Dear Subscribers,
Expected vegetables for July 1st and July 3rd (we will deliver on Thursday this coming week,same times and places!):
Sugar snap peas
Mushrooms These are from a nearby organic farm
Spinach For Tuesday folks. Friday got it last week. Many (organic) farms, including us, had trouble growing spinach this spring so we are glad we have some! We wash the spinach and spin dried it this time so you can eat it right out of the bag. No need to wash it again!
Garlic-Scapes
Parsley
Zucchini
Summer squash This is the yellow pear shaped one. Some will receive this not all because it is just coming on.We keep track of who gets what and make sure that everyone gets the same amount!
Salad mix Which now only includes all kinds of lettuces. We wash this mix and then spin dry it so you can eat it right out of the bag. No need to wash it again!
Strawberries Strawberries are a difficult fruit to grow organically partly because they are a perennial and so you have to weed your strawberry patch all through the year. Last year we didn't keep up with the weeds so this year we have less. We continue our "fight" against our foe and hope that we can keep all the strawberries weeded this summer so that we will have more next year!
Scallions
Broccoli
Beets (may be) It is raining right now and we hope that by Monday the beets are big enough to pick! I personally love the beets especially in the spring! The "old" ones from last year don't compare!
A notice for folks that pick up at Sylvan Studios!!!!!
Matt Bohlman a fellow subscriber who owns the building is going to take all the boxes that are left after 6pm on Fridays and will put them in the cooler at his italian restaurant, Pizzeria Tazza on 5010 West Vliet Street. If you forget to pick up your box on Friday you can go to Pizzeria Tazza on SATURDAY from 11:30am till 5pm to retrieve your box. Peter and I really appreciate Matt doing that for you all and I hope you do too! We ask you not to make it a habit to pick up on Saturdays since that is NOT the pick up day,this solution is just for emergencies!
Sunday, June 29, 2008
Friday, June 27, 2008
June 27th, 2008
This week's vegetables: spinach, lettuce, scallions, strawberries, sugar snap peas, maple syrup, zucchini, broccoli (half shares)
Next week/soon: peas, strawberries, broccoli, scallions, zucchini, lettuce, spinach?, beets, parsley, pearl onions, lettuce mix, scapes
Vegetable tidbits: You don't need to 'shell' the peas; the whole pod can be eaten!
Recipe: "Slair" from subscriber Melanie De Vriend.
"This is an old Dutch family recipe. It's a vague recipe, no one has really written it down, but it's nice to use up a lot of lettuce."
bacon - fried crisp, save grease
leaf lettuce - preferrably fresh from garden
1 small onion, minced, optional (could also use scallions or chives)
a medium sized pot of freshly mashed potatoes
hard boiled eggs, chopped (also optional)
4 T vinegar
8 T water
Clean lettuce, tear into pieces, and place in large bowl, along with minced onion if desired.
Pour a little bacon grease over the lettuce to wilt the leaves. Add crumbled bacon, mashed potatoes,
and eggs. Heat water and vinegar on the stove until warm, and add slowly to the potato mixture.
Should have a wet or "sloppy" texture. Good plain or with meatballs.
Pasta with Sugar Snap Peas, Asparagus, and Parmesan cheese from cooks.com
1 lb. asparagus, trimmed, cut into 1 1/2 inch pieces
1/2 lb. bow-tie pasta
1/2 lb. sugar snap peas or snow peas, trimmed
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
Additional freshly grated Parmesan cheese
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Drain. Cook pasta in separate pot of water, boiling until just tender but still firm to the bite. Add peas and boil two minutes. Drain well. Return pasta, peas and asparagus to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, adding cheese.
Spicy Sugar Snap peas with Mustard
1 lb. fresh sugar snap peas
1 tbsp. whole mustard seeds
4 tbsp. vegetable oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste
Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds.
Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.
Weather update: We've had some beautiful days, eh? Some crops look great, and others are still a little yellow from being submerged for a week or so. Long-term damage is hard to ascertain -- sometimes crops green up right away, while others only display the symptoms of stress closer to harvest time. At least our planting schedule is getting back on track, and the fields are gradually filling up. Even our final planting of spring spinach shows some life of producing something harvestable. The first green beans and beets, on the other hand, look pretty pathetic, but since we sow them four or five times during the year, the overall yield shouldn't be affected much. Having missed four or five lettuce mix plantings due to the rains, we planted a huge amount last night, so that in a month there should be (almost literally) tons of lettuce mix to share. If only we could get it to ripen very gradually, then we'd be in good shape!
Other food news: We recommend visiting occasionally, or getting on the e-mail list of, the Organic Consumers Association. They are a fantastic resource of issues and articles about food, health, and sustainability. Their website is www.organicconsumers.org. Also helpful in the same vein is the Weston Price Foundation, dedicated to promoting the nutritional research begun by a dentist (named Weston Price), who during the 1930's visited numerous cultures who had not (yet) succumbed to the western diet of refined foods, white flour, white sugar, etc. and which also did not suffer from the debilitating conditions (including many dental problems!) that plague us in the affluent west. An excellent website, (www.westonaprice.org) and cookbook (Sally Fallon's Nourishing Traditions), can correct many misconceptions currently promoted via the mainstream media. They also send out action alerts at times when folks can collectively pressure legislators or bureaucrats to stand up for health-promoting policies or legislation. Another huge issue right now in various parts of the country is the ability of consumers to buy milk directly from farms. Check out the Campaign for Real Milk at the westonaprice site for the background on the battles occuring in many states, most notably right now in California. We hope to distribute a DVD fairly soon of a collection of other noteworthy stories concerning our food system; we'll let you know soon.
