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Tag Archives: CSA

Farm Shares

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What a difference a year makes. Last spring we barely had enough members to get our pick up site renewed. Now, Community Supported Agriculture is booming, with twice the number of people at our site. Lancaster Farm Fresh is showing on their web site that some of the shares are sold out. Including meat, chicken and cheese shares.

My monthly meat share provider, Evermore Farm in Westminster, is also slammed. The owner was telling me that they aren’t accepting CSA shares right now because of the demand. They also suspended sales of sides of beef and pork. We are lucky that we have locked in a medium share for the foreseeable future.

Now if I can find a local source for flour that would be nice. I am baking twice a week and can’t find bread flour or yeast. I may end up buying the grinder option for my KitchenAid mixer and grinding the wheat berries and rye berries from our winter CSA pantry share. They are in my basement fridge. I have been experimenting with a mix of whole wheat flour and some soft winter wheat which isn’t the best bread flour but it seems to be working.

Also, did you know there are local restaurants offering meat bundles, produce bundles, and packages to help with the much larger demand for fresh foods? We have replaced restaurant eating with home cooking and the once adequate supplies in the stores are quickly gobbled up. Walker’s Tap to Table up the road from us is offering these. Using JW Treuth for meat.

Jenny’s just opened their farm stand, giving us really close access to fruits, veggies, plants, and more. The farmer’s markets are back, as drive throughs. I think I can minimize my once every ten day visits for curbside pickup from Harris Teeter. Maybe drop back to biweekly. For the staples, like oils and vinegar, spices, and cleaning supplies.

Thanks to my meat share, and my vegetable share, I had everything to make a big pot of bean soup today. Because of course the weather isn’t cooperating and it’s cold out. Not grilling weather at all, but stay inside, make bread and soup, and cover the plants at night weather. I hear that Western Maryland had snow flurries last night. Not your typical Mother’s Day weather at all.

So, here’s to the wonderful bean soup.

Ham hock from Evermore. Seared with onions from CSA. Add six cups of water. Simmer a long time. Add pepper, oregano and thyme. Celery, carrots, green cabbage. A large can of white beans with the liquid to make it creamy. This soup spent six hours on the stovetop on low heat. It was awesome with my homemade bread. Who needs to go out? We can enjoy good food at home. Fresh from the farm to table.

Coping

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It’s been three weeks of not going anywhere non-essential.

It’s not fun being “old”.

In two days we were going to go celebrate my ten year anniversary of being retired. Now, we will raise a toast here at the house. We are really glad we have the luxury of staying home, and the privilege of getting things delivered.

I have been working on updating my resources, sadly neglected, on this web page to highlight the small local businesses that we support.

I also realized that maybe writing more will calm the nagging anxiety we can’t shake.

I know we are lucky. Right now, we get our weekly farm share from Lancaster Farm Fresh Co-op and our monthly meat share from Evermore Farm.  We have curbside service at Wheelhouse and at Harris Teeter.

Thankfully, my chest freezer in the basement is still full of tomato sauces and roasted tomatoes, blueberries, stocks, soups, grains, flour, nuts and pesto. The freezer up here has a good variety of meat and some frozen vegetables.

The pantry? Beans galore. Condiments. Oil. Vinegar. Spices and herbs. Pastas and lentils. Oats. Rice.

I started making my no-knead bread again.

The simple version. Flour, salt, yeast, water. An 18 hour rise. Google Jim Lahey no-knead bread if you want to try it. We were lucky to find yeast at Harris Teeter. This recipe only uses 1/4 tsp so we can make 8 loaves from one envelope.

The other staple? My simple tuna dish. Tuna, onion, white beans, salt and pepper.

The recipe calls for tuna with olive oil but anything will work. Over greens is our preferred way to eat it.

I am making soups. Omelets. Pasta with sauces. Eat one night. Freeze the other half for later. Minimizing the amount of protein in the dish. Heavy on the greens and grains.

Hanging in there. Praying for friends and relatives on the front lines.

How are you coping?

All Hail Kale

What is it about kale? You either love it or hate it. It isn’t a lukewarm response vegetable. Lately we have been getting some sort of kale every week in our farm share. Russian. Lacinato. Red. Green. You name it. We get it.

I never heard of it until 2011 when we first saw it in a CSA box.

Now, we don’t even blink when something new like kalettes show up.

