Dea Dia Organics

Our blog has moved!

2011-02-26T07:16:00.005-06:00

For the most recent updates on our farm, please see our new blog here: http://www.dea-dia.com/newsletters-blog/.

Thanks for staying connected!

Resolving to get connected in 2011?

2011-01-04T12:22:00.003-06:00

As we rang in the new year, we were struck by the number of people talking and thinking about how they'll be eating in 2011. We watched New Years Eve celebrations around the world where people resolved to eat locally and organically. Obama is signing the Food Safety law today. NPR reminds me daily about how focused the world is the importance of growing local economies and generating jobs for our communities. We're glad to know that no matter how much frost, we're all thinking about where our food.

As a lover of lists, I found an interesting listing of the Top Ten Reasons to Eat Local. As farmers, we feel it's important to provide the connection for our customers to our farm, as mentioned in this excerpt, "By eating local, people are able to reconnect with local farmers, and through local farmers, reconnect with the earth. Many people first begin to understand the critical need for this lost sense of connectedness when they develop personal relationships with their farmers and actually visit the farms where their food is produced. We cannot build a sustainable food system until people develop a deep understanding of their dependency upon each other and upon the earth."

It's this connectedness that caused us to develop our CSA program. We hope you'll join us for our 2011 CSA season of connectedness with your food and your farmer!

Dea Dia in the News

2010-12-08T09:39:00.003-06:00

A student from the Medill News Service recently interviewed the Farm Business Development Center and our farm for a story about farming in our current economy.

While not everything is completely accurate in the story (especially the sales numbers and only mentioning Jeff being responsible for one of our kids :)), it is an interesting piece & video. Check out!

Weekend Away...At Home

2010-12-04T11:04:00.002-06:00

Our kids are off visiting Santa with Grandma & Grandpa and snow is falling outside....to a farming family, this is the perfect weekend "away" to think about our 2011 CSA.

Next year, our new CSA programs are challenging us to create three excellent, seasonal experiences -- a spring share, summer share and fall share -- that our 2010 CSA members helped to shape. This year's CSA members overwhelming told us "less greens please!" and as we put together our seed orders for 2011, we're keeping this mind. We're ordering more potatoes, more tomatoes, more cukes. We're thinking in terms of more successions of the things our customer like best. That said, we won't lose the our delicious greens all together (if you didn't try our fall spinach, it's a must-have ;)). Also in 2011, we'll be extending our growing season with hoop structures to get a jump start on a few crops and *hopefully* trying out new drop off locations, too. We're getting giddy with excitement and can't wait to see our friends/customers again in the spring time.

In the meantime, we had an excellent risotto with some leftover celeraic (celery root) from our fall share. Here's the recipe, give it a try! (note: we followed other reviewers ideas and added half white wine, half chicken stock).

Happy shoveling!

Chick Check!

2010-11-30T09:14:00.003-06:00

Each day, we do a 'chick check'. Jeff checks in on our 350 chicks we're keeping with the Prairie Crossing Learning Farm. His job is to ensure that they are warm, have enough food and have access non-frozen water (which is not as easy as you may think!) every day. They continue to be adorable. Owen and Gavin continue to learn how to do chick checks, too ;)

Watch & read about our collective chicks that will be spending with winter with us all at their Prairie Hens blog.

Week 4: Last Fall CSA Share

2010-11-19T07:17:00.000-06:00

Giving Thanks

It's that time of year when we reflect and think about the things we're thankful for. The wonderful family and friends that surround us and supports our decision to farm. Mother Nature who is our guide through the rhythms of the season, challenges us continuously and allow us to grow. Our CSA members who give us ideas, support and your ongoing trust to provide healthy food.

As we close out our vegetable farming season with your last box, we now hope to move to a season of rest and family time. We'll spend December & January ordering seeds, planning our fields, educating new farmers, reading, learning and of course, tending to our animals at the farm. We hope to post a note or two to our blog to keep you posted on what we're thinking ;)

In the meantime, thank you for joining our inaugural fall share! Since this was our first go at a fall share, we'll be curious to hear your feedback (we'll send you a quick survey). We hope that you'll enjoy some of your storage veggies at your Thanksgiving table!

Have a wonderful winter & we look forward to seeing you again this spring!

Best
The Miller Family

This week in your box:

Baby Salad Mix
Spinach
Turnips - These are still young so they shouldn't need to be peeled. Also don't forget to use the greens, they are delicious cooked!
Rutabaga - Peel and cook like a potato, we love them mixed in with mashed potatoes.
Parsnips
Baby Beets
Red and Green Bok Choy
Kohlrabi
Onions
Garlic

Recipes:

Top 5 Ways to Prepare Kohlrabi
R oot Vegetable Gratin with Blue Cheese (you could use the turnips in this too!)

Soba Noodles with Wilted Bok Choy

Baby Beet & Turnip Salad

FOR MIX
1/2 tablespoon Herbes de Provence
1 tablespoon whole peppercorns
1 tablespoon fennel seed
1 tablespoon cumin seed

FOR SALAD
2 pounds baby beets
1 teaspoon kosher salt
4 tablespoons extra virgin olive oil
4 cloves garlic, smashed with skin on
2 cups mixed baby greens
1 small sweet onion, sliced thin
1 pound baby turnips, sliced thin
1/4 pound blue cheese

Directions
Mix: In a clean coffee grinder, blend ingredients to desired texture.

Salad: Preheat oven to 375 degrees. To prepare the beets, cut leaves and stems off, leaving an inch of stem. Clean beets well with a vegetable scrubber and cut off the root tip. Layer a sheet of foil, then a sheet of parchment paper. Place beets on the parchment paper and sprinkle with 1 teaspoon kosher salt, olive oil, garlic and Z mix. Seal beets by closing parchment and foil like an envelope. Bake for 45 minutes to 1 hour.

Let the beets cool to room temperature. Toss greens with 2 tablespoons of olive oil and add them to a large serving platter. Slice the beets thinly and lay them slightly overlapping each other on top of mixed greens. Lay sliced onions and turnips on top of the beets and greens. Drizzle the remaining olive oil over the entire plate and sprinkle with crumbled blue cheese.

Week 3: Fall Share

2010-11-11T12:59:00.001-06:00

Fall -- Our Busy Season?

This fall on the farm has been dramatically different than past years. In the past at this time of the year, I would be just about finished with the field work and farm chores would be slowing down dramatically. My work would be moving inside analyzing how things went, closing out our books and getting into planning for next year. This year I am still trying to do all of that but we also still have a lot going on at the farm. There are still veggies growing in the field under, sometimes under cover cloth and sometimes (days like today) in the open. I just finished building a winter hoophouse for our hens and moved them in yesterday. We are caring for our new baby chicks and watching them grow bigger every day. Later this week I will begin retro-fitting part of a barn to house our two gilts (a fancy farmer term for an un-bred female pig) to begin our pig breeding program. Although it has been challenging from a stamina perspective, I am enjoying having such a diverse range of projects. It has also been very rewarding to see big projects completed and to see how well our crops can continue to grow into the fall. We feel all these new ventures are important to our long term success and sustainability of our farm. So, just wait....there's many more adventures to come this spring!

We hope you have a great week and enjoy your eggs and veggies!
Jeff

In your veggie CSA box this week you'll find...

Stir Fry Mix - A delicous mix of baby kale, mustards, and asian greens. These greens are still young and tender and we rarely cook them for more than a couple minutes. They are also delicious on sandwiches and burgers.
Carrots
Broccoli
Parsnips
Celeriac - Also called celery root, it's a staple in European kitchens. Why is this? Because of its diversity and because of its nutritional benefits. A 1/2 cup of celeriac, which is approximately 112 grams, contains only 30 calories. Additionally, celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber. Because of its taste and consistency, it is also a flavorful additional to meals that require lower calories or certain dietary restrictions.
Hakurei Turnips - One of our CSA members reminded us to use the delicious greens from these turnips. They are packed with nutrients and make a great addition to soup or stirfry!
Buttnernut Squash
Red & Green Cabbage
Shallots - Taste between an onion and garlic. If you don't use them all shallots keep very well lasting well into winter.

This week's recipes:

Three Ways to Cook Greens in Under 10 Minutes - Hot Wilted Greens, Greens with Warm Pecan Dressing, Pasta with Dark Greens
Quick Celery Root Salad with Capers and Lemon

Southeast Asian Squash Curry - You can adjust the amount of curry depending on how you like it.

SAUTEED SPINACH WITH PECANS AND FETA

Serves 4. Published May 1, 2008. From Cook's Illustrated.

If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.

INGREDIENTS

3	(6-ounce) bags baby spinach (about 16 cups)
1/4	cup water
2	tablespoons extra-virgin olive oil , plus 2 teaspoons for drizzling
3	large shallots , sliced thin crosswise (about 1 cup)
	Table salt
2	teaspoons red wine vinegar
1/3	cup chopped pecans , toasted
1 1/2	ounces feta cheese , crumbled (about 1/4 cup)

INSTRUCTIONS

1. Place spinach and water in large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press a second time.

2. Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with feta. Season with salt to taste and serve immediately.

SIMPLE PUREED PARSNIPS

Serves 4. Published September 1, 1994.

Since the vegetables are steamed, the flavor of this puree is sweet and intense. The puree can be refrigerated for up to three days. It can also be frozen in an airtight container.

INGREDIENTS

1 1/2	pounds parsnips , peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
1 1/2	tablespoons unsalted butter , softened

INSTRUCTIONS

1. Place parsnips in steamer basket in large saucepan with 1 inch of water. Bring to boil; cover and steam over high heat until parsnips can be easily pierced with a thin-bladed knife, about 10 minutes. Reserve cooking liquid.
2. Transfer mixture to food processor fitted with steel blade or to a food mill. Puree, adding reserved cooking liquid (about 1/4 cup) to achieve desired consistency. Return puree to skilled and reheat, stirring in butter. Season to taste with salt and pepper.

Update: Week 2 Box

2010-11-05T13:43:00.001-05:00

Hi all,

This is a quick follow up to our Week 2 Newsletter.

Our celery did not fare as well as we expected with these cold temperatures. So this week, you boxes will have a larger quantity of broccoli instead.

Here’s a DELICIOUS soup recipe we made last year with our fall broccoli – this soup freezes well, too – enjoy!

