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Friday, November 20, 2009

Happy Thanksgiving

Hello All,
I couldn't resist sharing this article with recipes and ideas for Thanksgiving Day.

The Minimalist-101 Starts on the Day

http://www.nytimes.com/2009/11/18/dining/18mini.html?em_r=1html"=cse

Enjoy your family, food and Thanksgiving holiday.
Gobble, Gobble,
Sherri

Tuesday, October 27, 2009

Our Last Week of Vegetables - Week 22

Hello CSA Member,
This week will be our last week of vegetables. I hope you have enjoyed the CSA as much as we have. Thanks to all for participating and making it possible.

We are reviewing our possiblities for continuing our CSA for next year. If you know that you do not want to participate next year, feel free to let me know and I will remove your email from my list.

If you have comments or ideas for improving next years CSA, please send me your thoughts. Jon is working on a proposal for us from First Watch Farms. I am also open to other farmers that offer a similiar price point with delivery. For the future, it is very likely that our relationship will be directly with the vegetable farmer. So one improvement will be an earlier delivery time for the vegetables. I also hope to have our members provide input on vegetables we want and don't want. Several of you have mentioned not to bother with 3 leaves of swiss chard and less beets...

All the best,
Sherri Cairns

Mashed Butternut Squash Side Dish

This is really good & really sweet. If I made this dish again, I would reduce the amount of maple syrup. This would be a wonderful addition for the Thanksgiving dinner. Enjoy!


Ingredients:
1 large butternut squash, about 2 1/2 pounds
2 tablespoons butter
1/4 cup maple syrup, plus more for the top
1/4 cup reduced-sodium, fat-free chicken broth
Salt and pepper (optional


Directions:
Peel the butternut squash with a small knife or a vegetable peeler, cut it in half, and scoop out the seeds with a large spoon or an ice-cream scoop. Cut the squash into 1-inch chunks, and place them in a large saucepan. Add cold water to cover the squash, and bring to a boil over high heat. Cook the squash until it is soft enough to be pierced easily with a fork, about 15 minutes. Drain the squash and return it to the pan with the heat turned off. Add the remaining ingredients, and mash with a potato masher (or with an electric mixer) until almost smooth. Serve hot, with an extra drizzle of maple syrup on top.

Friday, October 16, 2009

Vegetables for the last two weeks...

Jonathan/First Watch Farms says we can expect our last two remaining shares to have a selection of the following vegetables:

Oct. 21 - Peppers, Swiss Chard, Red Potatoes, Sweet Potatoes & Neck Pumpkins

Oct. 28 - Butternut Squash, Red Potatoes, Sweet Potatoes
Maybe Peppers and Swiss Chard

Monday, October 5, 2009

What to expect in October....

Hello All Veggie CSA Members,

For the month of October, our vegetable farmer, Jonathan Einwechter says we can expect to receive some of the following over the course of the next four weeks: green and purple beans, sweet bell peppers, Jalapeno peppers, eggplant, sugar peas, red potatoes, onions, swiss chard, sweet potatoes, and possibly cabbage if the weather stays warm long enough.

We have reached week 19 out of a 22 week growing season. The season is beginning to slow down as the weather is cooling down and winter is coming on. The garden is going to be producing less vegetables. Therefore, the amount of vegetables you will receive over the next four weeks will also decrease.

You will receive a survey requesting feedback regarding your experience about this growing season. I hope you will take a few minutes to share your thoughts about your experience and any ideas for improvement.
See you Wednesday,
Sherri

Food Supply Article from the NY Times

Hello All,
Find below an article from the NY TIMES.

E-Coli Path Shows Flaw in Beef Production

http://www.nytimes.com/2009/10/04/health/04meat.html?_r=1html"=cse

Thursday, October 1, 2009

Turkey Orders

Gobble, Gobble,

You may order a fresh turkey from Breakaway Farms. The cost is $3.50 per pound and you may designate the size of turkey you prefer. The turkeys are available in the following weights:

10 lb to 15 lb
16 lb to 20 lb
21 lb to 25 lb
25 lb and up

The turkey will be available for pickup from the Cairns' house on Tuesday, November 24th. A $20 deposit is required unless you are a Meat CSA participant.

