BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

Welcome to the blog.
Posted 8/24/2010 3:55pm by Scott Farabaugh.
Greetings BGF CSA Members,

What happened to the sun!? The cooler weather feels nice, but the dampness with it isn't good for our crops...especially the carrots. They are coming, we just don't know when. This weather affects them as do the deer that have found our carrot stash. Not good!

You'll be receiving another large dose of tomatoes this week. Enjoy them as they are coming to the end of their season. Our crops seem to have been about 1-2 weeks ahead of normal schedule - due to our good, hot summer. So instead of spreading out the amount of tomatoes over a longer span, they seem to have ripened in a shorter time frame. We appreciate you keeping up with us and our unpredictable veggies.

We have a number of yummy recipes this week, so be sure to read to the end!

We have a good number of members who are involved in education as some level - teachers, staff, students - and as they return for another year, we wish them all a safe and productive school year. Thank you for what you do.

What you can expect to find in your box this week...
corn
onion
beets (no tops)
green peppers
hot green/red peppers
golden tomatoes
red tomatoes (with a spash of orange and purple for color!)
cantelope OR eggplant

Culinary Corner
  • Always wash your produce!
  • The hot pepper in your box is indeed HOT! Beware. Scott was in the field on afternoon, and picked a few to test. Taking a bite of one was caught off guard and ran for the spring water. These particular peppers are an Italian gourmet pepper called Corno di Toro. Though most descriptions claim they are sweet Italian peppers, we find them not to be so.
  • This is a good week to create a delicious, home-made salsa with the amount of tomatoes, peppers, and onion you receive. Have fun!
  • If you're not a fan of beets but wan tthe nutritional value of them, try adding a beet puree to a chocolate cake recipe. The flavor is undetected while you still gain the "health" benefits. (To create a beet puree - simply boil them until very tender; peel their skins, and toss them into a food processor. Voila! This can be frozen for future use.)

...in the Kitchen
Tomato Salsa
1-1/2 C tomatoes, finely diced
1/2 C onion, diced
1/2 C green pepper, diced
1 T olive oil
2 t lime juice (add rind peelings for additional flavor)
1 t hot pepper with seeds (jalepeno, corno di toro, habenaro, etc.)
2 T cilantro
1/4 t salt
1/4 t black pepper

Mix all ingredients together. Salsa tastes best if you let the mixture sit at room temperature for an hour or so just after making it to let flavors meld. then yo umay refrigeratie it if necessary. Drain juices in a seive before serving.
NOTE - to speed up the process, but all veggies undiced with other ingredients into a food processor and pulse several times to preferred consistency.

Borscht (NY Deli Style)
3 C water (can also use vegetable or beef broth)
2-3 C beets, peeled and cut into strips
1 carrot, peeled and cut into strips
1 garlic clove
2 T lemon juice
1-1/2 t salt
1 t black pepper
sour cream
dill

Combine first four ingredients in a soup pot and bring to a boil. Reduce heat and simmer until beets are tender, about 10 minutes. Let cool. Tranfer to a food processor or blender and add lemon juice, salt, and pepper. Pulse to create a creamy texture. Serve warm or cold in bowls with a dollop of sour cream and a dash of dill.
NOTE - to make a heartier version, add bite-sized potatoes. You can add potatoes to soup pot and cook with the beets and carrots, then into the food processor for the puree OR you can add potatoes to the finished product for a chunkier version.

Spicy Pickled Summer Veggies (modified from version in Cottage Living, 2006)
2 C white vinegar (apple or red wine vinegars are also good to try for different flavors)
1/2 C sugar
1-1/2 T sea salt
2 t dill seed
1 t mustard seed
2 t crushed red pepper flakes
1 t ground black pepper
12 whole cloves
4 bay leaves
3-4 C veggies - use any of the following individually or combined:cucumber, zucchini, onion, peppers (hot or sweet), green beans, radishes, beets (will turn liquid purplish in color)

Combine all ingredients except veggies into a quart jar. Cover with lid, and shake until sugar dissolves. Add veggies to jar. Cover and shake again. Chill for at least 4 hours, best if overnight. Be sure to shake jar occasionally. Will keep in refrigerator for up to two weeks.

Enjoy the waning days of summer!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com
Posted 8/18/2010 7:22am by Scott Farabaugh.
Greetings BGF CSA Members,

What beautiful weather we are having lately - keep it coming!

