Saturday, February 28, 2015

National CSA Sign-up Day

Today is National CSA Sign-up Day! Community Supported Agriculture is a growing trend in local agriculture that has benefits for both the grower and the members. There are over 6,000 farms with CSA programs in the United States! For those not familiar with the CSA model, here’s a bit of background for you. 

It’s a fairly simple concept – members pay their annual fee prior to the growing season, and receive a share of produce each week throughout the season. The grower, in turn, has the funds to buy seeds and supplies. Most importantly, the grower has much more confidence in farm planning for the year – how much to plant and how much to pick each week. The market for their produce is largely known before the seeds go into the ground. Finally, there is a weekly connection between the farmer and the members, in which helpful information can be provided – including recipes and tips on handling produce.  Shares are generally delivered/picked up on a specific time each week.  Several novel variations have come about in recent years, which have given both the grower and members more flexibility. To read more about CSAs, here's a great resource.

At Sweet Penelope Farms, we’re happy to report that the first year of our CSA program was a huge success! We focus on providing fresh, organically grown produce for our members, and giving them the most for their money. We send emails at the beginning of each week so that members know what to expect in their shares. Particularly with less commonly known vegetables, we provide recipes and tips for storage and preparation. We strongly encourage member feedback, and do our best to continuously improve our program. Our 2015 program membership enrollment is open now. Here are the details:

PICKUP LOCATIONS
Members can choose to pickup on Wednesdays in Aurora at the Village Market, or on Thursdays at the farm. Our shares are delivered in reusable bags, and members return their bag at pickup the following week.


SHARE SIZE
We offer a large and a small share.  The small share is designed for 2 people and the large for 4. If you’re concerned that the large will be too much, several customers purchase a small share and purchase additional vegetables when they come to pick up at the farm.

VARIETY
We offer a large variety of greens, root vegetables, potatoes, tomatoes, cukes, peppers, sweet corn and more in the shares. In the early part of the season, the majority of the share consists of green leafy veggies, carrots, beets and leeks. This changes as the season goes on, when we include more starch (potatoes, squashes), and tomatoes, corn, etc.

Those who pick up at the farm will have the option of a “trade basket”. The idea is, if there is something in your share that you don’t like or just can’t find a way to put it to use, there will be at least one other vegetable variety available in the basket to trade it for. It’s important for us that our customers understand that we need to grow a variety of greens and root vegetables – including kale, collards, swiss chard, and beets. They impart a good balance of nutrients for our soil, and they enable us to offer produce in colder months. 

To give you a better idea of what the shares look like throughout the season, here are examples from the 2014 CSA:  

June 16th - The small share contained one bag of mixed leaf lettuce, one head of romaine lettuce, garlic scapes, and swiss chard. The large share contained one bag of mixed leaf lettuce, one head of romaine lettuce, fennel, spinach, beets, and beet greens.

August 18th - The small share contained garlic, cabbage, tomato, cauliflower, hot peppers, and sweet corn. The large share contained garlic, tomato, leeks, pepper, beans, cauliflower, broccoli, sweet corn, and cabbage.

September 29th - The small share contained salad turnips, spinach, radishes, onions, carrots, and celery. The large share contained salad turnips, spinach, radishes, onions, carrots, sweet potatoes, winter squash, and head lettuce.


We make sure that our offering has value, quality, and variety, not just abundance. After reading about our program, we’re hoping that you’ll give it a try! You can find our membership form on our website, and read feedback from our members too!   www.sweetpenelopefarms.com.

Saturday, July 26, 2014

One Potato, Two Potato...

Have you ever experienced a newly dug potato? The flavor and the texture are amazing – earthy, creamy, and fresh. On our little farm, we grow a lot of potatoes. Last year, our favorite variety was the fingerling.  This year, we tried a few new varieties.  Here are four of the potatoes that we grow:



Check out the insides of these beauties!


We harvested our first potatoes of the season this weekend. I could not wait to taste them, so I chose a quick technique – roasting. I couldn't decide which variety to use, so I used all four! I cubed them and coated with kosher salt, black pepper, chopped garlic, fresh rosemary and thyme, and a few tablespoons of extra virgin olive oil.


They roasted on a sheet pan lined with foil at 425 for about 35 minutes. Multicolored, crispy, potato perfection! The contrast is stunning, and so is the taste. Each variety imparts a unique flavor - Andirondack Red is earthly and smooth, Irish Cobbler has a mineral clean taste, Augusta is super creamy like a Yukon Gold, and Magic Molly, well, the name says it all! This variety is peppery and soaks up the garlic and herbs more than any other.



