tag:blogger.com,1999:blog-41262040806850684692024-03-13T23:06:44.368-04:00Inverbrook FarmInverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.comBlogger272125tag:blogger.com,1999:blog-4126204080685068469.post-18701880919502937452013-04-12T14:09:00.001-04:002013-04-13T09:16:21.468-04:00Spring Sale at Inverbrook<div class="separator" style="clear: both; text-align: center;">
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<span itemprop="description"><span class="fsl">It is my pleasure to announce that we will once again be celebrating the talent of our local craft, art, food and plant community with a Spring Sale on Saturday, April 20th from 1 p.m. - 6 p.m. Many of the diverse and creative artisans from the<a href="http://inverbrook.blogspot.com/2012/12/2012-inverbrook-holiday-sale.html" target="_blank"> Holiday Sale</a> will be returning with their spring inspired wares. </span></span></div>
<a href="http://4.bp.blogspot.com/-lsjKYchyatQ/UWlYJstCIcI/AAAAAAAAB5E/4sWt_9iSwFU/s1600/green+light+plants.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-lsjKYchyatQ/UWlYJstCIcI/AAAAAAAAB5E/4sWt_9iSwFU/s320/green+light+plants.jpg" width="174" /></a><span itemprop="description"><span class="fsl">In honor of Earth Day and the spring season we will be adding a mini-plant sale out on the porch. I am particularly please that native plant guru Dale Hendricks and his latest enterprise <a href="http://greenlightplants.com/" target="_blank">Green Light Plants</a> will be joining the line up. Dale's new company truly embodies the spirit of Earth Day, <a href="http://greenlightplants.com/index.php/guiding-principles/" target="_blank">click here to read all about his guiding pricipals</a>. If you would like to "pre-order" plants from Green Light Plants you can <a href="http://greenlightplants.com/index.php/how-to-order/" target="_blank">contact them directly</a> and they will bring your order to the sale on April 20th. </span></span><br />
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<span itemprop="description"><span class="fsl">To round out the mini-plant sale, I will be selling potting soil from Organic Mechanics Soil Company and whatever products Happy Cat Farm still has left after the <a href="http://kennettsquaredish.com/2013/03/philly-farm-and-food-fest-fosters-the-farmer-in-all-of-us/" target="_blank">much anticipated 2013 Philly Farm and Food Festival</a>. Flower CSA <a href="http://3birdsbouquets.wordpress.com/2012-cut-flower-csa/" target="_blank">Three Birds Bouquet</a> will also be keeping me company out on the porch. We will both be selling CSA shares for Inverbrook Farm Vegetable CSA and the Three Bird Bouquet Flower CSA. Three Birds will also be selling potted plants. </span></span><br />
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<span itemprop="description"><span class="fsl">I will be writing more about the other amazing participants during the coming week. In the meantime check out the complete line up below.</span></span><br />
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<strong>Celebrate the coming of spring and Earth Day with Inverbrook Farm at our Spring Sale on Saturday, April 20th from 1 p.m. - 6 p.m. </strong></div>
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<strong> * </strong><a href="http://www.ardenandjames.com/" target="_blank"><strong>Arden & James</strong></a><strong> </strong></div>
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<strong> * Ardeinheim Clayworks Studio: Dan Ody & Pam Lau</strong></div>
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<span class="text_exposed_show"><strong><br /> * </strong><a href="http://www.facebook.com/pages/Bessie-Handmade-Aprons-Bags-and-Accessories/131816676873843" target="_blank"><strong>Bessie Handmade: Aprons, Bags, and Accessories</strong></a><strong> </strong></span></div>
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<span class="text_exposed_show"><strong>* </strong><a href="http://www.facebook.com/#!/pages/Chansonette-Flowers-Art/26589538259?fref=ts" target="_blank"><strong>Chansonette Flowers & Art</strong></a><strong> </strong></span></div>
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<span class="text_exposed_show"><strong>* </strong><a href="http://www.greenlightplants.com/" target="_blank"><strong>Green Light Plants</strong></a><strong> </strong></span></div>
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<span class="text_exposed_show"><br /><strong> * </strong><a href="http://www.happycatorganics.com/" target="_blank"><strong>Happy Cat Farm</strong></a><strong><br /><br /> * </strong><a href="http://www.heirloom-online.com/" target="_blank"><strong>Heirloom Jewelry & Accessories</strong></a><strong> (also featuring the folk carvings of Gordon Swenarton)<br /><br /> * </strong><a href="http://www.inverbrook.com/" target="_blank"><strong>Inverbrook Farm CSA</strong></a><strong><br /><br /> * </strong><a href="http://www.facebook.com/KennettBrewingCompany" target="_blank"><strong>Kennett Brewing Company</strong></a><strong> </strong><br /> <strong>* </strong><a href="http://www.logical-living.com/" target="_blank"><strong>Logical Living</strong></a><strong><br /><br /> * </strong><a href="http://www.danmcshane.com/" target="_blank"><strong>Dan McShane</strong></a><strong><br /><br /> * </strong><a href="http://www.nomadicpies.com/" target="_blank"><strong>Nomadic Pies</strong></a><strong><br /><br /> * </strong><a href="http://www.organicmechanicsoil.com/" target="_blank"><strong>Organic Mechanic Soil Company</strong></a><strong><br /><br /> * </strong><a href="http://www.philabucks.org/" target="_blank"><strong>Philabucks</strong></a><strong><br /><br /> * </strong><a href="http://www.talulastable.com/" target="_blank"><strong>Talula's Table</strong></a><strong><br /><br /> * </strong><a href="http://www.3birdsbouquets.wordpress.com/2012-cut-flower-csa" target="_blank"><strong>Three Birds Bouquet</strong></a><strong><br /><br /> * </strong><a href="http://www.u-bee-well.blogspot.com/" target="_blank"><strong>U Bee Well</strong></a><strong><br /><br /> * </strong><a href="http://www.vidaliasvintage.wordpress.com/" target="_blank"><strong>Vidalia's Vintage</strong></a><strong> </strong></span></div>
</span></span><br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-8324324462600856862013-03-18T10:58:00.001-04:002013-04-14T07:09:02.781-04:00Writing for Town Dish-An exciting new opportunity<br />
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I realize its been a while since I last updated my blog. Two factors have been keeping me from regular blog posting. First, my farming duties. Despite the cold dreary weather, I have been starting seeds. The second factor, equally as exciting, is that I have started writing for the <a href="http://www.thetowndish.com/" target="_blank">Town Dish</a>, a great resource for local food and drink news. I am very thankful for the opportunity to share my locavore themed stories with the Dish readers. My two first articles are all about the upcoming <a href="http://www.phillyfarmfest.org/" target="_blank">Philly Farm and Food Fest</a>. You can read all about the Fest and its newly added Local Libations Lounge in the two articles below. <br />
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-<a href="http://chestnuthilldish.com/2013/03/philly-farm-food-fest-preparing-for-a-second-year-of-success/" target="_blank"><strong>Philly Farm & Food Fest: Preparing for a Second Year of Success</strong></a><br />
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-<strong><a href="http://downingtowndish.com/2013/03/local-libations-lounge-to-be-added-to-philly-farm-and-food-fest/" target="_blank">Local Libations Lounge to be Added to Philly Farm and Food Fest</a></strong><br />
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<strong>-<a href="http://kennettsquaredish.com/2013/03/philly-farm-and-food-fest-fosters-the-farmer-in-all-of-us/" target="_blank">Philly Farm and Food Fest Fosters the Farmer in All of Us</a></strong><br />
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<a href="https://www.facebook.com/#!/media/set/?set=a.376748579031679.89715.179546292085243&type=3" target="_blank">Click here to view a facebook album from last year's Philly Farm and Food Fest</a>.Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-14858246823058556042013-02-21T17:24:00.001-05:002013-02-22T12:29:25.239-05:00Take Up Your Spade-links for aspiring farmers <div class="separator" style="clear: both; text-align: center;">
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February marks my yearly pilgrimage to the <a href="http://www.pasafarming.org/" target="_blank">Pennsylvania Association for Sustainable Agriculture's</a> (PASA) Farming for the Future Conference. The conference is always an inspiration and I will blog more about this amazing event in the near future. What struck me this year, is the number of first timers to the conference, which is an encouraging fact. We need more people joining the good food movement. </div>
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If you have an interest in farming I want to urge you to begin it now or at least start exploring the idea. As Becky Krestschmann, one of the winners of Sustainable Ag Leadership Award given at this year's PASA conference, said in her acceptance speech (Becky and her husband Don have a very large CSA outside of Pittsburgh, PA)</div>
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<em><strong>"You can not think your way into a new way of living, you must live your way into a new way of thinking"</strong></em></div>
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The amount of information and resources that is now available to aspiring farmers is yet another hopeful sign. The movement is growing and support is growing, to quote the Sara Watkin's song from the video above "take up your spade and break ground."</div>
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Below I have listed a number of links that new and want-to-be farmers might find helpful: </div>
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<a href="http://extension.psu.edu/start-farming/news" target="_blank"><strong><span style="font-family: inherit;">Penn State Extension Start Farming News</span></strong></a><strong><span style="font-family: inherit;"> </span></strong></div>
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<a href="http://extension.psu.edu/start-farming/courses/exploring-the-small-farm-dream" target="_blank"><strong><span style="font-family: inherit;">Exploring the Small Farm Dream Course</span></strong></a><strong><span style="font-family: inherit;"> </span></strong></div>
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<a href="http://www.pasafarming.org/events/farm-based-education" target="_blank"><strong>PASA's Farm-Based Education</strong></a></div>
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<a href="http://rodaleinstitute.org/" target="_blank"><strong><span style="font-family: inherit;">The Rodale Institute</span></strong></a><strong><span style="font-family: inherit;"> </span></strong></div>
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<a href="http://www.tristatecraft.org/" target="_blank"><strong><span style="font-family: inherit;">Tri-State CRAFT (Collaborative Regional Alliance for Farmer Training)</span></strong></a></div>
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<a href="http://www.farmleaseconnection.org/" target="_blank"><strong><span style="font-family: inherit;">Farm Lease Connection</span></strong></a><strong><span style="font-family: inherit;"> (</span></strong><a href="https://www.facebook.com/#!/pages/Farm-Lease-Connection/319392671515247" target="_blank"><strong><span style="font-family: inherit;">facebook page</span></strong></a><strong><span style="font-family: inherit;">)</span></strong></div>
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<span style="font-family: inherit;">and for those who just want to start a backyard garden or increase their homesteading skills:</span></div>
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<a href="http://greenerpartners.org/education/lostarts.php" target="_blank"><span style="font-family: inherit;">Greener Partners Lost Arts Series</span></a></div>
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<a href="http://www.goodfoodneighborhood.org/2013-sustainability-schools-schedule/" target="_blank"><span style="font-family: inherit;">Good Food Neighborhood Sustainability School Schedule</span></a><br />
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<a href="https://ce-registration.longwoodgardens.org/wconnect/CourseStatus.awp?&course=131PSSHD" target="_blank">One Day Backyard Permaculture Class at Longwood Gardens</a> (early April 2013)</div>
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<em><strong>Take Up Your Spade</strong></em><br />
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<em>Sun is up, a new day is before you</em></div>
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Sun is up, wake your sleepy soul</div>
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Sun is up, hold on to what is home</div>
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Take up your spade and break ground</div>
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Shake off your shoes, leave yesterday behind you</div>
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Shake off your shoes, but forget not where you've been</div>
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Shake off your shoes, forgive and be forgiven</div>
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Take up your spade and break ground</div>
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Give thanks for all that you've been given</div>
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Give thanks for who you can become</div>
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Give thanks for each moment and every crumb</div>
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Take up your spade and break ground</div>
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Break ground</div>
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Break ground</div>
