Blog/Farm Newsletters

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.

 

Posted 9/2/2014 8:11am by Hannah.

IN THE SHARE THIS WEEK: 

Fri: Broccoli, Salanova lettuce mix, Lettuce heads, Summer Squash, Onions, Carrots, Yellow Beans, Bell Peppers, Tomatoes, Garlic, Kale/Chard, Edamame Soybeans, Hot Peppers, Herbs 

Tues: Sungolds, Sweet Corn, Summer Squash, Onions, Carrots, Yellow Beans, Bell Peppers, Tomatoes, Garlic, Kale/Chard, Edamame Soybeans, Hot Peppers, Herbs 


UPCOMING EVENTS: 

Farm Breakfast Sept 6th (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.

Blue Heron at Big TreeLive Music with Blue Heron Sept 6th (6pm-?): Join us in supporting a local treasure, Blue Heron. Many of you will remember the Christmas Eve tragic accident that claimed the life of locally loved musician Dave Kirkland. His life-partner Delphine, the other half of Blue Heron, is carrying on with the band and will be joined by other local musicians for a return to Village Acres. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm. BYOB Family-friendly event.


FARM NOTES:

September has arrived and, with it, August weather! Our heat loving plants are benefitting from the heat they’ve been missing over the last few weeks. The peppers and tomatoes may just get a second wind after all!

As part of your share this week (outside the box), you will find edamame soybeans. We recommend eating them soon as the heat rushed them the last few days and they are yellower than we typically like. You will find them still on the stalk (we are calling these a u-pick item;-). While we love growing soybeans, and eating them, the task of picking them is quite labor intensive, so we are asking you to help. If you are unfamiliar with edamame, they are a green soybean. The inner beans are deliciously nutty when steamed. To prepare, we recommend boiling water (with salt added) while you remove the pods from the stems. Then, rinse the pods and add them to the boiling water, boiling until all the pods rise to the top (no more than 3-5 minutes). Strain and lightly salt. Eat by sucking on the pods and slipping the beans into your mouth. Delicious!

Thanks everyone who filled out our mid-season survey. If you haven’t had a chance, please take a few moments to complete the survey online at www.villageacresfarm.com/survey-summer-2014. We will close the survey this weekend and compile the results for you (and us).
Enjoy the bounty of your share of the harvest!

Hannah


RECIPE: 

Roasted Corn and Edamame Salad

SELF | May 2007 Shawn Edelman
Yield: Makes 4 servings

Ingredients

- 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
- 1/2 cup shelled edamame
- 1/4 cup chopped red onion
- 1/4 cup small-diced red bell pepper
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 1 tablespoon lemon juice
- 1 1/2 teaspoons finely chopped or grated ginger
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper

Preparation

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients.

Cover and chill in refrigerator until ready to serve.

 

 

Posted 8/26/2014 11:26am by Hannah.

IN THE SHARE THIS WEEK: 

Fri: Potatoes, Onions, Red Beets, Yellow Beans, Bell Peppers, Carmen, Yummy Peppers, Cucumbers, Sweet Corn, Tomatoes, Garlic, Lettuce, Hot Peppers and Herbs (Rosemary, Thyme, Parsley and Basil).

Tues: Potatoes, Onions, Red Beets, Yellow Beans, Bell Peppers, Carmen, Jimmy/Yummy Peppers, Summer Squash, Tomatoes, Garlic, Lettuce, Hot Peppers and Herbs (Rosemary, Thyme, Parsley and Basil).


UPCOMING EVENTS: 

Farm Breakfast Sept 6th (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.

Blue Heron at Big TreeLive Music with Blue Heron Sept 6th (6pm-?): Join us in supporting a local treasure, Blue Heron. Many of you will remember the Christmas Eve tragic accident that claimed the life of locally loved musician Dave Kirkland. His life-partner Delphine, the other half of Blue Heron, is carrying on with the band and will be joined by other local musicians for a return to Village Acres. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm. BYOB Family-friendly event.


FARM NOTES:

Wow! It’s been wet! wet! wet!

Typically, at this time of year, we are simply overrun with late summer crops like tomatoes and cucumbers; we can hardly keep up with the harvesting; and, we are taking daily advantage of late afternoon creek plunges.  Not this August!

It’s not just these crops that are being affected by the cool wet weather. Some of our root crops that we’d soon be harvesting, sharing and putting into storage for the winter are being hit just as hard. For example, we have one field of carrots that were planted in a low lying area that are a loss. Other plantings were put out later than what is ideal. Thankfully, we plant successive plantings and the next round should be OK. This is the life of a CSA farmer: “do one’s best to predict and then make do”. We are very fortunate to the have infrastructure and experience and help to make “making do” still translate to a decent harvest share for our members, but this model of “equal share in the harvest, regardless of the ups and downs” can leave a farmer fretting!

We are finally ready to send out our mid-season survey. Please take a few moments to complete the survey online at www.villageacresfarm.com/survey-summer-2014

Thanks and enjoy the sun!

Hannah


RECIPE: SQUASH & TOMATO GRATIN

Ingredients:

1/3 cup grated Parmesan
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 large tomato, sliced
2 large summer squash, thinly sliced
1 cup coarse fresh breadcrumbs

Preparation: Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.


 

Posted 8/19/2014 10:05am by Debra Brubaker .

