Journey's End CSA

New Beginnings!

2012-01-21T13:47:00.000-08:00

Believe it or not Spring is fast approaching!! We are now accepting memberships for the 2012 growing season at Journey's End!

We have four exciting membership options this year: Full Shares, Half Shares (a full share pick-up every other week), Farmer's Market Shares (pick-up at the Honesdale Farmer's Market) and Workshares!

We guarantee that all of our produce is grown without the
use of synthetic chemicals and we farm using methods that
nurture the earth, our bodies and the community. We specialize in growing unique and heirloom varieties that emphasize the distinctive flavors and textures of the vegetables we grow. We harvest every share fresh from the gardens in Sterling, PA and we encourage everyone to spend some time at the Journey's End with the people, plants and animals that are all part of our farm community.

Please download our CSA Information and Registration form and as always, feel free to contact us with any questions or comments. We look forward to hearing from you!

CSA Information and Form 2012

Yay!

Happy wintering,

Malaika Spencer
Journey's End CSA
364 Sterling Rd.
Newfoundland, PA 18445
(215) 833-5215
(570) 689-3911
journeysendcsa@gmail.com
journeysendcsa.blogspot.com

December update!

2011-12-09T14:56:00.000-08:00

Can you believe it's December already?!

Thanksgiving has come and gone and the holiday season is truly here. As for us farmers, we are taking a hearty break...sort of. Malaika has moved back to her home in Central New Jersey where she is living and working at Howell Living History Farm helping out with chores and learning a lot about draft animals for farm work. Check out the Howell Farm blog, it's a super cool place! http://furrow.howellfarm.org/
Juliana has moved south to Richmond, VA to enjoy some warmer weather and try her hand at taxidermy through an apprenticeship.

The vegetables at Journey's End are tucked in for the winter and the animals are being well tended by the Curtis's who are living on the farm.

And don't worry, planning for next season has already begun! The first equipment orders will be sent in the next couple weeks and crop planning is well on its way. It's amazing how exciting it is to look through seed catalogs in the dead of winter. Oh the possibilities!!

We hope that you are well and stay tuned for emails about info for signing up for next season in early January!

Big hugs and holiday cheer,
Malaika and Jules

p.s. Remember these? We miss them too.

We bid you a snowy farewell!

2011-10-31T18:15:00.000-07:00

Our last pick-up of the season! Can you believe it?! It feels like just yesterday we were filling flats with little onion seeds back in the greenhouse in Massachusetts.

Well, we've had a blast growing food for you this season. We've learned an incredible amount about farming in our little valley here in Sterling. We've been challenged with pests, diseases, rabbits, deer, cows, mice, RAIN, hail and snow. We battled with finnicky equipment and figured out the best way to get tractors out of the mud. We've grown to appreciate moments of sunshine and the buzz of honeybees. But most importantly, we've learned that we'd be nowhere without the generosity of our neighbors, friends, fellow farmers and CSA members. Thank you so much for a great season and we hope you've enjoyed the bounty of our gardens!

The 10 inches of snow effectively put an end to our season but don't worry, we'll be able to dig out some veggies for you tomorrow!

Our last farmer's market - can you see the snow flakes?

Kale: the survivor.

Snowy beds.

Cute little fennel poking up.

The Last Share:

Choice of Swiss Chard or Kale
Choice of Broccoli or Cauliflower
Choice of Cabbage or Chinese Cabbage
Choice of Beets or Carrots
Choice of Scorzonera or Rutabaga
Choice of Fennel or Radish
1 pac choi
1 escarole
1 bunch turnips
2 leeks
1 quart onions
1 quart potatoes (fingerlings!)
1 bulb garlic
2 stalks of brussel sprouts!!
A choice of acorn or delicata squash
1 butternut squash

We hope to see you next year (more details to come about that soon)!! Please keep in touch!

Big hugs from your farmers,
Malaika and Juliana

p.s. Here's my favorite brussel sprout recipe:

Roasted Brussels Sprouts with Bacon and Pecans

Ingredients

2 lb. Brussels sprouts, trimmed and cut into halves
1 lb. bacon, cooked crisp and chopped
4 T olive oil
2 T Fresh Rosemary, chopped
4 T Romano, Freshly grated
4 T Whole Roasted and Salted Pecans, roughly chopped
Kosher Salt and Freshly ground Pepper to taste

Directions

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.

Shucks of garlic bereft

2011-10-24T17:08:00.000-07:00

Greetings, members!
It is the second to last week of our season together. As hard as it is to believe, change is happening and the land is looking bereft of foliage - we are tucking in beds of garlic for the winter, and growing the last of our lettuce in the greenhouse. The flowers are dulling, so pick what you can while they can withstand the cooling temperatures! Make sure to bid farewell to all of your favorite crops and tasty morsels... you have a couple of weeks to go.
What can withstand the cold? Interestingly enough, the ground stays seldom cooler than the air. Our root crops are thriving from within the soil, and will be overcoming our last shares. Such to expect are the exceptional salsify, scorzenera, parsnip, potato, fennel, and of course beets and radishes... not to mention turnips and carrots. Why, I should just let you in on this week's share:

Your choice of either:

Salad mix, arugula, or asian greens

Kale, collards, or swiss chard

Parsley, mint, or cilantro

Broccoli or cauliflower

Beets or carrots

Rutabaga or scorzenera

Escarole, cabbage, or pac choi

And...

1 Leek
1 Garlic
3 Onions
2 Fennel
Potatoes
Butternut squash
1 bunch of Parsnips

Some returning familiar faces are included this week!

