Thursday, December 15, 2016

A Little Note

Sometimes we get little notes from Rue and Susan, the two Englishers  that live by Cedarmore and help with the CSA.


Hi,
  John and Anna wanted me to let everyone know how thankful they are for all of the CSA members and the location hosts. The fields are planted in cover crops for the winter. The greenhouses are closed up until February when they will have seedlings started in them and things have finally slowed down a little bit on the farm. Anna said she will be adding a few items to the canned good list and they will be growing a few new veggies this year including yellow tomatoes, possibly orange ones too, spinach, more purple and yellow beans which we had briefly this summer, arugula and possibly more to come. We are hoping for a more productive maple syrup season this winter. They had wanted to run a special on it this fall but did not have enough to do it. Also, I wanted to thank you for supporting them. They couldn’t have tried any harder this year to make it the best experience possible for everyone. I have really enjoyed doing the deliveries as well as communicating with all of you. I have had a great time talking to the hosts and the members that I have met this year. I will miss it this winter but I am really looking forward to starting up again next spring. I hope you all have an awesome winter and very
Blessed Holidays.
 Thanks!

   Rue

Thursday, December 8, 2016

Last Box For The Season

As John and Anna say, 'it is time for them to hang up their tools for the 2016 CSA season.  Now they will be able to catch up on all the things around the farm that have been on the back burner.  A little bit of a well deserved rest.

They have really enjoyed packing the boxes this season and hope that you will consider returning next year.  And maybe even talking up the CSA to your neighbors and friend for next year.  The 2017 sign-ups will be coming out between Christmas and the New Year.

Recipe Of The Week: Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

4 pounds of shredded potatoes
4 cups (marinated and grilled, cut into small pieces) chicken breast
sliced cheese, your favorite
Ranch dressing
1 pound of bacon fried and crumbled
1 cup of milk, if needed

In a medium size roaster, put 1/2 of the potatoes covering with a layer of dressing.  Then add 1/2 of the chicken pieces, 1/2 of the bacon. and cheese slices over to cover.  Repeat layers then pour milk over all.  Bake at 350 degrees for 1 1/2 hours.

Tuesday, November 29, 2016

Almost The End

I am not believing that next week will be our last delivery week.  Say it ain't so Joe!

Our boxes are still being filled to overflowing even with a long and heavy frost.  The growing season is coming to an end and I am sad to see it end.

I am  looking forward to a big skillet of fried potatoes tonight. And sweet potato fries tomorrow night.

Recipe Of The Week: Pineapple Banana Bread

Pineapple Banana Bread

3 c flour
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
1 teaspoon of cinnamon
3 eggs
1 1/4 cups of oil
2 teaspoons of vanilla
1 (20 ounce) can crushed pineapple
2 cups of mashed bananas

Combine dry ingredients in a bowl.  Add the rest and mix well.  Put into greased bread pans and bake at 350 degrees  for 65 minutes.

Tuesday, November 22, 2016

Happy Thanksgiving

Looks like part of Thanksgiving dinner to me!

Recipe Of The Week: Butternut Squash Casserole

Butternut Squash Casserole

2-3 butternut squash (cooked and mashed)
2 cups of pizza sauce
1 cup of cottage cheese
1 teaspoon of parsley
1 teaspoon of basil
1 cup of bread crumbs
1 cup of Mozzarella cheese
3 Tablespoons of oil
1 large onion
1/2 pound of mushrooms
2 cloves of garlic
1 teaspoon of oregano
salt and pepper to taste

Put squash in a 9x13 baking dish.  Saute onions, mushrooms, garlic, oregano, salt and pepper.  Add the rest of the ingredients and put on top of the squash.  Bake at 375 degrees for 30 minutes.


Tuesday, November 15, 2016

Boxes Are Still Heavy

kale, lettuce, garlic, sweet potatoes, peppers, squash, cabbage, garlic, turnips

It is hard to believe that there are just four weeks left of the Fall Share.  We can tell because the skies are so blue and work has begun to slow down a bit.  That means that it gives us time to catch up on all the jobs that have been on the back burner for awhile.  The main concern now is protecting the remaining vegetables in case of a hard frost.

Broccoli has done very well this year.  But cauliflower is another story.  They have no idea what happened to the crop.  The heads are still very small and there is a threat of frost which would it it all for them...the baby cabages.  They are working on the problem to make sure it is fixed before next fall.  

Recipe Of The Week: Pinto Skillet

Pinto Skillet

Take your desires amount of hamburger and fry it with some chopped onions.  Add cooked pinto beans, heavy tomato sauce. taco seasoning chili powder, garlic salt, and brown sugar.  Simmer for 10 minutes.  Add fresh peppers and tomato chunks.  Serve with sour cream and nachos or wrap in flour tortillas.

A Note From Rue....

I talked to John this morning and when he checked the crops in the field they only had minor damage from the frost so we should have fresh green produce for at least one more week. For this week you should have sweet potatoes, kale, garlic, lettuce, cabbage and possibly broccoli,  potatoes and green peppers. 

Sunday, November 13, 2016

Looking Forward To Next Year

Cedarmore Farm 
Fresh Produce  Club
Eat  Better !!!  Join   Our   CSA   Produce  Club !!! 

Feed your family healthy, seasonal fruits and vegetables.
              Get fresh picked produce every week - all season long.
              All our produce is grown locally - in Highland County.
We farm using only organic methods - no chemical pesticides or fertilizers!


