HighCross Farm CSA NewsletterSummer Share Week #9 - August 11, 2016

In This Issue

Summer Squash Swan

First Swan Returns to the Farm

In the Box this Week

Invitation to CSA Member Gathering - August 27

How You Can Help HighCross Farm

The Wonder-Veggie: Kale

Prorated 2016 Summer CSA Shares are Available

Photo from the Farm

Recipes

Note that your pick-up site host contact info is available (for most

sites) through your CSA online account under “Pick-up

Directions.”

HighCross FarmFresh Market Produce

Steve & Kath VogelmannW2292 Rustic Drive

Campbellsport, WI 53010-3126

920-533-FARM (3276)

H i g h C r o s s F a r m

C S A M E M B E R N E W S L E T T E R

Finest Q

uality

Fi n

est

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yHIGHCROSS FARM“To everything there is a season, a time to plant and a time to pluck up that which is planted.”

C S A M E M B E R N E W S L E T T E R

The first of the Summer Squash Swans have returned to the summer squash patch this year - see the photo above.

Remember the CSA Member Gathering here Saturday, August 27. Tours of the farm and gardens, hay wagon rides, food demo, potluck, meet some of the crew and meet other foodies. See more info below.

Best wishes from your Farmers Steve, Kath & Crew

“I pray that in all respects you may prosper and be in good health, just as your soul prospers.” 3 John 2

First Swan Returns to the Farm

In the Box this Week

Storage information: Lettuce and leafy greens should be kept in the coldest area of your refrigerator, ideally on the lower level or in the crisper drawer. Place all items in plastic bags or wrap in a damp towel, to prevent wilting due to the dehydrating effect of refrigeration. Monitor the produce over time; it should be kept neither too wet nor too dry inside the plastic bag. Slightly open the bag if you see water droplets forming on the inside.

Please take the potatoes out of the paper bag or at least open up the top of the bag and store in an airy place, as these were just harvested and are full of moisture.

Tomatoes should not be refrigerated, unless they are cut into. Take your cherry tomatoes out of the plastic bag.

Note that you can blanche and freeze summer squash for use months later.

Rattlesnake Green Pole Beans - In small share. Stringless pods are streaked and mottled with purple “rattlesnake” markings. Delicious, sweet and juicy.

Romano Italian Heirloom Pole Beans - Large share. Sweet and crisp and juicy. Prepare Romano beans like any snap bean. Steam just until tender, or add to stir-fry. Snip small pieces raw into your salad.

Heirloom Marvel of Venice Yellow Romano Pole beans at HighCross Farm

Sweet Red or Yellow or Orange Peppers - Sweet peppers from our hoophouse.

Jalapeño Hot Pepper - We realize not everyone is a fan of hot peppers (Farmer Steve is not, while Farmer Kath is!) If you are not a hot pepper fan, perhaps you can find a friend who loves them—they’ll thank you for it. We’ll have at least one hot pepper in the box each week. For sale on the web store as well.

Red Beets with tops - See recipe below for Beet Borscht.

Summer Squash - You’ll be receiving the following types over the next weeks:

- Green Zucchini - The one almost everyone is familiar with. We always trial different varieties, so the green color may vary somewhat. Some of these hide and get way too big; they are offered cheap on the web store, when available, for zucchini bread, etc.

- Golden Zucchini - Just like the green, except golden in color.

- Zephyr - A straightneck squash with a light green tip and very good flavor and texture. This is one of our favorites.

- Romanesco - A ribbed Italian heirloom with delicious rich flavor. Not as juicy as zucchini. Another one of our favorites.

- Patty Pans - Our very favorite summer squash. We call these “UFO Squash” around here. They have a rich, nutty taste.

Green Zucchini, Golden Zucchini, Straightneck, Zephyr, Romanesco, Patty Pan

We most often eat these simply steamed or microwaved until tender. Trim the stem and blossom ends; cut into little cubes. Place in a microwave dish and heat for 5 minutes. Stir, and check for doneness. Microwave for up to 3 more minutes. Drain, add butter and salt; add shredded parmesan as an option. Yum!

Please send us your favorite summer squash recipes to share in the newsletter!

Spring Onions with Green Tops - Great sliced into your salad or use in egg dishes or kale spread. Use 100% of these onions from stem to stern.

