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Posted 6/4/2013 10:40am by Debra Brubaker .

Farm Notes…

It’s been a hot dry week- perfect weather for bringing on the summer crops and (despite the sweat) getting work done.  We now have to make time in our day for the daily harvesting of cucumbers, zucchini, asparagus, and strawberries, while still keeping up with weeding, bed prepping and seeding for late summer/fall crops. Of course, there’s also the perpetual trellising of tomatoes and cucumbers!  Sunday I walked into the greenhouse and realized that the tomatoes had grown 2 feet since earlier in the week when Adam had trellised them. And the cucumbers, despite our best efforts to convince them otherwise, truly still abide by the law of gravity.  Fall crops are being seeded: parsnips (which my parents tediously pre-sprouted and then planted 5000 of by hand over the weekend); winter squash; and, members of the brassica family (cabbage, broccoli, and cauliflower).  There are so many points to focus on, it soon becomes dizzying. Thankfully we have a team of diligent folks all working together.  I’m pleased with how things look right now and hope to keep it that way!

Deb

IN THE SHARE TODAY: Strawberrries, Asparagus, Rhubarb, Scallions, Cucumbers, Chard, Kale, Lettuce Mix, Arugula, Herbs (Parsley, Oregano, Rosemary, and Thyme)

 Note on the vegetables:

-       We have the first strawberries for you today- our yields are lower than expected due to several late frosts that claimed some of the blossoms, but we are happy to have what we have!

-       We have not washed any of the greens and the lettuce mix was from the field (rather than the greenhouse), so although it looks pretty clean at first glance, please do wash it in order to avoid some gritty bites.  Same goes with the other greens.  The arugula does also have some small holes in the leaves from the ever present flea beetle, but the leaves are still very tasty for a spicier salad. 

Quinoa and Asparagus Salad with Mimosa Vinaigrette Gourmet Live | April 2012

by Melissa Roberts

Yield: Makes 8 to 10 servings
Active Time: 40 minutes
Total Time: 40 minutes

2 large eggs
1 1/4 cups (8 ounces) quinoa
2 1/2 cups water
Kosher or fine salt
5 scallions, trimmed
1 pound asparagus, tough ends trimmed
4 tablespoons fresh lemon juice, or to taste
2 teaspoons mild honey
6 tablespoons extra-virgin olive oil
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper

Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.

Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.

Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.

Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.

Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.

Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.

Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.


 

Posted 9/28/2012 8:06am by Hannah Smith.

Farmers Aren’t the Only Ones Working Hard for You!

At Village Acres, we believe in producing food in a way that honors the eco-system around us. In concrete terms, this means we are often performing a balancing act involving animal, vegetable and mineral, quite literally.

In addition to the domesticated creatures (goats, chickens, turkeys, pigs…) that we have integrated into our farm system, we are honored to be part of the same system as the wildlife on our farm. Wildlife that seem to be non-stop workers themselves: the Great Blue Heron we can see fishing in the creek while we are eating our own breakfast, the myriad pollinators who are constantly at work even while we stop to give in to our raspberry cravings, the bats who control pests while we are sleeping (mind you, the chickens would argue they play a larger role during the day!), even the earthworms who stimulate microbial activity in our tough clay soil and provide channels for root growth.

I have this habit of waking up at 4:30 in the morning and I’m starting to hear the sounds of birds I haven’t heard since the spring, now on their way south for the winter. I sometimes run outside to stand under a sky dripping with stars and try to focus on the hidden activity that is going on all around us. We do work hard, but sometimes I think we forget there are many, many creatures working just as hard or harder around us all the time!

Next time you get a chance, walk outside and pay attention to what’s going on out there!

Fondly, Hannah

In the Box: Delicata Squash, Acorn Squash, Sweet Potatoes, Edamame Soybeans, Arugula, Garlic, Leeks, Onions, Watermelon Radishes, Rosemary, Parsley, Thyme. Full Shares: Mesclun Mix and Tomatoes

 

Produce and Cooking Notes

Delicata/Acorn Squash– Two different types this week so you can compare.  Both kinds are easy to prepare – just slice them in half and roast them, cut-side-down, for about 45 minutes at 350 degrees or so.

