Hello from the farm,


It seems more like winter now here at the farm as we wind down the season and winterize the fields, greenhouse, equipment, plants and buildings.  The old furnace in the barn needed to be replaced, and the heater in the greenhouse was also overhauled.  We spent some time cutting  and chipping brush and the leaning-over trees from the ever-encroaching fence rows.  Thank you to shareholder Bruce Sullenberger of Sullenberger services for once again letting us use the chipper.  If you have property caretaking needs, give Bruce a call at 284-2742.  Thank you Butch Bixler for building a hitch system which reduced the equipment jockeying steps by a factor of five when needing to move things around.

Three guys grinning about the chipper/spreader "train" 









The farm crew built well over a thousand gift boxes and we have some for sale still--email or call us about getting some. 




Self Harvest Update: 

There are plenty of radishes, red turnips, kale, collards and cabbage out there as well as cilantro, arugula and others.  We've had a few nights around 20 degrees, but mostly the fall has been fairly mild, so the crops are in good shape.  Enjoy while it lasts--the hard sustained freezes are not far off.  We've also invited Burmese refugees and Water Street Ministries to glean the fields.

Your farmers

Hello from the farm,

It's was a warm misty morning at the farm this morning as a half year of harvests comes to a close this weekend. The garlic is all planted for next season, the pick your own fields is cleaned up, there are a few cover crops to plant yet, and we have been working on cleaning up the fence row, and getting ready for gift boxes. The crops did really well this year over all. Remember when spring was so cold and wet that we couldn't get seeds or transplants into the ground because it was wet cold muck?  And then summer arrived with intense heat and a lack of rain, and September brought us almost a year's worth of rain in a month's time. 

Some non-weather moments were beginning to work the new ground to the east and the arrival of the orange tractor for tillage and harvest. We had a seasoned group of trainees as well as a bunch of new faces, and the veteran farm staff efforts of Kim, Law Reh, and Elizabeth shone through in everything that they did. Thank you! 

Gift Boxes for Sale--order before Dec 9th by send us an email or by phone. See the link below for more details. The small box is 17.95 and the large is 24.95. Wilbur Buds, coffee, peanut butter pretzels, apple butter...can't go wrong. 

 http://www.yourgoodwill.org/farm/homefields_giftboxes.php

We value your input on the season.  
To give us feedback, please fill out the survey at:  www.surveymonkey.com/s/KHJM8HG.  Thank you Elizabeth for setting this up!

Get on the Farm Wagon for next Season and save $20.00 

Reserve you share in November to save 20.00 on the 2012 season.  Go to http://goodwillathomefieldsfarm.csasignup.com/members

Thank you for an excellent, abundant, and memorable season!

Self Harvest Begins Monday Nov 21st.  

Mon-Saturday 8AM-dusk, come on out to glean the fields of the crops that remain. Take what you can use for your family, and if you know of anyone who has fallen on hard times, please take some for them as well.  We'll have a map here at the distribution area for you as well as plastic bags if you need them.  This is open to all current members and continues until the ground is frozen continuously, usually around Christmas time. 

Turnip Sauerkraut--or what to with all of those turnips--make sauer ruben

from http://cityfarmgal.wordpress.com/tag/turnip-kraut/

 see also this pictorial recipe on the web:http://matronofhusbandry.wordpress.com/2010/02/10/making-the-sauerruben/

Turnip Kraut is pretty easy: top and tail, peel, shred in whatever shredder device you have, weigh, add 1/2 tablespoon of salt per pound and leave overnight.  Next day, pack into crock and push down.  The turnips should be covered by about 2 inches of briney water.  If not, add salty water to the tune of 1.5 teaspoons of salt per cup of water.  I also add some whey, about 1/4 cup, to kick off the lactic fermentation. Then cover mine with a double layer of muslin and weigh with a board and a large mason jar filled with water.

After about two weeks, it has krauted.  Which for me is just the start because I process my kraut in jars.

And I flavor it.

With all kinds of flavors.

In individual jars.

I am pretty sure this is against all kraut rules, but I really hate eating the same thing over and over again.**  But I am not a big processed food gal and I can’t make food from scratch every day and keep my sanity. So, I tend to make a base of something and then make variations I can pop on a pantry shelf for later.

