipes from chef Pat Mulvey at Local Thyme

Comforting Classics
Quinoa Salad with Spinach, Radishes, and Green Garlic Dressing
Turkey, Arugula and Cranberry (or rhubarb) Chutney Wraps
Rhubarb Sorbetto
How to make a great salad

Outside the Box Recipes
Velvety Lemon Pasta with Spinach
Green Garlic Arugula Pistachio Pesto
Caramelized Rhubarb
Spinach Salad with Rhubarb Vinaigrette

Quick and Easy Recipe
Hummus, Radish, Spinach and Arugula Pesto Wraps

Recipes from Lauren


Takes 45 minutes
Serves 4

4 eggs
1 pound russet potatoes, peeled and cut into rough 1-inch pieces
1 teaspoon Kosher salt plus more for seasoning
Lettuce, washed and cut into rough pieces
1/2 pound asparagus, cut into 1-inch pieces, steamed
2 5.5-ounce cans Italian or Spanish tuna, packed in olive oil, drained and shredded
2-4 radishes, very thinly sliced
2 tablespoons capers
1/4 cup favorite olive, preferably kalamata or nicoise, optional
Freshly ground black pepper

Creamy Green Garlic Dressing:
3 green garlic, white and pale green part only, minced
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 cup olive oil

  1. Bring a medium pot of water to a boil. Carefully lower eggs into water using a slotted spoon. Cook for 9 minutes. Remove to an ice bath for a couple minutes so they are easy to peel.
  2. Refill pot 1/2 full with water along with 1 teaspoon salt and bring to a boil. Add potatoes and boil for 10-15 minutes until potatoes are soft and easily pierced with a fork but not beginning to fall apart.
  3. While cooking, peel and slice hard-boiled eggs.
  4. Whisk together green garlic, vinegar and mustard together in a small bowl until smooth. Slowly drizzle in olive oil while whisking mixture until dressing becomes emulsified (thick and creamy).
  5. When ready to serve, combine lettuce and arugula into four bowls. Top with eggs, potatoes, steamed asparagus, tuna, radishes, capers, and olive oil. Drizzle with dressing and season with salt and freshly ground black pepper.

Adapted from Bon Appetit

Takes 30 minutes
Serves many

2 tablespoons butter
2 green garlic, white and pale green parts only, minced
1 bunch radishes, roots shredded and greens, roughly chopped
Spinach, roughly chopped
1 teaspoon Kosher salt
8-ounce cream cheese
2 ounces Parmesan cheese (about 1 cup)
1/2 teaspoon freshly ground black pepper

  1. Melt butter in a medium saucepan. Add garlic and saute for 1 minutes over medium heat until very fragrant. Add radishes and cook, tossing, until well-coated in butter, 1-2 minutes longer. Add spinach and radish greens along with salt. Cook until wilted and most of the liquid is cooked off., 5-10 minutes. Add cream cheese and cook until melted. Stir in Parmesan and pepper until melted and creamy. Taste and adjust seasonings.
  2. Serve warm with toast, in a bread bowl or with crackers.


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Forward motion

Spring farm awards

We are making progress here.  Let’s recognize our outstanding players.

AWARD: Best posture
AWARD: Cutest hats

Scallions win two awards!  Each ‘hat’ is a seed coat stuck to the tip of the plant’s first leaf.  So stylish!

AWARD: Beauty Queen/King

‘Red Sails’ lettuce wins the beauty contest every year for her gorgeous speckled leaves and green to red shading.  We coddle these babies, nurture them in the field and … then we eat them.  This lettuce will be in the first or second CSA box.

AWARD: Favorite place on the farm

Hands down, it’s greenhouse #1.  The thermostat is set to 74 degrees but the greenhouse warms to the mid-80’s on a sunny day.  We’ve got two greenhouses in operation now.  For a cooler place to eat lunch, greenhouse #2 is perfect, set to a pleasant mid-60’s.

AWARD: Most welcome

These tiny crocuses are the first flowers each spring.  They’re in a sunny, warm spot in our yard.

AWARD: Most perseverant

It’s a tie!  Both these plants shrug off cold winters.
At left, even a little sunshine gets the moss growing.
At right, brilliant rhubarb buds emerge even when there’s snow on the ground.

