Thursday, August 31, 2017

Notes from Your Farm: Meat Share, Fall Coffee & Homefields Events



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...  

"Hello Shareholders, 
 
We're excited to offer a Meat CSA share, with pickup at Homefields! Mirror Image Farms raises livestock organically on pasture, and is located in Bainbridge, PA. Our Meat CSA share includes pastured chicken, pastured pork, and grass-fed beef. A share will include a variety of cuts over the 3 month span including whole chicken, boneless skinless breasts, leg and thighs, bacon, sausage, pork chops, ham steaks and roasts, ground pork, ground beef, beef cubes, ribs, steaks, and beef roasts. Each month's box will include approximately a 1/3 of each type of meat. 
 
It's a monthly share, available for pickup at Homefields the third week of the month. The meat CSA will run for 3 months, from September through November. A full share is 20lbs of meat/month for $450 and a half share is 10lbs of meat/month for $270. 
 
Questions, or wanting to sign up for the Meat CSA share, email us at nefftruth@gmail.com with your name, phone number, and whole or half share, and send a check for the appropriate amount ($450 for whole share; $270 for half share) made out to Tyler Neff and mail to 117 Essex Street, Marietta, PA 17547. 
 
You can find more about our farm at MirrorImageFarms.com 
 
Thank you,
Tyler and Joella Neff, Mirror Image Farms"


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


Homefields Events
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
Advance tickets are $25.00 per adult, $10- for Youth 13 - 17 and Children 12 & U are FREE.  Tickets at the door at $30/ per adult. Shareholders will be able to pay in cash, check or with a credit card. Reserve space, with payment due by 9/20.

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 

PYO Field - Herb of the Week  
- Cutting Celery -
This herb is used when Celery flavor is wanted.

Harvesting is done the same way you would cut Parsley.  Use a knife or pruners to cut close to the ground but still leaving some stalk.

Storage: can last in plastic bag placed in refrigerator for about 1-2 weeks
Pink Risotto with Celery
Ingredients: 1 largish bunch of cutting celery, 1 Tbs. extra virgin olive oil
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.

Directions: Finely dice celery stalks and leaves, (reserving a few of the leaves), by cutting stalks lengthwise into thin strips, then bunching the strips together and cutting them crosswise. small saute pan, combine the olive oil, garlic, and parsley. Cook over low heat for 2-3 min., until garlic is opaque. Add tomatoes, salt, pepper to taste. Cover over medium-low heat for about 5min. Set aside off heat. Bring broth to boil in a saucepan. Turn off heat and keep on stove with the lid on. Melt 2 tablespoons of butter in a medium, heavy-bottomed saucepan. Add diced celery and leaves, except for reserved leaves, and toss in the butter. Cook over low heat for about 5 min. Add tomato sauce and cook for another 5 min. Add rice, stir to coat the grains. Let cook for 1-2 min. Add enough broth just cover rice and celery, bring to a simmer. Keep the lid partially on saucepan, stir often, until the broth is absorbed. Continue adding broth, just enough to cover, stir frequently, until rice is al dente and risotto is creamy liquid. This should take approx. 18 min. In final few min. of cooking, stir in remaining celery leaves. Off heat, stir in remaining tablespoons of butter and grated Parmesan cheese. Taste for salt add more if necessary. Grind a little black pepper over top and stir again. Serve in shallow pasta bowls with extra grated Parmesan cheese at table. Serves 4.
Recipe from "Mariquita Farm" at: http://mariquita.com/recipes/celery-cutting.html 

Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


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 thogeland@yourgoodwill.org 
   

Abendessen Bread
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.
Zucchini Saute Recipe
Ingredients: 1 tablespoon olive oil, 1/2 teaspoon minced garlic (found in share), 3 large zucchini squash, thinly sliced (found in share), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated Parmesan cheese
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.

Melons - storage: once you've cut into a melon, wrap the remainder in plastic and it should keep in the fridge for about 3 days. If you find yourself with more melon than you can eat before it spoils, freeze it. Cut into cubes, tossing with 1/4 cup of sugar for each 2 cups of fruit if desired, and store in an airtight container.

