Last Week Of The Season

I am not too fond of this week...the last week of the season.  this year has gone by really fast.  I am going to miss my Tuesday deliveries and Andy's newsletters and sometime little notes from Lizzie and drawings from the kids.  Tuesday during CSA season, is always my favorite day of the week.

This completes the fifth year of the CSA.  Andy says that the first few years they had their share of up hill battles and a few bumps in the road but the last two years have gone by fairly smoothly.  A bonus is that the customer base has grown each year.  There were 215 shares this year up 65 shares from last year.  With so many other families in the community using organic growing methods Andy sees no reason that they can not keep growing.  He feels that there are enough farmers to provide 3 or 400 shares at a time.  He may have to build a larger building because that kind of growth would force them out of the basement of the house.  By expanding they would be providing a better market for more of the farmers' products and at the same time they would be able to get more people in this area of Ohio to eat more healthy.  It would be a win-win situation.  Andy feels comfortable with the client list now and plans to let the CSA grow at its own pace.

Good news for the family...On November 24 (the day before Andy's birthday) God blessed the Hershberger's with a healthy little girl they have names Lovina.  On the same day Andy's twin sister, Anna, also gave birth to a little girl they are calling Rachael.  Everyone is doing well.  I plan to visit this weekend to meet this new little one and of course play with Anna, Dennis and Moses. I am wondering how the Amish celebrate Christmas?

New about Moses...His little hands are still improving and they are hopeful that they will not have to keep them bandaged much longer.

Thank you all for joining us and supporting us this season and we hope to welcome you back for the 2013 CSA season.

Recipe Of The Week: Butternut Squash Bake

Butternut Squash Bake

1/3 cup of butter

3/4 cup of sugar

2/3 cup of evaporated milk

1/2 cup of chopped pecans

3Tablespoons of melted butter

2 eggs
3 cups of mashed butternut squash

1 teaspoon of vanilla

1 teaspoon of pumpkin pie spice

1/2 cup of sugar

1/4 cup of flour

Combine butter and 3/4 cup of sugar.  Beat in eggs, milk, vanilla, and spice.  Stir into squash.  Pour into a buttered casserole.  Combine remaining ingredients and sprinkle over the casserole.  Bake at 350 degrees for 45 minutes.

A Little Down Time...NOT

It might be a little less busy gardening/farming on the farm but things are buzzing!

Deer gun season opens this week and Andy hopes to be able to spend some time in the woods.  And hopes that he is able to bring some deer meat back for the winter.  I think he likes the time to be able to be in the woods and listen to 'nature'.  I am hoping he gets at least one because i had some of the best deer bologna the last time I visited.  Really don't like venison but the bologna was good...really good.

Sad to report that next week is the last week of the CSA season for this year. (But that doesn't mean the blog will be taking a break.  I have lots of things that I have learned to share in the coming months.)  So if you want to order any extra to tide you over, you need to do it now.  Just email the farm (well, actually Rue and Susan) and they will see that Andy and Lizzie get your order for the last box.  I know that I am getting some maple syrup and jellies...maybe some soap too.  They make great Christmas gifts.  My family thanks me over and over again.  They actually fight over it!

Moses Update...Andy and Lizzie took Moses back to the doctor in Millersburg for another check-up.  The doctor seemed pleased wit they way his little had is healing  up.  There is still some question about his fingertip and how they will heal up.  the treatment they are using is B&W ointment (which is mostly honey) and Burdock leaves has been working very well. (more to come with pictures in a later blog)  The Burdock leaves help relieve the pain and reduce swelling.  They left the hospital three days after the accident and Moses hasn't needed any pain medication and without antibiotics, there is no sign of infection.  And healing is taking place. I will report what I see when I visit the next time which will be in the very near future because....a new addition has finally been added to the family.  I  am thrilled to announce (and I am sure that Andy and Lizzie are more thrilled) that I got a letter in my box announcing the arrival of little 6 pound 11 ounce, 21 inch long baby girl with a full head of dark. Mother and baby are doing fine.  Her name is Lovina Hershberger.  I CAN NOT wait to love on her!  I will give you a full report after my visit...but then again I may not come home!

Recipe Share; Baked Veggies

Baked Veggies

 

This Thanksgiving we took the veggies that came in the CSA box on Tuesday and added some from the crisper drawer and made the most wonderful veggie medley.  I can not take credit for it...our 'earthy' daughter whipped it up the other week. 

 

onions, beets, broccoli, garlic, butternut squash, acorn squash, celery, carrots

 

Wash and cut up all veggies in chunks.  Toss in large bowl with EVOO, salt, and pepper.  Line a lipped cookie sheet with parchment paper (for easy cleanup).  Place in a 450 over for 20-40 minutes...until the look done.

DELICIOUS!

 

Recipe Of The Week: Potato Dumplings

Potato Dumplings

1 quart of water
1 teaspoon of salt
5 cups of mashed potatoes
1 1/2cup of flour
2 eggs slightly beaten
1 teaspoon of baking powder
1 teaspoon of salt

In a saucepan, bring water and 1 teaspoon of salt to a boil.  In a bowl combine remaining ingredients and mix until fluffy.  Roll into 1 inch balls and drop gently into boiling water.  Cook for about 7 minutes.  Drain and serve warm.  Serve with roast beef and gravy.

Cedarmore Farm Fresh Produce Club

Eat Better:  Join Our CSA Produce Club

 

Get fresh picked,  locally grown vegetables each week, all season long

Feed your family healthy, seasonal fruits and vegetables

All our produce is grown locally in Highland county

We farm using only organic methods.  No chemical pesticides or fertilizers!

 

For 2013, we are pleased to offer these CSA share options:

 

Fresh Egg Share:  available for you to receive pasture range eggs each week.

Weekly Canned Goods Share:  adds a surprise jar to your produce box.

Weekly Baked Goods Share: adds a fresh baked surprise to each box.

 

We will take orders throughout the season for fresh baked pies, cinnamon rolls, breads, cookies and bars, as well as home canned goods and maple syrup.  Also grass fed chicken will be available in season. 

