|
(Highgate, Vermont)
A Diverse Eco-Farm in Northern Vermont
[ Member listing ]
1 head lettuce
1 bag string beans
1 bag peas
1 bunch celery
broccoli
1 bunch leeks
1 bunch basil
1 bunch parsley
1 bouquet of flowers
FREE EXTRAS: Kale and chard if you want it.
Order oregano, sage, mint, thyme by Sunday at 10:00pm.
Trade options will include: new potatoes, beans
Maybe some surprises!!!
Coming soon: beets, storage onions, yellow squash, purple tomatillos, cherry tomatoes
Tags:
Posted by Hannah and Eric
@ 10:40 PM EDT
CSA Newsletter
Volume 5
Issue 7- NMC
July 27, 2009
__________________________________________________________________________________
Week 7
New to everyone this week: celery! Another exciting addition for our half share members this week: broccoli. We’ll let the onions get big now, so no more green onions. It won’t take long for them to plump up. Remember to go to our Local Harvest website blog ( http://www.localharvest.org/farms/M13345) to view your CSA contents for the upcoming week. You can also find our newsletters posted to that blog. If you want to look back at recipes, you can look there!
Farm update:
We’ve continued to make our way through the rows of cabbage, lettuce and broccoli, tackling the overgrown weeds. The hot muggy days leave us sweating, but the spontaneous spurts of rain will cool us off. "Stewy" a wandering chicken, who hasn’t lived in the coop with the other chickens in months, follows us around the farm as we carry out day to day tasks. Love’s probably too strong a word, but she’s tolerated by the women of Maplewood; the men however, see her as a nuisance, as she pecks at multiple types of berries, poops where she wants, and gets into other mischievous activities, so we’ll see how much longer she’s around for! Our new intern, Brian, brings in extra help, which is always needed on harvesting days! To our utmost displeasure, potato beetle larva keep showing up on the plants, but have no fear, we’re hunting them down so that your potatoes are plentiful! ~Hannah Gibbons
Garden Progress
You will have your first beans next week! Hurray! Our most recent bean planting germinated very well. That means that you’ll have beans for many weeks to come! Yellow squash is coming too. Unfortunately though, our zucchini is dying off. We’re going to pull the withering larger plants this week in hopes of stopping the spread of what I think is a bacterial disease to the smaller plants seeded in a few weeks ago. I will most likely buy in zukes so that you can all have some soon.
It looks like we’ll be getting a rototiller this week. I hope it works well enough to really clean up the gardens by Wednesday evening. The interns will be so relieved to not have to do so much hand weeding.
Our garlic is ready for digging this week. We’ll lay it out in the greenhouse to cure.
Winter CSA – SOLD OUT
You may add your name to the waiting list if you are still interested. Our winter CSA runs October through December. The total cost to you is $140.
NOFAvore celebration at Maplewood Organics
This Wednesday, July 29th, 5:00-7:00pm –– Dinner, farm tours, relaxed fun! Join us to celebrate Vermont organic agriculture!
NOFAvore Celebrations are dinners featuring our Vermont Farmers' Fare pizza with local and organic cheeses, meats, and toppings from the farm hosting the celebration.
These celebrations will provide an opportunity to meet other NOFA Vermont supporters in your region, introduce your friends to NOFA Vermont, and tour the host farm.
These gatherings are free and open to all (members and non-members alike).
Please pre-register and get-directions by calling the NOFA Vermont office: 802-434-4122.
Save the date: Saturday, September 12th, 5:00-7:00pm – Annual CSA Member Cook-out
Recipes of the Week
Baked Broccoli Frittata
1 cup of sliced onions.
½ cup of sliced green bell pepper.
1 clove garlic, minced.
2 tablespoons of butter.
6 medium eggs.
1/3 cup of half and half.
½ teaspoon of basil.
½ teaspoon of lemon pepper seasoning.
1 cup of fresh broccoli, cooked, drained.
1 cup of shredded Monterey Jack cheese.
½ cup of grated Parmesan cheese.
Preheat your oven to 425°F (210°C).
