Registration is open right now to returning members, and will be opening on Monday, September 29 to new members. Get your registration forms and checks to us by mail as soon as you can to reserve your spot for next year! Shares are filling up fast.
If you need a registration form which has pricing and pick-up dates, please email us at plowsharecsa@gmail.com.
Thanks!
Thursday, September 25, 2008
Wednesday, September 3, 2008
Endurance
Poor little guy was in the wrong place at the wrong time...
and now he's been carried around in this grubby little hand for over 3 hours, wishing he'd fallen prey to anything but our 4-year-old.
Hang on, Toad. He'll let you go soon.
Sunday, August 31, 2008
For those who found a mouse in the tomatoes on Friday
An excerpt from an old poem for you, to be read with your finest Scottish accents:
To A Mouse
on turning up her nest with a plow, November 1785
by Robert Burns
(Or also, To a Certain Bunny, by Melissa)
Wee sleekit, tim'rous, cow'ring beastie,
O, what a panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!
I wad be laith to rin an' chase thee,
Wi' murdering pattle!
I'm truly sorry man's dominion
Has broken Nature's social union,
An' justifies that ill opinion
Which makes thee startle
At me, thy poor, earth-born companion,
An' fellow mortal!
I doubt na, sometimes, but thou may thieve;
What then? poor beastie, thou maun live!
A [bit of grain] in a thrave
'S a sma' request;
I'll get a blessing wi' the lave
And never miss it!
To A Mouse
on turning up her nest with a plow, November 1785
by Robert Burns
(Or also, To a Certain Bunny, by Melissa)
Wee sleekit, tim'rous, cow'ring beastie,
O, what a panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!
I wad be laith to rin an' chase thee,
Wi' murdering pattle!
I'm truly sorry man's dominion
Has broken Nature's social union,
An' justifies that ill opinion
Which makes thee startle
At me, thy poor, earth-born companion,
An' fellow mortal!
I doubt na, sometimes, but thou may thieve;
What then? poor beastie, thou maun live!
A [bit of grain] in a thrave
'S a sma' request;
I'll get a blessing wi' the lave
And never miss it!
Thursday, August 28, 2008
Thursday, August 14, 2008
A Great Little Gift Idea
Our cute little orange Mexican sunflowers can make a thoughtful gift to surprise a piano teacher or a friend. Stop by the main garden at any time with your scissors and vase and cut a bouquet! They're bright and cheery, and they last a long time! Glads are also available.
There's plenty, and with Mexican sunflowers, the more we cut, the more they'll produce, so come cutting!
There's plenty, and with Mexican sunflowers, the more we cut, the more they'll produce, so come cutting!
Carrot Soup with Tomatillo Relish
Since the feedback from Recipe Tuesdays has been fading, I will just post recipes that you email me from here on out.
And so...
Here's another terrific recipe from Janet! Thanks, Janet!
And so...
Here's another terrific recipe from Janet! Thanks, Janet!
Saturday, August 2, 2008
Abundance
Is picking 3 quarts
from 4 bean plants
in 7 minutes.
And then going on to pick well over a half-bushel.
And still having loads more.
Come and get it!
from 4 bean plants
in 7 minutes.
And then going on to pick well over a half-bushel.
And still having loads more.
Come and get it!
Wednesday, July 30, 2008
Recipe Tuesday on Wednesday
How about those crisp organic carrots? Are they not the best?!
Janet sent me a delicious recipe for Russian Carrot Pie. And since we have lots of carrots right now, it seems very appropriate!
Here it is online: http://www.molliekatzen.com/recipes/recipe.php?recipe=russian_carrot_pie
Thanks, Janet!
Also, here is an online recipe for Minted Marinated Zucchini. If you need or want mint, there is plenty. And here is one for Zucchini Herb Casserole.
Any others? How are you using your cabbage?
Janet sent me a delicious recipe for Russian Carrot Pie. And since we have lots of carrots right now, it seems very appropriate!
Here it is online: http://www.molliekatzen.com/recipes/recipe.php?recipe=russian_carrot_pie
Thanks, Janet!