Best,
The Miller Family

Broccoli Soup with Cheddar Cheese Bon Appétit | February 2001

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream

3 tablespoons all purpose flour

2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.Yield: Makes 6 servings

Week 2: Fall Veggie & Egg Shares

2010-11-04T20:59:00.000-05:00

Fall on the Farm

Our crew has been finished for a couple weeks now so I am back to doing all the farm work (it's like our first season of farming again!). Not having people around to help out has taken a little adjustment. In some ways this means I can be more flexible -- I only have my own day to plan, plan my own errands and I don't need to continually think three steps ahead to make sure everyone is prepared for the next project. In other ways, it is a little tricky I am now doing all the harvesting, washing and packing along with getting the fields ready for winter and caring for the livestock. All in all, I enjoy working on my own, even though some things take a little longer than I expect and its nice to have some time to slow down and think after a very busy summer season.

This week is also brought the first of many big things to be happening on the farm this fall/winter. 350 day-old chicks are coming to increase the size of our flock of layers. We are partnering with The Learning Farm to brood the chicks (half are theirs). We will be sharing space as well as the chores. Last year, we brooded our first batch of chicken in early February in little more than a tent within a tent and heat lamps. There was more than a foot of snow on the ground and it was brutally cold outside. Baby chicks need the temperature to be 95 degrees for the first week of their life dropping the temperature by about 5 deg each week until they are fully feathered. This was very difficult to maintain with the setup we had last year, however, we learned a lot and a much better prepared this year. The Learning Farm has a space much better suited to raising baby chicks for all of us, which is much larger and better insulated. Plus working as a team will provide us all more eyes and hands to help out....which is helpful since we're out numbered with about 115 to 1 person!

In your veggie CSA box, you’ll find:

Arugula - Your bunch of arugula can be stored like any other salad green -- in plastic or veggie storage bag in crisper. Cut off the roots and put into salad, or our favorite -- saute with olive oil and garlic very lightly and use as a bed for your favorite hearty fish.
Spinach
Broccoli
Kohlrabi - The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Spigariello Lisca (aka Leaf Broccoli) - With a taste between broccoli and kale, we find this delicious green great to cook with (one of my favorite greens). Cook similar to kale, lighty braised with olive oil, garlic and crushed red pepper flakes with a splash of balsamic vinegar or lemon juice at the end.
Beets - With wonderful texture and an earthy, nutty flavor. They're nutritious and filling. They can be juiced, boiled, pickled, cooked in soups, mashed, sliced in salads, or roasted. Although they have the highest sugar content of all vegetables, they are very low in calories
Hakurei Turnips - Sweet, tender and delicous raw in salads, veggie platters, as a snack or in stirfry. I just heard someone call them the, "Hello Kitty of turnips". No need to peel.
Brussels Sprouts (on the stalk) - Keep them on the stalk until you're ready to use them, which will keep them for longer. Simply cut off the sprout, peel off exterior layer and prepare as you like!
Celery - This celery is tasty but a little tough (this is common for locally grown celery). It is best used as more as a flavoring in soups.
Red Bok Choi - "White cabbage" or Chinese cabbage, put this delicious vegetable into stirfry, soups or saute with a splash of soy sauce at the end.
Onions
Garlic

Recipes
G olden Beets and Brussels Sprouts - Roasted beets and parboiled Brussels sprouts are quickly sauteed in a pan with roasted almonds, shallots, and thyme.

Cider-Braised Brussels Sprouts

1 1/2 cup Brussels sprouts, tough ends sliced off and outer leaves removed
1/2 tablespoon olive oil or butter
1/2 clove garlic, minced
1/8 to 1/4 cup apple cider
Salt and black pepper, to taste

Cut an X in the bottom of each sprout. Bring a pot of water to a boil. Add sprouts and return to a boil. Cook, covered, 20 minutes until sprouts are tender but still firm. Drain. Heat oil in a skillet over medium-high heat. Add sprouts and garlic; sauté 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately.
Serves 3.

Sweet Broccoli & Kohlrabi Salad

1 small to medium bunch uncooked broccoli, cut into florets
1 or 2 small kohlrabi, peeled, cut into mitchsticks
1/2 cup crumbled cooked bacon
1/2 cup cashews (or other nuts)
1/3 cup raisins (or other dried or fresh fruit, such as cranberries or apricots)
1/4 cup chopped red onion (or scallions)

Dressing
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the broccoli, kohlrabi, bacon, nuts, raisins and onions together in a large bowl. In another bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with teh dressing to allow the flavors to blend.

Cream of Celery Soup with Bacon

Braised Hakurei Turnips

Easy Hakurei Turnip Gratin with Thyme

2 teaspoons butter
4 Hakurei turnips, greens removed, turnips sliced 1/4-inch thick
1 teaspoon fresh thyme leaves
salt and pepper to taste
pinch of cayenne pepper to taste
1/4 cup heavy cream
1/4 cup chicken stock
1/4 cup fresh grated Parmesan cheese

Melt butter in a medium non-stick skillet. Layer the sliced turnips in the pan. Sprinkle with thyme, salt, pepper and cayenne. Cook for 3 minutes over medium heat, then pour the cream and stock over the top. Cover and cook over medium heat for 20 minutes. The turnips will be completely cooked, but there will be liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced, and the sauce is thickened, sprinkle the Parmesan cheese over the top. Serve hot.

Serves 2.

Have a great week!
The Miller Family

Week 1: Fall Veggie & Egg Shares

2010-10-28T20:42:00.000-05:00

This week is the first week for fall CSA share and it’s been a bit of a whirlwind -- and it’s not just the windy weather!

Fall on the Farm

It has been a rough week to work out side, I find being out in the strong wind as exhausting as the long hot days of summer(plus I had to run around and make sure everything was buttoned down so it wouldn't blow away). Luckily we didn't have any serious damage and it seems like most of the wind has past.

Fall is definitely a time of adjustment. We’ve just completed our summer CSA (thank you to member who have stayed with us this fall!), completed our summer markets (thank you to those joining us from the markets!) and we’re starting a new adventure (thank you to YOU for joining us for our inaugural fall share!).

The fall veggie share came to us last fall when we had a lot food left in the field in late October/November. Many of our crops enjoy the cooler weather and actually, taste much better because of those deep frosts. We wanted to offer these veggies to our customers and continue to farm as long as we could.

It’s our goal to eventually farm year-round. Unlike farms in warmer climates, this takes a good deal of planning and creative thinking. One way we’re doing this is that we’ve built a hoop house structure this year to extend our egg season. The chickens don't mind the cold, but aren't wild about the snow and will produce more eggs if they don't need to put all their energy doesn't go towards keeping them warm….so they’ll be spending their fall/winter months in a hoop house, which is essentially a green-house built on soil (rather than a gravel/fabric flooring). The chickens tend to slow in their egg production with less sunlight, but we’re still expecting an egg every other day from our 150 chickens. We’re also increasing the size of our flock by 175 next week. They’ll be kept in a separate structure and you’ll likely see eggs from them next year.

We’ll continue to share more about the happenings during the fall at the farm in weeks to come…until then, enjoy your fall-sweetened veggies and eggs this week!

In your veggie CSA box, you’ll find:

Baby Salad Mix - Sweet and tender
Mesclun Mix - A mix with some spicy mustards and sweet asian greens
Parsnips - While parsnips can be eaten raw, they are more commonly served cooked. Parsnips can be boiled, roasted or used in stews, soups and casseroles. Larger parsnips may have a tough core which should be removed.
Turnips - Cook like a potato, roasted boiled, mashed etc. Smaller one don't need to be peeled whereas you will probably want to peel the larger ones.
Rutabaga - Sometimes called swedes or yellow turnips. Rutabagas can be cooked just like a turnip or potato.
Russet Potatoes - These are little guys but are delicious roasted.
Butternut Squash
Broccoli (see photo above) - I love broccoli this time of year, it is a joy to grow and has the best flavor. As I harvested broccoli this morning I was amazed at how big and beautiful it had gotten in this cool weather.
French Breakfast Radishes - French Breakfast radishes have a more mild flavor than regular radishes and after a couple frosts their sweetness really comes through.
Mustard Greens - With a distinct horseradish-mustard flavor mustards are delicious sauteed, in stir fries and in soups.
Cipolini Onions - A rich flavored onion of Italian origin, cipolinis are perfect for roasting which really brings out their sweetness and flavor.
Garlic

Recipes
Cider-Glazed Roasted Root Vegetables This would be delicious with the parsnips, cipolinis, turnips, rutabagas and potatoes. Regular apple cider would be fine. Also, keep an eye on them the cooking time in the recipe might be a little long.

Mustard Greens with Chipotle and Bacon

Balsamic-Glazed Chickpeas and Mustard Greens

Silky Butternut Squash Soup

If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons (see related recipe).

INGREDIENTS

Silky Butternut Squash Soup
4	tablespoons (1/2 stick) unsalted butter
2	medium shallots , minced (about 4 tablespoons)
3	pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
6	cups water 6
	Salt
1/2	cup heavy cream
1	teaspoon dark brown sugar
Cinnamon-Sugar Croutons
4	slices white sandwich bread , cut into 1/2-inch cubes with crusts removed
2	tablespoons melted butter
4	teaspoons sugar
1	teaspoon ground cinnamon

INSTRUCTIONS

For the Soup
1. Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
3. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.
For the Croutons
1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Toss the bread cubes with melted butter in a medium bowl. In a small bowl, combine cinnamon and sugar; sprinkle over the bread cubes and toss to combine.
2. Spread the bread cubes in a single layer on a parchment-lined baking sheet and bake until crisp, 8 to 10 minutes (The croutons can be stored in an airtight container for several days.) Sprinkle over soup just before serving.

Let us know if you have any questions,
Jeff, Jen, Owen & Gavin

Thank you to all Full Shares & Lake Bluff/MKE Half Share Members!

2010-10-21T21:20:00.002-05:00

Thank YOU for your membership this year!

Jeff has oftentimes said that our CSA is a motivating reason for us to farm. Each year, we enjoy farming the basic and new crops, sharing the freshest produce we have with our CSA members and then hearing all of the different culinary uses. We hope you've enjoyed the journey of the season and we also hope you'll join us again next year.

Until then, we'll be in touch to gather your thoughts/feedback and share the happenings on the farm. Finally, if you are inclined, we encourage you to share your comments about the program, our farm, the food, more on localharvest.org. We've found this to be a great source to those interested in CSA and we believe potential customers would like to hear directly from our current CSA members about your experience. Thank you!

Best and see you soon!

Jeff, Jen, Owen & Gavin Miller

Update from the farm & this week's box

2010-10-21T20:36:00.008-05:00

(more of these little gals coming soon!)

This past week was a very busy one around the farm! The pigs went to market, Jeff took a field trip to nearby trout farm, mushroom farm & lamb processing facility, and our crew had their last day with us today. Like spring, fall time is a season of slowing down, business planning, education and planting garlic for the 2011 season.

