Friday, December 25, 2015

Merry Christmas

Merry Christmas from Cedarmore Farm to all of you!  Enjoy the day with family and friends.  

Friday, December 11, 2015

Joshua and Johanna

Meet the drivers that make sure your boxes make it from the farm to the pick-up house location.

I think she is half monkey.  Each week Johanna climbs up the truck and get the boxes out of the top of the van.

Her brother, the boss (he, he) unloads and rearranges the van at every drop off location.  I don't know how they keep it all straight.

She's showing off her by lifting them two at a time.

Joshua and Johanna are a fun dynamic duo  They get the job done and then they are off to a different drop-off location.

Tuesday, December 8, 2015

Time Flew By

To day marks the final week of the2015 CSA season at Cedarmore.

Anna writes...Seasons ebb by on wings of time.  Autumn gracefully bows out as cold, blustery north winds whistle under the eaves.  Cozy, warm winter fires burning keep us toasty warm!  Time to bundle up.  Ere long spring will softly breeze in.....

This is the last week and final week of the 2015 season.  Anna and John have taken great pride in producing and sharing the fruits of their labor with us every week in our boxes.  Over all they have  good feeling about his season.  They did have a few crops fails like carrots, Swiss chard, and sweet potatoes.  The weather may have been a big factor in that.  There were some crops that did exceptionally well like Chinese cabbage, spicy greens, green beans, potatoes, and radishes.

This week you will find a canned good added to your box free of charge to help fill them up.  Enjoy!

There are some hidden surprises under the lettuce.

We thank each of you for being apart of the 2015 CSA .  Hopefully you will return next season.  And maybe tell a few friends about your experience so they might consider joining also.  Sign-up sheets for the 2016 season will be coming out between Christmas and New Years.

Recipe Of The Week: Skillet Cabbage

Skillet Cabbage

3 Tablespoon of butter
2/3 cup of chopped onions
1 chopped clove of garlic
4 cups of finely diced cabbage
1/2 cup carrots, small sticks
1 teaspoon on salt
1/8 teaspoon of paprika

Stir fry the vegetables in butter for 5 minutes over medium heat.  Then steam until done.  May need a little water.  Add salt and paprika.

Tuesday, December 1, 2015

Still Seeing Beautiful Boxes

Anna says there is still plenty of lettuce in the greenhouse so we will probably see it in the last box next week.  They are looking forward to the snow coming.  I asked Anna what she will do after the CSA season comes to an end.  She says that will be the time that she has to catch up on her sewing and all the other things she has had to put off.

Recipe Of The Week: Poppy Seed Bread

Poppy Seed Bread

3 cups of flour
1 1/2 teaspoons of salt
1 1/2 teaspoons of baking soda
2 1/4 cups of sugar
3 eggs
1 12 cups of milk
1 cup plus 2 Tablespoons of oil
1 1/2 cups minus 4 Tablespoons of poppy seed
1 1/2 teaspoons of vanilla
1 1/2 teaspoons of almond flavoring
1 1/2 teaspoons of butter flavoring

Add in order given, beat for 2 minutes.  Pour into 2 greased and floured bread pans.  Bake at 350 degrees for 55 minutes.


3/4 cup of powdered sugar
1/4 teaspoon butter flavoring
1/2 teaspoon of almond flavoring1/2 teaspoon of vanilla
1/4 cup of orange juice

Mix and pour over bread while it is still hot.

Saturday, November 28, 2015

Just A Fun Visit...No Work Today

Headed down Rt 131 towards Hillsboro and Cedarmore Farm this morning.  The weather is finally turning cooler but it spit rain the entire way.  Seemed like such a slow drive.  But when I pulled into the lane I saw little faces peeking out the window.  That made me smile.

I took a different road today.  I love how you can see the farm from way down the road.  Those sheep I believe belong to Gideon, Andy and Anna's brother.

Now that is a big wood pile.  I asked John how long it would last.  He said that it all depends how cold the winter is.  these slabs will be used for heating water to cook and bathe with.  And it will keep the plants in the greenhouse warm all winter and spring.

When I go I try to bring something special for us to do.  Today we learned how to blow bubbles.  I even showed them my claim to fame...blowing a bubble inside a bubble.  They were so impressed!

