NWPA Growers Co-op

News and blog

News about NWPA Growers!
Posted 1/17/2018 12:07pm by Amy Philson.

This week, we have added some produce from Tuscarora Organic Growers, a farmers cooperative in east side of the state.  We cooperate with another co-op in our area for transportation of the produce so we can minimize our cost and the effects on the environment.  My kitchen then becomes a packing area for a few hours to weigh and bag everything.

Last week I attended Mid-Ohio Growers Conference for two days in Holmes County, along with David and Lydia Yoder from NuWay Farm.  Over 80% of the attendees were Amish and Mennonite, so I was definitely in the minority.  There were three workshops to choose from every hour, as well as vendors with information about their products and services.  One of the big topics nowadays is GAP certification, which is required for produce farms that sell to larger stores and institutions like schools and hospitals.  GAP stands for good agricultural practices, and is mostly common-sense food safety practices like hand washing and water testing, but it also involves keeping detailed records of planting, harvesting, sales, etc. We do that informally, but our farmers are considering whether we need to add this certification.  The yearly cost to each farm is several hundred dollars, plus the cost of the time to prepare for inspection and recordkeeping throughout the year.

CSA Shares

  • 2 lb. potatoes from Detweiler Farm
  • 1 cabbage from Detweiler Farm
  • 1 garlic from Detweiler Farm
  • 2 lettuce from Harmony Grove Farm
  • 1/2 lb. cremini mushrooms from TOG
  • 1 lb. carrots from TOG
  • 1 lb. parsnips from TOG
  • 2 lb. sweet potatoes from TOG

Recipes

Lemony Parsnip and White Bean Soup

Roasted Carrots and Parsnips

No-Mayo Carrot Apple Slaw

Tuscan-Style Roasted Carrots

Sweet Potato Chicken Chili

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing (sweet potatoes)

Sweet Potato Flourless Brownies

Spicy Roasted Cabbage Wedges

I think I will make a big pot of vegetable soup for supper tonight.  It's just that kind of day.  The next CSA is January 31...back in two weeks!

Amy

 

Posted 1/3/2018 12:25pm by Amy Philson.

I hope you all had wonderful holiday celebrations the past few weeks.  Mine was busy with our holiday store, and I am looking forward to slowing down for the next couple of months and working on several projects that I put off until these cold days. 

I have been dreading today all week.  While it's sunny and almost balmy at 22 degrees while I type this, it was anything but that at 6:00 this morning.  Some people thrive in cold weather.  I am not one of those people.  But you needed your CSA food, and our farmers needed to ship their products, so a few of us braved the cold and got it done.

So far, all of our CSA shares have consisted of products from our farms.  I'm sure some of you are tiring of cabbage or squash.  Next time, we will have additional veggies from an organic farmer's cooperative in the eastern part of PA to supplement our farmers' products and give you more variety.  We cooperate with other farms and stores in our area to bring their produce "out west" to save fuel and have a lower imprint on the environment.  You can look forward to new flavors in the coming months, including sweet potatoes, parsnips, and mushrooms.

CSA Shares

  • 1 acorn squash from Detweiler Farm
  • 1 cabbage from Detweiler Farm
  • 1 lb. popcorn from Detweiler Farm
  • 1 lb. beets from Detweiler Farm
  • 2 lb. potatoes from Detweiler Farm
  • 1 garlic from Detweiler Farm
  • 2 heads lettuce from Harmony Grove Farm
  • 1 bag pea shoots from Harmony Grove Farm

Recipes

Choosing recipes to share can be a difficult task.  Some of our members choose a vegetarian or vegan diet.  Some choose paleo.  Some eat a standard American diet but know they should eat healthier.  Some eat gluten-free.  Some deal with food allergies.  I could continue listing variations, but you get the picture.  I try to choose a variety of recipes so that you can always find some here that fit your family's needs.  I always look for recipes with all or most whole foods rather than processed ingredients.

Roasted Winter Veggie Power Bowl:  My family had this for lunch today, and it is delicious!  We subbed acorn squash for the butternut and added some sliced red onion and pea shoots.  We didn't have parsnips, so we left them out.  You could add a protein like chicken breasts or garbanzo beans.

Grilled Chicken Salad Lettuce Wraps

Peanut Chicken Keto Wraps:  I would use lettuce rather than Swiss chard in these.  If you're not familiar with aminos, they are a healthier substitute for soy sauce.  You can choose coconut aminos or Braggs liquid aminos...or just use soy sauce if that's what you're used to.

