Welcome or Welcome Back!

Spring is very much in place as we begin the 2013 Summer CSA season at Elmwood Stock Farm. Thank-you for signing on to be a shareholder with us, some of you for the first time, others of you have shared the bounty and beauty of the farm for many years. Old man winter hung around pretty much through March and some of April this year, very different than the record warmth in the spring of 2012. Strawberries are blooming nicely as we begin the CSA season, when last year they were past the peak when it started. Garlic, asparagus, and spinach over-wintered well. 

We had great germination in the greenhouse this year, in part to our special blend of homemade compost and potting soil. We also converted the old stripping room into a germination room. (A stripping room is where you strip the tobacco leaves from the stalk for baling, not a place to get ready for skinny dippin’ in Elkhorn Creek.) In our new well -insulated germ room, we can use our vacuum seeder to seed the trays, then stack them in the germination chamber. This is a curtained off area with high heat and humidity to uniformly stimulate the root radicle of the seed to break the seed coat and search for nutrients. We immediately transport the trays to the greenhouse, where it is warm enough to grow, but the open space has variable temperatures, less conducive to germination. Therefore, the plants are very uniform is size and stage of maturity, which creates efficiencies in transplanting, cultivation and harvesting. The new room will also greatly improve our ability to germinate seeds for fall production, by cooling with an air conditioner if needed. These seeds need to be germinated in August but the cool-weather crops are programmed not to germinate at those hot temperatures.

Albeit cool lately, we have been able to prepare the fields and plant both seeds and set the transplants for the early crops. The numerous types of lettuces are looking great, just smallish. The various crucifers like kale, collard, cabbage, broccoli, turnips, and mustard are well established and ready to grow. We have been able to plant the peas, beets, radishes, and carrots. Now that Derby Day is past, we want to set out the true summer crops, just waiting for the next time the fields are in the right condition, hoping not too late.

We have been doing our part, now it is time for you to do your part. We work to have your share delivered on time to the specified pick up location each week. If you are to get chicken, beef, or eggs they will be in insulated containers next to the vegetable shares. Be sure to pick your items up during the specified time and know what you are supposed to get. When you have another family member or friend pickup your share, be specific about what they are to retrieve since they are less familiar with the process. Be sure to check the delivery sheet and sign to verify your order. Please bring back your previous week’s box, as the price for them has tripled since we started CSA shares, and we have not factored boxes that disappear into the price of the share. Some people prefer to bring their own market bags to transport their items home rather than have the responsibility of keeping up with the box. Those of you, whose shares are delivered in a bag, please recycle these.

We will share some news from the farm with you each week in this newsletter. Feel free to ask questions about things you would like to know, or current events around good food and healthy eating.  Please share with us your favorite recipe.  Thanks for your support.

In Your Share

Fresh Asparagus is such a treat compared to frozen or jarred!  You will want to remove any of the tough ends that grows right at ground level.  It is not necessary to cut the end on a long piece – just bend lightly until it breaks naturally.  Short stalks may not have to be trimmed if the ends are tender or you may want to lightly peel away the outer skin at the bottom of the stalk.  Enjoy raw,  boiled,  steamed, sautéed, baked, or roasted.  To store, put the cut ends in water in a glass or bowl, or wrap in a wet paper towel and place inside a container in your refrigerator. 

Black Turtle Beans prepared by traditional cultures whose cuisines are based on legumes do so with great care.  Beans are soaked for long periods before they are cooked.  The soaking water is poured off and the beans are rinsed.  As the beans cook, the foam that rises to the top is skimmed off.  Such care ensures that the legumes will be thoroughly digestible, and that phytic acid and enzyme inhibitors are neutralized to make the nutrients available for absorption.  Beans marry well with all sorts of spices, and they are particularly synergistic with sour foods. Add lemon juice or liquid from fermented vege-tables to bean and lentil soups.  Bean dishes go very well with sauerkraut and other lacto-fermented vegetables.  In salads, beans are enhanced by onions.  