Growing up the only greens we ever saw were lettuces, cabbages and spinach. Don’t think I ever saw collards or chard. I have to admit too that getting kale on a regular basis was a challenge for me. I tried salads. Only like ones with lacinato (or dinosaur) which is the mildest for me. I wasn’t fond of massaging the greens to make them tender and those curly varieties had some real bite to them.

Fast forward to my discovery of Joshua McFadden’s book Six Seasons. Which I cook from quite often.

The kale and mushroom lasagna in this book is just amazing. It’s a staple at our house.

I mean who misses the meat in a recipe with something this satisfying. I have made this dish following the recipe in the book and I have gone off and totally improvised. As long as two things are constant. The kale. Simply sautéed in a pan with a little water to help steam it. Wilted down to limpness, losing all that bite. And the mushrooms. Sautéed in butter until absolutely lovely.

I have used the recipe’s sauce, made with butter, flour, milk and chicken stock. I have also cheated and used Paciific’s organic cream of mushroom mixed with milk and a tablespoon of flour. The other element of this dish is the ricotta/lemon zest mix. I have also played around here and used whatever I have available. Sometimes adding goat cheese or mozzarella. Face it, I just use what I have to make the four layers. Mushrooms, kale, cheese and sauce. Layered with the noodles. This pan below made six meals for us. I cut it in pieces and freeze them to be reheated in the oven for a quick meal.

Looks awesome doesn’t it?

Honestly, I bet you could easily convert someone to being a kale lover with this dish. Use really good mushrooms and fresh ricotta and it is decadent.

Thanks to Six Seasons I have many recipes that celebrate kale, without having to resort to smoothies.

 

Recovery

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It’s been four months since the tornado. I have serious respect for those who soldier through natural disasters and put their lives back together.

We spend many hours dealing with the clean up, the restoration and the insurance claims. We finally finished the tree removal. Five days of a full crew, removing over a hundred trees.

The Cutting Edge did all our tree work. Highly recommended. Between them and Absolute Landscaping we have almost cleared it all. Absolute now begins the repair work.

Two small locally owned companies. Howard County at its best.

We have half an acre being cleaned up and reseeded. Days of milling and scraping, adding top soil and lime, and then putting in a hardy grass to prevent erosion. We were covered in invasive plants, which we are trying to eradicate.

Things look pretty bad at times, but we do have faith.

Some of this land will hopefully end up with trees from a grant to reforest with native nut bearing deciduous trees. We are included in a proposal by Howard  Ecoworks to use native trees to increase the forest canopy in the county.

Until then we are just stabilizing the area because we had major erosion in July when those three inches of rain ripped through our area.

Beyond the current work load around here, I did still make time to try something new with some native grapes. Muscadines. We had two quarts of them from our farm share.

I turned to Vivian Howard again for a recipe. Deep Run Roots.

Grape Hull Preserves.

Things are always better when you can add food making to your day. It’s my release valve. My escape from noise and dust.

Hopefully one day we will finish and can return to our hobbies, and our peace and quiet.

Omnivore It

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It’s been a while since I highlighted my farm share contents. Lancaster Farm Fresh Cooperative is the source of most of my produce year round. 48 out of 52 weeks we get some sort of vegetable share and a few add ons.

This winter I added an option that included one cheese, one pantry item and one package of meat every week. It is called the omnivore package. For those inclined, they also offered us a veganize option, which was bread, tofu and pantry item.

This was a recent weekly selection and I want to feature it because I am so impressed with the Soom product. Locally owned in Philly. Sisters. Our co-op contracts with them. Besides their regular tahini, this week we got the chocolate version. Which is destined for a cookie recipe I found.

Other local products have shown up as pantry items. Like this garlic pickle relish.

I have been using this everywhere. In egg salad. Making a shrimp scampi last night. Mixed with some chili sauce to cover polenta which I then baked in the oven. The Sweet Farm is located in Frederick MD.

But the biggest surprise had to be the whole turkey legs last week. I kept thinking when I saw the email announcing the three items for the week that they can’t mean multiple legs. I thought “whole” turkey legs, really? Not drumsticks?

Nope, they were whole turkey legs.

Two of them. Total of 6.85 pounds. These were broad breasted black turkeys. A hybrid breed that can reach 40 pounds in weight.

When I buy a fresh turkey from Maple Lawn Farms, I get a 12-14 pound bird. These legs were humongous. I kept them in the freezer because it looks like I will be grilling them. Together they would overflow my large roasting pan. I also think I may have to figure out how to separate them while frozen and only make one at a time. They are much too large to make soup.