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Break ground</div>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-71382759795320853342013-02-19T11:04:00.000-05:002013-02-28T12:13:12.665-05:00Fighting the Late Winter Blues-Freesia and Citrus<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/-cuv2kSwcFVM/USOf7Ir7bWI/AAAAAAAAB30/FzzG8kTr0Q8/s1600/DSC03599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="http://2.bp.blogspot.com/-cuv2kSwcFVM/USOf7Ir7bWI/AAAAAAAAB30/FzzG8kTr0Q8/s400/DSC03599.JPG" width="400" /></a>I have to admit this time of year can be a little frustrating--stuck between winter and the knowledge that Spring is just around the corner, I get antsy. I long for warm weather and spring, however I know it will bring with it a lot of hard work and an end to my winter socializing. Its hard to find balance and contentment during this transition time. The days are getting longer, bulbs are popping through the semi-frozen ground; yet it is still a little too early to be doing much outdoor garden preparation. The drab landscape can seem a little depressing and the weather can be positively schizophrenic. </div>
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There is however a very bright, colorful and wonderful smelling up side to mid-February--the magnificent <a href="http://en.wikipedia.org/wiki/Freesia" target="_blank"><strong>Freesias </strong></a><strong>from Barnard's Orchards (<a href="https://www.facebook.com/#!/media/set/?set=a.548418501864685.124122.179546292085243&type=1" target="_blank">click here to view facebook album of freesia</a>)</strong>. In fact this is my favorite time to visit the area orchard stores like <a href="http://agmap.psu.edu/businesses/167" target="_blank">Glenn Willow</a> and Barnard's Orchard. Their shelves are stocked with autumn harvested apples, flowers from local greenhouse like <a href="http://www.rosazzagreenhouse.com/index.html" target="_blank">Rosazza's</a> and delicious citrus. Obviously the citrus is not grown locally, however our local orchard managers seem particular skilled at picking out the most delicious varieties. Winter is the season for citrus and below are a number of links to citrus recipes and information. Like the bright pastels of freesia, the citrus can provide the same sort of antedote to the winter dolmdrums--some much needed excitement, the culinary balance to the visual beauty of the winter greenhouse flowers. Sweet, juicy and full of vitamin C; what could be a better late winter pick me up. Enjoy our local orchards, winter flowers and the magic of winter citrus.</div>
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<a href="http://food52.com/blog/5850-down-dirty-citrus" target="_blank"><strong><span style="font-family: Verdana, sans-serif;">Food52 Down and Dirty Citrus</span></strong></a></div>
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<a href="http://food52.com/blog/5913-down-dirty-tiny-citrus" target="_blank"><span style="font-family: Verdana, sans-serif;"><strong>Food52 Down and Dirty Tiny Citrus</strong></span></a></div>
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<a href="http://mynewroots.org/site/2011/03/everybody-loves-the-sunshine-citrus-salad-2/" target="_blank"><strong><span style="font-family: Verdana, sans-serif;">Everybody loves the Sunshine Citrus Salad</span></strong></a></div>
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<strong><a href="http://www.foodrepublic.com/2013/02/28/12-ideas-dinner-tonight-citrus" target="_blank"><span style="font-family: Verdana, sans-serif;">12 Citrus Inspired Dinners from Food Republic</span></a></strong><span style="font-family: Verdana, sans-serif;"> </span></div>
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<a href="http://www.foodinjars.com/2013/02/air-dried-lemon-peel/" target="_blank"><strong><span style="font-family: Verdana, sans-serif;">Food In Jars Air Dried Lemon Peel</span></strong></a></div>
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</span></strong><a href="http://www.foodinjars.com/2013/02/links-citrus-chiles-and-winter-soups/" target="_blank"><strong><span style="font-family: Verdana, sans-serif;">More Food In Jars Links to Citrus (and chiles and winter soups)</span></strong></a></div>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-37234938585252052412013-02-05T18:47:00.001-05:002013-02-06T07:39:11.060-05:00Cheese, Flowers and Fruit-Additional Share Options at Inverbrook<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/-axxaU8zIKqs/URGUjqm_yNI/AAAAAAAAB3M/4tK9VxMTnsk/s1600/DSC02803.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-axxaU8zIKqs/URGUjqm_yNI/AAAAAAAAB3M/4tK9VxMTnsk/s400/DSC02803.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">For the last couple of years we have been pleased to offer a
number of CSA (<a href="http://www.localharvest.org/csa/" target="_blank">community supported agriculture</a>) options from nearby farms in addition to our own vegetable CSA.<span style="mso-spacerun: yes;"> </span>These options include cheese from <a href="http://www.hillacrespride.com/" target="_blank">HillacresPride</a>, fruit from <a href="http://www.northstarorchard.com/" target="_blank">North Star Orchard</a> and flowers from <a href="http://3birdsbouquets.wordpress.com/" target="_blank">Three Bird Bouquets</a>.<span style="mso-spacerun: yes;"> </span>If you want to increase your consumption of local
food and flowers, I strongly suggest you check out the links to
the various farms and CSA options.<span style="mso-spacerun: yes;"> </span>By
the time mid-summer rolls around you can fill your kitchen with local vegetables,
herbs, fruit, cheeses and flowers with just one simple visit to Inverbrook Farm each
week.<span style="mso-spacerun: yes;"> Plus you will be supporting four local family farms with just one trip. </span>If you are looking for the perfect
Valentines or birthday present for the locavore in your life, consider one or
all of these options.<span style="mso-spacerun: yes;"> </span>Not only will you
be giving the gift of delicious cheese, fruit and beautiful flowers, you will
be contributing to a strong local agricultural community.</span></div>
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<a href="http://1.bp.blogspot.com/-cjEgfjG3rqw/URGUvne9GjI/AAAAAAAAB3U/dmEje7jXvuM/s1600/DSC02774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-cjEgfjG3rqw/URGUvne9GjI/AAAAAAAAB3U/dmEje7jXvuM/s400/DSC02774.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You do NOT have to be an Inverbrook CSA member to pick up
any of the various CSA options, although they complement each other very
well.<span style="mso-spacerun: yes;"> </span>These farms all make their
deliveries on Wednesdays (the flowers are also delivered on Mondays and the
cheese can last through until Monday) throughout the season; however the frequency,
start and end dates are all different for each of the farms represented.<span style="mso-spacerun: yes;"> </span>I encourage you to explore the links below
and learn about the diverse and delicious CSA choices:</span></div>
<ul>
<li><h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://3birdsbouquets.wordpress.com/2012-cut-flower-csa/" target="_blank">Three Bird Bouquets Flower Share</a> </h4>
</li>
<li><h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://hillacrespride.com/?q=content/csa-shares" target="_blank">Hillacres Pride Cheese Share</a> <span style="mso-spacerun: yes;"> </span></h4>
</li>
<li><h4 class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://www.northstarorchard.com/csa_fruit.php" target="_blank">North Star Orchard Fruit Share</a> <span style="mso-spacerun: yes;"> </span></h4>
</li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">I want to do a little extra push for the delicious Hillacres Pride cheese shares because we need a minimum of 15 shares to make their delivery to the farm worth while. Here are two links/reviews about Hillacres: </span></div>
<span style="font-family: Arial;"><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://madamefromage.blogspot.com/2011/09/puddle-duck-creek.html" target="_blank"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Madame Formage Blog posting on Puddle Creek Cheese</span></strong></a><strong><span style="font-family: Arial, Helvetica, sans-serif;"> </span></strong></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://harvestmarket.wordpress.com/2011/05/11/local-cheese-hillacres-pride-farm-visit/" target="_blank"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Harvest Market Natural Foods Blog</span></strong></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I hope you will consider joining one or more of these farm options. When late summer arrives and you are able to pair that amazing tasting apple from North Star Orchard with an aged cheddar from Hillacres Pride all made more enjoyable with the presence of a beautiful Three Bird Bouquet filled with sunflowers, zinnias and fragrant tuber roses--you we be happy that you took advantage of this opportunity.</span></div>
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<a href="http://4.bp.blogspot.com/-syF219tgu0I/URGXWhlQKrI/AAAAAAAAB3c/ByTCQqSQTGU/s1600/DSC03394.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-syF219tgu0I/URGXWhlQKrI/AAAAAAAAB3c/ByTCQqSQTGU/s400/DSC03394.JPG" width="400" /></a></div>
Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-85298312728531679772013-01-28T18:05:00.003-05:002013-01-29T10:14:51.579-05:00A Fresh New Start-A Simple Path to Logical Living<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Yr8JYoFZQzM/UQcDpi3HGCI/AAAAAAAAB20/XD-mr6jdzV0/s1600/DSC_0182.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://4.bp.blogspot.com/-Yr8JYoFZQzM/UQcDpi3HGCI/AAAAAAAAB20/XD-mr6jdzV0/s400/DSC_0182.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kelly G</td></tr>
</tbody></table>
<span style="color: windowtext; font-family: "Calibri","sans-serif"; font-size: 11pt; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">With the first month of the New
Year coming to a close, I thought it would be an appropriate time to share a number of
interesting links about starting fresh as it pertains to cooking,
diet and the importance of the food you eat.<span style="mso-spacerun: yes;"> </span>From detoxing
your body to decluttering your kitchen; my recent news feed roaming has unearthed
a wealth of useful advice.<span style="mso-spacerun: yes;"> A pathway to health, happiness and sustainability through simple lifestyle changes. </span>I hope these links will
inspire positive action. There are still a
few days left to <a href="http://www.inverbrook.com/id12.html" target="_blank">sign up for the 2013 CSA season</a> and receive a $50 early bird discount (if you sign up before the end of the month). To quote Oprah Winfrey <em><strong>“Cheers
to a new year and another chance for us to get it right.”<o:p></o:p></strong></em></span><br />
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">SIMPLE DETOXING:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A great link from one of my favorite new blogs <strong><a href="http://mynewroots.org/site/" target="_blank">My NewRoots</a></strong>.<span style="mso-spacerun: yes;"> </span></span><a href="http://mynewroots.org/site/2013/01/a-new-year-a-new-you-sarah-bs-whole-living-detox-plan/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">This is blog author Sarah B’scontribution to Martha Stuart’s Whole Living Magazine</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<strong><a href="http://www.npr.org/2013/01/09/168863521/post-holiday-detox-dining-can-be-a-tasty-surprise" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">NPR link on adding detoxifying food to your diet</span></a></strong><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">ORGANIZING YOUR KITCHEN:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Great series from </span><a href="http://www.food52.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Food52</span></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><a href="http://food52.com/blog/5296_decluttering_your_kitchen"><span style="font-family: Arial, Helvetica, sans-serif;">Decluttering your Kitchen</span></a></strong><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<strong><a href="http://food52.com/blog/5308_whipping_your_kitchen_back_into_shape_part_i"><span style="font-family: Arial, Helvetica, sans-serif;">Whipping your Kitchen Back to Shape Part 1</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></strong></div>
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<strong><a href="http://food52.com/blog/5322_whipping_your_kitchen_back_into_shape_part_ii"><span style="font-family: Arial, Helvetica, sans-serif;">Whipping your Kitchen Back to Shape Part 2</span></a></strong><span style="font-family: Arial, Helvetica, sans-serif;"> (includes knife
sharpening, proper cleaning of an iron skillet and a few more useful videos and
tutorials) </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">On a related note, a great piece on </span><a href="http://www.keeperofthehome.org/2013/01/cutting-your-kitchen-prep-time-in-half-or-more.html"><span style="font-family: Arial, Helvetica, sans-serif;">streamlining your time in the kitchen with the use of tools and meal planning from the blog <strong>Keeper of the Home</strong></span></a><span style="font-family: Arial, Helvetica, sans-serif;">. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">SIMPLE CHANGES:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In my blog wanderings I came across </span><a href="http://www.healthygreenkitchen.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Healthy Green Kitchen</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and a series on <strong>simple steps one can take to improve one's life called "</strong></span><a href="http://www.healthygreenkitchen.com/category/healthy-lifestyle/one-simple-change"><strong><span style="font-family: Arial, Helvetica, sans-serif;">One Simple Change</span></strong></a><span style="font-family: Arial, Helvetica, sans-serif;"><strong>"</strong>.
I like this concept
of little steps that can add up to make a big difference.<span style="mso-spacerun: yes;"> </span>The most recent issue of </span><span style="font-family: Arial, Helvetica, sans-serif;">Fine Cooking Magazine included an <a href="http://www.finecooking.com/item/48337/a-secret-ingredient-for-healthier-eating" target="_blank">article on the addition of vegetable purees to favorites</a></span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.finecooking.com/item/48337/a-secret-ingredient-for-healthier-eating" target="_blank"> like macaroni and cheese, breads, etc..</a> This simple step can greatly reduce the calorie count
and increase the nutritional value of these dishes without compromising the taste. Good health can be delicious.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you are reading the farm blog, you probably already have made
some sort of commitment toward increasing your consumption of local food, and you should feel great about the change.
