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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    13 2008 Greetings Ben Stoltzfus will not be delivering to Maysie s Farm next week March 21 because of Easter Because of that he will be accepting orders for THIS FRIDAY March 14 up until 6 00pm Thursday You can order through our website www maysiesfarm org or by calling Ben at 717 768 3437 and leaving a message After this week orders to Ben have to be received BY 5 00PM on WEDNESDAY Orders coming in after that will be subject to a 5 surcharge We are making arrangements for adding even more cooperative marketing partners this year organic breads from Sweetwater Bakery artisanal raw milk cheeses from Birchrun Hills Farm and perhaps award winning wine from J Maki Winery We ll hopefully be using the office next to the barn for these products as we are outgrowing the barn distribution area We hope that you take advantage of this convenience to support the other local sustainable farmers in our area If you haven t already please try to get your 2008 membership form in as soon as possible Some dates to keep in mind Tuesday May 27 at 7pm New Member orientation Friday May 30 noon 6pm First FRIDAY pick up Monday June 2 1 7pm First MONDAY pick up Friday June 20 at 6pm Summer Solstice Potluck Dinner Spring is coming there are trays of seedlings in the greenhouse some beds have been plowed and composted there s the faintest hint of green in the hedgerows 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

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/mar2008.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    s Farm Conservation Center 15 St Andrew s Lane Glenmoore PA 19343 January 2008 January 8 2008 Greetings Click here to find the 2008 CSA Membership Form We re eagerly looking forward to another great year and we hope you ll join us again Our pick up dates are the same Mondays from 1 7pm and Fridays from 12 6pm Our anticipated start date is Friday May 23 New for 2008 there are a limited amount of memberships available for pick up at the Jenkins Arboretum in Devon on Tuesdays You ll notice that we had to raise our fee to 690 for a Family share This is something we do not take lightly but we simply cannot run the CSA without the price increase Labor in particular is costly especially since we are relying more on our hourly workers If you compare our price to other CSAs in the area though you ll find that we are actually quite reasonable Remember too that by joining our CSA you are receiving the highest quality vegetables and supporting local sustainable agriculture in the process In appreciation of your continued support we are offering a 50 discount to our returning members WHO REGISTER BEFORE FEBRUARY 15 So print out the form and mail it to the farm with your payment and start dreaming about all the fresh delicious nutritious vegetables you ll be receiving See you 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 our new office

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/jan2008.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    December 2007 December 5 2007 Greetings Just a reminder that this Friday December 7 from 5pm 9pm the Exton store Ten Thousand Villages will host a Community Shopping Night to benefit Maysie s Farm Conservation Center Ten Thousand Villages stocks a variety of unique crafts from around the world Come out and enjoy complimentary wine and cheese as well as fair trade coffee and chocolate while you take care of some holiday shopping Mention Maysie s Farm and we will receive a percentage of your sale Ten Thousand Villages is located at Main Street Rt 100 Exton near Pier 1 and the State Store We hope to see you there If you re like me you re going through withdrawal from receiving your weekly supply of high quality vegetables from the CSA Supermarket produce just isn t the same Remember that you can still order all of Ben s products from our website including chicken and eggs for Friday pick up at the farm and the Alaskan salmon is stocked in our barn freezer Even without vegetables it s still worth the trip Here s an interesting tidbit The word locavore has received the esteemed honor of being the New Oxford American Dictionary 2007 Word of the Year The word is defined as a person who endeavors to eat only locally produced food It was coined about two years ago by four San Francisco women who popularized the idea of the 100 mile diet Happy Holidays you locavores 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

