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The North Farm CSA

Week 15 - End of an Era - Welcome to Fall!

9/26/2017

1 Comment

 
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What's in the Box?

From The North Farm
Kale
Lettuce
Garlic
Brussel Sprouts
Fingerling Potatoes
Onion
Cherry Tomatoes
Slicing Tomatoes
​Carrots
From Bean Pole Farm
Sage or​ Oregano

Notes From the Field

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​Even though the equinox may not have felt autumnal this past weekend with our blistering 90 weather here at the North Farm, our hoophouse finally looks like summer has said its goodbyes. With that, we have moved on into our winter and fall hoophouse crops, like we had mentioned in Week 13's newsletter; lots of leafy greens and some roots to get us through the chilly months ahead.
 
Summer fruits like tomatoes and peppers are some of my favorite crops, and seeing them go is always an important closing chapter for the farms' main growing season. And while we have the luxury to purchase tomatoes even in the depths of winter (albeit from somewhere much warmer), they never quite taste the same as our beautiful northern tomatoes do in the height of the season. One of the important experiences of the CSA model is the illustration of crop changes throughout a given growing season, and the immense diversity of crops we can grow this far north. Some crops, like our lettuces, kales, and spinach, seem to withstand a wide range of growing conditions; while things like our cucumbers make their debut only in the warmer months. The seasonal changes allow us to savor each crop as it comes and goes, to look forward to the next season, new crops, and new flavors to mark the passage of time with.
 
As we draw towards the closing of the season, we'll be busier than ever bringing in our storage crops, prepping the farm for winter, and planning for next year. This was certainly a challenging year for myself as a new farmer to the area and to this farm; it has been a great season of learning, experiencing the ups and downs of Mother Nature's unpredictability, and the joys of each new vegetable as I see it grow from sowing to harvest. With each year, we learn more and work hard to bring you all the beautiful CSA boxes you've received, and your support and feedback has been invaluable in allowing us to continue to provide food for the Central UP community. If you have any additional feedback or comments, please click on the link below to let us know!
 
Allison Stawara
Assistant Production Manager 

​Recipes and Resources

​Bacon-Kale Mac n Cheese
  •  If steamed kale doesn't appeal to you...sneak it into your mac n cheese! Even though it doesn't feel like cool weather yet, this dish is warming and hearty.
 
Smashed Fingerling Potatoes with Jalapenos
  • Still have a hot pepper rolling around in the bottom of your produce drawer? Toss it in with your red, white and blue fingerlings! Removing the seeds from the pepper will also bring the heat down.
 
Roasted Brussels Sprouts with Cabbage
  • What better way to pair Brussels than with their big sister, cabbage! Substitute the pine nuts with almonds or walnuts instead, and enjoy a delicious roasted salad. 
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​Featured Item

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Brussels Sprouts
​One of the whackiest and most delicious of the brassica family, Brussels sprouts are also one of our longest growing crops throughout the season. Planted in May, these giants take their time, and we can finally dig into them in the fall weather; the variety we chose this year, Gustus, takes a whopping 99 days to mature! Like other crops in it's family, Brussels prefer the cooler temperatures, which made this season a great year for us. It's always worth the wait as the season progresses, and Brussels are one of the brassicas that really only shine in the fall, due to their long growing season. As you're preparing yours, you've probably noticed their similarity in shape and flavor to cabbage; biologically speaking, Brussels are a specific type of cabbage that makes up the Gemmifera group of cabbages. While they may take a little more prep than your typical cabbage, their sweetness certainly makes up for it! Roasting is my favorite way to prep Brussels, as they start to caramelize in the oven, and still retain their texture. Sweet or savory, there are dozens of great recipes that capture the essence of this exciting fall crop. 

