Thursday, August 10, 2017

Notes from Your Farm: Pizza Week!

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 

What to do with all of these tomatoes?!?  We have a great choice for you this week, especially if you receive the cheese share.  

This week Abendessen Bread is offering a par-baked pizza crust for $5 a crust.  Their pizza crust can be combined with Hillacres Pride Ricotta or Shredded Savory Herb Blend that "is excellent on a pizza - it melts well and compliments the flavors" (from cheese share info).  If you do not receive the cheese share don't worry!  You can find shredded Colby and Cheddar cheeses at any grocery store.  We were even given a Tomato Sauce Recipe that can be used to complete your pizza.

Herb-Roasted Summer Tomato Sauce Recipe

Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (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 so it is for only 1 pizza)

Directions for Par-Baked Pizza Crust

Preheat oven to 400F. For best results, place pizza on a cookie sheet and continue cooking in the oven until cheese is melted and crust is golden brown; approximately 10-15 minutes. Cooking times vary depending on the amount of ingredients and your personal crust preference - watch your pizza carefully! Pizza Crust may be double bagged and frozen for up to 3 months. (Pizza Crust is first come first serve, if you are not able to get pizza crust because it ran out contact Stephanie for a special order at:

Other additions that could be put on your pizza are: mushrooms from the mushroom share; hot peppers, basil, oregano, parsley, cherry tomatoes which are all found in the PYO Field.  Garlic, tomatoes, onions, and scallions found in your share.

Hope you enjoy this combination of local products that are offered at your CSA!

Check out Emily's new signs she is making for Herb Beds and PYO Field!  They are a creative addition in our PYO areas.

PYO Field - Herb of the Week  
- Lemon Grass -  

Just break off a piece of this grass and smell that Lemon! Originally it is found in Africa, Asia, Australia, and Tropical Islands.

Used in Asian cooking, medicinal herb, insect repellent (mosquito mainly), and put into teas to help with anxiety.  

Harvesting can be done by cutting off small portions or cutting down to the ground for the tender part of the grass.

Storage: keep in refrigerator lightly wrapped for up to two weeks.

Cooking this herb can be used in Asian dishes, herb for meat and seafoods

Lemon Grass and Mint Tea
Ingredients: handful of mint, handful of lemon grass, and water

Directions: wash off mint and lemon grass.  Fill a pitcher with water, add lemon grass and mint to the pitcher.  Let it sit in the water over night in refrigerator.  The next day it will be a great minty sweet flavor.  If it is too strong just add more water.

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:  

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
Par-Baked Pizza Crust - Perfect for our pizza combination listed above! - $5 a crust

If you are not able to get pizza crust because it ran out contact Stephanie for a special order at: 

Coffee Share
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 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
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.

Just because I'm sure everyone still has cabbage :)
Roasted Cabbage Wedges
Ingredients: 1 tablespoon plus 2 more tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1 medium head green cabbage, cut into 1-inch-thick rounds, 1 teaspoon caraway or fennel seeds
Directions: Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
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. 

Olive Oil Roasted Eggplant
Ingredients: 1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice
Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

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.

Tomato Salad on a Roll
Ingredients: 1 pound ripe tomatoes*, in assorted colors and sizes, Salt and pepper, 2 garlic cloves* (could use scallions instead), finely minced, 2 anchovy fillets, rinsed and roughly chopped, optional, 1 teaspoon capers, rinsed, 3 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, Pinch red pepper flakes, 12 basil leaves* (PYO Field), A few tender parsley leaves (PYO Field), 4 fresh French rolls or a long baguette*
(Don't forget to make this recipe your own, meaning add or take away whatever ingredient you want.)
Directions: Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper. Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes. Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

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

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 

Have a pizza-licious weekend,

Your Farmers

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