 

All extra items ordered can be picked up with your weekly produce share.  You will be billed at the end of the month.

 

Free delivery is included to many Greater Cincinnati pick up locations.  Your share will be in a produce box labeled with your name at the pick up location of your choice.

 

We continue to offer the option to pay your full amount due when you sign up, or to pay 50% up front and the balance by July 1, 1013.

 

 

Crops Planned For The 2013 Season

 

Spring:  beans, broccoli, cabbage, cauliflower, Swiss chard, cucumbers, lettuce, onions, radishes, salad greens, strawberries, summer squash, tomatoes and zucchini

 

Summer:  blackberries, broccoli, cantaloupe, carrots, cauliflower, eggplant, garlic, green beans, onions,peppers, potatoes, red beets, sweet corn, tomatoes

 

Fall:  broccoli, cabbage, cauliflower, Swiss chard, lettuce, onions, radishes. carrots, squash (sweet dumpling, acorn, butternut), garlic, potatoes, res beets, kale, Chinese cabbage, sweet potatoes

 

Choose Your Shares

All Season Share:  sign up by March 1st to get a produce box delivered weekly for 32 weeks
1st week of May-1st week of December
$515 per share

Spring Share:  Sigh up by March 1st and get a produce box delivered weekly for 10 weeks
1st week of May-1st week of July
$190 per share

Summer Share:  Sign up by April 1st and get a produce box delivered weekly for 12 weeks
2nd week of July-last week of September
$180 per share

Fall Share:  Sign up by May 1st and get a produce box delivered weekly for 10 weeks
1st week of October-1st week  December
$170 per share

Pasture Range Egg Share:  Available each week with you share from above.
$3.50 a dozen

Weekly Canned Good Share:  One Surprise Jar each each with your share from above.
Possibilities are ketchup, tomato juice, tomato chunks, pizza sauce, pickled beets, pickled sweet peppers, or hot pepper butter, dill or mustard pickles, strawberry, blackberry, or red raspberry jam, peach or pear butter and more.
$4.00 per jar

Weekly Baked Good Share:  Get one surprise each week with you share from above.
Possibilities include:  pies (blackberry, cherry, blueberry, raspberry, pecan nut, or apple), cookies (monster, chocolate chip, pumpkin, chocolate no-bake, buttermilk, or raisin oatmeal), bars (3 layer snack bars, peanut butter, pumpkin with frosting and nuts, pumpkin with chocolate chip, or granola bars), cinnamon rolls, zucchini bread, banana bread or wheat bread.
$5.00 per week

Pick Up Locations

Cedarmore Farm:  12612 Turley Lane, Hillsboro, OH on Tuesdays 5:00-8:00PM
Anderson #1: 7225 Cobblestone Court on Tuesdays 5:00-8:00PM
Anderson #2:  1980 Gainsborough Lane on Tuesdays 5:00-8:00PM
Batavia:  3553 St. Rt. 222, Batavia on Fridays 5:00-8:00PM
Clarksville:  3668 Nicholson Road on Tuesdays 5:00-8:00PM
Mt Orab:  16844 Bodman Road on Fridays 5:00-8:00PM
Wyoming:  508 Wirtz Way on Tuesdays 5:00-8:00PM
Milford:  1224 Eagle Ridge Road on Tuesdays 5:00-8:00PM
Eastgate:  4873 Beechwood Road, Cincinnati on Tuesdays 5:00-8:00PM
Hamilton:  914 Richwood Avenue on Tuesdays 6:00-9:00PM
Hillsboro:  8586 US HWY 50 on Tuesdays 8:00-10:00PM
Lebanon:  2308 Wood Road on Tuesdays 6:30-9:30PM
Loveland:  865 Miami Ridge Drive on Tuesdays 5:00-8:00PM
Mason:  106 W Church Street, Mason, on Tuesdays 6:00-9:00PM
Clifton:  2170 Elysion Place on Fridays 5:00-8:00PM
Covington:  836 Alhambra Court, Park Hills, KY on Fridays 5:00-8:00PM
Burlington:  6989 Lucia Drive, KY on Fridays 5:00-8:00PM
Norwood:  1624 Sherman Avenue on Fridays 5:00-8:00PM
Oakley:  2733 Arbor Avenue, Cincinnati on Fridays 5:00-8:00PM
Westwood:  310 Coral Park Drive on Fridays 5:00-8:00PM
Downtown Cincinnati:  1222 Race Street on Fridays 5:00-8:00PM

Choose Your Payment Option

Pay total now or pay 50% of total now and 50% by July 1
Mail sign up sheet and checks made out to Cedarmore Farm to

Cedarmore Farm
12612 Turley Lane
Hillsboro, OH 45133

For comments, questions, or ordering extra goods please email
cedarmorefarm@TDISP.com




 

 

Other Great Items That Are Available To Order

Baked Goods
(Preorders only...please order three days before pick up day)
Breads:  zucchini, banana, or wheat bread  $3.00 per loaf
Rolls:  cinnamon  $5>00 per tray
Pies:  cherry, blackberry, raspberry, pecan nut, apple  $6.00
Bars:  three layer snack, peanut butter, pumpkin with frosting and nuts pumpkin with chocolate chips or granola bars  $4.00 per tray
Cookies: monster, chocolate chip, pumpkin, chocolate no-bake, buttermilk, raisin oatmeal  $4.00 per dozen

Canned Fruit Products
red raspberry jam  $4.50 a pint or $2.75 a 1/2 pint
strawberry or blackberry jam  $4.00 a pint or $2.50 a 1/2 pint
pear or peach butter  $4.00 a pint or $2.50 a 1/2 pint

Canned Vegetable Products
(pint jars for $4.00 each)
pickled beets
pickled sweet peppers
mustard pickles
dill pickles
bread & butter pickles
sweet pepper butter
hot pepper butter
ketchup
tomato juice
tomato chunks
pizza sauce
salsa

Maple Syrup
(from Andy and Lizzie's trees on the farm)
one gallon  445.00
half gallon  $25.00
one quart  $14.00
one pint  $8.00
half pint  $5.00

Pasture Range Eggs
$3.50 per dozen

Homemade Bar Soap
(made by Lizzie's Mom at $3.00 per bar)
unscented
spearmint
Lilly of the Valley
cucumber melon
rose
lavender
lemon grass
love spell

**availability is not guaranteed and the prices subject to change.

Send orders to cedarmorefarm@tdisp.com

Billing will be sent at the end of the month. 

