DeForest, WI Weblog

Availability for week of May 12- HAPPY MOTHERS DAY

Sun, 13 May 2012 19:30:25 -0500

Dena is taking the day off, since it is mothers day. She went and visited her mother and they had a great day.

This week the market is offering more varities of tomato and pepper plants, and some larger potted individual plants. Next week there should be some herb plants too.

The tat soi goes really good with leeks in a stir fry with the green garlic over scrambled eggs. (this is a recipe)

Availability for Week of May 6

Sun, 06 May 2012 15:03:25 -0500

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

How to use Swiss Chard

Swiss Chard is packed with Vitamin A and C, also Iron and Vitamin K. It comes in Red, yellow and white. Follow the directions below for cooking instructions.

1. Cut the Swiss chard low on the stem, near the ground. Soak chard in a large bowl with warm water and a quarter cup of salt. Swish the chard in the water, rinse and repeat to remove dirt.
2. Sauté chard in olive oil over medium-low heat. Add a handful of greens at a time, allowing greens to wilt before adding another handful. Add a small amount of water and cover. Simmer over low heat for 5 to 15 minutes until tender.
3. Substitute Swiss chard for spinach in vegetable lasagna. In fact, Swiss chard can take the place of spinach in any recipe.
4. Wrap Swiss chard leaves around a Spanish rice mixture and bake in the oven on medium heat for a twist on the typical cabbage roll.
5. Add steamed Swiss chard to pasta for a tasty and nutritious side dish. Steamed chard is also an excellent additional to an omelet.
6. Swiss chard can be used raw as a salad green topped with balsamic vinegar and olive oil.

Market News

Forest Run Farm is offering Tomato and pepper plants this week. Their Salsa Pack looks like a great combination for the back yard garden of a Salsa Lover. They will have additional Tomato varieties and herb plants in the coming weeks. New items from Forest Run Farm include Tat soi and lettuce mix.

Julie’s Jellies is offering Grape and Raspberry Jelly. It is not listed to pre-order but can be purchased at the Farm Stand on Fridays.

Welcome Farm Stand CSA members, you will be ordering specifically from Forest Run Farm and can adjust your display on the the left side of the Market page. This year we planned on using a punch card to track your CSA balance. But, we may just use the Binder that includes your purchases. We will give your balance on each invoice you receive at pick up on the weeks that you do pick up. Feel free to query anything that looks like a discrepancy and we will do what it takes to make it right.

If you have purchased an EGG share—please use the comment section to request an EGG share. You will be receiving the larger eggs that sell for $4.00. We will track these in the binder also, and note on your invoice how many you have remaining. So, be sure to keep your invoice each week until the next order.

Don’t forget, anyone can create an account and pre-order from the available items at the market. The Farm Stand will be open for pick up and walk up customers every Friday from 3-6pm.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Availability for Week of April 29

Sun, 29 Apr 2012 23:24:06 -0500

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

How to use Lovage

Lovage is a perenial that can grow to 6 feet tall. It can be substituted for celery or parsley in most recipes. It has a strong flavor close to celery so goes well in soup in small quantities. It can also be used in tomato sauce, meatloaf, or pot roast.

Market News

Forest Run Farm is offering many of the same items this week: head lettuce, spinach, kale, green onions, chives, leeks, and green garlic. They continue to list their pullet eggs which are small in size from young layers. Because of their size, they are listed at $3 a dozen. As the eggs increase in size, they will be available at the regular price of $4 a dozen. Tomato and pepper plants will be available in May along with herb plants that can easily be incorporated into potted gardens.

Julie’s Jellies is offering Grape and Raspberry Jelly. It is not listed to pre-order but can be purchased at the Farm Stand on Fridays.

Welcome Farm Stand CSA members, you will be ordering specifically from Forest Run Farm and can adjust your display on the the left side of the Market page. This year we will use a punch card system to track your purchases made using CSA credit. You will have one card for each of the 2 sessions. Session 1 began in April and continues through July. You must use 1/2 of your total credit during each session. Note: when purchasing the Farm Stand CSA, you get added value on your punch card. For $350 cost, you will get $370 credit, or $185 per session. For $250 cost, you will get $260 credit, or $130 per session. We will give your balance on the invoice you receive at pick up. Feel free to query anything that looks like a discrepancy and we will do what it takes to make it right.

Don’t forget, anyone can create an account and pre-order from the available items at the market. The Farm Stand will be open for pick up and walk up customers every Friday from 3-6pm.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Availability for week of April 22

Sun, 22 Apr 2012 17:57:57 -0500

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

How to use Green Garlic

Green garlic is the immature garlic head. A full head of garlic cloves must be started in the Fall, overwintered, and grown till July before the head is ready to dig. Green garlic can be planted anytime, but it generally only stays in the ground for a few months and is dug long before the cloves have developed into separate sections. So a bunch of green garlic looks much like a bunch a green onions. You’ll want to use mainly the white part as the green stem is quite fiberous. It is a mild garlic flavor, great for soup and stir fry.