The next few weeks, Jeff will lead manager and worker on our fall CSA. He'll also be actively preparing the animals' shelter for winter and getting new chicks to increase our chicken population. Join us on Facebook to continue to watch the structures come to life and the farm continue through the winter.

In the meantime, we'll have eggs available throughout the winter in the long, white barn at the farm (please let us know if you need more information) as well as for sale at this week's CSA pick ups. (in Grayslake, please ask at the farm stand if you're interested)

Finally in this week's box, you'll find a variety of sweet greens (our greens love all of these frosts we've received) and items that we started as transplants early this season (e.g., celeriac). Enjoy your share this week!

Best, J&J

Spinach

Broccoli

Stir Fry Mix - A popular addition to a stir fry (add as one of the last additions), this mix includes items such as Hon Tsai Tai, Komatsuna, Red Russian kale, Southern Giant and Red Giant mustards, and Tatsoi for great flavor and color.

Haruki Turnips (sweet salad turnips)- A favorite at our markets this year, try these raw, chopped in a salad or lightly sautéed in butter.

Red & Green Bibb Lettuce

Mixed Beet Bunch - In this mixed beet bunch, you'll likely find a mixture of red, bull's blood (deep red) and chioggia (pink) beets.. Don't throw away their tops/greens! They are delicious (bull's blood beets are known for their delicious tops). Here's a recipe for preparing them -- then, we always throw the beets on top for a great beet side dish.

Beet Greens

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

INGREDIENTS

1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

METHOD

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4. (SimplyRecipes.com)

Cabbage - Even though we're not Irish, we still love our Corned Beef and Cabbage. Here's a classic recipe that is perfect for a lazy, fall Sunday.

Celeriac (celery root) - Here's a great article about this "unsung frog prince" of winter veggies. We love it as an addition to our smashed potatoes, which is nicely paired with pulled pork braised in apple cider. This was a menu we put together for a farm benefit we threw last year to raise money for a friend, and the combination was as memorable as the event!

Celery - A note from last week's newsletter and a few storage tips: To store celery, place it in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that it is dry and free from water residue, as this can drain some of its nutrients. Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe.

Onions

Week 20: Your CSA Box

2010-10-21T11:54:00.001-05:00

Hi there,

This is what we anticipate will be in your CSA box this week:

Spinach
Broccoli
Stir Fry Mix
Haruki Turnips (sweet salad turnips)
Red & Green Bibb Lettuce
Mixed Beet Bunch
Cabbage
Celeriac (celery root)
Celery

More info/ideas to come this evening!

Thank you Grayslake, Lake Bluff Bi-Weekly Shares!

2010-10-14T20:58:00.004-05:00

Thank you to those of you who end your season with us this week (Grayslake & Lake Bluff Bi-Weekly Shares)!

We'll be reaching out to you again to get your feedback & let you know what we're up to this fall, winter, spring....but we hope we can personally say sometime in the coming days, "Thank you, stay in touch this winter & hope you'll join us in the spring!"

We'll bid the Full Shares and Deerfield, Milwaukee bi-weeklys adieu next week (we'll send a reminder of locations & times).

Best,

Jeff, Jen, Owen & Gavin Miller

This week in your box (week 19)

2010-10-14T20:48:00.003-05:00

Hi there,

With the crisp, cool weather back, we're cooking more warm, cozy foods. In your box this week, we hope you'll enjoy the ingredients to make comfy autumn meals with a few recipes from below. Please share any other great uses you find for your produce in the comments section!

Romaine Lettuce

Salad Mix

Green Curly Kale - Rumor has it, this recipe comes from a certain Italian chain restaurant. Not sure if that is true, but it sinful & delicious. I strayed from the recipe a bit -- substituting chicken stock for bouillon and water. Also, I added a whole bunch of kale (because we love it) and went easy on the heavy cream. Still kid approved!

Makes: 6-8 servings

INGREDIENTS

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.

Celery - Our celery tends to be very flavorful, and is better when used for cooking. Throw it into your favorite soup or your mirepoix (mixture of onion, celery, carrots) as a base for any dish. The celery stalks with leaves are especially good for making vegetable stock. I tend to throw them into mixture of whatever is left in the fridge for a great base for minestrone.

Rutabaga - In case you still have some butternut squash, here's a recipe where you can use it, too!

Butternut Squash and Rutabaga Purée Bon Appétit | December 1998

Yield: Serves 10

4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 cup (or more) canned low-salt chicken broth
3 pounds rutabagas, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter

Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.

Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)

Parsnips - We've (literally) been waiting all season for one of our favorite crops, the parsnip. It's so unassuming, yet sweet and delicious. This season's crop seemed to fair well with the warm summer and consistent irrigation.

Parsnip and Pear Latkes

Bon Appétit | December 2006

Serve with chopped celery leaves and horseradish mixed into sour cream. Look for panko at Asian markets and in the Asian foods section of supermarkets.

Yield: Makes 8 to 10 servings

1 6- to 7-ounce underripe Bosc pear, quartered, cored
1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
1 large egg, beaten to blend
1 1/2 tablespoons chopped celery leaves
1 1/2 teaspoons drained white horseradish
3/4 teaspoon salt
1/2 cup panko (Japanese breadcrumbs)
Vegetable oil (for frying)

Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

epicurious.com

Leeks

Bok Choi - See last week's newsletter for a description & ideas for these two Asian greens.

Tokyo Bekana - Last night, we mixed in our Tokyo Bekana (in place of spinich) with our butternut squash curry - it was a nice sweetness added to the curry (recipe in our Week 14 post).

Onion

Shallots

Thyme

Your anticipated CSA box this week

2010-10-14T10:02:00.001-05:00

Here is what we predict will be in your box this week (note: these lists sometimes change due to conditions of crops, fields, etc.):

Romaine Lettuce
Salad Mix
Green Curly Kale
Celery
Rutabega
Peppers?
Broccoli
Leeks
Parsnips
Bok Choi
Tokyo Bekana
Onion
Shallots
Thyme

Guys, Gourds & Greens: A Note and Update on Your CSA Box (Week 18)

2010-10-07T19:58:00.011-05:00

I couldn't help the alliteration, since I've been thinking of all three this week! Let me tell you why:

-- Guys. Our little guys (Owen, 5 1/2 & Gavin, ~2) surprised us this week. They wanted to spend Sunday as a family at the farm. Sometimes they get dragged to the farm to turn off irrigation with dad or water the chicks in the cold of winter, but this Sunday we had a blast together playing with chickens, gathering eggs, walking the fields and just enjoying the peaceful day together. Owen told mom all about how to collect eggs, feed chickens and harvest rutabagas. Nothing makes us more proud than our sons enjoying the little things we enjoy as we farm.

-- Gourds. We've had a bumper crop of gourds this year (you may have noticed with the abundance of butternut squash! :)). We hope you're enjoying them or storing them as we are for a later date. We tend to save ours for a family favorite: butternut soup for Thanksgiving dinner. They last quite a while in a cool place. Also, we'll have pumpkins at our markets. We wished we had enough for all CSA members, but unfortunately not so this year. But we hope you'll find one you like in Lake Bluff or Deerfield!

-- Greens. As the weather cools, it's a great time for growing greens. They tend to be sweeter with the cool weather, staying nice and mildly cool under a cover to protect them from frosts.

Enjoy and have a great week!
J&J

Here is what's in your box this week:

Red & Green Lettuce

Swiss Chard - See earlier entries for good ideas!

Butternut Squash

Herb-Crusted Butternut Squash Wedges

(source: Washington Post)

3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
2 tablespoons olive oil
1 to 2 teaspoons Herbes de Provence
1/3 teaspoon kosher or sea salt

1. Preheat the oven to 375F. Line a large rimmed baking sheet with aluminum foil.

2. Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)

3. Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges' points are facing upward. Sprinkle with the Herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes; carefully remove the foil and let the wedges roast for another 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)

Broccoli spigarello or leaf broccoli- A native to southern Italy, this specialty green has greyish tinted thin leaves. And it has a very distinctive tangy flavor. Once you cook it, the leaves turn a dark green and the flavors soften to something more like spinach without the edge. It's easy to prepare. Simply cut off the long stems, blanch the leaves in boiling water for about 3 minutes, drain and then saute in olive oil with garlic, onions or shallots. It's wonderful as a side dish or can be incorporated in stuffed pastas or lasagna, tossed with pasta and shell fish or mixed with cheese into a stuffing for fish or even a rolled flank steak.

Tokyo Bekana - The green leaves of this loose-head Chinese cabbage from Japan grace any salad. The leaves ruffle and curl at the edges, and, at full size, these tender leaves extend from slim white stems that widen at the base. While a easy addition to salads, this young cabbage is crisp enough to hold its own in a stir-fry or soup, as well.

Pac Choi - Pac Choi, Bok Choy, & Pak Choi are all different spellings for the same vegetable. Whichever name you use, it's the ultimate green vegetable for stir-fries.

Tofu and Bok Choy Stir-Fry Bon Appétit | September 1998

Yield: Serves 2

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Deerfield and Milwaukee members get garlic this week.

Oregano

Onions

Green Bell Peppers

Week 17 CSA box

2010-09-30T13:29:00.005-05:00

In your box this week:
Leeks - Leek has a mild onion-like taste, less bitter than scallion. The taste might be described as a mixture of mild onion and cucumber, with a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm.

Beets - With wonderful texture and an earthy, nutty flavor. They're nutritious and filling. They can be juiced, boiled, pickled, cooked in soups, mashed, sliced in salads, or roasted. Although they have the highest sugar content of all vegetables, they are very low in calories. Beet Cabbage Cole Slaw (Kohlrabi would be good in this too). Roasted Beet Salad with Beet Greens and Feta. Roasted Beet Dip

Carrots

Mesclun Mix - Dea Dia's own with Arugula, Tokyo Bekana and Baby Beet Greens

Broccoli - One of our fall favorites.

Roasted Broccoli

Serves 4. Published January 1, 2008. From Cook's Illustrated.

Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

INGREDIENTS

1large head broccoli (about 1 3/4 pounds)

3tablespoons extra virgin olive oil

1/2teaspoon table salt

1/2teaspoon sugar

Ground black pepper

Lemon wedges for serving

INSTRUCTIONS

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

Kohlrabi - The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Kohlrabi Slaw

serves 2 3 medium kohlrabi, peeled, stems trimmed off, grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

Tatsoi (mustard spinach) - Delicious in salads or lightly cooked like spinach.

