1746 Hwy 73 Cambridge, WI 53523 Google Map 608-469-2319
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Box 11, August 3, 2011

Posted 8/3/2011 10:21pm by Andy Watson.

 

            Happy Thursday Everyone! We hope you have had a good week so far.  It is hard to believe that it is August already but we are so excited for the mid-summer veggies. Kelly has been busy baking zucchini breads and muffins. Her plan is to freeze a bunch for winter but they are eaten up too quickly! Good thing there is no shortage of zucchini on the farm! Enjoy the first cherry tomatoes of the season! The big ones are starting to turn as well but the early ones will be at market as we wait for the big tomato explosion for the boxes.

            Bike the Barns is coming up quickly and we are very excited to be a route stop this year. There is still time to register if you are interested. Of the 550 spots, 419 have registered! It should be an amazing time. Check out our website for the link or go directly to www.macsac.org for more information. Ironically though, our farm’s barn was taken down a few years ago due to deterioration and safety. All that is left is the foundation and silo which doesn’t exactly make for a safe place for the little ones and it sure is an eye-sore when you pull in to the farm. This summer we are finally able to get them removed. We dream of being able to rebuild a large shed there someday to better wash, store and package. Although foundation demolition may not be too exciting, it marks the first step towards another long term goal for Sprouting Acres.

            If you weren’t already smiling ear to ear over the foundation removal, you’re sure to when you hear about the tractor! After 43 years, we finally had to replace the rear tires on the John Deere. Andy’s father bought the tractor used in the early 70’s and has needed little maintenance since. Wade is hoping we can keep it running until he is old enough to use it someday! Enjoy your veggies and have a great weekend.

In Your Box This Week:

 

Red cabbage
Garlic
Lettuce
Cucumbers
Zukes, summer squash
Eggplant
Cherry tomatoes
Onions
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

Herb: Rosemary, Savory, Basil

 

Eggplant Tips

 

·         Place the eggplant in plastic bag, store in the refrigerator.

  • To freeze eggplant, blanch or steam first. It will keep for 6 to 8 months in the freezer. 
  • Eggplant absorbs oil like a sponge; dip in beaten egg and flour or crumbs when frying.
  • For added flavor, lightly brush with olive oil and sprinkle with herbs before baking. 

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