Crops Planned for 2017:

Spring: Beans, Broccoli, Cabbage, Cauliflower, Chard, Cucumber, Lettuce, Onions,  Radishes, Salad Greens, Spinach, Strawberries, Summer Squash, Tomatoes, Zucchini
Summer: Blackberries, Broccoli, Cantaloupe, Carrots, Cauliflower, Eggplant, Garlic, Green Beans, Onions, Peppers, Potatoes, Red Beets, Sweet Corn, Tomatoes
Fall: Broccoli, Cabbage, Cauliflower, Chard, Lettuce, Onions, Radishes, Carrots, Spinach, Squash (Sweet Dumpling, Acorn, Butternut) Garlic, Potatoes, Red Beets, Kale, Chinese Cabbage, Sweet Potatoes

For 2017,  we are pleased to offer these options with CSA shares :

-Free delivery to all locations including many in the Greater Cincinnati area, with two in Kentucky and one in Indiana, also Dayton area & Highland County choices. (Your share will be in a produce box labeled with your name at the Pick Up Location you choose.)
-Two “Fresh Egg Share” choices are available for you to receive pasture range eggs.
-"Weekly Canned Good Share" gets a surprise jar added to every produce box!
-"Weekly Baked Good Share" delivers a fresh baked surprise with each box!
-"Weekly Bread Share" adds one loaf of bread every week to your produce share choice.
-We offer the option to send a full or 50% payment when you sign up, with the balance due by July 1.
- We will also take orders throughout the season for extra items such as maple syrup, fresh baked pies, cinnamon rolls, breads, cookies, and eggs.  All extra items ordered will be delivered with your weekly produce box. 



Cedarmore Farm Extras

Baked Goods  (Please place orders at least 3 days before your CSA pick up)              
Breads: $4/loaf……….Zucchini, Banana or Wheat Bread
Rolls: $5/tray ………..Cinnamon Rolls
Pies: $6/each…………..Cherry, Blueberry, Blackberry, Raspberry, Pecan Nut, or Apple 
Cookies: $4/dz………Monster, Chocolate Chip, Pumpkin, Chocolate No-Bake, Buttermilk, or Raisin Oatmeal
Bars: $4/tray………3 Layer Snack, Peanut Butter, Pumpkin with Frosting & Nuts, Chocolate Chip Pumpkin, or Granola Bars

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 $3.50 each)
Pickled Beets, Pickled Sweet Peppers, Mustard Pickles, Dill Pickles, Bread & Butter Pickles, Salsa,
Sweet Pepper Butter, Hot Pepper Butter, Ketchup, Tomato Juice, Tomato Chunks, Pizza Sauce

Maple Syrup (from our own trees here on the farm)
One Gallon..................$50.00
Half Gallon..................$30.00
One Quart...................$18.00
One Pint......................$10.00
Half Pint......................$ 6.00

Pasture Range Eggs 
One Dozen..................$4.00 

CSA Members send questions, comments, and orders to…
cedarmorefarm@gmail.com



*Availability is not guaranteed and prices are subject to change.


Cedarmore Farm  2017  Sign-Up Sheet

__________________________________________________________________________
Name:

______________________________________  
Street Address
City/State/Zip:________________________________________                   
Phone(s):_____________________________________________
Email(s):_____________________________________________

 1.Choose Your Shares
Free Delivery to the pick up location of your choice!

All Seasons Share   Sign-Up by March 1st   to get a box of produce delivered weekly.
   (30 weeks: week of May 16–week of   Dec.8)                         $480  x  ____ (# of shares) = $__________

Spring Share               Sign-Up by March 1st   to get a box of produce delivered weekly.           
   (8 weeks: week of May 16–week of July 4)                              $152  x  ____ (# of shares) = $__________
                                                                                                              
Summer Share          Sign-Up by April 1st   to get a box of produce delivered weekly.
   (12 weeks: week of July 11–week of Sept. 26)                      $180  x  ____ (# of shares) = $__________

Fall Share                      Sign-Up by  May  1st   to get a box of produce delivered weekly.  
   (10 weeks: week of Oct. 3–week of Dec. 8)                               $170  x  ____ (# of shares) = $__________

Weekly Egg Share:  Add pasture range eggs by the dozen(s) delivered with your share each week!
(Number of weeks in your share) _____x $4.00 x____  (number of dozen each week) =  $______
Bi-weekly Egg Share: One dozen pasture range eggs every other week with your share from above!
(Half of the number of weeks in your share choice)   ___ x  $4.00 (per dozen )   =  $_________                                                                                       

Canned Good Share: One Surprise Jar delivered with your share from above!  Possibilities are ketchup, tomato juice, tomato chunks, pizza sauce, pickled beets, pickled 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  $3.50 per week         =  $____    _____

Weekly Baked Good Share: Get one surprise each week with your share from above!  Possibilities include: Pies (Cherry, Blueberry, Blackberry, 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 & Nuts, Pumpkin with Chocolate Chip, or Granola Bars) Cinnamon Rolls, Zucchini Bread, Banana Bread or Wheat Bread
(Number of weeks in your share choice 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 your share choice from above) ___ x  $4.00 per week        =   $____    ____
                                                                                                                          
TOTAL $_____________                                                                                                             




2.Choose Your Pick Up Location 
Get boxes labeled with your name from….

Anderson: 8220 Forest Rd. on Tuesdays 1:00 - 8:00 pm
Cedarmore Farm 10148 Pigeon Roost Rd., Hillsboro on Tuesdays 5:00 - 8:00 pm
Deerfield: 3202 Pauls Point Dr., Loveland on Tuesdays 4:30 - 8:00 pm
Fairfield: 3050 Mack Road (Mercy HealthPlex Fairfield) on Tuesdays 2:30 - 8:00 pm
Kenwood: 8343 Miami Rd. on Tuesdays 1:30 - 8:00 pm
Lebanon: 951 Camargo Ct. on Tuesdays 4:00 – 8:00 pm
Liberty Township: 4449 Squaw Valley Drive on Tuesdays 3:00 – 8:00pm
Loveland: 865 Miami Ridge Dr. on Tuesdays 5:00 - 8:00 pm
Mariemont: 3867 Settle Rd. on Tuesdays 1:15 - 8:00 pm
Mason: 5435 Hamilton Rd. Lebanon, OH on Tuesdays 3:30 - 8:00 pm
Milford: 1224 Eagle Ridge Road on Tuesdays 5:00 - 8:00 pm
Pleasant Ridge: 3232 Orion Ave. on Tuesdays 2:00 - 8:00 pm
Sardinia:  440 Five Points Mowrystown Rd. on Tuesdays 11:00 am to 8:00 pm

