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Posted 7/21/2014 9:11am by John and AimeeGood.


Farm News

Please take note of these guidelines for U-picking flowers and herbs. We have noticed that some flowers and herbs (in particular the basil and celosia) in the U-pick garden have been cut down to near the ground. Cutting below the leaf branches removes the plant's method of making its own food (the leaves), and the plant will not be able to continue to grow. Many of the flowers and herbs in the U-pick garden will continue to grow and provide for us until frost, IF they are cut properly. Please pay attention to these instructions to insure that the garden remains productive for all members for the entire season. If you have any questions about how to cut something, do not hesitate to ask Heidi, Kay, or a farm crew member. Thank you for your cooperation!

 

ATTENTION: Please Note

*Some of you have asked about being able to purchase extra beets for pickling. As we have now moved onto our 2nd planting of beets and still have one more full planting of summer beets to come in, we are able to offer 2nds from the first planting for canning. If you would like to order beets for canning, please send an email with your name, pickup day, and the amount of beets you would like, in pounds. We are offering them at the wholesale price of $1/lb. See our Recipe page for a Pickled Beets recipe for canning.  

(NOTE: All members will continue to get 1 bunch per week in their share. We have an excess of beets, but not enough to provide bulk amounts for canning for all members. Therefore we are offering these beets at a discounted wholesale price to those members who are interested in canning/preserving them. We feel that this is an equitable way to provide this resource to those who are interested, without burdening those who are not, and keeping the shares equal among all members.)

*To order mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

 

 

 THE HARVEST

Carrots

Eggplant and Asian eggplant

Green peppers

Sweet Onions

Fresh Garlic

Red Beets - new recipe!

Cucumbers -new recipe!

Tomatoes

Summer Squash & Zucchini -new recipe!

 

COMING SOON: melons, cherry tomatoes

 

UPICK: Green beans - new patch. Flowers & herbs - see cutting instructions above!

 

RECIPES

A big thank you to farm members for contributing more wonderful recipes this week: Beet Green Gratin, Zucchini-Summer squash skillet.

Other new recipes this week:

Chilled Cucumber Basil, and Mint Soup

Garlic Green Bean Salad

Vegan Chocolate Zucchini Brownies

(Two old favorites from the recipe page for chocolate-lovers, a Chocolate Zucchini Brownie recipe which includes dairy and eggs; Secret Chocolate Cake, which includes beets in the cake.)


Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/14/2014 11:42am by John and AimeeGood.


Farm News

Admittedly, this picture of farm members U-picking beans is from a few years ago. But this is important, because that was the last time we had a healthy crop of green beans prior to this season! For the past two years, as we have had warm, mild winters, the Mexican bean beetles, which are normally more of a problem in the south, have devastated our bean crop. The adults lay their eggs on the leaves, and the larvae eat the entire plant after hatching. They can have many generations in one summer, and before long there are only lacy leaves and no beans left. Last season we introduced beneficial predatory wasps to try to combat this destruction, which helped somewhat. However, we received the best solution to this problem this past winter  - a deep cold, hard winter. The deep freeze, extended snow cover, and very low temperatures, knocked back the bean beetle populations extensively. And now we are reaping the benefits of a wonderful bean harvest and so far, it looks like the successive generations are going to be good as well. So although it may have been a difficult winter, we can be grateful; for that cold, hard winter created the opportunity for us to have a wonderful bean crop this summer.

 

ATTENTION: Please Note

*Flower-picking time is here. Please remember to bring your own scissors and a container to fill with water to transport them home. A pitcher with water is usually available on the side of the barn.

*To order pastured meats from Ledamete Grass Farm for pickup this Friday or next Tuesday, please go to Quiet Creek Market Pre-order. Form more information about their farm, see their website.

*To order mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

 

 

 THE HARVEST

New - eggplant and Asian eggplant

New - Green peppers

New - Sweet Onions

Fresh Garlic

Red Beets - new recipe!

Cucumbers

Tomatoes

Summer Squash & Zucchini - new recipe!

CHOICE: Cabbage, broccoli, chard (new recipe!)


COMING SOON: melons, more tomatoes, cherry tomatoes

 

UPICK: Flowers, herbs, green beans.

