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Posted 9/18/2013 8:44am by Jennifer LaMonaca.
CSA Harvest, Week 15. 
On the table in Farm Shop: 
New crop - carrots!  We bunch and distribute with the green tops.  Tip: chop tops off when you get home and store separately as a green if you like to use them for juicing.  The carrots will keep longer in storage without the greens.  Broccoli still another week to go, beautiful heads out there, just need to get a bit bigger though.
-  Greens - lettuce, spinach, kale, arugula.  Great fall for greens, extras for sale. We will distribute using our scale method again, and offer choices for greens.
-  Winter squash - spaghetti and buttercup, your choice.
-  Mix and Match - onions, eggplant, peppers (sweet red Italians, orange and green bells), radish. 
-  Garlic and hot peppers (if you like a little heat).

Extras for sale, see Farm Shop for details.

Pick-Your-Own
-  Flowers, fill a bucket - along driveway, nice zinnias.  Over the walking bridge, plenty of gomphrena (small pink and purple balls); celosia (multi colored mix reds and yellows mostly); sunflowers, limit 2.    
-  Herbs, no limit take what you need/like - thyme and oregano, plenty out there.  For the basil, we cut it back to regrow.  Still out there though.  Dill and cilantro have gone to seed, but look nice and smell great too in a flower bouquet.  
-  No green beans until next week likely.  New patch growing a bit slower in the cooler weather.  Makes for a great bean though, worth the wait.
 
Seafood - Flounder!  Nice fillets, good sized portions (1.5lbs).  A few extras for sale, first come first serve.  

Other items:  cheese - mozzarella (string and ball).  We have put another order in with our farm friends for more hard cheese coming soon.  Chicken sausages too - broccoli rabe, sun dried tomato and apple.  White wine sold out for the season.

See you on the Farm.
Posted 9/11/2013 6:29am by Jennifer LaMonaca.
CSA Harvest, Week 14
On the table in Farm Shop...
Greens - Spinach and Lettuce!  So nice to have a salad again (don't forget the radishes!). Arugula and Kale too.  Winter Squash - Spaghetti and Buttercup (see below for tips).  Peppers - new this week, sweet orange bells; greens and long sweet reds too.  Make stuffed peppers, good to freeze extras for later use.  More Sweet onions, Eggplant, Garlic and Radishes.  Sneak peak for next week - carrots!  Just need another week to size up. 

Pick-Your-Own
Beans.  Still out there, but the quality is a larger bean and not as tender as the first pick.  We do have another patch seeded which should be ready in 2 weeks.     
Flowers and Herbs. Fill a bucket.  The zinnia and basil patches along the driveway are best for picking.  Still time to make pesto and freeze!  The older flowers and herbs over the walking bridge are available if you like but it is weedy and nearing the end.  Try drying flowers and herbs for fall/winter decoration.  A few sunflowers are out there, limit 2 stems.

Peaches.  From our farm friends at Pastore Orchards in Hammonton.  Available Wed and Sat Farm Shop.  Savor the summer and freeze for later use.  Cube peaches, leave skins on.  Place fruit on a cookie sheet, single layer and freeze - this will prevent them sticking together in a freezer bag.  When frozen, overnight good, place in a ziploc bag and use as needed for fall/winter recipes.

Farm Tips:
Winter squash?   Cooking winter squash is easy.  To bake: cut in half, scoop out seeds and place cut sides down in a baking dish filled with a bit of water, quarter inch is good.  Bake 350 until soft/skin pierced with a fork, about 40 min.  Scoop out flesh and use according to your favorite recipe.  I like to have some cooked up ahead of time in the fridge ready to use for a quick meal (like baked squash and pasta).  For storing your winter squashes, keep in a cool, dry location with good ventilation like a basement (for longer term storage, up to a few month depending on the variety). Do not refrigerate and don't let it freeze on your porch or garage.  Otherwise use as a table arrangement/fall decoration, you might be inspired to eat them more quickly!
Buttercup - It is my favorite of the winter squashes, dense and sweet.  Good for baking and stuffing.  The flesh is perfect for "pumpkin" pies, or as a side dish mashed, topped with butter/maple syrup or brown sugar/nuts. 
Spaghetti - Bake and scrape "spaghetti" out using a fork.  To serve, drizzle it with olive oil, fresh squeezed lemon and or zest of lemon, coarse salt/fresh cracked pepper to taste, top with fresh herbs (any will be fine) and Parmesan cheese.  Simple side dish or as a main meal.  Another favorite dish, spaghetti squash with stir fried veggies and/or sausage (if you like meat that is).  Meals made easier/quicker if you have squash prepared ahead of time in fridge; I cook one or 2 up for the week for healthy meals.  Sauté peppers, onions and whatever else you got.  Add cooked squash to heat through and serve with Parmesan cheese.
 