We'd like to thank all of you for being mindful to return the green pint and quart size containers. We use these containers a lot and depend on having them, so thank you for your cooperation.

This week you'll be enjoying new potatoes! When you receive them, please be sure to keep them refrigerated. Because they are new, their skins haven't had a chance to set and they can bruise easily, so they should be kept cold.

I guess it's true what they say...careful what you wish for. Last year, we had no tomatoes. This year, we're reaping the benefits. We tried growing purple tomatoes this year and seem to have had luck. We really enjoy their flavor - probably better than any red one's. The Cherokee Purple (shaped like slicing tomatoes) are good with nice flavor. The Purple Russian (shaped like plum tomatoes) are tasty, but seem to be fragile...more so than the Cherokee Purple. We hope you're liking them, too.

Some people may feel they are getting an over abundance of them, especially since many people grow their own. We recently learned from a friend that they freeze theirs whole. Once frozen, the tomtoes are rock solid. When you wish to use them, simply thaw them under warm water and the skins peel right off. Once peeled, use the tomatoes like stewed ones for cooking. They aren't good for slicing at this point. Something to consider trying anyway.

What you may expect to find in your box this week:
sweet corn
new potatoes
swiss chard
cucumber
tomatoes
basil
cantaloupe

Culinary Corner
  • Always wash your produce!
  • The basil is beginning to go to seed. You'll see flower-like tips on the stalks. This flower-like tip is the indication the plant is going to seed, which means the plant is nearing its end for the season and will need to be pulled. The basil maintains its flavor even at this stage. So simply remove the flower-like tip and discard. Then remove the leaves from their stems and stalks. Proceed with using this herb as you wish. Remember, you can dry or freeze this item to preserve for later.
In the Kitchen...
Corn Chowder (modified from version in Joy of Cooking)

5 slices bacon, chopped
1 large onion, diced
2 stalks celery, diced
6 C corn (cooked fresh or frozen)
3 potatoes, peeled and diced
4 C milk
4 C chicken broth
1 t pepper
basil or dill

In large soup pot, cook bacon on medium heat until browned. Add onions and celery and cook until tender, about 15 minutes. Add corn, potatoes, milk, broth, and pepper. Cover and simmer for half an hour. Remove from heat, uncover, and cool slightly. In batches, spoon half of the soup into a food processor or blender and puree until creamy. Return pureed mixture to soup pot and stir. A true chowder has a creamy base with tiny pieces throughout for texture. Serve warm garnished with chopped basil or dill.

* This is an easy recipe, it feeds plenty, and it freezes very well. Enjoy!


Enjoy a fantastic weekend!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com

Posted 8/11/2010 5:26am by Scott Farabaugh.

Greetings BGF CSA Members,

We made it to the half-way mark of the season! And we're still growing in members and produce!
We will have a short break from lettuce after this week. You'll receive head lettuce this week, but it may be three weeks or so before getting salad mix. We had done a third later planting of lettuce hence the gap of time - but I'm sure you'll appreciate the break!

We hope you're enjoying the corn - this year's crop has a better taste than last year's. Some say the cob seems tougher, which sometimes it can be. If it's too much trouble to eat on the cob simply slice the kernels off and smother it with butter!

This is a busy time of the summer for vacations. Many of you are good about giving us advanced notice (2 weeks), but some of you are not. Please be mindful that we keep close count of boxes and quantity of what goes in them. Also, when you request a week off due to vacation, you are due a double up box at a later date. So when emailing us to tell us about your vacation date, let us know your double up date as well. Thanks!


What you may expect to find in your box this week:
head lettuce
green peppers
hot peppers (...and they are hot!)
cherry or grape tomatoes
slicing tomatoes
cucumber
zucchini
sweet corn
eggplant
cantaloupe


Culinary Corner

  • always wash your produce! 
  • If you enjoy salsa, this is a good week to make it since you have tomatoes and peppers. You can even add corn for a fuller taste. Try this on top of a burger...YUM!
  • Another tomato option...saute tomatoes with onion and eggplant with olive oil and garlic. Serve over cooked pasta.
  • We gave you a recipe for Zucchini Quiche in the Week 6 Newsletter. What our sister-in-law tried was to not use meat, and add 2 cups of corn and a sliced green tomato. She added the corn (cooked and off the cob) to the batter mix. Then she poured half the batter into a baking dish, added the sliced tomatoes as a second layer, and poured the rest of the batter over top as a third layer. (This is a nice variation for our vegetarian members.)

