CSA Harvest July 15th:
- Chives
- Garlic Chives
- Kale: Dino or Curly
- Swiss Chard
- Beets: Golden (pictured above), Red or Chioggia
- Carrots: Orange or Dragon
- Salad Mix
- Fresh Cut Flower Bouquets
- Summer Squash: Yellow (pictured above) or Green Zucchini or Patty Pan
- Arugula
- Basil
- Fennel
- Dill
- Cilantro
- Cucumber: Standard or Pickling (Pictured above)
- Flat Leaf Parsley
- Lettuce: Romaine, Butterhead or Red Oak Leaf
- Scallions
- String Beans: Burgundy or Dragon.
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.
- 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.
Erica
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