CSA Wk 16, October 22

Thank you all for being members this year.  We will be in touch in the winter to see your interest in joining again next season.

Medium Shares:
Carrots
Beets
Turnips
Potatoes
5 winter squash - Butternut, 2 Sweet Lightning, Carnival Acorn, that same one as last week we didn't remember the name of :-)
Onions
Garlic
Broccoli
Celery - needs to be washed, sorry
Scallions
Kale
Chard
Grapes - make jelly! Here is an easy recipe
Jerusalem artichokes

Large Share:
Same as above, except an additional Buttercup squash
Napa cabbage
Brussels sprouts

Baked Goods Share:
Yeast Bread - my sister forgot to tell me what kind, I think it's oatmeal
Banana Bread
Chocolate Chip Cookies
Hawaiian Granola
Cinnamon Raisin Granola

CSA Wk 15, Oct. 15

So we've made it 15 weeks. With the freeze at the end of last week, we were surprised to find in the gardens what we did today.  Our commitment of 16-18 looks like it will fall on the 16 side. We decided today that we just won't have enough to give you for more than that.  So next week will be the last week of pickup.  We will spend this coming weekend harvesting most everything from the gardens and dividing it up for your last pickup. 

This weeks bags have:  

Medium Shares:
Peachy colored squash which we forget the variety of :-)
Carnival Acorn Squash
Radishes
French Carrots
Tomatillos Potatoes
Peppers
Broccoli
Onions
Mixed Lettuce
Brussels Sprouts
Eggplant
Kale
Swiss Chard
Cilantro

Large Shares - same as above, add:
Red Cabbage
Cantaloupe

On the table there is an aromatic plant called sweet annie.  It is just decorative, but smells so nice.  Hang it somewhere in the house, or make a wreath with it.  If you have ever been to The Common Ground Fair, people wear wreaths of it in the hair :-)  Take what you would like.

There are also bundles of corn stalks and please take one if you can to decorate your home with.  I understand some of you may not be prepared to stash it in your cars :-)

Baked Goods Shares:
Pumpkin yeast bread  - it's ginormous! 
Pumpkin Pecan Oatmeal Cookies
Almond Joy Granola

Thanks.  Will try to be around next week for goodbyes.

The Farmers 8

CSA Week 14, Oct.8

With this cold fall weather, things are changing daily in the garden. One day there were cucumber vines, the next day they were brown mushy piles. The tomatoes were a flop this year - luckily we got to share some with you. Hope for a better year next year in that respect. A few new things this week that you may not recognize. Parsnips Horseradish longer smelly Jerusalem artichoke Jerusalem artichokes are the knobby potato like things. They also go by sunchokes. They have a very unique flavor. I like them roasted, they also make great soup. Parsnips look like white carrots. They are great roasted along with beets and carrots. Horseradish looks a lot like parsnips but longer and stringier, and oh, smells like horseradish. Be careful with this. Peel it, process in a food processor for your own fresh horseradish. Make a sauce for beef, or preserve it with vinegar. Google will take you there :-) Carrots Peppers Onions Kale Broc or cauliflower - not enough of each to go around so everyone got one or the other Grapes - these HAVE seeds, but are delcious sour concord grapes. Pucker up. Sweet lightening squash Large share just recieved larger amount of the same items this week. Baked Goods: Hawaiian granola Soft ginger/molasses cookies Cinnamon Raisin bread

Lack of Communication

I have got to apologize for the month long glitch in communication I've had with you.  I'm not sure how many of you know this, but I homeschool my two teenage sons.  Once September hit, I tried to manage doing the Monday CSA into a typical hectic school day for us - which involves planning, teaching, driving to sports etc.  I have helped pack up your bags, but that's about where it ended.  At first it was just a lack of me being around when you picked up, then I even stopped posting what was in your bags.  My bad!

So I just wanted to address that and say sorry that there has not been much person to person involvment in your CSA - which is why some people join them.  Know your farmer, know your food......well, the food you probably know more at this point ;-).  I always have good intentions - life just gets in the way.

So we have completed 13 weeks of veggie pick up with you.  Still moving towards our 16-18 committment.  Shorter days, colder nights means not as much growth, and your bags of produce will start to dwindle as well, as was to be expected.  We hope you have enjoyed your summer veggies, but time to say goodbye to fresh salads with greens, cukes, and tomatoes.....and say hello to boiled dinners and roasted root veggies.

Please feel free to call, email, or post comments if you have an issues or questions!

Thanks!

Tammy

Turkey Talk

Rising feed costs have become an issue for turkey growers this year. I have seen the price of grain fluctuate 25-30% higher because of the drought and corn shortages. With 7 weeks still left to go before slaughter on November 19, and not sure where grain prices will go in that time, I am taking a risk even setting a price. Basically, fresh holiday birds will be high this year. I am setting my price @ $4 lb and think this is fair. If things plummet in the next 7 weeks, and my costs drop considerably, I would love to bring it back down to $3.50 lb, which has been the going rate for fresh turkeys for years.

