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  • Maysie's Farm Conservation Center - Newsletter
    to the farm and let your children explore Wish List Looking to get rid of any of the following items Maysie s Farm will put them to good use Clean topsoil Mulch chopper Walkie talkie set 3 Nyger thistle birdfeed Juicer Copier Fax machine Manure spreader Please contact Sam at 610 458 8129 if you can donate any of these items Maysie s Musings Use Fels Naptha soap yellow soap as we ve always called it to wash off any area of your skin that s come in contact with poison ivy It seems to be the only soap that s effective at washing off the oils from the dreaded three leafed plant You can find Fels Naptha with other bars of soap in the supermarket It s a larger than normal bar and I think the wrapper says laundry bar Or better yet just follow the old advice Leaves of three let them be Summer Fun at the Down to Earth Organic Gardening Workshops for Youth by Dawn Lawless Following the tradition of last summer MFCC held another summer Organic Gardening Workshop for kids on a 90 degree day Despite the heat the group of eager children listened to the words of wisdom of their group of teachers participated in many activities and asked thoughtful questions Children learned about compost and soil microorganisms They became familiar with the tools and machinery used at the farm The group planted lettuce seeds wow are they tiny into trays and placed them into to the greenhouse for safekeeping The group of busy bees then proceeded to transplant 258 lettuce plants into a bed prepared by the interns You can check out their accomplishment 3 beds below the greenhouse Perhaps the most enjoyable part of the day was harvesting lettuce carrots zucchini peppers

    Original URL path: http://www.maysiesfarm.org/csa/archive/july2001/newsletter3.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    be available one day a week rotating through Monday Wednesday and Friday With more Distribution Managers we could have treats available on more pick up days Given all their other volunteer responsibilities at Maysie s Farm not to mention the rest of their lives it s amazing that Amy Bruckner Mary Ann Byrne Colleen Cranney Dawn Lawless and Annegret Goetze are able to cover the sixteen hours of pick up time plus prep time and clean up time They could certainly use some additional help These same volunteers and others are working to expand the educational programs offered by Maysie s Farm Conservation Center We ve scheduled four Down to Earth Gardening workshops this summer to allow kids to experience the whole food growing process in a few hours as described elsewhere in this Newsletter We are arranging a variety of adult and family programs some of which will be held at the farm and some of which will be presented at the beautiful facilities of Camphill Soltane about a mile and a half from the farm On the Summer Solstice Thursday June 21st we will be presenting a workshop on Starting a CSA which is being promoted by FarmLink and our good friends at PASA The Pennsylvania Association for Sustainable Agriculture If you know of any people consumers landowners community organizers would be farmers interested in establishing a CSA bring them out to the farm around 7 00 that evening In fact I would say that if you know of anyone interested in starting a CSA it s your civic duty to see that that person attends the workshop Because if we don t exert some effort into maintaining control of at least a small segment of the food system our entire food system will be controlled by those

    Original URL path: http://www.maysiesfarm.org/csa/archive/june2001/newsletter3.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    market farms constitute the future of agriculture in our rapidly suburbanizing county Our other educational programs continue to expand as well Louise Smith our Finance Director Development Director and Keep Sam Organized Director gave a workshop at the PASA conference as in Pennsylvania Association for Sustainable Agriculture on the success of our SAITA program as in Sustainable Agriculture Internship Training Alliance We have formed an Education Committee to expand our school and youth programs our lecture series and our on farm demonstrations Paul Morgan our shareholder board member and Intern House supervisor is now also chairman of our Education Committee Amy Bruckner one of our most longstanding and active volunteers will be contributing one full day a week of her very productive time to the Education Committee And Louise and I continue to write grant proposals to help finance the expansion of our educational programs Some friends of mine with whom I used to work have become very involved with a Christian mission started by some friends of theirs in Haiti Kevin and Trudi Krick have taken small groups of people to Haiti each of the last three winters to help the Living Hope Mission build its community center near the city of Cap Haitien I ve participated in these trips while following my own agenda of trying to teach organic vegetable production techniques and introduce the concept of Community Supported Agriculture Each time I described the mutually beneficial relationship that is at the heart of Community Supported Agriculture the Haitians would respond by saying But you see you must have this trust between the farmer and the consumers In Haiti there is no trust So I thought that the best circumstances under which to attempt a CSA would be within the missionary community associated with the Hope Center where there is a greater sesne of trust than elsewhere in Haiti This year I was hoping that the garden I d started and the part time staff I d helped train would be reliably producing successive plantings of a variety of high quality crops in sufficient numbers that I could actually establish a small CSA at the Hope Center Upon arriving there I was disappointed to see that while the garden had many beautiful beds of lettuces there was almost nothing else planted The instruction booklet that I had written for the garden has not yet been translated into Creole and I suppose that even my best and brightest interns up here might stray so far from my directions if I gave them directions only once a year Maybe next year This year I left the Hope Center for a few days and traveled to the other side of the country to teach organic vegetable production techniques to the people of a small village that is the family home of a gentleman who works for Voice of America in Washington DC The villagers were very impressed that I had come so far to speak to them and listened carefully to

