Week 24, Nov 15-19, 2011

In your CSA bag

• Potatoes – choice of 1 quart
• Squash – choice 1 large or 2 med
• Carrots – 6
• Kale - choice green or lacinata
• Turnips(purple top)– 3 med or 4 small
• Beets (red) – 4-6
• Brussels Sprouts – 1 pint
• Onions – 4 sm or 2 med
• Cabbage – 1 head
• Lettuce – 3 small or 2 med
• Garlic – 1 med or 2 small cloves

Recipe of the Week

Smoke Roasted Root Veggies

News from the Field

This is the last week for CSA this Season!

We would like to thank you all for being such great members this season. We have tallied the surveys and it seems that you were all very happy, both with the quality and the quantity of our produce. Many of you would like your newsletter e-mailed next summer and we are working on that option. Try the email sign-up here in the margin; we don't always get the newsletters on the blog in time, but we'll try.

That leaves pricing and although we are one of the most affordable CSA’s in the state we also realize there is a tough economy struggle going on. We appreciate your efforts to remain with us and we would like to give you the opportunity to lock in this year’s price for next year, 2012, by putting down a $100 deposit before Dec.15th.

We are looking forward to 2012 being a better growing season with less winds and no Hurricanes!

We still have a limited number of Thanksgiving baskets available so order today.

Winter Shares start in two weeks. Join now!! We will have dried beans, beets, carrots, turnips, potatoes of all colors and many other vegetables, all certified organic. We will also be growing, much longer with greens, spinach, and lettuces in our renewed Green House. We will continue to include delicious recipes and ways to make your cooking quicker and easier to prepare.

First pick-up Thursday, Dec. 1st

Regular is $248.00 pick-up twice per month

Single is $148.00 pick up once a month

Senior is $135.00 pick-up once per month

Applications are at the farm stand.

Have a great winter!

Anne

Valleydream@wildblue.net

Week 23, Nov 8-12, 2011

In your CSA bag

• Red Skin Potatoes – 1 quart
• Spaghetti Squash – 1 (last of season)
• Carrots – 6
• Gold Turnips – 3 med or 4 small
• Beets – 4-6
• Brussels Sprouts – 1 pint
• Onions – 4 sm or 2 med
• Cabbage
• Lettuce – 2 small
• Tomato – 1 red or 2 green

Recipes of the Week

Carrot Pancakes

Pickled Carrot Salad

News from the Field

DON’T FORGET ! !

There is only 1 WEEK remaining for CSA, this Season! If you would like to Order your Thanksgiving basket the deadline is next Tuesday Nov.15th. Sign up for Winter Shares now to avoid an empty bag!

Have a great week!

Anne

Bugs

We come from a world filled with insects and bugs. Many are beneficial bugs that help us to get rid of the bothersome bugs. We buy lady bugs to eat aphids in the spring greenhouses. In crops, pests can often come north on storms (like Irene) or just any typical summer storm, such as when corn ear worms arrive looking for the sweet corn. Broccoli, Raab, Kale, Cabbage and Brussels Sprouts are a favorite of the flee beetle who leaves tiny holes in the leaves in the Spring or the white cabbage moth who starts out as a little green inch worm, that is easily removed by soaking the vegetables in a sink with a ½ cup of salt in the water for 10- 15 minutes. Some years there are no pests pressure on specific crops and other years they really challenge us. This year has been about average. We do use organic sprays to try and keep the pests off but they are mostly water soluble so they tend to wash off quickly, with the next rain. We also try to keep any spraying to a minimum unless there is a need to protect the crop from being damaged. So, soak and rinse all your vegetables for the cleanest and safest produce before eating. We are glad to be chemically free from herbicides, chemical pesticides, and chemical fertilizers too.

Week 22, Nov 1-7, 2011

In your CSA bag

• Fingerling Potatoes – 1 quart
• White Acorn - 1
• Carrots – 4-6 bunch
• Purple Top Turnips – 3 med or 4 small
• Beets – 4-6 bunch
• Brussels Sprouts – 1 pint
• Cabbage -1
• Onions – 4 sm or 2 med
• Soup celery- use like parsley in soups Has great celery flavor

Recipe of the Week

Sugary Brussels Sprouts

This recipe will help sweeten the pallet for the younger kids who are not quite used to the stronger flavor of Brussels sprouts.

When storing your fresh Brussels sprouts they will stay freshest the longest wrapped in a plastic bag in the coldest part of your frig. When you take them out do not fret about the black spots on the outer leaves, just peel several leaves off (Not too many) and you are good to go. They are a welcomed cold crop we have been anticipating since they left us last year. Such a short season for such a great vegetable.

Happy Halloween!

Here is a website foodandwaterwatch.org that will scare you to see what Monsanto is doing. They are trying to taint everything that is made of corn. They are trying to use GE (genetically engineered) corn.

Food & Water watch is a nonprofit consumer organization that works to ensure clean water and safe food. They challenge the corporate control and abuse of our food and water resources by empowering people to take action and by transforming the public consciousness about what we eat and drink. Speak up and vote NO! It’s free!

News from the Field

Our gourmet fingerling potatoes this week are delightful when roasted with a little olive oil, garlic salt, rosemary and thyme.

There are only 2 WEEKS remaining for CSA, this Season! Order your Thanksgiving Basket and sign up for our Winter Share. Applications are at the farm stand.

Have a great week!

Anne

Week 21, Oct 25-30, 2011

In your CSA bag

• Gourmet mini Red Potatoes – 1 quart
• Sugar Dumpling - 2
• Winter Squash – choice 1
• Carrots – 1 bunch
• Gold Turnips – 2 med or 3 small
• Beets w/greens – 1 bunch
• Green tomatoes - 3
• Red Kale - 1 bunch
• Chard – 1 bunch
• Onions – 4 sm or 2 med

Recipes of the Week

Fried Green Tomatoes
Green Tomato Pie

News from the Field

Our gourmet mini red potatoes this week are delightful when roasted with a little olive oil, garlic salt, rosemary and thyme.

There are only 3 WEEKS remaining for CSA, this Season! Order your Thanksgiving Basket

• Butternut squash- 1med/large
• Gold Turnips 2lbs
• Red Beets 2lbs
• Potatoes (white or gold) 5lbs
• Onions (red & yellow mix)-2lbs
• Brussels Sprouts-1lb 2oz
• Local Cranberries
• 2 Homemade pies (U-pick Pumpkin, Apple, Choc. Cream)

All this for just $60.00

Then everyone has a week off to eat all their Holiday leftovers before we move on to our…..

Winter Shares

We will have dried beans, beets, carrots, turnips, potatoes of all colors and many other vegetables, all certified organic. We will also be growing, much longer with greens, spinach, and lettuces in our renewed Green House. We will continue to include delicious recipes and ways to make your cooking quicker and easier to prepare.

Sign-up today! First pick-up Thursday, Dec. 1st

Regular is $248.00 pick-up twice per month

Single is $148.00 pick up just once a month

Senior is $135.00 pick-up once per month

Applications are at the farm stand.