Also, here is an online recipe for Minted Marinated Zucchini. If you need or want mint, there is plenty. And here is one for Zucchini Herb Casserole.
Any others? How are you using your cabbage?
Ground Cherries Are Here!
Do you know what ground cherries are? They are a husk tomato relative that get sweet. They are terrific in baked things, preserves, or fresh. We used to have them in something called "One Egg Cakes" and if I (Melissa) can get a hold of that recipe, I'll post it - I think, unless it's someone's family secret! Ground cherries are you-pick. They actually fall on the ground when they're ripe.
Green bell peppers are starting in this week also! They're just beginning to ripen now, so expect around 2 per full share.
A good number of cherry tomatoes are also in for you-pick: mostly red, but there are also some yellow and orange varieties that are ripe, and some yellow pear tomatoes are coming in too.
Beans are going fast -- they might only be left this week and next week.
No more kohlrabi until fall, but we should have cucumbers, zucchini, and yellow squash, as well as all the rest of the summer garden gang!
Green bell peppers are starting in this week also! They're just beginning to ripen now, so expect around 2 per full share.
A good number of cherry tomatoes are also in for you-pick: mostly red, but there are also some yellow and orange varieties that are ripe, and some yellow pear tomatoes are coming in too.
Beans are going fast -- they might only be left this week and next week.
No more kohlrabi until fall, but we should have cucumbers, zucchini, and yellow squash, as well as all the rest of the summer garden gang!
Monday, July 28, 2008
Tuesday, July 22, 2008
Recipe Tuesday
The sauteed zucchini with basil and feta from last week, and the radish recipe suggested in the comments 2 weeks ago, are worth trying! Try them, try them! I made those 2 dishes for company on Saturday and they couldn't get enough!
Anybody have anything new?
Anybody have anything new?
Garden Update
There are beans to pick! They are in 3 different rows now, coming in faster and faster as July rolls along.
The second planting of corn came in nicely. It looks small compared to the neighboring fields but it's growing fast.
And speaking of growing fast, the cherry tomatoes in the small garden have been growing incredibly! They are abundantly fruitful but still green at the moment.
The zucchini is also growing fast - on Monday it's flowering and by Wednesday there is a six-inch fruit. Amazing!
All our melons are starting to vine (watermelon, cantaloupe, honeydew). They should start coming in in late August.
Tomatillos are green and they're ready to pick if anyone wants to make salsa. They're not ready to be eaten raw until they turn purple.
Peppers are steadily getting bigger. They like it hot.
The peas are almost done. That's interesting because they were planted 5-6 weeks apart, but the heat is ending them all at the same time. Peas do not like it hot.
We do have dill and cilantro, but it needs to be weeded. Volunteers can come Wednesday morning or Thursday morning, just give us a call.
We are seeing more and more earthworms in the main garden, which is great news! They are our soil's best friends! Who would have thought that all of humanity depends on worms?
And of course, Japanese beetles are also here. They're not too bad, comparatively, but you may see some damaged leaves from them. There are 2 options with Japanese beetles: cover everything or spray. The latter is not going to happen, and the former doesn't seem necessary with the numbers we have. So, we do option 3: Share.
The conference last Friday at Rodale was great for Rako - very informative and practical. It was all about using cover crops and organic no-till farming methods.
See you Friday!
The second planting of corn came in nicely. It looks small compared to the neighboring fields but it's growing fast.
And speaking of growing fast, the cherry tomatoes in the small garden have been growing incredibly! They are abundantly fruitful but still green at the moment.
The zucchini is also growing fast - on Monday it's flowering and by Wednesday there is a six-inch fruit. Amazing!
All our melons are starting to vine (watermelon, cantaloupe, honeydew). They should start coming in in late August.
Tomatillos are green and they're ready to pick if anyone wants to make salsa. They're not ready to be eaten raw until they turn purple.
Peppers are steadily getting bigger. They like it hot.
The peas are almost done. That's interesting because they were planted 5-6 weeks apart, but the heat is ending them all at the same time. Peas do not like it hot.
