Greetings Herbal Turtle CSA Members!!! Thanks for choosing to be a part of our CSA, we are extremely excited about this season! The warmer weather and addition of our modest but effective greenhouses has got us off to a great start this year. We will continue to publish weekly newsletters which will include farm news, box contents, and recipes for you to try. In an effort to save paper this year we have decided to post the newsletters here on our blog at www.herbalturtlefarms.com but not in a hardcopy form. The blog will be updated every Wednesday. Our first box is scheduled for the 2nd week in June. If we have enough produce ready to do a box earlier than that we will call everyone and let you know.
Winona members, your pick-up site will remain at Bluff Country Coop in the produce section. We will have boxes there by Noon on Wednesdays and you can pick them up anytime between Noon and Close (8pm). Please keep in mind that the sooner you can get your box the better as things may start to wilt if left out too long.
Trempealeau members, this year we will be dropping boxes off at the Simota House. The address is 12365 Hunter Lane. Boxes can be picked up between 6 and 8pm on Wednesdays.
Rochester members, you can get your boxes from us at the Saturday Downtown Rochester Farmer’s Market. We are there between 7am and Noon. We will bring coolers to keep your produce cool but the sooner you can get there the better. The farmer’s market is a great place to pick up a box! You can do your other shopping at the same time!
La Crosse Members, pick-up will be at the Riverside Corporate Wellness Office (RSCII Building, 2nd Floor - above River Rocks) Thursdays between 10:30 am and 4:00 pm. After 4pm the boxes will be placed outside the office in the hallway. We do have an alternate drop site in La Crescent so if you know that you will consistently be later than 4:00 to pick up your box let us know and we can arrange to have you go to the other site.
Please remember to return your boxes each week! The wax boxes are fairly expensive so we only order what we need each year. As you can imagine it can cause a lot of problems if we don’t get them back each week! Your name will be listed on your box along with a color coding system that lets us know which add-ons you are supposed to get so make sure you don’t peel off the colored stickers :).
If for some reason you are not able to pick up your box please let us know ahead of time and we can make other arrangements. Any boxes left over at the pick-up sites will be taken and eaten by employees of the pick-up sites! Also, if there are any issues or you have any questions please contact us directly. The businesses that allow us to use their space for pick-up have no other involvement with our farm and will not be able to help you. We love hearing from our members so feel free to reach out! Bryan: 507.450.5877, Katelyn: 507.313.5085. Looking forward to a GREAT season!
Your Farmers,
Bryan, Katelyn, Katie, James and Ayden
Herbal Turtle Farms
Thursday, May 24, 2012
Wednesday, May 9, 2012
2012 CSA!!!
The Herbal Turtle Farm's Crew has been busy getting plants in the ground, mushroom logs inoculated, apple trees tended to and a new round of seedlings started for our second successions. Not to mention keeping our chickens and highland cattle happy and bringing on 4 new lambs! Always something going on!
We are excited to welcome our new La Crosse members to the farm this year. It's great that Riverside has taken such an interest in health and sustainable agriculture and is allowing us to set up a drop-site there!
We will be sending out our 2012 kick-off letter in the next week or so. We usually like to wait until Mid-May to do this so that the information is fresh in your minds and also because we usually get a few last minute sign-ups! We have our first box scheduled for the 2nd week in June but the way that the weather has been this spring we may end up ahead of schedule. We'll let you know for sure in the kick-off letter.
We do have a few spots left so if you have been putting it off... give us a call! Looking forward to a great season...
Your Farmers,
Bryan Crigler
Kate Foerster
Ayden CriglerJames Balonis
Thursday, March 8, 2012
Ready for the season!
We've been pretty busy over the last few months getting ready for the 2012 growing season! A lot goes on behind the scenes that many people don't realize so we thought we would take some time to share a little of the process with you in order to give you a better understanding of our farm...
The first thing we need to do each year is decide how many members we can realistically take on given the resources available to us. This year we decided that 40 shares was the maximum we could do without compromising the quality of our boxes.
