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
Aug 29, 2011
Aug 26, 2011
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:
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
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
Aug 15, 2011
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
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
Aug 9, 2011
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
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
Aug 1, 2011
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”
Thanks!
Anne Tisbert
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”
- Shuck beans (they look like pale green large beans) out of pods and discard pods.
- Boil beans in lightly salted water for 10 minutes.
- Remove thin green skins.
- Cool. Eat warm with butter salt and pepper, or store in refrigerator for later use.
- Use them in salads or in a stir fry with other vegetables
Thanks!
Anne Tisbert
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