BONUS ITEMS: A “bonus” item are items that we will stick in random boxes if we don’t have enough to go around for everyone. Will you be the

Fruit

3 # Cherries, 1 Quart Strawberries, 1 Jar of Apple Raspberry Jam

August 23rd 2017 Veggie Boxes:

Broccoli, Beans, Carrots, Cucumbers, Cherry Tomatoes

~Great Oak Farm~

Slicer Tomatoes, Onions OR Garlic, Peppers

~River Road Farm~

Basil, Summer Squash

~Yoman Farm~

Meat Boxes: Hamburger

Hidden Vue Farm Pork Chop + Pork Steak + Ham Steak

~Maple Hill Farm~ Whitefish + Trout

~Bodin’s Fisheries~

Lake Superior CSA

Bayfield Foods Cooperative

Mini Veggies :

Cucumbers, Carrots

~Great Oak Farm~

Summer Squash

~Yoman Farm~

Slicer Tomatoes, Green Onion OR Garlic, Peppers

~River Road Farm~

PLUS ITEM:

Sheep Cheese + Goat Cheese ~Happy Hollow + Sassy Nanny

Creamery~

Mini Meat Boxes: Ground Beef

~Hidden Vue Farm~ Pork Chop

~ Maple Hill Farm~ Whitefish

~Bodin’s Fisheries~

How To Freeze Broccoli

Select firm, young

tender stalks with

compact heads.

Remove leaves

and woody por-

tions. Separate

heads in conven-

ient-size sections.

Treat for insects if

necessary. Split

lengthwise so

flowerets are no more than 1½ inches across. Broccoli can

be water blanched or steam blanched. Water blanch for 3

minutes; start counting water blanching time after the wa-

ter returns to a boil. Broccoli can be blanched in steam with

good results. To steam blanch, use a pot with a tight lid and

a basket that holds the food at least three inches above the

bottom of the pot. Put an inch or two of water in the pot

and bring the water to a boil. Put the broccoli in the basket

in a single layer so that steam reaches all parts quickly. Cov-

er the pot and keep the heat high. Start counting the steam-

ing time as soon as the lid is on. Chill blanched broccoli

quickly in cold water. Change water as it absorbs heat from

the broccoli. It will take as long to chill the broccoli as it did

to blanch it. Drain thoroughly before packaging. It can be

put into plastic containers or freezer plastic bags. Package

only the amount that you will use at one time in the same

bag as the moisture from the broccoli will cause it to freeze

together as a mass. You can avoid this problem by freezing

the individual spears or flowerets on a tray and packaging

the broccoli after it is frozen. Headspace is not needed.

Remove as much air as possible from the package, seal, and

freeze.

Fruit:

Blueberries ~ Rocky Acres

Greetings From Wild Hollow Farm!

The long awaited harvest season is finally here! August is what we pine for in the

deep May days of seeding, the long June days of weeding, and the hot July days of watering.

All those months of planning, seeding, planting, watering, and anticipating have made way

for the harvest. For the flower farmer, this means cutting, cutting, and more cutting….

The colors in the field layer upon themselves in waves, mirroring the highly planned

succession plantings that were plotted out way back in December. Bouquets, boutonnieres,

centerpieces, garlands….there are so many colors to choose from! In the workshop, colors

come together so easily with so much to work with. The work feels like painting – yellow

here, then white, pink, and a splash of blue.

There is so much we cannot harvest, but that work falls to the buzzing armada of bees,

hummingbirds, birds, moths, and little scissor-clad hands anxious to make their own master-

pieces. Some plantings get away from us, blooming overnight in the hot summer heat or

when we tried to sneak away for a little down-time off the farm. Better to have a little extra,

than not enough, I say.

In these next few months, we will be opening our fields to share this incredible season

of harvest by hosting several on-farm workshops. Our Field to Vase workshops on August

27 and September 17 will focus on the basics of floral arranging, planning out a cutting gar-

den, and venturing in the field to gather and create a masterpiece to bring home. On Septem-

ber 10, we will host a Fresh Flower Crown workshop, where we will demonstrate the tools

and techniques of creating several types of fresh flower crowns. Participants will then cut

their own flowers to bring back in the workshop to create their own crowns to bring home.

In the fall, we will host two wreath making classes – dried flower wreaths on November 11

and fresh evergreen wreaths on December 3. Please join us! For more information or to reg-

ister, please see our website: www.wildhollowfarm.com/workshops.html

Melissa

Wild Hollow Farm

PLEASE

FLATTEN & RETURN CSA

BOXES!

Tomato Cucumber Salad

Ingredients • 3 tablespoons extra virgin

olive oil

• 2 tablespoons red wine vin-

egar

• 1 teaspoon chopped fresh

oregano

• 1 1/2 pounds cucumbers,

peeled, seeded

• sliced 1 cup cherry toma-

toes, halved

• 1/2 cup thinly sliced red onion

• 2 tablespoons fresh mint leaves

• 2 tablespoons fresh flat-leaf parsley leaves

• 2 tablespoons chopped fresh dillweed

• Kosher salt and freshly ground black pepper

• 1/2 cup crumbled feta cheese

How to Make It

Whisk together first 3 ingredients in a small bowl. Toss together

cucumbers, next 5 ingredients, and vinegar mixture in a large

bowl. Season with salt and pepper. Sprinkle with feta.

Veggie Boxes

Carrots, Beans, Sweet Corn OR Broccoli, Cherry Tomatoes, Cucumbers

~Great Oak Farm~

Slicer Tomatoes, Green Onion OR Gar-lic, Peppers

~River Road Farm~

Dill, Potatoes, Zucchini

~Yoman Farm~

Roma Tomatoes

~Twisting Twig Garden~

Meat Boxes

Ground Beef + Steak Hidden Vue

Assorted Pork—Maple Hill Farm

Bayfield Foods Cooperative SNEAK PEEK AT NEXT WEEK August 30th 2017

Mini Veggies

Sweet Corn OR Broccoli, Beans

~Great Oak Farm~

Zucchini

~Yoman Farm ~

Roma Tomatoes

~Twisting Twig Garden~

PLUS ITEM:

Dilly Beans ~Spirit Creek Farm~

Mini Meat Boxes

Hamburger + Steak~ Griggs Cattle Co.

Assorted Pork ~ Maple Hill Farm

Fruit Blueberries ~ Rocky Acres

How To Freeze (and Thaw) Tomatoes

Makes 1 pound

Ingredients

1 pound ripe toma-

toes, medium or

large are best

Instructions

Wash the tomatoes:

Rinse the tomatoes

and pat dry.

Hull the tomatoes:

Remove any green

stems from the toma-

to. Use a paring knife

to remove the woody

core from the top of the tomato.

Bag the tomatoes: Put the tomatoes in a gallon-sized

zip-top freezer bag. Force out as much air as possible

and tightly seal the bag.

Freeze the tomatoes: Lay the bag flat in the freezer

and freeze until solid, at least 6 hours but preferably

overnight. Keep frozen for up to 6 months.

Thaw and peel: Thaw whole tomatoes for 30 minutes

at room temperature. At this point the tomato will

still be frozen, but the peel can be easily removed.

Thaw completely, about 1 hour, before cutting.