2016 - Week 1- Let the Games Begin!

Let's get this party started! After a week of cold and rain, I am ready for it to feel and taste like spring! Sunshine! Bring on the sunshine.

We were so so close to having strawberries in the CSA for the first week, but they are just not turning red out there. Sorry. Too cold. Too cloudy. They'll be ready for next week.

Each week here on the blog I introduce the new produce and some of my favorite ways to prepare them.  

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 ( romaine, bok choy, arugula, collards)

Romaine- So perfect for salads, BLTs, and to use as lettuce wraps.

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

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.

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)


Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula

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!


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

2015 week 18

New this week:

Apples! from Schober Farm in Monroeville. They have a retail farm stand, I highly suggest visiting them for all your apple needs this fall!  They have gorgeous apples.

Delicata Squash-  This is a new winter squash for us this year.  Like other winter squash Delicata can be stored for long periods of time, unlike other winter squash you can eat the skin.  Fantastically rich and sweet.
Here is a link to a simple recipe of Roasted Delicata Squash.
Here is a link to a recipe for Stuffed Delicata Squash, I would swap out the spinach for kale!

2015 week 17

Cantaloupe are back after a painful hiatus.

New this week:

Plums from Circle M Farms in Mannington Twp.

2015 week 16

2015 week 15!

Watermelon is here, and kale is back!

2015 week 13

New this week poblano peppers, a hot pepper, that is great for roasting or stuffing!

2015 week 12

New this week:

Sicilian Eggplant!  Can be used just as you would a regular eggplant.

Returning from previous weeks:

Peaches
String Beans
Tomatoes
Collard Greens
Grape Tomatoes
Carrots
Sweet Corn
Onion

2015 Week 1

It's Opening Week of the 2015 CSA season and we are rockin' and rollin'. Woohoo! The weather is warm and things are growing! After a long, cold winter, greens are looking so good. While we were all hoping the strawberries would be ready for week 1, alas they are not. Soooo close! We are hoping for a good 2-3 weeks of harvest coming up.

***The most important thing when bringing fresh greens home from the farm is to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens (romaine, bok choy, spinach)
_________________________________________________________________________________

So each week here on the blog I try to introduce the new veggies and some of my favorite ways to prepare them.  Since it is week 1 and every thing is new, its a long blog post.

Romaine- I am so excited for some fresh romaine.  Salads-BLTs-Lettuce Wraps!

Baby Bok Choy -  This is still my absolute favorite way to serve Bok Choy.  But I also pinned some new recipes to try. Check them out here.

Hot House Tomato- Aren't they beauties! While we have grown these gems for a few years now, we've never given them out as part of 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)

Easter Egg Radish - Click here for some ideas of what to do with radishes.

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sautéing with olive oil and garlic.  Here is a recipe "Broccoli Rabe with Pasta and Sun Dried Tomatoes"

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!

Spinach- This spinach was grown by Michael Catalano in Mannington Township. They always have the most beautiful spinach fields. Most of their crop is harvested by machines and sent off to be packed and frozen. We were able to hand harvest this from the edges of the field where the harvesters won't be able to get. Throw it in your morning smoothie, or eggs, saute it for dinner or add it to your soup. 

Tomato Pie Recipe

Tomato, tomato, tomato.

Its just about that time in the summer when the tomatoes start to really pile up on the windowsill and counters in my house.  I've had the tomato grilled cheese, the BLT, the bruschetta, the tomato sandwich, caprese salad, and now I'm looking for a different, delicious way to eat up some of these tomatoes.  

I found the answer in Tomato Pie!

First for the tomato pie, you need the pie crust.  You are welcome to make one from scratch, but I totally used a refrigerated store bought crust. Preheat the oven to 350 and pre-bake your crust for 10-12 minutes, until lightly browned.  I recommend using dried beans or something to help hold the edges up while pre-baking the crust. 