Have a great week!

Anne

Week 20, Oct 17-22, 2011

In your CSA bag

• Russett Potatoes – 1 quart
• Spaghetti Squash – 1
• Pie Pumpkin - 1
• Carrots – 1 bunch
• Beets w/greens – 1 bunch
• Kale - 1 bunch
• Lettuce - 1 head
• Onions – 4 sm
• Herb – Parsley or Cilantro – choice

Recipe of the Week

Chicken and Beets with Orange Butter

News from the Field

Last week on Monday, Joe told me he had to go for parts in Orleans. He then asked me to go with him for the parts and lunch. Tuesday the 11th,was going to be our 31st Anniversary, and he would be too busy the next day. I said “Sure” He was covered in mud and said he was changing and asked if I wanted to change too. I said no, as we were only going for parts & off I went in my Capri overalls and tank top. As we approached Cambridge he said “let’s go thru the notch as the colors are so great” “O.K., I answered and then asked “What part are you getting in Orleans?” He then laughed and smiled and said “No parts, I’m taking you away for our Anniversary” “What!” I said, “ I don’t have anything I need with me” “I know” he said “That’s why I had Becky pack all you need” Joe then said he saw Becky packing a large suitcase, when he asked her what she was doing, as we were only going for one night. She replied “I know Dad, but she needs choices.” We had a great time at York beach in Maine and a beautiful foliage ride for no parts too. It was a very Happy Anniversary Surprise.

There are only 4 WEEKS remaining for CSA, this Season!

Order your Thanksgiving Basket

• Butternut squash- 1med/large
• Gold Turnips 2lbs
• Red Beets 2lbs
• Potatoes (white or gold) 5lbs
• Onions (red & yellow mix)-2lbs
• Brussels Sprouts-1lb 2oz
• Local Cranberries
• 2 Homemade pies (U-pick Pumpkin, Apple, Choc. Cream)
• Fresh Rolls – one dozen

All this for just $60.00

Then everyone has a week off to eat all their Holiday leftovers before we move on to our…..

Winter Shares

We will have dried beans, beets, carrots, turnips, potatoes of all colors and many other vegetables, all certified organic. We will also be growing much longer with greens, spinach, and lettuces in our renewed Green House. We will continue to include delicious recipes and ways to make your cooking quicker and easier to prepare.

Sign-up today! First pick-up Thursday, Dec. 1st

Regular is $248.00 pick-up twice per month

Single is $148.00 pick up just once a month

Senior is $135.00 pick-up once per month

Applications are at the farm stand

Have a great week!

Anne

Week 19, Oct 10-15, 2011

In your CSA bag

• Gold Potatoes – 1 quart
• Butternut Squash – 1
• Pie Pumpkin - 1
• Carrots – 1 bunch
• Beets w/ greens – 1 bunch
• Kale - 1 bunch
• Lettuce - 1 head
• Onions – 5 sm
• Peppers - 1
• Herb – Parsley or Cilantro – choice
• Jack O’ Lantern – For the kids/one per child

Storage Tip

• Peppers and Cilantro should be in separate plastic bags in the refrigerator.

Recipes of the Week

Winter Squash braised in Cider
Savory Squash Pie

News from the Field

Anne and Joe have escaped for a couple of days without the family so I am writing the newsletter for Anne.

What a nice weekend we had this last weekend. Working at the base of Mount Mansfield I get to enjoy the view every day. Hopefully you all got out enjoying the colorful foliage in Vermont. My family took a drive up to Montgomery through Enosburg and back through Fairfield home. What a nice drive and day to spend with the family. Of course we stopped for an ice cream cone. YUM!! Hopefully we will be able enjoy a few more nice weekends before the weather really changes.

This week is Jack O’ Lantern week. Bring the kids to pick out their own pumpkin. (One per CSA child – 2 kids=2 pumpkins)

Have fun carving them. Send us pictures of your creations.

Week 18, Oct 3-7, 2011

In your CSA bag

• Red Potatoes – 1 quart
• Acorn Squash – 1
• Purple Haze Carrots – 1 bunch
• Organic Apples – 3 each
• Broccoli – 1 bunch
• Kale or Chard - 1 bunch
• Lettuce - 1 head
• Onions – 4 regulars
• Peppers - 1
• Tomatoes – 1 (until they are gone)
• Herb – 1 bunch Cilantro
• Flowers – u-pick your own

Storing your Crops

Potatoes, Onions and Squash want to be cool, dry and dark. Greening on potatoes is not good and they will ROT if stored green.

Carrots and beets like it cold, dark and moist sealed in a plastic bag in the refrigerator drawer or in a cold frame full of very cool moist sand.

Greens also like to be sealed in a plastic bag, in the coldest part of your refrig that is not freezing (Usually the bottom drawer, as cold air settles)

Recipes of the Week

Broiled Apples with Maple Syrup

Annie's Baked Apples

News from the Field

Thanks to all our members that attended and supported our first annual “Vermont Organic Festival”. We had a great time at the Festival despite the 40 degree chilly weather and the down pours of rain. We actually had a pretty good turnout for this first time event.

We would like to send a special thanks to all our sponsors; Nicole Gilbert at Cambridge Event and Design, The American Farmland Trust, H.A. Manosh, Smugglers Notch Resort, and Brown and Jenkins Coffee. It was wonderful to have their raffle donations and support. The music, the foods, and all the vendors were amazing. We look forward to 2012 and hopefully, a little more sunshine. Be sure to check out our web site www.vermontorganicfestival.com and see all the pictures -- including an awesome video!

The first annual burlap fashion show was pretty incredible too. Our neighbor Anna, surprised everyone, when she appeared in a festive burlap skirt and vest, adorned with dyed burlap appliqués, a cornucopia of vegetables and sunflowers. She even made a pocket book, hat and jewelry from burlap to complete her country ensemble.

Some ideas about how and what to harvest:

Process any tomatoes before the newly forecasted frost on Thursday and Friday evenings. Cover any remaining crops and fruits not harvested with a tarp or sheet or a five gallon pail over the plants. You never know they just might survive to get one more harvest.

Pick the rest of your Cucumbers and Peppers, ours have already stopped and make pickles. For over ripe cukes make sunshine pickles.

Harvest lettuces, they can keep for 10 days if chilled and sealed in a bag for moisture detention. Remaining lettuces should be covered as many cold tolerant varieties can sometimes freeze and thaw without ruining. WARNING do not cut when frozen, wait for thaw, and watch to see if crop survives. Many times spinaches, lettuces and some greens will come back if not frozen too cold or too long. This is how we can grow inside the greenhouse without heat during the winter if the greens have 2 layers of cloth protecting them.

Broccoli, Kohlrabi, Cabbage, Kale, and Brussels sprouts are all are in the brassica family. They will taste even sweeter after a light frost. Unfortunately, the colder weather will also slow down the growing cycle, to a crawl.

Your onions should be harvested and drying with lots of air around them.

