CSA Weekly Report: Lancaster Farm Fresh

Monday, October 08, 2007

Better late than never, right?  Last week’s CSA share from Lancaster Farm Fresh was chock full of Winter squash goodness!

    1 bunch radishes grown by Farmdale Organics 2 baby pie pumpkins grown by Countryside Organics 2 acorn squash grown by Countryside Organics 3 spaghetti squash grown by Elm Tree Organics 4 heads baby boc choi grown by Scarecrow Hill Farm 1/2 lb. spinach grown by E. Zook 1 bunch carrots grown by Riverview Organics 1 bag hot peppers grown by Farmdale Organics

I used the spinach to make an excellent on-the-fly creamed spinach, but the rest of everything is waiting for my attention.  I do believe I’ll peel and slice the carrots today, and get the pie pumpkins roasted and prepped for Thanksgiving pie.

Speaking of Thanksgiving, I’ll be doing the 100 Mile Thanksgiving again this year - anyone else in on this?

Posted by Nicole on 10/08 at 11:02 AM

Busy bee!

You know that FedEx commercial?

“Worky work! Busy bee!”

busy canning 02

God, that cracks me up smile

Are you a busy bee preserving some of this fantastic fall food? I’ve scheduled the last four weekends around dates with my Foodsaver and Ball jars. I’m sure there’s a joke somewhere in there.  Maybe something about “cold” versus “hot” dates? 

Anyway, so far I’ve preserved pumpkin, peppers, pears, peaches (what’s with the P theme?), butternut squash and tomatoes. Details to be forthcoming - as soon as I can slow down on all the worky work! This is the most food preservation I’ve done and I’m open to any tips, suggestions and/or recipes. Share ‘em, if you got ‘em!

Posted by Mikaela on 10/08 at 09:30 AM

Weekly CSA Report: Red Earth Farm

Wednesday, October 03, 2007

CSA 2007 #11

This week’s share:
-A double order of sweet potatoes. We had them baked last night, and I’m thinking of making mashed tonight.
-Fennel. I love eating this either raw or roasted.
-Carrots. A good staple to have.
-Collard greens. Also for tonight.
-Red radicchio. I do love the bitter greens. Thinking of braising these and adding to pasta.
-Empire apples (from the buying club). Crunchy and sweet.

We have five more weeks of shares left for the season.

Posted by Yoko on 10/03 at 10:09 AM

CSA Weekly Report: Blooming Glen Farm

Tuesday, October 02, 2007

No picture of the share board this week, but I think this beautiful share speaks for itself.

CSA crop share 2007 #19 - 1002 - 01

(Click photo to read notes at flick’r regarding names and quantities of this week’s share.)

Broccoli and Bok Choy and greens - yum!

Posted by Mikaela on 10/02 at 09:29 PM

Hendricks Farm Parmesan

Hendricks Farm parmesan

My refrigerator is awash in parmesan rinds.  I save them for use in flavoring soup stocks.  And I never run out because I use parmesan like it’s my job or something.  And that crappy sawdust-esque crap that comes in the shake can gives me the hives.  It’s good parmesan on everything!

I’ve heard rumors that I could get locally made parmesan, but up until recently I hadn’t seen it anywhere.  The other day, though, I found Hendrick’s Farm parmesan at Salumeria cheese shop at Reading Terminal Market.  It’s really more a snacking parmesan than a grating parmesan.  Granted, I used it grated over some pasta the other night and it was delicious!

Their parmesan is a full fat cheese, aged about one year.  It has a nice nuttiness to it.  A good, all around parmesan!

Posted by Nicole on 10/02 at 03:09 PM

Challenge update - final week!

Monday, October 01, 2007

The September Eat Local Challenge is officially over!  How did we all do?

Jeanne’s local meal for the week was a yummy all-local stirfry of eggplant, green beans, shiitake mushrooms and garlic.  She also went into a Whole Foods last week, her first trip to a big chain grocery store since the beginning of the challenge.

Their whole produce section just looked weird to me - what are they doing with grapefruits??? They don’t grow here and they are not in season in Florida!  Why on earth are they selling apples from Washington and berries from California???  After this Eat Local Challenge month, I looked at the produce department with all new eyes.

Naomi made a delicious-sounding local meal - she chopped a zucchini and half a bell pepper, and sauteed them along with a local egg.