<span style="mso-spacerun: yes;"> </span>The pledge to “Buy Fresh, Buy Local” can
have a big impact, you can read all about it </span><a href="http://foodroutes.org/buy-local-2/why-buy-local-2/"><span style="font-family: Arial, Helvetica, sans-serif;">here on the FoodRoutes Website</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. </span></div>
<a href="http://3.bp.blogspot.com/-Ezxm_hwFet0/UQb_8MmqVtI/AAAAAAAAB2c/qsPm3Awa5h8/s1600/564330_324578370963355_131152998_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ezxm_hwFet0/UQb_8MmqVtI/AAAAAAAAB2c/qsPm3Awa5h8/s1600/564330_324578370963355_131152998_n.jpg" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Speaking of making a positive impact, a veteran Inverbrook
Farm CSA member has started a new web-based project </span><a href="http://www.logical-living.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Logical Living</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.<span style="mso-spacerun: yes;"> </span>You can go to this site and complete a free
online lifestyle assessment by answering a simple set of questions about your
lifestyle habits.<span style="mso-spacerun: yes;"> </span>Based on your answers,
Logical Living will make recommendations related to small steps that you can
make to “green” your life. </span><a href="http://www.logical-living.com/article/19-great-offer-from-inverbrook-csa.html"><span style="font-family: Arial, Helvetica, sans-serif;">Click here to read a recent article about being a member of Inverbrook Farm CSA</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<span style="font-family: Calibri;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy the links and the fresh start.</span><span style="mso-spacerun: yes;"> </span></span></div>
Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-70393058885907857762013-01-11T09:39:00.000-05:002013-01-11T09:59:45.268-05:00Kennett Winterfest-Beer Drinking for the Hearty<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K75BGdiJNSQ/UPAc1vmrpLI/AAAAAAAAB2E/2LKGdPh0yxc/s1600/winterfest-logo-color1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-K75BGdiJNSQ/UPAc1vmrpLI/AAAAAAAAB2E/2LKGdPh0yxc/s400/winterfest-logo-color1.jpg" width="395" /></a></div>
<span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">I feel like I dedicate a
large proportion of my blog posts to waxing poetic about the spirited small town of
<a href="http://www.historickennettsquare.com/">Kennett Square</a>.<span style="mso-spacerun: yes;"> </span>How can I NOT feature this
charming little borough with its vibrant downtown, home to the
much acclaimed </span><a href="http://www.talulastable.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Talula’s Table</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. <span style="mso-spacerun: yes;"> </span>A town
whose international claim to fame is being the mushroom capital of the world
AND, drum roll please… hosts not one, but two Brewfests.<span style="mso-spacerun: yes;"> </span>That is right, February 2013 marks the inaugural
run of the winter brew festival a.k.a. </span><a href="http://www.kennettbrewfest.com/"><span style="font-family: Arial, Helvetica, sans-serif;">The First Annual Kennett Winterfest February 23rd from 12:30-4PM</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Modeled
after the highly successful fall Brewfest, this beer drinking extravaganza for
only the most passionate beer lovers, will be a much more intimate and
potentially colder experience.<span style="mso-spacerun: yes;"> </span>This outdoor
beer festival with over 25 brewers and just 800 available tickets, is sure to
sell out.<span style="mso-spacerun: yes;"> </span>In fact there are only about
200 tickets left, so get them while you can—</span><a href="http://www.etix.com/ticket/online/venueSearch.jsp?venue_id=4050"><span style="font-family: Arial, Helvetica, sans-serif;">click here for ticket information<o:p></o:p></span></a><span style="font-family: Arial, Helvetica, sans-serif;">. </span></span><span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">For a complete list of participating breweries and the beers they are bringing along check out the </span><a href="http://kennettbrewfest.wordpress.com/"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Brewfest Blog</strong>-with all the latest festival information</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. </span></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Along with the alcohol content of many of the Winterfest beers (make sure you have a designated driver lined up), the Winterfest organizers have come up with several ways to keep you warm and happy. The ticket price includes a delicious hearty meal from the aforementioned much acclaimed </span><a href="http://www.talulastable.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Talula's Table</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. You can also groove your way to warmth with the fun and recognizable tunes of the Shady Groove Trio. </span></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">
</span></span><br />
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Band member Matt Kresge sent
me this bio regarding his band: <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: "Arial","sans-serif";"><em><span style="font-family: Arial, Helvetica, sans-serif;">The Shady Groove Trio came
about in 2009 when 3 musicians, tired of hearing the same hackneyed rock tunes
played nightly by mediocre bands in various bars, went on a mission to bring
good quality music back to the local bar and club scene. Bassist/Vocalist
Bernie Gillespie, Guitarist/Vocalist Matt Kresge, and Drummer/Vocalist Mark
Swartley strive to play the classic tunes we've all grown to love, yet have
unfortunately been left behind by the repetitiveness and predictability of
today's radio. The likes of Chuck Berry, Paul Simon, The Who, The Police,
Beatles, Rolling Stones, Hall & Oates, Johnny Cash, and even classic surf
instrumentals are all fair game at a Shady Groove Trio show. In addition to
their vast repertoire, it is the trio's musicianship that sets them apart from
other local acts.<o:p></o:p></span></em></span><br />
<em><span style="font-family: Arial, Helvetica, sans-serif;">
</span></em><br />
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Drummer Mark Swartley has
played professionally for years and continues to be sought out by some of
Philadelphia's finest live acts, including an extensive touring resume with
rockabilly favorites, The Razorbacks. Guitarist Matt Kresge continues to
impress audiences with his diverse and energetic playing that won him 'Best
Guitarist' at the 2005 Emergenza Festival held in Philadelphia. Backed with
Gillespie's impressive vocal range and driving bass, The Shady Groove Trio is
guaranteed to get your feet moving!</em> <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Although the lighting and the background noise leaves
a bit to be desired, you can get a sense of Shady Groove's talent in this </span><a href="http://www.youtube.com/watch?v=fFgYwIKdDxM"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">youtube video cover of
"She's So Cold"</span></a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">So there you have it-great
beer, music, food and people--what better way to spend a winter afternoon. Best of all the festival is a fundraiser for Historic Kennett Square and its programs like the Kennett Farmers Market. Hope
to see you at Winterfest.</span></span><span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-f0SVSvCi5TI/UPAc1gqjsvI/AAAAAAAAB2A/TdlckkLJjb8/s1600/WinterFest-billboard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="http://3.bp.blogspot.com/-f0SVSvCi5TI/UPAc1gqjsvI/AAAAAAAAB2A/TdlckkLJjb8/s400/WinterFest-billboard.jpg" width="400" /></a></div>
</span><br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-53285879870452007842013-01-07T14:59:00.003-05:002013-01-07T16:43:30.239-05:00A Healthy Start to the New Year--sign up for a CSA share<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rT-IgMvNqwc/UOsnv-Y_vpI/AAAAAAAAB1I/e1X15xsLZ94/s1600/invpotatoescarrots.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="168" src="http://4.bp.blogspot.com/-rT-IgMvNqwc/UOsnv-Y_vpI/AAAAAAAAB1I/e1X15xsLZ94/s400/invpotatoescarrots.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kelly G</td></tr>
</tbody></table>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">“The only person you are destined to become is the person
you decide to be.” </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ralph Waldo Emerson</span></div>
With the first week of the new year coming to a close, I hope you are feeling good about your resolutions for 2013. If healthy eating is first and foremost on your new to do list, may I suggest signing up for the <a href="http://www.inverbrook.com/id12.html">2013 Inverbrook Farm CSA season</a>. There is no better incentive for adding fresh local vegetables to your diet than to make the financial commitment now for a growing season's supply of vegetables. Considering the CSA pick does not start until June, this up front fee will help you keep your goal long into the year. As a reward, the cost of a 2013 CSA share will be discounted $50 until January 31st. If you need a pictorial incentive for joining the CSA- a visual taste of the season yet to come-check out this <a href="https://www.facebook.com/#!/media/set/?set=a.515148478525021.118724.179546292085243&type=3">facebook album of vegetables from the 2012 CSA season</a>. Perhaps these <a href="http://food52.com/blog/5400_8_healthy_recipes_for_the_new_year">great seasonal healthy recipes from Food52</a> will inspire a healthy change in diet. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6GYlUiPjRVI/UOsn5T9r99I/AAAAAAAAB1U/hTerF76-WXE/s1600/invbeanspotato.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="http://1.bp.blogspot.com/-6GYlUiPjRVI/UOsn5T9r99I/AAAAAAAAB1U/hTerF76-WXE/s400/invbeanspotato.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kelly G</td></tr>
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Along with the chance for a new start, one of my favorite aspects of transitioning from one year to another is that it provides an opportune moment to look both forward and reflect on the past. Its always enlightening to read about past and future food/health trends. Below I have complied a list of links that further explore this subject. I find it especially heartening that the interest in local, artisanal food as well as a push to increase the consumption of fruits and vegetables--seems stronger than ever. Enjoy the links and best wishes for the New Year.<br />
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<a href="http://www.huffingtonpost.com/2013/01/02/2013-food-trends_n_2398213.html"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Huffington Post 2013 Food Trends</span></strong></a><br />
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<a href="http://www.forbes.com/sites/bethhoffman/2012/12/29/3-food-technology-trends-go-mainstream-in-2012/"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Forbes Food Technology Trends that Have Gone Mainstream</span></strong></a><br />
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</span></strong><a href="http://www.npr.org/blogs/thesalt/2013/01/01/168343452/drinks-diets-and-meat-hits-of-2012-predictions-for-2013"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">NPR's the Salt-Drinks, Diets and Meat Hits of 2012 and Predictions for 2013</span></strong></a></div>
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</span></strong><a href="http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">NPR's the Salt-Restaurant Forecast Food for 2013</span></strong></a><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2Ufa1WhplcU/UOsn5hJnYhI/AAAAAAAAB1g/HAYGgkUk2Ng/s1600/invbeetspotatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="http://4.bp.blogspot.com/-2Ufa1WhplcU/UOsn5hJnYhI/AAAAAAAAB1g/HAYGgkUk2Ng/s400/invbeetspotatoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kelly G</td></tr>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-61183192265600556052012-12-21T09:09:00.001-05:002012-12-21T10:21:10.377-05:00Winter Solstice 2012-Celebrate the Sun<div class="separator" style="clear: both; text-align: center;">
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<em><span style="color: #222222; font-family: "Arial","sans-serif";"><strong>"The Sun, the hearth of affection and life, pours burning love on the delighted earth."</strong></span></em><i><span style="color: #222222; font-family: "Arial","sans-serif";"><br />
<strong> <em><span style="font-family: "Arial","sans-serif";">—Arthur Rimbaud (1854–1891)</span></em></strong></span></i><span class="usercontent"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 8.5pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span class="usercontent"><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%;">Happy Winter Solstice!<span style="mso-spacerun: yes;"> </span>It is the shortest day of the year. A day to celebrate the fact that from now until June, the days will increasingly be getting longer.<span style="mso-spacerun: yes;"> </span>We will all be exposed to more and more sunlight.<span style="mso-spacerun: yes;"> </span>It feels like we need a little more sunlight in our lives right now.<span style="mso-spacerun: yes;"> </span>I will save the rants and reflections for another post in the near future.<span style="mso-spacerun: yes;"> </span>It has been an intense Fall to say the least, and right now I simply want to revel in the joy that sunlight brings to us all.<span style="mso-spacerun: yes;"> </span>Author and radio commentator Thom Hartmann writes</span></span></div>
<span class="usercontent"><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: large;"><em>“</em></span></span><em><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">In a very real sense, we're all made out of sunlight.<br />
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Sunlight radiating heat, visible light, and ultraviolet light is the source of almost all life on Earth. Everything you see alive around you is there because a plant somewhere was able to capture sunlight and store it. All animals live from these plants, whether directly (as with herbivores) or indirectly (as with carnivores, which eat the herbivores). This is true of mammals, insects, birds, amphibians, reptiles, and bacteria . . . everything living. Every life-form on the surface of this planet is here because a plant was able to gather sunlight and store it, and something else was able to eat that plant and take that sunlight energy in to power its body.”<o:p></o:p></span></span></em><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">In a very poetic moment </span><a href="http://store.happycatorganics.com/"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Happy Cat Farmer</span></a><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"> Tim wrote: <span class="usercontent"><o:p></o:p></span></span></span><br />
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<span class="usercontent"><span style="color: #333333; line-height: 115%;"><strong><em><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">“Tomatoes are sunlight, held together by skin and seeds”<o:p></o:p></span></span></em></strong></span></span></div>
<span class="usercontent"><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: large; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2012 was an amazing tomato year.<span style="mso-spacerun: yes;"> </span>I have been looking through pictures from the past season.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I have a lot of tomato pictures, and after close inspection, I totally agree with Tim, tomatoes ARE sunlight, held together by skin and seeds. <span style="mso-spacerun: yes;"> </span>If you click on the picture below you can view an album of tomato pictures from this past season. </span></span><br />
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<a href="http://goo.gl/photos/ljKqsweFpw" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-z-h_rEQczWo/UNRq24s6HOE/AAAAAAAAB0A/tUHx-fXMLck/s160-c/Tomatoes2012.jpg" width="400" /></span></a><br />
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<span class="usercontent"><span style="color: #333333; line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">I leave you with Mary Oliver’s poem <em><strong>The Sun</strong></em>—I guess I can’t help including a tiny bit of rant and reflection—at least it is in poetry form.<span style="mso-spacerun: yes;"> </span>Enjoy the solstice, celebrate the sun.</span> </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Sun</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Have you ever seen<br />
anything<br />
in your life<br />
more wonderful</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">than the way the sun,<br />
every evening,<br />
relaxed and easy,<br />
floats toward the horizon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">and into the clouds or the hills,<br />
or the rumpled sea,<br />
and is gone--<br />
and how it slides again</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">out of the blackness,<br />
every morning,<br />
on the other side of the world,<br />
like a red flower</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">streaming upward on its heavenly oils,<br />
say, on a morning in early summer,<br />
at its perfect imperial distance--<br />
and have you ever felt for anything<br />
such wild love--<br />
do you think there is anywhere, in any language,<br />
a word billowing enough<br />
for the pleasure</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">that fills you,<br />
as the sun<br />
reaches out,<br />
as it warms you</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">as you stand there,<br />
empty-handed--<br />
or have you too<br />
turned from this world--</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">or have you too<br />
gone crazy<br />
for power,<br />
for things?</span></div>
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<br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-76866707939824910912012-12-18T09:47:00.001-05:002012-12-19T15:59:25.243-05:00Healthy Holiday Gift Giving--Inspire the Magic of a Garden<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eBwD4ri-Lso/UNG7soqJabI/AAAAAAAABwY/MbnVnP4B0sA/s1600/Happy+Cat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eBwD4ri-Lso/UNG7soqJabI/AAAAAAAABwY/MbnVnP4B0sA/s400/Happy+Cat.jpg" width="400" /></a></div>
<span style="font-family: inherit;">As I have written about before, there is great power in your purchasing power. Food activist Frances Moore Lappe writes, “Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in.” One option is to give gifts related to gardening.<span style="mso-spacerun: yes;"> </span>Gardening can inspire complete health- a mind, body and spirit approach to wellness.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>There are two wonderful local companies that provide amazing products related to starting your own garden: </span><br />
