Thursday, September 21, 2017

Notes from Your Farm: Homefield Events this Weekend!



Hello from the Farm,   

Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 


This weekend is a busy one for Homefields!  They are hosting the 21st Annual Fall Classic Golf Tournament this Friday (9/22, it's on the first day of Fall!) and having Picnic in the Fields this Sunday (9/24).  Attend these events to support the mission of the non-profit Homefields and have a blast while doing it!  Picnic in the Fields raises funds to maintain land, buildings and equipment.  Homefields is the reason we have Goodwill at Homefields Farm!




Picnic in the Fields - Sunday, September 24

Great food, music, and friends make this weekend a memorable occasion every time  - 11am till 3pm  -  Gates & Parking start at 10:30am  -  Expect more fun this year for all people...for those who might want to be a contender for Corn Hole Champion, games will be waiting for you. Fun for all ages....Giant Jenga!

Menu: Smoked brisket, Smoked pulled pork, Smoked tofu, Ciabatta rolls, Vegan wraps, Cucumber watermelon salad, Macaroni salad, Grilled vegetables, White bean artichoke salad, Browned butter cabbage, Banana raisin bread pudding, Chocolate Pecan Pie, Ice cream, and Cookies.

Drinks: Iced Tea, Lemonade, Green Tea Diet, Green Tea, Haymakers Strawberry Cider, and Haymakers Lightly Sweetened Fruit Punch. Coffee and Water. Wines (Thorn Hill Vineyards) – we usually offer three choices Draft Beer (Copper Hill or Lancaster Brewing Company)

Didn't buy your tickets for the Picnic just yet?  No worries!  Order them now by contacting Tracy at tracy@homefields.org or buy them this Saturday.
  • Saturday, September 23 - 9:30am till 12:00pm - Homefields will be selling tickets to shareholders.  They will take cash, credit, or check 
Tickets are $25.00 per adult, $10 for Youth 13 - 17 and Children 12 & U are FREE.  Shareholders can RSVP & buy tickets at: www.homefields.org



Annual Fall Classic Golf Tournament - Friday, September 22 
21st Tournament, which will be held at Crossgates in Millersville. You bring the friends and we'll bring the fun. Registration beginning at 7:00 a.m. • Light breakfast and full lunch • Open driving range beginning at 7:00 a.m
More info for both events is found at: www.homfields.org 


Road Construction
IIf you take Donnerville Road to Letort Road coming from Washington Borough area you will eventually get to a bridge that is closed down because of construction.  Please take 999 (Blue Rock Road) till you get to the light at North Duke Street, which you will take a right onto, and then take a right at the stop sign onto Letort Road, the farm will be on the left hand side.   


PYO - Red Yard Long Beans - Located in the Fields
Yes the beans are still out there!  Take advantage of these unique beans by harvesting them yourself.  There are many of them on the side closest to the treeline.  

These red yard long beans are growing on trellises in the field for shareholders to harvest. They are located behind the blueberry patch in the the field.  I would suggest to take a plastic bag with you to put the beans in. Please only take the amount that you need for the week, we are not doing season limits on these beans because there isn't an abundant amount.  

Red Yard Long Beans are located where it says "Beans" on the map.  There are three rows of stakes where they are located.  Warning - it is a jungle where the beans are because the weeds got out of control with all this rain.  Please watch your footing when harvesting the beans.
  


Pets Not Allowed at Farm
Please do not bring your pets to the farm unless it is a service animal.  We are having incidents that people are not picking up their pets waste and leaving it in the fields.  This becomes a food safety issue when it is left behind.  Please leave your pets at home or in the vehicle while you are picking up your veggies.  I understand the farm would be a good location to let your pet walk around but we think of safety first and can not have this happening around our produce.  Thank you for understanding.
 
 
 
Meat Share Information
The first month of the meat share started this week, for all the shareholders who signed up.  This month the owners Tyler and Joella will be in contact with meat share shareholders on how they will drop off your share this month.  Next month your meat share will be at Goodwill at Homefields Farm for pick up.  
 
