Week 10 Summer CSA

Week 10 CSA Newsletter

From Our Farm To Your Table

~ with love

What's In The Basket This Week

• Sweet Corn - Farm's Famous Variety - See article BELOW

• Armenian Cucumber - Very few seeds even when large. Sweet & Tender

• Sweet White Bell Peppers - Not as sweet as a red, but not as harsh as a green.

• Red Tomatoes - Solid - Sweet and Sun ripened

• Green onions - Use in salads, soups, sandwiches, stir fry

• Orange Carrots - Raw or cooked so sweet!

Be sure to check out the blog for recipes that maybe a different approach than you normally would use. Switch it up! You might like it :-)

How to Store Your Bounty Until Use

Always no matter where your produce & fruits come from, WASH BE FORE USE.

1. CORN - Store in fridge. Use within the week, understanding each day will be a little less "sweet". Best used sooner than later. - YOU MAY FIND A TIP WORM - SEE ARTICLE BELOW on WHY and how to use.

2. SWEET PEPPER - Store in crisper for up to a week.

3. CUCUMBER - Best in fridge, however it can be left out of direct sun on a counter for a few days until use. - Careful! They break easy.

4. GREEN ONION - Store in the fridge (5 days) . Rinse before use.

5. TOMATOES - Place in your favorite tomato counter, shelf or window sill space too ripen. DO NOT refrigerate These puppies are real, not the winter ones, as it will change flavor and texture.

6. CARROTS - Should be refrigerated due to it's tenderness. Use within the week. May become limp in 4 -7 days; still usable.

Remember! Ask questions at pickup - it's our time to talk.

Search our Recipes Here >

Recipe Search

We've located and tried many of these terrific recipes, more can be found on The Farm Beet Blog - A Recipe archive that is now searchable by vegetable :-)

In Other News...

The Farm's Famous Sweet Corn

We wait all year for this month! :-)

August is chock full of a great variety of locally grown produce. One of which items, The Farms Sweet Corn, is in it's prime. Unfortunately so are the ear worm. Corn Borer is an insect that loves corn as much as all of us do. MOST corn ears are unaffected, but if you do get one simply cut off the tips of your corn before husking. Our corn is NON-GMO (this corn worm is one reason that GMO corn had begun; folks were complaining about the worm, and leaving the yields for the farmer much lower, even though the corn is still edible.) We also do not spray the corn. These little visitors com in on the trade winds from the south and set up camp in our corn fields. they don't spend all winter here though.

Hope you enjoy the corn while its here as much as we do too!

~ Mike

Farmstead

Our Farmstand located at 281 Weekeepeemee Road had it's first week open!

So many neighbors, CSA members, and folks out for a drive. Please note that Harvest Cards are also accepted there, along with the 10% CSA discount.

Hours of the stand (limited fruits, no pantry, dairy, or meats):

Monday Closed

Tuesday - Friday 1-6 pm

Sat & Sunday - 10-4 pm

As normal, The shop at 15 Hollow Rd Hours are:

Monday - Closed

Tues. 1-6

Weds, 10-5

Thursday 10-6

Friday 10-5

Saturday 10-3:30

Sunday Closed

Corn Maze Update

So Close!

Game stations are going in. The crew have been busy still removing rocks and debris. The bridge is done! We start on snow fence to direct the folks to the maze and parking. Much still yet to do, so Mike is hard to find these days. We are booking school groups, and working on press to advertise our farm. This maze isn't just a fun fall thing to do, it's also a great way to help create income required to keep the farm running after last year's horrible growing weather.

Thanks for all your well wishes!

TICKETS & INFORMATION HERE

Farmstands

Please don't forget that we have lots of extra produce for sale to our CSA members (10% discount), Harvest Card Holders, and of course the public. Know anyone interested in eating fresh and local? Help us grow to offer an improved variety of produce year after year.

Fall - Winter CSA SIGN UP

It maybe hot outside, but we are looking and planting ahead! Now is the time to act! We are only accepting enrollment for the next 60 days. Program begins after our summer one

CSA signup is OPEN ONLINE IT will stay open until September 23rd. We also take partial payments towards a share in store, throughout the next 8 weeks. To find out more information regarding this 10 week Fall CSA see the link below.

Fall-Winter CSA Page

Thanks for supporting our farm!