You can freeze onions for use later on. Can be frozen whole, or chop and store in a freezer bag or container.

New Red Potatoes - In the small share. There is nothing like freshly-dug Red Norland salad potatoes for wonderful sweet fresh flavor. Can be made into potato salad; or simply cube, and boil just until tender; serve with butter and maybe an herb, such as parsley or lemon balm pesto.

The skin on Red Norlands is very thin and fragile, so some of it comes off during harvesting and washing; of course, you do not peel these, you eat them skin and all.

Portuguese Kale - AKA Portuguese Cabbage - AKA Sea Kale. The traditional leaf kale for Portuguese kale soup. See recipe below for Portuguese Kale Soup.

Wonderful flavor and sweet taste. Taste and texture is similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or steamed along with the leaves.

Melons - Cantaloupe - The first of the HighCross Farm melons. These melons are vine-ripened until the fruit literally falls away from the stem. Juicy and sugar sweet.

A few of the melons have surface blemishes due to being fully ripe; let us know if your melon is not good inside. Leave on your counter as long as you dare, to increase sweetness, or refrigerate until ready to eat.

Also included in some large shares are a yellow Asian Melon called Sun Jewel. The flesh inside will be white, crisp and sweet, sort of like a pear.

Sun Jewel Asian Melon

Cucumber - In the large share.

Tomatoes -Vine-ripened tomatoes, from our hoophouse.

Cauliflower - In some small shares this week.

Fresh Herb - Thyme. Use in soups, stews, eggs, marinade for grilled meats. Use fresh or hang up to dry. May be stored in a ziplock bag in your refrigerator or may be frozen for use later on.

Here’s several links for more info on thyme:Thyme - Wikipedia, the free encyclopediaThyme - Cooking with Thyme - All About ThymeCooking with Thyme

Large Share:Portuguese KaleBeets with topsTomatoesRomano BeansCucumberSummer SquashSweet Peppers - Red or Yellow or OrangeJalapeño Hot PepperMelonsRed & Yellow Spring Onions with green tops Fresh Herb - Thyme

Small Share:Cauliflower in some small shares Portuguese KaleBeets with topsNew Red PotatoesTomatoesRattlesnake Green Snap BeansSummer SquashSweet Pepper - Red or YellowJalapeño Hot PepperMelonRed & Yellow Spring Onions with green tops Fresh Herb - Thyme

Tentative list of some of the items in next week’s share:

Summer SquashCarrotsBeansTomatoesSweet PepperHot PepperOnionsMelonFresh HerbNew Red Potatoes in large shareMaybe Daikon Radish

Coming soon: Lettuce

Invitation to CSA Member Gathering 8/27/16

Photo by Craig John PhotographyChef Bernie Food Demo - Summer 2013

As a HighCross Farm CSA Member, you are cordially invited to gather at the farm

on Saturday, August 27.

1 PM - Farm opens for tours of the gardens, hay wagon rides, see the farm animals.

3 PM - Food Demo: TBA

5 PM - Community Potluck. Bring a dish to pass.

Friends and extended family members are welcome.

The Wonder-Veggie: Kale

By Anna Jonker

Do you ever tire of eating a plethora of veggies in order to balance your nutritional intake? It sounds a bit strange, I know, but I imagine the fatigue is out there – eat your sweet potatoes for the beta carotene, the leafy greens for vitamin E, broccoli for your source of magnesium, bell peppers for vitamin C, tomatoes for vitamin B5, acorn squash for vitamin B11 – this can only develop into something of a lachanophobia (the fear of vegetables that is). Have you ever wondered if there was a veggie out there that could take care of several of your nutritional strivings without chasing after numerous vegetables? Wonder no more.

Low in antioxidants? Eat kale.

Blood not clotting properly? (Indicating a lack of vitamin K) Eat kale.

Looking for a non-meat source of iron? Eat kale.

Lacking vitamin A? Eat kale.

Trying to avoid milk, but worried about calcium? Eat kale.

Need a good source of omega-3 fatty acid? Eat kale.

Sick of oranges, but need vitamin C? Eat kale.