​Storage Recommendations

In the Fridge:
Kale - bagged

Lettuce - bagged
​Carrots - bagged
Brussel Sprouts

​On the Counter:

Fingerling Potatoes
Onion
Garlic

Cherry Tomatoes
Slicing Tomatoes

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Have feedback? Let us know what you think!
1 Comment

Week 14 - Plant, Harvest, Rinse, Repeat.

9/18/2017

0 Comments

 
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What's in the Box?

From The North Farm
​Brussels Sprouts
Cherry Tomatoes
Slicing Tomatoes
Sweet Peppers
Hot Peppers
Spinach
Rutabaga
Celery
Cauliflower or Broccoli
Garlic
Apples
Butternut Squash
Sweet Onion

​Notes From the Field

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I've told a few people lately that we are entering what I call the Fall Overwhelm. This is probably not correct grammar, but it gets to the point. We are at the point in the season when the big harvests begin/continue - carrots, beets, potatoes, onions - while we still try to find time to sneak in planting some of the fall and winter crops. For example, the other day we began by planting all of next year's strawberries, which was approximately 4,000 plants, then transitioned into harvesting some of the storage onions that we will clean and pack over the winter months. Most of the year, there are long to-do lists at the farm, but it is this time of year when they get extra long, and also consist of all sorts of tasks, including harvesting, planting, field clean up, prepping for winter, etc. It is a lot of fun, but it sure is a lot of work!

It also is one of the most satisfying times of year, too. I know I have mentioned the fact that the big fall harvests are some of my favorite tasks, but it goes a little beyond that. Fall and the coming winter allow us a moment to think back on the season and analyze what went well, what was a challenge, and what we hope to change for the coming season. I know we have mentioned that this year has been particularly challenging for growers in the UP, mainly due to cool temperatures and excessive rain. This serves as a data point in the set that forces us to consider ways of building in resilience for when the next bad year comes. These are sometimes hard lessons to learn, but they will inevitably make us better growers.

So when I take a moment to sit back and think about the season, I can't help but dream of new varieties, more refined schedules, improved systems, and tastier food for next year. Perhaps this is a bit premature, but when it comes to farming, everything is measured on a long-term scale, so next year already feels like it is right around the corner!

However, let's not get ahead of ourselves. We hope you enjoy this week's box. It includes some of my absolute favorites, most notably Brussel Sprouts. I prefer them small, as they are at this point in the season, because there is no need to halve them before steaming or roasting. Just toss them in some oil and roast them whole. This will also likely be the last week of tomatoes, though we might try to sneak in some green ones next week. We hoped you liked the varieties we grew this year - please let us know if there were any that stuck out for you!

As always, thanks for your support. We hope you have been enjoying your shares each week, and feel free to use the link at the bottom of the newsletter to give us any feedback.

Collin Thompson
​Farm Manager

​Recipes and Resources

Creamy Fall Vegetable Soup
  • This recipe is one of my favorite soup recipes and comes from a farming mentor of mine. It uses all the great things available this time of year, most of which are included in your box. If you have the leeks from last week, use those, otherwise substitute with this week's onion. Also, use the rutabagas in place of the turnips.
Rutabaga Batons with Caraway and Smoked Paprika
  • In some ways a classier version of French fries, this unique use for the hearty rutabaga will leave you feeling excited for wintertime.
Roasted Brussels Sprouts with Balsamic and Honey
  • Brussels Sprouts are one of my absolute favorites​ and roasting them brings out the nuttiness and full brassica flavor.
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​Featured Item

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Apples
We know you have all had apples before, but these may be a little different than what you are used to. The farm has a historic orchard, long forgotten in our western pastures that was neglected and has since become overgrown. Over the last three years, I have been taking notes on the trees, trying to determine which produce well, which are good for eating fresh, which are best for cider etc.

These varieties are some of the better ones for fresh-eating. A couple might be a bit more tart than what you get at the store, but I find them to be delicious. You will also notice that some of them may not be the prettiest apples in the world, but that is largely because this orchard is still subject to a renovation. This winter, I hope to prune and clean up the trees so they can continue to be productive for us into the future. For now, I hope you enjoy the flavors of The North Farm from years past.

