​Storage:
Carrots are a storage crop, and prefer a cool, dark, and moist place. They will get soft if they start to loose moisture; store either in a covered container in the fridge with a wet cloth, or even in a container of moist clean sand in a pantry space. Depending on your storage method, they can last anywhere from a couple weeks to a couple months.

Use:
The way we prefer to prepare carrots:
Cooked:

• Remove the rubber band and greens, if present.
• Rinse any excess dirt off under cool water.
• Preheat oven to 350 degrees, or heat up a cast iron skillet. Prepare a roasting dish or skillet with a healthy saturated fat, such as lard, bacon grease, coconut oil, or olive oil.
• Leaving the skins on, you can either roast them whole or chop them into 1/4" disks if sauteeing them in a skillet.
• Cook until tender, and serve as a side!

Raw: 

• Repeat the first two steps described above. 
• Chomp them whole with some Homemade Herbal Ranch dip!
• OR, slice them into thin disks and incorporate into vegetable or grain salads

Recipes we like for scallions: ​

​Storage:
Radishes, while more study than other more leafy crops, are tender and get soft when they start to loose moisture. Cooling slows this process, so they keep best in the fridge in a covered container with the greens removed. You can even add some water to the container if you want to keep them extra crisp. The greens are delicious when cooked. Use the bulbs within 1 week, the greens within 2-3 days. 

Use:
The way we prefer to prepare radishes, two ways!
Raw:

• Remove the rubber band and greens; set aside.
• Rinse any excess dirt off under cool water.
• Select 1 bulb per serving of whatever dish you are preparing.
• Chop each bulb in half, and then finely into half-moons maybe 1/8" thick
• When your dish is ready to go, sprinkle the radish over the top. Toss to incorporate if you're making a salad dish. 

Roasted: 

• Follow first two steps as described above. 
• Preheat oven to 350 degrees
• Chop each bulb in half
• Prepare a roasting pan with some healthy saturated fat (try: olive oil, bacon grease, lard, or coconut oil)
• Toss radish with salt, pepper, and herbs (if using) and spread in a single layer on the pan
• Roast for 15-20 minutes or until tender

Greens: 

• Rinse and finely chop radish greens
• Add to a pot of grains like rice or quinoa, to stock or broth, or just a pan with a 1/2" layer of simmering water.
• Cook down until melt-in-your-mouth soft. 
• Top with a bit of fat, in the form of butter, sour cream, cheese, or drizzle of olive oil
• Sprinkle with sea salt or a teaspoon or two of soy sauce 

It's that easy to enjoy radishes! Some people are hesitant to try them because of a childhood experience or not having them prepared well, and they miss out on all the possibilities and benefits that this early and late season crop brings. We hope this helps you rediscover radish as a welcome addition to your dish! 

Recipes we like for radishes: 

Sources:

Description:
Scallions (also called green onions, bunching onions) are a delicious pungent topping to almost anything you make! Their blanched white base and slender, hollow green leaves and tender texture are as attractive as they are appetizing! 
 
Nutrition:
​

Storage:
Scallions are tender and cold tolerant, so they keep best in the fridge in a produce bag. Use within 3-4 days.

Use:
The way we prefer to prepare scallions:

• Remove the rubber band.
• Rinse any excess dirt off the base under cool water.
• Select 1 stalk per serving of whatever dish you are preparing.
• Line up the stalks on the cutting board, and chop into fine disks maybe 1/8" thick using both the white and green parts.
• When your dish is ready to go, sprinkle the scallion over the top. Toss to incorporate if you're making a salad dish. 

It's just that easy to use scallions!

Recipes we like for scallions: 

Sources:

Storage:
By definition, butternuts are a storage crop meaning that if you store them properly, you can keep them for months! They like a cool, dry place with good airflow and lack of sunlight. Check it regularly for signs of softness, mold or wrinkles; if you notice those developing early, you can easily save most of it by preparing the squash promptly and cutting out the soft parts. 

Use:
The way we prefer to prepare butternut squash:

• Preheat oven to 400 degrees.
• Rinse the squash under water to remove any dust or dirt.
• Cut off both the ends: the base and the stem.
• Cut the squash in half lengthwise and scoop out the seeds with a spoon; reserve for later.
• Using a vegetable peeler, peel the skin off in thin strips. 
• Chop up the squash flesh in 1" chunks.
• Add a healthy, saturated fat to a roasting pan or cookie sheet (try: lard, coconut oil, bacon grease, ghee, or butter)
• Arrange squash chunks in a single layer in the pan, and place in the oven for 20 mins or until soft.
• Meanwhile, rinse and remove pulp from seeds, and toss in olive oil, salt, pepper, or herbs.
• Place them in a single layer on a cookie sheet, and toss them in the oven as well. They're done as soon as they're golden brown! 

Both the roasted squash flesh and seeds can be used in a variety of dishes, or great just eaten as a snack!

Recipes we like for butternut squash: 

Sources:

To what degree do we shape the land to accommodate our tastes and needs, and to what degree do we shape our tastes and needs to the land where we live?

We're out of time on this imported, factory-produced, mega-farmed food type stuff. High overhead food systems will never be accessible or sustainable long term. We're out of time for not having fresh nourishing food in general. This is a question of community defense. The solutions are many and multi-faceted, but like all effective strategies, there is a place for everyone at this table.

As a small, diversified, direct-to-consumer farm facing effects of climate change, we often wonder about this. We strive to meet food preferences where they're at. We put an emphasis on our high demand crops like tomatoes, lettuce, and carrots. We have to meet the needs of the people (and pay the bills like everyone else). But we also strive to create the market for foods that are more ecological to grow, often more nourishing in terms of vitamins, fats, and minerals, and happen to grow prolifically with less manual labor and/or fossil fueled machinery. Foods such as tree crops, perennial vegetables, wild greens, medicinal herbs, "alternative" meat, and eggs. Our goals are actually not limited to producing the greatest quantity of the highest-priced or best-selling crops, even though that is a part of the picture. Our mission, to strengthen local food systems through food, education, and community, incorporates many goals. This can look like the hundreds of local people who choose us to be their farm coming together to try new foods, learn of their benefits, change their habits, and ultimately form a deeper relationship with the land that feeds them. This can look like deeper topsoil for future generations. This can look like sequestering significant amounts of carbon into the soil from the atmosphere. It can look like stronger, more resilient health for ourselves and our loved ones amidst a rapidly changing world. It can be as simple as pairing bitter dandelion greens with whole, pasture-raised pork lard, and wild mushrooms for a well rounded and totally local breakfast. If this is something you feel called to, there are so very many ways to get involved in the work and to benefit from the work already being done to make this accessible. Join us for a workshop, become a CSA member, join one of our committees , apply for an internship, serve on the board, attend a volunteer workday, bring a youth group here for a field trip, shop at our market booth in West Bend in the summer or Port Washington Winter Market, share and promote our posts on social media and our emails if you're subscribed. Everything counts. It takes many hands to heal the land, which forms the basis of our future!