Beavercreek: 771 Briddlewood St.  Beavercreek, OH 45430 Fridays 1:00 - 8:00 pm
Oakwood: 347 Peach Orchard Ave. Oakwood, OH 45873 on Fridays 1:00 - 8:00 pm

Anderson: 8220 Forest Rd. on Fridays 1:00 - 8:00 pm
Batavia: 3553 St. R. 222, Batavia on Fridays 12:30 - 8:00 pm
Burlington: 6989 Lucia Dr. KY on Fridays 1:30 - 8:00 pm
Clifton: 3461 Ruther Ave. on Fridays 4:00 - 8:00 pm
Covington: 509 Wallace Ave. Covington, KY on Fridays 2:30 - 8:00 pm
Downtown Cincinnati: 1222 Race St. on Fridays 3:00 - 8:00 pm
Eastgate: 4873 Beechwood Rd. Cincinnati on Fridays 5:00 - 8:00 pm
Lawrenceburg: 21138 Alpine Dr. Lawrenceburg, IN on Fridays 2:00 - 8:00 pm
Oakley: 2716 Arbor Ave. Cincinnati on Fridays 4:30 - 8:00 pm
Westwood: 3110 Coral Park Dr. on Fridays 3:30 - 8:00 pm
Hillsboro: 8586 US HWY 50 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 this sign-up sheet (or a copy) to:                                      Cedarmore Farm    10148 Pigeon Roost Rd.     Hillsboro, OH 45133

*For questions, comments, or to order extra items send e-mails to:
cedarmorefarm@gmail.com


Wednesday, November 9, 2016

Now That's Some Big Chinese Cabbage!


The vegetables are still filling the boxes full!  
and as long as there is no killing frost there should be plenty of fresh veggies from the field for everyone!.

I love the way the newsletter is written...'The golden days of September and October are past and the grey days of November are upon us.'

Recipe Of The Week: Refrigerator Slaw

Refrigerator Slaw

4 quarts of shredded cabbage
2 medium onions (optional)
3/4 cup fo vinegar
1 Tablespoon of salt
1 pepper (optional)
1 1/2 cups of sugar
3/4 cup of oil
1 teaspoon of celery seed

Bring, vinegar, oil, salt, and celery seed to a boil.  Pour over cabbage. Refrigerate

Wednesday, November 2, 2016

Still Lots of Vegetable To Be Had

I am amazed at how full the boxes are.  Still jammed with all kinds of green goodness!

Because of the weather and no frost the field vegetables are still growing like gangbusters.  The lettuce that is in the Hi-Tunnel is almost ready to harvest.  There are still plenty of potatoes, sweet potatoes and winter squash for another 6 weeks.

Please remember to be respectful of the drop houses...please flatten your boxes and place them neatly on the porch or driveway.

Recipe Of The Week: Oven Beef Stew

Oven Beef Stew

2 pounds of cubed beef
1 chopped onion
3 sliced carrots
2 diced potatoes
1/2 cup of tomato juice
1 teaspoon of salt
1 Tablespoon of sweetener
2 Tablespoons of tapioca

Bake in a covered dish at 350 degrees for one hour.  Reduce heat to 250 degrees and continue baking for 3 1/2 to 4 hours.

Wednesday, October 26, 2016

Yummy!

Biggest bunch of Chinese cabbage I have ever seen!  And I jumped all over the porch when I saw the Swiss chard.  I can't get enough of that stuff!

I haven't tried this yet but Anna and John say that a leaf of Chinese cabbage smeared with peanut butter and a little salt make a pretty good snack.

And for our sweets...Monster Cookies made with chocolate chips!  Double yum!

It is wet and cold on Cedarmore this week.  They have loaded up the wood stove to be comfortable.
I am holding out for a long as I can before I crank up the heat.  Extra hoodie and some wool socks and of course a good quilt are keeping me warm for now.

Recipe Of The Week: Chicken Broccoli Casserole

Chicken Broccoli Casserole

4 cups of cooked and deboned chicken
1 1/2 cups of diced carrots
1/2 cup of diced bell peppers
2 1/4 cups of chicken broth
4 cups of chopped broccoli
1 cup of chopped onions
1 /13 cup of cooked rice


Cheese Sauce

1/2 cup of butter1 quart of chicken broth
1/2 teaspoon of pepper
2/3 cup of barley flour
2 teaspoons of salt
1 1/cups of cheese

For cheese sauce:  melt butter, stir in flour, add broth, and bring to a boil over high heat, stirring with a whisk until thickened.  Add salt, pepper, and cheese.  Remove from heat and let melt.  Stir with a whisk until smooth.  Set aside until needed.

For casserole:  bring broth to a boil.  Add rice and bring to a boil again.  Cook on low for 30 minutes.  Steam carrots, peppers, and onions until tender but not too soft.  Mix chicken, rice, vegetables, and cheese sauce in a large bowl and pour into a casserole dish.  Bake at 350 degrees for 35 minutes.

Wednesday, October 19, 2016

Only 8 More Weeks

There are only 8 more weeks of produce.  Everyone is keeping their fingers crossed that the weather stays nice like it is this week and there is no frost.

Recipe Of The Week: Pumpkin Roll

Pumpkin Roll
(you can use butternut squash instead of pumpkin)

3 eggs
2/3 cup of mashed pumpkin (or butternut squash)
3/4 cup of flour
1 teaspoon of salt
1cup of sugar
1 teaspoon of lemon juice
1 teaspoon of baking powder
2 teaspoons of cinnamon
powered sugar (for sprinkling on top)

Filling:  1 cup of powdered sugar 4 Tablespoons of butter
6 ounces of cream cheese
1 teaspoon of vanilla

Beat eggs at high speed.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Sift dry ingredients and fold into pumpkin mixture.  Spread into greased and floured 10x15 cookie sheet.  (as an option, top with 1/2 cup of nuts)  Bake at 375 degrees for 15 minutes.  Turn out onto a towel that has been sprinkled with powdered sugar.  Roll as for a jelly roll.  Cool, and unroll.  Mix filling ingredients, beating smooth.   Spread on and roll.  chill. Serve in 3/4 inch slices.