Green Garlic can be enjoyed only in the spring before the plant’s energy is put into making a bulb under the ground.  All of the white and as much of the green you find tender can be enjoyed - as you would a green onion – several inches up the stalk. Use in any recipe that calls for garlic or scallions: sauté in olive oil, chop in salad or pasta, make pesto, or add to soups.

Fresh Spinach can be enjoyed fresh in salads, or lightly steam or sauté. You should taste extra sweetness as the plants have been through several nights of frosty weather that brings out the flavor!  Keep protected from drying air in the fridge.  When ready to eat, use a salad spinner after rinsing to remove excess water, as you should on all leafy salad greens. 

Sweet Potato is a source for absorbable beta-carotene; it digests slowly and will not spike blood sugar; it contains high Vit. E offering antioxidants to help protect us from free radicals.  Knowing how much the sweet potato offers helps to love it even more!  These are one of the most popular new items of the season.  Leave the fingerling potatoes whole with no need to peel, drizzle with olive oil, lay out on a baking sheet, oven roast until done, turning halfway through if desired.  Salt or desired seasonings can be added, but really not necessary.  Sweet potato fries!

Recipes to Enjoy

Spring Lettuce Salad with Roasted Asparagus, adapted from food and wine.com

1 pound medium asparagus

1/3 cup plus 1 tablespoon extra-virgin olive oil

1/2 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper

1 1/2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

10 ounces mixed spring lettuces

1 ½ ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Preheat the oven to 450°F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.

In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

Breakfast Burrito with Spinach our thanks to a long-time CSA member who has shared many recipes with us over the seasons, including this delicious breakfast dish, it can be enjoyed really any time of the day!

1 egg

1 whole grain tortilla

cheddar cheese

spinach (a couple of large handfuls)

cilantro, chopped

salsa

salt and pepper to taste

Remove tough stems and chop larger leaves, then sauté spinach in a little butter or olive oil over medium heat. Beat egg slightly with salt and pepper, then add to pan with spinach.  Cook, stirring frequently a couple of minutes until eggs reach desired consistency. While eggs are cooking, warm tortilla in microwave, oven, or another skillet.  Fill warm tortilla with egg and spinach mixture; top with cheese, salsa and cilantro.  For an even faster but less attractive preparation, add everything except tortilla to skillet with sautéed spinach and scramble all together.

Easy Spinach Black Bean and Guacamole Tostadas, thanks to a member for sharing this recipe, you can use your Elmwood black beans after already cooked

1 tsp extra-virgin olive oil

8 corn tortillas

1 (14.5 oz) can black beans, drained and rinsed

1 1/2 T taco seasoning

8 cups baby spinach

2 avocados

1/2 cup chopped cilantro

1 lime

1 pinch coarse salt

2 cups shredded cheddar cheese

Preheat oven to 400°F. Lightly brush the corn tortillas with the oil. Cooking spray is fine too. Arrange them on a rimmed baking sheet and bake for 4 minutes on one side. Flip and bake 4 more minutes, or until crispy. Set aside.

In a small saucepan, bring the beans to a medium-low heat. Add the taco seasoning, a few of the cilantro leaves and a good pinch of salt. Toss to combine. Keep it on low while you make the rest of the meal.

Bring a large skillet to a medium heat. Add the spinach and toss to wilt, 2 minutes.

In a small bowl, add the two avocados, the rest of the cilantro, about 2 Tbs. of the lime juice, another pinch of taco seasoning, and a pinch of salt. Mash until you get a smooth guacamole.

Layer a little of the spinach on each crispy tortilla. Top with seasoned beans, shredded cheese and a dollop of guacamole.

OnLine SignUP now available!!

Now it is fast and easy to signup for Elmwood's CSA Farm Share program.

Click on this link for online signup: http://elmwoodstockfarm.csasignup.com

2013 CSA Farmshare Signup NOW OPEN!

To view details on the 2013 Elmwood Stock Farm CSA Farmshare program, including share sizes, pickup locations, and pricing, click here.

Eat Better in 2013?

Happy New Year and Warm Wishes!