AWARD: Most displaced holiday

We celebrated Easter very early this year, while our daughter was home from college.  Left, Steve hides eggs in my flower garden.  The farm has many hiding places; egg hunts are epic in length.  The eggs at right are dyed with red cabbage (blue eggs) or onion skins (brown eggs).  Steve jokes that we should hide the afikoman matzoh, and celebrate Passover early too.

It’s time to sign up for your CSA share!

Our shares are selling quickly this year.
– New members, go here to enroll
– If you were a Tipi CSA member in the past, enroll here.

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Storage share, November 15/16, 2018

We are ready to wrap up this season.  Then we’ll enjoy the winter, with lots of cooking, ice skating and skiing (we hope!) before beginning to plot next year.  Have a wonderful Thanksgiving!  Beth & Steve

Storage Share this week

DSCF8942-2 storage 2 boxes
Take one box labelled “A” and one box labelled “B”.

Things you need to know about your winter share

* Your delivery will consist of two different boxes, labeled “A” and “B”.  Take one “A” box and one “B” box.  The boxes contain different vegetables.
* Please pick up your boxes on the day of delivery, during the normal hours for your site.
* Outpost members, pick up your boxes on Friday.  This is the busiest weekend of the year for the Outpost staff, so they WILL NOT hold boxes past Friday, nor can they handle special requests.
* Members at unheated sites, please replace the blankets carefully.  That keeps everyone’s produce in good shape.
* The boxes are heavy!  Bring lots of bags to take your produce home.

Veggie List and Storage Info (Storage share, Nov. 15/16, 2018)

We hope you enjoy this shipment of veggies.  Strategize to use them well, as some will last longer than others. 
* These are the most perishable vegetables: kale, cauliflower, Romanesco.
* These are the next-most perishable: Brussels sprouts, cabbage, leeks, turnips and onions.  Keep an eye on your butternut, potatoes and sweet potatoes.  The last two are susceptible to drying out.  Expect the largest butternuts to last the longest.
* These will last the longest: Beauty Heart radish, beets, carrots, celeriac, garlic, parsnips.

Box “A”
Refrigerate everything in this box.

Beauty Heart winter radishes, ~1.5 lb
Beets, 3 lb
Brussels sprouts, on stalk
Carrots, 6 lb total
….. orange ~4.6 lb
….. yellow ~1.5 lb
Celeriac, 1
Green cabbage, 1 medium
Leeks, ~1 lb
Parsnips, 2.5 lb
Turnips, a few
Mixed Romanesco and purple or green or white cauliflower, 3 – 4 lb total

Box “B”
The Brussels sprouts and onions need refrigeration.  Everything else in this box can be stored cool or at room temperature.  See notes below for more detail.

More Brussels sprouts stalks
Butternut squash, 6 – 7 lb
Garlic, 2 beautiful bulbs
Potatoes, Amarosa fingerlings, 2 lb
Potatoes, russet, 5 lb
Potatoes, Satina, 5 lb
Sweet potatoes, ~10 – 11 lb
Onions, 5 lb total
….. ~1.5 lb red
….. ~3.5 lb yellow

Beauty Heart radishes (round, white with pale green shoulders and bright pink interior) – Refrigerate.  The interior color is lovely.  Slice thinly and add to salads, cook lightly in mixed vegetable medleys or cut into matchsticks and add to pasta salads.  We enjoy grated carrot and Beauty Heart salads all winter.

Beets – Refrigerate in a bag or container.  Beets will store for two months or longer.

Brussels sprouts – Pluck from stalks and refrigerate in a bag or container.  Do this the day you pick up your CSA boxes.  Eat within 2 to 3 weeks.

Butternut winter squash –  You will receive 6+ lbs of squash total.  Store your butternut in a cool, dry place.  55 – 60 F is ideal.  Do not put in a plastic bag.  Expect the largest butternuts to store the longest.  Inspect your squash frequently and cook promptly if you see any soft spots developing.  You can cook, mash and freeze the squash for future use.  I find that you can refrigerate cut raw squash for up to one week.  This runs counter to the accepted way to store squash, but is useful if you want to cook just half a squash.  Try microwaving your squash for one to two minutes before cutting or peeling.  This softens the squash and makes a large butternut easier to handle.

Cabbage – Refrigerate.

Cauliflower (white, purple or green) – Refrigerate in a bag or container.

Carrots, orange.  Refrigerate in a plastic bag.  Will keep for several weeks.
Carrots, yellow.  This variety is pretty AND they taste good.