Please send your order requests to Orders@breakawayfarms.net

.

Breakaway Farms Open House-Oct 17th

You are invited to:

BREAKAWAY FARMS ANNUAL OPEN HOUSE & FIELD DAY
SATURDAY, OCTOBER 17TH - 2 PM UNTIL 7 PM


Come...take a tour of the farm and enjoy a potluck dinner featuring Breakaway Farms' beyond Organic Roast Pork. Dinner to begin at 5:00 pm. Wagon rides for all ages. Help feed the baby piggies and see how the farm works.

The address is: 1233 Mastersonville Road, Manheim, PA
Telephone number: (717)665-1133.

It is located at exit 266 off the turnpike, about one hour drive away.

Roast Pork and beverages are provided. Please bring chairs, place settings & a dish to share.

Shop the farm store from 2 to 5 pm. Preorders accepted at orders@breakawayfarms.net

Please RSVP to farmernate@breakawayfarms.net by Wednesday, October 14th.

Hope to see you there.

.

Ratatouille and Sausage Potpie with Cornmeal Biscuits

Trying to find more Eggplant recipes that your family will eat? Me too!

Saw these yesterday and had to post.

The first article contains a picture & discussion of the Ratatouille dish in the last part of the article. Looks Yummy! The second link is the recipe.


Ripe from Autumns Hearth

http://www.nytimes.com/2009/09/30/dining/30appe.html?_r=1&sq=zucchini%20and%20eggplant&st=cse


Ratatouille and Sausage Potpie With Cornmeal Biscuits

http://www.nytimes.com/2009/30/dining/302arex.html?ref=dining

Tuesday, September 29, 2009

Naturally Grown Red Potatos For Sale

Hello CSA Member,

Are you hungry for some great tasting organic red potatoes? Our vegetable farmer, Jonathan & Monique Einwechter retrieved the last of their potato crop for the year. The potatoes have done tremendously well this year, both in taste and quantity. They have in storage close to 1,500 pounds of red potatoes and would like to make them available to you at a reasonable price. So, if you have a cool dark place, like a cellar or a garage, go ahead and stock up on some nice potatoes for the winter!

They are available for:
$20 for 50 lbs.
$36 for 100 lbs.

"If you've never had an organic potato, you have to try them. The taste alone will keep you coming back! They are far superior to the standard potatoes."
~ Lynn Gajewski (Lititz Farmers' Market)

Please feel free to call or email Jonathan & Monique.
Thank you,
Jonathan & Monique Einwechter
FirstWatch Farms
717-419-7611
email: jonathaneinwechter@yahoo.com

Saturday, September 26, 2009

Time for Pumpkins & Roasted Pumpkin Seeds

PUMPKIN SOUP

INGREDIENTS
2 lbs Pumpkin or Winter Squash (peeled, seeded & cubed) need 5 cups
3 garlic cloves
2 onions, chopped
2-3 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon celery seeds
2 fresh tomatoes, chopped (or 1 cup chopped canned tomatoes)
5 cups vegetable stock
1/3 cup dry white wine
1 tablespoon honey
1 teaspoon cinnamon
salt & pepper to taste
1 cup heavy cream

DIRECTIONS:
Place all the ingredients, except the cream, in a large saucepan. Simmer until the pumpkin is soft. Remove the bay leaves.

Puree the mixture in a blender or food processor in several batches. return the puree to the saucepan on low heat & gradually stir in the cream. Heat through but do not let the soup come to a boil.


ROASTED PUMPKIN SEEDS

INGREDIENTS
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Enjoy!

Thursday, September 17, 2009

Mom's Zucchini Bread

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Wednesday, September 16, 2009

Week 16 - Breakaway Farms Open House & Turkey??