Sweet Potato and Butternut Squash Soup

Servings: 6-8 servings (approximately 2-2.5 quarts)

1 small butternut squash, diced in 1/2 inch chunks
3 medium-large sweet potatoes, peeled and diced in 1/2 inch chunks
2 sweet yellow onions, diced
1 whole garlic bulb
1 tbsp fresh thyme
2 tbsp olive oil
3 cups vegetable broth
2 tsp maple syrup (optional)
1/2 cup water
salt and pepper

Preheat oven to 425°F.
Remove all of the outer paper/skin from the garlic bulb. Do not peel or separate the individual cloves.
Cut the top off off the bulb and brush with olive oil. Wrap it fully in foil.
Spray 1-2 baking sheets with cooking spray.
Place sweet potatoes, onions and butternut squash on the pan and drizzle with 2-3 tbsp olive oil, until the vegetables are well coated.
Bake the garlic and vegetables until they are tender, approximately 35-45 minutes.
Remove from the oven and let cool for 5-10 minutes.
Place 1.5 cups vegetable stock, thyme, salt and pepper in a food processor.
Squeeze the garlic into the food processor. It should come out of the skin really easily after being roasted.
Turn on the food processor for 10 seconds or until smooth.
Add as much of the vegetable mixture to the food processor as possible (should be about 1/2 of the total vegetables). Process until smooth.
Transfer the mixture to a saucepan.
Repeat with the remaining vegetables and another 1.5 cups of vegetable stock.
Transfer the remaining mixture to the saucepan.
Add 1/2 cup of water and stir. If you want the soup thinner, add more water 1/4 cup at a time.
Add maple syrup if desired and stir.
Let the soup cook until thoroughly warmed through, approximately 10 minutes, stirring occasionally.
Serve hot, either alone or with freshly grated white cheese on top.

3 weeks left!

2011-10-17T17:13:00.000-07:00

While our wet weather continues on and off, we have been enjoying the bursts of sunshine that come our way. We had a wonderful potluck this past Sunday, thanks to all who came!

On the farm we have been gathering up mulch-hay for planting garlic and truly enjoying the slower nature of the fall season.

Here of a few pictures of the animals around the farm, they never fail to keep us in good spirits.

Slim Jim helping pick ground cherries.

Buzz keeping track of the harvest list.

A draft horse supervising the plowing of a new garden in Howetown. He's bigger than the tractor!

Your share this week:
A choice of salad mix, asian greens, arugula or spinach
A choice of swiss chard, kale, or collard greens
A choice of parsley, cilantro or mint
A choice of chinese cabbage or pac choi
A choice of broccoli or cauliflower
A choice of carrots or beets
A choice of rutabaga or scorzenera (see recipes below)

1 leek
2 bulb onions
1 bulb of garlic
1 bunch of radishes
1 bunch of turnips
1 delicata squash
1 acorn squash

Vegetable of the Week - Scorzonera

Their texture is similar to parsnip and some say they taste like a cross between artichoke hearts and jerusalem artichokes.
Fun Facts about Scorzonera:
- Belgium is arguably the world’s largest producer of Scorzonera.
- Scorzonera is part of the daisy family. If you let the plant grow to flowering stage, you can eat the flowers.
- This vegetable is high in carbohydrates but rich in inulin and laevulin (does not increase blood sugar) which makes it suitable for diabetics to eat.

Preparation
Scorzonera should be cleaned but not peeled and boiled for about 10 minutes. The outer skin should then be peeled off. They are now ready for a variety of recipes. Try this one:

Roasted Scorzonera
10-12 Scorzonera roots
4 cups of stock (of your choice)
1-2 tablespoons olive oil
Sprinkling herbs (of your choice). You might like to try sage, thyme or rosemary
Salt and pepper
Chopped parsley

Wash but don’t peel scorzonera. Parboil in stock for 10 minutes - they should be firm not soft. Drain, peel and cut into two pieces.
Heat oil in pan, toss veges in hot oil, sprinkle with herbs (not parsley).
Season vegetables to taste, then roast at 180 degrees C for about 30 minutes or until golden brown.
When ready, add chopped parsley.

For a little extra sweetness, drizzle a teaspoon of honey over vegetables before roasting.

Serves 4-6 people

If you picked out a rutabaga for your share, try this recipe:

Rutabaga Puff

This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings.

Ingredients:

4 cups cooked, mashed rutabaga, about 1 large (2 1/2 to 3 pounds) rutabaga
4 tablespoons melted butter
1 teaspoon fresh chopped dill weed or 1/2 teaspoon dried dill weed
1 teaspoon salt
dash pepper
dash paprika
4 eggs, separated

Preparation:

Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the rutabaga mixture. Lightly pile into a greased 1 1/2-quart casserole. Bake in a preheated 375° oven for 30 to 40 minutes, until set and top is golden brown. Spoon into a serving dish and serve.
Serves 4 to 6.

See you tomorrow!

Vegetable vagabonds adrift a frosted wind

2011-10-10T16:37:00.000-07:00

Freshly weeded salad greens... and Nuzzling cow lovers...
Join us at our CSA potluck this October the 16th! from 5pm to 8pm. Share in the health and hard work, and take a mid-season survey, mingle with your peers, and share a recipe cooked with Journey's End CSA vegetables! (totally an option, bring whatever you can!)

See you there,
We love you

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3
Another day in the valley, another beautiful galaxy of sweet sun and blue cheese, malaika are you reading this? We have had a frost in this biosphere of a place we call home! Two nights in a row, the bite came quickly to our unsuspecting lampshades. Unfortunately they were served the sentence: death. We have no more tomatoes, or peppers, beans or ground cherries! As you might expect, these four vegetables are very susceptible to the cold. Frost in the NEPA valley usually dons by fall, and is the signing of viney gremlins souls to the underworld - until next year!
We are pleased to keep your attention: the share:

Asian greens or arugula or spinach or salad mix
Parsley, cilantro, or mint
Kale or chard
Beets or carrots
Radish or turnip
Broccoli
Pac choi
Peppers
2 Onions
1 Leek
Garlic
Celariac
Kuri squash

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3
Astounding!
As there are less hours in the day now, things are taking longer to grow back (not like how the summer was working).

