Thanksgiving Farm Update

Hello from the farm,

The aroma of coffee and chocolate fills the air here in the barn on the day before Thanksgiving as we are putting gift boxes together. We will be making about 1600 of these boxes this year. If you are interested in ordering some for Christmas, send me an email or call us a call. They are pictured at www.yourgoodwill.org under Programs/Additional/Goodwill at Homefields.

Self Harvest update: self-harvest opportunities are still present--we haven't had any hard freezes yet, although mid to low 20s are predicted for next week.

Looking for some delicious broccoli, cauliflower, or cabbage for your Thanksgiving? We have a guide and tools here to aid you if you are interested. Also afield are: arugula, radishes, cilantro, yellow turnips, and lots of greens like collards, kale, and Asian greens. Mon-Sat 9am-dusk until either the gleaners or the vegetables think it is too frozen to continue.

The Farm Program on WITF
Goodwill at Homefields Farm will be a featured segment on the Good Life Café, an hour long Thanksgiving radio show special on Public Radio, WITF-FM (89.5 Harrisburg/Lancaster; 93.3 Chambersburg). The show is scheduled to air this coming Saturday, November 28th at 8:00 PM. For all locations and beyond, the show is simulcast on the internet from the website link: http://www.witf.org/witf_wm.asx The show will be re-broadcast on Sunday and Monday

Please tune in to a great locally produced show and earn more about our farm program and many other reasons be thankful during this holiday season. If you enjoy the Goodwill segment please share your thoughts with WITF by emailing them at fm@witf.org

Happy Thanksgiving,

Scott and all of the farm crew

2nd Week of November

The Final Week of Regular Harvest

Hello from the farm

Time is a slippery substance, it's hard to believe that twenty four weeks of harvest have gone by already. It seems like we were just planting pepper seeds in the greenhouse last week. On the other hand, the cold and dark days let us know that winter is approaching and we are glad for a dormant period to give us new energy for another growing season. October and November have been fairly mild so far, so we have plenty of variety to bring to you this week, including hard-fought sweet potatoes and sunchokes, aka. Jerusalem Artichokes.

These bear the most inaccurate moniker ever, as they have nothing to do with Jerusalem and are not artichokes. Girasola means "turns to the sun" in Italian and was corrupted by someone into "Jerusalem"--perhaps the same someone thought that they tasted like artichokes. And so they carry this name even though they are a perennial edible in the sunflower family. Sunchokes are tubers and can be used similarly to potatoes, but they cook a lot faster. My personal preference is for them cooked as opposed to raw, unless they are used water chestnut-like in a salad. Once you plant one of these in a corner of your yard, they multiply like crazy and you will never be without them. Like rhubarb, they are an "old faithful."
On a health note, their starch contains inulin and does not convert to sugar, making them popular with diabetics and those who are avoiding gluten.

Daikon Kimchee

If you are uncertain about the large daikon that may be lurking in your fridge, here is an easy to follow recipe for making kimchee.

"Kimchee is a Korean staple and I really love the crunch of the vegetables and the sweet spice of the Korean red chili. Quite some time ago I posted a kimchee tutorial for making the classic fermented napa cabbage. There are many kinds of kimchee in Korea and daikon is another favorite vegetable for pickling in this way. I really enjoy the Korean daikon, which is more round and shorter than the typical daikon you find in most grocery stores. But you can use either for this dish. I actually used one large regular long daikon to make a batch. Two Korean bulbs would be about the same amount.

The process I used to make this is similar to the cabbage variant. I diced the radish, salted it and let it sit for about an hour. After a good rinsing the daikon was tossed with one bunch of green onions, sliced; 5 cloves of garlic, chopped, 1 inch of fresh ginger, minced; about half a cup of Korean red chili flakes, and about a tablespoon of nuöc mam fish sauce. I prefer the Three Crabs brand. You don't want to know how this is made! But it isn't kimchee without some fermented fish. Traditionally, kimchee is prepared with chopped fish or fermented shrimp. This sauce makes it much easier to add that hint of fish. I also added a pinch of sugar. Mix everything well and let it sit out for at least a day then store it in the fridge. Unlike the napa cabbage kimchee, which I like well fermented and sour, I prefer my daikon kimchee fresh and sweet."
--from gregcooks.blogspot.com

Self Harvest starts Next Week

Many shareholders report that a highlight of the farm program is coming out in November to glean the fields for crops that remain. Starting Monday Nov 16th, Mon through Saturday, 9am-dusk, you can come out to self harvest. We will have a map that shows you where the crops are located as well as bags and pruners. The remaining crops include: greens, turnips, daikon, cabbage, a few kohlrabi, some Brussels sprouts, broccoli and cauliflower. The self-harvest season runs until either the vegetables or the gleaners give way to the frozen ground.

End Notes

On behalf of the whole farm crew, I'd like to say thank you for being a part of the farm this season and enjoying and appreciating the farm and the food. Thank you Elizabeth for supervising and training all sixteen of the trainees that worked on the farm this season. Thank you Bradley, for bringing great skills and creativity to the farm, most noticeably the herb beds and distribution area. Thank you to a great group of trainees: you showed up on time, were enthusiastic and hard-working, pruned hundreds of berry canes and bushes, transplanted tens of thousands of transplants, harvested many tons of produce, mowed around the buildings each week, and took great care of many things small and large. Thank you for a great team effort!

In appreciation,

Scott

PS: Wanting to reserve a share for next season? You'll receive a letter in the new year telling you about the coming season.

See you soon.

1st Week of November

The final harvest is next week: Nov 12, 13 & 14--self harvest opportunities will follow for those of you who wish to glean the fields for remaining crops

Notes from your Farm

It's frosty white this week here at the farm both yesterday and today. We are winding down the regular harvest season but still have plenty of good reasons to come to the farm! The broccoli and cauliflower are incredible this year, probably the best they've been in all of our seasons. Have you noticed how much better organic broccoli tastes and feels? It's succulent and has a great fresh flavor. In addition to all of the greens and root crops that we've been having we also have an assortment of potatoes from our neighbor, farmer Amy at Promised Land Farm.

WITF will be here tomorrow at 11:30 to do some interviews for a program called "The Good Life Cafe," and gift box making is on the horizon. The gift box making is a great fund-raising opportunity for the farm program as well as a welcome retreat from the frozen fields and crops that inevitably occur in mid-November. The aroma of Wilbur Buds and freshly-roasted coffee filling the barn is not unpleasant either! There are two gift boxes near the vegetables if you would like to see what they look like. To order some, give us a call or send an email.

A Little About Soil

"All life, as we know it, is dependent, either directly or indirectly, on the soil. Animal life and mankind are both tied closely to the soil and the vegetation that it produces. This relatively thin layer of material, which makes up only a small percentage of the earth's crust, is the key to existence on our planet.” Robert W. Terrell. Soil Neath My Feet.

The soil is the foundation of all nutrition. Healthy soil produces healthy plants which produces healthy consumers of those plants. The nutrition of the soil will determine the health of the person or animal who partakes. The French food agency AFSSA finds organic food to be more nutritious: Author Dennis Lairon of University of Aix-Marseille concludes that organic plant products contain more dry matter and minerals – such as iron and magnesium – and more antioxidant polyphenols like phenols and salicylic acid.

About Some of the Characters

• Shunkgiku: these sweet and mild greens are tasty in a salad or added to soups and stir-fries at the last minute to prevent overcooking.
• Watermelon Radish: beautiful, crisp and fairly sweet for a radish
• Parsnip: see recipe below, or roast with other root vegetables, simple to add to stews and soups, beef stew etc.
• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.
• Cauliflower: try it roasted!

