Lots More Green

Another box of green goodness was delivered today. I love seeing our porch filled with boxes, brown eggs and baked goods on Tuesday. It is actually the highlight of my day!  Not to mention seeing Justin and the kids...but today they were here and gone before I knew it.

a bag full of leafy greens, some sweet strawberries, radishes, lettuce, kale, broccoli, and scapes

  I know, I had to google it too.  You can use them just like you would green onions.

a jar of some of the best strawberry jam ever!

And oh my goodness, our prayers have been answered.  Well, actually Michael's.  He made the statement last night that he was sure wanting a blackberry or blueberry pie.  Ask and you will receive.

The wet weather we had a few weeks back put a dent in the strawberry harvest.  Lots got too wet and had to be thrown out.  Each of us got a small amount in our boxes this week.  So we will see a rather short strawberry season.  On the up side, their is still a good bit of lettuce in the field yet to be harvested.  Tomatoes in the hoop house should be ready to pick in a few weeks.  Green beans a few weeks after that.

There are still a fair amount of summer and fall shares available...so sign up and tell you friends and neighbors about the CSA...word of mouth is the best advertisement.  The deadline is July 1st.   Please sign up as soon as you can because you want to be sure there is a spot for you and it will give Cedarmore a better idea of what to expect for the rest of the season.

It goes without saying and maybe we should say it more but...we do seriously appreciate you willingness to support the CSA.

Recipe Of The Week: Steamed Scapes

Steamed Scapes

Steam and serve in a dish instead of asparagus.  Other uses for scapes...add to quiches and oatmeal.  Stir in with other vegetables.  Add raw scapes into salads.  Combine with mayonnaise and add some zip to sandwiches.

Visit The Farm Day!

I am more than just excited to tell you all about a great day that Andy and Lizzie and Lizzie's brother and sister-in-law (Adam and Iva) have planned for us on Saturday, June 16th!  'Visit The Farm Day' will be open to all the Cedarmore Farm CSA participants.  Also during that same time Highland Haven Farm will be having 'Visit The Farm'.  Highland Haven is the farm that has the dairy products and the meat chickens and turkeys.  From 12:00 noon to 3:00PM we will get to see around Cedarmore Farm.  Andy and Lizzie will answer all of our questions and just what also develops that day.  At the same time Highland Haven will be doing the same thing on their farm for their customers.  It might be a tough call for those of you that are with both farms.  Maybe it might be a good idea if you split your time up between the two farms.  At 3:00PM we all will go over to Highland Haven, which is about a 1/2 a mile down the road, where David Kline from Holmes County will educate us about organic farming...maybe how the Amish forefathers used to farm and how the organic was is the better way. They are also gong to try to fit in some buggy rides and other things we might like, depending on time. Then at about 4:00PM we will have some refreshments.  If you want to stay and eat, please bring a dish to share.  It can be a dessert or some other side dish.  Andy and Lizzie plan to have a salad mix from the farm to share.

Reminder

See the Farm     12:00 noon - 3:00PM

David Kline     3:00-4:00PM

Refreshments     4:00PM

****Please let Cedarmore Farm know how many of you are planning to come to the farm and then if you are planning to stay and eat.  They don't need exact numbers, just a ballpark idea of waht to expect for the day.  I am hoping that we have a large turn out.  It would be wonderful!

Cedarmorefarm@TDIPS.com

And The Goodness Just Keeps Coming

The weather on the farm has been good but a little bit more dry would be nice.  Andy talked to the strawberry grower, Jacob Yoder, and he said that they have lost some of the strawberry crop due to the wet weather earlier in the month.  He seems to be a bit concerned that there might be a shortage of strawberries later on in the season.  So they are praying for some warmer drier weather to straighten things out.

The dark green curly leafed vegetable is kale.  There is a head of lettuce and a head of Chinese cabbage.   Some zucchini and green onions.  And those great strawberries! Andy thought it might be a good idea if he and Lizzie helped us out when cooking all these green vegetables.  Some of them I am familiar with but some of them I am stumped.  I either have to get word to Andy and Lizzie, email Rue or look it up on the Internet.  Give me a few more seasons and I will know them all....hopefully!

Recipe Of The Week: Cooking Greens

HOW TO COOK GREENS

Bring large pot 2/3 full of salted water, bouillon, or broth to a boil. Add greens and start timing.

TYPE                                                                             MINUTES                                                                

Lettuce......................................................................................1-3

Beet Greens...............................................................................3-4

Broccoli Raab................................................................................3

Collards..................................................................................10-20

Dandelion...................................................................................1-3

Kale..........................................................................................5-10

Mustard Greens..........................................................................2-5

Swiss Chard................................................................................1-2

Turnip Greens................................................................................4

Chinese Cabbage......................................................................5-10

These times are for the leafy parts. Trim larger stems and place in boiling water 1-2 minutes before leaves.

Variations:  Boil 1/4 inch of salted water, add 1lb. greens, return to boil, reduce heat, simmer until tender.

               You can also simply steam the greens in the water that clings to them after washing them.

kale....

My kitchen smells like my husband's grandmother is cooking up a mess of kale for dinner.  I didn't realize I missed that smell until now.  Yum

Hard Working Horses

If I get the names of the horses with the right ones will be a miracle. When I left the farm I knew who they were but now while I am writing this I am so confused. I will find out for sure and come back to the blog and put the right names with the right horses.

Donna

Dan

Merl...I know this one is right because this is the horse that is used to pull the buggies.

Ready to go work

We got to ride on the wagon long enough to pick up the big water container and take it to the hose where we were going to fill it and then go out in the field to work.  That never happened...a big storm came up and we had to go in.

Andy says that little Moses knows the horses better than I do.  And he is right!

Threes A Charm

I finally got to see Justin and the boys.  And if they could get any cuter I just couldn't stand it.  They have grown since last fall.  And gotten stronger because they can carry an added box to the porch this season.  They don't say to much but the grin from ear to ear!

The weather seems to be making the produce look even better this year.  The colors in the boxes are so vivid...all the shades of green and red this week.

lettuce, zucchini, strawberries, Swiss chard, field greens and I got spinach instead of spicy greens. (Andy knows they aren't my favorites)

I was so excited to see the strawberries!  Andy has a farmer that provides these to the CSA.  And as long as the season lasts, so will the strawberries in our boxes...he thinks maybe for another month.  I am always thrilled to see them come and sad to see them go.  If you would like extras, those are available, while supplies last, by emailing Cedarmorefarm@TDISP.  They will be delivered with you box the next delivery.  Please allow at least three days to order.  Or you can even order them 'snail mail' by writing to Cedarmore Farm, 12612 Turley Lane, Hillsboro, KY 45133.  Please allow a few more days for the mail to arrive to the farm.  The orders will be delivered with your CSA box at your regular pick-up location.  The price is $4.00 a quart and if you get 10 or more the price is reduce to $3.50 a quart.  They will bill you at the end of the month for the extras.

And if all that green and red goodness what not enough....pumpkin bars.  OH MY GOODNESS!!!!  I know that come Thanksgiving time these (lots of these) will be on my to order list!  My mouth is doing back flips.  I had to sorta hide them last night in my secret hiding place so we would have some for dessert tonight.

Recipe Of The Week: Chard Casserole

Chard Casserole

5 Tablespoons of butter, divided
2 pounds of Swiss chard
3 Tablespoons of flour
2 cups of milk
1 teaspoon of salt, divided
1/4 cup of shredded Swiss cheese
1/4 cup of grated Parmesan cheese
1/4 cup of soft bread crumbs

Wash chard well, drain, cut off stalks and cut into 1" pieces.  Coarsely chop the chard leaves.  Bring 1" of water to a boil in a large kettle.  Add chard stems and 1/2 teaspoon salt.  Reduce heat, cook covered for three minutes.  Stir in Swiss chard leaves and cook for two minutes.  Drain well.  Melt 3 Tablespoons of butter.  Stir in flour and 1/2 teaspoon of salt.  Gradually stir in milk until smooth.  Stir constantly until the mixtures boils and thickens.  Remove from heat and stir in Swiss chard and cheese.  Turn into a 2 quart casserole dish.  Top with bread crumbs and remaining butter.  Bake at 425 degrees approximately 20 minutes.

