Rain, rain, go away… just long enough for everything to begin to dry out and allow our new crops to thrive! However, despite the very wet ( and lately very cold) weather, we are continuing to harvest those amazing stir fry greens, carrots, beets, scallions, peas and herbs.
On Saturday June 20th, we are holding our first VOLUNTEER DAY of the season. .Please plan on joining us between 10 and 12:30 and helping in the fields. Bring your family- it’s a great way to spend some time together in the great outdoors! We will be out there rain or shine- preferably shine!!
Join us at 6 pm on Sunday, June 21st as we celebrate the start of summer with our Summer Solstice Potluck Dinner. Sign up sheet is in the barn. Enjoy great food and great company. Feel free to bring friends and introduce them to the farm!!
In our store, you will find salmon, eggs, bread and goat milk soap.
Brian Moyer, of Green Haven Farm, who had previously provided us with chicken is moving to Vermont to take on an executive director position for Rural Vermont; an organization dedicated to preserving small farms and a local food economy. We will miss Brian’s delicious chickens, as well as his presence in Southeast Pennsylvania as an advocate for small, family farms and sustainable agriculture. We wish him only the best in his new endeavor!
We are looking to stock chickens from Ben Stoltzfus in the freezer, so you can conveniently have access to them whenever you pick up your vegetables….. Stay tuned!!
Another cooperative marketing product that has not yet been stocked in the store is the Birchrun Hills Cheeses. Sue Miller has been extremely busy getting the cheeses ready and assures us that she can have the cheeses here in a few weeks…. These cheeses are definitely worth the wait!!
This week, we have recipe from Lynn Pupek, who forwarded this recipe from www.simplyrecipes.com
Lynn says that she uses not only the beet greens, but swiss chard and mustard greens in this recipe
1 pound beet greens
1 strip of thick cut bacon, chopped
¼ cup chopped onion
1 large clove garlic, minced
¾ cup water
1 Tablespoon granulated sugar
¼ teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash greens well. Drain and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet, cook bacon until lightly browned on medium heat (or heat 1 Tablespoon of bacon fat)
Add onions, cook over medium heat 5-7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic.
Add water to the hot pan, stirring to loosen up any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until greens are tender. Stir in vinegar. (For kale or collard greens, continue cooking an additional 20-25 minutes or until desired tenderness.)
See you at the farm!