Lots of Leaves

We welcome your leaves and compost on the compost pile behind the greenhouse. Additions go on near end of the pile. Thanks for contributing to the fertility of our fields and your food. We also appreciate wood chips on our wood chip pile if you know of any arborists looking for a place to put them.

Thank You

Thank you for enjoying and appreciating the farm, the people and the work that we do to provide a harvest each week.

Curried Parsnip Pie

Savory vegetable pie combines parsnips with onions, carrots, mild curry, Cheddar cheese, and herbs. It is topped with an crust flavored with oregano.

Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
Pastry:
1 cup all-purpose flour
1/2 cup (1 stick) cold butter, cut into cubes
1 teaspoon dried oregano
Salt and ground black pepper to taste
Cold water

Filling:
8 baby onions or shallots, peeled
2 large parsnips, thinly sliced
2 carrots, thinly sliced
2 Tablespoons butter
2 Tablespoons whole wheat flour
1 Tablespoon mild curry powder
1-1/4 cups milk
4 ounces grated sharp Cheddar cheese
3 Tablespoons chopped fresh cilantro (or substitute parsley)
Salt and ground black pepper
1 egg yolk, beaten with 2 teaspoons water

Preparation:
Place flour and butter in a food processor fitted with the metal blade. Pulse to a mealy consistency. Do not over mix. Remove to a bowl and stir in oregano, plus salt and pepper to taste. Stir in cold water until a dough forms. Form into a ball, wrap in plastic, and refrigerate while you make the filling.

Place onions or shallots, parsnips, and carrots in a saucepan and add just enough water to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain, reserving 1-1/4 cups of the liquid.

Melt butter in a medium saucepan. Stir in flour and curry powder. Stirring constantly, cook for 2 minutes. While continuing to stir, slowly add reserved vegetable stock and milk. Simmer for 2 minutes. Remove from heat and stir in Cheddar cheese until melted. Gently stir in vegetables and cilantro. Taste and add salt and pepper, if needed. Let cool to room temperature, then spoon into a deep-dish pie plate.

Roll out pie crust dough between two sheets of plastic wrap. Place crust over the top of the pie, trim the edges, and seal to the rim of the pie plate. Cut 4 slits in the top to vent and brush with the egg yolk wash. Re-roll any crust scraps and cut out decorations, if desired, using the egg wash to adhere them to the crust. Refrigerate for 30 minutes.

Preheat oven to 400 F. Place pie on a rimmed baking pan to catch any potential drips. Bake for 25 to 30 minutes, until crust is golden.

Yield: 4 servings as a main course, or 8 servings as a side dish -- from http://homecooking.about.com/od/pierecipes/r/blpie39.htm

5th Week of October

Hello from the farm,

The farm is saturated, soggy, and squishy with over-abundant rainfall these days, it makes harvesting pretty interesting. Yesterday I was at the Steve Groff farm in Holtwood learning about cover crops that have potential for our area. There are so many biological tools that a farmer can use, it's fascinating--crops that attract beneficial insects, crops that smother weeds, crops that keep weed seeds from germinating, and crops that add large amounts of organic matter to the soil. Our cauliflower is growing well, and we are harvesting some of it today. We continue with cleaning up the fields and growing areas, and harvesting the late fall crops. Barring hard freezes down in the mid to low 20s, there will likely be quite a few crops to self-harvest up until Thanksgiving and possibly even Christmas. Some, like parsnips and Brussels Sprouts are at their best in early winter, and yes, that includes the lowly Jerusalem artichoke as well, which we will be digging for the final harvest week for you to try.

We are also preparing to make our Holiday gift boxes that have Wilbur Buds, locally roasted coffee, apple and pear butters, cinnamon honey graham pretzels. You can read more about them here. If you'd like to order some for Christmas, just send me an email. Thanks!

The final harvest will be on Nov 12, 13 & 14--self harvest opportunities will follow for those of you who wish to glean the fields for remaining crops

About Some of the Characters

• Shunkgiku: these sweet and mild greens are tasty in a salad or added to soups and stir-fries at the last minute to prevent overcooking.
• Watermelon Radish: beautiful, crisp and fairly sweet for a radish Black Radish: see below
• Parsnip: roast with other root vegetables, simple to add to stews and soups, beef stew etc.
• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.
• Cauliflower: see the recipe below for roasted cauliflower

Lots of Leaves

We welcome your leaves and compost on the compost pile behind the greenhouse. Additions go on near end of the pile. Thanks for contributing to the fertility of our fields and your food. We also appreciate wood chips on our wood chip pile if you know of any arborists looking for a place to put them.

A Piece about Parsnips: [peace with parsnips]

If you are perplexed by parsnip, or have a vague feeling of uncertainty about them, I wanted to share this with you from my parsnippity culinary experience the other evening--wash them, cut into 1/4 inch dices, and put into an oiled baking tray and coat them with a little oil also. Preheat and bake in oven at 400 degrees for about 30 minutes. Take out and put butter and maple syrup on them and a dash of salt, and serve. Simple and delicious.
Or..if you prefer, just add them diced to anything you are roasting or to soups or stews you are making.

Thank You

Thank you to all of the farm crew for bringing in the harvest in all sorts of weather and field conditions and getting the job done!

Roasted Cauliflower
If you've never fully appreciated cauliflower, this recipe is especially for you.

Ingredients:
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

1. Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately. --from simplyrecipes.com

Black Radish Russian-style

First peel the black skin off. In a bowl, grate the radishes, chop or mince green scallion, grate a carrot and dice fresh cucumber...mix together with sour cream If you want more of a spicy tang, use less carrot and cucumber, if it's too spicy then use more carrot and cucumber. Use as a salad or eat on crackers. --adapted from chowhound.chow.com

4th Week of October

Hello from the farm!

Truly splendid weather these days following all of the cold sogginess last week. Killing frost touched down on Monday morning and ended the peppers, eggplants and Pick your Own Crops.
The cold weather crops laughed it off and kept growing, one of them being the Watermelon radishes that you'll see this week. We're continuing to take up the old mulch film and drip irrigation in preparation for cover crop seeding. We had some visitors checking out the farm from a Bruderhof community in western Pennsylvania the other day, who liked our use of sudangrass for thistle control and flame weeding in carrots and parsnips. Including this week we have four harvests and lots of tasty fall crops to go before we turn our attention to making gift boxes for Christmas.

Lots of Leaves?

We welcome your leaves and compost on the compost pile behind the greenhouse. Additions go on near end of the pile. Thanks for contributing to the fertility of our fields and your food.

The final harvest will be on Nov 12, 13 & 14--self harvest opportunities will follow for those of you who wish to glean the fields for remaining crops.

More Fun with Seeds--Non Tropicals this Time:

Last week we looked at planting the seed of tropical fruits right away before the seed can dry out. This week we'll consider fruit that is grown in temperate climates such as ours. As a general rule, these seeds need to be stratified, which means a cold treatment that mimics winter.

• Apple: remove seeds and store in an air tight container or zip lock bag in your refrigerator for 90 days or more.
• Pear: remove seeds and store in an air tight container or zip lock bag in your refrigerator for 90 days or more.
• Peach: remove seeds, crack the pit open in a vise gently, remove the almond-like seed and store in an air tight container or zip lock bag in your refrigerator for 90 days or more.
• Cherry: remove seeds and store in an air tight container or zip lock bag in your refrigerator for 90 days or more.
• Persimmon: remove seeds and store in an air tight container or zip lock bag in your refrigerator for 90 days or more
• Pawpaw: remove seeds and store in an air tight container or zip lock bag in your refrigerator for 90 days or more

The best time to start these seeds is in February/March when the days are lengthening and there is more sunshine, but the seeds can be kept refrigerated for much longer than 90 days if desired.

