CSA 2016

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Instructions:   Here you will find three links to pages for you to print, fill out, and mail with your deposit to-

Sign Up Sheet

CSA Agreement

New Member Survey

Goodness Grows

5360 Bedford Valley Rd.

Bedford, PA 15522

You may also email your documents to goodgrows@gmail.com and I will contact you to make payment arrangements that best suit your needs.

Our CSA:  We offer the area’s only 100% certified organic CSA from May – October (see below about our winter shares.)  With the addition of our commercial kitchen certification, we can start our year strong, and end it that way as well! Early on, we will see products from our small grains, such as breads and baked goods, soy products such as vegan sausage and gluten free cookies, and animals products such as cheese, meat, and eggs.  Please note–these animal products are not available to the public–only shareholders get to enjoy the goods from the barn!  We are the only farm in the area to offer certified organic fruit and grains in our CSA packages.  The great variety, combined with our extended growing season, makes our certified organic CSA a fantastic value.

The Basics: Community Supported Agriculture (CSA) agreements are a unique relationship between farmer and consumer.  CSA members pledge their support to a farm, through financial contribution and volunteer efforts, and receive weekly produce in return. As a shareholder, you become a contributor and partial owner of the farm’s harvest.  Modest participation in farm activities will increase the bond between farmer and consumer, and this is our aim through our CSA program. This arrangement gives our farm more liberty to offer a wide variety of products, including meat and dairy. You own the goat, you feed the chickens (so to speak), and you reap the rewards!

Contribution:  The cost for a ‘half’ share is $265 plus five hours of volunteer work, a ‘regular’ share is $465 plus ten hours of volunteer work, and a ‘large’ share is $715.00 plus fifteen hours of volunteer work. For a description of the volunteer requirement, see below. For your contribution, you will receive lots of great fruit and veggies (along with occasional eggs, cheese, or meat, if that floats your boat) at convenient pick-up locations in the greater Cumberland, Maryland and Bedford areas.   A half share will feed 1-2 people (we really do not recommend a half share for families larger than that), a regular share can comfortably feed a family of 3-4, while a large share is perfect for families of 6+ people or folks who do lots of canning and preserving.  A deposit of $165 for a half share, $265 per regular share, and $375 for a large share is due by April 15th.  If you pay the entire balance in full by March 15th, you will receive a 5% discount.

Volunteer Hours: Being part of a community farm offers rich experience as well as super fresh, healthy food!  Becoming a farm volunteer will give us the time to get to know you, and gives you the time to get to know where your food comes from.Volunteer hour requirements are for the whole season.   Our volunteer requirement is very flexible and can be tailored to your individual needs. We understand that not everyone can spend several hours weeding on their hands and knees, and that sometimes, there are physical limitations, time constraints, etc. You can do anything from helping in the fields, to helping bundle CSA bags, to lending a hand at the market, or participating in our CSA Advisory Committee–there are many possibilities. Also, if you want to bring a friend or the rest of the family, their hours will count toward fulfilling your volunteer requirement! Please feel free to let us know about your particular wants and needs, and we will do our best to accommodate them!

Pick-up:  We will be posting precise locations shortly after we receive all applications (by April 15th) in order to ensure convenient arrangements for all of our members.  Tentatively, we have planned the following pickup locations & time frames:

  • Bedford on Wednesdays at the Farmer’s Market, 9:00am-1:00pm and at the Wholesome Living Marketplace, 3:00pm-5:00pm
  • Cumberland, Maryland on Thursdays at the Downtown Farmer’s Market, 9:30am- 1:00pm
  • Everett on Saturdays at the Farmer’s Market at the Mason Temple Parking Lot, 9:00am-1:00pm
  • Goodness Grows, flexible days and hours
  • Contact us for other locations…We will be willing to arrange group drop off points at other destinations provided we can get enough interest!

Planned Offerings:

We highly encourage you to come pick up your bags at the market, if at all possible, so you can take advantage of the market-style choices when available. If you are unable to do so, you can still pick up a pre-packaged bag full of the very best of the week’s products at your regular location.