Eat Healthy - Eat Local

Mike & The Farm Crew

// CONNECT WITH US //

‌ ‌ ‌

Week 9 Summer CSA

What's In The Basket This Week

• Sweet Corn

• Tomatoes

• Italian Sweet Frying Peppers

• Red Cabbage

• Summer Squash or Zucchini

• Eggplant

Be sure to check out the blog for recipes that maybe a different approach than you normally would use. Switch it up! You might like it :-)

How to Store Your Bounty Until Use

Always no matter where your produce & fruits come from, WASH BE FORE USE.

1. CORN - Store in fridge. Use within the week, understanding each day will be a little less "sweet". Best used sooner than later.

2. SWEET PEPPER - Store in crisper for up to a week. You can also slice and freeze in a ZipLoc bag

3. RED CABBAGE - Best in fridge, however it can be left out of direct sun on a counter for a few days until use.

4. SQUASH - Store in the fridge (5 days) or out of the fridge (1-3 days). Rinse before use.

5. TOMATOES - Place in your favorite tomato counter, shelf or window sill space too ripen. DO NOT refrigerate These puppies are real, not the winter ones, as it will change flavor and texture.

6. EGGPLANT - Should be refrigerated due to it's tenderness. Use within the week. May become limp in 4 -7 days, it is still usable. Great on the grill, fried and layered with fresh cheese and sliced tomatoes, in a sauce, or used cold on a sandwich after grilling or baking.

Remember! Ask questions at pickup - it's our time to talk.

Search our Recipes Here >

Recipe Search

We've located and tried many of these terrific recipes, more can be found on The Farm Beet Blog - A Recipe archive that is now searchable by vegetable :-)

In Other News...

Farmstead

Our Farmstand located at 281 Weekeepeemee Road had it's first week open!

So many neighbors, CSA members, and folks out for a drive. Please note that Harvest Cards are also accepted there, along with the 10% CSA discount.

Hours of the stand (limited fruits, no pantry, dairy, or meats):

Monday Closed

Tuesday - Friday 1-6 pm

Sat & Sunday - 10-4 pm

As normal, The shop at 15 Hollow Rd Hours are:

Monday - Closed

Tues. 1-6

Weds, 10-5

Thursday 10-6

Friday 10-5

Saturday 10-3:30

Sunday Closed

Corn Maze Update

This week members of the farm crew have been going in each isle bending the growing leaves out of the path, removing rocks, and corn stubble. We are installing colorful flagging tap in each dinosaur, and preparing to install the game stations and maze map reading stations. The bridge is also nearing completion.

TICKETS & INFORMATION HERE

Farmstands

Please don't forget that we have lots of extra produce for sale to our CSA members (10% discount), Harvest Card Holders, and of course the public. Know anyone interested in eating fresh and local? Help us grow to offer an improved variety of produce year after year.

Fall - Winter CSA SIGN UP

It maybe hot outside, but we are looking and planting ahead! Now is the time to act! We are only accepting enrollment for the next 60 days. Program begins after our summer one

CSA signup is OPEN ONLINE IT will stay open until September 23rd. We also take partial payments towards a share in store, throughout the next 8 weeks. To find out more information regarding this 10 week Fall CSA see the link below.

Fall-Winter CSA Page

Thanks for supporting our farm!

Eat Healthy - Eat Local

Mike & The Farm Crew

// CONNECT WITH US //

‌ ‌ ‌

Week 8 Summer CSA

What's In The Basket This Week

• Candy Strip Beets

• Pickling Cucumbers

• Carrots

• Lebanese Zucchini

• Tomatoes

• Lavender Charm Asian Eggplant

• Some sort of Bell pepper (being determined in the field as I write this)

Be sure to check out the blog for recipes that maybe a different approach than you normally would use. Switch it up! You might like it :-)

How to Store Your Bounty Until Use

Always no matter where your produce & fruits come from, WASH BE FORE USE.

1. BEETS - Wash and remove beet green tops. Cook first, or place in damp dishtowel in fridge for up to 3 days. Keep beets in crisper for up to 10 days. Hint; use a spirlizer to quickly cook beets, toss in some feta cheese and pickled onions, and chopped parsley for a refreshing salad.

2. KIRBY CUKES - Store unpeeled in the fridge.

3. CARROTS - Remove tops ( there is recipes that you can use these in, I prefer however to give them to the livestock truthfully). Wash carrots and store in teh crisper. Due to the size and summer type of carrot they will not keep as long as the "winter store-bought" ones. Use soon. up to 5 days.

