12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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CSA Newsletter the week of March 14, 2017

 

WCSA News for the week of 3/14/17

·        Weather sure can be exciting!  We are very grateful our farm escaped serious damage, and hope you all fared as well.  Somehow even our greenhouses are fine and our early transplants are growing well.  Thank you, Lord!

·        For Florida produce, we just finished picking and sending up all sorts of vegetables as well as more red grapefruit and Valencia oranges.

·        For NY vegetables there are onions, potatoes, popcorn, and loads of garlic.  The garlic is starting to sprout and needs to be used a.s.a.p.  This is just normal for this time of year.  If you have any use for lots of garlic now- such as pickled garlic, dehydrated garlic, roasted garlic, or any number of ways to preserve it, please take all you can use!  

Pickled Garlic Cloves

·        Peel 4 or more heads of garlic by covering them with boiling water for 3 minutes.  Drain, break into cloves, cut off the hard root end, and peel. Combine 1 1/2 cups vinegar and 1/2 cup sugar.  Bring to a boil, drop in garlic, and simmer, uncovered, for 10 min., just until tender but still crunchy.  Remove from heat; let cool. Pour garlic and vinegar into sterilized canning jars.  Add 1 teaspoon dill seeds if desired. Store in a tightly covered jar in the refrigerator.  It will keep 6 months or longer.

·        To dehydrate garlic, use the above method to remove skins or just soak cloves in cold water 10-12 minutes.  Remove hard root ends, peel, and use your food processor to chop to the desired size.  Dehydrate at 125 degree for 8-12 hours.  You can then use it in cooking as it is or grind it in your coffee grinder or food processor to a powder.  Store in a tightly covered jar.

·        Credit choices for March 28th, 29th, & 31st.  (This will be the last Winter CSA pickup.)  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option. 

Please let us know by Thursday, March 23rd.    

1 credit unit is equivalent to:                              

1 -  ¾ lb. bag Redmond salt                              

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                                             

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen, unpasteurized)                                

2- 12 oz. bottles of our certified organic orange juice (flash frozen, unpasteurized)                              

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                              

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                              

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                              

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                              

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                              

1 – 2.5 lb. bag organic, raw sugar                              

1 – 2.25 lb. bag organic rolled oats                              

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                              

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                              

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:               

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                              

One 12 oz. bag organic, fair trade “Three Region” coffee beans*                              

One 12 oz. bag organic, fair trade “Peruvian blend" coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                                  

Please include the following information when choosing your credits. 1st & last name 

____________________________________   Pickup Day-   Tuesday____ or 

Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________                 

Please let us know your credit choices before Thursday, March 23th.  You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.      

Winter CSA news for the week of Feb. 27, 2017      

-Your citrus should include organic red grapefruit, Hamlin and Valencia oranges, and tangerines.  There will also be the red meat radishes.      

-NY grown produce includes potatoes, onions, garlic, and popcorn.      

-Of course, there are your 2 choice items. See the choices below!      

-Sorry there is not as much Florida produce this week, but we couldn't arrange a truck to bring it up yet.  There should be much more by your next pick-up.      

Thank you from the Thorpe family & crew, north and south!  

Here is a recipe we are passing along from one of our customers.

Ranch Yucca Tots ·       

Peel Yucca, chop and boil until soft.  When soft run through a meat grinder or mash by hand. (if mashing by hand pull out stringy pieces).    Mix in some mashed potatoes if you like, it makes them less pasty.

·        Season with Ranch seasoning mix of choice (powder) to taste, or make up your own seasonings.

·        Roll into balls, dip in flour, egg wash and bread crumbs and fry.

·        If you want a lighter consistency, kneed mashed potatoes into it.  The yucca will have the consistency of soft dough. 

·        Feel free to use any seasoning you choose.  

We have also been told that the yucca freezes quite well.  

Credit choices for March 14th, 15th, & 17th  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.  Please let us know by Thursday, March 9th.    

1 credit unit is equivalent to:                       

1 -  ¾ lb. bag Redmond salt                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                                                    

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen, unpasteurized)                                        

2- 12 oz. bottles of our certified organic orange juice (flash frozen, unpasteurized)                              

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                       

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                       

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                       

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                       

1 – 2.5 lb. bag organic, raw sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                       

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                       

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:               

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                       

One 12 oz. bag organic, fair trade “Three Region” coffee beans*                       

One 12 oz. bag organic, fair trade “Peruvian blend" coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                                    

Please include the following information when choosing your credits.

1st & last name  ____________________________________   Pickup Day-  

Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________          

Please let us know your credit choices before Thursday, March 9th.  You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.    

 

Winter CSA Newsletter for Feb. 14th, 15th & 17th, 2017

-We are so excited to announce that our bakery is back in business! We plan to have baked goods available Monday-Saturday in the store, as well as our freshly ground flour, sugar, oats, coffee and more. Stay tuned for baked good credit choices in the coming weeks!

-For citrus this week, you should get a combination of the last of the Hamlin oranges and tangerines, plus our organic Red Grapefruit and the first of the organic Valencia oranges.

-For organic vegetables from Florida, there should be the following items: yucca, kale, red meat radishes, lettuce, escarole, beet greens and Swiss chard.

-For NY organic vegetables, there should be the following: garlic, onions, potatoes and popcorn.

-Red meat radishes can be used raw in a salad or slaw, sliced or chipped and steamed ( it tastes a bit like cauliflower this way, and is quite pretty), or they can be chopped into 1 inch chunks, tossed with olive oil, and roasted in a hot oven until done to your liking.

-The yucca will be given out unlimited for those who want it. We are still learning about this warm climate food staple. It appears it does not keep well, and we apologize to any who got some that was 2+ weeks old considering its shorter shelf life. Just use lot of it right away, either as chips, pudding, potato type substitute, or our current favorite- make it into yucca flour and make gluten free rolls and pizza crusts!

Thank you from the Thorpe family and crew

Credit choices for February 28th, March 1st & 3rd.  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.  Please let us know by Thursday, February 23rd.    

1 credit unit is equivalent to:                       

1 -  ¾ lb. bag Redmond salt                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                                      

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen, unpasteurized)                                        

2- 12 oz. bottles of our certified organic orange juice (flash frozen, unpasteurized)                              

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                       

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                       

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                       

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                       

1 –2.5 lb. bag organic, raw sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                       

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                       

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:               

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                       

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans* (Regular or Decaf.)                       

One 12 oz. bag organic, fair trade “Peruvian blend" coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                           

Please include the following information when choosing your credits.

1st & last name ____________________________________   Pickup Day-

Tuesday____ or Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________          

Please let us know your credit choices before Thursday, February 23rd.  

You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.    

 

Winter CSA News for the week of January 31, 2017    

 - For organic citrus there will be:  Hamlin oranges, red grapefruit, and Dancy tangerines.  Also, there is more organic yucca.     

- For organic vegetables grown in NY there will be: potatoes, onions, garlic and popcorn.    

 - Of course, there will be your 2 choices, also.    

 - The vegetables down here in Florida are doing well.  They aren't ready for this week, but there should be a nice selection by your pickup in mid February.    

- The stand also has all the different cuts of beef available at this time.     

Thank you from the Thorpe family and crew!

Credit choices for February 14th, 15th, and 17th.  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.  Please let us know by Thursday, February 9th.    

1 credit unit is equivalent to:                  

1 -  ¾ lb. bag Redmond salt                  

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                                      

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen, unpasteurized)                               

2- 12 oz. bottles of our certified organic orange juice (flash frozen, unpasteurized)                        

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                   

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                  

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                  

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                  

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                  

1 – 2.5 lb. bag organic, raw sugar                  

1 – 2.25 lb. bag organic rolled oats                  

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                  

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                  

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:            

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                  

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans* (Regular or Decaf.)                  

One 12 oz. bag organic, fair trade “Peruvian blend" coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                    

Please include the following information when choosing your credits. 1st & last name 

____________________________________   Pickup Day-   Tuesday____ or 

Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________        

Please let us know your credit choices before Thursday, February 9th.

You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.    

 

Winter Share Credits for January 3rd & 6th pickup and 4th delivery  

Hello winter CSA members! We need to know what credit options you would like as part of your pick up/delivery!  

-Your pickup will either be January 3rd, or January 6th, depending on if you chose Tuesday or Friday as your day.  

-If you chose to have your share delivered to your drop site, your share will be delivered to the drop site on January 4th.  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.    

1 credit unit is equivalent to:                  

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                                      

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen, unpasteurized)                               

2- 12 oz. bottles of our certified organic orange juice (flash frozen, unpasteurized)            

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                  

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                  

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                  

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                  

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                  

1 – 2.5 lb. bag organic, raw sugar                  

1 – 2.25 lb. bag organic rolled oats                  

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                  

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                  

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:            

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                  

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*                  

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                        

Please include the following information when choosing your credits.  

1st & last name  ____________________________________   Pickup Day-

Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________        

Please let us know your credit choices before December 29th. You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.   

*For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.  

Thank you,  

Thorpe’s Family & Crew

 

Winter CSA News for Dec. 20-23, 2016:    

- As I write this, your load of oranges, red grapefruit, lemons and yuca is making it's way north.  We had a good time picking, washing and boxing, with our oldest son, Jeremiah, and youngest daughter, Hannah who both flew down to help us.

- The grapefruit is certified organic, the oranges are from our newest grove and are 1 month from finishing their third year of organic management so will be officially certified in January, and the lemons are from our friend Gilbert and are considered "biologically grown". In other words, they have been managed with no chemicals, but the lemon grove is too small of a number of trees to certify.  The yuca is organic and grown between our baby citrus trees in the grove.

-If you’d like to purchase citrus in addition to what you receive in your share, there is a $2/full case discount for share members, and a $1/half case discount as well. Citrus makes a wonderful holiday gift if you are left with friends and family to buy for still!  (We will know the price by the time you pickup tomorrow.)    

- Our big, older, already certified organic lemon and orange trees are not quite ready to pick this week, but you will get them soon.    

- Our organic vegetables were a little late getting started, but are doing well now. It will be at least a month or more before they are ready, except for the yuca which we planted last spring.    

- Yuca, also known as Cassava or Tapioca, is a food staple grown in warm climates all over the world.  It is a starch, somewhat similar to potatoes.  It is not to be eaten raw. It should be peeled and then you can use it:            

*cooked, like potatoes            

*like french fries; boil first, then deep fry            

*sliced thin and fried like potato chips            

*yuca starch, my current favorite non-gluten flour, also known as tapioca starch:            

First, peel your yuca, then grind in your food processor.  Put it in a wire mesh strainer over and in a large pot.  Pour water over it, mixing with your other hand as the water pours through the ground yucca.  Let it stand submerged in the pot of water for several hours.  Lift out your yuca and strainer, and let the water settle again for a few minutes.  Pour the water off and you are left with a thick starch layer in the bottom of the pan.  Scrape it out onto paper or parchment paper and place on a wire rack.  It is usually dry in about 1 day in my kitchen here in Florida. Finally, process in your blender or food processor again and you will have beautiful, non-gluten flour.  Store in the refrigerator.    

There is also a video on: www.youtube.com/watch?v=rbtOioecwmc, or just google:  How to make starch from cassava.  They use a slightly different approach.    

My favorite recipe for this flour is: Brazilian Cheese Rolls (Pao de Queijo)

2 cups yucastarch                            

1 teas. (or less) salt                             

1/2 cup olive oil                                

3 Tablespoons water                           

1/3 cup milk                                         

2 eggs or egg substitute                       

6 oz. shredded parmesan cheese           

Place starch and salt in a large bowl. Boil oil, water and milk until white foam forms. Pour over starch, mix, and let stand for 15 minutes. Mix in eggs and parmesan. Drop by tablespoon onto a lightly greased baking sheet and bake at 375 for about 20 minutes. They should be golden brown on the outside and chewy on the inside.    

- Family News - My dear husband, Mike, has just received the news we dreaded from a recent biopsy taken during surgery to remove stones from his bladder: stage IV metastasized prostate cancer, of the worst, most aggressive kind.  Conventional doctors have nothing to offer that would actually stop and then cure this kind of cancer.  They say they can only provide "palliative care."  So, never being the sort to give up, Mike is taking a natural cancer treatment called "protocel" as well as following a strict diet. He has been on protocel for 5 1/2 weeks now, as we strongly suspected cancer before Medicare would allow the biopsy and surgery to remove stones, which were nearly causing kidney failure.    

In case you might wonder how an organic farmer could get cancer, Mike was a conventional farmer - using all the chemical tools of the trade until 1999 when we learned the facts on the dangers of what we were doing.  We prayed for wisdom once we realized the hazards to people, animals and the environment, and felt led to go "cold turkey" organic.  In our previous ignorance, however, we were exposed to many carcinogenic agents, on a much larger scale than most consumers.    

On the bright side, the protocel appears to really be working, and we are very hopeful. In the meantime, our family has been doing a fantastic job of running the farm, having been in training all their lives.  You might say they have each gotten an on-farm PHD in organic agriculture.  We thank the Lord they are not exposed to the chemicals we were when we began farming. They are enthusiastic, young organic farmers and we are so proud of them. We hate to admit it, but they might even do a better job than us in some areas! We greatly appreciate your prayers for Mike during this time, and are praying ourselves that God gives us wisdom in how to move forward with treatment.    

- Many of you are asking about the summer CSA information.  We are putting our collective heads together on this and hope to have it out to you shortly.  The new young strawberry field for this coming season looks to be the best and biggest we have ever had, barring the usual risks of weather challenges.  We also have a whole new field of blueberries coming to picking age this year, and we're just bursting with optimism as we order seeds for the coming planting season.    

- Thank you, again, for letting us be your farmers. As always, we are so appreciative of your continued support of our family farm! Please feel free to send us any suggestions for the coming summer CSA!

Sincerely,

The Thorpe family and crew

 

 

Winter Share Credits for December 20th & December 23rd pickup and 21st delivery

  Hello winter CSA members! We need to know what credit options you would like as part of your pick up/delivery!  

-Your pickup will either be December 20th, or December 23nd, depending on if you chose Tuesday or Friday as your day.  

-If you chose to have your share delivered to your drop site, your share will be delivered to the drop site on December 21st.  

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.    

1 credit unit is equivalent to:                  

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                                         unpasteurized)                  

One ¾ lb. bag Redmond salt            

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                  

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                  

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                  

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                  

1 – 2.5 lb. bag organic whole wheat bread flour – for yeast breads                  

1 – 2.5 lb. bag organic, raw sugar                  

1 – 2.25 lb. bag organic rolled oats                  

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                  

1 -  6 oz. bag organic raw pumpkin seeds, de-hulled                  

2 qts. mixed variety low spray apples from Dan Tower's     

2 credit units are equivalent to:            

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                  

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*                  

One 12 oz. bag organic, fair trade “3 region blend” coffee beans* 

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                        

Please include the following information when choosing your credits.  

1st & last name  ____________________________________   Pickup Day-  

Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices: 

  __________________________________________________        

Please let us know your credit choices before December 15th. You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.   

*For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.  

Thank you,  

Thorpe’s Family & Crew

 

Winter CSA pickups for November 29th & December 2nd/ Delivery on November 30th  

Hello winter CSA members! The information below only applies to members with large shares, because small shares do not begin until December 20, 21, and 23. Please read the following thoroughly, because it contains important information about your first pickup/delivery.  

- If you haven't called or e-mailed us with your CSA credits, please do so by tomorrow morning so we can have your credits available. Anyone that doesn't choose their credits will have to choose from whatever credits we have leftover.

- Small shares do not start until December 20, 21, and 23.

-Most of your produce will be pre-bagged, but please bring a couple bags of your own, or other carrying containers for any vegetables that aren't pre-packaged.    

Where to pick up shares

Your share will be available in the small greenhouse behind our farm store, right at our farm. Our address is 12866 Route 78, East Aurora, NY 14052. Please be careful when pulling into/leaving our driveway, as it's at the top of a hill where traffic goes very fast. You may park anywhere in front of our farm store/farm stand. Check-in will be in our farm store, so stop by there first and sign-in. Your credits will be available in the farm store as well, and all of the vegetables will be in the greenhouse behind the store. There will be a sheet that contains a list of the next pickup credits. Please mark which credits you would like.

When to pick up shares

If you chose Tuesday as your pickup day, your share will be available between the hours of 3:30 p.m. and 6:30 p.m. If you chose Friday as your pickup day, your share will be available between the hours of 2 p.m. and 4 p.m.  

Delivery information

If you chose to have your share delivered, your vegetables will be available at your selected drop-site (listed on the registration form and on our website under the winter CSA registration form tab) between the hours of 1 p.m. and 7 p.m. Please be courteous to your drop site host and arrive between the pick-up hours.  

What you will receive

The vegetables you should receive in your share are as follows: sweet peppers, chili peppers, potatoes, onions, garlic, daikon radishes, red meat radishes, kale, Asian salad mix, acorn squash, leeks, and popcorn. Chili peppers can be hung to dry and then used throughout the winter to spice things up.  

Florida citrus update

The citrus here in Florida looks good. Mike and I are finding a few early grapefruit and oranges, but larger quantities will not be sweet enough to pick until mid-December for the next large share pickup, and the beginning of small share pickups. The yuca grew beautifully here through the warm Florida summer and fall.  I have been making tapioca starch out of it and baking gluten free Brazilian cheese rolls.  Delicious! Directions and recipes will be coming for the next pickup, just before Christmas.    

- Thank you for supporting our farm! We look forward to seeing all of you soon,  

The Thorpe family and crew  

 

Winter Share Credits for November 29th & December 2nd pickup and 30th delivery

  Hello winter CSA members! Your first pickup is coming up quickly (if you have a large share), but before we begin, we need to know what credit options you would like as part of your first pick up/delivery! You will receive another e-mail from us soon with more information about the first pickup/delivery.  

-If you have a large share, your first pickup will either be November on the 29th, or December 2nd, depending on if you chose Tuesday or Friday as your day.

-If you chose to have your share delivered to your drop site, your share will be delivered to the drop site on November 30th.

The small shares will start Dec 20, 21 & 23rd, because citrus is not available until then.

Please choose a total of two credit units (for instance, choose two “1 credit” options, or one “two credit” option.    

1 credit unit is equivalent to:                  

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your large share)                          

2- 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                               unpasteurized)                  

One ¾ lb. bag Redmond salt            

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                  

1 – 2.5 lb. bag organic hard red wheat flour – for yeast breads                  

1 – 2.5 lb. bag organic soft wheat flour – for pastries, cookies, cakes etc.                  

1 – 2.5 lb. bag organic whole spelt flour - for pastries, cookies, or yeast breads                  

1– 2.5 lb. bag organic whole wheat bread flour – for yeast breads                  

1 – 2.5 lb. bag organic, raw sugar                  

1 – 2.25 lb. bag organic rolled oats                  

1 – 1.5 lb. bag organic sunflower seeds, de-hulled     

2 credit units are equivalent to:            

One 10 lb. bag potatoes (in addition to the potatoes you will receive in your share)

One 8 oz. bag organic, raw whole almonds*                  

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*                  

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                        

Please include the following information when choosing your credits.   1st & last

name  ____________________________________   Pickup Day

 Tuesday____ or Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________        

Please let us know your credit choices before November 24th. You may call them in or simply e-mail us your preferences. Be sure to include your first and last name and pick up day/delivery day in addition to your specific credits. If we don’t hear back from you before the first pickup, you will have to choose from whatever extra credits we have available.  

*For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.                    

Thank you,                  

Thorpe’s Family & Crew

 

Last summer CSA shares for 2016- November 8 & 10:  

- As I write this, Mike and I are in Florida, preparing to plant strawberries today.  Our kids and crew are busily gathering the last of the produce from our home farm in New York.  

-Winter CSA registration forms are available on our website and at the store. If you plan on joining our winter CSA, please send in or drop off your registration forms before November 21, so we can plan accordingly.  

- We should have the following for you:  onions; garlic; potatoes; sweet peppers; jalapenos; red radishes; red meat radishes (aka watermelon radishes); arugula; Asian greens; broccoli raab; green kale; red Russian kale; acorn squash; daikon; cilantro; popcorn; leeks; and a few things which will be either/or as there is not a lot of them such as broccoli, cabbage, beets, etc. If you would like more sunflower heads for the seeds, you may harvest as many as you would like from the field next to our store. Just ask for directions at sign-in if you are unsure of where they are located. Please bring your own scissors/knives if you plan on picking!  

- Red meat radishes are a beautiful, vibrant shade of red on the inside. They can be steamed, roasted, pickled, or fermented. They are also tasty and beautiful served raw in a salad.  

- Daikon radishes are perfect for making your own kimchi. The internet has a vast number of kimchi recipes and guidelines available, and we encourage you to get creative with kimchi, using many different types of vegetables to create your own version.  

- We thank you so much for the privilege of letting us be your farmers. This year was one of the most challenging years to date due to the drought.  We planned, planted and cultivated a lot of plants, plants that did not succeed because it was too hot, too dry, too long.........but on the other hand, we thank the Lord for tremendous successes on many crops which somehow thrived despite everything.  We also thank our many crew members for their hard work. They are terrific!  

- Pretty soon, the new seed catalogs will be coming out and we areso excited about the coming season, the new hope for growing the best crops ever, implementing new ideas, and doing our very best to bring you delicious, organic berries and vegetables in the year to come!    

- Naomi will have her free range, organically fed chickens available for sale tomorrow and Thursday. This will be the last time she is offering them until spring (we will continue to have them for sale in our farm store throughout the winter months, but the $.50/lb. discount you receive when you purchase them chilled only applies when you purchase them this week). Organically fed, free range turkeys for thanksgiving are still available to order, just email Naomi at naomithorpe14@yahoo.com to place your order. They are $4/lb. and she will contact you with pickups times and dates.  

-Our farm store will continue to be open 6 days a week. The current hours are Monday-Friday 9-6, Saturday 9-4, closed Sunday. Our hours may change during the winter months, but we will update our website accordingly. We hope to see you all this winter!        

Thank You!     

The Thorpe family and crew 

CSA News for November 1st and 3rd, 2016

·        We have 2 weeks to go, including this week.

·        For vegetables we expect to have: onions, garlic, potatoes, sweet peppers, jalapenos, maybe chili peppers - if they didn't freeze, turnips, popcorn, arugula, Asian greens, broccoli raab, kale, vegetable spaghetti, and leeks.

·        We neglected to mention last week that the cayenne chili peppers can be hung to dry so you can use them all year.

Fruit News

·        This is the last week for fruit shares!

·        You should get: apples, bosc pears, blue prunes, and half gallon jugs of your choice of citrus. Winter CSA

·        If interested in joining the winter CSA share you can pick up your flyer and registration at the check in table.

Thank you!                                                                                                                                                                                                            

Your Farmers,                                                                                                                         The Thorpe Family & Crew

 

CSA News for October 25th & 27th, 2016

·        For vegetables this week we hope to have: onions; garlic; potatoes; tomatoes; tomatillos; sweet peppers; jalapenos; radishes; Japanese turnips; arugula; Asian greens; broccoli rabe; popcorn; winter squash; collards and/or kale.

·        Believe it or not, there are still "Matt's Wild" heirloom cherry tomatoes in the back field, staked up, for pick your own until we get a harder frost, which may happen Tuesday night. There are still larger tomatoes in our latest planting across the road too. We've never had tomatoes this long before!

