tag:blogger.com,1999:blog-45554737832666646942024-03-13T19:54:22.717-04:00Maysie's Farm BlogMaysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4555473783266664694.post-19614962501123479672010-09-09T21:09:00.005-04:002010-09-09T21:41:32.992-04:00Well, 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!<br /><br />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!<br /><br />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.<br /><br />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.<br /><br />Recipe for the week:<br /><strong>Beef Stew</strong><br />The crisper weather that we have had the past few days has gotten me cooking some stews and soups again!<br />Here's an idea to use up all of the ingredients in the share to make a simple one pot meal.<br /><br />Coconut oil, olive oil, ghee, butter, lard or tallow<br />1 pound beef cubes (preferably Ben's grass fed beef!)<br />2 onions, cut into large dice<br />1 jalapeno or poblano pepper, diced<br />1 teaspoon cinnamon<br />2 teaspoons cumin<br />1/2 teaspoon cardamom<br />1/2 teaspoon coriander<br />4 turnips, halved<br />3- 4 carrots, cut into large dice<br />1 pepper, cut into large cubes<br />1/2 cup homemade beef broth or water<br />1 large bunch greens, chopped.<br />Juice of one lemon<br />Parsley, cilantro or mint (or a combination of all three)<br />Sea salt to taste.<br /><br />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)<br />Add beef cubes and let them sear on both sides.<br />Remove beef cubes to a plate.<br />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.<br />Add chopped greens and cook until wilted. Add lemon juice and season with salt. Add fresh herbs and serve.<br /><br />* 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.<br /><br />* Another variation is to substitute beans (chick peas, black beans or lentils) for the meat.<br /><br />See you around the farm!Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-8774621363655216972010-09-02T08:45:00.009-04:002010-09-02T18:05:31.191-04:00<strong>Such a pleasant day at Pleasant Pastures!!!</strong><br /><br /><br /><br />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.<br /><br />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!!<br /><br />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!<br />Possibly the most impressive part of the tour was seeing their storage facility. A nicely sized walk in cooler and a <strong>huge </strong>freezer for all of their meats.<br />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.<br />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).<br /><br />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!!<br /><br /><br /><strong>OPEN HOUSE:</strong><br />Don't forget about our open house on Saturday September 11th beginning at 4 pm.<br />We will have kids' activities, live music, raffles, Victory Beer, organic wines and a potluck dinner beginning at 6 pm. Invite your friends!!!<br />There will be a sign up sheet in the barn.<br /><br /><strong>LABOR DAY:</strong><br />Happy Labor Day!! Due to the holiday on Monday, the CSA pick up will take place on <strong>Tuesday September 7th from 1-7.</strong><br /><br />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.<br /><br /><strong>RECIPE of the WEEK:</strong><br /><strong>Stuffed Tomatoes</strong>:- 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!<br />4 large tomatoes<br />3 ounces shredded mozzarella cheese<br />1/4 cup basil, minced<br />1 clove garlic minced<br />sea salt<br /><br />Preheat oven to 400 degrees.<br />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.<br /><br />Recipe Variations:<br /><ul><li>Cook up some of Ben's delicious ground beef with garlic and add that to the mixture above. </li><li>Make a mixture of bread crumbs, parsley, parmesan cheese, garlic, and anchovy. Mix it with the tomato pulp and stuff the tomato.</li><li>Add capers and olives to any of the combinations!</li></ul><p>See you around the farm!</p>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-53102351871154855042010-08-26T21:32:00.003-04:002010-08-26T22:03:24.379-04:00<div>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!!)</div>
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<br /><div>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.</div>
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<br /><div>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.</div>
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<br /><div>Salmon has arrived, and we have new deliveries of chicken and coffee.</div>
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<br /><div>Save the Date:</div>
<br /><div>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!</div>
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<br /><div>Another item of interest:</div>
<br /><div>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.</div>
<br /><div>Find more information regarding the foundation and the conference at <a href="http://www.westonaprice.org/">www.westonaprice.org</a></div>
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<br /><div>See you around the farm!</div>
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<br /><div> </div>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-85271816768156362002010-08-19T21:14:00.005-04:002010-08-19T22:07:58.923-04:00The 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!<br /><br />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!<br /><br />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.<br /><br />We now have a new generation of Jeremiah's chickens stocked in the freezer- whole chickens, thighs and skinless boneless breasts.<br /><br />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!<br /><br />Don't forget about our Annual CSA Party and Open House which will be held on Saturday September 11th beginning at 4 pm.<br />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!<br /><br />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!<br /><br />Pepperonata:<br />2 Tablespoons of good quality Extra Virgin Olive Oil<br />1 onion, sliced thinly<br />2 peppers, sliced thinly<br />Sea salt<br />Freshly cracked black pepper<br /><br />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.<br /><br />See you around the farm!Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-26961327840951380712010-07-29T21:04:00.003-04:002010-07-29T21:49:30.675-04:00Sorry, it's been a little while since our last posting.<br /><br />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!<br /><br /><br /><br />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!<br /><br />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!<br /><br />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!<br /><br />Laruen will be leaving the beginning of September to travel to Spain to teach English for the year!<br /><br />Dave, our team leader, will be staying around and holding down the fort!<br /><br />Please be sure to thank them for all that they have done when you see them!!<br /><br /><br /><br />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.<br /><br />Blackberries are getting so close. It is very feasible that we can begin picking next week!!<br /><br /><br /><br />We are having another Herb Workshop with Master Herbalist, Cindy Koser!<br /><br /><span style="color:#33cc00;">HERBAL FIRST AID</span><br /><br />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.<br /><br /><strong>Saturday August 7th 1-3 pm</strong><br /><br /><strong>Cost: $20 per person</strong><br /><br /><strong></strong><br /><br />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!<br /><br /><br /><br />Also, mark your calendars for our annual <strong>OPEN HOUSE</strong> on Saturday September 11th at 4 pm.<br /><br /><br /><br /><strong>RECIPE:</strong> 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.<br /><br /><strong>Caramelized Onions</strong><br /><br />Butter, ghee or exta virgin olive oil<br /><br />Onion<br /><br />Garlic<br /><br /><br /><br />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!<br /><br />garlic<br /><br /><strong></strong><br /><br /><br /><br /><br /><br /><br /><br />See you around the farm!Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-85393860769070549122010-07-07T22:16:00.002-04:002010-07-07T22:59:39.715-04:00Just 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!<br />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).