Blog/Farm Newsletters

Posted 11/11/2014 10:34am by Hannah.

IN THE SHARE THIS WEEK: 

Savoy Cabbage, Potatoes, Turnips, Mesclun Mix, Onions, Garlic, Kale/Chard choice, Red Beets

Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture can cause Savoy cabbage to break down.


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup open.  You can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Last night, as I was watching Chandler spin on the wheel she saved for and purchased this week and Owen performing magic tricks, I couldn’t help but think of the term “homespun” to describe them both. Now, don’t think for a moment I don’t see them very much as their own persons, on their own journeys. That said, I like to believe that having the space and time to explore their interests and curiosities freely here on the farm provides for a certain groundedness that surely will serve them well throughout their lives.

In somewhat the same vein, there’s Roy. Always at the ready with making good use of salvaged materials. He always amazes me with his ability to see something out of seemingly nothing and bring it to fruition. This week included the completion of another field tunnel on the farm. He used some old framing he’s had around for awhile, enlisted the help of everyone to add reinforcing braces and hand constructed venting windows. Finally the plastic is on and now we’ve got more space for season extension. I’m not sure what we’d do without him for so many reasons! Hannah

Hannah


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe:  Stove Top Braised Cabbage and Apples

Bearrootsfarm.com

2 T olive oil
1 yellow onion, diced
1 jalapeño pepper, seeds removed & minced
1 large carrot, diced
1 small head of cabbage, finely sliced
1/4 – 1/2 c chicken or vegetable stock
2 apples, cored & sliced
1 T apple cider vinegar
kosher salt

In a large heavy pot, heat olive oil over medium heat and stir in the onion, jalapeño and carrots. Sauté until soft, being careful to not let the vegetables turn brown. Add in the cabbage, apples, vinegar and stock, turn down heat to a medium-low simmer and put a lid on the pot, giving things a stir occasionally. Add more stock if needed if you notice your pan is drying out. Cook until cabbage is soft, yielding and ready. Sprinkle with a little kosher salt if needed.
Serve with boiled potatoes, a fried egg with a runny yolk or some grated cheddar cheese. Hot sauce encouraged.


 

Posted 11/4/2014 12:13pm by Hannah.

IN THE SHARE THIS WEEK: 

Acorn Squash, Carrots, Tatsoi, Napa Cabbage, Leeks, Celeriac, Lettuce Heads, Spinach

Tatsoi is also called spinach mustard. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavor.


 

REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup openYou can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Chandler informed me several weeks ago that I need to stop starting every farm note with an update on the weather, but I just can’t seem to help myself. What spectacular weather! Even when it momentarily started sleeting Saturday night during our music event here on the farm, it was enjoyable because it was just a taste of changing weather. We haven’t yet been thrust into anything too dramatic weatherwise. Even the predicted frosts haven’t materialized. Nearly every day has been sunny, no matter how chilly.

This morning, while voting, we ran into one of our local CSA members. While talking to her she referred to Village Acres as “my farm”. Once saying it, she almost backtracked. She was, afterall, talking to the farmer. Well, we loved it! Each one of you is a member in this farm. You make what we do possible and it’s the sort of relationship that gives us the sense of community that is so important to us. We do hope those of you who never made it out to the farm this year will come and visit sometime. At a minimum, if you are on Facebook, like our page and check out images from this and prior seasons. We so value being in community with you!


Hannah


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe:  

Lynnae’s crustless (gluten-free) squash quiche

6 eggs
1/2 cup milk
2 generous handfuls of spinach or tatsoi
1/2 roasted squash (1 squash if small), cut into 1/2 inch cubes
4 Tbsp soft cheese + 1 Tbsp herbes de provence
Salt & pepper to taste


Preheat oven to 350 degrees. Break one egg into a small bowl; mix to break the yolk, then pour into the bottom of a 9-inch pie pan. Layer first the spinach ribbons, then the cubed squash, then the cheese and spices. Mix the remaining 5 eggs and milk in a separate bowl and pour over the quiche ingredients. Bake in the oven for 35 minutes; remove and serve while still warm, or let cool, cover with plastic wrap, and store in the refrigerator.

This is great cold or warm in the morning – however you like it!


 

Posted 10/28/2014 7:03am by Hannah.

IN THE SHARE THIS WEEK: 

Tues: Pie Pumpkin, Sweet Potatoes, Cabbage, Onions, Watermelon Radish, Garlic, Lettuce/Mesclun, Kale, Chard, Herbs

What to do with your Pie Pumpkin: While preparing a pie pumpkin much the way you would squash is fine, they are also excellent choices for pies, soups, muffins and breads.

