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
Last Harvest - November 16, 17, & 18
It is the last harvest of the 2017 Season! Make sure you come to see what the surprising vegetable is this week!
All of your Farmers are blown away by how fast the season went by. We had a blast growing your produce and making sure you had safe organic food to take home. It is a great mission to fulfill by employing people with barriers to employment, teaching them agricultural techniques, and growing organic produce for the locals.
Thank you for making this possible by supporting us this season! We could not do this without your positive input and weekly conversations.
Hot Peppers saved before the hard freeze that happened Friday night
Photo Credit: Matt Dilley
This is your last week to pick up mushroom share, cheese share, special orders from North Star Orchard, and meat share pick up. The number one voted Abendessen Bread is { Drum roll please! } Chocolate Chip and Cinnamon Sourdough! It adds to our delicious ending of the 2017 Season!
Overview of the Season
Here are a few words from Farmer Taryn about the season:
"We had an abundance of rain throughout the season which we could not complain about, definitely after last years drought. It gave all of our transplants a great start to the growing season and yielded beautiful crops. The spring mix (or cut lettuce) gave us a great start to the season with 7 consistent weeks. Cabbage also produced 5 weeks worth of it's spring deliciousness.
Now lets talk about those tomatoes! For the first time, we started an early planting of tomatoes in the first week of February that was planted in greenhouse two around mid-April. In mid-July the greenhouse two tomatoes (no field tomatoes included) produced 400 lbs. of tomatoes! We took great care of those tomato plants by pruning them back, weeding, and tying them straight and tall. The tomato season was beautiful with many different varieties and 10 weeks worth of juicy tomatoes! { You can tell I enjoy growing tomato plants }
Our fields also produced many other nutritious summer crops during the season and we were successful with second plantings in zucchini, radishes, beans, and cucumbers in the later months of summer. So many big eggplant! I also added yard long beans which many PYO enthusiast enjoyed.
There were some crop failures throughout the season - swiss chard was completely eaten by deer (both times we planted it), edamame was taken over with weeds, and our winter squash did not like the location/field we put it in.
We tried to make up for the failures by planting many greens for the fall season in place of swiss chard, planting multiple rounds of green beans in place of edamame, and buying winter squash from a local market.
The fall months ended our season with bags full of many different greens, radishes, turnips, yummy arugula, bok choy, lettuce (in Oct. & Nov.?!?!), collards, potatoes (the potato field was generous to produce this amount), popcorn, garlic, and kale.
This is my second season with Goodwill at Homefields Farm and it has been another amazing learning experience in agriculture. I was able to learn from last years mistakes and successes by changing new techniques for the 2017 Season and also keeping some great ideas from last year. I really enjoy getting to know the shareholders and being able to grow your organic produce, so I hope to see you next year!"
.: Corn Grinder will be located in distribution are near coffee :.
Winter Squash in Last Harvest
Winter Squash Story: This year our winter squash plants did not grow big enough to produce a bountiful crop. Our winter squash crop was planted in the same field as the pumpkins, which gave us 3 weeks worth of pumpkins! - but for some reason did not want to give us winter squash. Sometimes these things are completely out of our control.
Winter Squash was purchased through Lemon Street Market, located on Lemon Street in Lancaster City. This week there is acorn squash. It was grown by Rising Sun Organics and butternut squash was grown by Crawford Organics in East Earl, PA.
PYO Field - Survivors of the Hard Freeze
There is one bed left in the PYO Field which includes Parsley, Cutting Celery, Thyme, Oregano, and Chives. There are portions that were killed off on each herb but still surviving sections.
View of the PYO Field before the hard feeze
Photo Credit: Matt Dilley
Garlic 2nds
At the end of the garlic harvest we were not able to pull all of the garlic quick enough because of huge amounts of rain. This rain gave the last of the garlic light brown markings and an asymmetrical shape. There is nothing wrong with the garlic it just doesn't look the prettiest. We wanted to give this garlic a 2nd chance by letting our shareholders have the option of taking it home. When the garlic 2nds are put out we will have a sign stating the same information above. It is still edible and delicious!
Fill out your survey this week! 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
Abendessen Bread
The numbers are in for the most voted bread!
Cinnamon & Chocolate Chip Sourdough - $5 a loaf --- A great treat for the end of the season!
Harvest List - Acorn Squash Recipe!
- Surprising Vegetable - will post more information next week!
