1746 Hwy 73 Cambridge, WI 53523 Google Map 608-469-2319
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News and blog

Welcome to the blog.
Posted 4/27/2012 7:22am by Andy Watson.

Thanks to everyone that come out to see us at the market last week. We had fun meeting new members, chatting with past members, and seeing our regular customers. Thanks for making it possible for us to do what we do. We are not going to be at the Saturday market tomorrow. I saw a less than stellar weather report for the morning including really heavy winds and rain. We also have to get some more plants in the ground before the rain so that is what we will be doing today. 

The Tuesday Eastside Farmers' Market starts on May 8th at the Wil-Mar center on Jenifer Street, from 4-7 p.m. Hope to see you there. You can always find us at the Tuesday market once it starts. 

Have a great weekend.

 

Sprouting Acres

Posted 4/25/2012 9:29pm by Andy Watson.

We are all filled up for workshares this season except for Thursday mornings. We need two more workers to help out on box making day. Duties include harvesting and washing produce for boxes, packing boxes, and other fun stuff. Send us an email if you are interested.

Thanks,

Sprouting Acres

Posted 4/20/2012 10:46pm by Andy Watson.

Get thee to the Downtown Farmer's Market in Madison! The first market begins tomorrow, Saturday April 21st and we'll be there. We'll have spinach, green garlic, over-wintered leeks, chard, asparagus, herbs, nettles, kale, pea shoots and dry beans. We are looking forward to seeing you all there; stop by and see us.

Posted 3/21/2012 5:52pm by Andy Watson.

Thanks for your interest in our CSA. We have filled to capacity for the season. Please add your name to our mailing list to ensure early sign up opportunity for 2013.

Posted 3/8/2012 12:38pm by Andy Watson.

We are filling up fast and would love to see you at the annual CSA openhoue at the Monona Terrace in Madison on the 18th of March. It is a free event and a lot of fun. Come talk to us about our farm, workshare program, and food. We hope to see you there. For more information go to http://www.csacoalition.org/our-work/open-house/.

We will also be in Fort Atkinson at the First Congregational Church on Milwaukee St from 1-4 this Sunday, March 11th. It will be their 2nd annual CSA open house. Maybe we will see you there.

We will also be at the Oregon CSA Fair  Monday, March 12 from 4-6PM at Prairie View Elementary School.  We may have to cut out a few minutes early but we will be there for the bulk of the time. 


Posted 3/1/2012 11:26am by Andy Watson.

Happy March!

I am adding a post about our eggs. We are receiving them from Keene Organics which is just up the road from us. Here is there website. http://keeneorganics.com/farm_fresh_pastured_eggs

Posted 2/28/2012 8:46pm by Andy Watson.

Hello Sprouting Acres Members, 

     We wanted to remind members that we added a pick-up location this year at 5110 Regent Street, which is just off of Whitney Way. We are adding more sites to make your pick up location more convenient. If you would like to switch from another location, please let us know.

Thanks

Posted 1/25/2012 12:43pm by Andy Watson.

Hello. Want to learn some cooking tips and get some great recipes? Then check out cooking classes at All Through The House in Stoughton. Andy has a few classes with a few spots available and there are other intructors as well. Hope to see you there. Check out the link below.

http://shopthehouse.com/id65.html

Posted 1/20/2012 9:57pm by Andy Watson.

Check out these stories and articles about why egg prices, especially organic, are much higher than conventional. I was also told once by an organic egg farmer that  if eggs were purchased by the lb. instead of per dozen, people probably wouldn't complain about paying $3-$5 for a dozen eggs, which is about a lb. of eggs. Plus, free range eggs have much more nutritional value than an egg from a chicken that is stuck in a cage for it's short life. The Mother Earth News article is great and the other one from Local Harvest helps explain what a grower ends up making after the chicken bills are paid. 

http://www.localharvest.org/blog/27856/entry/you_want_how_much_for

 

http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx

 

http://www.rodale.com/organic-eggs

Posted 10/19/2011 10:26pm by Andy Watson.

Items In Your Box This Week:   

Garlic

Mixed Onions

Butternut Squash

Romaine Lettuce

Sweet Potatoes

Carrots/Parsnips

Red Potatoes

Sunchokes

Winter Red Radishes

Radishes

Tomato

Spinach

Herb: Thyme

The last box of the 2011 season is here. We hope you have enjoyed the last 21 weeks of produce and have enjoyed being members of our farm.  Thank you for choosing us to be your Farmers for the season. We wouldn’t have the farm without you. Thanks for all the great emails and posts during the season. We have had a lot of fun and feel like it was our best season yet. We could have done without the extended heat and humidity wave we had in August, but we pushed through it and had a great end of the season. It seems Mother Nature keeps following us each year and throwing some wrenches into our plans.

