Back with new stuff to please your plates!

After a much needed vacation, and some great times with family, we are ready to get back on track for the rest of the growing season!

 

Speaking of the rest of the season, we have a whole new line of great organic produce to bring to you all this week!

 

I loved seeing those that came over last week to pick your own, we had lots to clean up, and still have a little left from the early spring season, so if you are in the mood for more broccoli, cauliflower, kale or swiss chard, than you are in luck!   Last Saturday for our family reunion I made a wonderful-

Asian Kohlrabi and Broccoli Salad

1 Kohlrabi shredded

1 cup of broccoli broken into tiny florets

1 Tablespoon of sesame oil

1 teaspoon fresh grated ginger

1 tablespoon soy sauce

1/4 cup sunflower seeds or pine nuts

1/4 cup dried fruit of choice ( I used dried figs on Saturday, but I have used other fruits too and it seems like any work well)

Combine and chill for 30 minutes.   Serve cold.

So what’s new this week?

From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.
From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.

Eggplant will begin to appear on our tables as well as Okra, Peppers and serous amounts of TOMATOES!!!!!!

I’m also excited to tell you that our zuchini and squash blossoms are ready to take a place at the table too!

This evening I made a delicious pesto pizza for our crew!

Pesto

1 bunch of basil, large stems removed

2 cloves of garlic

2 T olive oil

2 T sunflower seeds or pine nuts

2 T Parmesan cheese

pinch of sea salt

Add all ingredients to food processor and process on high until well mixed and there are no chunks left.

You can freeze this pesto in ice cube trays for the winter months.   Just fill your ice cube trays with the pesto and freeze.   Once you have pesto cubes, you can pop them out of the tray and into freezer bags with the date and contents labeled.
These cubes will make quick and easy meals for you later on!

We will have plenty of basil for the rest of the summer!

Our green beans are blooming,  but I’m not sure we will see beans until next week.

 

 

 

Kale and Strawberry Smoothies

Planting is the theme right now as we get the last of our summer crops in the ground.   It certainly has been a challenge to get working in the ground with all of the rains we have had.   Our melons and winter squash were planted last week, and we are currently trellising tomatoes and interplanting cucumbers with the tomatoes.

Sad news that I will not be baking anymore until we harvest our grains again in August.   For those of you who love our bread, it will return later this summer.   It is kind of a nice transition to harvesting and weeding all of our gardens anyway.   I will have more time to give the growing more attention now that I am not baking.   Our grains are almost out, and the whole reason I bake is because I can use our very own homegrown, certified organic, non GMO grains.   We have a lovely field for harvest this summer, and I will start baking when it’s ready.

We do have lots of growing going on now too!

Bright Lights Swiss Chard
Bright Lights Swiss Chard

 

This Week

Snow peas!!!- Sugar snaps will be ready next week.

Beautiful red onions

Kale

Swiss Chard

Green and red romaine lettuce

Butterhead lettuce

Cauliflower and broccoli- light on both- end of the broccoli, beginning of the cauliflower!

Cilantro and Basil!!!!!

We have a nice cooler selection for those of you who have been enjoying it and here is my recipe for the week!

 

Kale and Strawberry Smoothie
1 cup Kale
1 cup Strawberries
1 cup of plain greek yogurt
1 cup of ice
1 tablespoon chia seeds (these can be purchased at Everything Natural in Altoona, Wholesome Living Marketplace in Bedford or Fisher’s Country store in Cessna)
1 tablespoon honey
Combine ingredients in a blender and run on high until the kale appears to be well incorporated.
 The CSA’s will be all market choice this week.   Half shares will have a credit of  $11.00, Regular shares will have a credit of $21.00 and large shares will have a credit of  $32.00.   This way you will be able to really customize what you get this week.

 

 

 

How to get the good stuff.

Our peas have been blooming since last week so we may start picking a few soon.   Also, our onions that we planted in plastic are ready to pick.

About the plastic- this is very new to us this year.   We started planting in plastic mulch as an experiment this season.   I am not crazy about the plastic being on our ground.   However, just very recently a new ground cover mulch made from recycled newspaper has been approved for use n organic farms.   This is very exciting because the results of the plastic mulch have been remarkable.   Our onions in mulch are five times the size of the onions planted in plain ground, and we had no hand weeding at all with the ground cover.   So it looks like this will be a new method for many of our crops to come.   Only we will be using the biodegradable mulch instead of plastic.