Hello All CSA Members,
Breakaway Farms will host their Open House on Saturday, October 17th beginning after 2pm until dark. Breakaway Farms will be serving their "beyond organic" meat products. Please bring a dish to share, come out & check out the farm. This is a great opportunity to see Breakaway Farms, the animals - cows, pigs, lambs, goats, chickens, rabbits and more. You can see and learn about the organic operation. Nate also has a contract with a major pork supplier as well and you can compare the two. It is wonderful opportunity for you & your family to see a real working farm. Breakaway is located about 60 miles away, exit 266 off the turnpike and then just a few additional miles off the turnpike. Their physical address is 1233 Mastersonville Road, Manheim, PA 17545.

Would you like a fresh turkey for the holidays? If so, you may order a fresh turkey from Breakaway Farms. The cost is $3.50 per pound and you may designate the size of turkey you prefer. The turkeys are available in the following weights:

10 lb to 15 lb
16 lb to 20 lb
21 lb to 25 lb
25 lb and up

The turkey will be available for pickup on the Tuesday before Thanksgiving. A $20 deposit is required unless you are a Meat CSA participant. Forms will be available at pickup.

Availablity for the majority of beef products has been in short supply which was not anticipated by anyone including Nate, the farmer. Fortunately for Nate, he has sold the majority of his beef. For our Meat CSA people, with money remaining in your account, your funds will carry over beyond October until your money is spent. The first steer will be sent for slaughter beginning in October. By November, 15 steers are scheduled for slaughter which will allow you to order prime cuts of beef for your holidays.

Enjoy your week,
Sherri

Monday, September 7, 2009

Week 15 - Where did the summer go?

Hello All CSA Members,
My apologies for not updating our blog more frequently in the last few weeks. I can say, August turned into a blurr with the kids home, vacation plans and everyday life greatly reducing my time at the computer. Oh, I can also blame the dog too as he always needs more exercise!!

To all who came to our Pot Luck Open House Event, Thank You. We really enjoyed the beautiful day of good friends, good food & conversation.

Breakaway Farms will host their annual open house event on the 3rd Saturday in October, October 17th. Breakaway is located about 60 miles away, exit 266 off the turnpike and then about 4 additonal miles. This is a great opportunity to see Breakaway Farms, the animals - cows, pigs, lambs, goats, chickens, rabbits and more. You can see the organic operation and a large scale operation. Nate has a contract with a major pork supplier as well. My best advice is DO NOT WEAR OPEN TOE Sandals!!! It is wonderful opportunity for you & your family (kids too) to see a real working farm.

I have attached a link to the recent Time Magazine article discussing our food supply. "Getting Real about the high price of cheap food" by Brian Walsh. I promise the pigs at Nate's "large scale operation" all have their tails and are treated humanely. It is a computerized operation regarding their feeding & they never touch the ground. The pigs stay in this large barn until they reach a certain weight & then off to slaughter.


http://www.time.com/time/health/article/0,8599,191,7458-1,00.html?scp=1&sq=101%20simple&st=cse


Whats cooking this week? So far, we made Eggplant Parmigiana with our yummy eggplant last week. If we receive more eggplant, I plan to use the following recipe from Kathy Clark. Thanks Kathy! Kathy substituted basil for the mint & reduced the oil.

Rigatoni with Eggplant Puree

Ingredients
> * 1 medium eggplant, cut into 1-inch cubes
> * 1 pint cherry tomatoes
> * 3 cloves garlic, whole
> * 3 tablespoons olive oil
> * 1 teaspoon salt
> * 1 teaspoon freshly ground black pepper
> * 1 teaspoon red pepper flakes
> * 1/4 cup toasted pine nuts
> * 1 pound rigatoni pasta
> * 1/4 cup torn fresh mint leaves
> * 3 tablespoons extra-virgin olive oil
> * 1/2 cup grated Parmesan
>
> Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
>
> In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
>
> While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
>
> Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
>
> Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Happy Cooking,
Sherri

Friday, August 7, 2009

Week 10 & 11 Tomatos, Tomatos

Hello CSA Members,

Hope you are enjoying the red, ripe tomatos that we are now receiving. Have you ever tried a tomato sandwich? This is what I am having for lunch lately. Two slices of bread, a bit of mayo, sprigs of basil, medium slices of tomato, salt & pepper. Yummy & simple for the hotter days of summer.