Other Greens? If you are not doing so already, when you get home with your greens:  chop, wash and spin dry/pat dry.  Store in a plastic bag, remove air and they will keep longer. 
Kale - Remove stems, chop greens and use many ways.  Add to baked beans, great in soups/stews/baked pasta dishes.  Make a kale quiche with sweet peppers and onions.  How about kale and walnut pesto? 
Arugula - Add to a salad mix: use a sweet dressing and/or top with caramelized sweet peppers and onions to cut the pepper flavor.   Add to a pizza: toss with a lemon vinaigrette and Parmesan cheese.  Try with the radishes too.

Cheese and Chicken Sausages still available - we have ricotta and mozzerella (string and ball types). 

Hope this helps and see you on the Farm.
Posted 9/4/2013 8:16am by Jennifer LaMonaca.
CSA Harvest, Week 13

On the table in Farm Shop...
Say hello to a few new crops, the first of the winter squashes to appear this fall, spaghetti squash!  Also radishes.  We will continue to give out lots of garlic, sweet onions, peppers (green bells and sweet reds), eggplant, potatoes and kale.  For the potatoes, since our crop is not as plentiful due to the rain washing out half our field earlier in the season, we have worked out a trade with another organic farmer.  Our friends at Fernbrook Farm in Bordentown were short on eggplant so we traded our bounty of eggplant for their potatoes.  Nice reds and blues.  We still have a few of our white spuds so we will do a red, white and blue mix for you.  Please take a fair mix, not all blues and/or reds as we would like everyone to have a mix.   Thanks!  For the tomatoes, sad to say they are done for the season.  I thought we could squeeze 1 more week, but the rain took them down.  Farewell tomatoes.  BUT we got lots of greens beans to make you smile.  2 quarts this week, also extras for sale if you like to stock up the freezer.

Seafood of the week - LOBSTER!  Click here for more info.  We will have a few extras for sale.

Pick-Your-Own
Beans - 2 quarts
Flowers, Herbs - sunflowers 8 stems.  Others, fill a bucket.  Have a look at our displays for ideas.  For the herbs, take what you need/like for the week.  Herbs good for drying too.

See you on the Farm! 
Posted 8/27/2013 3:43pm by Jennifer LaMonaca.
Week 12 Harvest and More
What a week to be on the Farm and a CSA member!  We got nice crops for you and your friends and family to have a real farmy Labor Day celebration!  I'm thinking peach pies/cobblers, green bean salads, potato salad, fresh mozzarella/ tomato with greens skewered, drizzled with olive oil or balsamic glaze, corn on the cob, grilled veggies, roasted garlic spreads, fresh flowers for the tables, and the possibilities go on.

From our farm friends at Pastore Orchards in Hammonton - Sweet Corn and Peaches.  Available Wed and Sat Farm Shop for purchase. 

Also available for purchase:
Cheese - Mozzarella, ball and string cheese, Horseradish Cheddar and Ricotta.
Chicken Sausage -  White Wine/Parsley, Sundried Tomato/Basil, Broccoli Rabe, Apple

 
On the table in Farm Shop - GARLIC!  We love our garlic.  Planted last October, harvested in July and hanging in our Farm Shop to cure a few weeks to get nice and garlicky for our members.  We will have garlic for you from now likely through the end of the season.  Greens - new plantings of Arugula and Braising Mix.  Kale too (red Russian variety).  Tomatoes, plums and slicers, mix and match 2 quarts total.  The PYO plums are closed now and staff will harvest the remainder of this crop for another week due to field conditions (see more on PYO below).  Mix and Match - eggplant, cucumbers, peppers (green bells and sweet reds).  Also potatoes and sweet onions. Hot peppers too (take a few if you like).  The summer squash/zucchini harvest has ended for the season.  In a week or 2 we will introduce the winter squash varieties, starting with Delicata (also known as sweet potato squash, yum!)

Pick-Your-Own - look for the yellow flags.
GREEN BEANS!  1 quart.  This crop is just coming on, beans are thin and tender.  This patch will get fuller after the first week of picking.  Enjoy.

Flowers and Herbs - check out our newer zinnia patch, a bit easier to pick than those across the walking bridge.  New sunflowers opened this week, yellow with green centers.  Limit 3 sunflower stems.  Other flowers - fill a bucket.  Newer basil close to zinnias, please pick this patch over older one.  Make a few more batches of pesto.  Other herbs out there too, take what you like/need.