​Storage Recommendations

In the Fridge:
Brussels Sprouts

Sweet Peppers
Hot Peppers
Spinach
Rutabaga
Celery
Cauliflower or Broccoli
Apples​

On the Counter:
Cherry Tomatoes

Slicing Tomatoes
Garlic
Butternut Squash
Sweet Onion
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Have feedback? Let us know what you think!
0 Comments

Week 13 - Looking Ahead

9/11/2017

0 Comments

 
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What's in the Box?

From The North Farm
Zebrune Shallot
Stir-fry Blend
Sweet Pepper
Slicer Tomatoes
Cherry Tomatoes
Cabbage
Carrots 
From Bean Pole Farm
Curly or Flat Leaf Parsley
From Treasa's Treasures
Leeks

Notes From the Field

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While we still have some summer fruits coming in from the field, you've no doubt noticed, along with the color of the trees, some changes to your box. Our cucumbers, peppers, tomatoes, and eggplant have spent a nice summer in our main hoophouse, soaking up the sun and bringing you all of the tasty dishes that highlight these warm months. With fall approaching quickly, and the night temperatures dropping, our plants have begun to slow down their production, and soon it will be a bit too cold, even under the hoophouse, for our Solanaceous and Cucurbit crops to keep going.
 
One of the big advantages of a hoophouse is it's ability to give us crops through all of the months of the year. We've already began the transition from summer to fall and winter within the main house; transplants of chard, peas, parsley, and kale, along with a seeding of cilantro, have begun to fill in the gaps. These crops are much hardier than their summer companions, and are productive even throughout the winter.
 
In addition to those fall staples, we will be trying out some different greens that you may or may not have heard of before. Chicory and endive are two leafy greens that are in the same family as lettuce, and resemble it in shape, but with a more bitter taste. We'll be growing those, along with a cultivated variety of dandelion (slightly different than those you find in your yard). Keep your eyes peeled for these tasty gems later on in the year!
 
Thank you again for another week of support, we hope you enjoy this week's box!
 
Allison 
Assistant Production Manager

Recipes and Resources

Caramelized Shallots
  • Caramelizing the sugars in the shallot reduces their sulfurous bite, and brings out their sweetness! Serve this along side any meat dish to add some additional flavor. 
Roasted Carrots with Parsley Yogurt
  • Combine your parsley and carrots together in this tasty side dish where the carrots are the main attraction.
Grilled Cabbage
  • Summer isn't over quite yet! This is one of my favorite ways to use cabbage, and you can substitute the onion with your shallot. 
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​Featured Item

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Zebrune Shallot
​The onion's milder cousin, shallots are a part of the Allium family (think garlic, leeks, chives, etc) and are prized for the more delicate flavor they add to dishes. We grow, harvest, and store our shallots the same way as onions, and they can be stored in your pantry as you would onions. You may have also noticed that this particular shallot looks a lot like something you may have grilled this summer. In fact, it's French nickname is 'Cuisse de Poulet' or literally, chicken leg. Zebrune shallots more specifically are a type of banana shallot, because of it's elongated shape. Use this tasty allium as you would an onion, or in a dish where it shines! 


​Storage Recommendations

In the Fridge:
Stir-fry Blend

Sweet Pepper
Cabbage
Carrots - cut tops

Parsley - cut stems in glass of water
Leeks

On the Counter:
Zebrune Shallot

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

Week 12 - Feels like Fall

9/4/2017

0 Comments

 
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Whats in the Box?

From The North Farm
​
Eggplant
Tomatoes
Russet Potatoes
Jalapeño Peppers
Cucumber
Carrots
Head Lettuce
Patty Pan Summer Squash
Ground Cherries or
Edamame (Soy Bean)
From Bean Pole Farm
​
Lemon Balm or
Winter Savory
From Treasa's Treasures
Leeks

Notes From the Field

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It is a fun time to be a farmer.