·        Japanese turnips are crisp and sweet, and can be enjoyed steamed, roasted, or raw. Broccoli rabe is one of our favorite greens, but it does lean towards bitterness so properly pairing it with other ingredients is key! For a simple preparation, simply sautee the greens with your choice of oil, and add minced garlic towards the end of cooking time. Rabe also makes a nice addition to pizza, especially one with meat and/or cheese because it helps balance the richness of other ingredients. You could also make pesto with broccoli rabe and toss the pesto with pasta, use as a sandwich spread, or freeze for the winter months (leave the cheese out if you plan to freeze the pesto).

·        We have a lot of cute, potentially productive Bantam chickens which we will give away to any families who want them. Some will lay green or blue eggs, some brown. You have to promise to take cockerels as well as hens, otherwise we’ll be stuck with a bunch of roosters and no hens to keep them happy… Our Bantam hens all had so many chicks this year that we are overpopulated!

·        The winter CSA information should be ready tomorrow on our website, and possibly in the printed form as well. We are excited about our upcoming citrus crop!

Fruit News

·        For fruit this week there will be bosc pears, blue prunes, lots of apples and our citrus juice. We still have a few friendly kittens available, two orange and one gray.          

 

CSA News for October 18th & 20th, 2016

·        For vegetables we anticipate: onions, garlic, tomatillos, jalapenos, sweet peppers, eggplant, radishes, arugula, Asian greens, broccoli raab, turnips, potatoes, popcorn, vegetable spaghetti, beets, and either collards or kale.

·        Last week we thought we would give out vegetable spaghetti, but so many people were asking about butternut squash we ended up switching them around.

·        Broccoli raab is a hearty, somewhat bitter green that stands up well to rich ingredients. Try it sautéed alongside spicy sausage and onions! The Japanese eggplant are wonderful for baba ganoush, a creamy eggplant dip,as they contain less water than globe eggplant. Turnips can be cooked with potatoes and mashed, pickled, and also added to a “one-pot” meal such as roast chicken. Our favorite thing to make with tomatillos is salsa verde, and it’s incredibly easy to make. Simply peel the paper off of a half pint or more of tomatillos and place on a baking sheet along with an onion cut in quarters, a halved jalapeno, 2 cloves garlic, and one green pepper. Broil on high until everything is slightly charred. Place all veggies in food processor long with the zest and juice of a lime, a handful of cilantro, and a ½ teaspoon or so of cumin. Mix until combined and add salt/pepper to taste.

·        The tops of the beets and turnips are edible! Just wash the greens well and lightly sautee or add to soups/stews for a nutritious boost.

·        There are 4 weeks left, including this week, for vegetable share pick-ups, as we started vegetables a week later than usual due to the drought.  There are only 3 weeks left on fruit, as the strawberry season started on schedule.

·        Winter share flyers should be ready by next week. The first winter share week will not start until the week of Nov. 29th, as summer shares are lasting an extra week this year.

·        We hope to have the bakery running again soon, and we’re excited to have our pies, breads, cakes, cookies and more back in the store soon. We also plan to offer a wider selection of gluten-free/vegan baked goods, and treats sweetened with only maple syrup or honey, in addition to our typical baked goods.

·         Our farm stands will close when the weather becomes too cold to leave produce out (typically sometime in November), but our farm store will stay open year round!

·        Fruit shares will be: Bosc pears, blue prunes, lots of various apple varieties, and our citrus juice.  

Thank you & we'll see you at the farm!                                                                                                         

The Thorpe family and crew    

 

CSA News for Oct. 11 & 13, 2016

·       The weather forecast calls for probable frost tonight, so we are scrambling to harvest everything tender.  We are grateful it held off as long as it did!

·       If we can get it all done, we expect to have: cornstalk bundles; popcorn ears;  vegetable spaghetti; onions; garlic; jalapenos; sweet peppers; maybe habanera peppers; potatoes, eggplant; Asian greens/lettuce mix; arugula; radishes; turnips; tomatillos; cabbage; and a few other possibilities also.

·       PYO flowers, tomatoes and string beans may be ended due to frost.  We will have to see.

·       Popcorn - let them dry while you use them as decorations for several weeks.  Test pop a few kernels to make sure first, then if they pop well do the rest!  We just put them in a pan with 2 TBS. butter and about 1 ear's worth of shelled off kernels.  Cover and shake pan over high heat until popping noises subside.  Take off heat immediately to prevent burning.  Or, some people take the whole ear (minus the husks), put in a paper bag, fold or twist shut, and microwave on high until popping subsides, usually 3-5 minutes.  

·       In case there is any confusion when you intend to consume your pumpkins, the brown stemmed ones are the ones with the hulless seeds; the green stemmed ones are strictly for pie, etc. Fruit News

·       There should be: Dan Tower's Bosc pears; Asian pears; blue prunes; lots of apples; and our own citrus juice.

·       PYO raspberries will be available if they don't get a frost.  

We'll see you at the farm!         

The Thorpe Family & Crew  

 

CSA News for Oct. 4 & 6th, 2016

·        What beautiful weather we have in the forecast!  We are very busy at the farm, harvesting not only fresh vegetables, fruits, and grains, but also storing away for the winter.

·        There are lots of interesting foods in your share this week!  They should include sunflower bundles, pumpkins with hull-less seeds, onions, garlic, jalapenos, sweet peppers, tomatillos, basil, tomatoes, potatoes, eggplant, summer squash, kale, Asian greens for salad or braising, string beans, chickweed, and pyo flowers.

·        The string beans and tomatoes of all types are still unlimited PYO.

·        Corn stalk bundles should be mature enough by next week.  This week you will get "sunflower stalk bundles."  Sunflowers were grown here by the American Indians for food before the Europeans came over.  They are a nutritious snack for us and/or the birds. You can use them for decorations until your cornstalks are ready (just keep them under cover on your porch so they don't get wet or they could spoil).  Birds, squirrels, chipmunks, etc. love them so hang them where they can dry and not get eaten if you choose to eat them yourself!  You can remove the seeds right away if you wish and lay them out to dry on paper towels.  The very middle of the head usually has flat seeds which I toss as the kernels are too tiny to bother with, but the rest are plump and tasty.

·        The pumpkins you are getting this week are very special because their seeds are large, dark green, and have no hard outer hulls.  The pumpkin flesh is useable too, for pumpkin pie or bread.  The seeds contain lots of great nutrients, including protein, zinc, iron.... they promote prostate health, protect bones, are anti-inflammatory, and lower cholesterol.  A friend of ours, a  South American Indian who grew up in a very remote area, says this type of pumpkin seed is one of their primary sources of protein and food.                 You can separate them from the pulp, coat them lightly with olive oil, sprinkle with salt, spread out thinly on a cookie sheet, and roast at 250 degrees for 45 min. or more.  Or soak them in salted water overnight, drain, pat dry and dehydrate @ 150 degrees for 8-12 hours, for raw "sprouted" seeds.

·        The other "new", unusual medicinal herb/vegetable/tea item this week is chickweed.  Its claims include: stimulates healing, relieves pain, reduces swelling, removes toxins, excellent for blood vessels and circulation, dissolves plaque and fatty tumors, laxative, good for kidney and liver health, flushes fat and waste out, and also aids in weight loss.  Wow!  Unfortunately, it probably can't fix everything with only one serving!               

         You can eat it raw in a salad, juice it, make a tea with it fresh or dried, throw a handful in your blender together with orange or apple juice and whiz it up, steam it (it tastes like spinach cooked), crush it and add to your bath if you have a rash, make  it into a tincture or ointment.... The Amish supposedly use it a lot in their home remedies.  

·        We do not have too much experience using it medicinally, but it's quite tasty.  Mike likes it best in a salad.

·        We have some sweet, free barn kittens if you have a warm spot in your heart for one. (or two....)

·        Naomi will have fresh, organic, free-range chickens available for sale on October 17th and 18th at $4/lb. The birds range from approximately 4-6 lbs. each. If you'd like to order some, just e-mail Naomi at naomithorpe14@yahoo.com. Ordering and purchasing the birds fresh gives you a discount of $.50/ lb.  Frozen chicken is available in our store at $4.50/lb.  

Fruit News

·        There should be: Apples, Bosc pears, blue prunes, Asian pears, organic grapes, and our citrus juice.  

We'll see you at the farm!                                                                                          

The Thorpe family and crew  

Pickled Sweet Peppers

12-14 Sweet peppers (mix of green, red, orange, yellow banana)

2 or so jalapeno peppers if desired

1 or more onions, thinly sliced

8  garlic cloves, peeled

4 teasp. olive oil

2 1/2 cups water

2 1/2 cups organic vinegar

1 1/4 cups organic sugar

2 teasp. salt  

Cut peppers into strips, discarding seeds, mixing colors & types, pack into five hot pint jars to within 1/2" of top.  Divide onion, garlic and oil among jars.  

In a large saucepan, bring water, vinegar, sugar, and salt to a boil.  Carefully ladle or pour hot liquid over peppers, leaving 1/2" headspace.  Remove air bubbles, wipe rims.  Put lids& bands on jars, until fingertip tight.  

Place jars into canner with simmering water, completely covering with water.  Bring to gentle boil, process for 15 min. remove jars and cool.    

 

CSA for Sept. 27 & 29  2016

·       For vegetable we anticipate having: pie pumpkins for Tuesday and vegetable spaghetti for Thursday (reverse of last week) cilantro; onions; garlic; jalapeno and sweet peppers; potatoes; radishes; summer squash; kale; collards or Swiss chard; Asian greens; eggplant; arugula; string beans; tomatoes; and pick your own flowers.  

·       All the tomatoes and string beans are still unlimited pick your own.  There are later tomatoes planted lower down the hill from the 1st batch, across the road.  Sorry about the weeds, but we had to set up solid set irrigation in them earlier this year to save their lives, and then we couldn't cultivate.  By the time we could move the irrigation, it was too late to accomplish as good as it should have been.  We are just grateful there is such a great tomato yield despite the circumstances.  Can, freeze, and dry all you can to preserve the abundance.  The peppers have done fantastic also.  

Fruit news

·       Your share should have lots of apples, plus blue prunes and maybe even Asian pears from Dan Tower's farm, plus certified organic concord grapes from Paul Crist from Fredonia, and our own citrus juices.

·       You can still order more organic grapes for juice for next week.

Looking forward to seeing you at the farm.                                                                                                

The Thorpe Family & Crew  

Fresh Salsa with Cilantro

3/4 pound of tomatoes (approx. 2 medium) seeded and finely diced(1 1/2 cups)

1/3 cup chopped cilantro

1/4 cup finely chopped onion

1 small fresh jalapeno, finely chopped

1 tablespoon freshly squeezed lime juice

1/2 teaspoon salt.

Mix all together and serve with corn chips.

 

CSA News for Sept. 20th & 22, 2016

·        For vegetables this week we should have: cherry, regular, and paste tomatoes; onions; garlic; basil; sweet belle and hot jalapeno peppers; potatoes; summer squash; kale; Asian salad mix; eggplant; string beans; tomatillos; and vegetable spaghetti.

·        The pick-your-own vegetables are string beans and all types of tomatoes.

·        The string beans are green, yellow and purple.  Because of the former drought, some came up earlier and some later after a little rain, resulting in some plants having beans that are ready and some still blossoming.  This could actually be a good thing, as we should be able to pick for quite a while.  They are at the corner of Rt. 78 and Hunters Creek Road, where the peas were earlier this year.  Please pick the half of the rows which are closest to where you walk in by Rt. 78.  The back half, by the creek and trees, we will use to pick for you.  There is a picnic table under the shade tree for your use, thanks to Lynn Miller who thoughtfully provided it.

·        Please keep canning.  This is a great tomato year!   You can pick green beans anytime.   Fruit New

·        For fruit there will be Dan Towers apples, pears, & prunes; our own citrus juice and organic pyo raspberries; and Paul Crist's organic Niagara and Concord grapes.  

·        Next week you may order larger quantities of grapes to make grape juice with.  Prices are as follows for the fruit share owners and non-fruit share owners respectively:          8 quart basket - $17/$18,    1/2 bushel - $29/$31.  

Canned Grape Juice Directions:

1.    Sterilize your jars and lids.

2.    Stem, wash, and drain grapes.

3.    Put 1 ½ cup of grapes into each quart jar.

4.    Add 1/3 – 1/2 cup sugar (we use 1/3 cup).

5.    Ladle boiling water into jars leaving 1 inch headspace.

6.    Wipe the rims and seal the jar.

7.    Process in a boiling water bath for twenty minutes (start counting once the water has reached a boil).

8.    Store the jars.

9.    The longer the grape juice is stored the more concentrated it gets. We usually start using it around December.

We'll see you at the farm.                                                                                                                     

The Thorpe Family & Crew  

Tomatillo salsa verde recipe:  

1 onion, cut in half

1 or two jalapenos, cut in half and seeds removed

8-12 tomatillos, husks removed

1 or two peppers, a green bell and an Italian sweet pepper make a nice mix

One handful cilantro

Salt and pepper to taste

Juice of 1 lime

1 clove garlic

1/4 teaspoon cumin, if desired  

Place all vegetables except cilantro on a baking sheet, cut sides down. Turn oven broiler on high and place baking sheet in oven on a rack close to the broiler. Broil for a few minutes, checking frequently, until most of the veggies have blistered. Remove from oven, let cool until you can handle them. Remove any really charred skin, and place all veggies in a food processor, along with the lime juice, garlic clove and cilantro. Pulse until you're happy with the consistency, and add salt and pepper to taste. Add cumin is desired, mix well and enjoy!

 

CSA NEWS for Sept. 13 & 15, 2016  

Please note: We do not offer “double shares” if you miss a week (unless you were unable to make it out due to an emergency). Vegetables vary from week to week and therefore we cannot make up for what you might have missed the previous week, but you can switch your pickup day if necessary, just e-mail us in advance to let us know, or have a friend or family member pick up your share for you. Thanks for your understanding!  

- We appreciate this great weather we’ve been having lately! Fall is just around the corner, and the cooler temperatures will usher in delicious, new fall vegetables soon.  

- For vegetables this week, we anticipate having: onions; garlic; sweet peppers; jalapeno peppers; basil; potatoes; sweet corn; summer squash; collards; kale; eggplant; maybe the first Asian greens or arugula; edamame beans, and pick your own - cherry, paste, and regular round tomatoes, along with the flowers.  

-This is sadly the last week for sweet corn.  We would usually have had it longer, but the drought got the last late planting of corn.  We planted a lot of it, but it didn't germinate properly due to the drought. We are grateful to have gotten enough moisture on the field we are picking now.    

-String beans are coming later this week, or at the latest by next week.  

- Somehow the winter squash, pumpkins, and vegetable spaghetti got just enough rain and look great. They will hopefully be starting next week.  

-Edamame beans will come right on the plant.  You pull off the pods, boil them for 3 minutes, rinse in cold water, then strip the tasty, nutty, buttery flavored beans out of the pods by hanging onto the stem end and squeezing out the beans. If you lightly salt the pods after cooking them, you can place the whole pod in your mouth and pull the beans out with your teeth! They are great as a side vegetable or on a salad, or just as a snack!  

- The u-pick tomatoes are loaded, especially the paste tomatoes, so please make all the sauce, salsa, catsup, and canned tomatoes you want!      

FRUIT NEWS:    

- The red raspberries are starting now.  You may pick 1 quart if you wish.  The last 8 rows or so are the best, with the first 8 rows having some also.  Just ask as the store or the check in table for directions to the field. Raspberries tend to hide under leaves and canes, so be sure to look underneath the canes and leaves to find the most berries!  

- For fruit there should be: apples (Gala, Paula red, Ginger gold, Macintosh, and Cortland) , blue prunes, Bartlett pears, the last of this year's peaches, and our citrus juice.  

We'll look forward to seeing you at the farm!      

The Thorpe Family and Crew 

 

Hello Everyone,

We wanted to warn everyone that you will be receiving a lot of corn this week in your vegetable share, so be ready to freeze or can it. It is very sweet, so processing it as soon as possible will retain it's wonderful sweet flavor. Beyond this week there will be no more.

Enjoy! 

 

CSA newsletter for September 6th and 8th 2016  

·        We are sending this early Friday the 2nd because Monday is a holiday, and the office will be closed.

·        For vegetables the probabilities are: onions, garlic, potatoes, basil, peppers, sweet corn, kale, summer squash, and tomatillos. There will also be unlimited pick your own tomatoes, cherry tomatoes, and flowers.

·        Things coming soon- probably by the 13th and 15th, would be Asian salad mix and edamame beans.  

Fruit News

·        For fruit we expect to have: peaches, apples, prunes, nectarines, and possibly Asian pears.  

·        Thank you so much to our Thursday families for re-arranging your schedule to accommodate our getting prepared for our daughter Naomi's & Jeremy's wedding reception Saturday the 3rd. We are all in a state of great excitement. Dressing a farm up is a lot of work! Believe it or not, our brown dog, Sam, (the friendly one) is wearing a bow tie and cuff links, and walking the aisle also. At the reception here we are serving only all organic foods grown on the farm. We'll let you know how it turns out!                                                                                                           

Thanks again,                                                                                                           

The Thorpe family & crew

 

August 30th & 31st Newsletter  

-The week of Naomi and Jeremy’s wedding has arrived! As previously stated in past newsletters, CSA pickups for this week will be on Tuesday, August 30th, and Wednesday, August 31st. If you typically pick up on Thursday, your day has been moved to Wednesday due to Naomi’s wedding being held at the farm! If Wednesday doesn’t work for you, you may pick up on Tuesday, but we need to know ahead of time. Also, when emailing please give your full name so we can change it on the list. Pickups times for both days are from 3:30-6:30 p.m. Thank you all for cooperating with the date change, we really appreciate it! Our farm will be closed on Saturday, September 3rd.  

Vegetable News

-For vegetables this week, we expect to have the following: watermelon, cantaloupe, red/white/gold potatoes, onions, tomatoes (see below for u-pick info), lots of basil, kale, jalapeno peppers, garlic, limited amounts of sweet corn, and the first of this season’s sweet peppers. -You should receive a lot of basil this week! Of course, it goes wonderfully with many different tomato dishes, but it also freezes/dries well. The best method for freezing is to make a simple pesto, freeze the pesto in ice cube trays, and then store the cubes in a container in the freezer to add to soups, salad dressings and more. Basil can also be dried by bundling the stems and hanging them upside down until both the stems and leaves are brittle. The leaves can then be crumbled into an airtight container and stored in a cool, dark place.

-We are still waiting for the later varieties of sweet corn to mature, so it may be limited this week. Late summer vegetables are looking good, and we hope to have many more peppers, string beans, eggplant and more soon!

-U-pick tomatoes are still available. You may pick up to 1 full bushel (equivalent to 32 quarts) of the round slicing tomatoes and paste tomatoes. This means a full bushel in total, not a full bushel of each. All varieties of cherry tomatoes are still unlimited. Please ask whomever is doing check-in which field is open on the day you pick up. If you plan to pick on a day that isn’t your pick-up day, you may as long as it’s not Saturday, September 3rd as we will be closed that day for the wedding. We have been enjoying the cherry tomatoes by mixing a quart of different varieties in a roasting dish, adding a few glugs of olive oil, a whole head of peeled garlic, 1 sliced onion, and sprigs of fresh herbs of your choice. Salt and pepper to taste, and roast anywhere between 300 and 375 degrees, until the tomatoes burst and the edges of the pan begins to look caramelized. It’s a really simple method, but the results are divine. Try the tomatoes on toast spread with ricotta, alongside scrambled eggs for breakfast, or tossed with a cooked grain of your choice.  

Fruit Share News

-For fruit shares this week, we expect to have blue plums, nectarines, mixed apple varieties from Dan Tower, peaches, and orange and/or grapefruit juice.  

Recipes

-The recipe below is simply a loose guideline, feel free to modify it based on what veggies and grains you have on hand!  

Thai peanut sauce (adapted from Sprouted Kitchen)

Ingredients:

2 cloves garlic

1 thumb sized nub fresh ginger, peeled

zest and juice of two limes

1 jalapeno, seeds can be removed for less heat or left in for more heat

2 tablespoons honey or maple syrup

3 tablespoons soy sauce, or tamari

1 tablespoon rice vinegar

2 tablespoons toasted sesame oil

¾ cup creamy peanut butter

4 tablespoons coconut milk or water, to thin the sauce

1 handful cilantro

1 small handful basil leaves

Method: Blend all ingredients in food processor or blender,  except the fresh herbs. Add more coconut milk/water to thin the sauce more if desired. Finally, add in fresh herbs and pulse until they’re a consistency you like.

-This sauce is delicious on top of white or brown rice, soba noodles, or even quinoa! We like it with a mixture of whatever vegetables are in season. A mixture of raw, thinly sliced vegetables along with quickly sautéed vegetables is delicious! This is a wonderful meal to have leftover the following day, just double the sauce ingredients and cook up a big batch of grains for future meals.  

Easy Roasted Tomato Paste

Ingredients:

Approximately 10 lbs. tomatoes, paste preferably, or a mixture of paste and slicing  

Method: Preheat oven to 425. Bring large pot of water to boil, and drop a few tomatoes at a time into the boiling water. Leave in for 30-60 seconds, then remove with a slotted spoon and place in ice bath or just let cool to room temp on their own. Slip skins off tomatoes and discard, remove cores with a paring knife. Blend tomatoes in batches, in a food processor or blender until smooth. Divide tomato puree into two 13X9 pans and roast for at least an hour, stirring every 15 minutes or so. Roast until you can drag a spoon through the center of the pan without the puree filling the space you made with the spoon. You want the mixture to be slightly thicker than baby food. Once it’s thick enough, remove from oven and let cool to room temp. Voila! You have tomato paste. This can be refrigerated for up to a week, or frozen (preferably in ice cub trays for easy portioning) for about 6 months.

 

CSA News for August 23 & 25, 2016:  

-The crops are all happy and relieved to have the rain they needed!  The damage from the drought can't be erased, but we can grow joyfully forward.  

Please remember the following week’s pick-up days have changed due to Naomi’s wedding being held at the farm! If you normally pick up on Tuesday, your day will be the same (August 30th), but Thursday’s pickups are being moved to Wednesday (August 31st). Pickup hours will be from 3:30-6:30 p.m. both days. If you’re a Thursday pickup that can’t switch to Wednesday, you may switch to Tuesday that week if it’s more convenient, just e-mail us and let us know. If neither day works for you, please let us know and we will arrange for your share to be boxed up. Thank you!  

Here are some crop updates so you know what's going on in the fields:  

-The round tomatoes ready now are still plagued with blossom end rot from previous drought stress, but the green ones coming seem fine and there are still ripe round ones which are out there if you look through them. The paste tomatoes are great and open for PYO this week also. Please ask at check in where we are picking and the amount you can pick, because field locations change daily. The cherry tomatoes are still terrific. All plants currently seem healthy, so of course we don't want anyone to pick if the plants are wet because that can spread disease. We may have to limit PYO to a bushel per family this week due to the blossom end rot. Hopefully that will be less of an issue by next week.  

-The peppers should be ready by next week!  

-String beans and fall snow peas are growing well now, thank the Lord, due to our recent rains. They may be late but they are coming. Our first plantings didn’t germinate due to the drought.

 -Carrots suffered terribly.  I made the fourth planting as soon as we got enough moisture to do so. The first three plantings either didn't germinate or were killed in the drought. The same is true for the beets, except a few more of them actually survived and will eventually reach your table.  

-We are harvesting "Trinity" sweet corn this week, a small-ish, sweet variety, but in another week or ten days the larger quantities of larger corn should be ready. There should be enough for freezing quantities then.  

