Goodwill at Homefields Farm Gift Boxes--order deadline today

Our Farm Gift boxes for your staff, clients, teachers, customers.

A unique gift for employees, clients, family and friends! This is a great way to say thank you to your employees, clients, customers, and staff for their dedication throughout the year and support the farm program at the same time.

Gift box order deadline is today Friday Nov 7th

Gift boxes will be available for pick up from Monday, December 17 through Wednesday, December 19 between 8 a.m.-4 p.m.

Small Gift Box

Lancaster County's tasty products are nestled within thin wood shavings in this beautiful gift box. Included is a packet of College Coffee Roasters Goodwill at Homefields Farm Blend (makes 8 cups), an eight-ounce bag of the famous Wilbur Chocolate Buds, one eight-ounce jar of the local specialty Kauffman's Apple Butter Spread (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious bag of Snyder's of Hanover Peanut Butter Pretzel Sandwiches.

Pick up your small gift boxes at the farm.

• Cost: $17.95 each *Orders via email sbreneman@yourgoodwill.org or 717.871.3110.

Large Gift Box

This large gift box features more of Lancaster County's premium flavors that are packed in fine wood shavings. It includes a 1/2 pound bag of the local College Coffee Roasters Goodwill at Homefields Farm Blend, an eight-ounce bag of the famous Wilbur Chocolate Buds, one ten-ounce jar of Kauffman's Apple Butter Kitchen Kettle Village Pear Butter (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious bag of Snyder's of Hanover Peanut Butter Pretzel Sandwiches.

Pick-up your large gift boxes at the farm.

• Cost: $25.95 each

To order your holiday gift box, please contact:

Scott Breneman 717.871.3110

Extraordinary Give for Homefields

Snow is falling, but inside the barn it is warm and aroma of coffee and chocolate swirls around accompanied by Christmas carols as your farmers make gift boxes.
This week is an exciting one--the Extraordinary Give is this Friday.

Multiplying Gifts for Homefields Nov 30th Extraordinary Give Day!
The Lancaster County Community Foundation will give a partial match to Homefields for donations given to Homefields online through http://www.extragive.org/ on November 30th only. The more money given to Homefields this Friday, the greater the percentage amount that the Foundation will give to Homefields. It's a great way for you to help purchase the new land, and grow the gift you give at the same time, as you consider year-end giving. Funds given are tax deductible. Please mark your calendars and read more at the extra give website. Email info@homefields.org if you have questions.


It is Gift Box Time--Looking for a delicious gift for your staff, clients, teachers or relatives?

Small Gift Box

Lancaster County's best eats are nestled within thin wood shavings in this tasty and affordable gift box. Included is a packet of College Coffee Roasters 'Goodwill at Homefields Farm Blend' (makes 8 cups), an eight-ounce bag of the famous Wilbur Chocolate Buds, one eight-ounce jar of the local specialty Kauffman's Apple Butter Spread (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious 8oz bag of Snyders peanut butter sandwich pretzels.

Pick up your small gift boxes at the farm Cost is 17.95
Pickup is December 17, 18 & 19 at 150 Letort Rd, Millersville PA 17551 at the barn. Place Orders via email sbreneman@yourgoodwill.org or 717.871.3110.

Large Gift Box

This large gift box features more of Lancaster County's tasty treats that are specially packed in fine wood shavings. It includes a 1/2 pound bag of the local College Coffee Roasters 'Goodwill at Homefields Farm Blend', an eight-ounce bag of the famous Wilbur Chocolate Buds, one ten-ounce jar of Kauffman's Apple Butterand Kitchen Kettle Village Pear Butter (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious 8oz bag of Snyders peanut butter sandwich pretzels.

Pick up your small gift boxes at the farm.Cost is 25.95. Place Orders via email sbreneman@yourgoodwill.org or 717.871.3110.

Pickup is December 17, 18 & 19 at 150 Letort Rd, Millersville PA 17551 at the barn. payment is requested at pickup-cash or checks preferred.

Christmas Gift Boxes from Goodwill at Homefields Farm

It is Gift Box Time--the smell of coffee fills the air as we transform the barn for gift box time. 

