Happy Summer Friends and Members,
It's been another busy week here on the farm.  On Wednesday, we met with the NOFA inspector to become a certified Organic farm.  As expected, everything went smoothly and we can now use the word "organic" to describe ourselves.  It's not that we're doing anything differently than we have for years.  We've been growing things the same way for many years:  using compost, natural soil amendments, cover cropping and not using any pesticides or herbicides.  But one cannot use the word "organic" unless one goes through the certification process and makes it official/legal.  The word "organic" is protected to give consumers (you!) confidence that the produce you buy is grown using particular methods.  For the past several years we were comfortable just doing things the way we do them and not needing to pay someone to use a word.  However, as we've grown and have welcomed many new faces into our farm community, we find ourselves wanting to make it a little easier to just tell you, "Yes, we're certified organic."  So, now we are.
 
This weeks's share may include:
 
Lettuce:  an all-season staple for us (and you!)
 
Greens:  Chard, Kale, Mustard, Collards (all staples)
 
Boc Choy:  just starting to harvest the second planting
 
Scallions:  fresh scallions (those other ones had to endure a winter).  These are the most tender and fresh you can find
 
Garlic scapes:  a delicious flavor
 
Kohlrabi:  one of the more interesting things we'll send your way.  See Recipe below for ideas
 
And all the wild cards:  you also might find beets, broccoli, squash & zucchini, radishes
 
U-PICK notes:  organic Strawberries!  It's strawberry season and here they come.  Strawberry season here is fast and furious, so get them while they last.  You may come to the farm Monday-Friday 9am-5pm and pick your berries.  Amount to pick is posted in the pick-up stand.  They need to be picked regularly.  Please pick all the ripe berries you find and remove any rotten/over-ripe berries as well.  This will help us keep things healthy.
 
Other U-Pick notes:  Basil, keep picking those tops.  Daisies, still going strong.  Peas:  coming on strong.  Looks like they'll be ready this week.
 
See you soon, D, E, & e
 
 
RECIPES for Kohlrabi
 
Last week we received the following from one of our members:
 
"I’ve just sliced my kohlrabi, rather on the thin side, and placed a mix of butter and olive oil in the bottom of my Le Crueset [pot], top on, on low.  However many minutes later, it is the most tender, nutty, sweet and delicious flavor known to humankind.  Advice: Get to know your veggies in the most simple manner possible before you mess with sauces or spices. It is one of the joys of fresh produce that we get to taste the essence of the earth in the clean preparation.  Later, kohlrabi is delicious braised in chicken broth, but for now… sweet and simple!"

 

Here is another idea...

 

 Scalloped Kohlrabi 175 g (6 oz) onion, skinned and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper

chopped fresh parsley to garnish



  Method 1. Soften the onion in 25 g (1 oz) butter in a covered pan.
2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.
4. Garnish with chopped parsley for serving.  serves 6  

Welcome to week 2 of the summer CSA season at Stony Loam.  It's a very busy time here on the farm.  All of our major crops are in the ground and well established at this point.  These little bits of rain we've been getting keep things growing nicely, as do the heat and humidity.  When it's dry, we're busy trying to keep up with the weeds.  There is always a most impressive flush of weeds with the onset of summer weather, and this year is no exception.  Most of your food is being grown up the street from Pizza on Earth on our new piece of land.  The Main Field, as we call it, is newly plowed this year and we're just getting to know it.  The first year in a new field is always a bit of trial and error-- finding the wet spots, the rocks, the soil types, the bugs, and arrrgh, the deer!  But, all in all, things look great up there.  We dug a pond that gives us nice access to irrigation water.  Meanwhile, back at the land at Pizza on Earth, we've got the u-pick crops and the greenhouses, which are full of fast growing tomatoes, peppers, and eggplant.
 
This week in your share you can expect to find some of the following:
 
Lettuce:  growing like crazy.  A salad every night!
 
Bok Choy
 
Rainbow chard
 
Arugula
 
Radishes
 
Kale:  see recipe below
 
and a few other "maybe's":  kohlrabi, fresh scallions, spinach, garlic scapes
 
In the u-pick garden, we're excited and a little nervous about our new crop, strawberries.  We've never grown strawberries for this many people before, so bear with us as we figure out how to manage 150 families u-picking!  Also in the u-pick garden, more daisies and some basil tops look ready to go.  Coming on strong:  snap peas!  We'll keep you posted, stay tuned.
 
We look forward to seeing you this week, Dave, Emma, and Eli  (D, E, and e)
 
 
Kale-Cabbage Saute  (Indian inspired, delicious, even for those who may shy away from kale and greens!)
 
2 tsps extra virgin olive oil
1/2 tsp cumin seeds
2 tsps fresh ginger, peeled and minced
2 cups onions, vertically sliced
1 Tbs jalapeno pepper, seeded and chopped
1 tsp sugar
1/2 tsp salt
1/2 tsp ground turmeric
5 cups chopped kale
2 cups green cabbage, shredded
2 Tbs water
 
Heat oil in a large nonstick skillet over medium heat.  Add cumin seeds; cook 1 minute, stirring frequently.  Add onion; cook 5 minutes.  Stir in jalapeno and the remaining ingredients.  Cover and cook 15 minutes or until kale is tender; stir occasionally.
 