Pick Your Own Field Update

The pick your own field is finished following the killing frost on Monday.

Drip Tape Available

If you are interested in some used drip irrigation for your garden or flower beds for next year, please ask one of us here at the farm.

About Some of the Characters

• Shunkgiku: these sweet and mild greens are tasty in a salad or added to soups and stir-fries at the last minute to prevent overcooking.
• Watermelon Radish: beautiful, crisp and fairly sweet for a radish--see the article below about them.
• Parsnip: roast with other root vegetables, add to stews and soups, beef stew etc.
• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad and see Arugula Pesto recipe below
• Bell Peppers: soon to be gone, these are the most nutritious when raw, and the long Carmen variety is the new favorite here
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

About Watermelon Radish

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor. Unlike many other radishes, the intensity of this radish decreases as the radish matures. Generally, the flesh of this radish is hotter toward the outside and sweeter toward the center. The Watermelon radish grows to approximately three inches in diameter, displaying a white outer skin at the top with green shoulders and a pink base that covers a bright red to magenta inner flesh.

There are two main categories of radishes commonly known as either spring or winter radishes. The category of each is determined by their growing season and when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. The Watermelon radish is considered to be a spring radish, but may be available throughout the year. This radish can be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir-fry dishes. The skin can be removed prior to preparing. It can also be served raw to be used as hors d'oeuvres, as a complement to salads and sandwiches or diced for use in soups and stews. The color of the inner flesh makes it an attractive sliced radish for an appetizer tray or for sandwiches.

When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot, develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several weeks. This radish may also be referred to a Beauty Heart, Rose Heart, Shinrimei, Misato, Asian Red Meat, or Xin Li Mei radish.
from www.recipetips.com

Thank You

A special thanks to Elizabeth Swope, Assistant Farm Manager, for brilliant work supervising and working with the farm crew last week during the extremely wet and cold conditions, keeping everyone protected from the elements while getting the harvest in. Nice job Elizabeth and crew!

3rd Week of October

Notes from Your Farm

It is a chilly harvest today, as it becomes evident that winter is not far away. Signs of the season are all around, with a lot of corn fields being harvested this week around the county. Frost was predicted for Tuesday night, so we harvested all of the sweet peppers and eggplants that were mature. Oddly enough we didn't get frost. As it gets good and cold, we are getting into some of the final crops of the season. New crops that we are harvesting include daikon and parsnips. Parsnips look like big white carrots, and are related to carrots, but have an enjoyable flavor all their own. They are used in cooking and have a nice starchy texture that is excellent roasted or added to soups and stews. Parsnips complement other root vegetables like potatoes, carrots, and turnips. We found an early bird cauliflower this week, a harbinger of the cabbage, broccoli, cauliflower and Brussels sprouts that are yet to come. We seeded a lot of the empty field areas to oats and triticale yesterday to give them a winter coat until next season, and there are few things more glorious to a farmer than rain falling on just planted fields.

The final harvest will be on Nov 12, 13 & 14--self harvest opportunities will follow for those of you who wish to glean the fields for remaining crops.

Fall Fun with Plants (avoiding the dark days blahs)

Seeds and planting them have universal appeal and are a great activity for children or grownup in the fall and winter. Here are some ideas for some unusual houseplants to start from things that you find at the grocery store:

Mango: carefully cut just the edge of the big flat husk open and pull out the large lima bean-like seed out. It should look tan and plump, and not black. If tan, bury one inch deep in a small pot of potting soil and keep moist but not soggy. Mangoes like warm sunny locations above 60 degrees.

Pineapple: cut the top off of your pineapple leaving about one inch of a fruit "shoulder" on it. Bury the "shoulder" up to the base of the green spiky top in potting soil and water well but allow to dry a bit between watering.

Citrus: plant the seeds in potting soil, water and keep moist, not wet, until they germinate. Seedling citrus may take many years to bear fruit, like 15 years! If you want a bearing citrus tree, check out ediblelandscaping.com for grafted plants that will bear immediately.

Avocado: despite complicated instructions that are passed around for avocado, I've had success with simply burying the unadulterated seed in potting soil and keeping moist, not wet.

About Daikon

It’s not quite a parsnip nor a great white carrot, but the daikon is a mild-flavored radish that wintertime locavores are probably quite familiar with. High in fiber, vitamin C, digestive enzymes and magnesium, daikon’s not a bad addition to your wintertime meals. The name daikon comes from a Japanese word simply meaning “great” or “large root,” and some varieties grow up to 3 feet long!

Although daikon is best known as a root crop, the leaves are also delicious and contain more nutrients per serving than the root. You’ll find twice as much potassium and 10 times as much calcium in the leaves, as well as folic acid and vitamin K. So shop for the freshest daikon you can find and use every part of it.

Common in Asian cuisine, daikon root makes a great addition to soups and veggie broth, and can also be grated into salads. The highly nutritious leaves also make a great soup or salad green.
You may have also come across pickled daikon in your Asian food ventures, and you’ll be delighted to know you can make your own daikon pickles with this easy, overnight recipe. If you enjoy making your own sauerkraut, daikon is a great veggie for it. Although daikon is most heavily consumed in Japan (the majority of Japan’s cultivated land is used to grow this veggie), it actually originated in the Mediterranean and arrived in Japan by way of China a few thousand years ago. And for those of you who like to indulge in sake, take note: a cupful of grated daikon is said to be a great hangover remedy.

If daikon isn’t part of your regular diet, make it so! Low in calories and rich in nutrients, it’s such a versatile veggie and you might as well give it a try.
--from http://www.ecosalon.com/all-about-daikon-radish/

Pick Your Own Field Highlights

Most of the crops are finished in the PYO field, but there are a few survivors out there:

• Hot Peppers: signs are posted in the row
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere
• Cut flowers: snapdragons, celosia
• Edible flowers: Nasturtiums are still going strong

About Some of the Characters

• Parsnip: roast with other root vegetables, add to stews and soups, beef stew etc.
• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad and see Arugula Pesto recipe below
• Asian and Italian type eggplants: going, going, soon to be gone, the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: soon to be gone, these are the most nutritious when raw, and the long Carmen variety is the new favorite here
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

Roasted Parsnips and carrots with Thyme

3 parsnips, peeled
1/2 lb baby carrots
2 Tbsp butter
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
Salt
Pepper
1-2 Tbsp fresh thyme

Preheat the oven to 425 degrees F. Melt the butter in a small sauce pan over medium heat. Add the brown sugar and balsamic vinegar to the pan. Stir to combine just until sugar melts. Remove from heat.

Quarter the peeled parsnips lengthwise and cut into 2-inch pieces, roughly the size of the carrots. Place the carrots and parsnips on a baking sheet and drizzle with the buttery glaze. Sprinkle with salt and pepper and toss the vegetables until evenly coated with the butter.
Bake for 20 minutes. Sprinkle the thyme over the vegetables, stir to combine, and return them to the oven for another 10-15 minutes. The parsnips should be caramelized and tender. Serve warm.

