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  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.

Saturday, November 17, 2018

Vegetables Are Still Growing Strong

Brrrr...It is getting cold out there.  There have been a few hard freezes on the farm but they have managed to keep most of the crops growing for now.  The radishes that were in the boxes are either Daikon or Japanese green radishes.  They can be used raw in salads or you can saute them or use them in soups etc.  Some of you may be wondering 'where is the broccoli?'  Sorry.  But it did not do well this season.  So different from other years when we had loads of beautiful heads.  Hopefully, it will do better next year.  They still have winter lettuce, kale, cabbage, turnips, and some mixed salad greens growing and they have potatoes, sweet potatoes, and a few different varieties of winter squash stored.

Stay safe and stay warm.

Friday, November 9, 2018

On The Count Down

potatoes, butternut squash, lettuce, radishes, garlic, sweet potatoes, kale

5 weeks remain in the CSA for this year.

Recipe Of The Week: Coconut Custard Sweet Potato Pie

Coconut Custard Sweet Potato Pie

3 eggs
1/2 cup of sugar
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
2 cups of cooked and mashed sweet potatoes
1 cup of evaporated milk
1 cup of coconut
1 uncooked pie shell

Put all ingredients (not the pie shell) in the blender.  Blend until smooth.  Pour into unbaked pie shell and bake at 350 for 50 minutes or until knife comes out clean.

Thursday, November 1, 2018

Some Good Looking Kale This Week

It loos like fall is finally here.  Last week there was good wether on the farm and this week they are calling for rain.  There are 6 more weeks to go of the 2018 season.  They have a good supply of fall squash, potatoes, sweet potatoes, kale, garlic, and lettuce greens.  Greenhouse lettuce will be ready for the last weeks of the season.

Recipe of The Week: Yummy Potatoes

Yummy Potatoes

9 pounds of potatoes, cubed
1 cup of butter
1 Tablespoon of salt
1 Tablespoon or course garlic salt with parsley
1 Tablespoon of parsley flakes
1 teaspoon of black pepper

Cook potatoes in 1-2 quarts chicken broth with soup base until soft.  Then drain.  Put potatoes in a roaster and sprinkle seasonings on top.  Melt butter and drizzle over seasonings.  Cover and bake at 350 degrees for 20-30 minutes.

Sunday, October 28, 2018

Fall Harvest

Looks like a great harvest this week!  And I spy an orange pumpkin-looking thing.  It is only the end of October and the boxes look like someone is ready to cook Thanksgiving dinner.  With the temperatures starting to drop we will be seeing more cold hardy vegetables.

Recipe Of The Week: Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili

1 Tablespoon of olive oil
2 garlic cloves, chopped
1Tablespoon of chili powder
2 Tablespoons of brown sugar
1 cup of water
1 medium onion
2 medium to large sweet potatoes (peeled and sliced)
1/2 teaspoon of cumin
1 16 oz jar of salsa or 1 14 oz can of diced tomatoes
2 15-19 oz can of black beans, 1 cup of the liquid from one can and drain the other can

Heat the olive oil over medium to medium-high heat.  Add onions, garlic, and cook, stir until soft.  Stir in the remaining ingredients, except the beans.  Bring to a boil and then reduce the heat to medium-low and cook potatoes until tender.  Add beans and the cup of bean liquid and cook until heated through.

Variation:  Add 1 1/2 cups of diced chicken.