So, my turnip kraut is going to get dressed up in all manner of guises when it goes into the canning jar. This year, I am making:

Spicy Kimchee-Inspired But Spanish Really Turnip Kraut
I make this with pimentón — and yes, it makes me feel so clever. Even if it makes you think I am culinarily insane. Basically I make a fire-y paste with the pimentón, homemade garlic powder and the kraut liquid, dump it into the jar with the fermented kraut and process it.  Totally not traditional, I know. You are supposed to add the heat as part of the fermenting! Kimchee is made with Napa cabbage! I know, I know. So, don’t get your underwear in a bunch and then don’t even think of then turning around and asking me for a recipe after you try it after bashing it.

This stuff, this is good for hangovers served along side some scrambled eggs. But you can’t have a hangover for at least a month or so because the flavors need to blend.  So, be careful there, my friend.

Boatloads of Fresh Bay Turnip Kraut
I happen to have a bunch of Bay that has been hanging around for a while and three trees for the garden on the way so I don’t need to dry it.  I love fresh Bay. I use too much of it in everything I can.  This can be an awesome way to complement a mild hot dog, if you make your own hot dogs or buy them from a reliable source.  If you don’t let me know where to send the flowers.

Caraway Turnip Kraut
You can mess with the cabbage-y part, sure, but don’t mess with the flavors of choucroute, Yo.  I put a bunch in the bottom of the jar before filling up with the kraut.  Seal and leave until choucroute time to marry the flavors.

Ode To Rob Levitt Fennel, Coriander and Chili Flake Turnip Kraut
As I continue to make the meaty things Rob tells me to make, it will be handy to have a complementing kraut on the shelf.  Rob is obsessed with the fennel-coriander-chili flake combo.  If this turns out, I’ll bring him some just to say thanks for being an awesome dude.

Ramp-y Turnip Kraut
Duh, it’s spring. Ramps. For this, I will actually be making a smallish batch of krauted ramps to add to the turnips at canning.  To make a smallish batch of basically any kind of kraut, pile vegetables into a quart canning jar, add 2 tablespoons each of whey and salt and fill with filtered water to the top (for all you “tap water is fine” folk, know that the chlorine messes with the fermentation).  Again, I cover with a cloth to keep everything submerged and then, using a used lid, screw on the cap and leave on the counter for a few days before moving to a cooler place to ferment.

Turnip Kraut is a spring thing, because the turnips are sweeter in Spring than in the Fall.  So, make some now or just come over in the fall and eat mine.

Thank you for being a part of the farm and appreciating the food and what we do, 

Your farmers 

Hello from the frosty fields,

As the sun came up this morning, the frost-covered leaves of the senposai, collards and kale gleamed in the light. Each season has its aspect to relish, and now the crisp cold air, the beauty of the frost, and the warm season weeds disappearing due to freezing are a few things that we take satisfaction i

Final Harvest Days for this Season: Nov 10, 11, 12

Looking forward to another season of great veggies? Sign up in the month of November to save $20.00 on your 2012 share. To reserve your fresh food for next year go to: http://goodwillathomefieldsfarm.csasignup.com/members

 

                                                COLD hot Peppers!


Farm Program Gift Boxes for Your Staff, Clients or Family:

As our growing season winds down, we will be making gift boxes again for Christmas time. Filled with local tasty treats like Wilbur Buds, College Coffee Roasters coffee, peanut butter pretzels, and apple butter from Kauffman's fruit farm, they are a great gift and a support to the farm program.
The small box is 17.50 and the large, which has 1/2lb of coffee and also pear butter is 24.95. For more details see: 

http://www.yourgoodwill.org/farm/homefields_giftboxes.php

To order, send an email to sbreneman@yourgoodwill.org or call 871-3110

Order Deadline Dec 9th

Gift Box Pickup at Barn Dec 14,15,16

 

Survey Says: We appreciate your feedback on this growing season

Elizabeth set up a great and easy to use survey at: http://www.surveymonkey.com/s/KHJM8HG Please let us know how you experienced this season, your input will help shape next season\'s crops and amounts.
Thank you for helping us to improve each year.