Other Goodies Available Thru The Farm

Baked Goods

(pre-orders only, please order 3 days before pick-up)

Breads:   zucchini, banana or wheat bread ...$3.00 per loaf

Rolls:  Cinnamon rolls...$5.00 per tray

Pies:  cherry, blueberry, blackberry, raspberry, pecan nut, or apple...$6.00

Bars: 3 layer snack, peanut butter, pumpkin/frosting and nuts, pumpkin with chocolate chips, or granola...$4.00

Cookies:  monster, chocolate chip, pumpkin, chocolate no-bake, buttermilk, raisin oatmeal...$4.00 doz

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

sweet pepper butter

hot pepper butter

ketchup

tomato juice

tomato chunks

pizza sauce

salsa

Maple Syrup

(from Andy and Lizzie's trees on Cedarmore Farm)

one gallon..........$45.00

half gallon..........$25.00

one quart.....$14.00
one pint.....$8.00
half pint.....$5.00


Sorghum Molasses 
(grown by neighbors)
one gallon..........$30.00
one quart.....$9.00
one pint.....$5.00
1/2 pint.....$3.00


Pasture Range Eggs
One dozen....$3.50


Homemade Bar Soap
(made by Lizzie's mom for $3.00 per bar)
Unscented
Spearmint
Lily of the Valley
Cucumber Melon
Rose
Lavender
Lemon grass
Love spell


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


Send orders to....
Cedarmorefarm@TDISP.com

Second Box...YUMMMMMM

I haven't gotten a chance to talk to Justin and his helpers yet...I am always away from where I can look out the window when they come.  I am going to try to catch him in a few weeks when the yahoos aren't here.  Again, my box makes me smile this week!

The weather in Hillsboro has been fairly warm lately with a good bit of rain, much like our areas around Cincinnati.  This seems to be good growing weather...but just a bit on the wet side.  I know my flowers and grass are loving it!  And the yahoos are loving all the puddles.  As you probably remember, last winter was rather warm. Andy said that he talked to one old timer and he said that it is the warmest winter in this part of the country that he has seen in his lifetime.  Saying all of this to let you all know that this crazy weather will affect the crops on the farm this summer...both positive and negative.  On the negative side, Andy and Lizzy had planted some lettuce and some other types of greens last fall and because of the weather they started to bolt back in March when the weather was so warm.  They ended up losing over half of those crops.  And then on the positive side, the warm weather in March got all the plants that were planted this spring off to a good start.  Which is good for us because there will be a bunch a produce in the next few weeks, especially lettuce and Andy's favorite, spicy greens. (I am in search of a way to use these spicy greens in a recipe or find a dressing for them)  Andy always looks on the bright side of things..because things usually balance out and work in the end.  He thinks things are looking up for the upcoming CSA season.

Our boxes are filled to the brim yet again!  The large green oblong vegetable is Chinese cabbage.  There is asparagus, green onions, butter head/butter crunch lettuce, a bag of spicy greens and a bag field greens and some radishes.

I am trying the Recipe Of The Week for dinner tonight.  I'll let you know what the food critics at my house think of it. 

Recipe Of The Week: Hot Chinese Cabbage Salad

Hot Chinese Cabbage Salad

1 Tablespoon of olive oil

8 sliced green onions

4 cups coarsely chopped Chinese cabbage

2 cups coarsely chopped greens

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup of water

Heat oil in large skillet.  Stir in the green onions, saute, stirring constantly for 2 to 3 minutes.  Add cabbage and greens, mix well.  Sprinkle with salt and pepper.  Pour in water and cover.  Cook 10 minutes or just until the vegetables are tender crisp.

This is one of the things we had for dinner tonight.  I tweaked the recipe just a bit by adding some garlic and Balsamic vinegar.  It looks like it will make a ton but once it cooks down there is enough for about 4-6 servings.

Growing In The Houses

Everywhere you look on Cedarmore Farm there is something growing...in the house and then in the greenhouse too.  Not to mention things in the field under row covers.

Sweet potatoes in the windows.  ( We now have some started in our house too.)  Wish they looked like this.  So far we can't find a smidge of green anywhere.  

Could this be some kind of squash?  Nope...cucumbers.

I want to say these are cantaloupe.  And I would be right.

I know this one, green beans!

tomatoes

Andy pointed out the first tomato of the season!  I can taste them now!

Recipe Share

We will be starting something new on the blog thanks to one of the CSA members...a Recipe Share.  Rue got an email from one of the members after the first box of the season.  What a great idea they have.  So if you have a recipe to share that includes something in that weeks box please email us the recipe and a picture of your finished dish!

Open-faced Omelet with Asparagus
shared by Marian Lovelace

2-3 eggs (or any combination of whole eggs and egg whites)
1 tsp. parsley, chopped
Olive oil
3-5 stalks asparagus, cut in ½ “pieces
1 Tbs. onion, diced
Cheese – cheddar or Gruyere

Whisk eggs with salt and pepper in a separate bowl. Add chopped parsley.

