Tewksbury Grace Farm

  (Muncy, Pennsylvania)
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End of a wonderful season

Hello Friends,

DANG!  It has been a cold week.  We did a lot of our harvesting before the hard freezes, but the cold weather has been great for some of our crops.  This week is the premiere of our Brussel sprouts, which sweeten when they get a light freeze, as their starches are converted to sugars.  You will also get some carrots that are a late season treat for us, as they barely had enough time to mature to a reasonable size… but oh so sweet!

Also new this week is some heirloom popcorn that we trialed this year…we have been sampling a lot while shelling it…yummy! And so beautiful.

This is our farewell CSA delivery, so we have lots of lovely items. We can assure you that if you dine on TGF vegetables and fruits during the holidays, you’ll always feel healthy and satisfied. Thanks for your pledge to our farm this fall season!

 Please note that we often combine different items to save on packaging. Every delivery, please remember to pick up TWO bags with your name on them. We will try to have them stapled together.

Here is what you will find…

  • Joi Choi a big juicy stir fry Asian choi.
  • Blackberry Jam or Elderberry Jelly  – practically wine in a jar…both rich berry delights.
  • Ruby Currant Jelly – reminiscent of cranberry.
  • Head Lettuce - different varieties of bibb and romaine.
  • Popcorn – both on the cob style and loose. A new keeper in the TGF fall foods inventory! Make sure to read the how-to-prepare label. Really pleased with this fun new crop.
  • Sweet Potatoes – in the onion bag. Our harvest this year was small, sadly .…on the up side, not a single tuber was gnawed on by any pesky critters…a resounding thank you to our resident black rat snakes and milk snakes. So here’s the deal: b/c we could only include a sampling of sweets and we want you to taste them by themselves, we highly recommend simply washing the tubers, slicing them into thin small medallions (LEAVE the skin on! It adds superior flavor to the cooked sweet, not to mention rich in vitamins). Sauté on high heat with minced onions, olive oil until seared and tender. Sprinkle liberally with sea salt and cracked peppercorn. Perhaps a pinch of rosemary. Oh. My. Goodness.
  • Brussel Sprouts- fresh and tender. We recommend browning butter in a skillet, throwing the plucked sprouts and sesame seeds in and rolling around on high heat until slightly seared. Add a bit of fresh orange juice. Simmer one minute. Turn off heat and let steam for 2-3 minutes until bright green and tender. Yeah.
  • Cabbage Medley – a stunning trio of a purple green savoy, a super crinkle savoy, and a small red cabbage. All will keep for several weeks in the fridge as you find delicious ways to cook or slaw them.
  • Yellow Onions
  • Radicchio/Endive bunch – This is a bitter green medley…pale green leaves with lovely red flecks. A true Italian traditional winter ensalata. We would recommend chopping these greens (use all but the very ends!) and adding them to browned garlic and onions (just enough to wilt), tossing with fresh pasta and olive oil and parmesan and chopped sundried tomatoes. Add a healthy dose of seasoned salt and pepper. Mange!
  • Microgreens – last indulgence of these specialty greens as winter rolls in.
  • Carrots – a gorgeous rainbow medley of carrots…so sweet and crisp. On the small side…again, due to our dry late season conditions. Really should be eaten raw!

 

Enjoy! And aloha until 2015,

Johnny and Leah

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3rd Fall CSA Delivery

Hello Friends,

The week started off with a windy Sunday, when we were trying to add protective agricultural row cover over our crops in anticipation of colder weather; imagine billowing giant sails and two farmers trying to tame them!.  Our late-summer planted radicchio makes its fall debut this week; this is an Italian chicory-style radicchio with long green and gorgeous red leaves.  You will still get tastes of warm weather with the last of the fresh ginger (remember to put in the freezer if you are not using it soon – you can then grate it frozen into savory dishes. We always recommend preparing ginger fresh though! We are making a batch of candied ginger this week for tea and snacking), cilantro (can you believe it!) and frozen heirloom tomatoes.  We are being pushed into the barn earlier every day with the longer nights and time change upon us.  Please note that we often combine different items to save on packaging. Every delivery, please remember to pick up TWO bags with your name on them. We will try to have them stapled together.

Here is what you will find…

  • GingerFresh baby ginger. Please read bag label on how to prepare. Use soon. Amazing and beautiful island treat! Last of the season.
  • Black Raspberry Jam – practically wine in a jar…a rich berry delight.
  • Head Lettuce - different varieties of bibb and romaine.
  • Parsley
  • Fennel – two small bulbs each. The lack of rain in Sept. really stalled the growth on these gems, so sadly they are small. Fennel is probably Leah’s favorite Italian vegetable. … so crunchy and juicy and licorice-y. Plan on using the fresh fronds chopped in salad or simmered in a tasty soup broth.
  • Spinach Bunch
  • Winter Squash – don’t let these eye-catching squashes remain a table decoration! These are not meant to store long. They are sweet and nutritious – cut in half, de-seed, add butter and a drizzle of maple syrup and roast in the oven until tender. Mmmmm.
  • Yellow Onions
  • Frozen Tomatoes –back when we had lots of field fresh heirloom tomatoes (sigh), we chopped up extras and froze them in anticipation of our fall CSA members! Great for soupmaking or a fresh sauce.
  • Gold Beets –alas, the beet leaves are not as lush as spring….mostly beet, less leaf this time. Still delicious.
  • Dried Shiitake –we always recommend storing dried products in airtight mason jars. Many ways to use these. Intense flavor.
  • Red Joi Choi –beautiful. Best chopped and flash sautéed with oil of choice and seasoning.
  • Radicchio – These rank a close second to fennel in how much we love them! We would recommend chopping these greens (use all but the very ends!) and adding them to browned garlic and onions (just enough to wilt), tossing with fresh pasta and olive oil and parmesan and chopped sundried tomatoes. Add a healthy dose of seasoned salt and pepper. My goodness.
  • Cilantro – snuck in late this fall...no hard frost to burn them. Lucky us.