 

RECIPES

A big thank you to farm members for contributing all the delicious recipes this week!

Beet Salad with Basil Vinaigrette

Swiss Chard Pancakes (can sub. beet greens or spinach for chard)

Zucchini-Tomato Casserole

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/12/2014 8:25am by John and AimeeGood.

Want the best quality local meats, raised on pasture and organically fed? Ledamete Grass Farm will be delivering pre-orders of their pasture-raised meats every two weeks through the season. Members can pick up their orders on Fridays or Tuesdays. See below for more information and online ordering!

Ledamete Grass Farm Bi-Monthly Market! Easy Online Ordering!
 

Order Your Pastured Meats Today- Deadline Midnight July 16th!

Bacon, Pork Chops, Specialty Sausages, Boneless Breasts, Thighs & More!

PRE-ORDERS ONLY. All orders will be bagged and tagged with your names and available for pick up in the Quiet  Creek freezer on either Friday, July 18th OR Tuesday, July 22nd.

Click here to order today: Quiet Creek Pre-order Market
Ledamete Grass Farm will be at Quiet Creek Farm with their locally and sustainably raised pastured meats. To learn more about our farming practices, read below and visit our website. To order visit our e-commerce site here. 
Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products. 
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Know Your Farmer- Don't Buy Food >From Strangers!

The Fix Family
 
Ledamete Grass Farm
5471 Sell Rd.
Schnecksville, PA 18078
ledametegrassfarm.com
ledametegrass@gmail.com
610-767-4984
Copyright © *2014* *Ledamete Grass Farm*, All rights reserved.

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Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/7/2014 3:53pm by John and AimeeGood.


Farm News

Full-grown garlic plants prior to the harvest of the scapes (see the curlicues at the top) are pictured on the left. The farm crew is bringing in the garlic this week. This marks the first bulk harvest of the season. About 5000 garlic bulbs must be pulled from the ground. We  clean the excess soil from the roots and bundle the plants in groups of ten. These bundles are loaded onto the truck for transport to the greenhouse. We then lay them out on wooden racks placed under the tables, to keep them out of the sun. The greenhouse is also covered with a shade cloth at this time. With all the ventilation fans on, the greenhouse is a warm and dry - an ideal place to cure the garlic. Once it is dry, we clip the bulbs from the tops. We store it in the barn to distribute weekly for the rest of the season. We grow enough garlic to plant our own seed again each fall. We sort out the largest bulbs to be planted as seed in mid-October.

ATTENTION: Please Note

*Flower-picking time is here. Please remember to bring your own scissors and a container to fill with water to transport them home. A pitcher with water is usually available on the side of the barn.

To order mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

 

 THE HARVEST

Carrots - first picking of the season. Fresh dug carrots are so crisp, sweet and earthy. A real treat from the garden.

Fresh Garlic - Fresh-dug garlic is quite tasty and a bit spicy. The papers surrounding the cloves are still moist because it has not been dried yet. You can store in a cool, dry place, like a cupboard or basket on the counter.

Red Beets - delicious sweet roots and tender cooking greens. This time of year, it is nice to peel, cube, and steam until tender or roast on the grill (in foil packet for juicer beets, or in grill basket for smokier flavor.) Beets are also delicious and beautiful grated raw in salads. The cooking greens can be used just like swiss chard. Enjoy!

Cucumbers

Tomatoes

Summer Squash & Zucchini-still plentiful. Check out the recipes for zucchini pizza, zucchini brownies, and more below!

Salad mix - probably the last week for salad - enjoy!

Head lettuce - likely the last lettuce harvest until the fall. Lettuce does not like to grow in hot weather.


COMING SOON: Cherry tomatoes, eggplant, green peppers

 

UPICK: Snap peas are still going!  Green beans are plentiful. Plus herbs & flowers - enjoy!