Ready For The Thanksgivng Table

Work at Cedarmore has slowed down enough that Andy and Lizzie are now able to do some of those 'honey-do' jobs.  Like wood to cut for warmth this winter, fences to fix to keep everyone safe, a few projects around he house...just a lot of things that have been on the back burner during produce season.  Then there is all the paperwork that has to be done for he upcoming season.

 

The potato crop has not been very good this year, especially the late crops.  They had a few neighbor farmers that grew potatoes, but during inspections they found lots of bad and rotten spots on them.  They just felt that these potatoes were not worthy of being included in our boxes.  Hopefully they will be able to include some and these will be the last for the season.

 

We are in luck because there seems to be a surplus of canned goods.  So Andy and Lizzie have decided to run a sale until the end of the CSA season, which is December 7th.  There will be a 10% discount for the following items:

 

Tomato juice

Vegetable juice

Pizza sauce

Salsa

Dill pickles

Bread & Butter pickles

maple syrup

 

You must by a full case to get the discount (12 in a case), except for Maple syrup.  You can mix and match to make a full case.  You will get a discount on maple syrup no matter the quanity you buy.

lettuce, carrots, butternut squash, turnips, garlic, spicy greens

 

Recipe Of The Week: Greens and Bacon Salad

Greens and Bacon Salad

8 slices of bacon cut into bite size pieces
2 quarts of broken salad greens
3 hard boiled eggs, sliced
8 cherry tomatoes halved
1/3 cup of mayonnaise
2 Tablespoons of sugar
2 Tablespoons of vinegar
2 Tablespoons of salad oil
2 teaspoons of dry mustard
1 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of garlic salt

Fry bacon until crisp and drain on paper towels.  Put greens in salad bowl: arrange eggs, bacon, and tomatoes on top.  Combine remaining ingredients and serve with the salad.

Lizzie's Handiwork

There are lots of behind the scenes things that go on at the farm.  One of them is Lizzie's quilt making.  For as long as I can remember I have been a lover of anything quilted.  I can't tell you the exact time I fell in love with quilts made by Amish hands.  The time before last trip to the farm Lizzie had put new quilts on all the beds.  I asked her if I could share pictures and she said I could...not realizing how special they are.  These quilts are used every day.  They are not just pretty uilts to look.  They have a purpose just like everything else on the farm. 

 

I know this pattern because I made Cassie and Trevor a Drunkard's Path as a wedding present.  Lizzie made a pillow for one of the kids out of hers.

 

Dennis already has the book chosen that he wants to read before he takes a nap.

I know that this quilt pattern is actually bigger but Lizzie did the math and cut each piece down to make a smaller sized quilt.

 

Yesterday while visiting Lizzie, she took this quilt top out that she had already hand quilted and was ready to sew on the binding.  But the binding was added to the backing so all she had to do was double fold it under and blind hem stitch it to finish.  I watched ever so closely and took notes.  One day in her spare time she has promised to teach me how to hand quilt.  It was a good thing she finished it last night because her due date was on the 14th and she looks and feels close to delivery.  I wanted so  badly to spend the night because she said that she thought her time was close.

 

I will get the news in my CSA box on Tuesday or by snail mail (Andy says that is the Amish way) sometime this week...keeping my fingers crossed.

 

Preparing For Winter

Another week has slipped by quickly.  Even this late in the year there is still lots of work on the farm.  Right now Andy is working on pulling up the drip lines and taking out the irrigation system.  They are just in garden clean up mode for the winter.  There are also hundreds of tomato stakes to pull out and put away.  The best part about it all has been the weather.  With the warmer, sunny says they have been able to get a lot accomplishes.

There is still a nice patch of Chinese cabbage coming on as well as some regular turnips and carrots.  The cauliflower and regular cabbage might have been planted too late.  It all depends on the weather if we are going to see any in our boxes in the coming weeks.  Also in the greenhouse there is a batch of lettuce that has already been harvested.

onions, garlic, squash, 'special' radishes, Chinese cabbage

Moses Update:  His hands are healing nicely.  And he had very little pain.  His left hand is pretty much back to normal.  They keep his right hand wrapped up.  It has to be redressed twice a day with B&W ointment and burdock leaves.  All the redressing takes about 45 minutes each time.  Moses really is not a fan.  In the note I got from  Lizzie today...the dressing changes use to take 60 minutes.  I can only imagine how hard it was for them all.  Lizzie's brother, Adam, helps with the redressing...which they are very, very thankful for.

This weekend I am hoping to make a visit to the farm and I will get more information on B&W ointment and burdock leaves, pictures too I hope.  I have to be honest, I have been trying some new Amish remedies.  I now swear by jewel weed for poison ivy.  I am going to ask Lizzie what she uses for sinus infections/sinus pressure because I have tried everything that I can think of and I am miserable.

Rai, Rain, And More Rain

  There has been rain, rain and more rain in the last week.  So much the the ground is pretty saturated.  And on top of that there was a little snow as the result of Hurricane/Super Storm Sandy.  Before writing the newsletter the temps have been in the 40's and 50's which actually make it pretty nice when working outside.  Hopefully with this weather our fall crops will be producing very well.  Broccoli, Chinese cabbage, lettuce, Swiss chard, spicy greens, radishes, and turnips are all being harvested now.

 

In last weeks boxes there were some onions that were bad on the inside.  Andy says he is not sure what caused it.  And he will be doing a more thorough check when adding them to the boxes from now on.  Please remember that there really is no way to see what is going on inside and onion from the outside.   Andy could throw them all away but does not really want to do that because you take a chance of throwing perfectly good onions away.  We just need to remember that this is part of the CSA.  Andy and Lizzie do their best and they want us to only get the best for the CSA.  But if you don't know, and can't tell by looking at the outside...I just removed the bad part and used the rest,  It was fine.