    Original URL path: http://www.maysiesfarm.org/csa/archive/march2001/newsletter3.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    for it Sustainable Agriculture Research Awards By Louise Smith Through our Outreach Programs Maysie s Farm Conservation Center MFCC awarded two 100 U S Savings Bonds and Certificates of Excellence in Sustainable Agriculture Research to students competing in the Delaware Valley Science Fair on April 10th The Delaware Valley Science Fair is an annual exhibit and competition for 6th through 12th grade students from Southeast Pennsylvania Southern New Jersey and Northern Delaware who have conducted research in fourteen different scientific categories Sam Cantrell Executive Director of MFCC judged the research projects and carefully considered many relevant projects primarily in the botany and environmental sciences categories The first award funded by an anonymous CSA member was given to Ryan Hart a ninth grader at Lacey Township High School in Lanoka Harbor N J Ryan s project Can the Nitrogen Excreted by Fish in a Closed Environment Be Converted to Nitrates and Used as a Fertilizer Source for Plant Growth demonstrated an example of ecological thinking plants purify water for fish fish provide nutrients for plants and two types of food production can flourish without synthetic fertilizers His display his video and his spoken comments all demonstrated a very good understanding of the subject matter The second award funded through our PA DEP Growing Greener Grant was given to Madhuri Saligrama a tenth grader at the Charter School of Wilmington Her project The Effects of Agricultural Runoff on Aquatic Environments was a clear straightforward demonstration of the difference in nonpoint source pollution between chemical and organic agriculture Her recommendation for utilizing cover crops reflected an additional practice of organic agriculture that prevents nonpoint source pollution Sam encouraged her to continue her fine work in this field Encouraging students and applauding them for their interest and research in sustainable agriculture is just one of the ways we at Maysie s Farm Conservation Center accomplish our mission of increasing public understanding of the importance of conservation and ecological thinking To find out more about the Delaware Valley Science Fairs check their website www DVSF org Organic Lunches Five Days a Week By Dave Newton Education Coordinator Imagine sitting down to a delicious lunch of organic foods every day foods like vegetable soup with hot fresh baked rolls a hardy vegetable sandwich pasta with pesto sauce and a fresh garden salad and an organic Chinese or Mexican or Greek entrée Sounds great doesn t it And that s just what the students and staff at Kimberton Waldorf School get to eat each school day Up to 90 of all the food is certified organic including vegetables and fruits grains and pasta and juices And all meals are prepared from scratch no preprocessed foods being used All of this food preparation is overseen by Margaret Dancey who s worked at the school for 22 years and has supervised the kitchen staff for the past six Margaret is assisted by 40 parents over the course of the school year plus a half dozen paid employees who scrub