Generously butter a 2 quart shallow casserole or 4 individual baking dishes.
In a large skillet over medium-low heat, sauté the sliced onions, bell pepper and garlic in the butter until tender; cook slightly.
In a large bowl, beat the eggs, half and half, basil and lemon pepper seasoning until combined.
Stir in the onion-pepper mixture and broccoli.
Pour into prepared casserole.
Sprinkle with the shredded Monterey Jack and grated Parmesan.
Bake for 20 minutes or until mixture is set (the top will remain moist).
Allow to stand for 5 minutes before serving.
Braised Green Cabbage with Onions, Carrots, and a Poached Egg
1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
1 large carrot, sliced into ¼-inch rounds
¼ cup good-quality chicken stock, or water
¼ cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes
1 egg, poached according to the directions here
Maldon salt, or fleur de sel, to taste
Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven.
Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use in a quick sauté, salad, or soup.
Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.
When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.
Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper.
.
Tags:
Posted by Hannah and Eric
@ 10:33 PM EDT
Sorry I'm late this week. I meant to post early before I went away for a camping weekend and never got to it...
1 head Green Cabbage
2 heads broccoli
1 head lettuce
1 quart new potatoes - 2 pounds
1 bag peas
1 pint raspberries
1 bunch celery
1 bunch basil
1 bunch parsley
1 bouquet of flowers
Swiss Chard and kale if you want it.
Trades will include: new potatoes, broccoli, and bok choy
Tags:
Posted by Hannah and Eric
@ 04:06 PM EDT
CSA Newsletter
Volume 5
Issue 6- NMC
July 20, 2009
__________________________________________________________________________________
Week 6
New to everyone this week: broccoli, carrots, green cabbage! More exciting new additions for our half share members this week: peas, new potatoes, basil, fresh garlic, and raspberries. We’ll let the onions get big now, so no more green onions. It won’t take long for them to plump up. Remember to go to our Local Harvest website blog ( http://www.localharvest.org/farms/M13345) to view your CSA contents for the upcoming week. You can also find our newsletters posted to that blog. If you want to look back at recipes, you can look there!
Farm News
We still haven’t found a used rototiller. We’ve had a couple leads, but no luck finding the right size. So we’ve been doing even more hand weeding and weeding with our "action hoes". We’re somehow finding time to do our every-other-day harvests, plant crops and do other maintenance to the gardens like put up more pole teepees for the pole beans to climb.
We are happy to announce that we’ve found an intern to take over Hannah and Ellyn’s positions when they leave for college next month. His name is Brian. He, like Eric, is in need of some agricultural experience in order to join the Peace Corps. He’ll be starting part-time soon commuting from South Hero until Hannah and Ellyn leave for school. Please welcome him to the farm!
Garden Progress
Weeding, weeding, more weeding! The gardens are actually looking pretty good. I’m hoping to catch up and have them looking even better by the time we host the NOFAvore event on the 29th. More beans went in the ground this week, our third bean crop. We should start picking our first planting of beans within the next two weeks. With some heat, we’ll be picking sooner! We have baby beans on all the plants. I also noticed baby zucchinis and yellow squash blossoms. It’s about time! The eggplant and pepper plants in the greenhouse look AMAZING! I’d like to put up another greenhouse or two so that we can always grow eggplant, peppers, tomatoes, and melons in a greenhouse somewhere. I’ll add them to my wish list. Beets are starting to get big. Our winter squash is in bloom. We’ll be planting more lettuce mix this week. We planted some two weeks ago, and it’s finally starting to look like something.
Winter CSA – Only THREE spots left!
Don’t wait until it’s too late! Last year we had a waiting list. Sign up now for our winter CSA which runs October through December. The total cost to you is $140. A $50 deposit holds your spot!
Save the Dates
CORRECTION: Wednesday, July 29th, 5:00-7:00pm – NOFAvore celebration at Maplewood Organics – Dinner, farm tours, relaxed fun! Join us to celebrate Vermont organic agriculture!
NOFAvore Celebrations are dinners featuring our Vermont Farmers' Fare pizza with local and organic cheeses, meats, and toppings from the farm hosting the celebration.