There you have it, the solution to your variation of lachanophobia; kale. But what exactly is kale? It’s a relative of the cabbage plant, of the Brassica family and thought to be native to the Mediterranean region. But, as farmers began to cultivate kale, and moved north, they realized kale’s hardiness which made it flourish in the cold-weather climates of northern Europe.2 Like the Romans before them then, many of those northern European countries soon had kale as a staple in their diets.

One potential downfall of this wonder-veggie (could there be one?!) is the bioavailability of its nutrients. This refers to a phenomenon in which a nutrient is present in a food source, but isn’t necessarily easily absorbed upon consumption. For example, although carotenoids (a phytonutrient) are present in kale, they aren’t necessarily readily taken in by the body when kale is consumed.

However, you can increase their absorption by eating them with a fat, and forming micelles (a mixed fat molecule that aids in solubility).3 Try the kale and avocado salad (a great source of monounsaturated fats) below to utilize this fact. The bioavailability of iron in kale is also limited, but can be increased by eating kale with an acid, like lemon juice (another reason to try that salad recipe below).4

I’ve already dubbed kale a cure of variations on lachanophobia, and the “wonder-veggie” so I’d better hold off on any further praises (lest it get a big head and turn into a cabbage☺) and simply remain thankful for this nutrient-dense leafy-green gift and advise: Eat kale!

1 “Listing of vitamins” Harvard Health Publications: Harvard Medical School. Available from: http://www.health.harvard.edu/newsweek/Listing_of_vitamins.htm Accessed: September 25, 2013.

2 “Kale” Vectis Road Allotments. Available from: http://www.veraveg.org/Veg%20History/Veg%20History%20Kale.html Accessed: September 12, 2013.

3 “Carotenoids” Linus Pauling Institute: Micronutrient Research for Optimum Health, December 2005. Available from: http://lpi.oregonstate.edu/infocenter/phytochemicals/carotenoids/#metabolism Accessed: September 12, 2013

4 “6 Things You Don’t Know About Kale” Huffpost Healthy Living, July 30, 2013. Available from: http://www.huffingtonpost.com/2013/07/30/kale-facts-nutrition-info_n_3671210.html Accessed: September 12, 2013

Kale, Carrot and Avocado Salad

1 bunch of kale, stemmed and finely chopped2 cups grated carrots½ avocado, peeled and pitted¼ cup thinly sliced red onion2 tablespoons lemon or lime juice2 tablespoons sesame seeds, toasted½ teaspoon soy sauceToss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into the kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.

From: Whole Foods Market, Available from: http://www.wholefoodsmarket.com/recipe/kale-carrot-and-avocado-salad Accessed: September 12, 2013

Eggplant at HighCross Farm

HowYou Can Help HighCross Farm

We anticipate a continued season of fabulous produce in 2016, with many crops doing as nice or better than we’ve ever seen.

That’s the good news. But the bad news for HighCross Farm is that our sign-ups for this year are significantly down. Therefore if we cannot increase our enrollments, we expect to experience a serious financial crunch. Therefore, we invite you to help us push for an enrollment surge. You can help us mainly by spreading the word about the high quality beautiful produce from HighCross Farm.

These premium shares are a great value for a share of this quality. No one provides a cleaner, higher quality share than HighCross Farm.

Again, we have plenty of plants in the ground to provide much more produce than will fit in the boxes, especially as we reach the middle of the season and beyond.

Farmigo Credits for referrals: For each new CSA member who mentions your name as their referral source, we are happy to reward you with a $10 credit to your CSA online account which can be used toward any items on the web store. Our new Administrative Assistant Linda will be contacting you soon to let you know if and when your account has been so credited.

We are endeavoring to keep the web store stocked with products, such as farm fresh free range eggs in large, extra large and jumbo sizes; LaClare Farms premium goat cheese; our own farm-produced HighCross Farm Gourmet Naturals Collection; extra produce.

HighCross Farm 2016 CSA Program Brochure: . Brochures are available on the website as a .pdf file to download and print.

Swiss Chard at HighCross Farm

Invitation to CSA Member GatheringSaturday, August 27

We hope to have a record number of participants here on Saturday, August 27, starting at 1 PM, for the first of our two 2016 CSA Member Gatherings.

It will be a time to connect with other Foodies, sample products offered on the web store, and see where your beautiful veggies are born and bred. Workshop TBA. Optional potluck dinner. Tours. Haywagon rides.

