Cherry tomatoes With summer officially upon us, we are happy to report we will be harvesting the first of the sugar snap peas and baby chioggia beets for members this week. We hope to get everyone some of one or the other.
Some of the wild blueberries are starting to change color with no sign of pests, so that's a good sign that blueberries are on their way!
We started the Rome Farmer's Market last Wednesday, and it was wonderful. A small market on historic James St in Franklyn Park, it was a wonderful start to their endeavors to get a welcoming market going in the city. As a vendor, being on the grass is much preferred to the asphalt our other two markets offer. This market runs from 2-7 every Wednesday until October. So spread the word to any friends in the Rome area. It is communities that make Farmer's markets successful.
We also sponsored and attended the Cicero NOPL Library Farm open house. There were great activities for the whole family, tours of their existing gardens and views and discussion about the planned expansion. They host a Food Bank garden, where all produce goes to 1 of 3 local food banks. A couple master gardeners were on hand to answer a questions, as well as Farmer Travis for most of the day. We held a discussion about CSA's and organic agriculture. Thanks to Adrienne and the whole library staff for inviting us to such a wonderful event. It was such a pleasure to see how much the community garden there has grown. For more information of the Library Farm, go to: http://www.nopl.org/library-farm/
Some of the wild blueberries are starting to change color with no sign of pests, so that's a good sign that blueberries are on their way!
We started the Rome Farmer's Market last Wednesday, and it was wonderful. A small market on historic James St in Franklyn Park, it was a wonderful start to their endeavors to get a welcoming market going in the city. As a vendor, being on the grass is much preferred to the asphalt our other two markets offer. This market runs from 2-7 every Wednesday until October. So spread the word to any friends in the Rome area. It is communities that make Farmer's markets successful.
We also sponsored and attended the Cicero NOPL Library Farm open house. There were great activities for the whole family, tours of their existing gardens and views and discussion about the planned expansion. They host a Food Bank garden, where all produce goes to 1 of 3 local food banks. A couple master gardeners were on hand to answer a questions, as well as Farmer Travis for most of the day. We held a discussion about CSA's and organic agriculture. Thanks to Adrienne and the whole library staff for inviting us to such a wonderful event. It was such a pleasure to see how much the community garden there has grown. For more information of the Library Farm, go to: http://www.nopl.org/library-farm/
chioggia beets
Chioggia beets are one of the many heirloom variety crops we are growing this season. They are candy cane striped, and are a bit sweeter than traditional red beets. Beets are biannual which means they flower every other year, so we won't get new seeds from them until next summer. If you are adverse to beets as some people are, due to their "earthy" of "dirty" flavor, try roasting them as you would some potatoes. It really brings out the sugars to cook them like this.
I, myself love beets. They are one of my favorite roots crops. They are wonderful enjoyed pickled, boiled, roasted, in a borscht, grated in salads, juiced.... The amount of ways one would not, could not eat green eggs and ham, one CAN eat beets. They store very well into the winter, and greens are a great substitute for spinach or swiss chard. For in depth nutritional information about the wonderful red root go here:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
The veggie of the week will be BEETS, so everyone share their best (or worst) beet recipe or story. While not all members will get them this week, they will be grown and harvested through the end of the season, so you are bound to get them later if you don't this week.
This week's farm history update is Roses. They speak for themselves. Alice and Frances kept record of every garden plant they put in the ground, and I'll bet some of the roses are heirlooms too. Their fragrance is incredible.
I, myself love beets. They are one of my favorite roots crops. They are wonderful enjoyed pickled, boiled, roasted, in a borscht, grated in salads, juiced.... The amount of ways one would not, could not eat green eggs and ham, one CAN eat beets. They store very well into the winter, and greens are a great substitute for spinach or swiss chard. For in depth nutritional information about the wonderful red root go here:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
The veggie of the week will be BEETS, so everyone share their best (or worst) beet recipe or story. While not all members will get them this week, they will be grown and harvested through the end of the season, so you are bound to get them later if you don't this week.
This week's farm history update is Roses. They speak for themselves. Alice and Frances kept record of every garden plant they put in the ground, and I'll bet some of the roses are heirlooms too. Their fragrance is incredible.
regular share with eggs A reminder to all CSA members: grey totes are property of CSA-CNY and are not intended to be taken home. Please leave them in stacks at your drop site. We pick them up every week, which means any produce you leave sits there all week too. If something is in your share that you don't want, please take it home anyhow, or ask another member or POD leader if they would like it; chances are someone will. Our POD leaders open their homes and businesses to our CSA and don't need rotted produce sitting around. If you cannot make it to pick up your share, please call or text Beth at (315)297-8525, so we can let POD leaders know not to wait up!
On farm Pick Up members- please remove your grey tote from the walk in cooler and add to a pile on the tables or carts in the barn. If there is no pile, start one, or ask an employee where to put it. There is usually someone in the office there until about 3pm. This is a shared space and Grindstone needs all the cooler space they can muster!
You can always log into your account to schedule a vacation if you'll be going out of town. This system seems to working well, as many folks have used it. Aside from our spelling errors in the confirmation emails we can't figure out how to get back to change yet, all systems go on scheduling your away time. You have the option to have a friend pick up, double up on a later share, or donate that week's share to one of the many local food pantries (St Luke's and Sandy Creek are the ones we currently donate excess and market leftovers to) If you'd like to suggest a food pantry or organization for your share to go to, let us know!
