Well, it looks as if the sunny weather is on our side for our Open House on Saturday afternoon. Please plan on joining us this Saturday, September 11th, beginning at 4pm. We will have children's activities, great raffle prizes, live music, potluck dinner and a bonfire!
The sunny , dry weather has been persisting for sometime. I guess now is the time we can be grateful for all of the snow we had over the winter, as our groundwater reserves are not yet depleted! Even though a drought warning has not yet been issued, please be sure to be judicious with your water usage! - and, hope for some rain sometime soon!
You may have noticed that our stand by greens (kale and collards) are taking a rest, as the extreme heat and insect populations have taken their toll on them. But, we have been harvesting some new greens that are now ready (Yukina Savoy, Komatsuna and Tokyo Bekana). They are all delicious greens and are quite interchangeable in recipes.
The tomatillos are coming on! You'll notice that the tomatillos have a papery skin. When harvesting them, you want to be sure that the fruit inside is flush with the skin. They need to be peeled and washed, as the paper leaves a sticky film on the fruit. Then, you can dice them and use them raw in salsa. I prefer to cook them before I use them. You can either roast them (by sticking them under your broiler) or boil them for 5 minutes. Then mix them with onion, jalapeno, cilantro and lime juice.
Recipe for the week:
Beef Stew
The crisper weather that we have had the past few days has gotten me cooking some stews and soups again!
Here's an idea to use up all of the ingredients in the share to make a simple one pot meal.
Coconut oil, olive oil, ghee, butter, lard or tallow
1 pound beef cubes (preferably Ben's grass fed beef!)
2 onions, cut into large dice
1 jalapeno or poblano pepper, diced
1 teaspoon cinnamon
2 teaspoons cumin
1/2 teaspoon cardamom
1/2 teaspoon coriander
4 turnips, halved
3- 4 carrots, cut into large dice
1 pepper, cut into large cubes
1/2 cup homemade beef broth or water
1 large bunch greens, chopped.
Juice of one lemon
Parsley, cilantro or mint (or a combination of all three)
Sea salt to taste.
Heat oil in a large pan. (When pan frying meat, it is best to use a healthy stable oil such as coconut oil, lard, tallow or palm oil)
Add beef cubes and let them sear on both sides.
Remove beef cubes to a plate.
Add more fat if necessary. Add onion, jalapeno or poblano and spices. Allow to cook for a few minutes to allow the flavors to meld. Add turnips, carrots and pepper. Saute for another minute. Add beef cubes back into the pot. Add 1/2 cup water or beef stock and let simmer for 40 minutes.
Add chopped greens and cook until wilted. Add lemon juice and season with salt. Add fresh herbs and serve.
* You can use any combination of spices with this stew- you can give it more of a Mexican flair by using cumin and hot pepper and top it off by mixing in fresh tomato or tomatillo salsa.
* Another variation is to substitute beans (chick peas, black beans or lentils) for the meat.
See you around the farm!
Thursday, September 9, 2010
Thursday, September 2, 2010
Such a pleasant day at Pleasant Pastures!!!
This past Sunday, Sam and I and our friends (and CSA members) Cindy and Kevin Koser, attended dinner at the home of Ben and Anna Stoltzfus of Pleasant Pastures Organic Farm.
When we arrived, Ben and his son Aaron were relaxing outside as Anna, Mary, Katie and Fini were finishing up the preparation of the meal. We were having a "Haystack Meal", an apparantly fun and easy meal that many Amish people share together. Approximately 8-12 ingredients are set out on the table in separate bowls and guests each build their own "haystack" and top it off with a sauce or a dressing! For our particular meal, Anna placed bowls of crumbled crackers, their delicious grass fed ground beef, incredibly creamy brown rice (mixed with milk, cream and a touch of stevia!), onions, shredded carrots, lettuce, tomatoes, hard boiled eggs, their delicious cheddar cheese, and the piece de resistance, crispy bacon!! She then made a sauce with their cup cheese to top the whole thing off. (Cup cheese is an Amish dairy specialty item with the consistency that falls somewhere between cottage cheese and yogurt!). What a fun way to enjoy this food that they lovingly grew and prepared! We were so thankful. Oh, can't forget dessert- peach cobbler with Ben's vanilla ice cream!!
After the meal, we got to take a farm tour. Well, we were separated a bit for the tour- Ben and the other men had one tour and Anna and the girls, and Anna's seven year old son, Yonnie, were on another tour! We met the horses, the cows, the pigs and the chickens. Everything was so peaceful and we were so grateful for it all as we walked around! At 4:30 pm everyone changed out of their Sunday best into work clothes in order to start milking the cows. We got to watch a bit of this as well. Watching Ben's efficiency in handling and milking the cows was quite incredible and there was this beautiful sense of calm in the stalls. The milk was then transferred to the holding tank, where Mary competently began separating the cream, both for cream and sour cream. The skim milk that was separated goes to supplement the pigs. Oh, the pigs... We met the 300 pound pigs that will be part of our October order of pork chops!
Possibly the most impressive part of the tour was seeing their storage facility. A nicely sized walk in cooler and a huge freezer for all of their meats.
It was then time to say goodbye. We were all so thankful for this opportunity to get to know Ben and Anna better and to express our gratitude for a wonderful day.
Please help support Ben and his family- they work so hard to produce these delicious nutrient dense foods for us. He will be delivering again next Friday (September 10th).
A warm welcome to Jenna Lombardo, our newest intern. Jenna just graduated from Downingtown West. She is taking a gap year before persuing other schooling and will be working with us most likely through the winter. A great big thanks to Dave Gardener who has been holding down the fort this week!!
OPEN HOUSE:
Don't forget about our open house on Saturday September 11th beginning at 4 pm.
We will have kids' activities, live music, raffles, Victory Beer, organic wines and a potluck dinner beginning at 6 pm. Invite your friends!!!
There will be a sign up sheet in the barn.
LABOR DAY:
Happy Labor Day!! Due to the holiday on Monday, the CSA pick up will take place on Tuesday September 7th from 1-7.
Now that the kids are back in school, keep in mind that Maysie's Farm does school group programs in the fall and spring. You can register your child's class , scout group or sports team for a "Down to Earth Gardening Workshop" or "Cooking on the Farm" by calling and speaking to Sam or Annmarie.
RECIPE of the WEEK:
Stuffed Tomatoes:- this is a great way to use some of those bigger tomatoes you are getting in the share. It is also quite beautiful with the yellow and orange tomatoes!
4 large tomatoes
3 ounces shredded mozzarella cheese
1/4 cup basil, minced
1 clove garlic minced
sea salt
Preheat oven to 400 degrees.
Cut the tomatoes in half and scoop out the insides. Chop up the pulp. Mix the pulp with the cheese, basil, garlic and sea salt. Fill the tomato shells and bake until cheese is melted and slightly browned (about 10 minutes). Serve warm.
Recipe Variations:
This past Sunday, Sam and I and our friends (and CSA members) Cindy and Kevin Koser, attended dinner at the home of Ben and Anna Stoltzfus of Pleasant Pastures Organic Farm.
When we arrived, Ben and his son Aaron were relaxing outside as Anna, Mary, Katie and Fini were finishing up the preparation of the meal. We were having a "Haystack Meal", an apparantly fun and easy meal that many Amish people share together. Approximately 8-12 ingredients are set out on the table in separate bowls and guests each build their own "haystack" and top it off with a sauce or a dressing! For our particular meal, Anna placed bowls of crumbled crackers, their delicious grass fed ground beef, incredibly creamy brown rice (mixed with milk, cream and a touch of stevia!), onions, shredded carrots, lettuce, tomatoes, hard boiled eggs, their delicious cheddar cheese, and the piece de resistance, crispy bacon!! She then made a sauce with their cup cheese to top the whole thing off. (Cup cheese is an Amish dairy specialty item with the consistency that falls somewhere between cottage cheese and yogurt!). What a fun way to enjoy this food that they lovingly grew and prepared! We were so thankful. Oh, can't forget dessert- peach cobbler with Ben's vanilla ice cream!!