Thankfully, we both favor dark meat in turkeys. But even one of these legs will feed us for days. At about 4-6 ounces a serving and discarding the bones, there are easily 6 servings here. Any and all suggestions for what to make with these behemoths are welcome.

All in all, I believe we are getting our money’s worth from the omnivore add on. We paid $26 a week for this share. The combined value of the products we received definitely exceeded the amount paid. We have gotten lamb, bison, turkey, chicken, pork and beef during the winter. We have gotten honey, tahini, sauerkraut, maple syrup, chocolate tahini, herbal teas, jam, dried mushrooms, AP flour, scone mix, pasta and that awesome garlic pickle relish. We get goat, sheep and cow milk cheeses – my favorites are the aged goat cheeses.

I am about to begin my 9th summer season with the co-op. Still happy with the quality and the quantity. They also still amaze me with the occasional completely new produce item, even after all these years.

Now, I just have to conquer those turkey legs.

 

 

Zero Point Seven

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Degrees. Fahrenheit. The lowest temperature here in the boonies, measured just south of us in Dayton at the RIMPO weather station. This was Thursday morning at 4:52 am while we were still all bundled up and warm, sleeping.

I am so glad I don’t have to commute in this weather. At that hour, before retirement, my husband would have been leaving to catch the commuter bus.

We haven’t ventured out much and we have been taking care of the birds and squirrels that live in our pine trees. I did find out that my bird bath heater doesn’t do ZERO degrees. The water was frozen Thursday. It was OK this morning so it hasn’t bit the dust.

attic pics, meat and birds 093

This is what it should look like. It was a solid sheet of ice and I did not try to take pictures in that temperature.

It does pretty well in snow, like during Snowmageddon a few years back.

snowmageddon too 063

Having fresh water is the most important service I can provide them.

Since I have been stuck at home, I have been following social media using the neighborhood pages. Many requests for plumbers, or HVAC people. I have to say that periods of bad weather are not the time to go looking for immediate help if you haven’t already established a relationship,  A plumber who knows you and your property will fit you in. Ken Griffin did a same day service call when we had a bathroom pipe freeze and break five years ago. Environmental Systems Associates has come in less than 24 hours when our heat pumps have failed. We use both of these local businesses for work when it isn’t an emergency so we aren’t looking for recommendations on line during a crisis.

Right now it is still snowing. There’s at least three inches out on the benches. This wasn’t predicted to happen. Looks like tomorrow we will be clearing the driveway and the cars. I have to go pick up my monthly meat share delivery at the Wegmans parking lot at noon. Evermore Farm has about 20 of us on their delivery route throughout the area and I am fresh out of eggs. Looking forward to the chicken too. I pick up three dozen eggs, a chicken, and 7-8 pounds of Angus beef and Berkshire pork. I could have home delivery but this gives me an excuse to shop once a month at Wegmans.

I think I will stop by Mother Natures in Snowden for bird seed. My supplies are dwindling. They are right down the road from Wegmans.  Might as well make this an efficient trip.

Stay warm everyone.

Lucky Seven?

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Yeah, this site is seven years old. In 2011, I registered the domain and started writing. I obviously don’t write as much as I did when I began.

It was fall. Lovely weather. I wrote mostly about my farm share, and my hobbies which included my volunteer work at the Howard County Conservancy.

I have to admit it was really about documenting the farm share to assist people (like me) who wanted to see what you got when you signed up for Community Supported Agriculture.

Pictures of vegetables.

Like those from my Lancaster Farm Fresh CSA. Which I also joined in 2011. And which is still a weekly part of my life. Those Tuesday pickups at Candace’s house, year round. 48 weeks of the year, with just a few weeks off over the holidays.

I haven’t documented them these days. I decided it was far too repetitive. But they still inspire my cooking, like this week when we got freshly grown ginger roots. Not dried. Young and fragrant. Making me want to make stir fry.

As for the Conservancy connection, I have changed what I do. Not as much volunteer naturalist, but still on the program committee, and still the community garden co-manager. I use my love of cooking to support our programs. Scones for the Mother’s Day tea. Vegetarian options to feed the volunteers at our Holiday crafts fair. Soups for pot luck meals.

I tell stories on paper. Why do I mention this? To advertise the upcoming storytelling event on November 9th.  At the Mt. Pleasant site of the Conservancy. Co-sponsored by CA and Rec and Parks.

Some good friends will be telling their stories. It reminds me that I should pay more attention to this site and keep my stories alive.

After all, sharing our stories keeps us connected.