If you are wanting to sign up for the meat share please get in contact with Tyler and Joella.  They are creating a sustainable approach to for us to take advantage of with meat purchasing.  Local, sustainable, and organic. 
 
"Hello Shareholders, 
 
We're excited to offer a Meat CSA share, with pickup at Homefields! Mirror Image Farms raises livestock organically on pasture, and is located in Bainbridge, PA. Our Meat CSA share includes pastured chicken, pastured pork, and grass-fed beef. A share will include a variety of cuts over the 3 month span including whole chicken, boneless skinless breasts, leg and thighs, bacon, sausage, pork chops, ham steaks and roasts, ground pork, ground beef, beef cubes, ribs, steaks, and beef roasts. Each month's box will include approximately a 1/3 of each type of meat. 
 
It's a monthly share, available for pickup at Homefields the third week of the month. The meat CSA will run for 3 months, from September through November. A full share is 20lbs of meat/month for $450 and a half share is 10lbs of meat/month for $270. 
 
Questions, or wanting to sign up for the Meat CSA share, email us at nefftruth@gmail.com with your name, phone number, and whole or half share, and send a check for the appropriate amount ($450 for whole share; $270 for half share) made out to Tyler Neff and mail to 117 Essex Street, Marietta, PA 17547. 
 
You can find more about our farm at MirrorImageFarms.com 
 
Thank you,
Tyler and Joella Neff, Mirror Image Farms"


PYO Field - Veggie of the Week  
Hot Peppers! -
There are many hot peppers in the PYO field that need to be used!   

Harvesting is done when the pepper is partially colored green.  The peppers in the PYO are many different colors.  If you harvest one that is still partially green let it turn on your table. 

Storage: can stay in produce bin of refrigerator for one to two weeks or longer.

Warning - hot peppers have oils the can get on to your hands while harvesting and prepping them for cooking. Please make sure you wash your hands after doing any of these or wear gloves.  ---  I've had an awful experience with this that I cut hot peppers for salsa and never thought about the oils and my hands burned for hours! ---  luckily I didn't touch my eyes or face....

Cooking: add these hot peppers to any meal that you are cooking for an extra kick of flavor!  

Pickled Hot Peppers
***Please use any hot pepper in this recipe - reviews stated they used many different peppers in this recipe***we don't have banana peppers so please be creative!

Ingredients: 1 1/2 pounds banana peppers cut into 1 inch pieces, 1 pound jalapeno peppers cut into 1 inch pieces, 1/4 pound serrano peppers cut into 1 inch pieces, 6 cups vinegar, 2 cups water, 3 cloves garlic crushed (found in share), 1 onion chopped (found in share)

Directions: 
  1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


Abendessen Bread
Apple Strudel Bread - Made with North Star Orchard Apples! - $5 a loaf


Harvest List -  New Recipes!
Potatoes - storage: keep potatoes in refrigerator or in a cool dark area of your home.  Potatoes have always lasted a very long time for me in my refrigerator. 

Potato and Fresh Herb Soup
Ingredients: 4Tbsp. butter, 1 cup diced onions, 3 cups potatoes peeled and diced, 3 cloves garlic chopped, 1 tsp. salt, 1 tsp. pepper, 3 tsp. total fresh parsley, thyme, lemon balm, and chives (use whatever herbs you want found in the PYO Field), 5 cups vegetable stock, milk.
Directions: melt butter in heavy saucepan until it foams. add potatoes and onions, stir well to coat. sprinkle with salt and pepper. cover on low hear for 10min. add fresh herbs, garlic, and stock and cook until vegetables are soft. puree soup in blender or processor. thin to desired consistency with milk. serve sprinkled with freshly chopped herbs.

Pawpaws - storage: should be put in refrigerator to last longer.  If really soft it should be eaten in 2-3 days.  If hard wait until it is soft and has dark brown colors on the skin.
How to eat: cut the pawpaw in half, scoop in the inside fruit out with spoon, do not eat skin or seeds.  Can be eaten raw.  Has a mango/banana flavor.  Throw your seeds outside once you are done because pawpaws are native to PA.

