Saturday, December 27, 2014

New Drop Off Location

John, who will be our new go to guy for the CSA, (He is actually Andy's brother-in-law and he and his wife will be taking over the CSA), wants me to make sure that you all know that Cedarmore Farm CSA is now delivering to the Dayton, Ohio area as well as Cincinnati.

Wednesday, December 10, 2014

Not A Banner Day For Me

Today is the last Tuesday CSA delivery for the season.  Because of conditions out of Andy's control the boxes are 'rather scanty' Andy's words!  Love that!  He always apologizes when the boxes are not up to his high standard.  He only wants a good quality and a good quantity in our boxes.  Like he ways 'you can't control the weather' he sends the best of what he has.  Sometimes even dipping into the things that they have stored and put away for the winter.

He feels with everything that has happened this years things have gone well.  With he cooler summer is was hard to grow plants that are heat loving like sweet corn, peppers, tomatoes and melons.  There was plenty f moisture and some plants grew exceptionally well.  One crop was potatoes.  /they had a bumper crop of potatoes for sure.  I know that I can't use them fast enough.  But they will be good for the winter when I need to make some potato soup.

Here's the part of the newsletter that got to me.  I know it is coming but I till am having a hard time with it...As we all know Andy and Lizzie will not be running the CSA next year.  They are turning things over to John and Anna Zook (Andy's sister and husband).  I know they have mixes feeling about the move and they are sad.  But on the other hand it will be a good move for the family.  He hates that he has to say good bye to all of us (and I dislike it VERY strongly).  It is their hope that we will continue to support the CSA and John and Anna..  Andy promises that they will return to the area for visits during the coming year because they still have friends and family here.  They will be glad to be able to visit with other families in the community also.

They look forward to their MO adventures and I will look forward to their visits.  And I'm already planning to make a trip or two westward to visit with them.  I'm truly going to miss them all.  They are my little Amish family.  Cedarmore Farm is still going to be one of my happy places. 

Now to go and meet John, Anna, their right kids, and the new place for the CSA.  I'll be blogging soon.

Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

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

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

Wednesday, December 3, 2014

Join Our CSA

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!

Crops Planned For The 2015 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, red beets, kale, Chinese cabbage, sweet potatoes

For 2015, we are pleased to offer these CSA share options:

Free delivery to all locations including many locations in the Greater Cincinnati area, with two locations in Kentucky.  There are also Dayton area and Highland County locations to choose from.  (Your share will be in a produce box with your name on it at the Pick-Up location that you choose.)
Two Fresh Egg Share:  are available for you to choose from for you to receive pasture range eggs
Weekly Canned Goods Share:  adds a surprise jar to your produce box.
Weekly Baked Goods Share: adds a fresh baked surprise to each box.

Weekly Bread Share:  adds a loaf every week to your produce share choice.
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, eggs, and bar soap. 
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, 2015.
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  $4.00 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 $3.50each)
pickled beets
pickled sweet peppers
mustard pickles
dill pickles
bread & butter pickles
sweet pepper butter
hot pepper butter
tomato juice
tomato chunks
pizza sauce

Maple Syrup
(from trees on the farm)
one gallon  $45.00
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
$3.00 a bar
Lilly of the Valley
cucumber melon
lemon grass
love spell

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

Send orders to


Information About CSA 2015

Sign-up have been emailed out to current CSA members and now they are available for others reading on the Internet.  Please note that next season there will be a few changes in the drop-off locations and length of the shares.  A few prices have even changed.  Most mportantly the address of the farm will change with the new season.

If you would like to know more about the CSA and Cedarmore Farm please feel free to send an email to and Rue will get you in touch with John and Anna Zook, Andy's sister and her husband, who will be taking over the CSA when the Andy's move to MO in Janurary. (read about the move here)

Sign-ups for 2015

Cedarmore Farm 2015 Sign-Up Sheet

Name __________________________________________________  Phone ___________________
Address __________________________________________________________________________
City/State/Zip _____________________________________________________________________
Email ____________________________________________________________________________
1.  Choose Your Shares  Free Delivery to the pick up location of your choice!
           All Season Share  sign-up by April 1st to get a produce box delivered weekly for 30 weeks   
               week of May 19 - week of December 19
        $480 x __________ (number of shares) = $ __________
Spring Share  sign-up by April 1st to get produce box delivered per week for 8 weeks
week of May19 - week of July 7
$152 x __________ (number of shares) = $ __________
Summer Share  sign-up by April 1st and get a produce box delivered per week for 12 weeks
week of July 14 - September 29
$180 x __________ (number of shares) = $ __________
Fall Share  sign-up by May 1st and get a produce box delivered per week for 10 weeks
October 6 - December 11
$170 x __________(number of shares) = $__________
Weekly Egg Share lets you add a dozen pasture range eggs with your produce box
(number of weeks in your share choice from above)
__________ x $3.50 per dozen =  $__________
Bi-weekly Egg Share  one dozen pasture range eggs every other week in your share from above
(half the # of weeks in your share from above)
__________ x $3.50 per dozen =$__________
Canned Good Share  one surprise jar in your share from above! 
possibilities are ketchup, tomato juice, tomato chunks, pizza sauce, pickled beets, sweet peppers, sweet or hot pepper butter, bread & butter, dill, or mustard pickles, strawberry, blackberry or red raspberry jam, peach or pear butter and more
(number of weeks in your share choice from above)
__________ x $4.00 per week = $__________
Weekly Baked Good Share  get one surprise each week with your share from above
possibilities include pies (cherry, blueberry, blackberry, pecan nut or apple), cookies )monster, chocolate chip, pumpkin, chocolate no=bake, buttermilk or raisin oatmeal), bars (three-layer snack bars, peanut butter, pumpkin with frosting & nuts, pumpkin with chocolate chips or granola bars), cinnamon rolls, zucchini bread, banana bread or wheat bread
(number of weeks in your share from above)
__________ x $5.00 per week = $ __________

