Looking Toward The CSA Season for 2012

I got word from Andy the other day and the first thing he said was 'Greetings to you all!'  Now that it is winter time on Cedarmore Farm he has a little bit of leisure time.  Andy and Lizzie and the children love to have the time to visit with family and friends.  They love that they can now go out and enjoy nature around them and not have to worry about what needs to be done...CSA wise.  This is the time of year that Andy likes to be able to sit a read a good book.  He enjoys that very much. (I would like to know what is on his reading list...I imagine it has something to do with organic farming)  They still have their daily routine of animals and need fed and cared for, firewood that needs to be cut, beef, pork and venison that needs to be processed. Not to mention taking care of three little ones. Then add in stuffing envelopes with information and sign-up sheets for the 2012 CSA year.  Doesn't sound to leisurely to me.

The CSA is growing..30 members the first year which was four years ago, to over 150 this past year.  Andy and Lizzy are so thankful and appreciative for all of the support.  Since the CSA is growing, the number of farmers must grow.  There will be a few more families that will be joining the CSA as growers.  They will also be using the same organic growing methods as does Cedarmore Farm.   With the added help and support from these new families, Cedarmore will have the ability to double the numbers of those committing to buy shares.  For this to continue working, we will all need to work together...Andy and his crew as the farmers and all of us as CSA members.  With more grower families involved and by all of us working together, this system of local, sustainable agriculture  will grow.  Andy has always said 'in unity there is strength.'

The share sizes, start and finish dates, and prices will all stay very much the same as last year.  The only exception will be the Egg Share which went up 50 cents per dozen.  Andy was disappointed that he had to raise the price per dozen but with the price of corn doubling from last year it was something that he just had to do.  We should count our blessing on this one.  Andy was able to find a farmer near Cedarmore that grows corn organically and he won't have to pay to have it transported into the farm...saving all of  us a few cents.

Something new this year...a Weekly Baked Goods Share.  The baking will be done by one of the women in the community.

There have been new pick up locations added also this year.  There are quite a few so be sure to find the on nearest you.

One things that is very important in planning for a successful CSA season is knowing just how many families are planning to participate.  Please be prompt in buying you shares.  This will also insure a spot in the program.  Please take notice of the sign-up deadlines that are located beside the share dates and prices.

If you are on the mailing list you will be receiving all the information after the first of the year.  Please see the extra card that will be in the envelope with instructions on how to get a free one year subscription to 'Farming Magazine'.  It is a very nice all around farming magazine that can be enjoyed by the entire family....it has an emphasis on small family farming done the right way.  It is edited by friends of Andy and Lizzie, David and Elise Kline.

Cedarmore Farm Fresh Produce Club

Eat Better:  Join the CSA Produce Club

• Get fresh picked, locally grown vegetables each week, all season long
• Feed you family healthy, seasonal vegetables
• All of our produce is grown locally in Highland County
• Produce is grown using organic methods.  No chemical pesticides or fertilizers!

Options for 2012

• A 'Fresh Egg Share' is available for you to receive pasture range eggs each week with your produce share.
• A 'Weekly Canned Good Share' adds a surprise jar to your produce box.
• A 'Weekly Baked Good Share' adds a fresh baked surprise to each box!
• Delivery options have been expanded to serve more of the Greater Cincinnati area..  A modest delivery charge has been added to offset the expense of hiring a driver.
• 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.
• We will take orders for fresh bakes pies, cinnamon rolls. breads, cookies and bars as well as home canned goods throughout the season.  Also grass-fed chicken will be available on specific dates.  All extra items can be picked up with your produce share.

Crops Planned for 2021

Spring:  Beans, Broccoli, Cabbage, Cauliflower, Chard, Cucumbers, Lettuce, Onions, Radishes, Strawberries, Summer Squash, Tomatoes, Zucchini

Summer:  Broccoli, Cantaloupe, Carrots, Cauliflower, Eggplant, Garlic, Green Beans, Onions, Peppers, Potatoes, Red Beets, Sweet Corn, Tomatoes, Watermelon

Fall:  Broccoli, Cabbage, Cauliflower, Chard, Lettuce, Onions, Radishes, Carrots, Squash (Sweet Dumpling, Acorn, Butternut) Garlic, Potatoes, Red Beets, Kale, Chinese Cabbage, Sweet Potatoes

Our Last Box of 2011

It saddens me to think this the the last delivery of the season.  I am so glad that we were able to participate in the CSA this year.  And I know if Andy and Lizzie could, they would thank each one of you individually for your participation in the program. They really appreciate the support of those involved in purchasing the share/shares and those individuals that open their homes as drop off and pick up sites.

I would think that the year was a good one for them.  There were some weeks that the vegetables seemed to be down because of the weather but you can't control the weather.  And then there were other weeks that the boxes were close to overflowing.  But all in all and all things considered...it was a good year.

Plans are being made for next year already.  New farmers (at least six new families) will be added to the group...those farmers will use the same organic growing methods as Andy.  The core part of the CSA will still be grown by Cedarmore Farm.  The growth of families joining the CSA have caused Andy to seek other farmers to add to the CSA.  This is not a bad thing!  All around it is a win win.  More farmers will be able to provide for their families and we will be receiving a wider variety of crops.