After the meal, we got to take a farm tour. Well, we were separated a bit for the tour- Ben and the other men had one tour and Anna and the girls, and Anna's seven year old son, Yonnie, were on another tour! We met the horses, the cows, the pigs and the chickens. Everything was so peaceful and we were so grateful for it all as we walked around! At 4:30 pm everyone changed out of their Sunday best into work clothes in order to start milking the cows. We got to watch a bit of this as well. Watching Ben's efficiency in handling and milking the cows was quite incredible and there was this beautiful sense of calm in the stalls. The milk was then transferred to the holding tank, where Mary competently began separating the cream, both for cream and sour cream. The skim milk that was separated goes to supplement the pigs. Oh, the pigs... We met the 300 pound pigs that will be part of our October order of pork chops!
Possibly the most impressive part of the tour was seeing their storage facility. A nicely sized walk in cooler and a huge freezer for all of their meats.
It was then time to say goodbye. We were all so thankful for this opportunity to get to know Ben and Anna better and to express our gratitude for a wonderful day.
Please help support Ben and his family- they work so hard to produce these delicious nutrient dense foods for us. He will be delivering again next Friday (September 10th).
A warm welcome to Jenna Lombardo, our newest intern. Jenna just graduated from Downingtown West. She is taking a gap year before persuing other schooling and will be working with us most likely through the winter. A great big thanks to Dave Gardener who has been holding down the fort this week!!
OPEN HOUSE:
Don't forget about our open house on Saturday September 11th beginning at 4 pm.
We will have kids' activities, live music, raffles, Victory Beer, organic wines and a potluck dinner beginning at 6 pm. Invite your friends!!!
There will be a sign up sheet in the barn.
LABOR DAY:
Happy Labor Day!! Due to the holiday on Monday, the CSA pick up will take place on Tuesday September 7th from 1-7.
Now that the kids are back in school, keep in mind that Maysie's Farm does school group programs in the fall and spring. You can register your child's class , scout group or sports team for a "Down to Earth Gardening Workshop" or "Cooking on the Farm" by calling and speaking to Sam or Annmarie.
RECIPE of the WEEK:
Stuffed Tomatoes:- this is a great way to use some of those bigger tomatoes you are getting in the share. It is also quite beautiful with the yellow and orange tomatoes!
4 large tomatoes
3 ounces shredded mozzarella cheese
1/4 cup basil, minced
1 clove garlic minced
sea salt
Preheat oven to 400 degrees.
Cut the tomatoes in half and scoop out the insides. Chop up the pulp. Mix the pulp with the cheese, basil, garlic and sea salt. Fill the tomato shells and bake until cheese is melted and slightly browned (about 10 minutes). Serve warm.
Recipe Variations:
- Cook up some of Ben's delicious ground beef with garlic and add that to the mixture above.
- Make a mixture of bread crumbs, parsley, parmesan cheese, garlic, and anchovy. Mix it with the tomato pulp and stuff the tomato.
- Add capers and olives to any of the combinations!
See you around the farm!
Thursday, August 26, 2010
We are officially half way through the CSA season. Only 13 more weeks to go- can you believe it? We know it's the end of summer here when our work staff continues to dwindle. This week, we say Good- Bye to Lauren Frazee who is leaving for Spain in a few weeks, and Jean Lemere who returns to Paris. Our longest term Guatamalen worker, Aroldo, will be returning to his family in Guatamala on Tuesday. We wish all them all the best. Mike Feddison has just returned from Palou, but will be taking the next two weeks off to vacation with his fiance.... look for his return again soon! (Quite an international group we have here!!)
We've had a nice repreive with the weather this week. We definitely needed the rain and the cooler temperatures were much appreciated! The yet unripe cherry tomatoes and the blackberries are looking forward to the sunny and warmer forecast so that they can ripen.
We have an excess of Sweetwater breads and cookies in the freezer that we need to sell before we can get new ones. You will find the breads in the first freezer on the left in the store area.
Salmon has arrived, and we have new deliveries of chicken and coffee.
Save the Date:
Saturday September 11th is our Open House/ Annual CSA party beginning at 4 pm. Potluck dinner begins at 6. Come meet great people from the community, share great food and listen to live local music. We will have kids' activities, raffles and a bonfire! Invite your friends and family!
Another item of interest:
The Weston A Price Foundation is holding it's annual conference in Valley Forge November 12-14th. It is an amazing conference which touches on all apects of food, farming and the healing arts. This year, the topic of the conference is "THE POLITICS OF FOOD". Learn about things such as how government politics affect our food supply, the politics behind GMO's, pasture based farming, and traditional cooking. The foundation is offering $50 off for all who register by Sept. 1st.
Find more information regarding the foundation and the conference at www.westonaprice.org
See you around the farm!
Thursday, August 19, 2010
The latest news report regarding the 380 million eggs being recalled for salmonella certainly makes us grateful that we know who are farmers are! It seems so insane that one farm in Iowa can sell eggs to 3 different states and make so many people sick. I guess we'll have to stay tuned to see what the government's response will be to better ensure the safety of our food supply- irradiate all eggs on supermarket shelves or encourage consumers to source their eggs locally from sustainably raised chickens?? Thank you for all of your support in the movement for developing a local, sustainable food system, and a big thanks to Ben for providing us with his delicious, nutritious eggs!
The quintessential summer pick your own crops of cherry tomatoes and blackberries are finally coming on strong! All of the vegetables appreciated the bit of rain we received in recent days!
Steve and Jenn Kurian, of Wild for Salmon, have returned from Alaska and will be delivering some of their catch to us this weekend. Starting this Monday, we'll have salmon filets, smoked salmon, nova salmon and new feta and dill salmon burgers that Steve and Jenn make themselves.
We now have a new generation of Jeremiah's chickens stocked in the freezer- whole chickens, thighs and skinless boneless breasts.
On Tuesday August 24th, we will be holding an impromptu cooking class for children ages 7-12. The class begins at 10 am and runs until 12 pm. Please register via email or by signing up in the barn!
Don't forget about our Annual CSA Party and Open House which will be held on Saturday September 11th beginning at 4 pm.
We will have children's activities (including a cooking station), live music, some great raffle prizes, Victory Beer, organic wines and a potluck beginning at 6. This is a great opportunity to connect with the Maysie's Farm Community and to introduce your friends to the farm. Please plan on joining us - all are welcome!
Here is a recipe for Pepperonata- a classic Italian dish that uses peppers and onions and cooks them until they are soft and sweet. There are many different variations for this dish. You can add olives, anchovies, cherry tomatoes, or a shaving of Parmesan cheese at the end of cooking!
Pepperonata:
2 Tablespoons of good quality Extra Virgin Olive Oil
1 onion, sliced thinly
2 peppers, sliced thinly
Sea salt
Freshly cracked black pepper
Heat a large stainless saute pan over medium heat. Add olive oil and add onion and peppers. Stir to coat in oil. Lower heat and allow vegetables to simmer, making sure they do not burn. It will take approximately 30 minutes for the vegetables to soften. Add water or stock if necessary to keep them moist and allow the liquid to cook off at the end. Season with salt and pepper. Serve warm or at room temperature.