Weekly Bread Share  get one loaf delivered each week with your share from above.
(number of weeks in you share choice above)
__________ x $4.00 per week =$__________
                                                                                                    TOTAL from above __________
2.  Choose Your Pick-Up Location Get boxes labeled with your name from...
  • Cedarmore Farm:   10148 Pigeon Roost Rd, Hillsboro, on Tuesdays 5:00-8:00pm
  • Anderson:   1980 Gainsborough Lane, Cincinnati on Tuesdays 5:00-8:00pm
  • Clarksville:  3668 Nicholson Road,  on Tuesdays 5:00-8:00pm 
  • Eastgate:  4873 Beechwood Rd., Cincinnati on Fridays 5:00-8:00pm
  • Hamilton:  914 Richwood Avenue, Tuesdays 6:00-9:00pm
  • Hillsboro:  8586 US HWY 50, on Tuesdays 8:00-10:00pm
  • Kenwood:  7791 Montgomery Road, (Terry Byran Fitness Center) on Tuesdays 5:00-8:00pm
  • Lebanon:  2308 Wood Road, on Tuesdays 6:30-9:30pm
  • Loveland:  865 Miami Ridge Drive, on Tuesdays 5:00-8:00pm
  • Mason: 1029 Seneca Drive, on Tuesdays 6:00-9:00pm
  • Milford:  1224 Eagle Ridge Road, on Tuesdays 5:00-8:00pm
  • Mt. Orab:  16844 Bodman Road, on Tuesdays 5:00-8:00pm
  • Wyoming:  508 Wirtz Way, on Tuesdays 5:00-8:00pm
  • Batavia:  3553 St. Rt. 222, on Fridays 5:00-8:00pm
  • Beavercreek:  771 Briddlewood Street, Fridays 5:00-8:00pm
  • Burlington:  6989 Lucia Drive, Burlington, KY, on Fridays 5:00-8:00pm
  • Clifton:  17 Kessler Place, Cincinnati, on Fridays 5:00-8:00pm
  • Covington:  508 Wallace Ave, Park Hills, KY, on Fridays 5:00-8:00pm
  • Downtown Cincinnati:  1222 Race Street, on Fridays 5:00-8:00pm
  • Norwood:  1624 Sherman Avenue on Fridays, 5:00-8:00pm
  • Oakley July 1y:  2733 Arbor Avenue, Cincinnati, on Fridays 5:00-8:00pm
  • Oakwood:  2716 Arbor Ave., Cincinnati on Fridays 5:00-8:00pm
  • Peebles:  33 Dodge City Drive (Bob Malcolm Chrysler), on Fridays 2:30-5:00pm
  • Westwood:  3110 Coral Park Drive, on Fridays 5:00-8:00pm
3. Choose Your Payment Option
  • Pay total now
  • Pay 50% of total now and 50% by July 1st
Make checks payable to Cedarmore Farm and mail with a copy of your sheet to:
Cedarmore Farm
10148 Pigeon Roost Road
Hillsboro, OH 45133
*For questions, comments, or extra order items send an email to:

The Season Begins To Wind Down

I've been keeping track of the weather at our house and comparing it to the weather they say that is hitting Hillsboro.  Cold, wet and more cold.  Which is good for some plants but not for others.  Andy tells me that lots of the green stuff has frozen out.  Broccoli and cauliflower are gone.  But there is still some lettuce growing in the greenhouse.  Thanks heavens the greenhouse was able to be rebuilt after the storm a few years ago.  Even the plants in the greenhouse are only producing at half.  So our boxes will have a little something extra that Andy and Lizzie will pack in which is surplus canned goods.

The pond digging project at John and Anna's farm is almost finished.  If they are adding right, it should hold about 300,000 gallons of water which is more that Cedarmore ever used in a year.  The next step will be to make sure that it seals up and holds water.  To do this the plan is to fence it off and turn in some pigs.  The pigs' job is to get in there and wallow in the mud, which seals it up.  This is something that all pigs enjoy.  They are hoping it works out well.

My kids will be excited to see a jar of strawberry jam in their stockings on Christmas morning.  The literally fight over it.  Sometimes I even find it hidden in places you would never think of.  It is some really good stuff.

Recipe of The Week: Sweet Potato Fritters

Sweet Potato Fritters

2 cups of mashed sweet potatoes
1 Tablespoon of butter
1 Tablespoon of sugar
1 cup of milk
2 eggs separated
1/2 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
oil (for deep frying)
powered sugar

Combine sweet potatoes, butter, sugar, milk, and egg yolks.  Beat until smooth.  combine flour, baking powder, and salt and add to sweet potato mixture.  Fold in stiffly beaten egg whites.  Drop by the teaspoon into 350 degree oil.  Fry until brown.  Drain on paper towels.  Sprinkle with powdered sugar.

Sunday, November 30, 2014

Egg Shortage

  Andy had Rue send an email to all the egg customers this week....'We needed to let everyone who gets eggs know that we are completely out of eggs. In the past few weeks we have had temperature in or near the single digits and the hens have stopped laying, so we will not have any eggs to send you today Friday, Nov.28th or next Tuesday Dec. 2nd. We will have pasture range eggs coming from another farm next Thursday so we can make it up to you next week and the week after. I apologize for the inconvenience but the unusually cold weather has made the hens quit laying early this year.'
I know this is true because my girls usually give me 6-8 eggs a day and now we are down to 4-5  per day.  And they are taking pretty much turns as to who lays.  On good egg days we would get one green eggs a day.  Now it is about every other day.  Guess you could say that it is just that time of year.   

Tuesday, November 25, 2014

Comfort Food

These eggs are beautiful...and taste like nothing you have ever tasted before.  If heard it said that they are so creamy you don't even need to add cheese to them.

I am thinking that the colder weather and snow might have damaged some of the cold crops.  Andy and Lizzie are busy working the farm, getting ready to move and helping out in the community with things that need to be accomplished before the weather turns so bad that no work can be done outside.

Tuesday, November 18, 2014

It Sure Is Cold Outside

It is cold everywhere these days.  Andy says that the temperatures on the farm are dropping into the teens, which he reminds me that it is very unusual for this time of year.  Broccoli, kale, turnips and other cold weather crops like the cold weather but he is not sure they like it as cold as it has been.  We will just have to wait to see what happens. It all depends on how long it stay this bitter cold. Keep your fingers crossed.  He promises to send us whatever he can.


Recipe Of The Week: Turnip Slaw

Turnip Slaw

6 medium turnips
2/3 cup of sour cream
2 Tablespoons of vinegar
2 Tablespoons of sugar
1 teaspoon of salt

Peel and grate turnips.  Combine remaining ingredients to make a dressing.  Pour over turnips and mix.

Tuesday, November 11, 2014

Still Keeping Busy

According to Andy the weather is turning colder.  He enjoys that because that means that he can sit by the woodstove and read in the evening.  He dreams of all the fall crops that are still doing very well.  He also says that as long as the temperature doesn't go into the lower 20's for an extended period of time, the crops should be fine.

