Blog/Farm Newsletters

Posted 1/25/2015 5:27pm by Debra Brubaker .

 

Posted 12/16/2014 12:37pm by Hannah.

IN THE SHARE THIS WEEK: Frozen Red Raspberries, Sweet Potatoes, Potatoes, Carrots, Celeriac, Onions, Garlic, Kale, and Spinach. 


FARM NOTES:

Well, this is it! Last distribution of the summer/fall season. While last summer held more sun and therefore more tomatoes, this season was nothing to baulk at. Overall, we had a very good season. Yes, it was a colder and darker fall than we’d hoped for, but we really can’t complain.

While we know our members aren’t looking solely for the cheapest food option and we certainly want to continue to be financially viable as a farm (so we can continue to be here), we thought you’d be interested to know that our share members this year paid less than 75% of market value for retail Organic produce. We hope this and the quality of your harvest share items reinforces for you the value of the CSA model and direct farm-to-consumer trade!

Please complete our end of season survey at www.villageacresfarm.com/survey-summer-fall-2014 or simply click on the “Our CSA” tab on our website and look for the survey link.

As you know, we are full for the winter/spring season. Let us know if you’d like to be placed on a waitlist.


Here’s to another great season!
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:  

 

Apple Celeriac Potato Soup

Ingredients
1 lg celeriac peeled and chopped.
2-3 med potatoes washed and chopped, leave skins on.
1 lg carrots chopped.
1 lg apple peeled and chopped.
1 med onion peeled and diced
1 qt unsalted vegetable or poultry stock
2 T olive oil
1/2 t dried thyme
2 T maple syrup
2 T salt use 2 T per gallon, adjust if desired.
Pepper to taste - Make it hot pepper if you like that.
2-3 lg collard or kale greens. Stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons. (Greens are optional. They add great color, and are delicious.)

Instructions
Sauté onions and thyme in oil over medium heat for a few minutes until the onions are browned and translucent. Add the celeriac, carrot, and potatoes. Sauté for 5 minutes, stirring often to keep it from burning, until all is infused with the thyme oil. Add stock, apples, salt, and pepper. Add more stock (or water) if needed to cover all of the vegetables. Bring to a boil, then simmer for 15-20 minutes until potatoes are cooked.


Add maple syrup. Blend with an immersion blender, or blend in batches in a blender and return to soup pot. Stir in greens ribbons. Let stand on very low heat for 15 minutes to soften the greens. Serve hot, with garnishes of your choice on each bowl.


We’d like to end the season with some words from our favorite poet farmer: Wendell Berry.

To enrich the earth I have sowed clover and grass
to grow and die. I have plowed in the seeds
of winter grains and various legumes,
their growth to be plowed in to enrich the earth.
I have stirred into the ground the offal
and the decay of the growth of past seasons
and so mended the earth and made its yield increase.
All this serves the dark. Against the shadow
of veiled possibility my workdays stand
in a most asking light. I am slowly falling
into the fund of things. And yet to serve the earth,
not knowing what I serve, gives a wideness
and a delight to the air, and my days
do not wholly pass. It is the mind's service,
for when the will fails so do the hands
and one lives at the expense of life.
After death, willing or not, the body serves,
entering the earth. And so what was heaviest
and most mute is at last raised up into song.

 

Posted 12/9/2014 1:24pm by Hannah.

IN THE SHARE THIS WEEK: 

Green Cabbage, Butternut Squash, Potatoes, Kale, Mesclun Mix, Onions, Hakurei Turnips, Rutabaga, and Watermelon Radish.


FARM NOTES:

After today, there is only one fall season CSA delivery remaining!

This week, we wish to recognize with gratitude all our CSA members and your vital role in sustaining Village Acres Farm.  Thank you, everyone!   Some of you have supported us from the very beginning, a total of 17 years! We hope and plan to keep rewarding you with good healthy food in the future.  Ours is a mutual relationship. You afford us the commitment and finances every spring to bring you a share of the harvest all season long. With your early commitment, we can plan to ensure our harvest meets your needs, neither over or under planting. In return, we prioritize you in all we have throughout the year. While we also sell wholesale through our growers cooperative and, in limited amounts, through markets, you are our first priority. We do ask you to stretch a bit sometimes, like with our experimenting with the greens-only share this winter (we usually do something like this to be responsive to a family need, which is the case this time). And we accept the challenge to prove ourselves worthy of your trust in us that the change will still meet your needs. It will soon be time for our fall survey and we look forward to your feedback.