Sweet Potatoes- A Fall favorite to be sure.  The first of our sweet potatoes have completed their “curing” in our greenhouses and are ready for your box.  Sweet potatoes are great baked, fried in stir fries, made like French fries, or even made into hash browns- versatile and delicious.

Edamame (Green) Soybeans- Another shell bean.  This type is easily popped out of the shells after boiling.  Add salt to the boiling water to make for a wonderful pop in your mouth snack, or add the beans to other stir-fries, succotash’s, etc.

Arugula- A great leafy green with a bit of a kick.  Try it in salads, or make it into a pesto (recipe on back).  These greens have not been washed, and do have some grit from the rain so wash them well before using.

Leeks- A nice mild allium. Leeks can be gritty-they need to be washed well before cooking. Chop the white and pale green parts and place them in a bowl of cold water. Stir them briskly to loosen dirt, then let them stand so the grit can sink to the bottom of the bowl. Lift the leeks out of the water, leaving the grit behind, and transfer them to a sieve to drain.

Watermelon Radishes: These big radishes are "watermelons" not because of their flavor, which is spicy and zingy, but because the green exteriors contrast so nicely with the red inside.  As such they look beautiful sliced into thin rounds and put in salads or pickles - and they'll also stand up well to cooking in a roast or a stir-fry.

 

 

Mushroom and Leek Soup with Thyme Cream (Epicurious, Nov 2007)
1/2 cup heavy cream
3 teaspoons fresh thyme, chopped
6 tablespoons (3/4 stick) unsalted butter
2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
6 tablespoons all-purpose flour
6 cups chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)

Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

Boiled Edamame

Ingredients:

1 lb fresh edamame in pods, or frozen edamame in pods

2 Tbsp and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.)

Preparation: Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.

Arugula Pesto
1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

This Is a Cookbook
Recipes and text © Copyright 2012 Eli Sussman and Max Sussman
September 2012

 

 

Posted 9/20/2012 9:59pm by Debra Brubaker .


Farm Note
· a word from the Village Acres Crew:    

Today I decided to take the time to do something that has been on my “to do” list for much of the summer and that is to walk around the farm taking photos of the season in progress to share with those of you who aren’t able to see the day to day scenes of the farm.  These photos are viewable on our Facebook page.  Besides having photos to share with you all, these walks around the farm are good reminders for me of just how beautiful this farm is, how satisfying the art of growing food is, and how fortunate my family is to have both great folks working with us and wonderful CSA members that support us in doing what we love .  This week we were busy harvesting the first of the sweet potatoes, cleaning onions and garlic while the lovely rains fell, washing winter squash and strategizing best methods of storing, as well as harvesting other items that filled the CSA boxes this week.

Enjoy- Deb

In the Box: Delicata Squash, Hot Peppers, Garlic, Leeks, Onions, Tomatoes, Bok CHoy, Green Beans, Rutabaga Tops, Herbs, plus Mesclun and Eggplants for full shares.

Produce and Cooking Notes

Delicata Squash –   These squash are sweet and easy to prepare – just slice them in half and roast them, cut-side-down, for about 45 minutes at 350 degrees or so.

Mesclun Mix- The first of our fall greens mix has arrived.  These greens have not been washed, and do have some grit from the rain last week so do wash them well before using either as a salad base, or as a braising mix. 

Rutabaga Greens - We thinned out our Rutabaga planting to try and encourage larger roots, but didn’t want to waste the many greens.  You can use this green the same way you would use spinach–sauteed in a little oil or butter they’ll be very tasty. 

Bok Choy – These Asian greens are delicious in a stir-fry or sauté, with a mild cabbage flavor.  When you chop them, separate out the stems from the leaves so you can give the stems a couple extra minutes to cook.