Easy No-Bake Pawpaw Pudding
Ingredients: 2-6 medium to large pawpaws (depends on how you like the flavor) scooped seeded and lightly smashed, 1 (5 ounce) package instant vanilla pudding mix, 2 cups cold milk, 1 (14 ounce) can sweetened condensed milk, 1 tablespoon vanilla extract, 1 (8 ounce) block of cream cheese softened, 1 (16 ounce) container frozen whipped topping thawed, 1 (16 ounce) package vanilla wafers
Directions: In a large mixing bowl, beat pudding mix and milk two minutes. Blend in condensed milk and cream cheese until smooth. Stir in vanilla and fold in 2/3s of the whipped topping, reserving the final 1/3.Layer the bottom of a 13x9 dish with vanilla wafers. Cover the wafers with a thin layer of the pudding mix. Dollop on the pawpaw by the spoonful evenly over the pudding mixture. Add another layer of vanilla wafers and repeat with remaining pudding and pawpaw. Top with the remaining whipped topping and refrigerate for at least two hours. 

Asian Pears - storage: keep in refrigerator drawer set to fruit selection.  Can last many weeks.
Asian Pear Crisp with Ice Cream
Ingredients: 4 medium Asian pears (or 5 small), seeds removed & cut in small slices, 1 tablespoon fresh lemon juice, 2 tablespoons light brown sugar, 1 1/2 tablespoons all-purpose flour, 1 1/2 tablespoons ground cinnamon
Topping: 1 1/2 cups old fashion whole grain oats, 2/3 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 teaspoon baking powder, 8 tablespoons unsalted butter, cut in small pieces, 2 1/2 tablespoons maple syrup
Directions: 
1. Preheat oven to 350 degrees with the rack positioned in the middle.
2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.
4. Pour the topping mixture over the pears and spread the mixture evenly.
5. Place the casserole in the center of the oven and bake for 30 minutes.
6. Serve warm with a scoop of vanilla ice cream.

Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
Zucchini Saute Recipe
***This recipe is really good!  I did it myself and it was simple***
Ingredients: 1 tablespoon olive oil, 1/2 teaspoon minced garlic (found in share), 3 large zucchini squash, thinly sliced (found in share), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated Parmesan cheese
Directions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 
 
Roasted Eggplant
Ingredients: 1 pound eggplant, peeled and cut into 2-inch cubes, 1½ teaspoons kosher salt, 2 tablespoons olive oil, ½ teaspoon freshly ground black pepper
 
Instructions: 
  1. Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
  2. Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
  3. Roast the eggplant until just fork tender, about 25 minutes
Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. 
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
 Recipe from "add a pinch" blog at: https://addapinch.com/roasted-eggplant-recipe/
 

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Roasted Peppers with Garlic and Herbs
Ingredients: 4 bell peppers (red, yellow, or orange), halved and seeded, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, thinly sliced (found in share), 1/4 teaspoon dried oregano (herbs found in PYO Field), Coarse salt and ground pepper, Fresh basil leaves, torn (found in PYO Field)
Directions: Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 




Don't forget to buy your Picnic in the Fields tickets!,

Your Farmers

Thursday, September 14, 2017

Notes from Your Farm: PYO Field


Hello from the Farm,   


Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 


Please make sure you are taking advantage of the PYO Field!  This is a unique experience on our Farm that lets shareholders explore the fields with their farm community at their CSA.  It is for all shareholders to have time to relax and slow down by cutting flowers for their dinning room table, picking herbs or hot peppers to add to a recipe, or you just want to munch on a few SunGold cherry tomatoes.  The PYO Field will not last till the end of the season.  We will more than likely have the PYO Field till mid-October once the temperatures at night start hitting low 40s and high 30s. 


The PYO Field is for all ages to enjoy!

If you have any questions about the PYO Field please contact Taryn by email at - thogeland@yourgoodwill.org    


PYO - Red Yard Long Beans - Located in the Fields
These red yard long beans are growing on trellises in the field for shareholders to harvest. They are located behind the blueberry patch in the the field.  I would suggest to take a plastic bag with you to put the beans in. Please only take the amount that you need for the week, we are not doing season limits on these beans because there isn't an abundant amount.  