The Seelys
Next week/soon: peas, strawberries, broccoli, scallions, zucchini, lettuce, spinach?, beets, parsley, pearl onions, lettuce mix, scapes
Vegetable tidbits: You don't need to 'shell' the peas; the whole pod can be eaten!
Recipe: "Slair" from subscriber Melanie De Vriend.
"This is an old Dutch family recipe. It's a vague recipe, no one has really written it down, but it's nice to use up a lot of lettuce."
bacon - fried crisp, save grease
leaf lettuce - preferrably fresh from garden
1 small onion, minced, optional (could also use scallions or chives)
a medium sized pot of freshly mashed potatoes
hard boiled eggs, chopped (also optional)
4 T vinegar
8 T water
Clean lettuce, tear into pieces, and place in large bowl, along with minced onion if desired.
Pour a little bacon grease over the lettuce to wilt the leaves. Add crumbled bacon, mashed potatoes,
and eggs. Heat water and vinegar on the stove until warm, and add slowly to the potato mixture.
Should have a wet or "sloppy" texture. Good plain or with meatballs.
Pasta with Sugar Snap Peas, Asparagus, and Parmesan cheese from cooks.com
1 lb. asparagus, trimmed, cut into 1 1/2 inch pieces
1/2 lb. bow-tie pasta
1/2 lb. sugar snap peas or snow peas, trimmed
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
Additional freshly grated Parmesan cheese
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Drain. Cook pasta in separate pot of water, boiling until just tender but still firm to the bite. Add peas and boil two minutes. Drain well. Return pasta, peas and asparagus to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, adding cheese.
Spicy Sugar Snap peas with Mustard
1 lb. fresh sugar snap peas
1 tbsp. whole mustard seeds
4 tbsp. vegetable oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste
Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds.
Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.
Weather update: We've had some beautiful days, eh? Some crops look great, and others are still a little yellow from being submerged for a week or so. Long-term damage is hard to ascertain -- sometimes crops green up right away, while others only display the symptoms of stress closer to harvest time. At least our planting schedule is getting back on track, and the fields are gradually filling up. Even our final planting of spring spinach shows some life of producing something harvestable. The first green beans and beets, on the other hand, look pretty pathetic, but since we sow them four or five times during the year, the overall yield shouldn't be affected much. Having missed four or five lettuce mix plantings due to the rains, we planted a huge amount last night, so that in a month there should be (almost literally) tons of lettuce mix to share. If only we could get it to ripen very gradually, then we'd be in good shape!
Other food news: We recommend visiting occasionally, or getting on the e-mail list of, the Organic Consumers Association. They are a fantastic resource of issues and articles about food, health, and sustainability. Their website is www.organicconsumers.org. Also helpful in the same vein is the Weston Price Foundation, dedicated to promoting the nutritional research begun by a dentist (named Weston Price), who during the 1930's visited numerous cultures who had not (yet) succumbed to the western diet of refined foods, white flour, white sugar, etc. and which also did not suffer from the debilitating conditions (including many dental problems!) that plague us in the affluent west. An excellent website, (www.westonaprice.org) and cookbook (Sally Fallon's Nourishing Traditions), can correct many misconceptions currently promoted via the mainstream media. They also send out action alerts at times when folks can collectively pressure legislators or bureaucrats to stand up for health-promoting policies or legislation. Another huge issue right now in various parts of the country is the ability of consumers to buy milk directly from farms. Check out the Campaign for Real Milk at the westonaprice site for the background on the battles occuring in many states, most notably right now in California. We hope to distribute a DVD fairly soon of a collection of other noteworthy stories concerning our food system; we'll let you know soon.
The Seelys
Saturday, June 21, 2008
Next Week's Vegetables
These are the expected veggies for Tuesday June 23rd and Friday June
27th:
Lettuce
Spinach?
Sugar snap peas? These two ? are for Tuesday, by Friday they will
have grown enough to give out for sure.
Maple syrup
Broccoli ( a little)
Scallions
Zucchini, some pick up sites will get it and next week the others
will till there is enough for all.
Strawberries,probably a pint for everyone and next week there will be
more.
We wish you all a wonderful weekend!
Bernadette for the farm.
27th:
Lettuce
Spinach?
Sugar snap peas? These two ? are for Tuesday, by Friday they will
have grown enough to give out for sure.
Maple syrup
Broccoli ( a little)
Scallions
Zucchini, some pick up sites will get it and next week the others
will till there is enough for all.
Strawberries,probably a pint for everyone and next week there will be
more.
We wish you all a wonderful weekend!
Bernadette for the farm.
Friday, June 20, 2008
Parsley Storage Tip
Dear Subscribers,
Here is a tip on how to store parsley and cilantro, sent in by subscriber Jason Ruona.
Anneke
Springdale Farm
Peter and Anneke,
I hope all is well at the farm. We were thinking of you last night with all the wind and flooding going on.