Heat 1 tsp. olive oil in an 8" non-stick pan (this is the perfect size for a
one person omelet!).  Add asparagus and one onion and sauté until tender
(3-4 minutes) over medium heat. Remove to a plate and return pan to heat.
Add eggs.  Swirl pan and using a spatula, lift set eggs to allow runny eggs
to run underneath.  When almost set, add asparagus and onion mixture on top
of the eggs and top with cheese.  Turn heat to low heat and cover for 1
minute or until eggs are set.

First Box Of The 2012 Season!!!

I have been on pins and needles all day waiting for Justin to come with our first box of the season.  He snuck in on me and I didn't realize he came until Michael came in off the bus and told me that the porch was full of boxes.  YEA!  We have four new families picking up from this location.

I am excited for the new season and for all the people that have joined the CSA.  I am excited for all the new members to experience the excitement of opening their CSA boxes each week.  Andy is glad to see returning customers and thrilled to have new customers.  It is hard to believe that this is the fifth year of the Cedarmore Farm CSA.  I know that I have learned so much from Andy and Lizzie and can't wait to see what is in store next!  And I know that Andy and Lizzie appreciate your feedback...it only makes the CSA better.

For all those new customers, I want to let you know that Andy writes a newsletter the week before the boxes are actually filled.  Lizzie chooses a recipe for Recipe Of The Week to go along with the newsletter.  Just so there is no confusion or scratching of heads wondering how we get a typed newsletter from an Amish family.  It is simple.  Andy and Lizzie write out what they have to say in longhand and then Andy takes it to a neighbor and the neighbor then types it up, prints copies and takes them back down to Cedarmore Farm for it to be folded and placed in our boxes.  Because Andy has to write the letter a week in advance he may not be entirely accurate about what is in our boxes.  But he does his best.

At the time Andy wrote the newsletter for this week, he was expecting to fill the first box of the season with a bag of spicy greens, some lettuce, radishes, a bunch of green onions and some asparagus and zucchini.  There wasn't enough asparagus and zucchini for everyone this time.  But not to worry, Andy keeps a list and he will get us the next time around.  He tries really had to do his best to make sure that we are all treated fairly and get our fair share.

Just  reminder to be sure to bring back your empty boxes (please break them down), egg cartons and glass canning jars.  Also please make sure to keep the homes where you pick up nice and tidy.  And it makes it tons easier for Justin, the driver, to repack his van for the trip back to Cedarmore.  Andy is low on egg cartons and canning jars.  If you would like to help out with the expenses, please send any other cartons and jars from others places.  Right now they are running low on egg cartons.

Andy and Lizzie are excited for the new season and are very thankful for all you support. And I am glad that you take the time to read the blog.  We all would love to hear you comments and read your feedback.  We are here to make this a win win for all of us.  If ever you would like to get in touch with Andy and Lizzie you can email the neighbor down the road at
cedarmorefarm@TDISP.com  or just drop them an note in the box that you will be returning and Justin will make sure that your note is delivered.

 Enjoy all your fresh produce and other goodies!

I tried to watch out for Justin and his children today, but they were too quiet and quick for me.  This year I have five families that will make the weekly trip to our house to pick up their boxes.  I met the Koblish's tonight.  I am hoping to meet all the families.  And I can not wait to talk to them about the CSA.

Our first box of goodness!  And I do love those brown eggs.  And Emmy informed me that I need to get the recipe for the Monster cookies.  Delicious!

Two nice zucchini (yum), green onion (I love), field greens (I am learning to love), bread and butter pickles (Mark loves), parsley (Emmy will find some use for), butter crunch or butter head lettuce (new to me) and buried deep are some radishes (one will be a treat for the rabbit).

Did I say delicious!

Hopefully I will be able to get Lizzie's recipe to share with everyone.  Yummy, peanut buttery, chocolate chippie, oatmeal heaven.

Recipe Of The Week: Asparagus Au Gratin

Asparagus Au Gratin

4 cups of cooked asparagus

3 Tablespoons of butter

3 Tablespoons of flour

1/2 teaspoon or to taste

2 cups of milk

1 cup grated Swiss or cheddar cheese

buttered breadcrumbs

Place cooked asparagus in a buttered dish and set aside.  Melt butter in a saucepan and add flour and salt: stir until smooth.  Add milk and stir well.  Bring to a boil then simmer slowly at least for 5 minutes.  Stir in cheese.  Pour over asparagus and sprinkle with bread crumbs.  Bake at 425 degrees for 15-20 minutes.