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3
And now, a vegetable introduction...
CELARIAC (celery root)
...the flavor is creamy, and like celery...
...and you may mash it into soups or roasted root veggie mixes!

"The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Availibility

Celeriac is available year round but is at its best from September to April
Choose the best

Choose a firm root that feels heavy for its weight. Avoid those that are discoloured.
Prepare it

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.
Store it

In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Cook it

Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks."

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3
R E C I P E S

Celeriac, butternut squash, and mascarpone parmigiana

Celeriac, butternut squash, and mascarpone parmigiana Photograph: Tricia de Courcy Ling for the Guardian

This works well either as a veggie main course or a stunning accompaniment to sausages or pork chops. It's quite rich though, so the only other thing you might want to have with it is a sharply dressed green salad with a handful of pumpkin seeds scattered on top.

Serves 6

2 red onions, chopped
200g mascarpone
250ml double cream
Large handful of sage leaves
6 garlic cloves, roughly chopped
120g parmesan (including the rind)
½ tsp dried chilli flakes
1 medium head of celeriac
1 butternut squash (around 800g)
200g fontina or raclette cheese

1 Preheat the oven to 180C/gas 4 and bring a pan of slightly salted water to the boil. 2 Drop the chopped onion into the boiling water. When it comes back to the boil, drain and set aside the onions. 3 In the same pan, put the mascarpone, cream, sage leaves, garlic, parmesan rind (in one chunk) and chilli flakes. Season heavily as it starts to bubble, then turn the heat right down so that it's just steaming while you prepare everything else. 4 Peel and halve the celeriac and butternut squash and slice them into 3mm-thick discs. 5 Take the rind out of the infused cream and discard. Whizz the cream with a blender until smooth. Grate the remaining parmesan and the fontina in a bowl and mix well. 6 Choose an ovenproof dish big enough to hold all the ingredients and grease it with butter. 7 Layer it up. In between each layer of root veg, sprinkle some cheese and blanched onion and spread some of the thick, infused cream. The top layer should be just onions and cheese. Cover with foil or a lid. 8 Cook for 40 minutes-1 hour until a knife can be poked through the veg with relatively little resistance. Remove the lid or foil, crank the heat up to 200C/gas 6 and give it another 10 minutes or so until the top has gratinated nicely.

Singing in the rain?

2011-10-03T17:15:00.000-07:00

Rain, rain, rain. That's about all we have to report from the farm this week. The plants are still growing, although they are suffering a bit in their muddy homes. We've taking these rainy days to do some clean up around the farm, organize our papers and spend some quality time in the kitchen. It's been wonderful to have some real time cook all the bounty coming from these gardens!

The share this week includes:
A choice of kale, swiss chard or collard greens
A choice of 2 bags of salad mix, arugula, asian greens or spinach
A choice of parsley, cilantro or mint
A choice of turnips, radishes, or watermelon radishes
A choice of beets or carrots
A choice of broccoli, cabbage, chinese cabbage, or pac choi

Sweet peppers
Hot peppers
Celery
Bulb onions
1 Leek
Ground cherries
Garlic
Tomatoes (just a handful)

Buttercup squash

This is what your watermelon radish will look like on the inside:

We find that they taste a little less spicy than a standard french breakfast or easter egg radish and store a lot longer. We hope you like them.

On a different note, we've been storing our winter squash in the "Counselor Porch" of the Farmhouse. This is what it would look like if your bedroom was full of squash!

Still wondering what to do with that pumpkin you got last week? Try this simple pie recipe from a maple farm up in Western Mass.

Justamere's Maple Pumpkin Pie

3 cups pumpkin puree
3/4 cups (Journey's End) Maple Syrup
2 tbsp molasses
1/4 tsp powdered cloves
3 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
4 eggs slightly beaten
2 cups scalded milk

Mix in order given, then pour into unbaked pie shell (use your favorite crust recipe!) and bake for 40-60 minutes at 350 degrees or until set. Top with whipped cream, sweetened with maple syrup or maple sugar. ENJOY!

yum.

This week try...

Stir-fried pak choi (or chinese cabbage) with sesame sauce

oil
1cm piece root ginger , shredded
1 garlic clove , sliced
4 pak choi , trimmed and cut into halves or long wedges

SESAME SAUCE

50g sesame seeds
.01 tbsp golden caster sugar
1 garlic clove , crushed
3 tbsp soy sauce
sesame oil
chilli oil to serve

For the sauce, toast the sesame seeds in a dry frying-pan until they colour and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.
Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.

See you all tomorrow!

Fall bounty!

2011-09-26T16:56:00.000-07:00

The fall equinox finally arrived this week and with it came 3 and half inches of rain and summer temperatures! Happy autumn?

We had a crazy weekend here in Sterling at the Howetown Farm Days event just down the road. In between our usual farmer's markets we set up a little stand in an old Huckster wagon at the show grounds. One woman at the event said that she remembers when the farmers used to drive down the streets of Scranton with horses and sell vegetables out of these wagons. Maybe we should try it!

Other than harvesting and weeding, our days are filled with tilling in beds for last time and seeding cover crops on the gardens. Fall is a time to put everything to bed and reflect on the last few months, all the while thinking about plans for next year's season.

Not to worry though, there is still an incredible bounty for you tomorrow!
The share will be:

Choice of arugula, salad mix, asian greens or spinach
Choice of kale, swiss chard or collard greens
Choice of parsley, cilantro or mint
Choice of beets, carrots, radishes or turnips
Choice of broccoli, cabbage or chinese cabbage
2 bulb onions
2 sweet peppers
1 bulb garlic
Beans
cherry tomatoes
heirloom tomatoes
ground cherries
1 winter squash

Some garden colors for you:

This week's recipe is for kale chips. Once you try this method of cooking kale, you'll never go back :)

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Brrrrrr

2011-09-20T04:10:00.000-07:00

Hello, and nevermind the cold. We have food for you to sate yourselves with, when you're in your homes sitting round the fire...
Good morning vegetables,

scallions or leeks
beets or radishes or turnips
arugula or salad mix or spinach or asian greens
kale or chard
parsley or basil or cilantro or mint
Two bulb onions
One garlic
One pint of cherry tomatoes
heirloom tomatoes
beans
and peppers!