This is a family friendly event, so do bring family and friends for a fun time on a beautiful farm. It’s an easy drive on divided highway, less than an hour away for most of you.

2016 CSA Pro-rated Memberships are Still Available

We thank you for your referrals. Each week several more new members are signing up.

We have plenty of plants in the ground for many more share memberships.

Remember that for each new CSA membership listing you as the referral source, we will reward you with

a $10 Farmigo credit toward any purchase on the web store.

We offer good food that is fresh, beautiful, premium quality, raised organically, and harvested, prepped, and packed with TLC.

Feel free to forward our newsletter to interested others.

To sign-up, click here: CSA 2016 | HighCross Farm

Summer Squash at HighCross Farm

Consider giving a 2016 Summer Share to someone you care about

–a gift that keeps giving all season long.

Photo from the Farm This Week

Some of Kath’s critters eating out of her hand.

Recipes

There are several variations on this traditional Portuguese soup, but the essentials are kale, potatoes, onion, and sausage.

PORTUGUESE KALE SOUP

1 package frozen or 1-2 lbs fresh kale1 large yellow onion3 potatoes, peeled2 chourico or linguica, sliced (this is a spicy Portuguese sausage - can substitute polish or other sausage)8 cups chicken or pork broth1/4 cup Olive Oil6 cloves garlic, peeled and crushed1 can Cannelloni beans (or Kidney beans)1 bay leaf1/4 teaspoon garlic powder1 hot pepper, seeded1/3 teaspoon paprikaSeason with salt, & pepper to taste

Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.

Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.

If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillon granules.

See information below about making broth from scratch for those days when you have the time.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.

Serve with portuguese pops (rolls) or crown pilot chowder crackers.

Variations:

Substitute Escarole or Napa cabbage for Kale. Add one pound peeled baby carrots at the same time as you add the potatoes. Add fresh chopped leeks or scallions. Use fresh carrot juice as part of the broth. Add a few fresh parsley, sage, or oregano leaves if you have them.

Some recipes also have some cabbage or tomatoes. some recipes have you puree it before adding the kale.

Starting From Scratch:

This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour.

Serves 4

Check out this Kale Soup Recipe from Karis’ Kitchen:

Karis' Kitchen

Recipes

Beet BorschtFrom The Victory Garden, by Marian Morash:

In Eastern Europe, where borscht is king, you could eat a different borscht every week of the year, and each would be authentic. Although borscht is thought of as a beet dish, the word means any soup made with a variety of vegetables.

My version is easy to fix, yet retains the qualities in a more time-consuming preparation. I flavor with Kvass, a traditional fermented beet liquid, but it's not necessary; substitute lemon juice juice if you wish. Notice that vegetables are simmered to preserve the red color of the beets; boiling turns them sienna brown. Borscht ages well; in fact, my family prefers it the next day or even later in the week. Served with sour cream, black bread, and sweet butter, you'll have a hearty and satisfying meal.

! ! 2 thick slices bacon! ! 1 large onion! ! 2 stalks celery! 1 large beet! ! 2 cloves garlic! ! 2 cups fresh tomato pulp or canned plum tomatoes! ! 1 cup peeled and chopped potatoes! ! 1 qt beef stock! ! 1 qt water! ! 3 peppercorns! ! 6 sprigs parsley! ! 1 tsp salt! ! 2 cups julienned or coarsely grated beets! ! 1 cup julienned or coarsely grated carrots! ! 4 Tbs butter! ! 3 cups shredded cabbage! ! Freshly ground pepper! ! Kvass or fresh lemon juice! ! Fresh dill (optional)! ! Sour cream

Chop bacon, blanch for 5 minutes in boiling water, drain, and dry thoroughly. Lightly brown bacon in a frying pan. Remove bacon and reserve the fat. Chop onion and celery and sauté in bacon fat until barely wilted and lightly colored. Wash and grate beet, and halve garlic.

Place the bacon, onion, celery, beet, garlic, tomatoes, potatoes, stock, water, peppercorns, parsley, and salt into a large soup pot. Bring to a boll, then turn heat down and simmer uncovered for 45 minutes. Remove vegetables and put through the finest disk of a food mill sieve or food processor, discarding the pulp and seeds. (Or you can just blend it in a blender. - KEV). Add the puree to the broth.