Update on Moses:  Things are healing well with his left hand almost back to normal.  His right had is slower in the recovery.  He actually lost part of his index finger, which is so sad.  But considering all things, they are very thankful that ietdidn't turn out a lot worse.   They are hopeful that the rest of his hand will heal nicely.

I hope I can remember it all...spaghetti squash, Swiss chard, garlic, sweet potatoes, beets, green peppers, broccoli and radishes.

 

Recipe Of The Day: Broccoli Ham Soup

Broccoli Cheese Soup

 

6-8 cups of chopped broccoli

3-4 cups of chicken broth

1 cup of light cream or whole milk

2 cups of cooked, diced ham

1 teaspoon of salt

1/4 teaspoon of pepper

2 Tablespoons of butter

1/2 pound shredded Swiss cheese

 

Cook broccoli and broth in a large covered saucepan for 7-8 minutes.  Remove broccoli.Add cream, ham, salt, pepper, and butter to broth.  Bring to a boil and simmer for 5 minutes.  Stir in cheese and broccoli.  Heat but do not boil.

Still Waiting And Hopeful

Found out that my laptop needs a new hard drive and it should be back on the kitchen table by the weekend.  I am trying to post from an iPad...hard to teach an old dog new tricks.  Still unable to download any pictures.

Everyone is busy on the farm cleaning up from this year and actually planting garlic aboard next year.  I think I might try to grow some here like they do on the farm...find the best cloves and break up the sections and then just shoving them in a hole and covering them up.  Sounds so simple.  If I am lucky each clove will grow into a garlic bulb.  I will let you know.

I am so glad that Andy let us know about Moses...Moses (18 months old) wandered into the pasture where the pigs are kept.  It was a freak accident that happened so quickly.  Moose, Anna and Dennis had been playing under supervision.  Somewhere along the line Moses climbed under the gate...which is the only place he could have gotten in.  They discovered him missing and went searching for him.  When they found him his little hands had already been chewed by the pigs.  He also had a small gash on the left side of his head.  They ended up in the NationWide Children's Hospital in Columbus from Friday until Monday.  Dr. Maya Spaeth, a very good plastic and reconstruction surgeon, was the doctor on the case.  And Andy and Lizzie were very satisfied with the care they received.  A week after the accident, Moses is recovering well.  The doctor gave them permission to use their B&W salve and burdock leaves on his wounds.  The burdock leaves work very well to relieve his pain and reduce some of the swelling.  Moses has had some restless nights and lets everyone know that he doesn't lie to have his bandages changed.  He seems to be doing well and doesn't seem to have a lot of pain.  Andy looks back and knows that it could have been a lot worse and he is very thankful that it wasn't.  Please pray for the family.  Andy will keep us updated with Moses progress.

carrots, turnips, onions, green peppers, squash, garlic

Recipe Of The Week: Greens With Red Peppers

Greens With Red Peppers

1 bunch of tender greens

2 cloves of garlic

1/4 cup of butter

1/2 teaspoon of salt 

1/8 teaspoon of pepper

1 medium red sweet pepper cut into 1/2 inch thick pieces

Wash green well.   Trim tough stems.  Chop coarsely.  Bring 1/4 inch of water to a boil in a 10 inch skillet.  Add greens.  Cover and cook one minute or until greens are wilted.  Drain and set aside.  Melt butter in same skillet.  Add red pepper and garlic;  cook until tender.  Stir in greens, salt, and pepper.  Cover and cook 3-5 minutes.

A Few Little Setbacks

First I need to apologize for not posting about this weeks box.  My computer's hard drive died and I am waiting for a replacement since it was under warranty, thank heavens!  There is no way that I know of to download pictures from my camera to the iPad.  So sorry.  I feel like I have let everyone down this week.  Then on top of that I got a note from Lizzie in our box, that Moses had a little accident on the farm on Friday.  They spent Friday, Saturday, Sunday and most of Monday morning in the hospital.  Moses had a little run in with the pigs in one of the pastures.  This morning. I got a letter in snail mail from Lizzie saying that Moses is getting stronger everyday. And that his left hand is healing nicely.  His right hand is healing too but it is going to take quite a lot of time and his index finger is questionable if the tip will grow back.  Only time will tell.  He doesn't have much pain.  And he is uncomfortable because he is cutting teeth.  Poor little thing.

In the newsletter Tuesday, Andy says it has been rather cool in the evenings which it make it pleasant to work in the field during the day.  And that the rains that they have been getting are helping things grow very well.  All of this to say that the fall produce is looking really good.

Since Lizzie is busy tending to Moses and the usual things on the farm, she was unable to find a recipe for us this week.  But they promise to have a longer newsletter and a delicious recipe to share with us next week.

A Little Critter Help

I really don't see how the weather could be any more beautiful.  The leaves at Cedarmore Farm are turning colors and the scenery is beautiful.  The fall gardens are a mixture of contrasting colors from light to dark green to more purplish and even some yellow and red mixed in.  The reds and yellows of the Swiss chard are really nice.  The chard should be ready to harvest in a week or two.

There was a good frost on the 9th and it pretty much killed the tomatoes, zucchini, beans, egg plant, and the like.  the sweet potato plants took a big hit also. Which means that it is time to dig the rest.  Andy will keep the sweet potatoes in storage and fill our boxes as he see fit.

The only bad thing about storing them is ...the field mice like them too.  They ate into a good many of them.  At first Andy was going to cull them all out, but after seeing the amount in the cull pile, he decided that we should get them anyway.  "No, this is not a grocery store, this is a farm and these really are our sweet potatoes, even though the mice got into them.    He decided to go ahead and add them to our shares, so hopefully all us city slickers will learn something from our experience here. He wants us to realized that the things that we see in the grocery store might not be how the vegetables left the farm.  The Hershbergers, and probably more farmers, eat the vegetable just as they are.  If fact there is a story that Andy tells about when he was younger.  The kids were always told that these mice would eat off the best sweet potatoes.  The mice were simply letting us know which sweet potatoes were the best ones.  The mice were simply letting them know which ones they prefered and these would probably turn out to be the ones that were the best ones. He really doesn't know if all of that is true or not but it is what he was told and it is what we stands by today.  So enjoy!

