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

July 26, 2007

When life gives you zucchini, make zucchini bread! Or Zucchini Oven Chips! Or Zookies!! All three of those recipes got the seal of approval from my children, who are tough customers when it comes to vegetables, so I'm including them at the end of this email.

Ben Stoltzfus will be at Maysie's Farm this Monday, July 30, during pick up times to speak about his raw milk products and offer samples. He had a good time last Friday meeting our members and looks forward to seeing the Monday crew.

We are now offering frozen chicken parts from Green Haven Farm in addition to the whole chickens!! They are still the same, organic, pasture-fed chickens and the purchasing process will be the same as with the whole chickens. No pre-order is required — simply choose the package you want out of the freezer, check the weight, calculate what you owe, and leave your payment in the cash box. The prices are as follows: whole chickens are $3.50/lb, split breast (1 split breast piece per package) is $9.00/lb, leg and thigh is $5.50/lb, and wings are $3.00/lb. We have a small supply in the freezer already, and Brian will drop off more next week as needed. Enjoy!

A few of you are having some difficulty using the website for changing your pick up date or ordering Ben's products. One problem is that we're missing some of your email addresses! This particularly affects members who are splitting shares; in some cases I only have contact information for one family. Please help us out by replying to this email with contact information for other people who are coming to the farm, buying our food, or ordering through us. If you're still having trouble ordering through the website, let us know.

It?s hard to believe that August is creeping up on us, but our Children's Workshop is next week, Thursday, August 2 from 8:30am- 2pm. There is still room for your child! Please sign up as soon as possible by calling the farm or responding to this email.

Our intern profile this week features Melissa Nylander. Melissa is a summer intern at Maysie's, here from May through August. She just completed her junior year at Haverford College, where she is majoring in Anthropology and Psychology, and competes in the pole vault event for the Haverford track team. Prior to moving to the East Coast for school, she lived outside of San Francisco with her Mom, Dad and younger brother. Having spent all her life in the suburbs, she arrives at Maysie's with no previous farming experience. She hopes to take what she learns here and combine it with her past experiences working with young children, to be prepared to educate others about the benefits of local agriculture and strong communities. When not fleshing out future dreams and aspirations with work on the farms, Melissa is doing research for her senior thesis on speed dating and online match making services.

Member Kristy Deischer-Eddy submitted this recipe, which calls for beans and tomatoes. Since we're still picking beans, and tomatoes are right around the corner, here's the recipe:


Green Beans
Bacon (4-6 strips)
One onion, chopped
Several small or approx. 2 medium tomatoes, diced
Salt and pepper to taste

Steam or cook green beans until tender-crisp. Fry up the bacon and set aside. Keep a small amount of bacon grease in the pan. Brown the onions, then add tomatoes. Cook 2 minutes. Add green beans and toss. Season with salt and pepper and serve.

And now, some zucchini recipes!

CHOCOLATE CHIP ZUCCHINI BREAD (adapted from Cooking Light magazine)

3/4 cup sugar
3 Tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups flour
2 Tablespoons unsweetened cocoa
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 + cups shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350. Place first three ingredients in a large bowl; beat with a mixer at slow speed until well blended. Stir in applesauce. Combine dry ingredients and add to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9X5 loaf pan coated with cooking spray. Bake at 350 for 1 hour.

ZUCCHINI OVEN CHIPS (adapted from Cooking Light magazine)

1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 Tablespoons milk
2 1/2 cups (1/4-inch thick slices) zucchini (about 2 small)
Cooking spray

Preheat oven to 425. Combine first 5 ingredients in a medium bowl. Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a cookie sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately. 4 servings.

ZOOKIES (adapted from Family Fun magazine a long time ago ? I think!)

1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 small zucchini, shredded
1 cup oatmeal
1/2 cup raisins
3/4 cup shredded coconut (optional)
1/2 cup butterscotch chips

In a large bowl, cream together butter and sugar. Add the egg and vanilla and beat well. Sift the flour, baking soda, and salt together and mix into wet mixture. Add the shredded zucchini, oatmeal, raisins, coconut, and butterscotch chips and mix thoroughly. Drop the dough by teaspoonful onto greased cookie sheets. Bake at 350 for 12 to 14 minutes. Makes 50 cookies.

See you at the farm!

~ Colleen

July 20, 2007

I hope you are able to take advantage of the pick-your-own beans; they are plentiful and delicious! We have green beans, yellow wax beans, and haricots vert in the beds directly below the blackberries (which will be ready for picking soon too!). Please remember to harvest the beans gently to ensure continued production — use two hands to pluck off the bean, leaving the plant intact. Be sure to lift up the leaves; the beans like to hide! I'm including two bean recipes at the end of this email.

We also hope you'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
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

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 it will take you directly to the order form.

If you read the Philadelphia Inquirer, you may have seen a commentary in the Local News section this past Wednesday about the Farm Bill, co- written by Sam. In the past, the Farm Bill has provided overly generous funding for commodity programs that only benefit large, corporate farms and encourage unhealthy food systems. Maysie's Farm is proud to be part of an important new coalition working together to see that this Farm Bill addresses the issues we feel are so important.