Next, we need to decide what we are going to fill those boxes with! This is probably the most important and most complicated part of the planning process. In order to keep your boxes full of quality produce each week we need to plan crops that will be ready in early spring - late fall. Some things will grow very quickly and can handle a hard frost, some (like tomatoes, egg plant, and peppers) are very delicate and take a long time to mature, different crops also need different soil temperatures to germinate, some can be direct seeded while others do better as transplants. This is also the point where your feedback from last yrs surveys are taken into account ;).
We actually plan out each week based on the time it takes for each crop to mature so that we have a pretty good picture of what will be in your boxes every week for the season. Of course weather and other variables have to be taken into account but we get a pretty good idea.
Once we know what's going in the boxes we start planning how much of each crop we will need, how much space is required for those amounts, and when the plantings will need to occur so that the crop is ready to harvest when the plan calls for it. At this point we order seed and finish up our planting schedule.
Finally, we start working on our "greenhouse plan". We don't have a large greenhouse yet, but we call it a greenhouse plan because it relates to when we actually start our seed indoors for the transplants. We also rearrange the house to accommodate for all of the seed trays and lighting units we have to fit in!!! This yr we also have a very small greenhouse that we will use in the early spring to harden off our transplants.
Before you know it... its time to start seed! That's what we're doing now. We are also gearing up to start inoculating shiitake logs in early April. Let us know if you're interested in helping out, we'll let you know when we have a date lined up!
We are really excited about this season and looking forward to being your farmers again! Please be sure to let us know if you are planning to participate in our CSA again this year as we will only be growing for 40 shares.
Your farmers,
Bryan Crigler & Katelyn Foerster
The first thing we need to do each year is decide how many members we can realistically take on given the resources available to us. This year we decided that 40 shares was the maximum we could do without compromising the quality of our boxes.
Next, we need to decide what we are going to fill those boxes with! This is probably the most important and most complicated part of the planning process. In order to keep your boxes full of quality produce each week we need to plan crops that will be ready in early spring - late fall. Some things will grow very quickly and can handle a hard frost, some (like tomatoes, egg plant, and peppers) are very delicate and take a long time to mature, different crops also need different soil temperatures to germinate, some can be direct seeded while others do better as transplants. This is also the point where your feedback from last yrs surveys are taken into account ;).
We actually plan out each week based on the time it takes for each crop to mature so that we have a pretty good picture of what will be in your boxes every week for the season. Of course weather and other variables have to be taken into account but we get a pretty good idea.
Once we know what's going in the boxes we start planning how much of each crop we will need, how much space is required for those amounts, and when the plantings will need to occur so that the crop is ready to harvest when the plan calls for it. At this point we order seed and finish up our planting schedule.
Finally, we start working on our "greenhouse plan". We don't have a large greenhouse yet, but we call it a greenhouse plan because it relates to when we actually start our seed indoors for the transplants. We also rearrange the house to accommodate for all of the seed trays and lighting units we have to fit in!!! This yr we also have a very small greenhouse that we will use in the early spring to harden off our transplants.
Before you know it... its time to start seed! That's what we're doing now. We are also gearing up to start inoculating shiitake logs in early April. Let us know if you're interested in helping out, we'll let you know when we have a date lined up!
We are really excited about this season and looking forward to being your farmers again! Please be sure to let us know if you are planning to participate in our CSA again this year as we will only be growing for 40 shares.
Your farmers,
Bryan Crigler & Katelyn Foerster
Tuesday, November 8, 2011
Herbal Turtle Farms Featured in PFC article!
Check out this AWESOME article that the People's Food Coop in Lacrosse did on Herbal Turtle Farms!!!
http://www.pfc.coop/download_documents/specials/coopshopper/CoopShopper11082011.pdf
Thanks PFC!!!
http://www.pfc.coop/download_documents/specials/coopshopper/CoopShopper11082011.pdf
Thanks PFC!!!
Wednesday, October 19, 2011
Week 20 - Our Final Box... for now.
Thanks for being a part of our CSA this season! We appreciate all of the excellent feedback we have been getting from the surveys you have sent back. If you haven’t sent yours back yet… here’s a friendly reminder :).
WHAT’S IN YOUR BOX THIS WEEK:
Honey (From the farm - "Granpa Jim" is Bryan's dad)
Apples
Leeks
Acorn Squash
Garlic
Broccoli
Carrots
We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.
Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Broccoli Crunch (www.101cookbooks.com)
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit
WHAT’S IN YOUR BOX THIS WEEK:
Honey (From the farm - "Granpa Jim" is Bryan's dad)
Apples
Leeks
Acorn Squash
Garlic
Broccoli
Carrots
We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.
Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Broccoli Crunch (www.101cookbooks.com)
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit
Wednesday, October 12, 2011
Time to reflect on this years CSA...
As promised we’ve included a survey with this week’s box. Your feedback is extremely important to us! You are in a unique situation this year as we are a very young CSA and your opinions will truly influence our farm. You can look at yourselves as true ‘shareholders’ with voting power! We’ve also included a self-addressed, stamped envelope so please send them back as soon as possible!
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple, Leek, and Butternut Squash Gratin (www.wholeliving.com)
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
Thursday, October 6, 2011
Herbal Turtle Farms Mini-Documentary
Steve Date from MinnPost.com came out a few weeks ago and shot this mini-documentary on Herbal Turtle Farms. MinnPost.com is a website currently focusing on young people in rural Minnesota. Check out the video when you get a chance! You can find it here: http://www.minnpost.com/ruralmn/2011/10/06/32180/from_desk_job_to_winonas_herbal_turtle_farms
Wednesday, October 5, 2011
We cry for your taste buds.
If you’ve ever been tear gassed then you know what it’s like making horseradish sauce! We had a house full of teary eyes and runny noses last night… but you all are worth it :). Please keep the horseradish sauce in the fridge. It has vinegar in it and should keep for a few months at least but it is NOT canned so must be kept chilled.
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
Wednesday, September 28, 2011
Week 17... the apple and the bee.
Its apple time again! We’ve been enjoying our time in the apple orchard and this is a bountiful year. Our chief apple picker (6 year old super kid Ayden Crigler) has been pretty busy the last week or so.
Honey bees are an important part of our farm and we’ll be harvesting honey for you soon. Unfortunately, one of the best apple trees is currently host to a swarm of honey bees! Occasionally an entire hive will “swarm” and start a new colony somewhere else… in this case it’s in our apple tree! Bees are great pollinators but it’s a challenge picking apples when they think you’re attacking their hive!
WHAT’S IN YOUR BOX THIS WEEK:
Carrots
Wine Cap Stopharia
Heirloom Tomatoes
Pie Pumpkins
Summer Squash
Onions
Apples
Swiss Chard (full shares)
Purple Beans (half shares)
We didn’t have room for pumpkins this year so we brought these beauties in from our friends at Featherstone. Hope you enjoy them.
We have had a few space issues this year and as a result will be expanding our tilled acreage this fall in preparation for next season! We’re excited about the expansion and equally excited about plans for a hoop house!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
No Fault Pumpkin Pie
(The New Moosewood Cookbook)
First you’ll need to bake your pumpkins!
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
Filling:
2 cups cooked, pureed pumpkin or squash
¼ cup white sugar
¼ cup brown sugar
2 tbs molasses
½ tsp ground cloves or allspice
2 tsp cinnamon
2 tsp powdered ginger
¾ tsp salt
2 beaten eggs
1 cup evaporated milk
1 unbaked 9 inch pie crust
Preheat oven to 375 F
Place pumpkin or squash puree in a medium-sized bowl, and add all other filling ingredients. Beat until smooth.
Spread into the pie crust and bake at 375 for 10 min. Turn the oven down to 350 and bake another 40 min or until the pie is firm in the center when shaken lightly.
Cool at least to room temperature before serving. Serve with ice cream or whipped cream and enjoy!!
Wednesday, September 21, 2011
Week 16 CSA Box...
The wine cap stropharia are LOVING this weather! We’ve harvested close to 100 lbs over the last 4 days!! The drop in temperature and sudden rain fall have created ideal conditions for these beautiful mushrooms. We hope you enjoy them as much as we do. They have a sweet, nutty flavor and both the cap and stem are great sauted. Just be sure to cook them through. I recommend cooking for a long time at a low temperature. We’ve included a recipe as well.
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
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