09 Jul Fri 2010
CSA Contents Week of July 12, 2010
New potatoes!!!
Lettuce
Swiss chard
Fresh garlic
Bok Choy
Summer savory
Basil
Some raspberries...
Extra choices and trades will include: radishes, lettuce, green onions
Coming very soon: carrots, beets, yellow and green beans, zucchini!
If you want extra herbs (oregano, dill, chives) please order by 9:00am at the latest the day before your share day. 868-5083 or maplewoodorganics@yahoo.com
2010 Week 4 Newsletter with Recipes
CSA Newsletter
Only four Winter Shares left!
Volume 6
Issue 4- Farm and High Street
July 8, 2010
Find us now on Facebook!
Week 4
New this week we have beautiful Swiss Chard! I loved harvesting it for you yesterday! It came in so thick and colorful it was a gorgeous pick. Coming soon we'll have new potatoes and raspberries (I hope...). We are having some problems with pests in the raspberries, but I hope to resolve those in the next week. This is the end of the radishes for a little bit. This is also the last week for beet greens until the next crop is ready. We've thinned them out well, so that now the beets are starting to size up! You'll be able to eat those sweet roots in a couple weeks!
Intern Welcome
We are thrilled to introduce our first intern of the 2010 season, Robert Snyderman. Robert arrived last weekend and was initiated into life here at Maplewood with a CSA harvest and prep day followed by 500 bales put into the barn. He's ready and eager to help and learn in any way he can. Robert is a poet, and will be attending Brown University in the fall as one of five students accepted into a prestigious masters program there. While at Maplewood, he's been enjoying longs walks, spending time with our children and writing poetry. Please help us welcome Robert to Maplewood Organics and to Vermont!
Other Local and Organic Food
We have a fresh supply of Rainville Farm's Organic Sunflower Oil offered to you this year for $15 per bottle. This wonderful local oil is versatile. I use it for frying, baking and for salad dressings. I also use it instead of shortening to grease pans. Try some! You'll love it!
Preview Your Weekly Share Every Friday!
Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to
http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Also visit the blog if you only pick up every other week so you don't miss out on any news or recipes.Garden Progress and Farm News
Our beans are in bloom! Hurray! I can't wait to taste that first fresh bean. The timing should work well with the potatoes to enjoy them together with cream, butter, salt, and pepper! Yum! Everything is growing well! The tomatoes and vines were off to a slow start, but seem to be catching up finally with all this heat. We put in the poles for the pole beans last week with some help from our former intern, Justin, and his friend, Misha. Our flowers are a little behind compared to last year, but hopefully in a couple weeks, we'll have enough ready to offer you bouquets.
We bought a different rototiller this year. It's a heavier-duty machine than the one we had last year. Eric has been doing all of the tilling with it. It tends to jump around a bit with all the stones we have in our fields. After operating it for a few weeks, he's committed to hiring a rock crusher before the start of next season, something we had talked about for this year.
We still have one last planting of broccoli to go in, another planting or two of lettuce, and all of our plantings for the fall.
We are testing out some black plastic this year for our peppers and eggplant. It sure keeps the weeds down well! I may use it on tomatoes next year too. We'll see. I'm still struggling with the fact that I have to throw it away at the end of the season. If that biodegradable plastic would just be approved....
Recipes of the Week
Remember that greens can be substituted or combined!BEET GREENS Adapted from COOKS.COM
1 bunch fresh beef greens
1/4 + 1/8 tsp. salt
1/4 tsp. sugar
1/4 tsp. black pepper
1/4 c. lemon yogurt
1 tbsp. horseradish
Wash beet greens well and cut off coarse stems. Place in large pan, cover and cook with only water that clings to leaves; cook approximately 15 minutes. Drain if necessary. Combine balance of ingredients; add to greens, serve hot.
Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar
From the Matthew Card collection Serves 4
If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.