<br />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: <a href="http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html">http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html</a><br /><br />Please share with us here how you have used your purslane!!<br /><br /><br />Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.<br />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!<br />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.<br /><br /><strong>RECIPE:</strong><br /><strong>Cucumber Purslane Yogurt Salad</strong> <a href="http://www.starchefs.com/">http://www.starchefs.com/</a><br />5 cucumbers<br />1/4 pound purslane, leaves removed from stems and washed<br />2 tablespoons each fresh mint, cilantro and chervil<br />4 cups whole milk yogurt<br />3/4 cup extra virgin olive oil<br />3 garlic cloves, minced<br />2 teaspoons ground coriander<br />sea salt and black pepper to taste<br /><br />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.Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-34555670983683862752010-06-30T21:01:00.004-04:002010-06-30T21:40:14.969-04:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJUEdouDqXVBELVR0mI1TnPI-4ApWGH9dR1IzTJJ7sJbld65eUsXwDoW34Md9DdYQ4KShDHUiZdQyiL0sJ24N7r1RS1oJWvR7mr0Dih9blNdxmPsnKsuGqRI8YVCqfPbVERcm-Lpgh-L4/s1600/IMG_0023.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488741155509955842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJUEdouDqXVBELVR0mI1TnPI-4ApWGH9dR1IzTJJ7sJbld65eUsXwDoW34Md9DdYQ4KShDHUiZdQyiL0sJ24N7r1RS1oJWvR7mr0Dih9blNdxmPsnKsuGqRI8YVCqfPbVERcm-Lpgh-L4/s320/IMG_0023.JPG" /></a><br /><br /><br /><br />Quite the storm last week!<br /><br />We hope that everyone is safe and sound with little damage to body, spirit and property.<br /><br />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!<br /><br /><br /><br /><br />A couple of weeks ago, we posted that we needed a new freezer.<br />Well, thanks to Pete and LuAnn MacIlvane for donating a great freezer to us!<br /><br /><br />Our coffee supply is being replenished this week. Please let us know if you have certain preferences and we will stock them for you.<br /><br /><br />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.<br /><br /><br /><br /><br />Don't miss our upcoming workshop with herbalist, Cindy Koser<br /><strong>Making the Most of Maysie's Herbs- July 10th 10 am - 12:30 pm</strong><br /><br />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.<br />We will also discuss <em>The Fine Art of Making Herbal Tea </em>as we sample a few of the splendors being grown here- Lemon Balm, Red Clover, Nettle, Peppermint, Spearmint, Apple Mint and Chocolate Mint!<br />Come join us<br />$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.<br /><br />Zucchini and cucumbers are really coming on!!<br />This week's recipe is from Deborah Madison's cookbook, <strong>Local Flavors. </strong>It serves as a great way to use up some marjoram from the farm as well!!<br /><br /><strong>Zucchini Frittata with Ricotta and Marjoram</strong><br /><br /><br />Serves 4-6<br />1 1/2 pounds zucchini, preferable Costata Romanesco<br />sea salt and freshly ground pepper<br />2 Tablespoons olive oil<br />6 large market eggs<br />1 large garlic clove, crushed or minced with a pinch of sea salt<br />1 Tablespoon chopped marjoram<br />1/3 cup grated Dry Monterey Jack or Parmesan cheese<br />1/2 cup ricotta, drained if very wet<br /><br />Coarsely grate the zucchini, toss with 1 teaspoon slat, and set aside in colander for 30 minutes. Rinse briefly, then squeeze dry<br />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.<br />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.<br />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.Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-40728636118260935822010-06-23T21:23:00.002-04:002010-06-23T22:26:14.149-04:00And the Beets Go On and On and On!!Happy Summer!!<br />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!<br /><br />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.<br /><br />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!!<br /><br />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!<br /><br />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!<br /><br />It is a great refresher during this hot weather, and it is incredibly easy to make.<br />The recipe below is taken again from Nourishing Traditions.<br /><br /> 3 medium or 2 large organic beets, peeled and chopped up coarsely (not grated)<br />1/4 cup of whey (available through Pleasant Pastures)<br />1 Tablespoon Sea Salt (celtic Sea salt is also available through Pleasant Pastures)<br />filtered water<br /><br />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.<br /><br />We will have some kvaas for sampling next week during the pickups!!<br /><br /><strong>STORE ADDITIONS:</strong><br />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.<br />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.<br /><br />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.<br />If you are interested in Decaf, please let us know, as we can carry a pre-blended half decaf or a full decaf.<br /><br /><br /><br />RECIPE:<br />This recipe was provided by CSA member Cristie Kennie- Thanks, Cristie!!<br /><br /><strong>Glazed Carrots and Turnips:</strong><br />1 1/2 tablespoons butter<br />1 pound white turnips, peeled, trimmed and cut into 3/4 inch cubes<br />2 large carrots, trimmed and peeled; the fatter end sliced in half lengthwise, then cut in 1/2 inch slices on the diagonal<br />2/3 cup chicken broth<br />1 1/2 tablespoons brown sugar<br />1/2 teaspoon salt<br />1/8 teaspoon black pepper<br />1 teaspoon fresh thyme leaves<br />1 teaspoon lemon zest<br />1 teaspoon lemon juice<br /><br />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!<br />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.<br />Add broth, brown sugar, salt, pepper, thyme, lemon zest<br />Stir to coat.<br />Cover and simmer until vegetables are soft, about 8 minutes.<br />Uncover and turn heat to high until liquid cooks down to a glaze (stirring frequently)- this could take a few minutes!<br />Stir in lemon juice and serve immediately.<br /><br />See you around the farm!<br />Sam and AnnmarieMaysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-58925177956117851332010-06-15T22:31:00.002-04:002010-06-15T22:49:57.423-04:00FAVA BEANS!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMc1UjoSK_R7jFSdIsVYqGQG9194rDwbN07fWUyHErM3iXNs9vuKic6bkOg1R-DI6pr6m0df8IXxuGeBeSo0Wl__Uy8qK7NPOriCZUh5r9UaMYoaBXkVON1hrZtj6oAT8_yjSNE-wxb2s/s1600/IMG_0438.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5483198166505476546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMc1UjoSK_R7jFSdIsVYqGQG9194rDwbN07fWUyHErM3iXNs9vuKic6bkOg1R-DI6pr6m0df8IXxuGeBeSo0Wl__Uy8qK7NPOriCZUh5r9UaMYoaBXkVON1hrZtj6oAT8_yjSNE-wxb2s/s320/IMG_0438.JPG" /></a><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div>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! </div><br /><div>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.</div><br /><div>Ok- they are labor intensive, but the rewards are worth it!</div><br /><div></div><br /><div>Once you have freed the bean, the cooking possibilities are endless. Here are some ideas:</div><br /><ul><br /><li>Simply saute in olive oil and garlic. Add chicken stock and grated cheese and add to pasta</li><br /><li>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</li><br /><li>Puree the cooked beans with butter and cream!</li><br /><li>They are delicious cooked with other spring vegetables like peas and artichoke hearts. </li></ul><br /><p>Here is a classic Italian recipe adapted from Marcella Hazan's book: <u>Essentials of Classic Italian Cooking:</u></p><br /><p>1 tablespoon extra virgin olive oil</p><br /><p>1 tablespoon finely chopped onion</p><br /><p>1 slice pancetta, diced</p><br /><p>1 pound unshelled favas, shelled and washed</p><br /><p>Black Pepper</p><br /><p>1/4 cup water</p><br /><p>Sea salt</p><br /><p>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. </p><br /><p></p><br /><div><u></u></div>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-55493099791378866672010-06-11T00:09:00.001-04:002010-06-11T00:09:31.189-04:00CSA Update<P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">We continue to have delicious greens coming on!!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Are you overwhelmed and stymied as to how to cook them and enjoy them every week?</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Then join us here this <B style="mso-bidi-font-weight: normal">Saturday June 12<SUP>th</SUP> from 11-1</B> <SPAN style="mso-spacerun: yes"> </SPAN>for a cooking class where we take the mystery out of preparing greens. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Menu includes (but is subject to change based on availability) </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">Swiss Chard Bundles with Fried Shallots and Mint Dipping Sauce<o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">Spanikopita<o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">Tuscan Risotto with Kale, Bacon and Caramelized Onion<o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">Green Smoothie<o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">Collard and Green Olive Pesto <o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Price for members is $15 and non members are $20</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Please call to RSVP or sign up in the barn!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><I style="mso-bidi-font-style: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">UPCOMING EVENTS: <o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Summer is always a busy time! Here are a few items of interest:</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">First, please join us in celebration of the<B style="mso-bidi-font-weight: normal"> Summer Solstice at our Potluck on Sunday June 20<SUP>th</SUP> beginning at 6 pm. </B>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!!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Ben Stoltzfus and his family are hosting a <B style="mso-bidi-font-weight: normal">FARM DAY at Pleasant Pastures on Saturday June 19<SUP>th</SUP></B>- 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.</FONT></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><I style="mso-bidi-font-style: normal"><SPAN style="FONT-FAMILY: 'Georgia','serif'; FONT-SIZE: 10pt"><o:p> </o:p></SPAN></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal"><SPAN style="mso-spacerun: yes"> </SPAN></B>Also on<B style="mso-bidi-font-weight: normal"> Saturday June 19<SUP>th</SUP>, </B>the Berks- Lancaster Green Buildings Association is<B style="mso-bidi-font-weight: normal"> </B>holding its<B style="mso-bidi-font-weight: normal"> 2010 Sustainability Festival at </B>Twin Valley Elementary School:</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">50 Mast Drive Elverson, Pa 19520. This is an opportunity to learn how you can reduce your impact on the environment. Admission is free <SPAN style="mso-spacerun: yes"> </SPAN>Runs from 12-5 pm.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">STORE HAPPENINGS:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">CHICKEN: </B>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. </FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">SWEETWATER BREAD:</B> 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! </FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">ONLINE ORDERING SYSTEM</B>: 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!</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">THE BLOG</B>!!<SPAN style="mso-spacerun: yes"> </SPAN>No, it is not some scary sci- fi<SPAN style="mso-spacerun: yes"> </SPAN>movie, it is our attempt to move into the 21<SUP>st</SUP> century!! We will now be posting <B style="mso-bidi-font-weight: normal">ALL</B> updates and farm information on our blog, which you may find at </FONT></FONT><A href="http://www.maysiesfarm.org/blog"><FONT size=3 face="Times New Roman">www.maysiesfarm.org/blog</FONT></A><FONT size=3 face="Times New Roman">.<SPAN style="mso-spacerun: yes"> </SPAN>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!!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN><B style="mso-bidi-font-weight: normal">RECIPES: <o:p></o:p></B></FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3 face="Times New Roman">Two recipes this week taken from </FONT><A href="http://www.epicurious.com/"><FONT color=#800080 size=3 face="Times New Roman">www.epicurious.com</FONT></A><FONT size=3><FONT face="Times New Roman"> <o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">TURNIP GRATIN:- </B>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!!</FONT></FONT></P> <TABLE style="WIDTH: 100%; mso-cellspacing: 0in; mso-yfti-tbllook: 1184; mso-padding-alt: 0in 0in 0in 0in" class=MsoNormalTable border=0 cellSpacing=0 cellPadding=0 width="100%"> <TBODY> <TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes"> <TD style="BORDER-BOTTOM: #ece9d8; BORDER-LEFT: #ece9d8; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 100%; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; BORDER-RIGHT: #ece9d8; PADDING-TOP: 0in" vAlign=top width="100%"> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">2 tablespoons unsalted butter<BR>2 1/2 pounds medium turnips, trimmed and left unpeeled<BR>1 tablespoon chopped thyme<BR>1/2 tablespoon chopped savory<BR>1 1/2 teaspoons kosher salt<BR>Rounded 1/8 teaspoon cayenne<BR>1 cup heavy cream<BR>1 cup grated Parmigiano-Reggiano (use a Microplane)<BR>Equipment: an adjustable-blade slicer</FONT></P> <P><FONT size=3 face="Times New Roman">Preheat oven to 450°F with rack in middle.</FONT></P> <P><FONT size=3 face="Times New Roman">Melt butter in an ovenproof 12-inch heavy skillet, then cool.</FONT></P> <P><FONT size=3 face="Times New Roman">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.</FONT></P> <P><FONT size=3 face="Times New Roman">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.</FONT></P> <P><FONT size=3 face="Times New Roman">Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.</FONT></P></TD></TR></TBODY></TABLE> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: black"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><SPAN style="COLOR: black"><BR><FONT size=3 face="Times New Roman">SAUTEED RADISHES</FONT></SPAN></B><SPAN style="COLOR: black"><FONT size=3><FONT face="Times New Roman">- A great way to use the radish tops!<BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"><o:p></o:p></FONT></FONT></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: black"><FONT size=3><FONT face="Times New Roman">4 bunches radishes with greens attached (2 lb)<BR>2 1/2 tablespoons unsalted butter<BR>1 teaspoon salt (preferably sea salt)<BR>1 garlic clove, minced<BR>3 tablespoons chopped fresh chives<o:p></o:p></FONT></FONT></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: black"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: black"><FONT size=3><FONT face="Times New Roman">Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.<o:p></o:p></FONT></FONT></SPAN></P> <P><SPAN style="COLOR: black"><FONT size=3><FONT face="Times New Roman">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.<o:p></o:p></FONT></FONT></SPAN></P> <P><SPAN style="COLOR: black"><FONT size=3><FONT face="Times New Roman">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<SPAN style="mso-spacerun: yes"> </SPAN>.Return radish wedges to skillet and stir in chives.<o:p></o:p></FONT></FONT></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: black"><BR><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"><o:p><FONT size=3 face="Times New Roman"></FONT></o:p></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">See you around the farm!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-77610678555352885352010-05-23T22:01:00.001-04:002010-05-23T22:01:59.667-04:00CSA Update- New Member Orientation Meeting Monday May 24th!<P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="mso-bidi-font-size: 16.0pt"><FONT size=3><FONT face="Times New Roman">Greetings!!<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></FONT></FONT></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="mso-bidi-font-size: 16.0pt"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Well, we held our Maysie's FarmFest 2010 yesterday and it was a smashing success! </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>We had amazing musicians performing throughout the day, and food and beer flowing all day. <SPAN style="mso-spacerun: yes"> </SPAN>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!)</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">For those of you who missed it, we may have some of the musicians come out to play for our pot luck dinners!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">NEW MEMBER ORIENTATION MEETING:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Just a reminder that Monday evening, May 24<SUP>th</SUP> 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!!