Planned offerings include breads, tofu and other soy products, meats, dairy items, eggs, apples, black raspberries, peaches, strawberries, beans, peas, carrots, cauliflower, broccoli, lettuce (varieties), mesclun, herbs (varieties), tomatoes, winter and summer squash, peppers, nuts (yes, nuts!), cucumbers, onions, garlic, potatoes, corn, beets, radishes, sprouts (varieties), spinach, eggplant, melons, turnips, tomatillos, zucchini, kohlrabi, swiss chard, sunflower seeds, and more! Each week, you can expect to see 5-8 different items in your bag.

Food Allergies and Dietary Restrictions: We are aware that many people have dietary needs that do not encompass all that we have to offer. For this reason, we have our survey for each member to fill out. We do our very best to substitute items you cannot enjoy for items that you CAN enjoy. We have even grown specialty crops in our trial gardens for our vegan members and those with a delicate digestion. Please let us know if you need to refrain from any items so we can keep them out of your bag and prevent cross-contamination, particularly with nuts and other severe food allergies. Within the five years that we have offered our CSA program, we have never had an issue of cross contamination with allergens in anyone’s bags. We have also been able to successfully introduce new foods to those with restricted diets to expand their limited menus because of the bountiful variety of items we grow for our members.

To sign up,  download the registration forms to print and mail below.   If you would like to pay by credit or SNAP benefits, please email or call me so we may arrange payment.   Thanks so much and we look forward to a fantastic season working with you.

 

Winter Shares!!!   

We have been working on a way to provide our loyal customers with local certified organic farm fresh foods through the winter, so by popular demand we decided to offer our winter CSA package.   The winter shares are on a month by month basis, and will be going to Mountain City Traditional Arts in Frostburg, MD two Saturdays a month.  We will have a local farm pick up on Fridays.  April will be our last month for winter shares.   You may sign up anytime before the first delivery of the month.   Click on the link below for more details.

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Winter-csa-share-sign-up-sheet-for-2015

 

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Lots of recipes, and new things to try!!!!

Purslane salads!!!

puslane1

Purslane and yogurt salad

1 bunch of purslane

yogurt, enough to coat the purslane

garlic minced to taste

Crushed red pepper flakes to taste

 

Purslane Cucumber Salad

1 bunch of purslane

1 cucumber chopped

1 tomato chopped

1 hot pepper minced

2-3 tablespoons of lemon juice

salt to taste

 

Okra recipes!!

Ginger and tomato okra

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 small onion, chopped

1/4 teaspoon red pepper flakes

1 pound small fresh okra, untrimmed

1 1/2 cups cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves

coarse salt and black pepper

place ingredients in a skillet in the order they are listed and saute for 10 minutes

Roasting Okra

Roasting and grilling okra can reduce the slime texture that turn people away from eating okra.

Preheat oven to 475 and roast okra for 10-15 minutes.   Add salt and pepper to taste.

 

Eggplant Recipes!!!!

Here is a link to my favorite eggplant recipe…This is a recipe that my father and I made together often!

https://goodnessgrowspa.com/2012/12/11/eggplant-moussaka-recipe/

 

And here is a list of what we’ll be preparing for the week!

Tomatoes

Okra

Purslane

Cucumbers

Zuchini

Patty pan Squash

Eggplant

Basil

Dill

Beans late in the week!!

Kale, of course!

Tofu

Soysage

Eggs

Squash blossoms

Grape leaves

Cut flowers to make you smile the rest of the week!

 

See  you all soon!

 

 

 

 

 

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.

 

 

 

Nothin’ Says Luvin’ Like Bread From The Oven

Nothin says luvin like bread from the oven!
Nothin says luvin like bread from the oven!

I have been baking my heart out and loving every minute of it!   I have some delicious pieces of art that I can share with everyone now….Here’s what I’ve got.

 

 

Rye oh Rye!  bread I developed having those with food allergies in mind.   This is a basic rye recipe with no wheat, milk or egg products.   I also keep this dough away from tree nuts and seeds.   Cost is $4.00 per loaf.

Honey Wheat  combines the aromatic sweetness of honey with our freshly ground whole wheat grown right here on the farm.   Hearth loaf  costs $4.00 and may be topped with poppy seeds, sesame seeds or flax seed.

Sprouted Wheat sour dough has all of the wonderful characteristics of the world’s best sourdoughs including a light texture, full bodied flavor and chewy thick crust.   Laced with sprouted wheat berries our loaves boast  added texture.   $5.00 per hearth loaf.

