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
Tuesday, September 29, 2009
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!
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.
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
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
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
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