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. 
 Roasted Eggplant
Ingredients: 1 pound eggplant, peeled and cut into 2-inch cubes, 1½ teaspoons kosher salt, 2 tablespoons olive oil, ½ teaspoon freshly ground black pepper
 
Instructions: 
  1. 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.
  2. 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.
  3. Roast the eggplant until just fork tender, about 25 minutes
Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. 
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.
 Recipe from "add a pinch" blog at: https://addapinch.com/roasted-eggplant-recipe/
 
Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.

Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 4 large bell peppers (any color), 1lb lean (at least 80%) ground beef, 2 tablespoons chopped onion, 1 cup cooked rice, 1 teaspoon salt, 1 clove garlic, finely chopped, 1 can (15 oz) Muir Glen™ organic tomato sauce, 3/4 cup shredded mozzarella cheese (3 oz)
Directions: 
  • 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.
Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator. 

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- 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 



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,

Your Farmers

Thursday, August 24, 2017

Notes from Your Farm: Veggie Eclipse


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 

Did you get to see the eclipse?  It was an amazing experience even if it was only 75% coverage in the Millersville area.  I was given a pair of eclipse glasses from a generous shareholder.  We passed around the glasses so everyone could catch a glimpse of the coverage.  We also experienced the shadowy look all around us and the crescent shaped shadows that the moon shaped.  
  
The shadows were coming through the kiwi coverage at the distribution area.  We had to catch a picture of it on some veggies!

The Melon Harvest
The Melons do not enjoy this overload of rain that we have been receiving for the past few months.  The rain fall was great when we were transplanting the melon plants but since they have fruit there are many negative side effects from the rain.  Melons do not like laying on moist soil for long periods of time because they start rotting.  Some of our melons are rotting even before they are ripe.  This happens to a lot of vegetables and fruit when it is a really rainy season.  Just some of the things we can't control in farming!  We hope you enjoy the few weeks we will have of melons and understand the difficulty of working with what mother nature gives us. 

Pointers to take home with you:
1. Should always carefully wash off your melon
2. Make sure the melon is dried off before putting it into the refrigerator
3. Should let melon set for a day or two before eating
4. A melon can last up to 1-2 weeks in the refrigerator
5. Store cut melon in a container or plastic wrap


Check out these great zucchini harvesters!  The second zucchini harvest is bringing in a luscious yield for this week.
Farmer Law Reh on the left who does an amazing job packing the zucchini and making sure it is organized in the cooler.  Farmer Christina on the right helps harvest the zucchini and makes sure they are all squeaky clean for you to take home.



PYO Field - Veggie of the Week  
- Tomatillo -

Originated from Mexico. Played a huge role in Maya and Aztec culture. Scientists found a fossilized Tomatillo that dates to 52 million years ago!
Harvesting is done when the papery husk around the hard fruit starts to crack.
Storage: can last in plastic bag placed in refrigerator for about 2 weeks

Pollo Oaxaca Recipe (includes tomatillos)
Ingredients: 3 tablespoons vegetable oil, 3 pounds chicken cut into pieces, 1 1/2 tablespoons dried oregano (found in PYO), 2 cloves minced garlic (found in share), salt and pepper to taste, 1 onion (found in share), sliced, 10 fresh tomatillos husks removed (found in PYO), 1/2 bunch cilantro, 2 jalapeno pepper seeds and ribs removed (found in PYO), 2 cloves garlic (found in share), 1 lime, juiced, 1/2 cup shredded Monterey Jack cheese
Directions: 
  1. Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.
  2. Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.

Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


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 Events
Picnic in the Fields - Sunday, September 24
Great food, music, and friends make this weekend a memorable occasion every time.  11am till 3pm

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 


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 thogeland@yourgoodwill.org 
   

Abendessen Bread
Buttermilk Cinnamon Raisin Bread - Sounds like a delicious dessert! Also, was one of the samples Stephanie had at our Welcome Weekend Event - $5 a loaf


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.

