Shifting gears in last of the season; looking to what’s next and upcoming
Frost was cruel to Southern Wisconsin last week. Right into the moonlight, until we could not see, we covered as many plants as we could. Yet many of those plants that were not protected are no more. Now we’ve begun to dig sweet potatoes. We’re gathering in fall squashes. We’re planting more short- and cool-season crops. Volunteers are still very much needed to help weed, harvest, and dismantle summer crop structures and mulches in a long, slow process of gradually putting parts of the garden to bed for winter. The last of our hay was baled, but there’s prairie grass straw to bale in October and November. Summer varieties of vegetables will begin to disappear from your subscription bags now. This week’s share will include some of Dela’s goat milk, a gift no other CSA farm that we know of presents to supporters. She makes and freezes these cream cheeses until there is enough to put in everyone’s bag in the same week. Thaw it out. Spread it on toasted bagels, or crumble into your salad. It can be added to many cooked dishes with your vegetables.
Fall November Share and 2012 – We can still take on about 20 more subscribers for the double share delivered the first week of November and in the week before Thanksgiving. This will be our third year to provide this hearty option, which features a wide variety of cool season vegetables, root crops and early high tunnel varieties. Each of the two deliveries in the month of November has between 15 and 20 items. Income from these subscriptions has been vital to our farm each winter. More details are available through our website order forms, or contact us at the farm by email or phone. We’re also starting to take deposits on the 18th growing season in 2012.
Meat orders – Livestock at Scotch Hill Farm help restore the nutrients we all deplete from the soil when we cultivate and consume vegetable crops. We’ve managed our flocks of sheep, goats and chickens in open air on grass and hay for 17 years. We raise a couple of pigs most years now, too. At great expense of time and money, we put up our own certified organic hay, oats and wheat for them to eat, especially in winter. And very little in our gardens and fields is ever wasted, with all our animals enjoying seconds and surpluses, mowed weeds and grasses. Milk soap and meat sales help sustain our farm. We’re required by law, organic standards and sustainable practices to limit numbers of small livestock on our small pasture. Each year we cull from the flocks, working with a small family meat processor in New Glarus, Wis. We’re taking orders for a limited number of lamb-pork brats, lamb-pork summer sausage and cuts of lamb and pork. Meats will be ready for purchase by next week. Our son in-law Aaron has a limited number of whole chickens raised on grass and fed organic feeds for sale, too. He raises and butchers them himself at Scotch Hill Farm. Email email@example.com of your interest.
This Week’s Vegetables are:
- Fall greens (stir fry or sauté if too spicy for your taste; these greens help fight off cancer)
- Assorted tomato varieties
- Melons or squash
- Assorted Peppers
- Gift of cheese from our goat milk (thaw and use as spread or in salad or cooking)
- Pie Pumpkin
- Garden Extra – broccoli, or beans, or okra
Cooking Tips for the Week
Pumpkin Soup (from Dela and Sarah)
- 6 cups of water and bouillon or chicken stock
- Chopped peppers – 1 cup
- 3 to 4 garlic cloves mashed
- ½ cup chopped onion
- 4 to 6 c cubed pumpkin
- ½ tsp or more of curry powder
- ¼ tsp nutmeg
Put all of these ingredients into a soup pot. Simmer until the pumpkin is soft. Blend the soup in a food processor or with a stick blender to puree. Add 2 cups yogurt or milk. Stir and heat. Serve with fresh cilantro on top. Peppers can be hot or bell or a combo of the two.