Thursday, July 24, 2008

4th Week of July

This Week at the Farm
Almost imperceptibly the days are growing a bit shorter as August approaches. The rainfall yesterday was much appreciated as the ninety degree weather had wicked away most of the moisture from a week ago. I picked the first ripe pepper this morning so we will soon be harvesting red, orange and yellow ripe bell peppers. Melons and watermelons are coming soon too, including perennial farm favorites Sweetie No.6 butterscotch melon and Sugar Baby watermelons.

Saturday, August 23, at 10 a.m.
Water Conservation at Home: inside the house and out, including cisterns (rainbarrels), presented by Matt Kofroth, Watershed Specialist with the Lancaster County Conservation District. Sign up if interested on the sheet.
Friday, September 19
Homefields Golf Tournament
Homefields, our benevolent landlord and host will hold its 12th annual Golf Tournament Sept 19th at Crossgates Golf Course, Millersville. To participate, pick up a copy of the flyer here at the farm or see their website at: Proceeds benefit Homefields.

Did you Know?
Farmers are using seawater and sea salt to re-mineralize their soils. Seawater contains 90 or more trace elements, and plants and animals show improved health from the addition of the sea water. Animals show a marked preference for areas of pasture that have the sea minerals added.

Serving Suggestions for the Harvest
  • Beets: boil until tender, slip the skins, serve slightly warm. See recipes below and from last week.
  • Eggplant: slice and put on the grill or skillet—brush with olive oil and soy sauce
  • Onions: Walla Wallas in particular, but others as well—brown in the skillet with some butter and enjoy the sweet mild flavor with almost any other meal.
  • Cucumbers: great for munching on plain, but also see cuke/tomato salad recipe from last week.


Roasted Beets-- from Teri’s Kitchen

· 1-1/2 pounds medium red beets, peeled and quartered
· 3 tablespoons olive oil
· 1 tablespoon minced fresh garlic
· Salt and pepper to taste

Preheat oven to 375° F. Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.

Note: If you can get baby beets, roast them whole with the peel on. The peel will slip off easily when cooked.

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