We do have dill and cilantro, but it needs to be weeded. Volunteers can come Wednesday morning or Thursday morning, just give us a call.
We are seeing more and more earthworms in the main garden, which is great news! They are our soil's best friends! Who would have thought that all of humanity depends on worms?
And of course, Japanese beetles are also here. They're not too bad, comparatively, but you may see some damaged leaves from them. There are 2 options with Japanese beetles: cover everything or spray. The latter is not going to happen, and the former doesn't seem necessary with the numbers we have. So, we do option 3: Share.
The conference last Friday at Rodale was great for Rako - very informative and practical. It was all about using cover crops and organic no-till farming methods.
See you Friday!
Monday, July 21, 2008
Wednesday, July 16, 2008
Tuesday, July 15, 2008
Recipe Tuesday
Recipe Tuesdays are, of course, for contributing recipe ideas.
Here's one: Arugula and Cheese make a Perfect Omelet.
Also, that Thai Beef Chard Wrap from last week is really, really good! Worth trying!
And these ideas from the Nygards, which they highly recommend, especially the first one:
Sauteed Zucchini
Gently saute thinly sliced zucchini in 2-3 T in olive oil for 1.5 pounds of zucchini
1 garlic clove, thinly sliced.
Sprinkle lightly with salt and a little pepper
Put in serving dish, then put chopped basil and crumbled feta on top.
Sauteed Zucchini with garlic and lemon
Saute thinly-sliced zucchini in olive oil
Add sliced garlic (2 cloves worth), being careful not to let it turn brown.
Sprinkle salt and pepper as it sautes.
Put in serving dish, tossing with lemon, dill, basil, and parsley.
Who else?
Here's one: Arugula and Cheese make a Perfect Omelet.
Also, that Thai Beef Chard Wrap from last week is really, really good! Worth trying!
And these ideas from the Nygards, which they highly recommend, especially the first one:
Sauteed Zucchini
Gently saute thinly sliced zucchini in 2-3 T in olive oil for 1.5 pounds of zucchini
1 garlic clove, thinly sliced.
Sprinkle lightly with salt and a little pepper
Put in serving dish, then put chopped basil and crumbled feta on top.
Sauteed Zucchini with garlic and lemon
Saute thinly-sliced zucchini in olive oil
Add sliced garlic (2 cloves worth), being careful not to let it turn brown.
Sprinkle salt and pepper as it sautes.
Put in serving dish, tossing with lemon, dill, basil, and parsley.
Who else?
Harvest Day Rendezvous
Alternatively titled, "That Irresistable Open Gate."
First, he snacked on some peas.
First, he snacked on some peas.
Upon being discovered, he ran.
(This was the part where Melissa was chasing him, trying to run him out of the gate while shouting menacing threats and pelting him with stones, all the while hoping he wouldn't really get hurt.)
Here he got too terrified to make it all the way to the door so he stuffed himself out through a square in the fence, getting quite stuck and kicking his way through with his back legs. Melissa caught up with him and was horrified, feeling so sorry for him and afraid he would die in the process. Here she is helplessly watching him struggle.
A much skinnier rabbit went home to drink chamomile tea.
New Comment Options!
Being fairly new to Google Blogger, I didn't realize that we originally set this blog up to be open only to comments by registered users. Some of you were having trouble commenting because you didn't have a Google account. It's now fixed, so anyone can comment, Google member or not.
Thursday, July 10, 2008
And the Beets Keep Rolling In
Think of beets as relatives at a family reunion: there's lots and lots of them, they are a bit odd perhaps, and they make you think of your childhood, but you know it's good for you to get to know them. Besides, you won't see them again for at least another year. So be gracious and enjoy them - you might miss them when they're gone.
Tuesday, July 8, 2008
Recipe Tuesday
Here is an informal recipe I got from Bill (one of our members):
Pickled Beets
Cooked beets, sliced
A pickling solution made from 50% water and 50% vinegar, and then sugar added to taste.
