CSA Harvest List for Aug 5th:

I can hardly believe it is August. Wow!

• Chives
• Garlic Chives
• Peppermint
• Spearmint
• Dandelion
• Kale: Dino or Curly
• Swiss Chard
• Italian Flat Leaf Parsley
• Broccoli (Single orders only) (Pictured above)
  
• Carrots- Orange
• Fennel
• Scallions
• Fresh Cut Flower Bouquets
• Cucumber: Standard or Pickling or Lemon (very limited quantities of Lemon)
• Summer Squash: Green or Yellow Zucchini or Patty Pan
• Beets: Red, Golden, Chioggia
• Italian Basil
• Lettuce: Romaine, Red Leaf, or Green Leaf
• Beans: Green, Yellow Wax or French Filet
• Salad Mix
  
• Arugula
• Green Garlic (single orders only- this is fresh garlic and does not store. Must be eaten within a few weeks) (Pictured above)
• Tomatoes: (Yes, we have some turning mostly small cherries or grape varieties. Single orders only. I will try my best to fulfill these orders)
• Eggplant: Oriental (single orders only)
• Tomatillos (single orders only)
• If you have a fruit share the fruit this week will be : Yellow and White Peaches. YUM!
  

Recipes:

• Don't forget to check out our midweek blog with recipes and information on storing your veggies.

• Here is a blog entry with a recipe for cucumbers from a local chef: http://phoebespurefood.blogspot.com/2009/07/refreshing-cucumber-avocado-soup.html

• This recipe comes from one of our members:
  
  Fennel Salad
  1 bulb of fennel . . .leafy fronds cut off. . .sliced as thinly as possible
  1 sweet onion sliced as thinly as possible
  Olive oil
  Kosher salt
  Oregano
  Drizzle on the olive oil and add salt and oregano to taste.
  Can be eated right away. . .or refrigerate to let the flavors blend.
  This is similar to a coleslaw but without the creamy dressing.
• Have you considered juicing the cucumbers. They are so refreshing. Try adding some mint to liven it up.

Notes from the Farmer:
Just a reminder to be aware about picking up your veggies each week and to be aware when you are picking up boxes. I know everyone makes mistakes. No big deal. I appreciate when you call to let me know (484-955-1098). Just a bit of extra time and attention on your part, saves me a lot more time than you know. The biggest issue is with customers not picking up produce. Like I said everyone forgets. The site hosts are not required to keep the produce and in most cases they give it away at the end of the night. This note is not to place blame or guilt it is just a conscious reminder.

I hope you all have a super week.
Erica

Zucchini and Summer Squash Got you Down?

Here are a few recipes I have compiled:

• This site actually has quite a few interesting recipes as well as reading matereial: http://jenncuisine.wordpress.com/2009/07/15/zucchini-bread/
• This is a recipe for Zucchini Cheesecake. This was referred to me by a friend whom is beginning to study at the Natural Cooking School in New York City. www.101cookbooks.com

A few notes on Storing the precious veggies:

• Greens: Bagged greens should stay in their bags (They should last at least one week). Leafy greens are best stored, leafy side first, in a plastic bag in the crisper.
  
• Roots: Remove greens and store in a plastic bag in refrigerator drawer. Carrots, beets, turnips, radishes, Potatoes, celery root etc. should store for several months.
  
• Summer Squash and Cucumbers: Again in the plastic bag in a drawer.
  
• Scallions: same as above.
  
• Herbs: May be hung upside down not in direct sunlight to dry.
• There is of course freezing and canning. That is a whole other subject.
  
• Flowers: Ends should be freshly cut and put into a vase with warm water and a pinch of sugar.
  
• Tomatoes, Peppers, Eggplant: Store at 60 degrees. Not in refrigerator. If your house is not air conditioned like mine, store them in the basement or a cooler area of the house.
  
• Broccoli, Cabbage, Brussels: Like it cold. Again the plastic bag in the drawer.
• Beans: store them in the plastic bag they came in but open the bag if it has a twist tie.
• Garlic: A dry area around 60 degrees. Similar to tomatoes above.
• Fruit: The fruit is mostly picked before it is ripe. To ripen simply leave it at room temperature for a day or so.
  