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/dec2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    up I have Gallagher Floeck Hacker and Karwoski For Magyar I need your pick up day The price is 3 00 lb and you can pay when you pick up LET ME KNOW ASAP if any of this information is inaccurate Sam is planning on having a substantial inventory of salmon in the freezer for the last pick up If you want to take advantage of the discount and order 20 pounds or more please call Sam at the number below to place the order so you don t clean us out REMEMBER salmon will be available in our barn freezer during the off season You can continue ordering from Ben too for delivery on Fridays Many of you are probably familiar with the writing of Michael Pollan whose most recent book is The Omnivore s Dilemma If you haven t read it yet I highly recommend it While we re on the subject my other recommendation is Animal Vegetable Miracle by Barbara Kingsolver these two books could keep you busy this winter Anyway Pollan is a gifted science writer able to bring complex topics down to layman s terms Last week he wrote an article for the New York Times about the Farm Bill I m putting a link to the article here click this light colored text to read it because it s a good synopsis of what is going on currently with the Farm Bill And since you CSA members are concerned eaters we thought it would be of interest to many of you One more squash recipe from Cooking for Real with Denise and Yvonne ACORN AQUASH WITH ORANGE MOLASSES 2 acorn squash cut in halves 1 clove garlic minced 2 Tablespoons molasses 2 Tablespoons honey 1 teaspoon balsamic vinegar 1 Tablespoon orange juice Salt Pepper 2 teaspoons butter Clean squash and poke flesh in several places with a fork Rub squash flesh with garlic Mix molasses honey vinegar salt and pepper together Brush mixture into squash halves Dot each half with 1 2 teaspoon butter Place squash in shallow casserole dish in 1 inch of water Cover Bake at 350 for 1 hour until squash can be pierced easily with a fork I saw this recipe in the Philadelphia Inquirer a few weeks ago It sounds like a great special occasion side dish BUTTERNUT SQUASH WITH CREAM AND CINNAMON 1 large butternut squash 2 lbs quartered seeded and peeled 1 teaspoon ground cinnamon 1 cup heavy cream Salt to taste 1 Heat oven to 350 degrees Grate squash using coarse holes in food processor or hand grater Spread half of the squash in a shallow 1 quart baking dish Sprinkle lightly with salt and half of cinnamon Repeat with the rest 2 Pour the cream over the top 3 Cover loosely with foil Bake 40 minutes Uncover and bake until very tender 10 to 15 minutes more See you at the farm Colleen November 3 2007 Greetings Although our CSA season is winding down last

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/nov2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    subjects like soil science and entomology It s a great opportunity for them to get ideas for what they may want to do in their future We welcome SAITA participants as well as all of our members and friends to our Potluck on Saturday Friday people received fennel last week as will Monday people tomorrow Do you know what to do with it The bulb can be thinly sliced and eaten like celery the greens are edible in soups and salads or as a garnish This recipe comes from www seedsofknowledge com OVEN POTATOES WITH FENNEL 20 oz potatoes cut into 1 2 inch cubes 1 medium fennel bulb trimmed and cut into 1 inch slices 1 medium sweet onion diced 1 Tablespoon fresh parsley minced finely 2 teaspoons vegetable oil 1 2 teaspoon salt fresh ground black pepper to taste Preheat oven to 400 Spray a baking sheet with nonstick cooking spray In a large bowl combine all ingredients toss gently until well coated Arrange mixture in a single layer on prepared baking sheet Bake turning occasionally until potatoes are crisp on all sides 30 35 minutes Serve immediately And this recipe comes from member Mishra Keller It s in the Institute for Integrative Nutrition cookbook SQUASH SOUP WITH GINGER 1 medium butternut squash or other squash or root 1 2 tablespoons extra virgin olive oil 1 large onion sliced 1 tablespoon fresh ginger root Filtered water or vegetable stock Sea salt Cut peel and remove seeds from squash Cut into cubes Heat olive oil in a large deep saucepan or stockpot Add onion and saute until transparent Add squash and enough water to stock to cover Bring to a boil reduce heat and simmer until squash is soft about 35 minutes Blend with an immersion blender masher or whisk to desired consistency you can also use a regular blender Grate fresh ginger into soup and add sea salt to taste Experiment with spices cinnamon curry garam masala to your taste If anyone else has a winter squash recipe to share I d love to use it See you at the farm Colleen October 11 2007 Greetings The much needed rain has arrived along with some fall temperatures I forgot to mention last week that there are cornstalks available outside the barn for you to take for decorating Our LAST social event of the season is coming up on Saturday October 27 a Full Moon Potluck dinner We ll also have a bonfire and music by former intern Michael McShane Because it will be getting dark early we ll start eating at 6pm Bring family and friends and a potluck dish to share There will be a sign up sheet in the barn so we can get an idea of how many people to expect Our end of season is approaching too the last pick up for Friday is November 16 and the last Monday pick up is November 19 Ben s raw milk and meat products will be

