VOLUME 7, ISSUE 17
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BURR OAK GARDENS, LLC
To forget how to dig the earth and to tend the soil is to forget ourselves- Mohondas Gandhi
This Week on the Farm
With the weather starting to cool off and all of the cloudy fall days, we have been fielding quite a few
questions about when the last regular season delivery is for this year. For those of you in the Allium
Group (those of you who pick up every week) your last delivery is October 25th or 27th (the date
depends on your pick up location). For those of you in the Radish Group (those of you who pick up
every other week and this week is your pick up week) your last pick up is October 18th or 20th. For
those of you in the Bean Group (those of you who pick up every other week and your pick up is next
week) your last pick up is October 25th or 27th. This information will be listed on the bottom of the
next several newsletters. On your last pick up, please remember to bring bags to transfer your
produce into. Please do not take the blue tote home with you!
For those of you who signed up for a winter storage share, I will be sending out information the week
of October 17th about your deliveries (November 3rd & 17th). We sold out our winter storage shares
for this season, so thank you to everyone who signed up in advance!
It won’t stop raining! The one saving grace with all of the rain is that the temperatures have been
relatively warm and we have not had to put our frost blankets out. I think we would already be seeing
some major disease issues in our greens if we had already had the blankets out since that would trap
all of moisture on the leaves and leave very little airflow. We are keeping a close eye on Friday nights
forecast as that is the lowest night time temperature that has been projected yet this fall.
With all of the rain we have seen some pretty crazy
mushrooms pop up this year. We have one variety
that looks like the mushrooms from Alice and
Wonderland. Tyler attempted to identify the species
of mushroom and he is pretty sure that it is related to
the ones depicted in Alice and Wonderland. The
European cousin of the mushroom we have growing
has a red top with white spots. The second picture
shows the top one of the mushrooms with a quarter
on top. Crazy the things that will suddenly appear
when conditions are just right!
This will be the last week for tomatoes. Both Tyler
and I are extremely glad we were able to find
several tomato varieties with better disease
resistance packages this year. The only major
improvement that we need to make for next year
is weed control. I think that would have helped us
have an even better yield and made it easier to
continue trellising some of the indeterminate
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VOLUME 7, ISSUE 17
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varieties if we had better in row weed control. With more and more
farms moving toward organic certification I hope that plant
breeders continue to add new varities with better disease resistance
packages.
The tomatillo crop had a bad year this year and I am not sure what
the difference was this year. The fruit set was very poor, which is
odd because it was right next to the Bumblebee tomatoes which had
good fruit set. The planting was slightly weedier than usual, but not
significantly. I think we may try a new seed source for the
tomatillos next year.
The peppers are slowing down. Next week will probably be the last
week you will receive peppers in your boxes. We are going to add
another bell pepper variety to our planting schedule next year to try
to have more bells in your boxes. We hope you have been enjoying
all the peppers!
Last Tote Delivery Dates
Allium Group (Every Week Pick Up)
October 25th/27th
Radish Group (E.O. Week Pick Up & You Pick Up this
week)
October 18th/20th
Bean Group (E.O. Week Pick Up & You Pick Up next
week)
October 25th/27th
Last Pick Up Protocol
Make sure to bring back all of the blue totes that you
may have at home. Please bring your own bags and
place the produce in your bags. Leave the blue tote at
your pick up location.
We only have 30 lbs of honey left!
$8 per pound (Sold in one pound jars)
Contact [email protected] to place an order.
Make check out to Burr Oak Gardens, LLC and send
payment to Burr Oak Gardens, LLC
W5511 County Road B
Rio, WI 53960
(Honey will be placed in your next CSA tote after payment is
received)
Your Box This
Week
!Garlic- Store in a cool dry
place out of direct
sunlight.
!Butternut SquashSame as garlic.
!Tomatoes- Store on the
countertop (not in the
fridge!)
!Tomatillos (Double
Shares Only)- Same as
tomatoes.
!Highlander Pepper
(Bullshorn hot
pepper)-Store in fridge in
a paper bag.
!Bell Pepper- Same as hot
pepper.
!Schwarzer Runder
Radishes- Remove the
tops and store in a plastic
bag in fridge.
!Looseleaf Lettuce Mix
or Head Lettuce- Wash
the lettuce and spin or pat
dry with paper towel.
Spread evenly on a paper
towel and loosely roll the
paper towel. Place rolled
towel in a plastic bag and
place in the fridge.
!Pac Choy- Same as
looseleaf lettuce mix.
!Collards- Same as lettuce
mix.
!Dill- Place in a jar of water
on the counter. Do not put
in the fridge.