Wednesday, October 12, 2016

Recipe Share: Kale Chips

Have you ever tried making kale chips?  Anna shared her recipe.

Tear the leaves into bite-size pieces, drizzle with coconut oil, and sprinkle with salt and the seasoning of your choice.  Then spread them in a single layer on a cookie sheet and bake them at 250 degrees until crisp, checking frequently as they tend to burn easily.

Love the Winter Crops


The goodness just never stops!

News from Cedarmore is that the leaves are beginning to change and the cooler temperatures sure do make it easier and more enjoyable to work at the outside jobs.  The leaves aren't the only things that are changing...the 'high tunnel' where we had the earlier tomatoes this spring and summer has been moved to a new location and is now filled with rows and rows of Winter Density lettuce plants.


Recipe Of The Week: Chicken Kale Quiche

Chicken Kale Quiche

1 cup of shredded cheddar cheese (divided)
1 cup of cooked, diced chicken
1/4 cup chopped onions
13/4 cup of mayonnaise
1/8 teaspoon of black pepper
1 unbaked 9-inch pastry shell
1/2 cup of steamed and squeezed dry kale
2 eggs
1/4 teaspoon of salt
3/4 cup of milk

Sprinkle 1/4 cup of cheddar cheese into pastry shell.  In a bowl combine chicken, kale, onion and remaining cheese.  Spoon into pastry shell.  In a bowl, whisk eggs, milk, mayonnaise, salt, and pepper.  Pour over the chicken mixture.  Bale at 350 degrees for 45 minutes.  Let stand for 15 minutes before serving.

Wednesday, October 5, 2016

Recipe Share: Spicy Greens

 Rue and Susan share their recipe for spicy greens. (I never know what to do with that bag of green leaves) 


Spicy Greens

Stir fry them in bacon grease  (not too much) and then add a little water or broth and steam them until they are tender to your liking. Olive oil works well for stir-frying them also. They are good with salt and pepper or especially good with Greek or Cajun seasoning when stir fried. They are great in salads, with much more flavor and nutrients than lettuce. If they are too strong for you, you can mix them with Romaine or Iceberg lettuce to tame them down. They are great on sandwiches, especially Italian. You can also put them in soups and casseroles

First Week of The Fall Share

This is what you get with the first week of the Fall Share this week...a whole bunch of goodness!!!  The veggies and the cooler weather outside sure do feel like fall.  John and Anna say that you can also see fall with the leaves alongside the road and at the tree lines.  Also, the goldenrod and asters are in bloom.  They are hoping that Jack Frost doesn't visit too soon.

Recipe Of TheWeek: Cabbage Hamburger Casserole

Cabbage Hamburger Casserole

1 pound of ground beef
1/4 teaspoon of garlic salt
1 Tablespoon of brown sugar
3/4 cup of diced onion
1 cup of cooked rice
1 Tablespoon of lemon juice
1 10 ounces can of cream of mushroom or tomato soup
1 soup can of water
3 cups of shredded cabbage
salt and pepper to taste
grated cheese if desired

In a large skillet, saute onions and ground beef.  Drain if needed.  Stir in everything else besides the cabbage and cheese, mixing well.  Next, grease a 2-quart casserole dish and put cabbage in it.  Pour meat mixture evenly over the baggage.  Cover and bake for an hour at 350 degrees.  If desired top with grated cheese before serving.

Wednesday, September 28, 2016

I Love A Good Surprise

Broccoli was a surprise to me!

Things are still busy on the farm.  John has been busy plowing and sewing cover crops, while Anna has had a busy week canning applesauce, vegetable soup, grape juice and jellies...plus a lot of other things.

The weather has been dry at the farm.  Just the other day it rained not a quarter of a mile down the road and not a drop at Cedarmore.  With no rain, they have had to irrigate from the pond.

This weeks delivery marks the last week of those picking up Summer Shares John and Anna want to thank all those that have been getting boxes and hope that you will consider getting them again next year.  

Those who have the Fall Share or the All-Season Share will be getting 10 more weeks of produce.  As it looks now there should be a bountiful harvest.  Sweet potatoes and winter square are looking good.  Turnips, radishes, cabbages, and greens are growing well also.  

My first apple pie of the season!





Recipe Of The Week: Radish Cream Cheese Spread

Radish Cream Cheese Spread

8 ounces of cream cheese
1/4 cup of butter
1/2 teaspoons of celery salt
dash of paprika
1/2 teaspoons of Worcestershire sauce
1 cup of radishes, chopped fine
1/2 cup of green onions, chopped


Mix all the ingredients except the radishes and onions until smooth.  Then stir in the radishes and onions and chill for several hours to blend flavors.  Spread on snack crackers.

Recipe note:  You can also add a package of Hidden Ranch dressing, 1/2 teaspoon of garlic salt and 2 cups of shredded cheddar cheese.

Recipe Share: Spaghetti Squash with Moroccan Spices

Spaghetti Squash with Moroccan Spices

1 (31/2 to 4 pound) spaghetti squash
1/2 a stick of unsalted butter cut into pieces
2 garlic cloves, minced
1 teaspoon of cumin
1/2 teaspoon of ground coriander
1/8 teaspoon of cayenne pepper
3/4 teaspoon of salt
2 Tablespoons of chopped fresh cilantro

Pierce spaghetti squash about 1/2 inch deep all over to prevent it from bursting when cooking.  Cook in an 800-watt microwave on high (100%) for 6-7 minutes.  Turn it over and microwave again until slightly soft when pressed.  Cook 8-10 more minutes.  Let it cool for about 5 minutes.  Melt the butter in a heavy saucepan over medium-high heat.  Add garlic and cook, stirring until golden brown, about 1 minute.  Stir in spices and salt then remove from the heat.  Halve squash lengthwise (watch out for the steam) and remove then discard the seeds.  Scrape the spaghetti squash flesh with a fork, loosening and separating the strands as you remove it from the skin.  Toss with spiced butter and cilantro.

Or you can bake at 350 degrees for 1-1.5 hours.

Sent in by a CSA customer.  Recipe from Epicurious.