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<a href="http://store.happycatorganics.com/"><span style="font-family: inherit;"><strong>Happy Cat Farm</strong></span></a><span style="font-family: inherit;"> a fantastic heirloom seed source </span><br />
<span style="font-family: inherit;">and</span><br />
<a href="http://www.greenherontools.com/index.htm"><span style="font-family: inherit;"><strong>Green Heron Tools</strong></span></a><span style="font-family: inherit;"> farming and gardening tools for woman </span></div>
<span style="font-family: inherit;">Green Heron tools are currently offering some useful </span><a href="http://www.greenherontools.com/products_gifts.htm"><span style="font-family: inherit;">Holiday Gift Collections</span></a><span style="font-family: inherit;"> and you can learn more about the story behind Happy Cat's seeds on </span><a href="http://www.whyy.org/tv12/fridayarts/artoffood201211.html"><span style="font-family: inherit;">this episode of WHYY's great program <em>Friday Arts</em></span></a><span style="font-family: inherit;">.</span><br />
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<span style="font-family: inherit;">If the recipient of your gifts has neither the time nor the space for a garden, perhaps a CSA share is a good option (yes, this a shameless plug for an Inverbrook Farm CSA share).<span style="mso-spacerun: yes;"> </span>We are currently taking members for the 2013 CSA season.<span style="mso-spacerun: yes;"> <a href="http://www.inverbrook.com/id12.html"> </a></span></span><a href="http://www.inverbrook.com/id12.html"><span style="font-family: inherit;">Click here for more information about Inverbrook Farm CSA</span></a><span style="font-family: inherit;">.<span style="mso-spacerun: yes;"> </span>Click on the picture below to view a slideshow sampling of the delicious healthful produce available in a CSA share.<span style="mso-spacerun: yes;"> Happy Gift Giving!</span></span></div>
<a href="http://goo.gl/photos/FmvnycrVqy" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-TObx-N_dtb4/UM-HremNR2E/AAAAAAAABwA/g0usuYTSRus/s160-c/2012CSABounty.jpg" width="400" /></a>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-4129561561855655352012-12-14T18:59:00.000-05:002012-12-19T15:59:39.774-05:00Chansonette Flowers & Art and Chadds Ford Greenhouses-a hidden gem for any plant lover<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-12HEGcoRN7s/UMtGdcyu9CI/AAAAAAAABpI/Hu0Hsa-TtSw/s1600/Blog+header.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-12HEGcoRN7s/UMtGdcyu9CI/AAAAAAAABpI/Hu0Hsa-TtSw/s400/Blog+header.jpg" width="400" /></a></div>
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The Brandywine Valley is filled with amazing resources for any type of plant lover. One such lesser known gem is<strong> </strong><a href="http://chaddsfordgreenhouses.com/cms/"><strong>Chadds Ford Greenhouses</strong></a> and the space they share with <a href="https://www.facebook.com/#!/pages/Chansonette-Flowers-Art/26589538259?fref=ts"><strong>Chansonette Flowers & Art</strong></a>. Chansonette is the floral design enterprise of the extremely talented artist Anne Eder. For many years Chansonette was housed in the borough of Kennett Square. Anne's stamp on Kennett is still very evident in the enchanting decorations and floral displays she has created for the Library, Talula's Table and more. It was Anne's close relationship with Talula's that first brought me to the wondrous greenhouse space known as Chadds Ford Greenhouses, as they paired up to hosted a Cheese Tasting and Orchid sale in this magical space. Chansonette currently occupies a corner of one of the large greenhouses at Chadds Ford Greenhouses. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KRN5RcP5D_o/UMtQaSI_EuI/AAAAAAAABpo/_cqwkNgRxgc/s1600/Adjusted+photo+for+blog.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="328" src="http://3.bp.blogspot.com/-KRN5RcP5D_o/UMtQaSI_EuI/AAAAAAAABpo/_cqwkNgRxgc/s400/Adjusted+photo+for+blog.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chansonette display within Chadds Ford Greenhouses</td></tr>
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Words cannot do justice to this breathtaking horticultural display. I could spend hours exploring the ever changing menagerie of plants, pottery, greenhouse rooms, props and ephemera. It is as if you stepped into a story book magic garden or gotten the keys to the staff-only greenhouses at Longwood. The monolithic glass greenhouses are filled with all kinds of diverse floral treasures. Enormous cactus and agave provide a sense of antiquity and permanence; the perfect backdrop to a variety of smaller plant specimens all available for purchase. While Chansonette's corner highlights succulents, orchards, air plants and some of the stranger displays the plant world has to offer; the rest the greenhouses feature a more traditional array of seasonally appropriate plants. <a href="https://www.facebook.com/#!/media/set/?set=a.513527525353783.118336.179546292085243&type=1"> I encourage you to click through the facebook album from a recent visit to the greenhouses</a> to get a better picture of the true diversity of the plants that are available from this garden center. <br />
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<a href="http://3.bp.blogspot.com/-6RhxhJu9oZk/UMtO2Dn88DI/AAAAAAAABpc/eZnR_zF0_gI/s1600/DSC03262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-6RhxhJu9oZk/UMtO2Dn88DI/AAAAAAAABpc/eZnR_zF0_gI/s400/DSC03262.JPG" width="400" /></a>If you still have holiday decorating to do or want to give the gift of plants, I cannot recommend enough a visit to this oasis just off of rt. 1 between Chadds Ford and Painters Crossing. The vibrant displays of color along with the richly fragrant humid air is a great respite from the winter doldrums-like a trip to the tropics without leaving the area. The selection of seasonal favorites like cyclamen, Christmas cactus or amaryllis all have the potential for a last minute fairly inexpensive holiday hostess gift. </div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vc4gulTHDQU/UMu8Zy9yCeI/AAAAAAAABp8/eK5-4uVJUJU/s1600/DSC03306.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-vc4gulTHDQU/UMu8Zy9yCeI/AAAAAAAABp8/eK5-4uVJUJU/s400/DSC03306.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Cactus</td></tr>
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If you are in need of a gift for the person who has everything perhaps an air plant ( <a href="http://en.wikipedia.org/wiki/Tillandsia">Tillandsias</a> ) would work. They are very popular right now. I have to admit that I am addicted to these low maintenance little creatures. Chansonette has a really nice selection available, including some beautiful Tillandsia "arrangements and ornaments" available on their <strong><a href="http://www.etsy.com/shop/chansonetteflowers">Etsy Site</a></strong>. Although online shopping is convenient I also strongly encourage you to treat yourself to a visit to this paradise in our backyard. Your deserve it. Happy plant buying. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ax1NsA2IsOo/UMu8rxzicrI/AAAAAAAABqE/ddivNwwPlO0/s1600/DSC03314.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Ax1NsA2IsOo/UMu8rxzicrI/AAAAAAAABqE/ddivNwwPlO0/s400/DSC03314.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tillandsias on the windowsill</td></tr>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-82611719435326389812012-12-07T05:59:00.001-05:002012-12-07T15:02:56.168-05:002012 Inverbrook Holiday Sale<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-abb69GteZ88/UMCiwuw1msI/AAAAAAAABoM/v1s9zotY63g/s1600/2012+Holiday+Sale+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-abb69GteZ88/UMCiwuw1msI/AAAAAAAABoM/v1s9zotY63g/s400/2012+Holiday+Sale+2.jpg" width="308" /></a></div>
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We are so pleased to be once again hosting the Inverbrook Farm Holiday Sale. It really is an honor to present such a diverse group of talented local artisians; offering up the antidote to generic holiday gift giving. I could spend a full blog post on each one of the participants; explaining their connection to the farm, community, their committment to sustainability, etc...instead I encourage you to click through the links below and explore their unique products and meaningful business models on your own.</div>
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There are three participants I would like to highlight, because they will provide a level of engagement beyond just buying products. The first is <a href="http://www.theheadandthehand.com/">the Head and the Hand Press</a>, the brain child of writer and urban farm activist <a href="http://inverbrook.blogspot.com/2011/02/another-world-is-possible-further.html">Nic Esposito</a>. Through a recent kickstarter campaign, Nic and one of his partners Kerry Boland, <a href="http://www.theheadandthehand.com/csp/">have opened a Philadelphia based workshop space for writers interested in self publishing</a>. They are currently taking<a href="https://theheadandthehandpress.submittable.com/submit"> writing submissions for their newest project--the <strong>Rust Belt Rising Almanac</strong></a>. If you are an aspiring writer or just want to talk about the creative community in Philadelphia, come on out to chat with Nic and Kerry.</div>
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The next participant I want to highlight is <a href="https://sites.google.com/site/mycbovine/about-the-mbr">Dustin Eirdosh</a>. Once a member of our extented farm family through his work at Buck Run Farm, Dustin has returned to the area for the holidays. In a rambling but romantic story--Dustin, while studying meat policy issues at a German university, fell in love with a German student, followed her to Madagascar and they are now engaged! Dustin has recently set up the non-profit called <a href="https://sites.google.com/site/projecttechnikmadagascar/">Edu-Futures Madagascar</a>-bringing computers and an integrated science, appropriate technology and enterprise curriculum to the school students of Madagascar. Dustin will be selling spices and crafts from this beautiful and exotic country to raise money for his new non-profit. <br />
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The last vendor I would like to feature is an Inverbrook Farm CSA member, Tobi Quinlin. This summer Tobi set up a resource rich website <strong><a href="http://www.logical-living.com/">Logical Living</a></strong>, intended to make an eco-friendly lifestyle all the more simple depending on your particular habits. Tobi will be on hand to answer questions about how you can reduce your carbon footprint, promote the website and sell some useful ecologically minded stocking stuffers.<br />
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I hope these three short descriptions have peaked your interest and you will make it out to the farm for the sale (it is located in the big stone house at the end of the paved driveway, right before the horse barn). Come pick up some amazing locally grown and handmade gifts for everyone on your list. Featuring one-of-a-kind stuffed animals, cheerful aprons and bags, locally published books, artisan jewelry, hand-carved folk art, handmade wrapping paper and note cards, moisturizing lip balms, beautifully-curated vintage housewares, and eco-friendly stocking stuffer essentials. And don't forget your favorite foodies... local honey, dried herbs and rubs, and seasonal sweet and savory pies. Stop by the farm this Saturday, 1-6 p.m.!<br />
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>Ring
in the holidays and shop for exceptional locally grown and handmade gifts this
season!</strong>
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<strong>Featuring:</strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.ardenandjames.com/">Arden and James</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.facebook.com/pages/Bessie-Handmade-Aprons-Bags-and-Accessories/131816676873843">Bessies Handmade: Bags, Aprons and Accessories</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="https://sites.google.com/site/projecttechnikmadagascar/">Edu-Futures Madgascar</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.happycatorganics.com/">Happy Cat Farm</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.theheadandthehand.com/">Head and the Hand Press</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.heirloom-online.com/">Heirloom Jewlery and Accessories</a> (also featuring the folk carvings of Gordon Swenarton)</strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.logical-living.com/">Logical Living</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.danmcshane.com/index.html">Dan McShane</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.nomadicpies.com/">Nomadic Pies</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="mailto:sunbearapiary@gmail.com">Sunbear Apiary</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.u-bee-well.blogspot.com/">U Bee Well</a></strong></span></div>
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<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><strong>* <a href="http://www.vidaliasvintage.wordpress.com/">Vidalia's Vintage</a></strong><br /><strong>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-13436035076191445392012-10-18T06:18:00.002-04:002012-10-18T06:18:41.537-04:00This Week's Share-Sunchokes, Sweet Potatoes and more Radishes<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-b3YEyn0sC_4/UH8qDDKq8gI/AAAAAAAABnY/lyFdch67jDM/s1600/DSC03146.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-b3YEyn0sC_4/UH8qDDKq8gI/AAAAAAAABnY/lyFdch67jDM/s400/DSC03146.JPG" width="400" /></a>Its been almost a month since I posted on the blog. The end of September and beginning of October are always filled with fun events, good weather and the need to prepare the garden for the first frost/freeze that will kill off the summer vegetables and officially usher in the final weeks of the CSA. It is a time of year I have come to love. The ability to enjoy being outside while realizing that winter rest is soon to come, gives many farmers an amazing sense of peace (and sometimes a little sadness as the season winds down). The lessening work load enables one to savor the turning leaves, the relatively mild weather, and the all around beautiful of Chester County fall landscape. So basically that is my excuse for not sitting in front of the computer more often and offering up recipe ideas and uses for your share vegetables;) </div>
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Last Friday's serious frost/freeze put a very abrupt end to any sensitive vegetables, flowers and herbs; thus making that final transition to the last of the CSA season vegetables. Your share will now be made up of only the hardier greens and roots or items that store well. With just two more weeks of the season left, the shorter days and cold frosty mornings will give me plenty of time in the office in front of my computer screen--and I will once again be inundating you with musings and rambles. Until then I have a few recipe ideas for this week's share.</div>
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<strong>This week's share includes:</strong><br />
The last of the <strong>Peppers</strong><br />
The last of the <strong>Green Tomatoes</strong><br />
<strong>Potatoes</strong><br />
<strong>Sweet Potatoes</strong><br />
The last of the<strong> Winter Squash</strong><br />
<strong>Sunchokes</strong><br />
<strong>Arugula</strong><br />
<strong>Radishes</strong><br />
<strong></strong><br />
<strong><a href="http://www.womenshealthmag.com/nutrition/healthy-sweet-potato-recipes"><em>Women's Health</em> 10 Healthy Sweet Potato recipes</a></strong><br />
<strong></strong><br />
<strong><a href="http://www.foodandwine.com/recipes/asian-pear-and-arugula-salad-with-goat-cheese"><em>Food and Wine</em> Arugula and Asian Pear recipe</a></strong><br />
<strong></strong><br />
<strong><a href="http://www.bonappetit.com/recipes/2011/04/roasted_radishes_with_brown_butter_lemon_and_radish_tops">Roasted Radish Recipe</a></strong><br />
<strong></strong><br />
<strong><a href="http://www.marthastewart.com/274898/radish-recipes/@center/276955/seasonal-produce-recipe-guide">Martha Stewart's Radish Recipe Links</a></strong><br />
<strong></strong><br />
<a href="http://www.thekitchn.com/word-of-mouth-j-4231"><strong>The Kitchn's </strong>piece on Sunchokes</a>, includes some recipe links<br />
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-23621364394268323642012-09-26T08:07:00.001-04:002012-09-26T20:57:49.841-04:00Fermentation Festival-Meet the Makers<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lyvDp17D76Q/UGLfDeQvWbI/AAAAAAAABmk/glq0x3cOgtw/s1600/fermentation-festival-2010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-lyvDp17D76Q/UGLfDeQvWbI/AAAAAAAABmk/glq0x3cOgtw/s400/fermentation-festival-2010.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Not a season, month or really week goes by that I do not feel completely blessed to live near the culinary dream town of Kennett Square. I love this vibrant little borough so much I posted a </span><a href="http://inverbrook.blogspot.com/2011/02/happy-valentines-day-my-heart-belongs.html"><span style="font-family: Arial, Helvetica, sans-serif;">love letter to Kennett Square on my blog a couple of years ago</span></a><span style="font-family: Arial, Helvetica, sans-serif;">-complete with a <a href="https://www.facebook.com/#!/media/set/?set=a.187086674664538.41667.179546292085243&type=3">facebook album of my favorite Kennett moments</a>. The "mushroom capital of the world" is full of delicious treats thanks to places like the <a href="http://www.countrybutchermarket.com/">Country Butcher</a>, the <a href="http://themushroomcap.com/">Mushroom cap</a>, <a href="http://lamichoacanaicecream.com/">La Michoacana</a> ice cream and nationally renowned <a href="http://www.talulastable.com/">Talula's Table</a>. Autumn is particularly rich in food and drink celebrations; a time when busy Kennett Square hosts the Mushroom Festival, the <a href="http://www.kennettbrewfest.com/index.html">sold-out Brew Fest</a>, and my personal favorite the Fermentation Festival. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now in its fourth year the <a href="http://ksqfarmersmarket.wordpress.com/fermentation-festival/">Fermentation Festival</a>-a project of the <a href="http://ksqfarmersmarket.wordpress.com/">Kennett Square Farmers Market</a>-will take place this Friday, October 28th from 2-6PM at the Kennett Square Farmers Market (just off of State Street). From bread to beer, coffee to wine, cheese to local spirits, kimchi to kombucha, sauerkraut and pickles--fermentation enhances our lives and palates in all kinds of delicious and healthful ways. Come celebrate these magical and effervescent processes at the festival this Friday.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: CourierNewPSMT; mso-bidi-font-family: CourierNewPSMT; mso-bidi-language: EN-US;"><span style="font-family: Arial, Helvetica, sans-serif;">In addition to the delicious ferments, how-to's and regularly available fresh and local produce, an exciting new "course" in fermentation will also occur this Friday from 4:30 to 8PM in conjunction with the Festival.
