Wednesday, June 29, 2016

Notes from Your Farm: Basil, Sharing Recipes, & Poison Ivy Protection

Hello from the Farm,   

4th of July Schedule 
Since many people are traveling for the 4th of July weekend we will be changing our pick up times and dates.  You will be able to pick up on Wednesday, Thursday, and Friday.  
Wednesday (6/29) - 3:00pm till 7:00pm
Thursday (6/30) - 3:00pm till 7:00pm
Friday (7/1) - 11:00am till 7:00pm

Want to share your Recipes?
Ever excited about how your vegetables turned out with a recipe you tried? From vegetable shakes, to salads, or creative combinations.  We want to see how you are preparing our vegetables!  Post a picture of your creation on our Facebook page and a short description on how it was prepared.  This will be a great way to share recipes with other shareholders.  If you have not liked our Facebook Page please click on the link below.

Facebook Page Link:

The Basil in our Pick Your Own (PYO) field is ready to be cut!  Everything else in the PYO field is still in the growing process and is NOT ready to be picked.  If you want to harvest some basil this is how it's done.

In the picture above it explains to cut above a section of leaves on the Basil stem.  Do not cut below a section of leaves because that does not encourage new growth as shown in the picture below. 

Please do not cut the whole plant.  Leave about two or three sections of leaves on the basil plant so it encourages new growth.  We do not want to put the plant into shock, which will take the plant a long time to regrow.  We have pruners located in the distribution center underneath the roaster welcome sign.
Images from:

Poison Ivy Protection
If you ever feel like you are exposed to poison ivy on the farm please use the Poison Ivy Protection.  An example where poison ivy would be is in our blueberry patch.  Protect yourself by using the Poison Ivy Protection that we will have on the sign in table.
It was given to us by a friend of the Farm.  It is an organic product that many people use.  All you have to do is take a little dab of the product and rub it on your exposed skin.  Once the product dries you are ready!

Abendesson Bread
Seven Grain Bread for $5 a loaf.

Farm Shares - Sign Up NOW for the 2016 Season!
2016 Shares are still available!  For current shareholders and new shareholders please follow this link:

Cheese Share 
Hillacres Pride is again offering their popular cheese share at Homefields. With the CSA you will get 11 deliveries (every other week) of 2 cheeses each.  You will get to sample and enjoy 22 different cheeses throughout the season.  These will include cheddars and colbys (some flavored), fresh mozzarella, artisan cheeses, ricotta, quark, fresh cheese spreads, and feta-just to name a few.   
The hard cheeses are all vacuum sealed and most of the soft cheeses freeze well.  The cheese is made from the milk of our Jersey cows, a milk that is high in protein and perfect for making cheese.  It naturally contains beta-carotene and in the summer the cows graze on our lush pastures and they naturally have a yellow tint to their milk.  
Hillacres Pride is a small family operation in Southern Lancaster County.  To sign-up go to

Fruit Share - Must be signed up by July 1!
Would you like to pick up a CSA Fruit Share when you come to get your vegetables at the farm? It’s time to sign up NOW with North Star Orchard for their weekly CSA Fruit Share, which is available for pickup here at Homefileds for 15 weeks starting at the beginning of August.
CSA Members here have been enjoying the Fruit Share for years, and we encourage you to take a look at what the share has to offer here:
To reach North Star directly with any questions, email

Harvest List
Kohlrabi - Once you peel off the tough outer shell of the bulb (with a vegetable peeler) you can add it to a soup, steam it, roast it, or eat it raw.

Turnips - can be used the same way you use a potato.  Eat raw, cooked, put in sandwich, or a salad. 

Basil - use as a flavoring in soups, homemade pizzas, salads, or make up a pesto sauce.

Kale - Kale chips are delicious and easily done.  Just put some olive oil and salt on the raw kale.  Next they will stay in the oven on a cookie sheet until the edges are brown.  They can also be made into a smoothie.

Lettuce Heads - Made into a salad or put into a sandwich.

Collards - can be cooked down and used in many recipes.  Use it as a wrap instead of a tortilla.  

Rhubarb - make it into a sauce or a pie.

Swiss Chard - used as a side dish by being sauteed, made into a soup, or a pasta.

Cut Lettuce - salads, sandwiches, steamed dishes, or soups

Have a safe Independence Day weekend, 

Your Farmers

No comments: