Last Summer CSA Pick-Up

 

thanks to all who came out for pizza night!  we raised almost $600 for subsidized shares!

How can it be that summer has come to an end?  Wasn’t it just 90º a few days ago?

And just like that, it’s autumn.  The equinox really pulled us into a new season, and though we’re saying goodbye to tomatoes and peppers, we’re looking forward to winter squash and more root veggies.

Are you looking forward to warm autumn meals, too?

We have two offerings for you:

  • The Fall Harvest CSA: Oct 9-Dec 18 you’ll get an average of $27 vegetables per week, plus some value-added bonuses like roasted tomatoes, sauerkraut, and our magic soup starter.  This gives you 10% off retail prices
  • Fall Farm Stand Credit: do you want fresh organic veggies, but don’t need a full share?  Farm Stand credit gives you 5% off, and the flexibility to choose what and how much you want each week.  If you miss a week, the credit carries over until the end of December.

*We have $1390 to put toward subsidized CSA shares!* 
You can sign up for a Fall Harvest Share at 50% off through the NOFA-VT Farm Share Program.

Program details and eligibility information is on their website, just click the link above.

We’ve enjoyed seeing you each week this summer, and we do hope to see you more this fall!

Here’s this week’s harvest:

  • Mesclun
  • Tomatoes
  • Peppers
  • Onions
  • Delicata Squash
  • Garlic
  • Purple Top Turnips

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Pizza Night Fundraiser TONIGHT

Join us tonight for our annual Pizza Night Fundraiser.
5:00-8:00, $15 suggested donation

All proceeds will benefit the NOFA-VT Farm Share Program, which helps us subsidize CSA shares.

We’ll have music by Duffy Gardner (who is the mason that led our oven-building workshop!) along with slices and salad.

*this is our last pizza night of the season, so don’t miss it!*

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Kale or Chard
  • Leeks
  • Tomatoes
  • Peppers
  • Carrots or Beets
  • Potatoes
  • Sage

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Pizza Night @ The Farm, Fri 9/22

Join us on Friday for wood-fired pizza and music.  *our last pizza night of the season!*
5:00 – 8:00 pm.  Suggested donation $15.  

This Friday is our annual Pizza Night Fundraiser, and all proceeds will benefit the NOFA-VT Farm Share Program.  This great program helps us subsidize CSA shares for limited-income Vermonters.

We’ll have music by Duffy Gardner, slices with farm-fresh toppings, and salad.

Out in the fields, we’re busy seeding and transplanting winter greens.

Just as much as September is harvest season, it’s also planting season.

So as we harvest potatoes, winter squash, and carrots, we’re also planting spinach, lettuce, and pea shoots.  All of these, along with kale, chard, and asian greens, will be in the Fall Harvest Share.

We’ve also been busy roasting tomatoes, which will be a new item in the Fall Harvest Share.  We’re really excited about these, as they’re our favorite way to eat and preserve tomatoes.

Sign up for your Fall Harvest Share by 9/30 our CSA page.

Shares cost $291.60, and payment plans are available.

You can sign up for a subsidized share on the NOFA-VT website.

Here’s this week’s harvest:

  • Tomatoes
  • Peppers
  • Celery
  • Shallots
  • Kale or Brussels Tops
  • Watermelon Radishes

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Watermelon Radishes: the unsung hero of root vegetables

Brussels sprouts tops are tender and delicious!  Similar to collard greens and kale, they can be sautéed, braised, or made into “chips” (like kale chips).  We love them most sautéed with a sprinkle of sea salt, pepper, and olive oil, and served as a side dish with beans, chicken, or pork.

Pizza & Art on the Farm

Join us and NOFA-VT tomorrow (Wednesday, 9/6) for a farm pizza night!  

5:30-7:30: We’ll have wood-fired pizza, salad, and a farm tour.  Suggested donation $10

And this Friday, immerse yourself in art on the farm:

Worcester Range is a new series of paintings by Lydia Gatzow, produced over the course of spring and summer at Good Heart Farmstead.

The paintings will be on display in the second yurt down the road at Good Heart, with an opening reception on September 8th 4-8pm.  Free and open to the public! 

There will be complimentary refreshments, good company, and of course, the Worcester Range itself.  The exhibit runs through September 15th.

All dates after the opening are by appointment only. You can make an appointment by emailing lydia@lydiagatzow.com.

30% of proceeds from each purchased painting goes to Good Heart in support of their mission. If you are currently a CSA member you get an additional 10% off!

We hope you can join us for these special events, to feed your belly and creativity.

In Good Heart,
Kate & Edge

September Pizza Night Dates

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New September Pizza Night Dates:

Wednesday, September 6, 5:30-7:30
We’re hosting a NOFA-VT Pizza Night, open to the public!  NOFA-VT will have their mobile oven here (bigger than ours and able to churn out pizzas super fast).  Join us for pizza, salad, and a farm tour.