 

Enjoy!

Johnny and Leah

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2nd Fall CSA Delivery

Hello Friends,

We had a frost scare on Sunday night that had us scrambling to harvest all of our warm season crops.  So we brought in all the peppers, summer squash and sweet potatoes.  We didn’t get the frost, but it is certainly imminent.   The sweet potatoes need at least two weeks to cure in a very warm, humid environment, so we have them set up in the greenhouse with some Hawaiian ginger that is also enjoying the tropical atmosphere.  Meanwhile, out in the chilly fields, the Brussel sprouts are fattening up, tantalizing us with their growing sprouts. We have heirloom popcorn drying on racks. Please note that we often combine different items to save on packaging. Every delivery, please remember to pick up TWO bags with your name on them. We will try to have them stapled together.

NOTE: There are frozen raspberries in your bags this week…please plan to pick up your bags asap or, if home delivery, getting your bags in and unpacked asap.

Here is what you will find…

  • Microgreens – slightly spicy, crunchy blend. Use soon.
  • Cauliflower Medleywow, these colors rock! Please note that since we cut up the caulis to give each of you different colors, that these will not keep as long as usual…plan to use soon.
  • Sweet Peppers – sharing the cauli bag.
  • Salad Turnip / Radish Mix
  • Ginger – Fresh baby ginger. Please read bag label on how to prepare. Use soon. Amazing and beautiful island treat!
  • Summer Squash or Red Onion –last of the season…on the small side. Use soon.
  • Savoy Cabbage –our Dutch neighbor calls these beauties the”Cadillac” of all cabbages! Great fresh in slaws, cooked, or just about any ole way!
  • Ruby Currant Jam
  • Arugula Bunch
  • Head Lettuce –  different varieties of bibb and romaine.
  • Kale –a particularly lovely crop of fall kales.
  • Kohlrabi
  • Celery Holy celery!! This is some crazy big beautiful celery – this is what REAL celery tastes like! Has been growing for 7 months – from seed to harvest! We leave a lot of the leaves on – these are great chopped and added to soups and stews.
  • Frozen Raspberries –we have been harvesting this amazing fall crop of red raspberries, so these have been just picked and frozen in the last 3 weeks. Our bramble patch is having an exceptional fall yield…a bit unusual. They are very sweet and like little Vitamin C drops.

 

Enjoy!

Johnny and Leah

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1st Fall CSA Delivery

Hello Friends,

Here it comes… the first big, delicious, nutritious, spectacular, fantastic delivery of our Fall CSA!  Do you think we are excited?  Yes, we are -- and you will be too when you open your two bags! Be ready to prepare and taste some lovely organic foods. Please note that we combine different items to save on packaging. Every delivery, please remember to pick up TWO bags with your name on them. We will try to have them stapled together.

Here is what you will find…

  • Microgreens – slightly spicy, crunchy blend. Use soon.
  • Broccoli
  • Cauliflower Medleywow, these colors rock!
  • Salad Turnip / Radish Mix
  • Shell BeansRead bag label on how to prepare. Please note that there is some external bug damage on some of the pods…this should not affect interior beans-- just looks bad. Evidently, a mystery bug also likes fresh shell bean pods too!
  • Ginger – Fresh baby ginger. Please read bag label on how to prepare. Use soon. Amazing and beautiful island treat!
  • Summer Squash
  • Red Cabbage
  • Large Sweet Pepper
  • Elderberry Jelly
  • Arugula Bunch
  • Bibb Head Lettuce
  • Joi Choi – Asian braising green
  • Large Yellow Onion

 

Enjoy!

Johnny and Leah

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Final Summer CSA Delivery

This is the last delivery for our Summer CSA; we have an exciting line up to say farewell to summer!  Thank you for supporting our farm!  We are so happy to announce that we got .8 inches of rain this week, which was huge for all our fall crops….the farm looks spectacular, and still has much more food to harvest. Fall CSA customers will receive instructions shortly; remember that those fresh veggies will start next week and run every other week.  Thank you all again for supporting local farmers, and we hope you continue to eat well and thoughtfully.