I have a tip for your newsletter on how to keep cilantro or parsley fresh:
1. Cut 1/2" off the stems off the cilantro/parsley
2. Fill a glass jar with drinking water (small canning jar works great)
3. Stick the unwashed cilantro/parsley in the water, like you would a bouquet of flowers
4. Cover with a plastic bag and put in the fridge (somewhere where you won't spill it, like the door)
5. It should keep fresh for a week or possibly more. After a few days, change the water and remove any bad stems.
Adapted from "Dr. Richter's Fresh Produce Guide"
Jason
Here is a tip on how to store parsley and cilantro, sent in by subscriber Jason Ruona.
Anneke
Springdale Farm
Peter and Anneke,
I hope all is well at the farm. We were thinking of you last night with all the wind and flooding going on.
I have a tip for your newsletter on how to keep cilantro or parsley fresh:
1. Cut 1/2" off the stems off the cilantro/parsley
2. Fill a glass jar with drinking water (small canning jar works great)
3. Stick the unwashed cilantro/parsley in the water, like you would a bouquet of flowers
4. Cover with a plastic bag and put in the fridge (somewhere where you won't spill it, like the door)
5. It should keep fresh for a week or possibly more. After a few days, change the water and remove any bad stems.
Adapted from "Dr. Richter's Fresh Produce Guide"
Jason
This Week's Vegetables
Springdale Farm News
This week's vegetables: lettuce, scallions, cilantro, garlic scapes, mushrooms, parsley, broccoli
Coming soon/next week: lettuce, peas, scallions, garlic scapes, strawberries, maple syrup (next week)
Vegetable tidbits: For those of you who are unfamiliar with the strange curly looking things in your box, they are called garlic scapes and are the beginning of the garlic flower. The tip can be cut off and the stem used in the same way that you use garlic. Chopped garlic scapes are especially delicious in soups and stir fries, and if you're truly adventuresome, you can mix them raw into a salad!
We aim to have a variety of vegetables ready for the first delivery, so you would be coming for more than just some greens. We are currently in the process of building several greenhouses, which will eventually enable us to have tomatoes and cucumbers in our first boxes, though that plan will need to wait for another season, at least, before coming to fruition. In the meantime, the quantity of vegetables in the boxes for next few weeks will be on the slim side, especially with the effect of rain on (some of) the crops.
Recipe: Easy Guacamole from Subscriber Melanie De Vriend
3-4 avocados, peeled and cored
1 Large tomato, chopped
1/4 - 1/2 red onion, chopped (can be replaced with scallions and/or chives)
Handful of fresh, chopped cilantro (can be replaced with parsley)
1 Lime
Dice and smush until mixed. Squeeze either half or whole lime (to your taste)
and mix in. Salt and pepper to taste. Serve immediately with tortillas, chips,
or sandwiches.
Garlic Scape Pesto with Pasta from subscriber Tim Larson
(from Milwaukee Journal Sentinal)
20 fresh garlic scapes (about 1 1/2 cups chopped)
2 cups grated Parmesan cheese
1 1/2 cups hazelnuts, Brazil nuts or pecans
2 cups safflower oil
1/2 cup good white wine (optional)
salt and pepper
1 pound linguini
Extra Virgin Olive Oil
Puree scapes, cheese and nuts in food processor. Add oil and then wine, if desired, until pesto is desired thickness. Season to taste. Serve over cooked pasta as a tasty side dish. To make a main dish, add roasted, sliced chicken breast. Makes about 4 servings.
Leftover pesto may be frozen in muffin tins for single serving portions.
White Bean and Garlic Scapes Dip from a New York Times article published June 18, 2008 sent in by subscriber Leanne DeMuijnck. To read the full article go to: http://www.nytimes.com/2008/06/18/dining/18appe.html?_r=1&oref=slogin
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Flood report: Fortunately, most of our crops have weathered the downpours pretty well. Our fields usually drain pretty quickly (especially since our subsoil is primarily gravel and stones that are typical of the Kettle Moraine area), so only a small percentage of our field ends up in standing water. But some have suffered, including eggplant, onions, and the spinach that we should be harvesting this and next week. Our planting schedule has been altered as well; when the fields are too wet, it is simply impossible to get the soil ready for planting, so several succession sowings of assorted crops, like green beans and lettuce mix, have to wait till dryer times, consequently leaving harvest 'holes' later in the season. Hopefully things will dry up soon! The hard, driving rains also washed away portions of several of our newly seeded beds; it's sad to see such erosion occurring right before our eyes!
Bread and eggs: Many of you are purchasing bread, and/or eggs, from us; you will be able to confirm that by checking the pick-up list posted at your pick-up site. Be sure to take the appropriate quantity, and the correct kind of bread (if applicable) you ordered. (This week begins with the whole wheat bread; next week is the herbed bread.) We did have an accident with an L.P. heater in our chicken coop in the winter (we suspect), resulting in the burning down of the entire chicken coop (including 400 baby chicks). It was a sad day for us, to be sure. To keep our commitment to have eggs for you, though, we arranged to get eggs from another poultry farmer, Norman Miller of Pardeeville, who was happy to supply us for this season. His certified organic eggs will be taking the place of our own for the time being; perhaps later in the season we'll rebuild our chicken coop.
Reminders: Please return your box to your pick-up site, unfolded, and stack it neatly in the appropriate pile. We hope soon to send to you a link where you can view a short video on how to break down your box without ripping it apart, (rendering it unusable,) but in the meantime, be gentle with the flaps as you 'wrestle' with the box! We do need a bunch more egg cartons, so if you have a chance to grab some, bring them to your pick-up site (whatever their original source), and we'll make use of them for Norman's eggs. Thanks.
