02 Oct Fri 2009
Week 16 Newsletter with Recipes
CSA Newsletter
Volume 5
Issue 16- Farm
October 1, 2009
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Week 16
Only two weeks left to our regular season CSA! It’s hard to believe so many weeks have passed already. If you haven’t taken our 2009 CSA Survey yet, please go to this link and take 5-10 minutes to complete our brief survey. It really helps us meet your needs better and improve from year to year. We want you to be happy with your share from week to week. We work hard to provide you with the freshest food possible and to grow a wide enough variety to make everyone happy.
We DID get a light frost, but not too many crops were damaged. We’re ending the season with lots of choices for you. As the weather gets cooler, the crops slow down in production…so there’s less of certain foods. This just means that you get to make more choices about what goes into your share. Let us know how you like this!
Local Harvest website blog (
http://www.localharvest.org/farms/M13345): Go here and click on "Read Our Blog" to view your CSA contents for the upcoming week and past newsletter with recipes.Garden Progress
Eric and Brian are planting our garlic today! I love when it’s time to plant garlic. We’re doubling what we planted last year, putting in 12 75 foot rows. This is the second year we’ve saved enough of our own garlic to plant and not have to buy in seed garlic. It makes for a huge savings. Plus it’s really fun to take a crop full circle like that. They’re also planting more radishes for our winter share and will put row cover on more of our new crops. It’s amazing the difference row cover made in our new planting of Swiss chard in just a week! The leaves are huge and beautiful.
Squash update: I found two farmers who will barter with us for winter squash! I’ll have it available for everyone the last two weeks of our CSA.
Farm News
This is a repeat for some of you…
Maplewood Organics ~ A Noël Family Farm Since 1972
Conserved in 1995 with the Vermont Land Trust, this 300-acre certified organic farm in Highgate, Vermont, is home to Hannah and Eric Noël’s beef and vegetable CSA operation. Hannah, a graduate of Smith College, is a certified teacher, who has always had her hands in the soil having started her first garden in her sandbox as a little girl. Eric, aka the "organic mechanic", has a passion for both farming and race cars. He grew up on the farm and received his training in automotive repair from Vermont Technical College. After working as a race car mechanic in the IndyCar Series, Eric returned to the farm with plans to diversify and continue his parents’ land stewardship. He was trained in Holistic Management Planned Grazing by his local farm mentor and certified instructor, Abe Collins of Cimarron Farm in St Albans, Vermont. Eric and Hannah were married on the farm and home-birthed both of their children, Madeleine and Calvin.
Recipes of the Week
Roasted Root Vegetables from www.drweil.com
2 pounds root vegetables (use potatoes, carrots, radishes, beets), peeled and cut into 1-inch pieces
1 medium onion (2 of your small onions), peeled and cut into 1/3-inch wedges
1 tablespoon extra-virgin olive oil
Salt to taste
1 head garlic, separated into cloves and peeled
Chopped fresh herbs like rosemary or balsamic vinegar (optional)
1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.
2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.
3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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OVEN FRIED EGGPLANT from COOKS.COM
1/2 c. seasoned crumbs
1 tsp. salt
1 sm. eggplant (about 1 lb.), pared
1 egg, slightly beaten
Heat oven to 375 degrees. Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Mix seasoned crumbs and salt. Cut eggplant into 1/2 - 1 inch slices. Dip slices into egg, then coat with crumbs. Arrange in pan. Bake uncovered 15 minutes. Turn and bake 15 minute longer. (4 servings)
Substitution: For seasoned crumbs: 1/2 cup dry bread crumbs and 1/4 tsp. pepper, or herbs of your choice (garlic and onion powder, parlsey, paprika, basil all go well with eggplant)
This is also great with parmesan and mozzarella cheese melted over the top.
Here is another excerpt from our upcoming brochure, our story:
I know it’s not really possible to make everyone happy, but let us know what you liked and didn’t like about your share this year, and consider joining again next year and growing with us on this journey to grow and eat healthy local foods! " rel="nofollow">http://www.surveymonkey.com/s.aspx?sm=Al_2bta50KpalXzARqfW8WMg_3d_3d">