Next week is Buy Fresh, Buy Local week. As CSA members, you already support local food, and we appreciate your support!! Besides the dinner at Victory Brewing Company next Tuesday night, there will be a BFBL festival at the Eagleview Farmers Market next Wednesday afternoon from 2-6pm.

This week's intern profile features Eric Starr who, along with Lauren, has been around since the cold, dark days of winter! Eric is 21 years old and was born in Harrisburg, PA. His respect for American agriculture led him to Maysie's. He enjoys assisting farm visitors and giving tours of the farm. Eric's goal for his internship is to make healthy organic local food available and affordable everywhere. He believes supporting local businesses and small farms is important to make sustainable, independent, happy communities. His favorite color is pink, and his favorite vegetable is onions. His favorite birds are crows and his favorite farm tools are scythes and cultivating hoes.

And now - this week's recipes:


2 tablespoons olive oil
2 slices bread, lightly toasted then chopped fine
3 garlic cloves, minced
1 medium zucchini, quartered lengthwise then cut in half-inch pieces
Salt and pepper to taste

Heat 1 Tablespoon olive oil over medium high heat in large skillet. Add bread crumbs and half the garlic. Fry 2-3 minutes until crumbs are golden brown and crunchy. Transfer to plate. Heat remaining oil in same skillet over medium high heat and add zucchini. Saute 2-3 minutes until it begins to brown. Add remaining garlic. Cook 1 minute. Add bread crumbs and season with salt and pepper. Toss and serve immediately.

adapted from Cooking Light magazine

1 14-oz. can chicken broth, divided
1/4 cup uncooked couscous
olive oil
About 2 small yellow squash, sliced
1/2 cup sliced green onions
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded fontina cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
salt and pepper to taste

Preheat oven to 400. Bring 1 cup chicken broth to boil in a medium saucepan, gradually stir in uncooked couscous. Remove from heat, cover, and let stand 5 minutes. Fluff couscous with fork. Heat large skillet coated with olive oil over medium-high heat. Add squash, onions, basil, oregano, and garlic. Saute 3 minutes or until squash is tender. Set aside. Combine cheeses; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl, stir in remaining chicken broth, egg, salt and pepper. Spoon mixture into an 8X8 baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400 for 35 minutes or until golden. Serve warm.

See you at the farm!

~ Colleen

July 6, 2007

I hope you had a pleasant (if soggy!) July 4th holiday. We certainly are getting plenty of rain, and the plants are catching up from their slow start this spring.

Thank you for using the new ordering system; it seems to be running smoothly. Remember, you can use it to change your pick up day or tell us you'll be missing your pick up. Just go to Let us know if you're having any difficulty using it.

July 15 kicks off Buy Fresh, Buy Local week, and several events in the Philadelphia area will focus on locally grown food. In our immediate area, there will be a BFBL dinner held at Victory Brewing Company in Downingtown on Tuesday, July 17. Maysie's Farm will be among several local farms providing food for the evening. For more information about BFBL, go to

This week's intern biography features Lauren Hill. Lauren is a full season intern at Maysie's and began work in chilly February. She is from southern New Jersey. Lauren enjoys reading, cooking, and working at the farm. Her favorite book is Tom Robbins' Still Life with Woodpecker. Her favorite vegetable is eggplant. Agricultural classes at Cook College inspired her to begin working at Maysie's. Currently, she aspires to travel and work on farms in Europe.

In your next pick up you should be receiving Chinese cabbage. You can eat Chinese cabbage raw or cooked. Benneth provides us with this recipe:

Chinese Cabbage with Peanut Dressing and Herbs
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison

1 Chinese, Savoy or Napa cabbage
2 medium carrots, julienned
1 cucumber
5 scallions
2T finely chopped mint leaves
1T finely sliced basil leaves

2 tablespoons chopped cilantro
8 mint leaves, finely chopped
2 tablespoons chopped basil
2 scallions, thinly sliced, including 1 inch of the greens
1 garlic clove, finely minced
1/2 cup roasted peanut oil, or substitute 1/2 cup other oil vegetable oil and 1 tablespoon peanut butter
2 1/2 tablespoons white, rice or apple cider vinegar
1 tablespoon soy sauce
1/4 teaspoon cayenne powder
1/2 cup lightly chopped, roasted peanuts or cashews

Boil julienned carrots for 1 minute, in shallow water, then place in cold water. Quarter cabbage, including the base and thinly slice crosswise. Slice cucumber lengthwise and remove seeds. Slice cumbers and scallions into long, thin pieces. Toss cabbage, cucumbers, scallions, carrots, chopped mint and basil.

Combine dressing ingredients in a sauce pan and whisk together. Heat gently until aromas are released. Pour dressing over vegetables and toss with tongs. Add nuts and toss.

For the adventurous: try toasting the nuts slightly and tossing with a dash of salt, sugar, and 2 teaspoons Garam Marsala before adding to the vegetables.

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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