4. ZUCCHINI - Store in the fridge (5 days) or out of the fridge (1-3 days). Rinse before use.

5. TOMATOES - Place in your favorite tomato counter, shelf or window sill space too ripen. DO NOT refrigerate These puppies are real, not the winter ones, as it will change flavor and texture.

6. EGGPLANT - Lavender Charm should be redfigerated due to it's tenderness. Use within the week. May become limp in 4 -7 days, it is still usable. Stir fry works best, Asian, Indian, or even Italian of course ;-)

Remember! Ask questions at pickup - it's our time to talk.

Search our Recipes Here >

Recipe Search

We've located and tried many of these terrific recipes, more can be found on The Farm Beet Blog - A Recipe archive that is now searchable by vegetable :-)

ZUCCHINI FRITTERS

Chinese Eggplant Recipe with Spicy Garlic Sauce

RAW SPIRALIZED BEET & MANDARIN SALAD WITH MINT

In Other News...

Farmstead

Our Farmstand located at 281 Weekeepeemee Road had it's first week open!

So many neighbors, CSA members, and folks out for a drive. Please note that Harvest Cards are also accepted there, along with the 10% CSA discount.

Hours of the stand (limited fruits, no pantry, dairy, or meats):

Monday Closed

Tuesday - Friday 1-6 pm

Sat & Sunday - 10-4 pm

As normal, The shop at 15 Hollow Rd Hours are:

Monday - Closed

Tues. 10-6

Weds, 10-5

Thursday 10-6

Friday 10-5

Saturday 10-3:30

Sunday Closed

Corn Maze Update

This week, Farmer Stephen and a Carpenter family friend have constructed and put into place a nearly 50' long by 15' tall scenic overlook and bridge into the maze. Anyone who has done a remodel or construction will get a laugh out of this... We estimated it to be around $1,000 in materials, but it soon grew to nearly $5000! This bridge sure does need a lot of folks over it. Nonetheless it will be a fun Fall at The Farm.

Please be sure to tell everyone you know about the Fall Festivities.

We are opening August 30th and Running the maze until November 3rd. Tickets are available now! Use code "buy1" to receive a buy one get one offer. LIMITED TIME

TICKETS & INFORMATION HERE

Produce at Your Pickup

Please don't forget to look around the shop while your here for pickup. We have many, many new items hitting the stand! Take advantage of your Harvest Card or 10% Discount! There's so much in that small shop. Fruits, Cheese, Eggs, Ice Creams, Meats, Bacon (out of this world!), chocolate, unique pasta and lots more too!

Amanda is back!

Now that Amanda and the kiddos are back we are hoping to be on an even keel again!

If you need to switch a pickup, or can't make it by 6 (we can leave your basket out in back for you) you can email ( if not as urgent, or call our new main directory number 203-263-4550.

Any baskets not picked up on your day will go to the food bank. We can not take things off the stand, as we already had picked your basket if you do not let us know but still come in expecting something. We just need to know when you will be there. Most already do this, and we thank you!

Fall - Winter CSA SIGN UP

It maybe hot outside, but we are looking and planting ahead! Now is the time to act! We are only accepting enrollment for the next 60 days. Program begins after our summer one

CSA signup is OPEN ONLINE IT will stay open until September 23rd. We also take partial payments towards a share in store, throughout the next 8 weeks. To find out more information regarding this 10 week Fall CSA see the link below.

Fall-Winter CSA Page

Thanks for supporting our farm!

Eat Healthy - Eat Local

Mike & The Farm Crew

// CONNECT WITH US //

Week 10 Fall - Winter CSA 2018

https://conta.cc/2CjUfYB

Week 8 Winter CSA Newsletter

Week 8 Winter CSA Newsletter

Week 8 Already! WOW! Two more weeks to go!

Harvest Card Holders - We still have many things on the stand too; stop by and see us.

We've got a bit smaller basket this week, before the next two week's larger baskets. Get that fridge in shape! A cabbage is in site next week. We have also put together a Holiday Ingredient Tote Bag Bundle for purchase by anyone. This week 10 inspired bag is up on our online store for purchase; or a preview of what will be coming the last week of CSA.

I've been busy getting ready to order our seeds, liners, plugs, and other farm stuff already for 2019. These items sell out fast! We want to be able to plan and bring the "cool stuff" to you and your gardens (if you also purchase our Spring plants). With that bit said, have you considered CSA 2019? Or maybe give a subscription as a gift too! Check out our online store for the scoop on it all.