Anyone wondering where all the onions went?  I have been told that we will not be getting any more onions for the rest of the season.  For some reason there was a problem with them going bad from the inside out.  He thinks that the problem comes from a little insect called thrips.  Usually this problem doesn't show up until the onions are in storage.  The problem has been around for several years but this year was the worst.  They are rethinking the onions that they grow.  Maybe next year they will grow green onions in the fall and get away from storing them for so long. They will continue to try to fix the problem with organic methods.

The pond digging project is on hold for a few weeks so the horses can rest.  They plan to let the horses rest for a few weeks and the work on it for a few more days.  Andy believes that they probably have enough capacity to supply their irrigation needs in an average year, but they want to make sure they can get through the dry years as well.

Recipe Of The Week: Chard Soup

Chard Soup

8 cups of finely chopped chard
1 cup of sliced celery
1 cup of chopped onion
2 Tablespoons of butter
2 large peeled and diced potatoes
5 cups of broth or water
2 Tablespoons of olive oil
salt and pepper to taste

Separate chard stems from the leaves.  String any tough stems and slice thin. In a large kettle saute the sliced stems, celery, and onions in hot oil and butter for 5 minutes.  Add the potatoes and broth.  Bring to a boil.  Reduce the heat and simmer for 15-20 minutes.  Stir in the chard leaves and cook for 4-5 minutes more.  Season to taste.

I Lost Another Week

I need to apologize again for not posting last Tuesday.  My mother-in-law passed away and we were with family in WV.  So this week there will be two postings...last weeks and this weeks.

Andy swears that work on the farm has slowed down but there still is so much to do, they are busier than ever. There are a number of work projects going on in the community and they try to help out where and when they can.  Two new houses are going up for families that have tight living quarters and need more space. A couple sheds are being built. One family is building a corn crib since their old one is no longer holding up.

 Probably the biggest project for them is the pond that’s being built on John and Anna Zook’s property. They are the ones that will be taking over our CSA next year. The pond will be for irrigating their crops next year and in the future. For the project they are using 2 slip scoops. Kind of like what Paul Bunyan would use only they don’t have “Babe” the big blue ox to hitch into! They use 3 teams of 4 horses each for a total of twelve horses. One team each for the slip scoops and a 3rd team for the plow. About 5-6 men are needed for handling the horses and equipment etc. The plow is used to loosen the ground . Then the slip scoops are used to scoop up the dirt and dump it out on the bank. We hope to have the project completed in three to four days. It takes a considerable amount of planning to have enough help lined up for each day. They have enough men and boys in the community to be able to rotate around and spread out the work load. Andy will give us an update on this project is finished.

 They are harvesting turnips for the first time this fall which is later than normal, but it looks like a good crop. You can use them in soups and salads or slice them and eat them on a sandwich. Broccoli is also coming on pretty good right now.

I have no picture to post but I hear there were plenty of great vegetable for a few dinners last week.

Recipe Of The Week: Cream Of Broccoli soup

Cream of Broccoli Soup

2 1/2 cups of finely chopped broccoli (peel thick stems)
2 cups of milk
1/4 cup of butter
2 chicken bouillon cubes
1/4 cup of chopped onions
1/8 teaspoon of nutmeg (optional)
1/3 cup of flour
1/2 teaspoon of salt
1 cup of processes cheese (Velveeta)

Cook broccoli until it is tender.  Reserve the liquid.  Melt the butter in a skillet.  Saute onion in butter then blend in flour.  Slowly stir in milk.  Add bouillon cubes, nutmeg, salt, and cheese.  Cook and stir until thickened.  Boil for 1 minute.  Add 1 cup of the reserve liquid to the white sauce.  Add broccoli and hear through. 

Variation:  Put cooked broccoli and onion in the blender.

Wednesday, October 29, 2014

Chinese Cabbage

We haven't gotten much in the way of rain here in the Milford area but Andy says that they are getting plenty in Hillsboro.  He hopes it will clear up so they will be able to enjoy the beautiful fall weather.  He loves this time of year with all the colors in the trees.  And the fall crops are doing well.

The large light green leafy vegetable is Chinese cabbage.  There are so many ways that you can prepare it.  It can be used in salads, stir fries or even smeared with peanut butter!  I'm not sure about the peanut better one.  However you choose to prepare it...enjoy!

Recipe Of The Week: Chinese Cabbage With Chicken

Chinese Cabbage With Chicken
2 Tablespoons of oil
1/2 pounds of thin strips of chicken
1 1/2 cups Chinese cabbage, sliced thin
1/2 cup finely diced celery
1/2 cup finely chopped green onions
1 minced garlic clove
1/4 teaspoon ground ginger
2 teaspoons of soy sauce
1/2 teaspoon of salt
2 quarts of chicken broth
1 cup of finely chopped spinach
1/2 cup of thinly sliced mushrooms
Heat oil in large kettle and saute the chicken for 5 minutes.   Remove the chicken.  Saute the green onions, celery, cabbage, and garlic for about two minutes.  Add seasonings and the broth.  Return the chicken to the coup and simmer until done.  Add spinach and mushrooms and simmer for two more minutes.

Thursday, October 23, 2014

Full And Then Some

No time for a newsletter or recipe this week because they were out of down visiting the English.  Andy and Lizzie say they will be back on track next week.

Wednesday, October 15, 2014

A Box Full Of All Kinds Of Greens

So far so good...cooler weather but no frost, yet.  Whenever frost does hit that will end the susceptible plants like tomatoes, beans, and peppers.  Andy will also need to cut the vines off the sweet potato plants.  The sweet potato itself grows underneath the soil surface and can take temperatures down to 20 degrees but you need to cut the vine off or the sweet potato will go bad.
The purple stems with green leaves is kale.  The bag of mixed greens is a mixture of mustard, mizuna, tatsoi, kale, arugula, pac choi, etc.  You can use them as salads or any other way that oyu fix and eat greens.  You can use these greens in making smoothies.  They jsut add ingredients as they go.  Using yogurt, cream, milk, a few bananas, maple syrup and /or stevia as a sweetner and a handful of kale or greens mix to round things off.  Try it, you miht like it.

