Category Archives: Vegetables

Build Your Own CSA Share!

Don’t want beets in your box? Wish you could have potatoes this week? Now you can check on the contents of your weekly CSA box and add or remove items each week!  You can also cancel a week if you will be gone and have those items credited to your account!

We are very excited about this season and our plan to allow members to have more choice in their weekly boxes of fresh, clean, certified organic produce. You will also soon be seeing a NEW WEBSITE when you check in with High Meadow Farm.

To see how the program works, try our DEMO!

To sign up now, CLICK HERE!  To learn more about our share sizes, CLICK HERE.

 

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Open Farm ~ Indoor Market Day November 19, 10:00 am – 2:00 pm!

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There is an Open Farm market day coming up Saturday, November 19, 10:00 am – 2:00 pm!  Stock up on produce for the holiday season and beyond.  We are finishing our field harvesting this week before the snow flies and you have the opportunity to enjoy the sweetness of fall greens, roots and other storage vegetables.

Salad mix, spinach, kale, collard greens, arugula, cabbage, brussels sprouts, potatoes, onions, squash, pie pumpkins, carrots, micro-greens, daikon radish, leeks, sweet potatoes, parsnips, kohlrabi, broccoli and fresh eggs are some of the things to look forward to.  Stop in and have a bowl of soup and a cup of coffee!

Bringing Salad to the Table?

 

Our Easter Sale is over, but there could be more chances to get tasty greens and produce!  Sign up for our email list to hear about them HERE and visit us at the Fort Atkinson Farmers Market April 9 and starting in May,  every Saturday morning from 8 – noon!

We always have fresh, organic, soy-free eggs at the farm from our free-range, pastured chickens!

Call or email highmeadowfarmcsa@gmail.com for more information!

Garden Gleanings and Open Farm Days

Days like these have me missing the harvesting for the farmers market, but then I know there will soon be more days like last Saturday’s market; low 40’s and pouring rain!  That’s not so much fun anymore!

None the less, there are crops in the field that are continuing to grow and produce beautifully.  We have already harvested and put into cold storage most of our crops for winter.  There are still some tasty vegetables in the field that we’ll harvest for the early winter storage share boxes and for our Open Farm Market and we also offer some select produce for sale now from the fields while the weather holds.

With the extended warmth of this extraordinary fall, I have been enjoying the continued season of gleaning produce that remains in the field, even though I know that an El Nino season isn’t without consequence.  We have had a few light frosts, but no hard freezes yet and that is very unusual for this time of year.  The frosts have made some of the hardier greens that remain in the fields sweet and tasty and we continue to harvest them until the extreme cold arrives.  I know that we will be relying on our storage crops soon enough but for now, with a little more time to cook we’ve been gleaning the fields and loving it all.

With a little more time on my hands I have been playing with leafy “blends” and there have been some interesting creations.  I wince each time I say “pesto” (sans basil) so perhaps “pâté would be more appropriate.  My favorite so far is Kale and Fennel Leaf.  You may find that blend surprising, but then so did we! The Fennel leaf brought an unexpected sweet balance to the kale and it was very good. Spinach and cilantro was also a hit although the Arugula/cilantro mixture was…so-so.  I’m still working on that.

Sweet Onion and Savoy Cabbage Casserole

Sweet Onion and Savoy Cabbage Casserole

We’ve also been on a bit of a sweet onion binge.  (So sweet they have Halloween candy beat!) The large, sweet beauties don’t store as well through the winter months as the storage varieties do but they sure do caramelize and cook down for some delicious onion soups, onion tarts and baked onion dishes. They were also a perfect pairing with Savoy Cabbage in a Sweet Onion and Savoy Cabbage Casserole last night.

Our first Winter Market at the farm is coming up on Saturday, November 21. From 10:00 – 2:00 pm. There will be lots of certified organic produce, eggs and more.

Available from the farm NOW are some varieties of potatoes, onions; red, yellow, white or sweet (get them while they last) and anything that we can easily harvest from the fields for you: beautiful broccoli, kale, collards, cabbage, celery root and Daikon radish and leeks. Just call ahead to set up a time and stop out: 920-988-5023.

For the “cream of the crop”, mark your calendars for Nov. 21 or sign up for a winter share to be sure that you get the crops that we have reserved just for them!

Autumn’s Bounty

20141022_095555The harvest continues at the farm!  These past few gorgeous days have been so wonderful to work in, but I know those long, finger-numbing harvest days are just ahead.  It will be good weather for soups and stews soon and we have just the right vegetables here for you to make them!

Our summer CSA season has ended, but there is still a lot that we haven’t even harvested!  Much of our fall harvest is reserved for our Winter CSA shares but there is an abundance of some of our fall crops available for anyone to purchase.

