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
PYO Field Grand Opening!
PYO Field Location
It is located on the other side of the greenhouses and also has a wooden sign designating the field. Just walk down the main pathway of the farm in front of the greenhouses and you will see the PYO sign to your left right past the greenhouses.
PYO Field Rules
Please only harvest the herbs and flowers that have tall wooden white signs in front of them. The tall wooden white sign means that the plants are ready to be harvested. For example: the cherry tomatoes do not have a tall wooden white sign in front of them...this means do not harvest. Eventually these other plants will have tall wooden white signs in front of them for you to enjoy!
Only take what you need for that week in the PYO Field since other shareholders are harvesting too.
PYO Field Harvesting
Flowers: when cutting you should cut the flowers stem down next to the main stem. NEVER cut the main stem - this will kill the plant. Meaning majority of the plant should still be in the field and not in your hand after cutting.
Herbs: very similar to flowers. You never want to cut off the whole plant or the main stem. Pinching off small sections of the herb is better.
Look at those Sunflowers ready to be harvested!
Meet Emily your Distribution Hostess
Here are a few words from Emily herself about what she's going to school for and fun facts about her!
"Hi, I'm Emily! I am a third year psychology major at Millersville University. Eventually my goal is to move to the Big Apple to attend graduate school at NYU! Currently I am the Student Assistant of the Center of Sustainability on campus at MU - this is where we do lots of gardening and also work on fun projects like TerraCycle (ask me how you can get involved in this!), composting, and lots more. In my free time I love to go hiking, practice playing the guitar, work on my yoga poses, try out fun recipes, play soccer, hang out at coffee shops, explore new cities, and go on spontaneous road trips. It is so great to meet all of you and I hope that everyone is having a wonderful summer!"
The Bird Nest in the Snap Pea Field - Update
I had multiple people email me back about what type of bird laid these eggs. One person said a Cardinal and others are saying a type of Sparrow. I went to check on the eggs to see if they hatched and I saw a small dark brown colored bird which I think to be a sparrow. Female and male Cardinals are easy to identify and the bird I saw was neither.
To be continued....
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
Homefields - Recruiting
Homefields is seeking volunteer board and committee members to help grow the mission and manage projects. Opportunities to serve include ongoing roles, like board membership; or project oriented roles, like committee work or event staffing. Contact email@example.com
Homefields sponsors an annual fundraising event called "Picnic in the Fields." This years' event will be held on Sunday, September 24th at Homefields. We need volunteers to help with set up, event staffing and break down. Service opportunities range from 3 hours to all day (10 hours). Drinks and food included. It's a fun day and a great way to give back to the farm. Contact: firstname.lastname@example.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
The Everything Bread - So good to make a sandwich out of! - $5 a loaf
July 20-22 as the last pick up of Homefields first Coffee Share. College Coffee Roasters provided six outstanding Fair Trade Organic coffees. If you decided to try the share, we're sure you'll agree all the different coffees were tasty and could not have been any fresher. We placed our order on Monday, the coffee was roasted either Monday afternoon or Tuesday morning. It was picked up late Wednesday, weighed, bagged and labeled Wednesday night for your pick up on Thurs., Fri., or Sat. If you were unable to pick up your share it was double bagged and frozen awaiting your pick up. Just doesn't get any better! We hope you agree and were pleased with our first coffee share. We thank you for giving it a try and hope you're willing to join in the next share.
We'd like to give everyone the chance to offer comments, suggestions, and complaints, if any. We are looking into offering a decaf and hopefully we'll have info about that shortly.
Fall Coffee Share - will start the week of Sept. 7 and go for six weeks - $36 - call Bruce if you have questions - make checks out to Homefields, in memo of check put "coffee share". Send payment to PO Box 38, Millersville, PA 17551
In the meantime, The Breakfast Blend and iced coffee will be available.
Thanks again - your support is greatly appreciated!
Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.
- Cabbage - storage: refrigerate in salad crisper. Do not remove outer leaves prior to storage. Firm, compact cabbage will keep up to 3 weeks, but its nutritive value diminishes with time. If the outer leaves wilt, just remove them before cooking.
Directions: preheat oven to 300 degrees F. Line baking sheets with parchment paper. Remove stems of kale. Place in bowl, drizzle with olive oil, sprinkle with salt and massage into leaves. Add pepper to taste and spread kale out in single layer on baking sheets. Place in oven and bake for 10-15 minutes or until kale is dry and crispy and barely browned on edges.
Have fun in the PYO Field,