Parsley
Havarti, Parsley, and Garlic Cheese Ball
makes about 10 ounces6 ounces of Havarti cheese
4 ounces (half a package) full-fat cream cheese
4 cloves of garlic, peeled and trimmed
1/4 cup flat-leaf parsley
1 teaspoon horseradish (optional)
Salt and pepper, to taste
1/2 cup toasted pine nutsLet the cheeses sit out at room temperature for about an hour to soften. Whir the toasted pine nuts in a small food processor briefly, just until they are cracked into smaller bits. Remove and set aside on a large plate. Blend the the garlic, parsley and horseradish to a paste in the food processor, then add the cheeses. Blend until well mixed. Taste and add salt and pepper.Let the mixture firm up the fridge then roll into a ball and coat with cracked pine nuts. Serve with whole grain crackers.

Dill

Cabbage

Salad turnips

1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Grayslake and Lake Bluff pickups will get garlic this week and Deerfield and Milwaukee pickups will get garlic next week.

Dea Dia featured at Locavore Dinner

2010-09-24T09:25:00.003-05:00

We were recently a part of a locavore dinner here at Prairie Crossing that was captured on video. What a great event!

This dinner was a way for all of us (organizers, farmers, chef, supporters) to share our local bounty together and celebrate the hard work that goes into bringing food to our tables. There was a video crew shooting the event, which now provides an opportunity for the Farm Business Development Center to better explain how we all work together in this effort.

Check out a description of the event by organized Jim Javenkoski here and the video featuring your very own farmer, Jeff!

In Your Box This Week (Week 16)

2010-09-23T20:22:00.006-05:00

Hi all!

Hope you've had a great week, enjoying this summer-type weather! The plants are a bit confused, but soaking up the warmth and producing well. Here's what is in your box this week. Enjoy!

- Kale

- Parsnips

- Turnips

Root Vegetable Gratin

1 1/2 pounds rutabaga (about 1 small)
1 pound white turnips (about 5 medium)
3/4 pound parsnips (about 5 medium)
2 tablespoons all-purpose flour
1 1/4 cups grated Gruyère (about 5 ounces)
1 cup heavy cream
1 cup milk

With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.

Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.

Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.

In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.

Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.

In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.

Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more. (Gourmet | November 1996)

- Kohlrabi - A member of the brassica family, kohlrabi is crisp and refreshing in flavor. Use kohlrabi in crudités, coleslaw, kohlrabi pancakes, or the recipe that follows:

Kohlrabi and Mâche Salad (Gourmet | November 2008)

3 medium kohlrabi (2 pounds total)
1/2 small red onion
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 tablespoons drained capers
2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce

Equipment: an adjustable-blade slicer

Peel kohlrabi. Slice very thin with slicer and put in a bowl.

Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.

Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately. Yield: Makes 8 servings

- Hon-Tsai-Tai - This beautiful vegetable is not only is this a very tasty vegetable, but also prized in Oriental fried meat dishes. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups.

Slice the leaves into thin shreds before cooking them. If you're using them in a stir fry, add them early. Braising like collards would be a good application if you wanted to leave them whole. They can have a somewhat bitter taste when cooked. Consider sweet sauces or just adding a pinch of sugar for contrast.

- Tatsoi - We love this green so much that we grow it separately from our stir fry mix. Tat soi tastes like a milder version of mustard greens (sometimes called mustard spinach) and has a texture similar to bok choy. It's high in minerals, vitamins, and health-promoting antioxidants. We love to eat raw in salads or cooked like spinach and used in place ofspinach in your favorite recipe.

- Broccoli

- Red Head Lettuce

- Tomatoes

- Eggplant

- Green Pepper

- Poblano Pepper

- Jalapeño Pepper

- Basil

- Onion

- Garlic

Vacation for a farmer?

2010-09-16T20:34:00.002-05:00

Well, we've never done this before but we're giving it a shot....we're taking a vacation during the farming season! Granted, we're going to cottage near the Indiana Dunes and it's only for a Friday & Saturday night...BUT it's a big deal for us! We've entrusted our animals to dear CSA members. Our markets are covered by our fellow farmers and crew members. Everyone is pitching in to allow us this time to be with with our extended family.

The reason this is important enough to make a blog post is because this has always been a dream of ours. There are plenty of veggie farmers who vacation in the winter. But we know a small set of farmers that take a short family vacation in the summertime. We never thought this would be possible given plants and animals generally do not take such holidays! We're not extremely busy all the time but we do collect eggs each day, feed and water animals every day and watch the weather like a hawk to time out what we should do and when.

We cherish this day-to-day routine. It keeps us connected to the land, the changes of the season and the ongoing health and well-being of our animals. But this weekend, we're going to listen to the Lake Michigan waves and rest. We'll be back Sunday (whew). :)

Week 14: Your CSA Box

2010-09-16T20:15:00.004-05:00

It was a rainy harvest today, but very productive! Here's what is in your box & a couple of ideas of how to use it:

Red & Green Romaine Lettuce

Ground Cherries - Pictured here, these are a sweet delicacy of summer. In the same family as a tomatillo, you simply remove the husk (pinch at bottom) and fruit will peek through. Then, eat the center cherry -- orange color is ripe, and green-ish needs more time to ripen. Some describe ground cherries (or husk cherries) as somewhere between a pineapple and tomato in flavor. We can barely get them into a recipe (they are a favorite for snacking!), but if you can, use them to create a simple salsa for pork or as an addition to your salad. Enjoy!

Green Peppers

Beets

Hakeuri Turnips

Russett Potatoes

Chard (see earlier blog posts for great ideas)

Butternut Squash - These will keep for months if stored in a cool spot. This is a great recipe for Southeast Asian Squash Curry that we enjoyed this week with our squash (use your chard in place of the spinach for a CSA box meal).

Broccoli

Greens Beans (Haricot Vert or Romano/Italian Flat) - Romanos are wide and flat. Also known as Italian Green Beans, these are a little meatier than regular green beans. Use them the same way you would any other green bean or try them tossed w/ olive oil and garlic roasted in a 450 deg. oven for 15-20 min. turning once.

The Haricot Verts are long, skinny and also known as “French green beans.” When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness. Briefly blanch them and add them to salads or as a side dish.

Chives w/flowers - Use chives as normal (sprinkle on your baked russet potatoes!). The flowers are also edible and can be sprinkled on salads or used as a garnish.

Eggplant (small amount) - We just wanted to make sure you had a chance to try eggplant before the end of our season. It was a rough year for eggplant at all of the Prairie Crossing Farms. We love eggplant grilled with garlic olive oil on a sandwich with goat cheese & tomato.

Your anticipated CSA box this week

2010-09-16T09:32:00.005-05:00

Here's what your box will include:

Red & Green Romaine Lettuce
Green Peppers
Beets
Hakeuri Turnips
Beauty Heart Radishes
Russett Potatoes
Chard
Butternut Squash
Broccoli
Greens Beans (Haricot Vert or Romano/Italian Flat)

It may include (depending on the downpour this afternoon):
? - Chives
? - Eggplant and/or Tomatillos

Week 14: Your CSA Box This Week

2010-09-09T21:17:00.002-05:00

In your box this week, you'll find:

- Mixed heirloom cherry tomatoes (pictured here!)

- Sweet corn - This is our last sweet corn of the season. Use it soon after you receive for maximum sweetness, or freeze to preserve for a delicious winter treat!

Try it with this sun-dried tomato butter flavored butter:

1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped

Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving with corn on cob.
Source: epicurious,com

- Beets

- Butternut squash - This winter squash has a similar flavor to a pumpkin or sweet potato.

Roasted Butternut Squash with Brown Butter and Nutmeg

Nonstick vegetable oil spray

2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes
2 tablespoons olive oil

3 tablespoons unsalted butter
1/4 teaspoon freshly grated whole nutmeg or ground nutmeg
Additional nutmeg (for garnish)

Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl.

Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

Serve this with roast turkey, lamb, or pork.

Yield: Makes 4 side-dish servings

Source: Bon Appétit

- Hakurei turnips or French breakfast radishes - Similar to previous posts, our favorite way to use both of these delights is as additions to a party crudités and dip.

Try with this Lemon-Garlic Aioli:

1 cup mayonnaise
5 garlic cloves, put through a garlic press
Juice of 1/2 lemon
1 teaspoon sugar
1 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste
Source: epicurious.com

- Kennebec potatoes - Unlike your standard Russet, Kennebecs are getting quite the reputation as the french fry potato of choice (maybe due to In-n-Out Burger's use of the variety). The Kennebec potato has a golden-buffed skin, white fleshy inside, and a nice uniform appearance. The skin is thin so it peals quickly and we'd recommend using sooner rather than later (to prevent spoilage). Use as you would a russet...maybe for homemade french fries. :)

- Beauty heart radishes - (see linked picture) These large, round white roots have a crisp texture and a mild to sweet peppery flavor, sweetest in the magenta center. This radish can be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir-fry dishes. The skin can be removed prior to preparing. It can also be served raw to be used as hors d'oeuvres, as a complement to salads and sandwiches or diced for use in soups and stews. The color of the inner flesh makes it an attractive sliced radish for an appetizer tray or for sandwiches.

Radish Sandwiches with Dill Butter

1/2 stick unsalted butter at room temperature

2 tablespoons chopped fresh dill

1 bunch radishes, thinly sliced 10 1/4-inch-thick diagonal slices baguette or other crusty bread sea salt or coarse kosher salt

In a small bowl, combine butter and dill. Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices.

- Fresh dill

Week 13 CSA Box

2010-09-02T19:26:00.003-05:00

In your box this week, you'll find:

French Fingerling Potatoes - Try this recipe for Perfect Fingerling Potatoes. It is a lot of salt, I have made it w/ less and it still works out. After a couple minutes on the cooling rack they will sparkle with crystallized salt. Nothing else needed!
Salad Mix - We had a little problem counting this week (it's not as easy as you'd think after a morning in the field! :)) so a couple boxes are missing salad mix. To make up for it we added a second bag of arugula and some extra carrots for you.
Arugula - Arugula Pesto is great on pasta, shrimp, sandwiches or as a sauce for pizza.
Sweet Corn - Please forgive the ear worms, there is no good way to control them organically. If you notice some brown at the top of an ear just cut the top off and cook like normal. As one market customer told me her grandma used to say, "If the worms don't like it, why would I?"
Leeks - Sauté in butter and mix with your taters.
Carrots
Beefsteak Tomatoes - Our tomatoes are rapidly winding down but we though you should get a few more so we harvested these from our neighbor, Sandhill Organics' vines.
Hon Tsai Tai - Delicious lightly sautéed with olive oil and garlic, or added at the end of your favorite stir fry. Eat the stems (except the thickest part at the bottom) and greens, its all tasty!
Acorn or Delicata Squash
Garlic
Onions

Changing Seasons: The Season of Change Approaching

2010-09-02T18:43:00.007-05:00

I can feel fall approaching. It's the time of year we all change gears.