Wednesday, September 21, 2016

Something Special


I look forward to my short visits with Rue when he delivers the CSA boxes on Tuesday afternoon  each week.  He is such a hard worker.  He always has something lined up that he had to do when he gets home so we actually don't even have time to sit down to chat.  Usually, we chat while unloading the van.  He told me this story the other day and I think he put it in his newsletter.  I just wanted to share it with you because I think it tells a lot about Rue and also lets you see a little of my Amish families hearts. 

Deliveries have been going well and I wanted to share something with you all. John and Anna planted a row of flowers next to the produce packing building and every delivery day when I arrive, the Zook children run out and start picking flowers for me. They seem to really enjoy giving. The smiles on their faces as they hand me these bundles of flowers are priceless. So as I go through my delivery route I have bundles of flowers in all the vents, in all the cup holders, and everywhere else I can put them. When I return to the farm in the evening to unload the empty boxes and containers they pick more fresh flowers for me to take home to my family. I have really enjoyed delivering the CSA produce this year and this has made it an even better experience.
  Thanks!

      Rue


Squash Education

I am so glad that John and Anna took the time to explain the different squashes because i still get them confused.

Sweet Dumpling:  Teacup shaped with an ivory color and dark green stripes.

Buttercup:  Dark green, blocky with a 'gray button' at the base.

Acorn:  Deep green, roundish, and ribbed.

Each of these types above are good for stuffing and baking

Spaghetti squash:  Large oval shapes with pale yellow skin.  Bake or boil and then fork out the flesh.  Then top this 'spaghetti' with you favorite sauce.  (It is also great with butter and Italian seasonings)

Butternut:  bell shapes with a toasty tan color.  Cut into chunks, scoop out the seeds, and cook  until tender.  When cooled enough to handle remove the skin and puree the rest.  You can use this in any recipe calling for pumpkin.


I was talking to the delivery guy, Rue, the best in all the land...a little sneak peek into the veggies for next year...colored....rainbow beans.  Just wondering if there are any different veggies you would like to see in your boxes for next year?  Leave them in the comment section please.




Recipe Of The Week: Pumpkin Spice Latte

Pumpkin Spice Latte

2 cups of milk
1 teaspoon of cinnamon
1/2 cup of brewed coffee
4 teaspoons of pumpkin puree4 Tablespoons of maple syrup (or your favorite sweetener)

Combine everything except the coffee and bring it to a boil.  Whisk vigorously until the mixture is foamy.  Divide coffee into two mugs and pour pumpkin mixture on top.  You can also add a dollop of whipped cream and sprinkle with nutmeg.  Delicious on a chilly day!

Tuesday, September 13, 2016

Looks Like Fall To Me

I love opening the box and seeing those little 'crazy pumpkin' squashes!  I know fall must be just around the corner.

The weather on the farm for at least one day was a little less humid.  John and the kids have been out planting fall crops,...Chinese cabbage, lettuce, and broccoli.  Sorry to say that the corn and melons are gone for another year.  They sure were good while they lasted.

I heard from a reliable source tonight that there might be an addition on the way to Cedarmore.  More about that  later.

Recipe Of The Week: Swiss Chard and Hot Bacon Dressing

Swiss Chard and Hot Bacon Dressing

Cut up stems and ribs into 1/2 to 1-inch pieces and stir fry in butter or oil.  Cover and steam while you are cutting up the leaves.   Add leaves and stir fry, then steams 5-10 minutes.  Sprinkle wi h salt and /or serve with Hot Bacon Dressing.

Hot Bacon Dressing

3 slices of bacon
1 1/2 Tablespoon of flour
1 egg, beaten
1 cup of milk
1/4 cup of vinegar
1/4 teaspoon of salt
1/8 teaspoon of stevia glycerite

Fry the bacon until crisp, crumble into small pieces.  Mix flour with bacon drippings.  Add rest of ingredients and heat until thickened.  Variation:  Add chopped onions and a hard boiled egg.



Wednesday, September 7, 2016

A Rainbow In A Box

Anna is looking forward to her two favorite months...September and October.  She loved the blue-blue skies and all the fluffy white clouds.  Canning season is coming to an end.  Turnips have already been planted and are coming up.  Hopefully with some cooler weather the green beans will do a little better.  The beans we got in our boxes are almost too pretty to eat.

Recipe Of The Week: Bundle Of Veggies

Bundle of Veggies

8 ounces of fresh mushrooms
8 ounces of cherry tomatoes
1 cup of sliced zucchini
1 Tablespoon of Olive oil
1 Tablespoon of melted butter
1/2 teaspoon of salt
1/2 teaspoon of onion powder
1/2 teaspoon of Italian seasoning
1/8 teaspoon of garlic powder
dash of pepperPlace mushrooms, tomatoes, and zucchini on a double thickness of heavy-duty foil ( about 18 inches square).  Combine remaining ingredients and drizzle on vegetables.  Fold foil around vegetables and seal tightly.  Grill, covered, over medium heat for 20-25 minutes or until tender.  You can substitute vegetables of your choice if desired.  Just experiment.

Tuesday, August 30, 2016

Huge Eggplant

Things are picking up at Cedarmore.  One problem, school is back in session and all the kids are in school so that means that Anna and John have to get the boxes ready for Rue to pick-up by themselves.  They don't employ workers like Andy and Lissie were able to.  The kids are the workers and now with the in school every day, John and Anna have their work cut out for them.

The weather is warm...almost hot still.  Good for growing some of the plants.  We should be seeing green beans in the coming weeks.






Recipe Of The Week: Spanish Eggplant

Spanish Eggplant

1 medium eggplant
1/2 cup of cooked rice1 cup of chopped tomatoes
1/4 cup of chopped onions
1/4 cup of chopped peppers
1/2 teaspoon of salt
1/2 cup of grated cheese
2 Tablespoons of butter1 cup of soft bread crumbs

Wash eggplant and cut into 1/4 inch cubes.  Cook in salt water for about 10 minutes.  Drain.  Add rice, tomatoes, peppers, onions, and salt.  Pour into greased baking dish.  Bake at 350 degrees for 25 minutes.  Top with the cheese, the butter the breadcrumbs and bake for another 15 minutes.