See you around the farm!
The quintessential summer pick your own crops of cherry tomatoes and blackberries are finally coming on strong! All of the vegetables appreciated the bit of rain we received in recent days!
Steve and Jenn Kurian, of Wild for Salmon, have returned from Alaska and will be delivering some of their catch to us this weekend. Starting this Monday, we'll have salmon filets, smoked salmon, nova salmon and new feta and dill salmon burgers that Steve and Jenn make themselves.
We now have a new generation of Jeremiah's chickens stocked in the freezer- whole chickens, thighs and skinless boneless breasts.
On Tuesday August 24th, we will be holding an impromptu cooking class for children ages 7-12. The class begins at 10 am and runs until 12 pm. Please register via email or by signing up in the barn!
Don't forget about our Annual CSA Party and Open House which will be held on Saturday September 11th beginning at 4 pm.
We will have children's activities (including a cooking station), live music, some great raffle prizes, Victory Beer, organic wines and a potluck beginning at 6. This is a great opportunity to connect with the Maysie's Farm Community and to introduce your friends to the farm. Please plan on joining us - all are welcome!
Here is a recipe for Pepperonata- a classic Italian dish that uses peppers and onions and cooks them until they are soft and sweet. There are many different variations for this dish. You can add olives, anchovies, cherry tomatoes, or a shaving of Parmesan cheese at the end of cooking!
Pepperonata:
2 Tablespoons of good quality Extra Virgin Olive Oil
1 onion, sliced thinly
2 peppers, sliced thinly
Sea salt
Freshly cracked black pepper
Heat a large stainless saute pan over medium heat. Add olive oil and add onion and peppers. Stir to coat in oil. Lower heat and allow vegetables to simmer, making sure they do not burn. It will take approximately 30 minutes for the vegetables to soften. Add water or stock if necessary to keep them moist and allow the liquid to cook off at the end. Season with salt and pepper. Serve warm or at room temperature.
See you around the farm!
Thursday, July 29, 2010
Sorry, it's been a little while since our last posting.
What's new, you ask? Well, things are busy here as always. And, now that it is the beginning of August, we begin to naturally undergo changes in workers here at the farm! We hope that you have all had a chance to interact with our interns this summer. They have really been doing a great job and have been so enthusiastic- even with the extreme heat we have been having!
Rial, Davis and Brianna will be leaving Maysie's Farm on August 13th. Rial is going back to begin her junior year at Virgnia Tech. Davis is embarking on his last semester at Eastern College and will be moving to the big city! Brianna is also transitioning to the city to take up urban agriculture. We wish them all the best!
Yesterday, Jean arrived from Paris. He comes to us from Academic Adventures in America- He will be interning with us for a month- hoping to improve his English while he is here!
And, later this month, we will be welcoming Mike Feddison, a perpetual intern if you will! He has interned here for a full season in 2005 and then went on intern at Kimberton, Charlsetown and Sankanac CSAs! He is returning from teaching chemistry in Pulau in the South Pacific to join us here!
Laruen will be leaving the beginning of September to travel to Spain to teach English for the year!
Dave, our team leader, will be staying around and holding down the fort!
Please be sure to thank them for all that they have done when you see them!!
This week, we will be distributing some fresh garlic and onions. This first distribution has not been fully cured, so use them soon or let them dry with adequate air flow before storing them away.
Blackberries are getting so close. It is very feasible that we can begin picking next week!!
We are having another Herb Workshop with Master Herbalist, Cindy Koser!
HERBAL FIRST AID
Everyday problems such as bruises, inflammation, sprains, cuts, wounds, low grade fevers, colds, bug bites and burns respond well to herbal remedies. Join us as we explore how many common herbs can be an effective first aid treatment at home. We will discuss and demonstrate how to prepare home remedies for these common ailments.
Saturday August 7th 1-3 pm
Cost: $20 per person
Immediately following the workshop, Maysie's Farm is hosting a pot luck for the Phoenixville Area Time Bank... please plan on joining us to meet new people in the community!
Also, mark your calendars for our annual OPEN HOUSE on Saturday September 11th at 4 pm.
RECIPE: Below is a recipe for caramelized onions- a great way to use up garlic and onion! It is a delicious condiment atop almost anything- grains, cooked meats; or puree it into some gently cooked chicken liver for a delicious sweet pate! Use whatever you have available to make this- below are just some guidelines.
Caramelized Onions
Butter, ghee or exta virgin olive oil
Onion
Garlic
Heat a stainless steel saute pan over medium high heat. Add butter, ghee or olive oil. Add onion and garlic and reduce heat Stir to coat the onion and garlic in the fat. Be careful not to let the onions brown too much. Add liquid if necessary (water, broth). Lower the heat and continue cooking. The longer the onions cook, the more the sugars will be released and the sweeter they will become. This can take about 40- 60 minutes for a deliciously sweet condiment!
garlic
See you around the farm!
What's new, you ask? Well, things are busy here as always. And, now that it is the beginning of August, we begin to naturally undergo changes in workers here at the farm! We hope that you have all had a chance to interact with our interns this summer. They have really been doing a great job and have been so enthusiastic- even with the extreme heat we have been having!
Rial, Davis and Brianna will be leaving Maysie's Farm on August 13th. Rial is going back to begin her junior year at Virgnia Tech. Davis is embarking on his last semester at Eastern College and will be moving to the big city! Brianna is also transitioning to the city to take up urban agriculture. We wish them all the best!
Yesterday, Jean arrived from Paris. He comes to us from Academic Adventures in America- He will be interning with us for a month- hoping to improve his English while he is here!
And, later this month, we will be welcoming Mike Feddison, a perpetual intern if you will! He has interned here for a full season in 2005 and then went on intern at Kimberton, Charlsetown and Sankanac CSAs! He is returning from teaching chemistry in Pulau in the South Pacific to join us here!
Laruen will be leaving the beginning of September to travel to Spain to teach English for the year!
Dave, our team leader, will be staying around and holding down the fort!
Please be sure to thank them for all that they have done when you see them!!
This week, we will be distributing some fresh garlic and onions. This first distribution has not been fully cured, so use them soon or let them dry with adequate air flow before storing them away.
Blackberries are getting so close. It is very feasible that we can begin picking next week!!
We are having another Herb Workshop with Master Herbalist, Cindy Koser!
HERBAL FIRST AID
Everyday problems such as bruises, inflammation, sprains, cuts, wounds, low grade fevers, colds, bug bites and burns respond well to herbal remedies. Join us as we explore how many common herbs can be an effective first aid treatment at home. We will discuss and demonstrate how to prepare home remedies for these common ailments.
Saturday August 7th 1-3 pm
Cost: $20 per person
Immediately following the workshop, Maysie's Farm is hosting a pot luck for the Phoenixville Area Time Bank... please plan on joining us to meet new people in the community!
Also, mark your calendars for our annual OPEN HOUSE on Saturday September 11th at 4 pm.
RECIPE: Below is a recipe for caramelized onions- a great way to use up garlic and onion! It is a delicious condiment atop almost anything- grains, cooked meats; or puree it into some gently cooked chicken liver for a delicious sweet pate! Use whatever you have available to make this- below are just some guidelines.
Caramelized Onions
Butter, ghee or exta virgin olive oil
Onion
Garlic
Heat a stainless steel saute pan over medium high heat. Add butter, ghee or olive oil. Add onion and garlic and reduce heat Stir to coat the onion and garlic in the fat. Be careful not to let the onions brown too much. Add liquid if necessary (water, broth). Lower the heat and continue cooking. The longer the onions cook, the more the sugars will be released and the sweeter they will become. This can take about 40- 60 minutes for a deliciously sweet condiment!
garlic
See you around the farm!
