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
Tuscan Risotto with Kale, Bacon and Caramelized Onion
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!
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.
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!!
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