August 27, 2023 Registration Open for 2024 Main Season CSA! by Farmer Dana
Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.
2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.
Follow this link to join or sign in and click the Register button on your member page.
Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.
2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.
Follow this link to join or sign in and click the Register button on your member page.
How I Enjoyed My Harvest | August 27, 2023
How I Enjoyed My Harvest | August 27, 2023 Love the Veggie Mix by Linda Dansbury
Farmer Abigail hard at work.
Unfortunately, life sometimes gets in the way of cooking the way I would like to. We had been splitting our time between 2 homes and have decided to downsize to one spot, so packing and all of the details that a move requires has been taking up much of my time. I hope to get back to some inventive cooking soon - in the meantime, please share how you are enjoying your farm harvest by emailing me at lindadansbury@comcast.net. Here are a few things we have recently enjoyed with very few details.
Tomato and Watermelon Salad - This is so yummy and I think that cantaloupe would work in place of the watermelon.
Edamame - Cook the way I have described in the past - I like to add some smoked sea salt at the end for a nice crunch and flavor.
Mixed veggie salads - Using lettuce, cucumber, tomato, sweet pepper and scallions and a yummy Italian vinaigrette - I like to top with crumbled feta and herbs.
We have been alternating between enjoying tomato bruschetta, tomato and mozzarella salad (caprese) and tomato salad made with scallions or onions, chopped sweet peppers, garlic, oregano, basil, olive oil and vinegar.
Unfortunately, life sometimes gets in the way of cooking the way I would like to. We had been splitting our time between 2 homes and have decided to downsize to one spot, so packing and all of the details that a move requires has been taking up much of my time. I hope to get back to some inventive cooking soon - in the meantime, please share how you are enjoying your farm harvest by emailing me at lindadansbury@comcast.net. Here are a few things we have recently enjoyed with very few details.
Tomato and Watermelon Salad - This is so yummy and I think that cantaloupe would work in place of the watermelon.
Edamame - Cook the way I have described in the past - I like to add some smoked sea salt at the end for a nice crunch and flavor.
Mixed veggie salads - Using lettuce, cucumber, tomato, sweet pepper and scallions and a yummy Italian vinaigrette - I like to top with crumbled feta and herbs.
We have been alternating between enjoying tomato bruschetta, tomato and mozzarella salad (caprese) and tomato salad made with scallions or onions, chopped sweet peppers, garlic, oregano, basil, olive oil and vinegar.
Eggplant, garlic - Baba Ganoush
August 27, 2023
August 27, 2023 Not Your Halloween Decoration by Linda Dansbury
Pie Pumpkins - These cute little pumpkins make an appearance at the farm every year about now. They are sweet and delicious, and will keep for a couple of months when stored in a cool, dry location. As the name says, they are delicious when made into pumpkin pie, but are equally delicious when used in place of other winter squash such as butternuts. If you want to use them now and incorporate other farm ingredients that we are currently receiving, try this Roasted Winter Squash and Red Pepper Soup! You can roast the veggies ahead and refrigerate and then make the soup up to a few days later.
Pie Pumpkins - These cute little pumpkins make an appearance at the farm every year about now. They are sweet and delicious, and will keep for a couple of months when stored in a cool, dry location. As the name says, they are delicious when made into pumpkin pie, but are equally delicious when used in place of other winter squash such as butternuts. If you want to use them now and incorporate other farm ingredients that we are currently receiving, try this Roasted Winter Squash and Red Pepper Soup! You can roast the veggies ahead and refrigerate and then make the soup up to a few days later.
Expected Harvest | August 20, 2023
Expected Harvest | August 20, 2023 Can To Lope by Farmer Derek
'Tis the season for edamame!
Harvest #16 (Week B) should include potatoes, cantaloupe, watermelon, carrots, Italian dandelion, lettuce, basil, eggplant, garlic, tomatoes, sweet peppers, hot peppers, shishito peppers, onions, and scallions. Some items may be a choice. U-pick should include herbs, edamame, cherry tomatoes, tomatillos, and flowers.