<strong> "Meet The Makers"</strong> is a collaboration between the Kennett Square
Farmers' Market, <a href="http://www.historickennettsquare.com/">Historic Kennett Square</a>'s Brewfest and <a href="http://www.talulastable.com/tt/the-market/">Talula's Table</a>
focusing on the delights of fermented products. Samplings of local
cheeses, brews, wines, spirits, and ciders will be offered from 4:30 to 8:00 pm
in the Brick Alleyway off East State Street, alongside La Verona Restaurant.
<a href="http://www.chestercountycheese.org/">Local cheesemakers</a> and craft beverage artisans will talk about their
creations. Participants will also have the opportunity to socialize, relax and enjoy live music by local favorites Scott Birney and Steve
Hobson of the Sin City Band. </span></span></span><br />
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<span style="color: #262626; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p><span style="font-family: Arial, Helvetica, sans-serif;"></span></o:p></span><span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
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all the wonderful products that are brewing up right in our very own backyard.
$10 tickets for the <strong>"Meet The Makers"</strong> are available at the gate on
Friday or prepuce online at <a href="http://www.kennettbrewfest.com/makers.html">http://www.kennettbrewfest.com/makers.html</a></span></span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></div>
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<span style="font-family: inherit;"><b><span style="color: #262626; font-family: CourierNewPS-BoldMT; mso-bidi-font-family: CourierNewPS-BoldMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">"<span style="font-size: large;">Meet the Makers" Event
Details</span></span></span></b></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: "Helvetica","sans-serif"; font-size: large; mso-bidi-language: EN-US;"> </span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b><span style="color: #262626; font-family: CourierNewPS-BoldMT; mso-bidi-font-family: CourierNewPS-BoldMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;">Where:</span></b><span style="color: #262626; font-family: CourierNewPSMT; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"> Brick alleyway adjacent to La Verona
restaurant (directly across from the Farmers' Market, next to the
"Flash")</span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b><span style="color: #262626; font-family: CourierNewPS-BoldMT; mso-bidi-font-family: CourierNewPS-BoldMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;">When:</span></b><span style="color: #262626; font-family: CourierNewPSMT; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"> Friday, September 28th, 4:30-8:00pm</span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b><span style="color: #262626; font-family: CourierNewPS-BoldMT; mso-bidi-font-family: CourierNewPS-BoldMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;">What:</span></b><span style="color: #262626; font-family: CourierNewPSMT; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"> Taste and chat with the artisans
while sampling local food and drink craft: cheese, brews, wines, spirits & cider.</span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #262626; font-family: CourierNewPS-BoldMT; font-size: large; mso-bidi-font-family: CourierNewPS-BoldMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;">Featuring Tastings by:</span></b><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></div>
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: CourierNewPSMT; font-size: large; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"><a href="http://www.amazingacresgoatdairy.com/">Amazing Acres Goat Dairy</a></span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: CourierNewPSMT; font-size: large; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"><a href="http://www.artintheage.com/our-spirits/">Art in The Age Spirits</a></span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: CourierNewPSMT; font-size: large; mso-bidi-font-family: CourierNewPSMT; mso-bidi-font-size: 14.0pt; mso-bidi-language: EN-US;"><a href="http://argillabrewing.com/">Argilla Brewing Company</a></span><span style="color: #0010dc; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"><o:p></o:p></span></span></div>
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</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="color: #262626; font-family: CourierNewPSMT; mso-bidi-font-family: CourierNewPSMT; mso-bidi-language: EN-US;"><strong>Al fresco flights of local cheese paired with seasonal
accoutremants by Talula's Table</strong></span><span style="color: #262626; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;"></span></span></span> </div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="color: #262626; font-family: "Helvetica","sans-serif"; mso-bidi-language: EN-US;">Hope to see you Friday enjoying the magic of fermentation.</span></span></span></div>
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Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-49451341825231188052012-09-09T21:46:00.004-04:002012-09-09T21:49:34.520-04:00Notes From Nikki-Runner Beans in Smoky Tomato Sauce over Creamy Polenta and Mock Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HD0_LSLHpFQ/UE1GIViVg4I/AAAAAAAABmE/EXJ9oVaUwaQ/s1600/IMG_3349.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-HD0_LSLHpFQ/UE1GIViVg4I/AAAAAAAABmE/EXJ9oVaUwaQ/s400/IMG_3349.jpg" width="400" /></a><strong>Scarlet Runner Beans in Smoky Tomato Sauce over Creamy Polenta</strong></div>
<em>I don't know about you, but I am blown away by the bounty of tomatoes in
our Inverbrook share this year! My countertop has been stacked with these
beautiful garden fruits for weeks and weeks now. And, of course, these aren't
your run-of-the-mill, store-bought tomatoes. Each one is gorgeous and unique,
and, more importantly, full of complex flavor and character. Even the paste
tomatoes! Claire, you are a farming genius! </em><br />
<em>
</em><br />
<div>
<em>The following dish was inspired by two alluring ingredients, those handsome
tomatoes, and a bag of delightfully giant scarlet runner beans I had stashed in
my cabinet. Scarlet runners are a tad smoky by nature, so I decided to go with
that and add a bit o' bacon to the tomato reduction. This is optional, of
course. You could always smoke things up by using some smoked sea salt instead,
or just enjoy the subtle smokiness that is inherent in the beans themselves. I
added a bunch of torn kale leaves to the sauce, only because my body was craving
greens. This is also optional. </em></div>
<em>
</em><br />
<div>
<em>As is true with all the recipes I write, there is a lot of wiggle room in
here. Play around with it and make it your own. Taste and adjust, taste and
adjust. You can also cut this recipe in half easily. As it stands now it will
serve 6-8 very generously. </em></div>
<em>
</em><br />
<div>
<em>Enjoy!</em></div>
<br />
<div>
<strong>Ingredients</strong></div>
10-12 medium-large tomatoes, roughly cored and chopped (I used mostly
heirloom and slicing tomatoes, but a combo of whatever you have on hand is
fine)<br />
<br />
<div>
1 large yellow onion, chopped</div>
<br />
<div>
3 large cloves of garlic, smashed and minced</div>
<br />
<div>
4-6 oz bacon, finely chopped (substitute with a glug of extra virgin olive
oil if omitting)</div>
<br />
<div>
Three sprigs of fresh rosemary</div>
<br />
<div>
Three sprigs of fresh oregano </div>
<br />
<div>
1 bunch of kale, stemmed and torn into bite-sized pieces</div>
<br />
<div>
Dash or two of red chili flakes (optional)</div>
<br />
<div>
Sea salt</div>
<br />
<div>
fresh ground pepper</div>
<br />
<div>
Generous handful or two of fresh basil leaves</div>
<br />
<div>
Approximately 4 C dried scarlet runner beans</div>
<br />
<div>
6 C water</div>
<br />
<div>
2 C polenta (corn grits) </div>
<br />
<div>
3-4 T butter</div>
<br />
<div>
A generous splash of milk</div>
<br />
<div>
2 generous handfuls shredded Parmigiano Reggiano, plus more for
topping</div>
<br />
<div>
1. Cover the beans with water in a large pot and bring to a boil. Turn the
heat down just a little so the beans are really cooking, but not vigorously
boiling (somewhere between a simmer and a seriously rolling boil). Cover with a
lid and let cook until tender. (Mine took an hour because I didn't pre-soak. If
you pre-soak for at least an hour, you should be able to cut at least 20 minutes
off that time.)</div>
<br />
<div>
2. While the beans are cooking, in a large, deep skillet, saute the bacon,
onions, and garlic over medium heat until the onions begin to caramelize and the
bacon starts to crisp up a bit. </div>
<br />
<div>
3. Stir in the tomatoes and turn up the heat, bringing the mixture to a
simmer. </div>
<br />
<div>
4. Add in the rosemary and oregano sprigs (leave them whole as you will
later fish out the stems). </div>
<br />
<div>
5. Season with sea salt, pepper, and red chili flakes. </div>
<br />
<div>
6. Allow the mixture to lightly simmer uncovered while the beans continue
to cook. The sauce will thicken as it simmers. </div>
<br />
<div>
7. Once the beans are finished cooking, drain them in a colander and set
them aside briefly while you fish the oregano and rosemary stems out of the
sauce and stir in the kale. </div>
<br />
<div>
8. Once all the kale is wilted, turn off the heat and add the basil and
beans to the sauce. Mix it all together, cover, and set aside. It will stay nice
and hot while you quickly make the polenta. </div>
<br />
<div>
9. Bring 6 C of water to boil in a medium sauce pan. Add a few pinches of
salt, and stir in the polenta. </div>
<br />
<div>
10. Turn the heat down so the mixture is simmering, and stir occasionally
for about five minutes. The mixture should quickly become the consistency of
oatmeal. The longer you cook it, the thicker it will get.</div>
<br />
<div>
11. Turn off the heat and stir in the butter, parm, milk, and some sea salt
and pepper. Taste and adjust. </div>
<br />
<div>
12. Serve the beans atop a large spoonful or two of polenta, and top with
shredded parm and some more fresh ground pepper and/or red chili flakes. <br />
</div>
<h4>
Mock Apple Pie</h4>
<em>A friend of mine recently told me that I could make an
"apple" pie using zucchini (no apple) and that it would taste just like an apple
pie, possibly better. Truth be told, I was only mildly intrigued (more humoring,
really). He was pretty convincing in his argument though (he's also a lawyer
;-)), so I thought I'd give it a try one night when I was wondering what to do
with the stash of patty pan squash I had accumulated in my crisper from our
Inverbrook share. Honestly, I was pretty surprised at how good it turned out. I
thought it would be mushy and watery, it wasn't at all. I thought it would lack
complexity of flavor, it didn't. I brought it to a Labor Day Weekend potluck,
and folks raved about it. You've really gotta give it a try! Yet another outlet
for the ever proliferous summer squash. I hope you enjoy it as much as we
did!</em><br />
<strong>Ingredients</strong><br />
Approximately 6 C roughly peeled, seeded (scoop
out the seeds and the softer meat that surrounds them), chopped or sliced summer
squash (I used patty pan, but any variety will do), par boiled and drained
really well<br />
<br />
1/2-3/4 C sugar (I used 1/2 C. Many recipes call for 1 whole
C, but I don't like things super sweet.)<br />
<br />
1/4 C brown sugar<br />
<br />
1 tsp
cinnamon<br />
<br />
1/4 tsp nutmeg<br />
<br />
1/4 tsp cardamom (allspice works too,
although I like cardamom for it's brightness)<br />
<br />
1 1/2 tsp cream of
tartar<br />
<br />
4 T all-purpose flour <br />
<br />
pinch of salt<br />
<br />
Generous
squeeze of lemon<br />
<br />
2 prepared piecrust doughs (one for the bottom and one
for the top, store bought is fine), rolled out and ready to go<br />
<br />
1. Preheat
the oven to 350. <br />
2. Toss the drained squash, sugars, cinnamon, nutmeg,
cardamom, cream of tartar, flour, salt, and lemon together until well combined.
The mixture will be a bit watery/juicy. That's okay. The cream of tartar and
flour will take care of that as it cooks. Chemistry. ;-)<br />
3. Line a fairly
deep, 9" pie pan with one of the pie crusts doughs. <br />
4. Fill the pan with the
summer squash filling. <br />
5. Top the pie with the other pie crust dough,
fluting the edges with the bottom crust so they stick together. <br />
6. Make 3-4
slits in the top crust. <br />
7. Place the pie pan on a baking sheet (just in case
it leaks), and cook in the oven until the top is brown and the filling is nice
and bubbly (about 30-40 minutes). <br />
8. If the edges of the pie start to get
too brown, cover them with foil (I had to do this). <br />
9. Allow the pie to
cool, and then dig in. <br />
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<br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com2tag:blogger.com,1999:blog-4126204080685068469.post-91386098833247277282012-09-03T13:16:00.001-04:002012-09-03T13:42:11.958-04:00This Week's Share-Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yTN_VMT0kLY/UETmu1G3xsI/AAAAAAAABlo/aU_TGSBJVOs/s1600/DSC01806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yTN_VMT0kLY/UETmu1G3xsI/AAAAAAAABlo/aU_TGSBJVOs/s400/DSC01806.JPG" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-VCUP5hn7sM4/UEQZ3sxD8kI/AAAAAAAABlQ/FGzLtuTMw1Y/s1600/DSC01806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<div style="text-align: left;">
Happy Labor Day, Happy September. The new month ushers in a new crop of delicious green beans. Durning the hot dry summer it was hard to grow really good crisp and tender beans, however the recent rains have changed all that. You will have a choice between provider (pictured above), the very beany flat roma beans, and the crips tiny haricot vert or fillet beans. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Along with beans this week's share includes more paste tomatoes, summer squash, cucumbers, peppers and Sun Jewel Asian (a.k.a yellow Korean) Melon. This small yellow and white melon can be treated more like a cucumber than a melon. See the links below for more information. Enjoy this week's share. </div>
<br />
<a href="http://blog.foodnetwork.com/healthyeats/2012/08/05/market-watch-sun-jewel-melon/">Sun Jewel Asian Melon</a><br />
<br />
<a href="http://www.food52.com/recipes/5754_swordfish_with_korean_melon_cucumber_and_heirloom_cherry_tomato_relish">Swordfish with Korean Melon, Cucumber, and Heirloom Tomato Relish</a><br />
<br />
<a href="http://www.eatingwell.com/recipes_menus/collections/healthy_green_bean_recipes">Eating Well Green Bean Recipes</a>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-7851534689955383102012-08-20T15:56:00.000-04:002012-08-20T17:00:13.768-04:00Notes From Nikki-Tomato Soup and Haricot Vert in Heirloom Tomato Reduction<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-5U85WXI6T8g/UDKUXvqp1HI/AAAAAAAABkc/-KnkPMrH8KY/s1600/IMG_3098.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-5U85WXI6T8g/UDKUXvqp1HI/AAAAAAAABkc/-KnkPMrH8KY/s400/IMG_3098.JPG" width="400" /></a><strong>Roasted Tomato Soup with Farmhouse Cheddar Toasts</strong></div>
<em>I put all those
tomatoes from this week's share to good use in this delightfully tomato-centric
dish that features oven-roasted tomatoes, fresh rosemary, local honey, and
farmhouse cheddar cheese toasts. So good! This recipe can easily be halved. Our
family of six had just a small amount leftover though, and it saves quite well.
