CSA Update

Happy Labor Day! (Remember no pick up on Monday, September 7^th)- we'll see you on Tuesday!     

 

You may have noticed that our work crew is a bit smaller these past few weeks. Our interns and volunteers have headed back to school (Libbie, Charlotte and Zoe). We so appreciate their hard work and all that they've brought to the farm! Dave, Andy, Erin and Pete are still with us. If you know of anyone who is looking to intern during the fall/ winter, please send them our way!

 

UPCOMING EVENTS:

 

CSA Open House/ Annual Party: Join us Saturday September 12^th at 4 pm for our annual CSA party.  Bring your friends to introduce them to the farm and the work we do here! There will be activities, music and a pot luck supper. Please bring a dish to share. If you are interested in helping us during this event, please contact Annmarie.

 

Pickling/Fermentation Workshop – Saturday September 19^th- Join us for this workshop to learn about how to preserve your harvest. We will cover the differences between pickling and live fermentation and show you how to do both!  Cost $20 Time- To be determined.

 

Harvest Full Moon Potluck Dinner – Sunday October 4^th 6 pm. That's right- it's fall again! Join us for the full moon to celebrate the fall harvest!

 

 

RECIPES:

       Escarole is making an appearance! This delightfully slightly bitter green can be used raw in salads or cooked into soups. With the weather turning chilly at night, it makes a great one dish meal paired with white beans!

 

      Escarole and Beans

      1 head escarole washed well

      2 Tablespoons extra virgin olive oil

      2 teaspoons minced garlic

      Pinch red pepper flakes (or to taste)

      1 cup cooked white beans (cannellini beans, navy beans)

      Quality chicken stock, vegetable stock or water

      Sea salt

 

      Wash escarole well, chop roughly and set aside.

      In large pot, heat oil slightly. Add garlic and begin to cook, without browning the garlic

      Add red pepper flakes and white beans. Allow beans to begin to soften a bit more.

      Add escarole and stir to coat with oil.  Add stock or water to cover and simmer escarole until most liquid evaporates. (The softer the escarole becomes, the more delicious it is!)

      Serve warm. Can serve with grated cheese, and, of course, a slice of Sweetwater Bread!

 

See you around the farm!

Annmarie and Sam

Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org