Triple rye sourdough-   Caution! This bread is highly addictive!    I make this bread with rye flour, rye berries and rye sprouts to create a rich, dark bread.   $5.00 per hearth loaf.

Baguettes for subs and sandwiches $5.00

Sourdough Baguettes $6.00.

 

All of my bread is made with freshly milled, organic flour that was grown right here on our farm.   Because we mill our flour on demand, our breads have a distinct fresh ground flavor you will find nowhere else.   Thank You for looking!

Week 15- Back To School With Apples

So we’ve got some Ginger Gold apples ready to go into your bags this week.   These are an excellent fresh eating variety that mature earlier in the season than most.   I also have some New England Pie pumpkins coming your way too, along with some wonderful pumpkin recipes everyone should try.

Pumpkin Spaghetti Sauce

This recipe sounds a little off, but one evening last summer, I was short on spaghetti sauce for our supper.   I did have a pumpkin that needed to be used, so I improvised and this is what I came up with.   My family and helpers LOVED it!!! Everyone had seconds, and I had enough for everyone, because pumpkins go a long way for a meal!

2 peppers with seeds removed and sliced in half

1 onion

1/2 a pie pumpkin seeds removed

5 tomatoes peeled

1 tablespoon minced garlic

2 tablespoons of oregano leaves

1/4 cup of basil

salt and pepper to taste

In a roasting pan place onion, peppers and pumpkin face down, I add a little water to keep them from drying while roasting.   Roast these veggies until the pumkin is soft, about 1 hour.   In the mean time, place the remaining ingredients on the stove and simmer for the same amount of time.   When all ingredients are done, mix in small batches in the food processor and puree until all ingredients are combined.   Serve over spaghetti noodles or rice.

Roasted Pumpkin Seeds

We all snacked on the seeds while we waited for the spaghetti sauce to cook.   This is my usual recipe, but I have added garlic powder, cinnamon or cardamon for extra flavor. Pumpkin seeds Olive oil Sea Salt On a cookie sheet place the pumpkin seeds.   Drizzle with olive oil and sprinkle lightly with sea salt.   Roast at 300 degrees for about 20 minutes.

New England Pumpkin Pie

Here’s my relationship with pie- I love to eat it, but making it is a very different story.   My mom started making pies long after I was out of the house, as my younger siblings grew more independent.   The pie crust is intimidating to me, as far as time commitment goes, so I usually cheat and buy store made pie crusts- that’s my confession.   I have no trouble throwing together nearly anything from scratch, but pie crust is a hurdle that I may cross one day, just not today!

I will give you a recipe that makes a wonderful pie filling, but the crust is entirely up to you.   If you have a favorite recipe, by all means use it.   Or you can opt for the easier softer way of purchasing your favorite brand of ready made crust like I do.

1 roasted pumpkin mashed (instructions for roasting are in the first recipe)

1 cup of sugar

1 1/2 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon vanilla

1/2 teaspoon salt

1 can evaporated milk

3 eggs

Blend ingredients together and pour into pie shells.   I believe you will get 2 9 inch pies from this recipe, depending on the size of the pumpkin.   You could also make lots of little serving pies with the filling if you like, but the baking time will be much shorter.

Bake at 425 for the first 15 minutes, then turn the oven down to 350 and bake for an additional 45 minutes for a 9 inch pie, 20 minutes for a single serve pie.

New England Pie Pumpkins and Acorn Squash

Acorn Squash

This is my family’s favorite in the garden right now!   I usually slice the squash in half, remove the seeds and roast the squash until it is soft.    Scoop out the flesh from the skin, mash it and serve like mashed potatoes.   I add a little butter, milk and salt to give it a creamier, savory flavor.   The boys love it, and so do I because it’s a healthier alternative to white potatoes.

 

Fried Green Tomatoes

This recipe brings back really good memories about my grandparents, with whom I spent most of my youthful summers.   I always loved it when Grandma made this for us grandchildren, I hope you enjoy it too.

Just like the fried squash blossoms, you will need 3 ziplock baggies- 1 with flour, 1 with eggs, and 1 with seasoned bread crumbs.   Slice your tomatoes into 1/4 inch slices.   In a skillet heat up about 4-5 Tablespoons of oil, then in this order shake the tomato slices until covered in the flour, then egg, then bread crumbs.   Saute about 2 minutes on each side until golden brown.   Serve hot.