-We are happy to report the fall asian greens and salad mix are growing great, so in several weeks there should be loads of greens and spinach.  

-The potato yields are lower due to drought, but quality is very good and we grew more acres than we had to just to be on the safe side.  So, enjoy all the potatoes your heart desires!  

-We have a great fall crop of vegetable spaghetti, winter squash, and pumpkins on the way also, with rains coming just in time to make them thrive now. There is so much to look forward to!

    For vegetables this week we expect to have: potatoes; tomatoes-PYO and already picked; onions; garlic; sweet corn; summer squash; cucumbers; basil; melons; PYO flowers; and possibilities of Swiss chard; kale; and fennel.   Fruit News:    

 -Dan Towers next varieties of nectarines and plums may not be quite ready for this week. The fruits that are ready and abundant are peaches and apples, so you may get lots of them plus a half gallon of our orange or grapefruit juice.  

Recipe

Zucchini Corn Fritters

Ingredients:

4 ears of sweet corn, shucked

1 large egg

1 grated zucchini, small

1 minced clove of garlic

1/3 cup parmesan cheese, grated

¼ cup cheddar cheese, grated

1 small, finely minced onion

¼ all purpose flour, or spelt flour

1 ½ teaspoons cornstarch or arrowroot powder

¼ teaspoon freshly ground black pepper

¼ teaspoon coarse salt

¼ cup sunflower oil, or high-heat oil of your choice

Minced herbs of your choice (we really like basil here)  

Cut the corn off the cobs and discard the cobs. Combine corn, zucchini, egg, onion, cheeses, garlic, salt and pepper, flour, and cornstarch/arrowroot powder in a bowl. Mix well. Heat oil in frying pan over medium high heat, and when it starts to bubble, drop the fritter batter by ¼ cup scoops into the pan. Flatten the dough out with the bottom of a cup to encourage crispy edges (if they stay mounded, the center will be doughy which isn’t ideal). Fry the batter in two separate batches, and flip each fritter when the bottom half is golden brown and crispy. Fry the other side until it’s browned as well. Scatter herbs on top, and serve over salad greens, as a side dish, or with an egg on top for a delicious breakfast!  

Thanks!     

The Thorpe family and crew 

 

CSA News for Aug. 16 & 18th, 2016

·        We are very grateful for the wonderful rain our crops received over the weekend.  The plants look so much happier now!

·        For vegetables this week we anticipate having: potatoes; onions; garlic; sweet corn; summer squash; cucumbers; melons; basil and tomatoes, plus pyo flowers.

·        The sweet corn we will pick this week suffered in the drought from the time the seed hit the soil.  It was so dry only a small amount germinated and grew, then a little later there may have been a heavy dew or light rain, and a little more came up, and so on, so that in the same field there are many different ears in different maturity stages. Therefore, since we can't rip them all open first, you may get some ears with larger or smaller kernels, and some which were unevenly pollinated, leaving bare cob in some spots. We'll do our best with what we do have.  The fat kernelled ones are good for cutting off the cob and freezing.

·        The cherry tomatoes and full size tomatoes are ready now for limited "pick your own."  They will be unlimited later, maybe even by next week, but you can get warmed up for canning or freezing this week.  The field to pick in and quantity to pick will be carefully figured each day, so check at the sign or the stand for directions.  If the plants are wet we can't pick, to stop the spread of disease which attacks the tomato crop: so far they are very healthy!

·        As with almost everything this year, the drought did a little damage to the tomatoes, but there are still loads of them coming. The most prevalent problem in a couple of the large round varieties was "blossom end rot". It happens when they are stressed from being too dry. The bottom of the tomato will be black.  There are still lots of fine round tomatoes, and the paste and cherry tomatoes are immune to this problem.

·        Please refer to the last week's news for "watermelon seed tea" & other seed information.  I was in the grocery store Saturday, something I hardly ever do, and found conventional watermelon juice is a new health drink, priced at $4.99 per serving!

·        We're sorry the flowers are still weedy, but there is getting to be a lot more ready to cut now and we are trying to tackle the weeds on many fronts. They will get done!  We finally finished weeding for the 3rd time through all 60,000 of the strawberry plants which will bear in June.  They look great!

·        See tomato recipes below.

Fruit News

·        You should get 2 kinds of peaches "Flaming Fury" and "Red Haven", as well as apples and blue prunes, and our organic juice.

·        There should be peach 2nds on sale also if supplies last.                                                                                          

Thanks from your farmers,                                                                                          

The Thorpe Family & Crew  

Canned Tomatoes   

To loosen skins, dip tomatoes in boiling water ½ minute; dip quickly in cold water.  Cut out stem ends and peel.   Raw pack:  Pack tomatoes in hot jars, pressing gently to fill spaces, leaving no air except leave ½ inch headspace.  Add no water.  Add 1 tsp. lemon juice to each qt. or ½ tsp. /pt.  Add ½ teaspoon salt to each qt or. ¼ tsp. /pt.  Adjust lids. Process in boiling water bath 36 minutes for pints, or 45 min. for quarts.                                             

Three-Cheese Tomato Tart

1 unbaked pie crust

1 cup thinly sliced onion

1 cup thinly sliced fennel

2 cloves garlic, mined

2 cups seeded and chopped tomatoes (4 medium)

1/4 cup dried tomatoes (not oil-packed), finely snipped

1 tbsp. balsamic vinegar

1 egg

2 oz. reduced fat cream cheese (Neufchatel) softened

3/4 cup shredded Swiss cheese

1/4 cup thinly sliced green onions

1/2 cup grated Parmesan cheese

2 tsp. all purpose flour

1 1/2 to 2 cups halved cherry tomatoes  

1. Preheat oven and place the piecrust into a 10 inch tart pan. Ease pastry into pan without stretching it.  Press pastry into fluted sides of tart pan; trim edge.  Bake and cool.  Set oven temp to 400 degrees.

2. Coat a medium skillet with oil or butter; heat skillet over medium-high heat. Add onion and fennel to hot skillet; cook 5 minutes, stirring occasionally.  Add garlic; cook and stir 1 minute more.  Stir in chopped tomatoes,  1/4 tsp. salt and 1/4 tsp. black pepper.  Cook over med. heat about 10 minutes or until most of the liquid is evaporated.  Remove from heat. Stir in dried tomatoes and the 1 tbsp. vinegar; cool.

3. In a medium bowl combine egg and cream cheese until smooth,  stir in Swiss cheese and green onions,  set aside 1 tbsp. of the Parmesan cheese. Stir the remaining Parmesan cheese into cream cheese mixture.

4. To assemble tart, spread cooked tomato mixture in the bottom of the baked tart shell; sprinkle with flour. Spread cheese mixture over the tomato mixture to within 1/4 inch of the edges.  Top with cherry tomatoes and the reserved Parmesan cheese.  Bake about 20 minutes or until golden brown.  Cool on a wire rack 10 minutes.  If desired, top with fresh oregano leaves. 

Makes 8 servings.  

Ketchup

18 lbs tomatoes                              

3 Tbsp salt

2/3 cup organic sugar                    

1 Tbsp paprika ¼ tsp cayenne                                  

1 Tbsp dry mustard blended with tomato juice into a paste Tie in a bag       

1 Tbsp whole black peppercorns                                 

1 Tbsp whole allspice                              

1 Tbsp mustard seed                                                        

4 bay leaves                              

4 hot peppers                                                                    

1 teasp. dried basil

2 cups vinegar

Cook tomatoes until soft and press through a sieve.  Add all remaining ingredients except vinegar to the puree.  Cook until thickened, about 1 ½ hours.  Add vinegar during last 10 – 15 minutes.  Remove spices.  Pour into hot, sterilized jars.  Seal.  Process 10 minutes. 

Makes 6 to 8 pints.   

 

CSA news for August 9 & 11, 2016

- For vegetables this week we hope to have: sweet corn; red and gold potatoes; garlic; onions; summer squash & zucchini; cucumbers; cabbage; Swiss chard; broccoli; tomatoes; basil; fennel; and pick your own flowers.

-Our daughter Naomi will be marrying her fiancé Jeremy, whom you may have seen around the farm at times, on September 3. Their wedding reception will be held at the farm, so in order to make sure we have enough time do accomplish everything the week prior to the wedding, CSA pickups for the week of August 29th will be on Tuesday August 30, and Wednesday August 31. No pickups will be held on Thursday September 1. We hope this isn’t too much of an inconvenience. If you normally pick up on Thursday, and can’t make it out on either the Tuesday the 30 or Wednesday the 31, please let us know and we will arrange something. Reminders about this will be sent out in each newsletter leading up to the date!

- The melons are going to be a little small due to the drought, but thanks to Rachel for spending days hand watering and Jeremy and Naomi for setting up the trickle irrigation, we still have a prolific crop!  They are almost ready.  We've been able to eat the first several so far and they were delicious.  They probably won't start until next week, but just in case they get ready later this week: save your seeds!  The small early red and gold fleshed ones are very expensive, and if you would like to help us save our own organic seed we would be very appreciative.  Just wash all the mature, dark colored seed in a colander, spread out on paper towels to dry for a week or so, then place in a paper envelope (not a plastic bag as they will spoil) with the color of the watermelon flesh written on it.  Also, you could dry and save the seed for yourself to grind in your coffee maker and make tea.  Pour 2 cups of boiling water over 1 tablespoon of ground seed, let sit for 15 minutes, strain and drink.  It is very helpful for many health concerns, as the watermelon itself is also! A quick google search will fill you in on the health benefits. If you have a vitamix or equally high-powered blender, watermelon seeds can be added to your smoothies for a healthy boost. It's great for something to taste so good and be so good for us!  

- Tomatoes are coming along great.  Pick your own may start next week.  We'll keep you posted.

- There is not much variety in the PYO flowers yet.  Some types did not handle the drought well, and we've been so busy trying to keep the vegetables alive that our weeding is behind schedule.  There are lots of sunflower types, though, as well as echinacea  and a few others. Echinacea buds and leaves may be dried (just remove them from the stem, place on an old window screen, and let dry for about a week in a dry room without too much direct sunlight) and then used for tea once dried.

- Fennel is a delicious bulb that is equally tasty raw, thinly shaved, or roasted. To use, just trim the bulb from the stalk and greenery, cut the bottom of the fennel off, and then cut the bulb in half starting at the top of the bulb. Remove the inner core with a knife, then either slice as thinly as you can with a knife or shave on a mandolin if consuming raw. Otherwise, you can just cut the bulb into chunks after removing the bottom and the inner core. It’s delicious roasted alongside chicken or fish, or braised until tender on it’s own with a little chicken stock, butter, and white wine if desired. If the bulbs you receive have the greens still attached, they make a wonderful garnish to salads or other dishes where a pop of green would be nice. Just remove them and place in a separate container before you store the bulbs in the refrigerator.

FRUIT NEWS

- The blueberries are diminishing, so PYO is probably done.  We will still try to have a few in your shares if the quantity we pick is enough to go around for all fruit shares!

- From Dan Towers we will have peaches, Early Gold apples, and white and/or gold nectarines. There will also be our organic juice.

SALE NEWS:

- Dan has a lot of small, sweet peaches due to the drought and we will have them available in 8 quart baskets, as well as seconds and very ripe peaches, all at the discounted price of $10, or $9.50 if you have a fruit share.  They are mostly all freestone now, and their flavor is fantastic! You may can them, or simply peel the skin off (a quick dip in boiling water causes the skins to slip right off) and then cut into slices and freeze them on a parchment paper lined sheet tray until firm. Simply transfer to a freezer bag and enjoy in smoothies for the winter! -

We look forward to seeing you at the farm!                              

The Thorpe family and crew  

Recipes

-This is another lovely way to use summer squash or zucchini! We recommend doubling the recipe, and possibly substituting 1 cup spelt flour for one cup of whole wheat pastry flour. This recipe also works well in a loaf pan if muffins aren’t your thing. http://dishingupthedirt.com/recipes/breakfast/lemon-poppy-seed-zucchini-muffins/  

-In lieu of lettuce heads, finely shredded cabbage makes a delicious, crunchy addition to tacos, burritos or nachos! We particularly enjoy finely shredded cabbage mixed with a couple diced peaches, red onion, jalepeno, cilantro and a squeeze of orange juice. Salt and pepper to taste. This is especially good on Jamaican jerk chicken tacos, or braised pork tacos.  

-If you’ve had your fill of cucumbers, try slicing them into ice water and adding fresh herbs of your choice. Basil, cucumber, peach water is a current favorite, but feel f

 

CSA News for August 2nd & 4th, 2016

·        Hello all! The recent rain we received has alleviated some of our water concerns, and the plants are loving it! Sweet corn and tomatoes are just beginning to ripen, along with other summer vegetables which means we’ll have more produce than we know what to do with soon. If you enjoy preserving food, now is the time to make some freezer space or clear some room on your canning shelves. Local libraries are generally an excellent source for unique books on preserving food.

·        Please remember to let us know in advance if you need to switch pick-up days, or have your share boxed up.

·        For vegetables we expect to have: red and gold potatoes; garlic; summer squash; zucchini; cucumbers; onions; kale or collards; maybe cabbage or broccoli; tomatoes; sweet corn; Swiss Chard, Escarole, and pyo flowers.

·        The tomatoes are just staring to ripen so there will only be a few at first, but there are great quantities coming soon!

·        The potatoes will start to be unlimited for large shares now.  This means you can take all you and your family will use for 1 week, and then you should be able to continue to do the same every week for the remainder of the season as far as we can tell.

·        We have been indulging in "smashed potatoes".  Just wash medium or small potatoes, steam them until tender, smash them slightly with a mug bottom and fry them in organic oil until golden and crispy on both sides.  Serve with organic sour cream or your choice of dip. Delicious! Fruit News

·        For fruit we should have Dan Tower's peaches, the 1st early gold apples, and plums, plus our organic blueberries and juice.

·        The pick your own blueberries are not part of the fruit share, but you do get a discount- fruit share member pricing is $1.90/ lb. and non-fruit share member pricing is $2.50/lb. U-pick blueberries are not factored into the cost of your fruit share, hence the price per lb.

·        Pick your own blueberries will be open 11AM - 6 PM this Tuesday and Thursday (Aug. 2 & 4th.) Saturday’s hours will be posted on the website shortly.                                                                                                         

See you at the farm,                                                                                                         

The Thorpe Family & Crew

Recipes We haven’t had much time to write down all of the recipes we’ve been using recently (too much work to be done in the fields..), but we wanted to share a couple websites that we continually go back to in search of creative, healthy recipes. We hope you enjoy them as much as we do! If you have any favorite recipes using produce from your shares and would like to share them with us, we’d love to see them. If you find yourself stumped with a certain ingredient, try typing the fruit or veggie name into the search bar of one of the sites below, we have discovered many lovely dishes that way!

http://www.greenkitchenstories.com/recipe-index/This is a wonderful sight that focuses primarily on vegetarian based dishes (although they certainly can be modified to include meat). Their baked good recipes are wonderful, especially if you’re trying to reduce the amount of refined sugar in your diet.

https://smittenkitchen.com/recipes/ Deb’s recipes are incredible! She spends a lot of time developing and tweaking them, so the results are consistently delicious.

http://dishingupthedirt.com/recipes/ a new favorite, Andrea is a fellow CSA farmer in the Pacific Northwest, and she creates healthy recipes using the produce grown on her farm. We are especially fond of the almond meal blueberry muffins, and would like to add that pretty much any fruit tastes wonderful in them! Almond meal can be a bit pricey, so sometimes we swap out half for another flour, especially spelt!  

 

CSA Newsletter for July 19th and 21st. 2016

·        For vegetables we expect to have:  summer squash, zucchini, cucumbers, garlic, golden potatoes, Swiss chard, kale, collards, snow peas, and young green onions.  

·        Fruit shares should include: Dan Tower's red plums, sweet cherries, the 1st early peaches, and our own organic blueberries and black raspberries.

·        These early peaches will have a high ratio of split pits, which is common with early  varieties. The peaches and plums will probably need to be laid out at room temperature to ripen for a couple days to have the sweetest flavor, but it sure is great to enjoy so many fruits and berries.  

·        Blueberry Picking We will be open for blueberry pick your own on Tuesday & Thursday, July 19th & 21st, from 1:00 to 6:00 PM.  Lisa will be there with her silver grey Ford Ranger to tell you where to pick and weigh your berries. They are located on Folsomdale Rd. in Cowlesville and because there is no house there it has no street address but it is nearest to: mailbox 1444 on the left (which is on the opposite side of the road right before the driveway leading to the field on the right side) if your coming from our farm or Rt. 20A.  Look for a blueberry sign by the driveway. Please be careful driving back. There are maps at the stand. 

·        We have a loud noise maker that sounds like a cannon, which is harmless to anyone to scare away the birds. Every year the birds eat over half the crop so we are trying this approach. It does sound starting, but this way the birds and hopefully the blueberries, too will be fine.

·        The prices on these certified organic blueberries:                

         $1.90 lb. for fruit share owners               

         $2.50 for non fruit share owners.

·        It is handy to bring a pail which can attach to your belt so you can pick with both hands, as well as containers to put your blueberries in.  

·        Family News Our son Elijah  married a terrific girl last week. You may have seen her around our farm quite a bit- Gabrielle Weber. They are now on their honeymoon in the Catskill Mountains. Congratulations Elijah and Gabrielle!                                                                                                    

See you at the farm,                                                                                                  

The Thorpe Family & Crew       

 

 

CSA News for July 12 & 14 2016 ·     

For vegetables this week we anticipate having: lots of summer squash and zucchini; garlic bulbs; garlic scapes; golden potatoes; escarole; Swiss chard; kale; tender young onions; and possibly radishes. ·     

The tomatoes are loaded with blossoms and young green fruit, and are about 10 days or so from being ready for us to indulge in.  Beets and cucumbers are doing well and may be ready in a week or so. The heat, drought and deer have been tough on the lettuce, so there won’t be any lettuce heads in shares this week. ·See recipes below for:  garlic butter, kale chips, summer squash, pie dough that can be used for a savory or sweet pie, and chocolate fudge zucchini cake. Fruit Share News ·     

The black raspberries are beautiful, and blueberries are just starting. They look like our best in many years. There will not be any PYO yet, but you should see them in your shares along with sweet and sour cherries and juice.

-We are collaborating with the local farmer that provides us with sweet and sour cherries, and on July 19th and 21st we’ll have low-spray, freshly pitted sour cherries available in bulk!  They will be $30/10 lb. bucket ($2.90/lb.) or $54/30 lb. ($1.80/lb.) bucket. They will arrive chilled, but not frozen so you can package them and either freeze or can them for the winter months ahead! If you are interested in ordering some, please call or e-mail us by July 12th so we know how many to have available.

Garlic Butter       

In food processor or garlic press, grind 4 – 6 peeled cloves of garlic. Add about 4 oz. cheese (extra sharp cheddar is our favorite) and a couple of tablespoons of parmesan cheese. Mix well. Add 1 stick of butter and process until well whipped.  If you have any fresh herbs on hand, feel free to add them in. This is wonderful stuff!  You can keep it for a couple weeks in the refrigerator. Spread it on split French bread halves and toast in the oven until golden brown for garlic bread. Spread it raw on toast or crackers when you feel a cold coming on. Raw garlic is a natural antibiotic.  

Kale: Nutritionally, Kale is vastly superior to most vegetables. It has the highest protein content of all cultivated vegetables and is very rich in calcium and other mineral. Remove Kale stems by folding in half lengthwise and slicing away thick stems.  Steam, boil or sauté approx. 5 min. You can toss steamed Kale with butter or olive oil, lemon juice, salt and pepper.  Try adding diced garlic. You can also freeze blanched, drained kale for winter use. It’s great in omelets, quiches, lasagna, scrambled eggs, casseroles, soups and more! Raw kale is also makes a delicious salad, simply remove the stems and “ribs” of the leaves, and julienne the leaves until you have a pile of find ribbons. Then make a simply lemon/olive oil vinaigrette and massage it into the kale. Season with salt and pepper, and add in a handful of toasted, chopped nuts, dried cranberries or cherries, and serve with a bit of grated parm on top.  

Kale Chips

Kale chips are really simple to make! Simply remove the tough stem of the leaves, then tear the kale into bit sized pieces. Place the leaves on a rimmed baking sheet, and brush the tops with melted butter or olive oil (coconut oil is nice too). Then sprinkle with salt and pepper, and a dried herb seasoning if you wish. Bake at 350 degrees for about 10 minutes, stir the kale chips around, and continue baking for another 5 minutes or so, until the chips are crisp!  

Summer Squash Sautee’   

Thinly slice any zucchini or summer squash. Sautee’ with butter, onions, garlic, chopped kale and/or collards. Season with salt and pepper. Sautee’ until tender, then top with shredded cheese of your choice and let it melt in. 

  Zucchini or Patty Pan Fudge Cake

4 organic eggs

3 cups coarsely grated, skin-on zucchini (can use a mixture of yellow squash as well)

2 cups raw cane sugar (can reduce by 1/2 cup if desired)

3/4 cup butter, softened

3 cups organic all purpose, or pastry flour (can substitute one cup whole wheat or light spelt)

1/2 unsweetend cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

3/4 teaspoon salt

1 cup buttermilk

1 cup chopped walnuts or pecans, if desired 

Chocolate frosting

1 cup butter, softened

2 lbs. 10x sugar

1/2 cup organic milk

1/2 cup unsweetened cocoa powder

pinch sea salt

 

In a large bowl, beat eggs until fluffy.  Add sugar gradually; beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt; stir 1/2 of dry ingredients into egg mixture. Add buttermilk; Mix. Add remaining flour mixture; beat until smooth.  Fold in zucchini and nuts. Divide batter into four 8 or 9 in. round, greased and floured pans.  Bake at 350 for 25-30 minutes or until top springs back when gently pressed. Cool in pans 10 min.; remove to wire racks and cool completely.  Make frosting by combining all ingredients in a large bowl; beat until creamy. Frost with chocolate frosting. Yield 20 servings. This cake is delicious at room temperature, but even better once refrigerated for a day! You may also bake it in greased 9x5 inch loaf pans if you're in need of a more casual cake.

Newsletter for July 5th-and 7th

Hello all,  We hope everyone had a wonderful, relaxing holiday weekend! Some of us spent the morning of the 4th planting melons, before taking the afternoon off to spend time with friends and family. The CSA crew had a very early morning start in the fields today to make up for yesterday’s holiday!

-For vegetable share members, we expect to have the following: garlic scapes, garlic bulbs, baby gold potatoes, lettuce, escarole, Swiss chard, collard greens, snow peas, and shelling peas. U-pick pea information is listed below! Don’t forget your bags/boxes to carry your produce home in, and a cooler for greens if desired.

-Because you’ll be receiving so many greens, we recommend getting creative and trying to use them in new ways! Most greens such as Swiss chard and escarole cook down to smaller amounts, so don’t be afraid to cook more than you anticipate needing! One of the simplest and easiest ways to use tender greens like Swiss chard is to sauté the stems with garlic, onions, and olive oil until tender, add the greens and cook until they’re wilted, and serve alongside eggs cooked to your liking for breakfast! The golden potatoes you’ll be receiving make a wonderful addition to breakfast, either simply steamed or turned into home fries. Sometimes the simplest preparations are the best!

-Potatoes will increase in quantity as they grow. It looks like a great crop this year so far, and this is the first week we’ll be harvesting with our potato digger, so you’ll receive more in your shares!

