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What's New

Welcome to the blog.
Posted 8/21/2017 1:28pm by Stefanie Jaeger.

Click here for the August 23rd, 2017 Newsletter!

Posted 8/14/2017 3:40pm by Stefanie Jaeger.

Toby from Griggs Cattle Co. provided some additional beef recipe inspiration for all you folks with a meat share! 


Ground Beef Burgers                                                                       

By Toby Griggs

Grass-fed meat cooks best at a lower temperature than regular hamburger. Cook burgers for 6-8 minutes per side whether you are cooking on a grill or in a frying pan. This timing is based on 1/3 pound burgers. Since grass-fed meat has virtually no fat, if you are cooking burgers in a frying pan, first heat the pan with a couple of tablespoons of olive oil or butter.  

Blueberry Ground Beef Burgers     

By Tim Mika

Add one cup fresh blueberries to one cup of ground beef. Cook as above.

Pan-Seared Tenderloin 

By Toby Griggs

Salt and pepper the meat to your liking on both sides after thawing and letting stand at room temperature on a plate or flat surface until the pan is ready. Use a skillet pan large enough to fit all the steaks you want to cook at the same time. Heat the pan on medium heat, not as hot as you would fry eggs but just below that point. Test by dribbling a few drops of cold water in the pan. If the water just sizzles on contact that is good. If the drops bounce or spit on contact then it’s too hot. Pour in enough olive oil to cover about half the pan. If you use butter instead, put about 3-4 Tbsp. in an 8-10 inch pan. Add about 1 Tbsp. chopped/minced garlic. Let the garlic begin to sizzle before adding the meat. Stir the garlic and oil/butter repeatedly but don’t let it darken or brown. Place the meat in the garlic and oil/butter and let it cook about 5-7 minutes on one side, then turn it over and cook the same on the other side. If you like it rare or medium rare, it is done when you can stick a fork tip into the meat easily. If you want it medium or well done, cook about another 4 minutes on a side. You can use a fork and paring knife to slice a small cut into the thicker part of one of the steaks and check the inside color as a guide for doneness.      

Dilly Shredded Beef                                                                           

By Pam Griggs

3-4 lbs. beef roast 1-16 oz. jar whole dill pickles, undrained ½ cup chili sauce 2 Tbsp. Minced garlic. Cut roast in half and place in slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low 8-9 hours or until beef is tender. Discard pickles unless you like them on your sandwich. Remove roast from slow cooker. When cool enough, shred meat using two forks. Return meat to sauce and heat through. Use slotted spoon to fill bun with meat mixture. Makes 10-12 servings.  

Family Special Barbecue Beef                                                               

By Pam Griggs 

2 ½ lbs. beef roast

2 Tbsp. lemon juice                       

2 Tbsp. brown sugar ¾ cup catsup

1 tsp. Worcestershire sauce                    

1 ½ tsp. salt 1 tsp. prepared mustard               

1 small onion, chopped                

¼ tsp. pepper ½ cup water       

½ cup celery, chopped  

Cut beef into 2 inch squares. Brown meat on all sides in olive oil. Season with salt and pepper. Remove meat from skillet. Mix remaining ingredients and cook slowly in skillet for about 30 minutes. Return meat to pan, cover, and simmer on stove surface or move to 300 degree oven. Cook for 2-3 hours or until meat is tender and about 280-300 degrees. Serve on open bun, mashed potatoes or noodles.  

Ribeye Steak Marinate                                                         

By Kim Erickson, Classic Hardwood Floors & Boat Wood Restoration, LLC. Washburn, WI.

Marinate thawed meat in 2 Tbsps. Organic apple cider vinegar (with the mother) and cook it slowly in a convection oven at 325 degrees for 20 minutes on each side.            

Slow Cooker Rump Roast Dinner                                                       By Toby Griggs

2-4 lb. grass-fed beef rump roast. Thaw roast in refrigerator for 2 days. Remove from refrigerator at least 2 hours before cooking. Meat is best when cooked from room temperature. Preheat slow cooker on high setting. While it is heating, add 1/3 cup Gallo Dry Vermouth mixed with ½ cup water. Lightly wash the meat with water. Place the roast in the slow cooker and salt and pepper to taste. We use lots of pepper. We also add herbs de Provence and rosemary to taste. Turn the roast and season on the other side. Cover the pot and cook on high for 4 hours. After 4 hours, add cut up vegetables of your choice (we use potatoes, carrots and small whole onions). Cook for 2 more hours on high then turn to low, prepare the rest of your dinner and serve.  

Grilled Marinated Flank Steaks                                            

Adapted from Epicurious- Emeril Lagasse  

One 2-pound flank steak                        

1 Tbsp. Rosemary leaves 1 cup dry sherry or dry red wine               

2 Tbsp. minced garlic ½ cup soy or teriyaki sauce                  

2 Tbsp. tomato paste ¼ cup packed brown sugar   

1 tsp. pepper 1 Tbsp. Marjoram  

Put the flank steak in a large plastic bag. Whisk the sherry, soy sauce, brown sugar, Marjoram, Rosemary, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.   Preheat grill. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing. Cut the steak across the grain into thin diagonal slices.    