Tomatoes -  2 quarts.  Possibly the last week for cherries and grapes - enter at your own risk! Plums closed.  It has been challenging to keep up with the grass and disease due to the earlier wet weather that prevented us from maintaining this crop as we have in previous years.  Also, the disease pressure has been increasing and causing quite a mess out there with lots of rot on the ground.  We know the fields are not as pleasant to walk through these days but still good tomatoes out there.  We do apologize for our appearance and hope for better conditions next season.  Every year is a learning experience and we do listen to our customers as well.  Lets us know your thoughts and we will do our best to accommodate our members.  As a CSA member, this is YOUR Farm!

Bulk PYO tomatoes (grapes and cherries) $1/lb.  Not sure if we will have extra plums or slicers for sale in Farm Shop, to be determined after harvest.    
 
See you on the Farm! 
Posted 8/20/2013 2:50pm by Jennifer LaMonaca.
CSA Week 11 Harvest
On the table in Farm Shop...
Greens- Kale, Arugula and Braising Mix
Mix and Match - Eggplant, Peppers (green bells and sweet red Italias), Yellow Squash, Zucchini, Cucumbers. 
Also Tomatoes, Potatoes, Sweet Onions.

Pick-Your-Own
-  Tomatoes (plums and cherries).  Lots out there.  Make sauce, freeze or can.  Bring your friends and purchase extra, $1.25/lb. 
-  Flowers - Sunflowers, limit 5 stems.  New zinnias open next to sunflowers.  Please watch your step on the emerging beans though!  Lots of flowers over the walking bridge, fill a bucket.
-  Herbs - Oregano and Thyme, use fresh or dry for later use.  Cilantro and Dill have gone to seed but still good herb flavor out there. 
 
Seafood (Wed only) -
Clams, littleneck's.  Few extras for sale.   

Cheese - just a few more pieces. We have placed another order but likely we will be out for a week or 2 until the next delivery.   

Chicken Sausage - still plenty in the freezers, all varieties. 

See you on the Farm.   
Posted 8/14/2013 8:51am by Jennifer LaMonaca.
Week 10 Harvest - 
Beautiful weather this week - bring your friends and family.  Walk the fields, pick tomatoes, flowers and herbs and enjoy the farm.

On the table in Farm Shop:
Greens Mix and Match - Choose from Kales, Arugula, Braising Mix.  Extras for sale. 
Summer Mix and Match - Choose from Eggplants, Cucumbers, Zucchini, Yellow Squash and Peppers (sweet red and greens).  Extras for sale - $1/lb (peppers $1.25/lb). 
Other crops included - Leeks, Potatoes, Watermelon and Hot Peppers.  

Pick-Your-Own:
PYO fields marked with yellow flags.  Please watch your step and stay in the marked rows as we have more beans and greens seeded close by and they are small.  Thanks!
-  Tomatoes - 2 quarts total.  Choose cherries, grapes, plums. Extras for sale $1.25.  Note: fields are wet and grassy.  We are not able to get a mower through so either wear long pants, sneakers and/or boots.  Otherwise if you like the grass and dew between your toes, wear shorts and flip flops!
-  Flowers and Herbs -  lots out there.  Fill a bucket!  Check out our Farm Shop arrangements for ideas for fresh and dried use.  Lots of flowers and herbs across the walking bridge.  Also new Sunny's, zinnias and basil open next to tomatoes.
 
 Farm Update:
Fall crops - planted/seeded and sizing up nicely - broccoli, cauliflower, cabbage (green and red), winter squash (butternut, acorn, spaghetti, buttercup and delicata), root crops (beets, turnips, rutabaga, parsnips, carrots), greens (spinach, kale, lettuce, escarole).  
Beans - another pick-your-own field should be open in a week or 2.  After that, we have more seeded for late summer/fall harvest.
Tomatoes will keep producing for another 2 weeks, hopefully 3.  Although heavy rain on Tuesday did not help.  Wet and humid conditions like we have been experiencing cut the crop short.  As long as we have them, we will give you lots!  Time to make the sauce!
-  Other farm notes - not a great year for melons.  Veteran members of the CSA are probably asking "Where are those tasty yellow watermelons?"  and " Are we getting more cantaloupe and watermelon?"  Due to the wet, cool weather, melons suffer.  We will give out red watermelon, only 1 week though, and no yellow watermelon this year - crop loss.  My farmer friends keep telling me that every year is differant - so true!
 