Red Yard Long Beans are located where it says "Beans" on the map.  There are three rows of stakes where they are located.  Warning - it is a jungle where the beans are because the weeds got out of control with all this rain.  Please watch your footing when harvesting the beans.
  

Pets Not Allowed at Farm
Please do not bring your pets to the farm unless it is a service animal.  We are having incidents that people are not picking up their pets waste and leaving it in the fields.  This becomes a food safety issue when it is left behind.  Please leave your pets at home or in the vehicle while you are picking up your veggies.  I understand the farm would be a good location to let your pet walk around but we think of safety first and can not have this happening around our produce.  Thank you for understanding.
 
 
Homefields Events
Picnic in the Fields - Sunday, September 24
Great food, music, and friends make this weekend a memorable occasion every time  - 11am till 3pm  -  Gates & Parking start at 10:30am  -  Expect more fun this year for all people...for those who might want to be a contender for Corn Hole Champion, games will be waiting for you. Fun for all ages....Giant Jenga!

Menu: Smoked brisket, Smoked pulled pork, Smoked tofu, Ciabatta rolls, Vegan wraps, Cucumber watermelon salad, Macaroni salad, Grilled vegetables, White bean artichoke salad, Browned butter cabbage, Banana raisin bread pudding, Chocolate Pecan Pie, Ice cream, and Cookies.

Drinks: Iced Tea, Lemonade, Green Tea Diet, Green Tea, Haymakers Strawberry Cider, and Haymakers Lightly Sweetened Fruit Punch. Coffee and Water. Wines (Thorn Hill Vineyards) – we usually offer three choices Draft Beer (Copper Hill or Lancaster Brewing Company)
  • Friday, September 15 - 3:30 till 6:30 - Homefields will be selling tickets to shareholders.  They will take cash, credit, or check 
Tickets are $25.00 per adult, $10 for Youth 13 - 17 and Children 12 & U are FREE.  Shareholders can buy tickets at: www.homefields.org 

Annual Fall Classic Golf Tournament - Friday, September 22 
21st Tournament, which will be held at Crossgates in Millersville. You bring the friends and we'll bring the fun. Registration beginning at 7:00 a.m. • Light breakfast and full lunch • Open driving range beginning at 7:00 a.m
More info for both events is found at: www.homfields.org 
 
 
Meat Share Information
"Hello Shareholders, 
 
We're excited to offer a Meat CSA share, with pickup at Homefields! Mirror Image Farms raises livestock organically on pasture, and is located in Bainbridge, PA. Our Meat CSA share includes pastured chicken, pastured pork, and grass-fed beef. A share will include a variety of cuts over the 3 month span including whole chicken, boneless skinless breasts, leg and thighs, bacon, sausage, pork chops, ham steaks and roasts, ground pork, ground beef, beef cubes, ribs, steaks, and beef roasts. Each month's box will include approximately a 1/3 of each type of meat. 
 
It's a monthly share, available for pickup at Homefields the third week of the month. The meat CSA will run for 3 months, from September through November. A full share is 20lbs of meat/month for $450 and a half share is 10lbs of meat/month for $270. 
 
Questions, or wanting to sign up for the Meat CSA share, email us at nefftruth@gmail.com with your name, phone number, and whole or half share, and send a check for the appropriate amount ($450 for whole share; $270 for half share) made out to Tyler Neff and mail to 117 Essex Street, Marietta, PA 17547. 
 
You can find more about our farm at MirrorImageFarms.com 
 
Thank you,
Tyler and Joella Neff, Mirror Image Farms"


PYO Field - Veggie of the Week  
- Tomatoes -
Yes the tomatoes have already been in the spotlight for the PYO Field but now their time is running out.  Take advantage of the next few weeks by picking cherry tomatoes in the PYO Field.  Nights are getting too cold for tomato plants to survive and we probably only have a week or two left of the cherry tomatoes. 

