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

November 15, 2007

It's hard to believe that the CSA season is at an end. Last pick up for Friday is tomorrow, 11/16, and last Monday pick up is Monday, 11/19. If you ordered a turkey, don't forget to pick it up then!

Since this is my last regular CSA Update, I'll leave you with a few reminders:

*Don't forget about the Community Shopping Night to benefit Maysie's Farm on Friday, December 7 from 5-9pm at Ten Thousand Villages in the Main Street Shopping Center in Exton. The store has some really unique gift items — perfect for the holidays — and if you mention Maysie's Farm that night they will donate a portion of your bill to Maysie's.

*Salmon will continue to be available in our barn freezer all winter. Simply come at your convenience, take what you want, and leave payment (cash or a check made out to Maysie's Farm) in the folder on the counter. The prices are marked on the packages. SALMON IS THE ONLY THING AVAILABLE DURING THE WINTER WITHOUT PRE-ORDER!

*All of Ben Stoltzfus's products (including EGGS and CHICKENS) will be available all winter on a pre-order basis. The easiest way to order is from the link on our website, Ben will be making deliveries to Maysie's barn every Friday by noon (get your order in by Wednesday morning), and will leave your order in insulated boxes on a table. Leave your payment to him in his folder on the counter.

*You will be hearing from me early in 2008 regarding next season! We plan to once again offer a discount to returning members who sign up early. Also, feel free to take a Maysie's Farm brochure when you come to the barn for your last pick up and share it with family and friends who may be interested in joining next year. We rely on our members for publicity and promotion!

*Thank you to the many of you who helped us this year, either in the barn, in the garden, behind the scenes, or out in the community talking us up! A CSA is really all about community, and it's been a pleasure for me to get to know all of you!

*Thank you to all of our members, who by your support of our CSA are helping create a local, sustainable food system in our area. We appreciate your continued support as you help our vision become a reality.

I have two last recipes for you this season. The first one comes from the current issue of Cooking Light magazine:

VELVETY SQUASH SOUP (makes 10 1-cup servings)

1 butternut squash
1 acorn squash
Cooking spray
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups chicken broth
2/3 cup apple cider
2 Tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)

Preheat oven to 425.

Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.

Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.

Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients; bring to a boil. Reduce heat; simmer 5 minutes.

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

The following recipe is from member Harriet Stone, courtesy of her sister. Keep it on file for next year's fennel!


2 small fennel bulbs, about 1 1/2 pounds total, then trimmed of tough outside leaves or ribs to be about 1 pound
3 T good olive oil
2 t grated lemon zest
2 T fresh lemon juice
1/4 t salt
1/4 t Tabasco sauce
2 t fennel seeds
extra-virgin olive oil (optional)

Shave the fennel bulb into paper-thin slices on a Japanese slicer or mandoline (you will have about 5 cups). Combine the olive oil, lemon juice and zest, salt, Tabasco, and fennel seeds in a medium bowl. Add the fennel, and toss to coat it with the dressing. Arrange some fennel on each plate. If desired, drizzle with the olive oil.

See you at the farm!

~ Colleen

November 8, 2007

Just to check my accuracy and because I don't want to spoil anyone's Thanksgiving, let me review who has ordered turkeys from Ben. For Friday 11/16 pick up I have Stone, Barnett, Lawrie, Smith, Sherrill, Scarfone, Pollich, Matlack (how many??), Wolstenholme, and Haldeman. For Monday 11/19 pick 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:


2 acorn squash, cut in halves
1 clove garlic, minced
2 Tablespoons molasses
2 Tablespoons honey
1 teaspoon balsamic vinegar
1 Tablespoon orange juice
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!


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

Although our CSA season is winding down (last pick up days are Nov. 16 and Nov. 19), Ben's raw milk products, meats, and eggs will be available all winter long. Order as usual through the website, and Ben will be making a delivery to Maysie's Farm every Friday by noon. Your order will be placed in an insulated box on the table with your name on it. (Either leave the box behind or return it next time.) There will be a folder for your payment when you pick up. NOTE that eggs WILL be available BUT you MUST PRE-ORDER (we're afraid they will freeze in the barn refrigerator if we leave a supply of eggs in there!) You can also stop in any time over the winter and buy salmon - it will be in the freezer and you can leave your payment (cash or check to Maysie's Farm) in the folder.

Last call for turkeys! Reply to this email to order or if you have questions. If you've already ordered one, don't forget to pick it up on your last day.

There will be a Community Shopping Night to benefit Maysie's Farm on Friday, December 7 from 5-9pm at Ten Thousand Villages located at Main Street in Exton. If you mention Maysie's Farm that night, 15% of your total bill will go to the farm. Ten Thousand Villages supports fair trade and stocks unique handmade crafts from all over the world. This is a great opportunity to do some holiday shopping while you help us out!

Member Samantha McQuillan sent in this fantastic recipe:

Serves 4 — Prep time: 15 minutes — Total time: 1 hour 25 minutes

Olive oil, for baking dish
4 cups Acorn Squash Purée (below)
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)

Preheat oven to 400. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

Per serving: 439 calories; 16 grams fat; 25.1 grams protein; 50.6 grams carbohydrates; 4.5 grams fiber

Makes 4 cups; Prep time: 15 minutes; Total time: 1 hour 30 minutes

Prepare Basic Acorn Squash (below). When cool enough to handle, halve each squash lengthwise.

Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.

In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt.

Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

Per serving: (per cup) 91 calories; 0.2 gram fat; 1.8 grams protein; 23.6 grams carbohydrates; 3.4 grams fiber

Serves 4

Preheat oven to 400. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

Note: The squash can also be cooked in the microwave: Place whole squash on a paper towel; microwave on high, turning occasionally, until very tender when pierced with the tip of a paring knife, 20 to 25 minutes.

And here's another recipe for acorn squash from Cooking For Real:


2 acorn squash
1/2 cup butter, melted
3 Tablespoons raisins
1/4 cup seasoned dry bread crumbs
6 oz. Gorgonzola cheese
salt and pepper to taste

Preheat oven to 350. Place squash in shallow casserole dish in 1/2-inch of water. cover. Bake for 30 minutes or until squash can be pierced easily with a fork. Cut each half into two wedges. Using a pastry brush, brush squash flesh with melted butter, reserving remainder. Season with salt and pepper.

In a small bowl, combine Gorgonzola and raisins. Spread mixture on top of each wedge. Transfer wedges to a baking pan. Sprinkle wedges with bread crumbs and drizzle remaining butter over top.

Return to the oven for 20 minutes to cook through.

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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