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CSA Gathering this Saturday!

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CSA Gathering this Saturday!
This Week's Vegetable Share Harvest:
  • Summer Crisp Lettuce
  • Green Cabbage
  • Beets with greens
  • Leeks
  • White Kohlrabi 
  • Parsley
  • Garlic
  • Italian Frying Peppers
  • Eggplant or Tomato
This Week's Fruit Share Harvest:
  • 'Blushingstar' Peaches
  • 'Supreme' Apples
  • 'Fredonia' Grapes
  • Italian Plums
CSA Member Gathering at the Farm - Please RSVP

 This Saturday, September 11th, 12pm-3pm

Where: Prarie Wind Family Farm, 560 Harris Road in Grayslake. Directional details on our website. Parking signs will be posted. 

Who: All 2020 and 2021 members and their families are welcome.

COVID Precautions: Please bring a mask to wear while inside the farmstand. The farm allows for plenty of social distancing, so masks are optional while outside.
  • 12-1pm. Lunch Picnic. Bring your own Ravinia-style picnic with food, drinks, and picnic seating, and enjoy a picnic on the farm.
  • 1-2pm. Various farm activities. We will offer family-friendly u-pick options and farmyard games.
  • 2-3pm. Farm Hike and Tour. Farmer Jeff will lead a two-mile walking tour from the farmstead to the Food Forest and back again. Please wear sturdy walking shoes and bring water.
Please RSVP to give us a better sense of the guests to expect. We look forward to seeing you!
20lb Tomato Cases Available!
We are sharing bulk quantities of our certified organic tomatoes for eating and canning. Quantities and pricing are as follows: 
  • 20 lb Beefsteak Tomato Cases are $45.
  • 20 lb Heirloom Tomato Cases are $66.
  • 10 lb Cherry Tomato Cases - $30. Now available again!
  • 10 lb Paste Tomato Cases - $23.
To place a reservation for tomato case(s), please fill out the following form. Once your order is harvested, we'll send a confirmation email with payment instructions. We will deliver to your preferred pickup site.

Happy Preserving!
What's New at the Farm Stand
  • Farmstand Gift Cards! - Thanks to multiple requests, you can now purchase a gift card for use at the PWFF Farm Stand! Simply visit the link to purchase and receive an email with a Square code. The gift recipient can enter the code at the farm stand's Square credit card checkout terminal and be on their way with farm goodies. If you have any questions, please let us know. Thank you!
  • Masks: We ask that you please wear a mask while inside the farmstand. Thank you!
  • Regular Season (non-summer) Hours: open daily, 7am-7pm 
Farm Journal
Good afternoon from the farm!

As you might have gathered from the many announcements in this newsletter, it's a wonderful and busy late summer season!
Creating campfire foil packets for our Labor Day dinner!
That said, we made a commitment to bettering our farm work vs. family life balance this season, so for the first year in our farming history, the Miller family and our farm crew took the Labor Day holiday off!
Abbey piloting a cultivator to clean up the weeds in the late summer lettuce.
While taking the day off from the farm work wasn't easy -- the team worked extra hard on Friday and Tuesday to make it a reality. We felt it was worth it to spend a little extra time with friends and family.
The team harvesting leeks for this week's shares.
As the team returns to the harvest today, we'll soon fulfill another commitment we made this season: to (safely) welcome our CSA members back to the farm! Please join us this Saturday to celebrate the land that feeds us all and our caring community (you!) that supports local agriculture.


~ The Miller family and the Prairie Wind Farm Crew
Notes from the Farm Kitchen
This week's fruit share features deep indigo colors and rich flavors! Italian plums are making another appearance as their growing season is limited and their uses are endless! This week's grapes are also dark in color. The variety is called Fredonia and it does have small seeds. Fredonias and other concord types are considered slipskin grapes because the skin slips easily from the pulp. The skins can be eaten or discarded. Either way, we love the intense flavor of this grape.
September is the month where we bring out the slow-cooker on Sundays to make pulled pork sandwiches with a hearty side (or sometimes topping) of cabbage coleslaw. While cabbage is the traditional base for slaws, we also enjoy making slaws out of combinations of veggies and fruit including kohlrabi and parsley slaws, beet and apple slaws, carrot and radish slaws, too. Let us know your favorite slaw combination!
Seasonal Recipes in the Farm Kitchen

Kohlrabi Slaw
Pepper Spread with Walnuts and Garlic
Pickled Grapes with Cinnamon and Black Pepper
Pink (Beet) Greens

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