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Our first Friday pick up is on the 28<SUP>th</SUP>! <SPAN style="mso-spacerun: yes"> </SPAN>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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">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!)</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">CSA UPDATES:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">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!!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">PLEASANT PASTURES DELIVERIES:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Ben Stoltzfus will continue making deliveries every other week during the CSA season. His next delivery will be on Friday June 4<SUP>th</SUP>. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">LAUREL HILL CHICKENS:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">We will be carrying Jeremiah Eldredge's pastured chickens again this year. They should be available by the end of June!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">CHILDREN'S COOKING CAMPS AT MAYSIE'S FARM:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">We start our first week of camp on June 28<SUP>th</SUP> with the 6-9 year old group. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">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!</FONT></P> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman"></FONT> </DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman"></FONT> </DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">See you around the farm!</FONT></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing> </DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNoSpacing><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-75308178419345008952010-04-20T07:31:00.001-04:002010-04-20T07:31:18.055-04:00Maysie's FarmFest 2010- Saturday May 22nd.<DIV>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...</DIV> <DIV><A href="http://www.maysiesfarmfest.org">www.maysiesfarmfest.org</A> !!</DIV> <DIV> </DIV> <DIV>Enjoy the day!</DIV> <DIV>Annmarie</DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-62330543885728602642010-04-19T21:52:00.001-04:002010-04-19T21:52:27.465-04:00Maysie's Farm CSA Update<DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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- <B style="mso-bidi-font-weight: normal">"Maysie's FarmFest 2010- The Conservation Concert". <SPAN style="mso-spacerun: yes"> </SPAN></B>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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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,<SPAN style="mso-spacerun: yes"> </SPAN>give us a call and stop by the farm to pick it up!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Contact Sam if you are interested in volunteering!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Blueberries!<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">We have had our 200 blueberry plants delivered. Most of the beds are now becoming dry enough to begin planting them.<SPAN style="mso-spacerun: yes"> </SPAN>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 <B style="mso-bidi-font-weight: normal">Sunday April 25<SUP>th</SUP> from 1 pm – 4 pm</B> (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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Pleasant Pastures Delivery: Pick up on Friday, April 23<SUP>rd</SUP>. <o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman">Ben will be making a delivery this week. Please have your orders into Ben by Tuesday evening, April 20<SUP>th</SUP>, 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 23<SUP>rd</SUP>. <SPAN style="COLOR: #333333"><o:p></o:p></SPAN></FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> See you around the farm (very soon!)</FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P></DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-76836248547911431932010-03-09T16:58:00.001-05:002010-03-09T16:58:58.200-05:00CSA Update<P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Looking ahead to the CSA season, we have devised our programming schedule.<SPAN style="mso-spacerun: yes"> </SPAN>Some important dates are as follows:</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">Saturday May 2<SUP>nd</SUP>- <I style="mso-bidi-font-style: normal">Growing Families, Growing Gardens Workshop</I></B><I style="mso-bidi-font-style: normal">-</I> 1-4 pm.</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">May 22<SUP>nd</SUP>, 2010- <I style="mso-bidi-font-style: normal">Maysie's Farm Fest 2010</I></B>- 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 </FONT></FONT><A href="http://www.maysiesfarmfest.org/"><FONT size=3 face="Times New Roman">www.maysiesfarmfest.org</FONT></A><FONT size=3 face="Times New Roman">. You may register your email there to be sure that you get the latest information as we send it out!!</FONT></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal> </DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><STRONG><FONT face="'Times New Roman', Times, serif"><FONT size=3>Tuesday July 17th and Thursday July 19th- <EM>Teacher Training</EM></FONT></FONT></STRONG></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><STRONG><EM><FONT size=3 face="'Times New Roman', Times, serif"></FONT></EM></STRONG> </DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><STRONG><FONT face="'Times New Roman', Times, serif"><FONT size=3>Tuesday July 27th- <EM>Down to Earth Farming Workshop 8:30 am- 2:30 pm</EM></FONT></FONT></STRONG></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal> </DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">And, as we mentioned, we are running weeklong children's cooking camps this summer. The camps will run from 9 am – 2pm. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Below are the dates for the specific ages. More information will follow!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Week of June 28<SUP>th</SUP>- <I style="mso-bidi-font-style: normal">6-9 year olds<o:p></o:p></I></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Week of July 5<SUP>th</SUP>-<SPAN style="mso-spacerun: yes"> </SPAN><I style="mso-bidi-font-style: normal">9-12 year olds</I><o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Week of July 12<SUP>th</SUP>- <I style="mso-bidi-font-style: normal">13-16 year olds<o:p></o:p></I></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Week of July 19<SUP>th</SUP>-<SPAN style="mso-spacerun: yes"> </SPAN><I style="mso-bidi-font-style: normal">17-21 year olds<o:p></o:p></I></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><I style="mso-bidi-font-style: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><I style="mso-bidi-font-style: normal"><FONT size=3><FONT face="Times New Roman">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. <o:p></o:p></FONT></FONT></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Have you checked out the CSA for Cheese Lovers??<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 </FONT><A href="http://www.yellowspringsfarm.com/"><FONT size=3 face="Times New Roman">www.yellowspringsfarm.com</FONT></A><FONT size=3 face="Times New Roman">. There you will find information regarding the CSA share. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">If you do choose to join, please join directly with Yellow Springs, and we will work out the delivery dates directly with them. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Pleasant Pastures Delivery:<o:p></o:p></FONT></FONT></B></P> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Ben will be delivering on Friday this week.<SPAN style="mso-spacerun: yes"> </SPAN>(March 12th). Please get your order in to Ben by Wednesday afternoon (March 10th).</FONT></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal> </DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal> </DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Celebration of Community:<o:p></o:p></FONT></FONT></B></P> <P style="LINE-HEIGHT: 19.2pt; MARGIN: 0in 0in 0pt" class=MsoNormal><SPAN style="COLOR: #333333"><FONT size=3><FONT face="Times New Roman">Saturday, March 13<SUP>th</SUP>, Kennett Flash in Kennett Square is hosting <B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal">Mugs and Music</I></B>- 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<SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT><A name=4844612205277649184></A><o:p></o:p></SPAN></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><A href="http://www.downtoearthexhibit.org/mugs2010.html"><FONT color=#800080 size=3 face="Times New Roman">http://www.downtoearthexhibit.org/mugs2010.html</FONT></A><FONT size=3 face="Times New Roman"> There you will find a link to purchase tickets!