 

RECIPES

There are so many wonderful ways to eat summer squash and zucchini. I liked so many of the recipes on Martha Stewart's seasonal produce guide, that I decided to include the link to her guide. I could not pick just a few recipes! Check out this link for delicious ideas - Savory Parmesan Zucchini Bread, Summer squash and chicken lasagna, Zucchini Almond cake, Zucchini -Ricotta Spread, and more!

http://www.marthastewart.com/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide#235031

 

Also, on our Recipe page, are Sausage-stuffed Zucchini Boats, Baked Summer Squash (with bread crumbs, olive oil, and parmesan), and Zucchini Fritters.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/30/2014 2:21pm by John and AimeeGood.

Animals are raised on pasture and fed grains that are locally and organically grown - this quality and flavor is hard to beat. Check out the new Sampler packages and Monthly specials from our friends at Ledamete Grass Farm!      

2nd Ledamete Grass Farm Monthly Market! New Online Ordering!
 

Order Your Pastured Meats Today- Deadline Midnight July 1st!

Check out the 4th of July Grill Specials!
Bacon, Pork Chops, Specialty Sausages, Boneless Breasts, Thighs & More!

Pre-orders are preferred but day of sales will also be welcomed. If you are unable to make the pick up time, we can leave your order for you in the freezer for pick up the following Tuesday or Friday. 

Quiet Creek Market- Thursday, July 3rd from 2:30-6:30pm *Order Deadline Midnight July 1st
Ledamete Grass Farm will be at Quiet Creek Farm with their locally and sustainably raised pastured meats. To learn more about our farming practices, read below and visit our website. To order visit our e-commerce site here. 
Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products. 
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Know Your Farmer- Don't Buy Food From Strangers!

The Fix Family
 
Ledamete Grass Farm
5471 Sell Rd.
Schnecksville, PA 18078
ledametegrassfarm.com
ledametegrass@gmail.com
610-767-4984
Copyright © *2014* *Ledamete Grass Farm*, All rights reserved.




Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/30/2014 1:22pm by John and AimeeGood.


Farm News


The farm is looking quite green this year. We are experimenting with using cover crops as "living mulch" between our plasticulture beds. Pictured on the right are the young squash and zucchini plants (the next succession - not the plants we are currently harvesting) growing on the black plastic mulch, which warms the soil and conserves moisture. Between the rows we planted a grass mixture which helps to keep down weeds, prevent soil erosion, and also build soil fertility. A bonus for the farm crew - these grass paths make for easier picking after a heavy rain. Plus, we think it makes the farm even more beautiful!

ATTENTION: PLEASE NOTE!

*There will be NO PICKUP on Friday July 4th this week. Friday pickup is moved to Thursday July 3rd!

* Pizza, chicken, and cheese shares this week!

* Pastured meats monthly market this Thursday - online pre-orders and day of sales accepted. Watch for link in next email.

*MUSHROOM SPECIAL - 2 BAGS FOR $16 THIS WEEK!

To order mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

 

 THE HARVEST

Red Beets -
delicious sweet roots and tender cooking greens. This time of year, it is nice to peel, cube, and steam until tender or roasted on the grill (in foil packet for juicer beets, or in grill basket for smokier flavor.) Beets are also delicious and beautiful grated raw in salads. The cooking greens can be used just like swiss chard. Enjoy!

Cucumbers - first picking of the season - yeah!

Tomatoes - first fruits from the high tunnel - more to come!

Garlic Scapes - enjoy these tasty curlicues (as our son Lyle calls them) for another week or so, then fresh garlic will be in!

Summer Squash & Zucchini - Harvest is still plentiful. These plants are super-productive and huge! They are 5 feet apart in the rows, and there is barely room to walk between them!

Salad mix - Enjoy the last weeks of lettuce; the end is coming soon. As the heat increases, the lettuce stops growing.

Head lettuce

Kale or Swiss Chard

Possible choice items: turnips, radishes, scallions, broccoli


COMING SOON: Fresh garlic, more tomatoes, carrots,

green beans (Upick)

 

UPICK: Snap peas (last week), herbs

 

RECIPES

Don't compost those beet greens! They are quite similar to swiss chard and can be used interchangeably. Check out this recipe for Pasta with beet greens, blue cheese, and hazelnuts. It calls for 2 bunches of beet greens, but you can use one bunch of beet greens and one bunch of chard or kale.

