Maysie's FarmMaysie's Farm Newsletter: Fresh from the Fields
June 2008

June 21, 2008

Thanks to all of you who came to the Summer Solstice Potluck Dinner last night. It was a great time — beautiful weather and FABULOUS food! Anne Crew was kind enough to provide recipes for her dishes; extra copies are in the barn.

I'm including a few potluck recipes in this email, and if you're willing to share yours I'll pass it along to the members in another update.

FRIDAY members: July 4 falls on a Friday this year, so your pick-up that week will be on THURSDAY JULY 3. Monday pick-up is not affected. If you need to cancel or change your pick up, it's easy to do on our website.

We have a special event coming up! On Sunday, July 13, from 1-5pm Maysie's Farm is hosting a Fermentation Workshop at the Farm. Our special guest is Sandor Katz, author of "Wild Fermentation" and "The Revolution Will Not Be Microwaved." You will learn how to ferment different foods for health and vitality. The cost is $35/person, which includes sharing in a small meal of locally fermented foods. Please respond to Annmarie Butera at if you're interested in attending.

I'm going on vacation this week so it will be a little while until my next CSA Update.

And now for the recipes:

SWEET BEET HUMMUS (adapted from Madhur Jaffrey's World Vegetarian

1 medium or 2 small beets
4 Tablespoons chopped walnuts
1 slice of stale or toasted white bread, or a small boiled potato
1 garlic clove, peeled and coarsely chopped
6 Tablespoons red wine vinegar
1/2 teaspoon salt, or to taste

Chop beet into large pieces and steam or boil until tender. Combine all ingredients in a food processor or electric blender. Blend until smooth. Serve with crusty bread, either at room temperature or chilled.

STRAWBERRY SPINACH SALAD (courtesy of Anne Crew)

12 oz. spinach
2 cups strawberries (sliced-chopped also, if larger)
1/3 cup oil
1/4 cup cider vinegar
1/2 cup sugar
1 small onion, chopped
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon salt
2 Tablespoons sesame seed
1 Tablespoon poppy seed

Combine oil, vinegar, sugar, onion, Worcestershire sauce, paprika, salt in blender. Add in sesame and poppy seeds. Then toss with spinach and strawberries.

And this recipe comes to us from member Mary Kane:


Chop up large handful or so...amounts are up to you:
Bok Choy (same as pac choi!)
Swiss Chard
Red Pepper
Pine Nuts
Kalamata (pitted olives)
Olive oil and lemon juice mixed and poured over.

This salad saves for days and because it's raw you get so many more enzymes.

See you at the farm!

~ Colleen

June 16, 2008

Annmarie Butera of Cucina Verde will be at the farm TODAY (Monday) from 1:30-6:30 to do a cooking demonstration using Maysie's Farm vegetables. Her recipes are at the end of this Update. She will be coming out again on a Friday in the near future. So stop by and say hi and sample her delicious offerings!

This is your LAST CHANCE to sign up for this week's Down To Earth Workshop for children ages 6 and up. It takes place on Thursday from 8:30-2:00. Kids get the opportunity to seed trays, transplant seedlings, and harvest vegetables for a delicious lunch! The cost is $30/child (or $25 for members). Contact Sam ASAP at 610-458-8129 if you're interested - if there's not enough interest we'll have to cancel the program.

Also, don't forget about our Summer Solstice Potluck Dinner to be held this Friday, June 20, beginning at 6pm. All are invited - family, friends, children - you don't even have to be a member! There is a sign up sheet in the barn, just to give us an idea of how many people to expect and what kinds of foods they're bringing. But even if you forget to sign up, please join us that evening.

You can still pick peas this week — feel free to pull a few weeds for us while you're out there! Also this week we'll offer Chinese cabbage or pac choi (which, by the way, is the same thing as bok choy!) and beets. The lettuces are finishing up for a little while.

The bread from Sweetwater Bakery literally flew off the shelves last Friday! We are trying to get them to bake more for us. Meanwhile, we appreciate any feedback you have.

As you know, the salmon is sold out until August. I'm attaching a newsletter from our salmon fishermen, Jenn and Steve of Wild For Salmon (although I think she has the date wrong for when they start). What an experience they're having!

Here are Annmarie's recipes:


Extra virgin olive oil
2 garlic cloves, sliced
7 small or 2 large turnips, cleaned and sliced
3-4 Tablespoons water or stock
1 bunch turnip or other greens, washed and cut
pinch red pepper flakes
2 teaspoons balsamic vinegar
salt and pepper to taste
grated lemon zest (optional)

Heat a large saute pan. Add oil and one garlic clove-cook about 1 minute. Over medium heat, add turnip slices, placing them in one layer so that they can sear the pan. Let turnips cook about 2 minutes without disturbing them. Add water or stock. Turn heat to low, cover and simmer turnips until soft and liquid has evaporated. In the meantime, heat another pan. Add oil and remaining garlic. Add greens and red pepper flakes and saute. If greens are hearty (kale, collard, turnip), add water and simmer until soft. Otherwise, saute until wilted (spinach, chard, escarole). Season with salt and pepper. When turnips are soft, season with salt and pepper and add balsamic vinegar to coat. Allow vinegar to cook off. Place greens on a plate, spoon turnips over top and add lemon zest. Serve immediately.