Potatoes, carrots, beets and turnips will all be fine in the ground, but begin to harvest as much as possible on dry days, before the ground freezes for the winter.

Enjoy your vegetables!

Thanks!

Anne

Week 17, Sept 26-30, 2011

In your CSA bag

• Blue Potatoes – 1 quart
• Spaghetti Squash – 1
• Carrots – 1 bunch
• Collards – 1 bunch
• Lettuce - 1 head
• Onions – 4-5 small
• Chard -1 bunch
• Peppers - 2
• Tomatoes – 1 (until they are gone)
• Herb – choice of 1 - Cilantro, Garlic or Parsley
• Flowers – u-pick your own 6 stems

Recipes of the Week

Cider Glazed Carrots

Collards

Views from the Field

Wow, was the weather like summer last weekend and now the colors are starting to really turn. Autumn in Vermont. People travel from all over the country to see our amazing hillsides splattered with bright fall colors. This week is the Vermont Organic Festival right here at the farm so bring all your friends. We will have:

• Hay wagon rides - free
• Delicious ALL Organic foods (Potato Bar, Soups, Deserts, Apple Crisp, Cider, Flavored Waters, Sausage Sandwiches and Veal Burgers from Applecheek Farm, and organic Maple products and Cotton Candy)
• Music: Fiddler, Prof Fairbanks Miller followed by the amazing “Tammy Fletcher Band”
• Organic Coffees from Brown and Jenkins
• ORGANIC BEER and wine tent, by Stella Notte
• Potato Sack Fashion Show – we have over a dozen contestants of all ages competing
• RAFFLES for several Smugglers Notch Bash Badges and a Valley Dream Farm Fall CSA share and more
• 25+ Vendors showing their crafts and wares (start your Christmas Shopping early and local)
• Farm games and contests like (sack races, seed spitting, apple sauce eating, and carrot peeling)
• Face Painting from the teachers at the Mary Elizabeth Preschool.
• The Mountain Bike River Walk and see all the colors reflected in the water.

If the weather is cool and brisk like they are forecasting it will be great to enjoy an afternoon full of wholesome fun for all ages.

Saturday, Oct 1st, Noon to 4pm

Hope to see you there!

We are almost finished harvesting the potatoes. We have the red skins, blues and golds all in the barn. Remaining are the Whites, fingerlings and the cranberry reds. Looks like it has been a good potato year. It is always hard to guess the yields for the crops below the surface, but so far so good.

Thanks!

Anne

Week 16, Sept 20 - 25, 2011

In your CSA bag

~ Gold Potatoes (1 quart)
~ Cukes (3 pickling)
~ White Acorn winter squash (1)
~ Lettuce (1)
~ Onions (4)
~ Peppers (1 large, 1 jalapeño, 1 mini orange)
~ Chard or Kale (1 bunch)
~ Herb:  Cilantro, Garlic or Parsley (choose 1)
~ Flowers U-pick (6 stems)

Recipe of the Week
Squash Pies

News from the Field

A special thanks to all of those that showed up at the farm last week, between Thursday and Saturday, to help us beat the frost.  We were able to harvest all of our winter squashes into storage.  We did have two frosts here at the farm this past weekend.  On Friday night the temperatures dipped to 30 degrees.  Saturday was a beautiful day and night temps dropped only to 33 degrees.  Then on Sunday evening they dropped again to 31 degrees.  We have lived here in Vermont since 1992 and find that first frost at our farm tends to be right around the 15th of September, which is right when it came again this year. 

Also a huge thanks to the Brewster River Mountain Bike Club who helped demolish a shabby falling equipment shed to the right of the farm stand.  Now only ashes and a great view remain.  Thanks!

Frost damage on your crop usually looks like a wet darker spot on the skin of the squash.  This kind of blemish can affect both its quality and storage life, being vulnerable to rot and mold.  The plant's live leaf cover can protect the fruit somewhat from the first frost, but when the leaves die, you should harvest immediately.

Several of our crops survived, including some lettuces and all the Brassicas like broccoli, cabbage and kales, which actually get sweeter in the cold air.  The carrots, turnips, potatoes and beets are all snuggled below the ground waiting their turn to be harvested.  If you drive by in the next few days, pause to watch our huge potato harvester and the 10 people it takes to rustle up another year of heaped potato bins.  Spectacular!

Only two weeks until the Vermont Organic Festival right here at the farm, all afternoon October 1st.  Bring your friends!

Thanks!
Anne

Week 15, Sept 12 - 17, 2011

In your CSA bag

~ Red Potatoes (1 quart)
~ Cukes (3 pickling)
~ Corn (4)
~ Lettuce (1)
~ Onions (4)
~ Peppers (1 large, 1 jalapeño, 1 mini orange)
~ Chard (1 bunch)
~ Kale (1 bunch)
~ Tomatoes (1 while they last)
~ Flowers U-pick pink/purple (6 stems)

Recipes of the Week
Cilantro Lime Dressing
Corn Salsa

News from the Field

I am so proud to be a Vermonter.  It is wonderful to watch so many different organizations putting together monies and items for the aid of commiunities and the farmers that were so greatly devastated by Hurricane Irene.  I would like to tell you of a few I know of:

• Grants and zero-percent-interest loans are awarded to farmers in need as funds are available.  To donate, please contact Kirsten Bower at the NOFA office, 802-434-4122 ext 16.  To make a donation by check, please mail your tax deductible contribution to the NOFA Farmer Emergency Fund, PO Box 697, Richmond, VT 05477.  Please write on the memo line "for Farmer Emergency Fund".

• NOFA also has an auction on their web site where people can donate items or buy items to raise monies for our flooded neighbors.

• A day care in Waterbury was in need of supplies and after a notice was put on Cambridge's "Front Porch Forum" here are the results:  1) The pre-school has enough materials for its temporary operations; 2) All physical donations are being stored at Lauri Boyden's until the pre-school and other child care facilities can move back into their permanent spaces.

• Brown & Jenkins Coffee has a monetary donation jar and will be working with Lauri on how the money should be allocated.

Sorry to tell you all that our tomatoes have been stricken with "Early Blight" and our season for tomatoes is ending much earlier than we had hoped.  On a good note we will have pumpkins earlier than usual.  So start dressing up your homes with fall decorations.

Sign up for a fall share.

Thanks!
Anne

Week 14, Sept 5 - 10, 2011

In your CSA bag

~ Potatoes baby reds (1 quart)
~ Cukes (4 pickling)
~ Kohlrabi (2) or cabbage (1)
~ Corn (4)
~ Bibb Lettuce "Nancy" (1)
~ Onions (1)
~ Peppers (1)
~ Chard (1 bunch)
~ Kale (1 bunch)
~ Tomatoes (1)
~ Flowers U-pick only shades of pink (3-6 stems)

Recipe of the Week
Grilled Chicken with Rice and Fruit in Lettuce Wraps

News from the Field

We are so happy to have lettuce back again.  When it gets too hot, like it did 3 weeks ago, all the lettuce tastes bitter and begins to bolt.  When it bolts it turns from a beautiful head of leaf lettuce into a pointed mini Christmas tree shape and the center core gets really large and it will rot very easily and it tries to make new seeds in an attempt to replace itself.  That's when we plow it under and move to the next planting.