Love the carrots with the greens.  We share the green tops with our rabbits and they get so excited.  A real treat for them.  I have never made a spaghetti squash but I think it might just be on the menu this weekend.

Recipe Of The Week: Sweet Potato Cake

Sweet Potato Cake

2 cups of flour
2 cups of sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
1/2 teaspoon on salt
4 eggs
1 1/4 cups of vegetable oil
3 cups of grated sweet potato
1 cup of chopped pecans (optional)

Combine dry ingredients/  Set aside.  beat eggs, add oil and sweet potatoes.  Add dry ingredients and beat well.  Fold in pecans.  Pour into a floured tube pan or a 9X13 pan.  Bake at 350 degrees for 50 minutes.  If desired, frost with cream cheese frosting.

Surprises

The weather on the farm, like other places in Ohio, is starting to feel really fall like.  Which is nice because it is nicer to have to do work outside on the farm.  Produce seems to be growing very well.  In our boxes this week there is a bag of spicy greens, some Chinese cabbage, potatoes, onions, tomatoes, purple peppers, and strawberries!  This variety produces in the fall instead of the spring.  I have had to hide mine so I can have them later.  I did taste one and it is so sweet and yummy!  I could take an entire CSA box filled with just strawberries!!!  They were a very nice surprise!

I also got some soap.  Lizzie's Mom makes the soap and it is wonderful!  Smells so good and makes your skin sooo soft.  I'll have to ask her about it.

Recipe Of The Week: Hot Chinese Cabbage Salad

Hot Chinese Cabbage Salad

1 tablespoon of olive oil
8 slices of green onion
4 cups coarsely chopped Chinese cabbage
2 cups coarsely chopped greens
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of water

Heat oil in large skillet.  Stir in green onions, saute, stirring constantly for 2-3 minutes.  Add cabbage and greens, mix well.  Sprinkle with salt and pepper.  Pour in water and cover.  Cook for 10 minutes or just until vegetables are tender crisp.

Little Do I Know

Okay, I thought the white things that looks like carrots were really white carrots.  But they aren't.  It is a good thing Andy lets us know in the newsletter that they are actually Diakon radishes.

I know kale when I see it.  I am planning on making some kale chips tomorrow.

Thinking about having a radish sandwich also.  How about you?

The first box of the Fall Share is always a treat.  I love all the really earthy fall vegetables.  I see us eating lots of good soups this fall when the weather gets cooler.

We should be doing pretty good as far as the vegetables go...tomatoes, peppers, zucchini, squash and beans are still producing and will for awhile as long as the front doesn't get them.  The light frost that came last week got the last of the cantaloupes.  Frost always seems to get the cantaloupes first.  But cold weather crops like kale, lettuce, chard, spicy greens, radishes, turnips, broccoli and cabbage don't seem to mind the frost and can produce a little longer.  And with the nice rain that the farm got, Andy is hoping to have a good harvest of potatoes, sweet potatoes, onions, garlic and winter squashes.

Since there are some new families joining the CSA for the Fall Share Andy will be sending a Baked and Canned Goods List in our boxes next week.  Be sure to get the newsletter from the inside side of you box in the see through sleeve. 

Be sure to bring back you empty boxes, egg cartons and green berry baskets when picking up you filled box each week.  It is best if you can breakdown the box for easy transport back to the farm.

Happy Fall.

Recipes Of The Week: Radish Dip and Radish Sandwiches

Radish Dip

2 cups of washed and trimmed radishes
2 Tablespoons of minces onion
8 ounces of cream cheese, softened
1/2 cup of sour cream
1 Tablespoon of chopped chives to taste
1/2 teaspoon seasoning salt pr
1/8 teaspoon of pepper

Chop radishes, mix remaining ingredients and add radishes

Radish Sandwiches

Butter French bread or regular bread and top with radish slices, sprinkle with salt and pepper.

Beginning Of The Fall Share

It is so hard for me to believe that this is the last week of the summer share.  Where did the summer go?  But the good news is that there are 10 more weeks of the fall share!  Fall Shares are picked up at the delivery location just as before with all the other shares.  For those of you that do not have the fall shares, this is you last week.  Andy and Lizzie want to take each of you for your support. You can't imagine the effect you have on this family.

Looking back over the summer, Andy and Lizzie feel that hings went very well.  The drought was bad but it was not a severe as it was two years ago.  The new irrigation system that is in place and more experience under their belts helped get them through that time.   

Over the years the CSA has grown quite a bit.  The CSA started in 2008 with 35 members.  From there the CSA membership grew to 45 members in 2009, 110 members in 2012, 150 in 2012 and 215 members in 2012.  As the CSA memberships grow so does the CSA.  Instead of being a one family CSA it has grown into a community CSA.  This helps to make the CSA stronger .  With more families involved they can fill in for each other when the need be.  And this will help to maintain a steady supply of produce for us all.  And of course all the families growing for the CSA are using sustainable organic methods of growing.

They do appreciate all of our support.  Andy wants you to know that you have made a difference in many lives by choosing to support the Cedarmore Farm CSA.  With our wanting fresh organic foods we are helping young Amish families to stay on the farm, which is where they really want to be.  They can not thank you all enough.

Recipe Of The Week: Fried Onion Rings

Fried Onion Rings

2 large sweet onions
2/3 cup of water
1 Tablespoon of vegetable oil
oil for deep frying
1 egg
1 teaspoon of lemon juice
1 1/2 teaspoon of baking powder
1 teaspoon of salt
1/4 teaspoon of cayenne pepper
1 cup of all purpose flour

Cut onions into 1/2 inch slices, separate into rings.  Place in a bowl, cover with ice water and soak for 30 minutes.  Meanwhile in a bowl beat egg, water, oil, and lemon juice.  Combine flour, baking powder, salt and pepper.  Stir into egg mixture until smooth.  Drain onions, coat in mixture, and fry a few at a time for 1 1/2 minutes on each side, or until golden brown.  Drain on paper towels.  (Also good to put chopped apples in dough instead of onions-like apple fritters.)