Nigel Slater's Five Spice Chicken and Pea Shoot Salad

Roasted Beet Salad with Pea Shoots (the recipe title for this says it has chevre in it, but there is no chevre in either the recipe or photos.  Feel free to add some if you want!)

Smoky Black Bean Beet Burgers:  The comments on this recipe say they are delicious. 

Mediterranean Beets with Garlic and Olive Oil

Fried Cabbage with Potatoes and Bacon

Cabbage Roll Soup

Mushroom and Quinoa Stuffed Acorn Squash

Roasted Acorn Squash with Cranberries, Goat Cheese, and Balsamic Glaze

Really Crispy Smashed Potatoes

Vegan Potato Soup with Beans and Kale

 

 

Posted 11/29/2017 10:57am by Amy Philson.

With every CSA delivery, I send out an email with farm news, a list of the share contents, and suggested recipes for your share.  For most of you, this is old news.  But we have a few members who are new to our CSA, so you can expect this email on CSA day.  In the winter, farm news will be more sporadic since there isn't much going on at many farms during the cold months.  That's not to say that your farmers aren't busy; rather much of the daily operations are not very newsworthy.

CSA Shares

  • 1 head lettuce from Harmony Grove Farm
  • 1/2 lb. kale from NuWay Farm
  • 1 bunch carrots from NuWay Farm
  • 1 lb. turnips from NuWay Farm
  • 2 delicate squash from Detweiler Farm (a few of you have acorn)
  • 1 lb. onions from Detweiler Farm
  • 1 garlic from Detweiler Farm
  • 1 cabbage from Detweiler Farm
  • 1 dozen eggs from Miller Farm Products
  • 2 lb. potatoes from Miller Farm Products

Recipes

Breakfast Delicata Squash

Warm Winter Kale and Delicata Salad

Turnip Soup with Rosemary and Black Pepper (One of our CSA members says this is the best turnip recipe she has made.)

Lemon Roasted Turnips

Spinach, Mushroom and Feta Crustless Quiche

Do you know how easy it is to make Egg Drop Soup?

Zuppa Toscana - a creamy soup with sausage, potatoes, and kale.

Simple Potato Soup

Potato, Chickpea and Spinach Curry for a meatless meal

Chicken Yakisoba - a vegetable, chicken, and ramen noodle dish.  Be sure you throw away the seasoning packet in the ramen noodles...or buy plain ones.

My family's favorite cabbage recipe:  Roasted Cabbage Wedges with Onion Dijon Sauce

Our next CSA delivery will be December 13, and then we have 3 weeks off until January 3.  Thank you for choosing to eat local this winter!

Amy

 

Posted 11/21/2017 10:52am by Amy Philson.

Our Summer/Fall Farm Share (CSA) season has ended, and our Winter season begins next week!  If you haven't already signed up, it's not too late to join.  If you have already joined us, THANK YOU!!

Our Winter Farm Share will mostly include our naturally-grown produce, but you might also receive eggs, maple syrup, and other farm-produced items.  Your share will be full of seasonal veggies like squash, sweet potatoes, cabbage, potatoes, and onions, plus fresh lettuce and greens grown in greenhouses to extend the season.

Additional shares of eggs, ground beef and sausage are also available.

Our Winter pickup locations include Butler, Franklin, Grove City, Hermitage, Mercer, and Slippery Rock.  Delivery is only twice/month for the winter season.

Since we know that most people's budgets are stretched at this time of year, you can make a down-payment and pay the rest after the holidays.

Give a gift of support to your local farmers this season, and receive yummy farm products in return!

May you have a blessed Thanksgiving and a rewarding time with family and friends.  We are thankful for our neighbors who support local farm efforts.

Your farmers from Northwest Pennsylvania Growers' Cooperative

Posted 11/8/2017 9:59pm by Amy Philson.

Our current CSA season is over in one more week.  But you can still eat locally this winter with our Winter CSA.  Instead of every week, our pickups are generally every two weeks for the Winter and Spring Shares. Support your local farmers even in the winter!

