We are officially half way through the CSA season. Only 13 more weeks to go- can you believe it? We know it's the end of summer here when our work staff continues to dwindle. This week, we say Good- Bye to Lauren Frazee who is leaving for Spain in a few weeks, and Jean Lemere who returns to Paris. Our longest term Guatamalen worker, Aroldo, will be returning to his family in Guatamala on Tuesday. We wish all them all the best. Mike Feddison has just returned from Palou, but will be taking the next two weeks off to vacation with his fiance.... look for his return again soon! (Quite an international group we have here!!)

We've had a nice repreive with the weather this week. We definitely needed the rain and the cooler temperatures were much appreciated! The yet unripe cherry tomatoes and the blackberries are looking forward to the sunny and warmer forecast so that they can ripen.

We have an excess of Sweetwater breads and cookies in the freezer that we need to sell before we can get new ones. You will find the breads in the first freezer on the left in the store area.

Salmon has arrived, and we have new deliveries of chicken and coffee.

Save the Date:

Saturday September 11th is our Open House/ Annual CSA party beginning at 4 pm. Potluck dinner begins at 6. Come meet great people from the community, share great food and listen to live local music. We will have kids' activities, raffles and a bonfire! Invite your friends and family!

Another item of interest:

The Weston A Price Foundation is holding it's annual conference in Valley Forge November 12-14th. It is an amazing conference which touches on all apects of food, farming and the healing arts. This year, the topic of the conference is "THE POLITICS OF FOOD". Learn about things such as how government politics affect our food supply, the politics behind GMO's, pasture based farming, and traditional cooking. The foundation is offering $50 off for all who register by Sept. 1st.

Find more information regarding the foundation and the conference at www.westonaprice.org

See you around the farm!

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!

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!