The latest news report regarding the 380 million eggs being recalled for salmonella certainly makes us grateful that we know who are farmers are! It seems so insane that one farm in Iowa can sell eggs to 3 different states and make so many people sick. I guess we'll have to stay tuned to see what the government's response will be to better ensure the safety of our food supply- irradiate all eggs on supermarket shelves or encourage consumers to source their eggs locally from sustainably raised chickens?? Thank you for all of your support in the movement for developing a local, sustainable food system, and a big thanks to Ben for providing us with his delicious, nutritious eggs!
The quintessential summer pick your own crops of cherry tomatoes and blackberries are finally coming on strong! All of the vegetables appreciated the bit of rain we received in recent days!
Steve and Jenn Kurian, of Wild for Salmon, have returned from Alaska and will be delivering some of their catch to us this weekend. Starting this Monday, we'll have salmon filets, smoked salmon, nova salmon and new feta and dill salmon burgers that Steve and Jenn make themselves.
We now have a new generation of Jeremiah's chickens stocked in the freezer- whole chickens, thighs and skinless boneless breasts.
On Tuesday August 24th, we will be holding an impromptu cooking class for children ages 7-12. The class begins at 10 am and runs until 12 pm. Please register via email or by signing up in the barn!
Don't forget about our Annual CSA Party and Open House which will be held on Saturday September 11th beginning at 4 pm.
We will have children's activities (including a cooking station), live music, some great raffle prizes, Victory Beer, organic wines and a potluck beginning at 6. This is a great opportunity to connect with the Maysie's Farm Community and to introduce your friends to the farm. Please plan on joining us - all are welcome!
Here is a recipe for Pepperonata- a classic Italian dish that uses peppers and onions and cooks them until they are soft and sweet. There are many different variations for this dish. You can add olives, anchovies, cherry tomatoes, or a shaving of Parmesan cheese at the end of cooking!
Pepperonata:
2 Tablespoons of good quality Extra Virgin Olive Oil
1 onion, sliced thinly
2 peppers, sliced thinly
Sea salt
Freshly cracked black pepper
Heat a large stainless saute pan over medium heat. Add olive oil and add onion and peppers. Stir to coat in oil. Lower heat and allow vegetables to simmer, making sure they do not burn. It will take approximately 30 minutes for the vegetables to soften. Add water or stock if necessary to keep them moist and allow the liquid to cook off at the end. Season with salt and pepper. Serve warm or at room temperature.
See you around the farm!
Thursday, August 19, 2010
Thursday, July 29, 2010
Sorry, it's been a little while since our last posting.
What's new, you ask? Well, things are busy here as always. And, now that it is the beginning of August, we begin to naturally undergo changes in workers here at the farm! We hope that you have all had a chance to interact with our interns this summer. They have really been doing a great job and have been so enthusiastic- even with the extreme heat we have been having!
Rial, Davis and Brianna will be leaving Maysie's Farm on August 13th. Rial is going back to begin her junior year at Virgnia Tech. Davis is embarking on his last semester at Eastern College and will be moving to the big city! Brianna is also transitioning to the city to take up urban agriculture. We wish them all the best!
Yesterday, Jean arrived from Paris. He comes to us from Academic Adventures in America- He will be interning with us for a month- hoping to improve his English while he is here!
And, later this month, we will be welcoming Mike Feddison, a perpetual intern if you will! He has interned here for a full season in 2005 and then went on intern at Kimberton, Charlsetown and Sankanac CSAs! He is returning from teaching chemistry in Pulau in the South Pacific to join us here!
Laruen will be leaving the beginning of September to travel to Spain to teach English for the year!
Dave, our team leader, will be staying around and holding down the fort!
Please be sure to thank them for all that they have done when you see them!!
This week, we will be distributing some fresh garlic and onions. This first distribution has not been fully cured, so use them soon or let them dry with adequate air flow before storing them away.
Blackberries are getting so close. It is very feasible that we can begin picking next week!!