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

In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available

Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


Harvest List
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 (in season and found at local farm stands), 1 Tbsp. extra virgin olive oil plus more for grilling, 1/2 tsp. cumin seed, 2 garlic cloves minced (found in share), 2 tsp. lime juice, coarse sea salt and freshly ground pepper, 1 Tbsp. chopped fresh cilantro or parsley (parsley found in PYO field)
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

Melons - storage: once you've cut into a melon, wrap the remainder in plastic and it should keep in the fridge for about 3 days. If you find yourself with more melon than you can eat before it spoils, freeze it. Cut into cubes, tossing with 1/4 cup of sugar for each 2 cups of fruit if desired, and store in an airtight container.

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. 

 Baked Eggplant Parmesan
Ingredients: 2 tablespoons melted butter, 1 1/4 cup Rice Krispie cereal crushed fine*, ¼ cup grated Parmesan cheese *, ½ teaspoon salt, Dash of pepper, 1 small eggplant (a 1 pound eggplant will make approximately 2 batches), 1 egg, beaten (add 1 teaspoon of water to egg to beat easier), 1 cup tomato sauce* (more or less according to taste), 1 cup shredded mozzarella cheese*
 
Instructions Preheat oven to 400 degrees F., Pour melted butter into a 11 x 7-inch baking dish. Set aside. Place beaten egg in a shallow bowl. Set aside. In a ziplock bag combine Rice Krispie cereal, Parmesan cheese*, salt and pepper and crush. Put mixture into shallow bowl and set aside. Peel eggplant* and cut into 1/4 inch thick round slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15-20 minutes. Pour tomato sauce over eggplant and top with mozzarella cheese. Bake for 5 more minutes, or until cheese is just melted.
 
*Notes *
* Corn Flakes can be used instead of Rice Krispies.
* Parmesan cheese is optional.
* You can peel the whole eggplant or just peel in stripes down the length of the eggplant.
* The baked eggplant tastes great with or without the sauce and mozzarella cheese. Sometimes I leave out the sauce and just melt the mozzarella cheese.
* Is really good served with any type of pasta and a salad.
Thank you Susan for this great recipe and photo!

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.

Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 1/4 cup olive oil, 2 Tbsp. butter, 2 cups yellow onions thinly sliced (found in share), 2 large sweet peppers sliced into thin strips, 1/2 tsp. herbs de Provence (find herbs in PYO field), salt and freshly ground pepper, 2 garlic cloves minced (found in share), 1/2 cup finely shredded basil leaves (found in PYO field)
Directions: heat oil and butter together in heavy skillet until butter melts. Add onion and peppers; season with herbs de Provence and salt and pepper. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender an lightly browned. (Mixture should have marmalade appearance). Add basil and garlic and cook for another five minutes. Remove skillet and let cool to room temperature. Drain excess oil. Serve on toasted farm bread as an appetizer.

Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator. 

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- 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 
 


Make sure you are taking advantage of the PYO Field!  There are many Sun Gold cherry tomatoes, herbs, and flowers to harvest,

Your Farmers

Thursday, August 17, 2017

Notes from Your Farm: Melons & Zucchini



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 


Last week was so exciting bringing many local products together to make a delicious pizza! Your Farmers had fun making their pizzas, check them out below



The pizza on the left used the ricotta cheese from the cheese share with spinach, sliced tomatoes, and a splash of tomato sauce.  On the right the pizza is topped with broccoli, mushrooms, mozzarella, and homemade tomato sauce made with our tomatoes!  The crust was so think and scrumptious, and an easy dinner to create.  If you missed out on the pizza crust or want more contact Abendessen Bread for special orders at: abendessenbread@gmail.com


Guess what?!?! Zucchinis are back!  
Your Farmers planted a second round of zucchini in late June so you would be able to enjoy zucchini, once again, in late August till the beginning of September. We are thrilled to bring back this versatile crop for a few weeks before Fall settles in.  Making summer last a little longer.