Anj had a meal of potato salad (local potatoes, local celery, local hardboiled eggs) with homemade mayo (local eggs), and mizuna greens and garlic (both local) with a side of likely non-local free range no-horomone chicken.  And she went on a preserving spree last Monday, blanching and freezing okra (to be used for a gumbo), making kimchi (in the cellar fermenting as I write), and roasting tomatoes that were then stored in oil, garlic, and basil and frozen.  Additionally, Anj dried some figs and topped them with Shellbark Farms sharp goat and honey for a yummy snack.

I visited the Haddonfield Farmer’s Market in Jersey for the first time, tried a new locally made cheese and some locally grown hardy kiwi, and went on a freezing frenzy on Saturday - roasted beets, blanched kale and edamame and rutabaga tops, and fennel fronds in oil.  The latest glut of tomatoes became ketchup that got canned in a water bath, along with homemade applesauce and cranberry sauce made from some great white cranberries I snagged from the Fair Food Farmstand in Reading Terminal.  My local meal for the week was a stir fry of spaghetti squash and pork tenderloin.

Did you miss the update deadline?  Add your progress in the comments section!

Posted by Nicole on 10/01 at 01:00 PM

You say ketchup, I saw catsup

Sunday, September 30, 2007

The table on my back patio was a sea of red as far as the eye could see.  Or, at least as much as the table would allow.  Tomatoes!  Tomatoes from my garden, tomatoes from the CSA share.  Too many tomatoes!

You know, maybe next year I’ll learn my lesson and plant a few less tomato plants.

I have made tomatoes in every conceivable way this year - sauce to salsa to dried tomatoes.  But I have not made catsup.  Until yesterday, that is.  Now I can say that I’m a catsup-making fool.

Nearly 12 pounds of tomatoes gave me two pints of ketchup.  It’s a good amount for our house - I barely eat catsup on anything, whereas my husband eats it pretty often.  After our current bottle of store bought catsup runs out, I think two pints of catsup should last us awhile.

Here’s how to make it:
4 pounds tomatoes
1 large onion, chopped
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon allspice
1 cup vinegar

Peel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes.

Puree the tomato-onion mixture in a food processor and return to saucepan [if you really want that uber-smooth consistency, run the puree through a food mill before returning to the saucepan]. Add spices and vinegar and simmer on low heat, uncovered, for 2 hours, stirring frequently.

Spoon into jars and process in a water bath for 35 minutes.

Posted by Nicole on 09/30 at 11:29 AM

Market report: Haddonfield Farmer’s Market

Saturday, September 29, 2007

Haddonfield Farmer's Market

There’s nothing like putting things off until the very last minute!  Today, on the second to last day of the September Eat Local Challenge, I visited the Haddonfield, NJ Farmer’s Market.  I’ve never been there before and never purchased anything from any of the vendors present, so it counts toward trying one new resource.  The market is in the parking lot of the Haddonfield PATCO stop.  While small (I estimate about six or seven vendors selling food), there was a lovely selection of produce.  There are other vendors who regularly offer their products who were not there today, including Butcher Bloc and Red Barn.

I purchased scallions and the last leeks from the super friendly chicks from Flaim Family Farm.  They had at least a half dozen eggplant varieties, absolutely gorgeous carrots and beets, all manner of fresh herbs, beautiful salad greens, and a bevy of other vegetables and fruit.

Haynicz’s Orchard View Farms was selling a great array of apples and pears, as well as peach and apple cider.  My eyes lit up when I saw the peach cider.  I’ve never had it before, and it sounds wonderful!  It’s currently chilling in my refrigerator.

Triple Oaks Nursery was selling over half a dozen varieties of heirloom tomatoes, the only one of which I recognized was the Green Zebra.  They were all very pretty, though, and incredible-looking!  I also saw some fresh cut flowers for sale.

Busy Bee Farms was selling honey and soap.  I just purchased some buckwheat honey from Linvilla Orchards, so I didn’t really need more - but it was so tempting to just buy another jar.  It looked so good, and I overheard the vendor talking to a customer about his blueberry honey. Yum!

Versailles Bakery had a mouth-watering selection of locally made breads, bagels, and pastries.  The olive rolls were too good to pass up, and I walked away with two of them.

My husband purchased some dog treats from Cafe Woof.  While the ingredients are not locally sourced, they are locally made and my dog loved them!

The Haddonfield Farmer’s Market is open from 9am-1pm on Saturdays.  October 27 will be the last day for the market this season, and it’s easily accessible.  Only seven miles from Philadelphia, it’s a quick drive over the bridge or a quick train ride on PATCO.

