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Posted 10/22/2013 4:03pm by Jennifer LaMonaca.

CSA Week20: end of season harvest, apples, sausage & renewals

Last chance to stock up on veggies for the winter months!  Extras for sale – bring a friend.  Also apples and chicken sausages for sale.

On the table in Farm Shop…  New crops – sweet potatoes, parsnips and winter squash (orange buttercup type).  Other winter squashes too (butternut, acorn and delicata).  Lots of roots – carrots, beets, rutabaga, turnips and potatoes.  These crops store well for months, either in the veggie drawer in the fridge or a cool, dry location like a basement or garage, as long as it does not freeze.  Cabbage (red and green), leeks, garlic and onions will store well too.  Also on the table – sweet peppers (red and orange), cauliflower, and broccoli.  For greens – spinach, lettuce and kale.  

Pick-You-Own – for now, we still beans, flowers and herbs.  If we get a frost though, we could loose these.  

RENEWALS: We are taking renewal memberships from now through 11/15.  After this date, we open the sign up to our waiting list.  No telling how quickly we will sell out for the season, therefore we like to give our current members a fair chance to sign up for 2014.  To sign up for a 2014 share, you can do so via the website.  Also, we can sign you up in Farm Shop.  Cost $525.  Payment optionsPayment in Full Discount (5%, total $498.75), discount expires 11/15; OR 3 Payment Installments of $175 each 1st due at sign up, 2nd due Feb 1, 3rd due May 1stPayment type: credit card via website checkout, or check/cash/money order.  Checks made payable to “Sea Salt CSA”. 

On behalf of myself, farmer Caroline, and owners Art and Carolyn Brown, We hope you enjoyed your CSA experience with us.  Thank you for being a part of our farm and supporting the local agricultural economy!  We look forward to seeing our returning members and meeting new ones for another great season.

Posted 10/22/2013 3:48pm by Jennifer LaMonaca.

CSA Week20: end of season harvest, apples, sausage & renewals

Last chance to stock up on veggies for the winter months!  Extras for sale – bring a friend.  Also apples and chicken sausages for sale.

On the table in Farm Shop…  New crops – sweet potatoes, parsnips and winter squash (orange buttercup type).  Other winter squashes too (butternut, acorn and delicata).  Lots of roots – carrots, beets, rutabaga, turnips and potatoes.  These crops store well for months, either in the veggie drawer in the fridge or a cool, dry location like a basement or garage, as long as it does not freeze.  Cabbage (red and green), leeks, garlic and onions will store well too.  Also on the table – sweet peppers (red and orange), cauliflower, and broccoli.  For greens – spinach, lettuce and kale.  

Pick-You-Own – for now, we still beans, flowers and herbs.  If we get a frost though, we could loose these.  

RENEWALS: We are taking renewal memberships from now through 11/15.  After this date, we open the sign up to our waiting list.  No telling how quickly we will sell out for the season, therefore we like to give our current members a fair chance to sign up for 2014.  To sign up for a 2014 share, you can do so via the website.  Also, we can sign you up in Farm Shop.  Cost $525.  Payment optionsPayment in Full Discount (5%, total $498.75), discount expires 11/15; OR 3 Payment Installments of $175 each 1st due at sign up, 2nd due Feb 1, 3rd due May 1stPayment type: credit card via website checkout, or check/cash/money order.  Checks made payable to “Sea Salt CSA”. 

On behalf of myself, farmer Caroline, and owners Art and Carolyn Brown,
We hope you enjoyed your CSA experience with us.  Thank you for being a part of our farm and supporting the local agricultural economy!  We look forward to seeing our returning members and meeting new ones for another great season.