Sauté julienned beets and carrots in 2 tablespoons butter for 5 minutes. Add to the soup base and simmer for 15 minutes. While the vegetables are cooking, braise cabbage in remaining 2 tablespoons butter in a large frying pan, stirring occasionally, for 5 Minutes or until wilted and slightly colored. Add to soup and simmer 15 minutes longer. Taste for seasoning, add pepper and salt if necessary; add sufficient kvass or lemon juice to give a slightly tart, but not sour taste. Just before serving, heat to boiling and add dill if you like. Dish up with a spoonful of sour cream on each serving. (The dill can also be passed as a garnish.) (Makes 2 quarts).

- For a heartier meal, simmer 1 pound brisket, 1 pound meaty shinbone, and 1 teaspoon salt in 2 quarts water or combination water and beef stock for 1 hour. Then simmer vegetables in this meat stock for 45 minutes, as above. When straining reserve meat to add to finished soup.

- Combine other vegetables such as parsnips, celeriac, beans, and turnips with the basic vegetable mixture, and proceed as above.

- To further thicken soup, mash a cooked potato into broth. - For a light, clear broth, cook all the vegetables at one time and strain them out: the resulting clear soup is good hot or cold. Let the soup sit unstrained for a few hours to intensify the flavor.

Note: If your soup boiled and the beet red has turned to brown, grate a raw beet into a saucepan, cover it with boiling water and 2 tablespoons vinegar, bring to a boil, and remove from heat. Leave it for 30 minutes and then strain into the soup. The borscht will become red again.

Recipes

Cauliflower Soup with Roasted Red Bell Peppers One whole cauliflower broken into bite size pieces and steamed. Set aside. Put in blender:1/2 cup shredded swiss cheese4 tablespoons butter4 cups chicken stockProcess until smooth Chop 2 red bell peppersChop one onionCoat the bell peppers with olive oil and grill them in the oven on 400 degrees for about 30 minutes or until they become blackened. Add cauliflower, red peppers and onion to above and simmer the soup for 15 mins and then pull the soup off of the heat and add one cup of heavy cream. Ready to serve 4 to 6 people.

Recipes

This recipe, from Kath's mother, is one of our favorites:

Grandma Marg's Zucchini Casserole

2 medium zucchinis, shredded1 medium sweet onion, chopped2 cloves garlic2 T. olive oil1/2 tsp. salt1/2 lb. grated cheese (more or less if you like)1/4 c. toasted bread crumbs (optional)

Shred zucchini using whatever you use to shred veggies (I use a Salad Shooter). Shred cheese, whatever kinds you like or have on hand, such as Cheddar, or Monterey Jack, Co-Jack or a combination. Sauté onion in olive oil till golden. Add garlic and cook another minute or two. Add zucchini and cook, stirring occasionally until most of the juices have evaporated (about 15 minutes). Add salt to taste. Stir in cheese and put in a greased casserole pan. Sprinkle bread crumbs or Parmesan over if you like. Bake in oven at 350 until golden brown on top and bubbly (about 30 minutes).

Recipes

From Steve and Lindy Meer, our Bayview pick-up site hosts:

“Here is a summer squash recipe that we make regularly during the peak squash time.”

Creamy Rice & Squash Casserole (serves 8-10) 1/4 c. plus 1 tbsp. butter, divided2 to 3 c. chopped summer squash1 c. chopped onion2 x 14.5 oz. cans diced tomatoes, drained (or fresh equivalent)1/4 c. flour1 to 1.5 c. chicken, beef, or vegetable broth - use less broth if you don't drain tomatoes extensively4 c. cooked rice1/2 c. heavy/whipping cream1 tbsp. dried basil (or fresh equivalent)1 tbsp. dried parsley (or fresh equivalent)1/4 tsp. pepper1/4 c. grated parmesan

Melt 1 tbsp. butter in large skillet over med.-high heat; add squash, onion and tomatoes and cook until squash is tender, stirring often. Set aside.

Melt 1/4 c. butter in a med. saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add broth; cook over med. heat, stirring constantly, until mixture is thickened. Stir in vegetables, rice and next 4 ingredients.

Pour into lightly greased 11 x 7 x. 1.5 inch baking dish. Sprinkle w/cheese.

Bake at 350 for 30 min or until thoroughly heated.

Recipes

Farmer Steve,Just tried this one out, and it was tasty. - CSA Site Host Steve Meer

Spicy Marinated Raw Zucchini (from Real Simple)

Serves 4

Thinly slice 2 zucchini or summer squash in mandoline or food processor with slicing disk.

Toss with a sliced shallot (we used part of one of the spring onions),1 Tbsp. each canola oil and rice vinegar,1 tsp. toasted sesame oil,and 1/2 tsp. crushed red pepper.

Season with salt and black pepper.

Refrigerate for at least 1 hr. and up to 8 hr. before serving.

Recipes

From Steve and Lindy Meer, our Bayview pick-up site hosts:

Hi Farmer Steve,

Wanted to share another summer squash recipe we like:

Summer Squash Gratin

Ingredients (serves 4)

- 1/2 lb. to 3/4 lb. (1 medium to large) summer squash, sliced thinly on a mandoline or in a food processor with slicing disk- 1/4 teaspoon salt- 1/4 cup fresh parsley, loosely packed- 8 fresh basil leaves- 1 garlic clove, quartered- 1/4 teaspoon salt- 1/4 cup olive oil- 2 tablespoons butter, melted- 3/4 cup panko- 1/4 lb. red potatoes, sliced thinly on mandoline or in a food processor with slicing disk- 1/3 cup grated Gruyere (or Swiss cheese)

Instructions- heat oven to 400 degrees- place summer squash slices in a colander in the sink and sprinkle with 1/4 teaspoon salt, let drain for 10 minutes- meanwhile in a food processor or blender, puree the fresh herbs, garlic, 1/4 teaspoon salt and olive oil, set aside- in a small bowl, combine the melted butter and panko- in a large bowl combine all ingredients, reserving some of the butter-coated panko. Pour mixture into a shallow baking dish and top with remaining panko. Bake for 30 minutes

Note - you can vary the amount of squash/potatoes in this dish - it works with more squash and less potatoes.

Regards,

Steve Meer

Recipe - Roasted Patty Pan Squash with Mushrooms, Onion and Thyme

Sent from our friend and HighCross Farm CSA member Darleen Worm:

“Not so much a recipe but a way to prepare that we thought was good.”

Roasted Patty Pan Squash with Mushrooms, Onion and Thyme

Preheat oven to 400 degrees. Spray a jelly roll or half sheet pan lightly with olive oil.

Wash and pull off leaves of about 10 sprigs of thyme. Set aside. (Or use all dried thyme.)

Wash and cut off ends of the patty pan squash. Slice into ¼” thick circles. Place in a large bowl. ( I used about 6 or 7 squash of various sizes.)

Quarter a large onion, cutting from stem to roots. Then sliced each quarter into ¼” slices. Separate the slices and throw into the bowl.

Wash about a pound of mushrooms. If larger mushrooms, cut in half. Throw in the bowl.

Pour olive oil over everything in the bowl, and toss gently with hands or tongs to coat each item LIGHTLY.

Generously season with salt, fresh grated black pepper, fresh thyme, and for good measure I also added about ¼ teaspoon of dried thyme. Toss to evenly distribute the seasonings.

Spread the vegetables evenly on the prepared pan. Bake about 20 minutes. Mine was done after 20 minutes but I wanted the onions darker. So I raised the temperature to 425 and baked 10 additional minutes.

Recipe - Potato Salad

Sent in by our friend and HighCross Farm CSA member Craig John:

My Wisconsin CSA/Farmer’s Market potato salad - - inspired and adopted by Williams-Sonoma New England style potato salad in the Savoring America cookbook:

Ingredients:- 2 pounds of red organic Norland potatoes - cut into 1” chunks before boiling

- 2 to 3 organic green onions (greens tops included), sliced thin

- 1/4 C organic Lovage - minced, leaves and stalks and all.

- 1/2 stalk of Wisconsin grown organic celery - finely chopped. Wisconsin celery is thinner and more pungent than California celery.