Coincidentally, there’s another farmer’s market really close by, and also just as easily accessible via public transit.  That’s the Collingswood Farmer’s Market.  It’s also open on Saturdays, but from 8am until noon.  Better yet, Collingswood market is open until Thanksgiving.  The market offers locally grown and heirloom breed (free range, antiobiotic free) turkeys from Griggstown Quail Farm in Princeton, as well.

Posted by Nicole on 09/29 at 12:52 PM

Valley Shepherd Creamery Fairmount

Friday, September 28, 2007

Valley Shepherd Creamery Fairmount

The Fairmount cheese from Valley Shepherd Creamery has a strong Swiss cheese kind of taste and texture.  I suspect it would make a great fondue.  The Valley Shepherd site says it’s “definitely a mountain cheese with pasture and fresh mountain aroma”.  Fair enough.

Fairmount is a mixed milk cheese that is cave-aged 8-15 months.

There are several Valley Shepherd cheeses I am dying to try.  It seems as if the Ash Log is mimicking Morbier, with its line of ash separating cheese made from the morning and afternoon milkings.  And the Scent-sation cheese, which is apparently is pretty stanky.  The Ancient Shepherd also appeals.  I’ll be keeping an eye out for these. 

I bought the Fairmount at the Fair Food Farmstand in Reading Terminal, but Valley Shepherd cheeses are available at a number of places.

Posted by Nicole on 09/28 at 09:34 AM

Taste test: Hardy Kiwi

Thursday, September 27, 2007

Hardy kiwi

For many years I’ve been seeing the Hardy Kiwi in various gardening magazines, promising that it would happily grow for us here in the Northeast.  ‘Kiwis?’ I thought. “Here in Pennsylvania?  That’s just crazy talk!’

And so I didn’t give it a second thought.

Today, though, I was at the Fair Food Farmstand in Reading Terminal Market where, lo and behold, there were a few quarts of these teeny tiny little green fruits being sold off.  The nice lady who works the stand gave me a taste.  Shockingly, they really do taste just like tropical kiwi.  The outside skin is smooth and shiny, rather than furry.  But inside is the same old kiwi look and taste.

As a rule, I’m not a huge eater of kiwi and mostly just bought them for the novelty.  I’m thinking, though, that I might try a little jam experiment this weekend…using these kiwi fruit and a different fruit I plan to forage from my backyard.  It might be interesting.

Posted by Nicole on 09/27 at 06:24 PM

CSA Weekly Report: Lancaster Farm Fresh

What does the last week of September hold for the Lancaster Farm Fresh share?

6 red slicing tomatoes grown by Scarecrow Hill Farm
½ lb. bunch edamame beans grown by Elm Tree Organics
4 red onions grown by Green Acres
1 bunch rutabaga tops grown by Scarecrow Hill Farm
1 head escarole or 1 head radicchio grown by Scarecrow Hill Farm
5 lbs. potatoes grown by Farmdale Organics
2 spaghetti squash grown by Elm Tree Organics

Apparently, we were also supposed to get either a bag of beets or a bag of green beans, but something went awry.  The LFF rep tells us that she’ll be giving us an extra vegetable in two weeks to make up for it.

I was surprised to see more tomatoes in the share.  Sure, we’re still pulling them off the vines in the garden, but I just got it in my head that there would be no more tomatoes.

It’s exciting to see edamame coming my way - I didn’t grow any in my garden this year.  And I’m thrilled to see a couple of spaghetti squash.  It’s a vegetable I haven’t really used very often in my cooking, and I’m delighted to sort of be forced into some experimenting!

It took fervent googling last night to figure out the uses of rutabaga tops.  Have you ever seen those for sale in the market?  I haven’t.  But I discovered that rutabaga tops can be eaten raw, an addition to salad greens.  Or they can be cooked like greens or treated like spinach - and I found a specific recommendation to cook them like collard greens.  I just happen to have some smoked pork neck bones in my freezer, so I could definitely cook up a mess of greens with those rutabaga tops…providing the ‘bunch’ is big enough.

Posted by Nicole on 09/27 at 08:31 AM

For Those Short on Space


Let’s face it, a lot of us in the city are operating in small kitchens that have limited shelf space and even more limited freezer space.  Canning and freezing fresh produce to use over the winter isn’t nearly as feasible under these conditions.  Still, you don’t want to be left out of the “eat local” revolution for six whole months until Mother Nature decides to dust off her chilly shawl.  Cooks in by-gone days solved a similar problem (their’s being more along the lines of “I have a fireplace and an ice box”) by drying much of their summer harvests.  Once vegetables are dry, they’ll keep for several months and can be used much as you would the fresh version once they’re reconstituted after a soak in hot water.  I’ll be trying my hand a various drying techniques over the next few weeks on www.straightfromthefarm.net.  Let’s start here with some corn since its season is winding down fast. 