Watermelon radishes are excellent in flavor (less sharp than other radishes) and appearance. They are an heirloom variety of daikon radishes.


LAST EVENTS OF THE YEAR:

NOVEMBER 1ST

Saturday Community Breakfast: 8-11 AM Stop by for a farm-sourced delicious breakfast and then take a stroll through our greenhouses or along the Lost Creek.

Saturday Night Live Music: 6-9 PM Eric Ian Farmer, singer/songwriter; Eric Burkhart, acoustic guitar; and Josh Troup, percussionist. BYOB Family-friendly event.  Kitchen opens at 6pm and music starts at 7pm. Sponsored by the Juniata Cultural Arts Committee


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

I’ve decided that the extra fall sunshine and warmth while the trees are still colorful are central Pennsylvania’s way of reminding us how much we love this region before it gets bitter cold and we are tempted to forget. (Perhaps analogous to a farmer’s relationship to their work…)

Sunny days have let us open up the greenhouses, which helps control disease and keep the greens looking sharp. We have also been able to progress on the construction of one of two greenhouses: last Friday, we moved the structure to its winter position, and today we pulled the plastic over! Learning how to build a high tunnel is a rite of passage for a farm intern, I’ve decided, and while Roy and his brother Dale deserve much of the credit, it’s been fun to help out in these later stages. Not all farm interns are as lucky! You should come check out the new high tunnel this Saturday either at the last farm breakfast of the year or at the evening concert.

-Allison


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe:  Roasted Fall Salad

Now that tomatoes are gone, perhaps you wonder how to turn your mesclun or lettuce mix into a meal.

Here’s how I do it:

  • Chop into bite-size pieces your root vegetables such as sweet potatoes and beets (peeled).
  • Mix with olive oil, rosemary and salt and roast at 375F until soft but still slightly firm. Cast iron skillets work great.
  • Let cool, and toss with mesclun mix, sliced onion, cheese and a dash of balsamic vinegar. Refrigerate leftover roasted vegetables by themselves, ready to mix with the mesclun for a quick dinner.

 

Posted 10/21/2014 11:35am by Hannah.

IN THE SHARE THIS WEEK: 

Tues: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Spinach

Fri: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Chard


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

It’s been another great week of fall- we are still awaiting the first touch of frost, but until then, we are enjoying watching one field after another be transformed from fields of gnarly vegetables that are showing wear from the long season of production to the regenerative green of emerging cover crops.   Each week I can see the unharvested root vegetables increase their circumference and we are awaiting the day when their size is most ideal for making the most of each seed planted, hour spent weeding, thinning, etc.  We are also finishing the construction of two additional high tunnels.  The greens they will protect are already planted and we hope to have the plastic on by the beginning of November.  Our focus of activity is rapidly shifting from 25 acres to under 1 acre (greenhouse/high tunnel production.)  This shift brings with it a simplicity that is welcome at this point of the season, but the planting and harvesting continues, and for this we are grateful. ~Deb


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe: Noodles with Chicken, Bok Choy and Leeks

INGREDIENTS:

1 lb. fresh egg noodles

1 Tbs. Asian dark sesame oil

2 Tbs. peanut or canola oil

1 spring garlic or garlic clove, minced

1 Tbs. finely grated fresh ginger

1/4 tsp. red pepper flakes

3 cups wide strips of bok choy

1 carrot, peeled and cut into thin matchsticks

1 leek , white and light green portions, cut into 1-inch slices

1/2 cup chicken broth

3 Tbs. oyster sauce

2 cups cooked, shredded salt and peppered chicken

DIRECTIONS:

Boil the noodles: Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.

Stir-fry the vegetables: In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside.

Stir-fry the noodles: Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portion of the leeks and serve immediately. Serves 4.

 


 

Posted 10/14/2014 11:24am by Deb.

IN THE SHARE THIS WEEK: 

Sweet Dumpling Squash, Sweet Potatoes, Savoy Cabbage, Garlic, Peppers, Mesclun Mix, Kale Mix, Onions, Rosemary/Sage, and Celeriac

 


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

So, some exciting news for Hannah this week. Late one night recently she received a call from the United Nations with a request for her to serve on a panel at National Geographic for World Food Day and then the very next morning, she received an email inviting her to serve on another panel for the White House Rural Affairs Council with USDA Sec Vilsak and Dep Sec Harden. She’s really looking forward to advocating for family farms and for connecting farmers to consumers for ever-better access to fresh, healthy foods.