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Membership:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">There are still memberships available for the 2010 season. Please note that we are offering payment options: </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">$200 deposit; $550 by March 15<SUP>th</SUP> or:</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">$200 deposit with $285 by March 15<SUP>th</SUP> and $285 by June 15<SUP>th</SUP>.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>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!</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-37783281074206398492010-02-09T18:48:00.001-05:002010-02-09T18:48:40.159-05:00CSA UPDATE<P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Boy, Puxatawny Phil really does know what he's talking about!! Hope you are all managing to stay safe and warm through the storms!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 </FONT><A href="http://www.pasafarming.org/"><FONT size=3 face="Times New Roman">www.pasafarming.org</FONT></A><FONT size=3 face="Times New Roman">.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">CSA for Cheese Lovers:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 </FONT><A href="http://www.yellowspringsfarm.com/"><FONT size=3 face="Times New Roman">www.yellowspringsfarm.com</FONT></A><FONT size=3 face="Times New Roman">. There you will find information regarding the CSA share. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">If you do choose to join, please join directly with Yellow Springs, and we will work out the delivery dates directly with them. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Pleasant Pastures Delivery:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Ben will be delivering on Friday this week. <SPAN style="mso-spacerun: yes"> </SPAN>(February 12<SUP>th</SUP>).</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Please place your order by Wednesday afternoon. You will notice some changes on Ben's order form.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">You will also find Ben's February Newsletter attached. </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Membership:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">There are still memberships available for the 2010 season. Please note that we are offering payment options: </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">$200 deposit; $550 by March 15<SUP>th</SUP> or:</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">$200 deposit with $285 by March 15<SUP>th</SUP> and $285 by June 15<SUP>th</SUP>.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>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!</FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Upcoming Lecture Series:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 <SPAN style="mso-spacerun: yes"> </SPAN>integrates the lessons learned from their diets with the understandings of modern science.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">The attached flyer describes the workshops. Please contact Annmarie at </FONT><A href="mailto:ambutera@verizon.net"><FONT color=#800080 size=3 face="Times New Roman">ambutera@verizon.net</FONT></A><FONT size=3 face="Times New Roman"> to register.</FONT></P> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><STRONG><FONT size=3 face="'Times New Roman', Times, serif">Facebook:</FONT></STRONG></o:p></DIV> <DIV style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="'Times New Roman', Times, serif">Maysie's Farm is now on Facebook!- Thanks to Dave, Nate and Meghan for ushering us into the 21st Century! Check it out and become a fan!!</FONT></o:p></DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Happy Snow Day!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-64842617911036652922010-02-01T07:03:00.001-05:002010-02-01T07:03:35.886-05:00Message from Maysie's- Haiti<DIV>Greetings Friends -<BR> 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. <BR> 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. <BR> 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.<BR> 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. <BR> 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. <BR> 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. <BR> 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.<BR> I hope you can help.<BR> Thank you so much -<BR> Sam<BR><BR></DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com1tag:blogger.com,1999:blog-4555473783266664694.post-81070517303863986162010-01-24T23:48:00.001-05:002010-01-24T23:48:56.631-05:00CSA Update- Change in Stoltzfus Delivery<DIV> </DIV> <DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Hope you are all enjoying this mid winter weather break we are having. Maybe we'll have an early spring!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Membership:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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! <SPAN style="mso-spacerun: yes"> </SPAN>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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Thanks for your continued support! </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Farm Deliveries:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Ben Stoltzfus will be delivering to the farm this Thursday, January 28<SUP>th</SUP>. Please have your orders into Ben by Tuesday afternoon. You can order on line or call Ben directly at 717-768-3437.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">If you have already ordered on line, there is no need to reorder (and you should have gotten a confirmation response).</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">We now have a new shipment of salmon in!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Upcoming Free Event: RECHARGE, REGEN, REJUV:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Saturday January 30<SUP>th</SUP> 11am-3pm, <o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><FONT size=3 face="Times New Roman">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!</FONT></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Montgomery School- 1141 Rt. 113 Chester Springs<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P></DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-75736370600979174622010-01-11T17:07:00.000-05:002010-01-11T17:08:13.248-05:00Maysie'sFarm CSA Update<DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Thanks to those who came out to our mid winter membership meeting on Saturday. Remember that you have until this <B style="mso-bidi-font-weight: normal">Friday, January 15<SUP>th</SUP></B> to receive the $30 discount on the share price! </FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Farm Deliveries:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Ben Stoltzfus will be delivering to the farm this Friday, January 15<SUP>th</SUP>. Please have your orders into Ben by Wednesday, January 13<SUP>th</SUP>. You can continue to do this through the online ordering system or call Ben directly at 717-768-3437.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Anselma Winter Ordering System:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 </FONT><A href="mailto:anselmamarket@gmail.com"><FONT size=3 face="Times New Roman">anselmamarket@gmail.com</FONT></A><FONT size=3 face="Times New Roman">. 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 20<SUP>th</SUP>).</FONT></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Looking Forward to Summer:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">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.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Stay Warm!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P></DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-46714858165808839712010-01-08T15:21:00.001-05:002010-01-08T15:21:17.829-05:00Maysie's Farm CSA Mid Winter Membership MeetingHappy New Year!<br><br>Just a reminder that Maysie's Farm is holding its mid winter membership meeting on <b>Saturday January 9th at 10am</b> in the community room of the <b>Henrietta Hankin Library</b> 215 Windgate Drive in Chester Springs.<br><br>Please join us to hear about the plans for the 2010 season, and tell your friends who may be interested in joining.