FOOD

GET YOUR VEGGIE FIX

Deep Rooted CSA grows tomatoes and so much more.

BY LEAH CALL | CONTRIBUTED PHOTOS

Tiffany Cade, owner of Deep Rooted, brings the bright colors and flavors of her Westby-area farm to markets around the region. Photo by Drew Shonka Photography.

Veggies reign supreme when it comes to preparing nutritious and delicious summer meals. If you don’t have the space or time to grow your own, you’re in luck. Numerous community supported agriculture (CSA) farms and farmers markets in the Coulee Region provide an abundant source of locally grown ready-to-eat vegetables for your enjoyment.

Deep Rooted near Westby is a source for both the seedlings to start your own garden and a variety of organically grown produce sold at farmer’s markets and through its farm share program. Tomatoes are the star among the bounty of delicious vegetables grown and sold through this CSA. In fact, Deep Rooted grows 30,000 pounds of tomatoes annually.

“We specialize in organic tomatoes,” says Deep Rooted owner Tiffany Cade. “We have three greenhouses where we grow over 40 varieties of certified organic tomatoes.”

Deep Rooted starts its tomatoes in January. By late May, the crew harvests and delivers early varieties to grocery stores and restaurants. They also sell tomatoes and other produce at the Viroqua farmers market and the Cameron Park market in La Crosse and through their farm share program.

Cade’s favorite tomatoes are the Pink Berkeley Tie Dye, Sun Gold and Green Tiger varieties.

WHAT’S IN THE BOX?

Deep Rooted’s farm share program functions like a typical CSA membership with a twist. Members get fresh, locally grown produce throughout the season while also supporting their local farmer. While Deep Rooted members get a weekly veggie fix, they control their purchasing options.

“Instead of us deciding what goes into the box … members can spend that money on anything Deep Rooted,” Cade explains. “If they run out of money, they can add more money to their credit.”

Farm share members can pick up their selected produce at the farm or at a nearby delivery point. They can even use their farm share credit to purchase produce from Deep Rooted at the Viroqua or Cameron Park farmer’s markets—no need to carry cash.

Wondering what to do with fresh kohlrabi, kale or garlic scapes? Members receive a weekly newsletter indicating the products that are available along with some details on those lesser-known varieties. “We give a bit of history, storing and handling tips, and we also include recipes,” says Cade.

They even offer tips for those adventurous gardeners interested in planting something new. “That is one thing nice about our farm. We start everything from seed. We’ve done the research on different varieties,” adds Cade. “We know the varieties that do well in this area.”

VEGGIES AND MORE

The spring garden center at Deep Rooted sells annual bedding plants, perennials, native plants and certified organic vegetable and herb seedlings, which are sold on-farm and at area food co-ops. Additionally, Deep Rooted grows microgreens year-round that are sold at Festival Foods and area food co-ops.

“We have a lot of moving parts on the farm—each season we add something new,” says Cade.

One of the farm’s newest offerings is a cut flower subscription. Similar to the produce farm share, the cut flower subscription offers subscription options for fresh cut flowers, beginning with a four-week spring share, which starts in April. Other options include five- and tenweek summer subscriptions and an “all season share” for gorgeous cut flowers from June through October.

“About four years ago we devoted a section of our field solely to cut flowers. It started as a passion project—growing flowers just for fun. Then I realized there was actually a demand for it,” says Cade, who sells flowers to restaurants, businesses and individuals.

Deep Rooted kicks off the season with a spring planting workshop where people can create their own flower basket. They plan to offer other events throughout the growing season, including a pick-yourown-bouquet day. The farm’s signature event, the Tasty Tomato Festival, celebrates the end of the season. Though canceled last year due to Covid-19, the festival, which takes place over Labor Day weekend, drew nearly 400 people in 2019.

“It is an all-day event with live music, a taco bar and Bloody Marys,” says Cade. “The main thing is tomato tasting. All of our varieties are sliced up and set out for people to sample and vote for their favorite. We also invite other farmers and backyard gardeners to submit tomatoes.”