At the top of everyone's list for the new year is eating better - we can help with that!  More information coming soon for Elmwood Stock Farm's 2013 CSA Farm Share Program.  A sure-fire way to include locally raised, USDA organic certified, seasonal whole foods in your daily meal planning.

In the meantime, to look for a recipe from past seasons, just use the 'Search' option at the top left of this page.  Type in the vegetable or ingredient, hit enter or the search symbol, and a series of blog posts containing recipes using that ingredient will appear (like the yummy winter spinach pictured below).  Eat Well!

Like us on Facebook to get farm news, timely updates, or to post your favorite recipe - thanks for joining in the fun!

Organic Heritage Turkeys

At the farm we are now taking pre-orders for Elmwood Stock Farm's organic specialty breed turkeys. We take orders by phone or email prior to the holidays, and payment is made at pickup. Turkeys can be picked up the Saturday prior to Thanksgiving (Nov. 17th) at the downtown Lexington farmers market, or make arrangements to pickup at the farm on Friday or Monday (Nov. 19th or 21st). Shipping is also available within the Continental US (an additional $20 for packaging plus shipping charges). All of our turkeys are processed under USDA inspection and will be freshly frozen for food safety.

As one of only a few farms in the US to raise organic certified heritage breed turkeys, we are proud to have these special turkeys to offer. We appreciate your interest in serving a locally produced, organic turkey – you can taste the difference and you will know you are serving the best! 

ALL TURKEYS at Elmwood Stock Farm in Scott County outside of Georgetown are Organic Certified free ranging turkeys that are raised outdoors on grass pasture. They are raised the old-fashioned way, on fresh green grass and clover pastures with wholesome grains, resulting in moist, flavorful turkey. Not only are Elmwood turkeys raised naturally, free from any synthetic inputs, flavor additives, or stimulants, but everything that every turkey eats is organically raised grain or grass pasture.

Pasture-based grass farming has recognizable health benefits resulting in a product with good saturated fats and high omega-3 fatty acids. The use of certified organic grain means our turkeys are more expensive to produce, but you can take comfort knowing no GMO grain and no synthetic chemicals are used in your food. Organic Certification ensures third party verification of our production practices and ultimately results in better health for you and your family this Thanksgiving season.

HERITAGE Breed -- A heritage turkey is not one particular breed, but made up of a group of breeds. At Elmwood, we care year-round for our own breeding flock in order to raise Bourbon Red (named after Bourbon County KY), Narragansett (the oldest known American turkey breed), and the Slate turkeys (also found on Slow Food’s Ark of Taste that promotes the survival of near-extinct foods).

Some characteristics that distinguish these very rare Heritage turkeys from the standard broad breasted variety are slower growth, more proportionate breasts to legs, and the ability to naturally breed. There is a better balance between the dark meat and white meat, which means roasting a bird to perfection is much easier, and the meat has a richer flavor. Heritage turkeys will never be as large as broad breasted turkeys though they eat certified organic grain for 28 to 30 weeks resulting in the healthiest, most flavorful, best turkey you will ever taste.

Heritage Breed Organic Turkey
Expected dressed weight: under 7 pounds - $69.00 available as of 11/18
Expected dressed weight: 7 – 8.9 pounds - $109.00 available as of 11/18
Expected dressed weight: 9 – 10.9 pounds - SOLD OUT $129.00
Expected dressed weight: 11-13.9 pounds - SOLD OUT  $149.00
Expected dressed weight: 14 - 16.9 pounds - SOLD OUT $169.00

 

STANDARD Broad Breasted Breed – These broad breasted bronze turkeys are similar in size and shape to a supermarket purchased turkey, but the similarities end right there! Our turkeys are raised outdoors in our pastured system that provides a diet enriched by grasses, fresh air, adequate exercise, and sunlight. Our bronze feathered turkeys free-range on fresh green grass or clover pastures supplemented with wholesome organic grains, resulting in moist, flavorful turkey.