Wednesday, July 7, 2010
Just 5 months ago, we remember looking outside and being able to see nothing but stretches of white snow piled 3 feet high. Now, we look outside and see a brown lawn longing for some moisture. Let's hope that this intense hot and dry weather will not persist for the next two months!
All of the farm workers are working diligently to keep all of our crops watered, particularly the tender ones that have just been planted (like our blueberry bushes).
The cucumbers and zucchini continue to take off! This week, we will be harvesting purslane for you. If you are not familiar with purslane, it is a wild edible plant. Sure, some may call it a "weed". Call it what you will, but this little wonder is one of the most nutritious greens you can find! It is loaded with magnesium, potassium and beta carotene and is the one of the best plant based sources of Omega 3 fatty acids!! Below you will find a recipe for a cucumber- purslane salad, but be creative and saute with it, use it raw or slightly wilted in salads, or use it to make a creamy dressing! Read what Wildman Steve Brill has to say about it here: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html
Please share with us here how you have used your purslane!!
Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.
Cindy Koser will be showing us medicinal uses for some of the common herbs on the farm, as well as how to make delicious teas using some of our lesser known, but very prolific herbs!
Register by signing up in the barn or call or email us here at the farm! Price is $10 per person with proceeds going to Maysie's Farm Conservation Center.
RECIPE:
Cucumber Purslane Yogurt Salad http://www.starchefs.com/
5 cucumbers
1/4 pound purslane, leaves removed from stems and washed
2 tablespoons each fresh mint, cilantro and chervil
4 cups whole milk yogurt
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons ground coriander
sea salt and black pepper to taste
Slice cucumbers and place in bowl with purslane and herbs. In a separate bowl, mix yogurt, oil, garlic, coriander, salt and pepper. Add yogurt mixture to the vegetables. Stir to combine and season to taste. Serve chilled.
All of the farm workers are working diligently to keep all of our crops watered, particularly the tender ones that have just been planted (like our blueberry bushes).
The cucumbers and zucchini continue to take off! This week, we will be harvesting purslane for you. If you are not familiar with purslane, it is a wild edible plant. Sure, some may call it a "weed". Call it what you will, but this little wonder is one of the most nutritious greens you can find! It is loaded with magnesium, potassium and beta carotene and is the one of the best plant based sources of Omega 3 fatty acids!! Below you will find a recipe for a cucumber- purslane salad, but be creative and saute with it, use it raw or slightly wilted in salads, or use it to make a creamy dressing! Read what Wildman Steve Brill has to say about it here: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html
Please share with us here how you have used your purslane!!
Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.
Cindy Koser will be showing us medicinal uses for some of the common herbs on the farm, as well as how to make delicious teas using some of our lesser known, but very prolific herbs!
Register by signing up in the barn or call or email us here at the farm! Price is $10 per person with proceeds going to Maysie's Farm Conservation Center.
RECIPE:
Cucumber Purslane Yogurt Salad http://www.starchefs.com/
5 cucumbers
1/4 pound purslane, leaves removed from stems and washed
2 tablespoons each fresh mint, cilantro and chervil
4 cups whole milk yogurt
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons ground coriander
sea salt and black pepper to taste
Slice cucumbers and place in bowl with purslane and herbs. In a separate bowl, mix yogurt, oil, garlic, coriander, salt and pepper. Add yogurt mixture to the vegetables. Stir to combine and season to taste. Serve chilled.
Wednesday, June 30, 2010
Quite the storm last week!
We hope that everyone is safe and sound with little damage to body, spirit and property.
When we woke up with no power on Friday, we needed to make a large, unbudgeted purchase (the loud generator!) This was very necessary to save all of our frozen items in the store. The generator, however, only let us power the freezers and refrigerators and not the well. So, the vegetables were not too happy in the intense heat on Friday. Luckily, our power came on Saturday and they were once again happy!
A couple of weeks ago, we posted that we needed a new freezer.
Well, thanks to Pete and LuAnn MacIlvane for donating a great freezer to us!
Our coffee supply is being replenished this week. Please let us know if you have certain preferences and we will stock them for you.
You will notice that we are now also carrying Granola from Sweetwater Bakery. The oats, seeds and nuts in the granola are all soaked and dehydrated, making it easier for you to digest and assimilate all of the nutrients. The granola is also gluten free! It sells for $7 per pound.
Don't miss our upcoming workshop with herbalist, Cindy Koser
Making the Most of Maysie's Herbs- July 10th 10 am - 12:30 pm
Six of the world's most popular and useful herbs are grown right here at Maysie's Farm! We will discuss Basil, Lavender, Oregano, Rosemary, Sage and Thyme. We will discuss how these delightful herbs will serve you both in the kitchen as well as the medicine cabinet.
We will also discuss The Fine Art of Making Herbal Tea as we sample a few of the splendors being grown here- Lemon Balm, Red Clover, Nettle, Peppermint, Spearmint, Apple Mint and Chocolate Mint!
Come join us
$10 per person. Sign up sheet is posted in the barn, or you may call or email the farm to register. All proceeds will go to Maysie's Farm Conservation Center.
Zucchini and cucumbers are really coming on!!
This week's recipe is from Deborah Madison's cookbook, Local Flavors. It serves as a great way to use up some marjoram from the farm as well!!
Zucchini Frittata with Ricotta and Marjoram
Serves 4-6
1 1/2 pounds zucchini, preferable Costata Romanesco
sea salt and freshly ground pepper
2 Tablespoons olive oil
6 large market eggs
1 large garlic clove, crushed or minced with a pinch of sea salt
1 Tablespoon chopped marjoram
1/3 cup grated Dry Monterey Jack or Parmesan cheese
1/2 cup ricotta, drained if very wet
Coarsely grate the zucchini, toss with 1 teaspoon slat, and set aside in colander for 30 minutes. Rinse briefly, then squeeze dry
Warm half the oil in a wide skillet over medium high heat. Add the zucchini and cook, strirring frequently, until it's dry and flecked with gold, about 6 minutes. Transfer to a bowl and wipe out the pan.
Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram, Jack cheese and ricotta. Allow the ricotta to remain streaky. Add the remaining oil to the pan, and when it's hot, add the eggs. Lower the heat, cook for a minute or so, then shuffle the pan a few times to make sure the eggs are loose on the bottom.
Cook over low to medium heat until the eggs are set and the tip is nearly dry, about 10 minutes, then slide the frittata under the broiler to finish cooking the top. Invert the finished dish onto a serving plate.
Wednesday, June 23, 2010
And the Beets Go On and On and On!!
Happy Summer!!
Thanks to those who came out to help us celebrate the solstice on Sunday evening. We had a great time sharing food, stories and listening to great music by The Spinning Leaves!
The heat is definitely on, and unfortunately, we have not had much rain at all and the forecast looks dry. Great for going to the beach, but not so great for growing. If the dry weather continues, we may need to wait a bit longer before lettuces are available again.
Peas and favas are on their way out, but, alas zucchini are on their way- Yellow, Green, Costata Romanesco and Bush Baby.....mmmmm- hold tight!!
And, the beets are continuing. Aren't they beautiful this year!! If you are running out of things to do with your beets, have you ever thought of drinking them? Sure, you can add about a quarter of a beet into fresh vegetable juice, or you can ferment it!
A traditional Ukranian drink known as BEET KVAAS is a very valuable tonic. According to Sally Fallon, author of Nourishing Traditions "Beets are loaded with nutrients. A four ounce glass of beet kvaas in the morning and at night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments"... Quite poweful for one little vegetable!