I hate plastic. I don't drink out of plastic, but I have found this the best way to store veggies. If you have other tips or suggestions please pass them along. The most important thing is to regulate temperature and moisture.

CSA Harvest July 29 th:

1. Chives
2. Garlic Chives
3. Kale: Dino or Curly
4. Swiss Chard
5. Beets: Golden, Red or Chioggia
6. Carrots: Orange or Dragon
7. Salad Mix
8. Fresh Cut Flower Bouquets
9. Summer Squash: Green or Yellow Zucchini or Patty Pan
10. Arugula
11. Basil: Italian or Purple
12. Cucumber: Standard or Pickling or Lemon (First Picture)
    
13. Fennel
14. Flat Leaf Parsley
15. Lettuce: Romaine or Greenleaf or Redleaf
    
16. Scallions
17. Beans: Burgundy or Dragon or Green (Second Picture)
    
18. Green Garlic (single orders only)
19. Broccoli (single orders only) Customers whom have not yet had Broccoli will have first choice.
    
20. Radicchio
21. Dandelion Greens
22. Again we are offering extras of the above highlighted items. Now is the time to make pickles and relish.
23. Fruit this week: Peaches.
    

Recipes for this week:

• Sunshine pickles - 4 days - http://www.recipezaar.com/Sunshine-Dill-Pickles-241141
• Refrigerator pickles - 7 days - http://www.recipezaar.com/Kittencals-Easy-Refrigerator-Kosher-Garlic-Dill-Pickles-90487
  
• curry chick pea and ginger soup
  This recipe is from my friend Darren. He is definitely the best song writer in Berks County. Thank you for all the great music and shows.
  
  3 cloves garlic (diced)
  2 whole onions (diced)
  4 cups chicken or veg stock
  2 cans chick peas (rinsed and strained)
  3 carrots (chopped)
  2 tsp curry powder
  _ tsp tumerick
  _ tsp. salt
  _ tsp. ground ginger
  _ tsp fresh cracked pepper
  _ cup coconut milk
  1 tablespoon fresh parsley (chopped)
  
  1. boil onions and garlic in chicken stock for 5 minutes
  2. stir in the rest of the ingredients and boil for another 15 minutes
  3. reduce to low for 15 more minutes adding the milk about halfway
  4. blend
  ENJOY!
  
  
• Carrot Lentil Soup
  
  This is an adaptation creation. A quick soup for even in the summer.
  
  ½ cup lentils (dry green or red)
  1 medium onion chopped
  ½ pound carrots chopped
  3 tablespoon olive oil
  1 tablespoon vegetable broth powder
  3 cups water
  1 tsp salt
  ¼ cup fresh cilantro
  2 cloves garlic
  1 cup yogurt (plain goat yogurt is perfect for this)
  
  Sautee onion, and lentils in 2 tablespoon olive oil, for 5 minutes. Add water and vegetable broth and bring to boil. Add carrots and simmer until carrots are soft. In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro. Blend the broth mixture with the pesto and yogurt in the food processor. Garnish with a dolup of yogurt and a sprig of cilantro. Enjoy. Serves 4.
  

Farmer's Update:
By now you must be wondering ...."Where the tomatoes, peppers and eggplants?". Well, they are all growing happily, however, they are not ripening. Due to cold nighttime temperatures these crops are delayed. Everything seems to be about 2 weeks behind this season. I do repeat that all the plants are happy and healthy. Knock on wood we are not having issues with disease at this time. We are all at the mercy of the weather. I am not complaining. This has been the best growing season I have ever experienced. Be prepared that the tomatoes may come all at once like the squash and cucumbers. Have your canning jars and sauce ingredients ready because the plants are loaded with fruit waiting for a few hot days and nights to explode. Hooray!!!!!!!!!!!!!!!
Have a great week,
Erica

