CSA Report: Blooming Glen Farm

Thursday, August 13, 2009

Summer is in full swing at Blooming Glen Farm:  the watermelon has arrived—and so has the heat!  I was nice and sweaty after coming in from the fields with pick-your-own string beans, cherry tomatoes, tons of herbs and a beautiful bouquet of flowers.  Being out there in the 90-degree heat and high humidity made me grateful than ever for our farmers and all the work they do to bring us the best looking and tasting produce around.

I have about four quarts of string beans in the fridge right now, so I’ve been on the hunt for a recipe that will make use of the whole lot this week.  Simple is best when using fresh, local ingredients, and these are at the top of my list, so far:

Spicy String Beans, with ginger and garam masala
Garlic String Beans, with fresh garlic
Beans with Paprika Sauce Recipe, creamy paprika sauce

With the beans, I plan on serving a stirfry of Ray’s Seitan, squash, pepper, onion and garlic, and a side salad of lettuce, pepper, onion, cherry tomatoes, cucumber and edible flowers.  For dessert?  Why, watermelon, of course!

CSA Report: Lancaster Farm Fresh

Wednesday, August 12, 2009

Tomatoes and swiss chard and all of those jalepenos and a watermelon! This week’s CSA really delivered. I had a big BBQ last weekend, and actually have vegetables that friends brought and left, and this week it will be a real challenge to get through everything. I’m up for it!

1 red or yellow seedless watermelon – transitional – Green Acres Organics
6 ears bi-color sweet corn – certified organic – Green Acres Organics
8 jalapeno peppers – certified organic – Millwood Springs
2 candy onions – certified organic – Goshen View Organics
3 green bell peppers – certified organic – Meadow Valley and Bellview Organics
2 cubanelle peppers – certified organic – White Swan Acres
1 qt mixed cherry tomatoes – certified organic – Farmdale Organics
10 red slicing tomatoes – certified organic – Green Valley Organics
1 bunch Swiss chard – organically grown – Little Brook Organics

Red Earth Farm CSA week ? (I have slacked and completely lost track)

Thursday, August 06, 2009

This week’s share included 3 Asian eggplants, 3 summer squashes, 1 pint of sungold cherry tomatoes, a bunch of carrots, a bunch of baby pak choy, and a bag of mixed hot peppers.

Next to the CSA tomatoes are a quart of Roma tomatoes from my garden.

And a pan of uncut blackberry bars, fresh from the oven. The blackberries came courtesy of a gigantic bush a few blocks from our house. I hope the owners don’t mind that we’ve been foraging, but the bush is on our way to the playground and it’s hard for the kids and I to resist.

CSA Report: Blooming Glen Farm

I was going to comment on the tomatoes, but then I saw the potatoes.  Then the onions and peppers.  And the chard… oh, the chard! 

You know that movie, Welcome to the Dollhouse, and the scene when Steve asks Dawn to pick out a head shot to use for his album?  Dawn is so smitten that she just can’t choose and instead can only say, “Oh, Steve, they’re all so beautiful.”  That’s how I feel right now.

Blooming Glen once again has me smitten as a kitten! 

CSA Report: Dancing Hen Farms Weeks Six, Seven and Eight

Tuesday, August 04, 2009

Somehow, the last three weeks have melted away without me ever getting chance to report in on all the lovely veggies that have been appearing in my weekly farm share. Two weeks ago, I got the most monstrous red cabbage (I’m still working my way through it) and last week offered lots of leafy greens and squash (quite appropriate for this time of year).

This week, I’m working my way through a ton of squash, including a handful of gorgeous little yellow pattypans. My fiance hates squash, so tomorrow night, when he’s off at a work function, I’m going to make a quick cheese sauce and eat a metric ton of steamed squash with said cheese sauce drizzled over (it’s a satisfying and easy dinner for one, but also makes a good side dish if you need a little more variety in your meals).

I’m also delighted to once again get a pound of string beans (I think this is the 4th or 5th week in a row that they’ve shown up). I’ve made dilly beans out of some, but for the most part, I’m totally contented to just steam them, dress them with butter/salt/pepper and eat them with my fingers. What can I say, I’m a simple girl.

How are the summer veggies treating the rest of you so far this year?

Clark Park market report, 1 August

Saturday, August 01, 2009

Okay, I’m still excited that it’s corn season, but I am overjoyed that apple season is starting.  Maybe there’ll be early golds next week!  The start of apple season is usually a beacon of hope for cooler weather, but this summer has been so pleasantly mild that I’m primarily excited because apples are my favorite snacking fruit.

This is green and yellow beans from Keystone Farm, onions from Pennypack Farm, corn, zucchini, and hot peppers from Shenks’ Berry Farm, eggplant and frying peppers frm Urban Girls, and summer rambo apples from Eden Garden.