Serving Suggestions for the Harvest:

**the pick your own field froze repeatedly--gone until next season** 

Bok Choi: this is great in stir fries, goes well with rice, peanut butter, soy sauce, sesame oil, ginger and other Asian seasonings.
Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip. Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry.Arugula: this is great in salads with apples and pears, and nuts
Popcorn: using peanut oil or other hi-temp veg. oil preheat oil on HIGH with 3 test kernels--when they pop, put in the rest of your corn, cover, shake the pan until popping slows considerably.Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread. 

Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.

Enjoy the last few weeks of fall harvests. Self-harvest will follow.

Your farmers

Hello from the farm, 

The steady moisture and mild temperatures are making for a great harvest of fall crops. This week we are planting garlic for next year's harvest, and are pleased that the garlic did so well this year, that we have enough saved to plant our entire crop. The garlic bulb is broken apart into cloves, and each clove is planted basal side down in October or November before the ground freezes.  During the winter it puts down roots and exhibits a bit of top growth, and then takes off running in the spring in order to mature for a late June/early July harvest. 

Millersville Parade Detour:  The Millersville parade is this Saturday. Getting to the farm: you can use 999 to Blue Rock Rd to South Duke if coming from Lancaster, or go to New Danville and use Long Lane, then Stehman Rd to bypass Milllersville altogether, or, if coming from north or west, use Donnerville Rd to Letort Rd. 

Final Harvest Days for this Season: Nov 10, 11, 12

Farm Program Gift Boxes for Your Staff, Clients or Family:
As our growing season winds down, we will be making gift boxes again for Christmas time. Filled with local tasty treats like Wilbur Buds, College Coffee Roasters coffee, peanut butter pretzels, and apple butter from Kauffman's fruit farm, they are a great gift and a support to the farm program. 
The small box is 17.50 and the large, which has 1/2lb of coffee and also pear butter is  24.95. For more details see: http://www.yourgoodwill.org/farm/homefields_giftboxes.php  
To order, send an email to sbreneman@yourgoodwill.org or call 871-3110
Order Deadline Dec 9th
Gift Box Pickup at Barn Dec 14,15,16


Survey Says:  We appreciate your feedback on this growing season
Elizabeth set up a great and easy to use survey at: http://www.surveymonkey.com/s/KHJM8HG   Please let us know how you experienced this season, your input will help shape next season's crops and amounts.
Thank you for helping us to improve each year. 

Serving Suggestions for the Harvest:

 Bok Choi: this is great in stir fries, goes well with rice, peanut butter, soy sauce, sesame oil, ginger and other Asian seasonings. Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw. See recipe below. Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip. 
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry.Arugula: this ist  great in salads with apples and pears, and nutsPopcorn: using peanut oil or other hi-temp veg. oil preheat oil on HIGH with 3 test kernels--when they pop, put in the rest of your corn, cover, shake the pan until popping slows considerably. 

Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-) 
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on. 

Enjoy the last few weeks of fall harvests.  Self-harvest will follow. 

Your farmers

Hello from the farm,

What's a five letter word that starts with the letter F? If you said frost, that is what we are thinking about this time of year. Typically the first frost is October 15th at the farm, but last year it was late September and this year it hasn't ocurred yet. Frost signals an end to summer crops like peppers, eggplants, basil, beans, cucumbers, squash and melons. However, the fall crops like radishes, bok choi, napa, cabbages and most greens just keep on growing happily and actually prefer the cooler weather and become sweeter!

Our chickens and coop will be taking a ride to a womens' shelter this afternoon. The head of the program shared how tending animals and being with them has brightened the lives of those who have been battered and abused and we are glad that our coop and chickens will be a good fit with their program year round.

A place to share recipes, cooking ideas and socialize. The Goodwill at Homefields Farm Facebook Page is a click away. If you have any pictures from the potluck or farm or recipes feel free to share:

http://www.facebook.com/#!/pages/Goodwill-at-Homefields-Farm/121147947971207

cloth gloves covered with plastic gloves keep us warm while preparing the harvest.  The water is cold this time of year!

Serving Suggestions for the Harvest:

Bok Choi: this is great in stir fries, goes well with rice, peanut butter, soy sauce etc.

Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw. See recipe below.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry.  See greens recipe below.
Arugula: this is great in salads with apples and pears, and nuts
Popcorn: using peanut oil or other hi-temp veg. oil preheat oil on HIGH with 3 test kernels--when they pop, put in the rest of your corn, cover, shake the pan until popping slows considerably.
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on. See recipe below

Cilantro Chutney,

from Yoga Journal

Great added to beans and rice, or mashed up with avocado. Adds fresh zest to anything!

1 bunch fresh cilantro

¼ c fresh lemon juice

¼ c purified water

¼ c unsweetened dry coconut

2 Tbsp fresh ginger root, chopped

1 tsp. raw honey

1 tsp. sea salt

¼ tsp. fresh ground black pepper

Preparation

1. Blend lemon juice, water, and fresh coriander until the coriander until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto. 2.@ Store covered in the refrigerator for up to one week.

Warm Greens with Citrus Dressing and Pomegranate

From Clean Food, by@ Terry Walters

Ingredients

2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from half of a large pomegranate

Ingredients for Dressing

Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar

Preparation

In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.

Serves 4-6

Enjoy!

Your Farmers

Hello from autumn acres,


It's with great satisfaction that we listened to the rain falling, knowing that the cover crops we planted yesterday are getting watered in and that they will be off to a good start.


Serving Suggestions for the Harvest:

Napa Cabbage:  this mild Asian cabbage is preferred by many to regular cabbage.  It can be sauteed, used in salads, or made into kimchee or coleslaw.  See recipe below.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up!  The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry
Arugula: this is great in salads with apples and pears, and nuts
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard.  We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers:  these are fading away, enjoy.  so many shapes and colors when ripe.  They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
Eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors.  great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
Garlic: great in everything--except cake and ice cream, and even then.... ;-) 
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.

Law Reh rolling the cover crop seeds for good soil-seed contact. Let it Rain! 

QUICK KIMCHI RECIPE --spicy and delicious pro-biotic peppery Napa cabbage 
1 head Chinese cabbage, 2 ½ - 3lbs. (also known as Napa cabbage)
1 medium Asian radish
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)
4 garlic cloves (minced)
2 tablespoons fresh ginger (minced)
2 tablespoons chili powder
1 Teaspoon sesame seeds (optional - a personal preference)
Water
To prepare:
1 - Dissolve salt in 1 cup water/set aside.
2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.
3 - Place cabbage and radish in a large bowl and pour salt water over them.
4 - Let soak overnight or at least 5 hours.
5 - After soaking drain vegetables BUT RETAIN SALTED WATER.
6 - Add scallions, garlic, ginger, chili powder (and optional sesame seeds).
7 - Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Cover tightly.
Let sit for 2-3 days depending on how fermented you like your kimchi.
Refrigerate after opening.

Share and Enjoy!

from:  http://bkcreative.hubpages.com/hub/Easy-Korean-Kimchi


Thank you 
Thank you Rose Charles for preparing the fairy crowns for the potluck. We missed you in last week's thanks.  Thank you farm crew for making the harvest go so smoothly. Everyone is in such a great rhythmn by this time of the season. 

Enjoy! 

Scott 

Hello from the farm,


It's a cool, crisp morning with a warming sun as we are harvesting arugula and peppers.  These are the glory days of fall, and we revel in them, knowing that the remaining weeks of harvest will likely not mimic today.

We weighed our largest pumpkins and they topped out at 45 pounds, which we are happy with. If you want to see truly gargantuan pumpkins, check out the 1,810 pounder here: http://pumpkinnook.com/giants/giantpumpkins.htm.  That's correct--one thousand eight hundred and ten pounds, almost a literal ton.   We'll see if we can break 100lbs next year.

The potluck went well despite the less than ideal weather. The greenhouses make for a reasonable backup plan in unpleasant weather.  Thank you Kim and Elizabeth for great work on potluck preparations




Grill Master Bob grilling the grass-fed beef donated by Ironstone Spring Farm.  Excellent burgers Bob, and thank you Liz Martin for providing the beef.


Face painting in the greenhouse.