This week's harvest:
in addition to the sugar snap peas and baby beets, we will be harvesting the following:
Lettuce (green leaf or romaine),
Kale,
Garlic Scapes,
scallions
herbs
a little broccoli before it bolts,
and possibly dandelion greens.
Regular share will get asparagus and strawberries from Grindstone and Joseph Gingerich. Next week, we hope to switch to small shares and will find ourselves at the end of the harvest season on both crops.
With some baby zucchini, and beans starting, peas coming on, and tomatoes laden with green fruit; don't fret about the end of asparagus, as there are many more great favorites to come. Any Work Share members who would like to put in some hours, please contact us. Harvesting and weeding is a team effort and we are happy to have you on our team!
This week's recipe involves- you guessed it- beets.
A link to a beet humus recipe here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
I have not made it yet, but will be giving it a go. We love hummus in our house, so trying the vibrant color of beets on some pita sounds awesome. Harvard beets is another family tradition. My grandmother used to make it often, and my mother. It's one of the more often requested treats for family gatherings in the Wells/ Mahardy Clan.
http://www.yummly.com/recipe/external/Harvard-Beets-Allrecipes
Many of the recipes I use and share are sourced from www.yummly.com. It is the google search engine of recipes. Lots of great ideas I would never think to create (like the beet hummus!) If you don't know what to do with something you get in a share, just type in the food and a slew of culinary options will open your imagination!
On farm Pick Up members- please remove your grey tote from the walk in cooler and add to a pile on the tables or carts in the barn. If there is no pile, start one, or ask an employee where to put it. There is usually someone in the office there until about 3pm. This is a shared space and Grindstone needs all the cooler space they can muster!
You can always log into your account to schedule a vacation if you'll be going out of town. This system seems to working well, as many folks have used it. Aside from our spelling errors in the confirmation emails we can't figure out how to get back to change yet, all systems go on scheduling your away time. You have the option to have a friend pick up, double up on a later share, or donate that week's share to one of the many local food pantries (St Luke's and Sandy Creek are the ones we currently donate excess and market leftovers to) If you'd like to suggest a food pantry or organization for your share to go to, let us know!
This week's harvest:
in addition to the sugar snap peas and baby beets, we will be harvesting the following:
Lettuce (green leaf or romaine),
Kale,
Garlic Scapes,
scallions
herbs
a little broccoli before it bolts,
and possibly dandelion greens.
Regular share will get asparagus and strawberries from Grindstone and Joseph Gingerich. Next week, we hope to switch to small shares and will find ourselves at the end of the harvest season on both crops.
With some baby zucchini, and beans starting, peas coming on, and tomatoes laden with green fruit; don't fret about the end of asparagus, as there are many more great favorites to come. Any Work Share members who would like to put in some hours, please contact us. Harvesting and weeding is a team effort and we are happy to have you on our team!
This week's recipe involves- you guessed it- beets.
A link to a beet humus recipe here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
I have not made it yet, but will be giving it a go. We love hummus in our house, so trying the vibrant color of beets on some pita sounds awesome. Harvard beets is another family tradition. My grandmother used to make it often, and my mother. It's one of the more often requested treats for family gatherings in the Wells/ Mahardy Clan.
http://www.yummly.com/recipe/external/Harvard-Beets-Allrecipes
Many of the recipes I use and share are sourced from www.yummly.com. It is the google search engine of recipes. Lots of great ideas I would never think to create (like the beet hummus!) If you don't know what to do with something you get in a share, just type in the food and a slew of culinary options will open your imagination!
green goodness
We have started carrying raw honey from Bender's Busy Bees in Adams NY. Duane and Linda Bender were neighbors at the Pulaski Farmer's Market last year, and them and their bees make incredible honey. They were going to bring bees here, but after losing a few hives to the intensely long cold winter; as many other bee keepers in the area reported, they'll stay put until next season, or if they capture a swarm. They use no chemicals in their honey production- you'd bee surprised how many "cides" there are for bees, and are greatly concerned and proactive for the health of their happy pollinators. This is one of the reasons they want to move their bees to an organic farm.
We would like to put some of this honey is CSA shares, and will be sending emails out in the coming weeks to confirm. If you are allergic or just plain don't want it, you will be able to substitute for something else that week; all you have to do is tell us.
We would like to put some of this honey is CSA shares, and will be sending emails out in the coming weeks to confirm. If you are allergic or just plain don't want it, you will be able to substitute for something else that week; all you have to do is tell us.
at the Regional Market
We will be hosting a Farm Open House Sunday, July 20th from 2-? Farm tours, recipe tours, kid tours and activities and a potluck dinner at Grindstone Farm's best kept secret, the pavilion at the pond. Bring your drum, guitar, voice or other for some musical collaboration after dinner and invite your friends and family to come see your farm. I'll try to get to making my semi-famous-round-these-parts spring rolls. I will post more details as we get closer to the date, but mark your calendar!
potatoes
beans
Travis and "Old Willie" (guess that's the tractor's name) engulfed by gulls.
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