Greetings!
Summer is right around the corner and it is time again for cooking classes at the farm! With all of the amazing produce available to us now, we are going to focus on GREENS. There are so many different ways to prepare what is available now — kale, collards, swiss chard, beet greens, Asian Greens.
Come experience how to add these delicious vegetables into your daily diet!
Think Globally, Eat Locally Cooking Class Series
with Annmarie Cantrell of Cucina Verde
At Maysie’s Farm Conservation Center
15 St. Andrew’s Lane
Glenmoore, PA 19343
Saturday June 6th, 11am – 1pm
GREENS
'Tis the season for delicious greens at the markets and the CSAs! Come learn the value of adding these nutritious greens to your daily diet and experience different ways to prepare them. The class includes ample tastings of all dishes prepared.
Menu includes (but is subject to change depending on availability):
Krispy Kale (a fav with the children!)
Collard Bundles
Beet Salad with Sautéed Beet Greens and Orange
Portuguese Caldo Verde (Greens Soup)
Mediterranean Beans and Greens
Spinach and Fresh Pea Salad with Goat Cheese and Mint Dressing
This class is $15 for members, $20 for non members. Please respond by June 3rd to ambutera@verizon.net or 610-458-8129
.
Sunday, May 31, 2009
Thursday, May 28, 2009
CSA Update - First Pick Up Day!
Greetings!!
It was great to meet so many new members on Tuesday evening at our New Member Orientation Meeting. A lot of information was shared, and you got to experience your first pick up as well as sample some of the delicious greens that had just been harvested.
Some of you had expressed interest in volunteering at the farm. We always welcome volunteers. Please send an email, call, or leave us a comment next to your name on the sign in page when you pick up your food , and we will happily set you up!!
When you come for your first pick up on either Friday or Monday, you can look forward to a lot more greens (Kale, Collards, Swiss Chard, Yukina Savoy, Spinach, Chinese Cabbage, Bok Choy, Lettuce and Mesclun Mix) as well as Beets, Carrots and Scallions., The beets are looking especially beautiful….. and don’t forget to use the greens as well… sauté them as you would any other green (with some olive oil and garlic- what could be better?)
We also have pick your own peas- The snap peas have come on just in time for the start of the season! Remember that the Pick Your Own beds are marked with white stakes. Please pick only from those beds, as they have the best selection of the vegetables. If you have any questions, look for one of us and we’ll help you find them!!
If you ever have any favorite recipes to share, please send them to me and I will put them out to the other members. You can also feel free to add them to the blog!
If you are looking for different ideas on how to use your greens, we are offering our first
Think Globally, Eat Locally Cooking Class at the farm on Saturday June 6th from 11am – 1pm.
Come learn the value of adding these nutritious greens to your daily diet and experience different ways to prepare them. The class includes ample tastings of all dishes prepared. Some of the dishes will include:
Krispy Kale (a fave with the children!)
Collard Bundles
Beet Salad with Sautéed Beet Greens and Orange
Portuguese Caldo Verde (Greens Soup)
Beans and Greens
Spinach and Fresh Pea Salad with Goat Cheese and Mint Dressing
This class is $15 for members, $20 for non members
Please respond to me by June 3rd to register for the class: ambutera@verizon.net
Some other items of interest:
Mike McGrath of WHYY’s “You Bet Your Garden” will be speaking on Wednesday June 10th at 7 pm at Rose Hall- Camphill Kimberton Hills on Beneficial Insects. Please register for this event by contacting Victoria Webb at: vic@furiousdreams.com
Also, on Sunday June 21st, we will be having our Summer Solstice Pot Luck Dinner at 6 pm. There will lots of great food and live music! Look for a sign up sheet in the barn as the date approaches!
(Remember, if you should need to switch your day, please do it on the website: www.maysiesfarm.org. Click on the big red CSA Order Button and enter your username and password. When your page comes up, click “EDIT PROFILE”. Scroll down to the calendar and click on the dates you are switching to and from. Hit “make changes at the bottom of the page. Thanks!!
Here are the recipes from Tuesday evening:
Sicilian Broccoli Rabe
Large bunch broccoli rabe, washed with long stems removed
Extra virgin olive oil
2 large garlic cloves, finely minced
2 anchovies in olive oil
Red pepper flakes
¼ cup raisins or currants (soaked in warm water until plumped and then drained)
¼ cup toasted pine nuts or walnuts
Celtic Sea Salt
Heat a large sauté pan. Add extra virgin olive oil to coat the bottom of the pan. Add garlic and stir so as not to brown it. Add anchovies and stir until they become a paste. Add broccoli rabe and simmer until softened. Add red pepper flakes to taste. Add sea salt as needed.
Before removing from pan, stir in raisins or currants and nuts. Serve warm.
Stir Fried Komatsuna
This was the green sampled at the orientation. This recipe works well for all stir-fry greens: Bok Choy, Yukina Savoy, Napa cabbage and vitamin greens.