<br><br>Remember, if you join by January 15th, you will receive a <b>$30 discount</b> off of the $750 share price!!<br><br>Hope to see you all there tomorrow<br><br>Coffee and snacks will be provided!<br><br>Sam and Annmarie<br><br><br>Think Globally, Eat Locally<br>Maysie's Farm Conservation Center<br>15 St. Andrew's Lane Glenmoore, PA 19343<br>(610)458-8129 www.maysiesfarm.orgMaysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com1tag:blogger.com,1999:blog-4555473783266664694.post-6058653024671750502009-12-28T10:30:00.001-05:002009-12-28T10:30:21.986-05:00CSA Update- Pleasant Pastures Delivery this Thursday!!<br><meta http-equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cabutera%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">Greetings!</p> <p class="MsoNormal">We hope you all had a wonderful holiday!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Just a reminder that Ben will be delivering on this <b style="">Thursday, December 31<sup>st</sup>.<o:p></o:p></b></p> <p class="MsoNormal">Please have your orders into Ben by Tuesday- stock up on some milk for hot chocolate and enjoy the snow fall this weekend!!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">We hope to see you out at the mid winter membership meeting on Saturday January 9<sup>th</sup> at 10 am in the community room of the Henrietta Hankin Library. Please pass the word along to anyone who may be interested in joining the CSA.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">We wish you all a happy, healthy and prosperous new year!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Sam and Annmarie</p> <br><br><br>Think Globally, Eat Locally<br>Maysie's Farm Conservation Center<br>15 St. Andrew's Lane Glenmoore, PA 19343<br>(610)458-8129 www.maysiesfarm.orgMaysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-35711942139942550882009-12-18T09:30:00.001-05:002009-12-18T09:30:34.340-05:00Communit shoppng night- tonigt!!<DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 28pt">COMMUNITY SHOPPING NIGHT <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 28pt">TO BENEFIT <o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 28pt"><o:p> </o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: #00b050; FONT-SIZE: 28pt">MAYSIE'S FARM CONSERVATION CENTER<o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 24pt"><o:p> </o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 24pt">FRIDAY December 18, 2009<o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 24pt">5-9 PM<o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 16pt"><o:p> </o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 36pt">TEN THOUSAND<o:p></o:p></SPAN></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 36pt">VILLAGES<o:p></o:p></SPAN></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 16pt"><o:p> </o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 16pt">AND<o:p></o:p></SPAN></I></B></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 325.5pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 16pt"><SPAN style="mso-tab-count: 1"> </SPAN><o:p></o:p></SPAN></I></B></P> <P style="TEXT-ALIGN: center; MARGIN: 0in 0in 0pt" class=MsoNormal align=center><B style="mso-bidi-font-weight: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 36pt">WENDELL AUGUST FORGE<o:p></o:p></SPAN></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; COLOR: red; FONT-SIZE: 16pt"><o:p> </o:p></SPAN></B></P><B style="mso-bidi-font-weight: normal"><I style="mso-bidi-font-style: normal"><SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 16pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA">LOCATED AT MAIN STREET EXTON</SPAN></I></B><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-75390897820572243112009-12-14T17:45:00.000-05:002009-12-14T17:46:03.868-05:00Maysie's Fam CSA Update<DIV> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Greetings!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Time is flying by so quickly. We are already in the midst of the Hannukah Celebration and Christmas is just another 2 weeks away!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">We wanted to remind you of some shopping opportunities that will help support Maysie's Farm Conservation Center.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Come out to two unique stores in Exton this <B style="mso-bidi-font-weight: normal">Friday, December 18<SUP>th</SUP> from 5-9pm</B>.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman"><B style="mso-bidi-font-weight: normal">Ten Thousand Villages and Wendell August Forge</B> will be donating proceeds of the evening's income to Maysie's Farm. Both shops are located in Main Street, Exton. </FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Looking for another unique gift idea which will help support the farm?</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Buy a Blueberry Bush and donate it in someone's honor! Gift Certificates for the bushes are now available and each costs $25. We are excited to have these 4 year old blueberry bushes, as they will bear a substantial amount of fruit for us this summer!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Farm Deliveries:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3><FONT face="Times New Roman">Ben Stoltzfus will continue to deliver his delicious dairy and meat products to the farm every other Friday this winter. He will be coming out on this Friday, <B style="mso-bidi-font-weight: normal">December 18<SUP>th</SUP>.<o:p></o:p></B></FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Please have your order into Ben by Wednesday. You can continue to do this through the online ordering system or call Ben directly at 717-768-3437.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">You will still be able to pick up the Wild Alaskan Salmon (however, Wild for Salmon is out of their portions!), as well as Jeremiah's chickens and pork.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><FONT size=3 face="Times New Roman">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 </FONT><A href="mailto:anselmamarket@gmail.com"><FONT size=3 face="Times New Roman">anselmamarket@gmail.com</FONT></A><FONT size=3><FONT face="Times New Roman">. 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, December 23<SUP>rd</SUP>). <SPAN style="mso-tab-count: 1"> </SPAN></FONT></FONT></P> <P style="MARGIN: 0in 0in 0pt; tab-stops: 70.5pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Winter Membership Meeting:<o:p></o:p></FONT></FONT></B></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Mark your calendars for Saturday January 9<SUP>th</SUP>. We will be holding our winter membership meeting at 10 am at the Henrietta Hankin Library. Please bring anyone who may be interested in joining the CSA for next season.</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Remember that we are offering a discount to those who pay their membership in full by January 15<SUP>th</SUP>!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><o:p><FONT size=3 face="Times New Roman"> </FONT></o:p></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Happy Holidays!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Hope to see you out on Friday evening!</FONT></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal><FONT size=3 face="Times New Roman">Sam and Annmarie</FONT></P></DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 www.maysiesfarm.org </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-73493782564118122882009-12-06T22:56:00.001-05:002009-12-06T22:56:16.253-05:00Maysie's Farm CSA Update- 2010 membership information<DIV> <H1 style="MARGIN: 0in 0in 0pt"><I style="mso-bidi-font-style: normal"><SPAN style="FONT-SIZE: 25pt; mso-bidi-font-size: 10.0pt"><FONT face="Times New Roman">Maysie's <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place w:st="on"><st1:PlaceName w:st="on">Farm</st1:PlaceName> <st1:PlaceName w:st="on">Conservation</st1:PlaceName> <st1:PlaceType w:st="on">Center</st1:PlaceType></st1:place><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></FONT></SPAN></I></H1> <H3 style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 21pt; mso-bidi-font-size: 10.0pt"><EM><FONT face="Times New Roman">Community Supported Agriculture<o:p></o:p></FONT></EM></SPAN></H3> <H2 style="MARGIN: 0in 0in 0pt; TEXT-ALIGN: left" align=left><SPAN style="FONT-SIZE: 19pt; mso-bidi-font-size: 10.0pt"><o:p><EM><FONT face="Times New Roman"> </FONT></EM></o:p></SPAN></H2> <H2 style="MARGIN: 0in 0in 0pt; TEXT-ALIGN: left" align=left><FONT face="Times New Roman"><I style="mso-bidi-font-style: normal"><SPAN style="FONT-SIZE: 19pt; mso-bidi-font-size: 10.0pt"><SPAN style="mso-spacerun: yes"> </SPAN></SPAN></I><I style="mso-bidi-font-style: normal"><SPAN style="FONT-SIZE: 17pt; mso-bidi-font-size: 10.0pt">Think Globally,<o:p></o:p></SPAN></I></FONT></H2> <H4 style="MARGIN: 0in 0in 0pt 4in; TEXT-ALIGN: center" align=center><EM><FONT size=5><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>Eat Locally</FONT></FONT></EM></H4> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="mso-tab-count: 3"><FONT face="Times New Roman" size=3> </FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-tab-count: 9"> </SPAN><SPAN style="mso-spacerun: yes"> </SPAN>Sunday, 6 December, 2009<SPAN style="mso-tab-count: 3"> </SPAN><SPAN style="mso-tab-count: 3"> </SPAN><SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman">Greetings CSA Members!