    Original URL path: http://www.maysiesfarm.org/csa/archive/july2002/newsletter4.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    ants small worms and grubs They are an environmental indicator species This means you ll only find them located in clean water as they do not tolerate polluted water So the next time you hear the chorus of the spring peeper think of it as an invitation to get outside and clear out the winter cobwebs The Children s Garden at Maysie s Farm If you visited the farm last season you probably noticed the addition of a beautiful Children s Garden where an overgrown hedgerow used to be Thanks to the efforts of many volunteers and under the leadership of Dawn Lawless the area turned into a wonderful garden housing a tepee of beans a sunflower house a pumpkin patch and other flower and vegetable plants This year we re looking forward to the installation of artwork provided by Dawn s second grade class at Kings Highway Elementary School Recipe Asparagus Soup with Mint and Lemon Don t know what to do with the tough ends of asparagus snapped off when trimming They contain as much flavor as the rest of the spears and tips but are too tough to eat whole Serves 4 2 cups spring stock or water I imagine a vegetable stock with some lemon would be OK too 3 cups asparagus ends white or green very woody ones discarded Coarse or kosher salt 1 1 2 cups milk 2 tablespoons heavy cream 1 1 2 tablespoons chopped mint leaves about 3 sprigs Grated zest of 1 2 lemon 1 In a large pan bring the stock and 2 cups of water to a boil Add the asparagus ends season lightly with salt and cook until you can pierce the asparagus with the tines of a fork almost effortlessly 8 to 10 minutes after the stock comes back to a boil 2 Remove from the heat and ladle into a food processor You may want to do this in two batches Process until extremely smooth and a creamy turnip color Run through a sieve or food mill to remove any stringy pieces Return to pan 3 Add the milk and cream and heat until small bubbles form on the sides of the pan and the soup is steaming Season to taste with salt You can serve the soup hot though you may want to skip the mint if you do so The author prefers it cool To serve it this way let it cool completely and chill in the refrigerator Stir in the chopped mint Ladle into four bowls sprinkle with the lemon zest and serve From The Cook and the Gardener by Amanda Hesser But the Children s Garden needs people not only to come and enjoy it but to help maintain it From the sowing and transplanting to the weeding and watering there are jobs to be done throughout the season We also need help with the installation of the Kings Highway artwork the weekend of June 1 and 2 If you are interested

    Original URL path: http://www.maysiesfarm.org/csa/archive/april2002/newsletter4.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    the wild I ve been successful at calling screech owls in for a group of excited students Barred owls are very vocal but may wait up to 15 minutes to respond to a call It s likely that some of these beautiful birds of prey patrol the sky over Maysie s Farm at night and do their part to keep the smaller critter populations in check We Need You By Dawn Lawless It seems that we all have too many demands on our time these days Everyone seems busy with various obligations to family work school etc No one I know complains about having too much idle time on his hands So my husband thought I was crazy last year when in the midst of raising two preschoolers teaching piano tutoring math and singing in church I decided to volunteer some time at Maysie s Farm I became a member of the Core Group and editor of the newsletter In addition I worked a few hours every Monday during the growing season to help with food distribution Looking back on the year it was a wonderful experience for my kids too and I d like to encourage every shareholder to become an active volunteer this year Recipe Genoa style Minestrone Soup Prep Time 25 min Ready in 1 hour 45 min Makes 15 1 1 4cup servings 2 tablespoons oil 2 cups coarsely chopped onions 1 cup sliced celery 2 garlic cloves minced 5 cups beef broth or vegetable broth 3 1 2 cups water 1 2 cup dry red wine cooking wine or water 1 15 oz can tomato sauce 1 14 5 oz can diced tomatoes undrained 2 cups coarsely chopped cabbage 1 cup sliced carrots 2 teaspoons dried basil leaves 1 4 teaspoon pepper 1 1 2 cups sliced zucchini 1 cup elbow macaroni 1 cup frozen cut green beans 1 15 5 oz can dark red kidney beans 1 15 oz can Garbanzo beans 6 tablespoon purchased pesto optional Parmesan cheese optional Heat oil in 8 quart Dutch oven or stockpot until hot Add onions celery and garlic cook and stir until onions are tender Stir in broth water wine tomato sauce tomatoes cabbage carrots basil and pepper Bring to a boil Reduce heat cover and simmer 1 hour Stir in zucchini pasta and beans Cover simmer an additional 15 to 20 minutes or until vegetables and pasta are tender Stir in parsley Serve topped with pesto optional and if desired Parmesan cheese Would you like to meet interesting people Learn more about vegetables and how they grow Do some hands on organic farming Take a proactive role in preserving our environment If you answered yes to any of these questions then we re looking for you Maysie s Farm will take volunteers in any capacity and for whatever amount of time you can offer But we are in particular need of Distribution Managers for when the CSA season starts These are the people who hang