As we shift gears for the winter, we are planning on several “Open Farm” days at the farm with lots of goods for everyone to stock up on.  Meanwhile, we have very fresh, certified organic produce available for you at the farm all this month.  We will be “open”  to the public this Saturday, November 1 from 10:00 – 3:00 pm. You are also welcome to pre-order and pick up anytime if you make arrangements to pick up ahead of time. Call 920-699-3658 or 920-988-5023.

Check out the list of produce that you have to choose from HERE.

Wrapping up the Season on the Farm

Standard share; week 20

Standard share; week 20

Wednesday morning harvest and afternoon packing crews.

Wednesday morning harvest and afternoon packing crews.

This was the final week of our summer CSA season.  It feels very strange not to be thinking about next week’s box and what needs to be done before that.  It also feels sad to think that all of our dedicated worker-shares are done for the season, too.  Next week, the farm will be quiet. Ugh.  We are going to miss everyone and we are eternally thankful to all of our members and workers for making another great season possible!

We have a new deadline for harvest now; the hard freeze.  We’ve had some frosty mornings, but nothing that a head of cabbage can’t stand…yet.  Last year, we still had some cabbage in the fields when the temps dipped to the teens and the cabbage looked like it was frozen beyond return.  A few upper 30 degree days were all it took to be restored.  What an amazing plant family those brassica’s are!  Last year, Matt and Casey were washing carrots outside when it was in the 30’s.  This year, we have a root tumbler to help with that. We also have a lot more carrots to wash!

Cabbage, Brussels sprouts, carrots, Romanesca, leeks and late potatoes are the big crops that we have left to harvest.  Most of that will occur in November after the storage areas have cooled down more.  After the fields are cleaned up and after the garlic is planted.  We will have all of these staples throughout the winter and available for anyone to stock up on.  Most of the greens that we have planted in the high tunnel and some of the less prolific cold-weather crops will be used for winter shares, but we may have some of those available from time to time, too.

Brussels sprouts in the field.

Brussels sprouts in the field.

If you would like us to send you an email when our winter farm market is “open” just sign up here:

Winter Produce 2014-2015

or email highmeadowfarmcsa@gmail.com and ask to be added to the mailing list.

Thank you to all of our CSA members, farmers market friends and farm customers who have helped us to have a great season of produce!

If it looks like a melon and rolls like a melon…

20140822_130215Does that make it a melon? Well, that is debatable.

There was a little friendly finger pointing going on here as to how seed for ‘Citron’ melons were ordered last winter because they were not on the original seed order list.  Checking back to our planting records, it appears that they were a gift from a fellow seed saver.  They were planted none the less and we assumed they would be, well, melons…the kind that you could eat.

They are beautiful.  Eye-catching and intriguing and also nearly i20140928_091850mpenetrable with a regular knife and once inside, they are hard, white and um, not very tasty.  So why do people cultivate them and save the seeds?  That’s what we would like to know.  We are puzzled about this and also determined to find either a use for them or good homes for them.  Someone, somewhere is looking for these, unusual heirloom specialties, I just know it and I am here to help.

Research tells us that they are ancestors of the watermelon and native to the Kalahari Desert of Africa and that there are records of cultivation of this plant dating back 4,000 years.  They are loaded with pectin and 20140928_101403for that reason they are used for making preserves.  Other than that, we have not found many recipes or uses for ‘Citron’ melons although today, my husband Mike may have made a new and important discovery; grilled ‘Citron’ steaks.

It’s possible that someone else has already tried this, but I admit being somewhat amused and impressed by his Sunday morning grilling adventure.  I was also surprised to find out what an improvement in flavor there was after they were grilled.  Grilling actually brought out a little watermelon flavor (undetectable when raw) and they held up well to grilling.  The texture was good, too.  Lightly salting them is enough to enhance the flavor.  We tried a piece with sugar and another with olive oil, but simply salted was both of our favorite.

One more thing that is worth mentioning is that the seeds are beautiful.  They are bright red and very striking in the white fruit of the melon.  I have a feeling that we will have a few of these melons left at the end of the season and although I don’t expect that we’ll save many of the seeds for replanting, I am considering other possibilities; jewelry, mosaics, trivets…winters can be pretty long here.

10636190_644599048981296_7193498613925020513_nOne melon that we will definitely be replanting next year is these exceptionally delicious cantaloupes.  The warm weather has extended their season into the fall and they are incredible.  I have been enjoying melon smoothies with lime basil and yogurt.  The smoothies are also delicious with fresh ginger and lime.  I have been freezing melon cubes to snack on and to use for smoothies well into the winter.  Give us a call if you would like to stock up on melons (either kind) before the season ends.  (We have a just few seedless watermelons left, too)