We're still kicking.
See you later today,
The gals

Time Still Here . . . . if you have CSA quart, pint, or half-pint containters, may you return them this week?

2011-09-12T19:50:00.000-07:00

Another week! Beautiful weather, don't you think?
We are thinking the same... and are pleasant, warm, excited for fall and cheering on the vegetables to hold out one more week!
What am I saying? You'll notice the next couple of weeks as changing arrangements...
For one, the tomatoes really took a nose-dive during Irene. Although frost isn't due for another couple weeks, the plants are holding on to that last surviving green - as the trees' leaves brown under intense chlorophyllic lysing (death of the green blood). The chorus of holy colors induced by waning rich sunshine in the Poconos are indescribably pleasing...

And winter squash is more than wishful thinking these days... but,

It is beautiful (again I must stress). The beauty! Above, the stars are fainter, the skies will turn clearer.. the cold will bubble up from beneath the earth's surface into your living rooms. Keep your stoves warm! A good thought for those running AC and Heating:
Wear sweaters when the home is a bit chilly rather than cranking the heat! It is really too warm these days to think about turning the heat on in your homes, but soon that will change. In any case of frosty mornings and nights, a sweater or two of insulation really nips the cold in the bottom! A personal experience, if I may recollect, once took place in Newfoundland Canada last winter. The weather was indeed freezing and below!
How did I possibly withstand this encumbering cold? Wool! and layers - more than fathomable...
The home was heated by a wood stove kept fuelled down in the basement. It really was enough to withstand some of the most severe blizzards.

But for now enjoy these warm days before the Fall Equinox sends us officially into winter, we certainly are!

Anyway, enough jabber.
Since you're here, why not check out what you'll get in the share?

A CHOICE OF:
Arugula, Salad mix, Asian Greens or Spinach!

Parsley, Basil, or Cilantro!

Kale or Chard!

Scallions or Leeks!

ONE bunch of Beets
ONE Celery
Summer Squash
Cucumber
Peppers!
T O M A T O E S!!!!!! <3
Ground Cherries
ONE bulb of Garlic

Wowee, this looks good!

Leek Spinach and Tomato Frittata

2 Whole Eggs
10 Egg Whites (if you do not want to separate the whites and yokes by hand, just buy the egg whites in the carton and use 4 whole eggs)
1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced
1 tbsp. Butter
1 Cup Fresh Steamed Spinach (about 2 bags worth)
¾ Cup Shredded Cheese (we used Gouda)
2 tsp. Hot Sauce
1 Cup Baby Heirloom Tomatoes, Halved (we used cherry tomatoes)
Fresh Basil
Salt and Pepper to Taste

Instructions

Preheat oven to 500’
Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.
In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.
Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.
Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. This recipe goes well with some fresh chopped basil and a dollop of Greek yogurt.

2011-09-05T18:15:00.000-07:00

Greetings from the chilly valley... we did have a couple of bright, sunny days this past Folk Song Weekend as we rattled on the riot. Now we feel like the looming autumn forecast isn't too far from the realism of our weather. All is well as it goes, we greet the fall openly as the season is turning yet another corner into the plentiful harvest.
The share we've for you this week:

scallions or leeks
kale or chard
salad mix, arugula, or asian greens
tomatoes
parsley, basil, cilantro, or mint
summer squash
cucumbers
beets
garlic
celery
eggplant or peppers
ground cherries
cantaloupe melon

So, here are some photos of the farm, what's happening, our winter squash harvest!, and flower beds.. tomatoes, tomatoes - and expect to get a lot of them tomorrow.

O.K.

The more tomatoes canned and sauced now, the more tomatoes you'll have for you winter store!

Unfussy Basic Tomato Sauce (Using Fresh Tomatoes)

By magpie diner on May 21, 2011
0 Reviews

* timer
* Prep Time: 1 hrs
* Total Time: 3 hrs
* Yield: 12 cups

About This Recipe

Ingredients

o 2 large cooking onions, diced
o 2 tablespoons olive oil
o 1/2 teaspoon sea salt
o 6 garlic cloves, minced
o 2 tablespoons dried herbs ( basil, oregano, rosemary, thyme, whatever you like**)
o 1/2 cup red wine
o 12 large tomatoes, peeled and seeded ( *)
o salt and pepper

Directions

1. In a large pot, heat up the olive oil. Once warm, add the onions and cook slowly, on medium heat. Add about 1/2 tsp of sea salt. You want them to caramelize so low & slow is crucial or they may burn, this will take some time so start the onions off first and then work on your tomatoes.
2. Once the onions are nicely cooked, add the garlic and dried herbs and cook for 5 minutes.
3. Deglaze the pan with the wine and cook for 2 minutes more.
4. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.
5. *Just how many tomatoes to use can be tricky. You want about 12 cups chopped and generally 1 large tomato will give you 1 cup, a medium tomato around 3/4 of a cup. You could also sub 2 of the large tins of tomatoes (28oz). If you do used tinned, you might want to add some sugar to cut the acidity.
6. To skin a tomato, bring a large pot of water to boil. Once boiling, add the tomatoes in about 6 or 7 at a time. Leave them for about 20 seconds. Have a bowl of cold water with ice ready. Take them from the boiling bath to the cold bath to stop the cooking process. Repeat this for all the tomatoes. The skins have likely split by now and you can easily peel them off (or make a tiny split to start peeling).

Page 2 of 2Unfussy Basic Tomato Sauce (Using Fresh Tomatoes) (cont.)
Directions (cont.)

7. I seed tomatoes just using my hands to squeeze the seeds out, catch the juices with a strainer and then chop up what's left, discard the seeds.
8. **If you opt to use fresh herbs, add them in towards the end.