These celebrations will provide an opportunity to meet other NOFA Vermont supporters in your region, introduce your friends to NOFA Vermont, and tour the host farm.
These gatherings are free and open to all (members and non-members alike).
Please pre-register and get-directions by calling the NOFA Vermont office: 802-434-4122.
Saturday, September 12th, 5:00-7:00pm – Annual CSA Member Cook-out
Recipes of the Week
1 head of green cabbage, chopped
3 carrots, shredded
3 cloves of garlic, chopped
2 or 3 radishes, shredded
1 medium onion, chopped
1 or 2 beets if desired, shredded
Sea salt (NOT table salt), Redman or Celtic sea salt work well, about 2 tablespoons Summer Kraut
(what you put in this changes as the summer goes on: peppers, zucchini, squash, string beans)
Combine all ingredients in large glass bowl. Stir well to distribute the salt. Cover the bowl with a clean kitchen towel and allow it to sit all day on the countertop. At the end of the day, pack the kraut into quart jars. Press down the vegetables so the juice comes over the top. Put lids on the jars. Leave jars on countertop for at least three days, up to two weeks to allow the vegetables to ferment. Start tasting the vegetables after three days and put jar in refrigerator when the kraut is done the way you like it. When fermenting is complete, you may add water to the jars to dilute the juice if you find it too salty. Kraut will keep in the refrigerator for several months.
CREAMED POTATOES AND PEAS (from cooks.com)
1 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1 c. milk
1 1/2 c. cooked new potatoes, cut in half if lg.
1 pt. fresh new peas, cooked and drained
Melt butter in medium saucepan; blend in flour and salt. Add milk; stir and cook until thick and bubbly. Add cooked potatoes and cooked peas to hot mixture; heat through. Garnish with little chopped pimento, if desired. Pour some butter over the top just before serving for a richer flavor.
For creamed potatoes, just leave out the peas.
Curried Carrot Salad with Nonfat Yogurt
Bon Appétit | May 2009
Use a mild (sweet) curry powder.
Yield: Makes 4 to 6 servings
Active Time: 15 minutes
Total Time: 15 minutest
3/4 cup plain nonfat yogurt
1 large green onion, chopped
2 tablespoons chopped fresh mint
1 1/2 teaspoons fresh lemon juice
3/4 to 1 teaspoon curry powder
1 pound carrots, peeled, coarsely grated
1/4 cup dried currants
Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.
Tags:
Posted by Hannah and Eric
@ 11:13 PM EDT
1 head of lettuce
1 pint raspberries
1 quart of potatoes (aout 2 pounds)
1 head early green cabbage
1 bunch carrots
peas
1 bulb fresh garlic
1 bunch basil
1 bunch parsley
1 flower bouquet
Extra choice items: lettuce, bok choy, radishes, Swiss chard, kale
Please preorder the following herbs: oregano, cilantro, sage
Trade options: beet greens, radishes
Maybe some surprises!
Tags:
Posted by Hannah and Eric
@ 06:48 PM EDT
CSA Newsletter
Volume 5
Issue 5- Farm
July 16, 2009
__________________________________________________________________________________
Week 5
More greens this week! Yum! We have some exciting new additions too: peas, new potatoes, basil, fresh garlic, and raspberries. We’ll let the onions get big now, so no more green onions. It won’t take long for them to plump up. I’ve started posting our newsletter online on our Local Harvest website blog ( http://www.localharvest.org/farms/M13345). If you want to look back at recipes, you can look there!