Here’s what’s in the bag this week:

  • Heirloom Tomatoes  -- A few ‘toes left…..mixed ripeness in the bag, so please check carefully to cut up only ripe ones and let others stay in the bag until ready.
  • Large Parsley Bunch  -- you’ve heard it before, but parsley is a super food and ranks top in nutritional value. Excellent in tabouleh, fresh in salads, or cooked in any way.
  • Summer Squash – 2 each. We marvel that these tender beauties are still fruiting….summer squash doesn’t like cool weather, so we are pleased these are still producing.
  • Colorful Cauliflower medley – a sample of what is coming up later this fall. A stunning group of colors – lime green, white, orange or purple florets.
  • Broccoli – beautiful harvest.
  • Fresh Baby Ginger – Say what!!? The first of our fall harvest of this special island ginger! We get organic seed from the big island of Hawaii and grow baby ginger here. Make sure to read the enclosed label to learn how to use fresh baby ginger.  
  • Radishes – first fall picking.
  • Microgreens – beautiful, super healthy baby greens. These are delicate and not intended to last long, so please use soon.

 

Enjoy! Johnny and Leah
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Fibonaci Numbers in the Bag

Autumnal greetings from your DRY farm. We have been hoping for rains, but they keep missing us. Looks like we will be finishing up Sept. with only 1 inch of rain for the whole month. Most vegetables like 1 inch/week, so you can see how far behind we are. Though we have been irrigating, nothing beats a soaking rain to boost crops…so think RAIN!

Hard to believe, but this is the last week for A half-share members for the summer season. Full share and B half-share members still have one more week left. The fall brassicas (e.g., broccoli, kale, romanesco, cauliflower) are ripe and ready for harvest. You will find some lovely examples of them in this week’s bag. Full share members will receive  Romanescoes (similar in taste and texture to cauliflower…prepare the same way) this week, and there happens to be this very cool YouTube video about the mathematical perfection behind the whorls that make up this unique gorgeous vegetable (and caulis too!)….check it out! https://www.youtube.com/watch?v=ahXIMUkSXX0 Half share members will receive broccoli, and it is one of our favorite vegetables on the season.

Here’s what’s in the bag this week:

  • Heirloom Tomatoes  -- A few ‘toes left…..mixed ripeness in the bag, so please check carefully to cut up only ripe ones and let others stay in the bag until ready.
  • Cherry Tomato Mix (half shares)-beautiful blend OR
  • Italian Shell beans (Full shares) – please read included recipe label to learn how to properly store and cook these amazing fresh beans…you are in for a treat. Small crop this year, and this is the only offering of this variety.
  • Sweet Fry Peppers (full shares) OR
  • Tomatillos (half shares)
  • Kale Bunch – very tender….perfect first picking.
  • Summer Squash – we marvel that these tender beauties are still fruiting….summer squash doesn’t like cool weather, so we are pleased these are still producing.
  • Colorful Cauliflower medley – a sample of what is coming up later this fall. A stunning trio of colors – lime green, white, and orange florets.
  • Romanesco Head (full shares) OR
  • Broccoli heads (half shares)
  • Small garlic (will be loose in the large paper bag)

 

Enjoy! Johnny and Leah

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This week's bag...

This week’s bag features the last of the hot season vegetables like snap beans, tomatillos, peppers. Tomatoes are also nearly done…but on a positive note, the fall brassicas, like broccoli, cauliflower, romanesco, all look lovely. Kale should be on the menu for next week too, and we are excited about fresh shell beans coming in. We have been diligently covering up shell bean beds at night as deer love them, and will take out a season’s crop in just a night or two. Lettuce and arugula will soon be making their first appearance.

PLEASE NOTE!! HALF SHARE members have FROZEN berries in the bag this week, so please make sure to pick up/take in your bags asap and put berries back in freezer.

Here’s what’s in the bag this week:

  • Heirloom Tomatoes  -- Mixed ripeness in the bag, so please check carefully to cut up only ripe ones and let others stay in the bag until ready.
  • Cherry Tomato Mix –beautiful blend.
  • Gold and Red Beets (full share) or
  • Frozen Blackerries (half share) picked at peak of plumpness and freshness, then frozen. Great in yogurt, juices, cereal.
  • Snap beans – last of the season, tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive!
  • Sweet Fry Peppers- Blend of Fushimi, Carmen red Italian sweet peppers and small lunchbox style yellow, red and orange sweets. Great raw or cooked.
  • Yellow Onions
  • Eggplant (full share) or
  • Summer Squash (half share)
  • Tomatillos – Last of the season. Fruity taste – excellent chopped and cooked with eggs, tomatoes, squash, or fresh in salsa.
  • Mint Bunch

 

 

Enjoy!

Johnny and Leah

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Bag of goodies

Another great bag coming your way this week!  Though tomatoes have peaked, we should still have them for 2-3 more weeks (barring an early frost…gasp! Say it isn’t so!) We hope you have been enjoying the wide variety of colors, flavors, and shapes.  Remember to check out Tewksbury Grace Farm’s Fall CSA!!!! At http://www.localharvest.org/blog/20370/  Why?? Because we care deeply about proper agricultural stewardship, the best in nutrition and flavor of our foods, and the commitment to minimal adverse impact on all living things in our farming operations….just to name a few! Thanks to all of you who have already signed up.  You will continue to eat well, and with your food choices, make a big daily difference in the world.