Grilled beets is a wonderful way to enjoy this sweet root on a hot summer day.

Looking for a new way to use your garlic scapes? Try Garlic Scape Pesto or White Bean and Garlic Scape Dip.

The pasta and pesto recipes are new - but the other 2 are returning favorites. Just use the search box or scroll down the veggie list to find them!

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/24/2014 8:12am by John and AimeeGood.

Check out the message below from Ledamete Grass Farm. Their pasture-raised meats are truly "a cut above the rest", as they are fed grains which are organically-raised and are GMO-free. See below for more information and to order . . .

Pastured Chicken, Pasture & Forest-Raised Pork, and more!
View this email in your browser
2nd Ledamete Grass Farm Monthly Market! New Online Ordering!
 

Order Your Pastured Meats Today- Deadline Approaching!

Bacon, Pork Chops, Specialty Sausages, Boneless Breasts, Thighs & More!

Pre-orders are preferred but day of sales will also be welcomed. If you are unable to make the pick up time, we can leave your order for you in the freezer for pick up the following Tuesday or Friday. 

Quiet Creek Market-Thursday, July 3rd from 2:30-6:30pm *Order Deadline Midnight July 1st
Ledamete Grass Farm will be at Quiet Creek Farm with their locally and sustainably raised pastured meats. To learn more about our farming practices, read below and visit our website. To order visit our e-commerce sitehere. 

Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products. 
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Know Your Farmer- Don't Buy Food From Strangers!

The Fix Family
 
Ledamete Grass Farm
5471 Sell Rd.
Schnecksville, PA 18078
ledametegrassfarm.com
ledametegrass@gmail.com
610-767-4984
Copyright © *2014* *Ledamete Grass Farm*, All rights reserved.

unsubscribe from this list    update subscription preferences 
 






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Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/23/2014 7:27am by John and AimeeGood.


Farm News

 Even though I witness it every spring, I am still amazed at the rate of growth the plants exhibit this time of year. These early tomatoes, growing in the high tunnel near the berries, are reaching toward the top of the house, and are loaded with green fruits. We are anxiously awaiting their ripening! This year most crops are coming in about 1 week behind average, due to the long, cold start to spring.

The snap peas grew about 1 foot in height last week. The field tomatoes are growing fast enough that they must be tied to their trellis weekly. The plants are soaking up the long days of sunlight, and responding by growing at amazing rates. When you are eating your vegetables this week, think of that sunlight. You are, in essence, eating the sunlight, processed by the plants.

 

ATTENTION: PLEASE NOTE!

*There will be NO PICKUP on Friday July 4th next week. Friday pickup is moved to Thursday July 3rd!

* ALL FINAL BALANCES ARE DUE THIS WEEK!

* We are seeking volunteers to switch to Friday pickup. Friday is still less busy than Tuesday, and if you are able to switch, please let us know. Thank you!

*To order mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

 

REMINDER!! - The Upick garden functions on an honor system. We do not have the workforce necessary to constantly monitor members in the garden. We are relying on you to pick what is allowed on the board. Please be respectful of the amounts and remember that we are sharing the fruits of the UPick garden among all members equally. THANK YOU!

 

 THE HARVEST

Garlic Scapes -Curly tops of garlic plants. Chop finely and saute like garlic. Also delicious (& pretty!) grilled or pickled whole.

Summer Squash & Zucchini -The fruiting of these plants is heavily influenced by the heat. So the amounts will fluctuate through the season based on the heat and humidity, as well as the age of the current planting. But the hotter it is, especially at night, the faster the zucchini and summer squash grow. Check out the picture of the baby zucchini growing from the pollinated flower above. Amazing, isn't it?

Scallions Slender young scallions. Chop entire stalk - greens & whites - finely for salads, topping for soups,& baked potatoes, salads, omelets, etc.

Salad mix or Head lettuce

Kale Wash leaves. Cut or strip out center rib. Check out the recipe section for Kale Chips and a new Kale salad.

Broccoli The start of the harvest from the second planting. The plants are producing medium-sized heads with varying maturity, so the amounts will be best for adding to salad, stir-fry, or roasted veggie mixtures for the grill.