~ Salt
1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼-inch-long pieces
4 Tbsp. extra-virgin olive oil
3 garlic cloves, sliced thin
~ Large pinch crushed red pepper flakes
1 lemon
1 small to medium red onion, sliced thinly
½ tsp. sugar
4 large eggs
2 oz. extra-sharp cheddar cheese, sliced thin or grated
4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired
1.Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside.
2.Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside.
3.Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately.
Radish Recipe Tips
For extra crunch and bite, add sliced radishes to stir-fry's.
Sprinkle chopped or sliced radishes into tuna for more zip and texture.
Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
Toss radish greens (full of vitamins A, C, and B!) into mixed vegetable soups or stir–fry's. They cook quickly. If they are young and tender toss into a green salad.
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02 Jul Fri 2010
CSA Contents Week of July 5th
Lettuce
Kale
Swiss Chard
Beet greens
Green Onions
Radishes
Basil
Maybe new potatoes, possibly in another week
You may order dill, oregano or chives as a free extra at least by 9:00am a day ahead of your pick-up day!
2010 Week 3 Newsletter with recipes
CSA Newsletter
Volume 6
Issue 3- Farm and High Street
July 1, 2010
?
____________________________________________________________
Week 3
This is our last week of strawberries. The rain last week really put a damper on strawberry production. I had to throw out a lot of moldy berries as I was picking. BUT our raspberries are starting to ripen! We should have enough to offer you all in the next week or two! New this week: green onions (scallions), baby kale and basil. We will be offering trades (extra items that you can trade for something in your share that you don't want) within the next week or two and this will become a regular option for the rest of the season.
Intern Welcome
We are thrilled to introduce our first intern of the 2010 season, Robert Snyderman. Robert arrived this weekend and was initiated into life here at Maplewood with a CSA harvest and prep day followed by 500 bales put into the barn. He's ready and eager to help and learn in any way he can. Robert is a poet, and will be attending Brown University in the fall as one of five students accepted into a prestigious masters program there. Please help us welcome Robert to Maplewood Organics and to Vermont!
We are still searching for an additional intern or two to start as soon as possible.
If you know of anyone who may enjoy working here and learning about organic farming hands-on in exchange for room and board (I prepare all organic meals every day for the whole crew!) along with local NOFA workshops, the three-day NOFA Summer Conference in Massachusetts, and a $25 per week stipend, PLEASE send them our way! Applicants should be 18 years or older, although we will welcome younger volunteers who continue to live at home.
Other Local and Organic Food
We have a fresh supply of Rainville Farm's Organic Sunflower Oil offered to you this year for $15 per bottle. This wonderful local oil is versatile. I use it for frying, baking and for salad dressings. I also use it instead of shortening to grease pans. Try some! You'll love it!
Preview Your Weekly Share Every Friday!
Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to
http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Also visit the blog if you only pick up every other week so you don't miss out on any news or recipes.Garden Progress and Farm News
We've spent a lot of hours hoeing between plants in the big fields. The weeds are pretty well under control in the garden behind the house and everything is growing well. We have two successive crops of string beans growing bigger every day, and pole beans just popping out of the ground. Our broccoli plants look beautiful, green and purple this year. Our potato plants are starting to bloom which means that we'll have new potatoes to offer you in a couple of weeks. Yum! And our third and fourth plantings of peas are coming up! Hurray!!! We'll be spending more time hoeing this week and will work on conquering the galinsoga weeds behind the house...a truly terrible weed. We're still thinning the beets and offering you the baby beet greens. These are delicious in salads, omelets, frittata, grilled cheese, or cooked up alone or in stir fry.
Recipes of the Week
http://www.mariquita.com
|
1 bunch |
radishes, thinly sliced |
Mix ingredients and eat. Can be made ahead.
?