See you on the Farm. 
Posted 8/6/2013 9:09am by Jennifer LaMonaca.
WEEK 9, ON THE TABLE IN FARM SHOP...
New crops - Cantaloupe, Leeks, Sweet Red Peppers (yellow and oranges mixed in too) and Greens (Arugula and Braising Mix - choose 1 likely).  Lots of Tomatoes (pick your own and big reds in the Farm Shop!), Sweet Onions and the Summer Mix and Match (Eggplant, Green Peppers, Cucumbers, Zucchini and Yellow Squash).  Hot peppers too (take what you need, just like the herbs).

We will take a week off from the potato field and distribute every other week likely as we are hoping to extend the harvest in Farm Shop as long as we can.  Leeks are a bit small due to weed pressure but have great leek flavor.  With all of the rain earlier, we could not get our tractors in some fields to cultivate and fertilize such as the leeks.  We decided to pull 1 bed early and let the other bed size up for the fall.  Enjoy.

PICK-YOUR-OWN
Tomatoes - cherries and plums, 2 quarts, mix and match varieties.  Extras for sale, $1.25/lb  
Herbs - take what you need.  New Basil located next to tomatoes.  Pick here or across the walking bridge.  Cilantro not going to last long.  We re-seeded this herb twice but it did not take, likely due to the hot weather.  We will try again for a fall harvest.  Lots of dill, thyme and oregano.  Some parsley too.
Flowers - fill a bucket!  Lots of flowers out there.  Zinnias still going, new crop a week or 2 away.  No Sunny's for a week or 2. 

SEAFOOD 
Flounder!  We are so excited, nothing like fresh fish!  Extras for sale, see Farm Shop for pricing. 

CHEESE
Back again!  Mozzarella (ball and string cheese), Cheddar, Gouda and Monterey Jack.    

Others for sale - 
-  Extra produce (available for friends and family too).
-  Blackberries
-  Chicken Sausages

See you on the Farm. 
Posted 7/30/2013 5:05pm by Jennifer LaMonaca.
CSA Week 8 Harvest

On the table in Farm Shop...
Tomatoes!  Nice big red slicing tomatoes, plum varieties too.  This time of year I eat a tomato sandwich everyday - simple and delicious.  You could go basic with bread and mayo (or miracle whip).  OR dress it up with bacon and avocado.  Don't forget the pickles - hope you are making a few batches.  Cucumbers are the best we ever grew!  We got Onions and it is a nice crop too.  Try caramelizing them and creating a main dish for your dinner table rather than using onions as a basic ingredient.  Potatoes - they are on the small side and not as easy to peel as we are digging earlier this season due to the wet weather and fearing rot.  They are perfect size though for roasting or making dirty potatoes (boiled/drained, skins on, mashed w/ olive oil, seasoned w/ salt/pepper and fresh herbs).  We might have cabbage for another week too. 

Super Summer Mix and Match!  You decide what you like/need for the week.  You choose any combination - cucumbers, zucchini, yellow squash, peppers and eggplant.  We have an abundance of these crops and feel it is best you decide how much you want of them rather than us forcing too much of 1 crop on our members.  As for colored bells, those pretty red and orange ones, they ripen from green to colored later in the summer.  Soon we will offer red Italian peppers in shop, a sweet long variety, good for stuffing and roasting.  As for the hot peppers, we treat these in Farm Shop as an herb - take what you need/want (within reason).  Not everyone has a taste for hot, but sometimes you may want a little spice for a recipe.

PICK-YOUR-OWN - look for the yellow flags and please keep to the marked rows to avoid damage to nearby crops.  Thanks! 

Tomatoes - 2 quarts/share.  Extra sales $1.25/lb (that is about $2/quart). BRING YOUR FRIENDS/FAMILY TO PICK AND SHOW OFF YOUR FARM. TAKE ADVANTAGE OF THE FRIENDS AND FAMILY DISCOUNT ON ORGANIC TOMATOES - WE GOT LOTS FOR EVERYONE!
Herbs - take what you like/need.  Looking good out there, we just weeded the beds - AGAIN!  Basil (more seeded for continued harvest as this patch will end soon), dill, cilantro, parsley, thyme and oregano. 
Flowers - bring a small bucket and fill it up! Strip the leaves off, you will get more in there.  Zinnias a little weedy, but lots out there.  New patch coming in nice.  Sunflowers are past their prime, but we have a 2 new patches seeded and plan to harvest them soon along with zinnias.  

Quart containers:  If you have quart containers at home piling up, consider reusing them for your share.  We put fresh ones out every week, but it would help us if you could reuse your own for your share.  Also, you can use your own containers (plastic, Tupperware, ziplocs, whatever).  As long as it is a measured quart, we are fine with it!  Thanks.