4 cups greens (pac choi, cabbage, kale, collards, etc)
1 Tablespoon coconut oil
1-inch slice of ginger, minced
3 garlic cloves, minced
soy sauce or tamari
ginger juice (optional)
toasted sesame oil (optional)
1 Tablespoon toasted sesame seeds (black or tan)

Clean greens well and cut into bite-sized pieces. Coat bottom of large saute pan with oil and add ginger and garlic. Saute to release flavors. Add greens and saute until wilted. Add soy sauce to taste. Add optional ginger juice and drizzle of sesame oil and stir to combine. Place on platter and sprinkle with sesame seeds.


5 red beets, tops removed, cleaned, chopped and set aside
extra virgin olive oil
1 orange, cut into segments, reserving the juice
2 Tablespoons balsamic, sherry, white wine, or champagne vinegar (or to taste)
sea salt

Peel beets and slice into very thin rounds using knofe or mandoline. Set aside. Heat large stainless saute pan. Add olive oil and garlic; cook garlic about 1 minute without browning. Add beet tops and saute until just wilted. Season with salt and pepper. In bowl, toss orange segments with reserved orange juice, a splash of olive oil, salt and pepper. Place greens on plate, fan beet slices around greens. Drizzle orange vinaigrette over top. Serve immediately.

Alternately, you can leave beets unpeeled. Scrub well and place in foil with a drizzle of olive oil, salt and pepper. Roast at 400 until soft when pierced. Let beets cool, peel them, and cut them into quarters. Toss cooked beets in bowl with orange segments, and top the greens with the orange and beets.

Add soaked and toasted walnuts to the salad
Add crumbled goat cheese
Add roasted fennel or fennel seeds to the dressing

See you at the farm!

~ Colleen — June Newsletter 2008

Hello Friends,

Steve and I have been preparing for the upcoming salmon run. The Alaska Department of Fish and Game is predicting a run of 40 million sockeye to run through Bristol Bay this year. Unlike the runs in California and the northwest, this is predicted to be one of the top ten runs since totals have been recorded. Sounds like we will be busy!

Our crew consists of 4 this year. Captain Steve, myself, Luke Bellum and Dave Kowalek.

Steve has been in Naknek, AK since Memorial Day working diligently to get the boat ready for the season. Some new upgrades &a potty and a shower (yahoo!), new stove for heat and cooking, some fiberglass work, new fuel lines and some hydraulic work. Not bad for 3 weeks of work! The word from Steve is that it's cold and rainy and there has been a big, brown, furry creature roaming the boat yard. Looks like we're not the only ones awaiting the salmon!

As for me, I have just finished my 7th year of teaching. I have chosen to resign my position to focus more of my efforts on Wild For Salmon. I am very excited for this new challenge and I look forward to meeting more great people and seeing all of you more often.

Luke, also from Bloomsburg, has just completed his junior year at Bloomsburg High School. This will be Luke's 3rd year fishing with us. Luke enjoys hunting, 4-wheeling, and sport fishing when he's not stuck on the boat with us.

Dave is very excited for this new adventure. He is currently studying veterinary medicine in Glasgow, Scotland. He is from Shavertown, PA. He just completed his 3rd year at the University of Glasgow. Dave is contemplating a mixed large/small animal practice when he completes his schooling. He received his undergrad at the University of Pittsburgh with a degree in biology and anthropology. He will join us on the boat on June 22nd, after his brother's wedding.

We are looking forward to a wonderful time on the boat. Hopefully the weather is cooperative. We will see all of you when we return. It is our hope that our salmon returns to PA by the end of August. We'll have a better vision of the arrival date after fishing.

Keep your eyes pealed for the August e-newsletter (none for July). It will be sent the first week of August. This will give you a recap of the season and remind you to place your order. We will also be developing a set schedule at that time for markets, deliveries, and buying club drop-offs which will help you get a better idea of when we will be in your area.

Happy summer!
Goin' fishin'

Upcoming Events:

June 14 — Jenn departs for Alaska

April 19 — Approximate date to begin fishing

July 31 — Jenn and Steve return from Alaska

This Month's Recipe:

Bronzed Alaska Salmon in a Butter-Wine Sauce

Serves: 4

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive
2 Tablespoons of your favorite seafood seasoning
1/4 cup white wine or chicken broth
1 Tablespoon butter

Directions: (Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving. Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, .1g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1g omega-3 fatty acids.

Jenn and Steve Kurian "Are you WILD for salmon?"

June 7, 2008

I have information to share regarding two more cooperative marketing vendors — cheese and bread! NEITHER REQUIRES PRE-ORDER, and both should be available beginning this Friday, June 13.

