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

September 28, 2007

You know it's fall when the chestnuts are ready to eat! Feel free to help yourself to the chestnuts that are lying on the ground along the driveway between the barn and the house. You'll want to prepare them soon after you get them home. If you're not sure what to do with them, just make an X with a sharp knife in the shell (so they don't explode) and boil them in salted water for 20-30 minutes. (You can roast them too, just like in the song.) It's a little work to remove the shell, but the meat inside is worth it! If anyone has a good chestnut recipe, pass it along.

Did you try some of Steve's wild salmon? My family really enjoyed it. We will keep a supply of his salmon in the freezer in the barn for you to buy at your pick up — no pre-order required. The prices will be marked on each package, and you can pay by cash or a check made out to Maysie's Farm. Simply fill out the half-sheet order form that is next to the sign in sheet, and leave that form in the cash box with your payment. If you want to buy large quantities to take advantage of the discount (over 20 lbs.), please contact Sam first.

This week's recipe comes from member Mishra Keller, who found it in Southern Living Magazine:


2 cups cooked, mashed sweet potatoes
1/2 cup butter, melted
1 to 1 1/4 cups milk
4 cups self-rising flour
1/8 teaspoon baking soda
3 tablespoons sugar

Stir together sweet potatoes, butter, and 1 cup milk until well blended. Add flour, baking soda, and sugar, stirring just until dry ingredients are moistened. Add remaining 1/4 cup milk to moisten dough, if needed.

Turn dough out onto a lightly floured surface; knead 8 to 10 times. Pat or roll dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets.

Bake at 400 degrees for 15 minutes or until golden brown.

Makes about 3 dozen Prep: 20 min., Bake: 15 m in.

Depending on the moisture content of the sweet potatoes, you may need to adjust the quantity of milk, adding the remaining 1/4 cup. Eat these warm out of the oven or with butter or jam.

See you at the farm!

~ Colleen

September 20, 2007

I was out of town for the CSA party last Saturday, but heard it was a great time. The weather cooperated, but with the chilly evening the bonfire was appropriate!

We are in that transition time when the summer crops (cucumbers, zucchini, eggplant, tomatoes) are declining and the fall crops (sweet potatoes and winter squash) are not quite ready. We're planning on distributing some sweet potatoes Friday and Monday — those should be eaten soon. Other sweet potatoes have been harvested and are being cured in the greenhouse so they will store better. You'll get those later.

Don't forget that you'll be able to buy Alaskan sockeye salmon (frozen) straight from the fishermen on Monday, 9/24 and Friday, 9/28 during your CSA pick up. The salmon is sold in two ways: portions are $12.49/lb. and whole fillets are $11.99/lb. You'll be able to buy it at the farm in the future, but next week you can actually meet Jenn and Steve and ask them questions.

This week's recipe comes from Betty Crocker's Vegetarian Cooking:


2 Tablespoons dry white wine or water
1/3 cup chopped onion
1 clove garlic, finely chopped
1 cup uncooked Arborio or other short-grain white rice
1/2 cup mashed cooked sweet potato
3 3/4 cups vegetable or chicken broth, heated
2 Tablespoons grated Parmesan cheese
1/2 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

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

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.


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. Process until the vegetables are the size of lentils; transfer mixture into a medium-size mixing bowl.
2. In the same food processor, add tomatoes, vinegar, olive oil, cilantro, and lemon juice. (Process in batches if your processor is small.) Process for 2 minutes.
3. Add to mixture in mixing bowl. Add tomato juice and stir well. Add salt and pepper to taste. Refrigerate for 20 minutes. Serve in chilled mugs or bowls.

See you at the farm!

~ Colleen

September 6, 2007

I'm getting this update out late this week, but for you Friday pick up people, don't forget that Ben Stoltzfus will be at Maysie's Farm tomorrow, 9/7, to offer samples and answer your questions.

A big thank you to all our members who have generously helped out in the garden in our time of need. We have one new intern on board, but would still accept any volunteer hours our members are willing to contribute. The extra hands make a big difference, especially on harvest days. THANK YOU!

A quick reminder about our CSA Potluck party happening on Saturday, 9/15 beginning at 3pm Live music! Fabulous food!! Great people!!! There's a sign up sheet in the barn, but even if you forget to sign up, or if you decide last minute to join us, please feel free to come! Bring friends! We ask only that you bring a potluck dish (or dishes) to share.

Are you taking advantage of the pick-your-own crops? They are worth it!! The Sun Gold cherry tomatoes are fabulous (I think I EAT as many as I PICK!) and there are still blackberries out there. Hot peppers are also pick-your-own, as are flowers (it helps if you think to bring a vase or something to carry them home in). And don't forget the herbs — for the first time basil is now available as a pick-your-own. There should be white stakes in all the pick-your-own beds, but please ask if you need help. ALSO, if you're out there picking a crop, don't be afraid to pull a weed or two — you'd be doing us a favor!

My favorite way of using the vegetables we get this time of year is to grill them in any combination I happen to have. I cut up various vegetables and marinate them in olive oil/balsamic vinegar for several hours, then throw them in one of those grill pans that fits nicely on my grill. Delicious! For those of you who'd like a more formal recipe, I saw this one in Parade magazine last year:


For the marinade:
1/4 cup red-wine vinegar
1/4 cup olive oil
1 Tablespoon each Dijon mustard, minced garlic, and fresh rosemary
Salt and pepper to taste

1 eggplant, cut in 1-inch pieces
2 bell peppers, cut into 1 1/2-inch pieces
1 each zucchini and yellow squash, cut into 1/2-inch pieces
4 ripe plum tomatoes, halved
2 small red onions, quartered
1/4 cup chopped fresh parsley

Combine marinade ingredients in a bowl; toss with the vegetables. Let rest for 3 hours. Reserving the marinade in the bowl, thread like vegetables on 12-inch skewers, leaving 1/2-inch space between them. Cook skewers over hot coals, 3 inches from the heat source, for about 3 to 5 minutes on all sides, turning carefully. Slide the hot, cooked vegetables off the skewers into the marinade and toss; then toss with the parsley. Serve 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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