-The tomato plants look good, and we have trellised the tall cherry varieties and started putting straw down between the plants.

-Please remember to let us know in advance if you won’t be able to pick up a share at any point in the season. If you’ll be out of town, you may have a friend or family member pick it up for you, or you can let us know if you need it boxed up and held for pickup the following day for a fee of $5.  

U-pick pea picking info: All vegetable share members may pick unlimited amount of both shelling and sugar snap peas this week! The sugar snap peas have recently just matured enough, and they are in the lower portion of the pea field, in the shorter rows. The first 2/3 of the field is shelling peas, the rest should be sugar snap peas. We have removed the flags from the field at this point, which means you may pick wherever you find a good patch! The field is located on the intersection of Hunter’s Creek road and Route 78, if you’re unfamiliar with the location just ask someone at the store or during share pickup.  

Fruit share news  

-Strawberries are winding down, but we hope to be able to search out a few this week for fruit shares, as well as sweet and sour cherries!

-The blueberry crop looks fabulous, and the black raspberries are very close to being ripe enough to pick!

-We are collaborating with the local farmer that provides us with sweet and sour cherries, and on July 19th and 21st we’ll have low-spray, freshly pitted sour cherries available in bulk!  They will be $30/10 lb. bucket ($2.90/lb.) or $54/30 lb. ($1.80/lb.) bucket. They will arrive chilled, but not frozen so you can package them and either freeze or can them for the winter months ahead! If you are interested in ordering some, please call or e-mail us by July 12thso we know how many to have available.  

 

CSA News for Tuesday and Thursday, June 28 & 30, 2016:  

- We thank the Lord for the wonderful rain we received early this AM.  The crops are loving it and we are so grateful! This means we can spend more time weeding and planting, instead of irrigating crops like we have been for the past couple of weeks. What a relief!  

-For vegetable shares this week we expect to have: garlic scapes; lettuce; Swiss chard; orange juice; Chinese cabbage; onions; shelling peas (already picked & u-pick); garlic bulbs; and the first baby golden potatoes. New potatoes are so delicious on their own, so we like to prepare them using a simple method such as steaming or halving and roasting. If roasting, just halve or quarter any larger potatoes, toss with olive oil and a liberal pinch of salt and black pepper, and roast at 400 degrees on a rimmed baking sheet until tender in the center and crisp on the edges. See recipes below for the veggies you’ll receive. If you have any recipes you’d like to share, send them our way and we can include them in our newsletter!  

-The greens received in summer share pickups can seem overwhelming, but they’re so good for us! We recommend investing in a simple salad spinner which makes quick work of washing and drying any greens. If you’re able to wash your greens in cold water as soon as you get them home, and spin them so they’re really dry, they should stay fresh and delicious until your next share pickup. If you don’t have time for this step, and end up with some limp greens, a quick soak in really cold water should perk up most of the leaves.  

- The onions you are getting now over-wintered in the ground and may have a tough core in the center, just trim that away and enjoy the rest of the bulb! The new onion crop looks great, but it will be quite a while until they are ready.  

-The shelling peas are available unlimited “pick your own” this week for small and large shares. ( You may pick any day or time this week and we will update you  as the peas mature.) Please only pick what you can shell and use quickly as they lose their sugar if they sit around too long. We ask that you only pick what your family can use, to ensure that there are enough to go around! The field is on the corner of Hunter’s Creek road and Route 78, if you aren’t familiar with the field just ask at the stand or during CSA check in. The first rows nearest to the gates can be picked all the way down to the tree line (picking may be better towards the trees), and the rows to the left of the un-flagged rows can only be picked until you reach the flags (so you’ll be picking the side of the field closest to the road in the flagged rows) It’s important everyone follows the flag system, to ensure our crew has enough to pick for the shares as well! Later plantings of peas will continue to mature, and we will continue to move the flags as necessary. Watch for e-mails mid-week before picking for pea updates!  

- The garlic bulbs you’ll receive this week are young, but their flavor is lovely! Use them within a week or so, because they haven’t been “cured” like storage garlic.  

- We are excited to have the potatoes starting. They got planted very early, and are really tasty. There are not as many at first, but should be increasing in quantity soon.

Fruit Share News

- Of course, strawberries are winding down, but they’re not quite finished. We hope to give you your choice of 2 quarts picked or 4 quarts PYO.  When picking strawberries, make sure you really move the leaves around to find the berries that are hiding! At first glance, you won’t see many, but once you look under the plant (and weed) canopies you’ll find the hidden berries. The berries are smaller than the previous varieties you may have received, but they’re incredibly sweet and ripe! You may pick Tuesday, Wednesday or Thursday from 9 a.m.-6 p.m. Just stop at the store/stand to ask for picking directions as we will switch fields frequently. If you plan to pick berries on a day that isn’t your scheduled share day, you may grab your cherries and orange juice on the day you pick strawberries, just be sure to check in with someone in the stand or store so we know you came!

- The sweet cherries are starting this week also. They are a bit smaller due to the drought, but we hope you’ll enjoy them regardless.

We look forward to seeing you at the farm!                                                                                                                                        

The Thorpe family and crew  

Recipes

Southern style swiss chard

1 large bunch swiss chard, roughly chopped, including stems

1-2 onions, finely diced

1-2 cloves garlic, minced (and/or minced garlic scapes)

2-3 tablespoons bacon fat, or olive oil

1-2 tablespoons apple cider vinegar

Method: In a large frying pan or pot, sauté onions in bacon fat or olive oil until tender and translucent. Add in garlic and cook over medium heat for about 1 minute. Add swiss chard and cook over medium-high heat until the greens are wilted and the stems are tender. Season liberally with black pepper and salt. Mix in apple cider vinegar, starting with 1 tablespoon and increasing amount if desired. This is delicious as a side dish, but we enjoy it served on fresh buttermilk biscuits accompanied by bacon and a fried egg for a tasty breakfast sandwich. The garlic scape aioli below is really nice on a breakfast sandwich!  

Garlic scape aioli

2 garlic scapes, tough ends removed (or 2 young garlic cloves)

2 egg yolks juice of one lemon

a little over ½ cup good olive oil

salt and pepper

minced fresh herbs of your choice if desired

Method: in the bowl of a food processor, pulse scapes until they’re quite small. Add in egg yolks, lemon juice, a pinch of salt and a few grinds of fresh black pepper. Have your olive oil nearby in a pourable cup. Turn food processor on, and sloooooowly drizzle in olive oil. It should take a couple minutes to drizzle it all in, otherwise you run the risk of “breaking” the emulsion of your aioli. If your aioli is slightly thickened and a texture than you like, you can stop adding olive oil at about half a cup. Otherwise you can add a bit more (still slowly drizzling it in while the machine runs). At this point, taste for salt and pepper and fold in any freshly minced herbs if desired. This aioli is perfect as a dipping sauce for steamed or roasted new potatoes, but it’s really versatile so get creative with it! The zest from a lemon may also be added with the scapes at the beginning if you like a really pronounced lemon flavor.  

 

 We're happy to announce that the shelling peas are mature enough for vegetable share members to pick! Please read the following information carefully and let us know if you have any questions! Vegetable share members may pick today-Sunday regardless of your pick up day. The field will be open at any point in the day, just remember to bring your own bags and picking containers. Field location and parking is explained below.  

Currently, u-pick peas are only available for vegetable share members. As later planting a mature, we might be able to open it up to fruit share members and the general public too. There is no cost for veggie share members to pick peas, as it's included in your initial share price! You may pick as many peas as you can use, but we ask that you don't pick too many and let them go to waste. Shelling peas are best shelled right after picking them because they lose their natural sugar content quickly. Peas can be frozen once shelled, just blanch them quickly before freezing for best results.  

The u-pick field is located at the corner of Hunter's Creek road and route 78, where the tomatoes were last year. If you're unfamiliar with this field, just give us a call or ask at the stand. You may park anywhere on the grass in front of the field. Please ONLY pick in the rows that have a flag, the ones that don't have flags still need time to ripen! You may pick in the front section of the rows, up until you reach a flag that dissects the rows. Beyond that (towards the back of the field) is reserved for our harvesting crew. Children are welcome to help pick, but please instruct them on how to properly pick- the plant must be held in place while the pod is pulled from the plant, otherwise the plant could be uprooted. Peas are well camouflaged so don't be discouraged if you don't see many at first, they tend to hide under the pea plant's shoots!  

Happy picking!  

The Thorpe family and crew    

 

Fruit and Vegetable Share Newsletter June 21st& 23rd  

Vegetable Info (see recipes below the fruit share info)  

-For vegetable shares this week, we expect to have the following: fresh herbs (either catnip or oregano), garlic scapes, lettuce, green onions, asparagus, a small amount of shelling peas, frozen orange juice from our Florida grove, popcorn, and baby Swiss chard. Try the baby Swiss chard in a salad made from your lettuce, green onions, and shelling peas as a garnish! Garlic scapes make a delicious addition to simple salad vinaigrettes. Catnip can be made into a tea that can be enjoyed hot or cold. Just steep about 1 tablespoon fresh leaves in hot water for 5-7 minutes, and enjoy! It’s especially useful at reducing stress and promoting relaxation, so try a cup before going to bed.

-Please remember to bring bags/containers of your choice for taking home your veggies!We also have reusable canvas totes for sale in our store that were hand printed and designed by one of our CSA crew members, Maureen!

-We are experiencing a serious drought this spring and are hoping and praying that the forecast for this evening is accurate in its prediction of rain! We have been scrambling to irrigate everything that we can, which means moving our entire irrigation system almost daily to a new location. One of our water sources has dried up, but our other sources are still hanging in there. Please pray that we receive rain soon!

-As usual, share pickups will be from 3:30-6:30 p.m. Please plan to come between those hours. If you cannot make it to pick up your share, you may send someone in your place to pick it up. If that won’t work, we can box it up and have it ready for you to pick up the following day, for a fee of $5.00.  We ask that you plan to pick up your share on the day of your choice, but if you need to switch your pickup day from Tuesday to Thursday or vice versa once or twice in the season, just let us know in advance!

-We just purchased a new, larger tent for vegetable share pickups that we plan to put up today. Vegetable share sign-in and pick-up will be under the tent. If this is your first year with us, just find a parking spot in the driveway and look for the line that forms in front of the tent. We also have expanded parking available this year! If you’d like to avoid the chaos at the beginning of the driveway, please pull further down where you will see more parking available. As usual, use caution when pulling into and exiting our driveway, as traffic on our road moves very quickly and the driveway entrance is at the top of a hill. Make sure you pull far enough over the crest of the hill before pulling in, and look twice! We aren’t able to move our driveway entrance as we do not own the field next to our farm.

-While the first few share pickups may seem a bit small, don’t worry! They quickly increase in quantity and variety, as everything begins ripening and maturing.

-As stated above, veggie share pickups will be located under the produce tent near the stand, fruit share pickups will be located in the new stand (the lighter colored one) and the store will be open with sale items such as baked goods, beef/pork/poultry, citrus and more!

-Naomi will have chickens available for orders on the 28th of June. They are fed our certified organic feed blend, and raised "free range". They are $4.00/lb. if you place an order with her, otherwise they are $4.50/lb. if you purchase them from the store. If you'd like to place an order, just e-mail Naomi at naomithorpe14@yahoo.com and she will confirm your order!

Fruit Info

-The strawberry fields are doing their best, despite the heat and lack of rain. If your berries seem different this week, it’s because we grow about 14 different varieties and they all ripen at different times. Each variety have their own unique characteristics and flavors, but none have a long shelf life!

-Fruit shares should receive the same share as last week, which is 3 quarts already picked berries, or 6 quarts u-pick, plus two bottles of orange juice.Remember, if you can’t use all of your berries before they spoil, they freeze well! Just pull their tops off and freeze in ziplock bags or containers of your choice. If they’re a bit mushy, you can freeze them on a rimmed baking sheet in a single layer, then transfer to your container to prevent them from sticking together.

-We plan to be open for u-pick Monday-Saturday, depending on the weather and picking conditions. Just check the website under the u-pick tab daily for weather updates, field location, and hours. If you wish to pick up 3 quarts already picked berries, please come on your designated share day (Tuesday or Thursday) between 3:30-6:30 p.m.and check in with whomever is working in the new stand (the lighter colored one). Otherwise, you may pick any day of the week that we are open for u-pick, but be sure to check in with Lisa before picking so we can keep accurate records.  We will have your juice available for your fruit share if you pick on a day that isn’t a Tuesday or Thursday.  

Vegetable Share recipes

Garlic scape pesto: (easily doubled or tripled)   ·       

1 cup garlic scapes, tough ends removed (about 10 to 12 scapes) ·         

¼ cup raw sunflower seeds, or pine nuts, almonds, walnuts etc. ·         

½ cup extra virgin olive oil ·         

¼ cup Parmesan cheese ·         

½ cup basil leaves, or green herb of your choice such as parsley ·         

Juice of one lemon, plus zest if desired

Toast nuts/seeds of your choice in sauce pan until golden brown. (This step is optional but lends a nice flavor). Add garlic scapes to food processor and pulse a few times. Then add in nuts/seeds of your choice and puree until almost smooth, drizzle in olive oil towards the end with the food processor running. Scrape sides of bowl down. Toss in herbs of your choice, juice of a lemon, and parmesan. Pulse to combine and season with salt and pepper to taste. For a mellower garlic flavor, garlic scapes can be roasted on a baking sheet with a little olive oil before making pesto. This recipe is a loose guideline, feel free to play a bit with ingredients! It’s delicious served on fish, tossed with pasta, used as a dip, or spread on bread in place of mayo.

Hummus with roasted garlic scapes and asparagus ·      

1 cup dried garbanzo beans ·      

small handful garlic scapes, tough ends removed ·      

lemon juice ·      

small handful asparagus spears, tough ends removed ·      

olive oil ·      

salt and pepper

Soak garbanzo beans overnight in water. Drain soaked beans. Cover with 6+ cups of water, bring to a boil, then reduce to a simmer for  30-50 minutes until the chickpeas are very tender. Drain beans, but reserve about ½ cup cooking liquid. Place warm beans in food processor along with lemon juice, coarsely chopped garlic scapes (start with 2 or 3 to taste) and salt and pepper to taste. Slowly drizzle in reserved cooking liquid to loosen up the paste a little. Don’t add too much or you’ll end up with bean soup! Then drizzle in a couple tablespoons of olive oil. Check for salt and consistency. If it seems too thick, drizzle in a bit more of the cooking liquid. If the raw garlic scape flavor is too strong for your preference, you can roast them before hand in the oven or sauté on the stovetop until the flavor mellows, then add them to your chickpea puree. We enjoy this hummus topped with grilled asparagus! Just coat spears in oil, then grill or roast until crisp tender. Chop the spears and toss with herbs of your choice, a little lemon juice, and salt/pepper. Then spoon over hummus and serve!   

 

 

Fruit Share News for June 14th & 16th

Hello fruit share members! (If you have a veggie share, the information below doesn't apply to you! Your shares will begin the following week on June 21st and the 23rd, from 3:30-6:30 p.m. We will send you a veggie newsletter this coming Monday with more information, and will post it on our website as well.) Welcome to the start of your 2016 fruit share pickups! Below is information regarding your pickups for either June 14th (Tuesday) or June 16th (Thursday). If you can't remember which day you chose, give us a call and we can check for you. It's important that you come on your chosen day to ensure that we have enough fruit available for everyone. We will post strawberry recipes on our website this week, so stay tuned for those! Strawberry shortcakes will be available for sale in the store, on CSA pickup days. They are made with organic flour, sugar, butter, and milk, and are a wonderful compliment to your strawberries.

We plan to open the u-pick fields for fruit share members only on Tuesday the 14th, and Wednesday the 15th of this week, from 9 a.m.-6 p.m. Thursday's forecast is currently calling for rain, so if you have a fruit share on Thursday, you may come on either Tuesday or Wednesday if you wish to pick your own berries. If you don't want to pick your own, please come between 3:30 and 6:30 p.m. on your chosen pickup day. Weather permitting, you will have the option of 3 quarts already picked strawberries, or 6 quarts pick your own. You may bring your own quart baskets if you have them, or one quart basket to measure and another bowl or bucket to hold the measured quarts. Otherwise, we have quarts available for $.15 each.

The u-pick field will be located right next to the farm store and stand, so you may park anywhere in the parking lot (parking further down helps reduce the chaos that occurs near the road). We strongly recommend wearing long pants, closed toed shoes, and long sleeves to protect yourself against bugs and any weeds that are growing next to the strawberry plants. You may bring your children to help pick, but please instruct them on how to pick berries without stepping on the unripe berries underfoot! Lisa will be managing the u-pick field and instructing everyone where to pick, so please be sure to check in with her before picking. She has a long red pony tail! You will also be receiving Valencia orange juice as part of your fruit share, so make sure to grab yours from the store before leaving. If you choose to get three quarts already picked berries, you may pick them up from whomever is working in the stand, just make sure to check in with them so we know you came!

If you wish to purchase more strawberries than your fruit share allots, you may purchase them at a $.25/quart discount.

*Naomi will have a batch of freshly processed, organically raised, free range meat birds available on June 27th. They are $4.00/lb. and will be chilled, but not frozen. If you would like to pre-order any, please contact her at naomithorpe14@yahoo.com. She will get back to you with pickup times and more information.

Thorpe's Family and Crew

Hello CSA members! Below you will find information on both fruit and vegetable share pickups, so please read carefully as we are doing things a bit differently this year!

Vegetable share info

Due to our previous hot, dry weather, we will begin vegetable share pickups on June 21st and 23rd, one week later than fruit share pickups, depending on if you chose Tuesday or Thursday as your pickup day. Pickup time will be from 3:30-6:30 p.m. at the farm.  If you can't remember which day you chose, give us a call and we will check for you! All of the spring vegetables are doing well now after the rain we received recently. Vegetable shares will still go for 21 weeks, we'll just extend pickups one week later in the fall. If you have a fruit share as well as a vegetable share, we still have asparagus at a discounted price for vegetable share members, so when you're out this coming week for your strawberries you may still get asparagus!

-Please be *very* careful when pulling into our driveway, as well as leaving. Cars drive by our farm entrance around 55 mph or more, and we're right at the top of a hill which means you need to pull far enough ahead over the hill before turning in to the driveway, and use caution when leaving as well.

Fruit share info

Strawberries are a bit ahead of the vegetables this year, so we are going to start fruit share pickups this coming week, on either June 14th or 16th, depending on your chosen pickup day. If you can't remember which day you chose, please call us and we'll look into it for you! Pickup time is from 3:30-6:30 p.m. at the farm. There will be a person with the sign-in clipboard, so make sure to check in with them before picking up your fruit share. You may park anywhere in the farm driveway, but we recommend parking further down the driveway to avoid mini traffic jams. Fruit share members should receive either 3 quarts of already picked berries, or 6 quarts "pick your own" providing there are enough berries to go around. We will send you a newsletter on Monday the 13th with an update on when you can pick your own berries during the week, and if you'll be able to pick more than your allotted share.  Strawberries are a fickle crop that need certain weather conditions, so it's a little difficult to predict how the fields will look this far out. If the weather cooperates, our strawberry crop potential for this year looks promising! If you'd like to come out for strawberries before your fruit share pickup, you may purchase already picked berries at a discounted rate this Saturday or Monday 6/11 or 13th. ($5.25/qt or $5.00/qt. for 3 or more). The reason we start selling a few  berries at the stand before fruit shares start is simply because strawberries ripen slowly at the start, so we have to wait until there are enough berries to go around! We will not open public u-pick until fruit share members have an opportunity to pick first, so don't worry about non-fruit share members getting to the fields first. Fruit shares will also receive our sweet, frozen Valencia orange juice. We picked the fruit early last April from our grove which we have managed organically since it was purchased over 2 years ago, as an addition to our older existing grove that is certified organic. After harvesting the Valencias, we sent them to a great juice processor in Florida which juiced and flash froze them for us. Our juice is never pasteurized, meaning valuable nutrients are still available for you to enjoy. We especially enjoy the juice partially thawed on a hot day, almost like an orange slushie.  

-Please be *very* careful when pulling into our driveway, as well as leaving. Cars drive by our farm entrance around 55 mph or more, and we're right at the top of a hill which means you need to pull far enough ahead over the hill before turning in to the driveway, and use caution when leaving as well.

 

Winter CSA News for March 22, 23 & 25, 2016

·        Thank you so much for being in our Winter CSA! We hope you benefited from the "fruits of our labors" as much as we enjoyed growing everything.

·        We were up very early picking last Saturday morning before sunrise, and were happy to get most of the fruit and veggies picked before a heavy deluge of rain hit at noon and the truck was here to pick them up.

·        For vegetables this time you will have fresh lettuce and parsley, plus a mix and match of several other things, plus potatoes and popcorn, your Valencia oranges and red grapefruit, lemons and of course your two choices.

·        We look forward to seeing you again this spring and summer!                              

The Thorpe family & Crew  

P.S. Peek in the greenhouses for a preview of the coming season!

Winter CSA News for March 8,9 & 11, 2016

·        At the "New York" part of our farm, the green houses are started with many hundreds of flats of organic transplants for the spring, and blueberry pruning should be in full swing this week.  The blueberry bushes look great so far!

·        You will still receive organic onions, potatoes, and garlic.  The garlic is towards the end of its keeping ability but you can still sort some good cloves out of each head.

·        At the "Florida" part of our farm, we just finished picking, boxing and loading some delicious beautiful Valencia oranges. They have been organically managed since January, 2014, so they can't be officially certified organic until this coming January, but they are doing great and wait till you see them!  Also, the organic red grapefruit are even sweeter and we were even able to pick some more lemons for you.

·        We also picked our experimental beds of organic vegetables which were grown between our baby citrus trees. We have declared most of this experiment a success. The only challenge we had was securing trucking at the proper time to send the veggies home. We hope to expand this substantially next year and add organic strawberries again, also. You should be getting lettuce, yuca, sage, thyme, parsley, and either cabbage or kale, and eggplant or zucchini. You will want to wash the lettuce, etc. as you may encounter our organic Florida sand.... sorry!

·        Remember to peel your yuca before you cook and eat it.

·        We are still very busy this week planting a wide variety of many kinds of citrus trees, and also some peaches we will manage organically, also. They will ripen in April when they mature in several years.

·        Wish you were here!                                                                           

Your Farmers,                                                                           

The Thorpe Family & Crew.

Special News For those of you who could use some assistance with purchasing a summer share, NOFA offers some help through their Neighborhood Farm Share program.  I’ve attached an application. Applications may be emailed to foodjustice@nofany.org or mailed to their office at the address provided on the application. If anyone needs a hard copy sent to them they can call their office at (585) 271-1979 to request one. Just ask for Sondra Gjersoe Mon-Friday 8:00-4:30.  

Winter Share Credits for March 22, 23, & 25, 2016   

This will be our 9th and last pickup. 

Please send in credit choices before March 17th.          

Please include the following information when choosing your credits.   1st & last

name  ____________________________________   Pickup Day-   Tuesday____ or 

 Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________  

We will have the following items available: 2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                     

1 loaf of Rye bread                       

1 loaf of Oatmeal bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Snickerdoodle cookies                       

1 plate of 4 small Banana nut muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                                                   

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                 unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 –2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:

1 Apple pie (with either crumb or double crust top ***) 

1Peach Raspberry pie (with double crust only)  

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.        

Deadline for choices is March 17th, Thursday morning. 

Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.        