The Lettuce Story

We start lettuce from raw or pelleted seed.  Raw seeds are extremely tiny about half the size of a sesame seed.  This makes them very hard to only plant one seed per cell.  It can be done with tweezers and a lot of patience.  Pelleted seeds have organic clay around each individual seed and ends up being little round balls big enought to pick up one at a time and place in an individual cell.  Jay pushes all the individual seeds into the soil plugs to get them started in the greenhouse.  It only takes a week or two for the lettuce to begin to sprout.  It needs to be in the brightest sun when this happens so it will not strecth for sunlight and get leggy.  It gets watered daily or more if hot out and when the plugs are about 4 inches tall they are transplanted into the fields.

We like to try different varieties.  This year you have had many different kinds of lettuce already.  Several Green Leaf:  Black Seeded Simpson and Tropicana.  Red leaf:  new Red Fire.  Romaine:  Pic 714 and Jericho.  Boston is also known as butter head or Bibb:  Nancy (XL) and deer tongue (pointed and smaller).  Our personal favorites are in the category called Summer Crisp, a cross between leaf lettuce and romaine.  We especially like "Nevada" that has a green whorled shape and "Magenta" with a red tinged edge.  Jay just started a new planting of Magenta that will be transplanted into the greenhouses for fall and early winter.  We will also plant more greens and spinach that will continue to grow inside the greenhouses and also under row covers, hopefully until February.  It's time for salads again before the tomatoes go by.

Sign up for a fall share!  8-week Fall Memberships start Sept 27th.

Thanks!
Anne

Week 13, August 29-Sept 5, 2011

In your CSA bag

Regular may take all vegetables listed, Single size members may choose 6 items, and seniors choose 5 items.

~ Spaghetti Squash - 1
~ Potatoes – 1 quart
~ Cabbage – 1 head
~ Cukes - 4 pickling
~ Kohlrabi - 2
~ Zucchini – 3
~ Summer Squash – 2
~ Fennel – 1 head (taste like black licorice) or Parsley
~ Onions – 3
~ Peppers – 2
~ Tomatoes – 3



Recipe of the Week
Veggie Spaghetti Dinner

News from the Field

Well, it seems that saying “if you don’t prepare for the storm you’ll get hit and if you are all prepared for the storm it will pass you by”, came true. With “Irene” forecasted for last weekend, we began on Friday by taking down the plastic cover and the end walls on #6, our newest greenhouse. Then we scouted around the farm for anything that may become airborne. After two days of battering down the hatches, we felt we were more prepared for this storm, than any other. Luckily for us this storm only left us wet. Thank goodness we missed the high winds. We didn’t even lose power but we were ready with the generators all hooked up. The rain meter here at the farm had to be dumped out when it reached capacity at 5” around six pm on Sunday evening, then during the overnight hours it continued with just a few more inches. Out total rainfall for the storm was over 6 ½ inches. It is no wonder the rivers were all rising. Unfortunately, there are many farmers, even in our region, and along the Lamoille River, that lie in the flood plains and will lose much of their crops. Fortunately for us, we live 5 miles upstream from the Lamoille River. I know the river can help them, for example the movement and temperature of the river can warm the air and prevent them from getting an early or a late frost. But, the flip side of being along the river is when it floods. When we awoke on Monday, we rushed out to farmers market. Soon, the cool air and the gray sky made way for an afternoon of sunshine. It was a beautiful reminder of how Vermont’s weather can change so quickly. This time, for us, it was for the better.

Fall is approaching and today you will have your first winter squash. Spaghetti squash happens to be the first of the squashes ready this year. Maybe it was all the heat we had in August, but it feels like we are a little bit earlier than normal this year. It is always nice to be ahead of schedule. Speaking of being ahead of schedule, it is that time of year to sign-up for a fall share and to think about our winter shares. Info is available at the farm stand.


Thanks!
Anne Tisbert

Week 12, August 22-29, 2011

In your CSA bag

Regular may take all vegetables listed, Single size members may choose 6 items, and seniors choose 5.

~ Potatoes – 1 quart
~ Carrots – 1 bunch
~ Cabbage, Green Kale or Collards – 1 choice
~ Cukes -2 field or 3 pickling
~ Kohlrabi - 3
~ Swiss Chard – 1 bunch
~ Onions – 3
~ Peppers – 2
~ Tomato – 3
~ Parsley – 1 bunch


Recipe of the Week
Smashed Potatoes with Garlic

Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. A new analytical method developed by Agricultural Research Service plant geneticist Roy Navarre has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commercially grown potatoes. Navarre's team also identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines. These last compounds, which have blood pressure lowering potential, have only been found in one other plant, Lycium chinense (a.k.a., wolfberry/gogi berry). See article at www.ars.usda.gov.

Potatoes are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. So don’t cut out the potatoes just cut back on some of those less nutritious toppings. Roast them-up and leave the skins on for all the extra nutrients.

News from the Field

We are at half-way for 24 week members this week. If you are a 16 week member take a look at our 8 week fall membership, so you don’t miss a week. Fall memberships are available in our 3 size packages:

Regular (receives all items listed weekly)	$200.00
Single (receives 6 items from list)	$136.00
Senior (receives 5 items from list)	$112.00

Late Blight Alert!!!

If you live in Cambridge you probably have read my recent articles, on front porch forum (our local community news letter shared thru the internet) regarding another outbreak of “Late Blight”. We never know when it will show-up as its mold spores travel on moisture (rain, dew, fog) and winds. This deadly fungal disease has reared its ugly head once again. All farmers and gardeners are on the lookout, with daily inspections, to protect their crops of tomatoes and potatoes. It can first appear as water soaked blotches and grayish mold on the underside of leaves and stems. It will quickly kill the plants. It tends to start further up the plant than most fungal diseases. If you have either of these plants be on the lookout for this disease. See the Cornell website for great photos to help you identify "late blight"
www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm

To prevent it from spreading we recommend you cut your plants
down and bag them into trash bags and dispose of immediately.

Tomatoes: Remove any fruit, wash and eat it soon as possible or cook it in sauces and if canning follow all processing directions. Do not freeze without processing.

Potatoes: cut plants immediately at very first sign of disease, to prevent disease from traveling down the stems into the tubers (your taters). If plants are clean harvest potatoes, destroy all plants and dispose into trash bags. Plant in new location next year! Disease does not winter over on plant material, BUT Do NOT save seeds (young potatoes) for next year as they may be infected. Rotate plants to a new location and Destroy or till in any baby potatoes that pop up next year (a.k.a. volunteers), as they are also likely to be infected and spread the disease all over again next year.

Thanks!
Anne Tisbert

Week 11, August 15-22, 2011

In your CSA bag

Regular may take all vegetables listed, Single size members may choose 6 items, Seniors choose 5.

~ Potatoes – 1 quart
~ Carrots – 1 bunch
~ Cabbage or Collards – 1 choice
~ Zucchini - 1
~ Summer Squash or Patty pans – 2
~ Cucumber – 1
~ Chard – 1
~ Peppers – 2
~ Tomato – 2 small
~ Basil – 1 bunch

Recipe of the Week
Sweet Peppers and Pasta


News from the Field
We are very happy to see this week’s rain. It helps save us a lot of time setting up the irrigation rotation. We are unable to get water to our fields up on Dean Rd in Underhill. This season, we have winter storage beans on the Dean Rd field and they are tolerating the dry spell quite well. I think Monday’s rain will bring them up to date to continue growing healthy. Only final yields will really tell, as the plants still look quite healthy. We can irrigate most of the valley; we usually use the piped water from the irrigation pond. From these pipes, we can set- up our generator to pump the water to the water wheel. The waterwheel sprays the water slowly over the crops while retracting its hose. When it’s done and the reel is full of hose it automatically shuts off. When the pond is not available we can use water from our large tanks along with the generator and either the water wheel and/or the irrigation sprinklers. Of course this all takes quite a bit of time to keep up with, but for now the rain is a blessing.

Sweet Peppers

Green and Purple, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.

Sweet bell peppers can be orange, yellow, red, purple, brown, black, ivory or green, depending on the stage of ripeness and the variety. Green bell peppers are fully developed, but not ripe. All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter). The color depends on the specific variety; the most common variety is green when unripe and red when ripe.

The other colors can be sold at a much higher price, so they are always allowed to ripen before being sold. The yellow, orange, and red color takes an additional 20-25 days to fully ripen, this adds to the reason they are more expensive and because they are ripe, they have a shorter storage time.

Peppers have complete flowers that are both male and female parts in the same flower. The number of lobes is related to the specific variety of pepper. There are varieties of peppers that produce 2, 3-4, or 3-5 lobed peppers. The 4 lobed 'bell' pepper was (and is) more popular in the U.S., so plants have been bred for this characteristic.

Thanks!
Anne Tisbert

Week 10, Aug 9 - 13, 2011

In your CSA bag

Regular may take all vegetables listed, Single size members may choose 6 items, Seniors choose 5.

~ Beets w/ greens – 1
~ Carrots – 1 bunch
~ Cabbage - 1
~ Zucchini - 1
~ Summer Squash or Patty pans – 2
~ Cucumber – 1
~ Chard – 1
~ Green kale – 1
~ Peppers – 1 choice green/purple
~ Onions – 1 bunch
~ Garlic – 1 bulb

Also at the Farm Stand
Grown locally...
~ Maple Shade Farm – 2011 syrup shares of 2 half gallons for $48.00 are still available.
~ Maple Syrup: all sizes available
~ Valley Dream Farm –all items certified organic
~ Eggs – organic (not certified) -Great Scape Farm, Jeffersonville
~ Peaches – non organic -Pennsylvania Amish
~ Blueberries – Cave Moose Farm, Cambridge, certified organic
Recipe of the Week
Zucchini Bars

News from the Field

Our chickens which were a gift have turned to be a menace. The chickens have learned to fly from their area and ventured into the tomato greenhouses. They have had a grand time and have eaten their way through the red, ripe tomatoes. Those chickens have been relocated away from the farm!!!

The nice hot summer weather that we have been enjoying is not so good for the leafy green vegetables. The lettuce has bolted and we will need to wait for the next planting to be ready before we get more. Bolting means that the plant is trying to produce seeds to reproduce. For lettuce the plant starts to look like a Christmas tree at the top. The lettuce will start to lose its delicious flavor and become bitter.

This fall Valley Dream Farm will host:

The 1st Annual Vermont Organic Festival

Planning is still in progress, but I wanted to give everyone a heads up and invite fellow farmers, businesses, organizations and craftsmen to participate. The event is Saturday, October 1 from 12-4 at the Valley Dream Farm.

Events include: potato sack races, carrot peeling, applesauce eating, hayrides, river walk, live music by the Tammy Fletcher Band and Peter “Professor Fairbanks” Miller.

We are seeking the following: vendors selling organic food or 'crafty' non-food products; volunteers to help run activities or assist with parking the day of the event; and businesses to sponsor the event and help defray costs. Please check out the event website, www.vermontorganicfestival.com for a schedule of events and entertainment. More to come as the time draws near..!

Thanks!
Anne Tisbert

Week 9, August 1 - 8, 2011

In your CSA bag

Regular may take all vegetables listed, Single size members may choose 6 items, Seniors choose 5.

~ Sweet Corn – single 2 / regular 4
~ Cabbage - 1
~ Zucchini – Romanesco Italian - 1
~ Summer Squash or Patty pans – 2
~ Broccoli or Carrots – 1 choice
~ Cucumber – 1
~ Fava Beans – 1 quart
~ Collards – 1 bunch
~ Lettuce – 1 Red or Green
~ Tomatoes – 1 (do NOT refrigerate)
~ Basil – 2 stems

Also at the Farm Stand
Grown locally...
~ Maple Shade Farm – 2011 syrup shares of 2 half gallons for $48.00 are still available.
~ Maple Syrup: all sizes available
~ Valley Dream Farm –all items certified organic
~ Eggs – organic (not certified) -Great Scape Farm, Jeffersonville
~ Peaches – non organic -Pennsylvania Amish
~ Blueberries – Cave Moose Farm, Cambridge, certified organic

Recipes of the Week
Summer Corn Salad
Zucchini Hash

News from the Field

Wishing you had a few more vegetables each week? If a single share is not enough give us a call and we will be happy to upgrade you (on a pro-rated basis) to a regular size share. Additional items are always available for purchase in the farm store or you can pre-order and receive them with your regular delivery.

This is unique squash week. We are offering you romanesco zucchini. This is an heirloom Italian zucchini that wins every taste test based on its unique, slightly nutty flavor and exceptional texture. We are also offering you patty pan summer squash. It tastes very similar to yellow summer squash. It is very delicious, especially when cut in thick flower shaped slices and drizzled with a mix of olive oil 6tablespoons, garlic 1 clove crushed and chopped basil leaves then thrown them on a hot grill and cook until seared on both sides with pretty grill stripes.

Also this week, we have a new vegetable that is very high in protein called Fava Beans. Fava beans were enjoyed by ancient Egyptians 5,000 years ago and 3,000 years later continued to be a prime source of protein in the Near East. The fava is a large, brown bean; these beans are often considered the tastiest bean around, along with being the meatiest bean. The favas grow in large pods that house approximately five beans each. They are popular in many parts of Europe and are beginning to gain a following in the United States. Fresh broad beans should keep fresh for up to a week if refrigerated; where as dried fava beans will keep for up to a year if stored in an airtight glass or ceramic container. They do take a bit of work to prepare.

PREPARING “Fava Beans”

1. Shuck beans (they look like pale green large beans) out of pods and discard pods.
2. Boil beans in lightly salted water for 10 minutes.
3. Remove thin green skins.
4. Cool. Eat warm with butter salt and pepper, or store in refrigerator for later use.
5. Use them in salads or in a stir fry with other vegetables

Thanks!
Anne Tisbert

Week 8 - July 25 - 31, 2011

In your CSA bag

Regular membership takes all, Singles 6 items, Seniors 5 items

~ Carrots – 1 bunch bagged in crisper
~ Cucumber – 1 in crisper
~ Summer Squash – 2 or 3 refrigerate
~ Green Beans – 1 quart bag & refrigerate do not wash until ready to eat.
~ Radishes –1 bunch bagged in crisper
~ Kale – 1 bunch - refrigerate - very cold
~ Lettuce – 1 head – bagged in crisper
~ Scallions/Green Tails – bagged in crisper
~ Blueberries – 1 pint - refrigerate
~ Our Tomato – do NOT refrigerate

Also at the Farm Stand Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
~ Tomatoes - Valley Dream Farm
~ Eggs - Pratt’s of N. Hyde Park
~ Peaches – Georgia, USA
~ Raspberries – P Mazza’s Farm, Essex VT
Recipe of the Week
Summer Squash Casserole

News from the Field

We sure had the full range of temperatures in this past week, from a roasting 94 degrees on Friday (while picking blueberries) to the return of cooler nights on Sunday, followed by the midnight showers. Joe does like the rain, every couple days or so. It helps to keep up with the ongoing job of irrigation. Vegetables are more complicated than a crop of Hay, but we need both for our rotations.

Making Hay
If a dairy farmer wants hay for his herd, then he usually prefers a higher protein legume (like alfalfa) mix for the milkers (females that gave birth within a year to be lactating) than a grassier hay mix for the heifers (younger female cows). When the alfalfa blossom is in the booting stage (just before opening into a blossom) it has a large quantity and yet a high quality and is time to be harvested. It is always nice to get three days of hot sun in a row. The farmer first cuts the crop with a “Mower”. The next day the hay is tossed around with a “Tedder” to help it fluff up and dry out. Sometimes it is tedded again in the afternoon. On the third day, the tedding process is repeated and when it is very dry and turns a paler dried out green color, then the hay is put into rows with a machine called a “Rake”. Raked hay must be baled when dry or it must be tedded and raked again to dry again on the fourth day. The bales are then stacked or kicked into a wagon and brought to the barn for stacking for winter storage feed. If it rains on the already drying hay during the process the hay loses its quality and is considered “Mulch” hay. Mulch has a much lower feed value and can be dusty and browner in color too. Before baling the hay into bales for storage in the barn, you must make sure the hay or grasses are dry. When the grass or hay is too green (not dried out enough), the bales will heat up and can even combust and start a barn fire. Think of it, when you rake up a pile of grass clippings, and leave it for a day. When you go back to pick up the pile, it is very hot. If the pile of grass clippings is turned frequently it can be made into compost.

Best Wishes: Two of our current employees, and close friends, Jackie Baressi and Tommy O’Connor, were married on July 24, 2011. The Celebration of their marriage was a beautiful, joyous, and fun filled day. Jay was in the wedding party and enjoyed seeing Anne put our garlic scapes into their floral arrangements. We consider them our extended family. We wish them a lifetime filled with continued happiness and many more memorable celebrations.


Thanks!
Anne Tisbert

Week 7, July 18-24, 2011

In your CSA bag

~ Cucumber - 1
~ Broccoli- 1 bunch
~ Joi Choi – 1 head
~ Summer Squash – 2 or 3
~ Green Beans – 1 quart
~ Radishes –1 bunch
~ Kale – 1 bunch
~ Lettuce – 1 head
~ Blueberries – 1 pint
~ Tomato – 1 Canadian (brought in)


Also at the Farm Stand
Grown locally...
~ Maple Shade Farm – 2011 syrup shares of 2 half gallons for $48.00 are still available.
~ Maple Syrup: all sizes available
~ Tomatoes – Deep Root Organic - Canadian
~ Valley Dream Farm Tomatoes - limited
~ Eggs – Pratt’s of N. Hyde Park
~ Peaches – Georgia, USA
~ Raspberries – P Mazza’s Farm, Essex VT


Recipe of the Week
Blueberry Peach Crisp
Tips for Preparing Blueberries

News from the Field

The Organic Blueberry Bushes we pick are quickly ripening. We have to wait until the reddish purple ones to turn blue. If you pick them in the purple stage they are very tart, but if you wait for them to turn blue they are much sweeter. There are many varieties that we pick. Some have large berries while others have smaller, but they all taste great in pies and desserts.

We have to wait for the morning dew to dry before we can go and pick the berries. This is because blueberries are very susceptible to leaf rust. It is also commonly called “rust”. Rust can sit dormant on the blueberry bush. A similar fungus affects green beans (actually any color beans) and is also called rust and acts in a similar fashion. After a rain or when the leaves are still wet with morning dew, if the rust spores are disturbed when they are wet, they will activate and cause the plant to break break out with a yellowing that soon turns into a rust coloring and makes the fruit and beans undesirable. This fungus's alternate host Hemlock needs to be present for the disease cycle to be completed. Leaf rust is most prevalent in areas within the natural range of hemlocks. Therefore, we never pick blueberries or green beans in the early morning or anytime the bushes are moist. We would like to order dry afternoons with a breeze for berry picking season.

Blueberries are also very good for you too. Blueberries super food heart healthy benefits start when pectin binds with cholesterol, lowering levels and helping prevent the build-up of plaque in the arteries. Silicon may help in regenerating the pancreas.

Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. (wholefoods.com)

On a sad note: One of our former employees, and a close friend, Kate Richardson, 21, was killed while riding her bike in Tennessee by a drunk driver. She worked here during the early beginnings of our CSA. She was like a family member to us. She will be greatly missed and our heart goes out to her family and friends. A Celebration of her life is Sat July 23rd at 11am at Lamoille Union High School. Visiting hours are on Fri July 22nd from 5-8pm at White-Fies funeral parlor in Morrisville and future info will also be posted on Front porch forum.

Thanks!
Anne Tisbert

Week 6, July 11 - 19, 2011

In your CSA bag

~ Cucumber
~ Carrots
~ Joi Choy or Bok Choy – 1
~ Summer Squash
~ Radishes –1 bunch
~ Kale
~ Lettuce
~ Green Beans
~ Sugar Snap Peas


Also at the Farm Stand
Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants (20% off for all members)

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Pratt of N. Hyde Park

Coming Soon... ~ Boyden Beef

Recipes of the Week
Kale Crunch Chips
Kale Salad
Kale and White Bean Soup


Kale is so good for you I was determined to find a way to cook with it, especially something that kids would like too. I like Kale in any brothy soup. The longer it cooks the sweeter it gets. It tastes great in chicken or vegetable soups. It also tastes great in a sausage and potato soups. But the favorite way to eat Kale is to make some Kale chips. You can be creative too. Maybe you like a little Cajun spices on yours or just salt. We like them with parmesan cheese (not the Kraft powdered one, but the finely grated one where you can see little slivers of the cheese. Try them with your family and see if they like this healthy new snack.