The sign-up forms for 1212 will be out around New Year's Eve.  For the CSA to keep working it takes dedication from all of us.  We all make a pretty good team.  And I know that Andy and Lizzie would want to tell you to stay warm and have a blessed winter.

greens, carrots, onions, turnips, radishes, potatoes, and a squash

I am already counting down until the first delivery of next year!  I am going to miss all the fresh veggies, the baked goods, the canned share, the soaps and especially the brown eggs.  I know that we have been eating better since joining and I am looking forward to finding vegetables that are new to us and finding out that I like them.

Recipe Of The Week: Creamy Potato Soup

Creamy Potato Soup

2 cups of water

2 cups of dice potatoes

1/2 cup of diced carrots

1/2 cup of celery 

1/4 cup of chopped onion

1 teaspoon of salt

1/4 teaspoon of pepper

1/4 cup of butter

1/4 cup of flour

2 cups of milk

2 cups of grated cheddar cheese

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle.  Boil for 10-12 minutes.  Meanwhile, melt the butter.  Add flour and stir until smooth.  Slowly add milk; cool until thickened.  Add cheese and stir until melted.  Add cheese sauce to the undrained vegetables.  Heat through.

Variation:  Add a cup of cooked and diced chicken, turkey, or ham to the cheese sauce.

Next To Last Delivery

For some reason I never thought we would be getting a huge head of cauliflower in our CSA boxes today.  It looks really nice.  I'm trying to decide what to do with it?  Anyone have any good and or maybe different ideas for its use?

I can not believe that this time next week I will be opening the last CSA box of the season.  It is really hard to believe!  So I am savoring everything we got tonight.  There are sweet potatoes and regular potatoes, garlic, radishes, a small squash and an extra canned share.

Andy and Lizzie have maple syrup and other canned items for sale.  You will need to order them this week for them to be delivered to you next week.  It will be the last time the items will be available this year.

Please remember to be sure to return your boxes, egg cartons,and empty jars next week for the last pick up of the season.

Recipe of The Week: Sweet Potato Biscuits

Sweet Potato Biscuits

1 cup mashed sweet potatoes

1/4 cup of vegetable shortening

1 Tablespoon of sugar

1/2 teaspoons of soda

3/4 cup of buttermilk

2 cups of flour

1 Tablespoon of baking powder

1 teaspoon of salt

Beat the potatoes, shortening and sugar together until well mixed.  Dissolve soda in buttermilk, and add potato mixture.  Combine remaining ingredients and add to potato mixture.  Mix well and roll out 1/2 inch thick on a floured surface.  Cut with a cutter or in squares.  Put on greased cookie sheet and bake at 400 degrees for about 15 minutes.  Variations: Use regular milk and omit the soda.

Slowly Winding Down

With the CSA season slowing down because of cooler weather and all the rain, Andy is trying to get the wood stove hooked up in the living room of their house.  He loves to sit by the stove and read and listen to the wood crackling while the wind is howling outside.  He says as long as you are prepared you will be able to stay warm and enjoy the winter.  The turnips are doing very well in this cold weather as well as the cabbage.  There was cauliflower planted but he is not sure if it is going to have enough time to head.

cabbage, radishes, turnips, garlic, onions, lettuce, potatoes

I am going to try the recipe of the week tomorrow night.

Recipe Of The Week: Radish Cole Slaw

Radish Cole Slaw

4 cups of shredded cabbage

1 1/2 Tablespoons of minced scallions or onions

1/2 cup of radishes sliced thin

1/2 cup of French Dressing

Mix all ingredients together.

Shorter And Cooler Days

Even thought the weather is getting cooler and the days are getting shorter we still have 4 weeks (including) this one to finish up the 2011 CSA season.  There are still crops to be used to fill our boxes but Andy says that some of the storage crops are not turning out as well as he had wished they would.  There are still a few onions and winter squashes...not as many since some of them turned to rot.  They will need to be rationed out to stretch them to the end of the season.  they have lots of potatoes to add to our boxes, both sweet and regular.  The greens are a little slow.  Right now they are covered with row covers in hopes they will grow and there will be enough to harvest in the last few weeks.

sweet potatoes and regular potatoes, a little bit of kale, two heads of broccoli, winter squash, lettuce, radishes and parsley

Sometimes I have no idea what the vegetables are in the box but I am learning.  I learned this week that the small bunch of parsley can be used in soups to spice it up a bit, in stir fry, or in just about what ever suits your fancy.  It can be dried or it can be put in the freezer to be used at a later date.  I think I will try it in the freezer to see what happens.

We had a wee bit of excitement this week.  Justin and his two boys (the drop off person and his helpers) were broken down on RT 32 for about 2 hours.  Seems there was a screw in their tire.  I just happened to be checking my emails and saw and urgent message from one of the drop off sites in Loveland.  We were getting in the van with snacks in hand when the van pulled into the driveway.  Everyone got out smiling and the boys will have a few snack to tide them over until they get home for dinner.  An extra bonus for me...a bag of persimmons from Justin.  Anyone have a good recipe calling for persimmons?    I found one for persimmon bars that looks pretty good.  I'll let you know how they turn out.

Recipe Of The Week: Parsley Potatoes

Parsley Potatoes

2 pounds of potatoes (cooked and drained)

1/4 cup of butter

2 Tablespoons parsley or 1 teaspoon of dry flakes

1/8 teaspoon celery (or seasoned) salt, optional

Potatoes can be peeled or unpeeled.  In same saucepan used to cook the potatoes, melt the butter and stir in parsley and celery salt.  Add potatoes and toss lightly.  Variation:  Add 1/4 teaspoon of dill weed for dilled potatoes.