Celeriac – Will store for months in your fridge.  Cut off chunks as needed.  Peel before using.  I find it easiest to cut the celeriac into flat slices, then peel.

Garlic –  Store at room temperature.

Kale – This mature kale is best cooked, rather than used in salads.

Leeks.  Refrigerate and eat within three weeks.  Leeks are not a long-storage crop.  You may need to strip off one or two outer leaves to freshen the leeks before you cook them.

Onions: Refrigerate or store in a cool, dark spot and protect from light.  Exposure to light stimulates sprouting.  If you have the room, it’s safer to store the onions in the refrigerator.  After the wet season, they might not last as long as usual.

Parsnips (These look like large white carrots.) – Refrigerate in a plastic bag.  Parsnips will store for two months but will darken in color.  That is a harmless change.

Potatoes, fingerlings, russets and Satinas – Can be stored at room temperature or in a cool spot, but must be kept in the dark so they do not turn green.  A cloth or loose plastic bag draped over the paper bag will help avoid moisture loss, but do not close the plastic bag.  All three types will store longer if kept cool.  Around 40 – 50 F is ideal.  The potatoes were grown by the Igl family near Antigo.
Amarosa fingerlings – This is a new addition to the Storage share for us.  These fingerling potatoes have red skin, marbled red flesh and a creamy, velvety interior when cooked.  They are delicious fried, baked, boiled, or steamed. Fingerlings really shine when simply roasted.  Cut in half, oil well and roast at 400 F until soft.  Don’t try to make mashed potatoes; they will turn gluey.
Russets– We got the big ‘baking’ grade so you have nice bakers for Thanksgiving.  Excellent for baked or mashed potatoes.
Satinas– These are good all-purpose potatoes, everything from roasted to potato salad.  I really like this variety of yellow potato because they oven-roast so well and because they are less sweet than other yellow varieties such as Yukon Golds.

Sweet potatoes – These are a mix of the Beauregard and Covington varieties.  All types have developed excellent flavor and sweetness.  Store at room temperature, no lower than 55 F, but 60+ F is better.  Keep them on your kitchen counter where it’s easy to keep an eye on them.  I like to keep ours in a paper bag so they don’t dehydrate.  Cook promptly if they start to soften.  The roots come in a wide ranges of sizes and all are good.

Turnips (white roots with purple shoulders and white interior) – Refrigerate.  Scrub clean but do not peel.  Excellent roasted, or mashed or scalloped with potatoes.

Beauty Heart winter radish (left) and turnips (right).
These roots look similar but are quite different.  Beauty Hearts are winter radishes with a beautiful magenta interior.  Their shoulders are green, white or blush pink.  In contrast, turnips (right in photo), have purple shoulders and a white interior.

What are you cooking for Thanksgiving?

We are creatures of habit when it comes to Thanksgiving.  Here are our plans so far:
– brined roast heritage turkey from our friends Jen and Bryce Riemer (Beth),
Brussels sprouts with garlic-mustard vinaigrette (Steve),
– roasted sweet potatoes with garlicky yogurt sauce (Sophie),
glazed butternut squash (Beth),
– crunchy carrot-Beauty Heart salad with sesame-seed dressing (Steve),
– some kind of slow roasted onion relish (Beth),
– homemade applesauce (Ari), and
– apple pie (Sophie).
I’ll probably make stuffing with lots of celeriac and onions but that might be overkill.  Yeah, we tend to go overboard.  We love celebrating Thanksgiving and the end of harvest season.

Menu Ideas

This is a great time of year to gather recipes to enjoy all winter.  Online cooking sites post Thanksgiving menus and recipes, many suited to your Storage share vegetables.  Peruse and bookmark the recipes soon; Thanksgiving collections are taken down quickly after the holiday.

Food52’s Thanksgiving Menu Maker.

♦ IMHO, the lively site has the best Thanksgiving recipe collection this year, possibly of all time.  It’s titled AutoMagic Thanksgiving Menu Maker, and is beautifully organized by type of dish. Go straight to Section 3, “Orange Sides”, with multiple subheadings such as “Bright and Crunchy Salads” or “Roasty and Caramelized.”  Move on to “Something Green” or “Gravies & More” or other tempting sections.  I plan to gather a suite of recipes to try this winter.
♦ Smitten Kitchen is our go-to site for dessert recipes but has excellent veggie recipes too.  Blogger Deb Perelman often posts her own plans for new Thanksgiving feast. This year, she has simply posted a collected list of Thanksgiving recipes from previous years.  It is extensive!
♦ 101cookbooks.  Always has good vegetarian and whole-grain recipes.
♦ The Dishing Up the Dirt site doesn’t have a specific Thanksgiving section, but many of her recipes are tailored to Storage share produce.
♦ Finally, remember that we can use Local Thyme recipes all winter.  Check them out for Thanksgiving ideas.