Mark your calendars as we are planning a "Pot Luck" Open House on Sunday, August 30th beginning at 2PM until about 7PM or so. Please join us in our back yard by the pool area . Kids are welcome to come & can play in the pool too. An evite will follow sometime next week. We hope you will join us or at least stop by.

FYI - I will be away on vacation this coming week. The vegetables will be set up in the garage just like every week. Sue Metzger will be coordinating with the farm & making sure all vegetables are out of my garage by Thursday evening. So be sure to come pick up your vegetables. Contact info for Sue is: sue.metzger@villanova.edu.
Enjoy your week.
Sherri

Monday, July 27, 2009

Week 9 - Summer Heat

Hello CSA Member,
Hope you all are continuing to enjoy your bounty of weekly vegetables. The summer heat seems to have finally arrived. We are trying to stay cool here. It is time to heat up the grill and steam vegetables or prepare a simple salad. Check out the NY Times for The Minimalist, 101 Simple Salads for the Season. Here you will find suggestions for 101 simple salad recipes and salad dressings.

http://www.nytimes.com/2009/07/22/dining/22mlist.html?scp=1&sq=101%20simple&st=cse


Stay Cool,
Sherri










So, try something new with your salad this week and stay COOL!

Wednesday, July 22, 2009

Week 8 - Beautiful Corn and a Few Tomatoes

Hello CSA Members,
Love the bounty this week. I have really enjoyed the small samples of vegetables as they begin to come in. Now I think we have a nice supply of corn and a good beginning for tomatoes. YUM! I was a bit relieved to not have cauliflower this week. For the couple of people that left me your cauliflower, 4 year old Jack down the street LOVES Cauliflower so I passed those on to Jack!!! I hope that all of you are enjoying your vegetables. It feels a bit like Christmas as I peek into the box each week.

Blueberries are still available however, I am sorry to say, the price has increased to $5.00 per pint. They are organic berries grown at Pleasant Hill Farms in Allentown, PA. Place any orders for blueberries by 9PM Saturday evening. I have asked for pricing in bulk as I had hoped better pricing could be established.

Thanks to all for sharing recipes. Check out www.chocolateandzucchini.com and www.101cookbooks.com. At both websites, you may search by ingredient. They have recipes here for Chocolate and Zucchini Cake and Zucchini Bread.

Enjoy your week. Sherri

Sunday, July 12, 2009

Week 7 - Blueberries for Sale this week

Hello CSA Members,

- BLUEBERRIES FOR SALE - If anyone would like to purchase freshly picked organic blueberries, they are available for $4.00 per pint. Send an email with your order request to Orders@Breakawayfarms.net. Indicate Wayne CSA in the subject line. These berries are organically grown berries from Pleasant Hill Farm, Allentown PA. They will be ready with the regular Wednesday vegetable pickup and bring your payment when you collect the berries. The berries will be available for us to purchase for the next few weeks.


- TIME CHANGE FOR PICKING UP VEGETABLES - The pick up time for the vegetables is changing to anytime after 5PM on Wednesdays due to the farmer's schedule. The delivery has been running late the last couple of weeks. Thank you for understanding.


THANK YOU SIMONE LAU for the recipe listed below and for the reference to www.101cookbooks.com This is a great vegetarian website that also allows you to search by ingredient. Check it out.