Use fresh sweet corn, husked and silk removed with a brush.  Six ears will fill up one standard baking sheet and yield about 2 cups of dried corn.

Cut corn off the cob using a sharp knife and a shallow bowl or cutting board.  Be sure to cut as close the cob as you can to remove all the kernels and juice possible.  Line a baking sheet with foil and give it just a very light coat of nonstick spray.  Spread corn kernels out on the baking sheet into an even layer.

Turn oven onto 150 F and place tray on the middle rack.  The drying process will take several hours (up to 12, depending on the freshness and juiciness of your corn) so be sure to check on it every 2 hours or so, turning it and shaking the tray gently to loosen any kernels that are sticking together or to the tray.  You’ll begin to notice the kernels shrinking and eventually becoming much darker and hard.  When all the moisture appears to be out of the corn, remove the tray from the oven and allow to cool off completely.

By the way, if you don’t really feel like monitoring the stove for 12 hours straight, you can turn off the oven, letting the tray sit inside, for several hours and come back to it later.  Or, if you have an older gas stove with a large oven pilot light, you might not even have to turn the oven on - just leave the corn sit in there for a day or so to dry on its own.

When the dried corn is cool, place in a paper bag and hang in your kitchen to dry out any remaining moisture.  After about a week or so, transfer dried corn to a ziplock bag and store in your cupboards for use later this winter.

Posted by Jennie on 09/27 at 06:55 AM

An Inadvertent Local Meal

Wednesday, September 26, 2007

unintentional local meal

I’ve been traveling the last couple of weeks, which means that I haven’t been able to get myself over to the Headhouse Square Farmers Market in at least three weeks.  The next few weeks don’t look much better either, as I’m going to be in Iowa this weekend (I’m hoping to get to eat some corn) and next weekend I’ve got a jumble of weddings, wedding celebrations and visits from my younger sister. 

But I thought I’d tell you about the inadvertent local meal I had a couple of weeks ago.  I do try to eat local, but I’m not perfect at it.  Most often at least one item in my meal is local, but rare is the day that every element comes from within spitting distance.  But one afternoon I was sitting down to a lunch of scrambled eggs, sliced tomato and steamed beans, when I realized that everything on my plate had been purchased directly from the farmer.  The eggs and tomato had been purchased at the Headhouse market and the beans were from the Tuesday morning Rittenhouse Square market.  The realization made the meal just that much more delicious. 

Posted by Marisa on 09/26 at 02:46 PM

Slow Food Dinner Tonight at Marigold Kitchen

Tuesday, September 25, 2007

On Wednesday, September 26, 2007, Slow Food Philadelphia is sponsoring a five-course dinner at Marigold Kitchen inspired by chef Michael Solomonov’s recent trip through Turkey and Israel.

Amuse Bouche

First Course
Modern and Classic Mezze.  Eggplant salad, chopped Israeli salad with quail eggs and white anchovies, tuna carpaccio stuffed with tabouleh, and mussels cooked with spiced basmati rice.

Second Course
Braised swordfish with Shakshouka (classic tomato stew) and poached egg.

Third Course
Smoked loin of lamb with stewed prunes and flavored with Za’atar.

Peach sorbet with peach salad, peach mousse, and peach cobbler with labneh ice cream.

$50 + tax and tip (the total price will be $65).  Reservations can be made through Open Table Philadelphia.

Slow Food USA is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community, to the invigoration and proliferation of regional, seasonal culinary traditions. The members of the Philadelphia chapter come from a wide variety of professions and backgrounds. It organizes dinners, tastings, tours, lectures, and picnics, where members gather in a convivial setting to explore the richness of our area’s culinary heritage or the food and drink of other cultures around the world.

Marigold Kitchen
501 S. 45th St.
(215) 222-3699

Posted by David on 09/25 at 11:18 PM

CSA Weekly Report: Red Earth Farm

CSA 2007 #10

This week’s share:

Plum tomatoes- some were damaged when I brought them home.
Nordello peppers- new to me. Described as mildly hot.
Turnips- these are mild, almost potato-like in their consistency and flavor.
Leeks- made roasted leeks last week, which were delicious.
Mustard greens- pungent. Not sure what I’ll do with these yet.
Flat-leaf parsley

Posted by Yoko on 09/25 at 11:27 PM

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