News from the Field

The weather this past weekend was just great! Vermonters seem to relish the short summer season and those warm sunny days were just what we needed. The plants loved it too. They also like a mix of sunshine, heat, and rain. Of course the rain has been a bit heavier up to this point and hopefully we can get a good balance from here on out. The vegetable plants are directly affected by the weather. When we get to much rain the roots can’t get any air and can drowned and die. The plants that survive are weakened (kind of like being ill and exhausted). This leaves them vulnerable to insects as well as all that moisture which makes a great environment for diseases too. The rains not only wash off the organic sprays (that are very water soluble), they also deplete the soils nutrients. You may see yellowing in the leaves which is due to a lack of nitrogen. The farmer wants to re-fertilize but must wait until the field is dry enough to prevent getting stuck and using heavy equipment can cause excess soil compaction when it is wet.

When a plant is stronger it is healthier. A healthier plant is more able todefend itself from diseases, insects and weed pressures during its growth. We are trying to keep ahead of the weeds, which is always a challenge. They compete with the vegetable plant and steal its space and nutrients. On commercial farms they spray chemical herbicides to kill the weeds. The chemicals are so strong that most times they only have to spray once. On organic farms we can hoe the weeds, or mechanically cultivate the weeds. We do not spray with any herbicides or chemicals. So needless to say our weeds return quite frequently. This is also why organic prices are higher as there is much more labor and fuel involved. We invite any members that would like to get their hands dirty and pull weeds to drop by anytime. There is always a patch that needs addressing.

I received a call today that our certified organic Blueberry field that we rent is only a week away from picking.

The Brassica Story
Brassica vegetables are highly regarded for their nutritional value. They provide high amounts of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.

There are lots of vegetables in the brassica family. It includes vegetables that are commonly grown and known as Broccoli, Broccoli Raab, Brussels Sprout, Cabbage, Cauliflower, Collards, Kale (this week!), Kohlrabi, Mustard, Radishes, Rutabaga and Turnip. Many of them can be grown for their ornamental leaves. Brassicas are commonly grown in northern climates due to their tolerance of colder weather.

Enjoy the flavors and the sunshine!

Thanks!
Anne Tisbert

Week 5, July 5 - 12, 2011

In your CSA bag

~ Kohlrabi
~ Cucumber
~ Beets with Greens (also edible)
~ Green Beans- 1 quart
~ Bok Choy – 1 bunch
~ Garlic Scapes – 10
~ Radishes –1 bunch
~ Spinach-1 bunch
~ Lettuce
~ Tomato – 1 conventional (“not ours yet” they will be coming!)
~ Pansies – one 6-pack
(they need more soil so pot them up or in the ground and watch them grow - best in a place that has more sun than shade, and water when wilted)


Also at the Farm Stand
Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants (20% off for all members)

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Great Scape Farm, Cambridge

Coming Soon... ~ Boyden Beef

Recipe of the Week
Kohlrabi Cole Slaw


News from the Field

Happy 4th of July! Sorry to say that Strawberries are ending. You can pick if you look under the leaves about 20-minutes per quart. Blueberries, are still about three weeks away.

If you think it smells a little fishy around the farm store, then you are correct as we are frequently fertilizing the plants with an organic fish fertilizer. I guess the pilgrims were “right on” when they planted a fish under the sweet corn to fertilize it. We use an organic product called organic gem made from ground fish parts. It works great but does not always smell so great.

We have just emptied the greenhouse and members can take FREE plants

Summer Squash Plants:
yellow straight neck & Zucchini

Winter Squash Plants:
Acorn - dark green typical,
Carnival - a multi colored acorn like which is also the best for long storage
Butternut – tan with a long neck and fatter bulb at one end
Buttercup like - actually a Kabocha, which looks similar to a buttercup without the ring around the bottom stem
Sweet Dumpling – smaller, rounded with ribs, white with dark green stripes/spotting, stores well also one of the sweetest.
Cream of the Crop – a white acorn shaped squash.

Tomato Plants:
New Girl – an early, great tasting, disease resistant, 4-6oz firm
Big Beef – a larger 10-12oz, excellent tasting, All-American
Valley Girl – flavorful, midsize 7-8oz heavy yielding, temp tolerant
Paragon – very good flavor, 8-10 oz, big flush of fruit
Sun Gold – cherry, gold colored, tropical flavored, to die for !
Sprite - grape tomato, very prolific, red colored

MEMBERS receive a free 6 pack of pansies!

Today we are also giving you a free tomato. We sold out and were not able to buy organic ones for our farmers market and with all the 4th of July activities it seems that tomato sales were down. So you will benefit as a member with a free tomato of your choice.

Enjoy the flavors and the sunshine!

Thanks!
Anne Tisbert

Week 4, June 27 - July 2, 2011

In your CSA bag

~ Lettuce – Green leaf
~ Kohlrabi – 1 bunch
~ Bok Choy – 1 bunch
~ Garlic Scapes – 6 pieces
~ Strawberries – U-Pick only (1 pint) you may pick today or return soon.
~ Radishes –1 bunch
~ Broccoli Raab – 1 bunch
~ Tomato Plant – one plant

Also at the Farm Stand
Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants (20% off for all members)

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Great Scape Farm, Cambridge

Coming Soon... ~ Boyden Beef

Recipe of the Week
Stir Fried Baby Bok Choy

About BOK CHOY – Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

Storing: Re-cut bottom if wilted and soak in cold water for ½ hr then drain and wrap in plastic and place in crisper, it may
rejuvenate but it is still good even when wilted.

To cook: Chop leaves and stems & sauté or stir fry, with a little olive oil and garlic (use your scapes). Toss with pasta, fresh tomatoes (optional grilled sliced chicken) and your favorite herbs.)

About Strawberries - Store in refrig with a plastic cover; do not wash ahead of use.
To freeze your berries: Whole berries: rinse, air dry well (use fan), remove hulls and place on cookie sheet upside down; freeze 2 hours, remove from sheet into Ziploc bags (makes them easier to measure and separate). For jam or frozen strawberry Margaritas: wash, dry, hull, crush, Ziploc and freeze (optional - you can add ¼ cup of sugar per bag).

News from the Field

This week strawberry picking continues. We will be allowing you to pick a pint of strawberries this week with your CSA share and encourage anyone who would like to pick strawberries not to wait. This is probably the last chance to pick for this season. They may not last another full week. This week you get to pick a pint for free (you have up to a week to come and pick your free pint). Don’t wait too long or they will be over. The weather has been so strange this year. I would hate for you to miss the strawberry picking season. They really brighten up a cold winter’s day.

MEMBERS receive a free tomato plant!

We will be cleaning out our cold frame shortly and welcome any members to a free tomato plant. There never seems to be enough tomatoes in the summer, especially when you want to do some canning and put-up a few quarts for the winter storage months, so we are offering our members a free plant to pot-up for their own door step or deck. My favorite is a tomato sandwich on toasted bread with a slice of Vermont cheddar. It is a great way to start the day.

