Thursday, July 13, 2017

Notes from Your Farm: Keep Cool

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.  

Blueberry Season
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: 

Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at:  

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 

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: 

2017 Season
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 

Abendessen Bread
No bread this week due to Stephanie being on jury duty.

Harvest List
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.
Traditional Coleslaw
Ingredients: 1 large cabbage, ume plum vinegar, 1 fennel bulb thinly sliced, 3 carrots julienned, 1/2 red onion finely chopped, 1 watermelon radish julienned (or 6 small radishes cut into matchsticks), 1/4 cup grapeseed oil mayonnaise
Directions: cut cabbage in half, core and slice into thin strips. Place in large bowl and sprinkle generously with ume plum vinegar to coat. Cover and let sit for at least 2 hours. Stir cabbage every 30min to redistribute vinegar. Cabbage will break down considerably. When done, transfer cabbage to a large colander, rinse and drain well to remove excess vinegar. Dry and return to bowl. Add fennel, carrots, onion and radish and toss to combine. Fold in mayonnaise to evenly coat, then serve. Store leftovers for up to 5 days refrigerated in airtight container. Note: drain excess water from leftovers before serving each day, as cabbage will continue to break down.
Recipe from: "Clean Food" By: Terry Walters

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.
Zucchini and Sweet Corn with Toasted Cumin Seed and Lime
Ingredients: 4 cups of zucchini, 2 ears of corn husked, 1 Tbsp. extra virgin olive oil plus more for grilling, 1/2 tsp. cumin seed, 2 garlic cloves minced, 2 tsp. lime juice, coarse sea salt and freshly ground pepper, 1 Tbsp. chopped fresh cilantro or parsley
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.  
Recipe from: "Eat Clean Live Well" By: Terry Walters

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. 
Smokey Eggplant Dip
Ingredients: 1 small head garlic, extra virgin olive oil, 1lb. eggplant any variety, 3 Tbsp. roasted tahini, zest and juice of 1/2 small lemon, 2 dashes of cayenne, 2 dashes of paprika, 1/8 tsp. sea salt, 1 tsp. chopped fresh parsley
Directions: Preheat grill to medium high. Rub garlic with olive oil, wrap in foil and place on outside of grill rack. Pierce each eggplant several times and place directly on grill. Grill until soft throughout, turning regularly to char on each side. Time will vary according to size and variety of eggplants used. When garlic and eggplant are soft, remove from heat and set aside until cool enough to touch. Peel skin from eggplants and place flesh in food processor. Peel roasted garlic and place 3-4 cloves in food processor with eggplant. Add tahini, lemon zest, lemon juice and cayenne and pulse unitl just smooth. Season to taste with paprika, sea salt and extra garlic as desired (reserving remaining garlic for another use). Add parsley and pulse briefly to work into mixture. Remove from processor and serve garnished with drizzle of extra virgin olive oil.
Recipe from: "Eat Clean Live Well" By: Terry Walters

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
Kale Recipe: Baked Kale Chips
Ingredients: 1 large bunch of kale, 1 Tbsp. extra virgin olive oil, 1/4 tsp. sea salt, freshly ground pepper
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.
Recipe from: "Eat Clean Live Well" By: Terry Walters 

Dill - storage: same as lettuce
Dill Recipe: Garlic and Dill Muffins
Ingredients: 1 cup cake flour, 1 cup all purpose flour, 1 Tbsp. baking powder, 1 tsp. salt, 1 tsp. pepper, 1 Tbsp. minced fresh dill, 4 cloves garlic minced (just use scapes), 1/2 cup fat-free sour cream, 3 egg whites, 1 1/2 cup nonfat milk, 2 Tbsp. grated Parmesan cheese.
 Directions: Preheat oven 400 degrees F. Fill 12 muffin cups with paper liners. Mix flours, baking powder, salt and pepper together; stir in dill and garlic. Whisk sour cream, egg whites, and milk together, and stir into dry ingredients just till dry ingredients are moistened. Stir in Parmesan cheese. Fill muffin cups 3/4 full of batter. Bake 12 to 15 minutes. Makes 12 servings.

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 

Keep Cool,

Your Farmers

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