- 1/2 organic red bell pepper

- 1/2 C chopped fresh organic dill

- 2/3 C Lemonaisse (has a little kick of cayenne pepper)

- 1/2 C Organic Dijon Mustard - I bought Koop’s from Sendik's

- 1-1/2 T organic cider vinegar

- Fresh ground black and kosher salt pepper to taste

Method:In a large pot, add the potatoes and cover with water. Salt lightly and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender within pierced with a fork. Drain potatoes.

In a large bowl, stir together the mayonnaise, dijon mustard and cider vinegar until smooth. When cool enough to handle, add the slightly warm potatoes, bell pepper, celery, green onions, lovage, and dill and toss gently to combine ingredients. Season with salt and pepper.

Spoon the salad into a serving bowl and serve immediately. The salad will keep, covered in the refrigerator, for up to 2 days.

*****If you like your potato salad more creamy, add more Lemonaisse/Dijon Mustard mixture.

****You can substitute regular mayonnaise for the Lemonnaise.

****Other additions to think about: minced garlic scapes, garlic chives, chives, fresh thyme, or any other savory herb.

****Substitute fresh Italian Parsley and Celery leaves for the Lovage if necessary.

Enjoy,

Craig John

...A local sustainablefarm fresh food blog...

Juicy Garlicwww.juicygarlic.com(414) 213-6206

Recipes

Roasted Balsamic Cauliflower and Potatoes

½ a head of cauliflower, chopped into small florets3 red potatoes, chopped⅛ cup balsamic vinegar¼ cup olive oil3 cloves (1 ½ tsp) chopped fresh garlicsalt and pepperGrated ParmesanOptional: Rosemary or Thyme

Preheat oven to 350 degrees. Chop the fresh cauliflower into small pieces that are roughly the same size. Toss the veggies into a big mixing bowl and add oil, vinegar, and garlic. Add some large dashes of salt and pepper. Transfer mixture to a well-greased roasting pan. Roast for 45-50 minutes, checking regularly to shake and stir the veggies until cooked. Serve with sprinkled grated Parmesan. Add in either rosemary or thyme for additional flavor.

From: http://hellogiggles.com/roasted-balsamic-cauliflower-and-potatoes

Cool Cucumber and Black Bean Summer Salad

1 cucumber, diced15 ounces black beans2 cups corn (cooked)½ red onion, chopped1 garlic clove1 ½ tablespoons lime juice1 tablespoon cilantro½ teaspoon cumin¼ teaspoon cayenne peppersalt and pepper

Mix together and serve!

From: http://low-cholesterol.food.com/recipe/cool-cucumber-and-black-bean-summer-salad-281876

Recipes

Curried Cauliflower Stew with Chickpeas(from Clean Start by Terry Walters)

Ingredients:1 head cauliflower1 medium yellow onion, sliced into thin wedges2 garlic cloves, minced1-inch piece of fresh ginger, peeled and cut into matchsticks1 T grapeseed oil2 carrots, sliced into ¼ inch rounds2 T mirin (a rice wine used as a flavouring in Japanese cookery)1 T curry powder1 C vegetable stock1½ C chopped tomatoes with their juices1½ C cooked chickpeas2 T raisinsSea salt and freshly ground black pepperChopped fresh cilantro

Directions:Prepare cauliflower by removing and discarding outer leaves and inner stems. Cut florets into small pieces and set aside.

In Dutch oven over medium-high heat, sauté onion, garlic and ginger in oil until soft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, curry powder, vegetable stock, tomatoes and chickpeas and stir to combine.

Bring stew to simmer, fold in cauliflower and raisins and cook until cauliflower is soft (about 5 minutes).

Season to taste with salt and pepper and serve topped with cilantro.

Newest Cookbook Designed for Wisconsin CSA Members

From the publishers of From Asparagus to Zucchini.

Farm-Fresh and Fast

Providing easy to create recipes using common ingredients from CSA shares and farmers market stands.

This is a great companion book to From A to Z!

With Farm-Fresh and Fast, home cooks can:Learn how vegetables and fruits with similar characteristics can be used

Find master recipes that make it easy to tailor a recipe to what you have on handDiscover ingredient substitutions that will eliminate worry about ruining the whole dish

Find theme menu ideas, food tips and a glossary of common cooking termsLearn how to mix and drink seasonally with farm fresh cocktailsHave dinner on the table and ready to serve in under 60 minutes

For sale now, exclusively for our CSA members on the HighCross Farm Web Store.