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

News and blog

Welcome to the blog.
Posted 6/30/2011 11:11am by Andy Watson.

It has been a beautiful weather week, probably the best week so far this season. Although it is already the fourth of July weekend, the growing season has been about 2 weeks behind due to the cool, rainy weather. This lag in the weather though, doesn’t have us discouraged in the least because the crops are absolutely gorgeous. The early season fertilizer and the TLC we’ve given them with weeding and water has helped immensely. Andy has noticed that most of the crops look better than he has ever seen them look before. We are getting close to the mid- summer veggies and they are going to be amazing. Keep enjoying the greens and early summer veggies while they still last.

            It was wonderful to see many of you out for the farm visit on Sunday. We truly appreciate your helping hands and hope you enjoyed the extra goodies. We hope to host another farm visit soon so we’ll keep you posted and hope to see you there. If farm work isn’t up your alley, don’t worry, we will still host the annual farm visit where the main goal is to hang out, eat farm fresh food and take a tour. Details to come!

            In addition to keeping the crops happy, we also had our annual organic inspection this week. Our inspector was pleased with our record keeping, organic methods and fields.  Looks like we’ll pass it again this year.

            We hope everyone has a happy and safe holiday weekend. Enjoy the veggies!

In Your Box This Week:


Baby Red Onions

Fresh Garlic

Garlic Scapes

Sugar snap peas





Herb: Basil & Sage

Posted 6/23/2011 8:01pm by Andy Watson.

Greetings Everyone! We are very excited to bring you a much more diverse and plentiful box this week.  It is satisfying to see some of the perennial crops increase their yield as the years progress such as the asparagus, rhubarb and strawberries. It takes awhile for these crops to establish themselves and for the last few years we’ve had to do a rotation at pick up sites for some of these items in the boxes. This is the first time we are able to give strawberries in every box in the same week! That’s right, we picked 81 pints of strawberries this week for the boxes plus another 20 or so for the workshares. We may still have to rotate items in future boxes but we were thrilled that this time we didn’t have to.  The strawberry field was a new edition about 1 ½ ago and with much TLC seems to be doing well. The fall bearing raspberries are coming along nicely, so you can look forward to those too later in the season.

            This week is the last week for asparagus. In order to keep this veggie happy, we must stop picking in order for some of the asparagus to mature to get proper nutrients for it to grow and maintain itself for next year’s crop.  Luckily for us, asparagus tapers out just as the other labor intense produce kicks in- such as the sugar snap peas, strawberries and beans.  This will also be the last rhubarb of the season for the same reasons as the asparagus. The flower bed is looking great and Pewaukee is getting the first round of bouquets this week. Remember flower bouquets are rotated through pick up sites.

            It has been a busy week with many more transplants headed out to the fields and lots to harvest. Some of our work shares were able to pick up an extra shift this week to help us stay on schedule. We hope you thoroughly enjoy the box and have a excellent weekend. 

In Your Box This Week:


Green Onions


Garlic Scapes

Sugar snap peas

Pac Choi





Herb: Parsley


Garlic Scapes


·           The green curly cues in your box are garlic scapes. It is the shoot or spear that grows up/out of the bulb in the ground and is very tasty.


·           Our favorite way to use it is in garlic scape pesto but you can also sauté it with other veggies, dice it into scrambled eggs, use it in your favorite pasta or pickle them.

Posted 6/15/2011 10:33pm by Andy Watson.

Thankfully, everything on the farm made it through the storm unscathed. We have had to replace tent tops often through the years from wind and snow but that is much better than crop or greenhouse damage!

This week, the box is a little smaller than we’d like due to the cooler spring and start to the summer. Typically as the season progresses we do have a few boxes that are light as we transition from early spring to summer and then from summer to fall produce. While we plan as best as we can, we have come to realize that mother .1nature has the final say. With the upcoming temps, mix of sun and increase temps, things should turn around.

