Saturday, May 19, 2018

2018 Week 2

What a week! It was so good to see so many of you at the farm after a long winter. I'm looking forward to week two, anticipating the sun coming back.  

The weather has been discouraging. We totaled nearly six inches of rain this week, leaving the fields muddy and making work very difficult. One wagon was stuck in the mud so badly that we just abandoned it and plan to get it in a week or two when the field dries out! I don't even want to talk about the floors in my house! Haha!

New this week:

Romaine- I am so glad to be done with grocery store lettuce.  Romaine is perfect for salads, BLTs, and to use as lettuce wraps.

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.

Baby Bok Choy- Like lasts weeks Bok Choy, but smaller and even more tender. Recipe for baby bok choy

Strawberries need no instructions. rinse and eat! 

Sunday, May 13, 2018

2018 Week 1!

Welcome to CSA season 2018! Thank you for joining. We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.

The lineup this week:

Radish- Here is a post I wrote about my favorite ways to use radishes.

If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens ( bok choy, kale, collards)

Collard Greens- your body will love you for eating these healthy greens.  I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum!  Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.
Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water and you may need to replenish.  Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us! 

Curly Kale - I know there are some kale haters out there, but I have to say I love it!  Zuppa Toscana is a family favorite for dinner.  Kale Caesar Salad  Sauteed Kale

Bok Choy -  Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy. 

Hot House Tomato- Aren't they beauties? While we have grown these gems for a few years now, we don't usually include them in the CSA. This is because one of the joys of CSA is eating what's in season and becoming more in-tune with the real seasons of produce. May is simply not tomato season. July, August and September are the tomato months and, believe me, we will have plenty of tomatoes to share when the time comes. So why are they in your share this week? Consider it a consolation prize for not getting strawberries! (we know, not a direct replacement for berries)

Saturday, September 16, 2017

2017. Week 20

New this week: Delicata squash. This squash has won our affection over the last few years. Delicata is the most accessible of the winter squashes since the rind is not too difficult to cut and the skin can be eaten. Our favorite way to eat it is to slice it into half moons and roast it on a pan with a little olive oil. Roasted Delicata. It is also delish cut in half longwise and stuffed. Stuffed Delicata.

It has been our pleasure to grow produce for you this year. Thank you for your support and encouragement!

Saturday, September 9, 2017

2017. Week 19!

New this week:

Gala Apples: From Schober's in Monroeville.  I'm so excited about local apples.  Yum!

Butternut Squash: is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  Here is a link to my favorite butternut squash soup. I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better).
The butternut squash is from Sam Tomarchio, a grower in Mullica Hill.  Normally this time of year we are swimming in several varieties of winter squash, spaghetti, delicata, kabocha . . . but this has not been a normal year.  We had bad timing and placement for our poor winters squash plants and they pretty much all died in the excessive rains we have endured.  

KiwiBerries- are a small variety of the kiwi fruit with an edible skin. If you have walked back to the field for pick your own cherry tomatoes and flowers, they are the things on the trellis! IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure.  Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. 

Saturday, September 2, 2017

2017. Week 18.

We are thankful for these lunchbox peppers.  They just keep producing. The variety is called Yummy Orange. They have been strong producers though the heat and the rain and the rain and the rain. They're becoming one of our favorites. How about you? What has been your favorite crop so far?

Saturday, August 26, 2017

2017 Week 17

Adirondack Red Potatoes are a potato variety with red flesh and skin.  The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. Very good boiled, good for potato salads and mashed; excellent pan-fried and roasted. Baked, they will be moist.

Quick update about the farm. It's been an exceptionally rainy August. All the rain has been a bit too much for some of our crops. The tomato plants are suffering from foliar diseases and the tomatoes have cracked. The watermelon and cantaloupe are in a similar situation and most of the fruit is rotten. We're still optimistic that we will have some more tomatoes at some point, but it will be a week or two. Meanwhile, we're glad to have these potatoes! The potatoes you're receiving are grown by us. It's our first time growing potatoes and, while it wasn't a super crop, we're thankful for what we've got. The quality seems good so far.

This next week marks a turning point for the farm. All of our student workers are going back to school. We have had a great bunch of students this year. They've worked very hard through some hot days and they have every reason to be proud of what they've done here. We with them well as they head back to the classroom and we hope they enjoy sleeping in a little since they won't have to be here at 6am!