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VOLUME 7, ISSUE 17
!Creamy Dill Dipping Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
salt and pepper to taste
In a small mixing bowl, combine sour cream, mayonnaise,
dill, lemon juice, and salt and pepper. Cover and refrigerate
1 to 2 hours before serving. (From allrecipes.com)
Potato Salad w Pac Choy, Radishes & Dill
4 medium-sized potatoes (red or yellow, doesn't matter)
4 stems of bok choi, with leaves
2 - 4 radishes
1- 2 tbsp. dill
2 tbsp. cider vinegar
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
Put washed whole potatoes, with skins, in a pot; cover with
cold water, add some salt, bring to a boil, then turn down
heat to medium and cover/boil 15 - 18 minutes or so, until
they pierce easily with a sharp knife. While potatoes are
boiling, chop bok choi leaves AND stems into small
dice. Dice the radishes up small (1/8th inch-ish or
less). Combine vinegar, garlic, salt, sugar, oil and dill and
whisk together. When cooked potatoes are cool enough to
handle, slice as carefully as you can and then dice the
slices. Toss warm diced potatoes into a bowl with choi and
radishes; re-whisk the dressing and pour over the warm
potatoes and veggies. Stir well to mix, then refrigerate until
completely cooled. (From www.sunbowfarm.com)
Butternut Squash Ravioli
1 medium butternut squash (about 1 1/2 lb), halved,
seeds removed
1 tablespoon olive oil
1/2 cup low-fat ricotta cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
36 wonton skins (about 3 1/2-inch square)
1 egg
2 tablespoons water
Browned Butter-Sage Sauce
1/2 cup butter
12 to 15 fresh sage leaves
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings
6 tablespoons shredded Parmesan cheese
6 fresh sage leaves
Heat oven to 400°F. Place squash halves, cut sides up, on
ungreased cookie sheet. Brush with oil. Roast 30 minutes
or until squash is very tender. Cool slightly.
When squash is cool enough to handle, use spoon to
remove pulp; place in medium bowl. Stir in ricotta cheese,
1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon
pepper and the nutmeg.
Spoon 1 tablespoon squash mixture onto center of each
wonton skin. In small bowl, beat together egg and water.
Brush edges of wonton skins with egg mixture. Fold skins
tightly over filling, pressing gently to remove any air trapped
inside, forming triangles, and sealing filling tightly inside
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skins. (If filled wonton skins have large air pockets, they
can float to surface when boiled, causing them to cook
unevenly.)
In 1-quart saucepan, heat butter over medium heat about 3
minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4
minutes, watching carefully and stirring frequently, until
butter is golden and sage wilts and then crisps. Add garlic;
cook 1 minute or until butter is amber in color and garlic is
tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Set aside; keep warm.
In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling.
Slip filled wonton skins into boiling water in batches so as
not to crowd them. Boil 3 minutes or until tender (do not
overcook). Use slotted spoon to lift ravioli from boiling
water; place on serving plates.
Drizzle butter mixture evenly over ravioli. Immediately
sprinkle each serving with 1 tablespoon Parmesan cheese;
garnish each with sage leaf. (From www.bettycrocker.com)
Sautéed Collard Greens w/ Garlic & Pepper
1 bunch collard greens
2 tablespoons olive oil
1/2 medium onion, sliced
1/2 red or green bell pepper, sliced
1 teaspoon minced garlic
Salt and pepper
Remove and discard all but 1 inch of the collard stems. Cut
the remaining stems out of the leaves, separating the leaves
and stems. Cut the leaves into 2-inch squares. Slice the stems
into thin slices.
Wash the leaves in a big basin of water. Leave the water in
the basin or sink and use a strainer to dip the leaves out of the
water. Don't wash the leaves inside a colander or pour the
water off the container with the leaves inside; this would allow
any sand to stay with the greens. Wash the stems separately
in the same basin of water, using the same method as the
leaves.
Bring a large pot of water to a boil and add 2 tablespoons salt.
Have a colander ready in the sink to drain the greens and a
bowl of water with ice cubes in it to chill the greens.
Cook the stems for 1 minute. Add the leaves, and once they
turn bright green, fish out a small leaf to taste it. The greens
are done when they taste tender. You can't really tell whether
the greens are done without tasting them.
Pour the cooked greens into the colander to drain. Once the
hot water has drained off, carefully put the hot greens into the
ice water. Once the greens feel cool to the touch, drain them
in a colander again. Drain for about 10 to 15 minutes so that
they are quite dry. (At this point, the greens may be stored in
the refrigerator for up to 3 days.)
Put the olive oil in a large skillet over medium heat. Saute the
onions gently in the oil. Raise the heat and add the peppers,
and then the garlic. Add the blanched greens and saute until
heated through. Season with salt and pepper. (From
www.foodnetwork.com)
Tomatillo Basil Salsa
2 limes, juiced
4 cloves of garlic
5 tomatillos, roughly chopped
~8 large basil leaves
1-2 jalpenos peppers
salt and pepper
2-3 T. Olive Oil
Put all ingredients together in a bowl and puree with a hand
blender or food processor. A few small chunks are !3okay and
encouraged! (www.spotonfoods.wordpress.com)