Market News

Forest Run Farm is offering many of the same items this week: head lettuce in green or red, spinach, kale, green onions, chives, leeks, and green garlic. They are also listing their pullet eggs which are small in size but fresh from the young layers. Because of their size, they are listed at $3 a dozen. As the eggs increase in size, they will be available at the regular price of $4 a dozen. Over the next 2-4 weeks, Forest Run Farm looks to offer more asparagus and if it warms up enough maybe some rhubarb. Tomato and pepper plants will be available in a couple weeks along with herb plants that can easily be incorporated into potted gardens.

Julie’s Jellies is offering Grape and Raspberry Jelly. It is not listed to pre-order but can be purchased at the Farm Stand on Fridays.

Don’t forget to get the word out about local food right here in your neighborhood. Anyone can create an account and pre-order from the available items at the market. The Farm Stand will be open for pick up and walk up customers every Friday from 3-6pm.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Availability for Week of April 15

Sun, 15 Apr 2012 13:28:27 -0500

DeForest Locally Grown

How to contact us: Farmer@forestrunfarm.com
Our Website: deforest.locallygrown.net
On Facebook: www.facebook.com/deforestlocallygrown
On Fridays: A map is coming soon.

Market News

We had a great first day of Market Pick up on Friday! Thank you to those who ordered and arrived during the alloted time. Please remember to bring your own reusable tote or bag to bring home your purchases. When you arrive at Forest Run Farm, please back into a parking spot on the grass. This allows for an easy exit as well as it doesn’t clog the traffic flow if customers arrive behind you. Please keep your pet in your vehicle or leashed in the parking area.

We will have the same products available this week. Many items are prepacked in plastic, but as the season progresses there will be some items unwrapped. Please note that unwrapped items may still need to be wrapped or kept in a container to stay fresh once you get them home. We have more head lettuce this week along with green onions and chives. New this week is Arugula and mizuna; both can be added to salad or used as a sauteed green with Green onion and chives and added to your pasta dish. We have added herbs and green garlic all of which can spice up your side dish.

Forest Run Farm is still taking memberships for the Farm Stand Market CSA. Joining as a CSA member gives you opportunity to participate in Farm Events, get additional purchasing power for your dollar, and possibly receive health insurance rebates. The CSA model represents a commitment to support and encourage a selected farm and to consciously eat healthy through the season. Forest Run Farm’s Traditional 20 week CSA also has openings for the season. Tell friends and co-workers about what you are doing to support a local farm and help get the word out about the fresh food growing right here in your neighborhood.

Ripp-N Good Sweet Corn Farm got their first planting of sweet corn in last week, just before this weekends needed rain. The rain was also needed to get the asparagus going again, we may see some at Friday’s Market. The laying hens at Forest Run Farm are getting acclimated to their new home and have just begun to lay; it shouldn’t be too long and we’ll have eggs by the dozen. In May, Forest Run Farm will offer tomato and pepper plants in 4 packs and salsa packs containing 18 plants for making salsa for sale along with herb plants that can easily be incorporated into potted gardens.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Deforest Market Open for 2012 season

Sat, 07 Apr 2012 21:42:54 -0500

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

Sauteed Spinach

Olive oil
4 Green onions, chopped including greens
2 cloves of garlic, pressed
Spinach, two large handfuls
Salt, pepper, or favorite herb blend

Heat oil and sautee onions and garlic for a couple minutes. Add Spinach and mix to coat the spinach a little. Season. Cover pan for about 3 minutes, stir once if pan is full and let cook an minute then remove from heat. Don’t overcook, spinach should be a beautiful bright green. Serve with eggs, paste, on pizza or sandwiches.

Market News

The Market is Open for the season! We have a small number of products this week, but that number will grow. Forest Run Farm is offering head lettuce in green or red, spinach, kale, green onions, chives, leeks, and green garlic. The head lettuce are a small size, but they are beautiful. The spinach is also great and some leaves are huge and taste wonderful. The green onions, green garlic and chives are a sign of spring. Two additional items listed are Asparagus and Eggs. They are listed at zero today because we have none available, but warm weather can increase the asparagus growth and our new laying hens may decide to start laying eggs this week. We will make them available on Friday if possible. Over the next 2-4 weeks, we look to also offer radish, mizuna salad greens, arugula, and rhubarb. We will also have some tomato and pepper plants for sale along with herb plants that can easily be incorporated into potted gardens.