Recipe Of The Week: Kale or Mustard Greens With Garlic

Kale or Mustard Greens With Garlic

1 pound of kale or mustard greens
1 Tablespoon of olive oil
1 Tablespoon of minced garlic
1/4 cup of water
salt and pepper

Wash greens thoroughly.  Discard the tough stems and tear the leaves into bite size pieces.  Heat the oil in a large kettle and saute garlic for about a minute.  Add water and bring mixture to a boil.  Add greens and salt and pepper.   Toss to mix.  Cover, reduce heat and stem kale for about 5-7 minutes until it is tender, but still bright green.  Cook mustard greens for 3-5minutes.

Tuesday, October 7, 2014

It's The Frist Week Of The Fall Share

If this is your first experience with the CSA...WELCOME!  I know that you are going to enjoy everything that you cook from all the goodness in our boxes during the Fall Share.

The red stemmed leafy green vegetable is Swiss chard.  If you have never had it you are in for a treat.  There are so many uses for it...use it in stir fries, soups, casseroles and even salads.  Be sure to check out Lizzie's Recipe of The Week.  The sweet potatoes are going strong.  Andy says that there will be a good harvest.  They really don't look like the sweet potatoes that you find in the grocery store but I can tell you they taste wonderful!  This could be our last bag of green beans with the weather turning cooler.  Andy promises to send them as long as he has them to offer.

Recipe Of The Week: Sauteed Chard

Sauteed Chard
5-6 cups of chopped chard
2 Tablespoons of butter
1 Tablespoon of oil
salt and pepper to taste
Cut stems off chard.  Heat butter and oil in skillet.  Chop stems into 1/4 inch slices.  Add stems and sautee for one minute.   Add the leaves.  Toss to coat.  Then cover them and let them simmer for 3-4 minutes or more.
I love chard.  I usually add a little bit of chopped onion and minced garlic.  Then right at the end I add some Balsamic vinegar.  I could eat my weight in this stuff!

Wednesday, October 1, 2014

Last Week Of The Summer Share

Fall Shares start next week.  Those of you that joined us for the Summer Share, we thank you and hope you will return next year.  For those of us with the Fall Share or All Season Share...we have 10 more weeks of good, hearty vegetables.  Andy says that the fields are full of wonderful, good looking produce.  Potatoes are plentiful this year.  Sweet potatoes and winter squash are looking really good too. As are turnips, radishes, kale, chard, and lettuce.  Broccoli is looking good as are the onions and garlic.

More About The Growing Methods
All the products that are used on the farm to 'band aid' the crops and help them ward off pests in times of stress are approved by the N.O.P> (National Organic Program).  Neem oil is probably used more than any other of the 'band aid' products on Cendamore Farm.  It comes from a tree in Africa and is not harmful to the beneficial insects.  Although it is slower in it's mode of action than some other products, Andy finds it quite helpful as long as the insect infestation is not too far out of hand.  Mycotrol O, Monterey insect spray and Dipel are beneficial bacteria that will affect insects and their eggs.  They are fairly affective against soft bodies insects like the cabbage looper or the potato beetle.  Surround and garlic spray work more by deterring insects away from our crops.  For some of the tougher insects like the cucumber beetles and the flea beetles they use Pyganic.  Pyganic does kill some of the beneficial insects and for that reason they use it only as a  last resort.  For fungal diseases we use Champ (a copper spray) and a few products that are made out of herbs and clove oils.

Recipe Of The Week: Bacon Potato Omelette

Bacon Potato Omelette
8 slices of bacon, diced
1 1/2 cups of peeled diced potatoes, 1/4 inch pieces
1/4 cup of finely chopped onions
1 teaspoon of salt
3 Tablespoons of chopped fresh parsley
12 eggs, beaten
2 Tablespoons of water
1/4 teaspoon of pepper
2 Tablespoons of vegetable oil
cheese (optional)

Fry bacon until browned, drain on a paper towel.  Pour off all but two Tablespoons of the drippings.  Add potatoes and onions to the drippings.  Cook until potatoes are tender and golden.  Stir in bacon and parsley.  Set aside.  Beat eggs, water, salt and pepper.  Add potato mixture until well blended.  Heat oil in skillet and pour in egg mixture and potato mixture.  Cook, lifting cooked egg portion around the edges so uncooked portion will run underneath.  Cook mixture until mixture is set.  If desired sprinkle cheese then fold in half and slide onto a serving platter.


In all the excitement of the week last week with Andy's letter I totally forgot to post a picture and write about the growing methods that Andy wanted us to know about.

Growing Methods
Besides animal manure and cover crops they also use fish and seaweed products in the soil.  These products are loaded with micro nutrients and trace minerals.  Andy feels that these help the soil stay healthier with less disease and insect damage.  And in turn he hopes that it will keep all of us healthier too,.  The order their products from a company called 'Agri Energy Resources'.  They use high calcium lime or gypsum to address the calcium levels of the soil.  It is essential to having good quality and good taste in the fruits and vegetables.  And he gives a little tip to all of us city dwelling tomato farmers...if our tomatoes are rotting on the bottom it is most likely due to a calcium deficiency.
We all need to be growing healthy plants.  If our plants are healthy and we eat them, hopefully with other factors we will be able to stay healthy.  But as we all know, some things are just out of our hands.  Weather changes and other factors can cause stress in plants, just like in humans, resulting in the defense systems being less viable.  That's when we come in with what he call band aids...a line of organic products that they use to suppress insects and diseases until the plant is doing well again.

Recipe Of The Week: Baked Sweet Potatoes

Baked Sweet Potatoes
Wash a few medium sweet potatoes.  Prick each with a fork.  Bake at 400 degrees for approximately 50 minutes.  Cut open and eat with butter and salt.  (We use butter and brown sugar at our house.)

Tuesday, September 23, 2014

Important Farm News

It has now been seven years that we’ve been running this CSA. And in those years we’ve come to know quite a few of you. Some of you only vaguely and others quite well. Either way we’ve come to enjoy being your farmers and providing organic food for you, while you make it possible for us to remain a farming family.

  It would be nice to just imagine that things would always stay the same, but we know this is not the case. We feel like the time has come for us to announce our plans to you. We have plans to move to another Amish community in Missouri this coming winter. So I guess this will be our last season of providing food for you and running this CSA.

  Don’t be alarmed, my sister and her husband (John and Anna Zook) have plans to take over and run this CSA where we leave off. They will be using the same organic methods we’ve been using, and we have already started giving them hands-on training, teaching them how we do things. The growing part is not new to them as they both grew up farming and have always had a large garden. Also for the past two years they have been growing produce on a larger scale. So, look for next year’s Cedarmore Farm sign up info from them soon.

