My Box Overflowth

Believe it or not Andy says that it is time to start planting fall crops.  They have already started planting some cabbage, broccoli, and cauliflower for us for this fall.  Late last week he was going to be planting beans.  A little later in the summer he will plant more squash, lots more greens, some turnips....and whatever else you plant for the fall.  The way I look at it...it seems to be always planting season.  I think there are only two months out of the year that they are not actually putting anything into the ground...that would be November and December.  I can imagine during that time they are thinking about what they plan to do in the spring.  There is always something to do on the farm and that is just how they like it.

This week in our box there are some white onion like vegetables which are leeks.  Andy tells me that they have never grown these before.  He wants to know if we like them or not.  There are lots of red tomatoes, purple and white onions, some green beans, cabbage, Romaine lettuce and I think it might be kale....waiting to hear back from the farmer that knows all his vegetables...unlike this want-to-be- farmer.

some zucchini relish...looks great!

This is one of Lizzy's homemade apple pies.  I hope it make it to Lexington tomorrow.  It is way to pretty to cut...so Cassie start planning something around all these veggies and pie for dinner.  I think I am not going to eat all day long tomorrow...save up for dinner.

And then there is Lizzy's Mom's homemade soap.  This time I got lemon grass and I am telling you right now that it makes my mouth water...smells just like Lenomheads candy.

If any of these items looks like something you and your family would like to try...drop an email to

cedarmorefarm@tdisp.com

and they will be more than happy to take care of you.

Recipe Of The Week: Chef Salad

Chef Salad

1 head Romaine lettuce

4 green onions or leeks sliced thin

3 medium tomatoes

2 hard boiled eggs, sliced

2 cups Swiss or cheddar cheese strips

1 cup cooked chicken strips

1c cooked ham strips

1 cup beef strips

Wash lettuce, tear into bite size pieces, and arrange in a shallow bowl.  Arrange remaining ingredients on the lettuce.  Serve with a dressing of your choice.

Something For Everyone

    After a few weeks of hot and dry weather it appears like they may be seeing a change in the weather once again. The last few days have cooled off and they have had some rain.  Hopefully there will get some more soon.
     The tomatoes are ripening up pretty good in the greenhouse so hopefully they be seeing more of those.  Onions are plentiful.  Lettuce and spinach seem to be producing less and less as the weather gets warmer and the days get longer.  They will probably quit harvesting them soon and hopefully have some more int he fall.  They are just starting to harvest potatoes and green beans, so that will be a nice change.   This week they are starting something new.  They are planning to include a recipe each week under the heading "Recipe of the Week."  The recipe that has been included this week is kind of a unique one.  Our family actually hasn't tried this one, but are planning to in the near future.  Topped off with some maple syrup it sounds good to me!  Have a nice week!

A full to almost over flowing box this week...green beans, two different kinds of new potatoes, zucchini, tomatoes, two kinds of onion, broccoli, kale and leaf lettuce.

This is chilling in the fridge as we speak.

Any questions or if you want to join the CSA just email...

cedarmorefarm@tdisp.com

Recipe Of The Week: Green Bean Potato Pancakes

Green Bean Potato Pancakes

1/2 cup finely chopped green beans

2 cups grated potatoes

1/4 cup chopped onions

2 large eggs lightly beaten

1/2 teaspoon salt or to taste

1/8 teaspoon pepper

Combine ingredients and fry in vegetable oil or a mixture of butter and oil.

It Is Beginning to Look Like Summer

     Strawberry season appears to be over.  It's been a short season this year, but I expect with all the rainy weather we've had earlier in the Spring.  Although it has been wet this Spring, these last few weeks have been extra dry.  It rained last night and they were glad it did .  Tomatoes are just starting to ripen up in the greenhouse, so hopefully they will have plenty for us in the weeks to come.  These tomatoes are grown in the soil in the greenhouse.  The reason for growing them in the greenhouse is to extend the season.  They can harvest them a lot earlier that way.  They also have quite a few planted in the field, which they will harvest for us later this Summer.
    The Chinese cabbage has been doing really well this year, so that's why it has been showing up in our boxes nearly every week.  Some of you may not be familiar with it, but be encouraged to try new recipes and use it.  See the recipe that they have  provided below.  What is nice about the recipe is that it  can accommodate whatever vegetables that are in season.  Sometimes you can add kale or chard, and you could probably use lettuce.  If you don't have any broccoli or zucchini you might omit it.  It's a very flexible recipe that you can use on whatever is in our boxes. The long curly things in our boxes this week are garlic scapes.  They can be stir fired with other vegetables.  Basically they can be prepared like you would  green beans, they just have a mild garlic taste to them.  These grow on the top of the garlic plant and need to be removed so that the garlic bulb grows bigger.  A lot of people throw them away, but why throw them away when they are perfectly fine to eat.  Some green tomatoes this week. The best way to prepare them is to slice them, egg and flour them and fry them.  Also they have will have whole chickens available next week.  They average 3-5 pounds and are $2.75 per pound.  They tend to go pretty quick, so email us if you are interested. 

My mouth is watering for the tomatoes!  Tomorrow night fried green tomatoes with dinner for sure!

If this salsa tastes and good as it smells i will never buy store bought again!

