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 email@example.com 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
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
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.
PYO Field - Veggie of the Week
- 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.
- 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.
- 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.
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.
- 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.
- Asian Pears - storage: keep in refrigerator drawer set to fruit selection. Can last many weeks.
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.
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.
- 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.
- 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.
- Roast the eggplant until just fork tender, about 25 minutes
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.
Don't forget to buy your Picnic in the Fields tickets!,