Farm News
Day to day tasks continued to keep us busy this past week! Our rototiller took a turn for the worse, and its break down has forced us to weed in between the tomato rows. We needed to prepare them for their first level of rope, to support the green tomatoes already beginning to grow. On Friday, everyone’s favorite workout, hay baling, occurred for the second time this season, with the help from a neighboring young farmer, Jake. We’re continuing to harvest much of the same delicious fresh veggies, like heads of lettuce, which seem to grower bigger and bigger by the day. New additions like carrots, broccoli, green cabbage and more are all coming soon; we just have to let good old mother nature work her wonders so they’re ready for your table! ~Hannah Gibbons
Garden Progress
Some of our rows are a little soggy after the weekend rain. We got pretty muddy harvesting potatoes on our knees and bottoms, squishing down the rows as we went. We all finished weeding the tomatoes and have started placing the twine supports around the tomatoes and posts. Hannah and Ellyn wound more twine on our reel this afternoon so we can finish the first level of the project Monday afternoon. Eric’s mom, Maggie, has been a weeding whirlwind whizzing down row after row clearing out the pesky plants we don’t want to allow all the sun and nutrients to go to our crops. This week we will focus on our third planting of peas, our pumpkins and our beans. It looks like Eric may have found a used rototiller for us in Berlin, Vermont. I sure hope so! We need one so badly.
Winter CSA – Only THREE spots left!
Don’t wait until it’s too late! Last year we had a waiting list. Sign up now for our winter CSA which runs October through December. The total cost to you is $140. A $50 deposit holds your spot!
Save the Dates
CORRECTION: Wednesday, July 29th, 5:00-7:00pm – NOFAvore celebration at Maplewood Organics – Dinner, farm tours, relaxed fun! Join us to celebrate Vermont organic agriculture!
NOFAvore Celebrations are dinners featuring our Vermont Farmers' Fare pizza with local and organic cheeses, meats, and toppings from the farm hosting the celebration.
These celebrations will provide an opportunity to meet other NOFA Vermont supporters in your region, introduce your friends to NOFA Vermont, and tour the host farm.
These gatherings are free and open to all (members and non-members alike).
Please pre-register and get-directions by calling the NOFA Vermont office: 802-434-4122.
Saturday, September 12th, 5:00-7:00pm – Annual CSA Member Cook-out
Recipes of the Week
For the noodle salad
Radish and Sesame Soy Noodle Salad (http://www.bbc.co.uk/food/recipes)7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking
7oz radishes, washed and quartered
½ cucumber, halved lengthways, de-seeded and chopped
1 small handful black sesame seeds or toasted sesame seeds
fresh coriander sprigs, to garnish
For the sesame soy dressing
3 Tbsp light soy sauce
3 Tbsp toasted sesame oil
3 Tbsp Chinese black rice vinegar or balsamic vinegar
1. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour.
2. For the dressing, combine all of the dressing ingredients together in a small bowl.
3. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.
Eat Michigan Salad (You may substitute any lettuce for the butter lettuce. Also other dried fruit and nuts for the cherries and pecans. I would probably use raisins or cranberries and walnuts.)
1/2 cup mayonnaise
1/3 cup pure maple syrup
1/4 cup white wine vinegar
1 teaspoon white sugar
1/2 cup vegetable oil
salt and pepper to taste
3 heads butter lettuce - rinsed, and torn
1/2 cup dried cherries
2 Granny Smith apples, cored and cut into matchsticks
4 ounces goat cheese, crumbled
3 ounces chopped candied pecans
1. In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside. 2. In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.
Bok Choy Chicken Soup
3 cups chicken broth
10 leaves bok choy, thinly sliced
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1 teaspoon red pepper flakes
1 garlic clove, peeled, chopped
Bring the chicken broth to boil in a medium saucepan. Stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic.
Add the bok choy. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender. Serves 4 to 5.
Tags:
Posted by Hannah and Eric
@ 06:36 AM EDT
1 Head of Green Lettuce
1 Head of Red Lettuce
1 Head of Bok Choy (Let me know if you want more the day before!)
1 Bunch of Radishes
1 bunch of Beet Greens
1 bulb FRESH GARLIC (not cured/dried)
New potatoes - about 2 pounds
Peas - your first taste...more to come
1 bunch Basil
1 Bunch Dill
Trade options: lettuce, bok choy, beet greens
Maybe some surprises!!!!