Beet Greens
from http://www.grouprecipes.comthe tops of one bunch of beets
olive oil
4 cloves garlic
salt
2 slices bacon, chopped
1/3 can northern white beans
1 cup cooked brown rice
Wash and cut beet greens into 1-3 inch pieces- be sure to remove all dirt and sand! Roughly chop garlic. Sauté garlic in 1 TBSP olive oil until fragrant. Add greens and 1/8 cup water. Cover and cook, stirring occasionally until veggies have softened. Remove veggies from pan and keep warm. Add bacon to pan and stir quickly until cooked. Add greens back to pan with bacon, along with white beans and stir to mix well. Serve on a bed of brown rice.
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Mashed-Potato Cakes with Onions and Kale from http://find.myrecipes.com
Yield: 4 servings (serving size: 2 patties)
12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400°.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.
25 Jun Fri 2010
CSA Contents Week of June 28, 2010 - Week 3
Strawberries
Lettuce
Radishes
Baby kale
Green onions
Baby beet greens
Basil
Maybe some surprises!
2010 Week 2 Newsletter with recipes
CSA Newsletter
Volume 6
Issue 2
June 24, 2010
?
____________________________________________________________
Week 2
Welcome to those of you who are starting your shares this week! We are so grateful to have strawberries from our own patch to offer you this week! We will have them for at least one more week. Yum! As you know our shares start out light. Just remember that come mid-summer, you’re going to be receiving $30-$40 worth of produce each week! Please trust me to deliver the value promised you over the season. Just be patient! :-)
Volunteer Thank You
We are so lucky to have new and continuing volunteers on our farm! Some of you met Brandi last week at your CSA pick-up. She's been coming out to the farm to help in any way she can. Saturday, she brought a friend and they both worked ALL day helping me plant more vegetables! We were joined in the afternoon by Eric's sister, Sarah. We got so much done before the rain! Thank you! We planted more red cabbage, Brussels sprouts, broccoli, tomatillos (not too many!), beans, peas, carrots,and onions. We have been having an awful time getting peas going this year for the first time. This is our third try. I hope they take! (6/24 Update - Peas are coming up in the big field! Hurray!)
We are late getting interns this year and are still searching for an additional intern or two to start as soon as possible. We have one person committed to start in one week and another coming in August or September. Our friend, Justin, who interned here for two summers is also coming for two weeks this summer to volunteer on the farm.
If you know of anyone who may enjoy working here and learning about organic farming hands-on in exchange for room and board (I prepare all organic meals every day for the whole crew!) along with local NOFA workshops, the three-day NOFA Summer Conference in Massachusetts, and a $25 per week stipend, PLEASE send them our way! Applicants should be 18 years or older, although we will welcome younger volunteers who continue to live at home.
Other Local and Organic Food
We still have beef, cheese, and bread shares available. I will have cheese and bread for you to sample so you can taste before you commit to a share.
Preview Your Weekly Share Every Friday!
Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to
http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Also visit the blog if you only pick up every other week so you don't miss out on any news or recipes.Still Room in the CSA – Summer and Winter
We do still have room for CSA members! If you know of someone who might enjoy participating, please send him or her our way, or pass their address on to us so that we may mail or email them a brochure.
We also still have a few winter shares left! If you are interested in this option this year, it would be a good idea to reserve your spot soon with a $50 deposit! The last two years we sold out and had a waiting list! Don’t wait too long!
Recipes of the Week
Keep a bag or two of washed greens in your fridge. That way, you'll be able to:
Include the baby greens in your salad! Add some dried cranberries or raisins and some chopped nuts, and any kind of cheese and drizzle on your favorite vinagrette! (I also like to put on some thinly sliced apple and plain yogurt! Yum!)
Garnish your pasta or grilled vegetables, grilled cheese, fish, or chicken with a generous handful
Add some to the basil when making pesto.
Toss a handful or two into your soups, stews, and sauces.
Add some to your food processor when making your own bean dip.
(from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
?
