Maysie's FarmMaysie's Farm Newsletter: Fresh from the Fields
August 2007

August 31, 2007

Because of the Labor Day holiday, Monday people will pick up on TUESDAY this week (1pm-7pm). We're looking forward to corn and at least one more week of melons!

We hope you are planning to come to the CSA Open House/Potluck on Saturday, September 15, beginning at 3pm. There will be a sign up sheet in the barn, just so we can get an idea of how many people are coming and what kind of dishes they're bringing. Everyone is welcome to this party! This is a great opportunity for you to bring friends or family that might be interested in joining the CSA next year.

This recipe comes from the Philadelphia Inquirer, and makes use of lots of the vegetables you're getting now.


1 large eggplant (or 2 smaller ones), peeled
2 medium zucchini
1 or 2 bell peppers
1/4 cup olive oil or as needed
1 onion, sliced thin
2 cloves garlic, minced
2 firm ripe tomatoes, chopped (reserve seeds and juice)
2 Tablespoons minced basil, oregano, marjoram, or a mix
2 Tablespoons chopped parsley (optional)
salt and pepper to taste

1. Cut the eggplant, zucchini, and pepper in cubes or strips; set aside.
2. Heat 2 Tablespoons of the oil in a large skillet over medium heat. Saute the eggplant until it begins to brown. Remove from pan and reserve.
3. In the pan, heat remaining oil. Add the onion, zucchini, and peppers. Cover, reduce heat, and cook 10 minutes.
4. Add the garlic and tomatoes; cook 5 minutes. Add the reserved eggplant and the herbs. Cook until all vegetables are tender, about 10 minutes. Season with salt and pepper.
5. Serve hot or at room temperature.

See you at the farm!

~ Colleen

August 24, 2007

Ben Stoltzfus will be back at the farm to answer your questions and give out samples of his raw milk products on Monday, August 27 and Friday, September 7. He'll be bringing some extra containers of his ice cream for sale, and if you haven't tried it yet, it's wonderful! My family's favorite is the vanilla, but he also has strawberry and raspberry flavors, made with his own fruit. Be sure to stop by during your pick up and say hello.

Willow Creek Orchards couldn't deliver peaches to us today (Friday) because there weren't enough orders (even with the extras Sam ordered) to make the trip worthwhile. If you want fruit available at the CSA you need to pre-order it at least a day in advance, preferably online. We're still hoping that there will be enough of an order for delivery on Monday.

I came back from vacation to find that we are down to ONE intern. We were expecting a few of them to leave us at this time of year, but others were unexpected, including Benneth, our farm manager. While we scramble to find more help, we could really use some assistance in the garden, especially on harvest days. If you have the time and interest, we can put you to work! Please respond to this email or call Sam at the number below for details.

Finally, our recipe this week comes from member Robin Hatley. Just in case you're looking for another way to eat all those tomatoes!

STEWED TOMATOES (4 servings)

3 ripe large tomatoes (about 1 1/2 lbs)
1/3 cup finely chopped onion
2 Tablespoons chopped green pepper
1 Tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup soft bread cubes

Prepare and peel tomatoes, cut into small pieces. Mix tomatoes, onion, green pepper, sugar, salt, and pepper over medium heat. Simmer until green pepper is tender, 8-10 minutes. Stir in bread cubes.

See you at the farm!

~ Colleen

August 15, 2007

Our annual CSA Members Potluck Picnic is only a month away!! Don't forget to set aside Saturday, September 15 beginning at 3pm to join us in the festivities. There will be live music, games, wine tasting, and of course fabulous food! You are welcome to bring family and friends, even if they aren't members. Everyone is invited!

Thank you for your continued patience as we all get used to the interactive website. Although you are always welcome to contact us via phone or email, this is now the preferred way to switch your pick up days and to order from our cooperative marketing partners. This is also how to find up-to-date fruit offerings from Willow Creek Orchards. Please take a few minutes to set up an account if you haven't already. Go to and click on the red ordering button on the bottom of the home page. You will be asked for a username, and a password will be emailed to you (you can change the password after that). Once you have registered it's very easy to navigate — the left side of the page has an ordering button; and to change your pick up date, click on the Update Profile button on the right side. Don't forget to click on the Make Changes button at the bottom after you make your changes! Please let us know if you're having any problems with this.

The following recipe was submitted by Mishra Keller, who got it from fellow member Alex Baer. She gave it a rave review, especially when using Ben's cottage cheese. She says you can substitute other greens for the chard, and it's great served with fresh, sliced tomatoes!


1 1/2 bunches Swiss chard (about 3 lbs)
2 cups low-fat cottage cheese
2 eggs, beaten
Juice of 1 lemon
1/2 teaspoon salt
1/2 cup whole-grain bread crumbs
2 Tablespoons chopped chives (optional)

Wash chard and remove stems; then chop into bite-sized pieces. Cook quickly in a heavy pan with no added water, stirring constantly until wilted. Drain very well, saving the juice for vegetable stock. Preheat oven to 350. Beat together cottage cheese, eggs, lemon, and salt. Stir a cup of this mixture into the chard. Put into 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!


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

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 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 delivery, so you need to order before noon on Thursday for Friday pick up (and before noon on Sunday for Monday pick up).