We will be offering two varieties of raw milk cheese from Birchrun Hills Farm, located just over the ridge from Maysie's Farm. The Birchrun Blue is a delicate, creamy blue cheese. It is aged with a natural rind that adds an earthy quality. The Highland Alpine is nutty with a bit of sharpness. Use it as a gruyere or Swiss. It is excellent in quiche, gratin, grated in salad or on pasta. Both cheeses cost $4.25 for 1/4 lb., $8.50 for 1/2 lb., and $17.00 for 1 lb. (cash or check made out to Maysie's Farm).

We will also offer organic breads from Sweetwater Baking Company in Kimberton. These European-style hearth loaves are naturally leavened and wood-fired in brick ovens. Varieties include Seed Bread, Plain Old Bread, Prairie Brown Bread, Mountain Brown Bread, Oatmeal Bread, Sesame French Bread, Walnut Raisin Bread, and German Rye (more info about the varieties will be available in the store). Sweetwater will provide us 30 loaves each Friday, and we will stock a few different varieties. Despite what I wrote before, we have decided to NOT REQUIRE PRE-ORDER and see how they sell. The price is $5.00 per loaf (cash or check to Maysie's Farm). Let us know which ones you really like and we'll try to order accordingly.

If you're a fan of the WHYY radio show, "You Bet Your Garden," host Mike McGrath will be speaking about beneficial insects in the garden this Wednesday, June 11, at 7pm, and it's open to the public. The location is Rose Hall (near the cafe) at Camphill Kimberton (for directions go to Suggested donation is $5.

See you at the farm!

~ Colleen

June 6, 2008

It was great seeing old friends and meeting new ones this past week! We hope you enjoyed your first week of Maysie's Farm vegetables! The peas are now starting to come on. They are a pick-your-own crop, and are located in beds below the barn. (All pick-your-own crops should have white stakes at the end of the row to help you locate them.) There are different varieties, and there's information about each on the bulletin board near the sign in sheet. Please harvest them GENTLY so that the plants keep producing!

A big apology for those of you who ordered peaches last week! I'm just learning how to manage the online ordering, and that was inadvertently left on from last year! Oops! It's off now.

In other cooperative marketing news: EGGS ARE NOW AVAILABLE WITHOUT PRE-ORDER! They are located in the small refrigerator. They cost $3.50/dozen (cash or check made out to Maysie's Farm).

Ben's ice cream is also available without pre-order, and is located in the big freezer. Cost is $8.50/qt (cash or check made out to Maysie's Farm).

The goat milk soaps now have prices (cash or check made out to Maysie's Farm)!

In addition to the chicken you can pre-order from Ben, we are once again happy to supply frozen pastured, hormone-free, chemical-free chickens from Brian Moyer at Green Haven Farm. NO PRE-ORDER is required. They are located in the big freezer where the salmon used to be. Cost is $3.75/lb., cash or check made out to Maysie's Farm (the weight is marked on each chicken — you have to calculate your price).

Salmon is SOLD OUT! They are in Alaska fishing more of it right now, but we won't have it available again until August.

When you are purchasing things in our "store" be sure to fill out the paper that lists what you're buying. You only have to write out one check to Maysie's Farm, even if you're buying a lot of different products. The only separate check you need is for the Pleasant Pastures Organic Acres products that you have pre-ordered (NOT the eggs and ice cream). That check should be made out to Ben Stoltzfus and put in his folder on the table.

Beginning (hopefully) next week, you'll be able to buy gourmet cheeses from Birch Run Farm. No pre-order will be required. I'll provide details about the cheeses in my next update.

Also coming soon are naturally leavened breads from Sweetwater Bakery. They will be delivered every Friday (sorry Monday pick-up people - they only bake on Tuesdays and Fridays). Because of the limited shelf-life of breads, this WILL REQUIRE pre-order. More details next week!

You will soon be able to order wines from J. Maki Winery, pay by credit card on their website, and have them delivered to the farm. Check out their website ( I'll let you know when we've finished setting up the links.

Cookbooks are available ($20 for the CSA Cookbook, $30 for Farmer John's): cash or check made out to Maysie's Farm.

I try to include a recipe each week in these updates (please send me yours if you're willing to share!). Several new members asked me what to do with the greens, Chinese cabbage, and pac choi. There are great recipes, but what I USUALLY end up doing is mixing them together in a stir fry. When in doubt, you can saute just about anything in a little olive oil with onions and garlic! That has never failed me! The following recipe comes from Cooking Light magazine. Feel free to substitiute different greens.


2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale
3 cups chopped spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup crumbled feta cheese
1 can (11.3 oz) refrigerated dinner roll dough (such as Pillsbury)
Cooking spray
2 1/2 Tablespoons grated fresh Parmesan cheese

Preheat oven to 375. Heat olive oil in a large skillet over medium-high heat. Add onion, saute 10 minutes or until tender and lightly browned. Add garlic; saute 2 minutes. Add kale and spinach; saute 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375 for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

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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