Thank You

Michael and Elizabeth Wampler--set up 

Jim and Connie Fehr--setup and can cooker cooking
Jenna Thorne--set up and gnome hat maker 

Mary Schroeder--hula hoop magic  

Elizabeth Swope--planning, setup and much more 

Kim and Jesse Stoltzfus--planning, setup, and much more. Photography

Farm Trainees--setting up the barn, greenhouse and outdoors
Bob McClure--grilling to perfection

Butch Bixler--exterior lighting
Bill Skibinski--setup, food prep, seriously good chili
Robin Beasley--setup and labeling of food 

Bon Accord--great music! 

Homefieleds Board members: Tom Strauss, Deb Deberdine, Suzanne Ollar, setup, support, photos

the rain--for keeping us flexible
Ironstone Spring Farm--grass fed beef for grilling 

How to Popcorn that isn't in a little foil baggie
 it's not hard, but here are a few tips to guide you.  Growing up we had a copper pot or partly copper anyway, that was nice for this, but any heavy bottomed pot will do.  

What You Need

Ingredients
3 tablespoons peanut oil (or other vegetable oil that tolerates high heat)
1/2 cup popcorn kernels
Equipment
Heavy-bottomed pot with lid

Instructions

1. Add the oil to a heavy-bottomed pot over medium high heat.
2. Add three kernels.
3. When one or more of the kernels pop, add the remaining popcorn kernels and cover.
4. Gently shake the pot over the heat source to prevent the kernels from burning.
5. Continue shaking until most kernels have popped and you can't hear many moving against the bottom of the pan.
6. Turn off the heat and continue to shake - a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).
7. Remove lid and enjoy!
Additional Notes:
• Use an oil that will withstand high heat such as peanut or vegetable oil
• If your popcorn tastes chewy try keeping the lid slightly ajar
• Keeping the heat too low will drag the cooking time
• Dress the finished product while it's still warm so the popcorn will better absorb butter, oil, and spices

from:  http://www.thekitchn.com/thekitchn/how-to/how-to-pop-popcorn-on-the-stove-139240



Enjoy!

Your farmers  

Hello from the farm,

This week we are anticipating the cool air of fall that is to come, watching the cover crops emerge happily to the tune of warm soil and plenty of moisture, and continuing to prepare fields for their winter carpet of grains, legumes and radishes.  Nice job getting them started Elizabeth, they look great!

The unrenlenting wet weather took its toll on the pumpkin "handles" and caused many squash and pumpkins to spoil in the field and while curing.  Nevertheless, we still harvested many, and are grateful for the generous number who persevered.

The warm fall is delivering an anachronistic bounty of green, yellow and Roma beans, the greens and salad turnips are going great guns, the baby bok choi and napas are doing splendidly, the arugula and cilantro are harvestable, and the salad turnips are soon to be ready--next week perhaps.


Fall Potluck: This Saturday evening. 
4:30 Children's Activities
5:00 Dinner--bring a hot or cold dish to share--farm veggie inspired if possible
6:00-8:00  Music around the Campfire with Bon Accord
what to bring: hot or cold dish, chairs, flashlight in case of inclement weather, check for an email message or call 871-3110  


Thank you Kim and Elizabeth for Perfect Potluck Preparation! 

Won't the cold weather in October end the harvest?  
No, cool season crops are happy into November and sometimes beyond.  Sustained freezes of 25 degrees or below are usually the death knell for them in later November and December.  


When is the Final Harvest of the Season?  November 10,11,12
 --after that final week, self-harvest will be available until the crops freeze out



 Long Island Cheese squash are Festive 


Hope you are enjoying the autumn harvest,  
 
 Your farmers 

Thurs: 3-7
Fri:     11-7
Sat:   9-1


Hello from the farm,

We enjoyed what may have been the last summer-like day at the farm yesterday, getting cover crop planting started with crimson clover, tillage radish, and hairy vetch, and working on hoeing the millions of weed seedlings that have germinated in the fall crops thanks to a bit of rain that we've had over the last few weeks.  The edamame are ready--tasty green soybean triumph.  This year anyway,  farmers=1 deer=0.  :-)

We've been pulling and drying Indian corn and they are ready.  Want to grind your own cornmeal?  We'll have a grinder here starting next week that you can use.  See the cornmeal recipe below that my wife has been tweaking for some time now and our family enjoys frequently.  
Please join us in celebrating another wonderful season at the farm!!Our annual fall harvest potluck

Saturday, October 1st.