Can you believe it? We are getting ready to plant our 1st Spring 2015 crop: Garlic! We are at that time in the season where we are in “prepare for the coming season” mode. Our tomato cages have been removed and new greenhouses are going up for even more season extension.
Fall foliage is colorful and falling all around us. Walks around the farm are stunning to say the least.

Please remember to reserve your Thanksgiving Turkey now if you want one. We sold out last year and we have fewer this year. Order at villageacresfarm.com/store/thanksgiving-turkey-preorder

Again, because we continue to get questions, we do not have a produce share this winter. We have a greens-only share with the ability to order a la carte veggies, chicken and specialty items through our store every week. Visit www.villageacresfarm.com/csa for more information.

See you tonight.
Deb


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Here are some suggestions for Sweet Dumpling Squash (or any squash, really)…

Creamy soup. Dice a peeled sweet dumpling and simmer in vegetable or chicken broth. Once soft, puree with a blender or food processor. Flavor with fresh ginger, onions and spices. Add cream just before serving.

Caramelized. Dice and slice squash and heat on medium-high until squash becomes tender and soft.

Stuffed. Slice squash in half and remove seeds and pulp. Place cut side down on oiled cookie sheet. Bake for 30 minutes. While cooking, create mixture of grains, cheeses, seasonings, vegetables and dried fruits. Spoon mixture into hollow of squash and bake 10 more minutes.

Mashed. Boil sliced squash for 1 minute and remove skin. Mash with cream, butter & nutmeg.

Glazed. Peel and quarter or slice squash and roast with maple syrup or brown sugar.


 

Posted 10/7/2014 10:44am by Hannah.

IN THE SHARE THIS WEEK: 

Friday:

Potatoes, Onions, Carrots, Cauliflower, Hakurei Turnips, Peppers, Tomatoes, Yelo Beans, Baby Chard, Romaine Lettuce, Kale//Collard Braising Mix, Hot Peppers, Herbs

Tuesday: 

Potatoes, Onions, Carrots, Cauliflower-full, Broccoli- med, Hakurei Turnips, Peppers, Tomatoes, Spinach, Mesclun Mix, Romaine Lettuce, Kale/Chard/Collards, Hot Peppers, Herbs

 


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event.


 

REMINDERS: 
Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

BRRRRRRRRR!!!!!

As I am typing this, I am sitting in our farm office with my wool longjohns on under my clothes, stopping occasionally to observe the wind instigating a dance of turning leaves. If you haven’t had a chance to take a look at the photos we’ve been taking of our fall crops, check out our facebook page. If you are not on facebook, you can see a public version of the album at http://goo.gl/l6WDGQ

We are having a great fall so far. Even though the cool weather put an early end to some summer crops, it seems to be serving our greens and brassicas well.

While most folks are excited about the winter greens-only share, we’ve had a few questions. Just to clarify, there is no regular produce share. The share will include a variety of salad greens and cooking greens – the crops hardest to find locally at that time of year. We will continue our egg share. In addition, everyone will have the opportunity to pre-order what they want of what we have for root vegetables, other storage crops and specialty items. It might take some getting used to but it’s only for 7 distributions, so we ask you to give it a try.

Then, we’ll be back to regular shares the beginning of May for your choice of 29 or 33 weeks (through Mid-December). Please do feel free to contact us with any questions. Hannah


Thanks so much!
Hannah


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

RECIPE: Autumn Root Vegetable Gratin modified from Food52

� 1 1/2 cups whole milk
� 2 cloves garlic
� Pinch freshly grated nutmeg
� 2 tablespoons extra virgin olive oil
� 2 pounds variety of root vegetables (potatoes, parsnips, carrots, celeriac, sweet potatoes, etc.)
� Optional: your choice of kale or collards.
� Salt and pepper
� 1/4 teaspoon chopped fresh thyme leaves
� 1/4 teaspoon finely chopped fresh rosemary
ï�­ 1 cup grated Gruyère (or your favorite cheese)
� 1 cup grated Pecorino (or other similar cheese)


Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish. Peel (or not) the root vegetables and cut them into very thin slices (1/8-inch thick). Layer the vegetables into the baking dish, alternating between types and fanning them into concentric, overlapping circles (and shredded greens if desired). Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. Let cool for 5 minutes.

 

Posted 9/30/2014 7:19am by Debra Brubaker .