Please note that we are full for the winter share. If you want to participate and keep forgetting to let us know, send us a message and we’ll, at a minimum, put you on a waitlist. It’s possible we can offer 1 or 2 more once we evaluate exactly what we project to have for a harvest.

Thanks again for being in relationship with us! 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.

Recipes:  

Cabbage Potato Soup

Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are tender, drain water into pot with cabbage and mash mixture together with 1 c. sour or other cream and 2 tsp minced herbs. Add sour cream mixture to cabbage broth very slowly to avoid curdling, stirring continually. Serve immediately.

Pumpkin or Winter Squash Soup

Cut pumpkin/squash open and remove seeds. Cut pumpkin/squash into one-inch cubes. Slice one onion, and sauté for a few minutes, then add the pumpkin/squash. Saute for about five minutes, stirring, and then add a cup of water, put on a lid and let it simmer for forty to fifty minutes, until the pumpkin is tender. At this point some of the pumpkin can be mashed to thicken the broth. Add some more water to the onion-pumpkin mixture to make it soupy. Heat and season with salt, cinnamon, and nutmeg. The soup may be garnished with croutons.


 

Posted 12/3/2014 10:52am by Hannah.

IN THE SHARE THIS WEEK: 

Napa Cabbage, Daikon Radish, Carrots, Onions, Red Beets, Finger Sweets (small sweet potatoes), Salad Mix.


FARM NOTES:

We hope everyone had a healthy and happy Thanksgiving! Ours was full of visits with family (some of whom hadn’t been all together for Thanksgiving in a very long time) and friends, saying goodbye to some of Chandler’s wool sheep who were here for a few weeks before traveling on to Hannah’s brother’s farm in Kentucky, scrambling to get all the work done that Debra’s parents do on a daily basis (since they were visiting family in South Carolina), and pulling off our biggest harvesting, processing, packing and distributing week of the year!

Today feels like the beginning of the end of our Fall season, only two distributions left, as we’ve gotten over the hump of last week and have our minds and bodies freed up a bit to contemplate a bit of a winter rest. Debra can resume spending more time in the greenhouses (something she relishes), preparing for your winter greens; Hannah will soon be done with the busiest time of the year for her off-farm work and can be more intentional about family projects (something she relishes); and, we can all start focusing on tasks we never seem to have enough time to get to at other times in the year.

Oh, we can also just relax and visit, read and write letters, cook and eat, plan and plan and plan…

We can never say it enough, thanks for being on this journey with us!


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:  Cabbage Kimchi

Sandor Katz, author of Wild Fermentation, Cabbage Kimchi
Makes 1 quart

Sea salt
1 pound napa cabbage
1 daikon radish or a few red radishes
1­2 carrots
1­2 onions, leeks, a few scallions, or shallots
3­4 cloves of garlic
3­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce
3 T fresh grated gingerroot

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better.

Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste; just make sure it has no chemical preservatives which function to inhibit microorganisms.

Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix.

Mix the vegetables with the ginger­chili­onion­garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers.

Cover the jar. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar.


 

Posted 11/25/2014 10:53am by Hannah.

IN THE SHARE THIS WEEK: 

Sweet Potatoes, Potatoes, Butternut Squash, Rutabaga, Celeriac, Onions, Garlic, Spinach, Baby Kale Braising Mix, Variety Bunching Kale, and Herbs.


 

FARM NOTES:

Words for Thanksgiving from author and farmer Wendell Berry

" The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. The knowledge of the good health if the garden relieves and frees and comforts the eater. The same goes for eating meat. The thought of the good pasture and of the calf contentedly grazing flavors the steak. Some, I know, will think it bloodthirsty or worse to eat a fellow creature you have known all its life. On the contrary, I think it means that you eat with understanding and with gratitude. A significant part of the pleasure of eating is one's accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort.