Fall Is Sneaking In

Is anyone else loving the change in the weather?  The hot days of summer are fading away and the cooler fall weather is slowly taking over.  The little bit of rain that the farm got put a little moisture in the ground, just not nearly enough.  They are hoping for a few more rains like the last few that they have had in hopes that things will be going to green back up.

Again with the weather is it so hard to predict what produce will be coming in our boxes.  The plan this week is for some type of squash to be in our boxes...spaghetti, acorn or butternut..  This should be the first week of the squashes. The beans and tomatoes will likely slow down, but then again there is another patch of beans that might be coming on in a few weeks...again it is a weather thing.  There are still plenty of onions, potatoes and garlic.  Most of that will be stored to use this fall.

A variety of tomatoes and  the purple peppers were a surprise.

This week there will be a survey in your boxes.  Please take the time to fill it out and send it back.  This is one forms of feedback that help Andy and Lizzie get a feel for what we like and don't like...and as members of the CSA, what we would like them to consider doing.

Andy and Lizzie are trying out some new farming techniques this year on the farm.  And he wants us to know that sometimes he has mixed feeling about some of these new ways.  Part of him wants to stick to the ways that he knows,like using lime and compost.  He is not to keen on all the hub-bub of checking all the this and that is in the plants.  The other part of him see some of the advantages in some of the new techniques.  He has finally come to the conclusion that by hanging on the the old, tried and true proven ways and combining them with some of the newer ways might be the best of both worlds.  In other words I think he is saying that Cedarmore Farm will continue to use cover crops, lime, and compost and what they are already doing.  Then they will still be able to fine tune things by checking the Brix and the plant sap PH and the missing minerals accordingly.

Recipe Of The Week: Winter Squash Casserole

Winter Squash Casserole

2 cups of mashed winter squash
4 slices of bacon
1/2 cup pf chopped bacon
 2/3 cup of grated cheddar cheese
1/4 teaspoon of salt
a dash of Tabasco or black pepper
1/4 cup of buttered bread crumbs

Put squash in a bowl.  Fry bacon until crisp, crumble into squash.  Leave about 1 Tablespoon of drippings in  skillet.  Fry onion in drippings until transparent.  Add squash, cheese, salt and Tabasco sauce (or black pepper) and mix well.  Put in a buttered baking dish.  Top with bread crumbs.  Bake at 350 degrees until heated through and crumbs begin to brown...about 25 minutes.

Green Tomatoes and Bicolor Corn

Andy reports that Hillsboro did get just a little rain the other day...about .4 of an inch.  Enough to make a little difference but the farm is still pretty dry.  He says that he feels like it is going to rain but it has been really spotty lately.  Some areas not far from the farm have gotten quite a bit while the areas around Hillsboro have gotten missed a lot.  He thinks it could be a lot worse and he is so very thankful that they have a proper irrigation system which helps out in these dry times.

We got some lovely green tomatoes in our boxes this week.  Green tomatoes is a down south kind of dish.  If you search the blog for a recipe I believe there is one from last year.  We just fry them like we would fry eggplant or zucchini.

They are digging the first sweet potatoes of the season this week.  They are hoping for a good crop.  Lizzie's recipe this week is for a Maple Syrup Sweet Potato Casserole.  I would suggest trying the maple syrup that Andy makes...it is really good!  As a matter of fact, they are running a sale from now thru the end of the month.  We can get a 10% discount on any size syrup we buy.  Order it by emailing Cedarmore Farm (email on the right side of the page) and then Andy will bill you at the end of the month.

Andy is trying so very hard to educate us all about organic farming methods....this week it is a little further above my head then usual.

We are to understand that all plants are either positively charged cations or negatively charged anions. A few of the important ones...potassium, calcium, and magnesium are cations.  While nitrogen, phosphorus, sulfur, and boron are anions.  It the P.H. is kept between6 and 6.4 that means that there is a good balance of the cations and anions and that will make for healthy plants.  If the P.H. is low that means that one or more of the anions is low.  If the P.H. is low in the older leaves then they are low in potassium or magnesium.  If the P.H. is low in the newer leaves that indicates that they are low in calcium.  Andy is still in the learning stages of learning about it all and doesn't claim to be an expert on the subject.  He strongly believed that all this research will only improve the quality of the produce that we receive each week in our shares.

FYI...as most of you already know, Andy writes the newsletter at the end of the week before he packs the boxes for our delivery dates.  He know what is ready harvest but sometimes there is a little glich.  This week he stated that we would be getting sweet potatoes.  That didn't happen because when he started digging them up they just didn't look ready.  It wold be better to leave them in the ground that to take them out to early.  I appreciate the fact that

he wants out boxes filed with the best he can provide.  And if that means waiting a little while to make Lizzie's Sweet Potato Casserole...then I will patiently wait.

Recipe Of The Week: Maple Syrup Sweet Potato Casserole

Maple Syrup Sweet Potato Casserole

4 medium sweet potatoes

1/2 cup pf maple syrup

1/2 cup of packed brown sugar

1/4 cup of melted butter

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup of chopped pecans (optional)

Slice sweet potatoes crosswise into 1/2 inch slices.  Cook in boiling water for 20 minutes or until fork tender.  Let cool to touch, peel and mash.  Combine maple syrup, brown sugar, butter, cinnamon and nutmeg and mix well.  Add syrup mixture to the sweet potatoes and mix well.  Pour into a 8X8 buttered baking dish and sprinkle top with pecans if desires.  Bake at 350 degrees for 15-20 minutes.

Pray For Rain

Our porch was overflowing with good things tonight!  A watermelon for everyone!!!

The ground is still pretty dry at the farm.  The little bit of rain that we had over the weekend just did not to the trick.  The farm really needs the rain!  Andy is hoping that the weather forecasters are right when they say that we should be getting some of the rain from the hurricane in the next day or two.  He says that he can feel it in the air...a change is coming.  

Andy and Lizzie will be having church at their house this weekend.  In most Amish communities each family in the community takes turn hosting church in their homes or their barns instead of having it in a 'church house'.    That means that they have extra corners to clean so they can have the place looking decent.  (I can tell you that it was a polished and shined.  Not a thing our of place and sparkling clean.