Oven Roasted Chuck Roast (1 ½-2 lbs)                                

By Toby Griggs

Turn oven to 300 degrees. Wash roast and season with salt and pepper and or other seasonings to your choice (herb de province, basil, etc.) to your desired taste. Put about 3-4 tablespoons olive oil into a roasting pan that isn’t much bigger than the roast. Put roast into pan and add ½ to ¾ cup red wine and an equal amount of water. Cover (aluminum foil if the pan doesn’t have a cover) and place in oven and immediately turn oven to 280 degrees. Cook 2-3 hours until desired temperature on meat thermometer. Check temperature after 2 hours.   Potatoes, carrots, onion and celery can be added around roast.  

100 Grass-fed Meatballs

4 pounds grass-fed ground beef 1 onion, chopped fine 2 cups Italian bread crumbs 1 cup milk 4 eggs 2 tsp pepper 2 tsp salt Optional: 1 cup parmesan cheese   Mix everything together well. Use a 1 ½ inch cookie scoop or whichever method you prefer to make meatballs. Place on cookie sheet sprayed with olive oil. Cook at 325 degrees for 25 minutes.

Posted 8/14/2017 3:32pm by Stefanie Jaeger.

Greetings from The Griggs Cattle Co. on Maple Ridge Road, 10 miles South of Ashland where we raise our cattle on natural forages year-round. Always on pasture – never confined.

Being a relatively small operation compared to Hidden Vue Farm and (David Nortunen) and Moonlight Meadows (Tim Mika) means we must exert the same quality efforts to produce the delicious grass-fed beef products we provide to you through the lake Superior CSA, but on a slightly smaller scale. We buy hay for the winter from 2 local producers, the primary being Tim’s father George, with whom we have established a close relationship. And George is an energetic provider of some very excellent hay products. I mention this here because over the past 6 weeks we all have been struggling to get our winter forages in and stocked between the frequent rains this summer. The struggle is that you just can’t move these hay bales, running 1,000 pounds or more, when the ground is sopping wet and squishy. One, because you tear up the root structure of the plants and the heavy clay soils; and two because it’s just not smart from safety aspects. The net result is while we make plans to spend a certain period moving the bales in and stacking them we frequently, and it seems this year more so, have to postpone this chore until the ground is not so “squishy”, which of course puts us on the backside of our plans for other jobs that can only be done in the Summer. Case in point: When we purchased this farm from the previous owner, who kept less than 10 cattle on board mostly, we had extensive fencing systems to build. Me being a relative neophyte in this business got them done adequately but over the past 8 years came to realize some of the fence lines I put in should have been more conscientious of proximity to woods lines. Ergo – my rehabilitative fencing project this summer had to be re-adjusted several times due to the rains and their effects on the hay bale movement. All the while also having to adjust where and when we moved the cattle to graze certain paddocks (fields) so as not to interfere with fence lines being partially down. Not to worry though, we learn to adapt and overcome. Longer days in the field and better for my waistline. Just thought I’d share these thoughts with you.

We are also putting new siding on an older garage and replacing the shingles with metal roofing. We hope you are enjoying you meat boxes, well, I mean the meats in the boxes, and keep coming back for more. And if there some meat cuts we don’t presently provide that you would like to see give us a nudge and we will try and provide.

Thank you to all of you who subscribe to our shares. We hope you keep coming back for more.  

Toby & Pam Griggs

Rosie and Calves

Posted 8/7/2017 11:13am by Stefanie Jaeger.

Hello again from Hidden-Vue Farm

Well, it was another interesting Spring and summer for us.  We finished up making first crop hay on July 19th this year which is pretty much the same time as last year, so back to back years of extremely late hay making.  We did have a very cold and wet spring but we ended up with 900 bales of first crop which is very good.  The grasses on our farm are almost all cool season grasses which means they continue to grow even in colder weather and all the rain helped grow a lot of grass.  I reseeded the field that was flooded out last year and as soon as I finished seeding it promptly rained 10 inches in the next 10 days.  Surprisingly about ⅔ of the field survived this new flooding.  Several weeks later I had to go in and re-plant the remaining parts of the field.  

Spring calving went well for us but for the first time in quite a few years we did not lamb any sheep.  I sold all of the sheep last fall as the kids weren’t very interested in them anymore and I was tired of chasing them when they went through the fence.

Late July was pretty quiet around our farm as my wife Jennifer and the children went to England for several weeks to spend time with Jennifer’s twin sister and her family.  They should be coming home in the next couple of hours which means that I took time out from my last minute cleaning of the house to write this letter.  It is surprising how quickly the house gets messy with only 1 person here.  And no kids to blame it on either.  :)

We have less than a month before our county fair so now it’s time to start training the all the animals.  This year Kieren will take a steer and Matthew and Mia will each take a hog.  We will also bring several cows with calves by their sides.  Visitors to the fair always enjoy petting the baby calves.

