Tuesday, July 26, 2011

Working Early

It always amazes me how much Andy and Lizzy have to take into consideration in their everyday life.  Some describe the Amish way of life a simple life.  I can guarantee you that there is nothing simple about the way they have chosen to live their lives.  They are very hard working people.  Last week the weather was very hot and very humid.  They try to do most of their work either early in the morning or late at night.  Especially when they are using the horses.  They try to work them early and late and keep them in the shade during the hottest time of the day.  Their horses are a very important part of the farm.  Without them many of the chores could not be done.

This week we were surprised by some blackberries.  Andy and Lizzy don't grow these (but Lizzie does have a few growing)  They are grown organically by one of their neighbors.  When I opened the box this week I could smell the bundle of basil.  I want to remind everyone that there is a baked and canned goods sheet also.  You can find that here.  If you want to order something for next weeks delivery, please send an email soon.

This week will be just a little busier for Andy and Lizzy.  They are busy getting things ready for the church services that will be held at their house on Sunday.  I have learned that the Amish do not have an actual church building.  Instead they hold their church services in each other's homes.

I see in my future some kale chips, grilled onions, a mess of fried green tomatoes, zucchini bread, a blackberry pie and something Italian.

Just what I needed for that something Italian.

We are enjoying our CSA share...wish you would join us.  It is really simple...just email

Recipe Of The Week: Buckwheat Panakes and Blackberry Sauce

A little added bonus from the farm...for the next two weeks (Tuesday, July 28th to Friday August 5th) there is going to be a sale on the maple syrup that was tapped from the trees on the farm last fall...read about it here...there is a 10% discount.

Buckwheat Pancakes

3 eggs
1/2 cup mayo
2 Tablespoons oil
1 3/4 cup milk
1 cup whole wheat flour
1 cup buckwheat flour
2 Tablespoons sugar
4 teaspoons baking powder

In a large mixing bowl, stir all ingredients together.  In a separate bowl, beat the eggs with a fork.  Add mayo, oil, then milk stirring well after each addition.  Pour into dry ingredients and stir until mixed well but don't over stir.  Make pancakes to the size of your liking on medium heat in a slightly oiled skillet.

Blackberry Sauce

1 cup blackberries
1/2 cup sugar
1/4 c water
1 Tablespoon corn starch
2 Tablespoons water

Put berries, sugar, and 1/4 cup water in saucepan.  Smash up the berries with a fork and stir well.  In separate small dish, stir in cornstarch into the 2 Tablespoons pf water.  Heat the berry mixture to boiling.  Remove from heat and stir in the cornstarch mixture.  Return to a boil for one minute stiring constantly.  Remove from heat.  Let it cool some before enjpying!

Monday, July 25, 2011

Good Weather

The second week of Summer CSA Shares has gotten off to a good start.  The weather seems to be giving us a little bit of a break.  At least it is better than all the rain that we had last month.  The produce seems to be liking the weather also.  Andy says that he is having to run the irrigation pump some lately.  He is hoping they won't have to run it as much as they did last year.

Please remember to bring your boxes, egg cartons and canning jars back to your pick up location so they can be reused.

 corn, potatoes, onions, peppers, beets, Swiss chard, tomatoes
No you aren't seeing double.  Last week we were out of town so we opted to not get a share that week and get two shares the week after. 

Mark loves pickled beets.  I canned some last year using a different recipe than Lizzy uses.  He was honest and said that he liked her recipe better.  So guess I should be getting that recipe.

Strawberry jam reminds me of my grandmother and Canada.  She would pick the berries and make jam for us.  I have to hide the jar behind some vegetables in the refrigerator to get any.  I think they must share the same recipe.

Recipe Of The Week: Scalloped Potatoes

Scalloped Potatoes

6 medium potatoes
1 onion thinly sliced
3 Tablespoons of butter
2 Tablespoons of flour
1 teaspoon of salt
dash of pepper
21/4 cups of milk

Peel and slice the potatoes.  Cook potatoes and onion is salted water for 5 minutes to keep from curdling.  Drain and layer half of the potatoes in a buttered 2 quart casserole.  Melt butter and stir in flower, salt, and pepper.  Gradually ass the milk, stirring until it thickens.  Pour half of the sauce over the potatoes in the casserole.  Add remaining potatoes and then add remaining sauce.  Bake uncovered at 400 degrees for 35 minutes or until the top is browned and potatoes are tender.

Variations:  Stir in 1 cup of shredded cheese into the white sauce for cheese potatoes.  Slice in a hot dog or some cooked ham.