Chickens and pork: We do have a supply of frozen, whole, free-ranged meat chickens (with most about 5 lbs. total weight) that are available for immediate purchase. Cost is $2.50 per pound, and if you buy 10, the 11th is free. We would bring them to your pick-up site, insulated with newspaper, if you would like to purchase some. We also have 1/4 hogs available, if you'd want to try some organic pork. The cost of a 1/4 hog (comprised of about 45 lbs. of assorted cuts, including some ground pork that can be made into ground sausage, or links or brats) would be just above $4 per pound, depending on your processing choices. Send us an e-mail or call us (920) 892-4856 for the details. Although we will probably have the chicken and pork available for much of the season, we'd be happy to minimize the amount of rental freezer space we will need to maintain, so soon would be a great time (for us) to order some. Excellent quality for both the pork and chicken.
Have a good week!
The Seelys
Saturday, June 14, 2008
Expected vegetables
Dear Subscribers,
We are starting a new tradition!
Every Friday night we will try to walk through the field to see what
will be in your box in the upcoming week. And we will let you know
through an e-mail that night.
We might miss an item or two once in a while but we think that it is
worth a try since many of you have requested knowing ahead of time what
to expect.
VEGGIES EXPECTED FOR JUNE 17TH AND JUNE 20TH:
Lettuce
Spinach (small amount)
mushrooms (from an organic,local mushroom farm)
parsley
scallions
cilantro
scapes
eggs
whole wheat bread (these last two items are for the folks who ordered
them in advance)
Scapes;
The garlic plant sends up a juicy center stem in a feeble attempt to
go to seed. But we pick the scapes before the seed is formed so that
the garlic plant can use all its energy and nutrients to form a
decent size root bulb.
You can cut them up and use them in a stir-fry or wherever else
garlic is called for.
Chopping them up very finely and tossing them in a salad/ salad
dressing or in a soup is also very tasty.
A subscriber who lived in Austria for over 30 years uses finely
chopped scallions in potcheese as a spread for on bread or crackers.
To make potcheese,she puts regular Dannon yoghurt (without flavor) in
a cheesecloth and hangs it over her sink to drip out through the
night. In the morning you have potcheese. Cut up your
scallions,garlic scapes and any other fresh herb that you like and
add it to the potcheese. Add salt and pepper and you will have a
wonderful and healthy spread. She also used the potcheese instead of
the cottage cheese in the Spanikopita recipe from last week.
We wish you all a wonderful weekend!
Bernadette and Peter.
We are starting a new tradition!
Every Friday night we will try to walk through the field to see what
will be in your box in the upcoming week. And we will let you know
through an e-mail that night.
We might miss an item or two once in a while but we think that it is
worth a try since many of you have requested knowing ahead of time what
to expect.
VEGGIES EXPECTED FOR JUNE 17TH AND JUNE 20TH:
Lettuce
Spinach (small amount)
mushrooms (from an organic,local mushroom farm)
parsley
scallions
cilantro
scapes
eggs
whole wheat bread (these last two items are for the folks who ordered
them in advance)
Scapes;
The garlic plant sends up a juicy center stem in a feeble attempt to
go to seed. But we pick the scapes before the seed is formed so that
the garlic plant can use all its energy and nutrients to form a
decent size root bulb.
You can cut them up and use them in a stir-fry or wherever else
garlic is called for.
Chopping them up very finely and tossing them in a salad/ salad
dressing or in a soup is also very tasty.
A subscriber who lived in Austria for over 30 years uses finely
chopped scallions in potcheese as a spread for on bread or crackers.
To make potcheese,she puts regular Dannon yoghurt (without flavor) in
a cheesecloth and hangs it over her sink to drip out through the
night. In the morning you have potcheese. Cut up your
scallions,garlic scapes and any other fresh herb that you like and
add it to the potcheese. Add salt and pepper and you will have a
wonderful and healthy spread. She also used the potcheese instead of
the cottage cheese in the Spanikopita recipe from last week.
We wish you all a wonderful weekend!
Bernadette and Peter.
Friday, June 13, 2008
Two More Recipes
Easy Guacamole
3-4 avocados, peeled and cored
1 Large tomato, chopped
1/4 - 1/2 red onion, chopped (can be replaced with scallions and/or
chives)
Handful of fresh, chopped cilantro (can be replaced with parsley)
1 Lime
Dice and smush until mixed. Squeeze either half or whole lime (to
your taste)
and mix in. Salt and pepper to taste. Serve immediately with
tortillas, chips,
______________________________________________________________________________
Hi, Peter. this is my favorite recipe for greens - it works with any kind, and uses up a lot of greens. Most importantly, it is a favorite of even people who say they don't like greens. If you'd like, feel free to share it with the group!
Namaste,
Maggie
Gratin of Greens
Source: Yoga Journal
Qty Measure Ingredient
------------------------------------------------------------
1 large yellow onion
4-2/3 Tablespoons Butter
2 Pounds savoy cabbage, one head or any greens you have (when using spinach, use a more)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Flour
1 Cup milk or soy milk
2 Tablespoons each freshly grated parmesan and gruyere cheeses
3 Tablespoons breadcrumbs
Instructions:
1. Cut the onion in half lengthwise, then slice it into thin slices
2. In a large, heavy-bottomed skillet with a tight-fitting cover, melt 4 tablespoons of the butter over medium-high heat. When it foams, add the onions, reduce the heat to low, and cover the pan, letting the onions sweat, stirring them occasionally, until they are nearly dissolving. (maybe 20 minutes?)
