News and blog

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Posted 7/10/2016 7:51pm by Susan.

I try not to play favorites, I really do, but the beets in my CSA box rarely even make it to the fridge on Tuesdays.    If I happen to be the only one home for dinner?  Even better!  This week I was excited to see all the colors of beets, and figured my new “go to” of sautéing them in butter would bring out the color even more – I was right.   To add even more variety, I cubed some kohlrabi to add in, something I have always eaten raw.   It was delicious, even though, for some reason, the “striped” beets seem to taste better boiled than roasted or sautéed.

The only thing eaten faster than beets from the box was the raspberries, but I did save some to put on a salad of mixed green and red leaf lettuce, chicken, roasted almonds and a poppy seed dressing.  Such a fresh taste, I could eat this every day!

Since it wouldn’t be a CSA box without some sort of experiment, this week I tried something new with the summer squash.   I have never been a real fan of any kind of squash, and typically eat it raw with dip if I eat it at all, but I have recently learned to love Brussel sprouts if they are roasted, so I figured I would give squash the same chance.   Tossed with olive oil and a little bit of ghee, then sprinkled with parmesan cheese and roasted until they were caramelized, and they are now off my list of “dislikes”!! Can’t wait to get the email tomorrow and see what goodies are in store for us this week………………

Posted 6/29/2016 8:04pm by Susan.

Well, it took me until last Sunday to have to time to actually make anything this week, but I made up for it with an entire morning of “making”! My first creation was a strawberry sauce that was basically just mashed strawberries and sugar, cooked on low while I prepped and made everything else.   It is very much like a jam, but my intention is to use it as a sauce over some chocolate pasta I found in a gourmet pasta shop in Galena, IL over the winter.  Haven’t tried it yet, but how can you go wrong with chocolate and strawberries, right?!

While that was cooking, I hauled out the food processor and turned arugula, spinach and garlic scapes (along with some roasted walnuts) into a very flavorful pesto.  It was a huge batch, so I froze it in muffin tins and froze the little “pucks” in a vacuum seal jar so I can pop one out when I need it and seal it right up again (I don’t recommend freezer bags unless you will use it up fairly quickly as it does tend to dry out – although admittedly it takes me a year to use up a bag, so take that for what it’s worth).

The final “dish” was a sautéed beet green, spinach and kale mixture, with avocado oil and some young garlic from week 1.  I did eat a small portion, but the intention was to freeze a few servings in vacuum seal bags and add to omelets this winter when I am hankering some fresh farm “green”.   What is your favorite thing to "squirrel away" until mid-winter hits?

Posted 6/15/2016 7:43pm by Susan.

I am not really sure if I am more excited about the strawberries or the "pick our own" coupon, but I know I am REALLY excited for this CSA season.  I am excited to see what goodies the farm brings us this year and what new things I can do with them.   I for one, have tried many things I never would have before, thanks to these weekly boxes - especially kale, which I never really liked until I had FARM FRESH kale, and now i'm hooked!

So far out of this week's box, we had beets sauteed in ghee (I have had them roasted and boiled, but never sauteed, and it was yummy!), Spinach wilted with sauteed garlic and a strawberry reduction sauce, and some just plain strawberries right out of the bowl in place of popcorn while watching a movie (hoping for actual popcorn for next week).  Now it's officially summer!!!!  ENJOY!

Posted 12/21/2015 3:05pm by Jodi Schultz.

Seasons greetings from Oakridge Farms! This mild start to winter has kept us on our toes and we are just putting the strawberries under a blanket of straw, certainly the latest calendar date in our growing history. 

We are all set for CSA 2016 sign up and after much deliberation have made some notable changes to our program.  We absolutely love being farmers and we are continuously in search of the family-work balance, as I am sure many of you are too.  The changes to our program are based on feedback from our members as well as what we feel makes sense for our family farm at this time. If you have any questions or need clarification please let us know!

Sign up is officially open for next season.  Returning members will receive an early bird discount (4%) if you sign up before January 15th. That is a savings of $18 or $13, depending on the size of share.  Use the "green box" on the sign-up page to link up to your existing membership.  

Here are the important changes to note for 2016:

  • We will offer 2 different SIZES -Standard (same as previous years) and Small
  • We will offer WEEKLY pick up only
  • We will offer 14 weeks (down from 18), you can consider this a summer CSA (June-August)
  • We will offer pick-up at the farm and on County A only
  • We will offer vacation holds in the form of vouchers to be used at the farm stand or farm market anytime for anything (no more double boxes, limit of 2 holds per season)

Again, if you have questions please let us know!  The most significant change is probably the discontinuation of an every other week pick-up. This is a great opportunity to find a partner and share a share, if you would like help finding someone to share with we can assist you.
We certainly hope you will join us for the 2016, we cannot thank you enough for supporting your local farm and farmers!

Blaine and Jodi Schultz


Posted 9/29/2015 8:07am by Susan.