Since we are all still learning about the growing methods...

Earlier Andy and Lizzie started using a P.H. meter and a refractometer to check their plants to be able to get a better idea of what minerals are still needed.  The refractormeter shows how high the brix (sugar content) in the plants is.  The higher the brix, the healthier the plant is.  With a high brix you have less disease and insect pressure.  Also the produce keeps better and has a better flavor.  Although the refractormeter tells  how high the brix level is, it really does not tell much about what minerals are still lacking.  The P.H. meter tells more about what minerals are needed.  More about that at a later date.

Recipe Of The Week: Potato and Bacon Omelet

Potato and Bacon Omelet

8 slices of bacon diced

1 1.2 cups of peeled and diced potatoes (1/4 inch pieces)

1/4 cup of finely chopped onion

1 teaspoon of salt

3 Tablespoons chopped fresh parsley 

12 eggs, beaten

2 Tablespoons of water

1/4 teaspoons of pepper

2 Tablespoons of vegetable oil

cheese, optional

Fry bacon until browned, drain on paper towel.  Pour off all but 2 tablespoons of the drippings.  Add potatoes and onions to drippings.  Cook until potatoes are tender and golden.  Stir in bacon and parsley.  Set aside.  Beat the eggs, water, salt and pepper.  Add potato mixture until well blended.  Heat oil in a skillet and pour in egg and potato mixture.  Cook, lifting cooked egg portion around the edge so the uncooked portion runs beneath.  Cook until mixture is set, (if desired sprinkle with cheese) fold in half and slide onto serving platter.

I Heard It Through The Grapevine....

...there will be watermelons to go with our boxes this week.  I know that it might be tempting to take more than one.  But Andy is only able to send one per customer.  So please respect his wishes and only take one.  Thanks!

Sorry I'm Late

(I have had computer problems all week and finally got back on track.  Sorry I was not able to post earlier in the week)

Got word from Andy that things are pretty dry out on the farm but with the irrigation system that they have in place, they are getting by okay.  He is loving the temperatures and says that it is enjoyable to work outside.  And let me tell you that he and the kids spend lots of time outside.  Lizzie is taking it easy a bit more these days.  She is 'in the family way' and is due mid November.  I am so excited about this.  Another one of those cute Hershberger kids to make over.  Speaking of their children...Anna is looking forward to going to school next year.  She works hard learning school things from her parents.  Dennis is all boy from what I can tell.  He has finally warmed up to me and smiles at me when I visit.  Moses is walking!  That is so hard for me to believe.  It seems like just yesterday Lizzie was handing him to me for the first time.  And he has the lightest blonde hair.

As far a the farm and plantings go..turnips and radishes were just planted and we should be seeing those in our boxes later in the fall.

Things must really be busy on the farm because the newsletter from the CSA was short this week.  And Lizzie must be canning because she didn't have time to find a recipe.  So I shared one that I discovered this week...Corn In The Oven or Baked Corn so call it.  It was really good...I was concerned when I put those delicious ears of corn in the oven.  I was surprised at the taste.  We will be making it again real soon.

There are some new faces on the farm...

These little kittens will grow up to be the barn cats that help keep the rodent population in check.  They are really cute and awfully shy right now.  The kids will climb under and over anything to get to them.  I hope they survive all that 'special love and care'...they just love them to death.

Recipe Of The Week: Bakes Corn

Baked Corn

or Corn In The Oven

This is so simple  and so very good.  Preheat oven to 350 degrees.  Placed corn as it is (no shucking required) directly on the center rack of the oven.  Bake for 30 minutes.  Carefully remove...they will be hot!

Delicious!

Recipe Share

  I got an email from Christine at Christine's Kitchen with some wonderful sounds recipes for all the good vegetables that have been coming in our CSA boxes.  Now to figure out which one we will be dining on first...that is the tough question.

Tomato and Corn Pie (best thing I've made all summer!) - http://christineskitchenchronicles.blogspot.com/2012/08/tomato-and-corn-pie.html

BLT Corn Salad Wrap - http://christineskitchenchronicles.blogspot.com/2012/08/blt-corn-salad-wrap.html

Pasta with Grilled Tomato Sauce - http://christineskitchenchronicles.blogspot.com/2012/07/pasta-with-grilled-plum-tomato-sauce.html

Buttermilk Grilled Chicken with Garden Vegetable Salsa - http://www.pink-parsley.com/2012/08/buttermilk-grilled-chicken-with-garden.html

Zucchini Brownies - http://christineskitchenchronicles.blogspot.com/2012/08/recipe-swap-zucchini-brownies.html

Summer Corn Fettuccine - http://christineskitchenchronicles.blogspot.com/2012/06/summer-corn-fettucine.html

Creamed Corn - http://christineskitchenchronicles.blogspot.com/2012/08/creamed-corn.html

Spicy Garlic and Shrimp Green Beans (or use whatever meat you want or simply the beans) -http://stephaniecooks.blogspot.com/2011/03/spicy-garlic-shrimp-and-green-beans.html

Okra Fritters with Grilled Corn and Goat Cheese - http://www.jasonandshawnda.com/foodiebride/archives/12314/

Good Weather = Good Food

The weather on the farm is delightful...cooler and that means that it is nice to work outside.  But it still a little bit on the dry side.  We had a little rain this morning and it looks like it could rain again.  But the ground is so dry that it has already soaked all the moisture up.  

There are lots of good veggies coming our way...sweet corn, cantaloupes, tomatoes, and green beans.

I love it on Tuesdays when my porch looks like this!

Can't any that beets are my favorites but I am willing to give them a try.  Lizzie has a stir fry recipe for us this week.  See it below.

Pecan nut pie...it is my all time favorite pie.  So much so this will make the third one in as many weeks.  Got me a major pecan pie sweet tooth.  Just had a piece for breakfast as a matter of fact.

I'm telling you now that if you haven't tried some of the baked goods...you are missing out!