3. Cut the cabbage into very thin slices, and add them to the onions. Cover and cook until the cabbage has wilted, 10-15 minutes. Remove the cover and continue to cook, stirring until the cabbage is soft and translucent, another 10-15 minutes.
4. Preheat oven to 400 degrees F. Butter baking dish with 1 t. butter.
5. Sprinkle the salt, pepper and flour over the greens, stir. Increase the heat to high, stirring, then add the milk, a little at a time, continuing to stir, creating a sauce for the vegetables.
6. When it has thickened (5 mintes), spread the mixture evenly into the prepared baking dish. Mix the cheeses and breadcrumbs together and scatter over the surface. Dot with the remaining butter, and bake until the top is crusty and golden and the edges bubbling, about 20 minutes. Serve immediately.
3-4 avocados, peeled and cored
1 Large tomato, chopped
1/4 - 1/2 red onion, chopped (can be replaced with scallions and/or
chives)
Handful of fresh, chopped cilantro (can be replaced with parsley)
1 Lime
Dice and smush until mixed. Squeeze either half or whole lime (to
your taste)
and mix in. Salt and pepper to taste. Serve immediately with
tortillas, chips,
______________________________________________________________________________
Hi, Peter. this is my favorite recipe for greens - it works with any kind, and uses up a lot of greens. Most importantly, it is a favorite of even people who say they don't like greens. If you'd like, feel free to share it with the group!
Namaste,
Maggie
Gratin of Greens
Source: Yoga Journal
Qty Measure Ingredient
------------------------------------------------------------
1 large yellow onion
4-2/3 Tablespoons Butter
2 Pounds savoy cabbage, one head or any greens you have (when using spinach, use a more)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Flour
1 Cup milk or soy milk
2 Tablespoons each freshly grated parmesan and gruyere cheeses
3 Tablespoons breadcrumbs
Instructions:
1. Cut the onion in half lengthwise, then slice it into thin slices
2. In a large, heavy-bottomed skillet with a tight-fitting cover, melt 4 tablespoons of the butter over medium-high heat. When it foams, add the onions, reduce the heat to low, and cover the pan, letting the onions sweat, stirring them occasionally, until they are nearly dissolving. (maybe 20 minutes?)
3. Cut the cabbage into very thin slices, and add them to the onions. Cover and cook until the cabbage has wilted, 10-15 minutes. Remove the cover and continue to cook, stirring until the cabbage is soft and translucent, another 10-15 minutes.
4. Preheat oven to 400 degrees F. Butter baking dish with 1 t. butter.
5. Sprinkle the salt, pepper and flour over the greens, stir. Increase the heat to high, stirring, then add the milk, a little at a time, continuing to stir, creating a sauce for the vegetables.
6. When it has thickened (5 mintes), spread the mixture evenly into the prepared baking dish. Mix the cheeses and breadcrumbs together and scatter over the surface. Dot with the remaining butter, and bake until the top is crusty and golden and the edges bubbling, about 20 minutes. Serve immediately.
Three Recipes
Cilantro-Mayo Spread
3/4 cup mayonnaise 3/4 cup cilantro
1 Tblsp. fresh lime juice 1 tsp. soy sauce
1 clove garlic to taste
Place all ingredients into food processor and blend smooth & spreadable.
Great with turkey, roasted red peppers, and green onion wrapped in lettuce leaf.
_______________________________________________________________________
The Springdale Farm crew's favorite spinach recipe. (From Moosewood Cookbook)
This recipe can easily be cut in half, and prepared in a smaller pan.
Spanakopita
Heavenly Greek Spinach Pastry
( a little oil, butter or - 2.5 lbs. of fresh spinach, stemmed and finely chopped
oil spray for the pan) - 5 medium cloves garlic, minced
2 Tbs. olive oil. - 3 Tbs. flour
2 c. minced onion - 1 to 2 cups (packed) crumbled feta cheese ( about 1 lb.)
1/2 tsp. salt - 2 to 3 cups cottage or pot cheese
1 Tbs. dried basil - black pepper, to taste
1 Tsp. dried oregano -
1/3 c. olive oil - or 1/2 c. melted butter - or oil spray
1 lb. filo pastry (16 to 20 leaves), thoroughly defrosted
1) Preheat oven to 375F. Lightly grease a 9 by 13-inch baking pan.
2) Heat the oil in a Dutch oven or deep skillet. Add onion, salt, and herbs, and saute for about 5 min, or until the onion softens. Add the spinach, turn up the heat, and cook, stirring, until the spinach wilts (5 to 8 min.). Stir in the garlic.
3) Sprinle in the flour,stir, and cook over medium heat 2 to 3 more min. Remove from heat.
4)Mix in the cheeses, then correct the seasonings, adding black pepper to taste along the way.
5)Place a sheet of filo in the prepared pan, letting the pastry edges climb up the sides. Brush it all over with olive oil or melted butter, or spray it with oil spray, then add another sheet.
Keep going until you have a stack of 10 oiled or buttered sheets.
6) Add the filling, spreading it evenly to the edges. Continue layering and oiling or buttering the remaining filo on top of the filling.
Oil or butter the top layer.
7) Gently (with a serrated knife in a sawing motion) cut the unbaked Spanakopita into squares. Bake uncovered for about 45 minutes or until golded and crispy. Serve hot or warm
_______________________________________________________________________
Here's another spinach recipe sent in by one of our subscribers, Dave Nicholson, who said that it was a favorite in his family.