1 large bunch komatsuna
Extra virgin olive oil
2 garlic cloves, minced
Fresh ginger, grated or finely minced – to taste
Celtic Sea Salt
Heat a large sauté pan. Add oil to coat the bottom of the pan with a thin layer. Add garlic and ginger and stir. Add greens and sauté until softened. Add sea salt as needed. Serve on platter and squeeze fresh ginger juice over top, as desired.
Variations: Can add naturally fermented soy sauce instead of sea salt and finish with a toasted sesame oil (or a hot sesame oil). Top with toasted sesame seeds.
See you on the farm!
Annmarie
It was great to meet so many new members on Tuesday evening at our New Member Orientation Meeting. A lot of information was shared, and you got to experience your first pick up as well as sample some of the delicious greens that had just been harvested.
Some of you had expressed interest in volunteering at the farm. We always welcome volunteers. Please send an email, call, or leave us a comment next to your name on the sign in page when you pick up your food , and we will happily set you up!!
When you come for your first pick up on either Friday or Monday, you can look forward to a lot more greens (Kale, Collards, Swiss Chard, Yukina Savoy, Spinach, Chinese Cabbage, Bok Choy, Lettuce and Mesclun Mix) as well as Beets, Carrots and Scallions., The beets are looking especially beautiful….. and don’t forget to use the greens as well… sauté them as you would any other green (with some olive oil and garlic- what could be better?)
We also have pick your own peas- The snap peas have come on just in time for the start of the season! Remember that the Pick Your Own beds are marked with white stakes. Please pick only from those beds, as they have the best selection of the vegetables. If you have any questions, look for one of us and we’ll help you find them!!
If you ever have any favorite recipes to share, please send them to me and I will put them out to the other members. You can also feel free to add them to the blog!
If you are looking for different ideas on how to use your greens, we are offering our first
Think Globally, Eat Locally Cooking Class at the farm on Saturday June 6th from 11am – 1pm.
Come learn the value of adding these nutritious greens to your daily diet and experience different ways to prepare them. The class includes ample tastings of all dishes prepared. Some of the dishes will include:
Krispy Kale (a fave with the children!)
Collard Bundles
Beet Salad with Sautéed Beet Greens and Orange
Portuguese Caldo Verde (Greens Soup)
Beans and Greens
Spinach and Fresh Pea Salad with Goat Cheese and Mint Dressing
This class is $15 for members, $20 for non members
Please respond to me by June 3rd to register for the class: ambutera@verizon.net
Some other items of interest:
Mike McGrath of WHYY’s “You Bet Your Garden” will be speaking on Wednesday June 10th at 7 pm at Rose Hall- Camphill Kimberton Hills on Beneficial Insects. Please register for this event by contacting Victoria Webb at: vic@furiousdreams.com
Also, on Sunday June 21st, we will be having our Summer Solstice Pot Luck Dinner at 6 pm. There will lots of great food and live music! Look for a sign up sheet in the barn as the date approaches!
(Remember, if you should need to switch your day, please do it on the website: www.maysiesfarm.org. Click on the big red CSA Order Button and enter your username and password. When your page comes up, click “EDIT PROFILE”. Scroll down to the calendar and click on the dates you are switching to and from. Hit “make changes at the bottom of the page. Thanks!!
Here are the recipes from Tuesday evening:
Sicilian Broccoli Rabe
Large bunch broccoli rabe, washed with long stems removed
Extra virgin olive oil
2 large garlic cloves, finely minced
2 anchovies in olive oil
Red pepper flakes
¼ cup raisins or currants (soaked in warm water until plumped and then drained)
¼ cup toasted pine nuts or walnuts
Celtic Sea Salt
Heat a large sauté pan. Add extra virgin olive oil to coat the bottom of the pan. Add garlic and stir so as not to brown it. Add anchovies and stir until they become a paste. Add broccoli rabe and simmer until softened. Add red pepper flakes to taste. Add sea salt as needed.
Before removing from pan, stir in raisins or currants and nuts. Serve warm.
Stir Fried Komatsuna
This was the green sampled at the orientation. This recipe works well for all stir-fry greens: Bok Choy, Yukina Savoy, Napa cabbage and vitamin greens.
1 large bunch komatsuna
Extra virgin olive oil
2 garlic cloves, minced
Fresh ginger, grated or finely minced – to taste
Celtic Sea Salt
Heat a large sauté pan. Add oil to coat the bottom of the pan with a thin layer. Add garlic and ginger and stir. Add greens and sauté until softened. Add sea salt as needed. Serve on platter and squeeze fresh ginger juice over top, as desired.
Variations: Can add naturally fermented soy sauce instead of sea salt and finish with a toasted sesame oil (or a hot sesame oil). Top with toasted sesame seeds.
See you on the farm!
Annmarie
Sunday, May 24, 2009
CSA Update - Start of the Season
Greetings!!