It is a great refresher during this hot weather, and it is incredibly easy to make.
The recipe below is taken again from Nourishing Traditions.
3 medium or 2 large organic beets, peeled and chopped up coarsely (not grated)
1/4 cup of whey (available through Pleasant Pastures)
1 Tablespoon Sea Salt (celtic Sea salt is also available through Pleasant Pastures)
filtered water
Place the beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to the refrigerator.
We will have some kvaas for sampling next week during the pickups!!
STORE ADDITIONS:
We are now carrying fresh, locally roasted coffee from the new Kimberton Whole Foods coffee line. All of the coffee is Fair Trade or Rainforest Alliance, and all are purchased organic at origin. Kimberton Whole Foods will soon be participating in the USDA certification.
Ed Humpal, the coffee roaster writes a blog: More than Just a Pretty Cup, where you can read all about some of Kimberton's social objectives in coffee roasting.
We will be carrying their most popular blends: Morning Mojo, Midnight Special and Lost Coal Mine. We will also carry their Mexican and Peruvian coffees. All bags have "roast meters" on the back so that you can see the degree of roast.
If you are interested in Decaf, please let us know, as we can carry a pre-blended half decaf or a full decaf.
RECIPE:
This recipe was provided by CSA member Cristie Kennie- Thanks, Cristie!!
Glazed Carrots and Turnips:
1 1/2 tablespoons butter
1 pound white turnips, peeled, trimmed and cut into 3/4 inch cubes
2 large carrots, trimmed and peeled; the fatter end sliced in half lengthwise, then cut in 1/2 inch slices on the diagonal
2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 teaspoon lemon juice
In a large skillet, melt butter over medium high heat. - or melt it on medium to avoid the butter from burning, if you are preparing the vegetables at the same time!
Add the turnips and carrots in an even layer in the pan and stir to coat. Let cook undisturbed for 4 minutes. Stir again and let cook for another 4 minutes.
Add broth, brown sugar, salt, pepper, thyme, lemon zest
Stir to coat.
Cover and simmer until vegetables are soft, about 8 minutes.
Uncover and turn heat to high until liquid cooks down to a glaze (stirring frequently)- this could take a few minutes!
Stir in lemon juice and serve immediately.
See you around the farm!
Sam and Annmarie
Thanks to those who came out to help us celebrate the solstice on Sunday evening. We had a great time sharing food, stories and listening to great music by The Spinning Leaves!
The heat is definitely on, and unfortunately, we have not had much rain at all and the forecast looks dry. Great for going to the beach, but not so great for growing. If the dry weather continues, we may need to wait a bit longer before lettuces are available again.
Peas and favas are on their way out, but, alas zucchini are on their way- Yellow, Green, Costata Romanesco and Bush Baby.....mmmmm- hold tight!!
And, the beets are continuing. Aren't they beautiful this year!! If you are running out of things to do with your beets, have you ever thought of drinking them? Sure, you can add about a quarter of a beet into fresh vegetable juice, or you can ferment it!
A traditional Ukranian drink known as BEET KVAAS is a very valuable tonic. According to Sally Fallon, author of Nourishing Traditions "Beets are loaded with nutrients. A four ounce glass of beet kvaas in the morning and at night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments"... Quite poweful for one little vegetable!
It is a great refresher during this hot weather, and it is incredibly easy to make.
The recipe below is taken again from Nourishing Traditions.
3 medium or 2 large organic beets, peeled and chopped up coarsely (not grated)
1/4 cup of whey (available through Pleasant Pastures)
1 Tablespoon Sea Salt (celtic Sea salt is also available through Pleasant Pastures)
filtered water
Place the beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to the refrigerator.
We will have some kvaas for sampling next week during the pickups!!
STORE ADDITIONS:
We are now carrying fresh, locally roasted coffee from the new Kimberton Whole Foods coffee line. All of the coffee is Fair Trade or Rainforest Alliance, and all are purchased organic at origin. Kimberton Whole Foods will soon be participating in the USDA certification.
Ed Humpal, the coffee roaster writes a blog: More than Just a Pretty Cup, where you can read all about some of Kimberton's social objectives in coffee roasting.
We will be carrying their most popular blends: Morning Mojo, Midnight Special and Lost Coal Mine. We will also carry their Mexican and Peruvian coffees. All bags have "roast meters" on the back so that you can see the degree of roast.
If you are interested in Decaf, please let us know, as we can carry a pre-blended half decaf or a full decaf.
RECIPE:
This recipe was provided by CSA member Cristie Kennie- Thanks, Cristie!!
Glazed Carrots and Turnips:
1 1/2 tablespoons butter
1 pound white turnips, peeled, trimmed and cut into 3/4 inch cubes
2 large carrots, trimmed and peeled; the fatter end sliced in half lengthwise, then cut in 1/2 inch slices on the diagonal
2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 teaspoon lemon juice
In a large skillet, melt butter over medium high heat. - or melt it on medium to avoid the butter from burning, if you are preparing the vegetables at the same time!
Add the turnips and carrots in an even layer in the pan and stir to coat. Let cook undisturbed for 4 minutes. Stir again and let cook for another 4 minutes.
Add broth, brown sugar, salt, pepper, thyme, lemon zest
Stir to coat.
Cover and simmer until vegetables are soft, about 8 minutes.
Uncover and turn heat to high until liquid cooks down to a glaze (stirring frequently)- this could take a few minutes!
Stir in lemon juice and serve immediately.
See you around the farm!
Sam and Annmarie
Tuesday, June 15, 2010
FAVA BEANS!
Fava beans are really coming on now and persoanlly, they are one of my favorite things that we grow here. They are rich and buttery and have a terrific bright green color!
You will notice that the beans are well protected inside the pods (with a cotton like coating on the pod and a waxy covering on each individual bean). The covering slips off after boiling the beans for about a minute or two.
Ok- they are labor intensive, but the rewards are worth it!
Once you have freed the bean, the cooking possibilities are endless. Here are some ideas:
- Simply saute in olive oil and garlic. Add chicken stock and grated cheese and add to pasta
- After sauteing in garlic and olive oil, place the beans in a food processor. Add fresh mint, parmesan cheese and olive oil. This is a delicious spread for crostini or polenta squares
- Puree the cooked beans with butter and cream!
- They are delicious cooked with other spring vegetables like peas and artichoke hearts.
Here is a classic Italian recipe adapted from Marcella Hazan's book: Essentials of Classic Italian Cooking:
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped onion
1 slice pancetta, diced
1 pound unshelled favas, shelled and washed
Black Pepper
1/4 cup water
Sea salt
Cook onion in olive oil until translucent. Add pancetta and cook another 3 minutes. Stir in fava beans and black pepper. Add water and cook about 10-15 minutes. Larger beans will need longer cooking time. Cook until water is evaporated. Season with sea salt. Serve hot.
Friday, June 11, 2010
CSA Update
Greetings!
We have had some wonderful pick ups the past two weeks. Our beets are now making the transition from growing in the hoop house to growing outside. The carrots are taking a bit of a break, as the ones in the ground need to get a bit bigger before we harvest them.
We continue to have delicious greens coming on!!
Are you overwhelmed and stymied as to how to cook them and enjoy them every week?
Then join us here this Saturday June 12th from 11-1 for a cooking class where we take the mystery out of preparing greens.