Good News and Some Bad News

The good news is that Andy and Lizzie are running s 'Stock Up For Winter" Sale on maple syrup and canned goods starting the week of November14th. The bad news is that the first full week of December will be the last drop off of the year for the CSA.

Any size maple syrup is 10% off no matter what the quantity. They are also offering cases of their home canned goods at a 10% discount. We can mix and match to make a case. Our choices are vegetable juice, tomato juice, tomato chunks, and pickles sweet peppers. Please email any orders to Cedarmore Farm with your orders as soon as possible so your order can be filled and sent on your regular pick up day. The orders will be sent with your weekly produce delivery. They will also include an invoice.

cedarmorefarm@tdisp.com

Lots of Leafy Greens

The weather is getting cooler and the broccoli and head lettuce are loving it. Andy and Lizzie are taking a little time to go visit his parents in Wayne County, OH for this week. He feels sure that their three helpers will be able to do the work that they need to do to make sure the CSA runs smoothly while they are way.

This week share makes me smile...broccoli, potatoes, turnips, garlic, onions, lettuce, field greens and a large bag of leafy greens that we sauteed for dinner and they were delicious.

I am not sure how much longer the CSA will be in business for this year. I am guessing that things are beginning to wind down. I know that our family is going to miss our weekly vegetable surprises. Looking forward to next years shares already.

cedarmorefarm@tdisp.com

Recipe of The Week: Turnips Gratin

Turnips Gratin

1 to 2 pounds of turnips thinly slices
1 clove garlic (optional)
3 tablespoons (about) butter
1 tablespoon parsley, minced
pepper to taste
½ cup milk, or light cream
¼ cup cheese, grated
¼ cup bread crumbs

Steam turnip slices 3 to 4 minutes. Rub shallow baking pan or deep dish pie pan w/ garlic cut in half or mashed. Butter dish. Layer half of turnips, Sprinkle w/ parsley, pepper. Add rest of turnips in a layer.

Pour milk or cream over all. Sprinkle w/ cheese and bread crumbs. Dot w/ shavings of butter or some olive oil. Bake in hot oven 375 degrees for 40 minutes till tender.

I didn’t have parsley but plenty of cilantro, lots of garlic and buttered a piece of bread and cubed it for the bread crumbs. Delicious!!

Recipe Of The Week: Home Remedy for Colds or Croup

This weeks Recipe Of The Week is just a little bit different. It isn't a recipe for and delicious dishes but an old family remedy for a bad cough or croup. It is that time of year that we are all going to have to be inside and we all know how those nasty germs just spread like wildfire. It is hard when one of the kids comes down with something and can't sleep thru the night...no one gets a good nights sleep when that happens.

Simple Home Remedy for Colds or Croup

Take one small to medium onion, slice it, wrap in lightweight flannel cloth. Place on patients chest when patient goes to sleep. Works best when you pin it to their night shirt.

Jack Frost Does His Job

It is official...Jack Frost blew into Cedarmore Farm and put an end to the crops that can't stand the cold.  The good news is tht the crops that are left to harvest are the crops that love the cooler weather.  Andy and Lizzie have been storing crops like potatoes, onions, garlic, sweet potatoes and winter squash in the cellar.

onions, radishes, acorn squash, garlic, spicy greens, and purple cabbage

I have no idea what to do with zucchini relish.  Any suggestions?  I tasted it and it is neither sweet or sour...a little bland but has a good taste.  I can taste the zucchini and the onion.  Maybe I could marinate chicken in it.  I think it would be great on hot dogs or maybe even hamburgers...I'll let you know.

FYI...

I  made Lizzie's Sweet Potato Pie and I thought it was great.  Andy and Lizzie say that you can substitute any winter squash in the recipe.  And tonight I made Lizzie's Sweet Sour Red Cabbage (recipe below)...thumbs up at our house.

Recipe Of The Week: Sweet Sour Red Cabbage

Sweet Sour Red Cabbage

2 Tablespoons of vegetable oil or bacon drippings

2 Tablespoons of chopped onions

6 cups of shredded red cabbage

1 unpeeled tart apple diced

1/4 cup of brown sugar

1/2 teaspoon of salt

1/2 cup of water

1/4 cup of vinegar

Heat oil or bacon grease in large kettle.  Add onion and saute until tender.  Add remaining ingredients.  Cook covered, over low heat, stirring occasionally.  Cook approximately 15 minutes.

Cooler Days and Nights

If we get the frost that the weather authorities are predicting it will be the end of the zucchini and green beans.  The good news is that the cold hardy crops like the green mixes, broccoli, cabbage, turnips, lettuce, spinach, kale, chard, and radishes will be able to survive and thrive in the cold weather.

The fields at the farm seems to be a little damp yet but once it dries up enough Andy and Lizzie will be planting garlic and some greens for next year.  They hope to be able to do that in just a few days.

We were enjoying the sunshine and leaves falling when Justin and his two boys drove up to drop off shares.  We couldn't wait to get inside to open up our box so we just opened it in the driveway.  Turnips, garlic, sweet potatoes, greens and two really cute, I think they are acorn squash.  We decided that they were to pretty to eat so we will use them as decoration.

I see these tomato chunks going in some chili this weekend.  Yummm!

