Please Flatten and Return Your Box!
Thank You!
June 8th 2016
VEGGIE BOXES:
Radishes, Spinach, Salad Mix // River Road Farm
Green Top Beets, Scallions// Great Oak Farm
Green Garlic, Head Lettuce/ Twisting Twig Gardens
Asparagus // Bayfield Apple Company
Tomato Plants// Yeoman Farm
MEAT BOXES:
Lake Superior Trout + White-fish// Bodn’s Fisheries
Assorted Pork // Maple Hill
Farm
Lake Superior C.S.A.
Bayfield Foods Cooperative
Please Flatten and Return all
Veggie, Fruit and Meat Boxes.
Thank You!
PLUS ITEM:
Fruit Spritzers // White Win-ter Winery
Bakery // Starlit Kitchen
In The Boxes This Week
Greetings from Bodin Fisheries!
June is marks the start of another busy summer season at
the Fish House. While incoming fish volume is relatively low
compared to early Spring and Mid-Summer, the catches are
enough to cover wholesale fresh and smoked fish orders from
our restaurants, grocery stores etc. There are also many mainte-
nance items that need to be crossed off the "to do" list before
the summer gets in full swing as well as seasonal staff hiring and
training for the busy days ahead. Looking forward to another
successful summer, we appreciate the support of our communi-
ty and fellow producers and are thankful to be a part of the Lake
Superior CSA.
Check out our website for *NEW* Special Order items like whole
chickens and 8-piece cut-up chickens!
Bayfieldfoods.org/specialorders
PLEASE
FLATTEN & RETURN CSA
BOXES!
Ingredients
•1/2 cup extra-virgin olive oil
•8 cloves fresh garlic, minced (Use the Green Garlic instead!)
•1 teaspoon onion powder
•2 tablespoons fresh finely chopped parsley
•2 pounds thin asparagus, ends trimmed
•Coarse sea salt
•Freshly ground black pepper
Preparation
Preheat oven to 400°F.
Line a large jelly-roll pan with parchment paper. Set aside.
In a small pot, heat the oil, garlic, onion powder, and pars-
ley on medium-low heat. Cook for 3 minutes, until the gar-
lic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly
ground pepper. Drizzle on the garlic-oil mixture.
Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.
Roasted Garlic Asparagus
Greetings from Twisting Twig Gardens and Orchard,
Wow, has it been wet lately! The wet conditions can make planting and weeding difficult, while the weeds are
growing rapidly. These conditions make me appreciate the scale and style in which we have chosen to grow veggies. We
grow in intensively managed raised-beds using mostly hand tools. Although our system may miss out on economies of
scale, using larger machinery in your fields would certainly create serious compaction, erosion, and a mess, it does allow
us good drainage and good access. Bigger is not always better.
This week, we are pleased to be providing red leaf head lettuce and green garlic for your share. So, what is green
garlic? Chances are if you are new to our veggie share, you have never come across green garlic. I have not seen it com-
mercially available and have rarely seen it sold at farmer's markets. It is an early-season delicacy only available for a few
weeks in late spring. They are young garlic plants harvested and consumed before the plants begin to form bulbs. The
tender “stalk” has a delicious mild garlic flavor and is often used like a scallion. We love to chop them up and sprinkle
them fresh on salads, and pasta dishes or they can be sautéed and added to sauces, stews and stir fry's.
Now that you've fallen in love with green garlic, here's how we grow it. We select the smallest bulbs to be set
aside for “seeding” our green garlic. In the fall, we prep our garden beds for planting. As opposed to garlic in which we
break the bulbs apart and plant the cloves separately, we plant the entire garlic bulb and push them as deep as we can
into the soil. The deep planting creates a longer blanched (white) portion along the “stalk”. The beds get mulched for
winter, and in spring, the plants shoot out of the beds in clusters. The clusters of young garlic plants are harvested after
they size-up, but before they form bulbs. Check out the picture of our son, Arlo, watering this year's crop of green garlic.
As always, thank-you much for supporting us and all of the other farms in the Lake Superior CSA. Have a great
week!
Rob, Ashley, and Arlo
Honey BalsamicTips Glazed Carrots Tips for Storage, Preservation and Cooking!
What to do with Radishes?
The traditional way to eat radishes is with but-ter. No surprise this is a very French way of do-ing it.
If you are strapped for time, simply whip butter to make it a softer consistency and sprinkle with salt to dip. If you have a little extra time and are feeling adventurous, here is a recipe for a home-made butter you can use to dip the radishes with. Enjoy!
D.I.Y. Butter
about 1/2 cup
1 cup heavy whipping cream
1 tablespoon sour cream
1/8 teaspoon salt (optional)
Whir the cream and sour cream in a food pro-cessor for about five minutes. (Alternately: shake energetically in a Mason jar for about 15-30 minutes.) After the cream becomes thick and clotted like whipped cream it will suddenly start spattering against the top again as it clumps into yellow butter. Whip until the butter has formed a solid yet grainy mass.
Put a small mesh strainer over a bowl and pour everything into it. Refrigerate the liquid; this is buttermilk and it will last for several days. Use it for pancakes, or Pecan Cake, or Meatballs with Buttermilk Gravy.
Put the butter in a small bowl and rinse under very cold water until the water runs clear. You want every bit of the buttermilk removed; any left clinging to the butter will cause it to get sour and bad overnight.
When the water runs completely clear squeeze the butter inside a clean paper towel or cheesecloth until dry, then turn out into a crock or small bowl. Mash in the salt, if using. Refrigerate and use within a week.
Visit bayfieldfoods.org for more information on recipes, storage, and preserving tips!
VEGGIE BOXES:
Head lettuce, Radishes // River Road Farm
Green Top Beets + Scallions // Great Oak Farm
Green Garlic, Kohlrabi // Twisting Twig Gardens
Tomato Plant 4” Pot// Yeoman
MEAT BOXES:
Whole Chicken // Heritage Farm
Cheddar Brats + Beef Snack
Sticks // Moonlight Meadows and Hidden-Vue Farms
Bayfield Foods Cooperative
PLUS ITEMS:
Kraut // Spirit Creek Farm
Bakery // Starlit Kitchen
Here is a Sneak Peek at Next Week 6.15 *
* Please note these are subject to change
Greetings from Starlit Kitchen in Bayfield, WI!
We are on a dedicated mission to provide vegan and organ-
ic baked goods featuring locally produced ingredients when
we can, to the community. Starlit Kitchen began as a single
mom micro enterprise by way of the Bayfield Farmer's Mar-
ket in 2006. A state certified kitchen was constructed in
one room on the ground floor of a 135-year-old converted
rooming house in Bayfield. With the advice, assistance and
support of Bayfield Foods Co-op, the wholesale aspect of
the kitchen has expanded to bake and deliver fresh
bread to the Chequamegon Food Co-op and Northland Col-
lege (Ashland) and a dozen natural food stores in Wiscon-
sin and Minnesota including both Whole Foods Co-ops in
the Duluth metro area. We are pleased to provide bakery
shares and plus items in the CSA as well. Enjoy!
Here is a little about the bread we make at Starlite Kitchen!
(Left) Our Bayfield Apple Cinnamon Bread features sustainably grown fruit from our Bayfield
Foods Co-op partner the Bayfield Apple Company.
(Right) The Kern Loaf was inspired by an Old World recipe featuring an aged rye ferment
and sprouted whole grains including wheat and rye berries locally grown and harvested by
Maple Hill Farm, another Bayfield Foods Co-op producer.