 

Green Jade Soup

From From Asparagus to Zucchini

 

  • 4 dried shiitake mushrooms
  • 1 cup boiling water
  • 6 cups vegetable stock
  • 1 ½ tbsp. freshly grated ginger root
  • 1 ½ cups sliced carrot rounds
  • 2 cups chopped bok choy
  • 1 ½ cups thinly sliced leeks or onions
  • 4 cups firmly packed chopped spinach
  • 1 cake tofu, cut in ½” cubes
  • Salt
  • Chopped green onions
  • Several drops dark sesame oil

 (could substitute mesclun or rutabaga tops for spinach)

Soak shiitake mushrooms with boiling water in heatproof bowl for 10 minutes.  Bring stock to boil in large soup pot.  Add ginger, leeks, bok choy, and carrots.  Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup.  Thinly slice shiitake caps and stir into soup with spinach and tofu; cook 5 minutes.  Add salt to taste. Sprinkle with green onions and optional sesame oil. Six servings.

 

Squash and Black Bean Stew With Tomatoes and Green Beans
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Bon Appétit
October 1999

 

 

Corn Fritters with Arugula and Warm Tomato Salad*

*Could substitute Mesclun or Rutabaga for Arugula, and onions for scallions, and regular tomatoes for cherry tomatoes***
For tomatoes
6 scallions, white and pale green parts separated from dark green parts and both finely chopped
2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper

For fritters
2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 cup whole milk
1 large egg
1/3 cup vegetable oil

For arugula
2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)

Prepare tomatoes:
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.

Make fritters while tomatoes cool:
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.

Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

Prepare arugula:
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.

Divide arugula, fritters, and tomatoes among 8 small plates.

Gourmet
August 2003

Posted 9/14/2012 7:21am by Debra Brubaker .

Farm Note · a word from the Village Acres Crew:    

The excitement this week was completing our Winter Squash harvest.  The weather was a perfect and the squash plentiful.  As I was picking, I was trying to figure out why in the world as a kid I was so eager to go back to school just to avoid the squash harvest?  By the time we harvested the last squash from our 2 plantings, our 3 hay wagons and our 4 giant apple crates were filled with more than 5 tons of squash.  I hope you all enjoy butternut, acorn, delicata, and sweet dumpling squash as I’m sure they will be a staple of the fall (and winter) boxes.  The first squash are in your box today. 

Enjoy, Deb.

 

In the box: delicata squash, corn, collards, onions, garlic, bell peppers (Fulls only), tomatoes, and herbs.

Delicata Squash – These yellow-and-orange, football-shaped squash are the first fruits of our winter squash harvest, with many more left to come.  These squash are sweet and easy to prepare – just slice them in half and roast them, cut-side-down, for about 45 minutes at 350 degrees or so.

Sweet Corn  - One big harvest of sweet corn was left this year, and here it is.  A few worms may make their presence known to you, but hopefully the large ears, and lots of them, make up for it.

Collard Greens - We thinned out these Southern favorites and now you have some greens for the week.  You can cook these the same way you’d cook kale or chard –sauteed in a little oil or butter they’ll be very tasty.  They’re much younger than some traditional Southerners would harvest them and so they don’t need to be boiled for hours and hours.   We’re still not sure if they’ll be enough for medium shares, so unfortunately you’ll have to wait and see your boxes!

Many of the other veggies in the box this week should be familiar to you at this point.  Check out the back of this page for recipes ideas.

Will’s Collard Greens

From From Asparagus to Zucchini

 

1 bunch collard greens, stems chopped up

¼ cup olive oil

½ tsp salt

¼ tsp pepper

1 tsp sugar

1 tsp minced garlic

 

Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice thinly so you have a chiffonade of greens.  Heat the olive oil in a large pan over medium ehat with salt, pepper, sugar, and garlic.  When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens.  Add more oil if necessary.  Makes 4 servings.

 

 

Pasta with Butternut Squash and Lima Beans
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper
3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash)
1 10-ounce package frozen baby lima beans, thawed
2 cups (or more) canned vegetable broth

10 ounces penne pasta (3 cups)
1/4 cup grated Parmesan cheese

Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

Bon Appétit
October 1999

 

Delicata Squash with Rosemary, Sage, and Cider Glaze
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

The Herbfarm Cookbook
March 2000

Posted 9/11/2012 11:50am by Davr.