Now the tomatoes.  You can use any tomato you have.  I just used these gorgeous Big Beef.  I think the pie would be lovely with some colorful heirlooms too.

First cut the tomato horizontally and squeeze to remove the excess juice.  It is important to squeeze the tomatoes or your pie will be watery. Then give the tomatoes a rough chop.  You need 3 cups of chopped tomatoes.

Next chop 1/2 onion and chop some basil, about 1/4 cup.

In a medium bowl, mix together 2 cups grated cheese ( I used mozzarella and parmesan), 3/4 cup mayonnaise, Tabasco, a sprinkle of salt and pepper.

In the pre-baked pie shell sprinkle in the chopped onion.

Spread the chopped tomatoes over the onion and sprinkle with basil.

Spread the cheese mixture over the tomatoes

Place in oven and bake 30-40 minutes until bubbly and browned.

Holy Cow! So good!

Tomato Pie Recipe

1 9inch pie crust

3-4 tomatoes, cut in half squeezed to remove excess juice, and then roughly chopped (3 cups)

1/2 onion, chopped

1/4 cup chopped basil

2 cups cheese, I combined mozzarella and a little parmesan, but any cheese would work.  Cheddar and 

                       Monterey would be goooood!

3/4 cup mayonaise 

1 tsp tabasco sauce

Preheat oven to 350. Pre-bake pie crust 10-12 minutes until lightly browned.  Sprinkle the bottom of the pie crust with chopped onion. Top with chopped tomatoes and sprinkle with basil. In a medium bowl mix the cheese, mayo, tabasco sauce, salt, and pepper.  Spread over the tomatoes.  Bake until bubbly and browned. 30-40 minutes!

Basil Pesto. Soooo good!

What to do with that large amount of basil? My answer. Pesto. Period.

 Let's make the pesto.

 Add 3/4 cup of basil leaves to the food processor bowl.

 Add 1/2 cup parmesan cheese.

 Add 3 Tablespoons pine nuts (you could use walnuts, instead)

 Add 2 cloves garlic.

 Put the lid on and turn on the food processor.  While it's on drizzle in 1/3 cup of olive oil.

 Beautiful! Now if you stop here you have Pesto.  Yum.  You could add this straight to drained pasta and it would be delicious or to take it to another level.

 Heat 1/2 cup of cream and 2 tablespoons of butter in a saucepan and add the pesto.

 Stir in an extra 1/4 cup of parmesan cheese.

 Put your drained pasta in a bowl. 

 Pour over the pesto cream sauce.

 Add some diced tomatoes to the hot pasta and warm pesto sauce.

 Stir.

Dig into this wonderfulness!


Basil Pesto Cream Sauce
3/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 tablespoons pine nuts or walnuts
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/2 cup cream
2 tablespoons butter
12 oz pasta, such as fusilli, cooked al dente
2 large tomatoes, diced

To make the pesto: Add the basil, 1/2 cup parmesan, pine nuts, garlic to a food processor.  Turn on the machine and slowly drizzle in the olive oil to make a nice puree. Season with salt and pepper.

To make the cream sauce: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in. Stir together and just simmer for a few minutes.  At the end add the remaining 1/4 cup Parmesan.

Put the drained pasta in a large serving bowl. Pour on the pesto cream sauce. Then add the diced tomatoes. Toss together and serve right away.

Enjoy!

Eggplant Pasta Recipe

• 
  

  
  

  

  
  Eggplant breaded and fried is a perennial favorite and reliable stand by, but I rarely have the patience and time for that.  Here is a simple, quick, delicious weeknight dinner that will have you appreciating eggplant in an all new way. 
  
  Here we go.
  
  

  

   Slice
  

  

   Then, dice your eggplant.
  

  

   Chop an onion and garlic clove.
  

  

   Heat a few tablespoons of olive oil in a frying pan over medium heat and add the eggplant, onion, and garlic. You're going to want to cook it until the eggplant gets that ugly squooshy look to it and the other veggies are softened.
  