You can even freeze it. We used two whole loaves of La Brea organic wheat bread
and 2 little blocks (4-6 oz each) of imported English farmhouse cheddar for the
toasts. You could easily have enough toasts using half that amount (as indicated
in the recipe), but I knew my family would want extra. :-) I hope you enjoy it
as much as we did! </em><br />
<strong>Ingredients</strong><br />
12-18 tomatoes (depending on
size), lightly cored (just the tippy top) and halved (I used a variety of
heirlooms, paste, and slicing... see photo below)<br />
<br />
4 sprigs of rosemary,
stemmed<br />
<br />
2-3 T local honey<br />
<br />
3-4 T extra virgin olive oil <br />
<br />
1-2
T balsamic vinegar<br />
<br />
2-3 T butter<br />
<br />
1 large yellow onion,
chopped<br />
<br />
3-4 garlic cloves, smashed and minced<br />
<br />
4-6 C stock (I used
homemade chicken, vegetable would work too.. go for something mild though that
won't take away from the roasted tomato flavor)<br />
<br />
Sea salt <br />
<br />
Fresh
ground pepper<br />
<br />
Generous splash or two of half and half or cream<br />
<br />
1-2
whole loaves fresh bread, sliced fairly thin, slices halved<br />
<br />
6-12 oz
farmhouse cheddar, thinly sliced or shaved<br />
<br />
1. Preheat the oven to
400.<br />
2. Place the tomatoes, cut side up, in 2 baking dishes and drizzle with
the olive oil, balsamic, and honey. Sprinkle the rosemary leaves over top (save
a bit for garnish). <br />
3. Roast the tomatoes until they start to brown on top
and are about to fall apart (20-30 minutes). <br />
4. While the tomatoes are
roasting, spread the bread slices out onto baking sheets and top with the
sliced/shaved cheddar. Set aside. <br />
5. Saute the onion and garlic in the
butter over medium heat in a large soup pot until the onions are soft and just
starting to caramelize. If they finish before the tomatoes are done roasting,
kill the heat.<br />
6. Once the tomatoes are done, add them along with their
accumulated juices to the pot with the onions and garlic. Turn the heat down in
the oven to 375 and put the bread and cheese in, toasting until crispy and
golden (5-7 minutes, tops). <br />
7. Add the stock to the pot (start with 4 C and
add more later if you want a thinner soup), and toss in some sea salt and
pepper. Give the lot a good stir. <br />
8. If you haven't turned off the heat
already, do so now, and use an immersion blender to puree the mixture until
smooth. <br />
9. Add in the half and half. <br />
10. Taste and adjust the
seasoning.<br />
11. Serve topped with a floating toast, a few rosemary leaves, and
a bit of fresh ground pepper. <br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-DdRG_mtd_ik/UDKUnp6NKTI/AAAAAAAABko/5KyHavuodRs/s1600/IMG_3092.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-DdRG_mtd_ik/UDKUnp6NKTI/AAAAAAAABko/5KyHavuodRs/s400/IMG_3092.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: left;">
<strong>Roasted Haricot Verts in a Velvety Heirloom Tomato Reduction</strong> </div>
<em>As fancy as
the title sounds, this recipe is really quite simple. It's basically roasted
green beans in tomato sauce. I labeled it a reduction as opposed to a sauce
because I allowed it to simmer a bit longer than usual so that it thickened up
nicely and clung to the beans. The butter in the sauce helps to make it all
velvety and smooth. You can use olive oil instead, but I don't recommend it. If
you want to make it truly posh, you'll need to blanch and peel the tomatoes
first (or fish the skins out of the finished sauce, an arduous task at best
:-}). I did not do this. I happen to like tomato skins, and tend to make all of
my dishes more "rustic" by leaving the skins on just about everything (sans
bananas and oranges ;-)). <br />The girls in our family topped our servings with
local Highland Farm's sheep feta (available in the Inverbrook Distribution Shed
fridge), but the boys topped theirs with shaved Parmigiano-Reggiano. Either way,
it's quite delicious, if I do say so myself.
<br />Enjoy!</em><br />
<strong>Ingredients</strong><br />
1 lb haricot verts, stemmed<br />
<br />
Glug of
extra virgin olive oil<br />
<br />
2 T + 1 T butter<br />
<br />
1 large-ish yellow onion, thinly
sliced (shallots would be lovely here too)<br />
<br />
5-6 cloves of garlic, smashed and
minced<br />
<br />
Generous splash of white wine (I used Pinot Grigio)<br />
<br />
3-4 C cored and
chopped heirloom tomatoes<br />
<br />
Sea salt<br />
<br />
Fresh ground pepper<br />
<br />
Pinch or two of
red pepper flakes (optional) <br />
<br />
Handful of lemon basil leaves, torn (you can
also use regular basil and add a splash of lemon juice and a bit of
zest)<br />
<br />
Feta or Parm for topping<br />
<br />
1. Preheat the oven to 400. <br />
2.
Drizzle the olive oil over a roasting pan and spread the green beans evenly over
top. Season with a bit of sea salt and pepper. <br />
3. Shake the pan so that the
oil coats it somewhat evenly, and roast the beans until firm tender. <br />
4.
While the beans are roasting, saute the onions and garlic in 2 T of butter over
medium heat until the onions start to caramelize. <br />
5. Add in a generous
splash of white wine and simmer for a few minutes until it is significantly
reduced.<br />
6. Add the tomatoes, along with some sea salt, pepper, and red
pepper flakes, and simmer uncovered until the tomatoes break down and the sauce
thickens to your liking. <br />
7. Add in the other T of butter and stir until
smooth and velvety. <br />
8. Taste and adjust the seasoning. <br />
9. Turn off the
heat and stir in the lemon basil and the roasted beans. <br />
10. Serve topped
with crumbled feta or shaved or shredded parmesan. <br />
Serves 6 <br />
<br />
<a href="http://3.bp.blogspot.com/-fBCd6Z8AONM/UDKWJEKih6I/AAAAAAAABkw/8SqWBaBJvfQ/s1600/IMG_3076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="http://3.bp.blogspot.com/-fBCd6Z8AONM/UDKWJEKih6I/AAAAAAAABkw/8SqWBaBJvfQ/s400/IMG_3076.JPG" width="400" /></a>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com1tag:blogger.com,1999:blog-4126204080685068469.post-18711903056646631452012-08-13T12:45:00.000-04:002012-08-13T12:45:14.769-04:00This Week's Share--Tomatoes, Tomatoes and Tomatoes....<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J4aCa3rFRxM/UCkgbChmp5I/AAAAAAAABjo/sq0XdxwbEJY/s1600/DSC02913.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-J4aCa3rFRxM/UCkgbChmp5I/AAAAAAAABjo/sq0XdxwbEJY/s640/DSC02913.JPG" width="480" /></a></div>
This week's share is just full of tomatoes--salad, paste, cherry, slicing and lots of colorful heirlooms. It has been a while since we have had a really good tomato year, so I hope you all can enjoy the bounty. Along with tomatoes, this week's share will also include sweet peppers, summer squash, eggplant and a few other items. Next week the potatoes will return and the share will be slightly more diverse. In the meantime we can celebrate that quintessential summer garden vegetable(fruit)--the amazing tomato.<br />
<br />
Below are a bunch of links related to fully enjoying your tomato filled share:<br />
<br />
-<a href="http://www.food52.com/blog/4160_tomatoes_the_resilient_fruit">Tomatoes the Resilient Fruit from Food52</a><br />
<br />
-<a href="http://food52.com/blog/3878_8_summery_tomato_recipes">Food52 8 Summery Tomato recipes</a><br />
<br />
-<a href="http://www.finecooking.com/articles/heirloom-tomatoes.aspx">Fine Cooking's Heirloom Tomato Guide</a><br />
<br />
-<a href="http://www.marthastewart.com/274270/tomato-recipes/@center/276955/seasonal-produce-recipe-guide">Martha Stewart Tomato Recipes</a><br />
<br />
<a href="http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/franceratatouillerecipe">Ratatouille Recipe/Video from Epicurious</a><br />
<br />
<a href="http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/">Ratatouille's (from the movie) Ratatouille</a> <br />
<br />
Enjoy your tomatoes!<br />
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<a href="http://2.bp.blogspot.com/-OqaluQjSKiU/UCku-rxQoqI/AAAAAAAABkA/TxOqxTrNZJs/s1600/DSC02906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OqaluQjSKiU/UCku-rxQoqI/AAAAAAAABkA/TxOqxTrNZJs/s320/DSC02906.JPG" width="320" /></a></div>
Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-577192215934316602012-08-12T10:08:00.001-04:002012-08-12T10:10:14.639-04:00Notes From Nikki-Spanish Roasted Potatoes in Heirloom Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zhpsxuKdWYI/UCe4zB1x7aI/AAAAAAAABjM/mNuhdr8P7RA/s1600/IMG_2998.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-zhpsxuKdWYI/UCe4zB1x7aI/AAAAAAAABjM/mNuhdr8P7RA/s400/IMG_2998.JPG" width="400" /></a></div>
<strong>Spanish Roasted Potatoes in Heirloom Tomato Sauce</strong><br />
<br />
<em>The following dish is
both sweet and smokey, bright and earthy; the sweetness coming from the Vidalia
onion and heirloom tomatoes, the smokiness from the bacon and/or smoked paprika,
the fresh herbs brightening the medley, and the potatoes and saffron bringing it
all right back down to earth. A serious party in your mouth. Don't skimp on the
paprika and saffron, and feel free to add more red pepper flakes for added
heat... you could also substitute the flakes with a fresh chopped jalapeno or
two. I served this with grilled lemon/rosemary chicken, and roasted local corn
on the cob, a winning combo for sure. The recipe can easily be halved. Enjoy! </em><br />
<br />
<em>
</em>
<strong>Ingredients</strong><br />
<br />
18 small-medium new potatoes, cut into bite-sized
quarters or eighths (or sixteenths)<br />
Glug of extra virgin olive oil <br />
1
large Vidalia onion, chopped (any sweet yellow onion variety with do) <br />
3-4
cloves of garlic, smashed and minced<br />
1/4-1/2 lb of bacon, finely chopped
(optional, but be sure to use smoked paprika and/or smoked sea salt if you
decide to omit it)<br />
6 large heirloom tomatoes, cored and chopped<br />
A few
sprigs of thyme, oregano, and/or rosemary, left whole (I used all three) <br />
A
generous pinch or two of saffron, crushed<br />
Plenty of smoked paprika (you can
use unsmoked sweet or hot paprika if you are using bacon)<br />
Red pepper flakes
to taste (you can also use hot paprika, and/or a fresh, chopped jalapeno
pepper)<br />
Sea salt <br />
Fresh ground pepper (optional) <br />
Sour cream for
topping <br />
Fresh parsley for garnishing<br />
<br />
1. Preheat the oven to 400.
<br />
2. Drizzle olive oil over a roasting pan and spread the potatoes in a single
layer over top. Season with sea salt, pepper (if using), and plenty of paprika.