 

What we are getting this week-

1. New England Pie Pumpkin

2. Apples

3. Tomatoes- red and /or green for the “fried green tomato recipe”

4. Peppers

5. Tomatillos

6. Acorn Squash

7. Flour- Wheat or Rye and you can contact me if you have a preference:)

8.   Basil for the spaghetti sauce recipe

Have a great week!

 

Your Farmer,

Dawn

We did it!

Yesterday morning the heavens opened up, angels sang glorious tunes and the Pennsylvania Department of Agriculture handed me my Commercial Kitchen Certification.

I have been working really hard to get all of my ducks in a row this year.   We have had 3 visits from the PA dept of Ag, and 2 from the USDA this year.   We have been certified as a commercial Kitchen, approved as a farm producer to accepts Farmer’s Market Nutrition vouchers from seniors,  mothers and children, we have been approved to accept snap benefits from low income families.   Whew!

 

Did I mention that I greatly underestimated how much time it takes to cube all of that lamb?

 

I am not a person that relies on excuses to get by in life, but the last 2 weeks have been a real blur to me.   I may have messed up some bags, I know I didn’t get my blog out on time, but really, I am so glad that I have finally reached my goals so I can focus better on our CSA’s.   In my original plan, many of these things were to be done before our picking started, but our government just doesn’t operate like that.   Se la vie!

 

The nights have been cold.   Our tomatoes didn’t do what they told me they would do this week, so many are still on the plants waiting for that perfect color.   I am trying to substitute other items.  I personally have had enough of the squash, but it’s doing so well and refuses to quit!   I’ll leave you with a recipe this week and look forward to Sunday’s blog to get back on track.

 

Patty Pan Pizza

IMG_2665The wonderful shape of these squash lend to a Pizza that contains no gluten and low carbs.

 

Slice the patty pan squash through the center.   Sometimes I slice the stem end so the squash sits flat on the pan.   Add your favorite pizza toppings, I used pesto from the basil in our CSA’s this week, but regular pizza sauce works well too.   Bake at 350 degrees for 20-25 minutes.

 

Week 10 – Sunflowers

Something special this week…

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Each CSA will have a bouquet of sunflowers!

Here’s the full list:

Cucumbers

Basil

Sweet Peppers

Onions

Zuchini

Dill

Bouquet of Sunflowers

Look at these peppers!

IMG_2482[1]

Here’s a great recipe for some of this weeks ingredients:

Sweet Pepper Poppers

  • 12 mini sweet peppers
  • 3 slices bacon
  • 1/2 cup (75g) diced onion
  • 4 ounces (112g) cream cheese at room temperature
  • 4 ounces (112g) goat cheese at room temperature
  • 1 teaspoon garlic (about one clove)
  • 2 tablespoons finely sliced green onion (use both green and white parts)
  • 1 lemon, juice and zest
  • 1/8 teaspoon red pepper flakes (use more for a spicier popper)
  • 1/4 teaspoon dry oregano
  • 1/4 teaspoon kosher salt
  • 3 tablespoon melted butter
  • 3/4 cup (45g) panko breadcrumbs (sometimes called Japenese bread crumbs)
  • 3 tablespoons finely minced fresh parsley

    Method

  1. Preheat the oven to 375° F (190° C).
  2. Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
  3. Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
  4. Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
  5. Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
  6. In another bowl, combine breadcrumbs and parsley with the melted butter.
  7. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
  8. Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
  9. Serve then watch the poppers disappear.

How about some stuffed peppers?

wild-stuffed-peppers_456X342

Wild Stuffed Peppers

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped red onion
  • 3 ounces cremini mushrooms (6 to 8 depending on their size), ends trimmed and thinly sliced
  • 1/2 cup wild rice blend
  • 1 cup chicken broth, divided
  • 1/3 cup hazelnuts
  • 1/4 cup dried cherries or cranberries
  • 3 tablespoons finely grated Parmigiano-Reggiano
  • 2 red bell peppers (1/2 pound each)
  • 2 teaspoons balsamic vinegar
  • Special equipment: a (9- by 2-inch) square baking dish

Directions

Melt butter and oil together in a 2-quart heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add mushrooms and cook, stirring, until liquid given off by mushrooms has evaporated, about 5 minutes. Add rice and toast, stirring, until fragrant, 1 to 2 minutes. Combine 1/2 cup chicken broth with 1/2 water and stir into rice. Simmer, covered, until rice is cooked through, 45 to 50 minutes. Let stand, covered, 10 minutes, then fluff with a fork.

