12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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CSA Newsletter for 6/20 & 22

CSA News for June 20 and 22, 2017  

VEGETABLE SHARE NEWS:     

* This is our first week of vegetable CSA.  This time of year is always fantastically busy as we are trying to keep planting, cultivating, weeding, harvesting vegetables and strawberries, making hay, growing our organic grains, caring for our livestock, and finding time to "put food by" so we can enjoy strawberry smoothies, jams, green peas, as well as pickled and frozen garlic scapes all year round!  Thank you for letting us be "your farmers."  We hope you enjoy this busy season as much as we do!      

*When pulling in the driveway, use caution and pull up far enough over the crest of the hill so you can see on-coming traffic!We ask that everyone does their best to come on their chosen pickup day (Tuesday or Thursday, whichever day you chose on your registration form). Pickup hours are from 3:30-6:30 p.m., please no early-birds or late comers. If you can’t make it one week, you may send a friend or family member to pick up your share. Vegetable share pickup will be under the green and white tent near the stand. Fruit share pickup will be in the new stand. For both locations, there will be someone to sign you in, and explain how pickup works if you’re new! We will have baked goods, flours, coffee, meat and more available in our store for purchase, if you’d like anything in addition to your CSA share.       

*If you have any recipes you’d like to share with us that focus on CSA vegetables or fruit, send them our way and we will post them on our website for other members to try! We do our best to update our Facebook and Instagram accounts with farming notes and news, so if you’d like to stay up to date there, like or follow us! We love seeing how everyone uses their farm produce, so if you post any pictures of your creations, we’d love it if you tagged us.     

* For vegetables this week we anticipate:  carrots (we grew these in Florida for an early treat); peas; spinach; Swiss chard; cilantro; radishes; garlic scapes; asparagus; and chives.Please remember to bring bags/boxes/coolers to carry your produce home in.     

* Usually we would be bombarding you with lettuce heads right now.  We planted the lettuce in a beautifully fenced field so the deer couldn't get it.  Unfortunately, a large extended family of woodchucks had a camouflaged underground condominium right next to the field and neatly fit under the bottom wire. There will be lots of lettuce coming from later plantings, but they got the earliest heads.     

* The peas are not quite ready for PYO (pick your own) yet, but will be soon.      

* We updated our website CSA questions and answers page, so if you haven’t checked it out, please do so! It may answer some questions that will arise, for new and returning members alike. http://www.thorpesorganicfamilyfarm.com/csa-qa

FRUIT SHARE NEWS:     

* The strawberry picking is great! We cannot believe how many berries are ripe and ready to pick.You have the same choices again this week- 3 quarts already picked or 6 quarts PYO, and can pick additional berries for the discounted rate of $2.10 per pound (non-fruit share members pay $2.50/lb.) For reference, a heaping quart of berries weighs about 1.5 lbs. and a level quart weighs about 1 lb.  You will also get orange juice from our own citrus. If you only received 1 bottle of juice last week, please let Candy know at sign-in so you can grab an extra bottle this week! We miscalculated how much we needed for the first pickup.     

* Please call or email the office so we can plan to pick your berries for you if that is what you want this week.       

* You can pick your berries any day we are open, excluding Sunday and when it's raining. Just check our website www.thorpesorganicfamilyfarm.com for daily u-pick hours and info.     

* The bountiful strawberry crop means this is a great year to freeze extra strawberries for nutritious winter smoothies, make jam for your family and Christmas gifts, dry some for homemade granola or dehydrate and powder it for use in milkshakes or sprinkled on all sorts of goodies, puree and dry in your oven for fruit leather to send in your family’s lunches.......there are so many possibilities!  

Chickens

Naomi is raising a batch of organic chickens this summer and should be available July 24th & 26th. They will average approx. 5 pounds at $4.00/lb. If you would like to place an order please email: naomithorpe14@yahoo.com

We look forward to seeing you at the farm, and hope you enjoy the recipes below,   

The Thorpe family and crew

Recipes

Garlic scape pesto:

Approximately 1 cup garlic scapes (a large handful)

¼ cup raw pumpkin seeds, nuts, or sunflower seeds

½ cup extra virgin olive oil

¼ cup shredded parmesan cheese

Juice of one lemon (plus a little zest if you want)

Small handful of chives, parsley, or basil, whichever you prefer 

Combine all ingredients in bowl of food processor except olive oil. Pulse until well combined, then pour in olive oil slowly with the food processor running. Season with salt and pepper. Pesto is delicious on top of freshly steamed or roasted veggies, grilled or roasted meat, slathered on toast, or used on pizza instead of a red sauce! It also freezes well. We like to spread it thin on a rimmed baking sheet lined with parchment paper, or non-stick spray. Once it’s evenly spread, freeze until solid then break into pieces and freeze in a ziplock bag or freezer appropriate container! It’s even simpler than ice cube trays, and you won’t have to scrub your trays out or worry about pesto flavored ice cubes.  