 The Recipe Of The Week this week is Sweet Potato Pie. I had a little spare time  this evening and I was feeling the cooking vibe so I decided to make the pie.  And I can tell you that I will be making it again, probably at Thanksgiving.  I really like it.  Then Mark and I were brainstorming other ways to use the recipe.  Hmmmm?

Recipe of The Week: Sweet Potato Pie

Sweet Potato Pie

1 1/2 cups of mashed sweet potatoes

1 cup of sugar

1/4 cup of melted butter

1/2 cup of milk or cream

2 eggs

1 teaspoon of nutmeg

1 teaspoon of vanilla

 1  9 inch pie shell

Combine all ingredients but pie shell in blender.  Process until well blended.  Pour into unbaked pie shell.  Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean and the pie is golden brown.

Rain Is Good At This Point

Andy is already thinking about the crops for next year.  He says that the rain that we have gotten here in Ohio in the last few days will help the cover crops get a good start which in turn will make good fertilizer to plow down next spring.  And he thinks that the broccoli patch is about to stop producing.  The good news is that another one is just about ready.

We got a big bag of spicy greens (which we will continue to get for awhile), potatoes, onions, beans and my favorite rainbow Swiss chard.  I'm not positive but I think we got some kale.  I'll have to find out...I am such a rookie at this CSA stuff.

Lizzie is a little under the weather this week...I think the flu is running thru the house at record speed.  She usually gets the recipes for each weeks post but this week I get to choose one.  Be sure to check it out..sounds really good to me and I really have no idea what to do with the acorn squash we have been getting.

I think I might just hide these in the refrigerator and see who finds them first.  Mark and Emmy will fight over these beets.

Recipe Of The Week: Apple Stuffed Acorn Swuash

Apple Stuffed Acorn Squash

1 medium acorn squash

3 Tablespoons of butter, divided

salt

2 Tablespoon of sugar

1/4 teaspoon of cinnamon

1 teaspoon of lemon juice

1 baking apple, peeled, cored, and chopped

Cut squash in half lengthwise and remove seeds.  Place squash, cut side down in a baking pan.  Add 1/4 to 1/2 in of water and bake at 375 degrees for 35 minutes.  Turn cut side up and brush cut surfaces and cavities with butter.  Sprinkle lightly with salt.  Divide shopped apple evenly into squash cavities.  Combine sugar and cinnamon and sprinkle over apples.  Sprinkle lemon juice and remaining butter over the apples.  Reduce heat to 350 degrees  and bake for 30 minutes.  This recipe can easily be doubles or tripled.

Talk About A Stuffed Box!

The weather seems to be a good thing at this point.  Andy enjoys working outside in this kind of weather.  Plowing and planting seems to be a little easier when you are not sweating profusely.  He is already planning and planting crops for next years CSA...potatoes have all been dug up and stored away for the remainder of the fall shares.  He will be able to store some away for us own personal use also.

Talk about your stuffed box...WOW!  This week there is zucchini, okra, broccoli, turnips, garlic, spinach, potatoes, onions, greens, acorn squash, and fresh basil from Lizzie's herb garden.

I have used the basil in spaghetti sauces in the past.  Adds a nice little zing to it.  It really looks great drying above our kitchen sink.  I am so excited about the turnips this week.  Mark's Dad loves them.  And I plan to use the tops to make turnip greens.  They are going to be so much better that the canned ones.  I can already smell them cooking.

Just a reminder to those that are taking part in the CSA...each week please remember to bring back your boxes, egg cartons and canning jars with rims so Andy and Lizzie can reuse them.  Bring empty containers/cartons when you pick up your full ones.  Reuse/Repack.

If you would like more information, would like to place an order, or if you would like to let us know how you like the blog or any suggestions that you may have please email...

cedarmorefarm@tdisp.com

Recipe Of The Week: Greens With Red Peppers

  Greens With Red Peppers                                                                                                          

1 bunch tender greens (turnip, mustard, collard, or kale)                         

1/4 cup of butter                                                                                     

1 medium red sweet pepper cut into 1/2" pieces                                   

2 cloves of garlic minced

1/2 teaspoon of salt

1/8 teaspoon of pepper

                                                                     

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

Fall Share Begins

This is the first box for the Fall Share.  I hope that all the people that are new to CSA will enjoy their boxes as much as we do.   I think they will enjoy the variety and the surprises each week.  We almost wait at the front door for our box each week.  Andy thinks that the fall vegetables are looking really good at this point.  As always he will share the Baked and Canned Goods sheet with us in a few weeks.  If you can't wait that long, go to the right sidebar and type what you are looking for.  Please feel free to print it off and share it with your friends.

The bag of red and greens is a bag of spicy greens.  Andy's likes spicy food so these are your tickets if you like spicy things also.  A bag of spinach, a variety of sizes in sweet potatoes, an acorn squash, some broccoli, green beans and Chinese or Nappa cabbage.  A wide variety and I feel like it is fall!

Recipe Of The Week: Winter Squash Casserole

Winter Squash Casserole

2 cups mashed winter squash

4 slices of bacon

1/2 cup chopped onions

2/3 cup grated cheddar cheese

1/4 teaspoon of salt

1/2 teaspoon of black pepper

1/4 cup of buttered bread crumbs

Put squash in a medium bowl.  Fry bacon until crisp and crumble into squash.  Leave about 1 teaspoon of drippings in skillet and fry the onion until transparent.  Add squash, cheese, salt and pepper and mix well.  Put in a buttered baking dish and top with bread crumbs.  Bake at 350 degrees until heated through and bread crumbs begin to brown...about 25 minutes.