Tuesday, August 23, 2016

Two Words...

HOT and HUMID

Cedarmore has gotten lots of rain these last few weeks.  This is a good thing and a bad thing.  It is great for most of the plants but sure does make it hard for work in the fields.  As soon as the ground dries up they will need to plant turnips and spinach.  We can say goodbye to the greenhouse tomatoes for now.  All the old plants will be pulled up and the stakes taken out.  A new spot will be plowed and then the entire greenhouse will be moved into a new spot.  The new spot will get full of lettuce for late fall.


Recipe Of The Week: Corn Fritters

Corn Fritters

2 cups of grated sweet corn
11/4 cup of butter
1/2 cup of flour
1/2 teaspoon of baking powder

Mix all ingredients.  Put 1 Tablespoon of butter in a heavy saucepan.  Drop batter in by the spoonful.  When it is browned on the first side turn over and brown the other side.

Tuesday, August 16, 2016

Recipe Of The Week: Campfire Stew


There's something special about sitting around a fire with family and friends, watching the stars come out, and making happy memories together.

Campfire Stew

1 1/2 quarts of water
3 medium carrots
5 large potatoes
1/4 head of cabbage
1 cup of peas
1/2 cups  celery
1 cup of beans
1 large onion
1 clove of garlic
2 bell peppers
1 small zucchini
1 package of fully cooked smoked sausage.

Get you campfire good and hot.  Heat the water in a cast iron pot or a large skillet while you slice, dice, and chop your ingredients.  Add potatoes, carrots, cabbage, celery, peas, and beans first.  Boil until they are getting soft, then toss in the onion, garlic, bell pepper, and zucchini.  Add cooked smoked sausage whenever you want to.  Boil in an open pot to get the true campfire flavor.  You may have to add more water as it evaporates.  Add salt to taste if desired.  The ingredients can vary according to taste and availability.

I Opened My Box And My Mouth Started Watering

I am serious, you just wait until you open yours!

corn, bell pepper, tomatoes, okra, onion,potatoes corn, and hot peppers

Report from the farm is that the weather is lovely and there is a wonderful breeze as the newsletter is being written.  Everyone seems to be busy...all the girls are canning while the men are plowing and getting the ground ready for the fall crops.  With all the rain and hot, hot weather we have had over the lst few weeks, the tomatoes have died a slow death.  But not to fear and a new crop is coming through.  

Enjoy this weather because winter will be here before we know it!

Wednesday, August 10, 2016

A Heavy One

This box literally weighs 20 pounds or more!  I shared the okra and one tomato with Emmy this morning.

Anna says that if you add chard and kale to lasagna it is delicious.  They are very versatile.  They can be used in stir-fries, sautees, shredded or even added to soup.  

What is your favorite recipe for some of the vegetables that are in your box?  Please share the recipes.

The regular driver is on vacation so a sub stepped in this week.  There was  a little mix-up but all boxes are accounted for now and hopefully Friday will go smoother.  I had ladies swinging on the porch for a while on Tuesday night.

Recipe Of The Week: Stewed Okra

Stewed Okra

okra, sliced
onions
butter
tomatoes
parsley
garlic
salt

Saute sliced okra and onions in the butter in a heavy skillet.  Add tomatoes (fresh or canned), parsley, garlic, and salt.  Cover and stew until tender, about 1/2 an hour  Add tapioca starch if thickener is desired.

Friday, August 5, 2016

Recipe Share: Red Beet Salad To Can

Red Beet Salad To Can

12 beets
1/2 bunch of celery
1 small head of cabbage, shredded
6 greep peppers, chopped
3 onions, chopped
3 cups of white vinegar
1/1/2 cup of  red beet juice
4 cups of sugar ( it turned out really sweet, you may choose to use less)
pepper to taste

Cook whole red beets approximately 40 minutes; peel and grate. (I found it easier to just cut them up)  Cook celery 3-4 minutes.  Prepare the vegetables and combine them in a LARGE kettle with the remaining ingredients.  Boil until the vegetables are tender.  Pack hot into jars.  Adjust lids and rings: process in boiling water canner for 15 minutes.  Yield: approximately 10 quarts.


Recipe Share: Chard Stir Fry

We have had a few requests lately for chard recipes so we wanted to share a few of ours.from Rue and Susan the delivery and internet guy for the CSA.

Chard Stir-Fry

Our family really enjoys chard stir-fried. You can use bacon grease,  fresh side pork grease, olive oil or butter. We rinse the chard, cut the in ¼ in strips, put in a hot skillet with grease and stir fry until tender. You may need to add a small amount of water or broth if it starts to stick. Season with salt and pepper or your favorite seasoning. We really enjoy it with Greek or Cajun seasoning. You can also brown ground pork or beef, adding onions and peppers if you like and then add chard and cook until tender.  Season to taste. The meat adds flavor to the chard and the chard adds moisture to the meat. We hope you enjoy it!


  

Tuesday, August 2, 2016

One Heavy Box

Tomorrow's dinner:  who needs meat?
sliced tomatoes
grilled corn on the cob
cucumber and onions
fresh green beans
roasted okra 
sauteed Swiss chard

The weather on the farm has been nice this week.  They have had a good mixture of rain and sunshine.

The onions have all now been harvested.  They are all on the racks drying.    John and Anna are thinking about starting some onions in the greenhouse.  They will be the once that we get in the spring that are in a bundle.

Now is the time for planting broccoli, cabbage, kale, Swiss chard, and cauliflower.  Red potatoes and small cube melons should be showing up soon.

Recipe Of The Week: Vegetable Pizza

Vegetable Pizza

4 cups of flour
2 teaspoons of salt
2 Tablespoons of baking soda
1 1/2 cups of milk
2/3 cup of oil
2 cups of sour cream
1 package of ranch dressing mix
vegetables of your choice
shredded cheese
cooked crumbled bacon


Mix flour, salt, baking powder, oil, and milk.  Press into two large pans.  Bake.  Cool.  Mix ranch dressing mix into the sour cream.  Spread on top.  Chill.  Chop vegetables of your choice and put on top.  Add shredded cheese and cook crumbles bacon

Tuesday, July 26, 2016

Jammed Packed Boxes This Week

We are back from vacation and ready to end July with a huge box of produce and hopefully we would miss another week of blogging for the CSA.

