News and blog
Dear CSA members and Farm friends,
Here is a copy of the article from a recent visit to our farm from the Vermont Standard.
FILE: Vermont Standard (The_Vermont_Standard_20160218_D01_.pdf)
KerryDear CSA members and farm friends,
Thank you to everyone who has signed up for the CSA. Thank you for donating to our low income CSA program and helping us give vegetables to the Haven. We will be bringing vegetables every week to the Haven.We are looking forward to the upcoming Spring and Summer CSA season. You can signup for a full season vegetable share or add beef to the share and make it an Omnivore share. Our Summer share is 20 week from June to October. We are donating produce every week to the Upper Valley Haven. You can buy a share and or make a donation to low-income CSA members or for the Haven vegetable deliveries. You can signup online at the website or fill out a paper form and write a check to the farm. Signing up now allows us to plan and organize our growing season. More info on our website or request a paper form.
Kerry
Dear CSA members,
We are looking forward to the Spring. We have many CSA choices to offer:
Localvore vegetable share- a basket of seasonal vegetables 35 weeks from May to December
Summer share,farm pickup site-20 weeks June to October
UV Coop summer share, Wednesday-20 weeks June to October
DHMC Summer share-Tuesday for 20 weeks June to October
Lebanon Farmers Market-Thursdays for 20 weeks June to October
Beef shares are available for add-on as Omnivore or get more beef as a stand alone option.
NOFA Vermont has low-income CSA cost share program, contact the farm if you need an application. We also take donations on the farm website and on the mail in forms for low income CSA shares and donations to the Haven of fresh produce. We delivered more than 600 pounds of holiday produce to the Haven in November and December.
More information available at our website. If you need a paper application just email the farm.
Signing up now helps the farm plan and invest in the upcoming growing season.
Dear CSA members and Farm friends,
The deadline for signing up for the Winter CSA is today at noon. Sign-up online at: cedarmountainfarm.org
Kerry
Dear farm friends,
Our farm stand now has bagged vegetables in our store cooler for sale everyday. We have beets, carrots, onions, winter squash, garlic, celeriac, turnips and cabbage. We have frozen beef sausage, ground beef, stew, roasts and steaks, and lamb in stock. We also have honey, maple syrup, farm made cheese and frozen yogurt.
Kerry
Dear CSA members,
The CSA vegetables will be available for pick-up Tuesday and Wednesday this week for the holiday. Come any time between noon and 9PM. If you ordered a turkey let me know what time you want to pick it up. They are in our back cooler.
Kerry
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.