...in the Kitchen

Garden Relish
3 ears of corn; husked, cooked, kernels off cob
2 tomatoes, diced
1 onion, diced
cucumber, peeled, seeded, diced
1 green pepper, seeded, diced
1/2 C balsamic vinegar
1-2 T sugar
1 T dill, parsley, basil, cilantro, or other favorite herb
salt & pepper to taste

Dissolve sugar in vinegar in a quick boil. Remove from heat and cool. Mix all other ingredients. When vinegar mixture is cool add to veggies and stir. Refrigerate. This recipe is best if made day before serving. Will keep in refrigerator up to 1 week.


Keep cool!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 8/4/2010 6:09am by Scott Farabaugh.

Greetings BGF CSA Members,

The dogs days of summer are upon us. It is already August and kids and parents alike are getting antsy for the start of school - for different reasons of course!  August is also a busy month for vacations and we appreciate your cooperation with giving advanced notice for missed weeks.

The crops are still growing strong. This is a transitional month as summer crops begin to disappear and autumnal crops begin to appear. We've planted the last of the broccoli. Next week, we will plant the last of the lettuce. Garlic is now being dried - you may receive a sampling at some point. The new potatoes look beautiful, and you'll see them come mid-month. Squash will arrive late-August; however, the spaghetti squash might be in sooner.

We hope you are enjoying the benefits of God's blessings this season with all of the delicious veggies.


What you may expect to find in your box this week:
head lettuce
sweet corn
zucchini
cucumber
red cabbage
onion
green tomatoes
red tomatoes
...and a surprise item


Culinary Corner

  • Always wash your produce! 
  • Fried Green Tomatoes - an easy dish to prepare and bake! We have a recipe on our website. Go to www.bluegoosefarmnicktown.com; under "More" you'll see the listing for Recipes. You can use a milk bath and dredge the tomatoes in white flour, wheat flour, or cornmeal for a variety of flavors.
  • The secret to preparing sweet corn is to keep it sweet. Most people tend to put salt in the water when boiling it. Salt tends to toughen corn. Try sugar instead. YUM!

In the Kitchen...

Cabbage Crunch Salad

Toss together these 6 items:
4 T. sesame seed, toasted
1 c. slivered almonds, toasted
1 small head green cabbage, chopped
1 small head red cabbage, chopped 
1 medium onion, chopped
2 packages oriental noodles (chicken flavor), broken into pieces

Pour dressing over salad just before serving:
4 T. sugar
3/4 c. vegetable oil
1/4 c. sesame oil
6 T. red wine vinegar
1 t. salt
2 packets chicken flavoring (from noodles)
1 t. ginger

Enjoy the season!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

 

Posted 7/28/2010 1:13pm by Scott Farabaugh.

Greeting BGF CSA Members,

The power of media! Thanks to the article in last week's Tribune Democrat (Monday, July 19th) we received quite a number of inquiries about our farm and the CSA. We were initially overwhelmed but pleased with this response. In case you hadn't seen the article, here's the link http://tribune-democrat.com/local/x1601577606/Veggie-variety-Farm-delivers-produce-directly-to-customers. And none of this would be possible without our members. Thank you for believing in the program and continuing to support our philosophy and efforts. And thank you to those who work behind-the-scenes at the farm and the pickup locations. Much effort goes into planning and operating this business...guess that is the true definition for COMMUNITY Supported Agriculture!

What a difference a year makes! Last year at this time, we were heart-broken because many of our staple crops like cucumbers, peppers, and tomatoes weren't doing well (or were non-existent). This year, we seem to have more than our fill. The crops look great! God certainly likes to keep us humble and to always be mindful for what we have when we have it.

What you may expect to find in your box this week:
head lettuce
cucumbers
zucchini
tomatoes
corn
green peppers
cabbage
sugar peas
...and a surprise item

***We received a few inquiries about the surpise item. Some weeks we don't have enough of a particular item to go around to all 200+ members, so we give some of one thing to a few pick-up sites and some of another item to the other sites. For instance, this week we have lower quantities of beans, broccoli, and eggplant. We just split the difference among all the stops. We note which sites get what so that when this happens again, we don't repeat giving the same sites the same surprise item each time.

Culinary Corner

  • Always wash your produce! 
  • The zucchini is a great, healthy ingredient, and an easy one to include in recipes - casseroles, cakes, cookies. Take a moment to search the web for fun ideas.

In the Kitchen...

Tomato-chini Pie
Crust - 2 C Bisquick
          1/2 C milk
Filling - 2-3 medium tomatoes, peeled, sliced, and lightly salted
          2 medium zucchinis, sliced
          1 onion, thinly sliced rings
          2 C grated cheddar cheese
          1-1/2 C mayo (Kraft's mayo in olive oil - delish!)
          chives or scallions, chopped
          basil (if fresh about 6 leaves, if dried 1 t)
          salt & pepper to taste
          Hot sauce to taste (optional)

Mix Bisquick and milk until sticky dough. Press into greased pie pan. Layer zucchini, onion, and tomato slices over dough. Mix cheese, mayo, and hot sauce and gently spread over veggies. Sprinkle chives, basil, and salt and pepper on top. Bake in 400 degree oven for 30 minutes. (Keep close watch as pie can burn during last few minutes.) Let pie sit for 20 minutes before cutting.
NOTE - the recipe tastes best with summer tomatoes, not winter tomatoes, due to the full flavor of summer ones.

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

 

Posted 7/21/2010 7:45am by Scott Farabaugh.

Greetings BGF CSA Members,

Wow!  What a huge difference this summer's weather has made compared to last season.  We seem to be harvesting crops 1-2 weeks ahead of schedule.  We've already had green peppers, some tomatoes and sweet corn!
 
As the "pea season" is coming to an end, they will be replaced with sweet corn and tomatoes in the coming weeks.  Our shell peas have ripened rather quickly over the weekend, giving them a "starchier" taste.  You may find that they will taste better cooked rather than raw.  We hope you have also enjoyed the sugar peas...they are one of our favorites and are hard to find in our grocery stores.

Just a reminder that our sweet corn is one of 2 non-organic products that we provide (potatoes being the second).  We are not currently equipped to offer either of these products organically.  Please know that we spray the least amount possible.  Along those lines, we apologize ahead of time in case you find a worm in one of your ears.  They always pick the best ears!  We simply cut out the "bad part", then cook and eat as usual.

What you may expect to find in your box this week:
lettuce
cucumbers 
sugar peas (we eat with the pod)
shell peas (we eat without the pods)
zucchini
sweet corn
broccoli
red onion
...and a surprise item

Culinary Corner

  • Always wash your produce!
  • A simple way to prepare cucumbers is to slice and toss with italian dressing.  Our kids love them!  Another simple recipe is to prepare a Hidden Valley Ranch packet as directed (with mayo and milk), and pour over  sliced cucumbers.  You can also add sliced onions if desired.
  • Our favorite way to prepare sweet corn is to bake it in the oven (on those not so hot days).  We simply remove the outermost leaves and trim the silk with scissors.  Place on a baking sheet (with the remaining husk still on) and bake at 350 for 30 minutes.  Then remove the husk carefully (it will be hot) and enjoy! 

In the Kitchen

Broccoli Salad
1 head broccoli, cut into flowerets
1 red onion, diced
8 oz. cheddar cheese, chunked or shredded
3-4 slices bacon (cooked and crumbled) or use 3/4 jar Bacon Bits

Dressing:
1 cup mayo
1 tbsp. vinegar
2 tbsp. sugar
salt & pepper to taste

Prepare first 4 items and toss in bowl with the dressing.  Chill for several hours before serving.

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

 

Posted 7/14/2010 6:06am by Scott Farabaugh.

Greetings BGF CSA Members,

Whew! We finally got a bit of much needed rain. Our veggies are happy! You could hear them soaking it in. And with that break in heat, our workers are happy! In a farmer's perfect world, there would be a gentle rain each morning followed by a nice, warm afternoon. But that's in a perfect world!

You will see some new items in your box this week and in the coming weeks. Yes, tomatoes are on the way! After last year's disappointment with blight, we are pleased to have any tomatoes this year. They'll be worth the wait.