Grateful Life Farm

This week we've had several unwelcome visitors to the farm.  Earlier in the week I was checking on the progress of some of the younger spinach and lettuce.  I pulled back the floating row cover from two beds to find complete destruction.  The spinach looked as though I had walked down the rows with pruning shears and the little lettuces were eaten down to stubby cores.  We've had previous crop damage from voles and I've successfully treated the area with Plantskydd granules.  However, I have only struggled in the past with them eating root crops like beets and carrots and I had not applied any of the repellent to spinach or lettuce beds.  Their population in our garden seems to be expanding, probably because a food source is available and we have fenced out the larger animals that are their natural predators, but they are small enough to go through the fence or tunnel under.  In addition, the landscape fabric we've used this season for weed control gives them somewhere to hide.  We decided to go out in the rain and apply Plantskydd to everything, and also try a sonic deterrent and several packs of mouse traps.

The second visit came last night around 12:30, when we were woken by a hen screaming bloody murder.  Hearts pounding, we jumped out of bed, tugged on boots, and ran to the chicken coop.  I couldn't see anything at first, and we almost thought they had just been alarmed by a spilled-grain munching vole.  Fortunately we didn't go back to bed, because another trip around the coop with a strong flashlight revealed a possum hiding under the nest boxes.  We dispatched the possum and none of the hens appeared harmed.  I'm not sure why the possum was so slow to attack that the hens could sound the alarm and we feel very lucky, but we need to evaluate our system to determine how the possum gained entry in the first place and shore up the weak points.

Bushel and a Peck Farm

We are very busy at our farm right now.  While most farms are slowing down and preparing for long rests during snowy days, our busy season is upon us.  Last year, we set up a stand at Shenango Valley Mall in Hermitage for the month of December to sell our maple products. This year, we are expanding greatly.  We are opening a store at Grove City Premium Outlets for the holiday season.  Along with our maple products, we will have lots of locally produced and natural products from other artisans and local businesses.  Our goal is to open this Friday, and we have a ton of work to do to get ready before opening. 
 
Along with our store, we are stretching more tubing in the woods to expand our maple production.  Then, when the tubing is in place, we will wait until the weather is right to tap the trees and collect the bountiful sap to boil into maple syrup in the spring.

CSA Shares

Full Share

  • 1 butternut squash from Detweiler Farm
  • 1 cabbage from NuWay Farm
  • 1 cauliflower from NuWay Farm
  • 1 lb. watermelon radish from NuWay Farm
  • 1 lb. candy onions from Miller Farm Products
  • 2 garlic from Detweiler Farm
  • 1 bag parsley from NuWay Farm
  • 1 head lettuce from Harmony Grove Farm
  • 3 choice from NuWay Farm, Detweiler Farm, Byler Farm, Mullett Farm, and Grateful Life Farm

Small Share

  • 1 butternut squash from Detweiler Farm
  • 1 cabbage from NuWay Farm
  • 1 cauliflower from NuWay Farm
  • 1 lb. candy onions from Miller Farm Products
  • 1 head lettuce from Harmony Grove Farm
  • 2 choice from NuWay Farm, Detweiler Farm, Byler Farm, Mullett Farm, and Grateful Life Farm

Mini Share

  • 1 butternut squash from Detweiler Farm
  • 1 lb. candy onions from Miller Farm Products
  • 1 head lettuce from Harmony Grove Farm
  • 1 choice from NuWay Farm, Detweiler Farm, Byler Farm, Mullett Farm, and Grateful Life Farm

Recipes

Roasted Cauliflower, Mushroom and Wild Rice

Roasted Cauliflower Salad with Lemon Tahini Dressing

Roasted Watermelon Radishes

Watermelon Radish Tart with Lemon Thyme

Amish Cabbage Patch Stew

Unstuffed Cabbage Rolls

Garlic Parmesan Roasted Butternut Squash

Butternut Squash Chili

Do you notice a trend here?  With colder weather, we are attracted more toward roasted and stewed dishes.  These make up the bulk of our meals, with a little bit of fresh thrown in, contrasting with summer when most of our meals are based on fresh, raw veggies.  I rather like the change of the seasons and the different ways we prepare foods according to the seasons.  Put on a pot of soup or stew to enjoy with your family this weekend.

Posted 11/1/2017 3:50pm by Amy Philson.

This is Week 22 of 24 of this season.  We have only two more weeks left in the current season.

I want to apologize if anyone was offended by our offering conventionally grown sweet potatoes.  We decided not to put them in the regular CSA shares in case anyone didn't read the email on Friday and doesn't want them.  I know that offering conventional produce is outside of our mission statement.  The matter was discussed with some (but not all) of our Board members, and we all had mixed feelings about the matter.  You see, I ask our growers every year to grow sweet potatoes, parsnips, and Brussels sprouts for CSA shares.  However, when we do have any, there are never enough.  For our Winter Shares, we get beautiful sweet potatoes from an organic farmer's cooperative in eastern PA, but we put off ordering from them until we have to because of distance and to allow our farmers to sell their produce first.  Because we know that many of our CSA members purchase sweet potatoes at the grocery store when we don't have them available, and because we have numerous requests for sweet potatoes, we allowed them to be listed in the Webstore.  I also put a very limited number in the Choice boxes and marked them "conventional" so you have a choice whether to take them. 