            You will be getting an email in the next few days with a survey monkey link. Please take a couple minutes and fill out the survey for us. We do read them all, and we do listen to what you have to say. You will be receiving an email in early January about the 2012 growing season as well.  If don’t want to wait until January or already know you will be joining up again, you may send us a check to hold your spot for next year. Just post date it 1/1/2012. We will not cash them until next year and it will hold your spot for veggies. $150 will hold your spot.

 

            Let us know if you have any questions or need any more suggestions with how to use the rest of your produce. Check out the storage tips on the back and thanks again for a great year. Also, check out www.shopthehouse.com if you are interested in cooking classes this winter in Stoughton. Andy will be teaching another few over the cooler months and they usually sell out fast.

 

            We hope you enjoy your last box!

Kelly Bratt & Andy Watson, Sprouting Acres

The invite below may sound familiar but no we didn’t forget to erase it from last week’s newsletter. It turns out that some of the hoophouse pipes that were originally delivered to the farm were the wrong size. By about 1/4”. The new pipes are now here and we are going to give it another try this Saturday. We would love as much help as we can get.  Here it is…..

 

If anyone is looking for a good way to spend Saturday afternoon, come on out to the farm and help us erect our new hoophouse. There will be plenty of jobs for everyone. Drilling, holding boards, connecting pipes, enjoying the nice weather, and then enjoying a home made meal by Andy, drinks included.  We hope some of you can make it. We will start around two and we stop  at five. Then eat. Let us know if you are coming so we can plan accordingly.  

 

Storage Tips

Autumn is the time for storage crops. You will be getting a few in the box this week.

Butternut squash should be stored in a cool dark place. A basement is perfect, but just in the pantry works as well. Butternuts actually get sweeter the longer the store. The smaller squash should be eaten in the next month or so.

Sunchokes should be kept in the bag they are in. They will last for months in the crisper as long as they are in bag. For freshness, they should be eaten in a month or so. Recipe to the left.

Sweet potatoes should be eaten in the next couple weeks or so. We dug ours late because of the season and did not have time to properly cure them for storage. They can stay in a paper bag in the pantry or basement until use.

Carrots/Parsnips should stay in the bag they are in. They can be stored in the fridge for a couple months.

Radishes, small ones should have greens removed, and stored in a bag for a week or two. The large ones,(loose in the box) are a different variety. They are winter radishes and will store for a month or so in a plastic bag in the fridge. They can be eaten just like a radish but they are much sweeter and great on salads or pickled.

Onions/Garlic should be stored in paper bags or mesh bags but kept away from light. If you want to slow down the onions and garlic from sprouting in late winter if there are any left, toss them into the fridge. For now, they can sit on a dark, cool shelf or in the basement.

Herbs can be kept in the fridge in a bag or hung up to dry. Once dried, toss them into a ziplock bag and then to pantry.

Our winter red radishes have bright fuscia-pink flesh. These are sweeter than most radishes & are stunning grated or sliced on salads. In China they are treated more like a fruit & eaten like an Asian pear.

 

Here is a recipe for pickled radishes from Mother Earth News…

Here is a general recipe that can be tweaked to your liking:

Quick Pickled Radishes 

1 1/2 cups radishes 

10 fl oz vinegar 

10 peppercorns 

2 teaspoons salt 

2 teaspoons sugar (optional, or use honey, stevia, etc.) 

1 small onion 

1 bay leaf 

Slice up radishes and onion. Bring vinegar, peppercorns, sugar and salt to a boil.  Place radishes, onion and bay leaf into a clean mason jar.  Pour vinegar mixture over radishes.  Refrigerate overnight.  Makes 1 pint.  So delicious! 


Sunchokes are a tuber in the sunflower family and once cooked, they have a mild artichoke flavor. They can be eaten raw as a snack or on a salad but they really shine when cooked. Here is a recipe

 

Roasted Sunchokes

Ingredients:
2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Preparation:
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

Cooking ClassesDecember 4th, 2018

Cooking classes are held in the new modern barn with a commercial kitchen on the farm. The building went up in the fall of 2017 and was finished and open in the fall of 2018. The classes run about two

2019 CSA InfoDecember 2nd, 2018

Welcome to the 2019 growing season. We start planting in the hoophouses in late January then we get the greenhouse going around the first week of March.  We are starting the season with our Sprin

Private EventsNovember 20th, 2018

Come enjoy the beauty and tranquility of our farm. We have a newly constructed modern barn with rustic charm for you to enjoy. The space is perfect for small to medium private events with indoor spac

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