IN THE SHARE THIS WEEK:

Tues: Green Beans, Sungolds, Carrots, Eggplant, Bell Peppers, Onions, Tomatoes, Summer Squash, Cucumbers (some from Plowshare Produce as they have a bumper crop that they are wanting to share) Hot Peppers, Chard, Fennel, Herbs

Fri: Green Beans, Kale, Lettuce Heads, Eggplant, Bell Peppers, Onions, Tomatoes, Summer Squash, Cucumbers (some from Plowshare Produce as they have a bumper crop that they are wanting to share) Hot Peppers, Chard, Fennel, Herbs

Farm Note:  It’s an odd August- Long sleeves to start the mornings, and no hum of fans. It sure makes for pleasant working conditions on a produce farm.  Luckily the tomatoes and peppers continue to ripen albeit at a slower rate.  Of course with the cool weather I worry that the greenhouse pepper plants, still loaded with green peppers, and the heat loving ginger and turmeric, which are growing so slowly, will want to linger in the greenhouse beyond my usual seeding date of winter greens in the greenhouses- which crop with take priority in the use of the space?? One of the biggest challenges of being a CSA farmer is timing things properly.  How do I make sure that there is a steady supply of produce over such a long season?  Well, we are fortunate to have an extensive schedule that has been developed over the 18 years that we have been running a CSA. As long as we are able to plant roughly according to that schedule (barring bad weather or pest pressure), we have found that we can generate a steady supply of vegetables.  So come September 1st when I’m supposed to be seeding spinach in the greenhouse, well…, some of those peppers may lose their spot, or perhaps in the time till then, I can figure out to build another frost protective spot elsewhere where the first greens will be planted to give those peppers a little more time.   Deb

Recipe: Roasted Eggplant and Sweet Pepper Dip

(Tested recommended by current member of CSA from shecookshecleans.net)

Ingredients:
1 large eggplant
2 red bell peppers, seeded
4 garlic cloves, whole, peeled
3 tablespoons extra-virgin olive oil (to start with…)
1 teaspoon kosher salt; freshly ground black pepper
3 tablespoons tahini paste
1 teaspoon ground cumin
cayenne pepper, to taste
juice of one lemon
lots more good extra-virgin olive oil

Preheat oven to 400F.
Cut the eggplant up into 1-inch square pieces. (Before cutting, I like to take off some of the skin in stripes around the eggplant. Up to you.) Cut the red bell peppers into 1 inch strips. Toss the eggplant, peppers, and garlic in a large bowl with olive oil, salt, and several grindings of pepper.Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 35-45 minutes, tossing once during cooking, until the vegetables are soft and lightly browned. Remove from oven and allow to cool slightly.Place the vegetables in a food processor; add the tahini, cumin, cayenne, lemon juice, and another glug (or two) of olive oil. Process in pulses until blended. Season to taste with salt and pepper. (Try to avoid over-processing or it will become paste-like in texture.)Drizzle with more olive oil on top, and serve warm or at room temperature.

UPCOMING EVENTS: Farm Breakfast Sept 6th (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 with Blue Heron Sept 6th (6pm-?): Join us in supporting a local treasure, Blue Heron. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm. BYOB Family-friendly event.

Posted 8/12/2014 2:01pm by Hannah.

IN THE SHARE THIS WEEK:  

Sweet Corn, Green Beans, Sungolds, Potatoes, Bell Peppers, Snack Peppers, Shallots, Onions, Tomatoes, Summer Squash, Cucumbers, Hot Peppers, Herbs


UPCOMING EVENTS: 

Farm Breakfast Sept 6th (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 with Blue Heron Sept 6th (6pm-?): 

Join us in supporting a local treasure, Blue Heron. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm.

BYOB Family-friendly event. 


FARM NOTES:

Hi folks. We’ve had several members say they are giving away all their peppers, thinking that there are more hot peppers than sweet. WAIT! Some of the peppers that look hot are actually some of the sweetest you’ll get!

Please see below for a guide to peppers you might find in your share. Also, we typically will separate out the hot peppers into a plastic bag for you. We’ve received requests to substitute something else for the peppers which, because we are a CSA farm, isn’t part of our program (we encourage you to share). And, since we haven’t actually included a lot of hot peppers in shares yet, we wanted to be sure you aren’t unnecessarily giving away sweet peppers.

On another note, some of you may have seen on Facebook that we experienced a tragedy on our farm this week. Two loose pit bulls attacked, seriously injured and, in some cases, killed our goats and sheep. They crossed over the creek that we see as a natural protective border for our farm and have forever changed the way we fence in our herd. It was an experience we hope we never face again. The last of the injured animals had to be put down yesterday, an especially difficult experience for Chandler whose lamb it was.

At the same time, we were surprised to see heritage breed turkeys hatch out from under one of our turkey hens that had been stubbornly protecting her space for a seemingly unnecessarily long time. She knew what she was doing!
Raising animals is hard and wonderful.

We hope you enjoy your share of the harvest this week. Please respond to the survey we’ll be sending out this week as we want to hear from you!

Hannah


RECIPE: Green Bean, Sungold and Pasta Salad

adapted from www.realsimple.com; Serves 4

Ingredients
- 8 oz penne or your other favorite (we like corn pasta)
- 2 cps green beans (chop to half-beans or smaller)
- cp sungold tomatoes, halved
- 1/4 cp chopped fresh flat-leaf parsley
- 4 tbs grated Parmesan
- 4 tbs olive oil
- tbs fresh lemon juice
- kosher salt and black pepper

Directions
1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
2. Toss the cooled pasta and green beans with the sungolds, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
3. Serve immediately or refrigerate.


Guide to peppers...

Guide to Peppers: 

Sweet Jimmy Nardello (Red):  

 

Sweet Yummy (Orange):    

 

Carmen sweet Italian pepper (Red):

 

Poblano: modestly spicy (Deep Green):  

 

Hungarian wax: hot (bright light green)  

 

Jalapenos: hot (green or red)  

 

Habaneros (Green, Red or Orange):  

 

Chilis (green or red):