Anna knows that I love popcorn.  Today she made some caramel popcorn.  Was it ever delicious!!!  Everytime she opened the oven little hands reached in and got a handful of hot gooey popcorn.  The kitchen smelled sooooo delicious!

I even got a little bag for the ride home!

I learned that the community will be growing by two families in the spring.  John's brother and his family are moving to Hillsboro as well as one of his brothers.  I think between the two families there will be 14 children added to the community.  They may need to add on to the schoolhouse.

John and two of the boys left to go to Marshall for an auction.  So Anna and I just sat and talked for a bit and then I helped sweep up all of the popcorn that managed to land on the floor.

My 'Amish' lesson went okay... I think I passed with a C.  I still need to practice the words that I have because they didn't give me any new ones.

Wednesday, November 25, 2015

Just In Time For Thanksgiving

I see dinner on the table.

I will be making a trip to the farm on the 28th.  If you have anything t all that you would like for me to pass on please email me at

Tuesday, November 24, 2015

Recipe Of The Week: Spicy Potpourri

Spicy Potpourri

Put four cinnamon sticks, 1 Tablespoon of whole allspice, 2 whole crushed nutmegs, 5 bay leaves, 1 Tablespoon of whole cloves, and 1sliced lemon into a small kettle and cover with water.  Bring to a boil, then simmer on low.  It's great to use when you're done cleaning or when you're expecting company for the holidays.

Sunday, November 22, 2015

Two And Four Legged Friends

All the kids and I were having a bit of fun with this grasshopper.  They thought this silly English lady would be afraid of a grasshopper.  Nope this one.  I've caught a many grasshopper and even baited a few hooks with them in my day.  I think I might have passed the test.

These are the pullets...meaning they are babies.

Then we have the egg machines.  I'm guessing they are Golden Comets.

These are the meat birds...which means Sunday dinner birds.

This is the rodent catcher and large animal scare away protector.  His name is Rover.  Or is it Fritz!  He is the sweetest little thing.

And then here is the other dog.  Rover, Fritz?  When you drive up he great you with a bark and a wagging tail.

The milk cow, Daisy.

There are three farm cats.

And for good reason the pigs don't have names.

I didn't get pictures of the four horses....Blondie, Barbie, Jewel, and Ruby.  Oh and the rabbits are Judy, Balckie, and Chocolate Drop.  Maybe the next trip I can catch them.

Wednesday, November 18, 2015

Thanksgiving Veggies In A Box

Or tonight with all the rain and dampness I'm thinking a food vegetable soup might be in order.

Recipe Of The Week: Tasty Reuben Soup

Tasty Rueben Soup

7 1/2 cups of chicken broth
4-6 cups of shredded cabbage
2 cups of uncooked whole grain spaghetti noodles
1/4 teaspoon of garlic powder
1 pound of fully cooked bulk sausage (or links)
1/2 cup of chopped onions
1 cup of shredded cheese (optional)

If using cooked sausage links cut into thin slices.  Combine all ingredients except cheese in a kettle.  Bring to a boil, then simmer for 15 minutes or until cabbage and noodles are soft.  Garnish with cheese if desired.

Sunday, November 15, 2015

Veggies Are Still Growing

With four weeks left in the share there is still a lot of growing going on.

Beautiful colorful rows of healthy goodness.

For as far as you can see nothing but rows and rows of vegetables.

Oops, wonder how that got in there?

The irrigation system...from the sky to the pond, to the veggies.


Wednesday, November 11, 2015

I'm Such A Slow Learner

The oldest  of John and Anna's children are bilingual.  They speak Pennsylvania Dutch and English.  Once the children enter school they learn English.  It is fun to watch them go back ad forth between the two.  So we have decided that I should learn some Amish words.  Here is my homework list...


In my 'Amish' mail taped to the top of my strawberry jam jar I find a note.  At the end you will see  that Anna is getting in on the 'teach the English lady some Pennsylvania Dutch words' game.  And I love how she puts the signs above the vowels so I will know what sound they make.

Vel ich musz gay!
Well, I must go!

It took me some time but I figured out most of the words.  Ich threw me.


Tuesday, November 10, 2015

Shiny, Crisp Veggies

I love how clean all the vegetables are when I open the box!