Based on the response in Webstore sales, many of you had similar reactions, purchasing locally grown conventional sweet potatoes where you were informed of growing practices rather than from the store where you don't know what was applied.  Others passed them up.  This farmer is considering growing naturally grown sweet potatoes for us next year.  The issue is on the agenda for our Board meeting this week, so I do not know whether we will continue to offer them.  If you would like to weigh in with your opinion, please email me.

Grateful Life Farm

This fall weather is making me think soup!  Last night we had homemade chicken noodle soup for dinner.  I use my crockpot to simmer a chicken carcass in water, either leftover from a roasted chicken, or the backs and necks from making cut ups, or a whole stewing hen.  The broth can be flavored by adding herbs such as sage, thyme, and rosemary.  I simmer for around 24 hours, then strain the broth into a large bowl and place it in the refrigerator.  The fat will harden on top and can be removed easily once the broth is chilled.  I pick through the strained bones for pieces of meat and add those into the broth.  When I'm ready to make the soup, I just sauté carrots, onions, celery and garlic in a little olive oil or butter until soft.  Then I add the broth and meat, bring to a boil, and add gluten free noodles and simmer around 20 minutes.  Salt and pepper to taste, keeping in mind you may need more salt than you think because unlike commercial broth, homemade broth is not salty.  The soup is even better the next day.  Another chicken soup variation I love is this wonderful Cream of Chicken Soup recipe from my friend Shelly.  She made it for us on a bitter January night and it was pure warmth and comfort in a bowl.  http://www.oldtime.farm/recipesresources/old-time-cream-of-chicken-soup-with-kniffles

This week we've been busy making preparations for colder weather.  We've been bringing in our gravity-fed bell waterers and draining them to keep the tubing and valves from freezing and breaking.  The laying hens will get a galvanized waterer set on an electric heated base to keep their water liquid.  For the rabbits, we just dump out their water and replace it with fresh multiple times per day.  We also covered all of our remaining lettuce, spinach, radishes, and green onions with floating row cover.  As the weather gets colder and heavy snow threatens, we plan to add a layer of plastic supported by metal hoops above the floating row cover to give two layers of insulation, a technique described by Maine grower Eliot Coleman. 

CSA Shares

Full Share

  • 1 broccoli from NuWay Farm
  • 1 bunch radishes from NuWay Farm
  • 3 delicata squash from Detweiler Farm
  • 1 lb. candy onions from Detweiler Farm
  • 1 garlic from Grateful Life Farm
  • 1 lb. red onions from Mullett Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 lb. rutabaga from NuWay Farm
  • 3 choice from NuWay Farm, Detweiler Farm, Grateful Life Farm, Silver Wheel Farm, Springfield Acres, and Byler Farm
  • 1 herb from Silver Wheel Farm, Springfield Acres, and Bushel and a Peck Farm

Small Share

  • 1 broccoli from NuWay Farm
  • 1 bunch radishes from NuWay Farm
  • 1 delicata squash from Detweiler Farm
  • 1 lb. candy onions from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 lb. rutabaga from NuWay Farm
  • 2 choice from NuWay Farm, Detweiler Farm, Grateful Life Farm, Silver Wheel Farm, Springfield Acres, and Byler Farm

Mini Share

  • 1 broccoli from NuWay Farm
  • 1 delicata squash from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 choice from NuWay Farm, Detweiler Farm, Grateful Life Farm, Silver Wheel Farm, Springfield Acres, and Byler Farm

Recipes

Roasted Delicata Squash, Onion, and Apple Tian

Autumn Harvest Salad with Pomegranates (I would sub quinoa for the faro)

Chicken Broccoli and Mushroom Stir-Fry

Roasted Panko Parmesan Broccoli

Rutabaga Sausage Hash

Roasted Rutabaga with Maple Syrup and Thyme

Rosemary Roasted Radishes

Cabbage, Apple and Radish Coleslaw

This is a soup kind of week for me, too.  We had vegetable beef soup last night (and leftovers for lunch today), and I think I will cook a chicken to make some kind of chicken soup.  Stay warm!