PLEASE NOTE!! There are FROZEN berries in the bag this week, so please make sure to pick up/take in your bags asap and put berries back in freezer.

Here’s what’s in the bag this week:

  • Heirloom Tomatoes  -- So many lovely and sweet varieties (remember that green varieties are ripe). You will find all kinds of unusual and shapely tomatoes. These are RIPE, so plan to eat in the next few days. Remember that tomatoes do NOT like to be refrigerated!
  • Savoy Cabbage (full share) or
  • Red Cabbage (half share)
  • Snap beans –tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive! Harvest is nearly complete on snap beans.
  • Sweet Fry Peppers- Blend of Fushimi, Carmen red Italian sweet peppers and small lunchbox style yellow, red and orange sweets. Great raw or cooked.
  • Frozen Blackberries- picked at peak of plumpness and freshness, then frozen. Great in yogurt, juices, cereal.
  • Hot Peppers –   a mix of jalepeno-style peppers
  • Rosemary Sprigs

 

 

Enjoy!

Johnny and Leah

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Fall CSA Sign Up Details

Hi Friends,

Already we are approaching the end of our summer CSA, with only 4 more deliveries!  If you are interested in continuing to eat nutritious organic foods, and supporting our sustainable farming practices, then rejoice, because we are offering again our Fall CSA.   The weather has continued to be agreeable for us and our crops.  Many of the fall foods we are growing are excellent for winter storage, and with proper care, should last many weeks.  We will continue to deliver just like during the summer, with drop-offs at the Lewisburg Family Dental Practice, Muncy and Lewisburg home deliveries.  Times will be roughly the same. 

 

The Nitty Gritty…

4  Friday Delivery Dates – Oct 10, Oct 24, Nov 7 and Nov 21

Cost – $260 ($65 worth of produce and homemade items each delivery) Email as soon as possible if you are interested (tewks1@aol.com)   Then send us a check for $260 by Oct. 1.  If it is easier for you, send us a $130 check dated Oct. 1 and a $130 check dated Nov. 1.  Please get back to as soon as possible, so we can make plans.  We are having an abundant season, so send this along to any others you think might be interested.  Please make payment to:

Leah Tewksbury

168 Yeagle Rd

Muncy, PA 17756 

 

The Goods…

During the four Fall CSA deliveries, we hope to offer some of the following items, dependent on growing conditions:

  • Onions – yellow and red
  • Jams and jellies: blackberry, raspberry, currant, rhubarb, elderberry, and strawberry
  • Dried and fresh beans
  • Broccoli
  • Fennel
  • Lettuces
  • Radicchio
  • Arugula
  • Spinach
  • Frozen berries
  • Cauliflower
  • Cabbage
  • Dried and fresh shiitake
  • Radishes
  • Sweet potatoes
  • Dried herbs
  • Kale
  • Heirloom Tomato Sauce
  • Celery
  • Fresh Baby Ginger
  • Dried Tomatoes
  • Red and Gold Beets
  • Turnips
  • Winter Squash

 

 

 

This is a great opportunity to continue to eat healthy and eat local.  We look forward to hearing from your soon!

 

Peace,

Johnny and Leah

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Summertime and the eating is good!

Nothing says summer like the items in your bag this week!  These are some of our favorite foods, and the ways you can prepare them are endless.  We continue to receive abundant rains, and our fall crops look fabulous…..which leads us to – look for info very soon regarding Tewksbury Grace Farm’s Fall CSA!!!! We have lots going on to provide the best organic produce (e.g., celery, Brussel sprouts, broccoli, sweet potatoes, and much more) for those chilly autumnal days that lie ahead. Don’t miss out on continuing to eat fresh, local and organic vegetables, shiitake and berries.

For those of you who may have not read last week’s letter…

A local restaurant, the Inn at Turkey Hill in Bloomsburg, that features our vegetables and fruits extensively on their menu, is hosting a special chef’s series event that focuses on the quality produce from our farm. If you like eating scrumptious organic foods, check out the link below to find out more about this fabulous food event scheduled in September. Hope to see ya there!

http://www.innatturkeyhill.com/menu.html#chef-series

Here’s what’s in the bag this week:

  • Heirloom tomatoes  -- So many lovely and sweet varieties. You will find all kinds of unusual and shapely tomatoes. These are ripe, so plan to eat in the next few days. Remember that tomatoes do NOT like to be refrigerated!
  • Large Red Onion
  • Summer Squash (full share)– come in a variety of colors and shapes. Use like zucchini. Eggplant (half share)-  A mix of unique colorful eggplants; try lightly sautéed in olive oil or roasted.
  • Snap beans –tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive!
  • Sweet Fry Peppers- Blend of Fushimi, Carmen red Italian sweet peppers and small lunchbox style yellow, red and orange sweets. Great raw or cooked.
  • Sungold Cherry and heirloom cherry Tomatoes- Ka-Pow!  A juicy, sweet explosion your mouth.  In your bag you will find sun gold varieties (which should be a deep orange when ripe), as well as a few unusual green (if there is a green tomato in your bag, it is ripe!), striped and other colored heirloom cherries.
  • Tomatillos –   check out recipe below. Also tasty sautéed with scrambled eggs.   
  • Basil/Parsley Bunch                                                                                                   

 

 

Enjoy!