2nd Week of October

Notes From your Farm:

The leaves are turning and we are switching to fall harvest mode. Thank you to those who came to the potluck--we had nice time talking together around the fire, playing drums--thank you to shareholder Kyki, recognizing trainee farmers and staff for their excellent work. It was also neat to see the members of the homes here at the farm having a good time with the farm crew.
Another exciting thing this week was the arrival of a sprayer that we will be using next season for foliar feeding our crops. While a sprayer may conjure up hazmat images, we will instead be using it for organic purposes like putting liquid kelp on our crops to supply trace minerals to the leaves--think of it as probiotics and enzymes for plants. Hmm, wonder if plants like yogurt...

We have more winter squash this week. Our pumpkins and other vine crops did not do as well this year as last, so we are grateful that we got what we did. For whatever reason, the plants looked very healthy and flowered abundantly but did not set many fruits.

We expect the final harvest to be on Nov 12, 13 & 14--self harvest opportunities will follow for those of you who wish to glean the fields for remaining crops.

Vegetable Questions:

• Why are colored peppers more expensive than green one? Green peppers are unripe and when the pepper ripens and turns red, orange or yellow, it is prone to rotting.
• What do I do with ears of popcorn? Popcorn is a lot of fun--first, break away two rows from the ear with your thumb or finger, the remaining rows should shell pretty easily.
  Place shelled popcorn one layer deep in a heavy bottomed pan, and add oil to coat all kernels well. Turn heat on high and wait until the first kernel or two pops, then cover your pan. Shake pan occasionally while is popping to keep from burning, remove from heat when popping slows. Enjoy!

Frost is likely this week or next: If you like Hot Peppers, Stevia, Okra and Basil, now is the time to get them because the frost will ruin them.

Pick Your Own Field Highlights:

• Stevia: this natural sweetener is 200 times sweeter than sugar, and has no glycemic impact for people with diabetes or who are limiting sugar intake Pinch off a few nodes and put in your coffee or tea.
• Jerusalem artichokes: beautiful sunflower type flowers for cutting! They are near the neighbors sheep fence. We will dug some up after frost for their edible tubers - frost will sweeten them up somewhat.
• Hot Peppers: signs are posted in the row this week. The farther back the row you go, the more capsaicin! the Nippon Taka variety is said to be incendiary.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Cut flowers: zinnias, snapdragons, celosia.
• Basil: pinch off the tips just above where they branch--not sure? Ask Bradley.
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes.
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About some of the characters:

• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side or garnish.
• Arugula: a nutty, sort of spicy green--great addition to any salad or for making pesto.
• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the long Carmen variety is the new favorite here.
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

Refrigerator Pickles--Asian style radishes

1 1/2 cups radishes, sliced
1 tablespoon rice vinegar
3/4 teaspoons salt
1/4 teaspoons black pepper

Adjust recipe if you have more or fewer radishes: In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

5th Week of September

Notes from your Farm

Happy October! Radishes return this week, including the spicy Shunkyo. We also have red and yellow popcorn ready for popping. We suggest removing the kernels from the cob and popping on the stove in olive oil.

The seed garlic for next year has arrived and we will be getting it planted in the next few weeks. The cooler weather has arrived right on schedule and I am looking forward to my first mug of apple cider at the potluck this Saturday. Hope to see you there.

Fall Potluck this Saturday, Oct 3, 5 pm to 9 pm

What to Bring: a hot or cold dish, chairs, and dress to be outside. We'll provide plates, utensils, hot cider and beverages. If the weather allows, we'll have a campfire too!

Pick Your Own Field Highlights

• Stevia: this natural sweetener is 200 times sweeter than sugar, and has no glycemic impact for people with diabetes or who are limiting sugar intake Pinch off a few nodes and put in your coffee or tea.
• Jerusalem artichokes: beautiful sunflower type flowers for cutting! They are near the neighbors sheep fence. We will dug some up after frost for their edible tubers, but as Brian Martin said last year, "starts out like a carrot, ends up like a frying pan" in flavor. :-) frost will sweeten them up somewhat,
• Hot Peppers: signs are posted in the row this week. The farther back the row you go, the more capsaicin! the Nippon Taka variety is said to be incendiary.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Cut flowers: zinnias, snapdragons, celosia
• Basil: pinch off the tips just above where they branch--not sure, ask Bradley.
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About Some of the Characters:

• Shunkyo Radishes: These electric pink radishes have a hot and sweet flavor. Enjoy them boiled, pickled, added to soup or sliced raw and tossed in sesame oil and seasoned with sea salt.
• Acorn Squash: the classic way to serve this winter squash is baked face up with melted butter, and brown sugar or maple syrup. See recipes for acorn squash bisque and acorn squash salad below.
• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad and see Arugula recipes below
• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the long Carmen variety is the new favorite here
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

Arugula Melon Salad from Denise Ziegler

12 oz arugula, washed and torn into small pieced
3 cups watermelon, cubed
4 oz. Feta cheese, crumbled
Pine Nuts to your liking
Toss all ingredients with 2 Tbsp olive oil and 2 Tbsp white wine vinegar, plus salt and pepper to taste. Enjoy!

Sautéed Radishes with Radish Greens or Arugula, from Farmer John's Cookbook

Serves 4
1/4 cup butter
1 lb radishes, quartered
4 cups radish greens or arugula (or mix)
2 Tbsp freshly squeezed lemon juice
salt
fresh ground black pepper

1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.

Acorn Squash Bisque from Madison Herb Society Cookbook, serves 4

1 large acorn squash
4 Tbsp butter
2 leeks, chopped
1 1/2 cups vegetable or chicken stock
1 Tbsp fresh thyme
salt and pepper to taste
1/2 cup heavy cream

Poke several holes in squash with a fork and bake at 325 degrees until it pierces easily with a fork, about 45 minutes. Cut in half, remove and discard seeds, scoop out pulp and reserve. Melt butter in saucepan, add leeks and sauté over low heat 20 minutes. Place in blender or food processor with squash pulp, stock, thyme, salt and pepper; whirl until smooth. Return to saucepan; simmer over low heat 20 minutes. Stir in cream and heath through just before serving.

Acorn Squash Salad from Farmer John's Cookbook - Serves 4 to 6

2 medium acorn squash
1/2 cup olive oil
1/3 cup minced fresh cilantro
6 Tbsp orange or tangerine juice
3 Tbsp maple syrup
2 Tbsp candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
4-6 handfuls salad greens (one handful per serving) washed, dried, lightly dressed with olive oil

1. Preheat oven to 375 F
2. Cut the squash in half and scoop out the seeds. Place the squash halves cut-sides down on a baking sheet. Bake until tender, 30 to 45 minutes depending on size. Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside.
3. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt and cayenne in a blender or food processor. Blend well.
4. Pour the dressing over the squash and toss gently. Chill for at least 1 hour to allow the flavor to combine.
5. Serve on a bed of lightly dressed greens.

4th Week of September

Notes from Your Farm:

This week we are happily harvesting ornamental corn as well as tending to the fall crops. The ornamental corn consists of two varieties--Rainbow and Earth Tones Dent. These corns make incredible corn meal when you are finished using it ornamentally. We'll have a grain mill here for your use, if you would like to bring yours back when finished with it. Our family made incredible corn bread with it a few years ago.

Usually the lull between summer crops and fall crops falls in late August to mid-September, but this year, the cool and cloudy days are causing summer crops to begin bearing and peak later. It's been a great season so far and this crop transition is a good time for the farm staff to get some time away from farming. I'll be taking a few days away from the farm this week and next to spend some time with my family. The fall crops will be coming into their own in the next couple of weeks, with arugula, radishes, and winter squash first in the lineup, while the summer crops have peaked and are now fading away. The tomatoes are done, and peppers and eggplants are slowing down but will continue to bear up until frost hits, which is usually around Oct 15th here. How long does the season go? We expect the final harvest to be on Nov 12, 13 & 14. We hope you are enjoying the diversity and variety of the food as we progress through the season.