Source:  Cooking Light- August 2000, Thanks to member Susan Stock!

Welcome Members to the first week of our 2008 season.  We're so glad to have you as a part of our farm and we're really looking forward to a great season.  We've been hard at work for several months getting seedlings started in the greenhouse and planted out in the fields.  With the recent bit of rain followed by heat and humidity, things are starting to really grow.
 
Here's what to expect this week at the farm:
 
Lettuce:  a mix of varieties including green oak leaf

Greens:  a choice of spinach, arugula, collards, chard, or kale
 
Radishes:  always a spring staple!  Two varieties, either French Breakfast (with the white tips) or Cherry Belle
 
Bok Choy:  one of our favorites.  Check the recipes below for some ideas.
 
U-Pick Daisies!  A surprise perennial
 
While this is a less than "overwhelming" first week, rest assured that there is a lot of delicious food out there growing for you and we'll do our all to keep it coming 'till your fridge is full.  Also, this year our plan is to send farm Newsletters via e-mail to save on paper and make sure that we don't run out of recipes in the pick-up stand.  See recipes below.
 
Thanks again!  Dave, Emma, and Eli
 
 
ABOUT BOK CHOI
            Bok Choi (a.k.a. Pak Choi) is a member of the cabbage family.  This delicate green is traditionally used in Chinese and Korean cooking, and is eaten both raw and cooked…..
 
Sesame Bok Choi
Great served with brown rice.  Makes 2 servings
1 cup of chicken or vegetable broth
3 tablespoon of unsalted butter
3/4 lb of baby bok choy
1/2 teaspoon of sesame oil
Bring broth and butter to a simmer in a deep heavy skillet.  Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes.  Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste.  Pour mixture over bok choy.
 
Thai Vegetable Stir-Fry with Bok Choi
Serve over rice.  (Serves 4)
3 medium cloves garlic, peeled
2 jalapeño peppers, seeded & chopped
1 teaspoon lime zest (grated peel)
14 oz. can coconut milk
1 lb. (about 4 cups) mixed vegetables (broccoli, carrots, peppers, zucchini, onions, kohlrabi, etc.)
1 small bok choi, stems sliced and leaves left whole
1/4 teaspoon red pepper flakes
1 tablespoon soy sauce
1 tablespoon fresh lime juice
10 fresh basil leaves, slivered

1.      In a food processor or blender, combine garlic, jalapeños, & lime zest.  Process to smooth paste.
2.      Heat large skillet or wok over high heat; add coconut milk & paste, stir well.  Simmer 1 minute.
3.      Add all vegetables and season to taste with salt & pepper.  Simmer ten minutes.
4.      Stir in red pepper flakes, soy sauce, lime juice and basil.  Simmer five minutes and serve hot.
 

Hello Farm Members,
 
We're happy to announce that weekly pick-ups are about to begin!  Please choose to pick-up your first share either Tuesday, June 10th or Thursday, June 12th between 3:30 and 7:00pm.  **Please give us a quick e-mail reply to tell us which day you will be picking up your share this season.**
 
It is important that we know the day you are coming so that we know how much to harvest.  We ask that you stick with the day you select (either Tuesday or Thursday) all season.  If you have no preference for which day you pick-up, please let us know in your e-mail and we’ll steer you towards the day that helps us balance our distribution.  If there is an unavoidable circumstance that requires you to pick-up on a different day, please indicate this on the sign-in sheet in the pick-up stand the week prior.  This policy is not meant to be rigid, it is simply a logistical necessity.
 
WHAT TO EXPECT
The first week or two is going to be pretty light in terms of produce for you.  While we were able to get things planted early this year, unusually dry weather and cold nights have slowed down growth.  So expect some early greens and salad fixings primarily.  But don't worry!  The fields are full of lots of crops, and there will be lots of delicious food coming your way.
 
Here are some GUIDELINES for your visits to Stony Loam Farm:
 
1) On pick-up day, please bring your own basket/cloth bags and small plastic bags if you can.  Last year we purchased 1500 paper bags!  Of course, we will provide paper and plastic bags for you if you forget your own.  (Please do NOT bring us your collection of recycled bags...only enough for you.)
 
2) Feel free to stroll the farm grounds and look around.  Enjoy yourself!
 
3) On that same note, however, please keep your kids off farm equipment for their safety.
 
4) Please do not bring dogs.  If you must, please leave them in your car. (We've had some incidents with the farm chickens......we'll let you use your imagination.)  We have a farm dog, Rooster, who is the only dog allowed on the farm.
 
5) If you are out of town or unable to pick-up your share and would like to send someone in your place, feel free.  Please brief them on the above guidelines.  Any surplus food will be donated to local food shelves and to NOFA's farm share program.
 
6) We encourage you to carpool if it is at all feasible.
 
Pizza on Earth will be selling wood fired pizzas, as well as breads, baked goods, and gelato on both Tuesday and Thursday.  
We are looking forward to meeting new members and seeing our old friends next week.  **Don't forget to give us a quick e-mail reply with the pick-up day you prefer (or a non-preference status!).**
 
Thanks,
Dave, Emma and Eli