I mentioned earlier the politics, esthetics, and ethics of food. But to speak of the pleasure of eating is to go beyond those categories. Eating with the fullest pleasure - pleasure, that is, that does not depend on ignorance - is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend. ..."

(Wendell Berry from the 1989 essay "The Pleasures of Eating" as republished in Bringing it to the Table, 2009.)


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:  Sourdough Stuffing with Kale, Dates and Turkey Sausage

INGREDIENTS
1 (1-pound) loaf sourdough bread
10 tablespoons extra-virgin olive oil
1 pound turkey sausage, casing removed
2 cups diced onions
½ sprig rosemary
2 teaspoons thyme leaves
2 sliced chile de árbol
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound kale, about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces deglet noor dates (about 16), cut in half lengthwise
1 cup dry sherry
2 cups chicken or turkey stock
4 tablespoons unsalted butter
¾ cup roughly chopped toasted almonds

PREPARATION
Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

 


 

Posted 11/18/2014 11:37am by Debra Brubaker .

IN THE SHARE THIS WEEK: 

Green Cabbage, Sweet Potatoes, Butternut Squash, Carrots, Salanova Lettuce Heads,  Mesclun Mix (Fulls), Onions, Frozen Red Raspberries, Tatsoi/Bok Choy


REMINDERS: 

Today we say farewell to our 25 week members. If you are unsure as to whether you are signed up for 25 or 29 weeks, please check the sign-in sheet at distribution or ask and we’ll let you know.

Thanks for sharing in the harvest with us and we hope to see you in the winter, spring or summer!

Turkeys will be delivered on Tuesday 11/25.

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.

Winter/Spring 2015 Season Signup open.  You can reserve your greens shares (egg shares are sold out) 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:

Here we are at week 25. It doesn’t seem all that long ago that we were handing out basil and parsley starts, but many vegetables have come through our packing shed since those early weeks. Every year at this point, I feel a sense of gratitude (and often amazement) that we have made it through. I’m grateful for resilent plants who do everything in their power to thrive and in doing so produce great quantity and quality of food for us to eat and share. Just yesterday I harvested a large handful of parsley from this poor little 6 pack of parsley that remained in our greenhouse all summer long- never receiving deeper soil, only consisent water from my dear diligent mother. I am grateful for a great team to work with- Jackie, Allison, Will, my parents, Hannah, Chandler, Owen, as well as a group of 5 Amish Women who carry out all the activities of this farm- it’s a lot of work and sometimes stressful, but we all still seem to enjoy our days work. Also I’m grateful for a community of customers who value what we do and how we do it, and are willing to buy in for a whole season- not always knowing what the season will hold. We are truly blessed to have an extended farm community that includes all of you. It sounds like it’s time for a Thanksgiving Feast! For all you 25 weekers- we wish you a wonderful Holiday season and hope to cross paths again soon. To the rest of you, we look forward to seeing you next week! ~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: Eggs & Tatsoi in a Sweet Potato Nest

Ingredients:

1 large sweet potato or 2 medium.
¼ cup onion divided
1 knob of ginger
handful of rosemaryminced
olive oil
2 bunches tatsoi
6 large eggs
2 ounces chevre
1 ounce of swiss cheese grated
fresh thyme

Instructions: Grate sweet potato(es), onion and ginger together. Place in a dish towel and squeeze liquid out. Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together. Heat Cast Iron or other pan and add 4 tbs oil. When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone). In a separate smaller pan - non stick, heat up 1 tbs of oil. Large dice onions, and the stems of the tatsoi. Separately chop the tatsoi leaves. Sauté the onions and stems until they start to turn translucent. Add the tatsoi leaves to the pan and let cook down - the leaves will wilt down like most greens. You may need to add a little oil to the sweet potatoes as they cook. When the potatoes seem like they've formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side. Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs. Dollop chevre around the pan. Crack eggs and place them with the yolk in the center of the wells. With the oven on low broil, place the cast iron pan into the oven. The yolks will start to firm and the translucent whites will become opaque, you'll have to watch to make sure that you get it out of the oven on time. Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)

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.