<o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN><SPAN style="mso-tab-count: 1"> </SPAN>We hope you all had a great Thanksgiving and are happily gearing up for the rest of the holiday season. Annmarie and I ate a lot of turkey and gave a lot of thanks for families, friends and all the households who helped support our CSA this year and we are now happily gearing up for the 2010 season. <o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-tab-count: 1"> </SPAN>Our overwintering staff of three, Dave Hubbard (transitioning from Intern to Farm Manager), Nate Ela and Meghan Morris, are working on project after project, such as gradually acidifying the soil in the beds in the lower end of the Barnyard Garden where we plan to establish blueberries this spring, repairing and expanding our irrigation system, finishing the walk-in cooler we started this summer (with the help of CSA member, Ted Harlan), building half a dozen new tables, digging a huge new hole and moving the outhouse and assembling a vegetable oil handling system that will let us run a couple of our vehicles on (free) used vegetable oil instead of (expensive and non-renewable) diesel fuel. When the weather precludes outdoor work, they're busy taking an inventory of our remaining seeds and compiling a seed order for the many varieties of each of the fifty-some crops we grow, updating our crop history spreadsheets so we can effectively rotate the crops in each of our 370 beds or tackling the ultimate challenge of organizing the barn.<o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-tab-count: 1"> </SPAN>One of the preparations for the upcoming season that I'm attending to is trying to develop an organizational budget that will allow us to avoid the nasty cash flow deficit situation we've encountered this year. How can we make sure our operation is at least as sustainable economically as it is ecologically and socially? I researched the share prices and season lengths of the other CSAs in the area and found that every single one of the thirteen closest CSAs charges more than we do or has a shorter season (or both). We didn't raise our membership price at all last year, so I hope you can appreciate that this year we have no choice but to do that (since we won't be increasing the number of memberships budgeted). You'll see from the attached 2010 Membership Form that our Family Share is now $750 but that we are also offering a discount to encourage full payment right away, which would be very helpful to our cash flow predicament. I certainly hope to be able to provide you with more than a $2.30 per week increase in the value of your share and feel that some of the things I mentioned in the paragraph above are, by themselves, some assurance of harvests more bountiful than last year's: three very capable workers continuing into their second season (the first time I've ever been able to look forward to a Farm Manager trained here, on this farm), an improved irrigation system, a much improved cooling arrangement and about 200 new blueberry bushes! <o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-tab-count: 1"> </SPAN>We will also be enhancing our educational programs in 2010 and Annmarie will be looking for help in resurrecting our Children's Garden in the early spring so that your children will have their own special place to visit on each pick-up day and be able to experience a little hands-on food production. As a natural complement to our children's garden, she will be offering week long Summertime Cooking Camps for kids in age groups from 6-18. Children will learn first-hand where their food comes from and master some of the basic kitchen skills necessary to prepare great meals!<SPAN style="mso-spacerun: yes"> </SPAN>Also, with the help of herbalist and CSA member, Cindy Koser, she's planning a medicinal herb garden so that members will have the opportunity to learn how to cultivate, harvest and use these herbs for their own benefit. More specific information on these and other programs will be released by early spring. <o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-tab-count: 1"> </SPAN>It's an exciting time here at Maysie's <st1:place w:st="on"><st1:PlaceName w:st="on">Farm</st1:PlaceName> <st1:PlaceName w:st="on">Conservation</st1:PlaceName> <st1:PlaceType w:st="on">Center</st1:PlaceType></st1:place> and we'd like to share our enthusiasm with our members. We've scheduled a Membership Meeting for Saturday January 9<SUP>th</SUP> at 10:00 am in the Community Room of the Henrietta Hankin Library, in the Weatherstone development, about half a mile from the farm. We'll be accepting new members there, so if you know of anyone interested in joining a CSA, please bring them along. We will also be seeking to recruit a few new Board Members or other volunteers interested in helping us with fundraising, marketing and promotions or volunteer coordination. <o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>We greatly appreciate your involvement with Maysie's <st1:place w:st="on"><st1:PlaceName w:st="on">Farm</st1:PlaceName> <st1:PlaceName w:st="on">Conservation</st1:PlaceName> <st1:PlaceType w:st="on">Center</st1:PlaceType></st1:place> and hope you will continue to be "part of the solution" and help us as we work toward a local, sustainable food system. <o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="FONT-SIZE: 11pt"><FONT face="Times New Roman"><SPAN style="mso-tab-count: 1"> </SPAN>Thanks –<o:p></o:p></FONT></SPAN></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes"> </SPAN>Sam<SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P></DIV> <DIV> </DIV> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 <A class=parsedLink href="http://www.maysiesfarm.org" target=_blank>www.maysiesfarm.org</A> </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-4444425242912411042009-11-15T22:27:00.001-05:002009-11-15T22:27:55.753-05:00CSA Update- last pick up days!<P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Greetings!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Just a reminder:</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">LAST PICKUPS:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Monday <B style="mso-bidi-font-weight: normal">November 23<SUP>rd</SUP></B> is the last Monday pick up.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Friday <B style="mso-bidi-font-weight: normal">November 20<SUP>th</SUP></B> is our last Friday pick up. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">WINTER ORDERING SYSTEM:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>This winter, Maysie's Farm is participating in The Anselma Farmers' and Artisan's Market Winter Ordering Market. Vendors from the Anselma Market and the Great Valley Market are participating in this and it allows people the opportunity to procure some delicious vegetables and other goodies in the off season. There is a scheduled pick up every other week at the Mill at Anselma between 4:30 and 6:00 pm. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Every other Thursday, you will receive an email ordering form listing each vendor and the items available for pick up the following Wednesday.<SPAN style="mso-spacerun: yes"> </SPAN>You can order either through the email or by calling each vendor directly. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>All orders must be received by noon on Monday. There is no commitment to order each week. It is based on what you would like!