Time to sign up for the Cool Beans Winter CSA! Shares are $350, and are all one size. There are ten deliveries, all on Tuesdays, spaced two weeks apart with the exception of the gap between the first and second, which spans the Christmas holidays. The first delivery is December 17.
I’ll be delivering to the same locations we’re using for the regular season: Harrisburg (Penbrook area), Camp Hill, Mechicsburg, New Cumberland, and of course here at the farm in Dauphin.
This is a significantly higher price than last year’s winter CSA, but is still less than or the same as other local winter programs. The difference between last year and this year is that I did not take a salary at all last winter, since it was the startup year and I knew it was a bit of a gamble. In order to make it sustainable, the $350 is the price that will work.
Contact me if you need any more details!
Strawberries, Chinese cabbage(s), lettuce(s), carrots, radishes, scallions. A nice late spring bag. Couple of quick comments before I leave to deliver bags: the berries were rained on the day before harvest, and this puts them at risk for mold. To prolong them, put the berries in a bowl of water to which a small amount of vinegar has been added – leave them in the water for about 20 min, rinse, drain thoroughly, and put in a bowl in the fridge. You won’t have a vinegary taste.
Cool Bean Krista suggested I post the newsletter online as well, so people who share bags can each see the info. That excellent suggestion was Plan A, but I figured I’d shorten the info somewhat, as the newsletters, like your farmer, often ramble. Sat down to do that an hour ago, and when i logged onto the computer, I discovered that “I” had just bought several computers, and had them delivered to “my” address in California. So instead of editing the newsletter to a reasonable length, I spent the precious pre-delivery moments getting my credit card cancelled, etc. Thus, here it is in all it’s rambling glory, with a photo of your soggy but happy farmer as well.
Cool Beans May 28, 2013 – Week #3
Soggy and wet today – both your produce and your farmer! Your bags of greens aren’t as dry as they ought to be, so please don’t seal the bags when you put them in your fridge. Tristan and I could either keep the bags themselves dry, or use the garage bay where we pack to spin the greens dry…..but there wasn’t enough room for both, so we did the best we could for the greens in drying trays….but it wasn’t enough, they’re still a bit too wet.
First, a leftover bit of info from last week, when I forgot to include a note about the plant that was in your bag. It’s a bay plant. You may already use dried bay leaves in soups and stews. I believe the dried leaves also repel pantry moths. It’s a pretty plant with glossy leaves, it will be okay outside in the summer, and it should come inside for winter. It would like a larger pot in, say, eight weeks. Don’t harvest any leaves until this fall, when it’s grown up a bit.
So. Several kinds of lettuce this week – remember, you should always rinse your greens, but especially when we have to pick in the rain. You have a bag of kale. The plastic (yes, sorry, but someone gave them to me and I’m going to use them up) clamshell has a few early snips of fresh basil, plus mojito mint. If you use both the basil and mint in the mojito, it’s going to really, really rock. I do a lot of research on your behalf in this area.
The rubber-banded greens are lamb’s quarters. This plant’s related to quinoa and amaranth, both of which are trendy and high priced and very much prized by the green crunchy crowd……..who may well be overlooking their local cousin, the lamb’s quarters, which were one of the first cultivated crops in the Northeast, thousands of years ago. It’s probably growing in your back yard. The greens are highly nutritious, more so than spinach (to which it is also related). Use Cool Bean Lisa’s strategy for the braising greens last week: snip the LQ leaves into a pan with some hot olive oil, reduce the heat, sauté until they’re wilted, crack an egg on top, and you have an outstanding breakfast. Or just use the leaves in a salad. Don’t let this freak you out – there are tens of thousands of edible plants, if not more, and most North Americans only eat about twenty. We have kind of arbitrary ideas about what’s a weed and what’s not, and as a result most of us are missing out on some tasty and nutritious (and readily available for free) food choices. Also, you get to go to the office tomorrow and tell everyone you ate weeds. So – a good meal and a good story, all in your CSA bag this week.