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Extension share, Nov. 8, 2018

Such a busy week

Temperatures are dropping sharply tonight, and tomorrow night, and every night for the next week.  This brings a sudden end to our field season.  We hustled all week to finish our field work.  It has been a sprint.

Garlic planting.  We planted much more garlic than usual, with plans of having more garlic for the CSA boxes next year.  First, I chose our best garlic bulbs.  Then we cracked them into individual cloves.  Each clove will grow into one bulb.  We’ll mulch the field with straw soon, to protect the plants from fluctuating temperatures this winter.

Cabbage harvest.  The heads are small this year, but almost all are perfect.  This is good news.  After the rainy summer and fall, we worried there would be rot in the cabbages but it has not been a problem at all.  We also harvested all the remaining broccoli, cauliflower and Romanesco.  We’ve been waiting for these cool-loving crops to size up, but they are out of time.

Rutabagas were our final root harvest for the year.  Steve cleaned the harvester thoroughly this afternoon.  Tomorrow, he’ll take it to the neighbor’s shed for the winter.

Even with a mechanical harvester, we still pick up dropped roots by hand.  It’s worth our time.

Maggie washes beautiful purple daikon for you.

Our farm cat Charlotte abandoned her kittens on Monday, leaving me to bottle-feed them during a very busy week.  I don’t look too dismayed, do I?  Charlotte evaded capture when we got cats neutered earlier this year but we’ll try again.  Both kittens are available for adoption.

Daylight saving shortens our work days.  We will finish a few harvests tomorrow, then our outdoor work in finished for the season!  Beth

Veggie List and Veggie Notes
Extension Share, Nov 8/9, 2018

Sweet potatoes, ~2.5 lb
Butternut squash, 1 medium or 2 small
Portobello mushrooms, 2 – 3
Savoy cabbage, 1 medium
Carrots, 2 lb
Beets, 2 lb
Red mustard greens, 1 bunch
Purple daikon, a few
Broccoli OR cauliflower, about 1 lb total
Yellow onions, ~3

Portobello mushrooms – These beauties are from Mary at Hidden Valley Mushrooms in the Wisconsin Dells.  We will pack them in brown paper bags.  Mary says to store them in your fridge in the paper bag.  Eat soon; they are fresh, lovely and perishable.

Purple daikon – These Korean radishes are so pretty.  Slice or cut into matchsticks to add to cabbage or carrot salads.


Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Moroccan Sweet Potato Soup
Braised Cabbage with Prosciutto
Chickpea Salad with Roasted Beet and Sunflower Seeds
Mustard Green Caesar with Chicken or Chickpeas

LOCAL THYME/ Outside the Box Recipes
Sunny Curried Sweet Potato Salad
Pasta with Cabbage and Meat Sauce
Beet and Cabbage Kraut
Mustard Greens and Turkey Salad

LOCAL THYME/ Quick & Easy Meal
Breakfast Bahn Mi Sandwich with Daikon and Carrot Pickles

LOCAL THYME/ Daikon recipes from July
Cabbage and Daikon Fried Rice
Curried Daikon
Fish and Cabbage Tacos with Quick Pickled Purple Daikon


Adapted from Half Baked Harvest
I love love love the pizza dough recipe linked to below (by Pioneer Woman). It is my go to crust every single time I make pizza. I especially love it because it doesn’t only prefer to be made in advance, it actually gets better the longer you wait to use it. I am always making a batch on Sunday and waiting until Thursday or Friday to make a quick pizza. The way it slow ferments in the fridge makes a perfect crust every time (plus no kneading necessary!). If you don’t want to make a crust at least 24 hours in advance, than I recommend you use whatever recipe works for you quickly or getting a batch of store-bought dough instead.  Lauren.