Either way, know you are getting a turkey that has been raised outdoors (during the day - they are brought in at night to keep them away from predators). They eat a diet of grass, bugs, garden forage, and scraps as well as their pricey grain. Do you think mass produced Butterball birds are raised this way?  Do a little research to find out for yourself.

If you are still interested in making a commitment to buy a 20-25 lb. fresh turkey from me at this price, please email me.  tammy@farmers8.com

Thank you.

UPDATES

Our Farm Stand is officially Closed for the Season. Thanks to everyone who supported us this year. We appreciate your business.

Still interested in finding our products. Mom sells @ 3 local Farmers Markets:

Cumberland Farmers Market, Saturday mornings 9-12 Town Hall, Tuttle Road
Falmouth Farmers Market, Wednesday afternoons 12-4 Route 1 Behind Walmart
New Gloucester Farmers Market, Tuesday 4-6 Peacock Hill Road @ Connemara Farm

Some of these markets will be ending their summer season, but will start indoors so keep up to date on when that will happen by asking.

Also, we have about 15 slots left for farm raised turkeys. These guys are growing a lot, and I anticipate that for my Nov. 19 slaughter date they will weigh in around 20-25 lbs. That is a big bird, but perhaps it's what you are looking for. I have not set my price yet but anticipate it being around $4 a lb, based on grain cost rising this year.

Any ?'s, comment here, or email tammy@farmers8.com

Thanks!

CSA Week 11

Another nice week of weather, some cold nights but no frost and still able to harvest plenty from the garden. Here's this week share.

Cabbage
Onion
Cukes
Zephyr summer squash
Carrot
Chard
Curly kale
Celery
Annelino beans
Romano mixed
Cilantro
Peppers
Russian kale
Red potatoes
Lemon grass - lemongrass and cilantro are both used in Thai cooking. Look up a recipe :-)
Cherry tomatoes
Tomatoes -we were able to harvest some this week without many blemishes. Some of them may not be completely ripe - just leave them in a warm spot like a sunny windowsill and they'll ripen right up

Large share:

Same as above minus Romano beans, add:
Zucchini

Purple beans

Sugar snap Peas

Cheddar cauliflower
Red pepper

Baked goods share:

Oatmeal bread

Almond Joy Granola

Cookies -

3 Peanut Butter Chocolate Chip

3 Italian Ricotta

Thanks! Have a nice week. Enjoy your share!

CSA Week 10, Sept. 10

Hello Everyone,

Well fall is certainly in the air today and it's a nice change. The garden doesn't care for it as much though. Shorter days, lower temps means a longer time for things to mature or ripen. And of course there is the looming threat that on the next full moon we could get a frost. Fingers crossed that won't happen. We still have 6-8 weeks to fulfill for you all :-) This week we bring you your first winter squash while summer squashes are starting to come to a close. Also, no beans this week - they are slowing down FINALLY! Who knows, that 4th planting may poke it's nose up in another couple weeks. Corn was short lived - this is the last of it. And we gave you a break on chard this week, but as I mentioned with the kale last week, if you WOULD like some chard, just go grab it in the garden. SERIOUSLY....there is plenty :-) Things really aren't looking great for the tomatoes. As they ripen, they are cracking, rotting etc. and it has been hard for us to find somewhat perfect ones to pack up for you. We are hoping this changes, but don't get your hopes up too high that you will be getting an abundance of them. We are bummed about this too, as we typically have so many that after doling out to CSA and farm stand we freeze close to 100 quarts of sauce. Looks like the canned stuff will have to do this winter.

Medium:
Garlic
Sweet Lightening Squash - small delicate winter squash great roasted
8 corn
Zephyr squash &/or Zucchini
Cukes
Turnip
Carrots
Beets
Green Peppers
Chili pepper - not too much heat
Onion
Kale
Romaine
Tomato
Celery - this is pretty dirty, sorry. Last minute picking of it to go in the bags. This celery makes me wonder how they grow the stuff in the store. It is so pale compared to ours. This isn't the stuffing with cream cheese variety either, but it SOOOO flavorful. Remember with celery that the whole plant is edible. No need to waste the greens. They have the same great flavor and treat them like an herb. Chiffonade up and add at the end of cooking!
Dill - this is the head and some fronds. Dice it all up (minus the stem) and it adds the same great flavor. Or use it to pickle something

Large - same as above, minus Sweet Lightening Squash, add:
Buttercup squash
Cantaloupe
Cheddar Cauliflower

Baked Goods:
Country White Bread
Cinnamon Raisin Granola
Hawaiian Cookies

Enjoy!