First Week of Summer Shares

This week marks the first week of the Summer Shares.  I know that Andy would want to welcome the newcomers and thank you for becoming part of the CSA.
I will not be able to provide pictures of the vegetables that are in the boxes this week because we are on vacation.  Because we are on vacation we will not be getting our CSA box.  We had a choice to get the box with the regular delivery and have one of the neighbors take it or double up the week we get back.

So come back next week and see what is being harvested.

If you would like information about the CSA or have any suggestions, please leave a comment and I will be sure that Andy and Lizzy get a copy of it.

Recipe Of The Week: Swiss Chard Lasagna Florentine

Swiss Chard Lasagna Florentine

preheat oven to 350 degrees

1/2box of lasagna, prepared according to box
3/4 cup chopped onion
5 cups spaghetti sauce
1 lb Swiss chard, chopped (separate stems and leaves)
2 eggs
2 Tablespoons of olive oil
2 finely chopped cloves of garlic
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

In a large skillet, heat oil and add chopped Swiss chard stems.  Saute for two minutes then stir in the leaves in handfuls at a time, cooking for 3-5 minutes.  Add onion and garlic near the end of sauteing.  Cover and cook for another 3-5 minutes.  Uncover and continue cooking to reduce the liquid.  Warm the spaghetti sauce.  In a large bowl, beat the eggs and stir in the ricotta, the Parmesan and 1/2 cup of the mozzarella cheese and the Swiss chard.  In a 15 x 9 inch baking dish, layer in 2 cups of sauce, half the lasagna noodles, 2 cups of sauce, all of the egg mixture, 1/2 the mozzarella, then the remaining lasagna noodles, sauce and mozzarella.  Cover with foil.  Bake for 30 minutes, uncover, bake an additional 10 minutes.  Let stand for 10 minutes, cut, serve, and enjoy.

Wednesday, July 13, 2011

Home Sweet New Home

Andy is so excited that he finally has the new coop finished. And the chickens seem to love it too! It is about double the size of the old coop.
The new an improved Chicken Coop on Wheels

Looks like the chicken haven't slowed down any at all.  The eggs are a lot cleaner and way easier to gather.

Once the eggs are laid they roll to the outer edge of the coop.

The new feeder holds way more feed then the old one and that is a good thing for Andy.

And just look at all the shade that it also provides.
I think all the new improvements will be a great thing for all of us that are taking part in the Egg Share.

The CSA has been a great experience for us.  We are enjoying all the new recipes that are shared.  We are broadening our food horizons...it is a good thing that we have someone that knows what is in our Share.  If you would like to take part please contact

Tuesday, July 5, 2011

Spring Shares End

I was just reminded that this is the last week for the Spring Share.  I know that Andy and Lizzie appreciate those of you that received the Spring Shares.  They are hoping that your will return next Spring and maybe tell a few others about the CSA.  I also know that there are still some Fall Shares available.  We are lucky because we chose to receive shares in the spring, summer and fall.  We will still be picking up at our drop off locations.  And we will still receive a bounty of healthy vegetables.  From the amount of rain and then the amount of sun we have been seeing lately, the crops should do very well.

A big thank you to those of you who have been faithfully bringing your boxes back.  Andy and Lizzie appreciate this a lot.  We all consider this as being part of being a good steward.  By reusing the boxes we all are helping to cut back on the use of fossil fuels.  Ans if you have any empty egg cartons they would appreciate those also.  They can come from anywhere just as long as they are in good shape and clean.  Because some of the CSA members have been helping out with this, Andy and Lizzie have not had to buy any cartons.  But they are running low and would appreciate all your extra egg cartons.

Before I forget...there will be whole chickens available the week of the 18th.  They re $2.75 a pound and they weigh an average of 3-5 pounds.

What a variety this week...big red juicy tomatoes, garlic, onions, potatoes, leeks, green beans, zucchini, yellow squash, lettuce, and my new all time favorite spring vegetable...rainbow Swiss chard.

If you would like to take part in the CSA, please email

Recipe Of The Week: Sausage Zucchini Stir Fry

Sausage Zucchini Stir Fry

2 medium zucchini or yellow squash
1 pound bulk sausage
1 can cream of mushroom soup
1/2 cup thinly sliced onion
1 clove garlic minced'1 tomato cut in wedges

Cut zucchini in half lengthwise when into 1 inch pieces.  Shape sausage into 16 equal balls.  Brown in skillet.  Pour off fat.  Add remaining ingredients except tomatoes.  Cover, simmer 15 minutes or until done.  Add tomatoes and heat.  (Hint from Lizzie:  Use the sausage and make a gravy with it instead of the can of mushroom soup.  Cook sausage in skillet until brown.  Add 6 Tablespoons of flour, 2 cups of milk and 1 teaspoon of salt.)