Thursday, October 5, 2017

Notes from Your Farm: Fall Harvest Evening Event

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 

We are now in our 5th Month of Veggie Pick Up!  Cannot believe we are in our 5th month and that November is right around the corner.  Last week we had pumpkins and now the fall greens will start to appear on your list.  Soon the leaves on the trees will be completely orange, yellow, and red.  This is the time of year that we start thinking about the final harvest date and when the CSA season comes to an end.

Last Pick Up Dates are November 9, 10, and 11

Make sure you are still enjoying the farm by exploring the Herb Beds & PYO Field, walking to the newly planted sunflowers, harvest some Red Yard Long Beans, and hop on the old 9N tractor in front of the greenhouses! 

Thanks for sharing your excitement for being at the Farm!

Fall Harvest Evening Event - Save the Date!
Friday, October 27 Goodwill at Homefields Farm is hosting a Fall Event to bring the Farm Community together!  

This event will be held at your CSA from 4:00pm till 7:00pm. Stop in anytime or while you are picking up your veggies!

There will be Hay Rides, Potato Carving (yes instead of carving pumpkins we carve into massive potatoes!), and other Fall Activities for all ages from 4:00pm till 6:00pm

Hot Refreshments & Fall Snacks

Camp Fire for all from 6:00pm till 7:00pm

This is a free event open to the community.

If you are planning on joining us please RSVP by emailing Taryn at  

A few pictures from the 2016 Fall Harvest Event!  We had a blast!  

PYO - Red Yard Long Beans - Located in the Fields
There is no limit on the Red Yard Long Beans, take as many as you want.  Many beans are out in the field ready for picking!  The small skinnier ones are good raw or cooked and the fatter longer ones are best cooked. 

Red Noodle Beans with Slivered Garlic
Ingredients: 1 Tbsp olive oil/hot pepper oil combination, 1-1/2 lbs red noodle beans, cut into 3″ pieces, 6 cloves garlic, slivered, 1 tsp sugar, 1/3 cup water, 1 tbsp natural rice vinegar, 1/2 tsp kosher salt, 1/2 tsp coarse black pepper 
Directions: In a large skillet, heat oil. Add red noodle beans and garlic; stir fry for about 5 minutes. Add sugar, stir until coated. Pour water into skillet; cover and simmer for 5 minutes. Toss in vinegar, salt, and pepper; stir. Enjoy! Yield: 6-8 servings

Red Yard Long Beans are located where it says "Beans" on the map below.  There are three rows of stakes where they are located. 

PYO - Sunflowers - Located in the Fields

Your last chance for picking sunflowers!  This is a second planting of sunflowers placed a short distance from the PYO Field.  It is nicely mowed around these sunflowers and don't be afraid to step in the field because we are done harvesting from that area.  See location of sunflowers on the map below.    

 Sunflower & Red Yard Long Bean Map

PYO Field - Herb of the Week  
Oregano -
Can be found in our PYO Field     

Harvesting - cut small portions of plant 

Storage: put in damp cloth placed in refrigerator 

Cooking: used as an herb on meats, soups, and salads

Roast Pumpkin with Feta & Oregano
Ingredients: 2 small pumpkins (found in share), olive oil for drizzling, 1 bulb of garlic cloves separated but unpeeled (found in share), 1tsp. crushed dried chilli (use pepper in PYO Field), picked leaves from 4-5 sprigs of fresh oregano (in PYO Field), 150g feta cheese crumbled, 50g walnut halves, 100g salad leaves (found in share).  For the dressing: 2tbsp. sherry vinegar, pinch of castor sugar, 6tbsp. of extra-virgin oil, salt and black pepper.
Directions: 1. Heat oven 400°F. Cut pumpkins in half remove seeds and fibres, then cut into wedges (you can peel the pumpkins first if you want, although the roasted skins have loads of flavor and give good texture to the salad). Tip into a roasting tin and add a little olive oil, the unpeeled garlic cloves, chilli flakes and oregano. Season well with salt and pepper. Tumble around so everything is coated with seasoned oil, then place in the heated oven and roast for about 30 minutes until tender.   2. Meanwhile, make a dressing by whisking the sherry vinegar with the sugar and some salt and pepper, then whisking in the extra-virgin olive oil.   3. When the pumpkin is cooked, drizzle the dressing over the wedges. Spoon onto a serving plate. Add the feta, walnuts and salad leaves, and toss together, then serve.
***This would be a great dish to add Asian Greens and Cut Lettuce***

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.

Abendessen Bread
Pumpkin Spice English Muffins - Great with your Morning Coffee and with Brown Sugar Butter!  yumm!  - $5 a half dozen

Meat Share Information 
"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 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 
Thank you,
Tyler and Joella Neff, Mirror Image Farms"

Harvest List 
Lettuce - storage: if in a plastic bag make sure you poke holes throughout the bag and keep in the hydrator drawer of your refrigerator.  Or invest in a Produce Keeper that can be found on Amazon, they work very well.

