Week No. 10 – 2013 Season

Tuscan wine tasting, Madison member to pair fresh vegetables from Scotch Hill

A big challenge for any CSA farm is finding stable delivery points. With the economy so up and down for so many years, we’ve had several small businesses that hosted delivery for us close their doors. A noble exception is the Barriques Market, which has hosted delivery for us 5 years in Middleton and 4 years in Fitchburg. We’ve thought of a way to thank Barriques, promote their wonderful coffee and wine offerings and meet socially with our supporters. One of our Madison subscribers, Megan Adams, is helping, too. She will pair simple recipes featuring fresh vegetables at two upcoming Barriques Middleton wine tasting events. Dates for the Friday pairing of wine with our food are Aug. 9 and Sept 6 at the wine and coffee store at 1891 Cayuga St. Participants can come any time during the hours of 5:30 to 8:30 p.m. There is a fee, but you can become a Barriques member and enjoy discounts. The store is one block off University Avenue across from the Middleton post office at the western beltline exit. In the first pairing this week, second-year subscriber Megan will share a panzanella salad, featuring Scotch Hill Farm organic and heirloom tomato varieties and onions. The appetizer will pair with Tuscan wines. Tuscan food, a healthful Mediterranean cuisine, is renowned for its simplicity. Megan hopes sharing recipes and providing a sampling of them will help busy households see that fresh, flavorful dishes don’t have to be difficult. For more information about the wine tasting and pairing of local food, contact general manager Randi Simon (who is also a Scotch Hill subscriber this year), 608-824-9463 or randi@barriquesmarket.com Plenty upcoming at the farm – As summer vacation months draw to a close, Scotch Hill is hosting a number of events and opportunities for you to experience our farm before your fall schedules resume: *Farm work day, 9 a.m. to 3 p.m. Saturday, Aug. 10 (during Covered Bridge Festival in Brodhead); *In Her Boots workshop on CSA for Women in Sustainable Agriculture; sign up through MOSES, on Sunday, Aug. 18 (please, please help us get ready for this event in a volunteer work day, Saturday, Aug. 17); *Learn to Can and Preserve vegetables with Dela in our commercial style kitchen, 9 a.m. to 3 p.m. Saturday, Sept. 7; *help our farm protect plants and prepare for frost, 9 a.m. to 3 p.m. Saturdays, Aug. 31, Sept. 7 and Sept. 14; *Soil Sisters Farm Tour, Sunday, Sept. 8*Bike the Barns annual benefit for Fair Share CSA Coalition and Partner Shares program for low income households (successive waves of hundreds of bikers will be stopping at Scotch Hill; volunteers are needed to perform many tasks). Contact us by email, or through our Facebook page,  if you need additional details.

This Week’s Vegetables include:

  • Sweet corn (6 ears)
  • Cucumbers (2)
  • Tomatoes (3 lbs.)
  • Peppers (some hot, some not)
  • Garden Extra every delivery point gets something different (Eggplant, OR broccoli, OR okra, OR beans, OR squash)
  • Basil
  • Cutting Celery (an heirloom variety; small, but very flavorful; leaves may be dried for soup ingredient later)
  • Ice box melon
  • Onions
  • Cabbage

Cooking Tips for the Week

From our niece Abigail, Summer Cole Slaw

You know the shredding and dicing routine. Here’s what she recommends you use: 1 medium cabbage, 4 carrots, 1½ cup lemonaise (or some base of your chosing), salt and pepper to taste, ¼ c extra virgin olive oil, ¼ cup balsamic vinegar, Tbsp of sugar or honey, cilantro OR basil, one diced onion. Chop, mix and serve.

Fresh Tomato Sauce by Chef Joseph Wollinger, Blackhawk Technical College culinary director – in a large pan, render bacon fat from 2 strips, finely diced; 1 cup finely diced onion, ½ cup finely diced carrots, ½ cup finely diced celery and 1 clove of garlic and cook until tender. Add 2 quarts tomatoes, skin off and one bay leaf and simmer for about 1 hour or until consistency is reached, stirring occasionally.