Menu includes (but is subject to change based on availability)
Swiss Chard Bundles with Fried Shallots and Mint Dipping Sauce
Spanikopita
Tuscan Risotto with Kale, Bacon and Caramelized Onion
Green Smoothie
Collard and Green Olive Pesto
Price for members is $15 and non members are $20
Please call to RSVP or sign up in the barn!
We still have some room in our cooking camps- Information and sign up is in the barn. If you know of other children who may be interested in the camp, please pass the information along!
UPCOMING EVENTS:
Summer is always a busy time! Here are a few items of interest:
First, please join us in celebration of the Summer Solstice at our Potluck on Sunday June 20th beginning at 6 pm. It is a great opportunity to meet CSA members, share great food and listen to great music from the Spinning Leaves (who played at FarmFest)! We do realize that it is Father's Day that Sunday; bring Dad out to the farm!!
Ben Stoltzfus and his family are hosting a FARM DAY at Pleasant Pastures on Saturday June 19th- this is a wonderful opportunity to meet Ben and his lovely family and witness the amazing farming operation they have built! Please RSVP directly to Ben at 717-768-3437.
Also on Saturday June 19th, the Berks- Lancaster Green Buildings Association is holding its 2010 Sustainability Festival at Twin Valley Elementary School:
50 Mast Drive Elverson, Pa 19520. This is an opportunity to learn how you can reduce your impact on the environment. Admission is free Runs from 12-5 pm.
STORE HAPPENINGS:
CHICKEN: Jeremiah Eldridge of Laurel Hill Farms will be supplying us with chicken again this year. He is making his first delivery on Saturday evening, so come Monday, be prepared to pick up some of his delicious pastured chickens. He is offering whole chickens and parts.
SWEETWATER BREAD: We continue to carry Sweetwater Bread and cookies. They now offer a rye bread, but typically only have a couple to give us each week. If anyone is absolutely interested in getting the rye, let us know and I will order it in advance! The bread is delivered fresh on Fridays. On Mondays, you will find the bread in the freezer. Once defrosted, it is as good as fresh!
ONLINE ORDERING SYSTEM: Please remember that if you need to change your pick up date, you may do so on line. This is also where you have access to order products from Pleasant Pastures. All members are registered on the site. Please make sure that you can access your personal page, as well as the page for placing orders. If you have any problems, let us know and we will rectify it immediately!
THE BLOG!! No, it is not some scary sci- fi movie, it is our attempt to move into the 21st century!! We will now be posting ALL updates and farm information on our blog, which you may find at www.maysiesfarm.org/blog. If you go to the site, you can register and have the blog sent directly to your email address. Otherwise, we ask that you save the web address in your favorites and check it frequently for updates. Please contact us if you have any questions. Of course, if there is any urgent information, we will send out an email the old fashioned way!!
RECIPES:
Two recipes this week taken from www.epicurious.com
TURNIP GRATIN:- you can get most of the ingredients right from the farm- if you haven't yet tried Ben's butter and cream- try them with this!!
| 2 tablespoons unsalted butter Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving. |
SAUTEED RADISHES- A great way to use the radish tops!
4 bunches radishes with greens attached (2 lb)
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute .Return radish wedges to skillet and stir in chives.
See you around the farm!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Sunday, May 23, 2010
CSA Update- New Member Orientation Meeting Monday May 24th!
Greetings!!
Well, we held our Maysie's FarmFest 2010 yesterday and it was a smashing success!
We had amazing musicians performing throughout the day, and food and beer flowing all day. The mid- afternoon downpour may have prevented some more people from coming, but those who were here persevered the 10 minutes to eventually bask in the sun again! Thanks to all those who came out – we are so pleased with the way it turned out, whether it was a successful fundraiser for the organization or not (the results are still being tallied!)
For those of you who missed it, we may have some of the musicians come out to play for our pot luck dinners!
NEW MEMBER ORIENTATION MEETING:
Just a reminder that Monday evening, May 24th at 7 pm, we are holding our New Member Orientation Meeting. We will meet out in the barnyard area. For this event you will be parking on the lawn between the barn and the house. (come into the gravel driveway). Looking forward to seeing all new members there!!
Our first Friday pick up is on the 28th! Among other things, we'll have some beautiful beets and stir fry greens for you on your first pick up day. Preparation of these greens is so simple and the result is delicious!
Just heat up a pan with olive oil and garlic, add the washed and chopped greens and sauté until they are wilted! (You can use the beet greens like this as well!)
More diverse recipes for the specific greens will follow in later weeks, and as always, if you have a recipe that you love, please pass it along!
CSA UPDATES:
Each week, members receive updates regarding the farm. We are no longer using the email format to get you this information. The updates will be posted on our blog. I will send out detailed instructions later in the week. Basically, you would subscribe to the blog and it would appear in your email each week. If you do not subscribe, be sure to check the blog each week for the update! Stay tuned!!
PLEASANT PASTURES DELIVERIES:
Ben Stoltzfus will continue making deliveries every other week during the CSA season. His next delivery will be on Friday June 4th.
LAUREL HILL CHICKENS:
We will be carrying Jeremiah Eldredge's pastured chickens again this year. They should be available by the end of June!
CHILDREN'S COOKING CAMPS AT MAYSIE'S FARM:
We start our first week of camp on June 28th with the 6-9 year old group.
The pamphlet with all of the information is attached here and there is more info at the farm--- tell your friends! This is a great experience for little (and big) ones!
See you around the farm!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Tuesday, April 20, 2010
Maysie's FarmFest 2010- Saturday May 22nd.
It seems I didn't proof the update last night! The date of the FarmFest is May 22nd . It runs from 12-10 pm. We have a website devoted to it where you can see the list of bands...
Enjoy the day!
Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Monday, April 19, 2010
Maysie's Farm CSA Update
The start of the season is just around the corner. Things are busy out in the fields. Things are also busy behind the scenes, as we are preparing for our first annual fundraising concert- "Maysie's FarmFest 2010- The Conservation Concert". We will be featuring local music and local foods. We have about 12 very talented Philadelphia area musicians slated to make the day a lot of fun. We are featuring foods from Maysie's Farm, Why Not Farm, St. Peter's Bakery and Birchrun on A Roll. We are still waiting to hear back from the PLCB to see if we can get a liquor license for the day. Keep your fingers crossed, so that we can have some Victory here as well!
We now have tickets available for advance ticket sales. Ticket prices are $20 in advance and $25 the day of the event. If you are interested in getting your ticket in advance, give us a call and stop by the farm to pick it up!
This is a huge undertaking for us and we are so thankful to all of those who have helped us thus far! We are, however, in need of volunteers to help us out the week leading up to the event and the day of the event. All volunteers will be rewarded! Please tell your friends as well!
Contact Sam if you are interested in volunteering!
Blueberries!
We have had our 200 blueberry plants delivered. Most of the beds are now becoming dry enough to begin planting them. We could use volunteers to help us transplant these fairly large bushes. If you have time available in the coming weeks, please let us know. We have scheduled Sunday April 25th from 1 pm – 4 pm (weather permitting) to plant the bushes. Please come out and give us a hand! Contact Sam if you can make it…. We hope to see you there!
Pleasant Pastures Delivery: Pick up on Friday, April 23rd.
Ben will be making a delivery this week. Please have your orders into Ben by Tuesday evening, April 20th, as he will be delivering to the farm Thursday evening and needs enough time to prepare all of the orders. The pick up day is still Friday, so when you place your order on line, the confirmation will be for April 23rd.
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Tuesday, March 9, 2010
CSA Update
Greetings!
Spring is definitely in the air! We hope you are all getting a chance to enjoy this beautiful weather. Here at the farm, Dave, Nate and Meghan are busy seeding onions, broccoli and greens, as well as pruning our blackberry bushes and herb bushes.