CSA Harvest July 22nd:

1. Chives
2. Garlic Chives
3. Kale: Dino or Curly
4. Swiss Chard
5. Beets: Golden, Red or Chioggia
6. Carrots: Orange or Dragon
7. Salad Mix
8. Fresh Cut Flower Bouquets
9. Summer Squash: Green or Yellow Zucchini or Patty Pan
10. Arugula
11. Basil: Italian, Lemon or Purple
12. Cucumber: Standard or Pickling
13. Fennel
14. Flat Leaf Parsley
15. Lettuce
16. Scallions
17. Beans: Burgundy or Dragon
18. Green Garlic (single orders only)
    

• We also have our second wave of broccoli coming in. You may order Broccoli however, I will give it first to those whom did not already receive broccoli this season. Don't worry we will have more in the fall.
• Fruit this week: Centuary Peaches (yellow).
• Do you have an interest in extras of the above purple highlighted items? We have tons. I would be happy to pass them along.

Update on Pickups:

• This past week seemed to be a bit rough. I am sorry for any confusion. I have now made the clipboard sheets larger and more legible. I hope this helps.
• I would like to encourage you all to thoroughly explain the pick up procedure to anyone whom will be picking up the produce whom is new to the system. I specifically count each order and so if one item is taken mistakenly it snowballs.
• In order to save box space I have been combining different varieties of items in the same box. This will take a bit more time on your part to differentiate between the varieties but saves me a lot. It is the difference between me delivering in my station wagon or the large Chevy van.
  
• Summer Squash and Cucumbers: Please look closer at the clipboard sheets. One order of these items usually is more than one fruit. I have highlighted that information in pink on the sheet. For instance one order of Pickling Cucumbers is actually 6 fruits.
  
• If you do not want an item which has been selected for you or perhaps you do not want all of the item simply place it in the "Free Box" for someone else.
  
• If you are having trouble at the sites or with the clipboard sheet please let me know. I am also learning this system and can use help.
• The site host is a host for the vegetables. They are also a customer just like you. Very rarely will the site host know anything about the quantities of vegetables you are picking up. They are not a good source of information. Please call me with questions: 484-955-1098. Generally I work on Wednesday evenings but if I am available I would love to assist you.
  

Farm update:
I know I said it last week but it seems like the season just keeps getting better and better. We are in the midst of a massive garlic harvest. Wow. I wanted this year to be a good garlic harvest but I had no idea. Paul took time from his busy schedule to build me an amazing drying rack (I have wanted one for the longest time). And, when he saw the harvest he began building another one. Kayla has promised to take pictures. I cried tears of joy. I am a total nerd.

Gardening is my love but nutrition is my passion. I have been studying health and nutrition for quite a few years. It is the original way that Paul and I connected. Paul has been studying health and nutrition for over 30 years with the start of his health food store in his basement in the 70's. Together we are striving to grow not just organic food but "Nutrient Dense" food. This is food that is high in nutrients. And this begins with the soil.
This past winter we sent soil samples out to a testing facility that not only tests the minerals in the soil it tests, the availability of those nutrients as well as how the minerals are balanced. We applied several different mineral combinations in order to balance the soil. And so last week we decided to test these mineral levels in our actual plant tissue. We sent samples away of our garlic and our tomatoes and the tests came back with wonderful results. We are pleased to announce that our plants are indeed "Nutrient Dense". Being organic is important but have optimal vegetables is even more important.
With this exciting news we sat down to think of our future as a farm and all the possibilites. We are only in our 3rd growing season. We have done a lot but still have a lot to learn. We will be expanding our greenhouse this year as well as our fields, for next season. I think it is important for you to all know that by being a member of our farm you are supporting us to grow, thrive and excel. We hope to continue on with our passion. We can only do this with the support that you have given us. Thank you.