There are only five more weeks in this share.  I noticed when I visited last that John and Anna were trying to dry onions.  Guess that didn't go as planned.  But they have some green onions that they hope to put in the boxes in the next few weeks.

We are happy, another jar of strawberry jam and a note attached.  This makes me smile every time I see it.  I love 'Amish mail.'

Recipe of The Week: Hearty Bean Stew

Hearty Bean Stew

1 pound of dried white (navy) beans
8 cups of water (more if needed)
2 cups of cubed cooked ham
1 finely chopped medium onion
14 small potatoes
1 Tablespoon of salt

Put beans and water into a saucepan.  Cover.  Boil for two minutes.  Remove from heat and let sit for one hour.  Cook an additional 30 minutes.  Add remaining ingredients and cook for another 20 minutes or until the potatoes are done  Serves 6-8

Tuesday, November 3, 2015

Jammed Packed

There is so much in the box this week that I can't even get a good shot of it all.

I was able to sped  a little time over the weekend at the farm (see blog entry below) and I can tell you that when the wind blows it is chilly out in the fields.  But the house is always nice a toasty.  The woodstove keeps everyone warm.  Anna and John we able to get together with some family members to make apple butter one day last week.  The kids really enjoy being able to play with all of their cousins.  They first boiled down apple cider in a large copper kettle to about half of the amount they started with.  They then added the applesause,  raw sugar and all the spices.  Then it had to cook for about 5-6 hours.  I came home with two jars of the best tasting apple butter ever.  And I have eaten my weight in apple butter.  Even helped make a few kettles of it.  Yummmm!

Recipe Of The Week: Baked Apples

Baked Apples

Fill a 9 x 13 baking dish with peeled, cored, and quartered apples (about 6-8).  Sprinkle with 3 heaping Tablespoons of Minute Tapioca and pour two pints of cold water plus one cup of maple syrup over this.  Sprinkle with generous amounts of cinnamon and bake for one hour or until the apples are soft.  Cool and top with sweetened whipped cream before serving.  Simple and Delicious.

Sunday, November 1, 2015

Made A Visit To The Farm

Got to spend a little time on the farm on Saturday.  John was out of town so i got to play with the kids and visit and have some girl talk with Anna.  While Anna was feeding the baby the kids took  me around the farm and showed me what was new and talked to me about how the boxes are packed.

The new Packing Barn is finished and in working order.  They are so excited about it.  There are still plans to add a shop for John and insulate it and add a stove for heat.  It is really nice.  The kids were showing me everything in it including opening the barns doors to explain how the truck is loaded for the boys that are hired to drive to all the drop off spots.

The vegetable washer.  And the porch adds as a place to hang clothes to dry.  I got a blow by blow in Pennsylvania Dutch as to how it works from Andy, John and Anna's oldest son.  It's a really good thing that I already knew what it was!

Drying tables.  Right now they are filled with onions.

Sometimes they use the baby scales to weight vegetables if someone orders a special order of a certain number of veggies.

This is a far cry from the space that they used in the basement of the house.  It is at least twice as big as the area that Andy, Lizzie, and their workers has at the old Cedarmore location.

We went out into the fields and checked out the greenhouses.  I even got a tour of the barn and met all the animals, new and old.  I will save all that for a few other blogs later in the season.

If you wouldn't mind...go to LocalHarvest and read the reviews.  If you have anything to off, please take the time to do so.  Thanks

Tuesday, October 27, 2015

Oh My Goodness...Kale

This box has the biggest and best bunch of kale that I have ever seen!  It is huge.  Really hard to close the box!

The end of October has snuck up on us.  The leaves are shedding their leaves.  The farm had three straight mornings with frost so that is the end of the green beans and tomatoes.  There are still plenty of fall crops that don't mind the front like broccoli, cabbage, cauliflower, chard, lettuce, onions, radishes, carrots, squash, garlic, red beets, kale, Chinese cabbage, and sweet potatoes.

Recipe Of The Week: Granola


4 cups of wheat flour
6 cups of rolled oats
3 cups of flake coconut (unsweetened)
3 cups of chopped pecans
3 cups sucanat (or adjust to your liking)
3 teaspoons of cinnamon
3 cups of melted butter

Mix all dry ingredients in a bowl.  Add in melted butter, mixing until crumbly.  Put on a cookie sheet with sides.  Bake at 300 degrees until golden brown, stirring every 20 minutes.  Takes about an hour.  You can add raisins after baking.  You can also substitute whatever nuts, seeds, or dried fruit your family likes.  Changing them adds variation to the cereal.  Makes one gallon.