Asian Greens - storage: same as lettuce.
Eating: Asian Greens have a mustard flavor to them which gives them a strong kick.  If steaming them it might be best to mix with lettuce which has a mild flavor.  
Cooking: Asian Greens are good steamed or sauteed with garlic, onions, herbs as a side dish.  Could also be added to soups that have lentils and potatoes in the mixture.

Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  
Radish Recipe: Pretty in Pink Radishes
Ingredients: 3 garlic cloves thinly sliced (found in share), 2 2inch sprigs of fresh dill (found in share), 6 peppercorns, pinch of red pepper flakes, radishes (found in share), 1 1/2 tsp. plus 1 tsp. of sea salt, 1 cup of water
Need: 1 pint size canning jar with lid, cheese cloth, rubber bands
Directions: put garlic, dill, peppercorns, and pepper flakes in canning jar. Slice radishes into 1/4inch rounds. Make jar 2/3 full. In separate bowl make Brine by combining salt and water and stirring until salt is dissolved. Pour brine in jar until radishes are covered. Leave space at top. Place weight in mouth of jar to hold radishes down so they're submerged. Cover with cheese cloth, secure with rubber bands. Check radishes daily. If brine evaporates and exposes radishes add more brine. Radishes will be lightly pickeled in 24hrs and will become more sour the longer they ferment. When taste is desired, cover and refrigerate to slow fermentation. Recommendation: refrigerate radishes after about 7-10 days of fermentation.
  Recipe from: "Eat Clean Live Well" By: Terry Walters

Pumpkins - storage: last awhile if put in a cool dark space but will do fine on a porch for a few weeks.
Cooking: all pumpkins are edible but the Jack-O-Lantern and larger varieties can be stringy.  The smaller and squat pumpkins are best for cooking.  If you use the pumpkin as a Jack-O-Lantern and set it outside do not use for cooking.  The seeds are amazing to cook with so don't wast the seeds!
How to Cook a Pumpkin
Directions: Preheat oven to 300 degrees F (150 degrees C). Cut pumpkin into small manageable pieces and cut off pith and seeds. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
Roasted Pumpkin Seeds
Ingredients: 1 1/2 cups raw whole pumpkin seeds, 2 teaspoons butter, melted, 1 pinch salt
***Can use any seasoning on Pumpkin Seeds. I use a Garlic Salt seasoning on mine***
Directions: Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Potatoes - storage: keep potatoes in refrigerator or in a cool dark area of your home.  Potatoes have always lasted a very long time for me in my refrigerator. 
Potato and Fresh Herb Soup
Ingredients: 4Tbsp. butter, 1 cup diced onions, 3 cups potatoes peeled and diced, 3 cloves garlic chopped, 1 tsp. salt, 1 tsp. pepper, 3 tsp. total fresh parsley, thyme, lemon balm, and chives (use whatever herbs you want found in the PYO Field), 5 cups vegetable stock, milk.
Directions: melt butter in heavy saucepan until it foams. add potatoes and onions, stir well to coat. sprinkle with salt and pepper. cover on low hear for 10min. add fresh herbs, garlic, and stock and cook until vegetables are soft. puree soup in blender or processor. thin to desired consistency with milk. serve sprinkled with freshly chopped herbs.

Pawpaws - storage: should be put in refrigerator to last longer.  If really soft it should be eaten in 2-3 days.  If hard wait until it is soft and has dark brown colors on the skin.
How to eat: cut the pawpaw in half, scoop in the inside fruit out with spoon, do not eat skin or seeds.  Can be eaten raw.  Has a mango/banana flavor.  Throw your seeds outside once you are done because pawpaws are native to PA.
Easy No-Bake Pawpaw Pudding
Ingredients: 2-6 medium to large pawpaws (depends on how you like the flavor) scooped seeded and lightly smashed, 1 (5 ounce) package instant vanilla pudding mix, 2 cups cold milk, 1 (14 ounce) can sweetened condensed milk, 1 tablespoon vanilla extract, 1 (8 ounce) block of cream cheese softened, 1 (16 ounce) container frozen whipped topping thawed, 1 (16 ounce) package vanilla wafers
Directions: In a large mixing bowl, beat pudding mix and milk two minutes. Blend in condensed milk and cream cheese until smooth. Stir in vanilla and fold in 2/3s of the whipped topping, reserving the final 1/3.Layer the bottom of a 13x9 dish with vanilla wafers. Cover the wafers with a thin layer of the pudding mix. Dollop on the pawpaw by the spoonful evenly over the pudding mixture. Add another layer of vanilla wafers and repeat with remaining pudding and pawpaw. Top with the remaining whipped topping and refrigerate for at least two hours. 

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.

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
  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:
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.

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. 
Roasted Peppers with Garlic and Herbs
Ingredients: 4 bell peppers (red, yellow, or orange), halved and seeded, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, thinly sliced (found in share), 1/4 teaspoon dried oregano (herbs found in PYO Field), Coarse salt and ground pepper, Fresh basil leaves, torn (found in PYO Field)
Directions: Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

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 

Happy 5 Months of Harvest!,

Your Farmers

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