This Week's Vegetable Harvest: Butternut Squash - from Big Patch Farm's Amish Community Growers, Platteville, WI Head Lettuce Carrots Garlic Cilantro Spinach Crimini Mushrooms - from River Valley Ranch, Burlington, WI Beautyheart Radishes Leeks

2021 Prairie Wind Farm Share Registration Open Farm Share membership has been an important part of our farm business for the past 15 years and this year, your membership was essential.  First and foremost our farm is a community-supported agriculture (CSA) farm. Farm Share membership gives members the certainty of receiving nourishing food and (we hope!) inspiration to create homemade meals in the kitchen. CSA farm share membership provides us, your farming family and our farm team, with the certainty, confidence, and support to provide the highest quality, nourishing food in a way that enhances our community and our environment. Food continues to bring us all together even while we're apart. Please join us for the 2021 growing season. We're grateful for your support and to show our gratitude, we are again offering discounts for our renewing members and new members as well: Save 5%.  The 5% early renewal discount is available to renewing members only through October 31st. This discount can be applied to the Spring/Summer/Fall Vegetable Package Share and/or the Summer Fruit Package Share. Please use the discount code EARLYRENEW at checkout. Register soon to take advantage of this discount available for two weeks only! Save 4%.  The 4% discount is available to all new and renewing members through December 18th. This discount can be applied to the Spring/Summer/Fall Vegetable Package Share and/or the Summer Fruit Package Share. Please use the discount code MEMBER at checkout.

Farm Journal

Welcome to the fall season!

Fall is one of our favorite seasons for cooking in the farm kitchen. During Monday's harvest, we shared stories from our weekends in the kitchen. Chrissie and Abbey share their favorite soup recipes. Oskar shares his new sourdough recipe ideas that he trying. Several of us trade recipes for including farm stand meats and cheeses with our latest veggie harvest. It's not unusual for everyone to get hungry while harvesting and talking about cooking!

When we come in from a fall morning of harvesting in the field, there's nothing better than snacking on a warm treat and warming our chilly fingers on a cup of tea.

This year's crew is particularly wonderful at cooking for each other and sharing their creations with the team. There's always great birthday cakes and homemade treats shared throughout the day.

Our team has shared meals differently this season -- separated with plenty of distancing and clapping hands to blow out birthday candles -- but the importance of sharing food remains.

In times of uncertainty, we continue to find calm in maintaining the cherished cooking routines and being creative in the kitchen. Our team hopes that this week's fall harvest will provide you with cooking inspiration and enjoyment, too.  Warmly, The PWFF farm team

Notes from the Farm Kitchen

This week, we transition into our storage radish season with one of our favorite roots, the beautyheart radish. Also known as Watermelon Radishes, these radishes are unsuspecting on the outside but a brilliant, beautiful pink on the inside. These radishes are known as storage radishes as they are meant to grow to a much larger size than an average radish. Beautyhearts are a little sweeter and less spicy than traditional radishes, and we use them similarly as a delicious addition to sandwiches, salads or on a vegetable platter. They will store for months when stored in a plastic bag in the refrigerator.

Fall spinach is back! This season's moderate rainfall really made many of our crops happy, spinach included. Even though this drier late summer meant Jeff spent days (and nights) irrigating, we hope you'll find the results are worth it. This week's dark green spinach is full of vitamins A, B and C, iron, calcium and even more nutrients. Don't forget to eat the stems! They simply need a bit more time to cook but also add nutrients and texture. Keep refrigerated and within the plastic bag for the best storage.

Seasonal Recipes in the Farm Kitchen Wilted Whole Spinach with Garlic, Lemon and Olive Oil Pickled Watermelon Radishes Spiced Butternut Squash Biscuits Vegetarian Mushroom and Farro Pie Chicken, Carrot and Leek Stew

Next Week's Harvests (our best guess)... parsley, potatoes, carrots, spinach, lettuce, scarlet turnips, onions and more!

• Tags: Carrots, Leeks, Mushrooms, Radishes, Spinach, Squash

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