Small Gift Box

Lancaster County's finest products are nestled within thin wood shavings in this impressive yet affordable gift box. Included is a packet of College Coffee Roasters 'Goodwill at Homefields Farm Blend' (makes 8 cups), an eight-ounce bag of the famous Wilbur Chocolate Buds, one eight-ounce jar of the local specialty Kauffman's Apple Butter Spread (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious 8oz bag of Snyders peanut butter sandwich pretzels.

Pick up your small gift boxes at the farm.

• Cost: $17.95 each
  Place Orders via email sbreneman@yourgoodwill.org or 717.871.3110.

Large Gift Box

This large gift box features more of Lancaster County's premium yields that are specially packed in fine wood shavings. It includes a 1/2 pound bag of the local College Coffee Roasters 'Goodwill at Homefields Farm Blend', an eight-ounce bag of the famous Wilbur Chocolate Buds, one ten-ounce jar of Kauffman's Apple Butter
and Kitchen Kettle Village Pear Butter (a delicious Lancaster County treat that spreads easily on bread and crackers) and a delicious delicious 8oz bag of Snyders peanut butter sandwich pretzels.

Pick up your small gift boxes at the farm.Cost is 25.95. Place Orders via email sbreneman@yourgoodwill.org or 717.871.3110.

 Hello from the blustery farm where we are putting together the final harvest.(see self-harvest note below)  This week your farmers have been working on mulching the strawberry plants for the winter with straw, mulching the blueberry beds with wood chip mulch, preparing the fields for garlic planting next week and relishing the outdoor wood fire going yesterday to warm up by.  Winter is coming to the farm. The final harvest is a time when we bring in everything that is harvestable--there will be some sweet potatoes, black radishes, dill, and parsnips appearing for this final hurrah amidst all of the usual things you've been receiving the past few week.  Enjoy!  

 Our Farm-made Gift Boxes are Coming




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 Kitchen Kettle, they are a great gift and a support to the farm program.
The small box is 17.95 and the large, which has the larger 8oz sack of coffee and also pear butter is 25.95. 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 7th
Gift Box Pickup at Barn Dec 17, 18, 19th here at the barn


(a message snuck in by the farm crew...)
A great big thank you to Farmer Scott for a great 2012 season.   From field preparation to fundraising, thank you for all the work you do, bringing the growing season from concept into reality. You keep your office door open to us, you keep the coffee flowing for us, you come up with the best nicknames and you always know how to fix the things that need fixing.   You use your creative powers to invent new ways to make our work easier, lighter and more comfortable.  You take the time to teach us new things, you empower us to solve our own problems, and you drop what you're doing to help us when we need it.  Thank you for believing in us... you give us an opportunity to prove to ourselves just how much we can accomplish.  And you never let a day go by without making us laugh.  Your are our leader and our mentor, and it is our privilege to serve on your team.





Multiplying Gifts for Homefields  Nov 30th Extraordinary Give Day!
The Lancaster County Community Foundation will give a partial match to Homefields for donations given to Homefields online through http://www.extragive.org/ on November 30th only.  The more money given to Homefields that day, the greater the amount that the Foundation will give to Homefields. It's a great way for you to help purchase the new land, and grow the gift you give at the same time, as you consider year-end giving. Funds given are tax deductible.  Please mark your calendars and read more at the extra give website and talk to us as well. 

Self Harvest starts Next Week

Many of you tell us that a highlight of the farm season is coming out in November to glean the fields for crops that remain. Starting Monday Nov 12th, Mon through Saturday, 9am-dusk, you can come out to self harvest. We will have a map that shows you where the crops are located for picking.  Please bring a bucket or bag to put your items in and a knife or pruners. The self-harvest season runs until either the vegetables or the gleaners give way to the frozen ground.

Suggestions for the harvest
Parsnips: bake with maple syrup and butter in a baking tray in the oven.
Black Radishes:  Use peeled.  To make great salad: grate the peeled radish, chop or mince scallions, grate a carrot and add diced cucumber  or(or tomato)  Mix with sour cream.  If too zingy, add more cucumber or tomato.  Eat with crackers or bread. 

Napa Cabbage: great for stir fries, super nutritious, use wherever cabbage is called for. Awesome for kimchee making. See last week's directions for it.
Ornamental/Indian/Flour Corn: decorate with it and then grind it for cornmeal. Bring your shelled corn to run through the mill for cornmeal.
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.

Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.