  

   Dice 2 large or 3 medium tomatoes.
  

  

   Add the tomatoes to the pan and a some fresh chopped basil.
  

  

   Simmer on low while the pasta cooks.
  

  

  
  Add the eggplant sauce to the pasta and fold in until the noodles are coated.
   
  

  

  For added flavor, load this sucka up with parmesan cheese.
  
  Ingredients
  1 box of pasta (I used ziti this time, I have also used spaghetti, anything will work)
  1 medium eggplant, diced into small cubes
  1 small red onion, chopped fine
  1 clove garlic, minced
  2-3 cups diced tomatoes 
  Fresh Basil
  Parmeggiano Reggiano, grated
  Olive oil
  Salt and Pepper, to taste
  
  Sauce:
  1. Heat a few tablespoons of olive oil in a frying pan over medium heat and add the eggplant, onion, and garlic. You're going to want to cook it until the eggplant gets that ugly squooshy look to it and the other veggies are softened.
  2. Add more olive oil and turn the heat up to medium high until the eggplant gets browned, about 5-7 more minutes.
  3. Add the tomatoes and turn the heat back down to simmer while the pasta cooks (6-8 minutes)
  Pasta:
  1. Toss the pasta in boiling salted water for until al dente. Drain in a colander and return the pasta to the pot.
  2. Add the eggplant sauce to the pasta and fold in until the noodles are coated.
  3. For added flavor, load this sucka up with parmesan cheese and sprinkle with fresh chopped basil.

Grilled Green Tomatoes with Herbed Cream Cheese

I have a lovely recipe to share with you that is E-A-S-Y and oh so good.

I got it from a new cookbook (Thanks Maggie and Martha).  These two were raving over these grilled green tomatoes,  I had to give them a try!

Grilled Green Tomato with Herbed Cream Cheese  

adapted from "The Gardener & The Grill the Bounty of the Garden meets the Sizzle of the Grill" by Karen Adler and Judith Fertig

One 8oz block of creamed cheese, at room temperature

1 clove of garlic, minced

2 Tablespoons of chopped fresh basil

2 Tablespoons of chopped fresh chives

4 green tomatoes, thickly sliced

Olive Oil

Salt

Pepper

Preheat your grill to a medium-hot temperature.  In a bowl, blend the cream cheese, with garlic, basil, and chives together until smooth.

Lay the tomato slices out on a baking sheet.  Brush with olive oil and sprinkle with salt and pepper, on both sides.

Grill the tomatoes on one side 3-5 minutes, or until the tomatoes have good grill marks.  Then flip and grill on the other side the same way.  Keep the grill open while grilling the tomatoes.  

Take the tomato slices off the grill and then put a dollop of the cream cheese mixture on each tomato.  Serve hot with the melting cream cheese oozing off the tomato!

Enjoy!

CSA 2012 week 13

This weeks share starting at the top going clockwise: sugar baby watermelon, 12 ears of corn, 4 cubanelle peppers, yellow peaches, eggplant, 3lbs tomatoes. (Not pictured) PYO flowers, herbs, grape tomatoes, and hot peppers.

New this week *Peaches*

The peaches this week are from Larchmont Farms on Rt 77. Elmer, NJ

The peaches need a day or two on the counter to ripen. Or keep in the refrigerator until ready to use.

5 ways you can tell it is August around the farm

#1 the weeds- Around this time of year the weeds in every field are out of control.  We are doing our best to keep them out of our late field of eggplants, tomatoes, and pumpkins.  But the farm has definitely lost that clean spring look.

#2 The corn planter is put away-  We have been planting corn on a regular basis since April, but now the corn planter is tucked away in the storage building.  It depends on the weather, but we should have corn through the end of September.

#3 The bush hog comes to work. . . to clean up some fields.  We use the bush hog to chop up the fields when we are through with them.  We have already chopped up the first 2 cantaloupe fields. Next on the list the first tomato field. Oh and lots of corn has been chopped up too.