  So, while its hard for us to let go, we are happy to have someone else be able to take over who wants to do this type of thing, who highly values family life at home on the farm, and has a passion for organic and sustainable farming.

  Our neighbor Rue, will still be doing the e-mails same as always. And since he’s been a part of this CSA all these years he will be helping John and Anna make the transition as well. We are trying to do what we can to keep the system running the same as it’s always been run.

  I do want you to know that our decision to move has nothing to do with farming here. We like it here. We like the community, the land, and the people. A part of us will always stay here and we will miss you people, both inside and outside the Amish community.  In short, we feel like this move is for the betterment of our growing family. We will be doing the same type of farming there, although we are not sure yet what marketing strategy we’ll be using. Another CSA? A roadside market? There is a good wholesale outlet out there so we will most likely start out with that.

  Like I said, we will miss you all but we will be coming back through the area every now and then to visit friends and family so maybe we will see some of you then. Besides, we still have the rest of this season to finish.

Thank You,

I was beyond shocked when I heard the news.  So shocked that I cancelled everything I had scheduled that night and drove straight to the farm.  Interrupted dinner and bawled my eyes out.  I now I am being really selfish when I say that I really don't want them to move.  I want to see the kids grow up.  I want Lizzie to teach me how to hand quilt.  I want Andy to be there when I have farming questions.  I want to be able to go to my happy place.  But when I stopped and talked and really listened to Andy I realized how selfish I was being.  It was a hard decision that has taken them a long time to make.  They will 'lose' everything here and have to begin again in a new community.  Loading up everything...and I mean EVERYTHING on the farm and traveling by bus to a new city isn't going to be easy.  Not to mention rebuilding EVERYTHING.
Andy promised that since there will be family and friends that they will want to see, they will be back once a year to visit.  And they even said that I could visit the new place.  I've already figured out how far it is and how long it will take me to drive there.  I still have plans to go to Anna's wedding when she gets married.  We will write.  I will cry and they will laugh and shake their heads at this crazy English woman.  I will surely miss them terribly.  They are my Amish family.
Andy tells me that I will love his Sister and her family.  He made a point to tell me they had lots of kids...8 of them.  He thinks I will like them and they will like me.  I hope they want to continue the blog.  I enjoy my time at the farm and writing about things I have learned about the Amish ways of life.  I hope they accept me the way Andy, Lizzie, the kids, and the community have. 
I will do my best to be positive and help with the move any way that I can.  I will wish them all the best.  I will hug and love on the kids as much as I can.  But I won't hug Andy.  Lizzie is still up in the air about that one. (The Amish don't hug)  I'll do my best.  And try to keep a smile on my face.
But my heart still hurts.

Wednesday, September 17, 2014

Good Harvest

Time flies when you are having fun.  Or in our cases...having good vegetables.  It is hard to believe that we are already into the middle of September.  Following this week we only have two more weeks left in the share and then it is on to the Fall Share.  The fall crops are looking very well so Andy is hoping for a bountiful harvest.  There are still some Fall Shares available.  If you are interested please email Rue at  and he will get in touch with Andy and Lizzie at the farm.

I have never seen such a good looking box of vegetables.
More About The Growing Methods On The Farm
The chicken house (egg mobiles as Joe Salatin calls them) are built on wheels so that they can be moved from place to place in the field.  this allows the chickens to spread their own manure as they roam to eat grass, bugs, and old vegetable plants.  This is another way of building up the soil.
Cover crops are also an important part of building up the soil on Cedarmore.  A cover crop is basically a crop that is grown for its dense foliage.  After it matures the will wither plow or disc it into the soil.  It then decomposes into the soil and becomes food for the soil and the next crop.  In the hot of summer Andy uses buckwheat.  It can grow from a tiny sprout into a three foot tall crop of dense foliage in just three weeks.  In the winter they like to use rye because of its cold hardiness.  They also like to use tillage radishes because they root deeply into the soil and pull up minerals into the top part of the soil where they can be used by the vegetable crops.

Recipe Of The Week: Sour Cream and Onion Dip

Sour Cream and Onion Dip
1 cup of sour cream
1/4 cup of finely chopped onion
1 Tablespoon of finely chopped parsley
1 teaspoon of Worcestershire sauce
1/4 teaspoon on salt or season salt
1/8 teaspoon of pepper
Combine all ingredients.  Cover and refrigerate for at least 2 hours before serving.

Thursday, September 11, 2014

Anyone Need Tomatoes?

Tomatoes, tomatoes, and more tomatoes.  The tomatoes at the farm are producing fairly strong.  But with the weather turning coder and the days getting shorter, Andy things production will slow down.  The large pinkish tomato is a Heirloom tomato that has been handed down to Andy from  his parents, from their parents...I love them.  We agree that they are our favorites.  They have the best flavor of any tomato in the box this week for sure.  But you need to eat them tonight...because they don't keep long no matter what you do.  The long skinny tomatoes are Italian heirlooms.  they are meaty like a  Roma.  The orange-red ones are hybrids called Mt. Fresh.  The other tomatoes have the best taste but the Mt. Fresh have the better yield and you can keep them longer than the other two.
 More About Growing Methods Used At Cedarmore.
How does Andy build up hi soil you ask?  First, Andy believes that animal manure is a very important part of the soil building process.  In the winter when the grass is not growing they keep all the animals in the barn and bed them down there.  Before adding the bedding they sprinkle a layer of corn.  They do this all winter to build up a layered effect.  Then in the spring the animals go back out.  Andy then turns the pigs loose in the stalls where the other animals have been all winter.  The pigs root and get to the corn in the layers.  They are actually mixing everything together.  This turns the nice bedded manure pack into rich compost.  All of the compost gets spread on the fields in the fall.  Then the plants benefit the next summer.

Wednesday, September 10, 2014

Recipe Of The Week Tomato Bacon Square Appetizers

Tomato Bacon Square Appetizers
6 slices of bacon, crisply cooked, drained, and crumbled
1/3 cup of dices bell peppers
1 teaspoon of dried basil
2 Tablespoons of Mayonnaise
3/4 cup of shredded Swiss cheese
4 medium plump tomatoes, seeded and diced
1/3 cup of chopped onion
12 inch pizza crust
1 clove of garlic, pressed
Preheat oven to 375 degrees.  Combine bacon, tomatoes, peppers, onion, and basil in a bowl and mix lightly.  Mix mayo with garlic and spread over crust,  Top evenly with bacon mixture.  Sprinkle with cheese over the top.  Bake 18-20 minutes or until till top is bubbly and crust is browned.