Serves 4-6
Takes 1 hour, 15 minutes

1/2 batch favorite pizza dough (see note above)
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon red pepper flakes
1/4 teaspoon cinnamon
3 cups cubed butternut squash
2 cups cubed beets
3 tablespoons butter, divided
2 yellow onions, thinly sliced
1 cup apple cider
1 tablespoon flour
1 cup warm whole milk
1/4 teaspoon Kosher salt
1/4 cup finely shredded Parmsean
1 apple, thinly sliced
1 ounce blue cheese
1 cup shredded Gouda cheese

  1. At least a day before you plan to make this pizza, make the pizza dough. Unless you have a quicker crust you prefer (see note above).
  2. Preheat the oven to 425 degrees.
  3. In a small bowl whisk together 2 tablespoons olive oil, maple syrup, cayenne, red pepper flakes and cinnamon.
  4. Spread the squash and beets out on a single layer and drizzle with olive oil mixture. Toss to coat. Roast in preheated oven for 25 minutes.
  5. Melt butter in a large skillet. Add onions, cook over medium heat for 10 minutes until softened. Add cider slowly (about 1/4 cup at a time) so that each addition soaks into the onions, caramelizing them slightly, before adding more. Cook onions until caramelized to your likely, about 20 minutes total.
  6. Meanwhile, prepare your sauce. Melt remaining butter in a small saucepan over medium heat. Add flour and whisk until incorporated. Let bubble and brown slightly for a minute. Reduce the heat to medium low and add the warm milk and salt. Stir consistently for the next 5-10 minutes until thickens into a thin sauce. Add Parmesan.
  7. Roll out dough into the size of your pan (round or rectangle will both work fine). Spread sauce over crust followed by half the roasted vegetables. Evenly distribute onions, apples and blue cheese over crust followed by the remaining roasted veggies and finally the shredded cheese.
  8. Bake for 30 minutes until crust is golden and crisp.


Serves 4-6
Takes 1 hour

2 cups water
1 teaspoon Kosher salt, divided
1 cup brown rice
2 tablespoons white miso paste
2 tablespoons olive oil
4 cups cubed sweet potato
2 tablespoons butter
1/2 pound portabella mushrooms, sliced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 bunch mustard greens, ends trimmed and thinly sliced
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 daikon, cut into matchsticks
1-2 carrots, cut into matchsticks
Soft-boiled or fried eggs, optional

2 tablespoons tamari
1-2 tablespoons sriracha
1 tablespoon sugar
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil

  1. Preheat oven to 425 degrees.
  2. In a medium saucepan, bring water and 1/2 teaspoon salt to a boil over high heat. Once boiling, add the rice. Reduce to a simmer, cover, and cook for 45-50 minutes until rice has absorbed water.
  3. On a baking sheet, combine sweet potatoes, olive oil and white miso as best you can. There will likely be some small chunks of miso in places. Don’t worry about that too much. Roast in preheated oven for 25 minutes until browned.
  4. In a large heavy skillet, melt butter over medium heat. Add mushrooms and remaining 1/2 teaspoon Kosher salt. Saute for 10 minutes until softened but still maintaining some bite. Remove to a small bowl.
  5. Add garlic and ginger to the same pan you cooked the mushroom in. No need to wipe it out (you don’t want to lose any of those delicious mushroom juices). Saute for 2 minutes over medium low heat until fragrant. Add mustard greens. Wilt over medium heat for 2-3 minutes. Add toasted sesame oil and saute 3 minutes longer. Finish with sesame seeds and continue cooking until greens are as wilted as you like.
  6. In a small bowl, whisk together sauce ingredients. Use 1 tablespoon sriracha if you aren’t a big fan of spice. Use the full 2 tablespoons if like a bit of heat.
  7. Serve cooked rice with sweet potatoes, mushrooms, greens, raw radish, raw carrot, a drizzle or two of sauce, and a cooked egg if you please.


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Final regular season delivery

Goodbye from the Tipi crew!

We took the photo in August, hence the shorts, mud boots and sandals.  We’re a big group when we are all together, and this isn’t everyone.
Front row from left; Smitty, Mari, Simone, Kerry.  Back row; Michio, Ellen, Sena, Taylor, Karen, Maggie, Kristin, Raul, Beth, Steve, Billy (in back) and Jose.  MIA; Jory, Charlotte, Josh, Ben, Jon and high school students Ari, Chance, Tyler, Kevin and Shane.

Let’s review the season.

Folks, this was a poor season for us.  If we did our jobs well, you might not have noticed.  You are always our first commitment, so the CSA boxes were full and varied, but our wholesale trucks went out half empty.  Why?  Too much rain, for too long.  This isn’t news; we all experienced the wet weather this summer.  We couldn’t weed effectively.  Crops grew slowly and poorly.  All our planting schedules went out the window.  Even our winter storage crops are coming up short, although the carrot crop looks OK.  Whew.  We’ll know more as we continue to harvest carrots and cabbage over the next few weeks.  

