June 6 Newsletter

Greetings to everyone for 2012! It is a pleasure to be able to bring you another season of fresh produce from our farm.

It seems as though spring has been here quite a  while, since we have had such unseasonably-warm weather for so long. (I never would have expected to have strawberries by the first week of June!)  I would not be a bit surprised to see all of our summer crops (tomatoes, beans, etc.) get into the bags quite early this year as they look to be in better-than-usual shape for June. We hope that this season will be satisfying to you all in both quality and service. Thank you for joining us this year.

Your bags will be rather light today, but as the season progresses, will grow heavier and heavier.

We still have a few spaces open for EGG SHARES this year. Our eggs are raised by our Amish neighbors who pasture the chickens and feed them a non-medicated feed. The price is $2.50 a dozen and we sell the shares at $50 for a 20 week subscription. Please let us know if you would like to join.

GARLIC SCAPES are the curly green tubular veggies in your bags this week that look a bit like alien antennae.  They are the flowering edible stem that arises from the center of the garlic bulb.  Scapes possess a less intense garlic flavor than regular garlic, but can be used in the same context – pesto, stir fries, pickling, chopping raw for salads, steaming, soups, or sautéing in butter.

RADISHES – now please don’t groan J – when sliced thinly, flavor salads with a great perk.  They also pare well with fats (what vegetable doesn’t?! 😉 ), like cheese and mayonnaise (think sandwich, and add some spinach – mmm).  They can be eaten raw, or cooked in butter (which reduces some of the heat).  Or try them with raisins, as Jacob just tried, with great results.

A big thank you to all our worker shares who have been toiling in the fields with us this spring. We have more help this year than we have ever had. My back and chiropractor thank you all!

The bags should returned to the box marked “BAG RETURN” when you come to get your 2nd bag next week. You may also return the egg carton and plastic clamshells there as well. Thanks you!!

No extras box for this first week.

 

June 20 Newsletter

Huzzah for the much-needed rain that softened our very hard and dusty ground! Weeding had almost become impossible. Now that the rain has come, that is not so anymore. The potatoes, onions, beans and swiss chard are all calling out to be saved – “Help us!  Help us!” (Some of you probably feel I should ignore the call to save the chard.)

The summer crops are coming along nicely. Zucchini is forming and so are tiny green tomatoes. The garlic is ready to be pulled up within the week as well.

Sadly, our strawberries are finished for the year. L With early warm weather, the frosts, and the recent heat and drought, it seems like our season didn’t last as long as it has in years past.  Ah, well, every year some crops fare better than others; sadly, this was not the Year of the Strawberry.

We still have a few spaces open for EGG SHARES this year. Please let us know if you would like to join.

SCALLIONS are the spiky-green, almost grasslike-looking vegetable in your bags this week.  They can be used as a replacement for onions in whatever recipe you’re making.  Just chop off the root end as well as the very top of the scallion and discard, using the rest to flavor salads, meat dishes, rice, etc.

KOHLRABI is the pale-green circular vegetable with the stalks coming out of it – reminding one of something from an episode of The Twilight Zone.  Thankfully, it tastes a lot better than it looks.  Simply peel off the pale green layer and eat the white flesh underneath.  Its sweet, slight cabbage taste is wonderful raw – cut up on salads, eaten like carrot sticks, etc., or cooked and made into a gratin.

The BEET GREENS are edible.  One of my favorite ways of preparing them is to sauté them in a bit of oil until they wilt, and then stir in salt, pepper, liquid mustard, and balsamic vinegar to taste.  Or try the recipe below (which also tells you how to boil and peel the beet part).              CHINESE CABBAGE, also called napa cabbage, is incredibly variable.  Use it in any recipe that calls for regular cabbage.  If you’re feeling adventurous, make a batch of Kimchi (Korean sauerkraut, recipe below), or use the leaves as wraps for sandwiches (instead of bread).  Try the Pork Ball recipe below.  Make a stir-fry or a coleslaw with the shredded leaves.  Braise the stems of the cabbage in broth, ground ginger, garlic powder, and a few teaspoons of soy sauce for 8-10 min. for a yummy side dish.  Or use it in spring rolls by slicing it into thin strips, rolling it with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper.  Try it as a taco dip topping (instead of lettuce).  Be creative…

The bags should returned to the box marked “BAG RETURN” at the drop-site. You may also return the egg carton and plastic clamshells there as well. Thank you!!