Posted 10/26/2017 9:27am by Amy Philson.

Fall has finally arrived.  It's a bit chilly when we're packing boxes at 7 a.m. in an unheated packing house.  We bundle up and bring hot coffee or tea with us.  In the winter, we use a space heater to take the edge off, but it's not cold enough yet to bother with it.  See how much we love our CSA members?

I got some good news this morning from David Yoder.  His son Willie has started walking with bars to hold on to.  The family is very encouraged about his progress, and they hope to have him home from the rehab hospital within a couple of weeks.  Thank you again for your prayers for them during this time.

Farm Updates

Hazy Hollow Farm

On Sunday we harvested supers from our hives as it appeared to be one of the few remaining days that it would be warm enough to open and inspect the colonies.  Populations look good for now, and we left plenty of honey for the bees.  We will see what winter does.  Actually warm weather, which makes bees more active when there is no nectar or pollen to harvest, is as big a concern as bitter cold.  We will wrap the hives with foam board later to insulate them a bit.  In a couple of weeks we will get out the extractor and pour this fall's crop.

Grateful Life Farm

What a week of lovely fall weather!  I love the cool, clear nights, warm sunny days, and beautiful sunrises and sunsets.  Leaves are slowly drifting off of our trees in the gentle winds, looking like an autumn version of a snow globe.  The falling leaves are very entertaining for our laying hens and our turkeys.  The hens dig and scratch endlessly, looking for bugs beneath and the turkeys run and try to catch falling leaves out of mid-air. 

Eight tiny baby rabbits were born Sunday night!  I was concerned because the night was cold, but Mama Coco had covered them with plenty of her fur and all of them are doing very well.  They were born completely hairless, but a fine covering of black fur is already starting to grow in. 

We made solid progress this week on our pig plans, building the floor and walls of the pig shelter, and designing the permanent fence and ordering materials.  Although we plan to rotate the pigs around our property, we also need a stationary area with a permanent fence.  When the small pigs arrive on our farm, they will need to be trained to electric fence before they can be trusted without a physical barrier.  In addition, electric fence is not as effective in winter when the ground freezes and snow can insulate animals, both the pigs and potential predators, from being shocked.  Because we plan to raise these pigs through the winter, we are building a four sided shelter with a floor, so we can keep them dry and comfortable and avoid health problems. 

CSA Shares

Full Share

  • 1 lb. golden turnips from NuWay Farm
  • 1/2 lb. Tokyo bekana from NuWay Farm
  • 1 cauliflower from Detweiler Farm
  • 1 red cabbage from Detweiler Farm
  • 1 lb. beets from Detweiler Farm
  • 1 lb. onions from Miller Farm Products
  • 1 lettuce from Harmony Grove Farm
  • 3 Choice from NuWay Farm, Detweiler Farm, Miller Farm Products, Grateful Life Farm, Mullett Farm, and Springfield Acres

Small Share

  • 1 lb. golden turnips from NuWay Farm
  • 1/3 lb. Tokyo bekana from NuWay Farm
  • 1 cauliflower from Detweiler Farm
  • 1 red cabbage from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 2 Choice from NuWay Farm, Detweiler Farm, Miller Farm Products, Grateful Life Farm, Mullett Farm, and Springfield Acres

Mini Share

  • 1/2 lb. golden turnips from NuWay Farm
  • 1 cauliflower from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 Choice from NuWay Farm, Detweiler Farm, Miller Farm Products, Grateful Life Farm, Mullett Farm, and Springfield Acres

Recipes

Roasted Red Cabbage with Lemon and Garlic

Sautéed Red Cabbage with Cranberries and Goat Cheese

Asian Quinoa Salad (red cabbage and broccoli)

Recipes for Tokyo Bekana and other Asian greens

Sautéed Tokyo Bekana with Sesame, Ginger and Soy Sauce

Roasted Turnips with Parmesan

Roasted Turnips with Balsamic Vinegar and Thyme

Chocolate Beet Cupcakes with Sour Cream Ganache (I made these this week with gluten-free flour, and they were delish)

Easy Beet and Goat Cheese Salad

Cauliflower Pizza Crust (Looking for a way to use up extra cauliflower?  This is a great low-carb crust.  It doesn't make a hand-held slice, but it's a good substitute if you're trying to cut back on grains.)

Roasted Cauliflower White Cheddar Soup

Enjoy a good cup of tea or a bowl of hot soup on these cooler days.  May you be blessed with a warm home and friends and family to share it with.