Johnny and Leah

 

 

Charred Salsa Verde

·         small red onion, halved

·         3-4 cloves garlic, peeled

·         Sweet fry peppers, rough chopped

·         1 jalapeño, rough chopped

·         Tomato, quartered (or use handful cherry tomatoes)

·         Tomatillos, halved

·         2-3 sprigs cilantro and juice of one lime

·         Kosher salt, freshly ground black pepper

·         Optional: eggplant and squash, chunked

 

Place all vegetables in pan and apply generous drizzle of olive oil and salt and pepper. Broil until slightly charred, turning once or twice. Place charred vegetables in food processor with cilantro and lime juice and blend. Serve warm with tortillas and dollop of sour cream – Yummy!

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The bounty contiues...

Summer is peaking at the farm! The recent rains produced a giant flush of mushrooms, so everyone gets a full pound of shiitake this week. Prepare to grill, sauté, and roast these tasty and nutritious fungi! Take a gander at our informative shiitake label for more information. Also, look for a pretty eggplant, which may be white, striped, magenta……we like to slice eggplant into thin medallions, brush generously with olive oil and spices and place under the broiler until tender (turning once).

Also, a local restaurant, the Inn at Turkey Hill in Bloomsburg, that features our vegetables and fruits extensively on their menu, is hosting a special chef’s series event that focuses on the quality produce from our farm. If you like eating scrumptious organic foods, check out the link below to find out more about this fabulous food event scheduled in September. Hope to see ya there!

http://www.innatturkeyhill.com/menu.html#chef-series

Here’s what’s in the bag this week:

 

  • Heirloom tomatoes  -- So many lovely and sweet varieties. You will find all kinds of unusual and shapely tomatoes. These are ripe, so plan to eat in the next few days. Remember that tomatoes do NOT like to be refrigerated!
  • Red Onions- gorgeous red onion just coming into harvest.
  • Summer Squash – come in a variety of colors and shapes. Use like zucchini.
  • Snap beans –tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive!
  • Sweet Fry Peppers- Blend of Fushimi, Carmen red Italian sweet peppers and small lunchbox style sweets. Great raw or cooked.
  •  Sungold Cherry and heirloom cherry Tomatoes- Ka-Pow!  A juicy, sweet explosion your mouth.  In your bag you will find sun gold varieties (which should be a deep orange when ripe), as well as a few unusual green (these are supposed to be green when ripe!!), striped and other colored heirloom cherries. These are ripe!
  • Shiitake Mushrooms –of course keep in fridge, but plan your menu to include these this week!                                                                                                 
  • Eggplant

 

 

 

Enjoy!

Johnny and Leah

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Heirloom tomato and shiitake... can it get any better?

Tomatoes  are finally making their debut as they try to color up in this cool cloudy summer we’ve been having. Let the tomatoes sit in their bag for a couple of days to further ripen and deepen in color. They get sweeter as they ripen! This week also is the first round of our delicious pole snap beans; we grow two favorite varieties called Rattlesnake and Golden Bacau. Both are very tender, and need only minimal cooking. Also this week, our shiitake orchard fruited some lovely mushrooms for us, and you will find them in your bag.

Here’s what’s in the bag this week:

  • Heirloom tomatoes geez, finally. Let ripen in bag to deep color (maybe orange, purple, pink….tomatoes are ripe when tender to touch.)
  • Walla Walla and large red onions- gorgeous red onion just coming into harvest.
  • Summer Squash – come in a variety of colors and shapes. Use like zucchini.
  • Snap beans –tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive!
  • Sweet Fry Peppers full share- these long green peppers are a variety called Fushimi. Chop and fry with onion and squash for a tasty dish (these are not hot). Also Carmen red Italian sweet peppers and small lunchbox style sweets.
  •  Or Rainbow Carrot bunch half shares.
  • Sungold Cherry and heirloom cherry Tomatoes- Ka-Pow!  A juicy, sweet explosion your mouth.  In your bag you will find sun gold varieties (which should be a deep orange when ripe), as well as a few unusual green (these are supposed to be green when ripe!!), striped and other colored heirloom cherries. Let these stay in the bag for a 3-4 more days to fully ripen – you will notice subtle differences in their coloring, as well as slightly tender to the touch.
  • Shiitake Mushrooms
  • Red cabbage

 

 

Enjoy!

Johnny and Leah

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Cherry tomatoes coming at you...

Wow, what a rain event we had this week! Our farm recorded 5 inches of rain in 30 hours -- more than in the last 2 months. Fortunately, not a drop ran off the farm. Because you support our type of sustainable farming methods, all the rain and soil stayed here on the farm. If you noticed the local rivers raging chocolate brown this week, you may have felt the same stab of sorrow and frustration we feel at the millions of tons of PA’s finest topsoil washing into waterways and ultimately into the Chesapeake Bay, due to industrial farming practices (we won’t even talk about the synthetic fertilizers, herbicides, fungicides, pesticides that also flow in that topsoil too….) So, thank you for supporting ecologically healthy farming practices!

