Dear CSA members and farm friends,

Misty Knoll Thanksgiving turkeys are available for pre-order. Deadline to order is Friday November 13th. The turkeys will arrive be ready for pick-up on Wednesday before Thanksgiving. They will be fresh not frozen. Cost is $4.75 per pound and size choices are

Small 14-15lbs

med 16-18

large 19-22

x-large over 23 pounds

If you want a turkey email or call the farm and drop off a $25 dollar deposit by Friday the 13th at noon.

Kerry

Dear CSA members and farm friends,

We have bulk vegetables and beef boxes available for purchase at the farm.

Kerry

Dear CSA members,

The Fall CSA season starts next week Wednesday. Signup online or by check for a Fall vegetable or Omnivore share

Dear CSA members and farm friends,

Help, what is that vegetable in the basket this week? Thanks to the Huffington Post for this help ” If you find yourself staring at a garlic scape thinking, "WTF is that?" don't worry. You're not alone. They might be something of a mystery to many, but garlic scapes are worth getting to know. They're twisty, curly, bright green stems that shoot up from garlic bulbs. They are also sometimes called garlic shoots, stems, spears, or, our favorite, serpent garlic. The garlic that we all know and love has separate cloves and papery skin. That stuff starts out as green garlic (or spring garlic), before it matures. The bulb and roots grow underground while a stem, leaves and scapes soak up sunshine up above. Obviously, garlic is amazing for lots of reasons, but here's our favorite one: the whole plant is edible. This includes the scapes, which are treats that come along early each summer in markets and CSAs. Using the whole plant isn't only trendy, it's responsible and will open your horizons. Garlic scapes, you win this one. Scapes taste (duh) like garlic, but a bright, fresh, verdant version of it. You can use them anywhere you'd use regular garlic. So is there any real reason you should buy garlic scapes instead of garlic? Cooking with garlic scapes is like getting to have scallions that taste like garlic -- so yes, go get some while they're around!” “Garlic WHAT?” Get excited for one of spring’s most anticipated farm-fresh delights– garlic scapes! Scapes are the wild shoots that spring from the tops of garlic plants. Their color is springtime green, and the shoots can be thick or thin, curved or corkscrewed, and vary in height. They also come with leaves, which are more similar to leeks or green onion, and are also edible! Garlic scapes have a mild garlic fragrance and a mellow garlic flavor. The scapes are meant to be cut from growing garlic in order to help the garlic grow. So it’s a win-win for the farmer and us, the cooks!

1.  Pickle ’em Because who doesn’t love pickles? These pretty pickled Garlic Scapes are so simple, even pickling/canning novices can enjoy. Pickled Garlic Scapes

1   pound or more of scapes,whole

3   cups vinegar

5cups water

¼  cup kosher salt

Fresh Basil Leaves

Chili Flakes

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor. I adapted the recipe from EverGreen Farms. With one bunch of scape I made 2 8 oz. jars and have an abundance of pickling liquid left ready and waiting for more scapes.  

2. Make Pesto Pesto is a delicious spread to keep handy- wonderful for any number of pastas, as a spread on sandwiches, a base for salad dressings and sauces, or simply eaten with a nice chunk of bread. You can throw in other herbs or green leafy things too.  

3. Wrap ’em in Bacon For meat eaters, there’s really nothing better than something wrapped in bacon. Show off the flavor of spring while keeping your carnivorous friends happy.

4. Roast Like with garlic itself, roasting the scapes brings out their sweetness, making for a lovely side dish. Simply toss the washed scapes with olive oil, salt, and pepper. Roast at 450 for 5-7 minutes, until browned nicely. If you’d like to use the leaves too, roast them for 5 minutes first.

5. Use Raw Like the spring onion greens we’ve also seen this season, they’re terrific raw! Thinly chop the shoots and  add to a tuna or chicken salad, stir into hot rice or scatter over a salad, the way you might scatter sliced scallions or an herb.

6. Stir-Fry Garlic scapes are excellent for stir-fry dishes as they don’t compete with stronger flavored ingredients, but rather complement them with a sweet succulent character.

7. Gift Infused Vinegar For fresh vegetable salads, only the best dressing will do- and what’s better than a salad dressing you made yourself? Make your own Garlic Scape Vinegar and gift to friends and family throughout the summer. Simply add olive oil + a squeeze of lemon for a beautiful salad dressing! 