Standard Broad Breasted Bronze Organic Turkey - SOLD OUT
Expected dressed weight: 12 – 13.9 pounds - $109.00

Expected dressed weight: 14 – 16.9 pounds - $115.00
Expected dressed weight: 17 - 20 pounds - $119.00

The costs of cheap food are hidden in healthcare, environmental cleanup, and dependence on pharmaceuticals. You might have heard the phrase “Visit the farm, not the (f)pharmacy,” to establish a personal path between good nutrition and good health. The many months to care for heritage turkeys and the use of certified organic grains for better animal health results in high production costs. The resulting high purchase price for specialty turkeys reflects the true costs of safe and wholesome food.

When Slow Food USA added American heritage turkeys to its Ark of Taste, it tremendously helped to spread the knowledge that eating these turkeys is necessary in order to support the maintaining of breeding birds and moving the breeds to lesser degrees of endangerment.

 

To learn more about Heritage Turkeys visit the website for the American Livestock Breeds Conservatory. As more is known about vanishing breeds of heritage livestock, efforts are underway to promote awareness and prevent the extinction of animals like Bourbon Red, Slate and Narragansett turkeys.

Week 22, Last week of summer CSA

 

CSA: The Eating Seasons

Scene 1 - Summer Season

With the Autumnal equinox recently behind us, we are officially more than half way to the shortest day of the year. It is also the summer season’s last week of harvest and pick up. We have worked hard to provide you wholesome fruits and veggies for the past 22 weeks. Mother Nature seems to send some kind of character building challenge each year, this one was the hot dry spell in June, which we, and you, are still feeling the consequences of. We appreciate the kind words from many of you about how much you have been enjoying your weekly share. We also appreciate the great many of you that are our ambassadors in the community in support of our relationship, encouraging others to join, and expanding our capabilities.  Although we can predict some responses to our annual CSA member survey, we very much encourage you to respond with what you liked and what you would like to see differently next year. Look for the surveys coming to you by email the end of this week, we read every one.  Many of you are staying with us for the Fall Season Shares, the rest of you we hope to see at the farmers market.

Scene 2 – Fall Season

Monday morning’s harvest moon was adorned with a ring, known as a winter halo. Lore has it that the number of stars inside the ring is the number of days until a big season-changing storm will arrive. It was a little bit cloudy, but we’re going with 8. Eight stars, a storm in 8 days, we’ll see. Soon after, we will begin preparing for the Fall Season Shares. We have harvested potatoes, onions and garlic, while the sweet potatoes and winter squashes need to finish sizing up before we complete their harvest. The weather is good for the greens and root crops. We used to end the season not long after the first frost, but with your partnership longer into the year, we can now proudly say it takes lots of freezing weather to knock us out.  If you have signed up for fall, you should have received an email from us confirming details of your Fall Share.

Scene 3 – Winter Season

The offering for our Winter Share is coming into view as we have been preserving some of the harvest for many of you. The positive feedback from those that signed up for our inaugural season last winter has encouraged us to offer it again. There will be a Pantry share that consists of items like dry beans, cornmeal, marinara sauce, popcorn, salsa, etc.  The ‘freezer‘ portion of the Regular Vegetable share will have tomatoes, greens, broccoli, peppers, corn, etc. preserved in appropriate size bags for easy use. The recently planted greens, lettuces, and broccoli in the greenhouse are the headliners for the Regular Vegetable share to be accompanied by storage potatoes, sweet potatoes, and winter radishes including a cameo appearance from the watermelon radish. These shares will be available January thru March.
 

Scene 4 – All Seasons

We are always a little puzzled when people at the market ask us if we are going to be set up the following week or how long we are going to be there this fall.  Elmwood has not missed attending an official Lexington Farmers Market Saturday market in over 15 years. The streak continues this year as we will be downtown Lexington every Saturday, at Cheapside Park, until the Saturday before Thanksgiving and then in Victorian Square each Saturday in December, and all winter. We are not sure what the market’s Holiday schedule is yet. We will have meat and poultry, eggs, pantry items, and any veggies that are not needed for the Fall Share and Winter Shares, as the weather allows. The Southland Drive Sunday Market runs from 10am until 2pm through the end of October. 