Here’s what’s in the bag this week:

  • Eggplant (full share) or Savoy Cabbage (half share)- A mix of unique colorful eggplants; try lightly sautéed in olive oil with our Walla Walla onions. Eggplant storage is a bit tricky – they don’t like the cold of a fridge, but also don’t like it too warm – ideal storage is about 50 degrees…so always best if used as soon as possible for utmost flavor and freshness.  Savoy cabbage is great sliced raw on a sandwich, or shredded in salads. Just gorgeous curls on this fine savoy.
  • Walla Walla Onions- Use soon, as they are not a storage variety.  Try a thick juicy slice on your favorite sandwich! These are almost done for the season.
  • Basil/Cilantro bunch- Excellent chopped into fresh salsa, using our tomatillos too.
  • Red and Gold Beets– The beets are a gorgeous array of colors.  Beet greens are our favorite, prepare like spinach. Roast beets in olive oil for a tasty meal.
  • Summer Squash – come in a variety of colors and shapes. Use like zucchini.
  • Tomatillos- we really love these. Remove paper husk. Tomatillos will come in green to yellow colors. Use diced in a fresh salsa, or cut in half and roast with sea salt and pepper until carmelized.  
  • Sweet Fry Peppers- these long green peppers are a variety called Fushimi. Chop and fry with onion and squash for a tasty dish (these are not hot). You may see a couple of yellow or red sweet peppers in the mix as well (these plant varieties  are coming in later, so just a few now).
  • Rainbow Carrot bunch
  • Sungold Cherry and heirloom cherry Tomatoes- Ka-Pow!  A juicy, sweet explosion your mouth.  In your bag you will find sun gold varieties (which should be a deep orange when ripe), as well as a few unusual green (these are supposed to be green when ripe!!), striped and other colored heirloom cherries. Let these stay in the bag for a 3-4 more days to fully ripen – you will notice subtle differences in their coloring, as well as slightly tender to the touch.

 

 

Enjoy!

Johnny and Leah

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Peppers... sweet and hot

Some warm season items are finally trickling in  -- tomatillos, peppers, eggplant. The heirloom tomatoes teach us patience; the plants have lots of lovely fruit on them, but we are still a week or two out….but boy, will they be worth it! Like island fruit. Wishing for some rain….the cool weather has been delightful, but we are irrigating. Wonderful harvest this week; hope you enjoy it! 

Here’s what’s in the bag this week:

  • Eggplant (full share) or Red Cabbage (half share)- A mix of unique colorful eggplants; try lightly sautéed in olive oil with our Walla Walla onions. Eggplant storage is a bit tricky – they don’t like the cold of a fridge, but also don’t like it too warm – ideal storage is about 50 degrees…so always best if used as soon as possible for utmost flavor and freshness.  Red cabbage is great sliced raw on a sandwich, or shredded in salads.
  • Walla Walla Onions- Use soon, as they are not a storage variety.  Try a thick juicy slice on your favorite sandwich! These are almost done for the season.
  • Parsley bunch
  • Red and Gold Beets– The beets are a gorgeous array of colors.  Beet greens are our favorite, prepare like spinach. Roast beets in olive oil for a tasty meal.
  • Summer Squash – come in a variety of colors and shapes. Use like zucchini.
  • Tomatillos- we really love these. Remove paper husk. Tomatillos will come in green to yellow colors. Use diced in a fresh salsa, or cut in half and roast with sea salt and pepper until carmelized.  
  • Hot Peppers
  • Sweet Fry Peppers- these long green peppers are a variety called Fushimi. Chop and fry with onion and squash for a tasty dish (these are not hot). You may see a couple of oddball sweet peppers in the mix as well (these plant varieties  are coming in later, so just a few now).
  • Cucumbers- last of the season!!! these are some cool customers. Crisp, refreshing, juicy. We don’t use that awful wax like they use on cukes in the stores….so, our’s don’t last as long in the fridge…..use soon, and prepare for awesome. We like them lightly peeled, cut up, and dipped in organic Vegenaise with LOTS of cracked pepper. Like candy.

 

 

Enjoy!

Johnny and Leah

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Frozen Berries!

Endlessly beautiful, this summer. We are continuing to plant for fall, and we welcomed the rains this week. Though the cool weather is delightful for us, we worry a bit about our temperamental tomatoes….cool weather and rainy, cloudy days are ripe for late blight, a real foe for tomato plants.

Wonderful harvest this week; hope you enjoy it! 

