In the Box

  • Sweet Basil
  • Sunshine Squash
  • Cherry Tomatoes
  • Sweet Peppers
  • Haricot Vert
  • Heirloom Tomatoes
  • Cucumbers
  • Scallions
  • Hot Peppers
  • Roma Tomatoes
  • Zucchini & Patty Pans

We finally had a Monday without rain so we were able to pick basil. If we pick it when it is raining, it turns black. So make pesto or bruschetta. I also included a great basil and patty pan recipe in this newsletter. (By the way, this may be the last of the zucchini and patty pans as they are fading quickly).

Sunshine squash is the orange winter squash. This is in the same family as buttercup and red kuri squash. It is great to cut open, scoop out the seeds and bake. It is also great in many squash dishes. Try the coconut curry squash recipe listed below. One note: some of the squash have some skin damage. This is caused by little beetle bites. It is only skin deep so don’t worry about it. Also, if you are not ready to eat winter squash yet, don’t worry. It will keep for a long time.

Peppers have taken off. Remember if your big red peppers are not fully red, put them on the counter for a day or two. They will turn a deep red.

Tomatoes are continuing to produce, though they have a few more cracks due to the heavy rains. The cherry tomatoes in the greenhouse have finally started to produce like I expect. I think it was just too hot in the greenhouse for a while and they didn’t produce.
I hope you all enjoyed the green beans last week. Here they are again as each planting produces for about 2 weeks.

This Week’s Recipes

Storage Tips for Peppers

Peppers are very easy to put aside for the winter. Remove the seeds and stems. Slice or chop, place in freezer bags and place in the freezer.You can roast the peppers before freezing. Place the peppers on a grill or under a broiler. Let the skins blacken. Turn the peppers so all sides blacken. Remove from heat and place in a paper sack for 15 minutes. This will allow the peppers to steam for a little while and allow the skin to soften. Remove all the skin. Place in freezer bags. Roasted peppers are one of my favorite foods. They liven up many winter sandwiches, homemade pizza and pasta dishes.

Volunteer Opportunities

Labor Day means we lose many of our summer workers as they head back to high school and college. We are very shorthanded, especially the week of September 10th. If you have some free time and would like to work some, please give me a call at 920-992-6413. We have harvesting work every weekday morning and every weekday afternoon except Tuesdays. A morning on the farm is worth 2 mornings at the gym…

Fall Farm Party

This Saturday, the 8th is the annual Fall Farm Party. We will get started around 4pm and go as long as folks are here. Last year, folks stayed until around 11pm.

The party is potluck. The farm will provide all the plates, utensils, cups, etc. We will have coffee, lemonade, and iced herbal teas. We will also have marshmallows for the campfire. Please bring a dish to share. Feel free to bring alcohol if you want. Also please bring a folding chair. We do have some, but not enough for everyone.

I would also suggest that you bring bug spray. Since all the rain, the mosquitoes have been out in flocks. Bug repellent will be necessary.

I hope all of you can come.

Directions to the Farm

From Madison: Take Stoughton Rd/Highway 51 north. About 15 miles north of Madison, turn right on Highway 60. Go east 5 miles. Look for County Highway C, but don’t turn on it. Take the 2nd left after Highway C onto Old F Rd. Take Old F to the end. Turn right and then an immediate left back onto Old F. Take the 1st right onto Moore Rd. Go 1½ miles and turn left onto Severson Rd. The farm is the first place on the left.

From Portage: Go east on Highway 16 to Otsego. Turn south on Otsego Rd. Take the 2nd right onto Breen Rd. Go one mile and turn left on Severson Rd. I’m the 3rd place on the right.

From Columbus: Same directions as Portage but go west on 16 to Otsego.