I have had many CSA members ask how to get items saved back for them.   We had small amounts of strawberries, and asparagus namely that I know some members missed.   We will still be picking many more strawberries, and maybe a few asparagus stalks too.

We had a couple of families come to volunteer on the farm this weekend, and they took home some strawberries and asparagus, along with some more lettuce (great salad eaters!)

Getting to the markets early will certainly increase your chances of having the very best to chose from!

If you can’t make it to the market early or come to the farm, then email me and I will do my very best to save it for you.

 

Now for what we will have this week-

 

Strawberries

Onions

Broccoli

Lettuce

Fresh baked breads

Lamb’s Quarter

Kale

See you this week!

 

 

 

Caesar Salad and a look at volunteer time.

I love the enthusiasm for everyone to get their volunteer hours in, so here’s the scoop on the schedule for volunteering-

Community Farm Day 2013
Community Farm Day 2013

 

If you want to come to the farm to help Saturday June 7th will be our first farm day of the season.   We will be planting, weeding, mulching, milking and making meals for our help, and you are invited.   Our days start at 7:30 am with the morning milking and go all day long until evening milking at 7:30 pm.   Come for as little or as long as you like.

We can definitely use some help at the markets to distribute CSA’s.   You may schedule this type of help at the market closest to you.   Please let me know by Tuesday before the market day so we can make sure we are not overbooked with help.   We only need one person per market per week to help.   Our markets usually go from 9-1 Cumberland is 9:30 – 2:00.   We could use help setting up and making sure all of our members get their share.

For those of you who have time during the week, we are picking washing bunching and prepping Tuesdays through Fridays at the farm too, please schedule in advance for this type of help by email.

Of course we love to see those recipes so keep them coming!

We have lots of romaine lettuce to give out this week, along with a farm favorite- Lamb’s Quarter!   I will be making Paneer and yogurt to go with the lamb’s quarter in one of my favorite recipes for this time of year- Lambs Quarter Palak Paneer.   You may use lamb’s quarter in any recipe that calls for spinach, and this winter I made some spanokopita that was out of this world using lamb’s quarter instead of spinach.

Lamb’s quarter is closely related to Quinoa.   It looks very similar to quinoa and I have a hard time telling them apart when weeding.   We eat the young greens.    They taste remarkably like spinach, and have the same nutrients, only way more nutrient dense than spinach.   Good and good for you!   So when thinking of some of your favorite spinach recipes, try substituting lamb’s quarter and let me know how it goes.

Strawberries are starting, and you should be seeing some during the next few weeks.

Broccoli will be abundant this week!

 

My Favorite Breakfast

1-2 handfuls of oatmeal-I haven’t had my coffee yet and getting a measuring cup is too much of a bother.

cover the oatmeal with just enough water to cover the oatmeal

microwave for 1 minute

add 2-3 spoonfuls of yogurt, 1 spoonful of raw sugar,2-3 sliced strawberries.

 

My Second Favorite Breakfast

2 slices of bacon cut into 1/2 inch pieces

1/2 bunch of kale

2 eggs lightly beaten

put ingredients in hot skillet in the order listed first frying the bacon until cooked, then add kale until wilted then add eggs and cook until they are opaque and no longer runny.

 

Lamb’s quarter recipes link to a previous post-

https://goodnessgrowspa.com/2013/06/02/week-3-csa-shares/[/embed]

 

 

Spanakopita Recipe

 

3T olive Oil

1 onion chopped

1 bunch scallions chopped

2 cloves garlic

2 pounds of spinach or lamb’s quarter

½ c chopped parsley

2 eggs lightly beaten

½ c ricotta cheese

1c crumbled feta cheese

8 sheets phyllo dough

¼ c olive oil

 

Preheat oven to 350 degrees F.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

 

  • Bake in preheated oven for 30 to 40 minutes, until golden brown.

 

 

From Milk to Moz

Our very first week of CSA’s!!!!    I have been busy brewing up ways to bring lots of fun to your table this spring, summer and fall.   We’ll start by showing you what I have been teaching our farm Apprentices this week.

 

Guys Milking

 

The guys milking in the morning:)   Azalea and Danielle are both really good girls on the stand:)

 

Cheese curds

These are cheese curds that are ready to be formed and stretched for mozzarella.   If you didn’t know, Mozzarella can be one of the more tricky cheeses to make.   It can also be kind of messy and here is why-

Stretching the curds

While stretching the cheese curds, more whey and some cream is released.   This is what gives Mozzarella cheese its wonderful melting properties.