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.  

Winter CSA news for Feb. 23, 24, & 26, 2016

·        For citrus there will be: organic Hamlin oranges, organic red grapefruit, and organic Dancy tangerines.

·        For vegetables there will be: popcorn, red meat radishes, the last of the carrots, onions, potatoes, and garlic.  Keep your garlic in the refrigerator.  As we approach spring, it starts to "wizen up".  Use it up as quickly as possible if you can.

·        We have been trying unsuccessfully to secure trucking for some organic vegetables and herbs which just got ready in Florida, but it hasn't worked out yet.  Hopefully you will get them by the next pickup.

·        The Valencia oranges look great and should be ready in 2 weeks.

·        We are very busy today in Florida planting more Honeybelle, Temple, Lemon, Pomello, Page, red Navel, and sweet Page citrus trees for the future.  Also, we have 3,100 new blueberry bushes ordered to plant in N.Y. this spring!  Next week we should be starting the greenhouses with many thousands of seeds being started for transplants for the field.  Planting is so exciting!                 

Thank you for letting us be your farmers!                                                                           

The Thorpe Family & Crew.  

Winter Share Credits for March 8, 9, & 11, 2016       

This will be our 8th pickup.  Please send in credit choices before March 3rd.  

        Please include the following information when choosing your credits.   1st & last

name  ____________________________________   Pickup Day-   Tuesday____ or Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________  

 We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                     

1 loaf of Cinnamon Bread                       

1 loaf of Pumpernickel Bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Peanut butter cookies                       

1 plate of 4 small Blueberry muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                                                   

Two 12 oz. bottles of our certified organic redgrapefruit juice (flash frozen,                   unpasteurized)                      

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:

1 Apple pie (with either crumb or double crust top ***) 

1 Cherry pie (with double crust only)  

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.        

Deadline for choices is March 3rd, Thursday morning.  Those who do not let us know will get whatever we have left.          

You can order extra baked goods if you’d like from the list.        

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be. 

 

Winter CSA News for Feb 9,10, & 12, 2016

·        We are excited to announce our new farm market opens today!  Anyone purchasing $10.00 or more in produce gets entered into a raffle for a free fruit share for the coming season.

·        For citrus this week you will get: organic Dancy tangerines, organic and transitional Hamlin oranges, organic red grapefruit, and lemons.

·        For N.Y. vegetables there are organic: potatoes, onions, garlic, popcorn, red meat radishes, daikon, and carrots.

·        For Florida vegetables there is organic yucca and lettuce.                                                                                           

Your farmers,                                                                                            

The Thorpe Family & Crew

Winter Share Credits for February 23, 24, & 26, 2016             

This will be our 7th pickup. 

Please send in credit choices before Feb. 18th.          

Please include the following information when choosing your credits.   1st & last

name  ____________________________________   Pickup Day-  

Tuesday____ or 

Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________    

We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                     

1 loaf of Multi Grain Bread                       

1 loaf of Oatmeal Bread                       

1 - 6 pack of chocolate white chip cookies                       

1 - 6 pack of Molasses cookies                       

1 plate of 4 small Almond muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                    

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                                                          unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:

1 Apple pie (with either crumb or double crust top ***) 

1 Peach pie (with double crust only)  

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.        

Deadline for choices is February 18th, Thursday morning.  Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.        

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.      

 

Winter Share Credits for February 9th, 10th & 12th 2016               

Hello WCSA customers, This will be our sixth pickup Jan. 9,10 & 12.          

Please include the following information when choosing your credits.  

1st & last name  ____________________________________   Pickup Day-  

Tuesday____ or Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________    

We will have the following items available:

2 credit units to spend as you choose from the following list:                   

1 credit unit is equivalent to:                                              

1 loaf of Rye bread                       

1 loaf of Garlic cheddar herb bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Snickerdoodles cookies                       

1 plate of 4 small Banana muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                                 

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                             unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 -3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:  

1 Apple pie (with either crumb or double crust top ***) 

1 Cherry pie (with double crust only)

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.            

Deadline for choices is February 4th, Thursday morning. 

Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.          

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.          

See you at the farm,                                                         

Thorpe’s Family & Crew

Winter CSA News for January 26,27, and 29 2016

·        We had several light frosts in Florida in the last few days, but the irrigation worked great and the vegetables were covered with frost cloth, so all should be well.

·        For citrus this week you are getting the same as last time with: lemons, Hamlin oranges and organic red grapefruit.

·        For vegetables there are potatoes, onions, garlic, popcorn, red meat radishes, diakon, beets, and carrots.

·        Also, you have your two credit choices.

·        The deer devoured all the kale. They must have been very hungry because we had a huge amount left in the field.  They also ate all the leaves off the brussel sprout plants, leaving the sprouts unprotected to the cold,  but we will see if some are harvestable for this week

·        We were wondering why our carrots are not sweet anymore and discovered the answer last weekend at the NOFA organic conference.  We did not realize the carrots should not be in the same cooler with apples.  The carrots are still organic and healthy but not very tasty if eaten raw.  We scrub their skins off and cook them in stew or soup, or cook them and then sauté them in butter and maple syrup.  We learned so much at these organic meetings! ·        We have many new and exciting ideas to implement for the 2016 growing season!                                                                                           

Your farmers                                                                                            

The Thorpe Family & Crew.

Winter Share Credits for February 9th, 10th & 12th 2016      

Hello WCSA customers, This will be our sixth pickup Feb.  9,10 & 12.          

Please include the following information when choosing your credits.  

1st & last name  ____________________________________   Pickup Day-  

Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices:  

__________________________________________________    

We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                     

1 loaf of Rye bread                       

1 loaf of Garlic cheddar herb bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Snickerdoodles cookies                       

1 plate of 4 small Banana muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                    

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                             unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:

1 Apple pie (with either crumb or double crust top ***) 

1 Cherry pie (with double crust only)  

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.        

Deadline for choices is February 4th,  Thursday morning. 

Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.        

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.    

Winter Share Credits for January 12th, 13th & 15th 2016                

Hello WCSA customers,

This will be our  fourth pickup Jan. 12,13 & 15.          

Please include the following information when choosing your credits.   1st & last name 

____________________________________   Pickup Day-   Tuesday____ or 

Friday____  or 

Wednesday Delivery_____   Credit Choices:  

__________________________________________________    

We will have the following items available:

2 credit units to spend as you choose from the following list:                   

1 credit unit is equivalent to:                                              

1 loaf of Parmesan Pepper Bread                       

1 loaf of Oatmeal Bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Molasses cookies                       

1 plate of 4 small Blueberry muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                       

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                                unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:  

1 Apple pie (with either crumb or double crust top ***) 

1 Cherry pie (with double crust only)

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.            

Deadline for choices is January 7th, Thursday morning. Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.          

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.          

See you at the farm,                                                         

Thorpe’s Family & Crew

Winter Share Credits December 29th & delivery 30th               

(Due to Friday being New Year's Day, everyone will need to pickup on Tuesday 12/29.)       

Hello WCSA customers,

Our third pickup will be the 5th week of December (dates listed above).  

We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                              

1 loaf of Pumpernickel Bread                       

1 loaf of Round Rye Bread                       

1 - 6 pack of Oatmeal chocolate chip cookies                       

1 - 6 pack of Peanut butter cookies                       

1 plate of 4 small Banana Nut muffins                      

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                                 

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                             unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                       

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                       

1 – 2.5 lb. bag organic sugar                       

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:  

1 Apple pie (with either crumb or double crust top ***) 

1 Peach pie (with double crust only)

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.            

Please include the following information when choosing your credits.   1st & last name

  ____________________________________   Pickup Day-   Tuesday____ or  Friday____  or 

Wednesday Delivery_____   Credit Choices:  

__________________________________________________            

Deadline for choices is December 24th,  Thursday morning. 

Those who do not let us know will get whatever we have left.           

You can order extra baked goods if you’d like from the list.          

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.          

See you at the farm,                                                        

Thorpe’s Family & Crew

WCSA  News for Dec. 15,16, 18th 2015

·       Mike and I are on our way back from Florida with a very full load of our oranges, red grapefruit, and lemons.

·       The oranges are Hamlins, which are sweet, mild, and juicy, they are great cut into wedges or juiced. The oranges in Florida are all a little late ripening this year, and our Hamlins in our new grove (which we managed organically the last 2 years but can't be certified until the 3rd year) are earlier in ripening then the certified organic Hamlins.  We will give you a few additional to give you extra value.

·       The grapefruit are all organic, as well as the heirloom variety of lemons.

·       Of course, we use no dyes or gas to artificially cause our fruit to turn color.  There is a little green tinge here and there on some of the fruit, but they still taste great inside.

·       So, make sure your grapefruit spoons, "squeeters", juicers, and taste buds, are ready for action!

·       There will also be extra fruit available for sale, and any winter CSA member gets a discount. Transitional Hamlin oranges:  $30.00 case, or  $28.00 if you have a WCSA Organic Red Grapefruit: $36.00 case or $34.00 if you have a WCSA  

·       In addition to the oranges, grapefruit, and lemons, you of course receive your two credits and these organic vegetables we grew on our home farm, some we are still harvesting in this great weather: red meat radishes, turnips, diakon, beets, rutabagas, carrots, arugula, Asian greens, cabbage, potatoes, sweet potatoes, onions, garlic, popcorn, kale, collards, lots of brussel sprouts, and possibly broccoli or romanesco.  

Due to  New Year's Day falling on the next Friday Pickup,  we would like to have everyone picking up their shares on Tuesday Dec. 29th, and we will still make deliveries on the 30th.  

Also, please make sure you choose your credits before Dec. 24th.  The lists will be available during pickup for you to mark the items you'd like, or you can call or email. Thank you!                                                                          

See you at the Farm                                                                          

The Thorpe Family & Crew

Winter Share Credits December 15th & 18th Pickup and 16th Delivery       

Hello WCSA customers,

Our second pickup will be the 3rd week of December (dates listed above).  

We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                              

1 loaf of Cinnamon bread                       

1 - 6 pack of Mint chocolate, chocolate chip cookies                       

1 - 6 pack of Snickerdoodle cookies                       

1 plate of 4 small Apple carrot muffins                       

1 bag granola                       

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                                       

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                 unpasteurized)                       

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt                

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                       

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                        

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                        1 –

2.5 lb. bag organic sugar                        

1 – 2.25 lb. bag organic rolled oats                       

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                            

2 credit units are equivalent to:  

1 Stolen (sweet yeast crescent cake w/craisins & nuts)

1 Apple pie (with either crumb or double crust top ***) 

1 Cherry pie (with double crust only)

*** Please specify crust choice with "C' or "D" or you will be getting a double crust.

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.          

Please include the following information when choosing your credits.   1st & last name  ____________________________________   Pickup Day-   Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices:   __________________________________________________          

Deadline for choices is December 10th on Thursday. 

Those who do not let us know will get whatever we have left.          

 You can order extra baked goods if you’d like from the list.          

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.          

See you at the farm,                                                        

Thorpe’s Family & Crew

 

 

Winter CSA News for Nov. 17, 18 & 20th. 2015

·       News from sunny Florida- The oranges, grapefruits, and lemons look very good and we will start picking them in December. Right now we are busy planting vegetables.  

·       For vegetables this week you should be getting: sweet potatoes, potatoes, onions, garlic, diakon, parsnips, turnips, red meat radishes, peppers, popcorn, acorn squash, brussel sprouts, cabbage, Asian greens, celery, celeriac, purple and orange carrots, beets, kale, collards, broccoli, and catnip.  

·       Catnip can be used to make tea or kitty toys.

·       Celeriac -the bulbous rooted celery became a novelty vegetable in 19th-century America.  It is a more convenient, cheaper way to supply that fresh, distinctive celery note. As a root, it keeps for months, while ordinary celery wilts and rots, within weeks of harvest. Celeriac is soaked in clean water, peeled, sliced and eaten raw with vinegar, shredded for coleslaw or as an ingredient in a salad, and can also be used in stews and soups.  

·       You may be getting more sweet potatoes that what you can use right away. So make sure you store them between 50-60 degrees, and don't put them in your refrigerator. Pickup Information

·       Pickup your shares in the little greenhouse next to the stand.

·       Times:  Tuesday 3:30-6:30 PM,             Friday 2-4 PM               Wednesday delivery pickup 1-7 PM           (Please come on the day you signed up for and the time specified.)

·       Please bring your own bags, or boxes.

·       The next WCSA pickup will be December 15 & 18th, delivery on the 16th, and will include citrus. (Then your pickups will be every other week).    

·       We still have a few turkeys left if you want to order one before Thanksgiving. They have been raised on certified organic feed, and are free range.                                                                      

Thank you,                                                                      

The Thorpe Family & Crew

Winter Share Credits November 17th & 20th Pickup and 18th Delivery             

Hello WCSA customers, Our first pickup will be the 3rd week of November (dates listed above).  

We will have the following items available:

2 credit units to spend as you choose from the following list:                  

1 credit unit is equivalent to:                                    

1 loaf of Oatmeal bread                  

1 loaf Rye bread                  

1 - 6 pack of Oatmeal chocolate chip cookies                  

1 - 6 pack of Molasses cookies                  

1 plate of 4 small Scandinavian almond muffins                  

1 bag granola                  

1 - 5 lb. bag of organic potatoes (a 10 lb. bag comes with your share)                                                 

Two 12 oz. bottles of our certified organic red grapefruit juice (flash frozen,                 unpasteurized)                  

2 quarts Apples from Dan Towers               

One 1 lb. bag Redmond salt               

1 -  2.5 lb. bag organic pastry flour – for muffins, cookies, cakes, pies, etc.                  

1 - 3 lb. bag organic hard red wheat flour – for yeast breads                  

1 - 2 lb. bag organic whole spelt flour - for pastries or yeast breads                  

1 – 2.5 lb. bag organic sugar                  

1 – 2.25 lb. bag organic rolled oats                  

1 – 1.5 lb. bag organic sunflower seeds, de-hulled                                     

2 credit units are equivalent to:  

One 8 oz. bag organic, raw whole almonds*        

One 12 oz. bag organic, fair trade “breakfast blend” coffee beans*        

One 12 oz. bag organic, fair trade “3 region blend” coffee beans*

*these items are from Tierra Farm, which sources organic, fair trade nuts, coffee beans, and fruits. All of their products are certified organic, non-GMO, and certified Gluten Free.                          

Please include the following information when choosing your credits.   1st & last name  ____________________________________   Pickup Day-   Tuesday____ or  Friday____  or  Wednesday Delivery_____   Credit Choices:   __________________________________________________          

Deadline for choices is November 12th on Thursday. 

Those who do not let us know will get whatever we have left.         

You can order extra baked goods if you’d like from the list.        

For those of you who share the WCSA, please designate 1 person to let us know what your choices will be.        

See you at the farm,                  

Thorpe’s Family & Crew

Last Summer CSA News for Nov. 3 & 5, 2015

·        This is the last week.  It seems like it went so fast!

·        For vegetables we expect to have: celery; popcorn; assorted sweet peppers; jalapenos; Asian greens; kale; collards; cabbage; broccoli; beets; carrots; parsnips; daikon; potatoes;  sweet potatoes; turnips; garlic; onions; and maybe some tasty treats.

·        Especially for large shares, there are a number of items which are "unlimited".  This is a word which may need clarification, so we will try to define it for this week as:         

        "unlimited" potatoes- means what you and your family and guests will eat in one week, or in this case two weeks if you are  purchasing a winter share. It does not mean enough for the winter.        

        "unlimited" Asian greens or Kale means whatever you will use in 1 week in addition to freezing or drying for the winter.        

        "unlimited" peppers means: we have so many sweet peppers you can never use them all, so please freeze, dry, pickle, roast, stuff, and take all you can possibly use!  

·        For fruit shares, there will be lots of apples, pears, and a large jug of our organic red grapefruit juice.

·        If you wish to purchase larger quantities for the winter, we have plenty of frozen organic red grapefruit juice available for sale, with discounts for fruit share owners and quantity discounts also.

·        There is our homemade Thanksgiving pie and knot roll information attached to this email if you are interested.

·        Naomi and Jeremiah have some organically raised turkeys available for you to order, and they can be picked up at the same time as your pies.

·        Winter CSA starts in two weeks already! (Nov. 17th & 20th) Mike, Gayle, and some of our family leave later this week to plant vegetables and care for citrus in Florida.  Then we will hurry back for Thanksgiving together.

·        Thanks you so much again for letting us be your farmers.  We really love it and are honored to have you as our friends and customers.                                                                                                          

We'll see you at the farm!                                                                                                        

The Thorpe Family & Crew

Recipes:    

For 50 Flavored Popcorn recipes go to foodnetwork.com     

Parsnips can be either roasted like other root vegetables or sliced thin and sautéed in butter.  

Asian Greens & Herb Jam- The flavor of herb jam is deep and haunting, sparked with cumin and hot pepper, drizzled with olive oil and lemon juice. spread it on toasted pita bread, with this warning:  It is highly addictive.

1 1/2 pounds various greens and herbs (like chard, kale, broccoli raab, cilantro, celery tops, and Asian greens)

6 large cloves garlic, unpeeled

extra virgin olive oil

2 small hot red chilies (dried) or a pinch of crushed red pepper or 1 jalapeno with seeds salt

1 1/2 tbsp. cumin seeds, toasted in a dry pan until fragrant, then ground 

1/4 cup roughly chopped pitted black olives, such as Kalamata or oil-cured Pinch of pimenton (Spanish smoked paprika)

Lemon, for final seasoning

Pita or flatbread for serving   

Put the greens and herbs and garlic cloves all together in a large steamer set over med-high heat, and steam until tender, 15 to 20 min. (If you don't have a steamer, use a large, deep skillet with a lid.  Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)   

Set the garlic aside.  Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary.  Put greens and herbs on a cutting board and chop very finely with large knife.   

Put 4 tablespoons olive oil in a wide skillet over med-high heat. add the chilies and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds.  The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10-15 min. ( Stir the herb jam mixture often as the water evaporates; it will want to stick.)   

Turn the heat off but leave the mixture in the pan.  Peel the steamed garlic and mash it into the pan along with the olives.  Mix everything and taste; add salt as needed, a good splash of olive oil, the pimenton and more cumin to taste.  The herb jam should be highly seasoned.  Add more chili if it isn't spicy enough.  Just before serving, add a squeeze of lemon. Spread on toasted pita or flatbread if desired.  The herb jam can be stored in the refrigerator, tightly covered for about 5 days.      

CSA News for Oct. 27 & 29, 2015:

·       For vegetables we anticipate: celery; popcorn; banana, belle, Italian & jalapeno peppers; Asian greens; green and red kale; onions; garlic; red meat radishes; potatoes; rutabagas; arugula; broccoli raab; collards; broccoli heads and beets.

·       Rutabaga is great baked together with other root vegetables (with olive oil & seasonings) or my mother always cubed it, steamed or boiled it, then served it with butter, salt & pepper.

·       We've been popping our own popcorn and it tastes great!

·       Fruit shares should have: apples; pears; Asian pears and organic red grapefruit juice.                     

                        Look forward to seeing you at the farm!                                                

                                       The Thorpe Family & Crew

 

 

CSA News for Oct. 20 & 22, 2015  

·       We had our first heavy frost, but thanks to our diligent crew & kids everything tender was harvested and stored away.  Now the next projects are to finish picking, husking and storing all the popcorn, and breaking up the garlic for seed and planting that.  

·       For vegetables this week we  expect to have: popcorn, Asian greens; arugula; carrots; kale; onions; garlic; acorn squash; Italian, belle, banana, and jalapeno peppers; daikon; turnip; cabbage; broccoli; sweet potatoes; and regular Irish potatoes.  

·       The onslaught of peppers and broccoli starts the week.  Prepare your recipes!  

·       Suggestions to use your peppers: pepper steak, hot poppers, stuffed peppers-  which can also be frozen.  You can chop up your peppers and freeze to be thrown into recipes during the winter, like chili, meatloaf, or the cheese spread recipe below.  Check the internet for all kinds of great recipes.  

Warm Cheese Spread:

Mix together

1/3 cup of diced peppers,

1/3 cup onion,

1 cup mayonnaise and

1 cup of cheddar cheese.

Spread in a pie plate and bake for 25 mins. at 350 degrees.  It is great spread on crackers.  During the holidays use green & red peppers (that was already diced in your freezer).  

·       If you missed the popcorn instructions 2 weeks ago: Pull back the husks and hang the corn to dry for about 3 weeks in a warm, dry area.  You may want to date it because you will be getting popcorn for the next 3 weeks.  Do a "test pop" when you think it's really dry of a few kernels.  When ready, we just use a thick bottomed sauce pan, put in organic butter (maybe a 1/3 of a stick) melt it then put in the kernels from 1 ear.  Put the lid on and gently shake over a medium heat until popping slows and stops.  Delicious! This is our evening snack while we have family time and talk over the day.  

Fruit Share

·       You should receive apples, pears, Asian pears, and grapefruit juice this week.  

                     Looking forward to seeing you at the farm.                                                                                    

                                             The Thorpe family and crew

CSA News for Oct. 13 & 15, 2015:

·       Many people have asked us how many weeks are left.  There are 4, the last week being Nov. 3 or 5th.

·       For vegetables this week we hope to have: catnip; chives; celery; popcorn; banana, Italian, belle, & jalapeno peppers; Asian greens; green & red kale; beets; Ailsa Craig heirloom onions; garlic; daikon; summer squash; radishes; potatoes; and we're not sure if we will find a tiny bit of tomatoes or not.

·       Yes, we really will have popcorn this week.  We did not expect to still have sweet corn later last week, but we did, so now you get the popcorn! 

·       New for this week is catnip.  This is not just for your cats.  It can make a relaxing tea which should cure insomnia, relieve stress, and alleviate headaches.  To make catnip tea, add 4 teaspoons fresh or 1 teasp. dry leaves to a mug of boiling water and let it steep.

·       For your Feline friends, sparingly sprinkle the leaves on scratching posts as a training tool, or place cat toys in a sealed jar with dried catnip leaves, or make your own dried catnip stuffed toys for Christmas presents.  It seems to trigger bouts of energetic euphoria in cats.  It does not however, have this same effect if you stuff it in your husband's pillow.

·       The daikon, cabbage, Asian greens, onions, garlic, carrots, chives, and maybe even the jalapenos you get can be used to make a local version of kimchi.  We intend to try this recipe this week: 

2 lbs. mixed cabbage and Asian greens, cut up into 1-2" pieces

1/4 cup sea salt

1/2 - 1 onion coarsely chopped

3-4 cloves garlic, grated or chopped fine

1 teaspoon grated fresh ginger

1/2 -l apple, chopped

1 or 2 teas. sugar ( optional)

1 cup daikon, shredded or cut to match sticks

1 large carrot, shredded

3/4 cup chives, cut into 2" lengths

1 tbsp. dried red chili pepper flakes (we will try a chopped jalapeno here)

Cut up the cabbage and greens, massage salt into them, add unchlorinated water to cover, put a plate on top so it stays submerged with a weight on it, and let it sit 2 hrs. or up to 12 hrs.  Drain, rinse, and drain again for 15 min. to remove excess water.  Make a paste of the garlic, ginger, sugar, pepper, and either 3 tablespoons water or, if you choose salted brine shrimp, fermented anchovies or fish sauce.  Add all the rest of the vegetables, mix well, pack into glass jars, pressing until brine rises to cover.  Leave 1" head space, seal with a lid, and let ferment 1-5 days at room temp.  Check daily and press down with a clean spoon.  Taste. When to your liking, refrigerate.