Posted 10/16/2013 9:03am by Jennifer LaMonaca.
CSA WEEK 19: the harvest, apples (and a few pears), lobster (last seafood share!).  Also, check out our new website as we are partnering with B&B Farms to have all of our operations in one location.  New photos up, take a look at the CSA gallery.  Renewals - open to current members.  Please read our newsletter - click here - our decision to drop our organic certification (still growing using organic tactics AND new strategies).  Lots going on this week; we look forward to seeing you in Farm Shop, talking about our season in review and answering questions about next season.
 
On the table in Farm Shop - lots of mix and match options for you!  Introducing a new winter squash - acorn (butternut and delicata too); new leeks and potatoes back on the table; other fall roots - beets, carrots, turnips, rutabaga; nice heads of broccoli and cauliflower; also cabbage (red and green), peppers (sweet reds and orange bells), fennel, radish, onions and garlic.  For the greens - spinach, lettuce, arugula and kale.  Grab a handful of herbs from the pick-your-own fields - thyme and oregano.  Extra produce for sale, see Farm Shop for details.  Stock up for the winter, only 1 more Farm Shop after this, week 20 will be our last Farm Shop.

Pick-Your-Own
- Beans, Flowers and Herbs. 

Seafood - last one for the season - Lobster!  We will have a few extras for sale, first come first serve. 

Apples!  Just in from our farm friends at Nichols Orchard in Franklinville - Winesap and honey crisp type.  We have a few pears too from a local Bordentown farmer.  Jersey Fresh!  Makes a healthy snack on their own, or get creative with your recipes.  Hard to resist a pie or hearty savory fall meal made with apples.  Baked apples in anything make the whole house smell amazing!
 
Renewals: we are now taking memberships for 2014 via website sign up.  Cost $525.  Pay in Full discount, 5%, $498.75.  Discount expires on 11/15.  Otherwise payment in 3 installments of $175 each: 1ST due at sign up, 2ND Feb 1, 3RD/final due May 1.  

Chicken sausages and cheese - sausage in the freezer, stock up for the winter months.  Not much cheese left, first come first serve.    

See you on the Farm! 
Posted 10/9/2013 8:58am by Jennifer LaMonaca.
CSA Week 18 Harvest:

On the table in Farm Shop -  new crops, choices and extras for sale for stocking up the winter pantry...

Winter squash - butternut, along with buttercup and delicata.  Also new - fall beets!  Nice sized, earthy and sweet.  Other root crops include rutabaga, carrots and turnips.  Leave the skins on for a more rustic taste.  Cauliflower, one of my favorites.  Try roasting with olive oil, salt/pepper and fresh herbs.  Plenty of thyme in the field which pairs great with so many fall dishes.  How about fennel and what do you do with it?  Slice the bulb, sauté and add some to any dish for a hint of sweet licorice.  We have plenty of broccoli - it freezes great.  Think of the holidays and having farm fresh produce on hand in the freezer for casseroles.  My husband Ryan just put some broccoli up this weekend.  Chop, quick blanch in boiling water, rinse in cold water, bag and freeze - easy!  Peppers are still out there - chop, bag and freeze, that is it!  The colored peppers are really sweet and I have to have them in the freezer.  The fall bounty is plentiful and most crops store well in the fridge (like cabbage and roots) or pantry for later use (squash, garlic and onions).  And for greens, we have a nice assortment for you to choose from - arugula, lettuce, spinach and kale.  We have radishes for your salads too.   

Pick-Your-Own
-  Beans - 1 quart.  Still out there and holding well.  Extras for sale too.  
-  Flowers and Herbs - take what you like.  The zinnia leaves are not bright green anymore, but the flowers are very nice.  Just strip the leaves off in the field and fill your containers with the stems - we don't mind as it adds organic matter back to the soil and you get more flowers this way!

Cheese and Chicken Sausages - only a few more weeks remain.  Stock up the freezer with Griggstown products.  For the cheese, we have Fulper Farms ricotta and mozzarella (ball) and Klein Farms Gouda, cheddar and horseradish cheddar. 