Lamb’s quarters seeds are use like quinoa seed; perhaps we’ll get to that later, but based on last year’s experience harvesting the seed, I think I’ll just invite all of you to come up and get your own when they’re ready. Let’s just say it gives one an increased appreciation for our ancestors, and I would probably have starved to death in pre-historic times.
If you have a full share, you have some asparagus. When it’s picked fresh like this, all of it is good, there’s no need to discard the bottom few inches. The grocery store stuff is harvested mechanically, and the machines simply cut the stalks at ground level. Yours was harvested by your favorite farmer, last night, and I snapped each stalk at the point at which it was tender. Even the kind of spread-out top parts are still awesome. I didn’t get enough for everyone this week. Cool Bean Diane is growing it, and she’d asked me to run up to her farm yesterday while she’s on vacation to rearrange the eggs in her incubator: hatched Marans chicks went to a stock tank, had their beaks dipped in water so they’d understand how to drink (they’re not bright) and the duck and guinea eggs moved down a rack into the hatching tray. (Doesn’t this make feeding your vacationing neighbor’s cat seem like a breeze?) In return, I got to pick any asparagus I could find. Managed to score about ten pounds, which covered the full shares. Perhaps Diane will need a favor next week and I can get enough for the small shares!
You have bean sprouts, too. I wish I’d thought to take a picture of the kitchen this week: I started soaking ten pounds of organically grown beans last Thursday in six mixing bowls. The sprouts got rinsed and drained 3-4 times a day, and as they sprouted and grew, they obviously needed more room. So by this morning they filled twelve hug mixing bowls, three roasting pans, the crockpot, and four aluminum trays. Shades of the Sorcerer’s Apprentice, but with beans sprouts instead of brooms.
You can eat the sprouts like popcorn (add garlic salt, or curry powder, or whatever), add them to soups or stir-fries, put them in salads, or put them on sandwiches. Have another idea? Post it on the Cool Beans CSA Facebook page!
The first of the cookbooks were returned this week and I’m happy to see that many of them have notations written in, with comments about recipes you’ve tried or ones that look interesting……..if you’re a Camp Hill Bean, you’ll get a book next week. Because of the books, I’m adding a plastic bin at the Penbrook, Stoney Creek and Camp Hill pickup spots, so that when you return your bag every week, you can put it in the bin. If you have a book to return, that will keep it dry. I think the Mechanicsburg and New Cumberland drop spots are sheltered enough that it won’t matter there.
We will happily recycle egg cartons and canning jars, by the way. Just put them in your returned bag each week.
We are looking for two or three working refrigerators for the farm. They can look awful, they just have to run. We could also use a really big chest freezer, and it doesn’t have to be working. I have a big truck; I can pick the items up.
Things are going to calm down on the farm a bit once the iris are done blooming – there have been nonstop visitors here enjoying the bloom. If you’d like to see them, the last day to do so will be this Friday, I’ll be here all day. With the heat that’s predicted for the rest of this week, I think that will be the end of them.
Love from your soggy wet farmer,
Yes, it’s not much notice, but that’s the nature of fresh food. I had chickens and ducks butchered yesterday. I calculated the cost of purchasing them, feeding the monsters for 10 weeks, butchering them, and added in 15% extra for labor. It’s still less than minimum wage, just to put it in perspective. And I’m not apologizing for the cost, I’m just explaining it, because if you compare this to the price of grocery store chicken, it seems awfully high.
Raising free-range birds on grass, moving the pen twice a day so they’re never standing in poop, is not the lowest-cost way to raise poultry. But they taste amazing, like real chicken should. They look good, and they don’t have that creepy smell that factory-raised birds do. I’m okay with the relatively low return on this because I raised some for us at the same time; that’s why I don’t add any $ for electricity for the brooder lights, or the cost of the movable pens, or the travel to and from the butcher.