Harvest #16 (Week B) should include potatoes, cantaloupe, watermelon, carrots, Italian dandelion, lettuce, basil, eggplant, garlic, tomatoes, sweet peppers, hot peppers, shishito peppers, onions, and scallions. Some items may be a choice. U-pick should include herbs, edamame, cherry tomatoes, tomatillos, and flowers.
August 20, 2023
August 20, 2023 Workshifts for the Week of August 21st by Farmer Derek
Using the potato digger to try to unearth most of the Dark Red Norlands. Photo credit Gabriel McGeehan.
This week's workshift schedule:
Wednesday 8/23 10am-12pm
Wednesday 8/23 6-8pm
Sunday 8/27 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
August 20, 2023 Maple Syrup and Honey - Preorder by 8/27/23 by Farmer Dana
Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Tuesday, August 29th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by Sunday, August 27th.
Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.
Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Tuesday, August 29th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by Sunday, August 27th.
Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.
August 20, 2023
August 20, 2023 Registration Open for 2024 Main Season CSA! by Farmer Dana
Future bird feed.
Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.
2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.
Follow this link to join or sign in and click the Register button on your member page.
Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.
2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.
Follow this link to join or sign in and click the Register button on your member page.
Notes From The Field | August 20, 2023
Notes From The Field | August 20, 2023 Finding the Space and Time by Farmer Derek
Transplanting purple kohlrabi for a mid-fall harvest prior to another poorly forecast rain event.
We're flying through the heart of the season, trying to keep pace with the last gasp push of summer weed germination, pulling ripe fruits out of the fields before unsanctioned mammal and avian visitors find the sugary orbs, getting crops in the ground on schedule, all before shorter days and cooler temperatures eventually slow life down in the fall.
Regular rainfall events and warm weather has accelerated both wanted and unwanted plant growth but also made hoeing around said crops challenging during what has been short dry windows. Miss a week or two of cultivating with our hoes and crops like arugula and napa cabbage are so big we can't even get in there without damaging them. Of course, that also means they typically are able to outcompete weeds by simply growing faster and shading them out. The ideal time to kill a week is during the thread stage, ie when the stem of the plant looks like a piece a thread and is killed easily. Later on, and they might have the strength to reroot, especially if they get rained on prior to serious desiccation.
Last week we took a gamble and hoped the incoming cold front would only bring wind and decided to hoe areas that couldn't wait for the forecast dry week ahead. Because of the more or less regular rainfall the past month and a half, some long-lived crops we've hoed still need to be hand-weeded, especially right around the crops where the hoes can't reach, and some need another round of cultivation. With the good-weather week up ahead, we should be perfectly caught up on that front. By the way, there is some inherent pleasure derived from using the right tool to undermine weeds at the right time in the right conditions. It's also great exercise.
Transplanting purple kohlrabi for a mid-fall harvest prior to another poorly forecast rain event.
We're flying through the heart of the season, trying to keep pace with the last gasp push of summer weed germination, pulling ripe fruits out of the fields before unsanctioned mammal and avian visitors find the sugary orbs, getting crops in the ground on schedule, all before shorter days and cooler temperatures eventually slow life down in the fall.
Regular rainfall events and warm weather has accelerated both wanted and unwanted plant growth but also made hoeing around said crops challenging during what has been short dry windows. Miss a week or two of cultivating with our hoes and crops like arugula and napa cabbage are so big we can't even get in there without damaging them. Of course, that also means they typically are able to outcompete weeds by simply growing faster and shading them out. The ideal time to kill a week is during the thread stage, ie when the stem of the plant looks like a piece a thread and is killed easily. Later on, and they might have the strength to reroot, especially if they get rained on prior to serious desiccation.
Last week we took a gamble and hoped the incoming cold front would only bring wind and decided to hoe areas that couldn't wait for the forecast dry week ahead. Because of the more or less regular rainfall the past month and a half, some long-lived crops we've hoed still need to be hand-weeded, especially right around the crops where the hoes can't reach, and some need another round of cultivation. With the good-weather week up ahead, we should be perfectly caught up on that front. By the way, there is some inherent pleasure derived from using the right tool to undermine weeds at the right time in the right conditions. It's also great exercise.