Please be assured that we strive to provide you with the best quality and the most practical quantity of produce each week. We hear from some members that the box has too much, and from other members that there is too little. We have designed the reasonable portions equivalent to a particular dollar amount per week. Depending on your family's personal preferences, the boxes may or may not satisfy all your favorite indulgences. Since one purpose of a CSA is to educate people about varieties of produce, consider your box a sampler with a few staple items.

Thank you to those members who send us emails. We appreciate your time in sending us feedback on our performance.

What you may expect to find in your box this week:
basil
cucumbers (regular and pickling cucumbers)
green pepper
salad mix
sugar peas (we eat with the pod)
shell peas (we eat without the pods)
zucchini
...and a surprise item

Culinary Corner

  • Always wash your produce!
  • Cucumbers are a delicious food, however, they can produce some uncomfortable side effects - burping due to the amount of gas bubbles they create in your system. To help avoid this effect, remove the seeds. To help avoid a bitter taste to cucumbers, peel the skin.
  • For a fun, perhaps not so healthy, treat, try battering and deep frying zucchini that's been seeded and cut into 2-3 inch sticks. YUM!

In the Kitchen

Zucchini Quiche
1 C Bisquick
4 C grated zucchini
1 green pepper, seeded and diced
1 medium onion, diced
3 eggs
1/2 C oil
1-8oz. bag of shredded provolone or mozzorella cheese
1-8oz. package of pepperoni, chopped (or use the packaged tiny ones)
1 T sugar
salt and pepper
bread crumbs

In a large bowl, mix together zucchini, peppers, onions, pepperoni, and half of cheese. In a smaller second bowl, whisk together Bisquick, sugar, and salt and pepper to taste. In a third bowl, whisk eggs and oil. Add second and third bowls to first bowl and stir together until mixes and moistened. Pour into a greased quiche or casserole dish. Sprinkle remaining cheese and bread crumbs over top. Bake at 350 degrees for 40 minutes. Yummy!

Enjoy a Midsummer's Night!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

 

Posted 7/6/2010 6:34pm by Scott Farabaugh.

Greetings BGF CSA Members,

We hope you enjoyed a festive and safe Fourth of July weekend.  Things are getting very busy around the farm - and very hot...definitely not blight weather! Wasn't it just a few weeks ago that we were complaining about too much rain? Apparently it was too much complaining - what we wouldn't do for some rain now! We are irrigating every day - no water is making it to the creek, that's for sure.

Our cucumbers are coming in nicely- you'll be seeing them in the next week or so. Some have marks on them resulting from bug bites when the fruit was smaller. Pay no mind to these marks as they have no affect on the quality of taste to the fruit - just the appearance.

And our zucchini is also coming in abundantly. Hope you are ready for it as you'll be seeing it for several weeks. Enjoy!

What you may expect to find in your box this week:
salad mix
cabbage
zucchini
peas
sweet onion
parsley
swiss chard OR spinach

Culinary Corner

  • Always wash your produce!
  • When using zucchini, it isn't always necessary to remove the skin. It is the skin that holds the most nutrients, so you don't want to rid it if possible. However, if the fruit has aged a bit, the skin can become bitter in taste. In this case, you would want to remove the skin so as not to ruin the flavor of the dish you prepare.
  • Parsely is a great herb to dry. Though it has a nice flavor when fresh, if you want to store it for future use, you might try drying it by hanging it upside down. When dry, crumble it into an air tight jar. (Note: dry herbs are stronger in taste than fresh herbs.)

    In the Kitchen...

 Baked Zucchini & Rice

3 C sliced zucchini

½ C uncooked rice

1/3 C chopped onion

¼ C parsley, chopped

1 clove garlic, chopped

1-1/2 t salt

½ t pepper (more if desired)

¾ C boiling water

3 eggs, beaten

¾ C milk

1 C cheddar cheese

Mix first seven ingredients in saucepan. Add boiling water, cover, and cook on low for 15 minutes. Remove from heat. Mix eggs, milk, and cheese in small bowl. Add to saucepan and stir.  Pour into greased casserole dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and cook for an additional 5 minutes. Serve warm.


Skillet Cabbage Pasta

1 stick of butter

1/2 head of cabbage, chopped (use whole head if you enjoy cabbage!)