Hakurei turnips This special Asian variety of turnip is quite mild and almost sweet. Very Versatile - eat it raw in salad or cooked!  I love to roast it on the grill, in a grill basket or tin foil packet, seasoned with olive oil, salt, herbs and/or balsamic vinegar.

Red radishes Bright beautiful red radishes. Great for salad, sliced in sandwiches, etc.

COMING SOON: Cucumbers, Red beets,

UPICK:Snap peas,  herbs

 

RECIPES

Check out this delicious and fun recipe for Zucchini Noodles, contributed by a long-time CSA member. Thanks Sara!

Also, a new Kale Salad recipe - called The Very Best Kale Salad, which can be a nice meal for a hot day, as it incorporates hard-boiled eggs and a baguette, tossed in the vinaigrette with the massaged kale.

One of my favorite (and my kids favorite!) ways to eat kale is Kale chips. Search for this recipe under the Kale heading on the side or in the search bar. 

One of my old favorites to use the medley of spring vegetables is Spring Quiche. Search for this on our recipe page. This recipes uses a very simple crumb crust - no rolling out pie dough! It offers some great ideas on ways to combine the last bits of your share to make a delicious meal.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/16/2014 12:54pm by John and AimeeGood.


Farm News

Our farm neighbors, the Burkholder family, are members of the Organic Valley Farm Cooperative, an organic dairy cooperative. They are opening their farm up to the public for a Discover Day, where local people can come and tour the farm to learn more about organic dairy!  For more information, go to this link and click on the map to search for Serenity Acres in Kutztown PA.  http://www.organicvalley.coop/who-is-your-farmer/farm-discovery/northeast/#19

James & Ida Burkholder also wanted us to let you all know that they have a small natural foods store - Natures Harvest Natural Foods- located on their farm. The Burkholder's farm is the next farm on Siegfriedale Rd., just west of The Rodale Institute.

 

ATTENTION: PLEASE NOTE!

*Cheese shares this week! Check off your name & get your bag from the share shelf in the cooler. Bread shares this week as well.

*To order Golden oyster mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

*Please check the Balance Sheet in the barn. All final balances must be paid by June 30th.

 

 THE HARVEST

Napa Cabbage - (Also called Chinese Cabbage) Tender, juicy cabbage with thin leaves. Excellent for slaw or stir-fry. Search for recipes under Chinese Cabbage.

Garlic Scapes -Curly tops of garlic plants. Chop finely and saute like garlic. Also delicious (& pretty!) grilled or pickled whole.

Asian Greens Mix - Tender, mild flavored mix. Can be mixed with lettuce or used alone as salad.  Also can be wilted or cooked gently for pasta, quiche, stir-fry, etc.

Surrey Arugula -Wild-type arugula with more textured leaf and slighty nutty flavor. Enjoy in salads, sandwiches, spreads, etc. Search for arugula salad recipes and arugula pesto recipe on the website.

Summer Squash & Zucchini -Yeah! First fruits of the season. Since they come from a flower, technically squash and zucchini are fruits. See the picture to the right of a baby squash starting to grow.

Head lettuce Crunchy romaine

Scallions Slender young scallions. Chop entire stalk - greens & whites - finely for salads, topping for soups,& baked potatoes, salads, omelets, etc.

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Hakurei turnips This special Asian variety of turnip is quite mild and almost sweet. Very Versatile - eat it raw in salad or cooked!  Search the Recipe page for Turnip Fries and Tempting Turnip Salad.

Red radishes Bright beautiful red radishes. Great for salad, sliced in sandwiches, or make radish dip (see recipe on website.)

COMING SOON: more Broccoli, Red beets,

UPICK:Snap peas, some berries, parsley

 

RECIPES

If you are looking for inspiration or a fresh idea for Napa Cabbage, check out this page: 8 Things to do with napa cabbage

Although hakurei turnips are delicious in salad since they are so mild and crispy, I especially enjoy them roasted. Roast them and they become these sweet, juicy, tender treats. Here is a great recipe: Roasted Radishes, Hakurei turnips, and Scallions.