Posted 10/18/2017 5:16pm by Amy Philson.

I love fall.  The cool mornings, the sunshine warming the afternoons, the colorful leaves.  I also like the change in food from season to season, bringing new flavors to our plates that we had tired of several months ago.  This is Week 20 of our 24-week season...only 4 more weeks to go! 

Farm Updates

NuWay Farm

Hello NWPG Supporters,
 
Here we are now in mid-October already.  The leaves are turning color, the days are shortening, winter seems not far away.  I love living where the seasons are so distinct.  Whenever I tire of the present season, a different one will soon be along.  This year's growing season was for us just typical.  Some crops were a flop, while others were a success.  No matter the weather, it is usually good for something.  That's the benefit of being diversified.
 
You all can probably see the changes in the seasons by the contents of your share box.  In the spring, there are lots of greens, in the summer there are tomatoes, in the fall we have root crops, and in the winter storage crops and greens from high tunnels.
 
If your root cellar is filled, your woodshed stocked, a fat hog in the barn waiting on doomsday, winter need not be dreaded.  I look forward to some rest.  Let's enjoy it.

David's son, Willie, is healing slowly.  He is in rehab in Ohio, taking two steps forward and one step back.  His progress doesn't seem fast enough for the family making many trips back and forth and wishing for him to return to normal.  However, a severe brain injury and broken pelvis take a long time to heal. Please continue to pray for them as they come to your mind.

Grateful Life Farm

Last Sunday, we processed the last of our broiler chickens for the season, our experimental batch of Robust White broilers.  We processed them at 60 days old, just a bit longer than our normal 55 days for standard Cornish Cross broilers, and achieved only a slightly lower average weight than our largest batches for this season.  We had no mortality, excluding the two baby chicks that did not survive their first 24 hours, and no lameness or other leg problems.  We enjoyed working with these birds very much because of their energetic temperament and they produced a handsome, tasty carcass, still double-breasted, but with meatier legs.  However, a few weeks prior to processing, we started to notice each day during pen moves that they were leaving a lot of feathers behind.  This turned out to be because they have a lot more feathers than Cornish Cross broilers, probably the reason they are hardier!  The difficulty in plucking them cleanly led to an extra hour spent on our already long processing day.  We will consider carefully if we will raise these birds again.  We may use them in the beginning and end of the season to allow us to extend the production season a week or two beyond what typical broilers can comfortably weather.

This week we moved our rabbit doe Brandi and her four week old litter of seven to their pasture pen.  They always seem so happy to have lots of room to run around and grass and clover to munch on.  Today I put a nest box in our second doe Cocoa's hutch.  She is scheduled to have a litter this weekend.  After being sold out of rabbit for quite some time, we are looking forward to having more available starting in early December and through the winter. 

CSA Shares

Full Share

  • 1 cabbage from NuWay Farm
  • 1/2 lb. kale from NuWay Farm
  • 1 cauliflower from Detweiler Farm
  • 2 acorn squash from Detweiler Farm
  • 1 lb. beets from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 3 Choice from NuWay Farm, Detweiler Farm, Springfield Acres, Grateful Life Farm, Silver Wheel Farm, Miller Farm Products, and Mullett Farm

Small Share

  • 1 cabbage from NuWay Farm
  • 1/3 lb. kale from NuWay Farm
  • 1 cauliflower from Detweiler Farm
  • 1 acorn squash from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 2 Choice from NuWay Farm, Detweiler Farm, Springfield Acres, Grateful Life Farm, Silver Wheel Farm, Miller Farm Products, and Mullett Farm

Mini Share

  • 1 cabbage from NuWay Farm
  • 1 acorn squash from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 Choice from NuWay Farm, Detweiler Farm, Springfield Acres, Grateful Life Farm, Silver Wheel Farm, Miller Farm Products, and Mullett Farm

Recipes

30-Minute Kale, White Bean and Chicken Soup (Sub other veggies that you have on hand for the zucchini, since it is out of season.  I would add carrots, squash, or sweet potatoes.)

Healthy Egg Kale Breakfast Cups

Creamy Cauliflower Chowder (gluten-free)

Low Carb Loaded Cauliflower

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing (I made this last night and it was delicious!  Even those who usually turn up their noses as squash liked it.)