Preheat oven to 400F.

While rice is cooking, put hazelnuts on a baking pan and toast until golden, 6 minutes. Place in a kitchen towel and rub off any loose skins, then chop. Transfer to a bowl with cherries and cheese.

Halve peppers lengthwise through stem, leaving stem intact. Remove seeds and white ribs with a small sharp knife.

Add rice to ingredients in bowl along with vinegar and stir to combine. Season to taste with salt and pepper (about 1/4 teaspoon each). Arrange pepper halves in baking dish and divide mixture between each. Pour remaining 1/2 cup chicken broth in dish (not on peppers). Cover tightly with foil and bake until peppers are softened, 35 to 40 minutes. Remove foil and bake, uncovered, to brown and crisp tops, 10 to 15 minutes more. Let cool 5 minutes before serving.

Make ahead: Rice mixture can be cooked 1 day ahead and kept covered and chilled. Bring to room temperature before stuffing peppers.

It’s all about the beans-week 8

We have some exciting new things coming up this week, so here it is-

1.   Beans- first pick may be light, but much more to follow

2.   Cucumbers- again first pick may be light. but we’ll have enough for everyone this week.

3.   Zucchini- abundant!

4.   Yellow squash and patty pan squash

5.   Leeks

6.   Potatoes

7.   Paneer for the recipe below

8.   Mint

9.   Onions

10. Cilantro

 

Cucumber Mint Salad

  • 2  cucumbers
  • 1 teaspoon salt
  • 1/4 cup chopped onions
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable oil
  • 2-1/2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh mint

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

Meanwhile, soak the onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.

In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Potato and Squash Paneer

2-3  potatoes cubed into 1/2 in cubes

2 leeks white and light green sections sliced

2 T olive oil

1 Zucchini with skins on, cubed into 1/2 inch peices

1 yellow squash with skins on cut into 1/2 inch peices

2 T fresh chopped cilantro

1 T curry powder

1 can tomato sauce

1 cup Paneer crumbled or cubed

Sea Salt to taste

Red pepper to taste

Cooked rice to serve with

Saute the potatoes and leeks in olive oil in a skillet for 10 minutes or until tender, but not mushy.   Add the zucchini, squash, cilantro and spices and saute for another 5 minutes.

Add the tomato sauce and paneer and heat until warm.

Serve with rice.

Again, we are still waiting for a dry day to harvest our grains.   We have an abundance of wheat, barley and rye in the fields, it’s all doing well, but we can’t take it off the field until we get a seriously dry day.   We may be hand harvesting some this week for our markets, you will soon see the grains in your CSA shares too.

See you soon!

Your Farmer,

Dawn

Black Raspberries for Week 7

Oh yeah baby, black raspberries it is for our shares this week along with some other lovely items for you to enjoy!

Black Raspberry Cobbler

1 cup black raspberries

1 t minute tapioca

3T sugar

1 cup milk

1 egg

 

1 cup flour

1 T baking powder

2 T sugar

1/2 t vanilla

 

Combine  black raspberries, tapioca, and sugar in a 8×8 baking dish and set aside.   In a medium sized mixing bowl combine milk, eggs, vanilla, sugar, baking powder and flour.   Pour batter over the berries and bake at 350 degrees for 30 minutes.   Serve warm with milk over it.

Some other things you can expect to see this week are:

Summer Squash- mixture of Yellow Squash, Zuchini and Patty Pan Squash

Salad greens

Carrots

Peas- probably the last week for them.

Cut flowers of zinnias, calendula, echinacea, snaps and larkspur

Barley – if we can get a good dry day this week, we’ll be harvesting the barley for our CSA’s first!

Also, I picked 2 cucumbers last week.   I picked five cucs today.   I may be up to my elbows in cucs very soon, and if it happens by Tuesday, you’ll get some cucs to cool you off this week!

 

See you all very soon!

 

Dawn