Harvesting is done once the tomato has lost its green color.  If you accidentally pick one with green coloring just let it sit out on your table and it will eventually ripen.  
Storage: let cherry tomatoes sit on your table or counter.  Do not put in refrigerator. 

Cooking: add these cherry tomatoes to your salsa, sauce, eat raw, or sautee with other veggies or meat.

Sauteed Cherry Tomatoes with Garlic and Basil
Ingredients: 2 Tbsp. of olive oil divided, 2 pints of cherry tomatoes, salt and pepper, 2 garlic cloves minced, 1 Tbsp. of minced basil (or use any herbs in the PYO Field)
Directions: Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.


Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


Abendessen Bread
Sun-Dried Tomato Bagel - A perfect way to celebrate the end of the tomato season! - $5 a half dozen


Harvest List
Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
Zucchini Saute Recipe
Ingredients: 1 tablespoon olive oil, 1/2 teaspoon minced garlic (found in share), 3 large zucchini squash, thinly sliced (found in share), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated Parmesan cheese
Directions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 
 Roasted Eggplant
Ingredients: 1 pound eggplant, peeled and cut into 2-inch cubes, 1½ teaspoons kosher salt, 2 tablespoons olive oil, ½ teaspoon freshly ground black pepper
 
Instructions: 
  1. Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
  2. Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
  3. Roast the eggplant until just fork tender, about 25 minutes
Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. 
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
 Recipe from "add a pinch" blog at: https://addapinch.com/roasted-eggplant-recipe/
 
Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.
Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 4 large bell peppers (any color), 1lb lean (at least 80%) ground beef, 2 tablespoons chopped onion, 1 cup cooked rice, 1 teaspoon salt, 1 clove garlic, finely chopped, 1 can (15 oz) Muir Glen™ organic tomato sauce, 3/4 cup shredded mozzarella cheese (3 oz)
Directions: 
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Heat oven to 350°F.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.
Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  
- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 



Enjoy the PYO Field,

Your Farmers

Thursday, September 7, 2017

Notes from Your Farm: September is Here!



Hello from the Farm,   

Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 

This September is making Fall come faster than usual!  Night temperatures are getting lower, which will make Summer crop production slower and also make the Fall crops grow faster!  

Now since the tomato season is ending the tomato plants are getting older and producing less fruit.  Tomatoes produced on older plants are not high quality as during the peak of the season.  The tomatoes at the end of the season are still good to eat but might have a few scars or funky shapes because of the old plants they are growing on.


Farmer Brad (on the left) is boxing up eggplant for the week and Farmer Del (on the right) is washing peppers.

PYO Red Yard Long Beans in the Fields
These red yard long beans are growing on trellises in the field for shareholders to harvest. They are located behind the blueberry patch in the the field.  I would suggest to take a plastic bag with you to put the beans in. Please only take the amount that you need for the week, we are not doing season limits on these beans because there isn't an abundant amount.  

Red Yard Long Beans are located where it says "Beans" on the map.  There are three rows of stakes where they are located.  Warning - it is a jungle where the beans are because the weeds got out of control with all this rain.  Please watch your footing when harvesting the beans.
  

United Way Day of Caring - September 9th 
Students from MU will be on-site doing landscaping work between 8:30 AM - 1:00 PM. Shareholders should be aware of extra people on the road and on the property. Weed eaters and similar type of equipment will be in use.  More care and supervision is advised for children.
 

Homefields Events

Picnic in the Fields - Sunday, September 24
Great food, music, and friends make this weekend a memorable occasion every time  - 11am till 3pm  -  Gates & Parking start at 10:30am  -  Expect more fun this year for all people...for those who might want to be a contender for Corn Hole Champion, games will be waiting for you. Fun for all ages....Giant Jenga!