Walnut -Strawberry (and/or Rhubarb) Bread
1/2 cup (2 ounces) chopped walnuts
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon lemon zest OR 1/4 teaspoon lemon oil
2 eggs
1 1/4 cups (10 ounces) mashed strawberries*
1/2 cup (3 7/8 ounces) vegetable oil
*Note: Use 1 1/4 cups cooked rhubarb in place of the strawberries, to make a slightly tart bread. Start with 2 1/2 cups sliced rhubarb. Cook over medium heat (or in the microwave) to make about 1 1/4 cups unsweetened rhubarb sauce. You may also substitute rhubarb for just some of the strawberries, to make strawberry-rhubarb bread.
Preheat your oven to 350°F. Grease and flour (or spray with non-stick vegetable oil spray) a 9 x 5-inch loaf pan.
In a medium-sized mixing bowl, whisk together the walnuts, flour, sugar, soda, salt and nutmeg. In a separate bowl, whisk together the lemon, eggs, strawberries and vegetable oil. Combine the wet ingredients with the dry ingredients, whisking until well-blended.
Pour the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan and transfer it to a rack to cool completely, 1 hour or longer. For best flavor and easiest slicing, wrap the bread while still slightly warm and let it sit overnight.
Fresh Herbs
1 tablespoon chopped fresh herbs are the equivalent of 1 teaspoon dried herbsChives
can be added to most any dish cooked or raw to add extra flavor. Chop them up and add them to salads, omelets, soups, sandwiches, egg salad, potato salad…. The possibilities are endless!Dill
Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.
Oregano
Oregano Dressing for Lettuce Salad from www.mariquita.com
1/4 cup fresh lemon juice
3/4 cup olive oil
3 teaspoons fresh chopped oregano leaves
salt and pepper
Combine all ingredients and dress a lettuce salad. Add feta cheese, chopped tomatoes (in season), and greek olives if desired.
18 Jun Fri 2010
CSA Contents Week of June 21, 2010 - Week 2
Rhubarb
Strawberries! Strawberries!
Garlic scapes
Lettuce
Dill
Chives
Oregano
Possibly green onions, radishes, baby greens....They might have to wait another week. If you pick up every other week, don't worry about missing things! It's rare that I offer something only once. I really make an effort to get everything to everyone at some point!
2010 Week 1 Newsletter with Recipes
CSA Newsletter
Volume 6
Issue 1
June 14, 2010
________________________________________________________Welcome!
Welcome to Maplewood’s 2010 season! We’re so happy to have you as a CSA member this year. This is our sixth CSA season and our third season doing a workplace delivery! Every week I’ll have a brief newsletter for you to keep you up to date on the happenings at the farm. I’ll also include tips and recipes for the contents of your box. Thank you all for supporting local agriculture and our efforts to farm organically! As you know our shares start out light. Just remember that come mid-summer, you’re going to be receiving $30-$40 worth of produce each week! Please trust me to deliver the value promised you over the season. Just be patient! :-)
Volunteer Thank You
My two good friends, Susie and Margaret, came out to the farm yesterday and spent many hours preparing your share. This allowed me to leave after harvesting to attend my daughter's ballet recital in Johnson. Thank you both so very much!!!
We also had a three person volunteer crew in the garden yesterday planting. Without the help of so many volunteers this year, the garden wouldn't be planted! Thank you to everyone who has come out and pitched in! We are late getting interns this year and are still searching for an additional intern or two to start as soon as possible. We have one person committed to start in two weeks and another coming in August or September. Our friend, Justin, who interned here for two summers is also coming for two weeks this summer to volunteer on the farm.
If you know of anyone who may enjoy working here and learning about organic farming hands-on in exchange for room and board (I prepare all organic meals every day for the whole crew!) along with local NOFA workshops and a $25 per week stipend, PLEASE send them our way! Applicants should be 18 years or older, although we will welcome younger volunteers who continue to live at home.