#4 Red and Yellow Peppers-  The colored peppers take a long time to ripen.  A pepper plant first makes a green bell pepper and then as it sits on the plant the pepper continues to ripen and turn those beautiful shades of red or yellow that we all love.

#5 The farm workers are all a little bleary eyed.  Everyone is pushing the limits of exhaustion.  The to-do list is long and never finished.  The jokes in the packing house get sillier. And everyone is starts dreaming of a fall vacation

Tomato Testing Days

The saga continues for these precious tomato plants. 

Yes, those are icicles hanging from the tomato plants.  This picture was taken at sunrise Saturday morning.

They were planted out in the field on Friday.  

Then the came the FROST warning Saturday morning.  I don't need to tell you how devastating a frost can be on an early spring crop.

There are a couple different things we can do to combat frost:

1. The old school way was to burn tires in the field at various locations.  The idea with that was the rising heat would create air circulation and prevent the coldest air from settling at ground level (which contributes to frost).   It is questionable whether this helps at all.  And we didn't have any scrap tires handy.

 

2. The fancy way to prevent frost is to use a row cover, which is basically a blanket that covers the crop and intercepts the frost.  This is expensive and time consuming and we weren't prepared to do this for the tomatoes.

Behind door #3---Is our contestant of choice.  Sprinklers.  We have them handy and they were set up in a couple of hours.

 Sprinklers work because the water temperature is above freezing and as long as you can keep the tomato plants wet, they won't freeze.  Sometimes the water freezes on the plants!  This can even happen when temperatures are above freezing, due to evaporative cooling.

 This was the case Saturday morning.
 Air temperature 39F + Humidity 40% + Dew point 25F = water freezes.
The tomato plants are still okay, because they are not damaged unless the temperature drops below 30F and you'll remember from IPS that whenever water and ice exist as a mixture the temperature is always 32F (at sea level).

This is the wireless thermometer that let us know at 3am that the dew point was below freezing.

 

The tomatoes made it through the freeze, but they weren't out of the woods yet.  Monday the sun is shining and the wind is BLOWING.  40 MPH gusts.  Almost all of the stems held strong.

 Some did not. This guy was too soft.  He didn't make it.

Overall the tomato field is still looking great, and the dream of 4th of July tomatoes is still alive!

The Little Tomato Story

 You ever have those moments in your childhood that stand as a marker or turning point?  When you are really affected and the memory lasts and your heart still feels funny when you think back.  This is one of those times.

4th grade.  Recess.  Basketball Court. Anyway I rode the bus home and walked into the shop where my dad was servicing a tractor.  I stood by the wood stove to warm my hands.  My dad asked me how my day was.  I didn't know that I wanted to talk about it.  As I stood there in front of the wood stove I explained my sorrows.  I told him how the other kids didn't think I was any good at basketball and always put me on a team with the other "losers" so they could easily beat us.  They had been doing this everyday for weeks.  I had been practicing, but I just never seemed to get any better.  I felt like I didn't have a friend in the world.  It felt hopeless.

Then he explained to me what would become known as "The Little Tomato Story".

You see when a little tomato plant is in the greenhouse if it gets all the water it needs it will grow fast and tall and be lush and green.  If you take a tomato plant like that and put it outside in the field, it will stand no chance.  It is too soft.  It will fall over in the wind and die.

But if you take that little tomato plant while it is still in the greenhouse and hold back on the water, it is going to wilt.  It looks bad at the time, but what is going on is important.  When that tomato plant wilts it makes the stem tougher and the roots grow deep as they search for water.  When you put this tomato plant out in the field the stem will be strong enough to stand against the wind.

I knew what he meant. It helped.

---Farmer Eric

James 1:2-4 "Consider it pure joy, my brothers , whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance.  Perseverance must finish its work so that you may be mature and complete, not lacking anything."

: