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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    for sale The store will be open for self service every Friday Our Community Shopping Night to benefit the farm has been expanded On Friday December 12 from 5 9pm Ten Thousand Villages AND Wendell August Forge will donate a portion of their sales to Maysie s Farm Both are located on Rt 100 at Main Street in Exton Ten Thousand Villages has gifts from around the world and supports many craftsmen and their families through fair trade Wendell August Forge located in the refurbished barn on the property sells hand crafted metal giftware What a great opportunity to get some holiday shopping done See you at the farm Colleen November 6 2008 Greetings Please remember that Friday November 7 and Monday November 10 are the LAST REGULAR CSA pickups Sam is buying in some vegetables from Paradise Organics to supplement what we have and to make it worth your trip out to the farm We will have one final gleaning pickup on Friday November 21 and Monday November 24 It s hard to predict now what you may be receiving then but I ll send out another update a few days prior to give you a better idea of what will be available You may still order any of Ben s products throughout the winter for Friday deliveries His complete product list can be found at our website s order page Salmon will continue to be available as well and we plan to keep a supply of Sweetwater Breads in the freezer for you to purchase Ben Stoltzfus is still accepting orders for his organic pastured turkeys to be delivered fresh to the farm on November 21 and 24 They average between 14 18 pounds but Ben will TRY to honor your requests for smaller or larger birds Just leave him a note in his folder with your name telephone number pickup date and special weight request if any along with a 15 deposit Ben also has stewing hens for sale now They are not as big and meaty as the chickens we get from Green Haven Farm but they are great for soups They cost between 1 50 2 00 lb and will come to us as whole frozen hens Give Ben a call at 717 768 3437 to order Member Jan Goren shared this recipe using Green Haven Farm chicken She says it s delicious and makes the house smell so good BAREFOOT CONTESSA S PERFECT ROAST CHICKEN 1 chicken kosher salt ground black pepper 1 large bunch of fresh thyme 1 lemon halved 1 head of garlic cut in half crosswise 2 Tablespoons butter melted 1 Spanish onion sliced 1 can chicken broth Preheat oven to 425 degrees Remove the giblets rinse chicken inside and out Remove any excess fat and pat the outside dry Place chicken in a roasting pan Liberally salt and pepper the inside of the chicken Stuff the cavity with the bunch of thyme both halves of the lemon and all of

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    as greens wilt Add water and cook covered stirring occasionally 5 minutes Continue to cook uncovered until greens are just tender and most of liquid is evaporated Season with additional salt See you at the farm Colleen October 22 2008 Greetings Well we ve certainly had a change in the weather Sunday night brought a hard frost which signaled the end of the remaining peppers tomatoes eggplant basil and flowers The cabbages root vegetables and most of the lettuces and greens are fine In keeping with the season you re picking a pumpkin from the Below Lawn this week and hopefully next week There are also still cornstalks available against the barn for decorating As many of you know Michael Pollan is one of my favorite authors I highly recommend any of his books especially his recent The Omnivore s Dilemma and In Defense of Food If you re not up for reading an entire book right now he wrote an article in the New York Times on October 9 that I think you ll find most interesting he s also recently been heard on NPR It is an open letter to the next U S President stressing the importance of food issues In the article he examines how we currently grow process and eat food in America and how this has to change The article is a little lengthy but well worth it Here is the link http www nytimes com 2008 10 12 magazine 12policy t html r 2 scp 2 sq Pollan st cse oref slogin oref slogin Here is a perfect October salad recipe It is from the current issue of Natural Health magazine HARVEST SALAD serves 10 2 cups corn bread diced into 3 4 inch cubes 8 cups salad greens lettuce spinach escarole radicchio washed and cut into bite sized pieces 2 small apples cored and diced 1 2 cup dried cranberries or raisins 1 cup walnut pieces toasted DRESSING 2 Tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon salt 1 2 teaspoon freshly ground black pepper 4 Tablespoons olive oil 2 Tablespoons low fat buttermilk 1 Preheat oven to 375 In a small bowl whisk together all dressing ingredients and refrigerate until serving time 2 Spread the cubes of corn bread out onto a jelly roll pan and drizzle with 2 Tablespoons of the olive oil Bake for approximately 10 minutes until lightly toasted Set aside to cool 3 At serving time toss together salad greens fruits nuts and corn bread along with the dressing in a large salad bowl See you at the farm Colleen October 7 2008 Greetings There are several local events happening in the next week or so that will be of interest to you First of all don t forget about our LAST Full Moon Potluck Dinner of the season happening this Sunday evening October 12 beginning at 6pm The weather forecast is looking good warm and the evening should be a good time There s

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    cookbook Too Many Tomatoes Squash Beans and Other Good Things GAZPACHO serves 6 8 6 medium tomatoes peeled and chopped 1 2 cup chopped onion 1 green pepper chopped 1 Tablespoon chopped fresh basil 1 1 4 cups beef broth 2 Tablespoons olive oil 3 Tablespoons lemon juice 1 large avocado cubed Stir all ingredients to blend chill FRESH TOMATO BAKE serves 6 8 medium tomatoes peeled and quartered 1 teaspoon salt 1 8 teaspoon pepper 1 teaspoon sugar 1 2 teaspoon dry mustard 8 Tablespoons butter divided 2 large onions sliced 2 1 2 cups fresh bread crumbs 1 4 cup grated Parmesan cheese Mix first 5 ingredients well Saute onions in 2 Tablespoons butter for 5 minutes Melt remaining butter and mix with bread crumbs until blended In a buttered 1 1 2 quart casserole dish layer tomatoes onions then crumbs Bake at 350 for 25 minutes Sprinkle with cheese bake 5 minutes more See you at the farm Colleen September 10 2008 Greetings We hope you re planning to attend our annual CSA Potluck Dinner this Saturday September 13 beginning at 5pm There will be live music including a performance by one of our favorite bands Moondogs We are also planning on having a bonfire to take the chill out of the September evening Even the moon is cooperating it s close to being full The only thing that might not cooperate is the weather we will be setting up canopies and are planning on going through with the party unless it s REALLY bad Anyway this party always turns out to be a good time and we hope you and your family can join us Even if you forget to sign up in the barn feel free to show up that evening We ask only that you bring a potluck dish or dishes to share Unfortunately the Field to Fork Dinner on Sunday Sept 14 at Maysie s Farm had to be cancelled However we are hoping to do something like that fine dining where the food is grown in the future It s such a great idea and we thank those of you who expressed interest FYI there s a similar event happening at Longwood Gardens on Friday September 26 sponsored by PASA Pennsylvania Association for Sustainable Agriculture It is their first harvest dinner in the Southeast region This fundraising dinner will assist PASA with the continuation of farm and local foods advocacy and their education efforts You are welcome to attend I m attaching a flyer to this email with more information on this great event I love quiche and I pulled this recipe from an ad for Stonyfield yogurt SUMMER QUICHE 6 8 servings 6 eggs 3 4 cup plain yogurt 1 2 Tablespoon basil 1 2 Tablespoon thyme 1 4 teaspoon black pepper 2 Tablespoons grated Parmesan cheese 1 small zucchini diced 1 small yellow squash diced 1 small onion diced 3 tomatoes diced 1 unbaked 9 inch pie shell Preheat oven

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    the chance to taste their food through a relaxing 4 course family style meal provided by Field to Fork Catering Local wines will also be paired with each course Tickets for this event can be purchased online for 75 starting Monday August 18th by visiting www fieldtoforkcatering com Prior to the event we will send an email update with our menu and a list of featured producers We look forward to meeting you for dinner Member Amy Guskin sent along the following link to a short clip about a new film called Good Food It was filmed in the Pacific Northwest but the message is relevant anywhere If you have 5 minutes to spare take a look http www organicconsumers org articles article 13984 cfm I hope you re going out to Field 2 to pick some of those great green beans Remember to gently lift up the leaves to find the beans the purple beans are easier to spot and harvest with two hands to prevent damaging the plant The cherry tomatoes are coming in too finally and if you ve never tasted a SunGold tomato you re in for a treat These tomatoes are ripe when they re bright orange don t wait for them to turn red they won t They are the sweetest tomato I ve ever tasted The following recipe is from an old Parade magazine I think FARMSTAND GAZPACHO serves 8 2 cups peeled and diced cucumber 2 cups diced bell pepper 2 cups diced ripe tomato 1 2 cup diced red onion 2 cups tomato juice 1 2 cup red wine vinegar 1 3 cup extra virgin olive oil 2 dashes Tabasco sauce Place all of the diced vegetables in a large bowl Add the tomato juice vinegar oil and Tabasco Season with salt and pepper and toss Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents Return the pureed mixture to the bowl and stir to combine Refrigerate for 4 to 6 hours before serving I m away on one last little vacation next week so you ll hear from me again the week after See you at the farm Colleen August 12 2008 Here is more information regarding the Field to Fork Dinner scheduled for September 14 at Maysie s Farm Field to Fork Catering is working to bring the farmers fisherman ranchers artisans and chefs together with the general public to enjoy the harvest of The Greater Philadelphia Area Our dinners will be held on local farms vineyards big backyards or fields of any kind Each event is designed to bridge the gap between producer consumer and support those who spend countless amounts of time contributing their part in the lifecycle of food Our first outdoor event to be held at Maysie s Farm in Glenmoore will feature a one hour meet greet cocktail reception followed by a three course family style dinner with wine pairings

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    and heat it Sauté the onions and garlic in the pan until onions are translucent a few minutes Remove greens promptly from the boiling water and soak in the ice bath for a minute or so to cool completely Drain Add drained cooled greens to the onion mixture and saute for five minutes tossing the greens frequently in the pan for even cooking Remove from heat and serve Your collards will be bright green and have a hint of sweetness no bitterness Toss some toasted walnuts in at the end for added texture Enjoy See you at the farm Colleen July 16 2008 Greetings Garlic is here Garlic is unique in that it has to be planted in the fall for a summer harvest You may use it fresh or if you re not going to use it right away store it in a cool dry place with ventilation to allow it to cure It will last for quite awhile Sam has made arrangements with a few other local growers to buy in some vegetables lettuce zucchini cucumbers stir fry greens to supplement your pickup This will let our beds more fully recover If you take a walk around the farm during your pickup you ll see beds full of food that s on the way Thank you for your patience The following recipe comes from member Cristie Kenney whose family loved it I m sure the Swiss chard is interchangeable with other greens SWISS CHARD RECIPE 1 large bunch of fresh Swiss chard 1 small clove garlic sliced 2 Tablespoons olive oil 2 Tablespoons water Pinch of dried crushed red pepper Salt Rinse out the Swiss chard leaves thoroughly Remove the toughest third of the stalk roughly chop the leaves into inch wide strips Heat a saucepan on a medium heat setting add olive oil garlic and the crushed red pepper Sauté for about a minute Add the chopped Swiss chard leaves Cover Check after about 5 minutes If it looks dry add a couple tablespoons of water Flip the leaves over in the pan so that what was on the bottom is now on the top Cover again Check for doneness after another 5 minutes See you at the farm Colleen July 6 2008 Dear CSA Members Sorry for the desperate subject line but our situation here is so desperate at this time that the best course of action seems to be to postpone harvesting our crops for a week There will be no CSA distribution Friday July 11th or Monday July 14th We will plan on extending the season an extra week in the fall thus ending on Monday December 1st instead of November 24th if weather permits us to do that which it most likely will We also plan to buy in produce to supplement the distributions from the farm for the week you return from this hiatus namely Friday July 18th and Monday July 21st I would have bought in produce right away rather than

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    n e N e w s l e t t e r 2 0 0 8 H e l l o F r i e n d s S t e v e a n d I h a v e b e e n p r e p a r i n g f o r t h e u p c o m i n g s a l m o n r u n T h e A l a s k a D e p a r t m e n t o f F i s h a n d G a m e i s p r e d i c t i n g a r u n o f 4 0 m i l l i o n s o c k e y e t o r u n t h r o u g h B r i s t o l B a y t h i s y e a r U n l i k e t h e r u n s i n C a l i f o r n i a a n d t h e n o r t h w e s t t h i s i s p r e d i c t e d t o b e o n e o f t h e t o p t e n r u n s s i n c e t o t a l s h a v e b e e n r e c o r d e d S o u n d s l i k e w e w i l l b e b u s y O u r c r e w c o n s i s t s o f 4 t h i s y e a r C a p t a i n S t e v e m y s e l f L u k e B e l l u m a n d D a v e K o w a l e k S t e v e h a s b e e n i n N a k n e k A K s i n c e M e m o r i a l D a y w o r k i n g d i l i g e n t l y t o g e t t h e b o a t r e a d y f o r t h e s e a s o n S o m e n e w u p g r a d e s a p o t t y a n d a s h o w e r y a h o o n e w s t o v e f o r h e a t a n d c o o k i n g s o m e f i b e r g l a s s w o r k n e w f u e l l i n e s a n d s o m e h y d r a u l i c w o r k N o t b a d f o r 3 w e e k s o f w o r k T h e w o r d f r o m S t e v e i s t h a t i t s c o l d a n d r a i n y a n d t h e r e h a s b e e n a b i g b r o w n f u r r y c r e a t u r e r o a m i n g t h e b o a t y a r d L o o k s l i k e w e r e n o t t h e o n l y o n e s a w a i t i n g t h e s a l m o n A s f o r m e I h a v e j u s t f i n i s h e d m y 7 t h y e a r o f t e a c h i n g I h a v e c h o s e n t o r e s i g n m y p o s i t i o n t o f o c u s m o r e o f m y e f f o r t s o n W i l d F o r S a l m o n I a m v e r y e x c i t e d f o r t h i s n e w c h a l l e n g e a n d I l o o k f o r w a r d t o m e e t i n g m o r e g r e a t p e o p l e a n d s e e i n g a l l o f y o u m o r e o f t e n L u k e a l s o f r o m B l o o m s b u r g h a s j u s t c o m p l e t e d h i s j u n i o r y e a r a t B l o o m s b u r g H i g h S c h o o l T h i s w i l l b e L u k e s 3 r d y e a r f i s h i n g w i t h u s L u k e e n j o y s h u n t i n g 4 w h e e l i n g a n d s p o r t f i s h i n g w h e n h e s n o t s t u c k o n t h e b o a t w i t h u s D a v e i s v e r y e x c i t e d f o r t h i s n e w a d v e n t u r e H e i s c u r r e n t l y s t u d y i n g v e t e r i n a r y m e d i c i n e i n G l a s g o w S c o t l a n d H e i s f r o m S h a v e r t o w n P A H e j u s t c o m p l e t e d h i s 3 r d y e a r a t t h e U n i v e r s i t y o f G l a s g o w D a v e i s c o n t e m p l a t i n g a m i x e d l a r g e s m a l l a n i m a l p r a c t i c e w h e n h e c o m p l e t e s h i s s c h o o l i n g H e r e c e i v e d h i s u n d e r g r a d a t t h e U n i v e r s i t y o f P i t t s b u r g h w i t h a d e g r e e i n b i o l o g y a n d a n t h r o p o l o g y H e w i l l j o i n u s o n t h e b o a t o n J u n e 2 2 n d a f t e r h i s b r o t h e r s w e d d i n g W e a r e l o o k i n g f o r w a r d t o a w o n d e r f u l t i m e o n t h e b o a t H o p e f u l l y t h e w e a t h e r i s c o o p e r a t i v e W e w i l l s e e a l l o f y o u w h e n w e r e t u r n I t i s o u r h o p e t h a t o u r s a l m o n r e t u r n s t o P A b y t h e e n d o f A u g u s t W e l l h a v e a b e t t e r v i s i o n o f t h e a r r i v a l d a t e a f t e r f i s h i n g K e e p y o u r e y e s p e a l e d f o r t h e A u g u s t e n e w s l e t t e r n o n e f o r J u l y I t w i l l b e s e n t t h e f i r s t w e e k o f A u g u s t T h i s w i l l g i v e y o u a r e c a p o f t h e s e a s o n a n d r e m i n d y o u t o p l a c e y o u r o r d e r W e w i l l a l s o b e d e v e l o p i n g a s e t s c h e d u l e a t t h a t t i m e f o r m a r k e t s d e l i v e r i e s a n d b u y i n g c l u b d r o p o f f s w h i c h w i l l h e l p y o u g e t a b e t t e r i d e a o f w h e n w e w i l l b e i n y o u r a r e a H a p p y s u m m e r G o i n f i s h i n J e n n U p c o m i n g E v e n t s J u n e 1 4 J e n n d e p a r t s f o r A l a s k a A p r i l 1 9 A p p r o x i m a t e d a t e t o b e g i n f i s h i n g J u l y 3 1 J e n n a n d S t e v e r e t u r n f r o m A l a s k a T h i s M o n t h s R e c i p e B r o n z e d A l a s k a S a l m o n i n a B u t t e r W i n e S a u c e S e r v e s 4 I n g r e d i e n t s 4 A l a s k a S a l m o n s t e a k s o r f i l l e t s 4 t o 6 o z e a c h f r e s h t h a w e d o r f r o z e n 1 T a b l e s p o o n o l i v e 2 T a b l e s p o o n s o f y o u r f a v o r i t e s e a f o o d s e a s o n i n g 1 4 c u p w h i t e w i n e o r c h i c k e n b r o t h 1 T a b l e s p o o n b u t t e r D i r e c t i o n s R i n s e a n y i c e g l a z e f r o m f r o z e n A l a s k a S a l m o n u n d e r c o l d w a t e r p a t d r y w i t h p a p e r t o w e l H e a t a h e a v y n o n s t i c k s k i l l e t o v e r m e d i u m h i g h h e a t B r u s h b o t h s i d e s o f s a l m o n w i t h o i l P l a c e s a l m o n i n h e a t e d s k i l l e t a n d c o o k u n c o v e r e d a b o u t 3 t o 4 m i n u t e s u n t i l b r o w n e d S h a k e p a n o c c a s i o n a l l y t o k e e p f i s h f r o m s t i c k i n g T u r n s a l m o n o v e r a n d s p r i n k l e w i t h s e a f o o d s e a s o n i n g C o v e r p a n t i g h t l y a n d r e d u c e h e a t t o m e d i u m C o o k f o r 2 m i n u t e s a d d t h e w i n e a n d b u t t e r t o p a n C o n t i n u e t o c o o k u n c o v e r e d a n a d d i t i o n a l 4 t o 6 m i n u t e s f o r f r o z e n s a l m o n O R 1 