2011-08-29T19:03:00.000-07:00

Cheers!
We have been hit by the wind and rainstorm too, haven't you? There is big talk afoot about how Irene has affected everyone. And you knew we'd get up here on our soap box. But really, it is something we all have in common and share in our experience. Farmers, alike, are greatly afflicted by weathering from falling things - as mindful underdogs. We are so aware of the weather, it rules our lives but in a substantially cool way. Since when else was someone so in-tune to their environment? And this is attributed to.. can you tell me? We aren't scientists, though we like to think we are capable of conjuring magic.
The truth is that we are lucky. Some of us are more fortunate than others. Remember Kara and Ryan, our beloved? In Vermont, there was natural disaster more debilitating than anywhere. Their entire farm - the land that they cultivated - was dug out by the Mill River. The area where they've began farming is apparently a 100 year flood plain. The river's old path wasn't enough for the ol' brute as the wind carried things quickly and the rain pounded on the mileage. Please send them your condolences, we are awestruck. We consider ourselves unbelievably fortunate as we've had only minor damages (some fair tomatoes bit the dust) but with manageable check-ups in this aftershock - beauty, sun spears, and breezy nostril-filling gusts of wind. The creeks triangulating our farm are flooded but not carving.. or too much over their borders. High, fast moving water is quite the sight. Who'd thought that NEPA would come across such a careless storm?

And while we ponder this question... may I mention that we have had a certain fruit available to ya'll these past weeks. Some of you may have looked upon it with a furrowed brow and inquisitive eye, while others unwrapped it like the annual gifts those spirited people get, without doubt or hesitation.
What are these tiny morsels fighting their way into our lives?
A: Ground Cherries!
Here is a look...
Beautiful! We are convinced everyone has their own ground cherry experiences.. it's a spiritual encounter, one that is consistently tantalising and thoughtful... while also so little and strong. Never fear the unknown. Or fear it and embrace it.

T H E S H A R E
kale or chard
asian greens, arugula, or salad mix
beets or carrots
basil, parsley, or mint
pepper or eggplant
scallions
garlic
summer squash
cucumber
cherry tomatoes
heirloom tomatoes
celery
ground cherries

R E C I P E S
(Taken from Sugarlaws.com)

Husk Cherry and Goat Cheese Salad

INGREDIENTS:
1 pound field greens, washed
1/2 pound husk cherries (substitute green grapes for a somewhat similar flavor)
4 ounces herbed goat cheese (I used basil and garlic goat cheese, also from the farmer’s market)
1 tbsp dijon mustard
2 tbsp basalmic vinegar
4 tbsp extra virgin olive oil
1/4 tsp coarse sea salt (I used pink sea salt)
Pinch of black pepper

DIRECTIONS:
1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

Serves 4.

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3

Chard with Rice, Mint and Walnuts

by Linda Majzlik (modified slightly)

1 C long grain rice
1 bunch Swiss chard, finely shredded
1 onion, peeled and finely chopped
2 garlic cloves, crushed
2 tbsp. olive oil
2 1/2 C vegetable stock
1 tbsp. fresh mint, finely chopped
1 tbsp. fresh dill, finely chopped
black pepper
1 oz. walnuts, finely chopped

Fry the Swiss chard, onion and garlic in the olive oil until soft. Add the rice, stock, mint and dill and season with black pepper. Stir well and bring to the boil, then cover and simmer gently until the liquid has been absorbed. Remove from the heat and stir in the walnuts before serving. [I notice there is no salt in this recipe. The stock may have sufficient salt in it, but taste it for salt in the end and add more if needed. – Debbie]

Week Twelve!

2011-08-22T18:15:00.000-07:00

Greetings!!

Sun! Our crops and our souls feel so much better now that we've have had some sunshine. We hope you've been enjoying it too. Summer camp ended last week, so the farm is a much quieter place without all our campers and counselors running around. We are enjoying a moment of peace while our work continues in this beautiful weather.

We are happy to announce this week's bounty!

Kale or Chard
Salad Mix or Head Lettuce
Summer Squash
Cucumber
Pepper or Eggplant
Celery
Scallions
Cherry Tomatoes
Heirloom Tomatoes
Watermelon!!! (wooo!)
1 bulb garlic
Basil or Cilantro or Mint
pick-your-own flowers
optional ground cherries

And some pictures from the week:

Onions drying in Donkey Barn.

Black-eyed Susan's in the flower patch.

Garlic.

Tomato harvest!

The sun!!

And now some recipes!

Cucumber Watermelon Tomato Salad. Yum.

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 pepper, halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper

What do we do with all this summer squash??!! How about pickling? Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe

Pickled Squash

Ingredients

1/4 cup salt
2 1/2 pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 1/4 cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Directions

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Enjoy!

Halfway!

2011-08-16T04:00:00.000-07:00

Can you believe it? We are halfway through our CSA season together!

Our 11th week of Pick-Up has come in the rain. Unfortunately, while we are happy that we don't have to water the plants, this constant rain and cold is taking it's toll on some of our more sun loving warm weather crops such as tomatoes, peppers and eggplant. It's hard to say how much more ripening of fruit will happen if this weather continues. But we are optimistic! And in the mean time, we have plenty of food for you all this week. The summer bounty continues...

Salad mix or head lettuce
Kale or Swiss Chard
Cilantro, Dill, Mint or Parsley
Carrots or Beets
Green Pepper or Eggplant
Basil
Celery!!
Cucumbers
Summer Squash
Tomatoes
Beans
Bulb Onions
1 bulb garlic
Pick-Your-Own Flowers

Yay!! See you soon!

Beet and Tomato Salad

Ingredients

2 medium beets (about 1 pound total), scrubbed
2 teaspoons plus 3 teaspoons extra-virgin olive oil
1 small shallot, minced
2 teaspoons red-wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tablespoon fresh oregano leaves

Directions

Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.
In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

No-Bake Summer Lasagna

Prep Time 25 minutes
Total Time 25 minutes
Yield Serves 4

Ingredients

1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

Directions

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Week Ten!!

