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 firstname.lastname@example.org
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.
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.
PYO Field - Herb of the Week
Pumpkin Spice English Muffins - Great with your Morning Coffee and with Brown Sugar Butter! yumm! - $5 a half dozen
- 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.
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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- Roast the eggplant until just fork tender, about 25 minutes
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.
Happy 5 Months of Harvest!,