IN THE SHARE THIS WEEK: 

Tuesday: Delicata Squash, Sweet Potatoes, Celeriac, Onions, Garlic, String Beans, Tomatoes, Salad Mix, Kale, Snack Peppers, Hot Peppers

Friday: Delicata Squash, Sweet Potatoes, Celeriac, Onions, Garlic, Hakerui Turnips, Tomatoes, Salad Mix, Kale, Snack Peppers, Hot Peppers


UPCOMING EVENTS: 

Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

REMINDERS:
Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

This is the time of year when we confirm with our members what our plans are for the winter. Last year, we added a late fall season extension and actually took a few weeks’ break. This year, we are announcing a yearlong season for 2015 with some flexibility for when members can join and for how long. We also will be experimenting with our winter share, focusing more on greens (since that’s what folks can’t seem to get elsewhere at that time of year) and introducing some pre-ordering of winter storage crops.

First though, just a reminder for this season, 25 week summer/fall shares end the week BEFORE Thanksgiving. 29 week summer/fall shares end the middle of December. We are sorry but we are closed for the 29 week season, so we are not able to add anyone else at this point. Thanksgiving turkeys may be ordered by members regardless of the season in which they are participating.

Now, for 2015. The 2015 season will start the last week of January and will end the middle of December. The season will start with 5 every-other-week deliveries of a greens share (approx. $15 worth of salad and cooking greens) with the option to pre-order storage crops and other items. Next, starting the first week of April, will be 4 every-other-week regular share deliveries (typical medium and full box shares). Then, starting the first week of June, the remainder of the season will be 25 or 29 (your choice) every-week regular share deliveries.

We will open the season for signup next week but wanted to give you a heads up. At this point, we are planning to accept sign-ups that start in January, April, and June with the option of a 25 or 29 week fall season (as we are doing this year). So, feel free to sign up for all 38 weeks or for one or more of the segments of the season (Jan-Mar; Apr-May; June-Nov / June-Dec).

As always, these changes are in response to your feedback, our family/farm needs, and mother nature’s realities. Please feel free to ask questions or make suggestions.


Thanks so much!
Hannah


RECIPE: 

Shaved Celeriac Salad
from marthastewart.com

Ingredients
3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled with a vegetable peeler into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel or tuna, flaked
1/4 cup chopped fresh parsley

Directions
Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.

Toss dressingwith remaining ingredients.

Posted 9/26/2014 8:56am by Hannah.

IN THE SHARE THIS WEEK: 

Acorn Squash, Potatoes, Yellow Beans, Onions, Leeks, Carrots, Bell Peppers, Broccoli , Tomatoes, Lettuce, Kale,  Salad Mix, Hot Peppers 


UPCOMING EVENTS: 

Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.


FARM NOTES:

PLEASE SEE BELOW FOR MID-SEASON SURVEY RESULTS! THANKS VERY MUCH TO THOSE WHO RESPONDED.

It truly feels like fall this week. Gorgeous blue skies, a near constant breeze, turning leaves and brisk morning temperatures. This week we began bringing in winter squash and sweet potatoes. You may wish to let your squash sit out for a while to cure a bit and seal in their sweetness. You’ll start seeing sweet potatoes next week.

We thought you’d enjoy seeing a few photos from around the farm this week… 


 

RECIPE: 
Broccoli Tomato Quiche
1 pie crust of your choice
2 stalks fresh broccoli
5 slices provolone cheese
6 eggs
1-1/2 cups half and half
1/4 cup grated Pecorino Romano
1/2 tsp.salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1 medium tomato, sliced
1/2 grated cheddar cheese
Preheat oven to 375 degrees F. Place pie crust in pie pan. Prick bottom of crust with a fork. Place a piece of aluminum foil inside the crust and bake until lightly golden, about 20 minutes. Let cool slightly.
While crust is baking, blanch broccoli florets in boiling, salted water for 4 minutes. Drain and rinse with cold water.
Layer slices of provolone cheese in the bottom of the crust. Arrange broccoli florets on top of cheese.
Whisk together eggs, half and half, Pecorino Romano, salt and pepper, cayenne and nutmeg. Pour into pie crust. Top with sliced tomato and cheddar cheese. Bake until eggs are just set, 35-40 minutes. Serve warm or at room temperature.


Posted 9/16/2014 1:06pm by Hannah.

bok choy

IN THE SHARE THIS WEEK: 

Fri: Red Beets, Celeriac, Eggplant, Bell Peppers, Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 

Tues: Red Beets, Celeriac, Eggplant, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 


UPCOMING EVENTS: 

Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.