They were so good, in fact, I was inspired to make more potato creations. My first attempt at potato salad was a flop, as a certain one year old was less than cooperative at bed time, and I overcooked the potatoes into mush. Simple fix - mashed potatoes for dinner, and potato patties for breakfast. Just form the mashed potatoes into patties and coat with salt, pepper and parmesan cheese.  Fry them in extra virgin olive oil until they are crispy on both sides. Serve with dill and sour cream.


My second attempt at potato salad was a success.  I like a lighter potato salad, with white vinegar, Dijon mustard, and lots of dill. I used this recipe, went a little lighter on the mayo and more liberal on the vinegar, skipped the celery, replaced the fresh dill with dry, and added chopped garlic. 



Next on my list? French fries, hash browns, and scalloped potatoes.  Our CSA members will be enjoying our potatoes for the rest of the season.  If you're local, stop by our farm stand to pick up a quart. If not, there's surely a farmer in your area growing varieties that they will love to tell you all about!

Friday, May 30, 2014

Spring Greens!

Our CSA is starting next week, and just in time – we have greens galore!   Swiss chard, spinach, a variety of head and loose leaf lettuces, napa cabbage – so much green to show up all at once.  And we’re putting it all to good use.  We picked our first bunch of swiss chard last weekend, and came up with a great way to use it.  In our house, certain foods become trendy for months at a time – either with the season, or because we crave them constantly. This swiss chard dish is our newest fixation. It’s simple, fresh, and delicious. And better yet, it contains several other of our favorites – leeks, garlic, and pork.

Start with one bunch of chard,



and chop the leaves and the stems into ¼ inch pieces.  Chopping up the chard this small will allow the water to cook off quickly, and keeps the greens from getting soggy.  We're sure it’s the memory of soggy, watered down greens that scares all children, and adults alike, from eating chard ever again!


Sauté ½ inch cubes of ham until golden brown (We used our own pasture raised ham.  Bacon or pancetta would be fine substitutes).  Add chopped leeks and garlic to the pan, stir, and cook until they are just translucent.  Add the chard, salt and pepper and cook, uncovered, for just a few minutes. 

After the chard is cooked through, add just a splash of balsamic vinegar and stir a bit to deglaze the pan, and that's it!  We topped the greens with homemade garlic sourdough croutons and parmesan cheese.  Feta or asiago would be excellent additions too.  The best thing about this dish is its versatility – you could even change out the chard for other greens, like spinach or blanched collard greens. And, it only takes about 10 minutes to make – faster than boxed macaroni and cheese, and certainly healthier!



If you’ve never had swiss chard, this would be a good dish to try.  If you’re a member of our CSA, this is a great way to use the chard and leeks in your share next week.  Follow us on Pinterest for more recipes, and stay tuned for more ways to use spring vegetables.

Erin

Wednesday, May 7, 2014

Welcome to our blog!

I have mulled endlessly over what to write for our first post… bear with me – I’m an engineer, not a writer! Although I was not gifted with beautiful prose, I am incredibly passionate about what we do at Sweet Penelope Farms, and I’m excited to get this opportunity to tell you all about it.

We’re planning to use this forum to show you what we’re doing on the farm and to provide information and recipes about our products.  If you are one of our CSA members, you’ll have a preview of what produce is coming in your share, and be able to plan for new recipes.  If you buy produce, meats and eggs from our farm stand, you’ll get an idea of what you’ll find at your next visit.

Speaking of our CSA – we’re only weeks away from your first share!  While this has been a tough spring to get a head start on planting, our carrots, beets, leeks, chard, and spinach are coming along quite nicely.  We’ve had fresh spinach from our hoop house all winter, and have enjoyed it in so many different kinds of dishes.  Breakfast, lunch, and dinner, spinach can be more versatile than you may think. What’s more, it is acclaimed as one of the World’s Healthiest Foods, as it is jammed packed with vitamins and minerals.

We have made spinach salad, put it on pizza, in omelets, in pasta, and simply sautéed with garlic and olive oil.  Some of our favorites (click on the links for the recipes):

Replace lettuce with spinach on a BLT sandwich


EggsFlorentine is well worth the effort!


This spinach dip is delicious on crostini.


If spinach is not your go-to green vegetable, consider giving it another chance. Our little ones have not yet joined us in our love for spinach, but they will eat it dressed in applesauce.  This is one combination we would not recommend (or show a picture of!), but we’re happy they like it.

Thank you for reading, and stay tuned for more!