 

We have a great line up for this week, and we are going to do things a little different than in years past.   We will pack items that are not for sale, member only items that are exclusively for CSA members.   This week you will see some greek yogurt, fresh mozzarella, feta, ricotta or paneer.   If you have a preference, email me and I will make sure you get what you ask for.

 

What else will we get?

Lettuce- I have BEAUTIFUL full head lettuce ready for you to enjoy all week!  Red leaf and green leaf will take the stage this week.

Scallions to dress up your lovely salad!

Edible flowers- go on top of the salad, Nasturtium are slightly spicy and violas are delicate and mild.

I hope you all like us on facebook and follow this blog, because this is how I will communicate with you all and as promised you will get your very first bar of goat’s milk soap in this week’s goodies too!

You will get to choose 2 items from the market table as well.   That is what’ we are doing new this year.   That way you can customize your CSA to reflect your family preference.   As the season progresses, you will have more to choose from.   Yay for you all!

 

The early birds will get best picks, so I encourage you to get to market in time to get what you want.   For those that will not be picking up at market, I will do my very best to go by the surveys that you all submitted when you signed up.   I will make sure you get your favorites and we’ll try to keep the stuff that you don’t like out.

 

See you soon!

Dawn

 

Here’s an early season recipe that I love to make this time of year!

Savory Asparagus Cobbler

  • 3 slices of bacon (optional)
  • 3 leeks, white & light green parts only, sliced
  • 1 tsp. dried thyme
  • 1 lb. asparagus, washed and cut into 1″ pieces
  • 1 c. sliced mushrooms
  • 1/2 c. white wine (or chicken or veggie stock)
  • 2 c. whole milk
  • 1 T. cornstarch
  • salt & pepper
  • 2 T. butter

For the biscuits: (adapted from The Joy of Cooking)

  • 1 3/4 c. sifted flour
  • 3 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 5 T. cold unsalted butter, cut into small pieces
  • 3/4 c. milk

Make up your biscuits first. To a large bowl, add the flour, baking powder and salt and mix until well combined. Using a pastry blender, two forks or two knives, cut in the cold butter until you have small, pea-sized (or smaller) bits of butter covered in flour. Do not let the butter melt, so work quickly. Make a well in the center and add the milk all at once; stir dry ingredients into the milk until you have a sticky, wet dough that is starting to ball up. Pause here while you make the vegetable base.

Preheat the oven to 425 degrees. In a large, ovenproof skillet or Dutch oven, cook the bacon until it is crispy and the fat is rendered. Remove the bacon to a plate and remove all but 2 T. of bacon grease from the pan. If you don’t have 2 T., add olive oil or butter to make up the difference. If you’re not using bacon, start with 2 T. olive oil or butter.

Add the leeks to the pan and cook for 2-3 mins. over medium heat; add the mushrooms and continue to cook for another 2-3 mins. Add the thyme to the pan and stir, then add the asparagus and cook for about 5 mins. The asparagus should be crisp-tender, not cooked through. Add the wine, scrape the bottom of the pan with a wooden spoon to release any good, brown, flavorful bits and allow the alcohol to cook off for about 2 mins.

While the vegetables cook, stir the cornstarch into 1/4 c. of the cold milk until you have a smooth slurry. Whisk in the rest of the milk. After the wine has reduced a bit, add the milk mixture to the pan and bring to a simmer over medium-high heat. As soon as the sauce starts to bubble, remove the pan from the heat. Season with salt & pepper and add the cooked bacon back in, if using. Dot the top of the vegetables with generous scoops of biscuit dough, 5-6 around the edge and 1 in the middle, with room between them if possible (this allows them to cook a little faster); dot the top of each biscuit with butter. Carefully transfer the pan, uncovered, into your preheated oven and bake for 20-25 mins. The sauce will continue to thicken and the biscuits will brown; the cobbler is done when the biscuits are cooked through, though they will be slightly wet or doughy on the bottom because of the sauce. Serve the cobbler immediately.

Oh my heavens… too cute… baby piglets!

These little pigs are too cute for words!

 

Meet the newest team members!   These little guys will be turning our compost this summer.
Meet the newest team members! These little guys will be turning our compost this summer.

