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The North Farm CSA

Week 18 - Thanks for a Great Season!

10/16/2017

1 Comment

 
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What's in the Box?

From The North Farm
Lettuce
Brussels Sprouts
Celery
Cilantro
Potatoes
Carrots
Garlic
Shallot
Onions
Cabbage
​Pea Shoots
From Treasa's Treasures
​Leeks
From Slagle's Family Farm
Acorn Squash
​Delicata Squash

Notes From the Field

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It's hard to believe that it is already the middle of October. I feel like I blinked and the season had slipped by. It feels like only yesterday that we were putting together harvest lists for our first share delivery - remember the strawberries? But here we are, on the final week of the 2017 CSA season. 
We have really enjoyed growing for you this year and we hope you have found pleasure in eating straight from the farm. There were certainly challenges this year, many of which we have shared with you through this newsletter. The weather was certainly more of an obstacle than it has been in previous years. However, with the support for you, our CSA members, we were able to continue to grow and invest in the farm. We feel fortunate to have the support of the community so we can do the work that we feel is so important.
We are hoping you would be willing to participate in our end-of-the-year survey, which can be found here.. The feedback you provide in this survey is very helpful and will help us to continue improving our offerings in the coming year. There will also be a bonus for those of you who complete the survey, so be sure to give us your two cents!
Again, thank you for such a great year. We're going to be continuing to finish this year's storage harvests and then take a breath to enjoy the transition from fall to winter. That is when we get to recharge and think about all the great things that we will be growing in 2018. We hope you can join us for it!

Collin Thompson
​Farm Manager

​Recipes and Resources

Roasted Delicata Squash and Onions
  • Delicata squash is wonderful this time of year. It has the sweetness of the winter squash family, but doesn't require peeling. It can be used a variety of ways, but this simple recipe makes the flavor of the squash shine.
Crispy Fingerling Potatoes
  • The potatoes you received this week are considered a large fingerling. You might want to slice them to make sure they crisp up nicely.
Soup to Dessert - Carrot Recipes
  • Carrots are great in many ways - here are some links to some great ways of using up this fall and winter staple.
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​Featured Item

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Winter Squash
​If you read the previous newsletters, you will remember that our winter squash got frosted in August and didn't set much viable fruit. We got some from our friends at Slagle's Family Farm in Felch for this final box. They provided you with two types - delicata and acorn. Both are nice and sweet and can used in a variety of ways, from roasting to soups to pie. 

Storage Recommendations

In the Fridge:
Lettuce
Brussels Sprouts
Celery
Cilantro
Carrots
Cabbage
​Pea Shoots
Leeks

​
On the Counter:

Squash
Garlic

Shallot
Onions
​Potatoes

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

Week 17 - Late Introductions

10/10/2017

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What's in the Box?

​From The North Farm
Carrots
Rutabaga
Purple Potatoes
Yellow Onion
Zebrune Shallot
Broccoli
Lettuce
Arugula
​Sweet Pepper
From Bean Pole Farm
​Parsley

Notes From the Field

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As we wind down to the end of this year's CSA, I realized something. We went through introductions in the first few newsletters, but I did not provide much of an overview of the farm as a whole. You have met all the farmers involved in the production of your food, but I wanted to take a moment before the end of the program to give you some of the details on why The North Farm is so unique - better late than never!
The North Farm sits on the original site of the UP research station, which is the longest running experiment station in the state of Michigan. It was established in 1899 as a location for researchers and the public to explore agricultural production in northern climates. It has a long, winding history that includes cattle, poultry, vegetables, fruit, and much more. In the more recent past (mid-80s), the research station, now named the UP Research and Extension Center (UPREC), was relocated to a new farm site, about a mile south of the original site. This left the original site vacant, still under university management, but mainly used as pasture and storage.
In 2014, the farm was reopened as The North Farm, an education, research, and production farm focused on small scale, diversified, organic vegetable production. Our main goal is to help beginning and experienced growers build and improve their production systems through relevant research and educational opportunities. The production that we do (of which you are part) is used to support the ongoing programming at the farm, which includes:
  • ​The Apprentice Farmer Program
    • The AFP is our on-farm incubator, in which beginning growers build their farm businesses. They are able to access resources from the farm while they fine tune their operations and build capital over a five year periods. Landen and Treasa, the two participants in this year's cohort, have been providing many of the items in your CSA shares.
  • Skill Seeker Short Courses
    • These five hour workshops provide the public an opportunity to learn about agricultural skills and concepts through on-farm experience. The topics vary from year to year, but focus on the farm and garden ecosystem and aim to help improve skills and understanding of production systems.
  • MSUE Internships
    • Each year, we host a MSU student for a 12-week summer internship in which he or she gains experience working on a vegetable farm and participating in Extension outreach programming. You may remember Morrison from this year, who spent her summer planting, harvesting, and working with Extension staff on programming.
  • School Outreach
    • We offer school tours and programming to engage students with food and food production. By using the farm as a living laboratory, we can expose students to agriculture and link it back to the science, math, and social studies classrooms.
  • Teacher Training Institutes
    • We are developing teacher training opportunities to equip teachers with the skills and knowledge necessary to build a strong agricultural curriculum for UP schools. With limited access to formal ag programs, UP students haven't had great entry points to the agriculture industry. We are working with teachers to help develop these curricula and create opportunities for students interested in agriculture.
  • Ongoing Production Research
    • We work with various organizations to develop on-farm research in organic production systems. We have ongoing research in organic grains, beekeeping, and northern climate berry production. We are also looking at developing studies to focus on tillage practices in northern organic vegetable systems. There are ongoing variety trials at the farm, as well as continual data collection in our season extension systems to better understand the limits and opportunities for UP farmers.
The reason I wanted to share all of this is because the share that you purchased not only goes to support the production of local food, but it also helps us offer other resources to the community and local growers. If you have any questions about the work we do at the farm, please feel free to get in touch. Thank you for continuing to support local UP agriculture!