 

June 13 Newsletter

The rainstorm that was supposed to hit on Monday has miraculously missed us. The heat however, has not, and I hear that the mercury will be rising again by this weekend. The crops are holding on with constant watering, but the heat tends to end the spring crops early. Let’s hope this next heat wave will be short so that our lettuce and peas keep growing. The strawberries may end sooner that we would like, but we will try to get them in the bags next week. Enjoy the cool temps while we have them!

We still have a few spaces open for EGG SHARES this year. Our eggs are raised by our Amish neighbors who pasture the chickens and feed them a non-medicated feed. The price is $2.50 a dozen and we sell the shares at $50 for a 20 week subscription. Please let us know if you would like to join.

The large, stiff-leafed-lettucey-looking vegetable in your bags this week is BOK CHOY.   To preserve its life, store it wrapped loosely in plastic in the refrigerator.  Wash and remove any damaged or yellowing leaves.  Cut off the root end and the inch or so above it and slice or chop it as you like.  If the stems are thick, separate them from the leaves and start by cooking them a couple minutes before the leaves.  BOK CHOY tastes great steamed and sautéed or stir-fried. (See recipe below)

The whole pea pod can be eaten on the SNAP PEAS.  (These are not shelling peas.)

With all of the LETTUCE and SPINACH in your bags, salad season has hit!  Some of our favorite salads include the cut-up greens strewn with thinly sliced radishes, peas, strawberries, roasted sunflower seeds buttered and salted, a good hard cheese, raisins, and olive oil and vinegar for the dressing, sprinkled with a little salt and cracked pepper on top – sweet, sour, salty, crisp…yummy!                  GARLIC SCAPES are the curly green tubular veggies in your bags this week that look a bit like alien antennae. Scapes possess a less intense garlic flavor than regular garlic, but can be used in the same context – pesto, stir fries, pickling, chopping raw for salads, steaming, soups, or sautéing in butter.

RADISHES, when sliced thinly, flavor salads with a great perk.  They also pare well with fats, like cheese and mayonnaise (think sandwich, and add some spinach – mmm).  They can be eaten raw, or cooked in butter (which reduces some of the heat).

The bags should returned to the box marked “BAG RETURN” when you come to get your 2nd bag next week. You may also return the egg carton and plastic clamshells there as well. Thanks you!!

 

May 22 Update

Hello everyone!

Deliveries are just around the corner! If all goes well and if we get a little rain it looks like our first delivery will be the first week of June. We will personally call all our subscribers and let them know exactly when we will start. A big thanks to all our worker shares who have taken time out of their schedules to come out and help us get a much needed jump on the season. We certainly have crops in much earlier than normal and hopefully you can see more variety n your bags sooner this year. Just a note to let you all know that we are unable to accept any more subscriptions this year, so sorry we are sold out! Please keep us in mind for future years. We always welcome visitors to the farm. Stop by and say hello.

 

May 3 Update

Early May has crept up on us fast. What has been going on at the farm? We were able to finish up planting potatoes before these heavy thunderstorms hit. This year

Spring is Here!

Hello friends,

 

Strawberries are blossoming already! The garlic is a foot tall and we have spinach, beets and peas already shooting out of the ground. The onions and broccoli are hardening off and preparing to be transplanted. Spring has come early and we are well on our way to another season of deliveries. It is exciting to think of having so many new people helping us in the fields. Hopefully we will be able to start deliveries in early June. We’ll keep you posted.