Summer Share #5
My Fine Homestead Newsletter
Our nephew enjoying mulberries.

In This Issue:

  1. Announcements

  2. Your Box this Week - Full Share
  3. Your Box this Week - Half Share

  4. Recipes- Sauteed Beet Greens
  5. On the Farm . . . Our Old Friend Shirts, Duck Adversaries, and Field Update

This week is the 5th week of Summer Vegetable Shares and Every Other Week members at  John Muir Dr, Wayland Dr, Waban Hill, Transformations and the Spring Green Farmers Market pick up boxes this week .  

No MES pickup this week. 

Reminder - Half & Quarterly payments are due July 1. 

Please send your payment to:
  Stacey Feiner
My Fine Homestead
32727 Byrds Creek Valley Dr
Blue River, WI 53518
if you have a balance due and haven't already given us a check. If we have your payment, we will deposit it on Monday, July 3.

Email if you have questions.
Your Box this Week - Full Share
Head Lettuce - Romaine Lettuce
Lettuce Mix - 1/2 lb
Radishes  - 1 bunch
Swiss Chard - 1 bunch
Mulberries - 1 pint
Baby Beets & Leaves - 1 bunch. Beets, stems, leaves are all edible. 
Sugar Snap Peas - snack bag
Baby Summer Squash  -  1 or 2 either yellow squash or green zucchini
Garlic Scapes - bunches The curly edible stalk & flower bud of garlic plants. Cut-off the small pointed bulb before preparing. Here are some recipe ideas for scapes. Our favorite way to prepare them is to steam for 6-8 minutes and serve with butter - Mmmm! Store in fridge in a damp cloth or loosely closed plastic bag. 
Basil - 1 bunch
Mint - 1 bunch. Add to any number of dishs, your salad, in a drink - tea, lemonade, or with alcohol. 
Your Box this Week - Half Share

Head Lettuce - Red or Green Summer Crisp or Green Romaine, 1 or 2 heads depending on size
Mulberries - 1/2 pint
Baby Beets & Leaves - 1 bunch. Beets, stems and leaves are all edible
Sugar Snap Peas - snack bag 
Garlic Scapes - 1 bunch. The curly edible stalk & flower bud of garlic plants. Cut-off the small pointed bulb before preparing. Here are some recipe ideas for scapes. Our favorite way to prepare them is to steam for 6-8 minutes and serve with butter - Mmmm! Store in fridge in a damp cloth or loosely closed plastic bag. 
Basil - 1 bunch. 
Sauteed Beet Greens

Try this basic, quick-cooking beet greens recipe. You can use only leaves, 
but beet stalks are edible and can be quite tasty. Serve sauteed greens with warm grains like quinoa or couscous. Add a sprinkling of toasted pine nuts for a little crunch. 
Substitute beet greens with red or green Swiss chard or kale to vary this dish from one week to another.

  • 2 medium bunches beet greens (about 1 ½ pound)
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes (or 1 small dried red chili pepper)
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons red wine vinegar, or juice of ½ lemon
  • Lemon wedges for garnish
  • Salt to taste

  1. Rinse green leaves and stalks, if using, thouroughly to remove the grit, but do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely and cut the stems and ribs into ½-inch pieces. Keep separately.
  2. Heat olive oil in a large skillet adding garlic and pepper until the oil is fragrant and the garlic just beginning to color, for about 1 minute.
  3. Add the stems and ribs, season with salt and cook stirring occasionally until nearly tender, 2-3 minutes. Add beet leaves and cook partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice. 
    Serve in a bowl garnished with lemon wedges.

Be careful when adding salt to beets greens - they are already high in sodium. You may not need more than a pinch, if at all.

On the Farm . . . 
Our Old Friend Shirts, Duck Adversaries, and Field Update
While the cooler than normal temperatures of late are nice for sleeping with the windows open, each of us has been scrounging to find the right long sleeve shirt or jacket for the brisk mornings.

It  has to be just the right weight so as to give the appropriate amount of warmth and comfort. Not the heaviness of a new sweatshirt or the stickiness of a thick sweater. They just won't do. I have an old flannel shirt  that is almost, but not quite, threadbare. Its blue and white pattern is peaceful, and it keeps the cool air off my arms yet it doesn't feel heavy. Just the right amount of warmth and comfort. You know - the shirt that is like the old friend you haven't seen for a while but easily fall in with when you get together again. 

Early yesterday Bill, not taking the time to find that "right" shirt, grabbed a hand-me-down from my grandpa as we headed out to the fields. A pretty gray and red plaid, it looked like flannel but was actually wool. Instead of comforting him, it quickly became annoying - both scratchy and cloying in its warmth. He quickly shed it on a fence post to push the wheel hoe through the broccoli. Passing the post later in the day, I took the shirt back to the house. Knowing that it didn't make the cut, I put it away with the winter clothes so that it can be worn and appreciated in the right season.

In disappointing news, Aidan's adorable little ducks discovered a beautiful row of iceberg lettuce ready to be harvested for this week's box and ate it all. I came upon them happily flinging juicy green leaves above their heads before swallowing them down. I must have looked ridiculous as I ran at them screaming, my arms flailing in an effort to save the lettuce. But I was too late. 

That event changed Bill's and Aidan's plans for the day from other field work to putting up poultry-proof fencing to keep the chickens and ducks far from the vegetable fields. I always worry about deer bothering our plants, but this year our own fowl prove to be our adversaries. Fingers crossed - it seems the fencing will do the trick.

T he summer squash are a little slow to get going. We had a low harvest of them last year due to an unexpected flush of squash bugs. So far we aren't seeing those, but we are waiting for the plants to really leaf out. We pinched back their blossoms to encourage more leaf and root growth and promote stronger plants even though it delays their harvest. So while we are getting a handful of summer squash and zucchini, at this point there is not enough quantity to put them in all of the boxes. 

However, t he fields look great. We've been doing a good job of keeping up with the weeds. Early small green tomatoes are hanging on their plants. The sweet potatoes are leafing out as they become established after transplanting. The green bean plants are growing quickly, and the winter squash are just starting to vine. The gentle rain this morning will keep everything nicely watered.

I hope you have a great week,