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Welcome to the blog.
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.

Posted 10/12/2011 11:43pm by Andy Watson.

Items In Your Box This Week:   

Garlic

Mixed Onions

Winter Squash

Red Russian Kale

Pac Choi

Red Potatoes

Green Beans

Salad Mix

Radishes

Herb: Sage, Rosemary

 

Believe it or not, there is only one more week of veggies after this week. We will have another survey for you after the last box and we hope you take the minute or two it takes to fill it out. We read the survey and have changed our plantings and box contents to suit our members.

Potatoes are here! You will get them this week and next. The sweet potatoes are all dug and you will get a big bag next week. The sweet potatoes were dug late and not cured well enough to last too far into the winter so they should all be enjoyed in the next couple weeks. The beans this week are from Tim Zander, who also supplied us the corn and leeks. The beans are deep green and keep their color when cooked. They are delicious. Our yellow wax beans have flowers but the cold snap we had stunted them too far to produce any beans. The radishes this week are a few different varieties. Some of you have an Easter egg colored mix, some have a yellow variety.

            The farm is really beautiful this time of the year and it looks totally different than it did just a month ago. There is grass growing where the barn foundation resided, the silo is gone for good, the trees are absolutely gorgeous right now, the autumn rains have arrived, and we are winding down. If you didn’t know, the Tuesday Eastside Market will continue indoors starting next Tuesday. It will be inside the Wil-Mar Center on Jenifer St. in Madison from 4-7. We will have similar things that you will see the last two weeks of the season. We try to sell everything that we have left over and then we move on to our winter farming. We raise cold hardy salad greens for restaurants in Madison and surrounding area. You may see some of our stuff at the Yahara River Grocery Co-op in Stoughton as well.

            We hope you enjoy the box this week!

Kelly Bratt & Andy Watson, Sprouting Acres

 

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. Also, dress in layers, it’s supposed to be on the cooler side, which is perfect outdoor working weather. If you can only stay for a little while or have to show up late, we would still love to see you . 

Posted 10/5/2011 9:46pm by Andy Watson.

October is here, but early September weather is creeping back. We love it. It’s great for a final growth spurt for the fall greens and makes being outside even more enjoyable. We finally got a more widespread killing frost last week and the tender crops bit the dust. It’s that time of the year. We hope you enjoyed the summer bounty and hope you enjoy the nice fall produce to come.

            We were going to include potatoes this week but the delivery company wrote down the wrong pick-up date from the potato farm. So, they are dropping them off on Friday this week and you will see them in the last two boxes. We wish we had gotten them to you earlier but they were two weeks behind planting with the cool weather this spring, and had some rain issues during harvest time. We will look around this winter for another option for next year or we may grow a small amount of potatoes for early summer, then order more for fall.

            We have started harvesting sweet potatoes and you will get them for the next couple weeks. We are still harvesting parsnips, radishes, and fall greens. The Salsa Verde kit is an all in one package. Just follow the directions on the newsletter and you will have fresh roasted green salsa for your chips, chicken, or steak.

            We are looking for a few good helping hands constructing our new hoophouse. We will be putting up the structure on Saturday, October 15th around 2:00 and hope to be done around 5:00. We will provide refreshments during and some food as well. Let us know if you can make it. It’s fun to see it being built.

Kelly Bratt & Andy Watson, Sprouting Acres

Items In Your Box This Week:   

Garlic

Mixed Onions

Butternut Squash

Chard

Sweet Potatoes

Salad Mix

Radishes

Salsa Verde Kit:

     Tomatillos

     Garlic

     Onions

     Serrano Peppers

Winter squash should be stored in a cool place. A garage, basement or three season porch work great. Just keep from freezing. The butternut squash should last  a few months if you want to hang on to it for a special event or holiday.

 

You can use the radish greens for a sauté green if you would like. If you are not going to use them, cut them off so they don’t suck water out of the radish. Keep radishes in an airtight bag and they should last at least a couple weeks.

 

Root vegetables are made to last, sometimes through the winter. In the last box you will receive sunchokes which are a crunchy tuber that tastes like artichokes when cooked. They also will last in a bag in the fridge for months, like till next may. Traditionally people harvested root crops, placed them in sand or bags and then into a cold root cellar. Roots were the staples for winter, when other vegetables were not available like they are today.

 

Welcome to week 19 of your Sprouting Acres CSA ShareOctober 10th, 2018

Welcome to week 19! This is the last week for EOW shares on ODD box weeks. This means that this is the last week for EOW boxes at the farm, Cambridge, Stoughton, Monona and Oregon.  Have a great

Cooking Classes at Sprouting Acres!October 9th, 2018

Hello, We worked out the technical glitch for the cooking class link and have added several classes with instructor Ben Anderson to the list. More classes will be added this week so keep checking back

Classes on the FarmOctober 8th, 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

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