So……with a discount for Cool Beans, they’re available for 3.25 for chicken and 3.50 for ducks. (It’s fifty cents a pound more for non-Beans.) Chickens are averaging about 3 pounds, ducks around 4. Pickup at the farm today or tomorrow after 3 pm while they’re still fresh; we’ll see what’s left after that point, and possibly they’ll be available for sale frozen later. I don’t know if I’ll offer this again or just raise them for the family, it’s going to depend on the response to this post.
Not all cookbooks are CSA-friendly, because often the ingredient list pairs items that aren’t in season at the same time. I learned recently that some CSAs purchase cookbooks in quantity and sell them to their members at a profit. Here’s the Cool Beans spin on that idea: I’ve been collecting gently used copies of several cookbooks I know and trust, ones that have simple, beautiful, fast recipes using seasonal fruits and vegetables. Jodie, who delivers my mail, has been bringing packages all week – this photo is about a third of what’s been ordered. I’ll put one in your bag every other week or so, and you can keep it for a week or two. The only catch is that I hope everyone will recommend the best recipes they come across, so we can all enjoy them!
Unbelievably, this is the fifth winter CSA bag, so we’re halfway through. It’s not greens-heavy this week – the lettuces need a little time to regrow. You have collards and spinach, two gorgeous Cameo apples from Ben at Three Spring Fruit Farm, exquisite baby carrots, biscotti, and popcorn. The newsletter has details about the biscotti – Cool Bean Sue is thinking of selling her homemade biscotti as a business, and she’s looking for some feedback.
We still have room in the regular season CSA – you’ll find details if you click on the links at the top of the page. If you’ve already sent in a check, you’ll get confirmation soon. The PA Garden Expo is this weekend and I”m prepping about 1300 potted iris (in my alter ego as Stoney Creek Iris) for the event, and I can’t get caught up on paperwork or anything else until that’s over!
I’m so happy about these baby carrots. They were seeded on October 15 in the hoophouse. Had I known how well they’d do, I’d have planted several times this many. Now I know for next year! My grandddaughter Calliope, who is three, pulled out about a dozen on her last visit, wiped them off on the seat of her pants, and ate them so fast I barely had time to suggest that she save the green part for the rabbits. According to Calliope, “Nanno did a good job making these carrots.” So you know they’ve been tested for quality.
1 1/2 cups whole wheat flour
1 1/2 cups white flour
2/3 cup sugar
1-2 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
3/4 c. orange juice
1/2 cup milk
1/2 cup cooking oil
1/2 cup chopped nuts, optional
Combine flours, sugar, orange peel, baking powder, and salt in a large bowl.
Add orange juice, milk, oil, egg, and nuts. Stir until dry particles are moistened. Pour batter into greased 8″ x 4″ loaf pan.
Sprinkle top with a mixture of 1 Tbsp sugar and 1 tsp cinnamon.
Bake at 350 for 60-65 minutes, or until toothpick inserted in the center comes out clean.
1/2 cup whole wheat flour
1/2 cup white flour
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 c sugar
1/4 c brown sugar
3/4 c raisins
1 c milk
3 Tbsp oil
Mix together flours, oats, baking powder, salt, cinnamon, sugars, and raisins.
Beat together egg, milk and oil.
Briefly stir the wet and dry ingredients.
Spoon batter into greased muffin pans (fill 2/3 full)
Bake at 400 for 15-20 minutes.
Katie’s notes: you can decrease the sugar to 1/2 c total without ruining the flavor. Add nuts or substitute any dried fruit for the raisins if you wish.
Today’s soup is a wonderful potato soup with blue cheese and a hint of truffle oil. Chef Steve suggests that you thin it with milk or water when you gently reheat it, because potato soups will thicken upon standing.
Info about signing up for the 2013 season should be posted here by the end of next week! Just getting the seed orders wrapped up and on their way first!