Fruit News

·       There should be lots of varieties of apples; pear; Asian pears; organic red grapefruit juice; and the last of the organic grapes. 

One customer recommends taking a slice of Asian pear& topping it with blue cheese and a walnut. Sounds good!  

Apple Crisp Recipe:

6-8 large apples, peeled, cored and sliced

1 stick butter

1/2 cup brown sugar

1 teaspoon cinnamon

3/4 cup flour (white, whole wheat, or spelt)

3/4 cup rolled oats

Large pinch salt Chopped nuts if desired  

Spread apple slices out in a 13x9 glass baking dish. Preheat oven to 375. In a bowl, mix flour, cinnamon, brown sugar, and salt together. Cut in the butter with a pastry blender or two knives until the butter is about the size of small peas. Stir in the oats and nuts if you are using them. Spreading oat mixture on top of apples and bake for 30+ minutes, until the top is golden brown and the apples are bubbling. Serve warm or at room temperature. We like ours with a side of yogurt, heavy cream, or ice cream!  

Looking forward to seeing you!                                                       

The Thorpe Family & Crew      

CSA News for Oct. 6 & 8th, 2015

·       For vegetables the probabilities include: the last sweet corn or the 1st popcorn; coriander; Asian salad mix; arugula; red Russian kale; green kale; carrots; onions; garlic; summer squash; banana, Italian, Belle, & jalapeno peppers; turnips; regular red radishes; potatoes; cabbage; escarole; Swiss Chard; daikon; broccoli raab; tomatillas; cornstalks; and sweet potatoes.

·       Regular broccoli is about a week or so away.  The earlier broccoli, which we planted a lot of , turned out contorted and homely due to a hot, dry, spell, just after it was planted in July.  Many other local broccoli growers had the same thing.  Fortunately, we made numerous plantings so some of them hit it right on timing and look great.

·       Cornstalks will be available to those who did not get them last week.

·       The last variety of sweet corn, "Delectable" should still be o.k. on Tuesday but may be over mature by Thursday.  Most of the ears are quite large and there should be lots available. If the sweet corn is too big by Thursday, we will start the 1st popcorn.

·       The popcorn needs to have its' shucks peeled back.  (Save your silk for tea!) Then hang it to dry in an airy location.  It may take 3 weeks or so in your warm house until it's dry enough.  You can test a few kernels first to see if they pop when you think it's dry.  We just put our corn in some melted butter in a thick bottomed pan, cover with a lid, then shake over medium heat until popping stops.  Delicious!  We indulge in it most cold winter nights.  Popcorn was grown by the American Indians before Europeans ever came here.

·       One of our CSA members reported making a sour cream, vinegar, sugar, salt & pepper dressing (such as you would use on cucumbers ) on the sliced radishes.  She says it's great the day you make it and even better the next day.  Maybe daikon would be good this way also.

·       Daikon is a health promoting powerhouse. It is loaded with vitamin C, diuretics, decongestants and digestive enzymes.  It is effective against many bacterial and fungal infections and contains anticancer properties. Daikon can be eaten in stir fries, egg rolls, salads, etc. or made into a lacto fermented raw vegetable side dish and eaten daily with meals to promote digestion

·       daikon radish kimchee http://nourishedkitchen.com/kimchi-recipe/

Lacto Fermented Daikon

3 lb. daikon, peeled and coarsely grated

1 tbsp. sea salt

4 tbsp. whey (you can make your own by straining plain yogurt).     

Mix well and pound to release juices.  Place in wide mouth quart jar and press lightly until juices come to top of mixture, which should be at least 1” below top of jar. Cover tightly and keep at room temp. for 3 days, then refrigerate. You can also mix in any ratio you wish of shredded carrots, onions, garlic, hot peppers, fresh grated ginger, etc.  (Don’t go too heavy on ginger or pepper).

·       Cabbage leaves make a great non-gluten wrap!  

Broccoli raab sauté

2 tbsp. sesame oil                                         

1 tbsp vinegar

3-4 cloves garlic, chopped                            

2 tbsp. Tamari

½ lb. broccoli raab, coarsely chopped                     

ground black pepper

Heat oil in wok or large skillet, moderate heat.  Add garlic, sauté 2 min., sauté broccoli raab until wilted or more if desired.  Remove from heat.  Add vinegar, tamari & pepper. Great with rice.  

Broccoli Raab & potato fry-up

1 ½ tablesp. Butter                                                   

Salt & pepper Optional

1 chopped sweet pepper (red is pretty)           

½ lb. broccoli raab, cut in 1” pcs.

1 large or 3-4 small cooked potatoes, sliced thin   

2 tsp. fresh thyme leaves

3 springs fresh oregano (leaves only)                                  

1 small onion chopped

Grated parmesan (optional)                                    

¾ cup cooked sweet corn

½ teas. Paprika

Heat butter in large non-stick pan.  Add peppers, potatoes, onions, salt & pepper.  Let potatoes brown lightly.  Toss broccoli raab and herbs, and ¼ cup water. Cover pan.  Raise heat to high.  Let steam until raab is nearly done.  Uncover. Add corn and paprika, and allow to finish cooking and browning more if desired.  Top with parmesan. Great served with eggs or a side dish to any meal.  

Red Russian kale is slightly less fibrous than typical green kale, so it works really well for salads where the kale is enjoyed raw. http://smittenkitchen.com/blog/2014/03/kale-and-quinoa-salad-with-ricotta-salata/   

·       Fruit NewsWe should have many kinds of apples, bosc pears, Asian pears, organic grapes, organic oranges, organic red grapefruit juice, and you can still pick your own raspberries.

·       Apples are available in larger quantities if you want to dehydrate, can or freeze.  

Other News

·       We will be having free range organically fed turkeys for sale for the holidays.  They will be $4.00/lb and ready right before Thanksgiving.  We expect they will average between 20-25 lbs.  To reserve any please email our daughter Naomi at naomithorpe14@yahoo.com.

·       Our youngest daughter and her friend Gabrielle (your pie maker) have decided to start their own little beverage stand.  They are just putting the finishing touches on it so soon you should have hot spiced cider, hot chocolate, and tea available when you come to pick your share up.

CSA Newsletter for Sept. 29th and Oct. 1st, 201

·        With some variations due to rain while we are harvesting, we hope to have: sweet corn; cilantro; dill; basil; green coriander seed; young Asian salad mix; arugula; beets; kale; either "Ailsa Craig" or Long Red of Tropea heirloom onions; garlic; summer squash; banana, Italian, belle, and jalapeno peppers; turnips; red meat and regular red radishes; potatoes; cabbage; lettuce or escarole; PYO flowers; PYO string beans; corn stalks if we have time; and possibly cucumbers or broccoli, and the last few tomatoes.

·        We have just become aware of another benefit from our corn, corn silk tea.  If you check on the internet, it is reported to be helpful for many things, including UTI, bladder, and prostate ailments; lowers blood pressure; causes you to detoxify and get rid of excess fluid; helps in weight loss; and is great for your skin.  For tea, take 1/4 cup fresh silk or 1 tablespoon dried and crumbled, per 1 cup boiling water.  Barely simmer on low for 10 min. then filter and enjoy.  You can use 2 cups a day for long term or 3 cups for temporary amount of time.  Ladies also use the dried, powdered silk for face powder or in a facial cream.  Our sweet corn has fresh silk, and the popcorn will have dryer silk.

·        The tomatoes are running out, but it is almost October.  There are very few left. ·        The String beans are getting over mature in areas not picked at all yet, but where they were picked already there are some nice ones coming back if you wish to go to the field and pick selectively.

·        This week we have something new: green coriander seed.  It is a delicacy not often available in stores.  Some people pop the seeds in a blender, puree them into a paste, and use it to flavor rice, soup, or add olive oil to it and top your chicken or turkey with it.  

Fruit News

·        For fruit this week we expect to have: Gala, McIntosh, and Cortland Apples; Bartlet pears; blue prunes; Asian pears; organic Concord grapes; organic red grapefruit juice; and you may pick all the organic red raspberries you want in either field, if you have a fruit share.

·        You may also order larger quantities of grapes to make grape juice with.  Prices are as follows for the fruit share owners and non-fruit share owners respectively:          8 quart basket - $17/$18,    1/2 bushel - $29/$31.

Canned Grape Juice Directions:

1.    Sterilize your jars and lids.

2.    Stem, wash, and drain grapes.

3.    Put 1 ½ cup of grapes into each quart jar.

4.    Add 1/3 – 1/2 cup sugar (we use 1/3 cup).

5.    Ladle boiling water into jars leaving 1 inch headspace.

6.    Wipe the rims and seal the jar.

7.    Process in a boiling water bath for twenty minutes (start counting once the water has reached a boil).

8.    Store the jars.

9.    The longer the grape juice is stored the more concentrated it gets. We usually start using it around December.

We'll see you at the farm.                                                                                                                     

The Thorpe Family & Crew  

CSA News for September 22nd & 24th 2015

·        For vegetables this week we anticipate having: Swiss chard; cilantro; dill; basil; salad mix; kale; carrots; Ailsa Craig onions; garlic; summer squash; cucumbers; banana, bell, Italian & jalapeno peppers; turnips; red meat radishes; potatoes; tomatoes; string beans; cabbage; maybe regular red radishes; holy basil (which is different from regular basil) and PYO flowers.

·        Holy basil is an herb purported to have many health properties. A tea made from it is supposed to relieve stress and stop headaches, as well as a number of other benefits. Take 2 cups boiling water, pour over 15 holy basil leaves, let it steep 5 minutes and enjoy. Just keep the basil separate for different uses!

·        There are still lots of string beans and tomatoes for "pick your own".

·        You are probably tired of sweet corn, so you may be relieved to hear there is none this week. There should, however, be plenty more coming in about one more week, so we hope you will feel hungry for it again!  

Fruit News  

·        For fruit this week we hope to have: apples, pears, prunes, and organic grapes, raspberries, and red grapefruit juice.

·        There is a slight possibility we will have late peach seconds on sale!

·        You can still pick lots of red raspberries!  

Thank you again and we hope you are enjoying eating your share as much as we enjoy growing it. Thanks for letting us be your farmers!  

The Thorpe Family & Crew  

CSA News for Sept. 15 & 17, 2015

·        For vegetables this week we hope to have: cilantro; basil; lettuce; salad mix; kale; beets; heirloom Ailsa Craig English onions; garlic; summer squash; string beans- PYO also; banana, Italian, belle, and jalapeno peppers; sweet corn; potatoes; tomatoes- PYO also, turnips with greens; the first sweet potatoes; Swiss Chard; maybe red meat radishes, and pick your own flowers.

·        The "Allure" sweet corn which we had so much of last Thursday will hopefully be in great abundance Tuesday this week also, but by Thursday this week it could be over-mature.  We'll see how it is. There is another huge batch of sweet corn due to ripen again in 10 days or so.  Limber up your corn shucking crew for Tuesday and then the later batch so you're ready to stock up for the coming winter!

·        There are loads of string beans out there in the field by the stand just begging you to pick and preserve for winter also.

·        There will be exotic looking magenta lambs quarters to add color, texture, and nutrition to your Asian salad greens.  Again, you can steam, stir fry, or eat it raw in a salad.

·        The sweet potatoes this week are a variety called "Georgia Jet". They tend to crack if it rains much, but have a great flavor.  Just peel or cut out the cracks and make them into sweet potatoes fries or sweet potato pie. The later variety of sweet potatoes coming should hopefully not be so cracked.

·        We hope to get our winter share information out soon.  The popcorn crop looks the best ever so far!  

Fruit News

·        For fruit there are organic raspberries available for "pick your own" both across the road by the old strawberry field and also the first 8 rows down in our lower field.  Also, there should be apples, pears, prunes, organic raspberries, and organic red grapefruit juice all ready for you at the fruit stand.  

Flower Sale: 

Our daughter Naomi grew a few too many hanging baskets of wave petunias, and is offering them for sale for the very low price of $5.00 per basket if you take 2 or more.                 

We'll look forward to seeing you at the farm!                                                    

The Thorpe Family and Crew

Recipes

Sweet potato fries

- Preheat oven to 425 degrees. Wash sweet potatoes, pat dry, and slice into narrow "matchsticks". Toss sweet potatoes with 3-4 tablespoons olive oil or coconut oil, a few large pinches of salt, and freshly ground pepper. Place potatoes on a dark baking sheet in a single layer. Make sure the potatoes don't touch each other because this will prevent them from getting crisp. Roast for 15 minutes, then flip over and roast for another 10 minutes. Check the potatoes for doneness, they should be crisp on all edges and tender on the inside. Don't be afraid to bake them longer if you think they need it, a little dark color on the edges makes for a nice caramelized flavor!   ·       

Baked Jalapeño poppers

-Preheat oven to 425 degrees. Rinse and dry 12 jalapenos. Cut the stem end off of each pepper, then cut a slice of the top of each pepper to make a boat shape. Place peppers on a rimmed baking sheet. Sauté one onion in 1 tablespoon butter until golden and softened, then add 1 minced clove garlic and cook for about 30 more seconds, then remove from heat. In a food processor or by hand, mix 4 oz. cream cheese with 4 oz. shredded jack cheese. Add the sautéed onion and garlic along with freshly ground pepper, a handful of minced cilantro (or herb of your choice) and mix until smooth. Spoon or pipe the cheese mixture with a piping bag into each jalapeño until full, then bake for 15 minutes or more. The peppers should be softened and the cheese should be lightly browned and bubbly.

Corn Available for Sept. 8th & 10th

We have loads of sweet corn available right now for you to can or freeze. The price for ordering 5 dozen or more:  Vegetable share owners:  $3.75/doz. Non- vegetable share $4.00/doz.   Please call or email your orders. Thank you, The Thorpe Family and Crew 716-655-4486

Update for CSA for Sept. 8th & 10th  

Vegetable share members can pick up to a half bushel of tomatoes and unlimited string beans.    

Fruit share members can pick up to 2 qts. of raspberries.

We have 8 qt. baskets of 2nds peaches & nectarines available for purchase.

CSA News for September 8 & 10, 2015

·        For vegetables this week we hope for: lettuce; herbs; carrots or beets; onions; garlic; the first fall summer squash; string beans; potatoes; sweet corn; tomatoes; banana, belle and Italian peppers....with possibly jalapeno also; and maybe the first fall turnips with their greens on, if we get enough rain to encourage them....plus  PYO flowers.

·        Anyone with a vegetable share may pick your own tomatoes. Try to limit it to a half bushel per week to allow them to ripen.

·        Stay tuned for updates on PYO string beans in a few days. Plan on picking and processing lots of them as the plants are loaded.

Recipes

Turnip Fries (A creative alternative to potato fries!)

Turnips, peeled and chopped into French-fry strips,   

olive oil & sea salt

Lightly coat turnip strips with olive oil. Place on a flat baking sheet and sprinkle with sea salt.  If desired, also sprinkle with your favorite herbs and spices. Bake at 350 degrees for 20 min.

Note: Our favorite way to eat turnips is raw.  They are great just sliced and eaten fresh or grated on a salad.

Turnip Greens (Full of antioxidants and fiber)

4 c. water

½ lb. fresh turnip greens                                             

1 small yellow onion, minced

2 slices bacon, chopped

salt and pepper to taste

In a 3-qt. saucepan, bring the water to a boil. Add the greens and boil for 5 min. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 min. Add the greens. Still stirring, cook for about 5 min. more or until tender and wilted. Salt and pepper to taste.  Serves 4

Fruit Share News

·        We think there will be apples, pears, nectarines, prunes, and our own organic oranges, raspberries and grapefruit juice. You may also pick your own raspberries. Ask directions at the stand.      

CSA News for September 1st and 3rd, 2015:  

- For vegetables this week we hope to have:  Dill; Basil; Beets or Carrots; Salad Mix; Kale; Onions; Garlic; Melons; Potatoes; Tomatoes; Peppers; Sweet Corn; possibly the first Edamame Beans; and pick-your-own flowers.  

- The tomatoes are coming along slowly but surely.  If everyone who picked last week (mainly Tuesday people) could hold off and not pick this week again so the people who did not have the opportunity to pick yet get a chance, that would be greatly appreciated.  If you have not picked yet, you may pick any day this week, and we are asking you to limit it to one half bushel per shareholder.  This way everyone can start the canning process gradually, the same way you would have if it was your garden gradually ripening throughout the season.  We are sorry, but we can't make them ripen all at once so if we all work together everyone should have all they need, just spread out throughout the season.  

- The lower far left side of the field appears to have been neglected in being picked.  It is not as pretty because it didn't get staked, but it has lots of nice tomatoes.  Please wear sturdy shoes and jeans, as you are going to get scratched and stained legs and snagged sandals otherwise.  The Roma paste tomatoes are in this section, as well as some larger round ones, and the Romas are just starting to ripen.  Also, if you could use the tomatoes with slight defects, and just trim out the crack or mark on them as you would have from your garden, there would be so much less waste and more for you to use.   

- Along that line, we are having a great sweet corn crop but are starting to have more challenges from other creatures competing for our food!  There appears to be a flock of pesky blackbirds the last several days invading the cornfield.  They never eat the whole ear, but shred the tips, eating maybe 10 kernels or so, and go on to the next ear.  The organic control we use to prevent unwanted "freeloaders" (wiggly little critters) in the corn ears is not working too well on a new variety of worm which has invaded New York just recently.  Therefore, we have delicious corn for you in larger amounts if you will use it- again - as if it was from your garden, not wasting it but cutting out the 4% or so which is not useful and making good use of the 96% which is grown for your eating enjoyment.  If you will just take from the wagon whatever ears are closest to you, and not sort them, it goes against human nature but everyone will benefit with a lot more corn to eat all winter!  We (Mike, Gayle & kids) take the wormy and bird shredded ears home every night, process and freeze them.  The worm holes are easy to cut out, the tips trim off easily, and we have our freezer filling rapidly!  

-The edamame beans are a bean with a buttery, nutty taste.  You puck them off the plant, boil them for 3 minutes still in the pod, drain them, run cold water over them so you can handle them, grasp them by the stem end, and with thumb and forefinger squeeze them out the other end.  They are delicious alone with butter or in a stir fry.  We are not absolutely sure if they will be mature enough this week, but if not at least they will be by next week.  

- In planning space in either your freezer or canning shelves, please leave room for the huge fall string bean crop in about 2 weeks or so.  There appears to be enough there for everyone to process 2 year's worth.  We got a little carried away planting that day!  

- FRUIT SHARE NEWS:

- There are a lot of fruit choices this week!  Dan Towers is picking for us as I write this: apples, prunes/plums, pears, nectarines, and the last few peaches.  There will be the last seconds peaches and nectarines, also, for reasonably priced canning, freezing, or desserts.  

- We also have what is now becoming a heavy load of red raspberries....possibly our best crop ever!  Besides what you will receive in your share, you may pick up to a quart from either the raspberry bushes across the road or the first 8 rows down in the lower field (ask at the stand for directions).                               

We'll look forward to seeing you at the farm!                                            

The Thorpe family and crew

Peach 2nds available also!

 
CERTIFIED ORGANIC PEACH SALE!

Our friends, Chuck & Sherral Richtmeier, have a small amount of organic "Canadian Harmony" Freestone peaches for sale. They will be picked Thursday and brought to our farm Friday, 8/28/15, by 11:00 am. They are available for sale at $35.00 per half bushel, field run sizes.

There is only a limited amount, so place your order ASAP to get these genuinely organic peaches!

CSA News for Aug. 25 & 27, 2015  

·       For vegetables this week we expect to have: cilantro, lettuce, unique young salad mix, beets, kale, garlic, onions, red and/or gold potatoes, tomatoes (PYO also!) melons, peppers, eggplant, sweet corn, and PYO flowers- bring your clippers!  

·       "Pick your own" tomatoes are finally ready, starting at 3:30 Tuesday and continuing until the end of the season, any day any time, for vegetable share owners.  You have the front 2/3 of the field to pick starting at the road.  Please save the back 1/3 for us to pick for you and the stand.  There is a bright orange ribbon marking the dividing line.  You may pick right up to it.  All varieties in the field are ready now, although the paste tomatoes are just starting.  We tried hard to get them all trellised but couldn't finish a while back in all the rain.  Please bring your own containers.  Only vegetable share owners can pick this week.  This is part of your share, so it was included in the initial cost of your share.  We hope you enjoy it and preserve lots of great sauce, salsa, tomatoes, etc. for you and your family.  

·       You may be getting more sweet corn than you can use the evening of your pick-up.  If you possibly can it is the sweetest to use the day it's picked.  The extra ears that are cooked, you can cut off the cob and freeze or save for later use.  If you don't cook it fairly soon, it will lose some of it's sweetness.  It's a real treat to pull out and use in the winter.  You can also order larger quantities of corn, 5 doz. at a time for $4.00/doz.  

·       You will be receiving salad mix with Asian greens mixed with "red purslane", known as "verdolaga" in Spanish.  It is succulaent, crisp and mild, and very nutritious.   

·       For fruit this week we will have apples, plums, raspberries, grapefruit juice, plumcots (as cross between plums and apricots) and what maybe the last of the peaches.  

·       Animal News:  There were 2 new baby calves born in the last few days.  They are in the barn if you wish to say "hello"!  

We'll look forward to seeing you at the farm!                                                                                    The Thorpe family and crew  

SPAGHETTI SAUCE

1/2 Bushel tomatoes                                      

4 Tblsp. oregano

8 onions, chopped                                          

3 tblsp. dry Basil or extra if fresh

4 green peppers, chopped                              

5 bay leaves

5 cloves garlic, minced                                             

sprinkle black pepper            

Cook the above together for 1 hr. then add the following:

1 1/2 cups organic sugar                                           

1 cup oil

1/3 cup Redmond salt                                    

1 or 2 lg. cans organic tomatoe paste            

Cook 10 min. after adding last ingredients to top ingredients. Seal in hot jars. Note: You can just puree the tomatoes whole with their skins on in a food processor and save the trouble of peeling them.   Makes about 8 or 10 quarts.  

Canned Tomatoes   

To loosen skins, dip tomatoes in boiling water ½ minute; dip quickly in cold water.  Cut out stem ends and peel.   Raw pack:  Pack tomatoes in hot jars, pressing gently to fill spaces, leaving no air except leave ½ inch headspace.  Add no water.  Add 1 tsp. lemon juice to each qt. or ½ tsp. /pt.  Add ½ teaspoon salt to each qt or. ¼ tsp. /pt.  Adjust lids. Process in boiling water bath 36 minutes for pints, or 45 min. for quarts.                                           

Ketchup

18 lbs tomatoes                        

3 Tbsp salt

2/3 cup organic sugar               

1 Tbsp paprika ¼ tsp cayenne                          

1 Tbsp dry mustard blended with tomato juice into a paste

Tie in a bag -   

1 Tbsp whole black peppercorns                             

1 Tbsp whole allspice                        

1 Tbsp mustard seed                                            

4 bay leaves                        

4 hot peppers                                                       

1 teasp. dried basil

2 cups vinegar

Cook tomatoes until soft and press through a sieve.  Add all remaining ingredients except vinegar to the puree.  Cook until thickened, about 1 ½ hours.  Add vinegar during last 10 – 15 minutes.  Remove spices.  Pour into hot, sterilized jars.  Seal.  Process 10 minutes.  Makes 6 to 8 pints.                                      

Roasted Cream of Corn Soup

8 ears sweet corn, husked and cut off the cob

1 large onion

½ jalapeño (optional)

2 diced bell peppers (any color)

4 tablespoons olive oil and/or butter

chicken stock milk and/or cream  

Instructions: Preheat oven to 450 degrees. Place half of the corn kernels and the diced bell peppers on a rimmed baking sheet and toss them with 2 tablespoons melted butter or olive oil. Salt and pepper generously and roast for about 15 minutes, stirring a few times until a nice caramelized color appears on the veggies. Meanwhile, sauté the remaining corn, minced jalapeño and 2 tablespoons olive oil or butter in a large pot. Season with a few pinches of salt, and cook over medium heat until the onion is translucent and the corn is tender, about 10 minutes. Puree corn and onions in a food processor until smooth, then put back in the pot and add a few cups of chicken stock. Let simmer, then add the roasted veggies from the oven. At this point, you can add as much or as little cream/milk as you desire, and you can even add more chicken stock depending on how thick or thin you prefer the soup. Taste and season with more salt and pepper. Freshly minced parsley and basil are wonderful additions to this soup. Just add right before serving.      