2011-08-08T17:56:00.000-07:00

Hello!!!

We can't believe that it is already the 2nd week of August, the summer has been flying by. The strange weather of the past few weeks has kept us on our toes, but we have been plowing through (quite literally). It's a strange time of year as the vegetables start flooding in, but the time for seeding and planting is coming to an end. We have pulled all the garlic and it is hanging to dry in the loft of the barn. We filled our fall brassica field with little transplants that are growing up quite nicely. The tomato and winter squash fields are going gangbusters with greenery and ripening fruit while the potatoes and onions are dying off indicating that they are ready for harvest. We are working in the gardens of stark disparity.

Here is the harvest for this week's share:

salad mix or head lettuce
swiss chard or kale
dill or cilantro or parsley
1 bunch of basil
1 bunch of carrots
beans
eggplant
green peppers
tomatoes
cippolini onions
cucumbers
summer squash

Sara planting brassicas in Mint Marsh.

Winter squash and water melon!

Hanging garlic.

Farmer's tan.

Recipes!

Pesto-Topped Grilled Summer Squash

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

Ingredients

1/2 cup chopped fresh basil
1/4 cup toasted pine nuts, (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray

Preparation

Preheat grill to medium-high.
Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Cucumber, Tomato and Cippolini Onion Salad with Mint (or parsley, or cilantro, or basil)

Ingredients

2 large cucumbers - halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped cippolini onion
1/2 cup chopped fresh mint (or parsley or basil or cilantro) leaves
3 tablespoons olive oil
salt and pepper to taste

Directions

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, herb and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

WOOHOO! ENJOY!

2011-08-02T03:21:00.000-07:00

Cheers and happy Tuesday!

We are delighted to invite Richard Joyce, our new garden helper for session three of camp, into the vegetable scene and into all of your csa members' hearts. He will mightily impress you these couple of weeks we are fortunate enough to have him around for. If you see him at the farm, introduce yourself, let him speak, and open yourself to him!

The share is pretty bready this week. We have a lot of food coming at all of you, so ready your bags... wait, no bag? Feel free to purchase our newly hand-printed (and on recycled cotton) tote bags. Jules slaved over a few couple tens of these for ya'lls enjoyment. The member price is standard at 15 dollars, but put in a fair and just barter, and then maybe we can haggle down an affordable price for you. Just note that we have a lot of these totes, and it is time to get them to you - we don't want them anymore!

The share includes:

Your choice of...
Chard or Kale
Cilantro or Dill or Mint

A head of lettuce
Salad Mix
Cucumber
Summer squash
Beets
One fennel
Cippolini onions
One bulb of garlic!
Basil
Pick your own flowers
Beans
Tomato...
& Green peppers!

<3><3><3><3><3><3><3><3><3><3>
Recipes for your tasting pleasure
<3><3><3><3><3><3><3><3><3><3>

Tomato-Thyme Roasted Squash or Zucchini With Fennel

Source: RecipeZaar Rating: none

Ingredients Serves: 6

112 lb	zucchini (yellow squash cut in 12 inch slices)
1	fennel bulb (trimmed and sliced)
3	garlic cloves (peeled and sliced)
2 tbsp	olive oil
	salt (taste)
	pepper (taste)
4	fresh thyme (sprigs)
2	tomatoes (seeded and chopped)

Method

Heat oven to 450 degrees Fahrenheit.

In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.

Arrange vegetables in single layer on 2 foil-lined baking sheets.

Top with thyme sprigs.

Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.

Arrange vegetables on serving platter.

..........`...`.`.`.`.`..`.`.`.`.`...........`.`.`.`.`.`..`.`.`.`.`.`............
{{{{{{{{Save your Ratatouille recipes for next week, because we'll be expecting eggplant!}}}}}}}}

1	onion (cut into 12 wedges)
12	garlic cloves (peeled)
34 lb	eggplant (cut in chunks)
12 lb	zucchini (cut into 12 inch rounds)
1 lb	plum tomato (cut into 4 wedges)
1	fennel bulb (trimmed and cut in 12 wedges)
14 lb	mushroom (cut in quarters)
1	red pepper (sweet red pepper cut in strips)
1	sweet pepper (yellow sweet pepper cut in strips)
1 tbsp	chopped fresh thyme (12 teaspoon dried)
1 tbsp	fresh rosemary (chopped fresh rosemary or 12 teaspoon dried)
12 tsp	salt
12 tsp	pepper
14 cup	fresh basil (shredded fresh basil or chopped fresh parsley)
1 tbsp	olive oil
1 tbsp	balsamic vinegar

Method

1	Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
2	Sprinkle with rosemary, thyme, salt and pepper.
3	Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
4	Toss with basil, olive oil and vinegar.
5	Taste and adjust seasonings if necessary.

And now... a slideshow... photographias by Sara Blazevic

Bulbous Concentrism

2011-07-25T15:47:00.001-07:00

We have had a wonderfully stormy day. As we cultivated in the fields, winds drew clouds right over our heads, as though they were descending from the sky. Quickly, the whole outside was dark and cool... we talked of zombies, old farmhouses and missing children... the weather definitely set the mood. Before the rain began pouring, we harvested a new garden denizen. Beans! And so the share, colorful and fresh, will come to you like this:

Chard or Kale
One head of lettuce
Salad mix
Cucumber
Summer squash
Carrots
One fennel
Peas - pick your own sugar or snow pea
One bulb of garlic
Basil
Flowers - pick your own
Beans!
Radicchio
Single tomato
Cilantro or Dill or Mint

Enjoy!

<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3<3

Greek Stewed Green Beans and Yellow Squash With Tomatoes

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

3 tablespoons extra virgin olive oil

1 large onion, chopped

2 large garlic cloves, minced

1 pound fresh green beans, trimmed

3/4 pound yellow squash (3 medium squash)

1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes

Salt and freshly ground pepper to taste

1/4 cup chopped fresh mint, parsley or dill

1 to 2 tablespoons fresh lemon juice (optional)

1. Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper. Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Yield: Serves four to six.

Advance preparation: This keeps well in the refrigerator, and you won’t have to worry about the beans fading, since the bright green fades during the cooking. The flavor, on the other hand, just gets brighter. It’ll be good for about four days.

Nutritional information per serving (based on four servings): 183 calories; 10 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 8 grams dietary fiber; 171 milligrams sodium (does not include salt added during cooking); 5 grams protein

2011-07-18T18:59:00.000-07:00

Greetings and salutations!

Waves of stormy heat... but where is the rain? We waited all day sauntering around, covering beds, ensuring that the lettuce and other leafy greens would keep safe in any incoming weather, and hoping that the rain would fall.

Our share for this week will come regardless of the weather...

Goodness, yes! You will have a choice of:
Chard or Kale or Collards
One head lettuce or Radicchio
Pick your own peas - sugar and snow

Salad mix
Cucumber
Summer squash
Beets
One fennel
Spring onion
Basil

R E C I P E S

Summer Squash Carpaccio with Fennel, Basil, Mint and Shaved Pecorino

By ChezSuzanne, posted about 1 year ago

Photo: ChezSuzanne

This recipe was entered in the contest for Your Best Summer Squash Recipe.

Amanda & Merrill's Testing Notes:

This is one my favorite kind of salads. I served it laid out on a platter and everyone got a bite of all the elements, which make this salad fabulous. The freshness of the fennel, basil and mint combines so well with the saltiness of the pecorino and the tartness of the lemon. Super easy to fix and impressive to serve. I served it with grilled Lamb Chops, but this could go with a great deal of many things. It is a for sure crowd pleaser - MyCommunalTable

This is one of my favorite ways to have summer squash and a fun way to preserve all the fun shapes it comes in. Eaten raw, zucchini and its siblings have some crispness to them and great flavor. Tossed with some fresh herbs and thin shavings of fennel and pecorino in some champagne citrus vinegar, lemon juice and olive oil, and this becomes a very refreshing, healthy tasting side dish / salad that becomes the star of the meal. You can serve as a large salad in a bowl or as a little timbale as shown in the picture for the first course of a fancier dinner. The dressing does a great job of holding the zucchini pieces together. - ChezSuzanne

Serves 6

10 small summer squash of assorted shapes and colors

3-4 additional zucchinis if you're making timbales

1 small bulb of fennel

1/2 cup of a mixture of fresh small basil and mint leaves

1 lemon

2 tablespoons citrus champagne vinegar

8-10 tablespoons olive oil

salt and pepper to taste

1/3 cup Pecorino shavings using a potato peeler

Remove the ends of the squash. Using a mandoline, slice all the squash into thin slices, except the zucchini you may have reserved to make the timbales. To have a variety of shapes, I slice some into round discs and some long zucchini ribbons. Place in a bowl you will use to toss the entire salad.

Using the mandoline, thinly slice an entire small bulb of fennel, or 1/2 of a large bulb. Place in the bowl with the squash.

Zest and juice the lemon and add to the bowl. Add the mint and basil leaves.

In a separate small bowl, whisk the olive oil into the champagne vinegar and add 1/2 - 2/3 of the dressing to the salad bowl and toss the vegetables in it. Salt and pepper lightly. Add the Pecorino shavings. Let sit for 30 minutes to meld the flavors.

If you're making timbales, slice the additional zucchini squash into thin long ribbons and dip them into the remaining dressing. The best way I've found to make these timbales is with metal baking rings. I place a ring in the center of the salad plate and position the dressed zucchini slices around it, overlapping them as needed. Add additional dressing to the salad if needed and spoon the salad into the middle. Let sit for 2-4 minutes and gingerly lift the baking ring off. My timbales have lasted as long as an hour without a problem. The dressing does a great job of holding it all together.

For garnish, I add a small fennel frond so folks know there's also fennel in the salad.

Interesting Article

2011-07-13T15:44:00.001-07:00

Hi All!

We found this article in the New York Times written by Mark Bittman about the Real Cost of Tomatoes. We thought with tomato season on its way, it's good to take a moment and think about why we're really doing this local and seasonal eating thing in the first place.

http://opinionator.blogs.nytimes.com/2011/06/14/the-true-cost-of-tomatoes/

Hope are enjoying this week's bounty, we've been having a blast growing for you all!

Best,
Malaika and Jules

2011-07-11T19:59:00.000-07:00

What's happening CSA members?

T h i s w e e k s s h a r e i s . . .

Pick your own Sugar snap peas
Cippolini Onion or Scallions
Red cabbage, Chinese cabbage, or Radiccio
Summer squash or Cucumber
Kale or Collards
Basil, Cilantro, or Dill

Salad mix
Head lettuce
2 bulbs of Fennel
A bunch of Carrots
Broccoli
Snow Peas

I hope you're all having a wonderful hot and sweltering week. We have moved as a camp into session two, and are in a state of reclamation - of ourselves, of new faces and new names, new people dynamics, and for those that are here, of us. Though, as gardeners, the one constant that reassures our existence is the vegetables. How it happens, for all of our own goods, is that there are new faces in the gardens, too.. herbs and fall root vegetables, sweet potatoes and chard... also, our first red tomato! The solstice is long gone and though we hadn't a tomato then, here today was the first of the season, swollen and reddened, ripened by the sun and coloured by what feels like deep, southern heat waves. A tribute to our working hands and working minds. May you feel the love.

Speaking of new people, we now have a new garden helper!
Her name is Sara Blazevic and she is a gem:
Please welcome her warmly!

Sara is a photography guru, and as you can see has a lot of natural talent (and beauty!) She will be with us for the next three weeks and is very excited to be communing with the plants this summer.