Wrapping up the harvest Season

From all of us here at the farm, I'd like to say thank you for being a part of the farm this season and enjoying and appreciating the farm and the food. Thank you farm crew for the thousands of hours that went into growing and harvesting the food-- you pruned hundreds of berry canes and bushes, transplanted tens of thousands of transplants, harvested many tons of produce, mowed around the buildings each week, and took great care of many things small and large.Thank you Elizabeth for the fantastic job in coordinating all of the trainee jobs, field work, machinery work and accounting.  Thank you Law Reh for dedication and unphased dependability in the field work and being like a brother to the trainees.  Thank you Kim, for dedication, joy and skill in people meeting their food and experiencing the farm. Thank you Bob, Butch, and Tom for things created, invented, assisted, and repaired  !Thank you for a great team effort with this vast undertaking that is the farm season.

With much thanks,

Scott

The descent into winter

hello from the soggy fields, where we are grateful that all the buildings and trees remain standing. Fortunately fall vegetables are pretty tolerant of wind and rain, so the crops look good.  This is the next to last harvest this week so we are heavily into the late fall crops now.

This week, other than hunkering down for the hurricane, we've been "popping" garlic, breaking the bulbs down into cloves, and working on acidifying the blueberry patch with minerals that contain pH lowering sulfur, to put them to bed for the winter. Blueberries do not like our county's sweet limestone soils, so they green up and thrive with our help. 

Grain mill:  I will be bringing my grain mill in this week--you may bring your shelled corn and grind it for cornmeal if you like.  It is a good arm workout :-)

Great News for Homefields--Nov 30th Extraordinary Give Day!

The Lancaster County Community Foundation will give a partial match to Homefields for donations given to Homefields online through http://www.extragive.org/ on November 30th only.  The more money given to Homefields that day, the greater the amount that the Foundation will give to Homefields. It's a great way for you to help purchase the new land, and grow the gift you give at the same time, as you consider year-end giving. Funds given are tax deductible.  Please mark your calendars and read more at the extra give website and talk to us as well. 


Farmer Profile--Interview with the deer:

How long have you been coming to the farm:  for many generations, ever since our great grandaddy Buck E. Lucky found this place.
What do you like best about the farm:  highly mineralized organic vegetables
What is your favorite vegetable that we grow?  sweet potato vines, edamame leaves, beet greens and hearts of lettuce heads right before the farmers are ready to harvest them, whatever is succulent.
Hurdles that you face: when the farmers put this hard to see black ribbon around the fields that smells weird and also when the lettuce has hot pepper or fishy flavor.
What makes us snicker: when the tall farmer runs and hollers at us to get out of the lettuce, waving his arms or zooms towards us with the Gator. 

We value your input on the season--please fill out our survey and let us know how we are doing and what we can do for next season.  http://www.surveymonkey.com/s/H6V8WKY


Saueruben: Turnip Kraut is easy to make and tasty too.  We made pink turnip kraut last year--pretty.



photo from: http://herbangardener.com/2011/05/26/how-to-make-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.  this is from: http://backyarditarian.com/tag/turnip-kraut/

Suggestions for the harvest


Napa Cabbage: great for stir fries, super nutritious, use wherever cabbage is called for. Awesome for kimchee making. See last week's directions for it. 
Ornamental/Indian/Flour Corn:  decorate with it and then grind it for cornmeal. Bring your shelled corn to run through the mill for cornmeal. 
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.
see turnip kraut instructions below--sauerruben
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.

Thanks for being a part of the farm. Enjoy!

Your farmers.

Fall crop harvest, kimchee, corn meal, Napa cabbage

Hello from the farm,

Almost November, and yet your farmers are enjoying T-shirt weather here as we gather crops from the field.
It's almost conventional wisdom that once frost hits, the growing is done, but there are a great number of cool weather crops that are unfazed.  And so we keep on farming until either the ground or the farmers are frozen solid.  Most fall crops tolerate frost and  several freezes down to the mid-20s--once it starts dropping much below that, plants give up the fight.

We've got ornamental/Indian corn this week, it's been drying in the greenhouse and is now ready for decorating and even grinding into cornmeal and baking with.  The best corn bread I've ever had has been made with ground corn meal that we've grown and ground here.