The days are getting shorter, crop growth is beginning to slow and school has started (Owen, our oldest, started kindergarten last week and is taking the bus to school -- a big deal for all of us!). It is always around this time of year that I look ahead to next year. To some extent, there isn't much I can change for this season. While we are still doing some planting, we are mostly harvesting and maintaining what we have already planted. As a result, I look at things to survey what has worked well (potatoes, squash) and what we might want to change for the future (hilling corn, more fertility for tomatoes).

The weekly schedule also starts to change this time of year. We were planting in the early week and harvesting in the later. Nowadays we will start clearing finished crops out, applying compost for next year's fertility and planting cover crops to protect and build our soils over the winter. We're planning the work we'll continue into winter and the educational conferences we'll attend in the early spring.

This is part of what I love about farming. The work is always changing. There is endless room for learning and improvement. Change no longer scares me or makes me nervous like it did when I first went to school -- it makes me breathe and encourages me to take a moment to appreciate our season.

CSA Picnic: Delicious Fun!

2010-08-26T21:37:00.003-05:00

Thanks to those who attended the annual CSA picnic!

We had a great turn out and a lot of fun, too! We hope you had a good time and didn’t leave hungry J

A couple of follow up notes:

- Found: William Sonoma Salad Tongs. If these are yours, please let us know and we’ll put them in your CSA box!

- Pictures Needed! We’d like to have pictures from the event (we didn’t take any) for our memories and our marketing materials. If you took any good pictures and would be willing to share, we’d appreciate! Simply email them to us & we’ll post the best to our Facebook page.

- Share Your Recipe! The food was OUTSTANDING and many wanted to exchange recipes. We’d love it if you’d share your picnic recipes on our Discussion Board on our Facebook page. Simply search for “Dea Dia Organics” and click on the tab to share!

- Feedback is welcome! Every year, we strive to make our CSA picnic better. Please let us know your thoughts via email or Facebook. Thank you!

Thanks again and have a great rest of your summer!

Best,
the miller family

Week 12: Your CSA Box

2010-08-26T20:50:00.003-05:00

We hope you've had a great week!

It's been a good one at the farm, including a trip to Chicago for Jeff this week. If you head out to eat at Uncommon Ground on Devon this week, you may notice a familiar fingerling potatoes on the menu. We're partnering with our friend and Executive Chef, Brian Millman, to provide our freshest fare to one of our favorite green Chicago restaurants. If you haven't already, give them a visit!

We hope you'll enjoy your fingerlings this week, too! In your box this week, you'll find:

Chard - Unlike our usual bunches, these bunches include everything from small to large leaves. There's a lot of salad mixing you can do this week with the smaller leaves (see suggestions below).

Stir-Fry/Braising Mix - The mix includes items such as Hon Tsai Tai, Komatsuna, Red Russian kale, Southern Giant and Red Giant mustards, and Tatsoi for great flavor and color.

Tat Soi - We love this green so much that we grow it separately from our stir fry mix. Tat soi tastes like a milder version of mustard greens (sometimes called mustard spinach) and has a texture similar to bok choy. It's high in minerals, vitamins, and health-promoting antioxidants. We love to eat raw in salads or cooked like spinach and used in place of spinach in your favorite recipe.

Baby Beet Greens - Mix these into your salad mix, arugula or take some of the smaller chard leaves and make a mixed salad with this spicy Mediterranean dressing recipe!

Salad Mix

Arugula

Red/Yellow Onions

Shallots

Garlic

Okra - Every year, we experiment with a few crops and this year was our first year with okra. There are only a few in your box, but throw them into a gumbo recipe and let us know what you think!

Heirloom Purple Tomatillos - Here's our favorite tomatillo salsa recipe:

Tomatillo Salsa
Gourmet | September 2007

Gina Marie Miraglia Eriquez

Yield: Makes about 2 cups
Active Time: 20 min
Total Time: 45 min

1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime juice

Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.

Heirloom Tomatoes - Here's the one minute salsa recipe from our picnic:

Makes about 1 cup.

This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice.

1/2	small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4	small red onion , peeled and root end removed
1	small clove garlic , minced or pressed
2	tablespoons minced fresh cilantro leaves
1/4	teaspoon table salt
	pinch ground black pepper
2	teaspoons lime juice from 1 lime
2	small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

Fingerling Potatoes - Delicious roasted in your oven on a pan with olive oil, kosher salt & fresh ground pepper.

Ground Cherries - Pictured here, these are a sweet delicacy of summer. In the same family as a tomatillo, you simply remove the husk (pinch at bottom) and fruit will peek through. Then, eat the center cherry -- orange color is ripe, and green-ish needs more time to ripen. Some describe ground cherries (or husk cherries) as somewhere between a pineapple and tomato in flavor. We can barely get them into a recipe (they are a favorite for snacking!), but if you can, use them to create a simple salsa for pork or as an addition to your salad. Enjoy!

Week 11: CSA Box

2010-08-19T20:36:00.004-05:00

This weeks CSA box includes:

Sweet Corn - This is the second harvest of sweet corn so we didn't have as much corn. We do have a second planting that is 2-3 weeks behind the first planting so corn will be back in a couple weeks.
Curly Green Kale -

Kale Chips
adapted from Stacie Billis at ChowMama.com
1 bunch kale, torn into 1-2″ pieces
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons sea salt
Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.
Bake for 15 minutes or so, until crispy.
• Check out Stacie's blog for recipes and tips for cooking for kids at ChowMama.comand the ChowBaby baby food website.

Red & Green Romaine Lettuce
Poblano Pepper - Dark green medium size and hot
Green Peppers - Lighter green. I made something similar to this recipe a couple weeks ago. I skipped making the flavoring and used mix of green, poblano and chile peppers. I just finely chopped and mixed them raw with the warm rice. It was delicious and very fresh tasting.
Chile
Thyme
Baby Salad
Basil
Purslane - Some of you may recognize this as a weed but is also delicious to eat. It has a slightly sour and salty taste and is eaten throughout much of Europe, Asia and Mexico. The stems, leaves and flower buds are all edible. Purslane can be used fresh as a salad, stir-fried, or cooked like spinach. Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant.
Heirloom Tomatoes

We also wanted to give you a brief update on a couple crops. There is something causing our peppers and eggplant to loose their flowers. Everything else looks healthy but without flowers we won't get any fruit. It looks like the plants maight be staging a comeback and we are looking into causes and cures but we wanted to give you a heads up the we might not get much from these crops. We will keep you up to date with any developments.

Pay it forward

2010-08-19T18:29:00.004-05:00

We have been fortunate to have many people mentor us over the years, making themselves available to advise us about farming and running a business. This has really sped up our learning curve and helped us grow much faster than we would have otherwise. In order to pass on the generosity given to us, we try to help out other farms who are just getting started. We have always shared our experiences with the other farms at Prairie Crossing. Also this year we started to mentor Dominic & Jessica Green, a family starting a new farm in Barrington. We try to be very open with Dominic and Jessica answering questions, advising them on solutions to problems, and sharing our information and planning. It is great to see new farms getting started! Plus Dominic and Jessica have already helped us out a great deal this year they work at our Lake Bluff farmers' market and Dominic stepped in to help us in the field. This cooperation and friendship is something that we think benefits everyone -- our farm, their farm and our communities -- and builds a strong farming community, too!

Thank you, Prairie Farm Corps!

2010-08-12T22:02:00.003-05:00

This week, we had the very nice to surprise to have 10 volunteers at our farm from the Prairie Farm Corps!

The Prairie Farm Corps is made up of young adults ages 16-18 that participate for a summer on the Prairie Crossing Learning Farm. On the farm they plant and grow crops, care for a flock of chickens, harvest crops and eggs, and prepare and sell them at market. The goal of the program is to increase work opportunities and job skills training for young adults in central Lake County Illinois while also increasing their connections to their food system, environment, and community.

They came to our farm for an hour of hand weeding and learning (on a 90 degree day no less!). This work was VERY needed and appreciated....and the kids kept Jeff quite entertained, too :)

To learn more about our friends at the Learning Farm, please visit their site!

Guess what's in your box this week?

2010-08-12T21:11:00.007-05:00

Yes, the sweet corn is here again! Those of you with us last know that we missed having it last year and this year, our corn is the pride of the Prairie Crossing Farms. We hope you enjoy eating it as much as we enjoy growing it!

In this week's CSA box, you'll find:

Romaine lettuce

Acorn squash - "Winter squash" has come early this year! Store your squash somewhere cool and dry, and it will last until the fall/winter months.

Sweet corn - One of our most challenging and most rewarding crops to grow, this year's sweet corn is delicious (trust us, we eat it in the fields for a snack!). To grill, simply soak water (with husk on) for 10-20 minutes prior to grilling along side your dinner.*

*Please note: Organic sweet corn is difficult to grow for a number of reasons including pests. You may find a section of your corn that has seen some pest damage. We've sorted through them the ears but we don't open the corn so they may exist. If you do find these areas, it is safe to cut off and enjoy the rest of the corn cob.

Cherry/Salad tomatoes

Cherry Tomatoes Stuffed with Marinated Feta Bon Appétit | July 2009

1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Yield: Makes 4 to 6 servings

Arugula Mix - A mix of mostly arugula with Asian greens, mustard & baby kale. Try it in this recipe:

Open-Face Bacon-and-Egg Sandwiches with Arugula Bon Appétit | March 2007

5 bacon slices, halved crosswise

1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices

1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula

2 large eggs
Parmesan cheese shavings

Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.

Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.

Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.

Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Yield: Makes 2 servings

Yellow Potatoes

Cippollini Onions

Golden & Chioggia Beets

Name:	Goat Cheese and Beet Crostini
Ingredients:	Beets: ¾ pound beets (about 2 medium or 4 small) 1 cup water 1 tablespoon balsamic vinegar 1 teaspoon grated lemon rind 1 teaspoon fresh lemon juice ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper Cheese spread: 5 ounces fresh goat cheese 1 tablespoon mayonnaise freshly ground black pepper 1 garlic clove, crushed 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Directions:	Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem & scrub with a brush. Place in saucepan & cover with cold water. Simmer for about 30 minutes or until just tender when pricked with a fork. Drain, cool, & rub off skins, tops & roots. Cut beets crosswise into 1/8-inch slices. Should have about 24 slices. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add sliced beets; toss gently to coat. To prepare cheese spread, combine goat cheese, mayonnaise, pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.
Source:	www.capriolegoatcheese.com

Garlic

Basil

August

2010-08-05T21:02:00.003-05:00

We once heard another farm family say their motto was, "Make no big decisions in August." This is something we have taken to heart over the years. August tends to be the time when all of our spring work is coming to fruition. The weeds are still growing like crazy but new crops seem to be ready each week. August is also long enough into the season to start thinking about changes, improvement and big ideas for next year. This is when Jen reminds me of the motto. So we talk a lot about how things are going and what we might want to change but resolve to make a note and come back to it later in the year when things have calmed down a bit and we can think a little more clearly.

That said, August is one of the best months of the season. The farm is in full swing, animals are fully grown, our most anticipated crops decorate the field with color, and the crew has settled into more of a routine. And it's the time of year we enjoy celebrating the season with eating outside and preserving what we can for a time of year we're allowed to make big decisions - winter! :)

Week 9: CSA Box

2010-08-05T09:21:00.007-05:00

Here's what's in your box this week with some tips and recipes:

Red Beets

Roasted Beet Salad w/ Barley, Feta & Garlic Chives
Ingredients:1 cup dry pearl barley
1 bunch of beets, tops removed
1/3 cup minced garlic chives
2-3 ounces crumbled feta
2 tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil

Directions:Heat the oven to 450 degrees. Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Peel and dice the beets into small cubes. Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley, return it to the pan and set aside. Cover with a clean dishtowel until ready to use. Combine barley, beets, feta, and garlic chives in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat. Source:adapted from www.thekitchn.com

Specialty Beets: Chiogga Beets (bright red and striped on the inside) or Gold Beets Shaved Beet and Arugula Salad
Purple & Yellow Potatoes
Summer Squash: This may be the last week for squash so we thought we would bring it back for what might be the last time. For some interesting new ideas check out 15 Spectacular Recipes for Zucchini, Yellow Squash, Pattypan & More
Arugula Mix - A mix of mostly arugula with Asian greens, mustard & baby kale. Delicious in salads, on sandwiches, or in the recipe above.
Mixed Tomatoes- Red slicer, Green Zebra, Brandywine, and Cosmonaut Volkov
Red & Yellow Onions
Eggplant or Tomatillos - Our favorite way to cook eggplant is on the grill. Tomatillos are best cooked in salsa or sauces for pork or chicken.
Green Peppers
Broccoli - The summer heat can give broccoli a bitter flavor. This broccoli is best cooked rather than raw.
Delicata Squash - Halve the squash lengthwise and remove the seeds. Cut each piece in half again. Drizzle the squash with olive oil. Sprinkle with a generous pinch of salt and sugar. Top with cracked pepper and fresh thyme sprigs. Bake at 425º for 30 minutes. These will hold well in a warm oven if they finish before you are ready to serve them. If they look dry, you can “refresh” them with a little drizzle of olive oil.
Parsley
Chives

Save the date!

2010-07-29T21:54:00.003-05:00

Our annual CSA Members Picnic & Farm Visit will take place Sunday, August 15th.

It's an opportunity to make introductions, meet other CSA members, visit the farm and eat delicious food with great company!

More details to come soon!

Back to the Basics: Heirlooms!

2010-07-29T20:56:00.007-05:00

You'll notice in your box this week (and throughout the season), we enjoy growing and eating heirloom vegetables.

Heirloom vegetables are from an older species of plant that kept it's original traits through open pollination. We enjoy heirlooms because of the superior flavor and the variety they bring to the dinner table (and we want to support their continued return to our food system!).

In this week's box, you'll find one of our favorite heirloom tomatoes: Cosmonaut Volkov. It's a Ukrainian tomato we like for its rich, deep, true tomato taste. We grow a large variety of heirloom tomatoes and other heirlooms (e.g.,lacinato kale) throughout the season. Let us know what you think!

This week, your box includes:

Heirloom & Slicer Tomatoes
Purple & Corolla Potatoes - Keep in your refrigerator (they are not yet cured). Slice and roast in the oven or on the grill with a bit of olive oil, salt & pepper. If you boil the purple, they will lose some (not all) of their color, but they are still great fun for kids to see (and delicious to eat!).
Broccoli
Salad Mix - Triple washed (same for arugula), so simply put into your crisper and then put into your salad bowl! Keeps for 1-2 weeks.
Arugula
Young Lettuce - These are very young and we were afraid to lose to the heat, so we harvested early.
Cippolini Onions - Pronounced chip-oh-LEE-nee this is a smaller, flat, pale onion. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots. The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

Hard-neck Garlic - Try roasting a head of garlic (I roast several heads at a time using a cupcake pan) and spreading on a baguette for a delicious side!
Baby Leeks
Swiss Chard

Swiss Chard and Golden Raisins, foodnetwork.com

2 1/2 pounds (the average weight of 2 bundles) red Swiss chard

1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream)

extra-virgin olive oil

1/8 pound, 2 slices, pancetta or bacon, chopped

1 small yellow skinned onion, chopped

1/4 cup (2 handfuls) golden raisins

14 ounces chicken stock or broth

Coarse salt

1/8 teaspoon nutmeg, a couple pinches ground or equivalent of

freshly grated

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to

the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.

Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15

minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

**EGGS NOTE: We have eggs! This week, our Deerfield and Milwaukee CSA members will receive eggs. We'll also have eggs for sale at our farmers markets in Lake Bluff and Deerfield.

Reminder: Please return your CSA boxes so we can reuse, thank you!

CSA Week 8 Preview

2010-07-27T20:26:00.002-05:00

Here is a preview of what we think will be in your box this week.

Tomatoes
Potatoes
Salad mix
Cucumbers
Green Beans (hopefully)
Cipolini Onions
Garlic
Swiss Chard
Eggplant(hopefully)
Baby leeks

The full list and recipes to come later in the week.

We're knee high into July bounty!

2010-07-22T20:11:00.006-05:00

braising mix.

In this week's box, you'll find the start of some exciting summer vegetable bounty! We've harvested our first round of tomatoes, which to us symbolizes the heart of the summer. There's just a sample on your box this week - more tomatoes to come!

Some other items that we hope you'll enjoy this week:

Arugula - We put ours in grilled sharp cheddar cheese sandwiches this week - yum!

Braising Mix - An excellent, beautiful addition to stir-fry! The mix includes items such as Hon Tsai Tai, Komatsuna, Red Russian kale, Southern Giant and Red Giant mustards, and Tatsoi. Also great wilted as a bed for fish.

Cucumbers -

Hungarian Cucumber Salad

1 large cucumber, thinly sliced
1 teaspoon salt
1 1/2 tablespoons cider vinegar or distilled white vinegar
3/4 teaspoon granulated sugar
1/8 teaspoon paprika
1/8 teaspoon white pepper
1/2 clove garlic, minced
1/2 medium white onion, chopped
1/2 cup regular or low-fat sour cream
Paprika for garnish

Sprinkle cucumber slices with salt, stir to coat, and refrigerate for 1 hour. Mix vinegar, sugar, paprika, white pepper, and garlic; set aside. Squeeze liquid from cucumbers and discard liquid. Fold vinegar mixture, onions, and sour cream into cucumbers. Sprinkle additional paprika over top and refrigerate for 1 to 2 hours.

Serves 4 to 5.

From recipes.robbiehaf.com

Crunchy Cucumber Spread
Combine 8 ounces softened cream cheese, 1/2 cup buttermilk, 1 tablespoon milk, 1 teaspoon grated onion, and 1/4 teaspoon Worcestershire sauce. Mix until well blended. Stir in 1/3 cup finely chopped cucumber and chill well.

From www.hugs.org

Cabbage

Romano Green Beans - Also known as Italian Green Beans, these are a little meatier than regular green beans.

Use them the same way you would any other green bean or try them tossed w/ olive oil and garlic roasted in a 450

deg. oven for 15-20 min. turning once.

Cippolini Onions - Small, flat Italian onions. Perfect for roasting whole in the oven or on the grill.

Garlic

Tomato (a taster/preview)

French Fingerling Potatoes - Silky-smooth, cranberry-red skin covers moist yellow flesh marbled with red, especially just under the skin. Fingerlings are ideal for roasting, particularly in the juices of other foods, and give cooks sometimes subtle, sometimes dramatic variations on the potato theme. Also try parboiling and then grilling them, or use them in salads. Or simply dice and fry them and eat them as a snack food.

Chives - Add to your fingerling potatoes dish!

Broccoli - Thanks to our friends at the Learning Farm for this delicious broccoli! Stems are delicious too, peel and cook just like broccoli.

**EGGS NOTE: We have eggs! This week, our Lake Bluff and Grayslake CSA members will receive a dozen eggs with their share. Next week, Deerfield and Milwaukee CSA members will receive eggs. After next week, we'll have eggs for sale at our farmers markets in Lake Bluff and Deerfield.

Preview of This Week's Box

2010-07-22T12:20:00.002-05:00

Here's a preview of what you can expect this week in your box:

Arugula
Braising Mix
Cucumbers
Cabbage
Italian Beans
Cippolini Onions
Garlic
Tomato (a taster/preview)
Fingerling Potatoes
Chives
Broccoli

More detail to come later this evening!

What do you do with your extras?

2010-07-15T20:24:00.006-05:00

We get this question a lot and we are very lucky to have a bountiful farm that has so much extra! In the spring, we plant extra seeds in case some don't germinate properly and we end up with extra plants. Many times, we even have extra seeds. We always over plant in the field to allow for loss and oftentimes we have extra plants in our fields that we don't harvest. Even you, our CSA members, may forget to pick up, or arrange for a friend to pick up, your CSA box. We always come home from markets with extra produce. You get the picture!

So we do our best to give back and donate these extras. Here are a couple of things we do:

- Gleaning of Lake County - This is a program organized by several good people at the PC farm. They collect everything from seedlings in the spring to produce when it's available. Their goal is to get more high quality produce and varieties growing locally. They provide to Mano a Mano, the AvonTownship Food Pantry Garden and to backyard gardeners participating in the Ten Thousand Gardens project.

- Deerfield Food Pantry - This is a program where a local food pantry visits farmers, vendors after the market to collect any extra produce/fruit to donate to the Deerfield food pantry.

- Compost - We donate to compost pile on the farm any produce that doesn't meet our standards. The compost pile is maintained and through a fairly complex process, mixes into a high-nutrient compost that we spread on cover crops each fall before the winter snows.