Put the beets in the vinegar-sugar-water in the fridge for a day or so. Then, eat them! They're good! I'm sure most of you know this dish or have eaten it before.
Also, here are some links to other beet recipes, kindly supplied by my friend Erin:
Roasted Beets with Feta
Beet and Pear Puree
http://allrecipes.com/Recipe/Beet-Orange-and-Apple-Salad/Detail.aspx?src=etaf
And here is a link to a swiss chard recipe that looks really great:
Thai Swiss Chard Wraps
Any others?
Pickled Beets
Cooked beets, sliced
A pickling solution made from 50% water and 50% vinegar, and then sugar added to taste.
Put the beets in the vinegar-sugar-water in the fridge for a day or so. Then, eat them! They're good! I'm sure most of you know this dish or have eaten it before.
Also, here are some links to other beet recipes, kindly supplied by my friend Erin:
Roasted Beets with Feta
Beet and Pear Puree
http://allrecipes.com/Recipe/Beet-Orange-and-Apple-Salad/Detail.aspx?src=etaf
And here is a link to a swiss chard recipe that looks really great:
Thai Swiss Chard Wraps
Any others?
Wednesday, July 2, 2008
Tuesday, July 1, 2008
Why we do what we do
For all the fresh discoveries of earth, unexpected tastes, baby bunnies and bugs - And for all of you, who come week after week, gracious and grateful, leaving with your brimming bags stuffed with health and a longer life -
We are so honored to be here.
Recipe Tuesday
I (Melissa) spent time searching recipe books for beet foods our children would truly enjoy. Slim pickins. So I shut the books and started thinking. And I came up with a SMASH HIT for the little Zechs:
Purple Pancakes:
Use your typical pancake recipe that you always use. (We used whole wheat.) Use a little less milk or water than normal. Add about 2-3 cups of pureed beets. (I used cooked beets). The batter should be thick and not runny so the pancakes will be thick and moist.
Then I just cooked them like I always do. One batch I made with sprinkled cheese on top - that was really good - and another batch I put cinnamon into the batter. That was good too. Both times we had it, we didn't need syrup - but they are really good with butter. I'm guessing they'd be really good with chocolate chips inside too.
Here's another one that they'll gobble up, even if it's not all that healthy:
Red Bread:
Take a banana bread recipe and simply substitute mashed cooked beets for bananas. I included extra cinnamon, and also walnuts. If I make it again I will put in extra beets (probably substitute a cup and a half of beets for one cup of bananas, for example) to make it more red. I would probably also add raisins.
How to Cook Beets:
Take kettle filled with water. Dump in your beets straight from the farm, stems and all! Boil them for a few minutes, then turn the heat down a little to a simmer/low boil. Let them go for 40 minutes or so. Check if they're tender all through, then drain them and cool them (I put them on ice) and then peel them with your fingers. They peel so easily and the stems slide right off - no knife is needed.
(I never knew this before this year because I always cut them up and ate them raw. You can do that that too!)
How about you?
Purple Pancakes:
Use your typical pancake recipe that you always use. (We used whole wheat.) Use a little less milk or water than normal. Add about 2-3 cups of pureed beets. (I used cooked beets). The batter should be thick and not runny so the pancakes will be thick and moist.
Then I just cooked them like I always do. One batch I made with sprinkled cheese on top - that was really good - and another batch I put cinnamon into the batter. That was good too. Both times we had it, we didn't need syrup - but they are really good with butter. I'm guessing they'd be really good with chocolate chips inside too.
Here's another one that they'll gobble up, even if it's not all that healthy:
Red Bread:
Take a banana bread recipe and simply substitute mashed cooked beets for bananas. I included extra cinnamon, and also walnuts. If I make it again I will put in extra beets (probably substitute a cup and a half of beets for one cup of bananas, for example) to make it more red. I would probably also add raisins.
How to Cook Beets:
Take kettle filled with water. Dump in your beets straight from the farm, stems and all! Boil them for a few minutes, then turn the heat down a little to a simmer/low boil. Let them go for 40 minutes or so. Check if they're tender all through, then drain them and cool them (I put them on ice) and then peel them with your fingers. They peel so easily and the stems slide right off - no knife is needed.