CHEESE?  Due to circumstances beyond our control, the cheese order has been postponed another week.  Our supplier is between managers therefore the orders and processing are backed up.  We will continue to support our farmer friends as they are hard working and deliver a quality product.  We ask for your patience during their transition period and apologize for the inconvenience.  

EXTRAS FOR SALE - Blackberries ($3/ea. or 2 for $5) , Peaches (4/$1), Chicken Sausages ($6.75). 

See you on the Farm.  

 
Posted 7/24/2013 8:47am by Jennifer LaMonaca.
Week 7 Harvest:

The heat wave has broken!  Much easier to get around the farm and work.  Lovely week for pick your own crops.   

On the table in Farm Shop... New crop - Sweet Onions!  These are the best, we love our onions.  Also Eggplant (classic purple and round Italian types), Peppers - Sweet Bells (yellow and greens) and Hots (jalapeño and Hungarian hot wax).  Holy cow more Zucchini, Yellow Squash and Cucumbers!  Mix and Match.  These are bumper crops - be creative with your recipes.  Shred and freeze summer squash for later use in baked dishes, dips, quiches, patties and breads.  Plan ahead for the holidays and bake and freeze zucchini breads to gift in December.  Try pickling squash and cucumbers, they make great gifts too.  Other crops include Beets (last week until the fall), Cabbage and Potatoes - mix and match.  Looking ahead to next week, likely Cantaloupes.  We walk the fields daily and have our eye on them.

PICK-YOUR-OWN:
Look for the yellow flags.  Please stay in marked rows to avoid damage to other crops.  Thanks!  Don't forget your scissors for cutting herbs and flowers. 
Tomatoes - lots of nice tomatoes out there!  2 quarts, mix and match the varieties.  Orange sun golds are great!  Try oven drying a quart.  Slice in half and spread on cookie sheet, drizzle with olive oil, coarse salt/fresh cracked pepper, chopped herbs (I like thyme the best here).  Bake on low heat, about 300 for an hour or so, until desired.  I let them caramelize, I really don't dry them, but you can keep them in longer.  These roasted beauties have endless uses for meals - top crackers and soft cheese, add to pasta, make a relish, freeze for later use in soups/stews.
Flowers - pick about 30 stems, limit 5 sunflowers though.  Mix and match with flowers over the walking bridge.  Choose zinnias, gomphrena (pink and purple globes, great fresh and dried) and others marked.  I say bring a small bucket for the harvest.  You can fill up with water from the hose in the back or the water cooler in shop.
Herbs -  take what you need/want.  Basil, dill, cilantro, oregano, thyme, some parsley.  Take extra for drying too.  I have some hanging over my fireplace, looks and smells great.  Or hang a few bunches above your kitchen window.

SEAFOODOysters.  Wed Farm Shop only!  We will have extras for sale.

BLACKBERRIES - local AND organic. 
PEACHES - LOCAL.   
CHEESE - SOLD OUT UNTIL NEXT WEEK.  This is a new product for us and we did not know how well it would sell so we did not buy in much.  Seems members love it, especially the mozzarella, so we will have the shop stocked for next week.

See you on the Farm. 
Posted 7/17/2013 7:57am by Jennifer Lamonaca.

Easy Dills

2 quart jars or 4 pints

Dill, 1 small handful

Kosher Salt, 1-2 tbs

Cucumbers, about 6 small/medium

Garlic, 1 tsp chopped per pint

Peppercorns, whole, 1-2 per pint

Dry Mustard, ½ tsp per pint

2/3 cup Apple Cider Vinegar

Water, as needed

Cut Cucumbers into spears or rounds.  Put in a bowl and sprinkle with Dill and Salt.  Toss to coat and let sit for about ½ hour.  Place cucumbers in jars.  Divide evenly among jars Garlic, Peppercorns, Dry Mustard and Vinegar.  Add water to fill.  Screw on lids and shake to mix.  Put in fridge and eat the next day.  Pickles will last 2-3 weeks.

Easy Bread and Butter

2 quart jars or 4 pints

Cucumbers 7cups

Zucchinni 1 cup

1cup onion,

Kosher Salt 1tsp salt,

White Vinegar, 1 cup

Sugar, 2 cups

1tsp celery seed

1tsp mustard seed

Cut Veggies into spears or rounds.  Put in a bowl and sprinkle w/ salt.  Toss to coat and let sit.  Meanwhile combine vinegar, sugar and spices and boil, stirring often to avoid sticking. Allow mixture to cool for 1hr (otherwise veggies will be mushy).  Pour mix over veggies and ladel into jars, dividing veggies and liquid evenly.  Screw on lids and shake to mix.  Put in fridge and eat the next day.  Pickles will last 2-3 weeks.