Swedish pancake cake: adapted from Green Kitchen Stories, a fabulous blog for recipe ideas that focus heavily on fruits and vegetables. If you don’t have buckwheat flour, all purpose or pastry flour works fine, but we prefer the nutty flavor the buckwheat lends.

1 ¼ cup buckwheat flour

½ cup pastry or all purpose flour

3 large eggs

2 cups milk (animal or plant milk, all work well)

1 cup water

1 tablespoon melted butter or coconut oil

pinch of sea salt

your choice of the following: fresh fruit such as sliced strawberries, bananas, raspberries, blueberries etc.

1 cup chilled heavy cream

1.5 cups whole milk or greek yogurt

1 teaspoon vanilla

honey or maple syrup to sweeten

almond butter or cashew butter

Sift dry ingredients into a bowl. Whisk eggs, milk, water, and melted butter/coconut oil together, then add wet ingredients to dry. Whisk well, then cover and chill in refrigerator for about ½ hour. Batter can rest overnight if desired. Remove from fridge, heat a large (10-12 inch) non-stick frying pan over medium heat, add a pat of butter or coconut oil to pan and tilt to coat pan surface. When pan is hot, whisk batter and pour in about ¼- 1/3 cup batter and tilt pan so the batter covers the entire surface of the pan. Cook until edges begin to crisp and you can easily grab the edges and flip the crepe. The first side should take about 1 minute to cook, the other half will take less time. Cook until lightly golden but not too crisp. Continue this process until all of the batter is used. Depending on the size of your pan, this should make about 12-16 crepes. Cool crepes on a wire rack before stacking them together, this will help prevent them from sticking together. Once crepes are cooked and cooled, prepare your filling. We use a combination of sliced strawberries tossed with a bit of honey, raw sugar or maple syrup, as well as thawed frozen black raspberries and blueberries from last year. Beat chilled cream with a whisk or mixer until soft peaks form, then fold in vanilla extract and yogurt. Sweeten if desired (we like it unsweetened, to contrast the lightly sweetened berries!). Prepare the cake by placing a crepe on a large plate, and topping it with a handful of syrupy berries, then another crepe topped with a layer of whipped cream, then a crepe with jam or a thin layer of nut butter, and just keep repeating the process until all of the crepes have been used. Any excess toppings can go on top of the cake. This cake is delicious when served immediately after assembly, or even a day or two later from the fridge. If you make this cake, we’d love to hear/see your variations on it! Email us or tag us in a pic of your creation on facebook or Instagram!

 

CSA News for June 20 and 22,

VEGETABLE SHARE NEWS:     

* This is our first week of vegetable CSA.  This time of year is always fantastically busy as we are trying to keep planting, cultivating, weeding, harvesting vegetables and strawberries, making hay, growing our organic grains, caring for our livestock, and finding time to "put food by" so we can enjoy strawberry smoothies, jams, green peas, as well as pickled and frozen garlic scapes all year round!  Thank you for letting us be "your farmers."  We hope you enjoy this busy season as much as we do!       *When pulling in the driveway, use caution and pull up far enough over the crest of the hill so you can see on-coming traffic! We ask that everyone does their best to come on their chosen pickup day (Tuesday or Thursday, whichever day you chose on your registration form). Pickup hours are from 3:30-6:30 p.m., please no early-birds or late comers. If you can’t make it one week, you may send a friend or family member to pick up your share. Vegetable share pickup will be under the green and white tent near the stand. Fruit share pickup will be in the new stand. For both locations, there will be someone to sign you in, and explain how pickup works if you’re new! We will have baked goods, flours, coffee, meat and more available in our store for purchase, if you’d like anything in addition to your CSA share.       

*If you have any recipes you’d like to share with us that focus on CSA vegetables or fruit, send them our way and we will post them on our website for other members to try! We do our best to update our Facebook and Instagram accounts with farming notes and news, so if you’d like to stay up to date there, like or follow us! We love seeing how everyone uses their farm produce, so if you post any pictures of your creations, we’d love it if you tagged us.     * For vegetables this week we anticipate:  carrots (we grew these in Florida for an early treat); peas; spinach; Swiss chard; cilantro; radishes; garlic scapes; asparagus; and chives. Please remember to bring bags/boxes/coolers to carry your produce home in.     

