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
We are now approaching mid-July with 90 degree heat and high humidity. It is definitely summer time! It is hard to stay cool when you are working outside during the hottest time of day. Here are some cooling down tips that your Farmers use during the dog days of summer.
Cool Down Tip 1: hang a cool damp rag around your neck
Cool Down Tip 2: poor water on your arms and legs so it can evaporate
Cool Down Tip 3: always keep a jug of water near you at all times and take frequent water breaks in the shade
These are tips that you can use at home, while you're picking up your veggies, enjoying a walk around the farm, or soon to be picking in the PYO Field.
Last weekend was your last chance to receive your season limit. This weekend all blueberries are up for grabs. There is not a lot out there but get them before the birds do!
What's happening on the Farm?
The transition from spring crops to summer crops is happening! Last week you received zucchini and in the next couple of weeks you will not be seeing anymore spring vegetables. To keep these summer crops happy we have been irrigating each crop at least once a week. Yes we are getting rain here and there but for our crops to produce a larger yield they need that water! Each field gets an over night watering (about 12 hours) through the drip irrigation system that is underneath the plastic. This is an important task to keep a healthy crop.
We are thinking about fall already! We transplanted our pumpkin plants this week and they are beauts!
While tearing down the snap pea posts our trainees found this!
Does anyone know what type of bird laid these eggs? Email us back to let us know. We'll let the nest alone until we really need to use the field.
This year we planted summer radishes. Radishes normally like the cooler temperatures during the spring and fall because they do not go to seed as quickly. We planted a summer radish that is heat tolerant and will be coming to you soon!
Look at those roots!
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
No bread this week due to Stephanie being on jury duty.
- 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.
- 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.
- Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container.
- Lettuce - storage: if in a plastic bag make sure you poke holes throughout the bag and keep in the hydrator drawer of your refrigerator. Or invest in a Produce Keeper that can be found on Amazon, they work very well.
- Kale - storage: same as lettuce
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.