 

I have so much to tell you again about what’s been going on at the farm this spring!   First, we got our piglets for our compost program this season.   We also built another cold frame and planted it with early tomatoes, French Breakfast Radishes, and Beets.IMG_3597

Broccoli and cauliflower under row covers
Broccoli and cauliflower under row covers

 

We have begun planting our early cold season crops and will continue to plant and work the soil as weather permits.

 

Jerusalem Artichokes
Jerusalem Artichokes

 

We harvested all of our Jerusalem artichokes, aka sunchokes this week, and will provide them for our CSA members and Market.   Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.

Roasted Cauliflower, Brussel Sprouts and Sunchoke

 

1 head Cauliflower

1 pint of brussel sprouts

2-3 sunchokes

3 T olive oil

1 t sea salt

1/4 cup chives

Preheat the oven to 375 degrees F.

In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Spread the vegetables on a sheet tray in an even layer, don’t pile them up. The vegetables don’t need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren’t very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

I have been making lots of Feta Cheese and our hens are producing lots of eggs this week too…

Straight from the farm, no color added!
Straight from the farm, no color added!

 

 

Happy St Patty’s day everyone! Lettuce pray.

I took a look around today and I saw life.

Cilantro Ready To Be Transplanted
Cilantro Ready To Be Transplanted

Cold Frame

Edible Flowers and Onions
Edible Flowers and Onions
Swiss Chard and Carrots
Swiss Chard and Carrots
Lettuce and Cauliflower
Lettuce and Cauliflower
Germination Tent
Germination Tent
Edible Flowers and Onions
Edible Flowers and Onions

 

Germination Tent
Germination Tent
Cold Frame
Cold Frame
Cilantro Ready To Be Transplanted
Cilantro Ready To Be Transplanted

 

Lettuce and Cauliflower

 

Kale and Broccoli
Kale and Broccoli
Lettuce and Cauliflower
Lettuce and Cauliflower

I’ll leave you with a little poem I wrote for St Patrick’s Day a few years ago:)

Ode to the Potato

Oh we have misunderstood you, dear potato, taking your children but only a few.   We depended on them to provide for us and when they got sick, we fled.

Oh how we massively mistreated you, giving you a bad reputation, slicing you skinny and frying you in oil.

We didn’t see the beauty, your rich history, your diversity and complexity.

How I long to find your real roots, so I may restore you to your former glory.

I will plant you today with your eyes looking up.

I will respect you whole.

 

Baby Squash Blossoms!

IMG_3158
Hello all! We are harvesting our 1st baby squash blossoms… how exciting!!! For those of you who haven’t visited the farm lately, we have been working hard to get our greenhouse production off to a good start!

Levi and the Smokehouse

Rob and the boys have been smoking meat this weekend….

IMG_3152

and I have been baking with our own home grown grains

Bread- Bread BowlOur winter CSA’s are signed up on a monthly basis, so if you missed it, you may sign up for Janurary 2014.   Also , our locally grown, wholesome and fresh organic food makes a lovely gift for the holidays, you may sign up gift shares by clicking the link below:

https://goodnessgrowspa.files.wordpress.com/2012/01/terms-of-winter-share.pdf

This week we will have baguettes, salad greens, baby squash and cilantro.

The baby squash will be great served raw on your salad, or lightly sauteed with cilantro over rice for a nice side dish.

See you soon!

Week 16- Parsnips

parsnips

 

We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion.     For those of you who haven’t had parsnips before, they are delicious!!!!   Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well.   This may be why you don’t see many parsnips at the grocery store.   They can get “rubbery” relatively quickly.   Also, proper harvesting of parsnips require the soil to not be washed off.   This helps to keep them crisp.   We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them.   Enjoy-

Caramelized Parsnips

1 bunch of parsnips sliced

1 bunch of celery with leaves chopped

2 T butter

1/8 t nutmeg

salt and pepper to taste

Melt butter in skillet and add the parsnips, celery, and seasonings.   Sautee for about 20 minutes on medium heat or until parsnips begin to brown.   Serve hot.

Canning Tomatillos

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Option 1—Process in a Boiling Water Canner:
Pint jars………………………………………40 minutes
Quart jars……………………………………45 minutes

What’s in the bag-

Tomatoes!!!

Peppers

Parsnips

Celery

Melons

Tomatillos

Apples

Have a great week everyone!