Looking ahead to the CSA season, we have devised our programming schedule. Some important dates are as follows:
Saturday May 2nd- Growing Families, Growing Gardens Workshop- 1-4 pm.
May 22nd, 2010- Maysie's Farm Fest 2010- our first annual fundraising concert featuring local music and local food- many more details to follow. We have designated a webpage for the event- for the latest information, go to www.maysiesfarmfest.org. You may register your email there to be sure that you get the latest information as we send it out!!
Tuesday July 17th and Thursday July 19th- Teacher Training
Tuesday July 27th- Down to Earth Farming Workshop 8:30 am- 2:30 pm
And, as we mentioned, we are running weeklong children's cooking camps this summer. The camps will run from 9 am – 2pm.
Below are the dates for the specific ages. More information will follow!
Week of June 28th- 6-9 year olds
Week of July 5th- 9-12 year olds
Week of July 12th- 13-16 year olds
Week of July 19th- 17-21 year olds
We will also be holding Think Globally, Eat Locally Adult Cooking Classes throughout the season, as well as workshops on canning, fermenting, and healing and cooking with herbs.
Have you checked out the CSA for Cheese Lovers??
Catherine and Al Renzi of Yellow Springs Farm Native Plants raise Nubian goats on their property. They have been producing artisanal cheeses made with the nutrient rich goat milk and are offering a Cheese CSA this season.
Members of the CSA will receive their goat cheese 2 times per month. The assortment of cheese typically includes 3 varieties totaling 12-14 ounces. The varieties include both fresh pasteurized cheeses and aged raw milk cheeses.
Maysie's Farm is proud to be a delivery location for these cheeses. If you are interested in becoming a part of the cheese CSA, please visit Yellow Springs Farm's website at www.yellowspringsfarm.com. There you will find information regarding the CSA share.
If you do choose to join, please join directly with Yellow Springs, and we will work out the delivery dates directly with them.
Jenkins Arboretum has also agreed to be a delivery location and we have arranged it so that the cheese will be available at Jenkins on Tuesday afternoons. If you pick up your vegetables at Jenkins, you will also conveniently be able to pick up your cheese!
Pleasant Pastures Delivery:
Ben will be delivering on Friday this week. (March 12th). Please get your order in to Ben by Wednesday afternoon (March 10th).
Celebration of Community:
Saturday, March 13th, Kennett Flash in Kennett Square is hosting Mugs and Music- a celebration of functional pottery, beer, local food and music which benefits Chester County Buy Fresh Buy Local and the Chester County Food Bank. For more information on the event, go to
http://www.downtoearthexhibit.org/mugs2010.html There you will find a link to purchase tickets!
Membership:
There are still memberships available for the 2010 season. Please note that we are offering payment options:
$200 deposit; $550 by March 15th or:
$200 deposit with $285 by March 15th and $285 by June 15th.
The membership form is easily accessible on our website. You may print out the form and mail it in with your check. Please be sure to indicate your pick up day on the form!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Tuesday, February 9, 2010
CSA UPDATE
Greetings!
Boy, Puxatawny Phil really does know what he's talking about!! Hope you are all managing to stay safe and warm through the storms!
All of us here at Maysie's Farm just returned from the PASA conference (Pennsylvania Association for Sustainable Agriculture) and received some mid- winter inspiration to continue to lead by example and spread the word that our future really depends upon sustainable farming practices! It is not just a conference for farmers. PASA's membership also consists of educators, activists, consumers and foodies!! If you wish to learn more about the organization, visit their website at www.pasafarming.org.
CSA for Cheese Lovers:
Catherine and Al Renzi of Yellow Springs Farm Native Plants raise Nubian goats on their property. They have been producing artisanal cheeses made with the nutrient rich goat milk and are offering a Cheese CSA this season.
Members of the CSA will receive their goat cheese 2 times per month. The assortment of cheese typically includes 3 varieties totaling 12-14 ounces. The varieties include both fresh pasteurized cheeses and aged raw milk cheeses.
Maysie's Farm is proud to be a delivery location for these cheeses. If you are interested in becoming a part of the cheese CSA, please visit Yellow Springs Farm's website at www.yellowspringsfarm.com. There you will find information regarding the CSA share.
If you do choose to join, please join directly with Yellow Springs, and we will work out the delivery dates directly with them.
Jenkins Arboretum has also agreed to be a delivery location and we have arranged it so that the cheese will be available at Jenkins on Tuesday afternoons. If you pick up your vegetables at Jenkins, you will also conveniently be able to pick up your cheese!
Pleasant Pastures Delivery:
Ben will be delivering on Friday this week. (February 12th).
Please place your order by Wednesday afternoon. You will notice some changes on Ben's order form.
You will also find Ben's February Newsletter attached.
Membership:
There are still memberships available for the 2010 season. Please note that we are offering payment options:
$200 deposit; $550 by March 15th or:
$200 deposit with $285 by March 15th and $285 by June 15th.
The membership form is easily accessible on our website. You may print out the form and mail it in with your check. Please be sure to indicate your pick up day on the form!
Upcoming Lecture Series:
A four part lecture series based on the presentations of Sally Fallon Morel, President of the Weston A Price Foundation will be held on the following Sunday afternoons from 2-4 pm: 2/14/10, 2/28/10, 3/7/10, and 3/14/10. This series describes the groundbreaking nutritional work of Dr. Weston A. Price who studied the health and vitality of traditional cultures and integrates the lessons learned from their diets with the understandings of modern science.
The attached flyer describes the workshops. Please contact Annmarie at ambutera@verizon.net to register.
Happy Snow Day!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Monday, February 1, 2010
Message from Maysie's- Haiti
Greetings Friends -
If you have been interested in helping the people of Haiti in this time of their desperate need, but have been unsure of the best way to provide that assistance, I can offer you a means of reaching out, if not exactly person to person, at least community to community, to directly aid suffering individuals.
I will be leaving for Haiti next Sunday, February 7th, and hope to be able to deliver financial donations from people in my community to members of a community there. I also hope to be able to offer assistance in the form of advice on planning and implementing sustainable food production, as I have done on my three previous visits to Haiti.
I will be traveling with my friend, Aldo Maggazeni, who accompanied me on my 2001 trip to Haiti and then became involved in implementing a water system for a village in Afghanistan. His approach of offering some financial assistance, recruiting local engineers and engaging the villagers themselves in the project, was so successful that he replicated it numerous times in that country and in Kenya and in Mexico. He created a non profit organization, Traveling Mercies (travelingmercies.org), to raise funds for such very efficient, very effective, community level "foreign aid" projects and humanitarian efforts. Now he even has a donor interested in funding the construction of a school.
We will be working through the Living Hope Mission (livinghopemission.org), near Cap-Hatien, where I designed and started an organic vegetable garden in 1999 that still feeds the Mission staff and their community. Wilbert Merzilus, the Haitian Director, and Meg, his American wife, will be able to connect us to a community or communities that will benefit directly from our financial assistance and project expertise.
If you are able to offer assistance to people in Haiti I would be very grateful if you could do it by writing a check to Traveling Mercies and sending it to me as soon as possible (though our assistance will be ongoing, continuing after we return from the trip). We will deliver 100% of the donations received to people who will use the funds wisely to ease the suffering and begin the healing process in Haiti.