Here’s what’s in the bag this week:

 

  • Savoy Cabbage (full share) or Red Cabbage (half share)- Savoy is a beautiful green cabbage with crinkly leaves; juicy and sweet. Excellent in slaws or cooked.  Red cabbage is great sliced raw on a sandwich, or shredded in salads.
  • Walla Walla Onions- Use soon, as they are not a storage variety.  Try a thick juicy slice on your favorite sandwich! These are almost done for the season.
  • Carrots –rainbow varieties.
  • Kohlrabi– Green or purple varieties.
  • Summer Squash – come in a variety of colors and shapes. Use like zucchini.
  • Fresh Herb Medley- Lavender, mint and lemon verbena.  This is a beautiful bouquet that can be used to make some tasty summer drinks.  Look for more information  -- lavender lemonade recipe -- attached to your bag. Make a hot or cold mint tea – very refreshing. Also tasty in Asian dishes.
  • Cucumbers- these are some cool customers. Crisp, refreshing, juicy. We don’t use that awful wax like they use on cukes in the stores….so, our’s don’t last as long in the fridge…..use soon, and prepare for awesome. We like them lightly peeled, cut up, and dipped in organic Vegenaise with LOTS of cracked pepper. Like candy.
  • Basil bunch
  • Frozen Berries- A mix of red and black raspberries, picked at their peak and flash frozen. Perfect in yogurt, cereal or drizzled with maple syrup.

 

 

 

Enjoy!

Johnny and Leah

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Cool as a cucumber

Today was the best day EVER to harvest!: clear, warm, dry and breezy.  The farm looks fantastic with our wildflowers in full bloom, and the vegetable plants totally rocking out!  So many things came together to make this week’s harvest happen. 

Here’s what’s in the bag this week:

  • Di Bue Cabbage (half share) or Red Cabbage (full share)- Di Bue, an Italian variety of cabbage that is sweet and crunchy; also known as “lettuce cabbage” b/c its leaves are so tender and succulent. Best eaten raw in fresh slaw or salads.  Red cabbage is great sliced raw on a sandwich, or shredded in salads.
  • Allium Medley- Varsity onions (small cippolini -style sweet onion), scallions and a large Walla Walla sweet onion. All these types of alliums should be used soon, as they are not storage varieties.  Try a thick juicy slice on your favorite sandwich!
  • Head Lettuce (half share) or Beet Blend (full share)- Head lettuce comes in many colors and shapes. Remember to rinse before use. Beets are a gorgeous array of colors.  Beet greens are our favorite, prepare like spinach. Roast beets in olive oil for a tasty meal.
  • Kohlrabi– Two this week. Green or purple varieties.
  • Green Radicchio or Summer Squash – this is the last of radicchio until fall (sniff, sob.) Those with radicchio in their bag will find a labeled band on a green head. In Italian, the green varieties are called “blanco”, and are a tasty variation on their chicory cousin, the red radicchios. There are many ways to prepare this bitter green – a quick look on the web will bring up many choices.
  • Fresh Garlic- small bulb
  • Rosemary Sprig- Oh, that smell!!
  • Basil
  • Hot Peppers – first of the season. Excellent spicy flavor fresh or sautéed.
  • Cucumbers  -- these are some cool customers. Crisp, refreshing, juicy. We don’t use that awful wax like they use on cukes in the stores….so, our’s don’t last as long in the fridge…..use soon, and prepare for awesome. We like them lightly peeled, cut up, and dipped in organic Vegenaise with LOTS of cracked pepper. Like candy.

 

Enjoy!

Johnny and Leah

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How to eat well, step 1....

Cheers to another week of amazing weather in the central PA valley! We’ve had a nice round of rain on the farm, though we did have another water truck delivery to keep our precious vegetables living the spa life. The heirloom tomato plants are looking luscious…growing big and bushy and fruit-laden. Begin the anticipation!

Here’s what’s in the bag this week:

  • Snap Beans- Beautiful medley of colors and flavors.  Best eaten flash sautéed with olive oil or steamed.
  • Shiitake Mushrooms–  Oh yeah…a small flush this time, but enough to add to any dish.
  • Di Bue Cabbage– An Italian variety of cabbage that is sweet and crunchy; also known as “lettuce cabbage” b/c its leaves are so tender and succulent. Best eaten raw in fresh slaw or salads. 
  • Walla Walla Onions- No reason to cry about these onions.  Can you say sweeeet? Stalks are juicy and succulent as well -– chop up high on the stalk for frying.
  • Head Lettuce- Come in many colors and shapes. Remember to rinse before use.
  • Kohlrabi–  Green or purple varieties.
  • Red Radicchio – full share  -- Rock with the Radicchio, featured as the number one item on the Inn at Turkey Hill Menu (http://www.innatturkeyhill.com/menu.html). Slice lengthwise into quarters, brush generously with olive oil, balsamic, sea salt, then broil or grill until just seared. Oh my goodness, say yum!
  • or Beets – half shares–The beets are a gorgeous array of colors.  Beet greens are our favorite, prepare like spinach. Roast beets in olive oil for a tasty meal.
  • Fresh Garlic- Tastes as great as it smells!  This garlic was just harvested and has not been cured, a real treat.  Being fresh, this will not store long in your fridge, so use soon.
  • Apple mint- You may remember this from your salad mix; great added to Asian spring rolls, salads, coconut soups, or made into a tea.

Enjoy!

Johnny and Leah

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This week's bag...

As you will see in this week’s bag, we have transitioned into more summer foods.