What were the bright spots?  
– Everything in the squash family was spectacular this year.  Melons, cucumbers, winter squash were all abundant and good quality.  We loved being able to share so many melons.
– Most of the rain fell at night!  This allowed us at least a few rain-free hours each day.  This is hugely important when you work outside.  As Steve says, “most days we could stay dry above the knees.”
– We did not need to irrigate!
– Our resilient, professional crew was the season’s shining light.  They stayed in good spirits despite the mud and rain.  They bring so much energy to this farm.  Let’s give them a round of applause.

We look forward to wrapping up our carrot and cabbage harvests, then enjoying a slower pace this winter.  Have a great winter.
Beth and Steve

Extension and Storage Shares

Some of you have registered for these shares. You know who you are. We’ll be in touch as we get closer to delivery.

A few photos from the week

A busy moment in our summer pack shed.  It’s been almost two years since we built this light-filled shed.  It’s a great place to work but we appreciate it most in fall, when we can close the doors and protect ourselves from the wind.  From the front, Simone folds boxes, Maggie and Kristin wash celeriac.  In the back, Raul, Jory and Mari wash poblano peppers.

A load of storage bins ready to go the field.  We’ll keep harvesting carrots for the next two weeks.

The cover crops are growing slowly.  You can see how rough the ground is.  The field was wet when Steve seeded the rye and vetch, leaving big ruts in the soil.  It made the job difficult but doesn’t matter in the long run.  By the time we’re done chopping and tilling this cover crop in June, the surface will be level again.

Veggie List and Veggie Notes
Week #24, November 1/2, 2018
– weekly shares (final box!)
– purple EOW (final box!)
– moon sampler (final box!)

Sweet potatoes, ~2.5 lb
Leeks, 1/2 lb
Brussels sprouts, ~0.8 lb
Parsnips, 1.1 lb
Celeriac, 1 or 2
Carrots, 2 lb
Fennel, 1 bulb with fronds
Red mizuna, 1 small bunch
Poblano chiles, 3 or 4
Flat parsley, 1 medium bunch
Garlic, 1 small

Sweet potatoes –  This is a mix of Beauregard and Orleans varieties.  We’ve grown Beauregard for many years.  Orleans is a new variety for us this year and we like it very much.  It’s as tasty as Beauregard but makes nicer clusters of roots.

Parsnips (tapered, cream colored roots.  In bag with carrots) – Those long, white roots are not carrots, they are parsnips. The two vegetables are related.  When cooked, parsnips are sweet and starchy.  For the best flavor, brown them to caramelize the sugars.  Here are a few ideas for parsnip preparation:
– Caramelize the parsnips by roasting them in a vegetable medley.
– Parsnip fries are delicious: cut like French fries, coat very lightly with oil, place on a cookie sheet and roast in a hot oven until brown and cooked through.
– Try substituting grated parsnips in a potato pancake recipe. They brown beautifully and are very tasty.
– Steve loves pan-fried parsnips with onions and garlic.

Celeriac (knobby, round, bizarre-looking vegetable which smells like celery) – Flavorful celeriac is good raw or cooked.  It is excellent in mixed roasted veggies or in soup.  It’s especially good in cream soups, alone or mixed with potatoes.  Grated raw celeriac is a great starting point for winter salads.  Celeriac will store in your refrigerator for months.  Cut off chunks as you need them.  Peel before using.

Fennel (large vegetable with a fat bulb and lacy fronds) – Fennel is a ‘swing vegetable’; it can be used raw or cooked.  Clean well and slice as thinly as possible for use in raw salads.  It is good simply prepared with olive oil, lime or lemon juice, salt and shaved parmesan cheese.  Cooking softens and sweetens fennel, and mellows its anise flavor.  Both the bulb and leaves are edible.  Here are ideas from Alice Water of Chez Panisse about how to use fennel:  ‘It’s strong anise characteristic seems to suit fish particularly well.  … We use fennel all the time.  We add the feathery leaves to marinades for fish and to numerous salads, sauces and soups and we use them as a garnish, too. … The bulbs are sliced and served raw in salads in various combinations with other vegetables, parboiled for pastas; caramelized and served as a side dish; braised whole; or cooked in vegetable broths & fish stocks.”