Farm Note · a word from the Village Acres Crew:    

One common observation on the farm this year has been that everything has seemed a little early.  We had a mild winter, and days in April reached up into the 80s.  Apples were blooming, the trees were leafing out, we fretted over a frost killing our blueberry buds, and everyone agreed that spring seemed to be about two weeks ahead of schedule. In June the strawberries came in earlier than expected and ended earlier too – and so did the blueberries in July.  Roy will often be taken by surprise by a patch of green beans that mature earlier than planned – but Nature seems to have little respect for a seed packet guarantee of 50 days till maturity. As for our August favorite, tomatoes, they also came in a little early, and seem to be on their way out earlier than we had hoped too.  In a good year tomatoes will keep on producing (slower and slower in the dwindling sunlight) until they are finally killed by a morning frost.  In a bad year they die earlier, victims of one of the countless tomato diseases that fester on cool foggy days.  This looks likely to be one of those years, but in better news the good parts of fall are also arriving early.  The crew has harvested over three tons of winter squash in the last two days, with perhaps half that much or more left to bring in.  The apples are ripening, the sweet potatoes will be harvested soon, and the nights are refreshingly cool.  Now if both the deer and the political ads could just “disappear” a little sooner than normal, I’ll be happy indeed with the quick passage of time this year! -Dave

 

Produce and Cooking Notes

Lima Beans- These were grown by Iddo Hostettler, a neighboring farmer who grows them for us every year.  These Limas are not certified organic, but are grown without pesticides and herbicides. If you are not familiar with Lima beans, they will need to be shelled before using.  The beans inside are great just lightly steamed and served with butter, salt, and garlic if you’re a garlic fan.

Rhubarb- Although typically thought of as a spring crop, Rhubarb is also productive in the fall. I enjoy using Rhubarb to make chutney to be served with pork dishes, or curries. 

 

Many of the other veggies in the box this week should be familiar to you at this point.  Check out the back of this page for several recipes ideas.

 

Sandra’s Moroccan Tomato Soup

From Gardener’s Community Cookbook

 

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, coarsely chopped
  • 2 lbs tomatoes, coarsely chopped
  • 2-3 tsp minced fresh chilies
  • 3 c vegetable or chicken broth
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ c chopped cilantro leaves
  • 2 tbsp fresh lemon juice

 

Heat the oil in a large pot.  Add the onion and garlic and cook over medium heat until wilted, about 5 minutes.  Add the tomatoes and chilies and continue cooking, stirring from time to time, until the tomatoes are collapsing, about 10 minutes.

Stir the stock, cumin, turmeric, salt, pepper, and cilantro into the pot. Cover and simmer for 15 minutes, or until the tomatoes are very soft.  Remove from the heat, uncover, and let cool enough to handle.

Puree the soup through a food mill or press it through a sieve set over a bowl.  Reheat briefly.  Stir in the lemon juice, if using, and serve.

 

Beth’s Grandmother’s Pickled Beets

From Asparagus to Zucchini

  • 2 lbs beets
  • 1 medium onion, sliced
  • 1 c sugar
  • 1 ¼ c white vinegar
  • 1 tsp whole allspice
  • 2 whole cloves
  • 1 stick cinnamon

Boil or steam beets until tender. Reserve 1 cup of the cooking liquid, then drain beets and let them cool enough to handle.  Peel, slice, and pack beets and onions into 3 pint jars.  Combine reserved liquid, sugar, vinegar, allspice, cloves, and cinnamon in a pot; bring to simmer and cook for 5 minutes.  Strain; pour over beets. Cool, cover, and refrigerate 24 hours. Makes 3 pints.

 

Rhubarb Chutney

Bon Appétit, April 2003


1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

 

 

 

 

Posted 8/14/2012 10:17am by Debra Brubaker.

