Fall CSA Week 2

Welcome to week 2 of your Fall CSA!

Your vegetable harvest this week..........

broccoli

celery

brussel sprouts

cherriette radishes

arugula

fresh parsley

spinach

mustard greens

yellow onions

red cabbage

orange carrots

 Our Farm Market Stand is now indoors! Now with the temps in the low 40s we

decided to move into our cozy indoor spot which is way cool and made out of fallen trees on our farm.

Our white tent looks quite empty but don't let that discourage you! We've got plenty 

of good produce for sale, a good selection of pork cuts, apple cider, honey, pop corn and fresh eggs! Bacon and hams are not ready yet, maybe one more week..............and 

I'm sorry to let you all know that our Italian sausage and breakfast sausage is now sold out.

With the overwhelming response from all of you it looks like we are going to need to raise more hogs for next year. A million thanks to your support, we couldn't do it without you.

our cozy market

The farm in your kitchen recipes.................

Your peppery mustard greens make a great side to any meal, sauteed mustard greens.

If you plan to keep your red cabbage until Thanksgiving be sure to wrap it up in a plastic bag (that's what those are good for!) and put it in your fridge.

 Here is a great recipe once you're ready to use it, braised red cabbage.

Ah glorious spinach! best baked spinach!

Don't think of it as just a garnish! Give parsley a chance and add it to soup, toss with some boiled potatoes, steep it fresh (at least 4 minutes) for tea, add it to your salad. You'll need to either wrap it up in (another) plastic bag and keep it in your fridge or place them in a glass of water. They will keep fresh for about a week but don't wait that long! Easy parsley salad

These radiant round gems scream "slice me into a salad and toss me with citrus!"

radiant radish salad

Jamie Oliver......one of his many great recipes, roasted carrots and beets with juicy pork chops

We have a good selection of pork shoulder roasts still available. Chris makes the BEST

pulled pork but his recipe is kept a secret. For now let's take a look at another one from 

Jamie Oliver, 6 hour slow roasted pork shoulder

garlic cloves ready to be planted for next season's harvest

harvested for you this week.........brussel sprouts

so far we haven't seen any deer attempt to get in this field of scallions, lettuce mix and spinach

getting ready for soap making! a new batch should be ready for your holiday gift giving

Duncan harvesting radishes on a chilly Tuesday morning

how does anything survive in our frosty mornings? row cover and lots of it!

here we have a nice bed of lettuce mix protected from the frost with row cover

this gorgeous Lacinato Kale is perfect for soups, salads and saute

planting cover crops with our seed drill

even the bees are resting in their hives

carrot seedlings are growing well in their protective hoop house

Ophelia loves bananas! If you look closely at the next picture
you'll see her tongue saying thank you! 

our pop corn was finally ready to be harvested this week!

Thinking about joining our CSA?

2013 CSA information is now on our website, sign up here!

If you have any questions about our CSA or our farm please send us an email, tempelfarmsorganics@yahoo.com. We look forward to hearing from you!

Eat Well!

Your farmers,

Tania and Chris Cubberly along with our great crew, Joe, Duncan, Michelle and Keegan

Fall Share Week 1

Welcome to week 1 of your Fall CSA share!

Please remember that your Fall CSA share

pick up is at the farm, 17970 West Millburn Road

Thursday between 4 and 7pm.

Can't remember if you signed up for our Fall Share?

Send us an email and we'll confirm with you, thanks!

Your vegetable harvest this week..........

Golden Turnips

Cherriette Radishes

Carola Potatoes

Red Russian Kale

Leeks

Lettuce Mix

Sweet Potatoes

Broccoli

Golden Beets

Kabocha Squash, grown by Harmony Valley Farm in Wisconsin

Kabocha Squash is a great sweet Winter squash. It's balance of pumpkin and sweet potato flavor

will make for a great soup or roasted with other root veggies.

The farm in your kitchen recipes............

time to cozy up to creamy winter squash soup!

save it for Thanksgiving and make a kabocha squash pie!