A LABOR OF LOVE

Cade started Deep Rooted eight years ago, after moving back to the area to help her family through a health crisis. “I didn’t have plans to start a farm at that time, but after the first year, it just really took off,” says Cade, who managed a Chicago office for a Viroqua-based CSA for five years prior to starting her own venture.

“Each year gets better and better. Farming is a lot of work with long days, but it is rewarding to work outside with plants versus sitting in an office,” adds Cade, who is hands-on from planting to deliveries as well as running the business end of Deep Rooted. “My favorite part is that no day is exactly like the previous day or the next day.” CRW

Westby-based writer Leah Call makes a trip to Deep Rooted every spring for tomato and pepper plants.

Wine with Intention

Living your best life every day often starts with the first step of trying to live in the moment. Put the screen down. Be in the present. These practices help you to not only be mindful of where you are, but also what you are doing. Take time to love what you put into your body— wine included. Experience your wine. Completely change your perspective and savor every drop. Look. Smell. Feel. Taste. The attributes you sense tell you where the grapes came from and how the wine was made. Your senses communicate everything you need to know … all you have to do is listen to them and enjoy.

1 bunch kale 3 cloves garlic, minced 2 T anchovy paste or 6 anchovy filets* 1 T capers 2 T lemon juice 1 tsp. Worcestershire sauce 2 tsp. dijon mustard 1/3 cup Parmesan cheese, grated 2 hard-boiled eggs Optional: feta cheese and croutons

To destem the kale, grab the stem end of the kale and gather the leaves between the thumb and forefinger of your dominant hand. Pull back and away along the stem in one confident motion, applying even pressure to strip the leaves from both sides. Discard stem and chop leaves into 2-inch strips. Mix garlic, anchovy or vegetarian substitute, capers, lemon juice, Worcestershire sauce and mustard in a glass jar with a lid; shake until well mixed. Massage the dressing into the kale and top with Parmesan, hard boiled eggs and any extra ingredients of your choice.

Make it a meal by adding sliced chicken or grilled shrimp.

*Vegetarian option: Seaweed, capers, olives or Bragg’s amino acids

Massage the scape with oil and sprinkle it with salt and pepper. Toss onto the grill and brown both sides. Remove when soft on the inside and crispy green and golden brown on the outside. Serve hot with more olive oil, sea salt and black pepper.

Garlic Scape Pesto

10 large garlic scapes 1/3 cup unsalted pistachios 1/3 cup finely grated ParmigianoReggiano cheese 1/3 cup extra virgin olive oil ½ tsp. Kosher salt (plus more to taste) ¼ tsp. black pepper (plus more to taste)

Puree the garlic scapes, pistachios, cheese, ¼ salt and ¼ tsp. pepper in a food processor until very finely chopped. With the processor running, slowly pour the oil through the opening. Season the pesto with additional salt and pepper to taste. Store pesto in the refrigerator covered for one week, or one month in the freezer. Use it as a sauce with pasta or spread it on crostini.

Tomatoes with Balsamic Glaze, Basil and Fresh Goat Cheese

3-4 heirloom tomatoes 5 fresh basil leaves Salt and pepper to taste Fresh goat cheese

Slice tomatoes; add salt and pepper to taste. Drizzle the balsamic glaze over the tomatoes. Top with chiffonade basil and fresh goat cheese.

For the Balsamic Glaze:

2 cups balsamic vinegar ½ cup brown sugar

In a small saucepan, heat the balsamic vinegar and sugar over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low and continue to cook until the sauce is reduced by half, 1520 minutes. Cool. The glaze will continue to thicken when removed from heat. When cooled, pour into a jar with a lid. Store extra in the refrigerator.

Pico de Gallo

1 lb. red slicing tomatoes, finely diced 1/3 cup chopped cilantro ½ cup finely chopped white onion 1 small fresh jalapeño or serrano chile, finely chopped, including seeds 1 T freshly squeezed lime juice, or more to taste 1 tsp. sea salt

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice and salt. This salsa keeps in the refrigerator for up to one day. Before serving, stir it well and drain any excess liquid that has accumulated in the bowl.

Tip: Make sure to drain as much liquid from the tomatoes as possible when seeding and chopping.