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
September is a big month for us because we are adding a Meat Share, a Fall Coffee Share, and Homefields has many events planned out for you! Want to learn more about that Meat Share? Here is a description from the farmers themselves...
What a great addition to our organic produce and many choices to add to your cooking!
Fall Coffee Share
Maybe you wanted to join the coffee share program, or purchase Homefields Breakfast Blend, but the coffee was whole bean and you didn't have a grinder. Well, you no longer have that excuse! Thanks to College Coffee Roasters / George Street Cafe's very generous donation of a commercial coffee grinder, we now can offer ground coffee as well as whole bean.
You have until Sept. 1 to join the coffee share program, just tell us what you would prefer and we'll do the rest. Questions? Call Bruce at: 717-278-0839. (If you are a little late with sending in your check please call Bruce to say you are joining and then send in check)
Everyone that joins the Fall Coffee Share will receive a free College Coffee Roasters Mug to enjoy a free cup of hot coffee when picking up your veggies!
Coffee share will start the week of Sept. 7 and go for six weeks - $36 - make checks out to Homefields, in memo of check put "coffee share" -Send payment to PO Box 41, Millersville, PA 17551 - (You may also hand in your check when picking up your veggies to our distribution hostess.)
In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available.
Picnic in the Fields - Sunday, September 24
Great food, music, and friends make this weekend a memorable occasion every time - 11am till 3pm - Gates & Parking start at 10:30am - Expect more fun this year for all people...for those who might want to be a contender for Corn Hole Champion, games will be waiting for you. Fun for all ages....Giant Jenga!
Homefields will be selling tickets for the Picnic during veggie pick up hours:
- September 2 from 9:00am till 1:00pm
Annual Fall Classic Golf Tournament - Friday, September 22
21st Tournament, which will be held at Crossgates in Millersville. You bring the friends and we'll bring the fun. Registration beginning at 7:00 a.m. • Light breakfast and full lunch • Open driving range beginning at 7:00 a.m
More info for both events is found at: www.homfields.org
3 green garlic stalks (use garlic cloves found in share for garlic flavor), cleaned as leeks and chopped, discarding the dark green leaves, 1 Tbs. chopped Italian parsley (found in PYO), 3 canned tomatoes (tomatoes are in share), seeded and chopped, salt and freshly ground black pepper to taste, 6 cups chicken broth or vegetable broth, 3 Tbs. unsalted butter, divided, 2 cups Arborio rice, 1/4 cup freshly grated Parmesan cheese, plus additional for table.
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 firstname.lastname@example.org
7 Grain Bread - Makes amazing Grilled Cheese Sandwiches! - $5 a loaf
Harvest List - New Recipes!
- 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.
Directions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
- Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
- Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
- Roast the eggplant until just fork tender, about 25 minutes
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Heat oven to 350°F.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.Recipe from "Betty Crocker" at: https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f
Fall is coming quick this year, with the cooler nights and less humid days. Make sure you get the most out of Summer this weekend!
Have a great Labor Day Weekend,