Tags:
Posted by Hannah and Eric
@ 01:41 PM EDT
CSA Newsletter
Volume 5
Issue 4- Farm
July 9, 2009
__________________________________________________________________________________
Week 4
New to some of you this week are bok choi, a delicious green used in a lot of Chinese cooking and beet greens. Recipes are on the back. We’ve also included your first flowers, an extra bonus in our CSA package. Coming soon: peas, raspberries and new potatoes!!! I hoped to have new potatoes this week, but I think it’ll be one more week. Maddy and Calvin tasted the first dozen raspberries Sunday, so we should have at least a little bit for you next week and then they’ll really come in! The canes are loaded!
Farm News
Each summer week brings new planting and harvesting to Maplewood. Kale seedlings wait to grow in 30 half barrels filled with compost lining the strawberry patch. More mixed lettuce seeds were just planted in the garden, which grew for the gourmet lettuce mixes you’ve been receiving since the beginning of the season. The pole beans are living true to their name and are beginning to twine themselves around the poles that were posted for that very purpose. We unfortunately lost one of our calves to an illness, but our other little baby cows seem to be doing very well and are enjoying the green pastures just as much as the older ones! ~Hannah Gibbons
We seem to be getting just about the right mix of sun and rain here and everything is growing well. The cooler weather is slowing some crops down, but overall, the fields are in good shape! We don’t use black plastic as mulch here and don’t have the right size tractor and implements to use in the vegetable gardens, so most everything is done by hand. Until last week we had a small rototiller that we used to cultivate between our rows and to ready any new planting beds. Unfortunately, last week the engine seized. Eric doesn’t think it’s worth fixing. So we’re looking for another one to finish our season. Our favorite weeding tool is the Action Hoe, a stirrup shaped hoe that cuts the root below the soil surface. We also do a lot of hand weeding up close to our crops. Just ask the interns what they do most on the farm! We try to mix it up with succession plantings of crops we want continuously (or at least for many weeks), mulching, and of course harvesting and preparing your vegetable shares.
Two Farm Blogs
Remember to check into Hannah Gibbons’ blog at www.myorganicsummer.blogspot.com to follow what’s happening on the farm this summer. Also go to http://www.localharvest.org/farms/M13345 and click on "Read Our Blog" every week to see what’s coming in your CSA share.
Winter CSA – Only FIVE spots left!Don’t wait until it’s too late! Sign up now for our winter CSA which runs October through December. A $50 deposit holds your spot!
Save the Dates
Tuesday, July 29th, 5:00-7:00pm – NOFAvore celebration at Maplewood Organics – Dinner, farm tours, relaxed fun!
Saturday, September 12th, 5:00-7:00pm – Annual CSA Member Cook-out
Recipes of the Week
Suggested uses for Prize Choi (Bok Choi, pak choi):
The green leaf takes longer to cook than the thicker, white stalks, so they’re often cooked separately
Baby leaves (very fine stalks) are great in salads just like winter spinach.
More mature leaves also work well, shredded, in salads. Chop off the stalks and save them for a stir-fry or soup.
In a stir-fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes.
Use them braised, roasted or add to a soup for the last few minutes of cooking.
For a quick recipe, chop the bok choi and steam for 3-4 minutes. Serve with soy sauce.
Below is a delicious way to serve greens, whether collard, kale, or beet.
Beet Greens Recipe
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.
STIR-FRIED BOK CHOY
|
1 head
2 tbsp.
1 1/2 tsp.
1 1/2 tsp.
1 tbsp.
1/2 tsp.
1 tbsp. |
bok choy
water
soy sauce
oyster sauce
vegetable oil
salt
unsalted butter |
Garden Progress
Tags:
Posted by Hannah and Eric
@ 06:56 PM EDT
Beet greens
Radishes - for sure
Bok Choi
Red head lettuce
Green head lettuce
Green onions
New potatoes (most likely...maybe one more week)
Dill
Flower bouquet
FREE EXTRAS (take it or leave it): Kale and Swiss Chard
Trade items: lettuce, beet greens, bok choi
Tags:
Posted by Hannah and Eric
@ 11:10 AM EDT
Right-click, copy link and paste into your newsfeed reader
|
Calendar
Search
Navigation
Topics
Tag Cloud
Feeds
BlogRoll
|
view basket