Scene 5 – Turkey Season

We are taking sign-ups to reserve your Thanksgiving (or any time after that) turkey. The birds are sizing up nicely so get your name to us early to ensure you secure the size that is right for your plans. We are offering both the very special heritage breed, hatched from our breeding flock, and the traditional broad breasted, raised on pasture, as they should be, all Certified Organic.

Closing Scene – Eating Season

This being the last week of the summer season, we want to make sure you know that we greatly appreciate your support. Not just the financial commitment you made last spring, but the relationships we have developed.  Thank you for being a partner in Elmwood Stock Farm’s version of “The Eating Seasons.”

In Your Share

Beet – organic

Daikon Radish – organic

Eggplant

Lettuce – organic

Sweet Potato – organic

Bell Pepper – organic

French Breakfast Radish – organic

Tomato – organic

Purple Top White Turnip - organic

Celery – organic

Cilantro – organic

Garlic – organic

Sugar Snap Pea – organic

Raspberries - organic

Recipes to Enjoy

Sweet Potato & Black Bean Tacos with Cilantro Pesto recipe shared by The Wholesome Chef.

 

2 large sweet potatoes, cut into 1/2 inch cubes

2 T oil

1 T chipotle chili powder

1 tsp cumin

1 T oil

1 small red onion, diced

1 clove garlic, chopped

1 T chili powder

½ tsp sea salt

½ lime juiced

2-3 C black beans, cooked

1 batch cilantro pesto

12 corn tortillas, warmed

1 large avocado, diced

cilantro to taste

lime wedges to taste

red pepper flakes

Toss the sweet potato and onion in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes. In a large bowl mix beans with the garlic, 1 T olive oil, salt, and lime. Toss with warm sweet potato mixture and set aside. To prepare tacos serve warm sweet potato mixture on a tortilla topped with pesto, avocado, fresh cilantro, lime, and red pepper flakes for garnish.

Cilantro Pesto

 

1 large handful of beet greens (or spinach or chard)

1 handful cilantro, coarsely chopped

1 jalapeno, coarsely chopped

1 clove garlic

1/3 C pepitas, toasted

1/3 C olive oil

½ lime, juiced

½ tsp salt

freshly ground black pepper to taste

Puree everything in a food processor.

Pan Fried Daikon Cakes, thanks to a CSA member for sharing this dish from Allrecipes.  She reports that she uses this recipe for any type of radish she gets in her CSA share or turnips and kohlrabi.  Enjoy alone or serve with your favorite spicy sauce or ketchup.

1 ½ C grated Daikon radish

1 tsp salt

1 clove garlic, minced

½ onion, chopped

1 egg, beaten

½ C Italian seasoned bread crumbs

½ tsp ground black pepper

½ tsp paprika

½ tsp chile-garlic sauce

1 ½ C oil for frying

Place the Daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes. 

Drain Daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties. 

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Pepper Jelly, a lower sugar recipe from Ball Canning.

2 ¼ C finely chopped bell pepper (about 2 large)
¼ C finely chopped jalapeno or serrano pepper (about 2 small), (use gloves when handling hot peppers; include seeds for hotter jelly)
½ C + 2 T cider vinegar
1 ½ T low or no-sugar needed pectin
1 C sugar
½ C honey
3 (8 oz) jars with bands

3 new lids

Prepare boiling water canner. In the meantime, wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.

Combine bell peppers, hot peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot jelly into hot jars, leaving ¼  inch headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.

Process filled jars in a boiling water canner for 10 minutes. Remove jars and allow to cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.  If so, refrigerate and use within a couple of weeks.

Celery-Almond Pesto recipe from Harmony Valley Farm

This pesto can be used much like a normal basil pesto. It is wonderful tossed with pasta and topped with grilled chicken or fish. It is also great as a sandwich spread.

4 cups fresh celery leaves

¼ cup raw blanched almonds

¾ cup extra virgin olive oil

2 garlic cloves

1/3 cup Parmigiano-Reggiano cheese

1 tsp kosher salt

Combine all ingredients in a food processor, and blend until finely chopped, almost a paste consistency.  Toss the pesto with hot pasta or roasted potatoes. It is even great as a spread on an egg salad sandwich!