Our work crew has been very busy keeping up with all the weeds, transplants and harvesting. On Wednesday alone, it took several hours to pick all the sugar snap peas for the boxes. With 82 boxes to plan for, the labor is pretty intense and we are so lucky to have great work share members yet again this year. This Saturday, Andy and another member will put the finishing touches on the tool shed they built this summer for the top field. Andy almost scheduled it for Sunday but I had to remind him it was Father’s Day! This time of the year, Andy lives and breathes the farm and would probably forget to come home if I didn’t remind him.

Madison Areas CSA Coalition is hosting the 5th annual Bike the Barns event and Sprouting Acres will be one of the stops along the way this year. Registration is now open, just visit http://www.csacoalition.org/our-work/bike-the-barns/ to find out more and to register. The event is a fundraiser to help bring local, organic food to people in need. It is a great cause and an awesome event. It is held on Sept. 18th and we hope to see you there.

Enjoy your box and Happy Father’s Day!


Mustard Greens


·       When eaten raw, they have a strong mustard flavor.

·       When cooked, they taste more like spinach with a peppery flavor.

·       Store in plastic bag in your refrigerator until ready to eat. Keeps for about 5 days.

·       High in beta carotene, Vitamin C, calcium and iron

·       Just trim the end stems, the rest can be eaten

·       Very good braised and served with choice of meat or sauté and add to stir fry 

Posted 6/8/2011 10:21pm by Andy Watson.

We are hoping while we write this that all the hoophouses survived the winds last night. There were gust at around 100 mph. near Edgerton which is just a few miles from the farm.  We won’t know until morning if anything was damaged and we will let you know the farm report via the website in the next day or so.

We hope you have been enjoying the first couple boxes this season.  We are still busy putting plants in the ground, in the hoophouses, and seeding new salad plots where old ones were just a few days ago. This is a crazy time at the farm.  It has been especially crazy this year because of the late frosts we had. The nighttime lows were too low to put out heat loving plants and days just barely warm enough to get them to grow.  The only crops that did well were the leafy greens, lettuce, kales, spinach, and anything else that likes it not too warm during the day and a little cooler at night. 

We did get a good amount of tomatoes planted outside in our big cages before the rain last night. We will be planting like crazy the next week or so with the hopes that everything is out and watered in before the end of next week. Beets and carrots are up and growing fast, beans are putting on new leaves everyday, and as noted above, sugar snap peas will make an appearance next week in boxes.  We planted two 300 ft. trellises of one variety that will start producing a week or so after the other variety of which we planted around 1200 ft.  This is the most peas we have planted at once since we started back in 2004 and we are looking forward to a good crop.

Kelly is wrapping up her final days of teaching this week and will be home for the summer on Friday afternoon.  The flowers are looking good and we just re-seeded more today in the greenhouse for a second succession that will go out into the field in July.   

In Your Box This Week:


Romaine Lettuce


Green Garlic

Spring Mix (baby lettuce, arugula, Italian greens)



Herb: Mint                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       `                                                                                               



Next week….sugar snap peas


All about chard


1. You can eat the stem and leaf of the rainbow chard. Keep in bag with paper towel.

2. Keeps in the refrigerator for about 6 or 7 days

3. It’s delicious tossed into a hot sauté pan with a little butter and balsamic or just butter. Plus Salt & Pepper.

4.  Chard and goat cheese frittata for breakfast is always an easy one. (see back)

5. Chard is High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper, Manganese, Thiamin, Folate and Zinc. Also high in Sodium.




Posted 6/1/2011 9:47pm by Andy Watson.

It is finally feeling like summer is on its way with the warmer weather. We have had to hold many of the plants in the greenhouse because it just hasn’t been warm enough to get them out into the fields. After some of the frosty mornings we’ve had and talking with other farmers who had already transplanted many crops outdoors, we were happy that we had very little crop damage to the cold.  We are rotating some of the tomato crop into the greenhouse this year. So although we haven’t transplanted any tomatoes outside, we did get 250 tomato plants inside. We still have the other side of the greenhouse to plant with tomatoes too. This is much more than we have ever planted and that doesn’t include the plants that will go in the field. In the past few years, we haven’t been satisfied with our tomato yield so we are increasing our crop and hopefully with the warm greenhouse, they will do well. In addition to the tomatoes, we also were able to transplant the rest of the herbs outdoors. You can look forward to parsley, sage, basil, thyme and savory!