This season The Market will have contact information for customers interested in purchasing Beef. RippNGood Sweetcorn will coordinate the purchase and processing for half and whole beef.

As we start out another season, we would love for you to help get the word out about local food right here in your neighborhood. Anyone can create an account and pre-order from the available items at the market. The Farm Stand will be open for pick up and walk up customers every Friday from 3-6pm.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

DeForest Locally Grown Market offers CSA from Forest Run Farm

Mon, 12 Mar 2012 08:04:48 -0500

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

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Market News

Sunday, March 18th, is the 20th Annual CSA Open House sponsored by the Madison Area CSA Coalition, at the Monona Terrace, 1-4pm. Everyone is welcome to peruse the material at the Farm Booths and directly ask farmers questions about their products. Forest Run Farm offers a “Farm Stand CSA” which follows the CSA Market model where customers are able to choose what goes into each share. Using the on-line market listing of products at DeForestLocallyGrown.net, customers choose which week to order and how much to order using credit prepaid through the CSA. It also qualifies for Healthy Rebates from some local Health Insurance providers. Learn more about Forest Run Farm’s “Farm Stand CSA.” If you are more interested in the more Traditional weekly CSA click HERE for more information. If these links do not work, please visit www.forestrunfarm.com

Locally grown is on schedule to open the market mid-April offering lettuce and greens, radish and onion. As the weeks progress we’ll add items to the market listing which will begin weekly once the market opens.

Upcoming Events in Your Community

March 18, Sunday, 1-4pm…….Madison Area CSA Coalition Open House……Monona Terrace

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Deforest Market Prepares for 2012 season

Sat, 28 Jan 2012 19:43:00 -0600

DeForest Locally Grown is gearing up for another season of providing fresh local veggies to surrounding communities. The Market is currently displaying most of the items that were offered during last season to give you an idea of what you can expect from this market. Most of the vegetables provided at this market are grown by Forest Run Farm. Sweet corn in season is provided by Ripp-N-Good Sweetcorn. And fruit preserves are provided by Julie’s Jelly. Deforest Locally Grown is a net work of small farms that combine their products together in one market with a common pick up site. They are looking for more growers or producers to provide to this market; if you know anyone that would be interested in selling meat, cheese or bread, please let them know about this opportunity or have them contact Farmer@ForestRunFarm.com.

This years pick up location will again be hosted by Forest Run Farm, 3757 Mueller Rd., DeForest. A mid-April opening is planned with pick up on Friday afternoon. Pick up hours have been modified since last year and will be 3pm until 6pm sharp. Due to the complexity of this market, we ask customers to be punctual and arrive before 6 o’clock. Ordering via this on-line market does require customers to set up a free account. With an account, you will receive weekly emails to announce the offerings of the week. Ordering begins Sunday and closes each Tues evening so that growers can pick and pack the orders by Friday. Customers can order as often as they wish depending on their needs. Farmers often have additional quantities of produce available at pick up for additional purchases or for walk-up customers.

Payment is to be made at pick up by cash, check, prepaid credit or FMNP vouchers (Forest Run Farm produce). Forest Run Farm also offers Farm Stand CSA which provides you with credit to use to purchase the items from the on-line market that you want each week. Read more about it at www.ForestRunFarm.com.

Check out previous notices from Deforest Locally Grown at their WEBLOG at www.DeForest.LocallyGrown.net.

If you would llike to see some of what has been growing at Forest Run Farm over the winter, you can check out the Facebook Album at

http://www.facebook.com/media/set/?set=a.10150557070896988.409081.68330656987&type=1&l=d774152544

To be removed from this market email, close your account, or notify Farmer@ForestRunFarm.com with “remove from locally grown” in subject line.

Last chance in 2011 to order Fresh Local veggies

Tue, 15 Nov 2011 15:43:02 -0600

You still have time to order a few more veggies for your Thanksgiving Week. You can order as late as 11:59 pm tonight, maybe later if we forget to close the door.

After walking the fields of Forest Run Farm yesterday morning, I have choosen some special guests for this final week of offerings:

Prize Choy, which has survived several cold nights in the field and still looks great with its white stalk and green leaves, and Leeks, also in the field but will survive quite a while longer. From the Hoop House we have the Kaleidoscope carrots in yellow, red and orange, Kale because it is SO good for you, Red Head lettuce that is huge and my favorite—Spinach!

And please consider the Harvest Basket for delivery next week. This basket will include nearly all of the offerings from the Market listing. Harvested fresh and wrapped for careful storage these items will take you into the next few weeks. Some of the items will need to be used sooner, like the greens and herbs, but most, like squash, cabbage, shallots, carrots, will hold out. The Harvest Basket will be ready for pick up on Tues Nov 22 and be sure to include your pick up time on your order.