This Makes Me Really Happy!

I received this email a few weeks ago, actually the first week of the Fall Share.  I am so thrilled that she is in love with all her veggies and things.It makes my heart happy to know we are helping ourselves be a better us and helping the Amish community.  I ask her if I could share parts of her email...

I just need you to know how very much I am enjoying my wonderful foods from Cedarmore Farm.  Today I have fresh beets and Chinese cabbage.  I have already pealed the beets, sliced them and put them in the oven with a little olive oil.  I have already washed and sliced my radishes, one of my favorites too!!  And this week I received pickled zucchini relish. 

You are such an answer to prayer.  I had been praying that God will help me to eat healthier and he sent you to help me.  Knowing that this delicious box of fresh produce is coming has me eating so much better every day.  Last week for lunch I ate fresh greens, delicious fresh tomatoes and radishes.  They even sent me Oatmeal raisin cookies last week - just about the best cookie you can eat!! 

As you can tell, I am really loving it and it is helping me so much.  I have just filled out my paperwork for 2016!!

I need to go and visit Cedarmore Farm sometime with you.  Let's plan something for the spring??!!

Monday, October 26, 2015

Chinese Cabbage

Once again I need to apologize for not was my birthday week and my daughter and her family were here all week and we were able to lots of special things with them.  In the middle of the night I realized I had never posted about he CSA for last week.  So sorry.  I'm going to be on top of it this week!  I promise.

Chinese cabbage

Anna says that Chinese cabbage is good with a little bit of peanut butter and a sprinkle of salt.

Greens area a versatile as they are delicious and nutritious.
Liven up a salad with tender greens of any kind.
Shred and add greens to soups.
Sneak them in your lasagna and spaghetti sauce.

How to freeze greens....Bring water to a boil in a large kettle.  Set a bunch of greens in a strainer with a handle.  Plunge the strainer with the greens directly into the boiling water.  Allow to blanch for two minutes (a bright green color is a good indication that they have blanched long enough).  Plunge the blanched greens into ice water for about 30 seconds.  Drain and then pack into freezer containers or divide into recipe size portions and place in freezer bags.  Pack the greens flat and this will make them easier to chop while frozen and add directly to soups, stews, gumbos, sauces, and casseroles.  Place them in the freezer until you are ready to use them.  They should last about 6 months.

Tuesday, October 6, 2015

First Week Of The Fall Share

The Fall Share begins today.  We have some newcomers so we want to welcome you to the CSA and we sadly say good-bye to others.  We hope everyone has found the CSA to be just what you thought it would be.  Or maybe even a little better.  Thank you for you support.

Tomatoes are coming to and end here and on the farm.  But those beans are busting out all over.  If Jack Frost stays away we could get beans for several weeks.  Broccoli, kale and chard should be ready to harvest soon.

I wish I had been outside when the boxes arrived.  I could have gotten a shot of the van and the drivers.  Maybe next time.  So this is how the boxes come to my front porch.

This is what I do to them.  Sometimes it is just easier to pick  up your entire share when it is all in one spot.  I am so OCD they are of course in alphabetical order.

Lots of yummy fall veggies today.  Can you name them all?

Communication with the Amish is so fun.  It is like going back in time.  Andy always says that letter written are the Amish mail..what we English call snail mail.  Last week I sent a letter to John and Anna asking what weekend would be the best to come and visit.  This is how I got my answer today...taped to the top of my strawberry jam.  I love it when that happens!  It is like going back in time.

Recipe Of The Week: Chili Soup

Chili Soup

3 pounds of hamburger2 cups of chopped  onions
1 cup of barley four
2 1/2 quarts of tomato juice
1  19 ounce can of kidney beans
1 Tablespoon of cumin
2 Tablespoons of chili powder3 teaspoons of salt
1 Tablespoon of taco seasoning
2 teaspoons of paprika
1/2 teaspoon of black pepper 1/2 cup of sorghum molasses

Fry and chop hamburger is a 6 quart kettle, and onions and fry a little longer.  Sprinkle barley flour over this and stir with a spoon to mix.  Add tomato juice and turn on high, stirring frequently until it thickens and boils.  Reduce heat, adding the rest of the ingredients.  Simmer on low for one hour to develop the flavor.  Stir occasionally.