The country of Haiti has been in an unbelievable state of desperation for many years - far more so than any of the three dozen-and-some other countries I have visited in my four years-and-some of traveling (mostly in third world countries). There has been almost no infrastructure - pathetically inadequate education, health care and transportation - and governments that were woefully negligent in the good times and brutally oppressive in the bad times. A decade ago it was clear to me that the country's resource base was gone, totally depleted. It looked like the badlands of south Dakota, mountains once covered with tropical forests, now only mountains of gravel. But the people there are human beings - desperate human beings for sure - but capable of love and hope and good will despite their desperation. It's almost unbelievable that that is so, but if you would put yourself down among the mass of people trudging through the sewage filled gullies beside a pitiful track in Port au Prince, if you would open yourself up to engage an individual and look into his eyes, you would see that it is so.
And now this devastating earthquake has increased their pain and suffering and desperation immeasurably. But it has also brought their situation to the attention of many of the people in the developed world. There is no question about it: we must look at this catastrophy not only as an opportunity to help some of our fellow human beings heal from their terrible wounds, but also as a chance to facilitate the rebuilding of a dysfunctional and devastated country into something better, a place of hope instead of a place of despair.
I hope you can help.
Thank you so much -
Sam
If you have been interested in helping the people of Haiti in this time of their desperate need, but have been unsure of the best way to provide that assistance, I can offer you a means of reaching out, if not exactly person to person, at least community to community, to directly aid suffering individuals.
I will be leaving for Haiti next Sunday, February 7th, and hope to be able to deliver financial donations from people in my community to members of a community there. I also hope to be able to offer assistance in the form of advice on planning and implementing sustainable food production, as I have done on my three previous visits to Haiti.
I will be traveling with my friend, Aldo Maggazeni, who accompanied me on my 2001 trip to Haiti and then became involved in implementing a water system for a village in Afghanistan. His approach of offering some financial assistance, recruiting local engineers and engaging the villagers themselves in the project, was so successful that he replicated it numerous times in that country and in Kenya and in Mexico. He created a non profit organization, Traveling Mercies (travelingmercies.org), to raise funds for such very efficient, very effective, community level "foreign aid" projects and humanitarian efforts. Now he even has a donor interested in funding the construction of a school.
We will be working through the Living Hope Mission (livinghopemission.org), near Cap-Hatien, where I designed and started an organic vegetable garden in 1999 that still feeds the Mission staff and their community. Wilbert Merzilus, the Haitian Director, and Meg, his American wife, will be able to connect us to a community or communities that will benefit directly from our financial assistance and project expertise.
If you are able to offer assistance to people in Haiti I would be very grateful if you could do it by writing a check to Traveling Mercies and sending it to me as soon as possible (though our assistance will be ongoing, continuing after we return from the trip). We will deliver 100% of the donations received to people who will use the funds wisely to ease the suffering and begin the healing process in Haiti.
The country of Haiti has been in an unbelievable state of desperation for many years - far more so than any of the three dozen-and-some other countries I have visited in my four years-and-some of traveling (mostly in third world countries). There has been almost no infrastructure - pathetically inadequate education, health care and transportation - and governments that were woefully negligent in the good times and brutally oppressive in the bad times. A decade ago it was clear to me that the country's resource base was gone, totally depleted. It looked like the badlands of south Dakota, mountains once covered with tropical forests, now only mountains of gravel. But the people there are human beings - desperate human beings for sure - but capable of love and hope and good will despite their desperation. It's almost unbelievable that that is so, but if you would put yourself down among the mass of people trudging through the sewage filled gullies beside a pitiful track in Port au Prince, if you would open yourself up to engage an individual and look into his eyes, you would see that it is so.
And now this devastating earthquake has increased their pain and suffering and desperation immeasurably. But it has also brought their situation to the attention of many of the people in the developed world. There is no question about it: we must look at this catastrophy not only as an opportunity to help some of our fellow human beings heal from their terrible wounds, but also as a chance to facilitate the rebuilding of a dysfunctional and devastated country into something better, a place of hope instead of a place of despair.
I hope you can help.
Thank you so much -
Sam
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Sunday, January 24, 2010
CSA Update- Change in Stoltzfus Delivery
Greetings!
Hope you are all enjoying this mid winter weather break we are having. Maybe we'll have an early spring!
Membership:
Even though the membership discount period has passed, we are asking members to sign up as quickly as possible. (You will see various payment options on the member form). One of the identifying characteristics of Community Supported Agriculture is that members provide the funds at the beginning of the season when some of the greatest costs are incurred. Our new farm manager and 2 returning full time interns are working hard to get the season off to a good start! We are about to place our seed order for the year and will soon have to make payment for the blueberry bushes we have ordered. We greatly appreciate the members who have donated toward that purchase and we are still accepting contributions.
Thanks for your continued support!
Farm Deliveries:
Ben Stoltzfus will be delivering to the farm this Thursday, January 28th. Please have your orders into Ben by Tuesday afternoon. You can order on line or call Ben directly at 717-768-3437.
If you have already ordered on line, there is no need to reorder (and you should have gotten a confirmation response).
We now have a new shipment of salmon in!
Upcoming Free Event: RECHARGE, REGEN, REJUV:
Saturday January 30th 11am-3pm,
This community event is sponsored by WellSprings and is an opportunity to learn fun and healthy ways to enrich your life by connecting with experts in the fields of health, nutrition, creative arts and spirituality. Maysie's Farm will be participating in the event. Hope to see you there!
Montgomery School- 1141 Rt. 113 Chester Springs
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Monday, January 11, 2010
Maysie'sFarm CSA Update
Greetings!
Thanks to those who came out to our mid winter membership meeting on Saturday. Remember that you have until this Friday, January 15th to receive the $30 discount on the share price!
Farm Deliveries:
Ben Stoltzfus will be delivering to the farm this Friday, January 15th. Please have your orders into Ben by Wednesday, January 13th. You can continue to do this through the online ordering system or call Ben directly at 717-768-3437.
Anselma Winter Ordering System:
Maysie's Farm is participating in the Winter Ordering System through the Anselma Farmers' and Artisan's Market. Items will be for sale every other week. To participate in the market, you need to sign up by sending an email to anselmamarket@gmail.com. Every other Thursday, you will receive an online order form listing each vendor and the items available. Your orders must be placed by the Monday before Pick up (you can order directly from the farmer) and pick up is Wednesday afternoons between 4:30 and 6:00 pm. (The next pick up will be next Wednesday, January 20th).
Looking Forward to Summer:
Can't wait for those blueberries! We are continuing to offer gift certificates for our blueberry bushes as a way to honor someone and help support Maysie's Farm. Bushes cost $25 per bush. If you choose to buy a bush, you will receive a certificate and a donation letter. Please contact Sam to arrange for the donation.
Stay Warm!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Friday, January 8, 2010
Maysie's Farm CSA Mid Winter Membership Meeting
Happy New Year!
Just a reminder that Maysie's Farm is holding its mid winter membership meeting on Saturday January 9th at 10am in the community room of the Henrietta Hankin Library 215 Windgate Drive in Chester Springs.
Please join us to hear about the plans for the 2010 season, and tell your friends who may be interested in joining.
Remember, if you join by January 15th, you will receive a $30 discount off of the $750 share price!!
Hope to see you all there tomorrow
Coffee and snacks will be provided!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
Just a reminder that Maysie's Farm is holding its mid winter membership meeting on Saturday January 9th at 10am in the community room of the Henrietta Hankin Library 215 Windgate Drive in Chester Springs.
Please join us to hear about the plans for the 2010 season, and tell your friends who may be interested in joining.
Remember, if you join by January 15th, you will receive a $30 discount off of the $750 share price!!
Hope to see you all there tomorrow
Coffee and snacks will be provided!
Sam and Annmarie
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
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