Tomatoes waiting to be packed

Oh August- the crazy month when both day and night I am immersed in tomatoes whether physically or mentally. The tomato is a very special crop to me. As a teenager, my parents decided that tomatoes were a good crop for my sister and me to be responsible for. During our summer vacations from school, we were responsible for the trellising, picking, and packing of the tomatoes, and in return, the income generated from the tomato crop was used to pay for our tuition at our private high school (and later college). I am eternally grateful to the tomato for affording me many of the learning experiences I have had in life and for my parent’s creativity at teaching me to take on responsibility. I am also very grateful to all of the folks involved here at the farm who have been tirelessly in the past weeks to keep up with the height of the season.

Here’s a peak at what we’ve been up to this week:
- Harvested over 2 tons of tomatoes (for both our wholesale market and CSA)
- Weeded over 3500 row feet of winter root crops
- Renovated 3 fields that were in crops to prepare for winter cover crops
- Picked 500 lbs of string beans
- Mulched our new strawberry patch
- Irrigation, irrigation, irrigation…
- And much more…

We hope you enjoy the fruits of our labor, as I know we are.
~Deb

Dave caging tomatoesProduce and Cooking Notes

Box Contents: Watermelon, Sweet Corn, Herbs, Tomatoes, Onions, Garlic, Beans, Carrots, Cucumbers, Zucchini, Bell Peppers, Jimmy Nardello Peppers, Yummy Peppers*, Eggplant*, Endive.  (*Full shares only).

Many of the items in the box this week you have seen already, but there are a few new items for the season as well.

Sweet Corn- This is the first sweet corn of the season. Many of our early plantings drowned in the wetness of May, so we’re very happy these plantings are beginning to produce. Today’s ears are on the young side so they should be very sweet and tender kernels.

Yellow Doll Watermelon- A small but delicious variety of watermelon.  It’s by far a farm favorite and since they can break easily, you can often see the farm crew taken advantage of “mishaps” in the field while picking!

Garlic- After 4 weeks of hanging from the rafters of our machinery shed, the garlic harvest is officially “cured”. It will make its debut in your box this week.

Note on the Peppers: I want to remind you that the long red peppers (Jimmy Nardellos) and the bright orange peppers (Yummys) in your box are both sweet peppers. There are also some hot peppers (lighter yellow) peppers for those of you who are adventurous with spice.


Recipes:

Pico de Gallo (Fresh Salsa)
From Epicurious.com (Bon Appetit, July 200)

1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

 

Amazing Endive Salad

Sauté a quarter of a red onion, sliced and a clove of garlic in olive oil until just browned. Throw in a head of endive, washed and torn into pieces, along with a tablespoon or so each of red wine vinegar and balsamic vinegar. Saute until just wilted and arrange on a plate. Sprinkle with freshly-ground pepper, grated cheese and a hard boiled egg, chopped.

 

Gazpacho
From The Farmer’s Market Cookbook

1 hot pepper
2 pounds ripe tomatoes, chopped
1 small white onion, chopped
2-4 cloves garlic, smashed and peeled
2 tbsp olive oil
3 slices thick white bread, crust removed
1 tbsp white wine vinegar
¾ to 1 cup cold water
¼ tsp paprika
¼ tsp salt

For the garnishes:
1 small cucumber, diced
1 medium red pepper, diced
2 spring onions, chopped
2 hard-boiled eggs, crumbled

Chop the chili pepper, discarding the seeds and pith. Puree all the ingredients into completely smooth. Pass the garnishes around at the table.

Posted 4/21/2012 12:00am by Hannah Smith.

AsparagusSpread the word! Village Acres will be delivering to Harrisburg, starting with this Summer's CSA shares. The delivery will take place on Fridays, starting May 11th. We will have two drop-off locations: a private home in Uptown Harrisburg (just off the Front Street exit of Rt81) and the Unitarian Church on Clover Lane in Swatara Township. Delivery to Uptown will likely be around noon and to the Church will be around 1pm. Both will allow for pick-ups until 7pm.

As always, anyone interested in a CSA share should visit our website, email us at info@villageacresfarm.com or call the farm: 717-436-9477.

Don't forget: If a new shareholder signs up and mentions you as having referred them, it's your choice of a flower bouquet or honey!

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