8. Make Spring Soup Take advantage of everything green to make a beautiful spring soup 9. Make Mayonnaise  garlic scapes give mayo a delicious boost for potato salads, sandwiches, and more!  

10. Wait for the bulbs to bloom! Paul of Mexas Farm says if you aren’t a huge fan of garlic, simply use as a springtime bouquet! The little bulbs will bloom in about a week, turning into pretty purple fuzzballs. Perfect for outdoor barbeques or garden parties.”   From The greenling blog.

Dear CSA members and Farm friends,

This past week has been another busy one. We have planted all the field tomatoes, eggplants and peppers. We have put our heirloom tomatoes in the hoop house. The heat loving crops are planted on black plastic with a length of soaker hose underneath. This warms the soil and help control weeds and disease from dirt splash. We cultivate between the rows of plastic with the horses. More fall broccoli, cauliflower and lettuce flats were sown in the greenhouse. We are gearing up to make dry hay for the cows. We make small square bales to feed inside in the old barn. We will make about 6000 or so. The rest of our hay will be round bales about 350 which are equivalent to 20-25 square bales each. The round bales are easier to feed out in our big white barn. The round bales take less human labor to make. The process to make round and square bales starts out the same. The hay is cut with a mower/conditioner on day one. On day two the hay is turned over to expose the underside called tedding. On day three the hay is raked into windrows late morning or early afternoon. Then the tractor is hooked up to the baler with a wagon behind it. Every square bale is baled, kicked into a steel wagon and unloaded onto the hay elevator. The bales then go up the track into the hay mow and are stacked by hand. Round bales are baled, then wrapped in white plastic and moved and stacked outside. When we feed out the squares bales are thrown down and carried by hand to feed calves, young heifers, horses and to top dress in the pack barn. The round bales are moved to the feed alley and rolled out and forked into the manger. A mature cow will eat a bale of hay a day. The horses are very low maintenance and only need a ¼ bale a day each. We always make at least two cutting of hay, 1St cut and 2nd cut. The first cut hay is more volume and fiber. The second cut is softer, more nutritious and lower yields per acre. More on hay next time.

Recipes and Storing advice from Martha Stewart.com

Spiced Steak Kebobs

Ingredients

1/2 cup extra-virgin olive oil, plus more for grill

2 teaspoons ground cumin

1 teaspoon ground coriander

Coarse salt and ground pepper

2 pounds sirloin steak, cut into 1 1/2-inch pieces

1 large red bell pepper, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

10 large button mushrooms, trimmed

Lime wedges, for serving

Directions

1.    Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.2.   Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.Cook's Note Refrigerate 4 kebabs, up to 3 days, for later use.

Asian-Style Grilled Beef Salad

Ingredients

2 tablespoons vegetable oil

4 1/2 teaspoons fresh lime juice (from 2 limes)

1 tablespoon fish sauce

1 Thai chile, thinly sliced

4 reserved Spiced Steak Kebabs

1 head butter lettuce, leaves torn into bite-size pieces

1/4 cup packed fresh mint leaves

2 scallions, thinly sliced

1/2 cup roasted salted peanuts, chopped

Directions

In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile. Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve. 3.    When you buy lettuce and other leafy greens early in the week, clean and refrigerate until ready to toss in a salad or layer on a sandwich. Smarter Storing for lettuce To keep lettuce and other greens fresher longer, wash and dry them thoroughly before storing. Wrap greens in paper towels, then place in resealable plastic bags. Seal the bags tight, and keep in the vegetable crisper. Check the bags during the week, replacing any damp towels with dry ones.  

Dear CSA members,

The Summer CSA pick-ups at the farm and at the UV Coop start on Wednesday June 10th.  Farm site shares are ready from 12-9PM and the UV Coop shares are available 3-8PM. If you are away or cannot get you share email the farm or call.

Kerry

Wednesday June 10th

4-H dairy nutrition workshop at 3:30 given by Mike St. Onge on dairy cow nutrition.

Farm potluck dinner  at 6:30PM at the farm stand unless it is raining.

Dear CSA members and Farm friends,                

                Water is always a topic of discussion on a farm. It has been very dry here since the snow melted. Finally 2 inches have fallen since Sunday afternoon. We grow 4 acres of vegetables, 50 acres of pasture and 37 in hay. Only the vegetables are irrigated from a well. The hay fields and pastures just have rain water. We average about 35” of rain per year. Most vegetables want an inch of rain per week. That means 25,974 gallons of water per acre per week. When it does not rain we use water from our drilled well. It can pump 7,200 gallons a day. It will take 3.6 days to water an acre. Many of our crops are in the ground for 10 weeks-corn, beans, carrots, etc. This means it takes 8 gallons of water to grow an ear of corn, or a pound of carrots or beans. Lettuce is a quick growing crop, taking about 9 gallons per head. Onions grow for over 100 days and require 22 gallons of water per pound of onion. Garlic takes 11 gallons per bulb.                 The cows want a lot of water too. A calf drinks about 1-2 gallons a day while a milking cow will drink 40-60 gallons of day depending on temperature, breed of cow and stage of lactation. The pastures and hay fields in an average year receive over 50 million gallons of water. They yield over ½ million pounds of forage.

A few beet recipes from the Food Network:

Beet Salad

Ingredients

3 medium beets

2 cloves garlic, peeled

1 sprig rosemary

3 tablespoons olive oil

salt and freshly ground black pepper

1 1/2 cups canned chickpeas, drained

1/2 red onion, sliced

1/2 cup roughly chopped dill pickles

Juice of 1/2 lemon

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh cilantro

Directions

Preheat the oven to 350 degrees F. Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the feta and cilantro and serve.

Recipe courtesy of Guy Fieri

Beef and Beet Ragu by Rachael Ray

Ingredients

2 pounds beef chuck, 1 1/2- to 2-inch cubes

Salt and pepper

2 to 3 tablespoons EVOO

4 cloves garlic, crushed

1 large bay leaf

1 small carrot, finely chopped

1 onion, chopped

2 tablespoons tomato paste

3 cups beef stock, plus more to reheat

5 to 6 medium beets

Olive oil cooking spray

1 pound pappardelle pasta

1/2 cup grated Parmigiano-Reggiano, 

Chopped fresh parsley, for garnish

Directions

Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve. To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes. Preheat the oven to 425 degrees F. Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice. Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen. Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.

Recipe courtesy of Rachael Ray  

Dear CSA members,

The Summer CSA pick-ups at the farm and at the UV Coop start on Wednesday June 10th.  Farm site shares are ready from 12-9PM and the UV Coop shares are available 3-8PM. If you are away or cannot get you share email the farm or call.

Kerry

Dear CSA members and Farm friends, It has been a rollercoaster week of weather on the farm. First it was in the 50’s washing produce last Wednesday, a hard frost on Saturday morning and 89 on Tuesday and Wednesday. All we need now is a good, soaking rain to ease the drought. On Thursday the plumbers came and pulled up our pump from one of our ag. wells. It lives 450 feet down the shaft. The plumbers used a mechanical puller to get the pump to the surface. It pump was 10 years old and worn out. About a third of the cost of a new pump is just getting the thing in and out of the well shaft. We figure the total cost is about $2000. Now the water is able to cover 50% more ground than before the replacement. When it does not rain we have to irrigate 24 hours a day. Our market garden soils are very well drained. Our pastures and hayfields are a mix of soils varying from gravel to clay based. They all need rain to boost the forage yields and to keep the herd in feed. The upside to hot, dry weather is that the weeds grow slowly in the garden. We have been planting corn, beans, leeks, lettuce and more greenhouse tomatoes this week. The horses can cultivate in closely to the baby plants. We then go through with narrow hoes and get the close-up work done by hand. On the cow side we had a herd health visit from the vet. She was here to do required public health testing-TB and Brucellosis. Even though Vermont is free of both diseases we are required test. This helps keep the state and region disease free. She also tests out heifers for Leukosis, a blood born disease. We are a Leukosis free herd and need to stay so to keep our cows, heifers and AI hopeful bulls healthy and saleable. Our vet checked heifers and cows for positive pregnancy using an ultrasound. Everyone is pregnant that she checked. A big question we get each year is “how do I keep my vegetables fresh”. Harvesting and storing home garden vegetables By Cindy Tong, Extension post-harvest horticulturist What are the best conditions to store your homegrown vegetables? This fact sheet provides some information that will help you make decisions on harvesting and storing your vegetables. When harvesting vegetables, be careful not to break, nick, or bruise them. The less vegetables are handled, the longer they will last in storage. Harvest only vegetables of high quality. Rotting produce cannot be stored for very long, and could spread disease to other stored vegetables. Different vegetables need different storage conditions. Temperature and humidity are the main storage factors to consider; there are three combinations for long-term storage: cool and dry (50-60°F and 60% relative humidity),cold and dry (32-40°F and 65% relative humidity), and cold and moist (32-40°F and 95% relative humidity). For cold conditions, 32°F is the optimal temperature, but it isn't easy to attain in most homes. Expect shortened shelf-lives for your vegetables as storage conditions deviate from the optimal, as much as 25% for every 10°F increase in temperature. Some vegetables, such as cucumbers, peppers and tomatoes, require cool (55°F) and moist storage. These conditions are difficult to maintain in a typical home, so expect to keep vegetables requiring cool and moist storage conditions for only a short period of time. Where can the different storage conditions be found in a typical home? Basements are generally cool and dry. If storing vegetables in basements, provide your vegetables with some ventilation. Harvested vegetables are not dead, but still "breathe" and require oxygen to maintain their high quality. Also, be sure they are protected from rodents. Home refrigerators are generally cold and dry (40°F and 50-60% relative humidity). This is fine for long-term storage of garlic and onions, but not much else. Putting vegetables in perforated plastic bags in the refrigerator will provide cold and moist conditions, but only for a moderate amount of time. Unperforated plastic bags often create too humid conditions that lead to condensation and growth of mold or bacteria. Root cellars provide cold and moist conditions. As with basements, provide ventilation and protection from rodents when storing vegetables in cellars. Materials such as straw, hay, or wood shavings can be used as an insulation. If using such insulation, make sure that it is clean and not contaminated with pesticides.