As always if you need any information about anything...the farm, the CSA,,,,please email

cedarmorefarm@tdisp.com

  

Recipe Of The Week: Vegetable Stir Fry

Vegetable Stir Fry

1 head of Chinese cabbage (cut into 1" pieces)

1 zucchini (diced)

6 garlic scapes (cut into 1" pieces)

6 green onions (sliced)

1 head broccoli (cut up)

1 teaspoon salt

1 teaspoon taco seasoning

1 Tablespoon butter (browned)

1 Tablespoon butter or bacon drippings)

Heat oil and butter in a skillet.  Add remaining ingredients.  Cook stirring frequently, 5-7 minutes or until tender.

Recipe Of The Week: Fried Green Tomatoes

Fried Green Tomatoes

6 medium green tomatoes

2 eggs

1/4 cup milk

1 cup corn meal, bread crumbs or flour

1/2 teaspoon salt

1/2 teaspoon oregano

1/8 teaspoon pepper

2 Tablespoons butter

1 Tablespoon vegetable oil

Slice tomatoes into 1/2 to 1/4 inch slices.  Beat together eggs and milk.  Combine corn meal, salt, oregano and pepper.  Heat butter and oil in skillet.  Dip tomatoes in milk and egg mixture then into cornmeal mixture.  Fry tomato slices, turning once until golden brown on both sides.

Something Interesting

      Hot and humid describes the weather the last few days. The ground has been drying off, so need less to say they have been very busy working the soil and getting stuff planted.  They have been trying to work late at night and early in the morning so that they can rest the horses during the hottest time of day.  They are planting sweet potatoes and regular potatoes at the time being.  They are hoping to get some more tomatoes and melons out as well. 

strawberries, onions, Swiss chard, Chinese cabbage, lettuce, zucchini and a mix of spring greens

scapes...when I was visiting last time Andy showed us these little wonders.  I am so glad he did because I would have never even known where to look to figure out what they are.  (I will share the recipes I mentioned above on the following post)

I love being surprised every week when I open the box...not only with the variety of vegetable but also something from the canned food share that we participate in.  This week we got two different kinds of butters. (because we didn't get our surprise last week)  We haven't tired them yet but the peach butter smells like a homemade fresh peach pie.

Recipe Of The Week: Garlic Scape

Grilled Scapes

1 pound garlic scapes

olive oil

salt and pepper

Cut scapes into pieces about two inches long and place in a large piece of foil wrap.  Sprinkle liberally with olive oil.  Season to taste with salt and pepper.  Bundle up foil and grill for about 10 minutes or until soft and golden.

Scape Saute

1 dozen garlic scapes

1/4 cup of red onions chopped fine

1 Tablespoon of Balsamic vinegar

Trim and discard scape tips.  Cut into two inch lenghts.  Heat oil over medium heat then add scapes and onions and saute for 5-7 minutes, until the scapes are crisp and tender.  Uncover and season with salt, pepper and Balsamic vinegar.

Roasted Scapes

Take the scapes and put them into a lightly oiled roasting pan, top with salt (Kosher or sea salt works the best) .  Cover pot and cook at 400 degrees for 30-45 minutes or until they are just beginning to turn brown on the bottom.  Serve as a side or main dish.  Tastes like roasted garlic only creamier.

Fried Scapes

Cut scapes into green bean size and saute then in butter and salt for 6-8 minutes.  During the last minute of cooking add about 1 teaspoon of Balsamic vinegar.

Pickled Scapes

1 pound or more of scapes, whole

3 cups vinegar

5 cups water

1/4 cup Kosher salt

1 Tablespoon curry powder in each quart jar

 Other herbs to taste:  basil and oregano are very good, likewise chopped cayenne or jalapeno pepper to taste.  Boil water, vinegar and salt.  Pack hot jars with whole scapes, then curry powder and then the brine.  Put on lids,, place in hot water canner and boil for 45 minutes.  Leave at least 2 weeks before serving to get best taste.  Makes three quarts.

Steamed Scapes

Steam and serve in dishes instead of asparagus. 

Other ideas:  Add scapes to quiche or omelets...stir fry scapes with other vegetables...add raw scapes to salads...combine with mayonnaise to add a little zip to sandwiches

Green and Healthy

My Dad was visiting from WV so we took a trip out so he sould see the farm and meet my Amish friends. Andy and Lizzie were so sweet to him. Andy and my Dad have a few things in common, one being they built their own homes. So they had a lot to talk about. Anna and Dennis seemed to take to him right away. There were no understandable words to each others ears but the smiles said volumes! Duke even got along with my Dad's basset hound, Stitch. It was a great day!

The greenhouse is literally turning green from the inside out!

These are heirloom tomatoes that are about 3 feet tall and loaded with tomatoes.  And if you look close enough you can find some  lettuce that is growing in a rain gutter that has been made into a planter that when watered it also drips to water the tomato plants.  Amazing idea....saves space, time and water.

Here is a better shot of the watering system mentioned above.  And look at all the blooms on the zucchini!!!  That's my favorite1

seedlings

I think this might be watermelon.

Speaking of water...this is what Andy uses to water the plants in the greenhouses...300 gallons of water drawn from the well on the farm.

Some young seedlings being protected from the elements and critters that visit the garden.

Field tomatoes...and check out how he has them staked.

The windmill that brings the water up from the well.

Sweet potatoes ready for the field.

White potatoes soaking up all that warm sunshine.


Andy walked us through the fields barefooted with no problem at all.  I was having trouble in my shoes keeping up.  The ground has dried out somewhat and Andy is praying for more sunshine to dry the rest of it up so he can get more vegetables in the ground.

If you need more information about the CSA...please email

cedarmorefarm@tdips.com