Last Week of Summer Shares

Today's delivery marks the end of the Summer Share.  Wow, where did the summer go?  Fall Shares will be able to keep going for about another 10 weeks.    I can say that I feel that our investment was a good one. We haven't hardly had to go 'veggie' shopping since starting with the CSA.  We hope to be able to continue next year.  Andy says that he feel that things went fairly smoothly this year and he is hoping for the Fall Shares to step right in and do as well.  He says that it is always a challenge to have a consistent supply of produce for every week of the season, but it seems to get easier with each passing year.  He wants to thank everyone that has been a part of the CSA this year.  I would say that we all need to encourage our family and friends to look into being a part of the CSA for the coming year.

I always try to guess what will be in our box each week.  This week we had garlic, onions, peppers, green beans, greens, zucchini, parsley and okra.

I can say that I have never ever heard of hot pepper butter.  But I can tell you that we will always have a jar in the fridge.  I am thinking hamburgers and hot dogs for dinner tomorrow night.  We tasted it and it is spicy but our mouths are watering just thinking about dinner tomorrow.  It really isn't a butter like margarine or even butter like apple butter.  To me it is more like sweet pickle relish with a BIG KICK!

Now comes the real organic farming education...Organic Farming 101

Here is a list of products that Andy uses to deter insects and disease...

Neem

Garlic spray (made from his own garlic)

Mycotrol O

Montery Insect spray

Pygnaic

Dopel

Surround and Champ (copper spray)

All those products are approved by the NOP (National Organic Program).  They prefer to think of them as band aids.  They use them to help the infested plants to get back on their feet.  The primary focus is always to build up the soils.  Mocotrol O and Montery Insect spray and Dipel are beneficial bacterias of some sort thet will infest the insects and their eggs.  They are very affective in controlling certain s[ecieas of insects.  Surround and Garlic oil work more by deterring insects from the crops.  Surround forms a thin white coating on the plants and the insects really don't like it at all.  Garlic evidently has a bed smell that the insects don't care for either.  Champ or copper sprays help prevent diseases.  Pyganic is used to control tough cucumber beetles.  The bad part about using Pyganic is that it will kill some of the good insects as well as the cucumber beetles.  Andy says that they really try to use it very little.

After all that information...don't you just want to go out back and dig up the backyard and start your own organic garden.  Heck no...I think Andy and Lizzie and the helpers are doing a fantastic job!

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 milk

1 1/2 cup grated Cheddar or American cheese

4 cups of cooked green beans

4 medium, diced, cooked potatoes

3 cups diced cooked ham

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 dish and cover with green beans,  Pour 1.2 of 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.

Community Support

The weather is pretty cool in Ohio these days.  That means the produce is slowing down.  Crops like tomatoes and peppers need the sun and the heat to grow and ripen. Andy is hoping that the fall crops will start to ripen soon.

Not only is farming top priority at Cedarmore but helping out the community and family comes in at a close second.  This week he helped his brother-in-law get  building ready to move onto his property.  Most of the Amish community will also be there to help.  So he is hoping that he old saying...many hands make light work...holds true.

Some beautiful lettuce, green tomatoes, onions, a few sweet potatoes, a bag of greens, a butternut squash (I think) and ....I asked Rue, a farmer down the road from Cedarmore, last week if the paw paws were ripe yet.  He said he would check and let me know and if there were any he would make sure they got into my box.  Oh, they smell wonderful!  I could smell them before I even opened the box.   I am going to try a new Paw Paw cookie recipe and I will let you know who wonderful they were.  Might even share the recipe later.

But back on the farm...Andy wants to educate us all in the ways he farms on Cedarmore.  We have been learning about soil prep and he seems to think that maybe he made it sound way to easy.  They have problems with diseases and insects just a s the rest of us newbie farmers do. But that there have been times when he thinks they are doing a really good job keeping things under control and they still have to deal with it all.  They sometimes have to use some products but what is used on Cedarmore has been approved by the National Organic Program.  I am sure that he will be telling us more about that later on in the season when things slow down even more.

If you read this blog and you would like to know more about the Cedarmore CSA or if you have questions about Organic farming done the Amish way, please feel free to drop Andy, Lizzie and the workers a line.   I am sure they would love to hear from you.  It may take a few days for them to get your email from their non-Amish/English friend down the road but they will get back to you.  Or if you have any questions for me about how I write the blog...contact me at itsahoot24@aol.com.  We all would love to hear from you.  We live for the comments that are left on the blog.  It is nice to know that someone is reading the blog.  And along the way we hope that you are learning some new things about the Amish way of live and organic farming.

Cedarmorefarm@tdisp.com

  

Recipe Of The Week: Baked Candied Sweet Potatoes

Baked Candied Sweet Potatoes

6 medium sweet potatoes

3 Tablespoons of flour

1/2 teaspoon of salt

2 Tablespoons of butter

some miniature marshmallows

1/2 cup chopped nuts (optional)

1 cup sugar

1 cup thin cream or evaporated milk

Cook sweet potatoes until tender.  Drain and peel.  Slice into 1/2 to 3/4 inch thick and arrange in a buttered 9x13 casserole dish.  Combine sugar, flour, and salt.  Sprinkle over sweet potatoes.  Dot with butter, marshmallows and nuts.  Pour cream over all.  Bake at 350 degrees for 45-50 minutes.