Tuesday, September 2, 2014

CAUTION: Heavy Box This Week

Hope you bring your muscles this week because the box is filled to the brim with some 'heavy' vegetables.
Who needs any meat for dinner when you get all of this!
We get lots of sweet corn this week but Andy seems to think the corn crop is behind last year.  The cooler weather we have been having isn't the best weather for growing corn.  It needs to be HOT.  The ears ore fine the just take a little longer to mature enough to pick.
It has been a god growing season this year so far for most of the crops.  Most of the time there has been plenty of moisture in the ground which means that Andy has not had to run the irrigation system much.  Potatoes have by far been the best grower this year.  So we should be getting lots more potatoes in the coming months.
More About The Growing Methods:
The good cycle works like this...Andy takes care of the soil and then the plants do well and have a better defense system so that means he doesn't have to use any chemicals to protect the plants.  The microbes do very well and they are able to provide the minerals for the crops.  When his animals do well and they don't have to use any antibiotics or hormones, the composted manure they help make (which is rich in minerals and nutrients) is put back into the soil.  The cover crops do well and when they work them into the soil.  They provide lots of good things for the soil life.  The microbes and earthworms love it and thrive very well in this type of environment.  They break down the residue into a useable form for the plants.  With each cycle that is successful everything grows better.  We as humans are on the top of the food chain and thus we have choices to make.  Which cycle do we support by the food we eat?  The good or the bad cycle?
Answers and more on the in next weeks blog.

Recipe Of The Week: Sauteed Corn

Sautéed Corn
1/3 cup of chopped pepper
1/3 cup of chopped onion
3 Tablespoons of butter
3 cups of fresh cut corn
3/4 teaspoon of salt
1/4 teaspoon of pepper
Sauté pepper and onion in butter until soft.  Stir in worn and seasonings.  Cover and cook 8-10 minutes, stirring once or twice.  Variation:  Fry 4-6 slices of bacon and reserve 3 Tablespoons of drippings. Sauté vegetables in drippings.  Add less salt.  Sprinkle with crumbled bacon before serving. 

Tuesday, August 26, 2014

Fall Share Still Available

The work Andy, Lizzie and the workers put in never stops.  They are now in the process of planting the fall crops.  So far they have planted, turnips, broccoli, Chinese cabbage, regular cabbage, lettuce, kale, chard, red beets, and carrots.  They want to also plant radishes, spicy greens, more lettuce, kale and chard.  there is also a good supply of potatoes, onions, garlic, sweet potatoes, and some winter squashes.  So as things looks now there will be a good supply for this fall.  There are still a number of Fall Shares available but it looks like they may sell out in the next few weeks.  If you or your family, or someone you know would like to sigh up to be part of the Cedarmore Farm CSA now would be the time to do that.  The Fall Share starts the first week of October and runs for 10 weeks through the second week in December.  The shares are $170.

I see salsa in my near future.
More info on the growing methods...
Last time Andy talked to us he told us the difference between good soil and bad soil.  It seems to go in cycles.  Farmers that don't take care of their soil will be growing unhealthy plants that are much more prone to diseases and pests.  Then they start spraying on chemicals to ward off the pests.  These same chemicals will also kill the beneficial microbes and the earthworms in the soil.  This makes growing conditions even worse.  And these are the crops that are eaten by the farm animals and humans.  Both animals and humans are likely going to get sick.  So then they will start using antibiotics for the diseases and hormones to make the animals grow faster.  The manure from this animal is put on the fields but now the manure has toxic chemicals and antibiotics in it, killing still more soil life.  Then the next time around stronger chemicals will have to be used.  this makes everything worse.  That is what Andy calls a 'bad cycle'.  Fortunately there is also a 'good cycle' which is one that he intends to practice.  He will tell us more about that in the next newsletter.

Recipe Of The Week: Mild Salsa

Mild Salsa

8 cups  peeled, seeded, and chopped tomatoes (about 5 pounds)
2 cups of seeded and chopped green, red, or yellow bell peppers
1 cup of chopped onion
2 cloves of garlic, minces
2 Tablespoons of minced cilantro
1 teaspoon of salt
1/2 cup of vinegar
2 drops of hot pepper sauce

Combine all ingredients in a large kettle.  Bring the mixture to a boil: reduce heat and simmer for 10 minutes.  Carefully ladle the hot salsa into hot sterile jars, leaving 1/4 inch headroom.  Adjust lids.  Process in a boiling water canner for 15 minutes.  Makes about 7 half pints.

Wednesday, August 20, 2014

Things Are Hopping

Things on the farm must be hopping because Andy didn't have time to write a newsletter and Lizzie didn't send a recipe.

I see an heirloom tomato this week.  And more of the best corn on the planet.  Have you tried the new way (well, new to me) to shuck corn?  Boil the ears just like you find them in the box.  Remove them from the water and cut about an inch or two off the bottom.  Hold it up bottom down and the ear comes out clean.  It is amazing and a time saver to boot!

Tuesday, August 12, 2014

Heirloon Tomatoes Are Coming

 Andy is hoping for a little bit of rain this week.  He is having to use the irrigation system which is okay, but rain from the sky would even be better.  The heirloom tomatoes (the large pink ones) have been so slow in ripening due to the colder weather we had.  Good news for all of looks like they are coming on heavy real soon. 

Speaking of tomatoes...orders will be taken for canning tomatoes and canning peppers in the next month.  Canning tomatoes are the tomatoes that have the little cuts and nicks in them.  They aren't pretty to look at but they are great for canning.  Taste just a good as the pretty ones.  The peppers might have little black spots of them.  Those spots can be cut out and can just fine.  They don't quite make the grade to pack in our CSA boxes but are fine for canning and freezing.  The price for the tomatoes is $.50 per pound and the peppers are $10.00 per half bushel.

Please remember to bring your empty CSA boxes to your pick up location when picking up a new box.  Andy is running low on boxes and he really doesn't want to have to go buy new boxes.  Please bring back your empties.  And also be considerate of the pick-up location.  Breakdown you box and pack the egg cartons and green baskets in a CSA box.  Keep the pick-up area as nice as you find it.

