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.

Recipe from: "Food Network" at: http://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-saute-recipe-2065046 

- 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)

Recipe from "Whole and Heavenly Oven" at: http://wholeandheavenlyoven.com/2015/08/24/herb-roasted-summer-tomato-sauce/ 

- 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.

  Recipe from "Betty Crocker" at: https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f 

- 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