Kids activities at 4:30pm
5:00 Poluck--bring your favorite farm-inspired hot or cold dish to share
Music by Bon Accord and campfire from 6-8.

Suggestions for the Harvest

Edamame or Green soybeans:  these are a tasty snack served as an appetizer in Japan, with the meal, or as a post-derve often with a cold  beverage.   They have developed a pretty good following here now as well. Boil in the pods in salted water for 5-7 minutes. Drain, cool slightly, sprinkle with salt and serve in the pods--just pop the little beans into your mouth by squeezing.  Fun and easy.
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard.
Pumpkins: both the seeds and pumpkin itself may be eaten. You can even scrape a bunch of pumpkin pulp out for bread, cookies, soup and cakes, and then carve it for a jack o' lantern provided you leave enough "wall" for strength.
butternut squash:  these are great roasted, combined with apple, maple syrup, brown sugar.--it really is simple to roast squash whole with the skin on--voila soft squash--no lacerations, missing digits!
sweet peppers:  these are fading away, enjoy.  so many shapes and colors when ripe.  They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors.  great on the grill with soy sauce and oil brushed on.
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
scallions: use in salad, or anywhere onions are appreciated.
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.


Hot Pepper Sauce --from fiery farmer Kim 
1 1/2 c. vinegar
6 hot peppers, any variety  --handle pepper processing with plastic gloves--no eye contact
6oz can of tomato paste
1Tbsp. minced garlic
1tsp. black pepper
1tsp. lemon juice
olive oil

Saute peppers and garlic in olive oil til soft. Stir in tomato paste and 1/2 the vinegar, bring to boil. Add the rest of ingredients and simmer for about 20 minutes.
I let mine cool and pureed it in the food processor--Kim.


Grandmother's Buttermilk Cornbread

1 c. butter
1 1/3 c. sugar
4 eggs
2 c. buttermilk or yogurt  (make your own buttermilk by adding 1 Tbsp vinegar to 1 c. milk)
1 t. soda
2 c. corn meal--grind it fresh here at the farm if you like, it's superb.
2 c. flour
1 t. salt
(1 c. cheese)


Melt butter; remove from heat; stir in sugar
add eggs and beat well
combine buttermilk and soda, add them
stir in the cornmeal, flour and salt until well-blended
(stir in shredded cheese if desired)
Bake 30-40 min in greased 9x13 pan at 375 degrees
--from the farmer's wife, Lorena

Thanks for enjoying and supporting what we do,

Scott

Aquatic Edition

Regular Hours this week (we will send out an email if anything changes) 
Th 3-7
Fri 11-7
Sat 9-1

Hello from Soggy Acres,

We just finished up our first planting of rice in our newly formed rice paddy. :-)
Yesterday at 2:30 we poured out 4.5 inches of rain from the gauge, and upon arriving at work this morning, found an additional 5.5 inches from during the night and early morning.  So our very official Goodwill at Homefields weather station is reporting 10 inches total from this rain episode so far.

How are we faring?  The farm looks pretty good--some washed out areas, but no crop destruction. The water is for the most part, following the swales and waterways as intended.  It seems like the water capacity of this farm gets a little better each year.  Even with these incredible downpours the water is pretty clear and well-behaved.

Weather aside, we have pumpkins in the harvest this week!  A sign that fall is on the way.  Pumpkins and their seeds both can be eaten and enjoyed.  See the roasted seed recipe below.


Getting to the Vegetables is an Adventure!

 


Serving Suggestions for the Harvest:
Pumpkins: both the seeds and pumpkin itself may be eaten. You can even scrape a bunch of pumpkin pulp out for bread, cookies, soup and cakes, and then carve it for a jack o' lantern provided you leave enough "wall" for strength. See seed recipe below:
butternut squash:  these are great roasted, combined with apple, maple syrup, brown sugar.--it really is simple to roast squash whole with the skin on--voila soft squash--no lacerations, missing digits!
potatoes: these potatoes have great flavor: bake, boil, olive oil and parsley potato salad and much more.
sweet peppers:  these are fading away, enjoy.  so many shapes and colors when ripe.  They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors.  great on the grill with soy sauce and oil brushed on.
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelized.
carrots:  we are nearing the end of the carrots, it's been a good harvest. eat fresh, roast in oven, boil and add maple syrup and butter.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
scallions: use in salad, or anywhere onions are appreciated.
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.