Cheryl's Spinach Cheesy Pasta Casserole
INGREDIENTS
• 1 (12 ounce) package medium seashell pasta
• 1-2lbs fresh spinach, sauteed and chopped
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• 1 1/2 (26 ounce) jars tomato basil pasta sauce
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
3/4 cup mayonnaise 3/4 cup cilantro
1 Tblsp. fresh lime juice 1 tsp. soy sauce
1 clove garlic to taste
Place all ingredients into food processor and blend smooth & spreadable.
Great with turkey, roasted red peppers, and green onion wrapped in lettuce leaf.
_______________________________________________________________________
The Springdale Farm crew's favorite spinach recipe. (From Moosewood Cookbook)
This recipe can easily be cut in half, and prepared in a smaller pan.
Spanakopita
Heavenly Greek Spinach Pastry
( a little oil, butter or - 2.5 lbs. of fresh spinach, stemmed and finely chopped
oil spray for the pan) - 5 medium cloves garlic, minced
2 Tbs. olive oil. - 3 Tbs. flour
2 c. minced onion - 1 to 2 cups (packed) crumbled feta cheese ( about 1 lb.)
1/2 tsp. salt - 2 to 3 cups cottage or pot cheese
1 Tbs. dried basil - black pepper, to taste
1 Tsp. dried oregano -
1/3 c. olive oil - or 1/2 c. melted butter - or oil spray
1 lb. filo pastry (16 to 20 leaves), thoroughly defrosted
1) Preheat oven to 375F. Lightly grease a 9 by 13-inch baking pan.
2) Heat the oil in a Dutch oven or deep skillet. Add onion, salt, and herbs, and saute for about 5 min, or until the onion softens. Add the spinach, turn up the heat, and cook, stirring, until the spinach wilts (5 to 8 min.). Stir in the garlic.
3) Sprinle in the flour,stir, and cook over medium heat 2 to 3 more min. Remove from heat.
4)Mix in the cheeses, then correct the seasonings, adding black pepper to taste along the way.
5)Place a sheet of filo in the prepared pan, letting the pastry edges climb up the sides. Brush it all over with olive oil or melted butter, or spray it with oil spray, then add another sheet.
Keep going until you have a stack of 10 oiled or buttered sheets.
6) Add the filling, spreading it evenly to the edges. Continue layering and oiling or buttering the remaining filo on top of the filling.
Oil or butter the top layer.
7) Gently (with a serrated knife in a sawing motion) cut the unbaked Spanakopita into squares. Bake uncovered for about 45 minutes or until golded and crispy. Serve hot or warm
_______________________________________________________________________
Here's another spinach recipe sent in by one of our subscribers, Dave Nicholson, who said that it was a favorite in his family.
Cheryl's Spinach Cheesy Pasta Casserole
INGREDIENTS
• 1 (12 ounce) package medium seashell pasta
• 1-2lbs fresh spinach, sauteed and chopped
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• 1 1/2 (26 ounce) jars tomato basil pasta sauce
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Thursday, June 12, 2008
First Springdale Farm Newsletter
Dear Subscribers,
Again, welcome to the 2008 season!
The first pick-up will be tomorrow Friday, June 13th. Thereafter we will be delivering every week until late October, when we switch to biweekly deliveries. (With the amount of rain we've gotten the last few days, our planting schedule has indeed been altered, but we'll let you know if there are any changes to the later delivery schedule.)
In tomorrow's box you will find lots of spinach, lettuce, and cilantro. A couple of plantings of spinach were simultaneously ready, so you'll be receiving a lot. The lettuce got pretty trashed from the driving rain yesterday, unfortunately, but it seems that there were still enough half-decent leaves to have made it worth our while to harvest it for you.
Next week, in addition to spinach (probably) and lettuce, there should be some cilantro and perhaps some scallions and mushrooms. The maple syrup from the Drewry's will be coming soon as well. (We are not sure exactly when it will come, since one member of the Drewry family has been in the hospital recently.)
In a couple of weeks, the peas, strawberries, scallions, garlic scapes, etc. will be coming. Then after that some zucchini and cucumbers.
Bread and Eggs coming NEXT week! For those of you who ordered eggs, and/or Bread Option #1 (whole grain), they will be at the pick-up site for you next Friday, June 20th. They will be delivered every other week. The week after that, on June 27th, we will be delivering Bread Option #2 (white flour w/herbs), which we will also be delivering every other week. Bread Option #2 will always alternate weeks with the eggs and Option #1. If you can't remember which one you ordered, just look on the check-off sheet next to your name.
We'll be sending you an e-mail newletter every week this season, updating you on what is in the current and forthcoming boxes, sharing a recipe or serving suggestion, informing you of things happening at the farm, as well as letting you know the availablity of our meat chickens or other items. If you have anything you would like to contribute (whether a favorite recipe, a burning issue, or questions for your farmers), we welcome your additions. The rest of this first newsletter contains important information regarding picking up your box. If, especially for the newcomers, you have any questions at all about picking up your box, or finding your pick-up site, do contact us, we'd be happy to answer all your questions so that these deliveries can go smoothly!
Below is a list of the pick-up sites, times to pick up your box, and the phone number of the pick-up site host in case you need to contact them. If you cannot remember which pick-up site you signed up for just send us an e-mail!
