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

News and blog

Welcome to the blog.
Posted 8/17/2011 9:54pm by Andy Watson.

Don't forget, you can learn to cook really great food from me (Andy) and many other instructors at All Through the  House in Stoughton.  Just visit www.shopthehouse.com for upcoming classes.  A few of mine are already sold out but we are adding more.  It's really a great way to learn how to cook a lot of what we offer in the boxes, learn new tips and tricks, and you get a discount after the class to shop around in the store. It's always good to see members, past or present, at the classes. 

Posted 8/17/2011 9:43pm by Andy Watson.

If you can't figure out what to do with all the zucchini, summer squash, eggplant, garlic, onions, tomatoes, peppers, celery and anthing else you want to make disappear, then try this out. It's sort of a bastardized ratatouille recipe. Get a large pot hot up with a good 1/4 cup of olive oil. Saute a couple onions, or six, until they just start to turn brown. Next toss in some cubed eggplant and cook for a few minutes.  How many?  I don't know. Just don't let them burn. Then toss in a few chopped up celery stalks, some chopped garlic, chopped peppers, and cook until they soften up. Finally add some chopped zucchini and summer squash.  There should be enough water in all the veggies to keep the pan from burning but you should turn it down to medium high heat.  Once it all looks like it is cooking down but not mushy, add a bunch of chopped tomatoes and a little tomato paste to thicken. Drop the temperature down to medium or medium low so the tomato doesn't burn. Throw in a splash of red wine vinegar, salt and pepper to taste, some chopped basil and you are done.  This is great by itself as a spread on crunchy bread, a pasta sauce, poured over chicken breasts, covered then baked until the chicken is done, or served over rice or couscous. Play with the recipe, experiment, have fun. It's hard to mess this one up. 

Posted 8/17/2011 9:38pm by Andy Watson.

August is flying by but the warm days and cool nights are helping us enjoy it more. Andy is trying to get as much plowed, disked, planted, weeded, and cleaned up before school starts since Kelly will be back at work.  Wade will start 4-K this fall (half time) and spend the rest of the time getting a good outdoor education at the farm.  This usually consists of riding his bike around in circles, digging for worms, digging holes in random fields, and swinging.  Soon he will start learning what firmness and color an eggplant should be when it is ready to be picked. Ruby will be 1 at the end of the month and will split her days at day care and at the farm. A new sandbox will be installed soon to help keep the two of them busy. First she has to learn to eat more veggies and less sand.

We hope to see you all out at the farm on Saturday for the shin dig.  The forecast is 50% in our favor of being nice, but as most farmers know, that doesn’t mean anything. That being said, unless there is lightning we are going to keep the party as is. We have lots of tents and greenhouses to stay dry under. If it rains the whole time, we will just have to eat more under the tents. Wear sturdy shoes or boots, bring an umbrella and/or rain gear to stay dry during the tour and tomato picking, and bring a vase or bucket to take home flowers if you would like to cut some. Check Facebook and the Website around 10:00 on Saturday just in case a real nasty storm is coming and we will set a rain date.                            

Sweet potatoes are starting to plump up and we decided to give you a sample of sweet potato leaves to cook. It doesn’t hurt the plant at all, and they make a great spinach substitute. There is a recipe on the back that is pretty simple. Let us know how you liked them. See you Saturday!


    Kelly Bratt & Andy Watson, Sprouting Acres

In Your Box This Week:
Red Onions



Green peppers

Summer squash

Serrano Peppers

Tomatoes: cherry & mixed

Sweet Potato Leaves

Herb: Basil                                                                                                                                                                                                                                                                                                              

Flower Rotation

Veggie Tip

For a mid-winter treat, cut the tops off of your celery and store them flat in a ziplock bag in the freezer.  When you are making soup or a stew this winter, just pull out a few leaves, chop them up and throw them in.


If you can’t decide what to do with all your zucchini, peppers, onions, garlic, celery and eggplant, check out the website for Andy’s great recipe.

Posted 8/12/2011 8:11am by Andy Watson.

Sprouting Acres will NOT be at the Downtown Market on Saturday August 14, 2011. We will be working at the farm instead this weekend.

Posted 8/10/2011 10:19pm by Andy Watson.

Annual Farm Shin-dig


What: Farm Party Potluck and Tour


When: August 20th, drop in anytime from 12-3


Where: 1746 Hwy 73, Cambridge, WI 53523


Who: Open to all members &workshares, their family and friends of family


*Bring a dish to pass and copies of your recipe to share. We’ll provide drinks and a main dish. Leave with some extra veggies. We hope to see you there!



Posted 8/10/2011 10:16pm by Andy Watson.

August is traditionally one of our busiest times of the season and this year is no exception. In July we are consumed with weeding and August it is harvesting and replanting. Zucchini and cucumbers are crazy producers and it is always tough to keep up with them. We harvest about 200 pounds of them every 2 days. Forgetting to bring long sleeves and pants during this time of the year is a mistake you don’t make twice...these plants will scratch you up horribly when harvesting this much. Aside from these, tomato picking keeps us busy mostly because it is a bit time consuming. The heirlooms cannot be easily packed due to their irregular shapes and must be handled very gently so they don’t bruise. The stem tips must also be removed so they don’t poke other tomatoes en route to your kitchen table.  Many people refer to heirlooms as ‘ugly tomatoes’ but we wouldn’t think of not growing them. Their flavor is so good and it is nice to continue to keep these varieties around.

We finished up all of the garlic pulling this week (many thanks to those of you that came to the ‘pull-a-thon’), we planted some of the late summer crops and completed various other farm chores.  But the true highlight of the week was to host a tour of our farm and meet with the owners of High Mowing Seeds, an organic seed company out of Vermont. It gave us an opportunity to collaborate on growing strategies and pick up tips from their expertise. It was a great experience!

Second round of flowers have started. From our own bouquet at home last week of sunflowers, we noticed that they drooped much too early in the vase. We are trouble-shooting this and tried a few different things this week. Would be curious to know how they hold up for you this week if you get sunflowers. Enjoy the veggies!

In Your Box This Week:


Green peppers

Summer squash

Tomatoes: cherry & heirloom

Celery                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                `                                                                                               
Flower Rotation


Veggie Tip

Cucumbers and zucchini do not like to be too cold.  They can shrivel up and lose their crunch.  Store them in plastic bags in the crisper or in the warmest part of your fridge. 


Beets should be stored in a plastic bag and can last for weeks in the crisper.  Just check on them to make sure they are not too wet. A paper towel every once in a while can help dry them up. But you shouldn’t wait weeks to eat them. Fresh is always best.


Kelly Bratt & Andy Watson, Sprouting Acres

Posted 8/5/2011 8:30pm by Andy Watson.

We will be at the Saturday Market tomorrow. Hope to see you there!

Posted 8/5/2011 8:14am by Andy Watson.

Flowers are included in the boxes this year. We rotate pick up sites due to the number of members we have--that way everyone gets flowers throughout the summer. All sites have now had bouquets once this summer and we starting our 2nd round. Hope you are enjoying them.

Posted 8/3/2011 10:53pm by Andy Watson.

Still time to register for Bike the Barns if you are interested! Check out the link to learn more:



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
Zukes, summer squash
Cherry tomatoes

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. 

Welcome to week 6 of your CSA!July 8th, 2020

Hello and welcome to week 6! We have some new veggie this week that we hope you enjoy and make some tasty treats. Stay hydrated and stay cool! Here is this weeks Newsletter. Have a great weekend!

Welcome to week #5 of your CSAJuly 1st, 2020

Welcome to week 5 of your CSA with us! The summer weather is officially here and looks like it will be overstaying its welcome over the next several days! We are staying hydrated and getting the field

Welcome to week #4 of your CSAJune 25th, 2020

Happy Thursday! We hope you have been enjoying your veggies and we want to let you know that summer veggies are starting this week! We have some delicious carrots this week and zucchini is following i