In order to keep costs down, and to reuse materials when possible, the farm is seeking the following items. If you or someone you know can donate any of these items, please let me know!
The biggest item we are trying to raise money for is a small tractor with attachments. We are at a scale where we need to be more efficient with our time and energy, if we are going to keep this up year after year! If you know of anyone interested in donating a tractor, or helping us raise money for a tractor, please let me know. We are planning on having a fundraiser this fall to help raise funds for this. If you are interested in helping to organize the fundraiser, please contact shareholder Nancy Dearden at nancy.dearden@verizon.net Thanks!
Gardening supplies
Wheelbarrows – plastic preferred, #16 gauge galvanized wire, heat mats for starting seedlings, Gardening gloves – children’s and adult sizes
Hand tools
garden forks, co-linear hoes, oscillating hoes
Power tools
Gas Push Mower, Chain saw, Cordless Drill and weed whacker, saw, staple gun
Clearing tools
Hand pruners and pruning saws
Administrative Support
Assistance with tracking invoices, become the farm historian, photographer
Infrastructure help
Solar lights, Cinder blocks, Lumber in good condition, 55 gallon drums (food grade), fruit trees or interesting perennials from your yard, Wooden or metal plant stakes (6’ or taller), Tire pump (manual)
Harvest and Market
Produce scale, Sturdy folding tables, knives and scissors
Educational supplies
Art supplies (paint, brushes, colored pencils), magnifying glasses and binoculars, soil sampling equipment (probes, sieves, thermometers, ph kits), weatherproof
chalkboard and chalk, Natural History and farming books: children's and adults
Large ticket items
Attachments for BCS tiller: Rotary Plow, Potato digger, BCS walk behind tractor, bed former
attachment for tractor, GIS software, field laptop, printer, photocopier, Small enclosed or metal framed trailer, Electric Utility Vehicle (i.e. golf cart), Wood Chipper, tractor with bucket loader
Thanks for your support!
Showing posts with label newsletter 9 season 3. Show all posts
Showing posts with label newsletter 9 season 3. Show all posts
Monday, July 18, 2011
Marinated Cucumbers
Ingredients:
6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 cup white vinegar
1/4 cup sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground mustard
•
Directions:
In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Source: http://allrecipes.com/recipe/marinated-cucumbers/detail.aspx
6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 cup white vinegar
1/4 cup sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground mustard
•
Directions:
In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Source: http://allrecipes.com/recipe/marinated-cucumbers/detail.aspx
Fried Green Tomato Sandwhich
Ingredients:
• 6 (1/4 inch thick) slices green tomato
• 1 egg, beaten
• 1 cup yellow cornmeal
• 1/4 cup cooking oil
• 2 tablespoons butter
• 4 slices sourdough bread
• 6 (1/4 inch thick) slices red tomato
• 2 slices pepperjack cheese
• 2 tablespoons pickled jalapeno slices
•
Directions:
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Source: http://allrecipes.com/recipe/fried-green-tomato-sandwich/detail.aspx
• 6 (1/4 inch thick) slices green tomato
• 1 egg, beaten
• 1 cup yellow cornmeal
• 1/4 cup cooking oil
• 2 tablespoons butter
• 4 slices sourdough bread
• 6 (1/4 inch thick) slices red tomato
• 2 slices pepperjack cheese
• 2 tablespoons pickled jalapeno slices
•
Directions:
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Source: http://allrecipes.com/recipe/fried-green-tomato-sandwich/detail.aspx
Zucchini Miso
Ingredients:
• 1 1/2 tablespoons sesame seeds
• 1/4 cup chicken broth
• 3 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon Thai chile sauce
• 2 teaspoons brown sugar
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 6 medium zucchini, julienned
• 2 sheets nori, cut into thin slices
• 2 tablespoons slivered almonds
•
Directions:
Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Source:http://allrecipes.com/Recipe/Zucchini-Miso/Detail.aspx
• 1 1/2 tablespoons sesame seeds
• 1/4 cup chicken broth
• 3 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon Thai chile sauce
• 2 teaspoons brown sugar
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 6 medium zucchini, julienned
• 2 sheets nori, cut into thin slices
• 2 tablespoons slivered almonds
•
Directions:
Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Source:http://allrecipes.com/Recipe/Zucchini-Miso/Detail.aspx
Update From the Farm
It’s mid July and the weeds are high and the rain is sparse. Thank GOODNESS we had the Justice Works team out last week helping us! We had 12 volunteers, Monday through Friday, who did nothing but weed and help us harvest. They are a community service group from Doylestown and I can’t sing enough praise about them. We can actually see our peppers again, (no joke, they had gone missing under a blanket of weeds for about a month). Now if only they could stay another week and help us find those onions! The peppers you got in your share last week were a tantalizing preview of more to come…but you’ll have to be patient. We harvested those because as the peppers were reintroduced to the sun after the weeds were removed there was a good chance they were going to get sun scald. This is literally a sun burn on peppers. They have very sensitive skin and develop white soft spots when exposed to the sun suddenly. We harvested some pepper to save them from this fate. Now that the plants are back in action, relieved from the weeds, we will let them grow for a bit, to develop bigger, and sweeter peppers. Many of our peppers will turn from green to red or orange as we let them ripen on the plant.