CSA News for August 18th and 20th, 2015

·       For vegetables this week we hope to have: dill; cilantro; collards; kale; lettuce; garlic; onions; purple, red, and gold potatoes; baby carrots; peppers; tomatoes; sweet corn; shell beans; basil; and PYO flowers.  There may be another surprise but we're not sure yet.

·       Tomatoes are coming in larger quantities now and PYO will be ready soon but not quite yet.  Stay tuned for updates. See salsa and carrot soup recipes below.

·       The sweet corn is finally starting! The variety for Tuesday is "Sugar Buns" and by Thursday we may be picking "Allure".  We faithfully put out special tiny Trichogramma wasps, releasing them all over the corn fields.  They fly around and lay their tiny eggs inside the corn borer eggs.  The corn borer never hatches to become a worm.  So far this season it's working great!

·       For Fruit shares, we expect to have: either our raspberries or blueberries; apples; peaches; apricots; red & yellow plums; and frozen organic red grapefruit juice.

·       There will quite possibly be raspberry PYO also.

·       Dan Towers expects to have more 2nds peaches this week so the same sales as last week will probably be available to you.

·       Because the peach, apricot, and early apple crop looked so light due to freezing earlier this season.  Dan, who is low-spray already, just didn't spray these at all, and they still look great to us!

·       See you at the farm.                     The Thorpe Family & Crew                                                            

SALSA

30 large tomatoes                                        

2  -  12 oz. cans tomato paste

12 hot peppers                                              

3 cups of vinegar

8 large onions                                               

2-3 green peppers

4 tablespoons of salt

Skin tomatoes, chop tomatoes, peppers and onions, cook everything in kettle for 3 hrs.          

Curried Coconut Carrot Soup http://www.thekitchn.com/recipe-for-all-159168

2 tablespoons coconut oil

1 onion, peeled and roughly chopped

6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)

3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)

One 15-ounce can full-fat coconut milk

1 1/2 tablespoons freshly chopped ginger root

1 tablespoon curry powder

1/2 teaspoon chili flakes

Salt and pepper to taste

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

Peach & Apricot Sale   August 18th & 20th

·        Dan Towers had some unexpected extra peaches for us today, so while they last we have:                              

8 qt. baskets of 2nds peaches for:                                             

$10.00 /1 (8 qt. basket), no fruit share                                             

$ 9.00 each 2 or more, no fruit share                                               

$ 9.00 /1 (8 qt. basket) with fruit share                                             

$ 8.00 each 2 or more with fruit share                 

These peaches are a freestone variety, but still are sticking a little to their pits.  

·        Apricots - We were fortunate to get these at all this year, so we don't have many, but they are available at $29.00 foran 8-qt. basket, or $28.00 if you have a fruit share. They are freestone so come off their pits easily.

CSA News for Aug. 11th & 13th, 2015  

·        For vegetables this week we hope to have organic: cilantro; basil; chives; collards; kale; garlic; onions; summer squash; red and/or gold potatoes; beets; shell beans; eggplant; peppers; tomatoes; Swiss chard; and pyo flowers.

·        Watermelons and sweet corn are very close to being ready later this week.  There is a lot of corn coming, especially the 2nd planting and beyond; make freezer space!

·        Tomatoes are just starting, so there won't be many this week, but there is a mega-load of them ready to ripen soon.  Get your canning jars ready!

·        Potatoes start to be "unlimited" for large shares this week.  This means take as much as your family will use in 1 week, as you will be able to do this every week, we hope for the rest of the season.

·        String beans are still available for PYO this week but you will need to be selective because many may be over mature.  There are more string beans growing for this fall.

·        We will have shell beans this week.  You will need to shell them out of their pods (like peas).  They are mostly a pretty pink or white inside. You can use them by cooking them for 20 min. or until tender, then serve with butter.  You can also sauté onions in butter to give them extra flavor.  Or, you can use them in soups or chili.

·        We expect lettuce to be ready in another week so you can have it with your tomatoes and peppers!  

Fruit News:

·        For fruit this week we should have: organic red grapefruit juice; organic Valencia oranges; and Dan Towers apples, peaches, plums, and apricots.

·        The blueberries are resting this week.

·        Also, the red fall raspberry crop is just barely starting so there is not enough to pick for CSA, but if you want to go down there you could pick a 1/2 pint. There is a great Fall crop coming soon, though, so you will be able to set lots soon!

                     We look forward to seeing you at the farm                                                                                          The Thorpe Family & Crew  

Recipes:

Classic basil pesto

1 cup fresh basil (loosely packed in cup)

1-2 cloves garlic depending on size and preference

½ lemon, juiced

1/3 cup pine nuts, lightly toasted (can also substitute walnuts or pecans)

pinch kosher salt

1/3-1/2 cup olive oil depending on how thick you prefer your pesto  

Place all ingredients except olive oil in a food processor and blend until mainly smooth. Drizzle in olive oil until desired consistency is reached. Store unused pesto in fridge, or freeze in ice cube trays for later.  

Baba Ganoush from “Minimalist Baker”

1 medium or 3/4 of a large eggplant

1 large clove garlic, grated or finely minced

1 lemon, juiced

2 Tbsp Tahini

sea salt, Optional:

2 Tbsp fresh cilantro, parsley or basil, chopped olive oil (for roasting)  

Instructions

1.      Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

2.      Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

3.      Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

4.      Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

5.      Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.

6.      Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.  

Bruschetta

4 or 5 medium tomatoes

1 clove garlic, minced handful of minced fresh basil

½ onion, finely diced

1-2 tablespoons olive oil

1 tablespoon balsamic vinegar

salt and pepper to taste

1 baguette extra olive oil for baguette  

Pre-heat oven to 450 degrees. Bring large pot of water to a boil. Drop tomatoes in for about 30 seconds, or until the skins start to crack open. Immediately remove potatoes from water and run cold water from the sink over them until cool enough to handle. Remove and discard tomato skins. Dice tomatoes and add the minced garlic, basil, onion, olive oil, balsamic, and salt and pepper to taste. Tomatoes need a fair amount of salt so don’t skimp. Slice baguette into 1 or two inch slices, brush with olive oil, and toast on a baking sheet in the oven for about 5 or 6 minutes. You want a nice golden color on them. Then remove them from the oven, let cool slightly, and top with spoonfuls of the tomato mixture and serve.  

CSA News for August 4 & 6, 2015

We are just returning today from a long weekend in the rather remote wilds of the French River, in Ontario, Canada. The fishing was great, the weather was beautiful, and we had a very relaxing weekend with the knowledge that our faithful farm crew had everything under control back home!

Veggie Shares

·        Please see fruit share info below for u-pick blueberry info as it is open to fruit share members and non-fruit share members this Tuesday and Thursday.

·        For vegetables this week we anticipate having: cilantro; dill; chives; beets; collards; kale; garlic; onions; kohlrabi; cabbage; yellow, green, and/or purple string beans; potatoes, carrots, and basil, also PYO flowers. If you want to pick flowers, please bring your own scissors and only cut the mature blossoms, so the young blossoms can bloom in the following weeks.

·        The beans are plentiful and still available for u-pick this week.

·        The first planting of summer squash is getting a little tired, but there may be a small amount to harvest.

·        You should be getting cucumbers now, but believe it or not they froze on the muck land in a freak late light frost at the end of May, and cukes are especially sensitive.  We were prevented from replanting due to all the rain until more recently, when it suddenly became so dry they didn't germinate right away. Hopefully there will be a fall crop for pickling!

·        The early broccoli was besieged by a fungal issue due to all the rain also, but much more is planted for a late fall crop.  Again, planting on the fall crop was delayed due to rain but they're trying to catch up now!

·        Tomatoes and peppers are doing great and will hopefully be ready to harvest in about a week.

·        Sweet corn is about 2 weeks away, and we are doing our best to keep the raccoons from stealing all of the ripening ears.

·        The trade table under the tent is for you to leave something you may not want and take something, if on the table, you do want. In other words, you may only take something in exchange for an item you leave, if it's on the trade table. The other veggies on regular tables are counted and already allocated, so they're not available for trading.

Fruit Shares

·        For fruit we expect to have: clingstone peaches, red plums, apricots (Dan had some by his house that survived the freeze), apples, organic blueberries, and organic red grapefruit juice.

·        The summer crop of raspberries is nearly finished, but there are still a few remaining berries in the field behind the stand. If you wish to, you may pick 1/2 pint this week. This will be the last of the raspberries until the fall crop is ready.

·        Blueberry u-pick is open Tuesday and Thursday of this week from 2 p.m.- 6:30 p.m. for both fruit share members and non-fruit share members. Fruit share owners pay a reduced rate of $1.70/lb. and non-fruit share members pay $2.50/lb. We will have maps available to the field at the stand, or you may call the office for directions to the field if you've never picked there before. The field is located on Folsomdale Road, off of 20A. It's about 2.5 miles down on the right, once you turn off of 20A, and there will be a red and white "open" sign at the front of the driveway (the arrow is backwards, just ignore it!). Lisa will be working at the field so just keep driving back on the gravel driveway until you see her. Please be careful and drive slowly because other cars may be coming out and the driveway is only wide enough for one car at a time. You may bring your own containers to pick into, just check in with Lisa before picking so she can weigh your containers  and direct you to the areas we are picking in. When you're finished picking, Lisa will weigh the berries at the field and you can pay her there.

Also there is a pond by the blueberries so please keep an eye on your children.

See you at the Farm.                                                                                                 

The Thorpe Family & Crew

CSA News for July 28th & 30th, 2015

·       Now we've gone from complaining about too much rain to wishing we had a little of it!

For vegetables this week we anticipate having: Swiss Chard; cilantro; dill; chives; red and or gold beets;         collards; kale; garlic; onions; summer squash; yellow, green, and/or purple string beans;     potatoes; the first carrots; and  basil.  Also, there are pyo beans, snow peas, and flowers.

·        For "Pick-your-own" vegetables this week there are 16 new fresh rows of string beans, just downhill from where the last ones were.  These new ones include green, purple, and yellow.  They have blue flags in them.  We ask that you pick from where ever you find a blue flag and leave the flag where you finish. There is also 2 rows of fresh snow peas right next to the string beans.  They are marked with yellow flags. All of these beans & snow peas are across the road from our stand by the "port-a-potty" driveway and can be picked any day, any time.  Please leave us the back 1/4 of the field by the orange flags to pick for you. The 1st shelling peas are almost whipped, but can still be picked until Tuesday PM.  They are very weedy but quite full of peas if you are adventurous.  They are behind the stand across the driveway from the PYO flowers. On the flowers we ask once again if you could bring your own scissors or clippers and only cut above any buds forming below, so they can keep coming.

·        There is going to be a gap in lettuce because of our long wet season preventing timely planting, but there is more growing for later.

·        The cabbage, tomatoes, peppers, and egg plants are doing well and will be ready in a week or two.

Fruit News

·        We expect to have: our own organic oranges, frozen organic red grapefruit juice; organic blueberries; you may pick up to 1 quart of organic red raspberries; and from Dan Towers we have: clingstone peaches; apples; and yellow plums.

·        The red raspberries are best down in the lower field behind the stand.

·        We will be opening for blueberry pick-your-own this week for fruit share owners only, on Tuesday and Thursday from 2:00-6:30 pm  Lisa will be at the field to show you where to pick.  The field was mowed and weed wacked a while ago and with the previous wetter weather we had the grass grew back to knee high already.  So wear jeans and sturdy shoes.  We can't get through now without hitting the fruit which leans out from the bushes.

·        The blueberry field is on Folsomdale Rd, 7 miles from our main farm.  You can get maps at the stand.   The price is $1.70/lb for fruit share owners, and if we do open to non-fruit share owners it will be $2.00/lb if we have enough.

·        Please remember to bring your own containers if possible. Peach News

·        Dan Towers says he will only have peaches for the next 2 weeks, and they will all be clingstone.  The freestone peaches were less hardy and there will be hardly any.  Our exceptionally cold winter and late spring frost were too  much for them, as well as the apricots and nectarines.  We will try to locate some but it may be unlikely locally.

·        We had a very late organic Valencia orange picking a few days ago and had them sent up here. Valencias are sort of funny because they turn orange when ready, then green again if picking is delayed.  Anyway, they are orange inside if not outside.  They don't peel easy but we cut them in wedges or juice them.  

Caramelized Onion Dip adapted from The Barefoot Contessa

Ingredients:

2 large onions

4 tablespoons unsalted butter

2 tablespoons olive oil

1/4 teaspoon ground cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 ounces cream cheese, at room temperature

1/2 cup sour cream

1/2 cup good mayonnaise (Greek yogurt would also be delicious)

Handful of finely minced herbs such as parsley, dill and thyme.

Directions:

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise (or Greek yogurt if using) in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature or refrigerate and serve chilled.  

Oven Roasted Greek Potatoes

Ingredients:

6 large golden or red potatoes cut into wedges, with the skin left on

4-5 garlic cloves, minced

½ cup olive oil

1 cup homemade chicken stock or water (chicken stock lends a delicious richness and more flavor)

2 teaspoons dried oregano or a handful of fresh, minced oregano

1 lemon, juiced salt and pepper feta cheese if desired

Directions:

Preheat oven to 420 degrees. Generously oil a large rimmed baking sheet (you want a sheet that is large enough to allow the potatoes to lay in a single layer.)  Mix all of the ingredients together except for the feta cheese. The amount of salt used varies depending on if you’re using chicken brother or water, but be fairly liberal with it.  Pour everything onto the oiled baking sheet and roast for 40 minutes. Stir the potatoes and flip so the undersides of the potatoes are exposed. Roast for another 30-40 minutes. If the potatoes get too dry during the last half hour of baking, you can add another ¼-1/2 cup chicken brother or water. These potatoes seem to get more delicious the longer they bake, so don’t be afraid to go over the cooking time as long as they’re not getting too dark. When they’re done, we like them topped with additional lemon juice and a sprinkle of crumbled feta if we have it on hand. Otherwise they are delicious on their own! We're looking forward to seeing you!                                                                                                                          

                                         Your farmers,                                                                                                                              The Thorpe Family & Crew  

CSA News for July 21 & 23, 2015  

·        Yahoo! It looks like good weather on our I-pad for the whole week! (Of course, the last time it said that it poured all week....)

·        For vegetables this week we expect to have: lettuce; escarole; Swiss chard; cilantro; red or golden beets; collards; garlic; summer squash; green and/or yellow beans; snow or shelling peas; the first young onions; kohlrabi; and maybe even the first potatoes!

·        The pick-your-own options include: green beans and snow peas across the road; shelling peas behind our stand just past the flowers; a small bouquet of flowers if you bring your own scissors or clippers (yes, they are really ready, but please cut above any young buds so they can keep coming; Also the blue flagged flowers have edible blossoms for a prettier meal.  They  include "Blue Boy" Centaurea, which are mild and sweet for desserts or salads, and "Tangerine Gem" marigolds with a citrusy scent.  The shelling peas in the field behind the stand are very weedy (due to not being able to cultivate enough in the rain) but are still full of nice long shelling peas.

·        Many of the kohlrabi split, which often happens with too much rain, but they're still delicious.

Fruit News

·        For the fruit this week we anticipate: dark sweet cherries, apples, peaches, organic blueberries, organic raspberries, and organic red grapefruit juice.

·        The peaches from Dan Towers have a lot of split pits this year due to the rain.  Also, we are just happy to get any, as most of them froze earlier.

·        The PYO raspberries are both across the road and in our lower field behind the stand.  If venturing down to the field "in the hole" the driveway is very steep.  We urge caution as people may be walking up or down the driveway.  Please keep children right next to you and if driving, please go very slow and cautiously.  It's a bit of an adventure, but the raspberries are loaded this week!

·        The blueberries are just staring, being later this year, and very afflicted with more birds than usual.  We don't mind them taking a moderate amount, but they're going way beyond that. Therefore, we are trying to net the bushes.  They probably won't be open this week for PYO.

·        Please return the green baskets or reuse them to put your fruit in. Thank you, this helps us a lot.

Animal News

Mrs. Hen wants to announce that her baby chicks hatched! The new family can be viewed at the pretty little hen house behind the office trailer. We also have 2 kittens available to a good home where they will be loved!  They're a little over 8 weeks and there is one female and one male. The female is grey and the male is white with grey patches.  Both are extremely sweet and love to cuddle.  We are looking for a home that will take them both as they are the best of friends! E-mail us if you're interested.  

Looking forward to seeing you at the farm.                                                                                          

The Thorpe Family and Crew  

Kohlrabi is a unique vegetable, tasting mildly like a cross between a sweet crisp apple and a cabbage.  It will last 1 month in the refrigerator in a plastic bag. Kohlrabi is great peeled, sliced or shredded and eaten raw, or sliced into a stir-fry.  Mash cooked kohlrabi and mix with cooked mashed potatoes, chopped fresh dill, and sauté in butter. 

Kohlrabi Slaw (You can also use this for Cabbage Coleslaw)

Peel kohlrabi heads.  Shred with a coarse shredder.  Add 1-2 carrots shredded and 1 chopped onion.  You can even shred a beet with this if you want to.  Add organic mayonnaise, a light sprinkling of organic sugar, a splash of vinegar, a teaspoon of horseradish, salt and pepper.  Our whole family loves it this way and it’s nice and cold and crunchy during hot summer days. 

Golden Summer Squash Quiche

4 cups thinly sliced unpeeled zucchini or summer squash

1 cup of chopped onion

1/2 cup butter

1/2 cup fresh or 2 tbsp dry parsley

8 oz. or 2 cups mozzarella or cheddar cheese

9" unbaked pie crust

1/2 tsp. salt & 1/2 tsp. pepper

1/4 tsp. garlic powder or 1 or 2 cloves garlic

1/4 tsp. oregano

2 eggs well beaten

Heat oven to 375 degrees.  In a skillet cook squash & onion until tender, stir in parsley & seasonings.  In a large bowl blend eggs and cheese then stir in vegetable mixture.  Line dish with crust.  Pour in vegetables, bake at 375 for 20 min. or until knife comes out clean.  

Collard greens make excellent wraps for a number of items.  Just chop a bunch of raw vegetables in 1-2 inch matchsticks, add your choice of cooked grains such as quinoa, rice or farro, and toss in some mined herbs of your choice and maybe a sprinkling of cheese.  Then made a dipping sauce that will mesh well with the wrap ingredients.  the peanut sauce below goes well with a variety of veggies.               

Thai Peanut Sauce

3 tablespoons low sodium soy Sauce

2 tablespoons red wine or apple cider vinegar

1 tablespoon olive oil

1 clove garlic, minced

3 tablespoons creamy peanut butter

2 teaspoons read Thai Chili paste

1 tablespoon coconut milk (or other milk)

Combine all ingredients in a food processor or blender, mix until smooth.    

CSA News for 7/14 & 16, 2015  

·       Was I ever wrong on last weeks' weather!  I'll blame my ipad.  And they even call for more rain tomorrow on Tuesday again!

·       Never the less, we still have lots of vegetables ready to pick.  This week we anticipate: lettuce; escarole; garlic; Swiss chard; cilantro; some combination of sugar snap, snow, and /or shelling peas- still Pick your own also; green beans- pyo also; kale; summer squash; and golden beets. You may also pick a small bouquet of flowers if you bring your own scissors.  They are just starting.

·       Please remember to bring your own bags if possible, Thanks!  Some of those lettuce heads are really large!

·       Field news/what's coming:

- Carrots, baby potatoes, broccoli, kohlrabi, and colored string beans are about a week or so from ripening.

- Onions are coming well also, maybe in a couple weeks.

-Tomatoes look great so far and are being trellised.  They are at the corner of Hunters Creek Rd. and Rt. 78.  They and many other crops this year like sweet potatoes, peppers, eggplant, flowers, melons, squash etc. are all on raised beds, which help a lot in all this rain.

-The peas like this cooler, wet weather and are still going strong, plus there are other plantings coming.  

Fruit New:

·       There will be some combination of:

·       Our organic red and/or black raspberries

·       possibly our organic blueberries by later in the week

·       sweet cherries

·       apples (from Dan Towers, from last Fall's harvest- Jona Gold, Empire, or Golden Blush)

·       You may also pick your own additional red raspberries up to 1 quart. ·       See pie crust recipe below.

·       You may also order bulk sour cherries.  We need to place our bulk order by Thursday morning before 10:00 AM.  They will come freshly pitted with no sugar.  They can be broken up into smaller pkgs. and frozen or canned.  They are $26.00 for 10 lbs. or $53.00 for a 30 lb. pail.  They are not organic, but are local, from Gasport up near Lake Ontario.  You can pick them up next week during CSA.

·       We will be looking forward to seeing you and hope it won't be pouring rain!                                                                                                  

The Thorpe Family & Crew  

Recipe

Here is a fantastic all butter pie dough recipe that yields a very flaky crust with a buttery flavor. Use the best quality butter you can find. Makes enough dough for one double, or two single-crust pies. We use this dough so frequently during the summer with all of the fresh fruit on hand, and it freezes well.  

2 1/2 cups flour,

1 tablespoon sugar,�

1 teaspoon table salt,

2 sticks (8 ounces) unsalted butter, very cold

½ cup cold water plus more as needed  

Method: Mix dry ingredients in bowl or in a food processor. Cut the butter into tablespoons and add to the dry ingredients. If you don’t have a food processor, just cut the butter into the dry ingredients with a pastry blender until the butter is the size of small peas. If using a food processor, lightly pulse the butter into the dry ingredients until it’s the size of small peas. Sprinkle ½ cup cold water over the butter and flour mixture and very lightly toss together. You may need a little more water to pull it together, but add it 1 tablespoon at a time to avoid making the dough too wet. Once the dough comes together, wrap it in plastic wrap in two separate discs and refrigerate for at least an hour before using.

If you don’t feel like making a double crust pie, simply roll out one of the dough discs in an irregular circular shape on a lightly floured surface, line a baking sheet with parchment paper and place the dough on the paper. Preheat your oven to 425, and mix a couple cups of berries or other fruit with two tablespoons flour, pinch of salt, and about ½ cup sugar (little more or less to taste), and sprinkle of cinnamon. Mix well, then dump the fruit onto the rolled out dough and gently fold the dough edges onto the fruit, leaving a couple of inches in the center of the fruit uncovered. Brush the dough with milk and lightly sprinkle with sugar. Bake for 20-30 minutes until lightly browned and bubbly.  

