Week No. 1 – 2013 Season

Helping make this a new farm in growing community every season

Welcome to Scotch Hill Farm’s 19th season. We’re so glad to have you as a subscriber in a community that supports organic agriculture. Each season that Dela and I’ve tended ground here and on parcels we rent nearby, we’ve been a different farm. We invest in new equipment and growing structures. We add tools. We try new varieties of vegetables. We try new things we’ve learned. We adapt from the many lessons. Nature teaches us. You, now, are part of these changes. Your participation and support in our lives makes this a new farm, a better farm Without each of you, Scotch Hill Farm would not exist. Yet money each of you pays for almost 6 months of fresh vegetables, covers only about two days of production. Expenses can run as high as $7,500 a month, year-round. Some great part-time workers and volunteers have worked with us to prepare your first week’s vegetables. Our children, too, have helped when they can since March to seed, plant and transplant varieties forming in beds among crops we tend on more than 40 acres. If you can come even once to your farm here over the course of a growing season, it will enrich your cooking, preparing and preserving of food we all grow together. You’ll have images of these gardens and fields, barns and greenhouses, faces and voices in memory as you savor each bite and texture of food from Scotch Hill. Our next scheduled volunteer work day is Saturday, June 15, but really, you can come visit and help us almost any day of the week. Monday through Thursday and Saturday work best for us. We try to work together on Sunday at a slower pace. It helps us catch up on each other’s work in the division of labor here. It helps us plan together the week’s work. Let us know when to expect you, and we’ll line up some tasks just for you. Cooking and preserving tips – Our coalition of CSA growers’ From Asparagus to Zucchini food book is still available from us at a 25 percent discount ($15), also, our coalition’s new cookbook Farm Fresh and Fast , featured at a recent celebration Death’s Door spirits hosted in Madison, can be obtained from us at a 25 percent discount ($20). The first is a beginner’s guide to eating CSA subscriptions. Almost everything we grow is in this quick reference. The latter book, we’re just beginning to use. It is chock full of details about the vegetables in groupings by plant specialties. Contact me at 608 897-4288 or tony@scotchhillfarm.com if you want one delivered with your share. I’ll have a box of books along when I deliver your produce.

 This Week’s Vegetables include:

  • Lettuce Mix
  • Red Iceberg Lettuce
  • Nancy Butterhead Bibb Lettuce
  • Bok Choi
  • Leeks
  • Carrots
  • Spinach
  • Arugula
  • Oregano
  • Asparagus
  • Gift of goat cheese

Cooking Tips for the Week  - From Dela and Farm-Fresh and Fast

Juicing and fermenting are easy ways to use up your veggies and to make super-charged healthy food. Correspond with Dela at dela@scotchhillfarm.com to get tips on those practices. The new cookbook our coalition has produces is filled with lots of great details about families of vegetables we growers produce. It has some great stir fry recipes, too, including one for tofu with bok choy, by Jamie Baker of Primrose Valley Farm: Heat one tablespoon of organic canola oil over medium-high heat in a large, heavy nonstick skillet or wok and stir-fry 1 package of extra firm tofu until lightly colored. Remove from the heat and drain on paper towels. Add 1 more tablespoon of the oil to the pan, then 1 red bell pepper, seeded and cut into thin strips (we froze peppers from our bumper crop last year, a good thought to keep in mind as our season unfolds). Stir-fry for 3 minutes (the pepper will begin to char). Add 2 cloves of garlic, minced, 1 teaspoon ground ginger, and 4 green onions (white and light green parts only). Stir-fry for about 15 seconds. Add 1 pound of bok choy, sliced crosswise. Stir-fry 1 minute until the bok choy is coated with the oil and the greens have begun to wilt. Add ¼ cup water and cook, stirring, until the water evaporates, 2 to 3 minutes (use less bok choy if you want the bok choy to be crisper). Once the water has evaporated, add the tofu, 2 tablespoons soy sauce and 1 teaspoon Asian chile paste or hot pepper sauce. Stir-fry a few minutes more until the ingredients are well seasoned. Remove from heat, season with Kosher salt to taste and serve.