Hello from the Farm,
Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm
Last week was so exciting bringing many local products together to make a delicious pizza! Your Farmers had fun making their pizzas, check them out below
The pizza on the left used the ricotta cheese from the cheese share with spinach, sliced tomatoes, and a splash of tomato sauce. On the right the pizza is topped with broccoli, mushrooms, mozzarella, and homemade tomato sauce made with our tomatoes! The crust was so think and scrumptious, and an easy dinner to create. If you missed out on the pizza crust or want more contact Abendessen Bread for special orders at: firstname.lastname@example.org
Guess what?!?! Zucchinis are back!
Used mainly as an herb or spice in cooking
Harvesting can be done by cutting off small portions but leaving some leaves behind for future growth.
Storage: keep in refrigerator lightly wrapped for up to one week.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
- Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
- DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
Excited about what you make with our veggies?
Share it on our Facebook page! This is a great way to share recipes and cooking experiences with other shareholders. Use recipes that you find, ones that we post on our newsletter, or one that you just made up! Post a picture of your creation on our Facebook page with the ingredients and directions.
Like us on Facebook: https://www.facebook.com/GoodwillatHomefieldsFarm/
Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at: www.homefields.org
Know anyone that might be interested in a share at the farm? Get them in contact with the Farm Manager: Taryn at 717-871-3110 or email email@example.com
Sourdough Bread - Makes awesome BLT's! - $5 a loaf
Fall Coffee Share
Maybe you wanted to join the coffee share program, or purchase Homefields Breakfast Blend, but the coffee was whole bean and you didn't have a grinder. Well, you no longer have that excuse! Thanks to College Coffee Roasters / George Street Cafe's very generous donation of a commercial coffee grinder, we now can offer ground coffee as well as whole bean.
You have until Sept. 1 to join the coffee share program, just tell us what you would prefer and we'll do the rest. Questions? Call Bruce at: 717-278-0839.
Coffee share will start the week of Sept. 7 and go for six weeks - $36 - make checks out to Homefields, in memo of check put "coffee share" -Send payment to PO Box 41, Millersville, PA 17551
In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available.
Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.
- Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
Directions: preheat grill to high. Brush zucchini and corn with olive oil and place on grill. Grill zucchini on each side 3-4min or until lightly charred. Grill corn 2-3min and rotate until sides are lightly charred. Remove both from grill. Place zucchini in serving dish. Carefully cut corn kernels off cob, add to zucchini and set aside. In small dry skillet over low heat, toast cumin seed until fragrant. Remove from heat and grind using mortar and pestle and set aside. In same skillet, saute garlic in olive oil until lightly browned (about 1 minute). Remove from heat and stir in lime juice, ground toasted cumin, salt and pepper. Pour over zucchini and corn, toss to combine, top with cilantro or parsley and serve.
Make time for the Eclipse that is happening August 21!,