September 14th ,
Veggie Boxes:
Broccoli, Carrots, Slicer Toms //Great Oak Farm
Potatoes, Peppers, Summer Squash // Yoman Farm
Napa Cabbage, Salad Mix, Slicer Tomatoes// River Road Farm
Roma Tomatoes, Head Lettuce, Parsley// Twisting Twig
Meat Boxes: Ground Beef + Beef Steak //
Hidden Vue
Whitefish or Trout // Bodin’s Whole Chicken // Heritage
Farm
Lake Superior CSA
Bayfield Foods Cooperative
In The Boxes This Week
Hello from Hidden-Vue Farm,
It was a busy August on our farm. We finished making our second
crop of hay and we were able to wrap 100 bales of hay in those long
plastic tubes that you sometimes see out in the field. The plastic
keeps the rain off the hay which keeps the hay fresh and without
mold. More importantly the long rows of plastic covered bales is a
big playground for our kids and their friends to run on and jump from
one row of bales to another. Who knew they could be that much
fun?
Our local fair was held over Labor Day weekend. We brought 3 cows,
2 calves, a steer and 2 lambs. Training cattle to lead, to get on and
off trailers and to not get excited when there is loud music or loud
people takes a lot of work. We spent the month leading up to the
fair, walking cattle up and down our driveway, brushing them and
giving them baths. My oldest daughter Mia brought a steer to the
market sale which is where the steers are auctioned off to raise mon-
ey for the kids. Mia’s steer received the Reserve Champion award, so
she was happy with that. Matthew got Grand Champion purebred
and Kieren’s sheep got a trophy as well. All in all it was a good fair
and all three kids received trophies so there weren’t any hard feel-
ings this year. That’s the first time that has happened though. :)
Now it's time to cleanup, wash and put away our haying equipment.
I still have some fencing to fix from the storms and I will probably
plow up 20 to 30 acres of hay that got drowned out in the storm. We
usually plow our fields in the fall and then let them sit over winter
before disking and seeding in the spring. The freezing and thawing
action during the winter breaks down the soil and helps smooth it
out so it is easier to disc in the spring.
~David Nortunen, Hidden Vue Farm
Veggie Basics :
Potatoes, Pepper//Yoman Farm
Broccoli, Carrots // Great Oak Farm
Roma Tomatoes// Twisting Twig
Fruit: Apples
PLUS ITEM:
Honey // Heritage Farm Sheep + Goat Cheese // Happy
Hollow + Sassy Nanny Creameries
Meat Basics :
Trout// Bodin’s
Ground Beef + Beef Steak// Hidden Vue
PLEASE
FLATTEN & RETURN CSA
BOXES!
In the News
We now have flower bouquets available to special order from Wild Hollow Farm.
Bring a little of the glorious color of the farm home with fresh-cut seasonally
picked flower bouquets. Flower varieties in each bouquet will reflect what is
blooming on our farm, and will vary from week to week. Expect a beautiful array
of colors and textures, all grown without chemical use and wrapped in a brown
paper sleeve.
Available weekly. Order deadline is Sunday evenings for Wednesday Deliveries.
$15 per bouquet.
Click here to order
Honey BalsamicTips Glazed Carrots
Farmers’ Market Quinoa Salad
TIP: Don’t obsess over getting these exact ingredients
in this precise combination. Any nut you like will work
here for crunch, and you’re looking for a mix of bright
herbs and enough cooked grains to make this quinoa
salad recipe substantial.
INGREDIENTS
½ cup raw pistachios
8 ounces green beans and/or wax beans
4 ounces sugar snap peas
Kosher salt
½ cup coarsely chopped fresh tender herbs
(such as parsley, chives, basil, tarragon, and
dill)
⅓ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
2 small or 1 large head of broccoli, florets chopped (about 1½ cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about ⅓ raw)
DIRECTIONS
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden
brown, 8–10 minutes. Let cool, then coarsely chop.
Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer
raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water
and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by
the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season
with salt and pepper.
VEGGIE BOXES:
Carrots, Onions, Sweet Corn // Great Oak Farm
Potatoes, Broccoli// Yoman Farm
Peppers, Head Lettuce, Slicer tomatoes // River Road Farm
Roma Tomatoes, Parsley// Twisting Twig Garden
MEAT BOXES:
Ground Beef + Roast//Hidden-Vue Farms + Griggs Cattle
Co. Trout + Whitefish// Bodin’s
Assorted Pork // Maple Hill
Farm
Meat Basics Ground Beef + Trout +
Beef Roast
Bayfield Foods Cooperative
PLUS ITEMS:
Kraut // Spirit Creek Farm
Bakery // Starlite Kitchen
Here is a Sneak Peek at Next Week 9.21*
* Please note these are subject to change
Photos from Hidden Vue Farm
Fruit: Apples
VEGGIE Basics :
Sweet Corn, Broccoli, Potatoes, Tomato