Roasted Pumpkin Seeds:
I enjoyed these as a child and still do--they're even good for you :-)

•  wash the seeds and pick out as much pulp as is practical 
• place on baking tray and coat with your favorite oil and some salt 
• bake at 325 for about 30 minutes, stirring at least after 10 minutes. 
• Enjoy, store extras, (if any) when cool, in an airtight container. 

Hope all is well.  Looking forward to sunnier days ahead.

Your farmers  

September Sifting

Hello from the farm,

We are still here, and not much worse for the wear.  A nice locust tree which hosted our Great Northern Owl box is now leaning at a 30 degree angle, so we'll relocate the nesting box.  It did have a nest inside but we don't know if it belonged to an owl, squirrel, or other bird.  Our Indian corn, the nicest looking corn we've had in twelve years of growing here, is now plastered flat to the ground, as are the sunflowers and the sunflower house.  What's the upside?  The sunflowers and corn are more difficult to harvest, but probably not much is lost.

Seeing Triple: An Impromptu Farm Manager Reunion



On Friday, we had an unexpected reunion as Paul Martin and Peter Emerson both dropped in without knowing the other was stopping by.It was great to catch up and reminisce.  Much has changed over the twelve seasons that we have been farming, but the concept and vision is the same.  Pictured above:
From right:
 Paul Martin, 2000 pioneering farm manager
Peter Emerson 2001-2005 farm manager
Scott Breneman 2006-present farm manager


 Serving Suggestions for the Harvest as we transition into Fall Crops: 

butternut squash:  these are great roasted, combined with apple, maple syrup, brown sugar. See instructions and recipe below--it really is simple to roast squash whole.
potatoes: these potatoes have great flavor: bake, boil, olive oil and parsley potato salad and much more.
sweet peppers:  these are fading away, enjoy.  so many shapes and colors when ripe.  They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors.  great on the grill with soy sauce and oil brushed on.
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelize
tomatoes: definitely slowing down.   tomato cucumber salad, anything and everything
carrots:  we are nearing the end of the carrots, it's been a good harvest. eat fresh, roast in oven, boil and add maple syrup and butter.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
scallions: use in salad, or anywhere onions are appreciated.
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on...
 

HOW TO ROAST A WHOLE BUTTERNUT SQUASH from
--http://kitchen-parade-veggieventure.blogspot.com/2011/01/how-to-roast-whole-butternut-squash-you.html 

Hands-on time: 5 minutes
Time to table: about 90 minutes

1 butternut squash, washed under running water

Turn the oven to 425F. There's no need to wait for the oven to preheat, put the squash on a baking sheet or in an oven-safe pan of some sort and put it straight in. Wait awhile, the house is going to start smelling really really good. (You might want to rustle up some snacks because the cowboy and cowkids are gonna be hungry.) A medium-size squash, less than two pounds, took an even 90 minutes, a larger one might take longer.

That's it. Really! That is IT! Well, okay, so you also need to slice it open and scoop out the seeds and peel off the skin. Then that's it!

YIELDS (MY OWN EXPERIENCE, YOURS MAY VARY)
18oz butternut squash yields 9oz roasted squash
34oz butternut squash yields 19oz
44oz butternut squash yields 24oz
7oz = 1 cup packed cooked squash

This means that, roughly, a two-pound squash will yield one pound of cooked squash. Good to know!

ALANNA's TIPS & KITCHEN NOTES
 Do use a baking sheet or something to protect your oven, some times the squash oozes a bit of sugary juice.
 Nope, I didn't prick the squash before roasting. And I've done it twice six times now, once in 2006 and again in 2011 and not a single squash blew up. So given that, I'm sticking with the no-prick roasting. Breaking the skin will let moisture out and some of the sugars will seep out and burn, like they often do when you roast the squash cut-side down.
 While you're roasting one, roast two or three. The Recipe Box for winter squash recipes is filled with squash recipes that call for cooked squash. They're marked with this little icon, , cool, eh?
 I haven't figured out why (and wonder if it's just the difference between one squash and another) but some times the squash comes out just like we want and think of as perfect: cooked through, smooth and sweet, meaty and moist. But some times the squash comes out almost wet and watery, some times it comes out dry and fibrous. I've had this happen with three different squash cooked the same length of time at the same time. Ideas, anyone?