Italian Sausage and Brown Rice Stuffed Acorn Squash

Rosemary and Garlic Roasted Acorn Squash

Sautéed Cabbage

Apple Cranberry and Almond Coleslaw

Roasted Cabbage Wedges with Onion Dijon Sauce (I've shared this one before, but it's my family's favorite cabbage recipe.)

Kale and Beet Salad

May your home be filled with the aroma of fall and love around your table.

Posted 10/11/2017 6:50pm by Amy Philson.

We are getting some much-needed rain this week.  Did you notice how brown everything was...and how green it turned overnight?  This will give our fall crops quite a boost.  We have 5 more weeks in our CSA season.  Have you signed up for your Winter Share yet?

Hazy Hollow Farm

Surprise!  Rosebud had a calf on Sunday, so things continue.  Both mother and son seem to be doing fine.

Grateful Life Farm

What an unhappy surprise to have the first fall frost come two weeks early!  For our area, the average first frost date is October 15th and this year it came in the early hours of October 1st and then again the following night.  Our basil got some protection from the floating row cover we applied, but the tops are still blackened.  Green beans, tomatoes, sunflowers, and our fall bearing raspberries are done for the year.  We are very much looking forward to the high tunnel we plan to install next season and the increased protection it will give us from the unpredictability of the weather.

The good news is that the colder temperatures and the much needed rain we've had in the past few days have really helped our lettuce, radishes, and spinach along.  Our kale, collards, and mustard greens are tasting even nicer now that we've had frost.  With the summer crops finished, it's time to prepare those beds for the garlic we will plant starting around the 15th.  I'm adding a fourth variety this year - Music!

Now that we've decided to proceed with raising pigs, we've spent quite a bit of time this week cutting brush and mapping out areas of our property where we will rotate them.  We will need a stationary shelter and fenced in area near the house, where we will keep the pigs in the worst of winter and where we can train young pigs to respect electric fence.  We will also need a portable shelter and electric fence to rotate the pigs through our woods and through some overgrown pasture areas I would like them to till.   

CSA Shares

Full Share

  • 1 head Salad Endive from NuWay Farm
  • 1 bunch French Breakfast Radish from NuWay Farm
  • 1 head Cauliflower from Detweiler Farm
  • 1 Butternut Squash from Detweiler Farm
  • 1 Cabbage from Detweiler Farm
  • 1 lb. Sweet Onions from Miller Farm Products
  • 1 head Lettuce from Harmony Grove Farm
  • 3 Choice from NuWay Farm, Detweiler Farm, Mullett Farm, Grateful Life Farm, Springfield Acres
  • 1 Herb from Springfield Acres

Small Share

  • 1 head Salad Endive from NuWay Farm
  • 1 bunch French Breakfast Radish from NuWay Farm
  • 1 head Cauliflower from Detweiler Farm
  • 1 Butternut Squash from Detweiler Farm
  • 1 lb. Sweet Onions from Miller Farm Products
  • 1 head Lettuce from Harmony Grove Farm
  • 1 Choice from NuWay Farm, Detweiler Farm, Mullett Farm, Grateful Life Farm, Springfield Acres

Mini Share

  • 1 bunch French Breakfast Radish from NuWay Farm
  • 1 head Cauliflower from Detweiler Farm
  • 1 head Lettuce from Harmony Grove Farm
  • 1 Choice from NuWay Farm, Detweiler Farm, Mullett Farm, Grateful Life Farm, Springfield Acres

Recipes

The endive that is in shares is a salad endive that can be eaten raw.  If you chose a green from the Choice box that has long deeply incised leaves, that is regular endive, and is usually cooked.

Cabbage, Apple, and Radish Slaw (you can probably sub your endive in this recipe, too)

Endive Radish Salad with Lemony Vinaigrette

Sautéed Radish Greens (yes, you can eat the greens, too!)

Radish Salsa

Ginger Carrot Radish Salad

Thai Butternut Squash Red Curry

Skinny Cauliflower Mac & Cheese

Butternut Squash and Spinach Tortellini

Sweet and Spicy Roasted Cauliflower

Enjoy these cool fall days.  I think I'm going to go make a cup of tea to enjoy.

Amy

Posted 10/5/2017 11:01am by Amy Philson.

This is the final week of Peak-of-the-Season Shares.  Thank you for trying us out with a short-season share.  Even though your weekly CSA share is coming to an end, you may still order from the Webstore through the end of the current season in November.  When you place Webstore orders, payment is due at pickup.  I will still send you reminders that the Webstore is open and it's pickup day.  If you do not wish to order and do not want these emails, please let me know and I will turn them off for you.