CAULIFLOWER-TOMATO-FETA GRATIN

Ingredients: cauliflower, garlic cloves, onion, 5 tomatoes, oregano, honey, capers, 4oz crumbled feta, 1/2 lemon, swiss chard(not required)

Break cauliflower down into small florets & steam for 5 minutes.

Saute 1 chopped onion & 2 garlic cloves, minced until tender. Add swiss chard if you have it (washed, stems removed & then chopped) and five tomatoes (chopped & seeded) and a little oregano. Cook until the tomatoes are tender & the juices have evaporated (about 7 minutes). Add 1 tsp honey & 1 TBSP capers (rinsed), season with salt & pepper.

Put the tomato sauce in a baking dish. Add the steamed cauliflower on top, squeeze the juice of 1/2 lemon over everything and mix slightly. Top with 4 oz crumbled feta. Place under a broiler until the cheese & cauliflower are slightly browned.

Enjoy your week and I will see you on Wednesday.

Sherri

Wednesday, July 1, 2009

Week 5 What to do with the Cauliflower?

Hello All,
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.

CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper

Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.


CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.

For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika

Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.

SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying

*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice

NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds

Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.

Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles

CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado

Monday, June 22, 2009

Week 4 - Additonal Info

NEW VEGGIE ADDITIONS THIS WEEK!!! Just in, we will be getting cauliflower and green beans in this week's bounty.

Sunday, June 21, 2009

Week 4 - Time to get creative with the lettuce.....

Hello All,
I hope all of you are enjoying the vegetables. In my house, we have been trying to be a bit more creative with our salads. This past week, we had a Taco Salad and a Grilled Romaine Lettuce Salad. We also used a whole head of cabbage and some of the peas in an asian stir fry with yellow noodles. My youngest did not even notice the cabbage. Frank and I discussed how we usually only buy cabbage in the winter.So, we can thank our farmer for helping us eat more vegetables and definitely a few more salads.

Speaking of the vegetable farmer, Jonathan Einwechter is farming 3 and 1/2 acres of land. The vegetables for our CSA take up about 1/2 acre of the plot. Jon is engaged to be married in August and I recently met his fiance and his sister fresh from the fields. They had been harvesting our vegetables and preparing the boxes. On this particular morning, they were removing colorado potato beetles from young potato plants by hand which is extremely labor intensive. Jon was thanking me and all of us for buying his vegetables. He sells the rest of his vegetables at various farmers markets and grocery stores. Jon mentioned the lettuce was started from organic seeds in a green house and planted after the danger of frost had past. Now we are enjoying the fruits of his labor.

For those of you wondering where the bacon is, Nate at Breakaway Farms now has bacon back in stock. Any back ordered bacon should be in this Wednesday's delivery. For those of you that haven't tried the bacon, the taste has a very nice natural smoked flavor.

Recipe for Grilled Romaine - Cut romaine head in half long ways. Leave the stem intact as it keeps the head from falling apart. Wash,let drain & dry. Liberally coat with olive oil, salt and pepper. Have grill smoking hot. Sear the lettuce for less than one minute. The very edges will turn black. Remove from heat & cool a couple of minutes. Remove stem & cut up into a chopped salad. Add tomato, cucumbers & whatever you like. This is really good with a blue cheese dressing. Toss everything together and serve.

Taco Salad - Use your favorite meat recipe for tacos. Wash & Cut up your lettuce. Stack the following ingredients into serving bowls: tortilla chips, lettuce, refried beans, taco meat, mexican shredded cheese, green onions, cut tomatos. Also good with a dollop of sour cream or slice avocados.

Asian Slaw - Ingredients
* 1 cup matchstick-cut carrots
* 1/2 cup thinly sliced green onions
* 1 (16-ounce) package cabbage-and-carrot coleslaw
* 3 tablespoons seasoned rice vinegar
* 1 tablespoon creamy peanut butter
* 2 tablespoons low-sodium soy sauce
* 1 tablespoon fresh lime juice
* 1 tablespoon canola oil
* 2 teaspoons chile paste with garlic (such as sambal oelek)
* 2 tablespoons chopped dry-roasted peanuts

Preparation - Combine first 3 ingredients in a large bowl. Combine vinegar and next 5ingredients (thru chile paste). Stir well with a whisk. Add vinegar mixture & peanuts to cabbage mixture. Toss well.