Fun Veggie Facts:

World's Largest Watermelon 268 lbs
World's Largest Pumpkin 1689lbs --almost a ton

Fall Potluck

Saturday evening October 3rd, 5-9pm
What to Bring: a hot or cold dish, chairs, jackets? We'll provide plates, utensils and drinks.
We'll have a nice campfire at dusk weather permitting.

Pick Your Own Field Highlights:

• Asian Pears: these sweet juicy pears are delicious. A golden color indicates ripeness. Limit 2 per share.
• Stevia: this natural sweetener is 200 times sweeter than sugar, and has no glycemic impact for people with diabetes or who are limiting sugar intake. Pinch off a few nodes and put in your coffee or tea.
• Jerusalem artichokes: beautiful sunflower-type flowers for cutting! They are near the neighbors sheep fence. We will dug some up after frost for their edible tubers, but as Brian Martin said last year, "starts out like a carrot, ends up like a frying pan" in flavor. :-) frost will sweeten them up somewhat.
• Hot Peppers: signs are posted in the row this week. The farther back the row you go, the more capsaicin! the Nippon Taka variety is said to be incendiary.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there.
• Heirloom tomatoes: various types located in the first row.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field
• Cut flowers: zinnias, snapdragons, celosia
• Basil: pinch off the tips just above where they branch--not sure, ask Bradley
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About Some of the Characters:

• Collards: a nutritional phytonutrient powerhouse and loaded with calcium. De-stem, chop and sauté with oil and garlic and serve as a side and see recipe below.
• Arugula: a nutty, sort of spicy green--great addition to any salad and see Arugula Pesto recipe below.
• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the long Carmen variety is the new favorite here.
• Bintje Potatoes: these are a favorite potato world-wide, but little known here due to their yellow flesh and smaller size. They have great flavor texture and versatility.
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

Thanks for being a part of the farm and appreciating all the work that goes into bringing about the harvest each week,

Scott



Not your grandma’s collard greens
A meatless collards recipe featuring peanut butter

Ingredients:
bunch of collards
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
2 tablespoons of olive oil
2 tomatoes, peeled and diced or 1 14 oz. can of diced tomatoes
2 chipotle peppers in adobo, chopped
1/4 cup of smooth peanut butter
1 tablespoon of apple cider vinegar

Method:
1. Thoroughly clean each collard leaf, remove ribs and stems. Tear each leaf in half.
2. In a large pot or Dutch oven, sauté on medium the onions and carrots in the olive oil, until lightly brown, about ten minutes.
3. Add the garlic and cook for one more minute.
4. Add the tomatoes and chipotles.
5. Add torn leaves to the pot and add four cups of water.
6. Bring water to a boil, and then turn heat down to a simmer.
7. Add the vinegar and stir in the peanut butter.
8. Cook greens for an hour and a half, or until they are the texture you prefer.
9. Serve with pepper vinegar or hot pepper sauce such as Tabasco.

What? You say you want meat? Well, take the above recipe, swap 1/2 pound of smoked ham or bacon or turkey for the tomatoes, carrot, chipotles and peanut butter. Add them to the pot after you cook the onion and garlic. Add six cups of water, bring to a boil and cook for half an hour. Add the greens and vinegar, and cook for another hour and a half. You might want to add a teaspoon of cayenne as well. If you have any leftover ham or smoked turkey after Thanksgiving, collard greens are an excellent vehicle for their smoked goodness. Of course, collard greens are also appropriate the day of the big meal, too.
--adapted from http://homesicktexan.blogspot.com/2008/11/collard-greens-facebook-and-twitter.html

3rd Week of September

Notes from Your Farm:

This week we planted crimson clover in with the squash to establish a winter cover for when the squash vines die, took town the tomato twine and started to remove the stakes since the tomatoes are on their last legs, took up some of the irrigation lines and stored them in the barn upstairs, removed some of the plastic mulch in which the onions had been growing, and did some more hoeing of the fall crops. Our neighboring organic farmer had an abundance of potatoes this year but lacked for sweet peppers, so the potatoes you see this week are thanks to Promised Land farm and she is pleased to have sweet peppers from us. It's great to have a neighboring farmer to pull together with. We are also pleased to be harvesting the first arugula today. This nutty, sort of spicy green is a great addition to salads and fun to munch on by itself.

Date for Fall Potluck:

Saturday evening October 3rd 5-9pm - food, fun, fire.

Piqued by Pawpaws:

Mid-September means pawpaws, and if your interest was piqued by the mention of them last week, now is the time when they ripen. There are groves of them along the Susquehanna, and also in the County park. Look for green mango-shaped fruits lying on the ground and a heavy tropical banana aroma in the air. Most people prefer them in the soft green stage, but like bananas, they will speckle and turn dark as they ripen more, ending up black and burnt-caramel flavored if allowed to progress that far. Interestingly, they are the only temperate fruit in the custard apple family, which includes tropical delights such as: cherimoya, soursoup, guanabana. The native Americans tended and harvested groves of pawpaws locally, but settlers destroyed their pawpaw patches to eliminate food sources for the native groups. Pawpaws are indigenous to all states east of the Mississippi except for perhaps northern New England where it gets to cold for their winter survival.

Fall time is Fair Time:

When the air turns cooler and the walnut leaves are dropping, it is fair time. The Solanco Fair is this week in Quarryville, Thursday and Friday, and next week is the Lampeter Fair, Wed-Fri. Both are great places to go to see vegetables, fruits, nuts, tractors, antique tractors, and livestock--cows, goats, sheep, pigs and more.

Pick Your Own Field Highlights:

• Stevia: this natural sweetener is 200 times sweeter than sugar, and has no glycemic impact for people with diabetes or who are limiting sugar intake Pinch off a few nodes and put in your coffee or tea. Jerusalem artichokes: beautiful sunflower type flowers for cutting! They are near the neighbors sheep fence. We will dug some up after frost for their edible tubers, but as Brian Martin said last year, "starts out like a carrot, ends up like a frying pan" in flavor. :-) frost will sweeten them up somewhat.
• HOT Peppers: signs are posted in the row this week. The farther back the row you go, the more capsaicin! the Nippon Taka variety is said to be incendiary.
• Concord Grapes: they don't ripen uniformly on the bunches, so just pick individual grapes that are ripe and eat or take with you.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there.
• Heirloom tomatoes: various types located in the first row.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field
• Cut flowers: zinnias, snapdragons, celosia .
• Basil: pinch off the tips just above where they branch--not sure, ask Bradley
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes.
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About some of the Characters:

• Arugula: a nutty, sort of spicy green--great addition to any salad and see Arugula Pesto recipe below.
• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the long Carmen variety is the new favorite here.
• Red Zeppelin Onions: beautiful red storage onions.
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

Arugula Pesto

1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste

Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.

Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.

Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.

Serve the pesto over some freshly cooked pasta or boiled potatoes.

2nd Week of September

Notes from Your Farm:

This week we've been working on hoeing and cultivating the fall brassica field. Brassicas are the cabbage family: broccoli, cabbage, kale, collards, Brussels, turnip, radish... Organic growers are always trying to outsmart the weeds, and timely hoeing along with cover crops is one of the best approaches. The farm crew enjoyed an evening away from the crops Tuesday night at the Barnstormers game. Thank you shareholders Tony Mauriello and Linda Woodward of A & L Ventures LLC for inviting us. Yesterday afternoon's rain came less than an hour after finishing seeding oats and hairy vetch for a winter cover on some of the fields.