Specific harvest and storage information for some commonly-grown vegetables. Expected shelf-life times are only estimates.

Vegetable When to Harvest How to Store Expected Shelf-life Comments

basil when leaves are still tender at room temperature 5 days keep stems in water; will discolor if kept in refrigerator for 10 days

beans, snap about 2-3 weeks after bloom when seeds still immature cold and moist 1 week develop pitting if stored below 40°

beets when 1.25-3 inches in diameter cold and moist 5 months store without tops broccoli while flower buds still tight and green cold and moist 2 weeks -

brussels sprouts when heads 1 inch in diameter cold and moist 1 month - cabbage when heads compact and firm cold and moist 5 months -

carrots when tops 1 inch in diameter cold and moist 8 months store without tops cauliflower while heads still white, before curds "ricey" cold and moist 3 weeks - corn, sweet when silks dry and brown, kernels should be milky when cut with a thumbnail cold and moist 5 days -

cucumbers for slicing, when 6 inches long cool spot in kitchen 55°F in perforated plastic bags; storage in refrigerator for a few days okay 1 week develops pitting and water-soaked areas if chilled below 40°F; do not store with apples or tomatoes

eggplant before color dulls like cucumbers 1 week develops pitting, bronzing, pulp browning if stored for long period below 50°F

lettuce while leaves are tender cold and moist 1 week -

muskmelons (cantaloupe) when fruits slip off vine easily, while netting even, fruit firm cold and moist 1 week develops pitting surface decay with slight freezing

onions when necks are tight, scales dry cold and dry 4 months cure at room temperature 2-4 weeks before storage, do not freeze

peas when pods still tender cold and moist 1 week -

peppers when fruits reach desired size or color like cucumbers 2 weeks develops pitting below 45°F

potatoes when vine dies back cold and moist; keep away from light 6 months cure at 50-60°F or 14 days before storage, will sweeten below 38°F

pumpkins when shells harden, before frost cool and dry 2 months very sensitive to temperatures below 45°F

radishes when roots up to 1.25 inches in diameter cold and moist 1 month store without tops

rutabagas when roots reach desired size cold and moist 4 months do not wax spinach while leaves still tender cold and moist 10 days -

squash, summer when fruit 4-6 inches long like cucumbers 1 week do not store in refrigerator for more than 4 days

squash, winter when shells hard, before frost cool and dry 2-6 months, depending on variety curing unnecessary; do not cure Table Queen

tomatoes, red when color uniformly pink or red like cucumbers 5 days loses color, firmness and flavor if stored below 40°F; do not refrigerate!

turnips when roots reach desired size, possibly after light frost cold and moist 4 months can be waxed