We are having another Herb Workshop with Master Herbalist, Cindy Koser!
HERBAL FIRST AID
Everyday problems such as bruises, inflammation, sprains, cuts, wounds, low grade fevers, colds, bug bites and burns respond well to herbal remedies. Join us as we explore how many common herbs can be an effective first aid treatment at home. We will discuss and demonstrate how to prepare home remedies for these common ailments.
Saturday August 7th 1-3 pm
Cost: $20 per person
Immediately following the workshop, Maysie's Farm is hosting a pot luck for the Phoenixville Area Time Bank... please plan on joining us to meet new people in the community!
Also, mark your calendars for our annual OPEN HOUSE on Saturday September 11th at 4 pm.
RECIPE: Below is a recipe for caramelized onions- a great way to use up garlic and onion! It is a delicious condiment atop almost anything- grains, cooked meats; or puree it into some gently cooked chicken liver for a delicious sweet pate! Use whatever you have available to make this- below are just some guidelines.
Caramelized Onions
Butter, ghee or exta virgin olive oil
Onion
Garlic
Heat a stainless steel saute pan over medium high heat. Add butter, ghee or olive oil. Add onion and garlic and reduce heat Stir to coat the onion and garlic in the fat. Be careful not to let the onions brown too much. Add liquid if necessary (water, broth). Lower the heat and continue cooking. The longer the onions cook, the more the sugars will be released and the sweeter they will become. This can take about 40- 60 minutes for a deliciously sweet condiment!
garlic
See you around the farm!
What's new, you ask? Well, things are busy here as always. And, now that it is the beginning of August, we begin to naturally undergo changes in workers here at the farm! We hope that you have all had a chance to interact with our interns this summer. They have really been doing a great job and have been so enthusiastic- even with the extreme heat we have been having!
Rial, Davis and Brianna will be leaving Maysie's Farm on August 13th. Rial is going back to begin her junior year at Virgnia Tech. Davis is embarking on his last semester at Eastern College and will be moving to the big city! Brianna is also transitioning to the city to take up urban agriculture. We wish them all the best!
Yesterday, Jean arrived from Paris. He comes to us from Academic Adventures in America- He will be interning with us for a month- hoping to improve his English while he is here!
And, later this month, we will be welcoming Mike Feddison, a perpetual intern if you will! He has interned here for a full season in 2005 and then went on intern at Kimberton, Charlsetown and Sankanac CSAs! He is returning from teaching chemistry in Pulau in the South Pacific to join us here!
Laruen will be leaving the beginning of September to travel to Spain to teach English for the year!
Dave, our team leader, will be staying around and holding down the fort!
Please be sure to thank them for all that they have done when you see them!!
This week, we will be distributing some fresh garlic and onions. This first distribution has not been fully cured, so use them soon or let them dry with adequate air flow before storing them away.
Blackberries are getting so close. It is very feasible that we can begin picking next week!!
We are having another Herb Workshop with Master Herbalist, Cindy Koser!
HERBAL FIRST AID
Everyday problems such as bruises, inflammation, sprains, cuts, wounds, low grade fevers, colds, bug bites and burns respond well to herbal remedies. Join us as we explore how many common herbs can be an effective first aid treatment at home. We will discuss and demonstrate how to prepare home remedies for these common ailments.
Saturday August 7th 1-3 pm
Cost: $20 per person
Immediately following the workshop, Maysie's Farm is hosting a pot luck for the Phoenixville Area Time Bank... please plan on joining us to meet new people in the community!
Also, mark your calendars for our annual OPEN HOUSE on Saturday September 11th at 4 pm.
RECIPE: Below is a recipe for caramelized onions- a great way to use up garlic and onion! It is a delicious condiment atop almost anything- grains, cooked meats; or puree it into some gently cooked chicken liver for a delicious sweet pate! Use whatever you have available to make this- below are just some guidelines.
