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 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.


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.