There are times when we put great effort into crops only to have them perform poorly. Blighted tomatoes this year are an example of that. Peppers, onions, eggplants, scallions, and beans are examples of crops that have had excellent growth and yields. Overall, we have been incredibly blessed with a great harvest in spite of difficult conditions for vegetable and fruit growers all over the Northeast. Like walking in someone else's shoes, there is no way that you can fully understand the labor of love that goes into what you see here, but I hope that the weekly updates share in a way that brings trust and understanding. Thank you very much for your encouragement and appreciation for things that have gone well and for being understanding when crops do not do as well as hoped.

Date for Fall Potluck:

Saturday evening October 3rd 5-9pm - food, fun, fire.

Edible Acres: Pawpaws, Kiwi, Persimmons and More

Tucked here and there in the farm landscape are various unusual edible plants that are ornamental as well. Why grow them? They are usually plants that need very little care, and are not bothered by pests or diseases. Pawpaw trees are over by the sheep fence, make their own pesticide in the leaves, and the fruit tastes like banana-vanilla custard.

Persimmon trees are out by the trees at the back of the property. The fruit is like a soft-gooey apricot with a bit of cinnamon. The beautiful vines that you see on the pergola and the split-rail fence straight out through the middle of the farm are hardy kiwi vines. There are fifty species of kiwi vines around the world--the type that you see in the grocery store is large and fuzzy, but the vines at the farm are referred to as hardy kiwi and are grape-sized and do not have fuzz. Unlike fuzzy kiwi, they ripen and are winter hardy here and do well without special care in the winter. If there is a downside to them, it is that they take a number of years to start bearing. None of these have fruited yet. Delayed gratification is good, right?

Pick Your Own Field Highlights:

• Jerusalem artichokes: beautiful sunflower type flowers for cutting! They are near the neighbors sheep fence. We will dug some up after frost for their edible tubers, but as Brian Martin said last year, "starts out like a carrot, ends up like a frying pan" in flavor. :-)
• HOT Peppers: signs are posted in the row this week. The farther back the row you go, the more capsaicin! the Nippon Taka variety is said to be incendiary.
• Concord Grapes: they don't ripen uniformly on the bunches, so just pick individual grapes that are ripe and eat or take with you.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there
• Heirloom tomatoes: various types located in the first row.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field
• Cut flowers: zinnias, snapdragons, celosia
• Basil: pinch off the tips just above where they branch--not sure, ask Bradley
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About some of the characters:

• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the long Carmen variety is the new favorite here
• Carrots: roasted, raw, boiled, or steamed, you can't go wrong
• Red Zeppelin Onions: beautiful red storage onions.
• Greens: discard the stems or ribs, and use the leaves sautéed with olive oil, garlic, onion, soy sauce etc.

COLLARD GREENS WITH HAM HOCKS

collard greens
2 lg. ham hocks
1 med. onion
Salt and pepper to taste
1 tsp. crushed red pepper
Remove leaves from stems of collard greens and discard stems. Wash thoroughly insuring all grit and grime has been removed from the greens. Wash ham hocks and boil with chopped onion until almost done. (Do this ahead of time making sure meat has cooked long enough.) Add greens, salt, and pepper and crushed red pepper to ham hocks. Bring greens to a boil, reduce heat and cook until greens are tender. Serve with your favorite meat dish or cornbread.

--adapted from www.cooks.com

Great year for Sweet Peppers

This has been an awesome year for peppers:

the long red Carmen pepper is especially tasty.

Farmers at the Ball Game

Shareholders Tony Mauriello and Laura Woodward invited us to take a break from farmer for an evening and enjoy a game of Barnstormers baseball! Thank you Tony and Laura.

1st Week of September

Notes from Your Farm:

Ahh, the glory of fall...warm sunshine, cool temperatures, perfect for cool season crops. This week we are harvesting carrots, picking awesome Carmen and Apple variety sweet peppers, getting the last round of green beans, and egged on by eggplant. Eggplants are turning in a superb performance this season, the best in years. We are starting to plant fall cover crops to protect and enrich the soil during the winter. One of the best is daikon radish, also known as tillage radishes. These do a better job of aerating the soil than large tillage equipment, mineralize the soil by pulling nutrients up from the subsoil with their 36 inch roots, and give almost 100 percent weed suppression over the winter as they grow.

Eggplant Note:

In spite of the many different shapes and colors of eggplant that we grow, they all taste and are used the same.

New Date for Fall Potluck:

Saturday evening October 3rd from 5-9pm

Cookbooks:

We have some excellent cookbooks here for sale that are a great match for seasonal and local eating.

• Simply in Season Cookbook: Has recipes in order for Spring, Summer, Fall, and Winter crops.
• Farmer John Cookbook: From the quirky Farmer John of the "Real dirt on Farmer John" movie fame. His Angelic Organics CSA is one of the best known in the country.
• Simply in Season Children's cookbook: Fun, easy, and quick to prepare recipes to do with children.

Pick Your Own Field Highlights:

• Concord Grapes: they don't ripen uniformly on the bunches, so just pick individual grapes that are ripe and eat or take with you.
• Black-eyed Susan flowers: these are beautiful in the kitchen or elsewhere.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there
• HOT Peppers: range from mild to wild the farther back the row you go. Some varieties are maturing to red, but green is ok to pick too as you wish.
• Heirloom tomatoes: various types located in the first row.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field
• Cut flowers: zinnias, snapdragons, celosia
• Basil: is ready, just pinch off the tips just above where they branch--not sure? ask Bradley
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

About some of the characters:

• Asian and Italian type eggplants: the slender Japanese type eggplants are said to be sweeter and milder than the classic Italian types--but, when we did a taste test, they all were pretty much the same in flavor. Their color is fabulous. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Bell Peppers: these are the most nutritious when raw, and the Apple variety has incredible flavor according to farm staff.
• Beans: this is the final week that we will be picking beans--they are somewhat mature now--feel free.
• Carrots: roasted, raw, boiled, or steamed, you can't go wrong
• Ailsa Craig Onions: these mild sweet onions can be used now or kept for storage

Summer Pepper Salad

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
1/4 cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

DIRECTIONS
In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber,
parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

--from allrecipes.com

4th Week of August

Notes from your Farm:

This week we got a nice break from the precipitation, and I was able to do some of the planting for the fall crops. The arugula, which many of you have been asking about is germinated and up already--there are few things better than seeing a new crop of sprouts emerging from the surface of the soil. With the wet weather abating, we should have a plentiful bell pepper harvest this week and in the weeks to come. Thanks for sharing the rewards and risks of growing plants with us, we appreciate your encouragement and enthusiasm for what we do and the food that we grow.

Dogs are welcome at the farm: to respect other shareholders, please observe the following if bringing your pet to the farm:
--dog should be under your control at all times--either in your vehicle or on a controlled leash--please no pets in the food pickup area or herb beds for best sanitation practices. (the monkey on your back is fine :-)

Like Green and Yellow Beans? Unlimited Pick-Your-Own again this week!

Cookbooks:

We have some excellent cookbooks here for sale that are a great match for seasonal and local eating.