Once again, from The Market Managers:

Thank You for a great Farm Stand Season!

John and Dena

Final week to Order for Pick up Nov 18 and/or Thanksgiving week

Sun, 13 Nov 2011 14:17:14 -0600

To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Recipes

Celeriac and Leek Soup
2 Tbsp olive oil
1 bunch leeks (white and pale green parts only), chopped
3 cups broth
1-2 celeriac bulbs, peeled and cut into 1/4 inch slices
1.5 lb potatoes, diced into 1-inch cubes
2 cups milk
1/4 cup minced fresh parsley or chives
3 Tbsp minced shallots or red onion
2 tsp grated orange peel
Heat oil in a heavy large saucepan over medium-low heat. Add leeks and sauté until tender, about 10 minutes. Add broth, celeriac, and potatoes. Cover and simmer until vegetables are very tender, about 45 minutes. Puree broth mixture in blender or processor until smooth. Return to saucepan. Add milk to thin the soup to the desired consistency. Serve, garnished with parsley, onion, and orange peel.

Colcannon (Kale & Potatoes)
2 lbs potatoes
3 Tbsp butter
1 tsp salt pepper to taste
3 cups finely chopped kale
a little milk or cream
1 medium onion
Preheat oven to 400 degrees. Cook quartered potatoes in salted water for 20 minutes. Drain and mash. Cook kale in 1 inch boiling water until tender. Drain and set aside. Sauté onions in half the butter, combine the onions with potatoes, kale, and 2-3 Tbsp milk or cream. Put in a shallow baking dish, dot with butter, and cook 15-20 minutes.

Carrot Soup
from Ruth Meier
2 Tbsp olive oil
3 1/2 cups shredded carrots
1 large onion, chopped
1 cup shredded celeriac
1 Tbsp flour
1 tsp salt, or to taste
1/2 tsp pepper
4 cups stock
Melt oil in soup pot, brown onion, stir in flour, and add broth. Stir while heating to boiling and cook for two minutes. Add remaining ingredients and let simmer one hour. Puree in blender. Serve hot.

What is available?

Maybe you have heard that November 26 is Small Business Saturday. Although Deforest Locally Grown is not technically open for sales on Saturday, you can still remember us by making a purchase today that will nourish your body until November 26. Many of the items on the market will last more than a few days, so be sure to stock up on the fall items that you can use next weekend and beyond. For the first time, we’ll offer a Harvest Basket that will provide veggies for the Thanksgiving meal and supplement the holiday leftovers.

Speaking of Small Businesses, November 18 will mark the 32nd week of the 2011 season for the Deforest Locally Grown Farm Stand. Thank yous are due to all our customers that have supported our On-line market. For this week, we will operate as usual with ordering for Friday pick up beginning today and ending Tues at Midnight. This will be the final Friday Pick up and will run from 2-6 as usual although it does get dark prior to 6 o’clock so early arrivals will be appreciated.

In addition to the regular orders taken for this week, Forest Run Farm is also offering a Thanksgiving Week Harvest Basket that will only be available for pick up on Tues, Nov 22 or Wed, Nov 23. The Harvest Basket, priced at $35.00, will contain many of the items already displayed on the market, including but not limited to:

0.5 # of garlic,
1 bunch of red radishes,
1 bunch of Daikon radishes,
1 bag of spinach,
1 green cabbage- about 2#,
3 # of carrots,
2 bunches of leeks,
2 bunches of kale,
1 celeriac,
1 large bunch of celery,
1 buttercup squash,
1 bunch of shallots,
1 bunch of Tat Soi,
1 bunch parsley,
1 bunch sage,
1 bunch thyme.

The Basket may also include at no additional cost: Bok Choy, Swiss Chard, Lettuce, Napa Cabbage, Beets, Kohlrabi, Pie Pumpkin, and or Potatoes. Total value if purchased separately is over $50. We are unable to make substitutions, so if it includes something you are not interested in, please find a home for it.

Important!! This basket will be the only offering for the week of November 20 and must be ordered this week before the market closes on Tues, November 15th. All pickups must be made Thanksgiving week during the following times: Tuesday Nov 22 from 4-7pm or Wednesday Nov 23 from 3-5pm. Please schedule a time during this range that you will pick up your order and place that time in the comments section of your order. Remember to bring enough containers/ bags to repack your share to take home.

Thank you again, for your ongoing business. We have met some great customers this year and look forward to Growing next year. Look for the Market opening as early as April—dependent on the weather of course—and keep up to date with these blogs.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!