Recipes...........<3<3<3<3<3<3<3<3.............

Serves 4
This is a classic River Café recipe. Slow braising brings out the natural sweetness and aniseed flavour of organic fennel. Supermarket varieties might need a helping hand, in which case you could add a couple of star anise along with the rosemary and garlic.

2 large fennel bulbs
3-4 tbsp olive oil
3-4 sprigs of fresh rosemary
2 cloves garlic, peeled and chopped
Juice of half a lemon
Freshly ground salt and pepper

1 Preheat the oven to 180C/Gas 4.
2 Cut the fennel bulb in half and then cut away the tough core. Then cut in half again to form wedge-shaped pieces.
3 Heat the oil in a large frying pan and sauté the fennel until it is golden brown on all sides. Transfer to a roasting tin or open casserole dish as it is cooked. Add the rosemary and garlic to the pan and cook for a couple of minutes to soften before sprinkling over the fennel. Season with salt and pepper.
4 Transfer to the oven and braise for 45-60 minutes. Shake the pan a couple of times during cooking to turn the fennel.
5 Remove from the oven, squeeze over a little lemon and serve immediately.

July, July, I love you

2011-07-04T10:37:00.000-07:00

Hannah and Jules in the Hayfield!

Hello all!

For the week of independence day...

Salad mix
Broccoli
Collard Greens
Head lettuce
Beets
Scallions
Pea shoots
Fennel...

scallions and fennel in Mint Marsh!

...And a choice of:
Napa cabbage or Chinese cabbage
Radish or Turnip or Kohlrabi

It has been a beautiful time here, as we have incurred a lovely garden helper. You may have met her! Hannah is staying throughout session one and will be around til next week. It is extremely nice to have her assisting in the work here.

Hannah and Jules.

Also! Trisha Mackinson is selling her hand-made jewels! Trisha has cooked for Journey's End for many, many years and has been a neighbor of camp, a friend of Ralph, Marie, and the entire Curtis family. Her crafts will be available for purchase on pick-up days, and she has a fairly awesome selection of things! Keep her in mind!

Another accessory available at pick-up these Tuesdays is Maple Syrup right from the farm! This week we are allowing pre-orders for syrup needs. Let us know if you are interested and we may talk price and sizing.

Onions in Alpacaville freshly mulched.

Morning Glory

2011-06-27T15:54:00.000-07:00

Bonjour!

It has been a fantastic week and we are hoping ya'll will love the share we have in store for Tuesday...

You have a choice of:
Radishes or Turnips
Cabbage or Chinese Cabbage
Collards or Broccoli

Peas
Spinach
Scallions
Kohlrabi
Carrots
Salad Mix
and Garlic Scapes!

Camp has gradually been picking up speed here at Journey's End. There are about sixty of us present as we begin the start of our summer long Farm Camp. The CSA is seeing a lot of miniature people.. and miniature hands snipping away at the lettuce greens in our gardens. All of our produce serves someone and a small portion of it lives in a garden elected for camp's consumption. That produce goes to our lovely camp chef, Dave, who then poetically crafts a savory meal for us all. And into our warmed bellies every mealtime it goes!

The children are active, the garden is active, we feed our selves, and now you too! This week take notice of the laughter and rumbling of chicken feet around the farm, and feel free to be curious! Sleuth out the fun and commune in happiness. We are very excited to carry out the hearth of the season with so many minds and smiles and beautiful voices to aid in the carrying.

Reflections on time and gardening...
We sense time as a Morning Glory vine that spins its way around the whole of an arch. We walk through this arch over and over again. The feeling may or may not be unlike having the doldrums. Someone can find solace in completeness or incompleteness. Nevertheless, we are timely people and uncertainty scares us.

We know that we are timely because there is measurable say in the way that the vine grows. Our count is accurate and we are sure to have the precise time, all the time. Vines are scary and creepy, though we aren't disturbed by the Morning Glory's pace. We maybe haven't been mindful to tell ourselves that we, solely, put the Morning Glory to pot, and cared so that it lived long enough for us to enjoy.

It is actually that we are in control of how quickly the vine overcomes the bending sticks of the arch. It is our pace through the arch, too, and how we encounter time as the Morning Glory that effects our introduction to the place beyond the arch. Are we in a hurry to get to the other side? We've seen that place before, why, we live it and it's ours. We are nostalgic both there and here and in all that happens in between.

Are we mindful of the vine's beauty or how disgustingly fast it takes over our arch? The arch is so much as a simple accentuation in life and the vine is so much yourself reaching over here and making it there, in a lifetime or one summer.

Human beings live like flies through the eyes of an old turtle. We may measure and name and quantify by counting the times we move through the arch, or notice the romantic and stunningly cretinous growth of the Morning Glory as it reaches it's keystone.

Recipes!

Creamy Broccoli Cabbage
Ingredients

4 cups shredded cabbage
1/2 pound fresh broccoli florets
2 tablespoons butter or margarine
4 ounces cream cheese, cubed
salt to taste

Directions

Place cabbage and broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.

Souplantation's Joan's Broccoli Madness Salad
6 to 8 servings

1 bunch uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion

DRESSING
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
(From Souplantation.)

Week Three!

2011-06-20T19:38:00.001-07:00

Hello All!!

Welcome to week three of the CSA. And the veggies are rolling in!

Here is your share for the week:

1 bag salad mix
Your Choice of spinach, mixed asian greens or arugula
1 bunch of kale
Your Choice of radishes or salad turnips
1 bunch of garlic scapes
1 head of lettuce
1 bunch of kohlrabi
Your choice of escarole or chinese cabbage
Peas
Your choice of carrots or beets

Here are some pictures of the growing gardens at dusk.

And Some Garlic Scape Recipes!

Sauteed Garlic Scapes

2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi. Serve warm or at room temperature.

Garlic Scape Pesto (one of our favorites)

Ingredients:

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

See you soon!

Malaika and Juliana