Collin Thompson
​Farm Manager

​Recipes and Resources

Asian Roasted Carrots and Broccoli
  • The sweet and tangy flavors of brown sugar and soy sauce pair wonderfully with carrots and broccoli. Try this over rice or on glass noodles.
Roasted Potatoes and Shallots
  • As the temps drop, I love roasting vegetables. The mild shallot works wonders on potatoes, dressing them up with full flavor. Enjoy this next to your favorite roast.
Arugula Salad with Parmesan, Lemon, and Olive Oil
  • Even though summer is fading, we can still enjoy fresh salads. This arugula salad has a nice bite that can help warm you up for a fall lunch.
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​Featured Item

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Carrots
This is my favorite crop. It could be because it is quite a challenge to grow, so when it goes well, I feel accomplished, but I think it is more due to the fact that harvest feels like I'm digging up buried treasure. We never fully know what the carrots will look like as a whole until we harvest them - we pull samples throughout the season to see progress, but it is never fully illustrative. But at harvest, watching the bright orange carrots emerge from the ground is quite the treat.

In addition to being a lot of fun to grow, they are versatile and good for you! Due to their high levels of beta-carotene, vitamins A, C, K, and B8, and antioxidant agents, carrots can help reduce cholesterol, lower the risk of heart disease, and boost your immune system. They are jam packed with goodness and excellent flavor - what's not to love!

​Storage Recommendations

In the Fridge:
Carrots
Rutabaga
Broccoli
Lettuce
Arugula

​Sweet Pepper
Parsley

​On the Counter:

Purple Potatoes
Yellow Onion
Zebrune Shallot
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Have feedback? Let us know what you think!
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Week 16 - Time for Pumpkin Pie?

10/3/2017

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Picture

What's in the Box?

From The North Farm
Winter Squash/Pie Pumpkin
Russet Potatoes
Carrots
Parsnips
Red Cabbage
Brussels Sprouts
Cherry or Winter Radishes
Lettuce
Garlic
Onion
From Treasa's Treasures
​Leeks

​Notes From the Field

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Welcome to week 16 of your CSA. It's hard to believe that we have only two more weeks before our program comes to a close. We have really appreciated having you all as part of this year's program. It was a challenging year, primarily due to unpredictable and difficult weather, but the CSA program really helped us through it, both through providing the financial assistance, but also because the excitement and enthusiasm we would hear in response to the weekly boxes was really uplifting. So, thank you for your support!

I keep saying this as part of each newsletter, but we are busy hauling in storage crops. The potatoes are our current focus, as they don't like getting hit by hard frosts. They can take cold temperatures, but the tubers can be damaged by frost if they are too close to the surface. Once those are complete, we will move on to carrots, beets, cabbage, dry beans, and popcorn. It also won't be long until we start planting garlic for next year's harvest. We will be splitting bulbs over the next couple of weeks before planting the cloves towards the end of the month so they can start their long winter hibernation.

We had originally planned to offer a winter CSA this season, providing access to storage crops and greens throughout the winter months, but due to the loss of our winter squash harvest, those plans have been scrapped. However, I did want to offer the opportunity for any of our members to stock up for the winter season with any of our storage crops. Below you will find a list of what we can offer in terms of storage items - just email me your order at thom1264@msu.edu, and we can deliver them along with your weekly box. The final delivery will accompany your last share, which will be on October 17, so be sure to get any orders in before then.
  • Potatoes - $15 per 20# box
    • Russets
    • Red/White Flesh
    • Purple/Yellow Flesh
  • Onions - $15 per 20# box
    • ​Yellow
    • Sweet
    • Red
    • Blush (what is in your box this week)
  • Garlic - $30 per 5# box
  • Cabbage - $18 per 20# box
    • Red
    • Green
  • Carrots - $18 per 20# box
    • Orange
    • Purple
    • Yellow

If you have any questions about any of these items, please feel free to get in touch. Otherwise, I hope you all have a wonderful week, and as always, thank you for your continued support!

Collin Thompson
Farm Manager

Recipes and Resources

Roasted Carrots and Parsnips with Rosemary and Garlic
  • Parsnips and carrots are in the same plant family, which may be why they go so well together. This hearty side dish pairs well with a tender roast or a creamy soup.
Creamed Leeks
  • Perhaps it is the cold weather, but I have been craving creamy foods, and these leeks are sure to satisfy. Try them on toasted sourdough.
Winter Radish Suggestions
  • This article is specifically about winter radishes, though cherry radishes function in a similar way. Both have the nice, juicy bite and can be paired with a sharp cheese or a cold beer.
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​Featured Item

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Parsnips
Parsnips seem to be one of those vegetables that most folks either avoid or are unsure how to use. This is a shame, because they are wonderful!
They pair well with many of the other root vegetables, such as its cousin, carrots, or beets and rutabagas. They are excellent roasted, mashed, or pur​eed and used in a custard (believe it or not).
Small parsnips can be used whole, while larger ones may need to be cored, which simply means the woody core needs to be discarded. To do this, cut the parsnip in half lengthwise, then quarter. Angle your knife to slice along the darker colored core and select the lighter, whiter flesh for use in your recipe. It will cook more evenly and have a smoother texture. Give them a try!

​Storage Reccomendations

In the Fridge:
Carrots - bagged
Parsnips
Red Cabbage
Brussels Sprouts
Cherry or Winter Radishes - bagged
Lettuce - bagged

On the Counter:
Garlic
Onion
Winter Squash/Pie Pumpkin

Russet Potatoes
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Have feedback? Let us know what you think!
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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