CSA Report: Blooming Glen Farm

Wednesday, July 29, 2009

We’d been camping for the last couple weeks, and came home to an empty pantry and refrigerator on Sunday night, so I was more than happy to do the Blooming Glen pick up on Tuesday. 

When the season is right, I eat a fresh, crispy salad at least once a day.  As one can imagine, salad isn’t much of a camp food and so I’ve been going without the last two weeks.  Perhaps absence really does make the heart grow fonder because the first thing I did when I got home from the farm (after taking a photo, of course) was to make a big salad using lettuce, Swiss chard, Summer squash, cucumber, purple dragon and green string beans and the delightfully citrus-y edible marigolds.  My goodness… it was heaven in a bowl!

CSA Report: Lancaster Farm Fresh

Tuesday, July 28, 2009

The CSA share really came through with some exciting summer produce this week, and lots of it! The tomatoes are particularly exciting to me this week, and look at those adorable squash!

1 head green cabbage – certified organic – Green Valley Organics
1 bunch Detroit red beets – certified organic – Farmdale Organics
3 candy onions – transitional – Taste of Nature Farm
2 green bell peppers – certified organic – Meadow Valley Organics
3 mixed yellow summer squash – certified organic – Goshen View Organics
3 mixed squash, marrow, zucchini – certified organic – Maple Lawn Organics
1 bag purple tomatillos – certified organic – Organic Willow Acres
7 red slicing tomatoes–transitional – White Swan Acres
1 bunch dandelion greens – certified organic – Hillside Organics
1 bunch parsley – certified organic – Back 40 Ranch

I still had a head of cabbage from last week, so decided to use it up for dinner tonight along with a fresh tomato that got a little damaged in the bike-basket transport from the CSA pick-up to my house. Cabbage, tomatoes, some leftover general tso’s tofu, and a big scoop of rooster sauce (chilis and garlic), and a wok. A simple meal - just as I wanted it.

Lancaster Farm Fresh CSA

Tuesday, July 21, 2009

I was out of town last week and missed the our CSA (though my roommates enjoyed eating their way through it). Back in Philadelphia, where it continues to be cooler and rainier than usual, I was blessed by beets and relieved to finally get a few tomatoes! I ate two, one salted with cream cheese on toast and one chopped in a salad, before I got this picture taken.

1 bunch Detroit red beets – certified organic – Farmdale Organics – 3 pcs
1 bunch Chioggia beets – certified organic – Millwood Springs – 3 pcs.
1 bag candy onions – certified organic – Busy Bee Acres – 2 lbs.
3 green slicing cucumbers – certified organic – Elm Tree Organics
1 bag green beans – certified organic – White Swan Acres - .75 lbs
5 red slicing tomatoes – certified organic – Green Valley Organics
1 bunch red kale – certified organic – Windy Hollow Organics

CSA Report: Dancing Hen Farms Week Five

Tuesday, July 14, 2009

This week was a particularly abundant one in the Dancing Hen Farms CSA. My box contained garlic scapes, swiss chard, scallions, several heads of lettuce, yellow summer squash, zucchini, a bag of salad mix, beets, dandelion greens, two cucumbers, red baby carrots and lemon basil (amazing, fragrant stuff). I’ve already transformed the lettuces, cucumbers and carrots into multiple salads, sauteed down the chard and pan-fried the zucchini. Such deliciousness!

Seventh Charlestown Farm Pickup

Thursday, July 09, 2009

Our share from Charlestown this week included a head of lettuce, some celery, turnips, carrots, baby beets, scallions, two tomatoes, a cabbage, and the first two zucchinis of the year. The U-Pick items included herbs (mint and parsley are in the picture) and a bouquet of flowers. Excuse all of the construction supplies in the background - we’re in the middle of remodeling the living room (it’s almost done - yay!). The remodel is also why I don’t have any recipes for you this week.

CSA Report: Blooming Glen Farm

Wednesday, July 08, 2009

I was excited to see new in the share this week, onions and an heirloom tomato.  So excited in fact, that I ate almost the entire tomato for breakfast…

So listen, onions and tomatoes are both great and all, but what Blooming Glen Farm really did this week was far more amazing. 

It occupied a hyper three-year-old, too cool 12-year-old and angst ridden 14-year-old.  ALL AT ONCE.  FOR FREE.  I’m sure I don’t need to go into how incredible and amazing a feat this was—especially since it’s several weeks into summer break and I’m pretty sure I’m not the only one LOSING MY MIND—so instead, I’ll simply share the awesomeness here, for posterity.  Behold, the wonders caused by pick-your-own flowers at Blooming Glen Farm:

I don’t want to ruin this moment, so I’m going to quit while I’m ahead and just say, “Thank you Blooming Glen Farm, for reminding me that I actually really do love kids.”

