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
Frost Warning
The weather forecast is declaring a frost warning for tonight with temperatures down to 35 degrees. There is a big chance that today (10/26) will be your last chance to harvest flowers and herbs in the PYO Field. If temperatures do not reach that low there is a possibility of being able to harvest flowers and herbs on Friday and Saturday. All depends on Jack Frost.
Last Pick Up Dates are November 9, 10, and 11
Fall Harvest Evening Event - This Friday!
It is going to be beautiful weather tomorrow for our event! 60 & Sunny :)
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!) making luminaries, photo station, corn hole, and other fall activities from 4:00pm till 6:00pm
Hot Refreshments (cider, coffee...) & Fall Snacks (chili, mac & cheese, desserts...)
Camp Fire with s'mores from 6:00pm till 7:00pm
If you would like to bring a dish or dessert to the event please let us know or sign up at the distribution area. If not that is fine!
This is a free event open to the community.
If you are planning on joining us please RSVP by signing up at the distribution table or email Taryn at thogeland@yourgoodwill.org
It is time to fill out surveys! Filling out your survey will help us better your experience here at your CSA. There will be surveys on the sign in table for you to fill out or you can choose to fill out the online version by following this link: https://www.surveymonkey.com/r/9LLTMWK
Pollinators in the PYO Field
Below are a couple of butterflies you might have seen in the PYO Field this year.
Zebra Swallowtail: native to eastern United States and southeastern Canada. They are always found close to Pawpaw trees because they only lay their eggs on Pawpaw tree leaves. Their caterpillar eats various species of pawpaw leaves and the butterfly eats minerals from damp soil and flower nectar.
Common Buckeye: its larvae's diet contains iridoid glycosides that deters predators as in ants, wasps, and birds.
These beautiful creators were photographed by: Matt Dilley
Abendessen Bread
Pumpkin Bread with Chocolate Chips - $5 a Loaf --- All of your Farmers loved this bread!
Make sure you fill out the Abendessen Bread Survey to vote for the breads that will be sold on the final weeks of harvest.
Harvest List
- Arugula - storage: same as lettuce
Eating: has a tangy flavor with tender leaves - has a nick name "rocket salad" - same health benefits as broccoli, kale, and Brussels sprouts.
Cooking: can be put into a salad with balsamic vinaigrette with cut lettuce and Asian greens add your favorite nut and possibly dried cranberries and goat cheese. Could also be sauteed with garlic and onions or added to soups.
- Collards - storage: same as lettuce
storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.
Raw: They make a great snack sliced thinly and served with salt and are a great addition to a salad.
Cooked: they can be roasted, steamed, added to soups or stews.
Greens turnip tops: are delicious and can be cooked with other greens.
Cooking: use in stir-fry, add greens to any cooked greens recipe, or steam. When cooking, you will want to separate the thick white stem from the leafy part of the vegetable. Whether you are steaming or stir-frying, add the stem earlier so it has more time to cook, and the greens later as they will cook faster. If you are cooking baby bok choy, you can skip this step.
- 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 little 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.
- Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.
Make sure you fill out the Abendessen Bread Survey to vote for the breads that will be sold on the final weeks of harvest.
- Arugula - storage: same as lettuce
Eating: has a tangy flavor with tender leaves - has a nick name "rocket salad" - same health benefits as broccoli, kale, and Brussels sprouts.
Cooking: can be put into a salad with balsamic vinaigrette with cut lettuce and Asian greens add your favorite nut and possibly dried cranberries and goat cheese. Could also be sauteed with garlic and onions or added to soups.
- Collards - storage: same as lettuce
Sauteed Collard Greens and Garlic
Ingredients: kosher salt and black pepper, 3 bunches collard greens stems discarded and leaves cut into 1-inch strips, 1/2 cup olive oil, 3 cloves garlic thinly sliced
Directions: Step 1 - Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Step 2 - Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.
By "Real Simple" at https://www.realsimple.com/food-recipes/browse-all-recipes/sauteed-collard-greens
- Hakueri Turnip - sweet and mild, we like to call these dessert turnips.storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.
Raw: They make a great snack sliced thinly and served with salt and are a great addition to a salad.
Cooked: they can be roasted, steamed, added to soups or stews.
Greens turnip tops: are delicious and can be cooked with other greens.
Steamed Hakurei Turnips with Lemon and Sea Salt
Ingredients: 6 large or 12 small Hakurei Turnips, 1 Tbsp extra virgin olive oil, zest and juice of 1 Meyer lemon, Coarse sea salt and freshly ground pepper
Directions: Fit pot with steaming insert, add 1 inch of water and bring to boil. Trim and discard roots from turnips and cut off greens. Slice turnips in half and then into equal-size wedges. Steam until just barely soft (about 4 minutes depending on size of wedges), adding greens for the final 2 minutes or until just bright green. Transfer greens and turnips to bowl and toss with olive oil, lemon zest and lemon juice. Season to taste with sea salt and pepper and serve.
Serves 6. Adapted from: "Eat Clean, Live Well" by: Terry Walters
-Bok Choi- storage: keep in refrigerator wrapped in plastic bag or damp towel.Cooking: use in stir-fry, add greens to any cooked greens recipe, or steam. When cooking, you will want to separate the thick white stem from the leafy part of the vegetable. Whether you are steaming or stir-frying, add the stem earlier so it has more time to cook, and the greens later as they will cook faster. If you are cooking baby bok choy, you can skip this step.
- 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 little 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 waterNeed: 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
- 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.
- 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
Potato carving done at Fall Harvest Evening last year!
See you at Fall Harvest Evening!,
Your Farmers
See you at Fall Harvest Evening!,
Your Farmers
No comments:
Post a Comment