Thursday, July 20, 2017

Notes from Your Farm: PYO Field Grand Opening & Meet Emily

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!
The Pick Your Own (PYO) Field is now Open for the 2017 Season!  The PYO Field is for all shareholders to enjoy throughout the warm season. Shareholders are the ones that harvest in the PYO Field, your Farmers do not.  Please take advantage of this unique experience by harvesting some of your own produce in the PYO and enjoying the flowers and butterflies all around you. 

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: 

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
The Everything Bread - So good to make a sandwich out of! - $5 a loaf

Coffee Share
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.

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 

- 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 

Have fun in the PYO Field,

Your Farmers

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