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The North Farm CSA

Week 11 - Brrr, this is August???

8/28/2017

2 Comments

 
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What's in the Box?

From The North Farm
Carrots
Cauliflower
Celery
Cherry Tomatoes
Garlic
Slicing Tomatoes
Spring Mix
Sweet Onion
Sweet Pepper

Notes From the Field

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Welcome to week 11 of your CSA. It's been quite a week for a variety of reasons, one of which I am going to share with you, despite it not being the most uplifting of stories.

As you all know, the Upper Peninsula can be a challenging climate. We take pride in our ability to withstand the harsh winters and are not scared by the short seasons or cool summers. However, every once in a while, Mother Nature throws us a challenge that we cannot quite prepare for, leaving us at the mercy of our climate.
Last week, we had the earliest frost we have experienced on the farm. Temperatures dipped down to the mid 30s, which allowed the dew on the surface of our crops' foliage to crystallize into ice. Many of the items in the field were not affected - they can withstand temperatures below freezing without any damage. However, some of the sensitive crops were hit pretty hard, resulting in dead foliage and possible total crop loss.

The most heartbreaking of these losses was the squash and watermelon field. We didn't have the ability to protect our large planting, so when the cool temperatures hit, the tender cucurbits were vulnerable. We saw pretty substantial damage throughout the field which you can see in the picture above. 

So what does this mean? Well, it means that we may not get a crop of watermelons or winter squash. The watermelons were hit harder than the squash, so those seem unlikely to pull through. I am hoping that the squash can grow through the damage and still manage to ripen fruit, but it is hard to say at this point. This is one of the many realities of farming in northern climates - we can't always protect our crops from the weather, and because of this, we may lose them. Please know that we do everything we can to ensure a diverse and delicious box for you each week, but also understand that there are some things out of our control. I hope that boxes later in the fall will still be able to feature some of our favorite winter squashes, but if not, we will continue to pack them with other fresh and delicious items from the farm.

We hope that you are staying warm, even on these cool nights. If you have any thoughts, questions, or feedback, please feel free to get in touch. As always, thanks for your support.


Collin Thompson
Farm Manager

​Recipes and Resources

Tomato Celery Salsa
  • Celery isn't really the star of most salsas, but when it is, it's hard to resist.
Classic Mirepoix
  • This classic trio (carrots, onions, celery) is often viewed as the essential base for much French cooking. Simple, delicious, and hearty.
Roasted Cauliflower Steak
  • Slicing cauliflower thickly and treating it like a steak is a truly satisfying way to use up a head of cauliflower. This is an example recipe, but you can season it like you would any steak. I really love using a honey mustard glaze, which caramelizes on the surface of the steak.
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Featured Item

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​Celery
Celery seems like the forgotten vegetable. It is a huge flavor component for a wide variety of dishes, but rarely is in the spotlight. Well, today is it's day!

You may notice our celery is a little different than what you might get at the supermarket. The stems are not blanched, meaning they will be a bit darker green than what you might usually see. Also, the stalks are a hair smaller. Most commercial celery producers apply an enormous amount of water to celery, which allows it to swell and create fat juicy stalks, but waters down its flavor. Ours has a concentrated flavor, but may also be a bit less tender. We prefer this, as the flavor is really what we are after, but you will have to let us know what you think.

If you love celery flavor, this is likely to be a treat in your next dish. See a couple of ways to use it in the section above.

​Storage Recommendations

In the Fridge:
Carrots
Cauliflower
Celery
Spring Mix
Sweet Pepper

On the Counter:
Cherry Tomatoes
Garlic
Slicing Tomatoes
Sweet Onion
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Have feedback? Let us know what you think!
2 Comments

Week 10 - Salsa, anyone?

8/21/2017

1 Comment

 
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What's in the Box?

From The North Farm
Tomatoes
Eggplant
Sweet Pepper
Hot Pepper
Onion
Garlic
Cabbage
Spring Mix
Cucumber
Potatoes​

​Notes From the Field

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Welcome to week 10 of your CSA. It's starting to feel a little bit like fall on the farm, now that we are planting fall and winter crops, turning fields that used to hold crops, and saying goodbye to our intern, Morrison. There is something sad about the transition to fall, but for the farmer, it is an exciting time of year. We start to haul in the crops that we've been watching grow for the summer months, we fill our coolers and cellar with produce that we will continue to offer throughout the winter months, and we start thinking about next year, trying to remember what we want to do differently and what new things we want to try. It is a time to say good bye, but it also is a time for us to think ahead with excitement.

On that note, we have an exciting announcement pertaining to one of our farmers. Landen Tetil, owner of Bean Pole Farm, and our longest running farm incubator participant, just bought her own farm! She has been with us for three years now, and decided it was time to find property of her own that she can settle down on and continue to build her business. She bought 40 acres about 8 miles from the farm, so we are excited that she will continue to be close while working to realize her dreams on her new property. We are incredibly proud of Landen, and excited to see what Bean Pole Farm becomes! She will likely continue at The North Farm for one more season as she transitions to her new property, so keep an eye out for her products in this year's and next year's CSA boxes from The North Farm.

We hope you enjoy this week's share, and as always, thanks for your support. If you have any questions, comments, or feedback, please feel free to follow the link at the end of this newsletter. 

Collin Thompson
​Farm Manager

Recipes and Resources

Pico De Gallo
  • This fresh salsa is great for dressing up tacos and burritos, or just with a bowl of tortilla chips.
Eggplant Curry
  • Eggplant is great for soaking up flavors and maintaining an appealing texture in sauces and curries. This simple curry will warm you up as fall approaches.
Homemade Sauerkraut
  • Sauerkraut is a great way to use cabbage, and is surprisingly easy. It's also great for you! All you need is some kitchen tools, mason jars, and some salt. Can't get much easier!
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Featured Item

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Cucumbers
We grow two varieties of cucumbers at The North Farm, both of which you may have seen over the last 10 weeks. The longer ones are called Tasty Jade, while the more typical looking cucumbers are called Corinto. 
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We grow both varieties in our hoophouse on trellising twine, which helps the fruits stay straight and more uniform in color, but also makes picking them easier and more pleasant. We are getting nearer to the end of cucumber season, so be sure to enjoy them while they last!

Storage Recommendations

In the Fridge:
Eggplant

Sweet Pepper
Hot Pepper
Cabbage

Spring Mix
Cucumber

On the Counter:
Tomatoes

Onion
Garlic
Potatoes​ - keep in the dark
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Have feedback? Let us know what you think!
1 Comment

Week 9 - Brassicas galore!

8/14/2017

0 Comments

 
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What's in the Box?

From The North Farm
Broccoli or Cauliflower
Carrots
Kale
Kohlrabi
Garlic
Potatoes
Sweet Peppers
Tomatoes
From Bean Pole Farm
Parsley
From Treasa's Treasures
​Zucchini

Notes From the Field

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Welcome to week 9 of The North Farm CSA! It’s a great box this week, full of summer fruits and delicious fall transition crops. We got the chance to do our first mechanical potato harvest this week, and the spuds are looking mighty fine. We have some kooky potato varieties that will be ready to harvest soon, so be on the lookout for those!
Some of the fall transition crops to expect in this week's share include carrots, garlic, new potatoes, and broccoli OR cauliflower. We had hoped to include broccoli in all of the shares, but it’s so good that the deer just can’t seem to get enough of it. We installed a fence made of fishing line around our brassica field, hoping that the late night feasting is kept to a minimum. This fence is supposed to confuse and spook the deer since they are unable to see the clear fishing line.
Unfortunately it’s everyone’s favorite intern’s last week at the farm, as I have to go back to Michigan State to finish up the final year of my Horticulture degree. It’s been a pleasure growing, harvesting, and packing your shares this summer. I hope you enjoy the remainder of this lovely Upper Peninsula summer season, and the remainder of your beautiful CSA shares!

Morrison
MSU Extension Intern



Recipes and Resources

Roasted Kohlrabi
  • Kohlrabi, oil, garlic, parmesan cheese. What's not to love?
Sautéed Kale with Kohlrabi
  • These two brassicas pair well together, especially when covered with citrus and pistachios.
Kohlrabi Slaw
  • Like coleslaw? This is another great way to use your kohlrabi! The term coleslaw implies something from the cole family, which includes cabbage, broccoli, cauliflower, and you guessed it, kohlrabi. 
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​Featured Item

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Storage Kohlrabi
When you open your box, you may think an alien has landed inside. But do not fear, it is just a kohlrabi.