• Simply in Season Cookbook: has recipes in order for Spring, Summer, Fall, and Winter crops.
• Farmer John Cookbook: from the quirky Farmer John of the "Real dirt on Farmer John" movie fame. His Angelic Organics CSA is one of the best known in the country.
• Simply in Season Children's cookbook: Fun, easy, and quick to prepare recipes to do with children.

Pick-Your-Own Field Highlights:

• Black-eyed Susan flowers: these are beautiful.
• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there.
• HOT Peppers: range from mild to wild the farther back the row you go. Some varieties are maturing to red, but green is ok to pick too as you wish.
• Heirloom tomatoes: various types located in the first row.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field
• Cut flowers: zinnias, snapdragons, celosia
• Basil: is ready: pinch off the tips just above where they branch--not sure, ask Bradley
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.

VOLUNTEERS FOR HOMEFIELDS WANTED:

Homefields, our nonprofit host and landlord, is looking for a few volunteers to help out with the United Way "Day of Sharing" at Homefields. This is an event that allows Millersville University students to become involved in a community service project. We are looking for volunteers to either select plants to beautify the Homefields residential property and/ or volunteers to help direct the MU students on the morning of Sat, Sept 12 as they do various jobs around the Homefields property. Please contact Joyce Smedley at jwsmed@verizon.net if you are interested in volunteering or would like more information.

Homefields is also beginning monthly meetings called "Sharing Homefields" to expand the mission, property and resources of Homefields. Please see the flyer on the distribution table for more information.

About some of the Characters:

• Asian and Italian type eggplants: the slender Japanese type eggplants are usually sweeter and milder than the classic Italian types. Their color is fabulous too.
  Coating slices with oil and soy sauce and grilling them is quick and delicious. See an excellent and simple recipe below!
• Bell Peppers: these are the most nutritious when raw, and the Apple variety has incredible flavor according to farm staff (who are never wrong).
• Beans: we are having a banner year--please pick as many great and yellow beans as you have freezer space for if desired.
• Tomatoes: doing better than expected! There is a tomato soup recipe below
• Carrots: roasted, raw, boiled, or steamed, you can't go wrong.
• Mars: these red onions can be used now or kept for storage.

Bradley's Eggplant Unrecipe

So simple and so delicious, maybe we will call it a recipe:
Slice slender eggplants lengthwise, coat with soy sauce and sprinkle with a little bit of brown sugar. Place in toaster oven or broil until caramelized on top and the eggplant is nice and soft.
--from Bradley Hagens, Farm Staff

Fresh Tomato Soup

1/4 c olive oil
2 large onions, diced
1 T finely grated orange zest
18 ripe roma tomatoes, quartered (I used regular tomatoes and fewer number)
heavy or light cream
salt and pepper to taste
fresh basil leaves

1. using heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes
2. stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid
3. puree soup in batches using either food processor or blender. then strain mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds [I skipped this step; my blender pureed to a fine consistency and there was no problem]
4. reheat soup mixture gently over medium-low heat, season with salt and pepper. add heavy or light cream to taste (anywhere from ½ c to 1 ½ c or until you achieve the consistency and flavor you desire)
5. just before serving (about one to two minutes before) add fresh basil, torn into small pieces, to the soup, with a pinch on top of each bowl for garnish

serves 4 to 6

--shared by shareholder Tracy Broderick

3rd Week of August

Notes from Your Farm

Rain and sun, rain and sun and lots of work to be done. We are keeping warm this week and thrilled with a fabulous bean harvest. The tomatoes plants have done much better than seems possible under the heavy yoke of late blight. Farm morale is high even with the high heat and humidity. Thank you farm crew: Elizabeth, Bradley and all the trainees.

So what's in store for the fall harvest? Look for cool weather-sweetened collards and kale, broccoli, cabbage and cauliflower, radishes, bok choi, napa cabbage, daikon, dill, cilantro, carrots, and even parsnips and rutabagas for the adventure of it. We would've been planting these crops early if the temperatures had been lower, but the extreme heat is unkind to both germination and growth of cool-weather crops, so we are waiting for a cooler window of opportunity.

BEANANZA! Unlimited "Pick Your Own" this week! The beans are loaded!

Cookbooks:

We have some excellent cookbooks here for sale that are a great match for seasonal and local eating.

• Simply in Season Cookbook: has recipes in order for Spring, Summer, Fall, and Winter crops.
• Farmer John Cookbook: from the quirky Farmer John of the "Real dirt on Farmer John" movie fame. His Angelic Organics CSA is one of the best known in the country.
• Simply in Season Children's Cookbook: Fun, easy, and quick to prepare recipes to do with children.

Pick Your Own Field Highlights:

• Ground Cherries: check out these tasty little paper-husked treat that have a hint of pineapple. Pick when paper turns golden brown or fruit is on the ground.
• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO fieldCut flowers: zinnias, snapdragons, celosia .
• Basil: is ready: pinch off the tips just above where they branch--not sure, ask Bradley.
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes.
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there.
• Heirloom tomatoes: various types located in the first row.

VOLUNTEERS FOR HOMEFIELDS WANTED:

Homefields, our nonprofit host and landlord, is looking for a few volunteers to help out with the United Way "Day of Sharing" at Homefields. This is an event that allows Millersville University students to become involved in a community service project. We are looking for volunteers to either select plants to beautify the Homefields residential property and/ or volunteers to help direct the MU students on the morning of Sat, Sept 12 as they do various jobs around the Homefields property. Please contact Joyce Smedley at jwsmed@verizon.net if you are interested in volunteering or would like more information.

Homefields is also beginning monthly meetings called "Sharing Homefields" to expand the mission, property and resources of Homefields. Please see the flyer on the distribution table for more information.

About Some of the Characters:

• Asian and Italian type eggplants: the slender Japanese type eggplants are usually sweeter and milder than the classic Italian types. Their color is fabulous too.
  Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Carrots: munch on them like a marauding rabbit or see Maple carrot recipe below
• Mars: these red onions can be used now or kept for storage
• Zucchini: see recipe below.

Lucy's Zucchini Burgers

Advance prep: Grate some zucchini. Grate some onion. Combine in a bowl with bread crumbs, a little cooked rice, one beaten egg, and whatever spices you like. Form into patties, place on a paper towel on a plate and put into fridge: either overnight, or at least an hour or two. (This will release some of the moisture.)

Final prep: Coat with flour. Lightly sauté in frying pan in olive oil and butter. Serve on any bread you like. Really good with goat cheese and tomato, tziki, or mustard.

--shared by Elizabeth Swope, Asst. Farm Manager

Passiflora

These are hardy passionflowers, which grow inside the greenhouse, but somtimes sneak out under the edge into the yard, and are hardy here in Pennsylvania. They do fruit occasionally, but the fruit is not as good as that of their tropical cousins. They flowers have the same beauty however.

2nd Week of August

Notes from your Farm

The daylight is stealthily shortening as we breeze through August. We are at the midpoint in the season as we march along towards mid November's final harvest week. We received a lot of rain this week--about an inch Tuesday night, another inch yesterday afternoon, another inch or two during the night--all heavy downpours. One inch of rain falling on an acre is 27,154 gallons, so our five acres of vegetables received 543,000 gallons of water in the last two days. We are happy to be harvesting some green bell peppers this week, with a few reds mixed in.

It's always a help to read other CSA blogs to see what challenges they have during the growing season: Roxbury Farm, one of the largest CSA farms in the country, had crops under seven feet of water last week and submerged tractors and other equipment. Their blog is at http://www.roxburyfarm.blogspot.com/ if you'd like to see what they have to say and see what that much water looks like.

