Hello from the farm, 

Garlic harvest is in full swing this week, the birds have outsmarted our electronic bird scare system, and cucumbers and summer squash are doing very well this year.  Tasty green and yellow beans are maybe a week away, and tomatoes, sweet peppers and eggplants are maybe two weeks from harvest. We planted a lot of pumpkins this week, including a few that have the genetic potential to weigh several hundred pounds. Forklift anyone?  


How it all happened:

About 20 years ago, five families had a dream for a place like this, where their adult children with disabilites could live and an organic farm program would flourish.  They formed a non-profit called Homefields and purchased and renovated the land and buildings.  Homefields invited Goodwill (of Goodwill Stores fame) to come and run the farm program and Community Services Group to provide staffing for the two homes here.  Now in our 13th season of growing, hundreds of trainees have enjoyed working at the farm, the residents have found home, and thousands of farm shareholders have eaten the nourishing food grown in these fields.  Many hands created success!   

Homefields= the founders and owners of the property
Goodwill=  operates the farm program and CSA. Trainees come from all over the county via Goodwill. 
Community Services Group= staffs the two homes on the property  

Spotlight on Eric R.

 

Position at the farm: Farm Crew
Number of years working for Goodwill: 8 plus
Favorite thing to grow at the farm: watermelon
The animal he most connects with is: the kangaroo
Favorite kind of music: country
What he wanted to be when he grew up: a fireman
Favorite place he has visited: Air and Space Museum in Washington, D.C.
Eric’s family includes: his parents, 4 brothers and sisters, and 6 nieces and nephews
Something Eric can’t live without is: coffee
Eric enjoys: walking, watching movies, and visiting Central Market
Favorite thing about the farm: harvesting veggies and mowing grass

Blueberry Announcement: 

Although birds are often pronounced "bird-brained" they are sufficiently astute to see through the ruse of the scare tactics we use.  So this week we put up scarecrows and also a motion-sensing sprinkler to keep them out of the blueberries with some success.  

The new SEASON Limit is 2 pints for HALF share
                                   4 points for FULL share

We have been managing the blueberries to make the picking abundant for everyone. We hope you have enjoyed them and found them to be plentiful.

Goodwill at Homfields Farm on Facebook--see the antics, candid farm happenings, food ideas and more: 
http://www.facebook.com/pages/Goodwill-at-Homefields-Farm/121147947971207 

Suggestions for the harvest:

Lettuce heads: salads, sandwiches--see recipe below from shareholder Barbara Speigelburg.
Chard: use in lieu of spinach in babaganoush, salads,
Scallions: these mild onions are great anywhere onion is needed
Radish: nice on buttered bread, salad, or fresh
Cucumber: these cucumbers are outstanding!  Makes an off-season cuke seem inedible. My favorite way to use cucumbers is a salad with tomato, onion and garlic with olive oil.
Beets: these can be grated raw into salad or roasted
Dill: potatoes
Napa cabbage: use for kimchee or anywhere cabbage is needed.
Broccoli: a salad with raisins, nuts, and onions, bacon pieces, is excellent.
Kale: sautee until crispy with onions and butter, Remove the rib and stem first!
Collards: same as kale




Thanks for being a part of the farm and making it possible, 

Your farmers

LETTUCE SOUP--via shareholder Barbara Spiegelberg
Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 10 cups

1 tablespoon olive oil plus 1tbs olive oil
3 cloves garlic, chopped
1 large onion, chopped (can use leaks also)
1 teaspoon ground coriander
1 tbs kosher salt
Several grinds pepper
2 lbs potatoes, yellow or russet are good, sliced into thin rounds or cubed
8 cups coarsely chopped lettuce (include the ribs, too. You can use romaine, red leaf and radish leaves plus one baby bok choy. Exact measurement not required.
4-5 cups of water or stock
Salt & pepper to taste
1 tsp hot pepper if you like spicy food. Can be omitted.

Heat 1tbs oil until shimmery in a large pot on MEDIUM HIGH. Add the onion, cook til just soft, add garlic, stirring to coat often, for one minute. Stir in the coriander, salt and pepper, cook a minute. Stir in potatoes. Cook for a couple of minutes, stirring to coat with fat. Add the water, cover and bring to a boil. Reduce heat to maintain a simmer and cook until potatoes are getting soft, about 15 minutes. Add lettuce. Stir until wilted. Add a cup of water if needed. Add additional water if required. Cook until all ingredients are soft. Add salt and pepper to taste. Add more coriander if you wish. You can serve as is, or I prefer to use a submersion blender and puree the soup. If it is too thick add more liquid. I like it the consistency of a French potage, but if you like it thinner, just add more liquid. Stir in another tablespoon of olive oil and serve. Left overs can be frozen.

NUTRITION ESTIMATE
Per Cup, made with 1 tablespoon olive oil: 106 Cal (26% from Fat, 11% from Protein, 63% from Carb); 3 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 18 g Carb; 4 g Fiber; NetCarb14; 4 g Sugar; 60 mg Calcium; 2 mg Iron; 313 mg Sodium; 8 mg Cholesterol; Weight Watchers 2 points

Per Cup, made with 2 tablespoons olive oil: Per Serving: 132 Cal (40% from Fat, 9% from Protein, 51% from Carb); 3 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 18 g Carb; 4 g Fiber; NetCarb14; 4 g Sugar; 61 mg Calcium; 2 mg Iron; 313 mg Sodium; 15 mg Cholesterol; Weight Watchers 2 points

Adapted from the below source...

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Gourmet, May 2005