So what is the difference between a mole, a vole, and a mouse?

Moles have tiny, almost useless eyes. They are digging machines with their streamlined bodies (tiny ears so they don't get them stuck in a tunnel), broad front feet, and stout claws. Since they live underground you probably won't see one; however, you might see their molehills around the farm; just look for ridges near the surface. Moles are 5 to 9 inches long.

The Meadow Vole is our familiar "field mouse," which feeds day and night. It's rounder and has more pronounced ears than the mole. Females can breed at 25 days old and have litters all year long. Voles are 5 to 8 inches long. They can make elaborate passages in grass and in snow.

The White-Footed Mouse is very similar looking to the Deer Mouse. This mouse prefers wooded or brushy areas, but can occasionally be found in open areas. They eat seeds, nuts, and insects. This mouse stores seeds and nuts and nests any place that acts as shelter, above ground or below.

Moles and Meadow Voles can create headaches for farmers because they eat grass and can damage crops. On a positive note, moles can eat many insects and aerate uncultivated soil. Fox, hawks and owls help keep their populations in check.

The Year 2001 CSA Membership Form was mailed to all current members along with the January edition of the newsletter. Many members submitted their membership forms at the Annual Members' Meeting on January 13th at St. Andrew's Church where they were treated to a slideshow of the farm as it has grown and changed over the past seven years. Other members sent their forms by mail to assure their place in the membership. The current plan is to have a membership of 135 households again this year.

Since we are now accepting new members, we encourage anyone who was a member in 2000 to send in your 2001 Membership Form and payment as soon as possible so that you will not be left out. If you need a copy of the membership form for your household (or for someone else interested in joining the CSA this year), contact Sam Cantrell at (610) 458-8129.

Are you tired of giving your kids the same old boring grilled cheese sandwich? Well, here is a recipe to make it more interesting and healthy. The recipe comes from one of my favorite cookbooks, called Vegetarian Planet, by Didi Emmons. On busy nights, I've made it without the sauce and had a side of rice and beans.

Spinach and Mozzarella Grilled Cheese Sandwiches with Chile Dipping Sauce

Sandwiches: 6 ounces fresh spinach (large stems removed) 2 fresh pieces of lavash bread, or 1 large split pita pocket 2 plum tomatoes, cut in half lengthwse, then sliced crosswise 2 ounces mozzarella cheese, grated (or sliced, if it's fresh mozzarella)

Chili Dipping Sauce: 1 teaspoon hot chili sauce 2 tablespoons mayonnaise 2 tablespoons plain whole, low-fat, or nonfat yogurt, or nonfat sour cream 1 teaspoon Dijon mustard 2 teaspoons apple cider vinegar

Make the dipping sauce: in small bowl, combine the chili sauce with the mayonnaise, yogurt, mustard, cider vinegar and garlic. Stir well.

Steam the spinach over high heat for 2 minutes. Let the spinach cool.

Lay one of the pieces of lavash or pita on your work surface, with a short side of the bread directly in front of you if you are using lavash. Lay half the tomatoes across the bread, about 3 inches from the side closest to you. Squeeze any excess water from the spinach, then lay half of it on the tomatoes. Sprinkle or lay half the mozzarella on top of the tomatoes and spinach. Sprinkle with salt and pepper to taste. Then roll the bread, starting with the side closest to you, as tightly as possible. Follow the same procedure for the second sandwich. (For pita pocket, fill in same order.)

Heat the olive oil in a large (preferably non-stick) skillet over medium heat. Place the two rolled sandwiches (or pita pocket) in the skillet, and place another skillet on top to weigh the sandwiches down. Cook the sandwiches for about 4 minutes or until they are golden brown, then turn them and cook the other side for 4 more minutes, checking the undersides frequently. Cut in half and serve with a small bowl of the dipping sauce.

Don't forget that there is always a need for people to work in the garden, help out with food distribution, mow, plant, and do many other activities on the farm. If you can spare some time, please e-mail Maysie's Farm at volunteers@maysiesfarm.org, or call Cathy Fornwalt, our Volunteer Coordinator, at (610) 363-0892.

Thanks again to everyone who's been helping out and remember that we always welcome new volunteers. We look forward to hearing from you!

Fourteen staff members, interns and volunteers spent an interesting weekend last month at the 10th Annual PASA (Pennsylvania Association for Sustainable Agriculture) Conference held in State College. Keynote addresses given by Jim Hightower and Winona LaDuke provided plenty of "food for thought," as did the various workshop sessions. These covered topics such as urban school gardens, the challenge of getting people to eat locally and within the season, soil biotic diversity, and the devastating effects of industrial agriculture. Louise Smith co-presented a workshop about Collaborative Farm Training Alliances, where she talked about the SAITA program. Learning Circle sessions provided a lively exchange of ideas. Everyone came away from the conference excited about the growing season ahead!