I have been meaning to include this book recommendation for several weeks, and a few members have recently brought it to my attention as a book that many of our CSA members would enjoy. The book is Animal, Vegetable, Miracle by Barbara Kingsolver, and it's a true account of her family's efforts to spend a year eating nothing but food they either grow themselves or obtain locally. Without getting preachy, the author points out the importance of local, sustainable food systems and the dangers of relying on industrial, overly processed foods. The book contains well-written essays written by Ms. Kingsolver's husband and daughter, as well as recipes and advice about eating locally and seasonally. I really enjoyed this book!

This week I'm including two soup recipes that use lots of the vegetables we're getting now. Both recipes come from the cookbook Vegetarian Cooking.

SWEET AND SOUR BORSCHT (makes six 1 2/3-cup servings)

3 medium beets with leafy tops
2 Tablespoons salad oil
1 small onion, chopped
2 large carrots, diced
2 cups coarsely shredded red or green cabbage
1/4 cup lemon juice
2 1/2 Tablespoons sugar
1/2 teaspoon dill weed
6 cups vegetable stock
Salt and pepper
About 1/2 cup plain yogurt or sour cream

Cut off beet tops. Discard stems and wilted leaves. Coarsely chop remaining leaves. Peel beets and shred coarsely; set aside. Heat oil in a 5-quart pan over medium heat. Add onion and carrots and cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to simmering. Reduce heat to low, cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste. Garnish each serving with yogurt.

MAKE-AHEAD GAZPACHO (makes six 1-cup servings)

2 cups EACH vegetable stock and tomato juice
2 Tablespoons EACH lemon juice and green taco sauce
1 teaspoon sugar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 cucumber, peeled, seeded, and coarsely chopped
1 green pepper, seeded and diced
4 large tomatoes, peeled and coarsely chopped
3 green onions (including tops) thinly sliced

In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered, to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled.

See you at the farm!

~ Colleen

August 2, 2007

All of a sudden my refrigerator seems a lot smaller! I love this time of year, when much of what my family eats for dinner (and sometimes lunch) comes from Maysie's Farm. The zucchini is starting to slow down, but there's another good recipe at the end of this email if you still have a surplus. You can also shred it and freeze it in baggies to use in bread later.

This week we feature intern Halley Darigan. Halley, a 22-year-old who just graduated from West Chester University in Liberal Arts, recently returned to us from several weeks in Thailand. She enjoys swimming and canning extra tomatoes in August. Halley has one brother and one sister. She has been on three continents and is planning on going to Asia this fall with the Peace Corps.

And now for some recipes...

ZUCCHINI AND TOMATO GRATIN (clipped from an unknown magazine years ago)

3 medium zucchini, cut into 1/4-inch slices
1 Tablespoon olive oil
1 Tablespoon chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon fresh thyme
1/4 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
4-6 plum tomatoes, thinly sliced
2 Tablespoons dried bread crumbs

In a large bowl, combine ingredients up to tomatoes. In a baking dish, alternate layers of zucchini mixture with tomatoes. Cover with foil, bake at 400 for 30 minutes. Remove foil, sprinkle with bread crumbs, and bake for 20 minutes more. 6 servings.

SWEET LUCY'S CUCUMBER TOMATO SALAD (from Philadelphia Daily News)

8 ripe plum tomatoes
4 cucumbers
1/2 onion, sliced very thin
1 Tablespoon chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon sugar
1 cup white vinegar
1/2 cup cider vinegar
1/4 cup salad oil

Cut tomatoes into 6 pieces each, cut cucumbers in half lengthwise then slice thin. Add onion, dill, salt, sugar, vinegars, and oil and allow to marinate for at least one hour in the refrigerator. 4 servings.

PASTA WITH BEANS AND GREENS (adapted from Cooking Light magazine)

8 ounces uncooked cavatappi pasta
2 cups green beans, cut into 1-inch pieces
1 Tablespoon butter
2 Tablespoons flour
3 cups low-fat milk
3/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
2 garlic cloves, crushed
6 cups coarsely chopped greens [original recipe called for 3 cups
each of spinach and kale]
1/3 cup chopped fresh mint
1/4 cup shaved fresh Parmesan cheese

Cook pasta according to package, omitting salt and fat. Add beans to pan halfway through cooking time. Drain well. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, cook until slightly thick and bubbly (about 8 minutes), stirring constantly with a whisk. Add grated Parmesan, salt, peppers, and garlic, stirring until cheese melts. Keep warm. Combine pasta mixture, greens, and mint in a large bowl. Stir in milk mixture, tossing gently to coat. Serve immediately, topping each serving with 2 teaspoons shaved Parmesan cheese. 6 servings.

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," which is (still) under construction in the old "staff room":

• Wooden file cabinets
• Small electric range/oven
• Sink base, under-counter cabinets, wall cabinets and a short length of countertop material
• Picnic table(s)
• Large outdoor canopy
• Solar powered walkway lights (ideally to match the two donated by Martha Thomae)
• Straw bale chopper (for mulching large areas)
• Assistance building a bio-diesel production system or a compost tea brewing system
• Diesel station wagon or delivery vehicle for use as our produce hauler (for the Farmers Market and our Farm and School partnership) that we could run on bio-diesel or vegetable oil
• Housing for potential Farm Manager
Please contact Sam at (610) 458-8129 if you can donate any of these items.

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