This variety is called Kossak and is technically a storage kohlrabi, bred to withstand long period of time in cold storage for winter sales. Because it has been a great year for brassicas, they have grown like crazy and are maturing earlier than expected. These monsters can reach over 8 pounds when fully mature, but we are trying to harvest them a hair smaller. They are still huge, most weighing between 2-3 pounds. We've included some kohlrabi recipes so you can be sure to make the most of this oddball.

Storage Recommendations

In the Fridge:
In the Crisper Drawer
Broccoli 
or Cauliflower
Carrots - bagged
Kale - bagged
Kohlrabi
Sweet Peppers

On the Counter:
Garlic

Potatoes - keep in a dark, cool location
Tomatoes
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Have feedback? Let us know what you think!
0 Comments

Week 8 - To-may-to, To-mah-to

8/8/2017

0 Comments

 
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What's in the Box?

From The North Farm
​Basil or Mint
Tomatoes
Cauliflower
Fresh Sweet Onion
Braising Mix
​Beets
From Bean Pole Farm
​Sage or​ Oregano
From Treasa's Treasures
Zucchini

​Notes From the Field

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Welcome to Week 8 of your CSA!

You can feel a bit of a transition taking place on the farm as fall grows ever closer. For me, one of the things that symbolizes the coming of the next season is when the garlic comes out of the ground.

Last week, we pulled the rest of this year's garlic harvest and it is looking quite nice. Garlic is one of the few crops that we plant in the fall, harvesting the following season. Last October, the cloves were split and planted into the cool soil. The cloves will start to awaken in the late season, then hibernate under the snow until spring. Once the temperatures start to rise, the garlic receives the wake up call and it is one of the first things to emerge. This time of year, we harvest and hang the fully formed bulbs to dry, or cure, for about three weeks. This is what allows the garlic to be stored, and transforms it from the fresh garlic you have received in your shares, to the cured garlic you have probably seen in the store.

Garlic is the first crop I ever worked with as a farmer, and perhaps because of that, it is one of my favorite. Keep an eye out for upcoming shares that include this kitchen staple, but for now, it'll be hanging in the barn, drying down and warding off vampires.


Collin Thompson
​Farm Manager

​Recipes and Resources

Balsamic and Garlic Roasted Cauliflower
  • Fresh cauliflower is hard to beat. The variety you got this week is called Cheddar, so what better way to use it then couple it with a nice hard cheese and some tangy balsamic!

Simple Braised Greens
  • I love the freshness of greens, but as the temperature drops, it is nice to have a warm dish after coming in from the field. These wilted greens are very easy and quite satisfying as a side dish.

Five Beautiful Beet Recipes
  • Beets sometimes leave folks stumped. However, once you get familiar with these earthy gems, their deep flavor and vibrant color can really make an exciting dish.
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​Featured Item

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Braising Mix

This spicy and colorful mix can be used for a variety of different dishes. Most commonly, it is lightly wilted and included in stir fries, egg dishes, or with rice or quinoa. However, if you like a little bite, it can be chopped and used as a salad green. 

Don't be alarmed if you see a few stems with flowers on them - some of the varieties are meant to be eaten at flowering. If you have ever heard of broccoli raab, then this will be a familiar concept to you. The flowers add some texture, while also having a pleasant spicy flavor.

​Storage Recommendations

​In the Fridge:
Bagged:
Mint/Sage/Oregano - leave bag slightly open

Braising Mix
Cauliflower
Beets

In the Crisper Drawer:

Fresh Onion
​

On the Counter:
Basil - place cut stems in water
Tomatoes

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Have feedback? Let us know what you think!
0 Comments

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    The North Farm is a research, education, and production farm located in the central Upper Peninsula. 

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  • Home
  • Farms
    • The North Farm >
      • Production
    • Mighty Soil Farm
    • Previous Farms >
      • Bean Pole Farm
      • Full Heart Garden
      • Treasa's Treasures
      • Mastfell Farm
  • Education
    • Apprentice Farmer Program
    • Land Based Learning Centers
    • Start Seeds/Save Seeds for School Gardens
    • Visit the Farm
    • Request an Activity
  • Research
  • Resources
    • Michigan Small Farm Network
  • Contact
    • Donation Request
    • Visit the Farm
  • Jobs