Advance tickets are $25.00 per adult, $10- for Youth 13 - 17 and Children 12 & U are FREE.  Tickets at the door at $30/ per adult. Shareholders can buy tickets at: www.homefields.org 

Annual Fall Classic Golf Tournament - Friday, September 22 
21st Tournament, which will be held at Crossgates in Millersville. You bring the friends and we'll bring the fun. Registration beginning at 7:00 a.m. • Light breakfast and full lunch • Open driving range beginning at 7:00 a.m

More info for both events is found at: www.homfields.org 
 
 
Meat Share Information
"Hello Shareholders, 
 
We're excited to offer a Meat CSA share, with pickup at Homefields! Mirror Image Farms raises livestock organically on pasture, and is located in Bainbridge, PA. Our Meat CSA share includes pastured chicken, pastured pork, and grass-fed beef. A share will include a variety of cuts over the 3 month span including whole chicken, boneless skinless breasts, leg and thighs, bacon, sausage, pork chops, ham steaks and roasts, ground pork, ground beef, beef cubes, ribs, steaks, and beef roasts. Each month's box will include approximately a 1/3 of each type of meat. 
 
It's a monthly share, available for pickup at Homefields the third week of the month. The meat CSA will run for 3 months, from September through November. A full share is 20lbs of meat/month for $450 and a half share is 10lbs of meat/month for $270. 
 
Questions, or wanting to sign up for the Meat CSA share, email us at nefftruth@gmail.com with your name, phone number, and whole or half share, and send a check for the appropriate amount ($450 for whole share; $270 for half share) made out to Tyler Neff and mail to 117 Essex Street, Marietta, PA 17547. 
 
You can find more about our farm at MirrorImageFarms.com 
 
Thank you,
Tyler and Joella Neff, Mirror Image Farms"


Fall Coffee Share 
Pick up for the Fall Coffee share starts this week and will go until the week of October 12.  If you are wanting to join the coffee share and did not sign up yet please get a hold of Bruce at 717-278-0839.

Coffee share will start the week of Sept. 7 and goes for six weeks - $36 - make checks out to Homefields, in memo of check put "coffee share" -Send payment to PO Box 41, Millersville, PA 17551 - (You may also hand in your check when picking up your veggies to our distribution hostess.)
The Breakfast Blend ($6 a bag) and now hot coffee (by donation) will still be available


PYO Field - Fruit of the Week  
- Grapes -
Domesticated grapes have been around for 6,000-8,000 years.  They have been used in wine making because of the natural yeast found in their skin which generates an alcoholic beverage.  The oldest evidence of wine making is dated back to 8,000 years ago in the country Georgia.  

Harvesting is done when the grapes do not show any signs of green color.
Storage: can last in plastic bag placed in refrigerator for about 1 week.

Location: grapes are found between the large PYO Field and the small PYO Field which contained sunflowers.  The grapes are on a trellis which keeps the plant off the ground.  You can also look at the map above.  Just move the leaves around to find a few grapes to take home with you!

Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


Abendessen Bread
English Muffins - Perfect addition to your breakfast! - $5 a half dozen


Harvest List
Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
Zucchini Saute Recipe
Ingredients: 1 tablespoon olive oil, 1/2 teaspoon minced garlic (found in share), 3 large zucchini squash, thinly sliced (found in share), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated Parmesan cheese
Directions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 
 Roasted Eggplant
Ingredients: 1 pound eggplant, peeled and cut into 2-inch cubes, 1½ teaspoons kosher salt, 2 tablespoons olive oil, ½ teaspoon freshly ground black pepper
 
Instructions: 
  1. Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
  2. Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
  3. Roast the eggplant until just fork tender, about 25 minutes
Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. 
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
 Recipe from "add a pinch" blog at: https://addapinch.com/roasted-eggplant-recipe/
 
Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.
Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 4 large bell peppers (any color), 1lb lean (at least 80%) ground beef, 2 tablespoons chopped onion, 1 cup cooked rice, 1 teaspoon salt, 1 clove garlic, finely chopped, 1 can (15 oz) Muir Glen™ organic tomato sauce, 3/4 cup shredded mozzarella cheese (3 oz)
Directions: 
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Heat oven to 350°F.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 


Don't forget to buy your Picnic in the Field tickets!,

Your Farmers