FRIDAYS STARTING JUNE 13th PICK-UP TIMES PHONE
Springdale Farm, W7065 Silver Spring Ln., Plymouth 11:00 - 7:00pm (920) 892-4856
Marcia Kaminski¹s, 832 6th Ave, Grafton 11:00 - 7:00pm (262) 377-8406
The Check's, 5020 N. Idlewild Ave., Whitefish Bay (in garage in back) 12:00 - 6:00pm (414) 962-9958 or (414) 305-8170
The Flaherty's, 2500 E. Newton Ave., Shorewood 2:00 - 6:00pm (414) 332-3361
Sylvan Studio, 1169 N. 62nd St., Wauwatosa 2:00 - 6:00pm
This is our pickup location.
Milk 'N Honey, 10948 W. Capitol Dr., Milwaukee 3:00 - 7:00pm (414) 535-0203
Total Health, N81 W15062 Appleton Ave. Meno. Falls 3:00 - 7:00pm (262) 251-8543
GENERAL PROCEDURE FOR PICKING UP YOUR BOX
Come to your pick-up site within the time frame listed above. If, for an exceptional reason, you cannot make it that day, then, if applicable, you can call your pick-up site host before the end of the pick-up time period, and they probably will keep it for you until the following day (unless they¹re on vacation). However, they are under NO obligation to do so, and if they do not hear from you, they will find another home for your box at the end of the allotted time. Whether a business or an individual's residence, your pick-up site has been generous in volunteering to provide space for our boxes. Please treat them with the appropriate courtesy and respect! Do not call any pick-up site after 9:00 pm. Thank you!
Be sure to take the correct box, and the correct amount of eggs and/or bread if you ordered them. The half share boxes are always smaller than the full share boxes. A list telling you what size share you have will always be posted, including the amount of eggs and bread that each ordered. The eggs will be found in the coolers and your bread will be in big plastic containers at your pick-up site.
Check off your name on the list. This is a great way for us to make sure that everyone has picked up their box. If you miss the first week or two, your pick-up site may call you to remind you, but they won't be doing that regularly.
Bring your old box and any egg cartons or other containers (but not plastic bags) that we give you along with you the following week to be reused. Please do not bring other containers that you may get from other stores. UNFOLD the box first, so it will be easier for the pick-up site to store the boxes. Try not to demolish the box when unfolding it! Stack it neatly, in the appropriate pile.
Make use of the Exchange Box: At all of the pick-up sites, and for most of the year (though perhaps not in the first few deliveries) there will be an Exchange Box at your pick-up site with assorted extras, or seconds, and/or less common and less popular vegetables. If you see something in the Exchange Box that you would like, you may take it, keeping in mind that others might also enjoy things in there as well. If there is something in your box that you would not use, you may donate that into the Exchange Box.
We look forward to a great season, and to sharing our produce with both new and old subscribers!
Peter Seely & Family
Springdale Farm
W7065 Silver Spring Ln.
Plymouth, WI 53073
(920) 892-4856
Again, welcome to the 2008 season!
The first pick-up will be tomorrow Friday, June 13th. Thereafter we will be delivering every week until late October, when we switch to biweekly deliveries. (With the amount of rain we've gotten the last few days, our planting schedule has indeed been altered, but we'll let you know if there are any changes to the later delivery schedule.)
In tomorrow's box you will find lots of spinach, lettuce, and cilantro. A couple of plantings of spinach were simultaneously ready, so you'll be receiving a lot. The lettuce got pretty trashed from the driving rain yesterday, unfortunately, but it seems that there were still enough half-decent leaves to have made it worth our while to harvest it for you.
Next week, in addition to spinach (probably) and lettuce, there should be some cilantro and perhaps some scallions and mushrooms. The maple syrup from the Drewry's will be coming soon as well. (We are not sure exactly when it will come, since one member of the Drewry family has been in the hospital recently.)
In a couple of weeks, the peas, strawberries, scallions, garlic scapes, etc. will be coming. Then after that some zucchini and cucumbers.
Bread and Eggs coming NEXT week! For those of you who ordered eggs, and/or Bread Option #1 (whole grain), they will be at the pick-up site for you next Friday, June 20th. They will be delivered every other week. The week after that, on June 27th, we will be delivering Bread Option #2 (white flour w/herbs), which we will also be delivering every other week. Bread Option #2 will always alternate weeks with the eggs and Option #1. If you can't remember which one you ordered, just look on the check-off sheet next to your name.
We'll be sending you an e-mail newletter every week this season, updating you on what is in the current and forthcoming boxes, sharing a recipe or serving suggestion, informing you of things happening at the farm, as well as letting you know the availablity of our meat chickens or other items. If you have anything you would like to contribute (whether a favorite recipe, a burning issue, or questions for your farmers), we welcome your additions. The rest of this first newsletter contains important information regarding picking up your box. If, especially for the newcomers, you have any questions at all about picking up your box, or finding your pick-up site, do contact us, we'd be happy to answer all your questions so that these deliveries can go smoothly!
Below is a list of the pick-up sites, times to pick up your box, and the phone number of the pick-up site host in case you need to contact them. If you cannot remember which pick-up site you signed up for just send us an e-mail!
