September 14th ,

Veggie Boxes:

Broccoli, Carrots, Slicer Toms //Great Oak Farm

Potatoes, Peppers, Summer Squash // Yoman Farm

Napa Cabbage, Salad Mix, Slicer Tomatoes// River Road Farm

Roma Tomatoes, Head Lettuce, Parsley// Twisting Twig

Meat Boxes: Ground Beef + Beef Steak //

Hidden Vue

Whitefish or Trout // Bodin’s Whole Chicken // Heritage

Farm

Lake Superior CSA

Bayfield Foods Cooperative

In The Boxes This Week

Hello from Hidden-Vue Farm,

It was a busy August on our farm. We finished making our second

crop of hay and we were able to wrap 100 bales of hay in those long

plastic tubes that you sometimes see out in the field. The plastic

keeps the rain off the hay which keeps the hay fresh and without

mold. More importantly the long rows of plastic covered bales is a

big playground for our kids and their friends to run on and jump from

one row of bales to another. Who knew they could be that much

fun?

Our local fair was held over Labor Day weekend. We brought 3 cows,

2 calves, a steer and 2 lambs. Training cattle to lead, to get on and

off trailers and to not get excited when there is loud music or loud

people takes a lot of work. We spent the month leading up to the

fair, walking cattle up and down our driveway, brushing them and

giving them baths. My oldest daughter Mia brought a steer to the

market sale which is where the steers are auctioned off to raise mon-

ey for the kids. Mia’s steer received the Reserve Champion award, so

she was happy with that. Matthew got Grand Champion purebred

and Kieren’s sheep got a trophy as well. All in all it was a good fair

and all three kids received trophies so there weren’t any hard feel-

ings this year. That’s the first time that has happened though. :)

Now it's time to cleanup, wash and put away our haying equipment.

I still have some fencing to fix from the storms and I will probably

plow up 20 to 30 acres of hay that got drowned out in the storm. We

usually plow our fields in the fall and then let them sit over winter

before disking and seeding in the spring. The freezing and thawing

action during the winter breaks down the soil and helps smooth it

out so it is easier to disc in the spring.

~David Nortunen, Hidden Vue Farm

Veggie Basics :

Potatoes, Pepper//Yoman Farm

Broccoli, Carrots // Great Oak Farm

Roma Tomatoes// Twisting Twig

Fruit: Apples

PLUS ITEM:

Honey // Heritage Farm Sheep + Goat Cheese // Happy

Hollow + Sassy Nanny Creameries

Meat Basics :

Trout// Bodin’s

Ground Beef + Beef Steak// Hidden Vue

PLEASE

FLATTEN & RETURN CSA

BOXES!

In the News

We now have flower bouquets available to special order from Wild Hollow Farm.

Bring a little of the glorious color of the farm home with fresh-cut seasonally

picked flower bouquets. Flower varieties in each bouquet will reflect what is

blooming on our farm, and will vary from week to week. Expect a beautiful array

of colors and textures, all grown without chemical use and wrapped in a brown

paper sleeve.

Available weekly. Order deadline is Sunday evenings for Wednesday Deliveries.

$15 per bouquet.

Click here to order

Honey BalsamicTips Glazed Carrots

Farmers’ Market Quinoa Salad

TIP: Don’t obsess over getting these exact ingredients

in this precise combination. Any nut you like will work

here for crunch, and you’re looking for a mix of bright

herbs and enough cooked grains to make this quinoa

salad recipe substantial.

INGREDIENTS

½ cup raw pistachios

8 ounces green beans and/or wax beans

4 ounces sugar snap peas

Kosher salt

½ cup coarsely chopped fresh tender herbs

(such as parsley, chives, basil, tarragon, and

dill)

⅓ cup olive oil

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

Freshly ground black pepper

2 small or 1 large head of broccoli, florets chopped (about 1½ cups)

2 cups pea shoots (tendrils)

1 cup cooked quinoa (from about ⅓ raw)

DIRECTIONS

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden

brown, 8–10 minutes. Let cool, then coarsely chop.

Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer

raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water

and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.

Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by

the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season

with salt and pepper.

VEGGIE BOXES:

Carrots, Onions, Sweet Corn // Great Oak Farm

Potatoes, Broccoli// Yoman Farm

Peppers, Head Lettuce, Slicer tomatoes // River Road Farm

Roma Tomatoes, Parsley// Twisting Twig Garden

MEAT BOXES:

Ground Beef + Roast//Hidden-Vue Farms + Griggs Cattle

Co. Trout + Whitefish// Bodin’s

Assorted Pork // Maple Hill

Farm

Meat Basics Ground Beef + Trout +

Beef Roast

Bayfield Foods Cooperative

PLUS ITEMS:

Kraut // Spirit Creek Farm

Bakery // Starlite Kitchen

Here is a Sneak Peek at Next Week 9.21*

* Please note these are subject to change

Photos from Hidden Vue Farm

Fruit: Apples

VEGGIE Basics :

Sweet Corn, Broccoli, Potatoes, Tomato