(I never knew this before this year because I always cut them up and ate them raw. You can do that that too!)
How about you?
Thursday, June 26, 2008
Contest!
The title bar now has Pennsylvania Dutch words on it. If anyone correctly posts what it says, in the comments, you get an extra share of the food of your choice this week! So quick, go ask your grandmother!
PS - For those new to blogs, you can post by clicking on the words "comments" just below.
UPDATE: Shalin won the contest! But she said her friends told her that we were missing an a -- I checked and sure enough, I had left out the a on the front of a word. Whoops! It's fixed now. No more contests on incorrect phrses!
PS - For those new to blogs, you can post by clicking on the words "comments" just below.
UPDATE: Shalin won the contest! But she said her friends told her that we were missing an a -- I checked and sure enough, I had left out the a on the front of a word. Whoops! It's fixed now. No more contests on incorrect phrses!
Tuesday, June 24, 2008
Recipe Tuesday
If you've got any recipes or tips on how to make the foods we've been eating, add them in the comments!
There is a very interesting recipe from Sarah that she posted in the comments last week. Go check it out, it's for BEET BUNDT CAKE. It looks good! Also take note of the other one that uses pea pods and carrots.
There is a very interesting recipe from Sarah that she posted in the comments last week. Go check it out, it's for BEET BUNDT CAKE. It looks good! Also take note of the other one that uses pea pods and carrots.
Remember the International Food Shortage
While we are happily crunching on our farm-grown lettuce in lush, verdant, Berks County, food prices around the world have been skyrocketing. There are families around the world who live on less than $2 a day and have no margin of savings with which to buy food. Their children will be dying soon...
Let's not forget them.
Read this article for more information. Go here to find lots of ways you can help one of those families. (Or in the comments, add the links for any other good charities.)
Let's not forget them.
Read this article for more information. Go here to find lots of ways you can help one of those families. (Or in the comments, add the links for any other good charities.)
Finally, pictures!
You may have noticed that -at last! - we've gotten pictures on our blog, just when I was starting to despair of ever getting Blogger to accept them. For some reason, no matter what I tried, Blogger was not "able" to publish my pictures. Tonight, did the stars change courses perhaps? In any case, Blogger happily and obediently published my pictures.
So. If you take pictures with your camera and they may be post-worthy, please email them to me (Melissa) at plowsharecsa@gmail.com and I will try my best to get them in. Particularly welcome would be any artistic views of the garden, and, of course, people shots!
So. If you take pictures with your camera and they may be post-worthy, please email them to me (Melissa) at plowsharecsa@gmail.com and I will try my best to get them in. Particularly welcome would be any artistic views of the garden, and, of course, people shots!
Wednesday, June 18, 2008
Happy Birthday Farmer Rako!
Thank you
for your vision,
your leadership,
and most of all the
relentless, ox-hard WORK
you have done
to make this CSA happen.
I adore you!
~Mrs. Rako
for your vision,
your leadership,
and most of all the
relentless, ox-hard WORK
you have done
to make this CSA happen.
I adore you!
~Mrs. Rako
Happiness Is
Pulling a sweet, tiny carrot out of the ground, brushing it off, and popping it in your mouth.
Knowing there are no chemicals on it or in it.
Building justice by not eating the carrots picked by an impoverished migrant worker in California.
Knowing there are no chemicals on it or in it.
Building justice by not eating the carrots picked by an impoverished migrant worker in California.
Monday, June 16, 2008
Recipes
Since we're all eating the same things this week, has anyone stumbled on any favorite ways to use them?
What to do with Mustard Greens
Two ideas so far - feel free to add your own in the comments!
1. Rako's Kickin' Tuna Sandwich
Kind of self-explanatory, right?
Mix tuna and mayo. Add mustard greens in place of lettuce. Put it between bread - Shazam!