Thats it for this week. See you on Wednesday.
Sherri

Friday, June 12, 2009

Week 3

Hello All,
Thanks for all the recipe sharing. We have posted the recipes for future reference. Frank made the onion soup too. It is not a recipe we would have selected ourselves. It was soooooo yummy!! We used baby portbella mushrooms and half & half instead. I would definitely make this soup again. Thanks for the recommendation Juli!!

My apologies for those having troubling posting or commenting on the blog. I have made some changes to the settings which will hopefully allow all comments now. I would love to hear your comments or recipes.

Several Members have asked about the veggie share while away on vacation. Your share will come every week. You may designate someone else to pickup & enjoy your bounty while you are away. Or, we can try to work within the CSA to give your share to another member. Those participating will have one week where a full share is received and while they are away, their share is passed on to another member of our CSA. Wednesday, I will have a grid sheet for you to indicate your away dates and we will do our best to pair up vacation buddies for those interested.

Enjoy your week.
Sherri

Monday, June 8, 2009

Week 2, Wayne CSA-Vegetables

Hello All,
I hope you all were happy with your beautiful heads of lettuce, yummy spinach and peas last week. The vegetables were gathered the morning of our delivery.

The pickup for our vegetables is anytime after 4pm every Wednesday. So, come see me. Please bring a container with you in order to take your vegetables. We are using banana boxes to get your bounty from the farmer and will return those each week. Your vegetables will be in my garage with your last name labeled on the box. If you are buying any perishable items, they will be stored in the garage refrigerator/freezer and labeled with your last name. Please note, all members of our CSA may order any items from Breakaway Farms a la carte. Orders should be sent to: orders@breakawayfarms.net with Wayne CSA in the subject.

Our farmer, Nate Thomas from Breakaway Farms will be speaking about local farms and buying clubs in this area at a "Food Forum Event" hosted by the Wissahicken Growing Greener Group. Joe Mudd, Green Council of Lower Merion will also speak, discussing the advantages of eating foods produced locally. The event will be held at the Wissahicken Valley Public Library in Blue Bell, PA on June 11, 2009 from 6:30-8:30 pm. For additional information, they have a blog too: http://www.bigtent.com/groups/wggg

I have had a few questions pertaining to posting comments on our blog. Our blog may be viewed by everyone. In order to post a comment, you must create an account or already have a google, aim or an accepted account. I recommend google because they only ask for your name, email address & your agreement to their policies. This blog will hopefully serve as a vehicle for communication without your receiving so many emails. It will be updated every Monday.

Thats it for this week,
And thanks,
Sherri

Tuesday, June 2, 2009

Our CSA begins the first week of June through the last week of October.
This is for a total of 22 weeks - all delivered to Wayne on your behalf!

The food, (vegetables, meat & eggs) will be delivered every WEDNESDAY to:

631 Knox Road
Wayne, PA 19087
Phone: 484-467-7767

Your bounty will be ready for you to pick up anytime after: 4:00PM

We have a few half shares of vegetables still available. If you know anyone who is interested or if you determine you would like to increase your half share to a whole, please let us know.

Will you consider saving your EGG CRATES for the farmer? Each egg crate costs the farmer .20 cents. You can bring your egg crates to the weekly pick up and I will pass them to the farmer.

All offerings are available to everyone participating in our CSA. You may purchase yogurt, milk, cheese, eggs and any meat product a la carte. The meat CSA people receive an additional 5% off the list price. Other participants pay full price. This is a wonderful opportunity to try some of the yummy yogurt and really good foods. Send your order via email to orders@breakawayfarms.net by Monday morning. Your order will then be delivered with the regular Wednesday shipment.