* Usually we would be bombarding you with lettuce heads right now.  We planted the lettuce in a beautifully fenced field so the deer couldn't get it.  Unfortunately, a large extended family of woodchucks had a camouflaged underground condominium right next to the field and neatly fit under the bottom wire. There will be lots of lettuce coming from later plantings, but they got the earliest heads.     

* The peas are not quite ready for PYO (pick your own) yet, but will be soon.  

FRUIT SHARE NEWS:     

* The strawberry picking is great! We cannot believe how many berries are ripe and ready to pick. You have the same choices again this week- 3 quarts already picked or 6 quarts PYO, and can pick additional berries for the discounted rate of $2.10 per pound (non-fruit share members pay $2.50/lb.) For reference, a heaping quart of berries weighs about 1.5 lbs. and a level quart weighs about 1 lb.  You will also get orange juice from our own citrus. If you only received 1 bottle of juice last week, please let Candy know at sign-in so you can grab an extra bottle this week! We miscalculated how much we needed for the first pickup.     

* Please call or email the office so we can plan to pick your berries for you if that is what you want this week.       

* You can pick your berries any day we are open, excluding Sunday and when it's raining. Just check our website www.thorpesorganicfamilyfarm.com for daily u-pick hours and info.     

* The bountiful strawberry crop means this is a great year to freeze extra strawberries for nutritious winter smoothies, make jam for your family and Christmas gifts, dry some for homemade granola or dehydrate and powder it for use in milkshakes or sprinkled on all sorts of goodies, puree and dry in your oven for fruit leather to send in your family’s lunches.......there are so many possibilities!

We look forward to seeing you at the farm, and hope you enjoy the recipes below,   

The Thorpe family and crew

 

Recipes

Garlic scape pesto: ·     

Approximately 1 cup garlic scapes (a large handful) ·      ¼ cup raw pumpkin seeds, nuts, or sunflower seeds ·      ½ cup extra virgin olive oil ·      ¼ cup shredded parmesan cheese ·      Juice of one lemon (plus a little zest if you want) ·      Small handful of chives, parsley, or basil, whichever you prefer  

Combine all ingredients in bowl of food processor except olive oil. Pulse until well combined, then pour in olive oil slowly with the food processor running. Season with salt and pepper. Pesto is delicious on top of freshly steamed or roasted veggies, grilled or roasted meat, slathered on toast, or used on pizza instead of a red sauce! It also freezes well. We like to spread it thin on a rimmed baking sheet lined with parchment paper, or non-stick spray. Once it’s evenly spread, freeze until solid then break into pieces and freeze in a ziplock bag or freezer appropriate container! It’s even simpler than ice cub trays, and you won’t have to scrub your trays out or worry about pesto flavored ice cubes.    

Swedish pancake cake: adapted from Green Kitchen Stories, a fabulous blog for recipe ideas that focus heavily on fruits and vegetables. If you don’t have buckwheat flour, all purpose or pastry flour works fine, but we prefer the nutty flavor the buckwheat lends.

·      1 ¼ cup buckwheat flour ·      ½ cup pastry or all purpose flour ·      3 large eggs ·      2 cups milk (animal or plant milk, all work well) ·      1 cup water ·      1 tablespoon melted butter or coconut oil ·      pinch of sea salt ·      your choice of the following: fresh fruit such as sliced strawberries, bananas, raspberries, blueberries etc. ·      1 cup chilled heavy cream ·      1.5 cups whole milk or greek yogurt ·      1 teaspoon vanilla ·      honey or maple syrup to sweeten ·      almond butter or cashew butter

Sift dry ingredients into a bowl. Whisk eggs, milk, water, and melted butter/coconut oil together, then add wet ingredients to dry. Whisk well, then cover and chill in refrigerator for about ½ hour. Batter can rest overnight if desired. Remove from fridge, heat a large (10-12 inch) non-stick frying pan over medium heat, add a pat of butter or coconut oil to pan and tilt to coat pan surface. When pan is hot, whisk batter and pour in about ¼- 1/3 cup batter and tilt pan so the batter covers the entire surface of the pan. Cook until edges begin to crisp and you can easily grab the edges and flip the crepe. The first side should take about 1 minute to cook, the other half will take less time. Cook until lightly golden but not too crisp. Continue this process until all of the batter is used. Depending on the size of your pan, this should make about 12-16 crepes. Cool crepes on a wire rack before stacking them together, this will help prevent them from sticking together. Once crepes are cooked and cooled, prepare your filling. We use a combination of sliced strawberries tossed with a bit of honey, raw sugar or maple syrup, as well as thawed frozen black raspberries and blueberries from last year. Beat chilled cream with a whisk or mixer until soft peaks form, then fold in vanilla extract and yogurt. Sweeten if desired (we light it unsweetened, to contrast the lightly sweetened berries!). Prepare the cake by placing a crepe on a large plate, and topping it with a handful of syrupy berries, then another crepe topped with a layer of whipped cream, then a crepe with jam or a thin layer of nut butter, and just keep repeating the process until all of the crepes have been used. Any excess toppings can go on top of the cake. This cake is delicious when served immediately after assembly, or even a day or two later from the fridge. If you make this cake, we’d love to hear/see your variations on it! Email us or tag us in a pic of your creation on facebook or Instagram!

