First Post in Awhile

CSA Week 12

Green Beans (3 varieties)

Garlic

Carrots

Celery

Eggplant

Green Leaf Lettuce

Chard

Cucumbers

Fresh Red Onions

Green Bell Peppers

Red Potatoes

Summer Squash

Cilantro

Sage

Hot Peppers(serrano and jalapeno)

Pears

Melons

CSA Week 11

French Green Beans

Green Beans

Dragon Tongue Beans

Royal Burgundy Beans

Chioggia Beets

Cucumbers

Green Leaf Lettuce

Zucchini. Crookneck and Zephyr Squash

Fresh Tropea Onions

Basil

Kale(Green, Red and Lacinato)

Swiss Chard

Hakurei Turnips

Green Bell Peppers

Serrano Peppers

Farm Visit: Kings Hill Farm

This previous week I was able to take part in an amazing opportunity here at Michael Fields. The basic program is providing students with the opportunity to go work, live and learn from other farm operations around the state. I chose Kings Hill Farm, near Mineral Point, WI. Kings Hill a very large farm compared to our operation here at Michael Fields. They have forty acres in annual vegetable production and lots of perennial/ permaculture designs are in the establishment phase. This opportunity was an amazing way to see what other farms are doing, how the manage their fields, market their produce and utilize their employees. This week also taught me a great deal about working on a large farm, including the energy and commitment that is needed to make it through the days.

CSA Week 10

French Green Beans

Green Beans

Dragon Tongue Beans

Royal Burgundy Beans

Carrots

Cucumbers

Red Currants

Green Leaf Lettuce

Red Leaf Lettuce

Zucchini and Zephyr Squash

Fresh Walla Walla Onions

Parsley

Raspberries

Kale(Green, Red and Lacinato)

Swiss Chard

Celery

Red Cabbage

CSA Week 9

Apricots

French Green Beans

Green Beans

Dragon Tongue Beans

Royal Burgundy Beans

Red and Golden Beets

Cucumbers

Red Currants

Green Leaf Lettuce

Zucchini and Zephyr Squash

Fresh Red Onions

Purple and Genovese Basil

Cilantro

Dill Pickles Recipe

Ingredients:

Pickling Cucumbers

Dill Flowers

Water

White Vinegar

Sea Salt 

Cream of Tartar

Steps:

Making the Brine:

Combine 9 1/2 cups of water, 4 1/2 cups vinegar and 1 cup salt in a stock pot and bring to a boil.

Filling the Jars:

Place one dill flower and 1/8 tsp. of cream of tartar at the bottom of every jar

Fill with cucumbers, and add one more dill flower on top

Fill jars with brine solution, 1/4 inch below the rim

Close the lids and let jars sit for 4-6 weeks