1 onion, chopped

1 box small pasta shells

1 C cottage cheese

Cook pasta according to box directions. Meanwhile, in skillet, melt butter and add cabbage and onions. Cook until onions become translucent. Remove from heat and stir in cottage cheese. Add cabbage mixture to cooked pasta.
(Yes, hot cottage cheese is delicious and healthy! You may also add leftover chopped ham to create a full meal.)

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/30/2010 8:22pm by Scott Farabaugh.

Greetings BGF CSA Members,


Happy Fourth of July Weekend! To all of our family, friends, and members who currently serve in or are veterans of the armed forces, thank you for fighting to keep our freedom alive!

We hope you have been enjoying these first few boxes of the season - they seem to get better each week! The quality and quantity of crops this year, compared to last, is incredible. And though we are having a good year, we are not immune to problems. Early blight has hit some of our tomato plants. Those of you members who were with us last year and felt the neglect of no tomatoes due to blight, have no fear! This year we have it under control. Our plants are growing strong and you will see tomatoes in your boxes by the end of July!

To our fellow gardeners, be on the look out for this blight. Early blight is different from late blight - this one is seen on the leaves in the form of small black circles with a tinge of yellow. And if caught early enough, the plant can be saved.

We are excited to see the zucchini is ready! This is the true sign that summer has arrived. We usually grow more than we know what to do with, so we are happy to share plenty with you. A simple way to prepare zucchini is to slice and saute in pan with olive oil, chopped garlic scapes and parmasan cheese. YUM!

You will be getting more potatoes - this is the very last of our winter storage. The potato is an incredible vegetable - its storage life is long and its nutritional value is endless - and our family has been growing AND eating them for over 100 years! Enjoy!


What you may expect to find in your box this week:
potatoes
head lettuce
salad mix
garlic scapes
green onions
sugar peas
zucchini
basil


Culinary Corner

  • Always wash your produce!
  • A simple way to preserve herbs is to either dry or freeze them.
    To dry basil
    , for instance, you hang the herb by its stems upside down. It can take severals days or weeks to dry thoroughly - when its brittle to the touch - since the humidity level varies per home. When the herb is dry, take a knife or small food processor to crush the leaves into tiny pieces. Keep in an air-tight container or spice jar. To freeze basil, you use an ice cube tray. Place several leaves in each cube hole, then fill with water and freeze. Once frozen, transfer the cubes into a freezer bag. This makes it convenient to take out as many cubes as needed when you want. NOTE - Frozen herbs maintain similar flavor as fresh herbs. The flavor of dry herbs intensifies - that's why you use less when cooking.
  • You can also freeze most of the produce we supply. Zucchinis, for instance, are great to freeze if you are one who uses them in cooking or baking. Simply cut off the ends, grate them, and store them in freezer bags already measured in quantities for specific recipes. Be sure to use a permanent marker to label them, especially marking the date.


In the Kitchen

Freedom Potato Salad - this recipe is so named because of the freedom to choose your own ingredients. Enjoy!

Essential Ingredient:

2 lbs. potatoes, peeled & cubed

 

Feel “free” to use any or all of the following ingredients (or add your own ideas):

1 celery stalk, diced (even use leafy ends - great flavor)

2 T green onion, chopped

2 T garlic scape, chopped

½ C sugar peas, quartered

2 T fresh basil

1 T dill

1 T parsley

4 hard boiled eggs, peeled & chopped

4 slices cooked bacon, chopped

salt & pepper to taste

 

Dressing:

½ C mayo (Kraft’s with olive oil is delicious)

½ C sour cream

2 T white or red wine vinegar

Scrub the potatoes. Peel and cut them into bite size pieces. Boil them for 20 minutes. Drain the water and let cool. While potatoes are cooling, mix together the dressing and prepare the other ingredients.

Chop up any of the listed “free” ingredients you wish to incorporate into your salad. The best way to prepare fresh herbs is to use scissors to cut them, unless you have a mandolin knife. Toss together your selection of ingredients with cooled potatoes. Stir together mayo, sour cream, and vinegar. (Milk may be substituted for the vinegar.  Pour over potato mixture and gently stir. You may need to add more mayo/sour cream depending on how wet you like your salad. This salad is best if made the day before you wish to serve it so flavors have a chance to meld.


Happy 4th of July!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/22/2010 9:24pm by Scott Farabaugh.

Greetings BGF CSA Members,

Well, well, well…summer has officially arrived this week (June 21st). The farm seems to be in full swing right now – the fields look lush and green, and the crops are coming up nicely. We can’t complain.