Caramelized Onions
Butter, ghee or exta virgin olive oil
Onion
Garlic
Heat a stainless steel saute pan over medium high heat. Add butter, ghee or olive oil. Add onion and garlic and reduce heat Stir to coat the onion and garlic in the fat. Be careful not to let the onions brown too much. Add liquid if necessary (water, broth). Lower the heat and continue cooking. The longer the onions cook, the more the sugars will be released and the sweeter they will become. This can take about 40- 60 minutes for a deliciously sweet condiment!
garlic
See you around the farm!
Wednesday, July 7, 2010
Just 5 months ago, we remember looking outside and being able to see nothing but stretches of white snow piled 3 feet high. Now, we look outside and see a brown lawn longing for some moisture. Let's hope that this intense hot and dry weather will not persist for the next two months!
All of the farm workers are working diligently to keep all of our crops watered, particularly the tender ones that have just been planted (like our blueberry bushes).
The cucumbers and zucchini continue to take off! This week, we will be harvesting purslane for you. If you are not familiar with purslane, it is a wild edible plant. Sure, some may call it a "weed". Call it what you will, but this little wonder is one of the most nutritious greens you can find! It is loaded with magnesium, potassium and beta carotene and is the one of the best plant based sources of Omega 3 fatty acids!! Below you will find a recipe for a cucumber- purslane salad, but be creative and saute with it, use it raw or slightly wilted in salads, or use it to make a creamy dressing! Read what Wildman Steve Brill has to say about it here: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html
Please share with us here how you have used your purslane!!
Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.
Cindy Koser will be showing us medicinal uses for some of the common herbs on the farm, as well as how to make delicious teas using some of our lesser known, but very prolific herbs!
Register by signing up in the barn or call or email us here at the farm! Price is $10 per person with proceeds going to Maysie's Farm Conservation Center.
RECIPE:
Cucumber Purslane Yogurt Salad http://www.starchefs.com/
5 cucumbers
1/4 pound purslane, leaves removed from stems and washed
2 tablespoons each fresh mint, cilantro and chervil
4 cups whole milk yogurt
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons ground coriander
sea salt and black pepper to taste
Slice cucumbers and place in bowl with purslane and herbs. In a separate bowl, mix yogurt, oil, garlic, coriander, salt and pepper. Add yogurt mixture to the vegetables. Stir to combine and season to taste. Serve chilled.
All of the farm workers are working diligently to keep all of our crops watered, particularly the tender ones that have just been planted (like our blueberry bushes).
The cucumbers and zucchini continue to take off! This week, we will be harvesting purslane for you. If you are not familiar with purslane, it is a wild edible plant. Sure, some may call it a "weed". Call it what you will, but this little wonder is one of the most nutritious greens you can find! It is loaded with magnesium, potassium and beta carotene and is the one of the best plant based sources of Omega 3 fatty acids!! Below you will find a recipe for a cucumber- purslane salad, but be creative and saute with it, use it raw or slightly wilted in salads, or use it to make a creamy dressing! Read what Wildman Steve Brill has to say about it here: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html
Please share with us here how you have used your purslane!!
Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.
Cindy Koser will be showing us medicinal uses for some of the common herbs on the farm, as well as how to make delicious teas using some of our lesser known, but very prolific herbs!
Register by signing up in the barn or call or email us here at the farm! Price is $10 per person with proceeds going to Maysie's Farm Conservation Center.
RECIPE:
Cucumber Purslane Yogurt Salad http://www.starchefs.com/
5 cucumbers
1/4 pound purslane, leaves removed from stems and washed
2 tablespoons each fresh mint, cilantro and chervil
4 cups whole milk yogurt
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons ground coriander
sea salt and black pepper to taste
Slice cucumbers and place in bowl with purslane and herbs. In a separate bowl, mix yogurt, oil, garlic, coriander, salt and pepper. Add yogurt mixture to the vegetables. Stir to combine and season to taste. Serve chilled.
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