Update for pick-your-own - Vegetable shares can pick shelling, snow and sugar snap peas and string beans today (Thursday) any time and fruit shares can pick 1 quart of raspberries today (Thursday) any time. Stop at the stand for directions or maps of the field which is across the street.

CSA News for July 7th and 9th, 2015  

·        The forecast for this week is great!  We have sunny weather predicted, so we hope to be busily catching up on planting and weeding, which were seriously delayed on during our prolonged "wet spell".

·        For vegetables this week the possibilities include: lettuce; garlic; Swiss chard; cilantro; snow peas; sugar snap peas; collards; chives; maybe the 1st green beans; summer squash and zucchini; and golden beets with their luscious beet greens on top.  We don't have any more shelling peas at this time but should have more in a week or so.

·        For "pick-your-own" options, check our website daily for changes or updates, but we are likely to have: snow peas and sugar snap peas, for the vegetable shares, and red raspberries if you have a fruit share.

·        For fruit shares we anticipate you will receive sweet cherries, organic raspberries (already picked and u-pick) and organic red grapefruit juice. U-pick raspberries will be open from 3:30-6:30 p.m. on your pickup day. We will let you know how much you can pick when you grab your other fruit at the fruit stand.

·        Snow peas are typically eaten whole as relatively flat pods in a stir fry.  We also blanch and freeze them for winter, after removing their stems.

·        Sugar snap peas have thick, crispy, fleshy pods and are eaten whole also without their stems.  They are eaten raw, possibly with a dip, or also steamed and can also be frozen for winter.

·        Summer squash and zucchini we just sauté with butter or olive oil with chives, onions, or garlic until tender and top with shredded cheese to melt in. They're also wonderful grilled!               

Looking Forward to seeing you!                                                                                                                   

The Thorpe Family and crew  

Raw Beet Salad

If you are having a tough time using all the beets and are tired of cooked and pickled beets, try just washing and shredding them raw.  Add shredded raw apples, minced mint leaves, a little olive oil and fresh squeezed lemon juice.  Toss lightly and add salt, pepper and maybe a little honey to taste. It’s cool, sort of sweet and crispy, and very good for you. 

Beets cleanse your liver of toxins and help your other digestive organs in the process! Beets are high in nutrients, both cooked and raw.  Try shredding them on salads for a pretty color variation. You can also use the beet tops – Cook or stem lightly and serve with oil and vinegar.  

Sweet & Sour Beets

2 lbs. beets                                                                     

1 onion, sliced

1 cup organic sugar                                                      

1 ¼ cups vinegar

Boil or steam beets until tender.  Reserve 1 cup cooking liquid.  Peel, slice and pack beets & onions into 3 pint jars.  Combine reserved liquid, sugar and vinegar.  Optional, here add 2 whole cloves, 1 stick of cinnamon & 1 teaspoon allspice.  Bring liquid with or without spices to a boil; simmer 5 min. Remove spices; pour over beets. Cool, cover and refrigerate 24 hrs before enjoying.  

Beet Salad with Ginger & Garlic Scape Dressing

3 beets Just less that

¼ cup white wine vinegar or rice vinegar

Just less that ¼ cup extra-virgin olive oil

1 to 1 ½ inches fresh ginger, peeled and finely grated

2 garlic scapes, finely chopped

3 large handfuls of mixed baby greens (about 4 to 5 ounces), rinsed and dried

Freshly ground black pepper and sea salt to taste

Preheat the oven to 400 degrees. Wash the beets well and pat dry. Trim off the beet greens and tops. Rub the beets with a little olive oil and wrap in foil. Place the foil package on a baking sheet and roast the beets in the preheated oven for 45 to 60 minutes, or until tender.

Remove the package of roasted beets from the oven and set aside for a few minutes. Carefully open the foil package (watch out for escaping steam) and allow the beets to rest just until they are cool enough to handle. While the beets are cooling, make the vinaigrette: In a medium bowl, whisk together the vinegar and ginger. Slowly whisk in the olive oil, salt and pepper. Add the garlic scapes. Set aside and allow the flavors to blend while the beets cool.

Rub the skins off the still-warm roasted beets with your fingers or a paper towel. Cut the beets into bite sized pieces, and place in a large bowl with the baby greens. Whisk together the dressing one more time so that it does not separate, and pour over the beets and lettuce.                                    

Roasted Beets & Feta Cheese Salad

3 large or 4 medium beets

1 Tbsp. plus 1 tsp. olive oil

2 tsp. white wine vinegar or lemon juice

¼ tsp. salt

4 oz. feta cheese or chevre, crumbled

Preheat oven to 375 degrees. Trim and wash beets. Rub the beets with 1 tsp. olive oil and wrap in foil. Place the foil package on a baking sheet and roast the beets in the preheated oven for 45 to 60 minutes, or until tender. Remove from oven and let sit until cool enough to handle.

Peel beets and cut into ½ inch slices. In medium bowl, whisk remaining 1 Tbsp. olive oil, vinegar, and salt. Toss beets in dressing.

Arrange beets on platter or 4 serving plates. Top with crumbled feta. Serve immediately.  

Sugar snap pea miso salad Salad

1/2 pound sugar snap peas, untrimmed

1/2 pound chinese cabbage, in thin ribbons (about 3 cups)

4 ounces radishes or raw beets, julienned- grated carrot is a good substitute too

3 large scallions, white and green parts, thinly sliced on bias

3 tablespoons sesame seeds, well toasted Dressing

1 tablespoon minced fresh ginger

1 large garlic cloved, minced

2 tablespoons white miso, plus 1 more tablespoon to taste

2 tablespoons tahini

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive oil

For the Salad

Bring a large pot of salted water to a boil and prepare an ice-water bath.

Boil the sugar snap peas for 2 minutes, until just barely cooked but still crisp.

Drop them into the ice-water bath.

Once cool, drain and pat dry.

Trim ends and cut sugar snap peas on bias into thin slices.

Toss in a large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.

For the Dressing

Whirl all ingredients in blender until smooth.

Add more miso as needed.

Toss salad with half of the dressing (add more if needed) and sprinkle sesame seeds on top.

Sweet pea guacamole

We haven't tried this recipe, but people are raving about the addition of freshly shelled peas to guacamole. We'll let you be the judge!   

INGREDIENTS

·       ½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)

·       2 small jalapeños

·        2 tablespoons packed cilantro leaves, chopped, more for garnish

·        ¾ teaspoon salt, more as needed

·        3 small ripe avocados, mashed

·        2 scallions, whites only, sliced as thin as possible (about 1/4 cup)

·         Zest of 1 lime

·         Juice of 1 lime, more as needed

·        1 tablespoon toasted sunflower seeds

·         Flaky sea salt, for serving

·         Tortilla chips, for serving

·         Lime wedges, for serving

PREPARATION

1.      Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.

2.      Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.

3.      In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.

4.      In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.  

Update for Vegetable shares July 2, 2015

The u-pick field for shelling peas is open today for vegetable share members (you can pick if you're a Tuesday or Thursday member.) The field is across the street from the farm just slightly north where we had strawberries. The peas are across from the strawberries and there will be flags in the field marking where you can pick. Please don't pick in any rows that have not been flagged! Pea plants uproot easily, so pick the peas gently to avoid pulling the plants out of the ground- the best method is to grasp the pod with one hand and hold the plant with your other hand and gently tug until the pod releases. The peas ready are shelling peas, so only pick the fattest ones because the flat peas will not be mature enough to shell!

 

CSA News for June 30 & July 2, 2015  

·       It sure is wet here!  Are you all getting as much rain as we are?  

·       For vegetables this week, we anticipate: escarole; lettuce; the last few garlic scapes; the first garlic bulbs; Chinese Cabbage; Swiss chard; cilantro; shelling peas; collards and kale, Summer squash and sugar snap peas might also be ready later this week.  

·       With more rain predicted for tonight and Tuesday AM, we hope to not have to pick from a boat!  

·       The garlic bulbs are not dry yet but can be used immediately or left to air out for awhile.  

·       The early shelling peas are at a stage today where there are not enough for "pick your own" but there will be soon.  The sugar snaps are loaded but a little too flat to be picked - maybe in several days.  We'll keep you posted.  

Fruit News  

·       The strawberries are giving up.  There has been so much rain they can't recover anymore.  During CSA time Tuesday, fruit share owners can glean the fields for any remaining berries, but there won’t be many. We may mow the plants by Thursday, so if you have a Thursday fruit share and want to come out one last time to pick a few, please come on Tuesday.

·       Raspberries are just starting.  We hope they will withstand the predicted rain and be ok for you on Tuesday and Thursday (Pick your own is not open yet but will be soon.)

·       For fruit shares we expect so far that you will get: sweet dark cherries, organic raspberries and the organic red grapefruit juice.  If we are able to salvage any strawberries, they will not win any beauty contests!

·       On the bright side, the blueberry bushes are just loaded with fruit.  They won't be ready for a couple weeks yet but are already bending over with the weight of their coming crop! ·       We look forward to seeing you at the farm!                                                                                                

The Thorpe family and crew  

P.S.  We had two cats on the way to the vet to spay them, found they were pregnant and couldn't go through with it.  As a result, we have beautiful orange/orange and white kittens just old enough to go to loving homes.  They are litter trained and eating solid food, and so sweet and affectionate!  Please call Naomi at 341-3272 if you are interested.     

Garlic Butter        

In food processor or garlic press, grind 4 – 6 peeled cloves of garlic.  Add about 4 oz. cheese (extra sharp cheddar is our favorite) and a couple of tablespoons of parmesan cheese.  Mix well.  Add 1 stick of butter and process until well whipped. Fresh herbs of your choice can be added at this point, just pulse until incorporated. This is wonderful stuff! You can keep it for a couple weeks in the refrigerator. Spread it on split French bread halves and toast in the oven until golden brown for garlic bread. Spread it raw on toast or crackers when you feel a cold coming on. Raw garlic is a natural antibiotic which can help ward off things like the common cold. We also like to add a heaping spoonful to freshly grilled or steamed veggies, or on top of grilled meat like you’d get at a steakhouse!  

Garlic Confit (from “The Kitchen”)

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves. Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar). As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

10 Ways To Use Garlic Confit

1.     Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.

2.     Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)

3.     Toss roasted or grilled vegetables with a spoonful of the tender garlic.

4.     Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d'oeuvre, garnish the garlic toasts with chives or any fresh herbs.

5.     Layer garlic confit into a sandwich or pizza.

6.     Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)

7.     Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.

8.     Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)

9.     Add garlic confit to sauces and soups.

10.  Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.  

Kale:   

Nutritionally, Kale is vastly superior to most vegetables.  It has the highest protein content of all cultivated vegetables, is very rich in calcium, fiber and vitamins, and a potent cancer fighter.    Remove Kale stems by grasping the stalk and pulling the leaves off with your hands.Steam, boil or sauté approx. 5 min. You can toss steamed Kale with butter or olive oil, lemon juice, salt and pepper. Try adding the garlic butter or garlic confit from above. You can also freeze blanched, drained kale for winter use. It’s great in omelets, quiches, lasagna, scrambled eggs, casseroles, soups, and more.  

Kale Chips

In vita-mix or high powered blender, blend:  1 cup soaked cashews, 1/3 cup soaked sunflower seeds, 1/3 cup nutritional yeast, 1 tsp. salt, juice of  ½ a lemon, 1 red, yellow or orange pepper, 1 tsp. paprika (optional)   Add enough water as needed to blend until smooth.  Wash the kale and take the stems off leaving the pieces quite large because they shrink in the dehydrator.  Do not shake off all the water from the kale. Leave it somewhat wet.  Pour the cashew, nutritional yeast mixture over the kale and start mixing it up and squeezing the kale in order to distribute all of the mixture over each leaf.  Put in the dehydrator or in the oven at 150 degrees several hours until crisp.  

Collard Greens

1 bunch collard greens, stems cut                

¼ tsp. pepper out and discarded                                        

1 tsp. sugar

¼ cup olive oil  (bacon fat is also delicious here)

1 tsp. minced garlic

½ tsp. salt

Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice them thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.

Roasted, butter cherries

Toss 2 cups halved, pitted cherries with 3 tablespoons melted butter and 3 tablespoons sugar on a rimmed baking sheet and roast at 350 degrees until softened and caramelized, 15-20 minutes. Let cool. Serve over ice cream, yogurt, angel food cake etc.        

Fruit News Update 6/25/2015

- You can u-pick 6 quarts of strawberries and pick up a bottle of grapefruit juice that will be available at the fruit share stand. If you choose not to pick your own, you will get 1/2 gallon of our organic red grapefruit juice and 1 quart of already picked strawberries for today- Thursday.

CSA News Update 6/23/2015

- We forgot to mention in yesterday's newsletter that vegetable shares will receive escarole today in addition to the other greens. Escarole is a leafy green that is a variety of endive, but less bitter than endive. It looks similar to green leaf lettuce. One of the quickest ways to prepare it is to wash and chop a head into bite sized pieces, saute a little garlic or garlic scapes in olive oil for 1 minute or so, then add the endive along with about 1/2 cup chicken or vegetable broth and 1 cup of cannellini beans. Cook until the escarole is wilted and tender. Add salt and pepper to taste, and top with fresh lemon juice and grated parmesan. Many soups benefit from the addition of escarole, especially heart soups like Italian wedding soup!

Fruit News Update

- We had a severe rainstorm with pelting, hard rain last night that damaged many of the strawberries we were expecting to pick today. One of our strawberry fields also suffered the loss of at least 75% of the berries that would be ripe now due to the late frost that hit in late May. We had irrigation set up in both fields to protect them from the frost, and thankfully our field next to the roadside stand was protected beautifully by the irrigation system. The field across the road didn't fare as well because a hostile neighbor damaged our irrigation system set up in the creek, despite the approval we received from both the land owner himself (we rent the property that those strawberries are grown on) and the department of conservation. We worked all night to repair the damage, but were not able to salvage the system in time. We are praying for this guy. Matthew 5:44 "Love your enemies, bless them that curse you, do good to them that hate you, and pray for them which despitefully use you, and persecute you".

-Because of the frost and rain damage, we have to alter our fruit share plans for this week. You should be able to still pick your own and we are closed today to the general public for u-pick meaning there will be more berries for you. You can u-pick 6 quarts of strawberries and pick up a bottle of grapefruit juice that will be available at the fruit share stand. If you choose not to pick your own, you will get 1/2 gallon of our organic red grapefruit juice and 1 quart of already picked strawberries for today- Tuesday. It may be the same for Thursday, but we are not sure yet. Raspberries and blueberries look fine and were not damaged by the rain. We are looking forward to great crops from them coming soon!

Please note that our office is open Monday-Friday from 9 a.m.-5 p.m., and the office is closed on Saturday and Sunday. If you call or e-mail us on the weekend, we won't receive your message until Monday. Also, our e-mail provider only allows a certain number of e-mails to be sent out daily, so we recommend checking the website's newsletter page for any share updates before coming out to pick up your share. This link will take you right to the newsletter page http://www.thorpesorganicfamilyfarm.com/csa-newsletter.

 

 

CSA Newsletter for June 23 & 25

-For vegetables this week, we hope to have the following veggies: the last of the asparagus, loads of mixed lettuce heads, lots of garlic scapes, chinese cabbage, Swiss chard, spinach, peas and/or pea shoots, and our organic red grapefruit juice.

-The peas are just starting to mature, so they may or may not be ready for Tuesday’s pickup, and will not be ready for “pick your own” this week, but this looks like the best year we’ve ever had for peas (shelling, snow, and sugar snap coming soon!)

-Please be ready to take lots of garlic scapes as they will be unlimited for both small and large shares. They do not have a long season, but they freeze and pickle well. Young garlic heads will likely be ready the following week. In addition to last week’s garlic scape recipes, we’re attaching a few more to give you more ideas on how to use them. One of our favorite lazy ways to prepare them is to cut into 2 inch pieces, steam until tender, and toss with lots of butter and parmesan cheese. Freshly grated parmesan makes a nice addition as well.

Fruit share news

-Fruit shares will be the same as last week. You will receive either 3 quarts already picked or you can pick 6 quarts yourself.Fruit shares will also receive more red grapefruit juice. Tomorrow’s forecast calls for rain in the morning, so we are tentatively opening the field for u-pick at 1 p.m. and going until 6:30 p.m., but call or check our website to confirm if you plan to pick. If you have a Thursday pickup and want to pick early, you can do so tomorrow. Just be sure to let Lisa know so she can keep track of who needs to still pick later in the week. If you can’t pick on Tuesday, you can pick your berries on Thursday. Hours for Thursday’s u-pick will be posted on our website or you can call Thursday morning.  

Recipes

Garlic scape soup from “The Messy Baker”

Ingredients                       

1lb garlic scapes, cut in 2-inch pieces, flower heads removed (about 4 generous cups)            

4 cups chicken stock (or vegetable stock for a vegetarian soup)                       

2 tablespoons olive oil                       

generous grind freshly ground black pepper                       

generous pinch fine sea salt                       

â�� to ¼ teaspoon chili flakes                       

¼ cup whipping cream                       

½ cup freshly grated Parmesan cheese                       

12 fresh basil leaves                       

½ large lemon, juice and zest

Instructions      

Prepare the scapes: Cut the flower heads off the scapes and discard them. Chop the remaining stems into 2-inch pieces. In a saucepan, gently heat the stock over medium while you cook the scapes.      

Cook the scapes: Heat the oil in a large, heavy sauce pan over medium and cook the scapes for 10 to 15 minutes, stirring often, or until they soften. The timing will vary depending on how thick the scapes are. Add the salt, pepper and chili flakes and cook for a minute or two.      

Simmer the stock: Pour the hot stock over the scapes and cook with the lid askew, for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green color but have not turned dead-broccoli grey.      

Purée the soup: Working in batches, purée the soup until smooth. You need to use a standard blender since an immersion blender won't get the scapes smooth enough. Scapes can be a bit pulpy, so purée the soup well. Season to taste with more salt and pepper if needed. Keep the soup warm over low heat until you're ready to serve.

Add the finishing touches: Just before serving, stir in the cream, Parmesan, basil, lemon juice and zest.  

Tempura Garlic Scapes from “Food 52”

1 â�¨pound garlic scapesâ�¨                       

3 to 4â�¨cups canola oil for deep fryingâ�¨                       

2â�¨egg yolksâ�¨                       

2â�¨cups ice waterâ�¨                      

1/4â�¨cup ice cubesâ�¨                       

2�cups flour, cake or all-purpose�

1. Prepare scapes: cut off the stringy tip from the flower end, and trim off the very bottom of the stem end. Cut each scape in half or into thirds, so that each piece measures about 4- to 6-inches in length.

2. Fill a heavy pot with tall sides (something with a wide opening is ideal) with canola oil to a depth of at least one inch. Use a deep fry thermometer to gauge the temperature -- it should be steady at 360° F. Maintaining a consistent temperature is important.

3. While the oil is heating, line a sheet pan with paper towels and set aside. Place two egg yolks in a medium-sized mixing bowl. Mix the yolks with two cups of cold water. Add one-quarter cup of ice cubes.

4. Add two cups of flour. Hold four chopsticks with their tips pointed down and stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds. Do not whisk, and do not use a fork -- the batter should be barely mixed with pockets of dry flour visible. The liquid will be the consistency of heavy cream.

5. Dip a scape into the batter, then gently lower into the oil. Repeat until there are 5 or 6 scapes in the oil. It is important not to overcrowd the pan. Note: Do not rush through the frying process by crowding the pan -- the scapes won’t cook properly.

Cook until the batter turns golden brown, 1 to 2 minutes total. Remove the scapes from the oil using a spider or slotted spoon, and place them on the paper towel-lined tray to drain. Season with a pinch of salt immediately, then repeat the dipping and frying with the remaining scapes. Serve immediately with the aioli.

Other garlic scape ideas

Make a white pizza with a little olive oil, red pepper flakes, ricotta and fresh herbs of your choice and top with sliced garlic scapes (if you prefer your scapes more tender, you can pre-grill them which will also add more flavor) ·      

Chop in a food processor and freeze as is, or freeze in ice cube trays with a bit of olive oil. Then just pop the cubes out and use as a base for sautéing in future meals. ·      

Chop and sauté in butter and make scrambled eggs or an omelet ·      

Add to biscuit dough or a savory pancake batter  

Pea shoots and peas:      

Vietnamese style stir fried vegetables      

Scant 1/4 cup of canola oil      

1 tablespoon sesame oil      

1 cup of broccoli florets      

2 cups chopped Chinese cabbage      

2 carrots, peeled and thinly sliced      

1/2 cup of snow or snap peas, trimmed      

1 onion, chopped      

2 dried Thai chilies or hot red pepper flakes to taste      

2 tablespoons of minced garlic scapes      

3 tablespoons of Thai fish sauce or soy sauce      

2 cups of pea shoots      

1 teaspoon brown sugar      

1 teaspoon of freshly ground black pepper      

Method:

Heat 1 tablespoon of oil in a large skillet over high heat. Cook the broccoli for about a minute. Add 2 tablespoons of water and stir fry until the broccoli is crisp-tender (about 5 minutes). Remove from the pan and repeat with the carrots and snow peas and Chinese cabbage (cabbage may take a little less time)

Put a bit more oil in the pan and add the onion. Cook over high heat for 3-5 minutes, until the onion is softened. Add the chilies and garlic and cook until fragrant (about 30 seconds). Add 1/4 cup of water or broth, the fish sauce, and the pepper.

Add the cooked vegetables back to the pan. Stir the mixture and cook until combined (about 1 minute).

Add the pea shoots and sesame oil and stir fry until just wilted and lightly sauced (30 seconds to a minute, depending on how delicate your pea shoots are). Taste and adjust the seasoning. Serve hot with rice and sriracha chili sauce, if you’d like.  

Garlic scape Croutons

Take 1 stick butter and sauté a few chopped up garlic scapes.  Toss in bread cubes you cut to size.  We like to use rye or a mixture of rye and wheat cubes from fresh bread.  Sprinkle on parmesan and cheese and shredded cheddar, mix lightly, and bake in a large rectangular pan at 250 degrees, stirring every 15 min. or so, for 45 min. or until crunchy but not burned.  Cool and store in a plastic bag or covered container.  I think they keep indefinitely in the fridge or a few days at room temp, but we eat them so fast, I haven’t put them to the test for very long!

U-pickAugust 19th, 2017

Blueberry season is over for 2017. Thank you to everyone that came out and picked! See you next year!

Products for saleAugust 17th, 2017

   Our farm store hours can be found here. Please note that the farm store is closed on Sundays, but our stand is open self-serve with a cash box all day Sunday. *We only accept cash or chec

New recipe: Raw Kale SaladAugust 15th, 2017

Ingredients: 1 bunch kale, center ribs removed. 1-2 kohlrabi bulbs, peeled. 1-2 crisp apples. 1/2 cup toasted sunflower or pumpkin seeds. Juice of one lemon. 1 teaspoon coarsely ground mustard. 3 tab

Blueberry/raspberry season

Blueberries are no longer available for purchase at the stand, but our u-pick field is open. Click here  for u-pick info. Red and black raspberries are done for the summer, but more red raspberries should be available in the fall!

2017 Summer CSA

We are still accepting new members for our fruit/vegetable summer CSA shares! Click here for pricing and registration forms. Our brochure is available here

Pork & Beef Sale

Whole pig - $3.55 lb.  Pork sides - $3.60 lb. Beef sides - $4.25 lb. Beef quarters - $4.35 lb. Either call or email the office to place your order.