August 13, 2023
August 13, 2023 Recent Crop Additions by Linda Dansbury
CSA members pick edamame on a beautiful afternoon.
Recent crop additions include edamame and hot peppers, both to be enjoyed now and through the colder winter months.
Hot peppers and shishitos- even if you don't enjoy a lot of heat in your food, make sure you take your share of the hot peppers and/or shishitos in the pick up room. There are various degrees of heat in the different varieties grown. Shishitos are generally not hot at all - I have heard/read that anywhere from 1 in 10 to 1 in 1,000 of these will be hot. I eat them a lot and I have only had 2 hot ones in my life - the one was extremely hot, the other moderately. My favorite way to eat them is to simply put a small amount of oil in a cast iron skillet and char them on all sides - this takes about 5 minutes. Remove from pan, sprinkle with a nice flakey sea salt and enjoy. Poblanos are not hot either, more a smoky flavor which is enhanced if you throw them on the grill and char them. I like doing this, then de-seed them and freeze. They add a great flavor to chili and stews which are more enjoyable to cook when it is cooler outside. The other peppers go from moderately hot (jalapenos) to very hot (habaneros). Freezing hot peppers for use through the winter could not be easier - just toss in a freezer bag as is and freeze. I love taking 1 or 2 out of the freezer all winter long to add to dishes.
Edamame - is one of the favorite u-pick crops at the farm. Another delicious, flexible crop that can be enjoyed in so many ways. The fresh picked bean pods will stay in fridge in a plastic bag or container for a week or so. When ready to eat, bring a large pot of water to a boil - add A LOT of salt - more than you think you will need. Add beans and gently boil - start checking for doneness at 9 minutes - I find 11 minutes is usually about right. Make sure the pot is large enough that you don't have to fill it with water to accommodate the beans because they boil over easily. Drain beans, rinse and cool until they are easy to handle. Enjoy as is with more salt added or remove beans from pods and freeze - best way is like a lot of other crops - place beans in a single layer on a cookie sheet and place in freezer. Once frozen place beans in freezer bag or container. There are several nice recipes on this site including Soybean Hummusand Summer Vegetable Ceviche.
CSA members pick edamame on a beautiful afternoon.
Recent crop additions include edamame and hot peppers, both to be enjoyed now and through the colder winter months.
Hot peppers and shishitos- even if you don't enjoy a lot of heat in your food, make sure you take your share of the hot peppers and/or shishitos in the pick up room. There are various degrees of heat in the different varieties grown. Shishitos are generally not hot at all - I have heard/read that anywhere from 1 in 10 to 1 in 1,000 of these will be hot. I eat them a lot and I have only had 2 hot ones in my life - the one was extremely hot, the other moderately. My favorite way to eat them is to simply put a small amount of oil in a cast iron skillet and char them on all sides - this takes about 5 minutes. Remove from pan, sprinkle with a nice flakey sea salt and enjoy. Poblanos are not hot either, more a smoky flavor which is enhanced if you throw them on the grill and char them. I like doing this, then de-seed them and freeze. They add a great flavor to chili and stews which are more enjoyable to cook when it is cooler outside. The other peppers go from moderately hot (jalapenos) to very hot (habaneros). Freezing hot peppers for use through the winter could not be easier - just toss in a freezer bag as is and freeze. I love taking 1 or 2 out of the freezer all winter long to add to dishes.
Edamame - is one of the favorite u-pick crops at the farm. Another delicious, flexible crop that can be enjoyed in so many ways. The fresh picked bean pods will stay in fridge in a plastic bag or container for a week or so. When ready to eat, bring a large pot of water to a boil - add A LOT of salt - more than you think you will need. Add beans and gently boil - start checking for doneness at 9 minutes - I find 11 minutes is usually about right. Make sure the pot is large enough that you don't have to fill it with water to accommodate the beans because they boil over easily. Drain beans, rinse and cool until they are easy to handle. Enjoy as is with more salt added or remove beans from pods and freeze - best way is like a lot of other crops - place beans in a single layer on a cookie sheet and place in freezer. Once frozen place beans in freezer bag or container. There are several nice recipes on this site including Soybean Hummusand Summer Vegetable Ceviche.
How I Enjoyed My Harvest | August 13, 2023
How I Enjoyed My Harvest | August 13, 2023 So.Much.Food! by Linda Dansbury
Another shot of an eastern tiger swallowtail on some tithonia.
This is the time of year that you need muscles to carry your harvest home! Delicious watermelon, tomatoes, peppers, eggplant, etc! Here are a few things I recently enjoyed:
Cucumbers, dill, hot pepper- I know the farm cucs are slowing down, but still want to share. I have a crop of cucs at my house too so made a few batches of pickles. If you don't want to go through the canning process, try the Narrow Bridge Farm Refrigerator Pickles. They are delicious and easy to make.
Cherry tomatoes, green beans, garlic, onion, herbs- Made a delicious salad in which the beans were slightly grilled and then added to a bowl of cherry tomatoes, onion and herbs with a vinaigrette. So yummy!
Tomatoes, garlic, basil - One of my favorite things to do with tomatoes is to make Uncooked Tomato Sauce. So easy to do and so, so delicious!
Eggplant, tomatoes, onion, garlic, herbs- Cut up eggplant and placed in preheated pan with olive oil. Added onions and garlic and cooked for a few minutes, then added chopped up tomatoes. Simmered until everything was tender. Topped with fresh herbs. Enjoyed with a nice loaf of bread and ate leftovers on some leftover rice.
Tomatoes, Tomatoes, Tomatoes...and basil! - Been alternating between Caprese Salad and Bruschetta. A lot of folks add Balsamic vinegar to their versions of these 2 dishes, but with tomatoes so delicious this time of year, I choose to not mask the flavor with vinegar.
Tomato, sweet pepper, onion, garlic- Another summer favorite is to use the tomatoes in a salad. Peel tomatoes, and cut into bite size pieces. Chop peppers to desired size. Slice onion and grate a tiny bit of garlic. Add all to bowl. Sprinkle pepper, salt and oregano over all then drizzle red wine vinegar and extra virgin olive oil and mix up. Be sure to have a good loaf of bread to sop up the dressing left in the bowl - so wonderful!
Another shot of an eastern tiger swallowtail on some tithonia.
This is the time of year that you need muscles to carry your harvest home! Delicious watermelon, tomatoes, peppers, eggplant, etc! Here are a few things I recently enjoyed:
Cucumbers, dill, hot pepper- I know the farm cucs are slowing down, but still want to share. I have a crop of cucs at my house too so made a few batches of pickles. If you don't want to go through the canning process, try the Narrow Bridge Farm Refrigerator Pickles. They are delicious and easy to make.
Cherry tomatoes, green beans, garlic, onion, herbs- Made a delicious salad in which the beans were slightly grilled and then added to a bowl of cherry tomatoes, onion and herbs with a vinaigrette. So yummy!
Tomatoes, garlic, basil - One of my favorite things to do with tomatoes is to make Uncooked Tomato Sauce. So easy to do and so, so delicious!
Eggplant, tomatoes, onion, garlic, herbs- Cut up eggplant and placed in preheated pan with olive oil. Added onions and garlic and cooked for a few minutes, then added chopped up tomatoes. Simmered until everything was tender. Topped with fresh herbs. Enjoyed with a nice loaf of bread and ate leftovers on some leftover rice.
Tomatoes, Tomatoes, Tomatoes...and basil! - Been alternating between Caprese Salad and Bruschetta. A lot of folks add Balsamic vinegar to their versions of these 2 dishes, but with tomatoes so delicious this time of year, I choose to not mask the flavor with vinegar.
Tomato, sweet pepper, onion, garlic- Another summer favorite is to use the tomatoes in a salad. Peel tomatoes, and cut into bite size pieces. Chop peppers to desired size. Slice onion and grate a tiny bit of garlic. Add all to bowl. Sprinkle pepper, salt and oregano over all then drizzle red wine vinegar and extra virgin olive oil and mix up. Be sure to have a good loaf of bread to sop up the dressing left in the bowl - so wonderful!