We raised 65 chickens and 10 turkeys this year.  I really don’t like chickens but I like eating them so my compromise is every other year I raise enough to feed our family for two years.  I’m not alone in liking to eat chicken.  This year we had a golden eagle that decided that chickens were pretty tasty too.  And he ate a turkey too, just for variety.


Posted 8/2/2017 3:16pm by Stefanie Jaeger.

Wisconsin Public Television's "Around the Farm Table" contacted us a few months back about doing a show in Northern Wisconsin, featuring some of our CSA farmers and potentially a restaurant that does farm to table. They were in luck because we have a ton of farmers and one of our wholesale customers, Freehands Farm and Lakeside, purchase a lot of food from our cooperative. It was the perfect fit. I got them in touch with all the right people for filming and scheduling and they paid us a visit this week. Here are some pictures from their visit to Great Oak Farm!

The show will air later this fall so be sure to catch it then!

 WPT at Great Oak Farm 


 WPT at Great Oak Farm 



Posted 8/2/2017 3:02pm by Stefanie Jaeger.

Dani Kaeding from Wisconsin Public Radio interviews Chris Duke, CSA Committee Chair and veggie farmer at Great Oak Farm and Stefanie Jaeger, CSA Manager for the Lake Superior CSA about local food systems. 

Listen to her show here!

Posted 8/2/2017 8:38am by Stefanie Jaeger.

Broccoli Soup (it's soup weather again!)

Crock Pot Chicken

Perfect Steamed Green Beans

Caprese Salad 

Recipe Idea 

If I have brats or pork sausage in the freezer, I'll thaw it out, and sauté it with chopped zucchini, spinach, onion and tomato or whatever other random veggies I have around. Sometimes I'll throw Quinoa or Wild Rice in my rice cooker and then add that to the sauté. It's my "lazy person" dinner while using up things in the fridge! 

Posted 7/31/2017 5:22pm by Stefanie Jaeger.

Here at Maple Hill Farm, we raise our hogs on pasture when it is available. Most folks don’t realize hogs eat grass. Our animals enjoy eating legumes and grasses as part of their diet. We try to bale enough hay for them to continue to provide “baled pasture” for the times of the year when there is not pasture available to them. Typically, we need three days of no rain to get hay baled; one day to cut the hay and two days to dry. Up until this week, we have not had those three days of no rain in a row. The days ahead look promising, so the plan is to get all our haying done in the upcoming week. We are almost exactly a month late in getting our hay put up this year, a new record for us!

The rye we have planted is nearly ready to combine. Rye is used on our farm to mill into rye flour and also as a small portion of our hog feed. This years’ crop of rye looks like it could be one of our best ever. This is surprising since the plants were under tremendous stress due to a very wet spring.

Our corn crop is looking very good this year even though we were forced to plant two weeks later than normal due to wet conditions. Corn makes up the bulk of the feed our hogs consume, so it is critical that we get a good crop. We grow field peas, which are high in protein, as another part of our hog feed. It appears we may have a bumper crop this year. Most farms use soybeans as a protein source, which requires roasting to make them palatable. For our farm, peas seem the better option since they grow well in our climate and also do not require roasting which reduces some of the energy input needed to produce feed. We have found that oats do very well on most of our soils, and have increased the acreage grown this year. We expect to be combining oats in a couple of weeks to use as feed. The straw from the oats is one of the best to use for bedding our animals in winter months. Another important small grain we grow is spring wheat. We have an on-farm flour mill and we mill much of the wheat we grow into whole wheat flour. You can try out our flour by ordering through the Lake Superior CSA Special Order. We sell our flour to several bakeries, and they all comment on the exception flavor profile of our stone ground flour. Wheat not used for milling ends up as hog feed. Nothing is wasted on a farm! One real side benefit of growing small grains is the straw that is produced. Nothing beats straw for bedding livestock. I enjoy seeing baby pigs burrow into the straw in cold weather knowing that no matter how cold it gets they will be comfortable.

We hope you are enjoying this CSA season and the summer. Tom, Connie and Matt Cogger


Posted 7/25/2017 11:56am by Stefanie Jaeger.

Here's a few recipes to help you get inspired for your share this week!

Asian Cabbage Rolls with Spicy Pork (You may still have some ground pork left if you get a meat CSA share!)

Broccoli Cheddar Zucchini Boats

5 Things To Do With Kohlrabi

If you have a meat share, you've got beef stir fry. You may even have some carrots and broccoli left. Low carb? I went to the grocery store the other day and found "riced" cauliflower in the frozen section! Life saver! Otherwise, I love my little rice cooker - cooks in about 15 minutes while I'm throwing together other stuff! 

Beef Stir Fry

Need some berry inspiration? I love making parfaits with berries! 

10 Healthy Fruit Parfait Recipes