Thursday, August 3, 2017

Notes from Your Farm: Garlic, Garlic, Everywhere


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 


 The intersection at Letort Road and North Duke Street is now officially open!  The construction signs have been taken away and no need to take the detour around the farm anymore.

Your Farmers have been busy harvesting garlic for the past few weeks. The bulbs are large enough and the green color in the plant was starting to turn brown.  Browning of the plant is a sign that the garlic is ready to harvest and should be done as quickly as possible definitely during rainy times.  We had to race against the rain so the garlic bulbs were not sitting in the wet ground rotting.

Now the garlic is in storage because they are going through their curing process.  The whole garlic plant is laid out on tables in the barn so the last amount of energy can be put into the bulb.  This should be done for about two weeks.  It allows the bulb to be stored for a long time at your home.  (In May I still had garlic from last fall and it was still delicious!)  In the next week or so we will be trimming off the garlic plant and cleaning the bulbs so you can use the garlic in your cooking!    


 PYO Field - Vegetable of the Week  
- Sun Gold Cherry Tomatoes -  
This cherry tomato has an amazingly sweet and unique flavor. One of the most popular veggies in the PYO field.
Harvesting is done once the greater part of the fruit is covered in a golden orange color.
Storage: can last around a week and should be kept on counter not in refrigerator
Cooking this delicious cherry tomato can be done in a saute with garlic and basil (can be found in PYO), add the tomato to a sandwich, or just eat them plain.
Sauteed Cherry Tomatoes with Garlic and Basil  

Ingredients: 2 Tbsp. of olive oil, 2 pints of tomatoes (can use slicer tomatoes in your share), salt and pepper, 2 minced garlic cloves, 1 Tbsp. of minced basil
Directions: heat 1 Tbsp. of olive oil in 12inch skillet over med-high heat until it starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve. 


 Excited about what you make with our veggies?
Share it on our Facebook page!  This is a great way to share recipes and cooking experiences with other shareholders.  Use recipes that you find, ones that we post on our newsletter, or one that you just made up!  Post a picture of your creation on our Facebook page with the ingredients and directions.
Like us on Facebook: https://www.facebook.com/GoodwillatHomefieldsFarm/ 
 

 Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at: www.homefields.org  


 2017 Season
Know anyone that might be interested in a share at the farm?  Get them in contact with the Farm Manager: Taryn at 717-871-3110 or email thogeland@yourgoodwill.org 
   

 Abendessen Bread
English Muffins - Perfect for the Tomato Salad on a Roll Recipe below! - $5 a half dozen


 Coffee Share
Fall Coffee Share - will start the week of Sept. 7 and go for six weeks - $36 - call Bruce if you have questions - make checks out to Homefields, in memo of check  put "coffee share".  Send payment to PO Box 38, Millersville, PA 17551
In the meantime, The Breakfast Blend and iced coffee will be available. 
Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


 Harvest List - New Recipes!
- Cabbage - storage: refrigerate in salad crisper. Do not remove outer leaves prior to storage. Firm, compact cabbage will keep up to 3 weeks, but its nutritive value diminishes with time. If the outer leaves wilt, just remove them before cooking.
Just because I'm sure everyone still has cabbage :)
Roasted Cabbage Wedges
Ingredients: 1 tablespoon plus 2 more tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1 medium head green cabbage, cut into 1-inch-thick rounds, 1 teaspoon caraway or fennel seeds
Directions: Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

- 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. 
Olive Oil Roasted Eggplant
Ingredients: 1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice
Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

- 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.
Tomato Salad on a Roll (use the English Muffins!)
Ingredients: 1 pound ripe tomatoes*, in assorted colors and sizes, Salt and pepper, 2 garlic cloves* (could use scallions instead), finely minced, 2 anchovy fillets, rinsed and roughly chopped, optional, 1 teaspoon capers, rinsed, 3 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, Pinch red pepper flakes, 12 basil leaves* (PYO Field), A few tender parsley leaves (PYO Field), 4 fresh French rolls or a long baguette*
(Don't forget to make this recipe your own, meaning add or take away whatever ingredient you want.)
Directions: Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper. Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes. Split the rolls or baguette lengthwise (use English Muffins). Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

- Summer Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce. 

- Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator. 

- 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


 
The Black Eyed Susans look beautiful in the Pollinator Garden! 
Can't believe it is already August!!!,

Your Farmers
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