2. Curried Mustard Greens with Kidney Beans
http://allrecipes.com/Recipe/Curried-Mustard-Greens-with-Kidney-Beans/Detail.aspx
Sarah N. sent me this link, and added that it looks gross but all the reviews were great.
Thanks Sarah! Variety is always nice...
Any others?
1. Rako's Kickin' Tuna Sandwich
Kind of self-explanatory, right?
Mix tuna and mayo. Add mustard greens in place of lettuce. Put it between bread - Shazam!
2. Curried Mustard Greens with Kidney Beans
http://allrecipes.com/Recipe/Curried-Mustard-Greens-with-Kidney-Beans/Detail.aspx
Sarah N. sent me this link, and added that it looks gross but all the reviews were great.
Thanks Sarah! Variety is always nice...
Any others?
Thursday, June 12, 2008
See you Friday!
Come to the back porch of the house between 11 and 5:30 on 6/13 to pick up the garden's first yields!
(If you haven't been to the Heritage Center before, take Main Street to Luckenbill Road, which lies between KU and the Airport Diner, roughly across from the Napa store. Go down the lane and at the end you'll see the house.)
See you there!
(If you haven't been to the Heritage Center before, take Main Street to Luckenbill Road, which lies between KU and the Airport Diner, roughly across from the Napa store. Go down the lane and at the end you'll see the house.)
See you there!
Wednesday, June 11, 2008
This is Your Garden
And as shareholders, you are invited to come. Our garden has a way of awakening the senses and nourishing the soul. Under the soft sunshine of dawn, or the cool of the evening, amidst the singing birds, rich fragrances, historic buildings, and crowing rooster -- our garden is alive and ready for us.
You can come and pick peas with the kids, you can find a quiet place on the grounds to sit and read or write (we won't bother you), you can come for an evening stroll, you can cultivate the plants or do heavy work with us. But always feel free to come. You joined, you belong. It is your garden.
You can come and pick peas with the kids, you can find a quiet place on the grounds to sit and read or write (we won't bother you), you can come for an evening stroll, you can cultivate the plants or do heavy work with us. But always feel free to come. You joined, you belong. It is your garden.
A Sigh of Gratitude
Last night after getting slammed by the storm, all our little plants were lying flat on the ground. This morning, they're all back upright. A little shaken up from all that ferocious wind and thunder and lightning, but standing. And as I write this, they are warm and drying, happy, well-fed. Going to be just fine.
Monday, June 9, 2008
Welcome!
We'd like to make this blog a gathering place for news, recipes, and updates for our little CSA community. We warmly welcome your contributions: recipes, links, pictures, book recommendations, anything!
You-Pick is Open
Sugar peas are now ready to be harvested. They are best when picked in the morning -- the earlier the better. Rako is there by 6 am or earlier this week. Feel free to come out anytime in the morning, or in the evening if it works better for you.
Please call us or email us if you plan to come. We'd like to show you around a bit - and we'd feel much better to know that you're picking from the right row!
Please call us or email us if you plan to come. We'd like to show you around a bit - and we'd feel much better to know that you're picking from the right row!
Plants Report
The fields are full now and are growing so eagerly we can almost hear them! Rows and rows of young tomatoes, cucumbers, watermelons, flowers, carrots, lettuce - all sprouting and raising their little planty arms to the sun. Today they are enjoying the heat, sipping from their drip hoses, and soaking up their nutrient-rich organic soil. Not a bad life.
The corn came in a little spotty. A gang of blackbirds was seen lurking in the field pecking seeds. The missing corn has been replanted; unfortunately a couple weeks were lost there. But with forty rows of corn, there should be plenty once it's here.
In the sidebar at the left you'll see the crops we expect to be ready for this Friday. Can't wait to see you there!
The corn came in a little spotty. A gang of blackbirds was seen lurking in the field pecking seeds. The missing corn has been replanted; unfortunately a couple weeks were lost there. But with forty rows of corn, there should be plenty once it's here.
In the sidebar at the left you'll see the crops we expect to be ready for this Friday. Can't wait to see you there!
Subscribe to:
Posts (Atom)