We have several farm updates for you this week:

Hazy Hollow Farm

It finally got cool enough on September 30 that I thought we could trim the sheep and goat hooves without heat stressing them.  That went well, thanks to the Lakeland sheep table we bought last fall.  It works really well as the animals remain much calmer than working with them on the ground.

Now if it would only rain.  The pastures are really short and dry.  I don't want to start haying yet, but if we have to, we will.

Also, I bought a few Guineas because I was told they eat deer ticks.  Maybe, but they sure follow the sheep and goats around and clean up there.  They're pretty, and pretty loud, but no worse than the donkeys.

Springfield Acres and Silver Wheel Farm

I (Lori from Silver Wheel Farm) baked some Apple Cider Rye loaves, using Patty's cider of course (Springfield Acres). Photo is Patty with bread, cider and her apples that were going to the cider press the next day.

Happy Apple Lady washing up the cider apples on a beautiful day

Grateful Life Farm

I am very grateful that this heat wave has passed and it is finally starting to feel like fall.  Our final batch of broilers, the robust whites, came through the heat without any issues.  Each scorching afternoon when I arrived to move their pen to fresh grass, they were as active and excited as ever.  We had planned to process these birds October 1st, but they have grown a little slower than we hoped, and we will wait one more week.  Our fall vegetable crops also look well.  I was very concerned about the lettuce going to seed, but the damp, cool nights, shorter day length, and my frequent watering seems to have averted bolting.  We will finally have lettuce for the market this weekend and through the rest of the season, some red butter, green butter, and green oakleaf!       

As this season slows down, I am finding myself with more time and energy to work on plans for next year.  We are applying for several grants, for a high tunnel, to extend our vegetable production season, and also for a forestry management plan, to improve our wooded areas through selective timbering and controlling invasive species in the understory.  We have also decided that we will be adding forest-finished pork to our product lineup for next year!  As this project develops, I'll be publishing a blog post on our website with many more details.

Bushel and a Peck Farm

This is one of our busiest weeks of the year.  Friday through Sunday we will have two booths at Applefest in Franklin, selling our maple products at one booth and coffees and teas at another.  Also on Friday, we have a booth at Clarion's Autumn Leaf Festival.  Both of these festivals were new to us last year, and they were on different weekends.  But this year they fall on the same weekend, so we are splitting our forces to attend both. 
 
The week is full of last-minute prepping.  Maple syrup is made in the late winter/early spring, but we store it in 5-50 gallon containers to save space.  Throughout the year, we reheat and bottle the syrup as needed, as well as use it to make our value-added products.  While we have steadily been building up our inventory for this weekend, we have fallen behind where we need to be so we are in a mad scramble to get everything done.
 
We are also debuting a new product this weekend that we have been perfecting:  Cinnamon-infused Maple Syrup.  People tell us it reminds them of a Cinnabon.  This adds to our line of specialty syrups, which includes Bourbon Barrel Aged Maple Syrup and Vanilla Bean Infused Maple Syrup.
 
We enjoy markets and festivals, meeting people and sharing our love for maple syrup, but we will all be glad for a (very short) rest next week.  Maybe I can sleep in for an extra hour next Tuesday.  Maybe.
 
If you're in Franklin or Clarion this weekend, stop by and say "hi!" 

CSA Shares

Full Share

  • 1/2 lb. broccoli rabe from NuWay Farm
  • 1 bunch carrots from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 2 lb. potatoes from Detweiler Farm
  • 2 delicata squash from Detweiler Farm
  • 1 garlic from Grateful Life Farm
  • 1 lettuce from Harmony Grove Farm
  • 3 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

Small Share

  • 1/3 lb. broccoli rabe from NuWay Farm
  • 1 bunch carrots from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 1 lb. potatoes from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 2 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

Mini Share

  • 1/4 lb. broccoli rabe from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 1 lb. potatoes from Detweiler Farm
  • 1 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

 

 

Recipes

Spicy Potato Wedges (scale the recipe up or down for the amount of potatoes you have)

One Pan Italian Sausage and Veggies (switch out veggies according to your family's preferences and what is in season)

Broccoli Rice Casserole

Broccoli Apple Salad

Italian-Style Garlicky Broccoli Rabe (this blog gives a great description of broccoli rabe and how to prepare it)

Lemony Roasted Potatoes and Broccoli Rabe

Delicata Squash and Sausage Gratin

 

Until next week...

Amy


Basket of Hope