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>To participate in this and receive the emails, you need to email </FONT><A href="mailto:anselmamarket@gmail.com"><FONT face="Times New Roman" size=3>anselmamarket@gmail.com</FONT></A><FONT face="Times New Roman" size=3> </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Remember that the Maysie's Farm store will be open this winter, carrying salmon, eggs, and<SPAN style="mso-spacerun: yes"> </SPAN>ice cream and Ben's full product line will be available for delivery. We will let you know how often Ben plans to deliver over the winter!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">FUNDRAISER FOR MAYSIE'S FARM<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman">On Friday December 18<SUP>th</SUP>, from 5-9 pm, Ten Thousand Villages and Wendell August Forge are hosting a Community Shopping Night. A percentage of the sales of both places will go to Maysie's Farm. This is a great opportunity to get your Christmas shopping done and to support the work of our nonprofit educational conservation center. Both shops are located in Main Street Exton.<SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT></P> <DIV class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3></FONT> </DIV> <DIV class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>See you around the farm! ( for a short while longer!!)</FONT></DIV> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Annmarie and Sam</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <DIV> </DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 <A class=parsedLink href="http://www.maysiesfarm.org" target=_blank>www.maysiesfarm.org</A> </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0tag:blogger.com,1999:blog-4555473783266664694.post-90349733199211990262009-11-11T22:42:00.001-05:002009-11-11T22:42:55.841-05:00CSA Update<DIV> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Buona Sera!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We have returned from a fabulous trip to Sicily and are so happy to see the farm running so smoothly! Sicily's history is quite extensive and magical. We saw Greek ruins, Roman ruins, Norman castles, a lot of Baroque architecture and countless medieval towns perched on hilltops with cobblestone streets only a few inches wider than the microcars that zipped through them!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We had the opportunity to see vineyards, olive groves, citrus groves and lush mountain flora.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We indulged in regional dishes and sampled local wines, but by the end of our time, we were longing for some Maysie's Farm food! </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>A big thanks to Dave, Andy, Meghan, Nate, Erin, Pete, Mario, Milton and Brian for continuing the good work they'd been doing all season and for keeping the Maysie's Farm food coming!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We will surely miss Mario who left on Tuesday to return to Guatemala. We wish him the best and hope to see him back here again soon (maybe with a wife or something?!)</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>The season is quickly coming to a close and we are energized and working on plans for next year!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman">We are happy to say that Dave Hubbard, an intern since early April, will be staying on and becoming our farm manager next season! <SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We are expanding our Board of Directors and are looking for some people interested in serving on the board. We especially need people with expertise in marketing and promotions and fundraising. We are also looking for a volunteer coordinator to assist us with some of the projects we have planned for next year. If you are interested or know of someone who is, please contact Sam at 610-458-8129.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="mso-spacerun: yes"><FONT face="Times New Roman" size=3></FONT></SPAN> </P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We are busy setting up our schedule of workshops and programs to offer to our members and the community at large.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>With the help of volunteers, the spring will see the resurrection of our children's garden and the birth of our medicinal herb garden. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Cooking classes for both adults and children will extend through next year. The children's cooking classes were such fun and next year, we will provide cooking camps for different age groups!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>We will also be holding workshops on utilizing the bounty of the farm's herbs, both medicinal and culinary!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>If you have suggestions of things you would like to see as part of the programming at Maysie's Farm, please let us know!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Turkey:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>If you have not yet ordered your fresh turkey from Ben, you can do so up until next week.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>For delivery on Friday November 20<SUP>th</SUP>, all orders must be placed by Tuesday November 17<SUP>th</SUP>. For delivery on Monday November 23<SUP>rd</SUP>, all orders must be placed by Thursday November 19<SUP>th</SUP>. Please call Ben directly to place your order. (717) 768-3437.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Upcoming Events:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman">On Friday December 18<SUP>th</SUP>, from 5-9 pm, Ten Thousand Villages and Wendell August Forge are hosting a Community Shopping Night. A percentage of the sales of both places will go to Maysie's Farm. This is a great opportunity to get your Christmas shopping done and to support the work of our nonprofit educational <SPAN style="mso-spacerun: yes"> </SPAN>conservation center. Both shops are located in Main Street Exton. <SPAN style="mso-spacerun: yes"> </SPAN></FONT></FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Recipe:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>With the weather turning cooler, our thoughts turn to soup. We have a lot of onions, so here is a recipe for onion soup. You can use a lot of local ingredients to make this soup (beef and chicken stock and butter from Ben, and bread from Sweetwater Bakery!)</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>This recipe come from Cook's Illustrated and roasts the onions in the oven to get them to caramelize!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><FONT size=3><FONT face="Times New Roman">Onion Soup:<o:p></o:p></FONT></FONT></B></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>3 Tablespoons unsalted butter</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>6 large yellow onions, sliced</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Sea salt</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>2 cups water</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>½ cup dry sherry</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>4 cups chicken broth</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>2 cups beef broth</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>6 sprigs fresh thyme</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>1 bay leaf</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Freshly ground pepper</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>1 small baguette (or Sweetwater bread) cut into ½ inch slices</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>2 ½ cups shredded Gruyere cheese</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Preheat oven to 400.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.) </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>For the Croutons:</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>To serve:</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. </FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>See you around the farm!</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><FONT face="Times New Roman" size=3>Annmarie and Sam</FONT></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P> <P class=MsoNormal style="MARGIN: 0in 0in 0pt"><o:p><FONT face="Times New Roman" size=3> </FONT></o:p></P></DIV> <DIV> </DIV> <DIV><BR>Think Globally, Eat Locally<BR>Maysie's Farm Conservation Center<BR>15 St. Andrew's Lane Glenmoore, PA 19343<BR>(610)458-8129 <A class=parsedLink href="http://www.maysiesfarm.org" target=_blank>www.maysiesfarm.org</A> </DIV>Maysie's Farmhttp://www.blogger.com/profile/13302642064666972779noreply@blogger.com0