Recipe of The Week: Chicken Bacon RanchPizza

Chicken Bacon Ranch Pizza

Use the following ingredients to make the crust
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
2/3 cup of milk
1/3 cup of oil

Mix together and press onto a greased cookie sheet or a 10 inch round pizza pan.  Bake at 350 degrees until barley done.

Cream together the following for sauce and spread on the baked crust:
3/4 cup of sour cream
4 ounces of cream cheese
3/4 cup of ranch dressing

Next, for toppings you will need:
1 medium onion chopped
1 pound of cooked and cubed chicken
1 medium tomato, diced (optional)
cheese, your choice
1/3 pound of bacon, fried and crumbled
1 cup fried diced potatoes (optional)
peppers and mushrooms (optional)

Put onions, potatoes, tomatoes, peppers, and mushrooms on sauce.  Cover with chicken and bacon.  Bake at 350 degrees for 15 minutes.  Top with your favorite cheese and bake again until the cheese is melted.

Wednesday, August 6, 2014

Dinner In A Box

This is what I call Dinner In A Box!
I've notice that it is starting to be a little drier around here.  Lots more watering to do.  I have been having to water and vegetables.  Andy says that it is getting drier on the farm also.  They will probably have to start up the irrigation system again.  He is pleased that the crops are showing no signs of distress.
The sweet corn will be coming on in the second patch soon.
Growing Methods at Cedarmore Farm:
Everything starts with the soil. The plants depend on the soil for their survival.  To grow good healthy food the farmers must take good care of the soil.  There is an old saying..."So goes the soil, so goes the farmer."  And Andy would add to that..."so goes the soil, so goes the people."  Food grown in well managed soil will have food with more mineral content.  Unhealthy soil produces unhealthy plants that are prone to deseases and insects.  So food grown in unhealthy soils can be lower in minerals and usually need to be sprayed with toxic chemicals.  These chemicals are harmful to the microbes in the soil.  Andy feels that most of the large farms in our country do not pay much attention to their soils.  I feel sure this topic will be discussed again down the road.

Tuesday, August 5, 2014

Recipe Of The Week: Pineapple Carrot Salad

Pineapple Carrot Salad
3 ounces package of lemon gelatin
1 cup of boiling water
10 1/2 ounce can of crushed pineapple, drained
1 cup of pineapple juice
1 1/2 cup of grated carrots
1/2 cup of nuts
Dissolve gelatin in ho water.  Drain juice from crushed pineapple (add water if needed).  Add pineapple juice to gelatin.  Chill.  When mixture begins to thicken add pineapple, carrots, and nuts.  Pour into 1 quart mold or bowl.  Serve on lettuce with mayonnaise if desired.

Wednesday, July 30, 2014

Eggpalnt and Cantaloupe This Week

The Andy's and all the workers are busy on the farm.  I think it might be the busiest they have been this season with weeding, picking, canning, storing and planting.  the planting is to make sure that they have enough produce for the rest of he Summer Shares and into the Winter Shares.  I love what Andy says about the weeds...'with all the rain that we have had there is quite a bit of weed pressure'.  Seems like I might not be the only one that can't seem to stay ahead of all the weeds.

Got word that the bluegills are biting at Rocky Fork Lake.  Sounds like the weeds will get a break for a day.  A fishing and picnicking they will go.  Something I experienced last year when I got to spend the day fishing...we English mostly fish for the sport while the Amish do it to survive.  They are putting food on the table for the family as well and getting to spend a little time away the chores of the farm. Not to mention a little time of fellowship.

Recipe Of The Week: Green Bean Ham Potato Casserole

Green Bean Ham Potato Casserole
3/8 cup of butter
3/8 cup of flour
3 cups of milk
1 1/2 cups of grated cheddar or American cheese
4 cups of green beans, cooked
4 medium potatoes, cooked and diced
3 cups of ham, cooked and diced
bread crumbs optional
Melt butter and stir in flour.  Add milk, stirring constantly until thickened.  Remove from heat.  Add cheese and stir until melted.  Arrange potatoes in a buttered casserole.  Cover with green beans.  Pour 1/2 of the cheese sauce over the green beans.  Add ham and remaining cheese sauce.  Top with buttered bread crumbs if desired.  Bake at 350 degrees for approximately 30 minutes.

Monday, July 28, 2014

Recipe Share: Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls

 1 cup chopped onion
 2/3 cup uncooked rice
 1 lb ground beef, seasoned for meat loaf
 6 tbsp butter
 4 oz chopped mushrooms, fresh or canned
 4 cups coarsely chopped cabbage
 3 cups spaghetti sauce

Saute onion, rice and meat loaf mixture in butter, mix together thoroughly.
Add mushrooms and spread mixture in bottom of large baking dish.  Top with
cabbage and then spaghetti sauce. 

Cover and bake 350 degrees for 30-35 minutes.

Submitted by Carolyn Wolbers

Tuesday, July 22, 2014

Things Are Getting Back To Normal

Vacations are over and little fun adventures with the grandkids so hopefully blogging on Tuesday will get back on track.  It bothers me when I don't get them up.  Feel like I am letting Andy and Lizzie down.  They work so hard at making sure everything is great for the CSA customers...I just want to do my little part to help them.
The weather has been dry lately, although they had some really nice rains in the last 24 hours.  Andy went ahead and set up the irrigation system, so they will be ready to pump water in case there is a drought. 
The onions are all now harvested and on racks to dry.  So far the new drying system is working out really well.  Hopefully the new system will keep the onions dry through the winter.  Only time will tell.  Since the onion crop did so well, we can expect to get onions from now until the end of the fall season.  Hopefully we can use them as we get them but if there is an abundance there are several ways to store them.  Either put them in mesh bags and hang them up or lay them out in layers, one by one.  If space is an issue, you can probably go two or three layers deep.  Either way you do it be sure to store them in a cool dry place where temperatures don't fluctuate too much.  Another option is freezing.  (See the Recipe Of The Week)  There are a few CSA members who store their onions like this and they use them in soups and stir fries.   Great for all those winter soups and stews.
Field tomatoes are picking up and the hoop house tomatoes are slowing down.  That puts us in between right now.  Most of the tomatoes that we will be getting from here on out will be field tomatoes.