Red mizuna (red, frilly bundle of greens) – Mizuna is a type of mustard greens.  Can be eaten raw or cooked.

Poblano chiles (dark green, shiny, triangular) – EAT SOON.  We protected these plants with row cover outside for as long as we could.  They’ve been exposed to cold nights which shortens their storage life.  Eat this weekend OR chop and freeze for later.  Just toss the frozen pieces into dishes at the end of cooking.  
These chiles have low-to-medium heat and great flavor.  Most I’ve cooked so far this year are milder than usual, but a few were corkers.  


Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Smoky Sweet Potato Gratin
Brisket with Root Vegetables
Apple Celeriac Salad with Tangy Dijon Dressing
Simple Cioppino

LOCAL THYME/ Outside the Box Recipes
Miso Braised Chicken with Sweet Potato and Mizuna
Parsnip Hummus Bruschetta
Autumn Roasted Vegetable Salad with Goat Cheese Croutes and Pumpkinseed Oil
Fennel with Gorgonzola Dressing

LOCAL THYME/ Quick & Easy Meal
Mizuna and Brussels Sprout Salad with Almonds


Adapted from Bon Appetit
Serves 4-6.
Takes 40 minutes.

3/4 pounds Brussels sprouts, ends trimmed and halved
1 tablespoon olive oil + more for drizzling
2 teaspoons Kosher salt, divided + more for serving
3/4 teaspoon freshly ground black pepper, divided + more for serving

1 pound rigatoni pasta, preferably high quality Italian pasta

3 tablespoons butter
1 leek, white and pale green part only, quartered and sliced
1 fennel bulb, cored and very thinly sliced
3 garlic cloves, minced
1 lemon
4 ounces Parmesan cheese

1/4 cup diced parsley

  1. Preheat oven to 400 degrees.
  2. On a baking sheet toss Brussels sprouts with olive oil, 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Roast for 25 minutes. Toss halfway through for even browning.
  3. Bring a large pot of water to a boil. Add 1/2 teaspoon salt. Once boiling, add pasta and cook for 10 minutes– until al dente. Ladle out at least one cup of the water you cooked the pasta into a small bowl and then drain pasta.
  4. Melt butter in a large heavy skillet over medium heat. Add leek and fennel along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Saute for 10 minutes. Add garlic and cook 5 minutes longer. While these veggies cook down, zest lemon. Add zest to skillet along with the juice of half of the lemon. Cook 5 minutes longer.
  5. Add drained pasta back to large pot. Add sauted vegetables and roasted Brussels sprouts and place over medium low heat. Season with remaining salt and pepper then add in 1/2 cup of reserved pasta water along with half the Parmesan. Stir until cheese has melted. Add additional 1/2 cup water and remaining cheese. Stir until melted. Taste and adjust seasonings as desired. If the mixture is too thick, add a bit more water. If it’s too thin, let it cook down for 2-3 minutes.
  6. Serve pasta into bowls. Sprinkle with parsley, drizzle with olive oil and squeeze a bit of the juice from the remaining lemon half. Sprinkle with salt and pepper.


Takes 1 hour.
Serves 6-8.

1/4 cup olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 pound ground pork
2 carrots, peeled and diced
1 pound parsnips, peeled and diced
3 poblanos, diced
1 tablespoon smoked paprika
1 teaspoon dried cayenne
2 teaspoons Kosher salt, divided
1/2 freshly ground black pepper

6 cups water
28-ounce can diced tomatoes (with juices)
1 tablespoon apple cider vinegar
4 cups sweet potatoes, peeled and diced
15-ounce can black beans, rinsed
15-ounce can chili beans, not rinsed
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Sour cream, optional
Cheddar cheese, optional
Raw diced onion, optional
Diced parsley, optional

  1. In a large stock pot, heat olive oil over medium low heat. Add onion, garlic, pork, carrots, parsnips, poblanos, paprika, cayenne, 1 teaspoon salt, and pepper. Saute for 15 minutes until meat is well browned and veggies are softened.
  2. Add water, tomatoes, vinegar, sweet potatoes, beans, remaining 1 teaspoon salt and spices. Bring to a boil, reduce to a simmer and cook for 30 minutes. If mixture is too thick, add a bit more water. If too thin, simmer a bit longer.
  3. Serve with sour cream, cheese, onion and parsley as desired.


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