Things are on a full roll here at the farm. The sunshine we were waiting for has finally arrived. Enjoy the flavors and the sunshine!

Thanks!
Anne Tisbert

Week 3, June 20-25, 2011

In your CSA bag

~ Lettuce - 1 head, your choice of Red Leaf, Green Leaf, Romaine
~ European Cucumber - one (from our greenhouse)
~ Bok choy - 1 head
~ Garlic Scapes - 6 pieces
~ Strawberries - 1 pint

Also at the Farm Stand
Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants (20% off for all members)

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Great Scape Farm, Cambridge

Coming Soon...
~ Boyden Beef

Recipes of the Week
Garlic Scapes and Strawberry BBQ Sauce

News from the Field

We've been picking strawberries this week! Pick-your-own customers started arriving last Wednesday when picking was light, but by the weekend people came in droves. We even had to close picking on Monday so CSA members would get their share. We would encourage anyone who would like to pick strawberries not to wait.

The weather was nice all weekend, except for a stray thunder shower with hail. We don't like to see hail shred the leafy crops, like lettuce, Swiss chard and kale; fortunately it was minimal here at the farm. Hope all the Dads in our CSA had a nice Father's Day. Great day for the fishing derby on the Lake, too.

We have just finished reconstructing two of the three greenhouses we lost in the Dec 1st wind storm. Planting has taken top priority on the farm, so the third greenhouse will have to wait.

We are working toward a new certification, GAP (Good Agricultural Practices). The program is required by some large chain stores, like Hannafords and Price Chopper, to protect the public. The object is to be able to trace food back to its source to inspect records of where and how it was grown and how it was packaged. When we became "Certified Organic", we became better field managers and record keepers to comply with their requirements. We hope this GAP certification will also improve our management systems for shipping and be available to help our wholesale markets trace their food back to our farm. We feel it is important to know where you food is grown and how the farmers you buy from grow their crops. Keep it organic and local!

Thanks!
Anne Tisbert

Week 2, June 14-18, 2011

What delicious organic veggies are available this week at Valley Dream Farm?

In Your CSA Bag

~ Baby Lettuce - 1/single, 2/regular
~ European Cucumber - one (from our greenhouse)
~ Broccoli Raab - 1 bunch
~ Green Garlic - 1 bunch
~ Carrots - 1/2 lb
~ Turnips - 1/2 lb
~ Oregano - a few sprigs

Also at the Farm Stand
Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants (20% off for all members, this week only)

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm
!! CSA members can purchase 2 half gallons for $48 !!
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Great Scape Farm, Cambridge

Coming Soon... ~ Boyden Beef

Farmers' Markets

We will be in the Essex 5-Corners Farmers' Market across from the train station on Fridays from 3:30 to 7:30. Come see us! It is a great market to stroll around when your work week is over and the weather is nice.

Recipe of the Week Penne with Chicken and Broccoli Raab

News from the Field

The vegetables are getting off to a slow start this year, but our strawberries seem to be ripening ahead of schedule. We are hoping that pick-your-own will be open by this weekend.

This week your CSA bag will have two kinds of greens, one for salad and one for stir fry. Broccholi Raab is great as a side dish sautéed with green garlic; just add shrimp and pasta or rice for a full meal. This week's carrots are from cold storage and are crisp and sweet; they won't keep long so eat them up quickly.

Farmer Joe and the crew are busy planting all the winter squashes. Onions are all in; potatoes will be done as soon as the rain lets up; lettuce is always being restarted; peas and beans are up and growing. Sweet corn looks great and early -- we'll see as it gets closer to picking time!

Thanks!
Anne Tisbert

p.s. I am always looking for new recipes to try and to share in the newsletter. Got any you've tried and found delicious? Please drop off a copy at the farm or in your returning CSA bag.

Week 1, June 6-11, 2011

What delicious organic veggies are available this week at Valley Dream Farm?

In Your CSA Shopping Bag
~ Baby Lettuce - 2 smaller heads
~ European Cucumber - one (from our greenhouse)
~ Rhubarb - bunch
~ Chives - choice

Also at the Farm Stand

Grown at Valley Dream Farm...
~ Flowers
~ Herbs
~ Bedding plants

Grown locally...
~ Maple Syrup, all sizes available - Maple Shade Farm (Share = 2 half-gallons for $50)
~ Tomatoes - Deep Root Organic, Canadian grower
~ Eggs - Great Scape Farm, Cambridge

Coming Soon... ~ Boyden Beef

Recipe of the Week Rhubarb Streusel Cakes

News from the Field

Welcome, Members, to Valley Dream Farm's summer CSA for 2011.

It is a little wetter here than our normal season and all this rain and cold have delayed our crops slightly. Lettuce is in the field just waiting for a big shot of sunshine and warmth. The sweet corn is ahead of schedule -- amazing! Before long you won't believe all your veggies.

We enjoy bringing you fresh and delicious produce each week. As our member you will receive a new Valley Dream shopping bag on your first pickup. It was a big hit with members last year, suitable for shopping anywhere. It is yours to keep and reuse weekly to collect your produce.

Picking up at the Farm Stand

1. Highlight your name on the list for your specific pickup day.
2. Take a copy of this week's newsletter (includes shopping list and recipes).
3. Shop for items on your list using your Valley Dream shopping bag.
4. Let us know if you have any concerns or changes to your pickup day for the following week.

Deliveries

1. Please be sure to take the bag with your name on the newsletter! There are different sizes of memberships, so please take yours.
2. Please return your clean bag next week. You will receive another bag filled with your new items.

Our staff is available to assist you with any purchases or questions that you may have. Read about them below.

Thanks!
Anne Tisbert

Thank you for supporting local farmers

We are looking forward to another successful growing season in 2011. It takes a lot of preparation and a wonderful work crew to get all those vegetables to you each week. We are fortunate to have both.

Our Crew includes:

Tamara, Farm and CSA Manager;
Geoff, Crop Harvest Manager;
Shane, Field and Equipment Manager;
Victor, Doris, Rich. Liana and high school students, harvest and weeding crew;
Heidi, Farm Stand and Greenhouse Manager, CSA Assistant, and our new GAP Safety Coordinator;
Anna, Jackie, Tommy and Crystal, farm stand and greenhouse workers;
Wendy, CSA and Blog news editor and (most important) Bookkeeper.

The Tisbert Family:
Joe, overseers all the land, equipment, wholesaling, and crop planning;
Anne, marketing, CSA, deliveries, farmers' markets, and newsletters;
Jay, Chief Consultant, supervisor of all varieties, head seeder, greenhouse designs and crop planning, CSA and farmers' market welcoming committee;
Becky, our daughter and recent college graduate, works in the fields and is great on a tractor;
Jon, our youngest, is a line cook at Top Notch, loves tractor work and creates amazing displays for our farmers' markets;
Zippy, 9-year-old chow mix;
Bella, 3-year-old bouncy black lab.