Give the pan a good shake to distribute the oil more evenly under the potatoes
so they don't stick.<br />
3. Put the potatoes in the oven and roast until tender
and golden. <br />
4. While the potatoes are roasting, cook the bacon over medium
heat until the fat is rendered. Add in the onion, garlic, a generous dash or two
(or three) of paprika, the saffron, a bit of sea salt, and the red pepper flakes
(or jalapeno). Saute until the bacon crisps up a bit and the onions begin to
caramelize. <br />
5. Add in the tomatoes and the herbs.<br />
6. Simmer uncovered
until the tomatoes completely break down and the sauce thickens. <br />
7. Once the
potatoes are finished roasting, add them to the thickened tomato sauce, and
taste and adjust the seasoning. <br />
8. Fish out the herb stems and serve topped
with a dollop of sour cream and a sprig of parsley. <br />
<br />
Serves 6-8 as a side
dish<br />
<br />
<br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-4555967099912559122012-08-03T16:05:00.001-04:002012-08-03T16:12:19.628-04:00Preserving the Summer Bounty-Food In Jars<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodinjars.com/the-cookbook/"><img border="0" height="400" src="http://3.bp.blogspot.com/-0KUalPmsQJU/UBuk9C68zJI/AAAAAAAABiE/0bIrhfyqa_Y/s400/cookbook-cover-350.jpg" width="290" /></a></div>
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</div>
The month of August (depending on the weather) often marks an incredibly bountiful time in our gardens and orchards. The ancient Celts celebrated the this time of year with <a href="http://en.wikipedia.org/wiki/Lammas">Lammas</a> or <span class="st">Lughnasadh</span>, also known as the "Feast of the First Fruits." Here at the farm, the start of August marks the beginning of the delicious <a href="http://www.northstarorchard.com/csa_fruit.php">North Star Orchard Fruit CSA</a>. North Star is a staple at the West Chester Farmers Market and I highly recommend their delicious peaches, plums, apples and Asian pears (perhaps some FIG readers are already members and are now enjoy the first bag of delicious fruit). <br />
<br />
As the tomatoes and peaches start piling up on our kitchen counters, I know many start contemplating ways to preserve these tastes of summer for the months ahead. Food preservation can be a daunting task, especially when it comes to canning. I used to shy away from canning especially when freezing was an option. The glass, the hot water baths, and the potential for botulism all scared me. That all changed when I discovered the informative and delicious Philly based food blog <a href="http://www.foodinjars.com/">Food In Jars</a>. Food in Jars is dedicated to the art of "putting up" food in jars, not all of it necessarily canned. Blog creator Marisa McClellan often features granola, herb flavored salts, drink mixes, as well as frozen fruits,vegetables, stocks, etc...This concept of storing in glass has become doubling appealing as the dangers of plastic have started to emerge. Check out this very timely post <a href="http://www.foodinjars.com/2011/08/five-ways-to-preserve-small-tomatoes/">dedicated to preserving small tomatoes</a>--as you can see the preservation techniques are quite varied--freezing, drying, roasting, canning and pickling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
In May of this year Marisa released her first book <a href="http://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437">Food in Jars Preserving in Small Batches Year-Round</a>. In June my sister ran into Marisa doing a demo and book signing at the Whole Foods in Philadelphia. She brought the book back to the farm and immediately felt compelled to can something--beets where the produce of choice at that point. Below are a series of photos from my sisters beet canning process (all photos by Hillary Murray).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FxglBeFOkCs/UBwr8M3UJ1I/AAAAAAAABi0/9rc1HkF1w9o/s1600/DSC03751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-FxglBeFOkCs/UBwr8M3UJ1I/AAAAAAAABi0/9rc1HkF1w9o/s400/DSC03751.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The recipe of choice-Gingery Pickled Beets</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zkyNdKnSNW8/UBwrlegYULI/AAAAAAAABis/z_UZ2cWGS_U/s1600/DSC03744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-zkyNdKnSNW8/UBwrlegYULI/AAAAAAAABis/z_UZ2cWGS_U/s400/DSC03744.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot water bath, heating jars and lids</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EeJgLkPNFMU/UBwrWbYZspI/AAAAAAAABig/kQzby6u9yWs/s1600/DSC03750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EeJgLkPNFMU/UBwrWbYZspI/AAAAAAAABig/kQzby6u9yWs/s400/DSC03750.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients of the Gingery Pickled Beet Recipe</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ny_3fWrJUMs/UBwrNcnEW4I/AAAAAAAABiY/ADbYnnXM6rE/s1600/DSC03758.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ny_3fWrJUMs/UBwrNcnEW4I/AAAAAAAABiY/ADbYnnXM6rE/s400/DSC03758.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
</tbody></table>
Marisa truly makes the art of food preservation easy. All of her recipes are high-acid, thus eliminating the worry of botulism. The great photos and step by step instructions takes the mystery out of canning. The recipe I am looking forward to trying is "Boozy Canned Peaches." Marisa writes: <em>Canned peaches generally get a bad rap. The ones you buy at the grocery store typically manage to be both flavorless and slightly metallic. And often, home-canned peaches can look a little like a creature that has spent is life underwater. The thing, is however homely, a ripe peach canned in a slightly sweet syrup is just wonderful, particularly in March or April, when stone fruit is sill months away. Add a slug of bourbon to each jar and prepare to be transported.</em><br />
<div class="separator" style="clear: both; text-align: left;">
So get yourself 6 pound of yellow peaches, 1 lemon, a little sugar, a bottle of bourbon and a copy of <em><strong>Food in Jars</strong></em>. Happy canning. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-79139080352201536552012-08-01T15:19:00.002-04:002012-08-01T15:20:17.865-04:00This Week's Share--More Tomatoes<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="300" src="http://2.bp.blogspot.com/-4w-tRNSAxhE/UBl_2PrNWQI/AAAAAAAABho/gZ0RDSk3ZSg/s400/DSC02864.JPG" width="400" /></div>
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This week's share ushers in the start of tomato season--slicing, heirloom, salad and cherry tomatoes will all be available this week. Along with the tomatoes, expect summer squash, potatoes, cucumbers, eggplant and herbs. Below are two links from 101 Cookbooks, enjoy your tomatoes.</div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
-<a href="http://www.101cookbooks.com/archives/cherry-tomato-couscous-recipe.html">Cherry Tomatoes and Couscous</a><br />
<br />
-<a href="http://www.101cookbooks.com/archives/heirloom-tomato-salad-recipe.html">Heirloom Tomato Salad</a>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-77584152073625342302012-07-28T11:25:00.003-04:002012-07-28T11:28:41.826-04:00Notes From Nikki-Summer Vegetable Frittata and more<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ClOH3psUvPc/UBQC9zqxaJI/AAAAAAAABg8/FU7Fhap9QT0/s1600/IMG_2807.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-ClOH3psUvPc/UBQC9zqxaJI/AAAAAAAABg8/FU7Fhap9QT0/s400/IMG_2807.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kiah Graham</td></tr>
</tbody></table>
<strong>Zucchini, Tomato, Roasted Corn, and Roasted Sweet Pepper Salad</strong><br />
<em>Nothing
says summer like this salad. Loaded with flavor and texture, and oh so
refreshing. My family gobbled it right up. Works well alongside grilled meats,
or all on it's on as a light lunch or dinner. I hope you enjoy it as much as we
did! </em><br />
<em></em><br />
<strong>Ingredients</strong><br />
1 super large zucchini, shredded into long
thin strips (something like spaghetti) with a mandolin or vegetable peeler, and
parboiled for just a few minutes (3-5) to soften and silken ever so
slightly<br />
<br />
2-3 pints cherry tomatoes, halved<br />
<br />
3-4 ears of corn,
roasted in a 400 degree oven until just starting to brown in spots (about 8-10
minutes, max), cooled and kernels removed<br />
<br />
3 medium-large sweet peppers,
roasted in a 400 degree oven until the skins are brown and bubbling in spots
(15-20 minutes), cooled, seeded, and sliced<br />
<br />
Generous handful of fresh
basil leaves, torn<br />
<br />
4 T extra virgin olive oil<br />
2 T balsamic
vinegar<br />
1 T real maple syrup<br />
Sea salt <br />
Fresh ground
pepper<br />
<br />
Shredded Parmigianno Reggianno cheese for topping <br />
<br />
1. Toss
together the zucchini, tomatoes, corn, peppers, and basil. <br />
2. In a separate
bowl, whisk together the olive oil, vinegar, maple syrup, and a bit of sea salt
and pepper. Taste and adjust to your liking. <br />
3. Toss the dressing with the
salad mixture. Season with a bit of salt and pepper. Taste and adjust again.
<br />
4. Serve topped with a sprinkling of parmesan cheese. <br />
Serves 6<br />
<br />
<br />
<strong>New Potatoes and French Beans with Shallots and Irish Bacon</strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qNyftqHlA2Y/UBQDoO0KK4I/AAAAAAAABhE/HYKffMXzYCc/s1600/IMG_2919.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-qNyftqHlA2Y/UBQDoO0KK4I/AAAAAAAABhE/HYKffMXzYCc/s400/IMG_2919.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kiah Graham</td></tr>
</tbody></table>
<em>One of my
favorite food combinations is green beans and potatoes. Throw in some shallots
and bacon and you have something reminiscent of divination, in my book. I chose
uncured Irish bacon (not as fatty, and the flavor is superb), but you can use
whatever bacon suits your fancy. The delightful little purple haricot verts from
our Inverbrook share are perfect here (although they don't keep their pretty
color once they're cooked), but any green bean will do. I hope you enjoy it as
much as we did! </em><br />
<br />
<strong>Ingredients</strong><br />
1 1/2-2 lbs. new potatoes, boiled
until tender and the skins start to loosen and fall away<br />
1/2 lb. haricot
verts, stemmed and snapped in half<br />
3-4 med-large shallots, thinly sliced or
chopped<br />
1/2 lb. uncured Irish bacon, finely chopped<br />
3-4 garlic cloves,
smashed and minced <br />
Sea salt<br />
Fresh ground pepper<br />
Sour cream for topping
(optional)<br />
Chopped chives for garnish (parsley would work too)<br />
<br />
1. Cook
the bacon over medium heat in a large skillet until the fat is rendered. Add in
the shallots and garlic and cook until the shallots are very soft and just
starting to brown. <br />
2. Toss in the beans and saute until firm tender. <br />
3.
Add the boiled potatoes to the mix, smashing and breaking them up with the back
of a large spoon. You don't want mashed potatoes, just large chunks of potatoes
mixed with the more smashed bits. <br />
4. Season with sea salt and pepper, and
taste and adjust. <br />
5. Serve topped with a dollop of sour cream, a sprinkling
of chopped chives, and some more fresh ground pepper. <br />
Serves 4-6<br />
<br />
<br />
<strong>Potato, Tomato, Sweet Pepper, Eggplant, and Summer Squash Frittata</strong> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SiYtHOv0QQY/UBQEPgzvOUI/AAAAAAAABhM/1sPH7QS-dGo/s1600/IMG_2928.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-SiYtHOv0QQY/UBQEPgzvOUI/AAAAAAAABhM/1sPH7QS-dGo/s400/IMG_2928.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kiah Graham</td></tr>
</tbody></table>
<em>I
don't like to brag, but I'm somewhat famous for my frittatas in these parts. ;-)
It might be because they tend to be my go to dish. They're so easy to whip
together, and everyone seems to like them. Just about every ingredient in this
one came from Inverbrook. The eggs, potatoes, tomatoes, peppers, eggplant,
basil, and summer squash. This recipe can easily be doubled. I made two last
night, and we saved the leftovers in the fridge. It served as a perfect lunch
today. Feel free to play around with the ingredients, and use whatever you have
on hand. You really can't mess this up. It's very forgiving.
Enjoy!</em><br />
<strong>Ingredients</strong><br />
1 dozen eggs, whisked together<br />
1/2 lb of
sweet Italian sausage, casing removed (optional, but it adds some pretty amazing
flavor)<br />
Glug of extra virgin olive oil (especially if you're not using the
sausage)<br />
1 small onion, chopped<br />
1/2-3/4 lb boiled, new potatoes,
sliced<br />
1 pint cherry tomatoes, halved<br />
2 long, skinny sweet red peppers,
seeded and chopped<br />
1 long, skinny eggplant, thinly sliced<br />
1 small-medim
zyphyr squash, thinly sliced<br />
Sea salt <br />
Fresh ground pepper<br />
A handful of
chopped basil leaves<br />
2 generous handfuls of shredded Parmigiana
Reggianno<br />
<br />
1. Preheat the broiler. <br />
2. Cook the sausage over medium
heat in a non-stick skillet or well-seasoned cast-iron pan, breaking it up into
smallish pieces with a large spoon. <br />
3. Once the sausage is cooked through,
add the onion and saute until the onion has softened (add olive oil if there
isn't enough fat in the pan or if you're not using sausage). <br />
4. Toss in the
eggplant, and saute until it starts to soften. <br />
5. Add the squash to the mix,
and continue sauteing until the squash is firm tender and the eggplant is soft.
<br />
6. Add in the potato slices, mixing the lot well, and season with sea salt
and pepper to taste. <br />
7. Pour the eggs over the mixture and shake the pan so
that the ingredients even out well and are well-coated with egg. <br />
8. Spread
the tomatoes over the top in a single layer, and sprinkle with the basil leaves.
Pat both down gently with your hand so that they sink into the eggs a bit.
<br />
9. Once the bottom is cooked, sprinkle the cheese over the top, and place in
the oven under the broiler (not too close). <br />
10. Keep a close eye on things,
cooking until the top is cooked through, and the cheese is golden brown and
bubbly (about 5-7 minutes). <br />
11. Allow to cool a bit, and then slice it into
eighths, like a pizza. <br />
Serves 4-6Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-91927323292093105502012-07-17T21:16:00.001-04:002012-07-17T21:18:58.699-04:00Notes from Nikki-Inverbrook Summer CasseroleI was just sitting down at my computer to search recipes for baby eggplant and peppers when much to my delight Nikki had come up with the perfect recipe for this week's share. As she mentioned the summer produce is just starting to trickle in--soon you all will be getting larger quantities of peppers and bigger eggplant--in the meantime this casserole is the just the solution to using up this week's share. Enjoy.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-f0uJEwkt9-4/UAYOO8RmzvI/AAAAAAAABgs/JkMwIaYeS0k/s1600/IMG_2800.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-f0uJEwkt9-4/UAYOO8RmzvI/AAAAAAAABgs/JkMwIaYeS0k/s400/IMG_2800.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kiah Graham</td></tr>
</tbody></table>
<br />
<br />
<em><strong>Inverbrook Summer Casserole</strong><br />The following recipe was one of those
last-minute/what-can-I-throw-together-tonight meals. I had a mish-mosh of fresh
farm ingredients (2 small eggplants, 2 small sweet peppers, a few small patty
pan squash, a couple of pounds of Dr Elkins Angus Burger, etc), but not enough
of any one thing to showcase. Then it hit me, I've got to make a casserole, of
course! :-) And since just about all of the ingredients came from Inverbrook, I
had to dub it Inverbrook Summer Casserole. I made enough to serve 8-10 people,
but the recipe could easily be cut in half. It also saves well, if you find
leftovers appealing. I hope you enjoy it as much as we
did!<br /><br /><strong>Ingredients</strong><br />2 lbs grass fed ground beef (Dr. Elkins is the
tastiest and it's local. :-))<br />4-6 C + steamed rice (I used basmati because I
had it on hand. Feel free to use whatever is appealing.) <br />Glug of olive
oil<br />2 small, long, skinny eggplant, chopped<br />3-4 smallish pattypan squash,
chopped<br />2 small green bell peppers, chopped<br />2 long, skinny sweet red
peppers, chopped<br />4-6 small-medium tomatoes, chopped<br />1 large yellow onion,
chopped<br />3-4 large cloves of garlic, smashed and minced<br />Generous handful or
two of lemon basil leaves, torn or chopped (Any type of basil will do, I just
love lemon basil for it's ability to brighten a dish.)<br />Sea salt <br />Fresh
ground pepper<br />1-2 C shredded parmigiano reggiano, plus more for passing at
the table (There can never be enough cheese, in my opinion. ;-))<br /><br />1.