    Original URL path: http://www.maysiesfarm.org/csa/archive/february2002/newsletter4.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    The estimated time requirement is about twenty hours per week and some of the work can be performed at home Interested candidates should contact Sam Cantrell at 610 458 8129 Things to be Thankful For by Dawn Lawless One day at the end of my volunteer distribution manager shift at the farm I sat and pondered in the peace of the encroaching evening things we should be thankful for Fresh healthy organic locally grown produce Interns who wish to work and learn at Maysie s Farm Working with dedicated enthusiastic volunteers Talking with like minded CSA members Six healthy puppies from Bessie Maysie allowing us to share her property Refreshing clean air to breathe after being at work all day Sam for his foresight to see a local need for a CSA Mother Nature doing her thing Living in a country with so many freedoms What are you thankful for Brussel Sprouts with Walnut Vinaigrette From the CSA Cookbook 4 cups Brussels sprouts trimmed 4 Tablespoons wine vinegar 3 Tablespoons honey 1 Tablespoon Dijon mustard 1 2 cup walnut or vegetable oil salt and pepper to taste 1 cup walnuts coarsely chopped To cook sprouts evenly cut an X in base of each Steam until just tender 5 7 minutes Whisk vinegar honey mustard oil salt and pepper in large bowl Toss in hot Brussels sprouts and walnuts chill overnight Makes 4 6 servings Mark Your Calendar Just a reminder that on Sunday December 16 from 4 00 7 00pm Maysie s Farm is hosting a Holiday Open House at the intern house in Chester Springs The intern house is located at 980 Rt 113 1 2 mile north of Rt 401 across from Tom Oates Chevrolet Join old friends and meet new ones while we spread some holiday cheer

    Original URL path: http://www.maysiesfarm.org/csa/archive/november2001/newsletter4.html (2016-05-02)
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  • Maysie's Farm Conservation Center - Newsletter
    610 458 8129 or sam maysiesfarm org if you can donate any of these items Vegetable Stew with Couscous A recipe from the Kitchen of Amy Bruckner 1 4 cup salad oil 1 large onion finely chopped 1 teaspoon ground coriander 1 2 teaspoon ground cinammon 2 medium sweet potatoes peeled cut in 1 2 inch cubes 2 large tomatoes peeled and chopped 1 4 cup water 1 Tablespoon lemon juice 1 2 teaspoon saffron threads 1 15 oz can garbanzo beans chick peas drained 1 medium zucchini sliced Heat oil in large pot over medium heat add onion coriander and cinnamon and cook stirring occasionally until onion is soft approx 5 min Stir in sweet potato stirring often for 2 minutes Add tomatoes water lemon juice saffron and garbanzos Cover reduce heat and simmer 15 minutes Add zucchini and cook 5 more minutes Prepare HOT Pepper sauce In small pan combine 1 3 cup olive oil 1 1 2 to 2 teaspoons cayenne pepper 1 1 2 teaspoon ground cumin 1 to 2 cloves garlic minced Cook over medium low heat stirring until ingredients are well blended 5 minutes Serve stew over couscous with HOT Pepper sauce used sparingly Mark Your Calendars Please plan to join us on Saturday October 27 for the last Maysie s Farm bash of the season Our Fall Harvest Potluck Dinner kicks off at 6 00 pm and promises to be fun for everyone Along with delicious food and good company this potluck features a bonfire storytelling and spontaneous music making Sign up in the barn to let us know what kind of dish you ll be bringing We ll see you there Return to Top of Page Critter Profile Mexican Bean Beetle By Dawn Lawless One day while picking purple string beans out

    Original URL path: http://www.maysiesfarm.org/csa/archive/october2001/newsletter4.html (2016-05-02)
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