See you soon,

Mike & Crew

Check out our Online Shop

Week 8 Ingredients

Carnival Squash

Bok Choi

Apples

Honey

Parsnip

Garlic (1 bulb)

Rutabaga

Red Beets

Rosemary and garlic lamb rack with parsnip puree and plum and date chutney

ROASTED MAPLE WALNUT CARNIVAL SQUASH

ROASTED RUTABAGA WITH BROWN BUTTER

GRANDMA'S HARVARD BEETS

ROASTED GARLIC

Garlic-Roasted Chicken with Carrots and Parsnips Recipe

Many More Recipes & Tips

The Farm Beet

The Farm The Farm Beet

Find all sorts of helpful Recipes, and Produce Tips on our information area of the website called "The Farm Beet"

A Gift of Good Taste

Our Loved Ones are all important to us. Why not give the gift of good health in 2019? Harvest Cards, CSA Shares, Gift Baskets all make terrific gifts that are unique and thoughtful. Discover the bounty of LOCAL gift giving.

Week 2 Fall - Winter CSA

Good Morning,

We are currently working on updating the Week 2 email blast. This is the “Basic” part of the email. Much more available soon!

Week 2 of our Fall - Winter Ingredients

Simply Salsa

Red Peppers

Cucumbers

Garlic

Napa Cabbage

Apples

Eggplant

Beets

Okay, okay... we know not everyone maybe used to some of these items... BUT! your adventuresses right? Check out some simple but tasty recipes we've posted just for you!

Always available on our app - or website. Check out our blog "The Farm Beet"

It's on the footer of every page of our website if you get lost ;-)

Here's a taste of the recipes and a link for your convenience.

STIR-FRIED QUINOA WITH EGGPLANT AND CABBAGE

Fried quinoa makes a healthful, easy alternative to fried rice in this yummy combination that includes eggplant, cabbage, onion, garlic and egg.

Ingredients

• 1 cup quinoa

• 2 cups low-sodium chicken broth

• 1 tablespoon toasted sesame oil

• 3/4 to 1 lb eggplant, cubed

• Vegetable oil

• Salt and freshly ground black pepper

• 2 large eggs, lightly beaten

• 1/2 medium onion chopped

• 2 cloves garlic, chopped

• 2 teaspoons sriracha

• 2 cups cabbage, chopped

• 1/4 cup soy sauce

• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside.

2. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside.

3. In a large skillet or wok heat 1 teaspoon of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa.

4. Add another tablespoon of oil to the pan and increase the heat to high. Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes.

5. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute. Add the soy sauce, toss to combine, then add the eggplant and cilantro. Mix well, drizzle with a little additional sesame oil and serve.

RECIPE NOTES:

We recommend using Chinese eggplant with the tender skin left on for this recipe, but regular globe eggplant will work fine as well ~ you may want to peel it though.

We chose to oven-roast our eggplant because it has a tendency to absorb quite a bit of oil in the frypan. The oven roasting method achieves a nice caramelization without all the excess fat.

ABOUT QUINOA:

If you haven’t had the opportunity to cook with quinoa, be sure to check out our article Cooking with Quinoa for some added information and cooking tips.

---

WEEK 16 SUMMER CSA NEWSLETTER

September 25th, 2018

SUMMER CSA - WEEK 16

Week 16 Basket

Tomatillo

Jalapeno

Yellow Onions

Watermelon

Tomatoes

Broccoli Rabe

Some easy; tasty recipes available!

We urge everyone to try this most unique basket in its entirety

TOMATILLO SOUP

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro

Recipe

BROCCOLI RABE AND CANNELLINI BEANS

Ingredients

1 1/2 pounds broccoli rabe

2 garlic cloves, minced

1/3 cup olive oil

1/3 cup chicken broth

1 teaspoon dried pepper flakes

Salt and pepper

2 cups cooked cannellini beans

1 pound orecchiette

Directions

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.

In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

Basket Ingredients

Featured Item of The Week

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

GRILLED STUFFED JALAPEÑOS

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. Learn More

Watermelon Salad with Pickled Onions and Feta

The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese. Learn More

FALL WINTER CSA SIGNUP

We still have room!

Join us for an exciting 10 week program!

DETAILS HERE

Many More Recipes Available on "The Farm Beet" HERE