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.

Recipe from "allrecipes" at: http://allrecipes.com/recipe/218575/pollo-oaxaca/?internalSource=rotd&referringId=1096&referringContentType=recipe%20hub&clickId=cardslot%201 

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)

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: 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