Change In The Weather

We have gone from hot and humid to cool and wet weather here in Ohio.  The good side of this for farming is that we have plenty of moisture in the ground.  The bad part is that the cool weather will slow crops from maturing.  The tomatoes have especially slowed down.  Fall crops like broccoli, cabbages, and turnips are looking good and should do well in the cooler weather.

I call this box a real earthy box...potatoes, tomatoes, onions, yellow squash, zucchini, okra and fresh basil.

this is all good but this week I had a note from Lizzie.  I get so excited when I find a nice little surprise like that tucked away in the box.  Seems they had to take Anna to the eye doctor and then picked up some paint at Lowe's.  I know this because Mark got to visit with then for just a bit.  It would take me about 30-40 minutes to drive from the farm to Lowe's.  It takes a 2 hour buddy ride.  Anna gets car sick and they thought it best she not be sick at the doctors office.  I am so jealous!

Things for the animals are going to change since the weather is changing.  During the winter months when the grass doesn't grow Andy brings the horses and cows into the barn.  They are fed hay and bed then down in sawdust from the sawmill.  Each time they put down a layer of sawdust they add a little bit of shelled corn.  Then in springtime they will put the cows and horses back out in the pasture and bring the pigs in the barn.  They will root around looking for the corn and in the process will bring up the packed bedding and then they have nice rich compost.  Andy then takes that compost and applies it to the fields after the produce is done for the year,  Then this will be fertilized for the next year's crops.

The chicken have a really cool 'egg mobile'.  They like to rotate it around on the cover crop fields and in the grass lands.  The chickens love to eat the grass and cover crops.  

Andy says that what ever they don't produce into to those beautiful, delicious bright yoked brown eggs. they drop back into the soil with in turn really builds up the soil.  They are really useful animals.

If you need to get in contact with Cedarmore Farm, please email...

cedarmorefarm@tdips.com

Recipe Of The Week: Green Tomato Bread

Green Tomato Bread

8-10 green tomatoes, coarsely chopped

2/3 cups of raisins

2/3 cup of boiling water

2/3 cup vegetable shortening

2 1/2 cups sugar

3 eggs

3 1/2 cups of flour

2 teaspoons of baking soda

1/1/2 teaspoons of salt

1/2 teaspoon of baking powder

1 teaspoon cinnamon

1 teaspoon of cloves

Put tomatoes in a blender and blend until smooth.  Use enough tomatoes to makes 2 cups of pulp.  Soak raisins in boiling water and set aside to cool.  Cream shortening and sugar until fluffy.  Add eggs, tomato pulp, raisins and soaking water.  Beat well.  Combine remaining ingredients.  Add to tomato mixture, stirring well.  Divide batter into two oiled loaf pans.  Bake at 350 degrees approximately 60-70 minutes.

Can't Catch A Break

Cedarmore just can't seem to catch a break with the weather. It has been really hot and humid. Some of the plants love that kind of weather but the lettuce is taking a beating. Because of the hot weather some of the lettuce is bolting...

Why do plants bolt

Most plants bolt due to hot weather. When the ground temperature goes above a certain temperature, this flips a switch in the plant to produce flowers and seeds very rapidly and to abandon leaf growth almost completely.
Bolting is a survival mechanism in a plant. If the weather get to be above where the plant will survive, it will try to produce the next generation (seeds) as quickly as possible.



Andy figures they will lose some of the crop due to this. But for now the harvest seems to be going well. And because of the hot and humid weather they are having to run the irrigation pump quite frequently. As soon as they get some rain they won't have to run it as much and that would be a really good thing. There won't be a recipe to share this week because things were just to hectic on the farm.

two bunches of lettuce, more corn, beans, a tomato, a few carrots and some type of squash I think

red raspberry jam can't wait to have it on some toast.

I am learning so much about the mechanics of farming.  There is  a lot more to it that digging a hole in the dirt and throwing in a seed.  Andy explains that they have their land divided into three sections or areas.  They rotate their crops so they don't have the same crop in the same ground two years in a row.  He says that they always have a third of their land in cover crops.  When it is the year for a cover crop they might start by planting oats in early spring, plow it in mid June, plant some buckwheat, plow in down in the late summer and then plant rye which would be plowed down the following spring and then planted in some type of produce.  Sounds sort of confusing to me and also sounds like lots of work for man and beast.

Lots of Color

I haven't had much communication with Andy and Lizzie this week.  They have been extremely busy trying to get the irrigation pump up and running.  It is really giving them trouble. And with the weather being so dry, it really needs to be working. Andy has been working on it all day and thinks that he might be able to get it running soon.

I am so impressed that Andy has stories to go along with some of the vegetable.  This week in our CSA boxes we got several different types of tomatoes.  The large pink ones are an heirloom variety that has been handed down to them for many generations.  He doesn't know the name and that is really unusual.  The long skinny one is an Italian heirloom.  The more orange-red ones are called Mountain Fresh and they contain more acid.  My Mom could not eat these because she would end up with a big fever blister.  I really don't care what the name...I am always hoping we get some because I know that they will be delicious!

corn, beets, garlic, onions, potatoes, tomatoes, peppers, garlic and two really skinny egg plants (I think), green, yellow and purple 'green' beans

We were excited to find our canned share was pizza sauce.  We are looking forward to dinner on Friday when we will be making homemade pizza....with bacon and pineapple.