As much as we all know that it means winter is just around the corner, fall is so beautiful that for many, it is their favorite season.  For me, one of the best things about fall is squash.   Not necessarily for the squash itself, although I do love me a good squash soup, but for the SEEDS.  Any kind of squash seed that I can roast, I do, and each variety is better than the last.  My personal favorites are the green seeds in the orange and green "pumpkins" (I am sure they are a squash variety, and not a true pumpkin, but that's what I am calling them!), but acorn squash seeds come in a close second.

Speaking of pumpkins seeds - the best part about getting the seeds out is carving the pumpkin afterwards, right?   I got creative last year and tried some of that fancy carving at different levels, etc.   I did a horse head, and it actually turned out pretty well.   Now that I have the tools, I will see what I can come up with this year.   HEY, let's have a contest!!   Post your best pumpkin carving in the comments here, or on Oakridge Farm's page on Facebook, and then comment below whose pumpkin you like best!  Prize?!  Oh, well, how about bragging rights? :)   Go get creative everyone!!

Posted 9/13/2015 11:23am by Susan.

I am here to admit that I have become slightly addicted to the "Himalayan Pink Salt" craze.   Bought the salt.   Then bought the lamp............then bought the salt plate.   I have cooked both chicken and shrimp on the plate, and found that the description that it imparts "a mild salty flavor" is a bit of an understatement.  It is REALLY salty!!   Since you can also chill the plate, I figured I would experiment with a few cold items that I enjoy salty.    First up, musk melon, or canteloupe, or whatever you want to call it.   It was DELISH, and has helped to slightly redeem the salt plate (cooking steak on it tonight, since I do like my steak pretty salty......).


Do any of you have a salt plate?   Have you joined the pink salt movement?    What are you thoughts, if you have a plate, or at least use the salt?

Posted 9/3/2015 7:54pm by Susan.

I was so sad that it didn't work out for me to pick some tomatoes today, I really had fun creating this small batch of spaghetti sauce!  MIGHT have gone a little wild with non-tomato ingredients (I just started throwing in stuff I found in the crisper drawer) but it turned out really well.   Too bad I can probably never duplicate it.........

Still many weeks left of our CSA goodies, sounds like everyone is moving into more of a preserving mode now that we are realizing winter, sadly, is right around the corner, but still a lot to eat fresh.    What are YOU doing with all those tomatoes??

Posted 8/20/2015 7:57pm by Susan.

I don't know if EVERYONE'S cabbage looked like this, but I can't help thinking of the Travelocity Gnome when I look at the cabbage that was in my box this week.   I feel like I should take it with me traveling and take pictures of it in random places!   TSA folks might start to wonder what I have in my bag.........also, if you look closely in the bottom right of the picture....can you see salsa?? That's sure what I see!!!!!

I don't know about the rest of you, but over the weekend, when it was SUPER hot (as opposed to now, four days later, then we are wearing fuzzy socks and sleeping under down comforters), I sure did appreciate all the local farmers that care for the crops so they withstand weather like that and allow us to enjoy amazing food like we do every week.    Feel free to comment on this blog to let them know how much you appreciate them too!

Posted 8/11/2015 7:58pm by Susan.

Super excited to hear about the workshop on fermenting coming up on August 26th at the Neenah Library - Thomasa is the person that got me started on fermenting, but I don't even begin to touch all that she knows about it, so I am looking forward to learning more about yet another way to preserve our weekly bounty.

I did blanch and freeze pretty much anything I could in last week's box, simply because I had a moment of panic that I would have nothing local to eat this winter if I keep making such good use of what we get each week in my daily meals - I don't think I eat anything but veggies!!!

I did manage to make at least ONE meal of the goodies - with the one tomato that didn't get roasted with onions and peppers to make yummy hot chip dip (that started out to be marinara sauce, but I played with the recipe so much it didn't much taste like it!).    The salad is a quinoa base, with cherry tomatoes, cucumber, some parsley and a splash of lemon juice and olive oil.   You can really add any fresh crunchy veggie to this, add some onions, etc. to change up the taste and it's a great way to get veggies and protein all in one bowl!

Are YOU starting to preserve yet, or still enjoying what we get as much as you can while it's fresh?    Have you tried any new ways to preserve your old favorites?

Posted 8/5/2015 8:55pm by Susan.

Due to a computer malfunction, I wasn't able to share anything about week 8 until now, so it will be more of a recap.

First "CSA box" meal was a quinoa salad topped with fennel, corn and summer squash relish (as a side to pierogies, which were clearly not in the box!)  It was very fresh tasting and a good final use of the fennel we have been getting.

The final CSA box meal was my "cleaning the fridge" stir fry, with cabbage, onions, snap peas, kohlrabi, broccoli and some daikon radish that I got from the Appleton Farmer's Market.

How do you get your fridge ready on Monday night?