Thursday, June 11, 2009

CSA Update


Hope you’ve all been enjoying making dishes with those delicious peas this week — if you were able to resist eating them on your way home! We still have lots left to be picked and we want to pick them so that the plants continue to produce. That means you may need to do some searching as you’re picking, but if you gently lift the plants, you’ll find them!

We are in a time of transition here at the farm, as we’re going through the foods produced early in the hoop house but we’re still waiting on many outside vegetables to be ready to harvest. Even though crops were planted quite early this year, Mother Nature has given us a cold, wet spring so far and things are taking their time growing. It is difficult to say at this time what will be available this week. The weeds, however, are growing just beautifully and we are doing all we can to keep them overtaking the world.

Speaking of weeds, some of you have expressed interest in volunteering some time at the farm- we would certainly welcome any help you might be able to provide in weeding the vegetable beds.

We are also looking for some people handy with tools, to help us convert the blue shed by the barn into a walk-in cooler. We need to cut and glue large panels of rigid insulation and install an air conditioner and a "Cool Bot" control unit that will allow us to cool a larger amount of vegetables much more efficiently than our current arrangement. The sooner we can get it built, the better!

Please contact me if you would like to volunteer and let me know to what capacity. I’d be happy to set you up!

You may remember that we teased you with some information regarding our unique cooperative marketing opportunity- massages by CSA member, Kevin Koser. Kevin is nationally certified in Therapeutic Massage and Bodywork and is a Myofascial Release Therapist. Below this post, you will find information regarding all of his offerings as well as a fee schedule.

Kevin will be offering the massage on Fridays in a private room in the farmhouse. Please contact Kevin directly to schedule an appointment. Just think of how great you’ll feel eating fresh, organic vegetables and pastured meats and dairy and taking some time for yourself for a massage!!

Both Sam and I have been the fortunate recipients of Kevin’s massages and he is a very talented and gentle healer! Sam, who works outside practically 24-7 has personally experienced less muscle and joint pain (which can be a real boost when you’ve got tons of beds to till!!) and schedules regular massages with Kevin to stay on top of his own health.

And, speaking of those pastured dairy products, Ben Stoltzfus is offering 10% off all of his cheeses for the rest of this month!! Be sure to order for pick up on the 19th.

We apologize in advance if you have been trying to call or email without getting any responses. Due to the electrical storm Tuesday morning, we have lost phone and internet service and are patiently waiting to get it repaired. If you need to make contact, please call Sam's cell phone at 484-645-3770.

Don’t forget to sign up for the Summer Solstice Pot Luck Dinner on Sunday June 21st at 6 pm. Come share a great meal and meet fellow members.

And, for all of you returning members, please look for and say hello to Colleen Cranney on pick up days. Colleen used to write the updates for the CSA. She is no longer writing the updates, but continues to be very active with the farm!

Here’s a recipe for to help you use up those peas!

Fresh Pea Soup with Mint
1 Tablespoon raw butter, ghee, coconut or olive oil
1 medium onion, diced
1 garlic clove, minced
1 stalk celery, diced
½ teaspoon curry powder
Sea salt
10-12 ounces of freshly shelled peas
2 tablespoons chopped fresh mint
Approximately 1 ½ -2 cups water, chicken or vegetable stock
Fresh Cream or yogurt to finish

In medium saucepan, melt butter or heat oil over medium heat.
Add onion and garlic and cook about 3 minutes, until onion begins to soften.
Add celery and curry powder, pinch of sea salt and cook another 2 minutes
Add frozen peas and mint and stir to combine
Simmer until onion is cooked through- approximately 15 minutes.
Transfer half of mixture to blender.
Add water or stock to thin and blend.
Repeat with remaining
Return to pot
Add sea salt and mint to taste
Serve warm or cold, garnished with freshly chopped mint, cream or yogurt and lemon rounds.

See you on the farm!
Annmarie Cantrell (yes, Sam and I got married right before the start of the season!)

Earth Energy Bodywork
Massage at Maysie’s Farm

Kevin Habakkuk Koser, NCTMB — Myofascial Release Therapist
Nationally Certified in Therapeutic Massage and Bodywork

Primary offerings:
Myofascial Release Therapy - chronic conditions and recent trauma
Therapeutic Deep Tissue Massage
Swedish Relaxation Massage
Reiki Energy Work

Additional offerings:
Pregnancy Massage
Sports Massage
Client Requests

Massage will be offered on Fridays between 3PM to 6PM; appointments preferred to guarantee your desired time. A private room in the farmhouse will be used for massage.

Fee Schedule
30 minutes for $40
60 minutes for $60
90 minutes for $85

25% of all fees will support Maysie’s Farm Conservation Center

Contact Kevin
ph: 484.818.0383 • e-mail:

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