Other Local and Organic Food
We still have beef, cheese, and bread shares available. I will have cheese and bread for you to sample so you can taste before you commit to a share.
Preview Your Weekly Share Every Friday!
Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to
http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Please let us know if you use this Maplewood CSA feature!Still Room in the CSA – Summer and Winter
We do still have room for CSA members! If you know of someone who might enjoy participating, please send him or her our way, or pass their address on to us so that we may mail or email them a brochure.
We also still have a few winter shares left! If you are interested in this option this year, it would be a good idea to reserve your spot soon with a $50 deposit! The last two years we sold out and had a waiting list! Don’t wait too long!
Recipes of the Week
Keep a bag or two of washed greens in your fridge. That way, you'll be able to:
Garnish your pasta or grilled vegetables, grilled cheese, fish, or chicken with a generous handful (try baby spinach).
Add some to the basil when making pesto (try mustard greens or spinach).
Toss a handful or two into your soups, stews, and sauces (try spinach or Swiss chard).
Add some to your food processor when making your own bean dip (try Swiss chard, mustard greens or spinach).
Mustard Greens
Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta and mustard greens tossed with a little olive oil.
Healthy sauté mustard greens, sweet potatoes and tempeh and serve alongside your favorite grain.
Using Your Rhubarb
An easy way to use your rhubarb is to add it to the apples when making apple crisp!
Rhubarb Muffins Makes 18 muffins (from cooks.com)
Fresh Herbs
1 tablespoon chopped fresh herbs are the equivalent of 1 teaspoon dried herbsChives
Dill
Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.
Cilantro Bean Salsa
1 Tomato – diced
1 Avocado – ripe, diced
1 Jalapeno Pepper – diced
1/4 Red Onion – diced
14 oz Black Beans – can
1/2 c Cilantro – chopped
1 1/2 tbsp Lime Juice
1 1/2 tbsp Olive Oil
Take all of your salsa ingredients and mix them together in a mixing bowl. Do not over mix because it tends to mush together. Serve with chips and spoon!
can be added to most any dish cooked or raw to add extra flavor. Chop them up and add them to salads, omelets, soups, sandwiches, egg salad, potato salad…. The possibilities are endless!1 1/4 c. brown sugar
1/2 c. oil
1 egg
2 tsp. vanilla
1 c. buttermilk
1 1/2 c. diced rhubarb
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Combine first 6 ingredients into a bowl. In a separate bowl combine remaining ingredients. Stir first mixture into second mixture until well blended. Spoon batter into muffin cups; scatter topping over muffins (see below). Bake at 400 degrees for 20 minutes.
TOPPING: 1 tbsp. melted butter, 1/3 c. sugar, 1 tsp. cinnamon
15 Apr Thu 2010
Seeking Interns
We are currently seeking interns to work, live and learn with us for the 2010 growing season. Internships can start in May or June and can extend into the winter for the right individual. Please contact us by phone or email if interested. Feel free to pass the opportunity to possibly interested individuals!
(802) 868-5083
Hannah and Eric Noel
01 Apr Thu 2010
Spring lesson
23 Mar Tue 2010
CSA Shares Still Available
Become a fan of Maplewood Organics on Facebook
Follow the farm along with other fans on Facebook! Photos and videos of current happenings!
16 Mar Tue 2010
Heading out for chores
21 Nov Sat 2009
Calvin's Party
19 Nov Thu 2009
Gardens all put to bed
It's been too long since I've been on here. I get frustrated with my computer and end up not wanting to spend much time on it!
The gardens are all put to rest for the season. The only thing left standing are the brussels sprouts. We'll be harvesting half of them on Sunday. They taste so sweet and wonderful when they've been frosted a few times. The guys dug up and cleaned all the carrots and turnips last week.
Calvin will be 3 years old next Friday. He's having his first birthday party with friends this Saturday. I hope it's nice so they can play in the sandbox for his "Excavator Party"!