Tuesday, July 23, 2019

Lots Of Boxes On The Front Porch Today

The weather has been a little more refreshing in the last few days.  Which everyone seems to be thankful for.
There are a lot of chores on the farm with weeding, picking vegetables and cleaning all the vegetables.  They are starting to put seeds in potting soil in the greenhouse for the fall vegetables.  With all the work there is to do they manage to take a little time off to go fishing.  From what I hear they are pretty good fishermen and women.
See that sweet little melon in the box...it is called a  sugar cube melon.  And the peppers are called lunchbox peppers.

Enjoy the vegetables and the cooler weather.

Thursday, June 20, 2019

Good Looking Greens

Can you smell the goodness?

Recipe Of The Week: Oven Fried Broccoli

Oven Fried Broccoli

1 1/2 cups of sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 bunch broccoli cut into florets with 1-inch stems
1/2 cups of crushed cornflakes

Stir together sour cream, Worcestershire and garlic salt.  Dip broccoli into sour cream mixture, then roll into crushed cornflakes to coat.  Place on a greased baking sheet.  Bake at 400 degrees approximately 20 minutes.  Serve warm

Monday, June 17, 2019

Recipe Of The Week: Chard Salad

Chard Salad

1 pound of coarsely chopped chard
1/2 c thinly sliced celery
1/2 c thinly sliced radishes
1/4 c sliced onions
1/4 c olive oil
1/4 c lemon juice
1/2 tsp dry mustard
1/4 tsp celery seed
salt and pepper to taste

Steam chard 3-5 minutes: drain.  Rinse under cold water to cool.  Drain well. Combine chard, celery, radishes, and onions and toss.  Put remaining ingredients in a jar with a lid and shake well.  Pour over salad.  Toss to coat.  Season to taste and serve.

Something A Different This Year

The CSA is growing and that means that John and Anna have acquired more responsibilities.  Those responsibilities will take up precious time.  So they have decided that they will only send out one Newsletter month instead of weekly and that will be sent to members of the CSA through email by Rue and Susan, the Englishers that also help with the CSA.  There will be no paper copy in your boxes like years before.  I think it is a win, win for everyone!

Newsletter From Rue

 For your produce boxes this week (June 18th), John and Anna expect to have lettuce, onions, Swiss chard, kale and possibly, Chinese cabbage, regular cabbage, green garlic or garlic scapes. Green beans should be ready in the next few weeks. We are hoping it doesn’t get too wet for them. The sweet corn plants at the farm are looking great as are the tomato plants. We are really close to sold out of summer shares so if you don’t have one and are wanting to get one please let us know.

Recipe Of The Week: Fresh Asparagus Omelet

Fresh Asparagus Omelet 

1 T of butter
6 eggs, beaten
1/4 c milk
1 T olive oil
8 stalks of asparagus cut into 1/2 inch pieces
salt and pepper as desired
1/4 c of chopped onion
1/2 c shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion and cook for five minutes or until tender.  In a bowl combine eggs, milk, salt, and pepper.  Beat egg mixture with a fork just until bubbles start to appear.  Pour over asparagus mixture.  Cook until eggs are set on top: lift edges with a spatula to allow the uncooked eggs to run under the cooked eggs.  When the eggs are fully cooked top with cheese and cut into wedges.

I Have Been A Slacker

I seem to be apologizing a lot lately.  My life is not my own and there are a million things pulling me in a million different directions.  I have managed to get pictures of each box from the beginning of the season.  I will share those and then get on to the boxes in June.

As you can see, each week the boxes are getting more filled.  The first few boxes are always a little smaller until the garden really starts to produce.

Monday, December 31, 2018

Winter Newsletter 2019

Work has slowed down a bit, the glittering of frost makes a beautiful winter scene.  But there is still plenty to do to keep the farm running.  The greenhouse needs repaired.  It needs new plastic put on it.  All the machinery needs to be checked to make sure it is all in good working condition.

Looking back over the past 2018 season they feel that things have gone well although they had a little trouble with deer and raccoons.  The deer seemed to like the mini watermelons.  They would go down the row and take a single bite or two out of one melon and then go on down the row to the next one.  The plan is to fix this by using heavy fishing line and put it around the melon patch about one foot from the ground.  The deer can't see it and then when the run in it they can't figure out what it is.  This will startle them and scare them off.  The raccoons, of course, will first go to the sweet corn.  The plan is to build a fence around the four acres where the corn will be grown and hopefully this will ensure a good crop for everyone next year.

The outline for 2019 will be much like it was in 2018.  The share prices will be the same except for the egg prices that are going up 15 cents to $4.15.  The pickup times and locations will basically be the same although we are adding a new Anderson/Eastgate location that will be delivered on both Tuesdays and Fridays.  The new location that was started in Mt Washington on Tuesdays and Fridays will be kept. They will also start delivering to Mariemont location on Tuesdays and Fridays.  There is a new location in Mt Orab that will be on Tuesdays.  We had around 200
Summer Shares last year and are hoping to have that many again this year.

Please be prompt in buying your shares.  Ensure yourself a spot on our program by signing up early.  This also helps us in planning how much to plant for the upcoming season.  Please notice that the sign-up deadlines by the share dates and prices.  Thank you for supporting us and we look forward to serving you again in 2019.

Any questions please contact Cedarmorefarm@gmail.com.  You can also request all the forms above.

Monday, December 17, 2018

Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/2 pound of bacon
1/4 cup of dry bread crumbs
6 medium potatoes, cooked and peeled
6 sliced hard-boiled eggs
2 Tablespoons of minced chives
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of sour cream
1/2 cup of milk1 Tablespoon of flour

Fry bacon in a skillet.  Remove bacon and drain off all but 1 Tablespoon of the drippings.  Saute bread crumbs in drippings in skillet until brown.  Slice potatoes.  Crumble bacon.  Arrange half of the potatoes in a buttered, shallow, 2-quart baking dish.  Spread the top with the remaining potato slices.  Combine sour cream, milk, and flour.  Mix well and pour over potatoes.  Sprinkle with crumbs.  Bake at 350 degrees for 25 minutes or until done.