We would like to remind you to take full advantage of being a CSA member and really utilize its benefits. One benefit is learning to eat seasonally. Most people are so dependant on grocery store-style shopping where pretty much any vegetable or fruit is available all year round. Learning to eat seasonally means eating those items that are naturally in-season at a certain time – those items which you’d find at a farmer’s market in May vary from those you'd find in September. You’ll notice that for a series of weeks you may receive lettuce in your box when it’s in season, corn when it’s in season, squash when it’s in season, etc. It can seem like too much at once. But by eating seasonally, you learn to enjoy the flavors when they are in-season because they aren't around all year. Equate it to seasonal weather, how we all longed for the warmth of the summer months back in February! Now, we're complaining of the heat and anticipating autumn.

Another benefit of being a CSA member is a savings in your wallet. This also pertains to the above benefit. By eating seasonally, you eat produce that is in-season. Produce in-season is less expensive. Also, knowing you are receiving fresh, good-quality, organic produce for the cost of your membership is an excellent benefit. Shop and compare!

****************************************************************************************
A REMINDER to Johnstown members
Please be aware that this is the week for Thunder in the Valley. The Farmers Market is cancelled for this week ONLY!  Even so, you will need to come downtown to pick up your box - I will be located at Pam Mayer's office located at 243 Adams Street  from 9 a.m. until noon. Those of you who are unable to meet me during these times may retrieve your box from the Conference Room between noon and 5:30p.m..
***************************************************************************************
 
What you may expect to find in your box this week:
head lettuce
swiss chard
sugar peas
snow peas
radishes
garlic scapes
broccoli
strawberries

Culinary Corner

  • Always wash your produce!
  • The pea shell is edible, there is no need to try and remove the actual pea from its pod. These shells are tender enough to eat fresh!
  • Get creative with lettuce! This is the season for salads. Boredom can set in with the traditional lettuce, tomato, cucumber. Try thowing cooked Tortellini or other pasta over lettuce with a pesto sauce, mozzerella cheese and crutons. Or try a favorite of ours - Taco Salad - sprinkle taco-seasoned meat over lettuce and add (any or all) chopped tomato, chopped onion, crumbled hard boiled egg, grated cheese, crushed Doritos chips, and French dressing. YUM!
  • Don't forget the garlic scape! The long curly green item that looks much like a scallion is a garlic scape. Many of you left it in your box last week. Use it fresh or steamed.
  • Swiss chard is another of many greens. It tastes mildly like spinach. Use it fresh (see recipe below) or steamed.

    In the Kitchen

    Herb Salad & Lemon Dressing

    the Salad

    1 head lettuce

    ½ lb. swiss chard

    5-10 radishes, sliced

    1-2 C peas

    ½ C assorted fresh chopped herbs – chives, basil, parsley, dill (optional)

     

    the Dressing

    2 lemons, use zest and juice

    3 gloves of fresh garlic, minced (or one garlic scape, minced)

    2 t Dijon-style mustard

    ½ C EVOO

    ½ C sour cream

     

    Chop lettuce and chard and mix. Toss in radishes and peas. Sprinkle with herbs. Drizzle dressing over top. Enjoy!

     

    *For variety – try any greens you may receive in your box in the future, such as fresh spinach, salad mix, or kohl robi. For you non-vegetarians, try topping with grilled sliced steak, chicken, or salmon - delicious!


    Broccoli Salad
    the Salad
    1 head of broccoli (or cauliflower), cut into bite size pieces
    1 small onion, diced
    8 oz. cheddar cheese, grated
    3/4 jar of Bacon Bits (or use 4-5 freshly cooked bacon slices and crumble)

    the Dressing
    1 C mayo
    1 T vinegar (we use apple cider flavor, but white will do)
    2 T sugar
    salt & pepper to taste

    Mix dressing ingredients in bowl and pour over salad mixture. Stir all together. Serve cold.

    For more recipes, visit our website www.bluegoosefarmnicktown.com and search under "More." Though our family and staff provide recipes, we welcome you to also contribute recipes that include the produce we provide. If you email your favorite recipe to us, we are happy to post it on the website for all to share. Thank you.

    Enjoy!

    Scott & Chrissy Farabaugh

    814-948-7188

    sctfab@yahoo.com