Friday, September 22, 5:00-8:00 
Our big fundraising night!  This will be our last pizza night of the season, and all proceeds will go to the NOFA-VT Farm Share Program to help us subsidize CSA shares for low-income Vermonters.  $15 suggested donation, pizza, salad & farm tour.

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

The last summer CSA pick up is Friday, September 29 / Monday, October 4 / Wednesday, October 6.

The harvest will continue, though, and we invite you to eat well with us all the way through December with a Fall Harvest Share.

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Celery
  • Tomatoes
  • Choice of onions or garlic
  • Braising Greens Mix
  • Peppers
  • Carrots
  • Choice of Basil or Sage

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

With these cool nights and mornings, it’s soup season!

Roasted Celery Soup : with potatoes to add creaminess

Roasted Carrot Soup : a quick & delicious soup that can be made in about 30 minutes

Please Eat all the Nightshades: CSA Harvest 8/18

I need your help.  Will you please eat all the peppers, tomatoes, and eggplants?

Because part of my lyme protocol is an anti-inflammatory diet, which rules out all nightshades.  And right now, with hot peppers popping off the plants and tomatoes rolling in, I smell salsa everywhere.

Oh, and add potatoes to the list, too!

In all seriousness, though, it hasn’t been too hard.  I still sneak in a cherry tomato or two as I harvest, but trading nightshades for less inflammation has so far been worth it.

Eliminating them from my diet doesn’t stop me from loving the cultivation and cooking of nightshades, and to that end I am really happy to be entering tomato roasting season, when the house constantly fills with the scent of sauce.  Comfort incarnate.

This week we harvested the first round of eggplants, and while there isn’t enough to put in the share, there will be eggplants for sale this week at pick-up.  We’ll also have lots of jalapenos and banana peppers for sale, too.  As always, CSA members get 10% off any extra produce you buy.

Join us tonight (Friday) for wood-fired pizza on the farm.  

We’ll have music by Duffy Gardner (who is the mason that led our oven-building workshop!) along with slices and salad by donation.

Pizza will start around 4:00 and music around 5:00.

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Lettuce Head
  • Tomatoes
  • Cucumbers (last week!)
  • Zucchini (last week!)
  • Garlic
  • Basil
  • Carrots

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Roasted Tomatoes : this is my favorite way to preserve tomatoes, or simply to make the house smell delicious.  Freeze in quart bags for roasted tomatoes all winter long.

Hummus with Tomatoes and Cucumbers

Fried Rice w/ Zucchini, Tomatoes & Parmesan

Potatoes, Tomatoes, Hooray!

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We harvested the first new potatoes this week, the red, tender-skinned tubers releasing from the soil just as tomatoes burst into full-on ripening.

We’ve been waiting for this—for the August bounty to roll in again.  The spring and early summer provided, of course, but this time of year marks the beginning of what so many think of as “harvest time.”

No matter that harvesting happens much of the year now, August through September bring on the height of ripeness (and a perfect illustration of this happened just now, when Edge, not knowing what I’m typing, presented me a quart of blueberries, freshly picked from our handful of plants).

Enough of waxing on about vegetables, I’ll get outside now to harvest more.  Before I go, though, a few quick things:

We’re hosting a wedding for two dear friends this weekend, so the farm stand will be closed Saturday.  We’ll be heading to a pre-wedding celebration tonight, so CSA pick-up will be self-serve after 5:30 pm.

You’ll see wedding preparations underway tonight at the CSA pick-up, including some large tents.  Just walk right through them to get your veggies!

Pick-your-own flowers are open and ready for picking!

Here’s this week’s harvest:

  • Cilantro or Sage
  • Mesclun
  • Tomatoes
  • New Potatoes
  • Shallots
  • Cucumbers
  • Zucchini

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Cucumber Salad with Sour Cream and Dill Dressing

Roasted New Potato Salad with Sage 
this recipe makes 10 servings and calls for more potatoes and sage than will come with the share, so you’ll need to adjust the ingredient amounts.

On Cooking with Shallots from Mother Earth News

CSA Harvest 7/30

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We’re back!  (In the internet realm, that is—we’ve been deep in the farm realm all along).

I’m sorry for the missed newsletters the last two weeks.  I know getting the harvest list is helpful and something you look forward to.  I also look forward to it, because it means I get to sit down, share our week, and connect with you about the farm.

Over the last four weeks I’ve had to prioritize my rest (I know, summer isn’t a time for rest!)  I was diagnosed with Lyme disease, and while it was unwelcome, knowing why I was so exhausted and achey gave me permission to take care of myself.

So, I’ve been sleeping until 7:00, and losing the morning hours of computer time when this newsletter typically gets written.