NUTRITION ESTIMATE Per 1/4 pound (roughly a half cup): 45 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg Sodium; 12g Carb; 0g Fiber; 2g Sugar; 1g Protein; Weight Watchers Old Points 1, PointsPlus 2


Here's a Recipe Using Butternut Squash:

 http://www.kitchenparade.com/2009/11/roasted-butternut-squash-apple.php

 

Recipe for Roasted Butternut Squash & Apple

Such familiar ingredients (butternut squash, apples, maple syrup and warm fall spices) somehow create unexpected layers of flavor and color. One of the prettiest dishes to ever hit a table, yes?! so festive for special occasions like Thanksgiving but simple enough for weekend suppers too.

When I was first learning to cook, I had three church cookbooks, a 3x5 box for recipes clipped from newspapers and, over time, a stack of Pillsbury cookbooks, the ones from the grocery store check-out lane.
Then, as my cooking style veered toward ‘whole’ and ‘real’ ingredients, the Pillsbury-product heavy recipes no longer appealed. So I hadn’t bought a Pillsbury cookbook in years until somehow, last year’s November issue grabbed my attention. And hey! it was a nice little recipe book, with short and seasonal recipes, good pictures, a focus on eating healthfully – all in all, my kind of recipe inspiration! If you find yourself with an extra minute waiting in a grocery line, you might scan the current issue, just to see.
This squash and apple dish is the first recipe from the Pillsbury cookbook. And honestly, it caught me by surprise – the layers of flavor are just so good, that brightness of cinnamon, that smokiness of curry, the familiar bites of winter squash and apple.
It would be a hit, I think, at Thanksgiving, especially in a buffet since it’s good served both hot and at room temperature. Later, I’d serve it with ham, perhaps pork, perhaps lamb. It has a festive feel that makes it perfect for holiday tables but a Saturday night supper, too.

  

HOW TO CUT, PEEL & CUBE A BUTTERNUT SQUASH AND KEEP ALL TEN FINGERS — Consider this a public service announcement for it turns out, I'm not alone in approaching a butternut squash with wary eyes. They're dense and unwieldy, perhaps better left alone. No more. Just this week I posted astep-by-step photo guide to cutting up a butternut squash at A Veggie Venture. Learning the right technique is a revelation, I've been squash-crazy ever since learning, finally, how to tackle one of these guys.

  

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.  In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.  Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail viarecipes@kitchen-parade.com.  How to print a Kitchen Parade recipe.  If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture.  Become a Kitchen Parade fan on Facebook!

RECIPE for ROASTED BUTTERNUT SQUASH & APPLE

Hands-on time: 20 minutes
Time to table: 1-1/4 hours
Makes 4 cups

SQUASH
• 1 butternut squash, about 1-1/2 pounds, washed well
• 1 tablespoon butter, melted
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• Freshly ground pepper to taste

APPLES
• 2 apples, cored, chopped into half-inch pieces
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar (don’t skip)

Set oven to 375F. Place a glass or ceramic baking dish in the oven to preheat.
SQUASH Place the squash in the microwave for 3 minutes to soften (see TIPS). Remove the skin, seeds and membrane, then into half-inch cubes (see How to Cut, Peel & Cube a Butternut Squash). In a large bowl (see TIPS), toss the squash with remaining squash ingredients, coating the cubes well with butter and spices. Transfer to baking dish. Cover with foil and bake for 20 minutes.
APPLES Combine apples, maple syrup and balsamic vinegar. Arrange apples over the squash. Re-cover with foil, bake for another 10 minutes.
Uncover the dish, stir and bake for about another 30 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed. Taste and adjust the seasoning. Serve immediately.

 Thank You:
 Thanks to farm managers past, Paul Martin and Peter Emerson, for teaching, toil, vision, and inspiration --making the farm program what it is today

Enjoy!

Scott and farm crew