Recipe Of The Week: Beet and Egg Salad

Beet and Egg Salad

2 cups of cooked and diced beets

2 hard boiled eggs, diced

2 Tablespoons of chopped onions

Combine cold beets with egg and onion.  Chill and serve with dressing.

Our weather here in Cincinnati and the surrounding areas have been really pleasant the last couple of days but we haven't had much rain so things are beginning to get dry. Andy says that he is glad they have an irrigation system in place because it seems to be what he is going to have to use until the rains. He says it does a decent job taking care of all the crops.

He was talking last week about the different growing methods that he and his providers use. They feel that the soil is the most important things they have to look after. All the farmers agree that they need to focus on building healthy soil because that is what will give us healthy plants. Healthy plants have a higher Brix level (sugar content). Most insects don't like the taste of plants that have a high Brix level. These plants are better able to fight off disease and insects, and are also sweeter and tastier. It is kind of like our bodies. They will be more able to ward of sickness and disease much better if we keep them in good health. Many people feel that when we get sick instead of reaching for the antibiotics we should be thinking how to prevent it in the first place by maintaining good health. We can use that same philosophy when the plants are attacked by insects or disease. Farmers should be trying to figure out what is lacking in their soil instead of reaching for some chemicals to fix the problem.

I am sure that Andy will have more to day about the farming ways soon.

Another wide variety of vegetable this week...corn (the best I have had this summer), onions, cucumbers, tomatoes, Swiss chard (yea! My new favorite vegetable.  Check the blog for the recipe...it is delicious!), and a variety of beans and okra.  Tonight we will be having the chard, corn and grilled okra.

A pint of vegetable juice...haven't decided what to do with this just yet.

If you just happened on the blog why not consider the CSA. I  can tell you that it is good food and like getting a gift each week because you never know what Andy and Lizzie will pack in your box. 

For more information contact

cedarmorefarm@tdisp.com

Recipe Of The Week: Okra Tomato Rice

Okra Tomato Rice

3 slices of bacon, sliced

1 medium onion, sliced

1 cup sliced okra, 1/4 inch slices

2 large tomatoes, peeled and cut into 1 1/2 inch chunks

3/4 cup of hot water

1/1/4 teaspoons of salt

1/2 teaspoon of basil

1/8 teaspoon of pepper

3 drops of hot pepper sauce

Brown bacon and drain on a paper towel.  Add onion and okra to bacon drippings.  Cook, stirring occasionally until okra is tender.  Stir in bacon and remaining ingredients.  Bring to a boil.  Reduce heat.  Cover and simmer for 20 minutes, or until rice is tender.

Too Wet For Mellons

Andy had listed melons as one of the planned crops for the summer CSA, but with the weather being so wet int he spring when it was time to plant no one attempted to plant any.  He is trying to find someone locally that would have grown the melons organically but so far no success.  He may be able to find some that are NOT grown organically.  If you would like one of those , please email Cedarmore Farm and they will see that you get a watermelon.  Also Fall Shares are open but there are not too many left.  So if you  would like to join the CSA, please email as soon as you can.


The weather has been pleasant for the last four or five days.  Also Andy reports to me that they got a few good rains and he is hoping for a bountiful harvest.  Things are going so well  that they are getting ready to plant more fall crops in the field.  Since the rains the soil is nice and moist so hopefully the crops will be off to a good tart.  Lizzie and the girls that have been hired to help around the farm are busy canning.  Something new to me ....cow peas.  Andy says that they will be able to harvest some in the next few weeks so many you should google a recipe or two.  This is the first year that they have grown then.  So he is looking for your feedback.  Andy gives me a heads up (because he knows I don't know to much about some of the things the farm grows) and says that you only eat the peas...just like you would regular peas.


The melons are still a little bit of a question mark.  Since Andy writes the Newsletter that is placed in each box on the Thursday before picking on Tuesday  he wasn't sure if they would be able to find any organic watermelons.  Again...if you don't mind getting a non-organic grown melon, please email (cedarmorefarm@tdisp.com) and let them know what you would like to do for next week.

tomatoes, a Italian heirloom tomato, bets, peppers,potatoes, corn, watermelon, cow peas

Delicious...can't wait to eat them on a hamburger!

I love Lizzie's Mom's soaps.  They make you smell wonderful and they are so moisturising. 

We couldn't wait to cut into the cherry pie...DELICIOUS!

I look forward to Tuesdays because I know Jesse (a hired driver) and his sweet children will be bringing us some good food and it is always like opening a gift.  We never really know what to expect.  There have been some things that I have no clue what they are.  I had to buy a vegetable encyclopedia so I could tell you what they were.  We communicate by emails to a neighbor down the road, (a non- Amish or English) organic farmer.  Recently we have just been exchanging notes in the CSA box each Tuesday.  Truly the highlight of my week.  And I am learning so much about organic farming and the Amish way.  Not to mention I have a whole bunch of new friends!

Please consider joining the CSA and trying out some new things.  It is a very interesting and you will not believe what you will be cooking.  And your family will like it....mine does!

Cedarmorefarm@tdisp.com

Recipe Of The Week: Potato Pancakes

Potato Pancakes

3 cups grated potatoes

1 onion, grated

3 eggs, beaten

1/4 cup flour

1 teaspoon of salt

1/4 teaspoon of pepper

oil

Mix all the ingredients except the oil.  Heat enough oil in the skillet to cover the bottom of the skillet.  Use a 1/4 cup measure to pout batter into skillet.  Flatten a little if necessary.  Fry until golden brown.  Turn and fry on the other side.  Pancakes may be kept warm in a 300 degree oven while frying more.  Top with an egg, maple syrup, and a slice of tomato.  How about a piece of sausage yet?  Mmmm!