CSA Report: Dancing Hen Farms Week Four

Tuesday, July 07, 2009

Check out week four of my share from the Dancing Hen CSA*. Nothing makes it more clear that we’re now officially in summer than the fact that we’re seeing more squash and less delicate lettuces (the heads of lettuce I did get this week are hearty and crunchy). I got a pound of string beans (which I promptly combined with another bundle from the Fair Food Farmstand and turned into four pints of Dilly Beans), a bag of mixed lettuces, one bundle cookable greens (I’m not sure what kind I got, and I’ve misplaced the paper that could tell me), one bag of mixed braising greens (which I braised with onion and a splash of white wine), a bundle of swiss chard, several heads of lettuce, three yellow squashes and two cucumbers (that still have those lovely prickles that mean they’re straight from the field).

Some of you might remember that when I posted my CSA report last week, I expressed some unhappiness with my share. Since then, I’ve been reminded of an important CSA membership truth. At its core, CSA membership is not about the vegetables. You buy a share because you’re committed to supporting local agriculture and the survival of the independent family farm. The produce just happens to be a nice perk of that pledge of support. If your farmers do well during your membership, you benefit. If they don’t do as well during your season, well, that’s just the risk you run when it comes to agriculture. If you’re not willing to take that risk, save your money and shop at your local farmers market instead.

I feel ashamed that it took a call from Don, my CSA’s farmer, to be reminded of this essential CSA fact. He and his wife came across my blog post, and were so dismayed that one of their members was unhappy that they called to check in, at the end of what was for them a very long day. Don, if you’re reading this, I want you to know that I very much appreciated that you reached out. Your action renewed my faith in the Dancing Hen CSA and has helped recommit me to the act that is joining a farm share.

*I pick up my share on Thursdays, the holiday weekend totally threw off my rhythm as far as posting a report is concerned.

CSA report Lancaster Farm Fresh

1 head green cabbage – certified organic – Goshen View Organics
4 green zucchini – certified organic – Autumn Blend Organics
2 green slicing cucumbers – certified organic – Elm Tree Organics
1 bunch Detroit red beets – certified organic – Farmdale Organics
1 bunch dandelion greens – certified organic – Hillside Organics
1 bunch shallots – certified organic – Busy Bee Acres
1 bunch Swiss chard – certified organic – Organic Willow Acres
1 head green leaf lettuce – certified organic – Back 40 Ranch

This week’s Lancaster Farm Fresh CSA offered a few new items. I’m not wild about the bitterness of Dandelion Greens, but I’m willing to give them a try. We got some beautiful zucchinis and bumpy slicing cucumbers, and more beets! I’m still not tired of them. Last week I tried a new recipe from http://www.epicurious.com (originally in the Sept. 1998 Gourmet) that utilized both the beets and the greens. I added extra horseradish for more kick and loved the rich color. I’ve reprinted the recipe below.

Beet and Beet Green Risotto with Horseradish

  *  1 small onion
  * 1 pound red beets with greens (about 3 medium)
  * 4 cups water
  * 1/2 stick (1/4 cup) unsalted butter
  * 1 cup Arborio or long-grain rice
  * 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
  * 1 tablespoon bottled horseradish

Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch-wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water to a simmer and keep at a bare simmer.

In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan.

Serve risotto topped with horseradish.

Fifth and Sixth Charlestown Farm Pickups

Thursday, July 02, 2009

I’ve been so busy cooking with the veggies in our CSA shares (and working in the garden) that June just flew by!

Last week we picked up more lettuce (both loose leaf and head), some arugula, some young kale, bok choy, broccoli, garlic scrapes and some carrots. Off to the left you can see some of the strawberry jam we made two weeks ago.

Broccoli was not one of my favorites as a kid, and my husband used to only eat it with cheese sauce.  Actually, it was more like he’d eat cheese sauce with a sprinkle of broccoli.  But last fall we tried out Heidi’s recipe from Super Natural Cooking - and now we both love broccoli and it gets eaten up right away! It’s really hardly a recipe at all, just cut the broccoli into bite sized pieces, leaving plenty of stem. Then toss them with olive oil and a little salt. Grill for a few minutes until they are crisp-tender, then toss with lemon juice and ground flax seeds. Yummy!

This week marked the beginning of summer with our first tomato! I’ve been craving tomato salad for months and I can’t wait to devour this one! The share also had one head of lettuce and some bok choy (boy am I glad to get down to a sane level of greens), broccoli, celery, scallions, beets, turnips, garlic ramps, and herbs. We also got to pick one sunflower and a small bouquet from the u-pick flower garden.

Off to the left is one jar of black raspberry jam that we made last weekend. We went out to Linvilla and picked 7 qts of black raspberries. I’m a huge berry lover - we used two qts for jam, two qts for a crumble and the rest were just for eating straight   We also got a few early summer peaches (not nearly as good as the later ones, but still tasty), and about 4 qts of the last strawberries of the season.