Another newcomer is Napa cabbage.  This is a mainstay of Japanese/Korean/Chinese cooking and can be used any time you would use regular cabbage.  Napa is thinner and more lettucey than regular cabbage and is great for stir-fries, salads, and especially kimchee--see recipe below.  Yes, I am still eating the unrefrigerated kimchee that I made a year ago and by most accounts I am doing fine.  You may want to keep yours refrigerated to keep it crunchier ;-)


Regular Harvest Season Ends November 7, 8, 9
(self-harvest will follow--you will be able to glean the fields for remaining crops)  

"Doc" Flanagan of Flanagan Welding stops by to check things out.  He's helped out with many repairs and projects over the years.  Thanks Doc! 

Bob McClure testing a device to help us with the formidable task of bringing in the beans-woo hoo.
Thank you Bob. 

Suggestions for the harvest
Napa Cabbage: great for stir fries, super nutritious, use wherever cabbage is called for.  See kimchee recipe below
Ornamental/Indian/Flour Corn:  decorate with it and then grind it for cornmeal. I'll bring my grain mill in next week.
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.
Long Island Cheese squash: shaped like a round of cheese, this is a great-keeping squash with excellent decorating properties. Can roast in the oven to prepare
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.
Enjoy the harvest!

                         The colors of fall surround us at the farm while we paused to eat lunch yesterday


Kim Chee Recipe:

This Korean spicy "sauerkraut" of a sort is outstanding. It is enjoyed in Korea and Japan. I like to get it from the Viet My Asian grocery across from McCaskey High School--the brand they carry is Kimchee Pride from NYC and the favorite of the kimchee I've purchased.

1 large head Chinese (celery or Nappa) cabbage
Salt--non iodized, esp. sea salt preferred.
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
2. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions,garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well.Cover and let stand for a few days.
4. Taste mixture every day. When it is acidic enough, cover and refrigerateup to 2 weeks.

Makes about 1 quart. --from http://www.cheriestihler.com/recipes/kchee.html


Thanks for being a part of the farm,

Your farmers

October 18, 2012
The frost arrived right on schedule last Friday night, laying to rest the end of the summer crops like peppers and eggplants.  It also did an amazing job of knocking out all the annual weeds that have taken hold.   We still have plenty of frost hardy crops, and the greens may taste even sweeter this week now that they are frost kissed.
The bok choy is back!   Or as we like to call it, the bob choy, named for one of our retired farmers, Bob P.  We still remember his legacy and celebrate him this week with the beautiful purple bob choy.
Thank you to Butch for his work getting electricity out to the farm center this week.  Now we'll really be able to light up the farm for a special occasion!  And thank you to Bob M. for his on-the-fly rigging that allowed us to roll up miles of fabric row cover to be reused for next year.


A big thank you to Kim Stoltzfus for making this a great season!

   


It’s hard to express our gratitude for all Kim does here at the farm.  In the spring, she’s busy planting the herb beds and caring for the greenhouse.   Come summer and fall she is here every week making sure our shareholders have a great experience at the farm.  She adds her fantastic style to all she touches, has a contagious enthusiasm for the farm, and she excels at making sure every child leaves the farm with a smile on their face.
Kim’s last Saturday at the farm (for this season) will be Sat Oct 27
Kim will be teaching a series of children’s pottery classes at Lancaster Clay Studios, beginning Saturdays in November. We are excited that she will be able to put her artistic and teaching talents to such great use. We have brochures available at the farm for anyone who is interested in more information.

We’ll still see Farmer Kim on Thursday and Friday evenings until the end of the farm season, but her last Saturday with us for this season will be Saturday October 27.  Look for the return of a special guest farmer in November.


Regular Harvest Season Ends November 7, 8, 9
(self-harvest to follow)

Roasted  Bok Choy
From Eating Well August/ September 2006
4 heads small bok choy, trimmed, leaves separated
4 tsps canola oil
1 clove garlic, minced
¼ tsp salt
½ tsp freshly grated lemon zest
1 Tbsp lemon juice
1 ½ tsp chopped fresh tarragon, or ¾ tsp dried
1 tsp mirin (or substitute 1 tsp sherry or white wine with a pinch of sugar)
Fresh ground pepper, to taste
 Preheat oven to 450 degrees.  Toss bok choy, oil, garlic and salt in roasting plan.  Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.  Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl.  Drizzle over the roasted bok choy.

Suggestions for the harvest
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.
Long Island Cheese squash: shaped like a round of cheese, this is a great-keeping squash with excellent decorating properties. Can roast in the oven to prepare
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.

Enjoy the harvest!


Scott, Law Reh, Kim and Elizabeth