Renewal Memberships and New Members for 2014: We will begin sign ups for next season this week, details to follow in our newsletter and website.  Current members will have a few weeks to sign up before we open up memberships to new members on our waiting list.  We are expanding our program and plan to accommodate 150 families.  Have friends and family interested in our CSA for next season?  Show off your farm!  While visiting our farm, they are welcome to purchase extras, walk the fields and staff are happy to talk shop.  As always, thanks for your support and we will see you on the farm.   
Posted 10/2/2013 6:55am by Jennifer LaMonaca.
CSA Week 17 Harvest

We have lots of great fall food for you this week.  Mix and Match options for you to choose to help you plan meals for the week.  Enough to put some up for the upcoming months.  Our broccoli is gorgeous!  Consider purchasing extras for the freezer and extend the value of the farm beyond the season.  Our cabbage is crazy big!  If you take a head, it will keep well in the fridge for later use.  Beans are back!  Enjoy walking the fields - picking and eating off the vine.

On the table this week...
Broccoli, cabbage (green and red), carrots, winter squash (choose buttercup, spaghetti, delicata), peppers (red, orange and greens), onions, garlic, potatoes, turnips, lettuce, spinach, kale.  

Pick-Your-Own - Green Beans!  Flowers and Herbs too. 

Seafood of the week - Fresh Tuna!  Few extras for sale. 

Extras for sale - produce, cheese, and chicken sausages.   

We hope you are enjoying your CSA experience, only a few more weeks remain.  Next week we will begin taking renewal memberships for next season.  Details to come next week.  As always, thanks for your support.  See you on the Farm! 
Posted 9/25/2013 7:11am by Jennifer LaMonaca.
CSA Week 16 Harvest - Welcome Fall!
Extra sales available, see shop for details.  Bring your friends and family, great time of year to be on the farm.  Know of someone interested in a share for next season?  Invite them to come along and check us out.  Walk the fields and pick flowers (for fresh use or drying), or observe the changes of the season and wildlife.

New crops on the table in Farm Shop...Broccoli (love a cheesy broccoli casserole) and Cabbage (big, green and great for stuffing).  We will introduce you to another winter squash, Delicata (aka sweet potato squash)! New greens - Bok choy; try a simple bok choy stir fry with peanut sauce, serve over rice.  Also on the table: carrots, lettuce, spinach, kale, sweet peppers (green, orange and reds), winter squash (spaghetti and buttercup), eggplant, onions, garlic.  Lots of mix and match choices for you.  We may have potatoes, not sure until later in the day.  Definitely by next week though. 

For the Delicata, cut in half and scoop out the seeds.  Top with brown sugar, butter, salt/pepper to taste. In a baking dish, add a little water, about 1/4 inch, to prevent from burning and to keep squash moist.  Roast squash face up, 400 degrees, 30 minutes or until soft when pierced with a fork.

Pumpkins and others - for the kids, pick a pumpkin!  We planned for a pick-your-own patch this season but due to a wet early summer, our field was swamped and did not produce much.  As a result, we harvested what remained and will have them in shop.  They are not big jack-o-lanterns, rather a personal sized.  Also a few other squashes that are on the small side but otherwise make a nice decoration.  Help yourself. 

Pick-Your-Own
Flowers and Herbs - whatever you like to harvest out there.  Beans moving along but slow in this cooler weather.  I really thought we would have them in by now.  We will hold off picking for another week. 

Farm Update
We have nice crops to look forward to in the coming weeks to keep you warm through the fall (and maybe the winter months if you are stocking up), think stews and Crockpot's - more winter squash (butternut and acorn), beets, cabbage (green and red), potatoes (whites and sweets), cauliflower, broccoli, fennel, leeks, rutabaga, turnips, parsnips, plenty of greens, onions and garlic.  Also, we will buy in apples from a local farm for extra sales. 

In other news, congratulations to our Caroline on her wedding this past weekend!  It was a great day, lots of flowers and good food.  All the best!

See you on the Farm.     

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!