Weekly Pickup: whichever day suits you best from week to week.
How does it work?
If this is new to you, come on up to the barn, you will see a sign-in sheet to initial, a friendly farmer or two to greet you, and fresh veggies of course, farm market style. We encourage the use of cloth shopping bags, but we also have plastic shopping bags here for you to use as well as produce bags. Signs will tell you how much of each item is for Half shares and Full shares each week. You do not need to take the full amount if you don't care for something very much, or know you won't be able to use all of it.
As berries flowers and herbs mature, we will add them to the Pick Your Own board. We will also do our best to answer cooking and nutritional questions that you may have. Enjoy!
A few Guidelines:
We want everyone to have a great time here at the farm, there is a lot to enjoy. For everyone to have an excellent experience please observe the following:
--to allow flowers, herbs, ornamentals, berries or fruits to reach proper size please wait to harvest until they are listed on the Pick Your Own Board.
--please keep dogs in your vehicle while at the farm.
-- accompany any children under your care, and please avoid machinery, and equipment areas.
Red and Green Lettuce
Serving Suggestions for the Harvest:
Lettuce heads: great for salad, sandwiches, enough said :-)
Garlic Scapes: these green garlic necks are tender and can be used in lieu of bulb garlic in any meal,
see pesto recipe below
Chard: this green is a cousin of the beet and is good for salad and as a spinach substitute in lasnagna or elsewhere. Spanakopita anyone?
Kale and Collards--a little butter or bacon fat or oil and sautee these well--very tasty side dish. My wife serves with eggs and sauteed onions and mushrooms--fabulous.
Bok Choy: think of this as a crispy cabbage of Asian origin. Also think of peanut butter, soy sauce, garlic, ginger and onions as great companions with this vegetable. See recipe below.
Napa cabbage: not familiar with this one? It's like lettucey cabbage. It is used in kimchee, the fiery hot pickled cabbage of Korea, and can be used in recipes calling for cabbage. Great to stir fry and use with garlic scapes, onions, ginger, soy sauce and sesame.
Garlic Scape Pesto:--this is awesome!!
1 c. grated Parmesan cheese
3 T. fresh lemon or lime juice
1/4lb fresh garlic scapes
1/2 c. olive oil
Salt to taste
Puree scapes and olive oil in blender until smooth. Stir in Parmesan and lemon or lime juice and season to taste. Serve on bread or crackers. --courtesy of Mary Jane's Farm and made often by Elizabeth Swope of Goodwill at Homefields Farm fame.
Bully for Bok Choy
Baby Bok Choy with Crispy Shallots and Sesame Seeds
Slice off the stubby base of the bok choy from the white, thick bottoms. Slice the white stems away from the leafy tops. Wash stems and chop into 2 to 3 inch chunks, and set aside. Wash the leafy part of the bok choy in a large bowl or salad spinner. Shake off excess water and set aside.
Coming up this Month:
Thanks for joining us for the thirteenth season of the farm program, we are looking forward to a great season of fruits and vegetables.