Give Edge an extra thank-you this week when you see him—he’s been a superstar supporter of my recovery!  And I am on the road to feeling better.  I’ll be on meds for another two months, but am thankfully starting to feel symptoms subside.

In other news, we received an NRCS grant to put up a 30×96′ hoop house!  
This news came the same day as my lyme diagnosis, and gave me a much-needed counter balance.  Our goal is to construct it this fall for winter greens production.

But first, we’re going on vacation!  We’ll be gone Thursday-Tuesday, so no pizza night this wee.  Our friends Lydia and Charles will be running the on-farm CSA pick-up this coming Friday, and another friend, Sarah, will be running next Monday’s pick-up.

Here’s this week’s harvest:

  • Green Beans
  • Zucchini
  • Kale
  • Beets
  • Radish or Salad Turnip
  • Cucumbers
  • Basil
  • Tomatoes

Have a lovely week.

In Good Heart,
Kate & Edge


RECIPES

Zucchini Hummus: http://www.feastingathome.com/zucchini-hummus/

Garlic Green Beans
This quick sauté is super yummy!  Crush and roughly chop 1-2 garlic cloves.  Sauté in olive oil until aromatic, and add green beans to pan (I like to chop them in half, but you can use whole beans, too).  Sprinkle with sea salt, and sauté a few more minutes, until beans are crisp on the outside.  Eat!

CSA Harvest Newsletter 7/14

Yesterday we layered up in flannel and fleece and raincoats.  I’m not sure if it’s summer or spring again, but there’s a benefit to everything: vegetables don’t wilt in cool misty weather, and as we harvested for the farmers market, the crops looked beautiful!

This morning we’re out to harvest again for tonight’s CSA pick-up.  The cabbage crop is dense and full, the kale is loving this weather, and the peas are perfectly happy, too.

This will be the last week of fennel for the season, and kohlrabi will take a break until the fall.  As we say goodbye to those crops, the zucchini and summer squash are saying hello.

Just ahead is the bean harvest (we got 6 lbs yesterday, and expect a full harvest to come sometime next week).  The first tomatoes are ripening, and in the next week or two there will be enough for the shares!

In the flower field the sunflowers and cosmos are looking strong, but still not quite to blooming.  That field is particularly wet and soggy, and we’re looking forward to some sunnier days next week to help dry it out.

Mark your calendars for July 21, our next pizza night.  Wood-fired pizza by chef Edge will be available by donation from 4:00-7:00.

We’ll be on vacation (!) the first weekend in August, so there won’t be pizza that first Friday.  We’ll pick it up again the third Friday in August.

Here’s this week’s harvest:

  • Cabbage
  • Bunching onions
  • Zucchini
  • Basil
  • Peas
  • Fennel or Kohlrabi
  • Kale

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Zucchini Tortillasthis calls for 4 cups of zucchinis, and while this week there may not be that much in the share, there will be in the weeks to come!  save up your zukes, or file this away for a future week.  It’s delicious!

Pizza Night @ Good Heart, July 7

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Join us for wood-fired pizza this Friday night, July 7th, from 4:00-7:00
and mark your calendar for July 21st, our next pizza night this month.

We are SO excited about the broccoli harvest this week!  Waylon is excited about eating “little trees” 🙂

The PYO flowers are coming along, but because of the cold, wet spring, the blooms are still a few weeks off.  We will let you know at first bloom when you can come start picking!

The fields are still squishy from last week’s rain, but the crops are pulling through and growing in the sunshine.

Here’s this week’s harvest:

  • Lettuce : 1 head
  • Beets or carrots : 1 bunch
  • Broccoli : 1 head
  • Snap Peas : 1/2 lb
  • Kale : 1 bunch
  • Garlic Scapes : 1 bunch
  • Basil : 1 bunch

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Kale Chips
we love kale, in all forms!  Try this quick kale-chip recipe for a crispy treat:
  • De-stem kale and tear or roughly chop into large pieces (about 2″-3″)
  • Drizzle with olive oil
  • Sprinkle with salt
  • add optional embellishments: nutritional yeast, cayenne powder, black pepper, any herb/spice you desire!
  • bake at 400º for about 10 minutes until the kale is crispy; or broil under a low broiler (but keep close watch with the broiler method so as not to burn the kale!)
For more specific kale-chip guidelines, check out this helpful post: 6 tips for flawless kale chips

Garlic Scape Pesto
Process chopped garlic scapes, olive oil, salt and a splash of lemon in a food processor. (Garlic scape to olive oil ratio is 1:1).

Process until mostly smooth (scape pesto won’t get as smooth as basil pesto).  Use a spoonful to add to sautés, sauces, or to add a garlic kick to salad dressings.  Store in the fridge, or freeze to use this winter.