Growing all this good food is a process and learning about organic farming is a process also.  It is not easy by any means.   In the last post I wrote about cover crops and composting.  Now I am learning about soil amendments that Andy uses on the farm.  Andy has to make sure that the calcium level is just right in the soil for the plants.  To maintain adequate calcium levels they put on High Calcium Lime and or Gypsum.  High Calcium Lime usually is only used once every three or four years.Gypsum is mixed in every year.  Andy also uses an organic fertilizer, Re-Vita Pro that is made of composted poultry manure and has some kelp added in. It contains three very important minerals...nitrogen, phosphorus and potassium...with some other trace elements mixed in.Believe it or not they also use products from the ocean like fish, kelp and seaweed products.  the products are loaded with minerals and re very helpful in growing nutrient dense food.  Which means healthier food for us to put into our bodies.  Also this year Andy has started using a few new farming tools...refractometer, and a PH meter to check the plants to see what minerals they are still needing.  They have made progress with the heirloom tomatoes that we are finding in our boxes.

And Andy wants to let you all know that there are some Fall Shares still available.

Recipe Of The Week: Stir Fired Red Beets

Stir Fried Red Beets

3 cups of shredded beets
2 Tablespoons of butter or Olive Oil
1 teaspoon of salt

Heat oil or butter in skillet.  Add the shredded beets and salt.  Heat till nice and soft.  Enjoy

(I can say that I am not a big beet fan...that would be my husband.  Last year I canned a few quarts and they were pretty darn good, if I do say so myself.  This will be the first time we have tried stir fried beets.  Didn't know you could do that!  I will be giving it a try tomorrow for dinner with our pork tenderloin.)

The Halfway Point

It is so hard to imagine that this is week 16th week of our 32 week season of CSA...we are half way to the end!  Andy is pleased with the season and he hopes it will stay that way until the end of the season this year.

I hate to report yet another wind storm at the farm.  This time some trellised tomatoes were blown over.  Nothing serious and Andy thinks wit the help of Lizzie's brother they should be able ti tie them back up to keep them off the ground.  Some of the stakes will have to be replaced but the tomato plants survived.  Everything else seemed to make it thru the storm alright.

A few weeks ago, after the windstorm that destroyed the large greenhouse, one of the CSA members came up with the idea of helping Andy and Lizzie rebuild the greenhouse by asking for donations for the CSA members....the CSA community helping just like the Amish community pitches in to help each other in times of trouble. We were able to raise over $900 dollars!  Not only helping Andy and Lizzie but also others in the community that raise food for the CSA.  It will be enough to cover the cost of the rebuild with maybe even a little upgrade.  They are overflowing with gratitude and thanks! And consider the members a blessing for sure.

I can feel the vitamins being sucked in thru my pores.  A box of all things good!  We will be having some 'purple fries' tomorrow night for dinner.  I think the carrots might already be gone!  

And probably some of Lizzie's corn casserole.  A big green salad.  Some sliced tomatoes.  Shoot with all this goodness, who needs meat!

I am still trying to learn all I can about what makes organic farming better for you.  Today's modernized agricultural world is largely focused on three nutrients:  nitrogen, phosphorus, and potassium.  Although these three are indeed very important, we do not need to overlook that may trace minerals and other nutrients that are often ignored by most farmers in the US today.  I really don't think the farmers are so much at fault.  It boils down to the huge industries that sell us all their 'junk' to the farmers.  The farmers are then able to grow larger quantities therefore more money in their pockets.  if the truth be told the vegetables that are bought in the grocery store have very little traces of the three nutrients.

Yes, these farmers are producing a large quantity of foods but most of the plants don't have a good defense system and are more prone to insects ans disease.  But these big farmers have a cure for this...just cover them with more chemicals to get rid of the pests.  If the insects and disease become resistant to that...just use another dose, maybe something bigger and better.  As for killing weeds that surround the crops...just spray some chemicals on them too to get rid of them.  the way I understand it is...companies use chemicals to grow bigger and more.  Some of those things aren't good for our bodies.  Cedarmore Farm wants us to have the best possible food that we can put in our bodies without all the harmful chemicals.  I'll take organic anytime!

Recipe Of The Week: Corn Casserole

Corn Casserole

1 1/2 cups of fresh corn
1/2 cup of chopped onions
1/2 cup of green pepper strips
1/2 cup of water
1 cup of chopped yellow squash or zucchini
1 cup of chopped tomatoes
1 cup of shredded cheddar cheese
2/3 cup of cornmeal
1/2 cup of milk
2 eggs beaten
3/4 teaspoon of salt
1/4 teaspoon of pepper

Bring corn, onions, peppers and water to a boil; reduce heat.  Cover and simmer 5 minutes or until vegetables are tender crisp.  DO NOT DRAIN.  Combine remaining ingredients in a large bowl, saving 1/4 cup of the cheddar cheese.  Add undrained vegetables and mix well.  Put in a 1 1/2 quart casserole dish.  Bake at 350 degrees for 45 to 50  minutes.  Top with the remaining cheese.  Garnish with a tomato and a pepper slice if desired.

Lizzie's Corn Casserole got 5 out of 5 stars from the family.  And it smells amazing!

Highland Haven Farm

A few weeks ago I got a memo from Andy and the pasture range chickens that I just found.  So now I am sharing it with you.  Instead of the orders gong to Andy at Cedarmore Farm, the orders will go to Highland Haven Farm, which is owned by Lizzie's brother, Adam.  Highland Haven will also be in charge of the billing..  If you are interested in ordering please go the the Highland Haven website at www.highlandhavenfarm.com, download and print their meat order form.  To get to the form go to the top left of the page and click on 'meats'.  Then fill out the form and mail it to

Adam Hershberger

Highland Haven Farm

12221 Turley Lane

Hillsboro, OH 451333. 

You will also need to get set up with their online ordering system.  To do this please email Andrea at tomkoa@aol.com or call her at 513-417-8777.  She will be more than happy to get you set up to order from Highland Haven Farm.  If you have any questions, please contact Andrea, as she knows how their system works much better than any of us.

There little peepers are actually Andy and Lizzie's broilers...meaning that these chicks won't be getting any names...if you get my drift!