The surrey arugula in the share is a variety of wild-type arugula, which we are trialing this year. The flavor is more nutty and the texture is different too. We think it is quite tasty. Let us know how you like it. Check out this recipe: Wild arugula salad with garlic croutons, shaved parmesan, and lemon.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/9/2014 12:43pm by John and AimeeGood.


Farm News

We hope everyone enjoyed their first CSA pickup of the season! The shares will continue to be "mostly green" for June, but we will have some new items each week. Enjoy your salads and cooking greens this week!

We hope to have some berries for all to sample and pick soon, but it will not be as much as most years. We did increase the size of our planting from last year. However, as you will see when you walk through the patch, we had extensive winter damage to the plants, although they were covered and mulched for the winter. We suspect that voles were eating entire plants, roots and all, and this was possibly related to the extreme weather conditions. Nearly half of the holes in the plastic mulch where plants should be are empty. So we will not have the yields we anticipated from this patch.

The older patch of berries, nearer to the barn, has re-grown in a "wild" fashion, with smaller plants and berries. However, we expect they will be quite tasty small treats - like wild strawberries.

We are very disappointed that there will not be a lot of strawberries this year, but we do expect that everyone will get to have some from the farm. There is nothing that can compare to the flavor a vine-ripened strawberry, warm from the sun, eaten fresh from the plant while standing in the fields.

The plants which did come back from the winter in the new patch are beautiful and have many berries per plant, so we plan to plant this variety again in the fall, and hope for a better outcome next year.

 

NOTES

*Marguerite of Switchback Pizza Company will be at the barn this week with samples of their delicious wood-fired pizzas. She will be selling frozen pizzas as well as taking new sign-ups for the pizza share.

 *The first Pastured Meats Market Day with Ledamete Grass Farm is this Friday, June 13th from 1-5pm- Order Online Through June 10th! April will be offering day-of-market sales as well!

*To order oyster mushrooms for this week's pickup, contact Matt & Jesse at PrimordiaFarm@gmail.com. Give your name, amount, and day. $9/lb payable at pickup. 

*Please check the Balance Sheet in the barn. All final balances must be paid by June 30th.

 

 THE HARVEST

Head lettuce Crunchy romaine or greenleaf heads

Scallions Slender young scallions. Chop entire stalk - greens & whites - finely for salads, topping for soups,& baked potatoes, salads, omelets, etc.

Spinach Delicious & versatile - great raw or cooked. However, to lessen oxalic acid content and improve digestability, cook spinach. Great in quiches, on pizza, in stir-fry, with pasta and garlic and feta, with toasted sesame oil and soba noodles, etc.

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Kale Wash leaves. Cut or strip out center rib. Stack leaves and chop in thin ribbons. Try cooking with olive oil, and adding a dash of lemon juice and a sprinkle of sea salt before serving.

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, then add greens. Delicious sauteed with ginger and garlic, or added to broth-y soups such as Miso or Chicken noodle soup.  

Hakurei turnips This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. Roast whole on the grill. Trim, wash, and saute the greens as well - delicious and very nutritious! I like to cook the greens with bacon for a southern style side dish.

Possibly French breakfast or red radishes

COMING SOON: Napa cabbage (also called Chinese cabbage), Garlic scapes, Summer squash & Zucchini, more Broccoli

 

 

RECIPES

Have you heard of "massaged kale salad"? This delicious and simple salad can be adorned with any number of toppings, or even different dressings. But the basic method involved rubbing the kale with salt, lemon juice, and olive oil to sweeten and soften the leaves without cooking them. Check out this website for a great step-by-step decription. http://www.insonnetskitchen.com/how-to-make-massaged-kale-salad/

Although the greens are not the stars of the CSA, like the tomatoes, salad mix, and carrots, they are so tasty & nutritious. I like to be a "cheerleader" for these under-appreciated veggies. I believe that once the palate is adjusted/educated to enjoy the dark green goodness, which is so nourishing for the body, everyone can feast on them with joy! 

Here are four "template" style recipes, that can be used with a combination of mixed greens, and can be altered to suit the ingredients you have on hand and/or your tastes: Abundant Savory Greens Tart, Green Soup, Green Soup with Ginger, and Greens Aux Gratin.

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

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