Thursday, July 6, 2017

Notes from Your Farm: Share Your Recipes

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 

Hoping everyone had a fun and safe 4th of July holiday.  I sure did by playing cornhole and watching fireworks at the Lebanon Valley Mall. I played cronhole for 3 hours straight and received a pretty good sun burn but at least I won three games!  This is the time of year that you want to apply sunblock when you go outside.  Especially when you are in the sun for awhile in the PYO sections.  Sun damage can happen fast and will still happen on cloudy days!

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:     

Blueberry Season
Last weekend was our last week of blueberry season. There are still more blueberries, so if you did not receive your season limit now is your last chance.  

Snap Pea Season
We are letting our snap peas up for one more week.  This is your last chance to harvest snap peas for the season.  The plants are getting old and starting to turn brown but there are still a few peas hanging around! Harvest as much as you like :)

Map for Blueberry & Snap Pea Season
Any questions contact Taryn by phone: 717-871-3110 or email: 

Homefields Event - Glow in the Dark Golf
Friday, July 14 - 8:00pm - Happening at Crossgates Golf Club
More Info & Register 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
Garlic Scape Pesto Focaccia - Made with Goodwill at Homefields Farm Garlic Scapes! - $3.50

Harvest List
Blueberries - storage: cover and keep refrigerated.

Blueberry Coffee Cake Recipe
Ingredients / {Directions}: 1 cup flour, 1/2 cup whole wheat flour, 1/2 cup sugar, 1 Tbsp. baking powder, 1 tsp. ground cinnamon, 1/2 tsp. salt {combine in a large mixing bowl} 1 1/2 cups blueberries, 1 tsp. lemon peel {gently fold in} 1 egg, 1/2 cup milk, 1/4 cup butter melted {whisk together in small bowl. add to flour mixture and stir carefully. batter will be very stiff. spread into greased 8x8inch pan.} 1/3 cup sugar 1/3 cup whole wheat flour, 1/3 cup walnuts of other nuts, 2 Tbsp. butter, 1 tsp. ground cinnamon {mix together until crumbly and sprinkle over batter}
Bake in preheated oven at 425F until top is lightly golden brown, 20-25 minutes. Serve warm or at room temp.
Recipe from: "Simply in Season"

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.

Cabbage Recipe: Simple Cabbage Soup
Ingredients: 1 large onion minced, 1 1/2 Tbsp. butter, 1 head of cabbage, 4 cups stock, meat or vegetarian.
Directions: saute the minced onion in the butter until translucent. Grate or shred the cabbage, and add to the onion. Add the stock to the vegetables. Season to taste with salt and pepper. Add a large pinch of dill. Simmer for ten minutes. Serve with a large dollop of sour cream in each bowl and sprinkle with chopped parsley or scallions.

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.

Balsamic Grilled Zucchini
Ingredients: zucchini, 2 tsp. olive oil, 1/2 tsp. garlic powder, 1 tsp. Italian seasoning, 1 pinch of salt, 2 Tbsp. of Balsamic vinegar. 
Directions: preheat grill medium-low heat and lightly oil the grate. Brush zucchini with olive oil. sprinkle garlic powder, Italian seasoning, and salt over zucchini. Cook on preheated grill until beginning to brown, 3-4min per side. Brush balsamic vinegar over the zucchini and continue 1min more. Serve immediately.  
Recipe from: allrecipes 

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.  

How to use Lettuce
Create a fun and delicious salad with the produce that comes from the farm!  Use your lettuce greens and kale for the base of the salad by chopping them up into bite size pieces and removing stems/tough parts.  Slice up turnips and radishes into small pieces for a tasty addition.  If you want a sweet addition add snap peas or blueberries to your greens.  Could add some Dill or Cilantro for an herb.  Maybe add some goat cheese or your favorite nut to the salad.
Note: have fun and make it your own! 
Recipe from: Your Imagination!

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

Broccoli - storage: best used in a couple of days. Store unwashed in perforated plastic bag in drawer of refrigerator, it will keep for 2-3 days. For long term storage, broccoli freezes well.

Broccoli Recipe: Broccoli Salad
Ingredients / {Directions}: 3 cups broccoli, 1 cup raisins, 10 slices bacon, 1/2 cup red onion, 1/2 cup raw sunflower seeds, 1/2 cup cheese {mix together in a large bowl. set aside.} 2 Tbsp. sugar, 1 Tbsp. apple cider vinegar, 3/4 cup plain yogurt or mayonnaise {combine sugar and vinegar and stir to dissolve. stir in yogurt until well blended. pour over the broccoli mixture and stir together. 

Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  

Radish Recipe: Marinated Radish Salad
 Ingredients: 5 Radishes, 5 green onions, 1/4 cup of Dill, 1/2 cup olive oil, 1/4 cup lemon juice, 1 tsp. sugar, 1 tsp. Dijon mustard, 1/2 tsp. salt, pepper to taste, 6 ounces of Swiss cheese.
Directions: stir together, pour over radish mixture, and toss lightly. Cover and refrigerate at least 2 hours but no longer than 4. Remove 30 minutes before serving. Stir. Sprinkle Swiss cheese on top.
Recipe from: "Simply in Season" located at our sign in table 

Turnips - storage: same as radishes

How to use Turnips
Leave the skins on for maximum nutrition. Mix with other root vegetables for roasting, or substitute one turnip for one potato in soup recipes. Try the white turnip raw, or dipped in your favorite veggie dip. Turnip greens can be cooked the same way you would use arugula, chard or spinach.

Dill - storage: same as lettuce
{can also be used in cabbage recipe, broccoli recipe & radishes recipe}

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 

Have an awesome weekend,

Your Farmers

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