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🌿 2020 Farm Shares will open this week!

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🌿 2020 Farm Shares will open this week!
This Week's Fall Vegetable Harvest:
  • Curly Green Kale
  • Carrots
  • Celery Root
  • Rutabaga
  • Brussel Sprouts - from Harmony Valley Farm, Viroqua, WI
  • Cilantro - from Harmony Valley Farm, Viroqua, WI
  • Butternut Squash - from Big Patch Farm's Amish Community Growers, Platteville, WI
  • Crimini Mushrooms - from River Valley Ranch, Burlington, WI
Farm Journal
What a difference a weekend makes! After a very snowy October, we were thrilled to feel 50s and sunshine again on Monday morning. We received three times more snow this October than we did last December. We also averaged about 20 degrees below average for the month. You may be wondering: what does that mean for the farm?
Besides watching weather predictions closely, we prepared the farm for winter while harvesting for fall. Last week, the farm team finished up the majority of the field harvesting for the season and covered field crops that we hoped would weather cold nightly lows. They also worked within hoophouses planting more winter spinach, weeding existing winter crops and finished a variety weather-protected farm projects.
Jeff tended to winter water projects. He turned off the farm well and water systems to prevent freezing pipes, set up heated water systems for animals, and kept our farm crew mostly out of the chilly rain and snow. BB8, our elusive bantam chicken pictured above, was also spotted figuring out the best winter food and water sources. Smart bird!
After the farm was securely tucked in for a cold evening, our kids braved the elements for trick or treating sympathizing with the confused trees throughout our neighborhood.
The farmers at Big Patch encouraged us and our members to enjoy your winter squash sooner rather than later and that's not a problem in the farm kitchen! Last week, we made stuffed acorn squash for an evening dinner and this weekend, we made a double batch of butternut squash, carrot and ginger soup (recipe below). Yum!
A longtime farm share member, Ann M., shared this picture of her colorful roasted root vegetable dish. When the weather is chilly outside, there's nothing better warming up in the kitchen, filling the air with the delicious smells of the fall harvest. Stay warm with in your kitchen with this week's fall share -- enjoy!

Your farmers, 
Jeff, Jen and the farm crew
Pastured Local Turkeys Available 
Reserve a local, pasture-raised, organic-fed heritage turkey for a special Thanksgiving dinner from our friends at All Grass Farms.

Farmer Cliff raises Broad Breasted Bronze turkeys which are moved to pasture at 3 weeks of age.  They are free range in and around portable shelters with their shelters being moved daily.  They are fed certified organic, non-GMO feed mixture from day one with no antibiotics or growth hormones.  They are processed at 17-19 weeks for maximum flavor and they are humanely processed at local, family-owned USDA inspected facility.

  • Weights range from 15-25 lbs. We will do everything we can to provide you with a turkey in your desired weight range. Turkeys are frozen and packaged in a vacuum-sealed bag. Heart, liver, neck, and gizzard included inside each turkey.
  • $35 deposit per turkey due at time of order. You will be invoiced with your total at $5.95/lb. (less your deposit) due upon pickup.
  • Turkeys will be available for pickup from the farm Thursday, November 21 from 3:30 to 7:00pm. Alternative arrangements may be made if needed.
  • Reserve yours HERE
Notes from the Farm Kitchen
From our friends at Harmony Valley: Is this a new variety of purple cilantro? Good question, but no. It’s the same variety we always plant, but it’s from our final crop of the year. When it gets cold, biology in the soil slows down and nutrient uptake by the plant changes. Sometimes this can cause leaves to turn purple like this.  The leaves are still good to eat.
Recipes and Ideas from the Farm Kitchen

Roasted and Stuffed Butternut Squash (stuffed with quinoa, kale and caramelized mushrooms)

How to Store Kale for Salads, Smoothies and More

Butternut Squash Ginger Carrot Soup - I pureed with an immersion blender and added coconut milk for creaminess

Kale and Brussels Sprouts Salad - This is a family favorite! I make with curly green kale, and I add currants for a touch of sweetness.
Next Week's Harvest (our best guess)... brussel sprouts, beautyheart radishes, garlic, cranberries, scarlet turnips and more!

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