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/oct2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    2 teaspoon chopped fresh or teaspoon dried rosemary leaves crumbled 1 8 teaspoon ground nutmeg Shredded Parmesan cheese if desired 1 Spray 3 quart nonstick saucepan with cooking spray Heat wine to boiling in saucepan over medium high heat Cook onion and garlic in wine 3 to 4 minutes stirring frequently until onion is tender 2 Stir in rice Cook 1 minute stirring frequently until rice begins to brown 3 Stir in sweet potato and 1 2 cup of the broth Cook uncovered over medium heat stirring frequently until liquid is absorbed Continue cooking 15 to 20 minutes adding broth 1 2 cup at a time and stirring frequently until rice is almost tender and creamy remove from heat Stir in remaining ingredients Garnish with additional fresh rosemary and shredded Parmesan cheese See you at the farm Colleen September 13 2007 Greetings This is one last reminder about our CSA Potluck Picnic being held this Saturday September 15 beginning at 3pm at the farm We hope you can make it whether or not you ve signed up To park that day please pull into the driveway right past St Andrew s Church and park at the top of the church field We have expanded our cooperative marketing arrangements to include wild Alaskan sockeye salmon Not exactly a local food is it But the fishermen Steve and Jenn Kurian are Pennsylvanians who go up to Bristol Bay Alaska during the short and intense season and bring the salmon back this year 155 000 pounds of it frozen to sell at PA markets As far as nutrition salmon is such a high quality food Jenn and Steve will be at Maysie s Farm to sell the salmon and share photographs of their adventures on Monday 9 24 and on Friday 9 28 during the CSA distribution After that they will be making periodic deliveries For more information about their business go to www wildforsalmon com Also Ben Stoltzfus is raising pastured certified organic turkeys that will be ready right around Thanksgiving The average size is expected to be 14 18 pounds Please respond to this email if you re interested in buying one or more of his birds Are you enjoying the celery Those of you new to Maysie s may notice how different our celery is compared to what you buy at the supermarket ours is less stringy and much more flavorful This week s recipe comes from Cooking Fresh from the Mid Atlantic GAZPACHO WITH CILANTRO serves 6 8 2 English cucumbers finely chopped 1 4 medium yellow onion peeled and finely chopped 1 green bell pepper seeded and finely chopped 3 celery stalks finely chopped 1 2 teaspoon crushed garlic 3 large ripe tomatoes finely chopped 3 Tablespoons red wine vinegar 1 4 cup olive oil 1 bunch cilantro chopped Juice of 2 lemons 1 cup tomato juice Salt and freshly ground black pepper to taste 1 In a food processor mix cucumbers onion pepper celery and crushed garlic

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/sept2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    a greased 8 X 8 pan and press down firmly with a fork Spread remaining cottage cheese mixture evenly over the top and sprinkle with bread crumbs and paprika Bake for 30 minutes or until set Allow to stand several minutes before cutting into squares and serving And this recipe appeared a few weeks ago in the Philadelphia Inquirer Food section I haven t tried it yet but it sure looks good TOMATO RISOTTO WITH MOZZARELLA AND BASIL 6 servings 6 Tablespoons extra virgin olive oil 1 small onion minced 1 1 2 cups peeled seeded and finely diced fresh tomato 2 cups Italian Carnaroli or Arborio rice About 6 cups hot chicken or vegetable broth Kosher or sea salt and freshly ground black pepper 6 oz fresh whole milk mozzarella at room temperature in 1 2 inch cubes 12 to 16 fresh basil leaves torn in small pieces 1 Heat olive oil in a heavy 4 quart pot over moderate heat Add the onion and saute until soft about 10 minutes 2 Add the tomato raise the heat to moderately high and cook stirring often for 5 minutes to reduce the tomato to a puree 3 Lower the heat to moderate add the rice and cook stirring until the grains are hot about 2 minutes 4 Begin adding the hot broth 1 2 cup at a time stirring often and adding more broth only when the previous addition has been absorbed It should take 18 20 minutes for the rice to become al dente and absorb all or most of the broth The risotto should be creamy neither soupy nor stiff If you need more liquid use boiling water 5 Season with salt and pepper cover and set aside for 2 minutes Uncover add the mozzarella and basil and stir vigorously with a wooden spoon Serve immediately in warm bowls I m leaving on one last summer trip before school starts so there probably won t be a CSA Update next week Enjoy these last days of summer vacation See you at the farm Colleen August 8 2007 Greetings PEACHES ARE HERE Willow Creek Orchards will be delivering fresh organic peaches to us starting THIS Friday They will be available for 3 00 quart which is about 1 75 lbs and 5 6 peaches Larger peaches and different varieties will be available soon Since this is such short notice Sam will be ordering some extras for the people who don t read this email in time but we would prefer that you pre order if possible so we know how many to buy WE WOULD LIKE YOU TO ORDER USING THE INTERACTIVE WEBSITE Simply go to www maysiesfarm org and click on the button to order products There is now an option for ordering from Willow Creek just specify the number of quarts you want Please let us know if you re having problems using this system Sam needs to place the order by noon of the day before

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/aug2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    re eating LOTS of zucchini and cucumbers We ve harvested the first potatoes this week and the tomatoes should be close behind I love this time of year Friday people don t forget to stop by and see Ben Stoltzfus during your pick up tomorrow and sample some of his products Also check out the Friday 7 20 Philadelphia Inquirer for a commentary written by Sam about local sustainable food systems We have another Children s Workshop coming up on Thursday August 2 from 8 30am 2pm for kids ages 6 and up This is a repeat of the workshop we held in June The cost is 25 for members 30 for nonmembers and the kids have a great time seeding transplanting watering and harvesting a big salad for lunch To register your child call Sam at 610 458 8129 or respond to this email Our intern profile this week features Amanda Conklin Amanda aka Mildred is a full season farm intern Born on December 24 1981 she grew up along the Hudson River Valley Since escaping from Purchase College in early 04 she has labored on many farms Stick and Stone Farm in Ithaca NY Ryder Farm in Brewster GrowAlabama Ananda Marga Peach Farm near LA and a handful of others She is lucky to also tend to a backyard family garden in rural Illinois Aside from growing food Amanda is also necessarily passionate about alternative healing She s an awesome seamstress craftswoman and an occasional performer Amanda comes to this area to be closer and more supportive towards friends and family artists remaining in Philadelphia Brooklyn Poughkeepsie and Ithaca Her current goal is to be a part of the growth of urban agriculture and perhaps a bit less transient in the process I had the opportunity to help out at the Montgomery School garden this past spring and also last week The Montgomery School is our Farm to School partner we provide vegetables grown in our hoophouse for their school lunches throughout the school year and last fall helped them establish a school garden on their property Each grade is responsible for a raised bed of vegetables The kids seeded and planted the beds this past spring and were able to harvest and eat some crops before school ended Many families kindly volunteered to take turns tending to the garden over the summer The families can take home the vegetables they harvest but much of it goes to needy people through the Chester County Gleaning Program For you new members who may not know this at the end of each week our extra vegetables and seconds go to this gleaning program as well Anyway the school garden has been a fabulous learning and eating experience for the students there thanks largely to the efforts of science teacher and Maysie s Board member David Kline and the support of Headmaster and Maysie s member Kevin Conklin Every school should have a garden That was a very long explanation for my first recipe While I was at the Montgomery School one of the families helping out Pam Bennett and her daughter Kristen gave me this simple recipe for the green beans we were harvesting It s now my favorite way to eat green beans The quantities for the ingredients are vague but for two servings I used about a tablespoon of butter a teaspoon of minced garlic 1 2 teaspoon of mustard and two tablespoons of lemon juice PAM BENNETT S GREEN BEAN TOSS works well with broccoli too Green beans steamed to the level of tenderness you like Butter Garlic Stone ground mustard Lemon juice Melt the butter sauté the garlic then add the mustard and lemon juice Toss with green beans and serve immediately GREEN BEAN AND NEW POTATO SALAD adapted from Cooking Light magazine 1 1 2 lbs small red potatoes 2 cups green beans 2 3 cup low fat mayonnaise 2 Tablespoons whole grain Dijon mustard 2 Tablespoons rice vinegar 1 Tablespoon lime juice 1 teaspoon honey Salt and pepper 1 garlic clove minced 1 2 cup finely chopped red onion 1 4 cup chopped fresh basil Bring potatoes to boil then simmer for 20 minutes or until tender Remove from water cool and cut into chunks Cook beans until crisp tender about 3 minutes drain and cool Combine mayo mustard vinegar lime juice honey salt pepper and garlic in a large bowl and stir with a whisk Add potatoes beans onion and basil Toss gently to combine 4 servings Of course if you re like my kids you either eat the beans raw or just plain steamed See you at the farm Colleen July 12 2007 Greetings The hot summer weather has our green beans almost ready and the zucchini coming on strong So strong that I m giving you TWO recipes for zucchini this week You ll notice in the distribution boxes that we have a variety of summer squash zucchini Some people have preferences but I use them interchangeably in recipes and stir frys My favorite use for the plump yellow pattypan squash is to cut off the top scoop out the insides and use the remaining shell as a veggie dip holder For you FRIDAY people next week July 20 during your pick up from about 12 30 until 5 30 Ben Stoltzfus will be at the farm to answer your questions about his high quality raw milk products and to offer free samples He will come out on a Monday in the near future Ben incurs quite an expense twice a week hiring a driver to bring his products out to us since he s Amish and doesn t drive and he d like to generate more business among our members Please stop by and say hello Don t forget how easy it is to order online now if you go to www maysiesfarm org order html it will take you directly to the order form If you read the Philadelphia

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/july2007.html (2016-05-02)
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