And now for recipes:

• From a generous member:
  
  Fast pickled melange of crispy vegetables
  Sliced turnips
  sliced carrots
  pepper strips(any variety)
  Celery stalk sliced
  beet slices (if they are young and tender- preferably gold so color doesn't leak)
  
  Salt lightly in a bowl (prefer kosher salt) for 1/2 hour
  Juice 1 lemon per quart of vegetables, pour in juice.
  Cut up juiced lemon(s) and add to bowl. Refrigerate for at least an hour and toss occasionally. May be done in large jar.
  Keeps nicely for at least a week.
  
  
  Greens and Peanut Sauce(from Blue Corn and Chocolate cookbook)
  
  1/2 lb fresh greens (kale, collards, mustard etc)
  1 medium onion, coarsely chopped
  2 large cloves garlic crushed
  2Tb oil
  1 1/2 tsp curry powder ( suit yourself with degree of spicy heat)
  2 cups crushed tomatoes or sauce
  1/2 tsp salt
  2Tb peanut butter
  1/4-1/2 tsp crushed dried hot peppers
  1/2 cup unsalted roasted chopped peanuts
  Cornmeal mush or Polenta
  
  1-Wash and chop greens
  2-large skillet, saute onion and garlic till wilted, moderate heat. Stir in curry a saute a bit longer
  3-Add tomatoes and salt, mix and cook low heat 15 minutes. Stir in greens, cook 10 minutes more.
  4-Stir in peanut butter until moothly distributed then add hot peppers as desired. Adjust seasonings. Stir in chopped peanuts or use as garnish. May also use chunky peanut butter
  
  
  Best over Cornmeal mush-
  2 1/2 cups h20
  1 tsp salt
  1cup cornmeal
  
  Boil salted water and add cornmeal slowly in stream to still boiling water. Whisk until stirred in. Lower heat and cook 5-10 minutes until thickened.
  
  
  Bon Apetit

• Mock Chopped Liver
  1 lb string beans
  3 Tblspn fruity olive oil
  2 large onions, coarsely chopped
  3 cloves garlic crushed
  1 medium sweet reen pepper, seeded and coarsely chopped
  1 cup walnuts lightly toasted (see below)
  1 tsp salt
  1/8 tsp fresh black pepper
  dash cayenne
  finely minced parsley
  
  1- cook beans till very soft
  2- saute onions and pepper in olive oil over low to moderate heat until onions deep golden brown- could take 20 minutes. Add crushed garlic and sute few more minutes
  3- Chop beans, onion mixture and walnuts (or pulse in food processor- leave ome texture). Stir in salt, pepper, parsley
  Good cold or room temperature
  
  Toast walnuts at 350 (preheated) in single layer- until just turning color- 7-10 minutes. Catch as they can quickly go from ready to burnt. Pour out of hot tray immediately. Store walnuts in freezer for best staying power- oil goes rancid easily

Thank you all for your support.
Does anyone have any great fennel recipes? I love fennel and I would love to teach others to enjoy it too.
Have a great week,
Erica

Just a pre-delivery blog.
The first picture here is of our Burgundy Beans and the second are the Dragon Beans. Both of these beans are excellent eaten raw as well as cooked. However, if you cook them they both loose their color. The best tip I had last year about beans was to simply bake them in the oven: spread out on a cookie sheet, drizzle with olive oil, salt and pepper. Bake till crispy. Great with burgers, like French Fries. I think it would be possible to do this on the grill as well.

In case you didn't have a great Veggie Lasagna recipe here is one:
(I highly recommend adding Kale, Swiss Chard or Arugula to this recipe.

Veggie Lasagna
This great recipe is from my friend Mary. From Ohio but now she fills happy bellies in Denmark.
-2 medium zucchini, thinly sliced
-2 small eggplant, thinly sliced
-2 carrots, grated
-1 block firm/extra firm tofu
-fresh oregano, chopped
-finely chopped nuts
-salt, pepper
-about 2 cups favorite tomato sauce
Preheat oven to 325. In a mixing bowl, combine tofu, oregano, salt, and pepper. In a large lasagna pan, spread a thin layer of the tomato sauce on the bottom. Place a layer of zucchini on top. Add a layer of the tofu mixture. Add a layer of grated carrot. Add a layer of tomato sauce. Alternate in this pattern until all ingredients are used of pan is full, ending with sauce. Sprinkle nuts over the top and bake for about 30 min. Énjoy with friends and/or family.