t o 2 m i n u t e s f o r f r e s h t h a w e d f i s h C o o k j u s t u n t i l f i s h i s o p a q u e t h r o u g h o u t a n d s a u c e i s r e d u c e d D r i z z l e s a u c e o v e r s a l m o n w h e n s e r v i n g N u t r i e n t s p e r s e r v i n g 2 3 5 c a l o r i e s 1 1 5 g t o t a l f a t 3 g s a t u r a t e d f a t 4 6 c a l o r i e s f r o m f a t 1 1 3 m g c h o l e s t e r o l 2 9 g p r o t e i n 1 g 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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    something like CSA Members order here Initially you will have to set up an account by clicking that button then typing in your email address the one that we have and choosing a username The first time you re on a password will be assigned to you A page will come up with your name email address and calendar showing your pick up days you may have to scroll down to see the calendar Just click on the day you want to change from and the day you want to change to if any Make sure you hit the button that says Make changes at the end Ordering online from Ben Pleasant Pastures Organic Acres or eventually our other vendors is just as easy After you initially set up your account it s just a matter of typing in your username and password from our website Deadline for ordering is 5pm Wednesday for FRIDAY pick up and noon Friday for MONDAY pick up All checks should be made out to Ben Stoltzfus for products from Pleasant Pastures As of this week the website ordering system ALSO calculates the 20 delivery fee for Ben s products There are products available in our new store that do NOT have to be pre ordered Ê soaps prices marked salmon while it lasts prices marked and cookbooks 20 for the CSA cookbook 30 for Farmer John s Cookbook For these products we accept cash or checks made out to Maysie s Farm We always need volunteers especially on pick up days We like to have someone in the barn helping to answer questions directing people to the pick your own beds and restocking the vegetable boxes during pick up times It s easy fun and no experience is necessary Even if you can spend an extra hour or two during your pick up it would help us greatly Respond to this email if you d like to learn more about it We also could use help in the garden with tending the herbs re establishing the Children s Garden and weeding weeding weeding Most of all we truly want you to enjoy the CSA experience We hope you not only enjoy the fresh nutritious food but that you re inspired to be more creative in the kitchen and that you diversify your diet Don t be afraid of the vegetables you re unfamiliar with they may become your favorites I will be including recipes in these CSA Updates beginning next week As always we thank you for supporting local sustainable farms We could not do this without YOU See you soon at the farm Colleen May 24 2008 Greetings WOW The CSA season is finally upon us For our 2007 members who have NOT signed up again this year this will be your LAST update We thank you for your support of Maysie s Farm and hope to see you at the Farmers Market at Anselma Mill on Wednesdays from 2 7pm beginning June

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    or Maysie s Farm Conservation Center 15 St Andrew s Lane Glenmoore PA 19343 April 2008 April 22 2008 Greetings I am delighted to see that it is only 5 weeks until the first CSA pick up The farm is really greening up and it s great to see the vegetable plants growing Thanks to all who have joined for the 2008 season and also thanks to those of you who are referring your family and friends to us We still do have memberships available and the form can be downloaded from our website www maysiesfarm org This is the LAST CALL for participation in our Growing Families Growing Gardens workshop scheduled for this Sunday April 27 from 1 4pm The cost is 25 family 30 for nonmembers and you will learn how to start a garden at home You will also seed some vegetable and or flower plants to take home If you are interested in attending this workshop you must reply to this email or call Sam by THURSDAY night For those of you who order meats and raw milk products from Ben Stoltzfus there has been a change in his pricing Some unit prices have gone down BUT he is now adding a 20 delivery charge to every order I will be updating the website soon to reflect the new prices when you order remember to figure in the additional fee See you soon at the farm Colleen CSA memberships for the 2007 season are going fast Spread the word about Maysie s Farm to anyone you think may be interested in joining and register BEFORE IT S TOO LATE Wish List Looking to get rid of any of the following items Maysie s Farm will put them to good use The first three needs are for

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