 

Hello from all of us at the farm!  

We are so honored that you chose us to be your farmers this season, and we are excited to see you all soon. If you’re new to our CSA, we send out a newsletter every Monday during the season to give you field/crop updates, let you know what you’ll tentatively (we say tentatively because your fruits and veg have yet to be picked for the week, most are picked on the day you receive them) be receiving each week, and sometimes share a few recipes that we like! If you have any favorite recipes that use produce from the farm, send them our way and we will post them on our website.

Our farm store will be open during CSA pickups with baked goods, organic flours and sugar, organic coffee, beef, pork, poultry and more. It’s open to everyone regardless of CSA membership!

Please use caution when entering/leaving our driveway. Be sure to pull up far enough over the crest of the hill before pulling into the driveway, so you can see oncoming traffic. Traffic on our road moves very quickly, and unless you pull up far enough before turning left into our driveway, you might not see oncoming traffic.

Please bring your own bags and containers when you pick up.

We encourage everyone to read the newsletter so you know what to expect for the week!  

Vegetable Share info:

After an initially wet spring that delayed some plantings, we are back on track with planting. The veggies have been loving the heat and sun these past few days, so we will most likely start vegetable shares on June 20th and 22nd, depending on which day you chose. Email us if you can’t remember and we’ll look it up for you. Vegetable shares will still receive 21 weeks of vegetables, we’ll just go one week longer in November! Stay tuned for the newsletter next Monday, which will contain what you should receive with your share, as well as other important reminders and check-in instructions.

If you don’t have a fruit share, but would still like strawberries, you may pick this week starting Tuesday for $2.50/lb for under 10 lbs, or $2.30/lb for 10 lbs. +. Our website will be updated every morning with u-pick info, as well as already picked quantities and pricing. Fruit shares are still available for purchase if you decide you’d like one to go along with your veggie share.

See you soon!

Fruit Share info:            

Fruit shares this week will receive the following: our certified organic, flash frozen orange juice, plus 3 quarts already picked organic strawberries, or 6 quarts if you pick your own.

Fruit shares will be ready for pickup from 3:30-6:30 pm on Tuesday and Thursday. Please come on the day you selected on the registration form. No early birds please! Parking for fruit share check in is available along the edges of the driveway, please drive slowly and watch for children.    

The strawberries loved the heat and sun these past few days! They look wonderful. You will have the option to pick your own 6 quarts on your pickup day. You may pick more than 6 quarts if you wish, at the reduced price of $2.10/lb. Children are welcome to pick as well, with adult supervision. Please take care not to step on any overhanging strawberries in the rows, and to stay in the rows that Lisa directs you to.            

Regardless of whether you choose to pick, please check in at the fruit share stand (to the right of the store if you’re facing the store). Your juice will be available at the check-in point, as well as already picked berries if you don’t choose to pick.            

The u-pick field is located down the gravel driveway behind our store. The driveway forks left once you near the tree line, take the left turn and you’ll come to a hill. Drive slowly down the hill, and go to the right. Once you go right, you’ll see a white tent at the other end of the field. Drive to the tent and you’ll see a grassy area for parking. Lisa will be under the tent, so check in with her first and she’ll direct you to the rows you may pick in. Lisa will have quart baskets and flats available for purchase if you need any. Traffic in the field will be counter-clockwise so when you leave, don’t drive out on the side of the field that you came in on. There will be signs to alleviate any confusion! Please drive slowly and use caution as the driveway is narrow and there may be a fair amount of traffic! Also, watch out for children!

Please e-mail us to let us know if you plan to pick your own or get already picked berries, and mention which day is your chosen pickup day. This will help us ensure that we have enough berries picked! If you'd like to bring your own containers/basket to empty already picked berries into, we'd appreciate it.    