- Feed - Pigs love our overripe tomatoes, which they get a as treat in late summer.

Dea Dia Organics' mission to be a environmentally, economically and socially sustainable business. We believe giving back to our community helps us to achieve this goal!

In Your Box This Week!

2010-07-15T08:16:00.009-05:00

Included in this week's box are:

Swiss Chard - This recipe for Swiss Chard Ravioli was a big hit last year, check the reviews for some good ideas.

Carola Potatoes - Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Great for boiling, baking or frying

Arugula - Young and tender, great for a salad or if you prefer a milder accent, try it on a sandwich or burger.

Carrots

Sweet Onions

Cucumbers

Summer Squash

Summer Squash, Sage & Potato Hash
This hash has a wonderful salty flavor, a nice crust, and the egg yolk creates a rich sauce. It’s great for a special breakfast or quick weeknight dinner.
4 to 6 new potatoes, par-boiled, diced
1 tablespoon olive oil
4 medium summer squash (about 15 ounces zucchini, yellow and/or patty pan), diced
1 cup chopped onions
2 tablespoons chopped fresh sage, or to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 eggs
2 teaspoons butter
Heat oil in a large sauté pan. Add squash and onions; leave undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper and mix through. Continue browning, turning occasionally. Once the vegetable have started to brown evenly, add the potatoes and continue cooking until potatoes begin to brown.
Meanwhile, melt butter in a non-stick pan and fry the eggs, leaving the yolks a bit runny to mix in with the hash.
Divide hash between four plates and top each serving with an egg.

Sage - Sage is a classic pairing with potatoes. Fried sage leaves make a great topping.

Fennel - Mild licorice flavor with the juicy crunch of celery. Fennel is very versatile and can be eaten raw, pureed into mashed potatoes or with some cream into a soup, parboiled and finished in a sauce, grilled, sautéed, stir-fried, baked, fried, braised etc.

FENNEL TSATSIKI

Tsatsiki is usually made with cucumbers and is found in Greek cuisine. This

would be perfect served with Wisconsin trout.

1 medium fennel bulb with fronds

1 tsp. fennel seed

2 cloves garlic, minced

1 lemon, juiced

2 c. plain yogurt

1 ½ tsp. salt

Trim fennel, reserving fronds, discarding stalks. Finely chop fronds and bulb.

In a small, dry skillet, toast fennel seeds until fragrant and slightly darker.

Grind seeds. Stir together ingredients. Taste and adjust seasoning.

To make the cucumber version, use 1 - 2 cucumbers in place of the fennel and a teaspoon of freshly chopped mint in place of the fennel seed.

This week in your box

2010-07-08T20:45:00.007-05:00

Here's a picture of your beautiful box this week! Click on the links to see a few pictures & recipes. Also check out some of our previous posts for additional uses, recipes and storage tips!

Red Kale - We've all been talking about this raw kale salad recipe for weeks, give it a try, too!

Beets

Fennel - Use the bulb as an addition to any salad, roast with assorted vegetables and is our favorite addition to a homemade marinara sauce. The tops can be added to salads and soups as a garnish, too!

Carrots

Summer Squash - Check out my personal favorite summer squash recipe (and others) on our website: http://www.dea-dia.com/Recipes.htm

Cucumbers

Baby Salad Mix

Hakurei Turnips

Walla Walla (sweet) Onions

Introducing our wonderful crew!

2010-07-08T18:56:00.010-05:00

Hi all!

We've had a nice week of hot weather and rain, which our plants have truly enjoyed! It took a couple days but I am feeling 100% again (July is a bad time for a farmer to get sick!). That said, the farm remained productive and everything got done this past week...and I must give a lot of the credit to our crew for keeping the ship a float while I was out of commission. Since they are crucial to our work and your food, I thought I would take a minute to introduce them to you!

Keegan has belonged to a CSA for many years. Originally from Oregon, Keegan now lives in Chicago and commutes to our farm daily! He enjoys cooking and hopes to some day have a farm of his own. In college he studied creative writing. . Keegan is in charge of our washing and packing. He is my last set of eyes before vegetables make their way into your boxes or to our markets.

Mauricio is originally from Mexico, however he has lived around Chicago for 19 years. Mauricio grew up working on his father and uncle's farm raising many different animals and growing mostly corn and different kinds of beans. Mauricio keeps us continually entertained with stories and laughing with his great attitude about everything. In our "spare time," Mauricio also showed me a very neat trick turning a the stem of a summer squash plant into a horn!

Janik is the newest member of our team. Janik is also originally from Mexico and grew up on a farm where she and her family raised many different crops and animals. Last year, Janik worked for the Learning Farm at the Prairie Crossing Farm as part of their Prairie Farm Corps program. In the fall she will be a high school senior, is in the top 10 students in her class and has dreams of attending Harvard.

Our crew plays a vital role in making sure we have enough tasty food for your box. We all chip in to get everything done and keep the farm moving forward. I am very thankful to have such a great crew that works so well together!

Happy 4th of July CSA Box!

2010-07-01T17:44:00.008-05:00

Here's the latest edition of what you'll find in your box this week (apologies for not sending sooner!).

SPECIAL NOTE: Today, we had an unpleasant surprise at the farm. Our cooler froze overnight and was a chilly 28 degrees this morning. We lost a significant amount of our harvest, so you may notice that although the box is heavy this week, it's not as densely packed as we'd like.

In exchange, we'll be offering you, our CSA members, first dibs as pastured eggs this season. They'll be available starting mid-July and you'll be the first to know to place an order. Any extras will make their way to the markets.

Thank you for your understanding,
J&J

Cabbage - Perfect for your 4th of July potluck coleslaw (well, that's how we intend to use it this weekend!). We'll be giving this recipe a try, from our fellow farming friends at Sandhill Organics:

Name:	Crunchy Ramen Coleslaw
Ingredients:	2 to 3 cups shredded cabbage 2 green onions, diced 2 tablespoons toasted sesame seeds 1/2 cup slivered almonds 1 package crumbled Oriental Ramen Noodles 3 tablespoons mayonnaise or veganase 1 teaspoon sesame oil 1 tablespoon soy sauce 1 teaspoon minced garlic 1 teaspoon minced ginger 1/4 teaspoon cayenne pepper salt to taste
Directions:	Combine cabbage, green onions, sesame seeds, almonds and crumbled noodles in a bowl and set aside. In another bowl, combine remaining ingredients. Mix well and pour over the cabbage mixture. Toss well so that everything is coated with the dressing. Serve immediately for a crunchy salad or refrigerate for less crunch.

Squash - Try this grilled squash and zucchini recipe a summer time treat: http://tinyurl.com/2eqdzjg

Broccoli

Lacinato Kale

Beets - We ate our beets this week roasted (our recipe from last week) with some feta and coarsely ground black pepper. Could anything be better?

Scallions - From stir fry to salad, these make a great addition to just about anything!

Thyme (herb) - Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped. Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel.

Variety...the spice of life!

2010-06-24T20:37:00.004-05:00

There are many times during our winter planning that we get a little giddy.

One of those times is when we put all of seed orders on one table and take in the ~150 varieties of vegetables we'll plant the coming season. The picture below is our coffee table full of very tiny seasons in very large packages!

As you'll see more and more, we plant in three main categories:

- Staples (carrots, broccoli, squash, etc.)

- Specialties (that we plant in smaller quantities but anxiously await each season, e.g. spigariello liscia)

- New experiments (which this year = pastured eggs! Available at a market near you soon....more to come)

Jeff and the crew seem to manage this variety in a stride -- understanding what each crop needs to best thrive (that is, their specific planting, watering, pest control, harvesting needs). It always seems to amaze me how that table of seeds turns into 7 acres of delicious veggies feeding our 50+ member families for a whole season. Enjoy!

Week 3: CSA Box

2010-06-24T19:50:00.005-05:00

Below are the veggies that made their way into your CSA box this week!

We've included a few links to pictures and a some ideas:

Spinach - One easy way to preserve spinach is to blanch and freeze. We do this by dunking spinach in a large pot of hot water several times, removing from water and squeezing out access liquid. Put into tightly sealed bags or storage containers.

Chard - We all know our greens are delicious and healthy, but did you know Swiss chard as an excellent source of vitamin A on account of its concentrated beta-carotene content. Once inside the body, beta-carotene can be converted into vitamin A, so when you eat Swiss chard, it's like getting both these beneficial nutrients at once. One cup of Swiss chard contains just 35 calories, but provides 109.9% of the daily value for vitamin A.

Spigariello Liscia - Also known as leaf broccoli, it's a favorite amongst Italian chefs and has a flavor somewhere between broccoli and kale. Simply Remove the leaf's center rib — it's as easy as removing the string from a sugar snap pea. The rib's toughness detracts from the delicate texture of the leaves. It is great lightly sauteed w/ a little olive oil and garlic and a little lemon juice at the end (maybe some toasted pine nuts too!)

Beets - We have been anxiously awaiting their arrival! They are tasty roasted at 400 deg., covered in foil until tender (30 min. - 1 hr.), drizzle with a little balsamic vinegar.

Escarole - This recipe just sounded delicious, give it a try: http://tinyurl.com/2fugvxe. Last week for escarole!

Bibb Lettuce

Summer Squash & Zucchini

Broccoli

Garlic Scapes - Last week for scapes for the season - please enjoy your spring delicacy!

What's coming up? Here you go!

2010-06-23T21:52:00.003-05:00

Hi all,

In response to your comments, we're providing our best guess at what will be in the box each week prior to providing you with the final list. Please note: this is subject to change based on many things, including challenging weather conditions. :)

Beets
Lettuce (variety TBD)
Kohlrabi
Chard
Summer Squash
Escarole
Scapes
Broccoli Spigarello (maybe)

Hope this helps with your menu planning!

Veggie CSA Boxes This Week

2010-06-17T19:51:00.008-05:00

Here are the things you'll find in your box this week. Check out earlier posts for good ideas on how to prepare:

- Escarole - Holds a special place in our heart, as it was our first crop to succeed in our first year of farming. Extremely healthy and often overlooked, it's delicious with a touch of sweet (e.g., honey, raisins) like this recipe: http://tinyurl.com/yg33eyk

- Chinese/Napa Cabbage - With its rich concentration of vitamin C, A, folate, manganese and fiber, it's a nice change of pace from the regular cabbage. Try this: http://tinyurl.com/2cb7rh8

- Green Garlic

- Scapes

- Hakuri Turnips

- Spinach

- Bibb Lettuce

- Chard - Like kale or spinach, its a wonderful cooking green to be used in just about anything. It's one of Owen's favorite quiche additions: http://www.dea-dia.com/Recipes/chardomelet.pdf

- Arugula (bunched) - Better for cooking (due to its size), add olive oil, garlic and wilt like you would spinach. We love as a bed for fish, but also delicious as a side dish or in pasta. You can eat in a salad as well.