And here are 3 of my favorite beet recipes:


Cold Beet Orange Salad
It is my belief that beets are best when the eaten with very little preparation.
This recipe makes a great dish for picnics, can be added to tacos or tostadas with black beans. Refreshing and full of strong energy.
4 medium sized beets cleaned and grated
1 large navel orange ( I like navel the best but if you are a Valencia person go ahead. Other sweet citrus works great with this also)
Squeeze the orange juice on to the shredded beets. Add zest as a garnish and serve.


Cold Beet Goat Cheese Salad
Another simple beet recipe. You can add chopped oranges to this too if you like.
4 medium sized beets cleaned and cubed
¼ pound goat cheese (chevre)
Steam the cubed beets until you can sink a fork into them. Boiling is also an option but I feel steaming keeps the flavor better. Chill. The beets should be nice and chilled before adding the goat cheese otherwise the cheese melts. This still tastes good but is not very pretty. Mix crumbled goat cheese and serve. Chives make a nice garnish for this dish.


Warm Beets
Never underestimate the amazing flavors of vegetables simply cooked with garlic and butter. I can eat almost anything this way. You may use a butter alternative if necessary.
4 medium beets cleaned and cubed
1 tablespoon butter
1 clove garlic, chopped
1 tablespoon water
Sautee all ingredients in a pan on low heat until you can stick a fork into the beets. You can also bake this same combination at 375 for approximately 35minutes.

This should keep you busy for awhile.
Have a great week,
Erica

CSA Harvest July 15th:

1. Chives
2. Garlic Chives
3. Kale: Dino or Curly
4. Swiss Chard
5. Beets: Golden (pictured above), Red or Chioggia
6. Carrots: Orange or Dragon
7. Salad Mix
8. Fresh Cut Flower Bouquets
9. Summer Squash: Yellow (pictured above) or Green Zucchini or Patty Pan
10. Arugula
11. Basil
12. Fennel
13. Dill
    
14. Cilantro
15. Cucumber: Standard or Pickling (Pictured above)
    
16. Flat Leaf Parsley
17. Lettuce: Romaine, Butterhead or Red Oak Leaf

Items in limited quantities: (Only one order of each per share. No "doubles".)

1. Scallions
2. String Beans: Burgundy or Dragon.

Alright, so now the floodgates are open and the garden is ready for full production. I love this time of year. This is what I dream of in December. I would have to say that this is the best year we have had so far. Perfect weather and my coworkers are just superb.
We will be holding our annual "CSA Member Potluck" on Friday August 21st at the farm, 6:30pm. Last year the turnout was a bit less than I had desired. I hope you can all plan ahead and try to make it out to see the garden in full production, interact with the people whom grow your food and also other members. I will be sending out an email in a few days.
This was a busy week on the farm. We held our first "Farmer Potluck" last Friday inviting local farmer's to come out and celebrate the season. It was a perfect night lit up by lightning bugs and good conversation. Oh and I can't forget 3 kinds of fruit pie. Heaven.
This past Tuesday we went to a field day at Steve Groff's farm in Lancaster County and learned about tomato production and grafting in Haygrove Tunnels.
On Wednesday evening, I surprised my husband for his birthday and stole him away to the Glasbern Inn for a mini vacation. The Glasbern Inn is in Fogelsville only a hop, skip and a jump from Kutztown. It is a bed and breakfast and restaurant on an organic farm. I highly recommend this place with 10 stars. Beautiful setting, extremely friendly staff, relaxing atmosphere. The dinner was superb, organic produce and meats from right there on the farm. My only regret was that we had to leave too early in the morning to enjoy breakfast. But if you ever need a mini vacation this is the place to go: http://www.glasbern.com/
And today we had another "Iron Chef"competition on the farm. This week Turnips. I know you are probably all sick of these turnips. We are certainly ready for them to be done as well. So today we tried to "rethink" turnips. We don't have any to offer this week but if you still have them in your fridge or you can come back to these recipes when we have turnips again in the fall.