Mmmmm! roasted golden beet,kabocha and walnut salad!

Let's get our soup on!

leek turnip and rice soup

golden beet soup

broccoli soup

sweet potato soup with ginger, leek, apple

pop corn is almost ready!

2013 CSA information is now available!

Please send us an email and we'll send it to you.

tempelfarmsorganics@yahoo.com

Don't forget our farm market stand will be open

Thursday 4 to 7pm

closed on Saturdays.

Your farmers,

Tania and Chris Cubberly along with our crew, Joe, Keegan, Duncan and Michelle!

Thanks a million to Danny, Tomas and Devin for all your hard work this season!

Come out for one last Saturday until 2013!

 Tempel Farms Organics

Farm market stand will be open one last Saturday!

Saturday, October 26th

8 am until 2pm

additional dates the farm market stand will be open:

Thursday November 1st : 4 to 7pm

Thursday November 8th  :   4 to 7pm

Thursday November 15th  : 4 to 7pm

Tuesday November 20th  :  4 to 7pm

This week at the stand:

eggs, broccoli, red beets, golden beets, carrots, radishes,

kale, leeks, scallions, spinach, lettuce mix,

arugula, onions, garlic, sweet potatoes,

brussels sprouts, honey, maple syrup,

chamomile tea, apples, cabbage, celery,

fresh herbs, pork chops, pork shoulder roasts,

italian sausage, lard breakfast sausage,

spare ribs and more!

2013 CSA information is available!

Please visit our stand for a brochure 

or send me an email and we'll send you the form,

tempelfarmsorganics@yahoo.com

Eat Well!

Your farmers,

Tania and Chris Cubberly along with our amazing crew, Danny, Devin, Tomas,

Duncan, Keegan, Michelle and Joe! 

CSA week 20

Welcome to Week 20!

This week marks the last week of our Summer CSA share.

 A 20 week journey filled with early summer lettuce to late fall beauty heart radishes. Most of our fields are now "resting" for the winter. Cover crops such as hairy vetch, rye and oats has been seeded and are already a few inches tall.

All of us at the farm thank you all for joining us this year and hope that you have enjoyed the farm's bounty. We are able to farm because of your support of organic and local farms and look forward to growing for you again next season!

We thank you from the bottom of our boots!

Our Fall CSA is sold out for this season. For those of you that were able to join please remember that the 4 week share begins next week Thursday, November 1st. Here are the pick up dates and times:

Thursday, November 1st 4-7pm

Thursday, November 8, 4-7pm

Thursday, November 15th, 4-7pm

pick up on the week of Thanksgiving will be on Tuesday, November 20th, 4-7pm.

Please mark your calendars!

Your vegetable harvest this week..........

green cabbage

garlic

baby fennel

french breakfast radishes

orange carrots

arugula

beauty heart radishes

broccoli

celery

spinach

Our 2013 CSA brochure is out. If you did not receive one last week please let us know

and we can email it to you or you can pick on up at the farm stand. We are currently working on a new link for online payments along with our updated website.  Please keep in touch with us via our newsletters and visiting us at our farm stand through out the winter. 

Farm stand openings will be noted in our newsletters.

The farm in your kitchen recipes.........

Beauty heart radish may look ordinary from the outside but once you cut this open you'll be captured by it's beauty of bright pink to lime green radiant color and it's mildly sweet peppery flavor. The spice comes from the skin of the radish so if your taste buds don't care for that simply peel away the skin and enjoy. Slice them up thin and enjoy in your salad or slaw and even a last minute in a stir fry.

skillet braised fennel

creamed spinach

warm bean and arugula salad

spaghetti with broccoli cream sauce

thyme rubbed pork chops

cabbage harvest toss between Keegan and Duncan

I couldn't resist but to add this picture too, you just can't tell who is throwing or catching!

Danny busy with broccoli and french breakfast radishes!

Michelle in a field of huge broccoli plants!

One of the best fall crops: green, savoy and purple cabbage.

Our beds of compost piles are looking good thanks to Larry

 monitoring the temps and turning the piles.

Soon this hoop house will be filled with tasty spinach.

Our farm stand will be open this Thursday 4-7pm

and one last Saturday from 8 until 2pm!

future stand openings:

Thursday November 1st: 4-7pm

Thursday November 8th: 4-7pm

Thursday November 15th 4-7pm

Tuesday November 20th(week of Thanksgiving!) 4-7pm

Eat well!

Your farmers,

Tania and Chris Cubberly along with our amazing crew, Joe, Danny, Keegan, Tomas, Michelle,

 Devin and Duncan

CSA week 19

Welcome to Week 19!

This will be the last week for our members that purchased a Half Summer Vegetable Share. 

We hope you enjoyed the journey that this season gave us

 as much as we've enjoyed growing for you! 

From salad greens to cooking greens, carrots to beets, herbs to fennel,

 along with all the varieties that we grew we couldn't do it without you.

Thank you for joining our CSA this season, our farm grows because of you!

 We hope to go through the journey with you again in 2013.

 

Our November Fall Vegetable Shares will begin on Thursday, November 1st.

Please remember that these shares are available for on farm pick up only.

If you can't remember if you joined the Fall Vegetable Share please send me an email and

I will confirm with you, www.tempelfarmsorganics.com.

 

2013 CSA information (in paper form) will be available on Thursday.

We are currently working on a link for our website that will be able to offer online payments!

 

 

Your vegetable harvest this week........................

brussel sprouts

arugula

sweet potatoes

scallions

purple top turnips

spinach

mustard greens

orange carrots

crimini mushrooms (baby portabellas)*

*grown by River Valley Mushroom Farm, Burlington, Wisconsin

 

The farm in your kitchen recipes............

Ah, turnips! These purple tops are great peeled and shredded raw in salads,

added to our soups and adds a great flavor to a roast or stew.

Add a side of turnip to a simple seasoned pork chop this weekend!

 Enjoy the amazing flavors that fall harvests bring!

 

pork chops with glazed turnips

turnip and sweet potato gratin

mashed turnips with crispy shallots

mmmm! crunch baked pork chops

roasted crimini mushrooms

a simple carrot and scallion stir

 

Tomas, Michelle, Devin and Joe harvesting scallions on Tuesday morning.

Danny who has been in charge of our wash/pack area this season has had a busy day

keeping up with the harvest and fitting it all in our cooler.

 

Yep, the carrots come out dirty but we try to get them as clean as possible for you!

 

As the harvest goes on all day Duncan and Chris rotovate and seed rye and hairy vetch on

4 new acres that will be put to good use in years to come. 

 

At the farm stand this week!

 

The wait is finally over.......at least for most of what we have to offer!

 This Thursday we will begin our pork sales. This will be available for CSA members and non members.
We're proud of the hogs we raised and I'm sure the quality of their meat will be outstanding.
Our pork cuts will be all frozen wrapped in plastic then in paper. The bacon will be
vacuumed packed. Just to let you all know bacon and ham will not be ready until the second week of November due to the natural curing and hickory smoking that needs to happen.
The wait will be excruciating but really it'll be worth the wait.

 Our 14 pigs were raised on a wooded pasture where they were
able to root around to find... well, roots, grubs and thousands of acorns under our huge oak trees. These lovable creatures also enjoy an organically raised grain ration daily.
 

Here they are enjoying organic feed corn that we grew on the farm.

Since we only raised 14 hogs this season and would like for everyone to enjoy the flavor of good quality pork we will have to put a limit on packages available per purchase order.

Below are the pork cuts we will have available for Thursday and Saturday:

pork chops,

 shoulder roasts, 

loin roast (we have very limited amount of these),

spare ribs (2 package limit), 

neck bones (limited supply as well),

Italian sausage (4 package limit)

small link breakfast sausage (4 package limit)

 

We'll see you at our farm stand Thursday 4 to 7pm

and Saturday 8-2pm.

 

Eat Well!

 

Your farmers,

Tania and Chris Cubberly along with our great crew, Keegan, Danny, Michelle, Joe, Tomas

Devin and Duncan!

CSA Week 18

Welcome to week 18!

We hope that for those that explored the seasonality of
our local fruit enjoyed the journey! From strawberries to apples and all those
mighty flavors in between of raspberries, blueberries, all those lovely and flavorful
grapes, peaches, pears, watermelon and cantaloupes.
Thank you to all of you who supported local fruit, these farms will keep growing because of you!
Hope to see you in 2013.

We have two more weeks for vegetable shares!

Your vegetable harvest this week...........

fresh parsley

orange carrots

arugula

swiss chard

savoy cabbage

lettuce mix

celery

daikon radish

spinach

Your fruit harvest this week................last week

Unfortunately Mick Klug wasn't able to share with us a bounty of his antique apples this season because of the April frost. In my experience no two years have ever been the same in farming! I'm sure next season we'll be able to enjoy those antique apples once again, until then enjoy the bounty one last time from Mick!

Ida Red Apples

Gala Apples

Honey Crisp Apples

Golden Delicious

*We do have Mick's Apple Cider available to taste and purchase out our farm stand!

The farm in your kitchen recipes
 and other pictures of the week...............

Hearty Swiss Chard stands firm among the cold wind and is delicious

 with a big bowl of warm spaghetti! Recipe here!

Here is one of the perks about being a CSA member! 

You'll always discover something in your harvest of 20 weeks that 

you're unfamiliar with or a vegetable that you've enjoyed in a restaurant and never

thought that it would ever land on your kitchen counter for you to do something with, 

Daikon Radish is here!

Bold in it's size, Daikon is crispy,  juicy and has some spice to it! 

I often like to marry it's flavor with carrots in a roast.

Here are more ideas for you to try, Recipe here.

Seriously my favorite of all cabbages out there! It's crinkly textured leaves and deep flavors

hold well in soup, stir fry or a simple boil.

So many recipes!

savoy with bacon and apple cider

Italian peasant soup

this cabbage (and carrots) will store well in your fridge, wrapped in plastic if you want to wait for our pork! to try this recipe..........roast pork with cabbage and carrots

 

Enjoy!

 

Chris rolling seeded cover crop on new fields that should be ready to grow on by 2014!

 

Where once grew our jungle of tomatoes........spinach will soon fill this hoophouse.

Our farm stand at Logan Square in Chicago will be open only 3 more weeks!

Come out and join us on Sundays between 10 and 3pm

or visit our farm stand on the farm

17970 W. Millburn Road

this week we will be open

Thursday 4-7

Saturday 8-2

A few short hours on Tuesday afternoon and Duncan along with the rest of the crew had pulled

all the tomato plants out of the ground! Time to clear the tomato field, thank you to all those

tomatoes that gave us such great flavors this summer and to all the over ripe ones that the crew

threw at each other in the field!

 

 

Two or three broken forks and shovels later we'll be serving sweet potatoes to you next week!

It was a fun harvest!

 

 

Always smiling, Devin clears up the field by rolling up the floating

row covers. With the cold evenings the pests have finally left the farm, well almost.

 

When we're not farming the kids love to take the goats out for a walk.

Here we walked them over to the compost piles and had a great time

climbing up on a huge pile of wood chips.

Save the date! Thursday, October 18th!

Our pork sales will begin by 4pm.

We'll be able to offer your pork chops, shoulder roasts, spare ribs, breakfast sausage that will be made with our own sage! italian sausage that will be made with our own fresh garlic, parsley, dried oregano, thyme and fennel seed. Please remember that our bacon and ham won't be ready until the second week of November.

 

 

2013 CSA information will be available on October 18th. Paper forms will be at the farm stand

and will also be put in boxes that are delivered to our other locations.

 

 

Eat Well!

 

Your farmers,

Tania and Chris Cubberly along with our awesome crew, Tomas, Michelle, Danny, Joe, Keegan, Duncan and Devin