Cookbooks

We have some excellent cookbooks here for sale that are a great match for seasonal and local eating.

Simply in Season Cookbook: has recipes in order for Spring, Summer, Fall, and Winter crops.
Farmer John Cookbook: from the quirky Farmer John of the "Real dirt on Farmer John" movie fame. His Angelic Organics CSA is one of the best known in the country.
Simply in Season Children's cookbook: Fun, easy, and quick to prepare recipes to do with children.

Pick Your Own Field Highlights

• Pole beans: including Red Noodle and Roma types, down at the low end of the PYO field.
• Cut flowers: zinnias, snapdragons, celosia.
• Basil: is ready: pinch off the tips just above where they branch--not sure, ask Bradley.
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes.
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.
• Sungold cherry tomatoes: yes, they have the late blight too--but there are some tomatoes there--harvest sparingly.
• Heirloom tomatoes: various types located in the first row.

About Some of the Characters

• Asian and Italian type eggplants: the slender Japanese type eggplants are usually sweeter and milder than the classic Italian types. Their color is fabulous too. Coating slices with oil and soy sauce and grilling them is quick and delicious.
• Carrots: munch on them like a marauding rabbit or see Maple carrot recipe below.
• Mars: these red onions can be used now or kept for storage.
• Leeks: generally--use the white part and discard the tough green stem. Leeks often have soil in the layers, so it is good to halve them and rinse the separated layers.
• Potatoes: baked, boiled, roasted, they are excellent.

Maple Carrots Recipe

1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground black pepper, to taste.

1) In a large skillet, bring all ingredients to boil.
2) Reduce heat to medium, then cover and simmer for 8 minutes.
3) Uncover and cook until the juices are reduced to glaze (4-5 minutes).
4) Season with salt and freshly ground black pepper.

Yields 5-6 servings.

--from http://www.carrotrecipes.net/

Questions or Feedback?

If you have any questions or feedback, please email me at sbreneman@yourgoodwill.org.

Thanks,
Scott

Fresh Carrots

Freshly dug carrots are fantastic--so different from what we find in the store, they could have their own name.

1st Week of August

Notes from the Farm

Well sometimes things turn out better than expected--in this case the tomatoes have not all died and we are getting some for the harvest, it looks like we will get about 440 lbs this week, which translates to 2lbs and 4lbs per half and full shares respectively. This week we've been spading up all the finished crops and planting sorghum sudangrass in thistle-filled areas to choke out the thistle by the start of next season. The onions are doing phenomenally well this year, and we continue to harvest them and place them in the greenhouse to cure and dry down their necks. The sweet peppers (aka bell peppers) look great, are not susceptible to late blight, and will be harvestable in a week or two. It was great to see everyone at the potluck Sat. evening; thanks for your presence and great food. We'll have the fall potluck on Saturday September 26th.

Pick Your Own Field Highlights

• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.
• Basil: is ready: pinch off the tips just above where they branch--not sure? Ask Bradley.
• Sungold Cherry Tomatoes: yes, they have the late blight too--but there are some tomatoes there--harvest sparingly.
• Heirloom Tomatoes: various types located in the first row.
• Pole Beans: there are few bean towers at the bottom of the PYO field, several different varieties.

Thai Basil Eggplant Recipe

Ingredients
1 tablespoon peanut oil
2-3 garlic cloves, minced
2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
2 tablespoons fish sauce
1 tablespoon sugar
1 bunch basil, preferably Thai basil, washed and stems removed
2 Thai chiles, minced (optional)

Directions
1) Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
2) Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
3) Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
4) Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
5) Serve immediately.
6) Really good with jasmine rice!
--from recipezaar.com

About some of the Characters

• Asian and Italian-type Eggplants: the slender Japanese type eggplants are usually sweeter and milder than the classic Italian types. Their color is fabulous too. Coating slices with oil and soy sauce and grilling them is quick and delicious. Also the recipe above for Thai Basil eggplant.
• Carrots: munch on them like a marauding rabbit ;-) The whole farm crew loves to nibble on them, a whole different crittter from what's in the store.
• Mars: these red onions can be used now or kept for storage.
• Leeks: generally, use the white part and discard the tough green stem. Leeks often have soil in the layers, so it is good to halve them and rinse the separated layers. The recipe above calls for using the green part also, just be sure to cut perpendicularly so you don't have long tough strands to deal with.
• Potatoes: baked, boiled, roasted, they are excellent.

4th Week of July

Notes from your Farm

The rains arrived after a long dry spell, and it is great to see the plants responding with exuberant growth. This week we are harvesting leeks and carrots for the first time this season.
Yesterday we transplanted a couple thousand cauliflower, cabbage and Brussels sprouts plants into the field in anticipation of the fall harvest.

This Week and Tomatoes

With every type of weather something benefits, and some things suffer or are unaided. The rain was a blessing in many ways, but unfortunately the stormy, cool wet weekend was the perfect storm for the late blight to descend on our tomatoes. Late blight is unusual in that it is one of the few, perhaps only crop diseases or pests that can cause 100% loss of a crop almost instantly and without warning. So it was sad indeed to see the blackened plants and rotting tomatoes on Monday morning that on Saturday, had been beautiful, vigorous and on the verge of a harvest bonanza. The disease is airborne in the Northeast, and once the plants have it, there isn't much to be done about it other than hope for hot dry weather to inhibit its spread. So the expected deluge of ripe juicy tomatoes will instead be a trickle this season. We spent many many hours starting those seeds in the greenhouse, watering them, transplanting, staking, tying, pruning, and tying again, mowing, and checking them for diseases and eagerly awaiting their ripening, so it is sad to share this news. We hope the plants will persist long enough to give everyone a small amount of tomatoes. On the bright side, many crops are doing very well, and we even have some peaches to give out this year for the first time--pretty exciting.

Pick Your Own Field Highlights

• Milk Thistle: a beautiful ornamental thistle to admire. Dispose of seed heads in your trash can before they ripen so as to not become a weed
• Tromboncino Squash Tower: Check out this rapidly growing vine and the bamboo tower that Bradley made for it.
• Summer Savory: this herb located beyond the grapes in the PYO field. Very strong by itself, it is excellent with tomatoes
• Edible flowers: Nasturtiums, and Calendula and Borage are edible and are located also toward the end of the PYO field.
• Basil: is ready: pinch off the tips just above where they branch--not sure, ask Bradley

Caramelized Leeks

You don't have to be vegetarian to enjoy the rich flavor of caramelized leeks. This quick and simple dish is amazingly full of flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 medium leeks
1/2 Tbsp olive oil
1 Tbsp soy margarine (butter)
1/2 Tbsp dark brown soft sugar
5 ounces (150 g) noodles
2 heaping Tbsp chopped fresh parsley
1 tsp extra-virgin olive oil
Salt and black pepper to taste
Preparation:

Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the olive oil and margarine together over a gentle heat. When the margarine has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

Yield: 2 servings
--from about.com

About Some of the Characters

• Carrots: what needs to be said about carrots other than "enjoy."
• Candy Onions: best used soon--these are not good keepers, so use within a week or two or else refrigerate for longer storage.
• Leeks: generally--use the white part and discard the tough green stem. Leeks often have soil in the layers, so it is good to halve them and rinse the separated layers. The recipe above calls for using the green part also, just be sure to cut perpendicularly so you don't have long tough strands to deal with.
• Potatoes: baked, boiled, roasted, they are excellent.
• Kale: a super-nutritious green that can be added to salads, or sautéed and added to casseroles, soups, or omelets. The ribs are generally not used unless it is baby kale.