John and Anna must really be busy because there wasn't a recipe in our newsletter this week.  I can understand why now looking at all the veggies in the box.  WOW!

Warm and humid describes the weather in Hillsboro these days.  They did receive a surprise rain that  helped cool things down just a bit.  John and the boys are harvesting onions and putting them on the drying racks to dry so they then can be put in the CSA boxes.  Looks like we might be getting a little sweet corn and some potatoes in next week's box.  Oh, my gosh, I can't wait!

How should you store potatoes?  Keep them in a cool, dry place.  If they get too much light they will turn green.  Do not store them in the refrigerator.  Also, don't store them near apples because it may alter the taste.

There is an abundance of tomatoes for canning right now.  These tomatoes don't make the grade to be pretty table tomatoes so they are used for canning.  If anyone wishes to order some just email Rue at cedarmorefarm@gmail.com and let him know how many to tell John and Anna to send you.  They are selling them for $.50 a pound.


Friday, July 15, 2016

Yea For Smart People

I am so thankful there are people that can unweave messes that I create on my computer.  So we are back in business!  Sorry this weeks post is on Friday.  And just to give you a heads up...there won't be a blog entry next week.  But the week after that it should be smooth sailing until the end of the CSA season.


I love it when I can open my box and see everything that is in it.  I was surprised to see a cantaloupe.  Rue said he had 80 cantaloupes in the van to deliver on Tuesday.  I bet that van smelled wonderful  Makes my mouth water just thinking about it.

This week marks the first week of the Summer Share.  All Season Share members will be piking up as usual.  We say good bye to the Spring Share members and welcome the Summer Share members.

Some of the Summer Share members have been with the CSA in previous years and we appreciate their return and support.  And then there are some new members and this will be your first CSA box ever.  We welcome you and thank you for choosing Cedarmore Farm CSA.  We are glad that you what to experience something new...enjoy your veggies!

Please remember to return your boxes each week.  Also break them down and stack the neatly at the drop off location.  These locations are volunteers and we need to respect their property.  Thanks for your understanding.

Recipe Of The Week: Country Brunch Skillet


Country Brunch Skillet

6 strips of bacon
3/4 cup of chopped green pepper
1/2 cup of chopped onion 
6 eggs
6 cups of cubed potatoes
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 c up of shredded cheddar cheese

In a large skillet completely cook the bacon.  Remove the bacon, leaving the grease in the skillet.  Brown the potatoes in the bacon grease and add the peppers, onions, salt, and pepper.  Stir fry until almost done and then pour eggs over the top.  Stir in the cheese when all is fully cooked and crumble the bacon over the top.

Tuesday, July 12, 2016

Out Of Order

Last week we were out of town so we shared our box with friends.  This week my computer is away trying to be fixed and today I have been trying to use my IPad and nothing is going right.  I can't win!  Next week we will be out of town again.  Sorry for not being able to shar. Keep your fingers crossed that all goes well and the computer comes back sooner that they say it will.

Tuesday, June 28, 2016

Packed Full

The box is so full that I can't even get a picture of all of the veggies

yellow squash, zucchini, onions, tomatoes, lettuce, green beans rhubarb, kale, and green peppers.

The farm is producing like crazy because of the rains and warm weather.  They have had to use the irrigation system some also.  But all the moisture is good for the plants.

Work on the farm never stops.  Planting, picking, and weeding are daily chores.  With the heat the green beans and green peppers are coming on.  But some of you are missing the broccoli!  There is no more broccoli until the fall.  Broccoli is considered a cold weather crop so we are hoping for more int eh fall.


Recipe Of The Week: Zucchini Whoopie Pies

Zucchini Whoopie Pies

2 eggs
2 cups of brown sugar
1 cup of oil
2 cups of cooked mashed zucchini, cooled
3 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of clove

In a large bowl, mix eggs, brown sugar, oil, and zucchini.  In another bowl mix together remaining ingredients.  Add to the first bowl.  Mix well.  Spoon and space onto parchment paper lined baking sheets.  Bake at 350 degrees for seven minutes or until done.  Put your favorite filling between two cookies.

Tuesday, June 21, 2016

Lots Of Veggies Hiding At The Bottom

The box is so full you can't see what all is in there from the picture.
lettuce, tomatoes, zucchini, yellow squash, peas, leeks, radishes, green beans, green pepper

The recipe that Anna shared this week is one of my husband's favorites, stuffed green peppers.  Check it out in the blog entry below.  

Sounds like everything is going great on the farm.  The warmer weather has the vegetables really responding.  Greenhouse tomatoes are coming...they are always good on anything!  And here is a little tidbit about peppers that I didn't now.  Anna is such a smart farmer!  Sweet or bell peppers add wonderful flavor to dishes also add nutritional value.  Hardly anyone would have guessed that bell peppers are among the highest nutrient dense veggie or that a single bell pepper has more vitamin C content than a cup of orange juice.  To store peppers you can wrap them tightly closed in a plastic bag in the crisper drawer of the refrigerator.  They should last for about two weeks.  To freeze peppers with tough skins, you can blanch them for three minutes before freezing to prevent the skins from becoming even tougher.

Anna says o enjoy the veggies and don't forget to smell the roses.

Recipe Of The Week: Meat Stuffed Green Bell Peppers

Meat Stuffed Green Bell Peppers

6 large green bell peppers
1 pound of hamburger
1 minced medium onion
2 cups of soft bread crumbs
1/4 cup of melted butter
Tomato juice (optional)
Cheddar cheese (optional)
Salt and pepper

Carefully cut and keep the top portion off of the peppers (like a lid that will be put back on later).  Remove and discard the seeds and membrane from the peppers.  Boil the Peppers in water for 5-6 minutes.  Drain and set aside into a baking dish adding one inch of tomato juice or water in the bottom of the dish.  Cook the hamburger and the onions together in a skillet.  When done, stir together hamburger and onions with the bread crumbs and melted butter.  Put mixture into peppers at set the tops back on.  Bake at 350 degrees for 30 minutes.  Add salt and pepper to taste.  If desired, top with cheese.