Strawberries freeze well, should you find yourself with more than you can eat right away! Simply remove the stem end, (rinse if you desire, although they’re certified organic so we only rinse if they’re sandy/muddy) and place on a baking sheet in the freezer. Once they’re frozen solid, transfer them to a ziplock bag or container of your choice. If you’re feeling lazy, you can simply freeze them without the baking sheet step, although they tend to stick together once frozen which can be annoying.  

Whew! Sorry for the information overload! If you have any questions, send us an email at thorpesfarm@verizon.net or give us a call. We look forward to seeing you all (remember: fruit shares this week, veg shares the following week),  

The Thorpe Family and crew

 

Fruit share news and tentative start date

Hello all! We are so excited to begin another year of offering organic vegetables and fruit for all of you.

The strawberry and blueberry crops look terrific this year! In our new (1st year bearing) strawberry field, which is behind the stand in a lower field, the berries look like they could be the best we've ever had. There is no obnoxious wild parsley, and almost no weeds at all, due to a LOT of diligent weeding by our crew! We planted a lot more strawberry acreage than usual last year to be ready for this year, and our family and determined crew cared for it all last year with great results.              

If you like organic strawberries, this is the year to replenish your jam and smoothie stock. We will also have organic sugar for sale, and hopefully pectin supplies too. 

We are guessing we will be able to pick the first few berries somewhere around June 9th for the stand, then we may have enough berries to start fruit shares the following week. If so, the first fruit share pickups would be June 13th and June 15th, depending on if you chose Tuesday or Thursday as your pickup day. If you can’t remember which day you chose, please call or email us and we’ll check for you.

Please watch your email for a confirmation of these dates, and more info, because the weather within the next week or so will impact fruit share start dates. The first official newsletter will contain more info about pickups, so if you’re a first-timer, stay tuned for more details to come soon!            

This week we have loads of our organic asparagus, and anyone in our vegetable CSA can get it at the super discounted price of $3.00/lb.  If you only have a fruit share, you may still purchase asparagus! Please call 716-655-4486 or email thorpesfarm@verizon.net if you’d like to order more than 5 lbs. of asparagus.  

Vegetable Share News and tentative start date            

We are not sure yet when vegetable share pick up will start. Things are growing great, and we are on schedule with spring planting, but the initially wet spring means vegetable shares will most likely start one week after fruit shares (see above info for fruit share details) due to strawberries being ready before most of the veggies. No worries, you’ll still get 21 weeks of vegetables in total!

More info on share pickups will be sent out closer to the start date, and we will post the information on our website as well. We try to stay active on our Facebook and Instagram accounts, so follow them if you’d like frequent fruit and veggie updates!

Our best guess is that vegetables shares will begin June 20th and 22nd depending on which pickup day you chose, but stay tuned to your emails for date confirmations.

This week we have loads of our organic asparagus, and anyone in our vegetable CSA can get it at the super discounted price of $3.00/lb.  Just please call 716-655-4486 to order it so we can have it ready for you.  

Looking forward to seeing you all,  

The Thorpe Family and Crew  

 

Asparagus is here! This year's crop is about two weeks earlier than last year's, which is pretty exciting. The prices are as follows: $3.60/lb. for vegetable share members, $4.50/lb. for everyone else. We'll have asparagus available in the store daily on a first come, first served basis. 

If you'd like to place an order and have some set aside for you, just call or e-mail us with the number of lbs. you would like, your name and phone number, and the date/time you would like to pick it up. We will call if we cannot fill your order at that time. Farm store hours are  from 9:00am - 5:00 pm Monday-Wednesday, Thursday & Friday 9:00 am-6:00 pm, Sat. 9:00am - 5:00 pm and Closed on Sunday.  After hours the stand will be set up self-serve, subject to supply. 

The office is not open on the weekend to take orders, but you can purchase asparagus at the store.  

We hope you're as excited as we are for the upcoming growing season! 

Daily strawberry updatesJune 22nd, 2017

Update for Thursday, June 22nd. U-pick information can be found here. Availability:  Afternoon update- We are temporarily sold out of already picked berries! We're picking as fast as we can,

Products for saleJune 20th, 2017

   Our farm store hours can be found here. Please note that the farm store is closed on Sundays. *We only accept cash or checks at this time. Thank you! ** The office is closed Saturday &

New recipe: Swedish pancake cakeJune 20th, 2017

Swedish pancake cake: adapted from Green Kitchen Stories, a fabulous blog for recipe ideas that focus heavily on fruits and vegetables. If you don’t have buckwheat flour, all purpose or pastry f

Strawberry Season

For daily already picked strawberry updates, click here. U-pick information is available here! The u-pick field is loaded with strawberries! Please remember, we only accept cash or check in our stand, store and u-pick field at this time.

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.