The 2009 CSA season is beginning! Despite the fluctuating weather we’ve been having (a drought-like early spring, an extended period of cold, gray, wet weather, a heatwave, two more weeks of cold, gray wet weather, and, even a frost on May 19th- , 4 days after the “last frost date”!), the vegetables are doing quite well, thriving in fact. Even the first tomatoes, which were planted out prior to the abnormal frost, somehow survived. And labor, the other variable, the one of greatest consequence, is looking pretty good as well. We lost one of our Guatemalan workers who’d been here for two years (to a slightly better paying restaurant job), but we have Mario and Aroldo, both with some experience, and a great team of Interns who are learning priorities and mastering techniques with lightning speed. Hopefully, you will get to know Frank, Dave, Andy, Pete, Erin, Libbie and Charlotte soon.
Our first Friday pick-up will be May 29th from 12 to 6 pm and our first Monday pick-up will be June 1st from 1 to 7 pm. For those picking up at the Jenkins Arboretum, our first delivery will be Tuesday June 2nd . The folks at the Arboretum will be getting back to us with the exact pick-up hours… We’ll let you know early next week.
We are having our New Member Orientation Meeting on Tuesday May 26th at 7pm.
We strongly suggest that all new members attend as it is your best opportunity to learn the pick-up protocol. There is actually quite a lot to learn; from selecting your share from the crops in the Food Distribution Area, to properly harvesting the Pick Your Own crops, to making the most of our Cooperative Marketing Arrangements. And signing in - the necessity of signing in!
Since we will have a large crowd, we are asking that you park in the top of the field above the greenhouses. From St. Andrew’s Lane, turn left through the hedgerow immediately after passing the church’s playground. Park in the mowed section of the field and then walk down the mowed path along the hedgerow to the front of the barn.
Ben Stoltzfus from Pleasant Pastures Organic Acres in Honey Brook will be delivering his raw dairy products and pastured meats every other Friday. His first delivery of the season will be Friday June 5th. To place an order for Ben’s products, simply use our online ordering system or call him at 717-768-3437 and leave a complete and carefully worded message on his machine.. He requires that orders be placed by Wednesday evening.
A new and unique cooperative marketing arrangement is materializing this year. Kevin Koser, a member at Maysie’s Farm will be offering professional massages to CSA members on Friday afternoons! More information to follow!
We will continue to offer workshops and classes at the farm this season. Stay tuned for the schedule of our “Think Globally, Eat Locally” cooking classes and our Down to Earth Farming Workshops.
See you soon!
Sam and Annmarie
The 2009 CSA season is beginning! Despite the fluctuating weather we’ve been having (a drought-like early spring, an extended period of cold, gray, wet weather, a heatwave, two more weeks of cold, gray wet weather, and, even a frost on May 19th- , 4 days after the “last frost date”!), the vegetables are doing quite well, thriving in fact. Even the first tomatoes, which were planted out prior to the abnormal frost, somehow survived. And labor, the other variable, the one of greatest consequence, is looking pretty good as well. We lost one of our Guatemalan workers who’d been here for two years (to a slightly better paying restaurant job), but we have Mario and Aroldo, both with some experience, and a great team of Interns who are learning priorities and mastering techniques with lightning speed. Hopefully, you will get to know Frank, Dave, Andy, Pete, Erin, Libbie and Charlotte soon.
Our first Friday pick-up will be May 29th from 12 to 6 pm and our first Monday pick-up will be June 1st from 1 to 7 pm. For those picking up at the Jenkins Arboretum, our first delivery will be Tuesday June 2nd . The folks at the Arboretum will be getting back to us with the exact pick-up hours… We’ll let you know early next week.
We are having our New Member Orientation Meeting on Tuesday May 26th at 7pm.
We strongly suggest that all new members attend as it is your best opportunity to learn the pick-up protocol. There is actually quite a lot to learn; from selecting your share from the crops in the Food Distribution Area, to properly harvesting the Pick Your Own crops, to making the most of our Cooperative Marketing Arrangements. And signing in - the necessity of signing in!
Since we will have a large crowd, we are asking that you park in the top of the field above the greenhouses. From St. Andrew’s Lane, turn left through the hedgerow immediately after passing the church’s playground. Park in the mowed section of the field and then walk down the mowed path along the hedgerow to the front of the barn.
Ben Stoltzfus from Pleasant Pastures Organic Acres in Honey Brook will be delivering his raw dairy products and pastured meats every other Friday. His first delivery of the season will be Friday June 5th. To place an order for Ben’s products, simply use our online ordering system or call him at 717-768-3437 and leave a complete and carefully worded message on his machine.. He requires that orders be placed by Wednesday evening.
A new and unique cooperative marketing arrangement is materializing this year. Kevin Koser, a member at Maysie’s Farm will be offering professional massages to CSA members on Friday afternoons! More information to follow!
We will continue to offer workshops and classes at the farm this season. Stay tuned for the schedule of our “Think Globally, Eat Locally” cooking classes and our Down to Earth Farming Workshops.
See you soon!
Sam and Annmarie
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