As fall settles in, we start to think about the big harvests. As you can tell, we have spent a lot of the season harvesting to bring you the items in your box each week, but usually these are relatively small harvests. We will bring in a few hundred pounds of produce each week, with each item representing a percentage of that total. However, there are the few items that we wait for all season and then spend much of the fall harvesting, washing, and packing for the upcoming months.

These are my favorite types of crops. Carrots, cabbages, potatoes, Brussels sprouts - these all will be harvested and packed away in our root cellar so that we can continue to offer products throughout the winter. We will haul in thousands of pounds of these items, which can be tiring, but is also incredibly rewarding. There is not much more satisfying than seeing literal tons of carrots stacked on trailers from a day's harvest.

We are also trying a few new items this year, as well. We planted a few new varieties of popcorn, including one with black kernels. We are not yet certain that they will mature in time, given that we have not gotten much heat this year, which is something corn loves. We also planted several varieties of dry beans. These will be harvested, dried (as needed), threshed to remove the pods and stems, and then cleaned for storage. They are gorgeous, and I am sure they will be delicious, though it is still a little early for them to be eaten.

We hope you are enjoying your fall as much as we are, and as always, thank you for your support!

A quick note - some of you are receiving edamame in this week's share, which is a Japanese soy bean. If you have a soy allergy, this should be avoided - it may be obvious, but we wanted to make sure that was noted, in case there was any question.

Collin Thompson
Farm Manager

​Recipes and Resources

1o Commandments of Perfect Mashed Potatoes
  • Everyone loves mashed potatoes. However, there are regular mashed potatoes, then there are mashed potatoes made right with russets from The North Farm!
Oven Roasted Patty Pan Squash
  • These cute little flying saucer squashes are delicious when roasted in the oven. They soften when roasted and have a beautiful buttery texture.​
Braised Leeks
  • Treasa grows some beautiful leeks. They are delicious, too!. Leeks have a flavor reminiscent of an onion, but much milder. Braising them mellows them out even more, while accentuating their heartiness.
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Featured Item

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There are several items that may be new to you in this week's share, so instead of featuring one, we are going to mention a few:


Patty Pan Squash (pictured) - These are a summer squash, similar to a zucchini, and can be used in the same way. They can be small, like those in the picture, or can be larger. Either way, they are delicious sautéed on pasta, roasted on the grill, or sliced thin and put on a sandwich.


Ground Cherries - Only some of you received these this week, but they look like small tomatillos. They have a papery husk around a yellowish berry. The husk can be discarded and the berry can be eaten fresh. They have a very unique flavor, which has been described as a cross between a tomato and a pineapple!


Edamame - This Japanese soybean is becoming more popular and can now be found in most groceries. They are on the stems, so if you received these this week, you will want to strip the pods from the stems before preparing. They are great steamed or boiled for five minutes in the pods, salted, and then eaten as a snack. Simply pop the beans out of the pod and enjoy!

​
Winter Savory or Lemon Balm - You received one of these herbs from Landen this week. The winter savory has small leaves on thin, almost woody stems. The lemon balm gets its name from its strong lemony scent. Winter savory has a slight peppery flavor, and is best used with roasted vegetables or meats, or with cooked dry beans. Lemon balm makes a great tea - just steep in it hot water and enjoy the refreshing lemon flavor.

​Storage Recommendations

In the Fridge:​
Eggplant
Jalapeño Peppers

Cucumber
Carrots - topped, bagged
Head Lettuce - bagged
Patty Pan Summer Squash
Ground Cherries
Edamame (Soy Bean) - strip off stems
Leeks

On the Counter:

Tomatoes
Russet Potatoes - keep in the dark
Herbs - Stems cut in a glass of water
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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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    • 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
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    • Request an Activity
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  • Resources
    • Michigan Small Farm Network
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