CSA Wk. 9, Sep. 3

We are app. 1/2 way through the CSA, depending on how long the weather lets us harvest. Some things will be ending their season soon, while others will just be starting. It's been a weird year - some things we have never had issues with didn't do so well because of all the rain, like potatoes. We will have some but not tons. Broccoli - usually we have an abundance of this, but those were plants we had to seed 3 times, and we just never seem to have enough to give to everyone. Wondering if the cauliflower plants are going to start making cauliflower heads, or just be huge green foliage in the garden. Hoping to have eggplant soon, and The tomatoes are doing ok, the cherry tomatoes more so than the regular. We hope going into September they will thrive and we hope to share more of them with you.

This weeks shares:

Medium:
Rutabaga - peel, dice, boil & mash. Or peel, cut into slices, and make a gratin.
Beets
Carrots
Onion
Zephyr Summer Squash
Corn - 1/2 dozen (could have worms, we did not spray it this year - just cut around that worm spot if you find one). You don't just have to boil corn - cut it off the cob and saute it, or make a side of fresh corn with some cilantro & lime
Tomatillos - these are husked wrapped green tomatoes basically, though they are sweeter and never ripen like tomatoes. They are great in Mexican recipes, raw diced or sliced in tacos. Oh, that little fresh corn dish I just mentioned would be great with some of these thrown in.
Cherry Tomatoes - take a pint off the table
Flat Romano Beans - mixed yellow/greenRomaine Lettuce
Swiss Chard
Cukes
Tomato - Heirloom varieties, not as pretty but super tasty.
Basil
Cilantro

We gave you a break from kale this week. If you wanted kale, just say so. It's super easy to pick and we can grab it last minute.

Large Share:
Same as above, but add:
Celery
Broccoli
Green Cauliflower
Corn - dozen

Baked Goods Share:
Bagels
Almond Joy Cookies
Hawaiian Granola

CSA Wk 8, Aug. 27

CSA Wk 7, Aug. 20

Away at camp for the next 2 weeks, so you are on your own at pick-up this week and next, though I know you are all pros by now anyway just wanted to mention it. Thanks for being so good at bringing your bags back every week too!

There is a big bin of summer squash and zuchini - take what you would like or none if that is what you choose. Remember you can shred them and freeze them quite well and use later in the year for recipes.

Medium Shares:
Beets
Potatoes
Carrots
Rutabega
Cabbage
Onion
(Pick yourself up a corned beef and make a boiled dinner)
Yellow Beans
Green Beans
Peppers
Cukes
Kale - we were going to skip a week, but after reading this article in Bon Appetite over the weekend, we just couldn't do it
Oregano

Large Shares:
Same as above, just larger quantities
and PEACHES!!

Baked Goods Share:
Cheddar Cheese Bread
Almond Joy Granola
Italian Ricotta Cookies

Thanks!

CSA Week 6, Aug. 13

Howdy everyone. We had a busy week/weekend with all 8 girls, husbands & kids in town for daughter #5's wedding. After dragging everything home from Kennebunk yesterday, we were dragging our wagons to get your veggies picked this morning, but we made it.



The weeds got a little out of hand during the hiatus, so guess I know what we will be focusing on this week.

Mostly returning veggies this week - nothing new and exciting, but some new ideas of what to do with some of them.

Here's the Medium list:

• Patty pan squash - last week I told you about grilling them. This week, try cutting them in half horizontally, scooping out the centers and making a fun stuffing, filling them, and roasting. Sounds like dinner.


• Zephyr squash - this is the summer squash that is kind of striped and has a green bottom. It is usually more straight neck than the other yellow summer squash. Summer squash is great raw diced in a salad - a unique fun crunch!
  Napa cabbage - here's a fun Bobby Flay recipe using mint, which you also got this week


• Onion white


• Beets


• Peppers


• Swiss chard


• Romaine Lettuce


• Sugar snaps


• Cukes - slicers & picklers


• Beans - still have too many from last week. Try making dilly beans. They are amazing and last as long as you want. If you don't feel like canning, just make refrigerator ones


• Curly kale & Russian kale - Try grilling the kale this week


• Tomatoes


• Mint

Large Shares: same as above, but add

• Large Zucchini - tired of stir fry! Shred them and make zucchini bread, or better yet, zucchini fritters


• Cherry Tomatoes


• Broccoli


• Basil

Baked Goods Share:

Honey Whole Wheat Rolls - can be dinner rolls or cut and used for sandwiches or burgers.
Cranberry Pecan Granola
Cookies - well, they are whoopie pies ;-) Coconut lime. Taste them and I don't think you'll care they aren't cookies.