FARM NOTES:

A highlight on Hope & her flowers

Today marks that last day of flower bouquet shares. Hope has tirelessly and beautifully crafted her bouquets, having seeded annuals as early as January each year, for our members to enjoy each summer. Now, Hope’s hands have decided enough is enough!
We will likely have bouquets available from time to time next summer and Hope says she is open to training someone, but for now we celebrate all the time and attention she has given to bringing beauty into the homes of our CSA members. We often hear from flower share members how much the bouquets mean to them which is all the more reason to thank Hope for all she does here on the farm – always doing it in her thorough, thoughtful, “Hope-ful” way!
Thank you Hope/mom/grammy!

For those interested in a Thanksgiving turkey:
We will soon be opening the reservation system for turkeys. Please remember that we always sell out of turkeys, so reserve yours early. We will have the standard broad-breasted and a few heritage breed. For those that haven’t ordered before, the taste is beyond comparison because of their being pastured. You’ll be asked to reserve a small, medium or large and will pay by the pound at CSA the week of Thanksgiving.

Always fresh. Never frozen!
Hannah (well, not me, the turkeys…)


VEGGIE NOTE:
Bok Choy is in the same family as cabbage and is excellent is stir-fry or soup. Celeriac is a bulbous root with the flavor of celery and is excellent in soup or mashed with potatoes.


RECIPE:
Rich Broccoli Cream Soup
from tasteofhome.com

Ingredients
4 celery ribs, chopped 
1 large onion, chopped 
3 tablespoons butter 
2 bunches broccoli, trimmed & coarsely chopped 
1-1/2 cups chicken broth 
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
1 pint heavy whipping cream

Directions
In a large saucepan, sauté celery and onion in butter until tender.
Add the broccoli, broth, garlic salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through. Yield: 6-8 servings.

 

Posted 9/9/2014 9:43am by Debra Brubaker .

IN THE SHARE THIS WEEK:

Fri: Potatoes, Onions, Eggplant, Cucumbers, Cauliflower, Napa Cabbage, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Tomatoes, Lettuce, Garlic, Hot Peppers, and Herbs.

Tues: Potatoes, Onions, Eggplant, Summer Squash, Cucumbers, Broccoli* (Full), Cauliflower* (Medium), Napa Cabbage, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Tomatoes, Salanova Lettuce Mix**, Lettuce heads, Garlic, Hot Peppers, and Herbs.

FARM NOTE:

Last week we wrote that September had arrived, but with August weather: not so anymore! The sun still shines hot, especially midday, but you can feel the crispness of autumn. Activities on the farm also indicate that it’s autumn. We harvested the first of the brassicas for your shares this week. Brassica is a genus in the mustard family containing many yummy plants: cabbage, broccoli, cauliflower, and more. Susceptible to summertime flea beetles, they are planted late summer for harvests throughout the fall. Another sign of autumn’s arrival on the farm can be found on the harvest to-do list for next week: bring in winter squash! Now, don’t expect pumpkins next week, since winter squashes need to cure, but they will show up in share at some point. For this week, we’ve still got your favorite summer crops that you can jazz up with the newbies, a.k.a. the brassicas. The following recipe is one I recently discovered and love, since I love Indian cuisine and because crockpots help out with a long day working schedule. –Allison  

Recipe: Spicy Punjabi Eggplant/Vegetables
from The Indian Slow Cooker, Singla
Mix together and place in a slow cooker:
8-10 c. vegetables, chopped. Ex. eggplant, bell pepper, potato, cauliflower, etc.
1 large onion, roughly chopped
6 cloves garlic, minced
2 inch piece ginger, peeled and minced
hot peppers. (I used 2 habaneros, stems removed but whole. For more heat, chop the peppers)
1 T cumin
1 T dried chili or paprika for color (optional)
1 T garam masala
1 t tumeric powder
¼ c oil
2-3 t salt

Cook on low all day or on high for part of a day (3-5 hours). Check the liquid towards the end of cooking: add water or tilt lid as desired. Serve with dal (split peas) and rice or roti. (Roti instructions for 1 person: mix ½ c whole wheat flour, dash salt, and 1 t oil. Add ¼ c water to form a ball. Cut into 3 pieces, roll ¼” thick, cook 2 minutes in a skillet on high. Flip, brush one side with butter, cook 1-2 minutes more.)

 

UPCOMING EVENTS:

October 4th:  First Saturday Breakfast 8-11 AM

November 1st: First Saturday Breakfast 8-11 AM;  Live Music: Eric Burkhart  6-9 PM

Fresh Chicken Days:

Harrisburg: October 13th and November 3rd.

State College: October 14th and November 4th.

 

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