What you need to know about Melons
The first week of melons is here!  Melons only last a short time during the summer but are great to have around when it is humid in August.  This crop is one of the trickiest to harvest because we can't cut open every melon to make sure it is ripe.  We go by the noise that the melon makes when we flick it with our finger.  If the melon makes a high pitched noise that means it needs more time on the vine.  If it makes a low pitched noise this normally means the melon is ready and that it is filled out all the way.  I have heard of others looking at the vine connected to the watermelon; if the vine is dead the melon is ready.  This isn't always true...melons can be ready before the vine is dead.  This is what I mean by tricky!
Pointers to take home with you:
1. Should always carefully wash off you melon
2. Make sure the melon is dried off before putting it into the refrigerator
3. Should let melon set for a day or two before eating
4. A melon can last up to 1-2 weeks in the refrigerator
5. Store cut melon in a container or plastic wrap


PYO Field - Herb of the Week  
- Parsley -  
Native to central Mediterranean region. 
Used mainly as an herb or spice in cooking  
Harvesting can be done by cutting off small portions but leaving some leaves behind for future growth.
Storage: keep in refrigerator lightly wrapped for up to one week.
Spaghetti with Parsley Pesto
Ingredients: 1 pound spaghetti, Kosher salt, 1/2 cup unsalted, roasted almonds, 4 cups (packed) fresh flat-leaf parsley leaves, 3/4 cup chopped fresh chives, 3/4 cup extra-virgin olive oil, 1/2 cup finely grated Parmesan, Freshly ground black pepper
Directions: 
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.


Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


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  


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 thogeland@yourgoodwill.org 
   

Abendessen Bread
Sourdough Bread - Makes awesome BLT's! - $5 a loaf


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.

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

In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available

Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


Harvest List
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 (in season and found at local farm stands), 1 Tbsp. extra virgin olive oil plus more for grilling, 1/2 tsp. cumin seed, 2 garlic cloves minced (found in share), 2 tsp. lime juice, coarse sea salt and freshly ground pepper, 1 Tbsp. chopped fresh cilantro or parsley (parsley found in PYO field)
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

Melons - storage: once you've cut into a melon, wrap the remainder in plastic and it should keep in the fridge for about 3 days. If you find yourself with more melon than you can eat before it spoils, freeze it. Cut into cubes, tossing with 1/4 cup of sugar for each 2 cups of fruit if desired, and store in an airtight container.

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. 
 Baked Eggplant Parmesan
Ingredients: 2 tablespoons melted butter, 1 1/4 cup Rice Krispie cereal crushed fine*, ¼ cup grated Parmesan cheese *, ½ teaspoon salt, Dash of pepper, 1 small eggplant (a 1 pound eggplant will make approximately 2 batches), 1 egg, beaten (add 1 teaspoon of water to egg to beat easier), 1 cup tomato sauce* (more or less according to taste), 1 cup shredded mozzarella cheese*
 
Instructions Preheat oven to 400 degrees F., Pour melted butter into a 11 x 7-inch baking dish. Set aside. Place beaten egg in a shallow bowl. Set aside. In a ziplock bag combine Rice Krispie cereal, Parmesan cheese*, salt and pepper and crush. Put mixture into shallow bowl and set aside. Peel eggplant* and cut into 1/4 inch thick round slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15-20 minutes. Pour tomato sauce over eggplant and top with mozzarella cheese. Bake for 5 more minutes, or until cheese is just melted.
 
*Notes *
* Corn Flakes can be used instead of Rice Krispies.
* Parmesan cheese is optional.
* You can peel the whole eggplant or just peel in stripes down the length of the eggplant.
* The baked eggplant tastes great with or without the sauce and mozzarella cheese. Sometimes I leave out the sauce and just melt the mozzarella cheese.
* Is really good served with any type of pasta and a salad.
Thank you Susan for this great recipe and photo!

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.
Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 1/4 cup olive oil, 2 Tbsp. butter, 2 cups yellow onions thinly sliced (found in share), 2 large sweet peppers sliced into thin strips, 1/2 tsp. herbs de Provence (find herbs in PYO field), salt and freshly ground pepper, 2 garlic cloves minced (found in share), 1/2 cup finely shredded basil leaves (found in PYO field)
Directions: heat oil and butter together in heavy skillet until butter melts. Add onion and peppers; season with herbs de Provence and salt and pepper. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender an lightly browned. (Mixture should have marmalade appearance). Add basil and garlic and cook for another five minutes. Remove skillet and let cool to room temperature. Drain excess oil. Serve on toasted farm bread as an appetizer (sourdough bread of the week).

Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator.

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- 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 



Make time for the Eclipse that is happening August 21!,

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