• Turnips sauteed with mushrooms, onion, and finished with Miso: turnips sliced thin sauteed with onion until soft, add chopped mushrooms. When it is all cooked add miso paste to taste.
  
• Turnip and Lentil Curry over Basmati Rice: Cubed Turnips sauteed with garlic chives, basil, lentils, Curry powder, coconut milk.
• Turnip dill cream sauce: to be served over almost anything. Steam turnips whole. Place in food processor with dill and goat cheese. Blend until smooth.
• Turnip and Mushroom Struedel: Chop all vegetables small. Sautee onions, garlic scapes, turnips, carrots, mushroom, & thyme in butter. When cooked place in a different pan and put in refrigerator to cool. In a baking dish drizzle the bottom with olive oil. Slice patty pan squash very thin and place on bottom of pan. Meanwhile, seperate filo dough sheets and drizzle each layer with olive oil. With 6 or more layers stacked fill with the sauteed and cooled vegetables and roll. Place in pan above patty pan squash. You can make several of these rolls or one big one whichever you desire. Bake at 425 for 29 minutes or until filo dough becomes brown. Top with above turnip cream sauce. Yummy.

And a few more recipes fun ideas:

• This is adopted from my favorite cook book " Fresh" by michele cranston: Pea and Lettuce Soup (this is vegan and seems like it could be made as a cold raw soup as well) 2 tblpsn olive oil, 1 onion finely sliced, 1 bunch garlic scapes finely chopped, 4 cups vegetable stock, 1 butterhead lettuce (stem removed, thinly sliced), 1 cup fresh peas, 1 teaspoon honey, 20 mint leaves, finely grated parmesan cheese. Put the oil, onion, and garlic into large saucepan and saute until soft. Add stock, lettuce and peas and bring to boil. Reduce the heat and simmer for 15 minutes or until peas are soft. Remove from heat add honey and mint. Pour soup into food processor and blend until smooth. Serve sprinkled with parmesan.
  

Have a great week,
Erica

CSA Harvest for Wednesday July 8th:

1. Dandelion
2. Kale: Dino or Curly
3. Swiss Chard
4. Italian Parsley
5. Carrots: Dragon or Orange (Pictured above)
   
6. Dill
   
7. Cilantro
8. Basil
9. Lettuce: Romaine or Butterhead
10. Arugula
11. Turnips
12. Fresh Cut Flowers: Sunflowers etc
13. Salad Mix
14. Chives
    
15. Garlic Chives

The following items are limited quantities. Please limit to one order per member household.

• Peas: Snow or Sugar Snap
• Beets: Red, Chioggia or Golden
• Cucumbers: Pickling
• Summer Squash: Zucchini (Green or Yellow), & Patty pan (Pictured above)

More recipes from members this week:

• "I made a very good "warm salsa": quickly saute onions, red pepper, cilantro, swiss chard, leftover corn on the cob, diced roma tomato and black beans....served on large blue corn chips with shredded chedder....a nice side to a deck dinner."
• "we made the recipe you posted for the Swiss Chard potstickers with a few exceptions--we added chicken, corn & baby bok choy & used wonton wrappers....they were super yummy"
• "I made this recipe last night:
  http://www.foodnetwork.com/recipes/giada-de-laurentiis/whole-wheat-spaghetti-with-swiss-chard-and-pecorino-cheese-recipe/index.html
  
  YUMMYLICIOUS!! The flavors all came together so well, tangy and sweet. I love pine nuts and cheese and olives, it was all so good. We added a salad and a glass of white wine and it was perfect!"

We did not hold our Farm "Iron Chef" competition this week because tonight we are holding a local Farmer's Potluck. I am looking forward to seeing what everyone is growing and collecting more recipes. I will be taking notes and passing it along.
I hope you all have a safe, healthy and joyous holiday weekend,
Erica