For those of you who are interested in learning more ways to cook some of these delicious vegetables, you should check out the kitchen store in Stoughton, All Through The House. Farmer Andy teaches cooking classes there almost year round but the classes do fill up quickly. You may want to inquire if they have an e-mail list so you get the list of new classes first. Also, if you have a recipe or cooking tip that you’d like to share with other members, either post it on our website in the blog section or send it to us and we’ll share it for you.

Enjoy this week’s box!



Posted 5/27/2011 7:28pm by Andy Watson.

Hello Everyone,

Just a quick note to say that we will not be at the Madison Downtown Farmer's Market this Saturday, May 28th. Our first boxes went out this week and we put nearly everything we had available into the boxes. We will be at Madison's Eastside Farmer's Market the following Tuesday.


Thanks Everyone and have a safe and fun Memorial Day Weekend!

Posted 5/25/2011 9:39pm by Andy Watson.

Welcome to the 2011 growing season! The beginning of the season is always a special time for us on the farm. Getting out into the fields after the long cold winter is refreshing and energizing. The Sprouting Acres Crew hit the ground running this season and has been working non-stop to get the new season off to a great start. Preparation for this season has been on our minds, of course, since last year. We wanted to expand our field space so we have been working on a new plot. We worked up the new land and planted cover crop to till in for nutrients. The new field bed is now ready for the season. Keeping the soil in prime condition is a priority for most organic farmers. We sent in our soil samples for testing this winter for analysis.  After we got the results, we purchased nutrients and minerals added them to all of our fields this spring. We have also re-organized the field dimensions and plot layout for easier record keeping and crop rotation.

In addition to all the work in the fields, we are also keeping up with our organic licensing requirements. This is our 3rd year with Midwest Organic Services Association (MOSA) and each year we must send in quite a bit of paperwork. We are also looking forward to our annual inspection.

During the last 2 weeks, we’ve been carefully tending all the transplants. Each plant is grown by seed in our greenhouses and when planted outdoors, we want to make sure they are adequately watered and weeded. So, we made a big push this week to get the irrigation set up and made sure all the beds were weeded. Despite the weather, the farm has not had much rain so this was a needed feat for the week. We hope you thoroughly enjoy your box! 

Posted 5/24/2011 7:09am by Andy Watson.

We will not be at the Tuesday evening Eastside Market at the Wilmar Center today.  We are getting things ready for the first box this Thursday as well as getting things in the ground before it rains again.  Thanks and see you next week.

Posted 5/14/2011 7:09pm by Andy Watson.

Spent much of the day getting the flower plot ready! It was a cool, windy day with just a few sprinkles. Actually, it was nice working weather. We managed to get all of the zinnia transplants today. Tomorrow we'll tackle the snapdragons and hopefully work on the perennial bed. It is a busy weekend even though we aren't at market. 



Posted 5/12/2011 9:41pm by Andy Watson.

Only two weeks until boxes start and we are trying to get all our transplants in for the season.  We have been without rain now at the farm for over a week and will be setting up the irrigation on Monday.  Because of the extra work and lack of produce right now, we will not be at the Saturday market downtown.  Check for more updates in the next couple weeks.

Welcome to week 16 of your CSASeptember 16th, 2020

Hello and welcome to week 16. We just have a few more weeks left of the season! Here is this weeks Newsletter link. Have a great weekend!   Andy and the Sprouting Acres Crew


Due to regulations in place for large gatherings and for the safety of our staff and customers, 2020 pizza nights are going to be available for carry out only starting in May. There is no eating on t

It's time to order for next week's Pizza Night!September 13th, 2020

It's pizza ordering time again. Get your order in for the September 20th pizza night. We have a new seasonal pizza with winter squash, house made ricotta, caramelized onions, fresh sage and house made