Cucumbers

Sweet Corn – First of the season!  We loaded this week up with sweet corn and will be doing that for the next couple of weeks.  There is tons in the field!

Basil

Heirloom Tomatoes

Ground Cherries – In the clam shells.  The smaller berries with the paper husk around them

Green Beans – I am very sorry but they only got packed into some boxes because the volume was low and I wasn’t aware it happened until it was to late.  We will have a bunch more coming into next week and beyond.  In the future if we don’t have enough of one product we will substitute something else.

Okra

Tomatillos – First of season!  This item is larger then the Ground Cherries but does have a papery covering like the Ground Cherries.  Remove paper husk before using

Mixed bag of Early Apples and Pears – First of Season!  Fruits are just starting to come in.  The apples are tart but delicious.  If the pears are a little hard let them sit for a day or two on your counter to soften.

Green Zucchini

Cucumbers - The long twisted looking thing is a specialty Japanese cucumber named Tasty Jade

Okra – Just a taste for now.  If you slice it thin and fry it that helps lessen the slimy texture

Ground Cherries - First of the season.  We made a sauce of them lastnight using a cup of ground Cherries, a pinch or two of sugar (use as much as you want to get to the sweetness you desire) and 1/2 tsp Cinnamon.  They can be eaten raw as well, very unique flavor.  Just remove the papery skins and enjoy

Cherry Tomatoes

Heirloom Tomatoes - They are starting to ripen more so the amount you receive in your box will go up.

Parsley

Basil

Swiss Chard

Bunched Beets

heirloom Tomato – First of the season, just a small first run, more to come as the season moves on

Thyme

Cucumber

Peppers

Potatoes

Radish

Kale

Onions

Bulb Garlic

Cherry Tomatoes

Carrots

Cabbage – This is a savoy variety which mean it has the crinkly leaf

Peppers – First of the Season

Cherry Tomatoes – Check back in tomorrow for a post of our cherry Tomato recipe

Basil

Kale

Zucchini – There are some big one in there, I will post another recipe for zucchini

Bulb Onions

This coming weekend Saturday the 30th Organic Valley is hosting it 8th annual Kickapoo Country Fair at its headquarters in LaFarge, WI.  I am pleased to announce that Keewaydin Farms has been asked to do a 90 minute demo called “Cooking from Your CSA”.  I will be preparing several recipes using ingredients you will find in your CSA box this season.  Although I am a farmer by trade I do spend time in the kitchen utilizing the wonderful produce that surrounds us throughout the season.  It is a special treat for me to be able to share some of my cooking experiences with the general public.  One dish I will be preparing will be the Honey Carrots, the recipe was posted a couple weeks ago.  We will also be preparing a cold tomato soup and cherry tomatoes and basil paired with mozzarella.  So if you are looking for something to do this weekend why not come to beautiful southwestern Wisconsin and enjoy a day of workshops, food, fun, music and visit with you CSA farmer.  See you there!

Cherry Tomatoes – First of the season

Fennel

Bunched Beets – The tops are looking a little rough, please remove when you get home!

Broccoli – This will be it until fall

Potatoes – First of the season

Torpedo Onion – Use like you would any onion

Beans

Swiss Chard

Daikon Radisn – The white root

Savoy and Purple Cabbage – Make a colorful coleslaw using the carrots for added color

Green Scallions – The first of the onions for this season

Kohlrabi – Last week for these

Salad Mix

Head Lettuce

Fennel

Carrots – Try the honey glazed recipe if you haven’t

Beans – A mix this week of purple and green.  To bad the purple fades when cooked.

food.com

Ingredients List:

2 lb of baby carrots, scrubbed. (if you have less than 2lb adjust recipe accordingly)
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.

Directions:

In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

carrotrecipes.net

Kohlrabi- Try peeled and eaten fresh, diced in a stirfry, added to coleslaw or grated into a fresh salad.

Cabbage

Carrots- remove leaves before storing

Beets- remove leaves before storing.  Leaves can be eaten like Swiss Chard

Green Head Lettuce

Red Head Lettuce

Green Beans

Fennel bulb- fronds can be dried and used as seasoning