- Acorn Squash - storage: in a cool dry location. Can store up to 4 weeks.
Cooking Acorn Squash
Roasting: Preheat oven to 425 degrees. Cut acorn squash in half. Remove seeds and stem. Poke holes throughout the inside of the acorn squash not the flesh. Rub olive oil all over inside of squash. Sprinkle your favorite seasonings on the inside. Place halves on cooking sheet and cook until soft. When eating just scoop out the insides with a spoon.
Note: for a sweet taste use butter instead of olive oil and then add brown sugar and regular sugar to squash half way through the roasting process.
- Butternut Squash {Just in case you still have it} - storage: in a cool dry location. Can store up to 6 months.
Cooking Butternut Squash
Roasting: cut butternut squash in half, remove stem and seeds. Preheat oven to 375 degrees. Rub olive oil on each half. Place the cut side of the squash down on cooking sheet and roast until soft. When done you can scoop out the insides with a spoon. Add seasoning before placing in the oven if you want.
Seeds: can be roasted like pumpkin seeds. Add olive oil and seasoning, roast until light brown.
Farmers Butternut Squash Soup
Cut off the stem, peel the entire squash with peeler (it's a lot easier than you think it would be), remove seeds, cut squash into bite size pieces. Add 32oz of vegetable broth to a pot, add 5 cups of water, add bite size pieces of squash, greens {kale with stems cut out, Asian greens to give some flavor}, garlic {chopped into small pieces}, onion {a whole one chopped into small pieces}, radishes & turnips {slice your favorites into slivers} -- add all of this and more if you want to the pot and bring all of it to a boil and then simmer until butternut squash is tender enough to eat.
Note: I personally added foraged greens from the farm with the kale and Asian greens. I added stinging nettle, burdock root (not a green), ground ivy, and plantain. They were all great additions but do not harvest unless you know how to identify them and always bring them to a complete boil before consuming.
By: Your Farmers
- Kale - storage: same as lettuce
Baked Kale Chips
Ingredients: 1 large bunch of kale, 1 Tbsp. extra virgin olive oil, 1/4 tsp. sea salt, freshly ground pepper
Directions: preheat oven to 300 degrees F. Line baking sheets with parchment paper. Remove stems of kale. Place in bowl, drizzle with olive oil, sprinkle with salt and massage into leaves. Add pepper to taste and spread kale out in single layer on baking sheets. Place in oven and bake for 10-15 minutes or until kale is dry and crispy and barely browned on edges.
Recipe from: "Eat Clean Live Well" By: Terry Walters
- Popcorn - storage: can let it sit on your table or anywhere in the house for decoration up to 2 months. Just keep it in a dry room temperature environment.
How to Pop the Corn!
Remove kernels from the cob and then put kernels in a brown paper bag. Place brown paper bag filled with kernels into microwave and let the kernels pop! Remove when you think most kernels are popped. Add butter and salt as you like.
- 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 (my favorite way to eat Arugula). 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.
- Turnip - 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.
Roasted Turnips with Ginger
Directions: Cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.
- Bok Choy- storage: keep in refrigerator wrapped in plastic bag or damp towel.
Easy Bok Choy Recipe
Ingredients: 1 tablespoon vegetable oil, 2 cloves garlic, crushed and chopped, bok choy, trimmed and cut into bite-size pieces, salt to taste
Directions: 1. Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. 2. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
- 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.
- Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.
Roasted Radishes with brown butter, lemon, & radish tops
Ingredients: 2 bunches medium radishes, 1 1/2 tablespoons olive oil, Coarse kosher salt, 2 tablespoons (1/4 stick) unsalted butter, 1 teaspoon fresh lemon juice
Directions: 1. Preheat oven 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. 2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. 3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Note - could use Asian Greens instead of Radish Tops
- Peppers - storage: keep in vegetable drawer of refrigerator.
Sweet Pepper Skillet Recipe
Ingredients: 2 teaspoons olive oil, 4 medium green peppers, thinly sliced, 1 medium onion, cut into thin wedges, 2 teaspoons minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper
Directions: In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute. Yield: 4 servings.
- Garlic - storage: place in mesh bag, bowl or paper bag. Do 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
Thanks for being part of the season!
Make sure you join us for the Final Harvest!,
Your Farmers
Map for Gleaning in the Fields
A radish found out in the fields today weighing in at 2 1/4 pounds!