CSA Week 5, August 6

Well the hot summer weather has really moved things in the gardens. We told you it would pick up and your bags would have more, and that it has. Your bags are brimming this week with lots of green goodness. And other colors too :-)

Medium Shares:
Zucchini
Summer squash - crook neck
Summer squash - patty pan (these are GREAT for grilling because of their thick skin and large size. Just slice, brush with EVOO & Balsamic vinegar...YUM)
Napa Cabbage - here's a recipe for a salad using this, and a couple other items from your share too
Cucumbers
Sugar Snap Peas
Broccoli
Green Pepper
Carrots
Green String Beans
Yellow String Beans
Romano Beans
Lettuce
Spinach
Kale
Scallions
Basil

Large Shares:
Everything above, except no lettuce. Add:
Cauliflower
Hungarian Yellow Wax Peppers - not spicy
Potatoes
Cauliflower
Snow Peas
Radishes

Baked Goods Share:
Honey Whole Wheat Bread
Cherry Vanilla Granola
Hawaiian Cookies

Thanks so much. Enjoy your week!

The Farmers 8

Kale & Beet Salad

Kale and Beet salad recipe:

1-2 bunches of kale (shredded or cut into small pieces)
1 cup shredded beets (raw or lightly blanched)
1/2 cup shredded carrots
1/2 cup chopped red bell pepper
2-3 chopped green onions
1/2 cup chopped raw broccoli

Add feta on top. Also avacado's are great on it.

Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
3 TBS tamari
3 TBS tahini
1/2 TSP minced garlic
1/2 TSP dried oregano
1/2 TSP dried basil

Add the dressing right before ready to eat it so it doesn't get wilted. The salad will last for days without the dressing on it.

Enjoy!!

CSA Wk 4, July 30

Sorry not much to say today. Getting this out late, and it's been a long weekend. Perhaps staying up too late watching the Olympics :-)

Medium Share:
Green Beans
Onion
Beets
Chard
Sugar Snaps
Romaine Lettuce Head
Bok Choy
Cucumbers
Green Pepper
Zucchini/Patty Pan/Summer Squash - not all 3, just one from that variety
Kale
Italian Parsley

Large share:
Same as above but add
Broccoli
Broccoli Raab - rapini
Tomatoes
Mini Plums

Some of your Sugar Snap peas may look a little damaged. They needed to be picked yesterday and were stored in the fridge until today. I think they got a little too cold. But I ate one and it was still snappy and still tasty.

One of you mentioned a kale & beet salad recipe you would like to share, and this week both of those are in your bags, so either leave a comment with a link, or send it to me and I'll post it or email it.

Baked Goods Share:
Cranberry Ginger Bread
Peanut Butter Chocolate Chip Cookies
Hawaiian Granola

Thanks so much.

2012 CSA Week 3 July 23

Here's what goes into cleaning all of your produce.....buckets and buckets all over the lawn, under the big tree of course. We clean it all up neat before you arrive.



With the mini drought we've had, produce has looked like it does not have as much dirt on it, but as we use grass clippings for a mulch, sometimes little remnants may be left behind. Especially on your beans as they are almost Velcro like before cooked. Speaking of grass clippings, if you or anyone you know gets rid of yours, we are always accepting them, as well as leaves in the fall. They are both great organic mulches that feed the soil once they break down into it.

This week, the medium shares received:
Lettuce
Russian kale
Swiss chard
Scallions
Garlic
Carrots
Rutabaga
Spinach
Green beans
Romano beans
Sugar snap peas
Sage

Large shares received the same minus sugar snap peas, and add:
Cukes
Summer squash medley
Stir fry mix
Napa cabbage
Cheddar cauliflower


Is anyone already sick of swiss chard? I told you week one to learn to love it :-) It's so beautiful, but so nutritious, and I could never get sick of it just sauteing it up with a little lemon.




Some other great ideas for swiss chard are to add it to a pasta dish after sauteing, just shred it raw into your salads, and my absolute favorite, though time intensive, is a Martha Stewart recipe for swiss chard & sausage lasagna I found a couple years back. You do not have to use fresh noodles like the recipe calls for, but if you can find them (or make them) there is definitely a texture and taste that adds to the dish. I also haven't made it as individual servings but just a whole pan. My newest idea came from my sister's Eating Well magazine this month. I haven't tried to make it yet but plan to this summer - it's to make vegetable sushi, replacing the nori with swiss chard. You could take this idea and use whatever veggies you have on hand and make any great sushi with it!



Okay enough about swiss chard. This week you have regular green beans, and the flat green ones are the Romano. These are great sauteed in olive oil & garlic - they are an Italian bean after all ;-) But here is another idea from one of my favorite food blogs Smitten Kitchen. This blog would be a great resource for you as she definitely hits up farmers markets and gets the fresh produce like you will get each week. It's also a fun read :-)



Baked goods shares:
Cherry Vanilla Granola
Oatmeal Bread
Almond Joy Cookies

Blessings.