FRIDAYS STARTING JUNE 13th PICK-UP TIMES PHONE
Springdale Farm, W7065 Silver Spring Ln., Plymouth 11:00 - 7:00pm (920) 892-4856
Marcia Kaminski¹s, 832 6th Ave, Grafton 11:00 - 7:00pm (262) 377-8406
The Check's, 5020 N. Idlewild Ave., Whitefish Bay (in garage in back) 12:00 - 6:00pm (414) 962-9958 or (414) 305-8170
The Flaherty's, 2500 E. Newton Ave., Shorewood 2:00 - 6:00pm (414) 332-3361
Sylvan Studio, 1169 N. 62nd St., Wauwatosa 2:00 - 6:00pm
This is our pickup location.
Milk 'N Honey, 10948 W. Capitol Dr., Milwaukee 3:00 - 7:00pm (414) 535-0203
Total Health, N81 W15062 Appleton Ave. Meno. Falls 3:00 - 7:00pm (262) 251-8543
GENERAL PROCEDURE FOR PICKING UP YOUR BOX
Come to your pick-up site within the time frame listed above. If, for an exceptional reason, you cannot make it that day, then, if applicable, you can call your pick-up site host before the end of the pick-up time period, and they probably will keep it for you until the following day (unless they¹re on vacation). However, they are under NO obligation to do so, and if they do not hear from you, they will find another home for your box at the end of the allotted time. Whether a business or an individual's residence, your pick-up site has been generous in volunteering to provide space for our boxes. Please treat them with the appropriate courtesy and respect! Do not call any pick-up site after 9:00 pm. Thank you!
Be sure to take the correct box, and the correct amount of eggs and/or bread if you ordered them. The half share boxes are always smaller than the full share boxes. A list telling you what size share you have will always be posted, including the amount of eggs and bread that each ordered. The eggs will be found in the coolers and your bread will be in big plastic containers at your pick-up site.
Check off your name on the list. This is a great way for us to make sure that everyone has picked up their box. If you miss the first week or two, your pick-up site may call you to remind you, but they won't be doing that regularly.
Bring your old box and any egg cartons or other containers (but not plastic bags) that we give you along with you the following week to be reused. Please do not bring other containers that you may get from other stores. UNFOLD the box first, so it will be easier for the pick-up site to store the boxes. Try not to demolish the box when unfolding it! Stack it neatly, in the appropriate pile.
Make use of the Exchange Box: At all of the pick-up sites, and for most of the year (though perhaps not in the first few deliveries) there will be an Exchange Box at your pick-up site with assorted extras, or seconds, and/or less common and less popular vegetables. If you see something in the Exchange Box that you would like, you may take it, keeping in mind that others might also enjoy things in there as well. If there is something in your box that you would not use, you may donate that into the Exchange Box.
We look forward to a great season, and to sharing our produce with both new and old subscribers!
Peter Seely & Family
Springdale Farm
W7065 Silver Spring Ln.
Plymouth, WI 53073
(920) 892-4856
Wednesday, June 11, 2008
First Delivery Confirmed for June 13th
Matt,
That would be fine! Thanks for running it by us first!
I also just want to let you know that we are going to start the vegetable deliveries this week Friday. You're down for a half share, and a half dozen eggs every other week.
The egg pick-ups will start next week Friday
Have a great day!
Anneke
On Jun 10, 2008, at 8:17 AM, Matthew Piette wrote:
Anneke--
With your ok, I want to start archiving these newsletters on a new blog I'm starting.
You can see them, and other links here.
Let me know if you have any issues with that. We have a number of people who are interested in hearing about it.
Thanks.
-Matt
That would be fine! Thanks for running it by us first!
I also just want to let you know that we are going to start the vegetable deliveries this week Friday. You're down for a half share, and a half dozen eggs every other week.
The egg pick-ups will start next week Friday
Have a great day!
Anneke
On Jun 10, 2008, at 8:17 AM, Matthew Piette wrote:
Anneke--
With your ok, I want to start archiving these newsletters on a new blog I'm starting.
You can see them, and other links here.
Let me know if you have any issues with that. We have a number of people who are interested in hearing about it.
Thanks.
-Matt
Tuesday, June 10, 2008
The First Delivery Of The Season
Dear Subscribers,
Hope that you are all enjoying the warmer weather that has started to come our way!
We are probably going to start delivering the vegetables on Friday, June 13th, and then on Tuesday, the 17th. We have had quite cool weather this spring, causing everything to grow a bit slower than anticipated.
Sometime before the deliveries start we will be giving every one of you a telephone call just to confirm the date of your first delivery and your pick-up location. In addition to that we will be sending everyone an e-mail on the proper procedures for picking up your box and other helpful information.
If you have any questions, please feel free to give us a call or an e-mail, but you'll hear from us again soon!
Sincerely,
Anneke Seely
Springdale Farm
W7065 Silver Spring Ln.
Plymouth, WI 53073
(920) 892-4856
Hope that you are all enjoying the warmer weather that has started to come our way!
We are probably going to start delivering the vegetables on Friday, June 13th, and then on Tuesday, the 17th. We have had quite cool weather this spring, causing everything to grow a bit slower than anticipated.
Sometime before the deliveries start we will be giving every one of you a telephone call just to confirm the date of your first delivery and your pick-up location. In addition to that we will be sending everyone an e-mail on the proper procedures for picking up your box and other helpful information.
If you have any questions, please feel free to give us a call or an e-mail, but you'll hear from us again soon!
Sincerely,
Anneke Seely
Springdale Farm
W7065 Silver Spring Ln.
Plymouth, WI 53073
(920) 892-4856
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