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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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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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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!
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Week 12 - Feels like Fall

9/4/2017

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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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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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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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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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