Notes from Your Farm: September is Here!

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 

This September is making Fall come faster than usual!  Night temperatures are getting lower, which will make Summer crop production slower and also make the Fall crops grow faster!  

Now since the tomato season is ending the tomato plants are getting older and producing less fruit.  Tomatoes produced on older plants are not high quality as during the peak of the season.  The tomatoes at the end of the season are still good to eat but might have a few scars or funky shapes because of the old plants they are growing on.


Farmer Brad (on the left) is boxing up eggplant for the week and Farmer Del (on the right) is washing peppers.

PYO Red Yard Long Beans in the Fields
These red yard long beans are growing on trellises in the field for shareholders to harvest. They are located behind the blueberry patch in the the field.  I would suggest to take a plastic bag with you to put the beans in. Please only take the amount that you need for the week, we are not doing season limits on these beans because there isn't an abundant amount.  

Red Yard Long Beans are located where it says "Beans" on the map.  There are three rows of stakes where they are located.  Warning - it is a jungle where the beans are because the weeds got out of control with all this rain.  Please watch your footing when harvesting the beans.
  

United Way Day of Caring - September 9th 
Students from MU will be on-site doing landscaping work between 8:30 AM - 1:00 PM. Shareholders should be aware of extra people on the road and on the property. Weed eaters and similar type of equipment will be in use.  More care and supervision is advised for children.

 

Homefields Events

Picnic in the Fields - Sunday, September 24
Great food, music, and friends make this weekend a memorable occasion every time  - 11am till 3pm  -  Gates & Parking start at 10:30am  -  Expect more fun this year for all people...for those who might want to be a contender for Corn Hole Champion, games will be waiting for you. Fun for all ages....Giant Jenga!

Advance tickets are $25.00 per adult, $10- for Youth 13 - 17 and Children 12 & U are FREE.  Tickets at the door at $30/ per adult. Shareholders can buy tickets at: www.homefields.org 

Annual Fall Classic Golf Tournament - Friday, September 22 
21st Tournament, which will be held at Crossgates in Millersville. You bring the friends and we'll bring the fun. Registration beginning at 7:00 a.m. • Light breakfast and full lunch • Open driving range beginning at 7:00 a.m

More info for both events is found at: www.homfields.org 

 

 

Meat Share Information

"Hello Shareholders, 

 

We're excited to offer a Meat CSA share, with pickup at Homefields! Mirror Image Farms raises livestock organically on pasture, and is located in Bainbridge, PA. Our Meat CSA share includes pastured chicken, pastured pork, and grass-fed beef. A share will include a variety of cuts over the 3 month span including whole chicken, boneless skinless breasts, leg and thighs, bacon, sausage, pork chops, ham steaks and roasts, ground pork, ground beef, beef cubes, ribs, steaks, and beef roasts. Each month's box will include approximately a 1/3 of each type of meat. 

 

It's a monthly share, available for pickup at Homefields the third week of the month. The meat CSA will run for 3 months, from September through November. A full share is 20lbs of meat/month for $450 and a half share is 10lbs of meat/month for $270. 

 

Questions, or wanting to sign up for the Meat CSA share, email us at nefftruth@gmail.com with your name, phone number, and whole or half share, and send a check for the appropriate amount ($450 for whole share; $270 for half share) made out to Tyler Neff and mail to 117 Essex Street, Marietta, PA 17547. 

 

You can find more about our farm at MirrorImageFarms.com 

 

Thank you,

Tyler and Joella Neff, Mirror Image Farms"

Fall Coffee Share 
Pick up for the Fall Coffee share starts this week and will go until the week of October 12.  If you are wanting to join the coffee share and did not sign up yet please get a hold of Bruce at 717-278-0839.

Coffee share will start the week of Sept. 7 and goes for six weeks - $36 - make checks out to Homefields, in memo of check put "coffee share" -Send payment to PO Box 41, Millersville, PA 17551 - (You may also hand in your check when picking up your veggies to our distribution hostess.)
The Breakfast Blend ($6 a bag) and now hot coffee (by donation) will still be available. 


PYO Field - Fruit of the Week  

- Grapes -

Domesticated grapes have been around for 6,000-8,000 years.  They have been used in wine making because of the natural yeast found in their skin which generates an alcoholic beverage.  The oldest evidence of wine making is dated back to 8,000 years ago in the country Georgia.  

Harvesting is done when the grapes do not show any signs of green color.

Storage: can last in plastic bag placed in refrigerator for about 1 week.

Location: grapes are found between the large PYO Field and the small PYO Field which contained sunflowers.  The grapes are on a trellis which keeps the plant off the ground.  You can also look at the map above.  Just move the leaves around to find a few grapes to take home with you!

Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.

Abendessen Bread
English Muffins - Perfect addition to your breakfast! - $5 a half dozen


Harvest List
- 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.

Zucchini Saute Recipe

Ingredients: 1 tablespoon olive oil, 1/2 teaspoon minced garlic (found in share), 3 large zucchini squash, thinly sliced (found in share), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated Parmesan cheese
Directions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Recipe from: "Food Network" at: http://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-saute-recipe-2065046 

- 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. 

 Roasted Eggplant

Ingredients: 1 pound eggplant, peeled and cut into 2-inch cubes, 1½ teaspoons kosher salt, 2 tablespoons olive oil, ½ teaspoon freshly ground black pepper

 

Instructions: 

1. 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.
2. 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.
3. Roast the eggplant until just fork tender, about 25 minutes

Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. 
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.

 Recipe from "add a pinch" blog at: https://addapinch.com/roasted-eggplant-recipe/

 

- 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.

Herb-Roasted Summer Tomato Sauce Recipe

Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste

Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.

(you can make this recipe smaller)

Recipe from "Whole and Heavenly Oven" at: http://wholeandheavenlyoven.com/2015/08/24/herb-roasted-summer-tomato-sauce/ 

- Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 

Peppers Provencal

Ingredients: 4 large bell peppers (any color), 1lb lean (at least 80%) ground beef, 2 tablespoons chopped onion, 1 cup cooked rice, 1 teaspoon salt, 1 clove garlic, finely chopped, 1 can (15 oz) Muir Glen™ organic tomato sauce, 3/4 cup shredded mozzarella cheese (3 oz)

Directions: 

• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Heat oven to 350°F.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

  Recipe from "Betty Crocker" at: https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f 

- 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 

Don't forget to buy your Picnic in the Field tickets!,

Your Farmers