Here’s what’s in the bag this week:

  • Snap Beans- First of the season, beautiful medley of colors and flavors.  Best eaten flash sautéed with olive oil or steamed.
  • Hakurei Turnips–Hakurei are also known as a salad turnip – very mild and juicy and best eaten raw!
  • Kale Bunch–
  • Sugar Snap Peas- We like them wok fried in Asian dishes. The green sugar snaps are addictive eaten raw!  Last of the season.
  • Scallions- mince and fry as a fresh garlic. Delicious onion/garlic flavor.
  • Parsley Bunch–  Most nutritious item in the bag!  Wonderful chopped fresh in tabouleh salad. 
  • Summer Squash– Comes in many shapes and colors.
  • Carrots- First baby carrots of the season.  Some may be rainbow colored.
  • Basil- Viva Italia!
  • Red and Gold Beet Mix- Gorgeous array of colors.  Beet greens are our favorite, prepare like spinach.

Enjoy!

Johnny and Leah

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Glorious Rain!

We just had a perfectly wonderful 1.6 inches of rain fall on the farm this afternoon….big early July jump on all our hot weather plants.  As you can imagine, the recent sweltering weather has done in most of the spring greens, but the segue means cucumbers, summer squash, gold beets, and Walla Wallas on deck.

A lovely bag of produce is coming your way tomorrow, but of course. This week we are featuring radicchio again. When we went to Italy 2 years ago, Leah was beside herself in the fresh markets, and came home with lots of types of Italian varieties to trial here on our farm. We have several types of radicchio planted; your’s will be labeled on the twist tie around the head. It may be a large light green head, or a green and red-flecked head, or more of the traditional red palla di fuoco that you see in stores. Each kind is delicious! Peas are saying goodbye for the season, so enjoy these green pearls now.

Pole beans are going in the ground, as are the first rounds of autumn brassicas, like cauliflower, romanesco, broccoli, savoy….yum. Stay tuned for what’s happenin’ on Tewksbury Grace Farm!

Here’s what’s in the bag this week:

  • Head Lettuce- coming in various colors and shapes. There is a crunchy iceburg- style head in the bags this week. Head lettuce is fragile, so we don’t wash this green. Please rinse gently right before use.
  • Kohlrabi (full shares) or Hakurei Turnips (half shares) – Kohlrabi is a stunning purple (or green) cole vegetable. Best peeled and eaten raw…we think!  Hakurei are also known as a salad turnip – very mild and juicy and best eaten raw!
  • Shell Peas– Pod and then eat raw, so sweet…last round!
  • Sugar Snap Peas- We like them wok fried in Asian dishes. The green sugar snaps are addictive eaten raw! Nearly done in the field.
  • Scallions- mince and fry as a fresh garlic. Delicious onion/garlic flavor.
  • Radicchio– slice thinly and use in salads, or cut into quarters, brush a solid shmear of a sweet balsamic and olive oil on cut side and then sear quickly on a grill (in a grill basket) or under the broiler…heavenly.
  • Fennel– we include the fronds. These can be chopped and eaten raw insalata, or you can simmer the fronds for a sweet soup stock. The bulb is best eaten raw, thinly sliced into fresh summer salads – with red onion, tomatoes, cukes.

 

Enjoy!

Johnny and Leah

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Hail to the Peas!

Summer greetings! Now that we have reached the zenith of solar tip, we welcome you to the most important email you'll get all week: what you're eating for health, and how you are planet hero! Supporting our small sustainable farm is a significant contribution in reducing the pollution, carbon footprint, and species loss (JUST to name a few) associated with all industrial agriculture.

A lovely bag of produce is coming your way tomorrow. This week one of our features is radicchio. When we went to Italy 2 years ago, Leah was beside herself in the fresh markets, and came home with lots of types of Italian varieties to trial here on our farm. We have several types of radicchio planted; your’s will be labeled on the twist tie around the head. It may be a large light green head, or a green and red-flecked head, or more of the traditional red palla di fuoco that you see in stores. Each kind is delicious! The peas are really putting out some super sweet peas…we think you will agree.

We didn’t get as much rain as we hoped for this last week, so the first water truck of the season is arriving bright and early tomorrow to offload 5000 gallons for weekend irrigation…we hope it rains again soon!

Half share members this week will find our handy kitchen magnet inside your bag, as well as some info about area good-food, good-works places. Thanks to all who were able to make it to the farm on Sunday…it was a very beautiful evening.

Here’s what’s in the bag this week:

 

  • Head Lettuce (coming in various colors and shapes)
  • Kohlrabi – stunning purple cole vegetable. Best peeled and eaten raw…we think!
  • Shell Peas– Pod and then eat raw, so sweet.
  • Sugar Snap Peas- Medley of lovely purple, green and yellow snap peas. We like them wok fried in Asian dishes. The green sugar snaps are addictive eaten raw!
  • Scallions- mince and fry as a fresh garlic. Delicious onion/garlic flavor.
  • Radicchio– slice thinly and use in salads, or cut into quarters, brush a solid shmear of a sweet balsamic and olive oil on cut side and then sear quickly on a grill (in a grill basket) or under the broiler…heavenly.
  • Hakurei turnips – also known as a salad turnip – very mild and juicy and best eaten raw!
  • Bonus... Cilantro bunch :) 

 

 

Enjoy!

Johnny and Leah

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