Some of you may also be wondering why there were green tomatoes on the table on Friday (don’t worry Tuesday people, we will put more out on Tuesday). Usually we have green tomatoes at the end of the season. Normally, right before a frost we will harvest anything on the plant because we know they will not turn red. No, we are not expecting a mid summer frost! We have been doing some late pruning on plants that have already developed fruit, so in an effort to never waste food, we are sharing them with you! We prune our tomatoes so that they have better air circulation and are less prone to disease. We also prune them to encourage the plant to make larger tomatoes, instead of a larger quantity of smaller ones. Those more abundant but smaller tomatoes we get from our cherry tomatoes plants, which we do not prune.
Some of you may have noticed the garlic resting in the rafters of the CSA pick up area. We are letting it cure up there where is it nice and dry and warm, so that when you receive it you can keep it on the counter and it won’t go bad. Curing is the process of drying and sealing so to speak, so it won’t mold like it would if it were fresh and kept in a place hospitable to mold. The same process happens to onions which is why they don’t need refrigeration either. Curing also encourages any energy left in the plant leaves to go down into the bulb, which is where we want it since that is the part we eat.
In other news, our hoop house tomatoes are producing! (A hoop house is like a greenhouse. They are the plastic and metal structures you see at the farm.) We have a small planting of tomatoes in our hoop house which put them ahead of our field tomatoes. We can only fit so many plants in the hoop house, so these harvests are small and we will rotate what time they are out on the table. But fear not, the field tomatoes are right around the corner and soon we will have enough for all!
So please do a rain dance and pull a few weeds as you pick your basil, and we’ll be in good shape!
Some of you may also be wondering why there were green tomatoes on the table on Friday (don’t worry Tuesday people, we will put more out on Tuesday). Usually we have green tomatoes at the end of the season. Normally, right before a frost we will harvest anything on the plant because we know they will not turn red. No, we are not expecting a mid summer frost! We have been doing some late pruning on plants that have already developed fruit, so in an effort to never waste food, we are sharing them with you! We prune our tomatoes so that they have better air circulation and are less prone to disease. We also prune them to encourage the plant to make larger tomatoes, instead of a larger quantity of smaller ones. Those more abundant but smaller tomatoes we get from our cherry tomatoes plants, which we do not prune.
Some of you may have noticed the garlic resting in the rafters of the CSA pick up area. We are letting it cure up there where is it nice and dry and warm, so that when you receive it you can keep it on the counter and it won’t go bad. Curing is the process of drying and sealing so to speak, so it won’t mold like it would if it were fresh and kept in a place hospitable to mold. The same process happens to onions which is why they don’t need refrigeration either. Curing also encourages any energy left in the plant leaves to go down into the bulb, which is where we want it since that is the part we eat.
In other news, our hoop house tomatoes are producing! (A hoop house is like a greenhouse. They are the plastic and metal structures you see at the farm.) We have a small planting of tomatoes in our hoop house which put them ahead of our field tomatoes. We can only fit so many plants in the hoop house, so these harvests are small and we will rotate what time they are out on the table. But fear not, the field tomatoes are right around the corner and soon we will have enough for all!
So please do a rain dance and pull a few weeds as you pick your basil, and we’ll be in good shape!
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