Happy eating!

the off-farm farmers

2010-06-17T19:17:00.007-05:00

Is there such a thing as an 'off-farm farmer'? Well, this is how we like to think about my (Jen) role at the farm. It's a bit of a stretch to think that I'm as well versed in agriculture as Jeff, or as lean and fit as many of our farming friends. But as the other half of the farming family, myself and the kids play a role in the farm.

What is that role? Generally, I work to help think through the planting and planning for the season. This year, we've done A LOT of planning for this season including determining the vision for our farm 2 to 5 years from now. And of course, I tend to do a lot of the sales and marketing for the farm (my full time job is as an Account Supervisor at Hanson Dodge Creative in Milwaukee).

Like most family farms, we do a lot of juggling. Jeff tends to do the creative cooking (he smoked nearly 1/4 freezer worth of pork a few weekends ago!) and teaches the kids the basics like how to ride their bikes. I preserve vegetables and fruit throughout the summer months, while taking the kids to swimming lessons. We all spend at least a part of our weekend doing something fun together, which many times includes walks at the farm to walk Sally Mae (our dog), play with the pigs and check Owen's growing "cukes."

The best part of our family farm is that we enjoy every piece of the farm together -- from the delicious salads we enjoy each evening in early summer; to the cool summer evenings when we sit in the field and eat cherry tomatoes at the end of a busy day; to the winters when we visit our spinach under the snow. Farming has taught us all to take time to enjoy the little things. And appreciate the whatever comes your way...even if it isn't what you expected!

A couple recipies

2010-06-12T14:42:00.003-05:00

Garlic Scape & Almond Pesto - scapes are also great on pizza

Quick Braised Kale with Oil and Vinegar - we make this all the time. I like to add garlic (or green garlic) & a little red pepper flakes. We usually use balsamic vinegar instead of champagne, you don't need much). This is also a good way to prepare spinach too.
Spinach and Green Garlic Soufflé - a little labor intensive but delicious!

Green Garlic Mashed Potatoes - also good with scapes if you want a little crunch.

Veggie storage

2010-06-12T13:58:00.002-05:00

Now that veggies are starting to move out of the field and into your kitchens I thought I would give you a couple quick tips on vegetable storage.

Most vegetables like to stay cold after they are harvested, so the sooner you can get them home and in your fridge the better. Most crops like to be kept below 40 degrees, this includes greens, beets, lettuce, broccoli, radishes, etc. These veggies you definitely want to refrigerate right away. Other crops would prefer it a little warmer (40-50 deg.) but still should be kept in your fridge. These include cukes, summer squash, zucchini, & peppers. You should not put your tomatoes in the fridge, we keep them on the counter out of the sun with the stem side down. The only time we put tomatoes in the fridge is after they have been cut. Store potatoes some where cool dark and dry. Same for onions except they should be stored separate because they can flavor other vegetables.
A close second to temperature is moisture loss. Just about everything that goes into your fridge should also be in a plastic bag or container so it doesn't dry out.
Keep things whole until you are ready to use them. Also avoid damaging the skin, especially on squash and cucumbers.
Root crops (beets, turnips, carrots) with greens keep better when the greens are removed and stored separate. Otherwise the green will continue to draw moisture out of the root.
A soak in cold water for a couple minutes can help out if something is looking a little droopy.

I hope that helps keep your veggies fresher longer after you get them home. We work very hard to handle everything in the best way possible so that it stay fresh and delicious as long as possible.

Don't hesitate to ask if you have any questions.

Veggies are ready for eating!

2010-06-10T19:05:00.012-05:00

Welcome to the first week of the CSA program! We are very excited to finally start the season. The first week of harvest is a highly anticipated time around the farm. We have been working for months planting, weeding & tending to fields of vegetables and now is when we get to see the payoff from all our hard work.

Food is why we started farming, we have a deep respect for the food we eat, how it is grown & where it comes from. Over the years we have come realize that it wasn't just the food that we loved so much about farming but being able to share the food we grow with others; this is really what we enjoy the most. We look forward to sharing the season with you!

In this weeks box you'll find:

Red or Green Kale - First cut the center rib from the leaf then chop. Lightly simmer kale until it is tender. Serve with diced scapes or green garlic and drizzled in olive oil and a tiny bit of balsamic vinegar.
Salad mix
Hakurei Turnips - we also call these salad turnips. More mild & sweeter than a regular turnip. Try them raw, chopped in a salad or lightly sautéed in butter.
Red & Green Bibb lettuce - sweet and tender
Green garlic - Also called garlic scallions, this is baby garlic before the cloves are fully formed and the papery skin has developed. Use it like you would regular garlic.
Garlic Scapes (pictured here) - These are a true spring treat! Immature garlic flowers, the whole thing is edible. The lower part tends to be more tender and we like it in salad in place of scallions. It is also delicious sautéed with vegetables.
French Breakfast Radishes - A little sweeter and more mild than a regular radish. Tasty on their own or in a salad or chopped finely and mixed with soft butter as a spread for bread.
Spinach - Steam sauté or boil - throw into just about anything!

P.S. Please remember to return your box each week, thank you!

Spring CSA News

2010-05-24T21:39:00.002-05:00

Spring Farm Tour and Open House
On Sunday, June 6^th from 2:00pm to 4:00pm we will host a CSA open house. The open house is a great opportunity for us to meet each other and to meet other members. We will also tour the farm so you can see where your food is grown. The tour will begin at 3:00. We will take a look at the greenhouse, the pigs and chickens and then head out to the field to see the veggies.

We still have some shares available so if your friends or family are interested, please pass this invite along to them.

CSA Picnic – Save the date!
Save the date for this years CSA members picnic on Sunday, August 15^th!

Farming on Film

2008-08-01T12:59:00.002-05:00

Last week, we and our mentors, Sandhill Organics, were featured in a great blog called People and the Land. The blog written by two photographers who are on a 10-week journey throughout the Midwest and East Coast with the goal of capturing images of rural communities and forest practitioners. The photographs really capture the beautiful environment that we and our hard working fellow farmers work in each day, as well as the fruits (or vegetables in our case) of their labor.

Did somebody say GARLIC?

2008-07-22T19:30:00.004-05:00

We got great feedback about our garlic last year and decided to plant a lot more for this year. We just finished our garlic harvest digging over 2300 heads of garlic! Everyone is a little sore but it feels good to see all that delicious garlic. We won't sell all of our garlic once it is done curing (drying) we will sort it and save the best heads for planting in the fall. Through this process we gradually select the best garlic that is better suited to our soils and climate.

Nice article about CSAs in the USA

2008-07-12T14:32:00.002-05:00

This is a nice article that explains what a CSA is and does a farm and its customers. We'd echo the sentiments of one of the farmer's quoted in the article: “There’s always pressure on. This is a complicated business, growing so many crops." We grow over 120 varieties with a limited crew, but we're dedicated to the idea that producing for our CSA is important for us, our customers, our environment and our sustainability as a business.

State of the field

2008-06-24T21:03:00.012-05:00

These a couple pictures of what is happening in our field...

Tomatoes are growing and continually need to be trellised.

Summer squash and is starting to come in.

Broccoli is starting to be harvested.

Good Bye Water Buffalo!

2008-06-24T20:06:00.004-05:00

We finally have water in our field! While that may look like a bunch of steel it is the end of an era at Dea Dia. We no longer need to schlep 600 gallons of water in a big tank behind my truck half a mile to water our crops.

Today our tomatoes got a nice long drink and both the plants and I am much happier because of it!

Dea Dia Organics

Our blog has moved!

Resolving to get connected in 2011?

Dea Dia in the News

Weekend Away...At Home

Chick Check!

Week 4: Last Fall CSA Share

Top 5 Ways to Prepare Kohlrabi Root Vegetable Gratin with Blue Cheese (you could use the turnips in this too!)

Soba Noodles with Wilted Bok Choy

Week 3: Fall Share

Quick Celery Root Salad with Capers and Lemon

Southeast Asian Squash Curry - You can adjust the amount of curry depending on how you like it.

Serves 4. Published May 1, 2008. From Cook's Illustrated.

INGREDIENTS

INSTRUCTIONS

SIMPLE PUREED PARSNIPS

INGREDIENTS

INSTRUCTIONS

Update: Week 2 Box

Week 2: Fall Veggie & Egg Shares

Fall on the Farm

Cider-Braised Brussels Sprouts

Cream of Celery Soup with Bacon

Easy Hakurei Turnip Gratin with Thyme

Week 1: Fall Veggie & Egg Shares

Mustard Greens with Chipotle and Bacon

INGREDIENTS

INSTRUCTIONS

Thank you to all Full Shares & Lake Bluff/MKE Half Share Members!

Update from the farm & this week's box

Beet Greens

INGREDIENTS

METHOD

Week 20: Your CSA Box

Thank you Grayslake, Lake Bluff Bi-Weekly Shares!

This week in your box (week 19)

INGREDIENTS

Your anticipated CSA box this week

Guys, Gourds & Greens: A Note and Update on Your CSA Box (Week 18)

Herb-Crusted Butternut Squash Wedges

Week 17 CSA box

Dea Dia featured at Locavore Dinner

In Your Box This Week (Week 16)

Vacation for a farmer?

Week 14: Your CSA Box

Your anticipated CSA box this week

Week 14: Your CSA Box This Week

Week 13 CSA Box

Changing Seasons: The Season of Change Approaching

CSA Picnic: Delicious Fun!

Week 12: Your CSA Box

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Week 11: CSA Box

Pay it forward

Thank you, Prairie Farm Corps!

Guess what's in your box this week?

August

Week 9: CSA Box

Save the date!

Back to the Basics: Heirlooms!

CSA Week 8 Preview

We're knee high into July bounty!

Hungarian Cucumber Salad

Crunchy Cucumber Spread

Preview of This Week's Box

What do you do with your extras?

In Your Box This Week!

This week in your box

Introducing our wonderful crew!

Happy 4th of July CSA Box!

Variety...the spice of life!

Week 3: CSA Box

What's coming up? Here you go!

Veggie CSA Boxes This Week

the off-farm farmers

A couple recipies

Veggie storage

Veggies are ready for eating!

Spring CSA News

Farming on Film

Top 5 Ways to Prepare Kohlrabi
R oot Vegetable Gratin with Blue Cheese (you could use the turnips in this too!)