Preheat the oven to 400 degrees. <br />2. Brown the ground beef in a skillet over
medium heat along with some sea salt and fresh ground pepper until cooked
through. Set aside. <br />3. Heat the olive oil in a large skillet over medium
heat and add the onions and garlic. Saute until the onions soften. <br />4. Add
the eggplant to the mix and saute until the eggplant just starts to soften.
<br />5. Add the squash to the pan and continue sauteing until the squash is still
firm, but starting to get tender. <br />6. Add the tomatoes and peppers to the mix
and simmer until the tomatoes break down. <br />7. Season the lot with sea salt
and fresh ground pepper to taste. <br />8. Kill the heat and stir in the basil.
<br />8. Mix the vegetables together with the rice and the ground beef. Taste and
adjust the seasoning. Use more rice for a dryer casserole, less if you don't
mind it juicy. You want enough so that it will hold together at least marginally
though, or it will feel more like a stew. <br />9. Spread the mixture into a large
casserole pan and top with the parmesan cheese. Don't be shy. ;-)<br />10. Bake
uncovered until bubbling and golden brown on top (about 20-25 minutes or so).
<br />11. Allow to cool and set for a bit before serving. </em>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-84894479587427463732012-07-16T17:21:00.000-04:002012-07-17T21:18:14.273-04:00This Week's Share and Notes from NikkiThis week's share starts the transition to the summer vegetables--eggplant, peppers, and hopefully tomatoes within the next two weeks. New this week is the inclusion of baby eggplants, okra, and a few green beans into the share. <br />
<br />
The green beans are definitely not at their best. I have learned over the years that beans do not like it too hot and they also need plenty of water. Plus their insect enemy,the aptly named the bean beetle--which looks like a copper lady bug--has been quite prolific this year, destroying a couple of plantings already. Hopefully this weekends glorious rain will usher in a slightly wetter weather pattern and the late season plantings of beans will be much better. In the meantime we can enjoy a little taste of summer. <br />
<br />
<strong>This Week's Share:</strong><br />
<strong>Potatoes</strong><br />
<strong>Zucchini</strong><br />
<strong>Zephyr Squash</strong><br />
<strong>Patty Pan</strong><br />
<strong>Cucumbers</strong><br />
<strong>Baby and Asian Eggplant</strong><br />
<strong>Bush Beans(green and purple)</strong><br />
<strong>Sweet Peppers</strong><br />
<strong>Hot Peppers</strong><br />
<strong>Okra </strong><br />
<br />
Last week Nikki sent me three fantastic recipes and I am just now getting them up. Hopefully you still have some beets laying around the kitchen so you can take advantage of her beet soup recipe. The squash and potatoes in this week's share are prefect for the second two recipes. Enjoy these delicious suggestions.<br />
<br />
<strong>Roasted Beet Soup</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O59T02JsUVE/UASCqPnPEfI/AAAAAAAABgM/tJ53FCbceNI/s1600/IMG_2674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-O59T02JsUVE/UASCqPnPEfI/AAAAAAAABgM/tJ53FCbceNI/s400/IMG_2674.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<em>I must admit, there is nothing prettier and tastier to
me than a roasted beet. As soon as I pick up a bunch of them from the Inverbrook
Distribution Shed, I head home to trim and roast them so that I have them at the
ready for salads, soups, or just plain snacking on. The following recipe is
super simple and easy to whip together in no time flat, especially if your beets
are already roasted and hanging out in the fridge waiting to be used. Perfect
summer lunch or dinner fare. You could easily half this recipe. As is, it serves
6-8. <br /><br /><strong>Ingredients</strong></em></div>
<div class="separator" style="clear: both; text-align: left;">
<em><strong><br /></strong>16 small-medium beets, tops removed, trimmed,
and roasted in a 400 degree oven until fork tender, skins slipped off, halved or
quartered, depending on size</em></div>
<em>4-6 C chicken or vegetable
stock<br /><br />juice of 1 large orange<br /><br />several sprigs of thyme<br /><br />1
small onion, chopped<br /><br />2-3 cloves of garlic, smashed and minced<br /><br />glug
of olive oil or generous pat of butter<br /><br />sea salt<br /><br />fresh ground
pepper</em><br />
<em>Sour cream, creme fraiche, plain whole milk yogurt, or crumbled
feta<br /><br />chopped chives for garnish<br /><br />1. Saute the onion and garlic in
the olive oil or butter over medium heat until the onions are soft. <br />2. Add
in the beets, along with a bit of sea salt and pepper. <br />3. Add in the stock
and thyme and bring to a simmer.<br />4. Cover and simmer until the thyme sprigs
become completely limp and the leaves start to fall off. <br />5. Turn off the
heat, fish out the thyme stems, and add in the juice of the orange. <br />6. Using
an immersion blender, puree the soup until smooth. <br />7. Taste and adjust the
seasoning. <br />8. Serve topped with a dollop of sour cream, creme fraiche,
yogurt, or crumbled feta cheese, and a sprinkling of chopped chives. </em><br />
<em></em><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<strong>Summer Squash Pancakes</strong><br />
<a href="http://3.bp.blogspot.com/-cismn8M1FfY/UASDBZDNqOI/AAAAAAAABgU/pn6QwfznC4w/s1600/IMG_2678.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-cismn8M1FfY/UASDBZDNqOI/AAAAAAAABgU/pn6QwfznC4w/s400/IMG_2678.JPG" width="400" /></a><br />
<em>It wouldn't be summer without summer squash
pancakes (or bread, muffins, cookies, etc). Summer squash is one of those
vegetables that never has a bad year. Always prolific and abundant, despite the
weather. This pancake recipe is easy to whip together. It can be halved or
doubled. Feel free to throw in any number of additions. Believe it or not, my
boys topped their griddle cakes with maple syrup. They loved it. I stuck with
the savory theme and doused mine with plenty of lemon and sour cream. It's hard
to mess this recipe up. Add more flour if the batter seems too wet, add more
eggs or summer squash if it seems too dry. You get the point. ;-) Enjoy!
</em><em><strong>Ingredients</strong></em><br />
<div class="separator" style="clear: both; text-align: left;">
<em><strong><br /></strong>2 large summer squash, grated and placed in a
colander to drain, and ultimately squeezed to remove excess moisture<br />handful
of chopped chives<br />4 large eggs</em></div>
<em>1 C white whole wheat flour (whole wheat
pastry flour or all-purpose will work too)<br />2 tsp baking powder<br />lemon zest
to taste<br />sea salt<br />fresh ground pepper<br />butter or olive oil (or both) for
the griddle<br />sour cream, creme fraiche, plain yogurt, or crumbled feta for
topping<br />lemon wedges for serving<br /><br /><br />1. Preheat the oven to 300.
<br />2. Set a griddle pan (or large skillet) over medium heat. <br />3. While the
pan is warming up, mix together the summer squash, eggs, chives, flour, salt,
lemon zest, and pepper until well-combined. <br />4. Spread butter or olive oil
over the griddle and plop pancake-sized amounts of batter onto it, flattening
out a bit with the back of a large spoon. <br />5. Cook until golden brown on one
side, and then flip to brown the other side. Use your spatula to flatten the
pancake a bit once you flip it. <br />6. As the cakes finish, place them in the
oven on</em> <em>a cookie sheet so they stay warm. <br />7. Serve topped with sour cream,
creme fraiche, plain yogurt, or crumbled feta, and plenty of fresh lemon
juice.<br /><br />Makes 10-12 medium-sized pancakes </em><br />
<br />
<em>
</em><br />
<div>
<em><strong>Boiled Potatoes</strong></em></div>
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<a href="http://3.bp.blogspot.com/-sfvF0ZKpGtM/UASElMh0WHI/AAAAAAAABgg/ufgEs7CxobM/s1600/IMG_2689.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-sfvF0ZKpGtM/UASElMh0WHI/AAAAAAAABgg/ufgEs7CxobM/s400/IMG_2689.JPG" width="400" /></a></div>
<em>
</em><br />
<div>
<em>Okay, I can guess what you're thinking... boiled potatoes? Is she serious?
I actually am.</em></div>
<em>
</em><br />
<div>
<em>When it comes to farm fresh food, I'm a firm believer in less is more.
Simple is better. The potatoes that Claire grows, I'm sure you would agree, are
absolute perfection all on their own. Perfectly sized, tantalizingly flavored,
beautifully colored... why would we want to mess with them? Truth be told, I</em> <em>was
also inspired by a book I recently read titled </em><a href="http://bloodbonesandbutter.net/"><em>Blood, Bones & Butter, The Inadvertent Education of a Reluctant Chef</em></a><em> by Gabrielle Hamilton, owner of
the acclaimed NYC restaurant, Prune. It's a memoir that I highly recommend. Read
the book and you'll understand why I would even bother to write such a
ridiculously simple recipe. </em></div>
<em>
</em><br />
<div>
<em>Here's a quote from the book to entice you: "I want a small, warm, salted
boiled potato. One with pale yellow flesh that is perfectly waxy. I want the
skin to snap when I bite into this potato of my dreams. And I want to be really,
truly, stomach-grumbling hungry when I eat it."</em></div>
<em>
</em><br />
<div>
<em>Enjoy!</em></div>
<br />
<div>
<strong><em>Ingredients</em></strong></div>
<em>
new whole potatoes, waxy and delicious, washed well </em><br />
<em>
</em><br />
<div>
<em>butter</em></div>
<em>
</em><br />
<div>
<em>sea salt</em></div>
<em>
</em><br />
<div>
<em>fresh ground pepper</em></div>
<br />
<div>
<em>parsley for garnish</em></div>
<em>
</em><br />
<div>
<em>1. Set a large pot of water to boil. </em></div>
<em>
</em><br />
<div>
<em>2. Add the potatoes to the boiling water and cook until they reach your
desired texture (I like mine firm tender with a bit of snap, but also starting
to fall apart). </em></div>
<em>
</em><br />
<div>
<em>3. Drain the potatoes in a colander and then return to the pot so they stay
warm.</em></div>
<em>
</em><br />
<div>
<em>4. Serve topped with plenty of butter, sea salt, pepper, and parsley for
garnish.</em> </div>Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0tag:blogger.com,1999:blog-4126204080685068469.post-84478306755183606642012-07-02T13:16:00.001-04:002012-07-02T13:18:42.915-04:00This Week's Share-New Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TgvSTWS7IYM/T_HRvK70trI/AAAAAAAABgA/8nAOGr1h69s/s1600/DSC_0324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-TgvSTWS7IYM/T_HRvK70trI/AAAAAAAABgA/8nAOGr1h69s/s400/DSC_0324.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kelly G</td></tr>
</tbody></table>
<br />
Just in time for the 4th of July holiday this week's share will include tender new potatoes--perfect for potato salads. Two varieties will be made available this week. <strong>Dark Red Norland</strong> (pictured about)--with creamy white flesh and <strong>Red Gold</strong>-with waxy buttery flesh. Both types are delicious. <br />
<br />
Because it has been so hot, I thought you might appreciate this <a href="http://www.finecooking.com/articles/how-to/grilled-potatoes.aspx">link on how to cook potatoes on the grill from the good folks at Fine Cooking Magazine</a>--a way to keep your kitchen cool by cooking outside. One of my favorite types of potato salad is German Potato Salad. I went to the wonderful <a href="http://www.stationtaproom.com/home/">Station Tap Room</a> this weekend and had their variation which included blue cheese, bacon and some sort of fantastic smokey flavor. Here is a link to <a href="http://www.finecooking.com/recipes/german-potato-salad.aspx">Fine Cooking's version of German Potato Salad</a>, the red golds would be perfect for this recipe.<br />
<br />
There are a few other new items in this week's share included peppers and cucumbers. <strong>The cucumber come with a huge warning</strong>. The dark green Diva cukes can be extremely bitter near the end that was attached to the vine. My advice would be to cut a few inches of the end and peel them. Then taste for bitterness. I apologize, unfortunately cucumbers can turn bitter when they are stressed. With this heat (especially since they are from the greenhouse), they have been stressed. The pointed end however, can be quite tasty. <br />
<br />
Also available this week, <a href="http://www.buckrunfarm.com/">Dr. Elkins Angus Burger</a> (for those who ordered it only) and <a href="http://www.chestercountycheese.org/meet-the-artisans/highland-farm/">Highland Farm Sheep Dairy</a> products (yogurt, brebis and new this year for me--camembert and an herbed camembert called Brin D'Amour). These products will be in the freezer and refrigerator respectively.<br />
<br />
<strong>This Week's Share:</strong><br />
<strong>Potatoes-Red Gold and Dark Red Norland</strong><br />
<strong>Beets</strong><br />
<strong>Carrots</strong><br />
<strong>Cucumbers</strong><br />
<strong>Zucchini</strong><br />
<strong>Zephyr Squash</strong><br />
<strong>Patti Pan Squash</strong><br />
<strong>Sweet Green Peppers</strong><br />
<strong>Jalapenos</strong><br />
<strong>Flowers</strong><br />
<br />Inverbrook Farmhttp://www.blogger.com/profile/07965227812940076498noreply@blogger.com0