Cow Peas

Cow Peas...I have no idea!  So I googled them and found out that they are also called black-eyed peas.

I think I will find a good salsa recipe to make.

Cow Pea Salsa

1/4 cup of sweet corn

1 cup cow peas

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1/2 cup celery, chopped

1/4 cup lime juice

1 Tablespoon of olive oil

1/4 cup cilantro, chopped

1/4 cup onion, chopped

Mix all veggies in a bowl (except cilantro).  In a second bowl whisk together lime juice, olive oil, and cilantro. Pour over veggies and toss.  Chill 30 minutes.  Serves 4.

Pattypan Squash

Looks like the raccoons are taking a sweet corn break this week or Andy's supplier has figured out how to protect it.  The tomatoes in the greenhouse are pretty much finished but the good news is that the field tomatoes are coming in.  We should be getting some of them in a few weeks.

I am so excited when our box comes!   I know that it will be filled with good food and I can hardly wait to figure out what we are having for dinner.  This week there were some pattypan squash, grown by Lizzie's sister and husband..  We have been trying to grow them but the deer have eaten all the blooms.  Our plants are nice and green but no blooms that survive.  These little squashes look like tiny custard squashes.  They can be green, yellow or white and have a slightly firmer texture that zucchini, but have a similar flavor.  They can be sliced and broiled in the same was zucchini is prepared but to make the most of their size and shape, steam them whole until tender.

We love our brown egg share!

This week our canned share is pear butter.  Can't say that I have ever had any pear butter...I am an apple butter girl myself.  But I see some toast with pear butter for breakfast tomorrow.

cedarmorefarm@tdisp.com

Recipe Of The Week

Zucchini Chocolate Cake

1 1/2 cups of sugar

1/2 cup butter

1/4 cup vegetable oil

3 eggs

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups of flour

1/2 cup cocoa

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

2 cups shredded peeled zucchini or summer squash

Cream sugar, butter, and oil.  Beat in eggs, milk, and vanilla.  Combine dry ingredients and add.  Stir in zucchini, pour into buttered 13x9 pan.  Bake at 350 degrees approximately 40 minutes.  Make your favorite icing or top with chocolate chips and nuts before baking.

A Wide Variety of Vegetables

It is hard to believe that August is here already.  Some of the vegetable are a little late in maturing because of all the wet weather we have been having but since it has been unusually hot the last few weeks they hope to have plenty of vegetables in the coming weeks.  It has been so dry that they have had to run the irrigation pump quite a lot lately.  They are praying for the rain to come soon.

Since I was visiting the farm this morning to learn how they keep our orders straight and see the process of packing the boxes, I got to be the 'delivery person' for our area today.  Not a big deal...so far only two families but we are hoping to grow.

This week the raccoons feasted on the  sweet corn so there were  only a few ears for each share.  Andy was a little discouraged about that.  He says that there really isn't anything you can do about it.  Hopefully next week we will have more.  We got lots of different colors of peppers and more potatoes this week.  The green beans aren't quite ready to pick.  But we were able to get a bag of yellow and purple beans.  Always onions which are delicious.

I learned that any of the peppers that have been picked for today's share that were not used are cut and used for canning.  Meaning we will be getting some more pickled sweet peppers in our shares soon.  When I was leaving the girls had already started preparing the peppers.

Please share the information about Cedarmore Farm CSA with your friends.  Email or get the information from the blog.  It really is a great way to start to eat a variety of different vegetables and it is a good thing for Andy and Lizzy and their family.

cedarmorefarm@tdisp.com

How It All Works

Well, maybe not all of it. 

I had asked Andy and Lizzy if I could come out to the farm on a day when they were packing the CSA boxes. I was thinking early...like before the sun came up. No way, they had me come at 8:30AM.

I was thinking that I would be helping get the vegetables out of the fields and helping to clean them to get them ready for the CSA boxes.  All that work was done by the time I got there.  Everything was all nice and tidy, organized and ready to go.  Everything had a place.

The table was lined with tomatoes that were as red and a hummingbirds neck and almost too big for me to hold in my hand..  On the opposite side of the room were bins of the other vegetables.

The peppers were separated according to color.  And the smell...made my mouth water.  See the vegetable basket in the bottom right corner?  Lizzy would fill it up with just the right number of peppers to fill the baskets.  I think we filled close to 50 baskets today.  When Moses was fussy I got to fill the boxes with peppers.  If I was really quick I was able to put in the newsletter.  But if I hesitated for one second...I lost my job.  They were all business...no fooling around.

Each box is lined up on a bench according to pick-up location.  Each box has to be labeled with pick-up location and customer name.  Andy has a clipboard with all the information hanging on the wall just in case he forgets what he is doing.   I would probably have to carry it around with me at all time because I wouldn't be able to remember it all.

Bags filled with onions hang along with garlic out in the back by the barn.

Just as I was leaving, Jesse and his family pulled up.  He is the driver that delivers the CSA boxes all over the area.

I had a great and interesting time.  I understand a little more bout the CSA and how it all works.  Seems to run very smooth. 

Be sure to share the blog and the link to the CSA with your friends.