Tuesday, June 14, 2016

A Brand New Day

And Anna says it is a beautiful morning on the farm.  They are getting a nice gentle rain and we here in Milford are melting in the heat, praying for rain.  With this rain the vegetables are dancing in the fields.  The asparagus and strawberries are slowing coming to an end.  But on the bright side, the green peppers will soon be jumping in our boxes.

Farm Day last Friday was a success and John and Anna want to thank all those who came and said it was nice to meet you all.


peas, asparagus, Chinese cabbage, two types of lettuce, radishes, green onions, yellow squash, zucchini, and leaks

Recipe Of The Week: Smoked Sausage Stew

Smoked Sausage Stew

1 quart chunked potatoes
3 cups of chunked carrots
3 cups of chunked zucchini
1 quart of thickly sliced fully cooked smoked sausage
1 cup of diced onions
3 cups of green beans (or frozen or canned will do)
Seasonings (butter, salt, pepper, and herbs of your choice)

Put potatoes, carrots, and green beans in a kettle and cover with water  Boil them until almost ready, then, add zucchini and onions.  Boil the smoked sausage in a separate kettle until hot all the way through.  When the vegetables are ready save as much water from them as you want in the stew, then add the sausage and water it was boiled in (which gives the stew a good flavor).  Season it to your taste.

Wednesday, June 8, 2016

Surprise Jar This Week

Everyone has a problem with the deer.  They eat our hosta like they are eating from a salad bar.  And so it seems the vegetable of choice for the deer around Cedarmore is the lettuce.  They have eaten about the entire first crop!  But John and Anna were able to give us some Chinese cabbage in the box. this week.

More delicious strawberries, asparagus  (glad we have some because the chickens got into mine), radishes, yellow squash, zucchini (which is delicious when it is grilled), scapes (check the recipe below),  green onions, and a surprise jar of zucchini relish.


Talked to Rue, the new driver and he says that he should be delivering in Milford around 4-4:30 on Tuesdays.  We are his last stop.  Hope one day when he is not in a hurry we can sit on the porch and solve the problems of the world.

Just a reminder:  please bring back you boxes and containers when you pick up your new box.  Please break them down and stack them in the proper place at the drop off area.

Recipe Of The Week: Garlic Scapes Pesto

Garlic Scape Pesto

1/4 cup of pine nuts
1/2 teaspoon of salt
1/2 cup of Extra Virgin Olive Oil
3/4 cup of coarsely chopped garlic scapes ( or use 1/2 scapes and 1/2 herbs like basil, dill, or chervil)
juice and zest of one lemon
a few grinds of black pepper
1/4 cup of grated Parmigiano Reggiano cheese

In a small dry pan, on very low heat, lightly toast pine nuts, stirring occasionally until beginning to brown, about 2-3 minutes.  Remove from heat and cool for a few minutes.  Combine pine nuts, scapes, lemon juice and zest, salt and pepper in a bowl of a food processor fitted with the blade attachment.  Pulse for 20 times, until fairly well combined.  Pour in the olive  oil through the feed tube while the motor is running.  When the oil is incorporated, transfer to a bowl and stir in the cheese.

Wednesday, June 1, 2016

First Tastes Of Summer In A Box

Lots of my favorites...2 quarts of strawberries was a wonderful surprise.

The farm is coming alive with animals in the forest, animals on the farm and plants in the field.  They all seem to love the drier warmer days.  At the time of the newsletter writing, the zucchini was looking good.  And they are looking great in the boxes this week also.

Due to later than usual deliveries and change in drivers has been made.  We feel that this will work to all our advantages.  Starting this week, Rue (the English man that is the internet coordinator), will be delivering in the Cincinnati area.  Since we will only be delivering the CSA boxes it should speed up deliveries.  I know that deliveries to the Milford area were around 4-4:30PM.  John and Anna are trying their best to make this a positive experience for everyone involved.

Recipe Of The Week: Zucchini Stew

Zucchini Stew

1 1/2 cups of shredded potatoes
1 cup of shredded carrots
1 small chopped onion
8 cups of shredded unpeeled zucchini or summer squash
1/2 pound of sausage, cooked and crumbled
1/2 to 1 cup of water
2 Tablespoons of butter
salt and pepper to taste

Put everything in a kettle and boil until vegetables are tender.  Add and omit whatever you wish to suit your taste.

Friday, May 27, 2016

Strawberries

I was not expecting strawberries already!  And they are beyond delicious!  And a dozen brown eggs!!!  John and Anna are trying to keep the boxes filled so they add a little surprise like the eggs until the produce really comes in and then boxes will be jammed.

Farm Day has been scheduled for Friday, June 10, 2016, from 1;00 to 4;00pm.  Not sure but this date may be changed to accommodate the English.  I'll let you know about that later.

Recipe Of The Week: Berry Smoothie

Berry Smoothie

1 1/4 cup of plain yogurt
1-2 Tablespoons of honey
1-2 cups of fresh or frozen berries
1 Tablespoon of flaxseed oil
1 Tablespoon of extra virgin coconut oil

If you desire a sweeter finished product, add a little stevia.  Combine ingredients in a high-speed blender.  Smoothies should be consumed immediately or refrigerated for up to 24 hours.
Note: A banana adds extra sweetness.  Peaches can also be used, 1 cup or 1 cup of berries if desired.

Tuesday, May 17, 2016

First Box Has Been Delivered


Today is the first Tuesday delivery of the 2016 season!  I have my box opened on the kitchen table and the smell is beyond delicious!

Anna and John sent a newsletter in the box this week.  I m not sure if we will receive a newsletter each week or not.  All depends on how much time John and Anna have time to sit down and get one together.

They are excited about the new season and plan to fill our boxes with quality produce each week.  They will try their best to fill the boxes as equally as possible.

Looking forward to all the sweet smells of goodness that will fill my kitchen.