Optional:  If you like sweeter chili soup, add 1/4 cup sucanat.  If you love fiery soup, add red pepper.  This makes five quarts of nice thick soup.

Had to look up a brand name for a variety of whole cane sugar.

Tuesday, September 29, 2015

Last Week Of Summer Share

This will be the last week for those that don't have a Fall Share or an All Season Share. Fall Shares and All Season Shares run for 10 weeks.  The weather has been so dry but today it has been gently raining most of the day.  It is a little muggy but we need the rain.  I can just hear the crops making a big sigh.  John has been having to irrigate the plants with the pond water.  Anna says that John is getting the hi-tunnel ready so it can be filled with winter density lettuce plants.  I have no clue what that means so I am going to make a trip to the farm mid October to see what it is.

Recipe Of The Week: Pecan Pie

Pecan Pie

3 eggs
1 1/2 cups of maple syrup
1 teaspoon of vanilla
1/4 teaspoon of salt
2 Tablespoons of butter
1 cup of chopped pecans
1 Tablespoons of spelt flour
(pie shell)

Beat eggs. Add maple syrup and the rest of the ingredients.  Pour into unbaked pie shell and bake at 350 degrees for 40 minutes or until done.

*Maple syrup is make by boiling down the sap collected from sugar maple trees.  It is rich in minerals that the tree pulled up from deep inside the earth.  It has an excellent flavor that blends well with many foods.

Tuesday, September 22, 2015

Green Beans Galore

John and Anna seem to love the fall.  I an sure that working on the farm at the everyday tasks that must be done are easier when the weather is cooler.  They are seeing signs of all all around the is getting a bit cooler, leaves are changing color, and the geese are honking as they fly over.

If you will notice there is a large bag of green beans.  The beans are coming on in abundance.  Turnips are new to John and Anna.  We eat them whenever my father-in-law is in toen.  One of his favorites.

Blessings to everyone from John and Anna

Recipe Of The Week: Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

2 1/4 cups of whole wheat flour
1 1/2 teaspoons of baking soda
1/2 teaspoons of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 cup of oil
3 beaten eggs
1/4 cup of honey
1 cup of pumpkin
1 cup of milk or water

Mix together and fry.  Serve with applesauce or maple syrup.

I'm Back On Track

Hopefully all the computer problems are a thing of the past.  I sure hope so.  When I can't post I feel like I am letting you all and the Zook's down.

Wednesday, September 16, 2015

Issues, Issues, Issues

I'm having issues with downloading and saving photos so you will just need to trust me in telling you what is in the boxes this week.

Potatoes, tomatoes, green and yellow peppers, beets, green beans, kale and hot peppers

Recipe Of The Week: Grilled Three Cheese Potatoes

Grilled Three Cheese Potatoes

6 large potatoes, sliced in 1/4 inches thick
1/3 cup of Parmesan cheese
1 cup of shredded mozzarella cheese, divided
1/4 cup of butter cubed
1 to 2 teaspoons of seasoned salt
2 medium onions chopped
1 cup of cheddar cheese divided
1 pound of bacon cooked and crumbled
1 Tablespoon of minced chives, fresh or dried
1/2 teaspoon of black pepper

Divide the potatoes evenly on to two pieces of 18 inch square that have been sprayed with cooking spray.sprinkle with Parmesan cheese and half of the cheddar and mozzarella cheese.  Top with the rest of the ingredients.  Bring opposite ends of foil over filling and fold over several times, sealing it tightly.  Then fold unsealed ends together and crimp tightly.  Grill over medium heat 35-40 minutes until potatoes are tender.  Remove from grill and open ends carefully and sprinkle with remaining cheese.

Tuesday, September 8, 2015

Cantaloupe As Big As My Head

It must have been really hot on the farm at the time of the latest newsletter writing...short and sweet.  It is hot and the tomatoes love this weather.  There is an abundance now.  Green beans are blooming all over and in a few weeks we will be finding them in our boxes.  Then she closes by saying enjoy the heat because winter is coming.