Recipe Of The Week: How To Freeze Onions

How To Freeze Onions
Peel, wash, chop or slice onions.  Wrap in aluminum foil (or other wrap) in amounts that you use most, such as 1/2 cup or 1/4 cup amounts.  Place these small packages in another container.  Freeze.  No blanching necessary.  After 3-6 months in 0 degrees F storage, they tend to loose their flavor.

Sunday, July 20, 2014

A Little Late

We were on vacation for the delivery of the first box of the Summer Share.  Looks like a great box of goodness. This one just happened to be left on the front porch.  Someone forgot to pick up.  But no worries I have been able to save everything and this box from last week will go out with the box this week.

The Andy's are so excited to be able to provide good food to all the newcomers to the Summer Shares of the CSA.  We hope that you newcomers will enjoy the food as well as the experience.

Crops are looking really good.  The sweet corn and cantaloupes are both coming soon.  Unfortunately due to the winter weather, the blackberries are not going to be near the crop that they were last year.  The extra cold weather really did a number on them.

Onions are being harvested now and they are trying a new way to store them.  Andy is always looking for the most affective way to farm.  He will be trying a new way to store them this year.  In years past the onions would be pulled up out of the ground and left in the fields to dry for a few days.  Then they were placed in mesh bags and hung in the shed.  But Andy noticed that a lot of them were going bad.  This year they are making racks to put them in so they will have no onions laying on and crowding out others.  We will have to wait and see if this is a good idea or not.

Recipe Of The Week: Fried Onion Rings

Fried Onion Rings

2 large sweet onions
2/3 cup of water
1 Tablespoon of oil
Oil for deep frying
1 egg
1 teaspoon of lemon juice
1 1/2 teaspoons of baking powder
1 teaspoon of slat
1/4 teaspoon of cayenne pepper
1 cup of all purpose flower

Cut onions into 1 inch slices and separate into rings.  Place in a bowl and cover for 30 minutes.  Meanwhile, in a large bowl beat egg with water, oil, and lemon juice.  Combine dry ingredients and stir into egg mixture until smooth.  Drains onions and dip into batter.  In a saucepan heat one inch of the oil to 2375 degrees.  Fry rings a few at a time for about 1 and 1/2 minutes on each side or until golden brown.  Drain on paper towels.

Tuesday, July 8, 2014

Last Week Of The Spring Shares

As Andy was writing the newsletter that goes in each box each week, the weather was a little cooler which makes it a little easier on him when he is working in the fields.  But by the time we are getting our boxes it could be storming or so hot and muggy you can hardly breathe.  They all enjoy just a bit of the cooler weather.  They have been able to transplant more cantaloupes, cucumbers and lettuce.  In the fields there is cucumbers, lettuce,cabbage, broccoli and cauliflower.

This is the tenth and final week for the Spring Shares.  That was a really fast ten weeks for sure.  Unfortunately no more boxes for those who were enjoying the Spring Share.  Thanks you so much for joining the CSA and we hope that you will be back next year.  For those of you what signed up for the Summer Share you will be able to keep picking up at the same location without skipping a beat.  Enjoy the veggies!

Recipe Of The WeeK: Cucumber and Tomato Salad

Cucumber and Tomato Salad
1/2 cup of salad dressing or mayonnaise
2 Tablespoons of vinegar or lemon juice
1/4 teaspoon of salt or garlic salt
1/4 teaspoon of leaf oregano
2 or 3 diced tomatoes
1 large diced cucumber
In a large bowl combine everything besides tomatoes and cucumbers.  Stir well then add the tomatoes and cucumber pieces and toss lightly.  Refrigerate until serving time.

Tuesday, July 1, 2014

A Full Box Of Veggies

Hope you all have been working out because the box this week is heavy.  Lots of great looking vegetables.
The week has been a busy one of the farm with  Farm Day and work in the fields needing attention because of all the weather we have been having.  So Andy and Lizzie didn't have time to write the newsletter or find a recipe to share.  The good thing is that I had a few people give me recipes at Farm Day.  I love a good share!

Farm Day 2014

It was a hot day on the farm.  Lots of sweating.  Lots of smiles.  And lots of fun!

 This year things were just a little different.  We started out at Highland Haven Farm for a covered dish lunch and then a speaker.  After touring Highland Haven, we took a hay wagon ride back down to Cedarmore where Andy showed us around the farm.

Throwing zucchini to the pigs was a big hit with the kids.  Poor pigs thought...some of the kids tried to hit them with the zucchini.

We learned how all the vegetables are washed on this big green and white washer.  Then we went into the basement and Andy showed and explained the assembly line process that takes place when filling the CSA boxes each week.  And I told everyone how I came to  know The Andy's and became a part of the CSA.  Out of the blue I just started talking, which is unusual for me.

We got to see chickens and turkeys.

This little farmer was trying his hand at plowing the fields.

Potatoes are looking good.

Sweet potatoes fine also.

The fields are green and flourishing.

Even with the heat I think it was a great day!  I again came away with some new farming secrets (going to go harvest my garlic in a minute) and the best lemonade recipe I have even had.  Lizzie put Anna and I in charge of making the  lemonade the Amish way.  We are already discussing what we can do to improve for next year.
If you weren't there, sorry you missed a great day.  Maybe you can make it next year.  Or if you want to visit just email Rue and and he will go down the road and give The Andy's your request.
I always kick myself for not taking enough pictures. 

Recipe Share: Grandma's Caramel Corn

Grandma's Caramel Corn


  • 10 cups (100g) air-popped popcorn*
  • 1 cup (200g) light brown sugar
  • 1/4 cup (80g) light corn syrup
  • 1/2 cup (115g) unsalted butter
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


Preheat the oven to 200F degrees. Spread the popcorn out onto 2 large baking sheets. Set aside.
Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes.  Remove from the heat and quickly stir in the baking soda.  Pour the caramel over the popcorn and stir gently until all the kernels are coated.
Bake for 1 hour, stirring every 20 minutes.  Allow to cool on the pan and break apart large clusters if desired.  Cover the popcorn tightly once cooled; it will stay fresh for up to 2 weeks.
*If you do not have a popcorn maker at home, you can simply add 3 tablespoons of popcorn kernels to a brown paper bag.  Seal the bag tightly by folding over the top.  Microwave the popcorn for approximately 1 minute, 45 seconds on High, or up to 2 minutes, depending on your microwave.  This method will make 5 cups, so you'll have to do it twice. Alternatively, you can use natural-style microwave popcorn that has no butter added to it.

Shared by Angela Padial
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