For new CSA members, kale symbolizes the challenges of learning to prepare unfamiliar foods.  Many people have tried kale for the first time in this and in other CSAs.  After people figure out what it is, most people find that it becomes one of their favorite vegetables.  Other people find it frustrating, strange, and unappealing. 

This CSA gave out Kale about 6 weeks out of 22 this year.  End of the year surveys show that an equal number of people want more kale as those that want less kale.  As a kale lover, I wish everyone would want to eat more kale.  Maybe they have never eaten it sauteed in olive oil, garlic and salt.  After just 4 or 5 minutes in the pan, kale becomes a slightly wilted treat. 

Although kale has been largely lost from modern diets, a traditional Scottish diet included a lot of kale.  Up until the 20th century, a Scottish lowlander ate cabbage, turnips, and carrots in the summer and kale all winter.  Kale was so common that they referred to the vegetable garden as the 'kail-yard'.  Kale was also the word used for the evening meal - "Will you come and tak your kail wi' me?".  Broth or soup could also be called just 'kail'. 

As I plan next year's crops, I am trying to balance conflicting member feedback.  I always plan so that the majority of the vegetables are familiar and then I fill in with less requested items.  I expect that this CSA will always include some kale, because that is what makes the CSA idea unique and great. 

       Soon after the fence was in place, a neighbor introduced me to someone with goats.  To make a long story short, I ended up with 3 billy goats (male).  Later, I found someone else with a dairy goat that they were willing to part with and I added a doe (female).  Therefore I am expecting kids in the spring and I have the potential to try milking.  The goats are friendly and curious.  I don't know if they will become a larger part of the farm.

      Early in September, my long awaited Jacob sheep finally arrived from their home in West Virginia.  Well, they mostly arrived.  The shepherdess attempted to lead them from her van to the pasture.  They followed half way and then decided that they had other ideas.  The flock of 8 went for a short jog and we stopped them over the next hill.  The next few hours were spent wading through soybeans trying to capture sheep.  We had some success sneaking up on them and then tackling them.  To make a long story short, captured 5 of the 8 sheep on that Saturday.  The next day, a neighbor found the 6th sheep in his pasture with his flock. 

     That left 2 loose Jacob sheep, both ewes, and the hunt began.  For several days, we knocked on neighbors' doors and drove around each day looking.  Often someone would see the renegade pair and report their location.  However, when we tried to surround or lure the sheep, they always ended up running.  This happened for weeks.  The sheep disappeared for a week and then showed up near the farm. 

     Late in October, the two ewes left the area, crossed interstate highway 78 and were sighted on the other side of the township.  This told me that they were probably not coming back and that I was not going to be able to find them.

     That was the last that I heard about the sheep until the story in the Morning Call newspaper the day before Thanksgiving.  The article featured a picture of the lost sheep with an arrow sticking out of her rear end.  Obviously, some bowhunter decided that he was going to take a shot at a Thanksgiving sheep.  For the past week, this wounded sheep has been wandering around someone's property still evading capture.  There apparently was no sign of the other lost sheep. 

     Regardless of how this story turns out, my fence still holds 4 beautiful ewes, 1 ram, and one wether. This is Newell, a four  horned ram:     

Carrot Soup

4 slices bacon
1/2 C. onion
1-3 cloves garlic
26oz chicken broth
2 C. carrots, chopped
1 C. potatoes, diced
2-3 fresh tomatoes or 1- 14oz can diced

In a stock pot, cook bacon (till crisp), onion and garlic. Stir in chicken broth, carrots, potatoes and tomatoes. Bring to a boil, then simmer until veggies are tender. Using a stick blender or pour soup into a blender; puree until smooth. Add more broth if necessary. Garnish with a dollop of sour cream and chopped fresh parsley.

Baba Ghanoush

1 Lg eggplant(about 1 lb.)
1 clove garlic, minced
1/4 tsp. salt
1/4 C. finely chopped fresh flat-leafed parsly, plus more for garnish.
2 T. tahini
2 T. lemon juice

Preheat oven to 450*F
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smoothe and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 tsp salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt to taste. Garnish with additional parsley.

Sweet Potato Muffins

1 1/2 C. unbleached A P flour
1/4 C. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
3/4 lb. sweet potatoes, cooked and mashed,(1 1/2 cups)
3/4 lb. unpeeled succhini,shredded(1 1/2 cups)
1 T. minced fresh tarragon
1 1/2 tsp cinnamon

Preheat oven to 375*F. Grease 2 muffin tins or line with paper muffin cups. Sift together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat the oil, brown sugar, eggs, and vanilla.
Stir the sweet potatoes, zucchini, tarragon, and cinnamon into the oil and egg mixture. Add the flour mixture and stir until blended.
Pour the batter into the muffin tins. Bake for 20 minutes.
2 dozen regular size muffins or 1 doz oversized muffins.

• 1 tablespoon olive oil
• 2 cloves garlic, minced or scapes
• 1 tablespoon minced fresh ginger
• 1 head chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced or scapes
• 1 tablespoon minced fresh ginger
• 1 head chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

2 to 3 cloves of garlic (or more if prefer)

1 to 2  tbsp oil

¼ cup water or chicken broth

1. Cut at least 1” off the bottom of the bok choy and rinse well.
2. Heat oil in pan and add garlic until slightly brown.
3. Stir in bok choy till coated with the garlic oil.
4. Pour water or chicken broth (if using) and let it cook until leaves are wilted or stalks are tender.

Serve as a side dish.

Griled Pork Chops and Bok Choy with Sesame Garlic Glaze

3 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1 1/2 teaspoons bottled Vietnamese-style chili garlic sauce

4 pork chops (5/8 inch thick)

8 large stalks bok choy (including greens) root ends trimmed.

Combine soy sauce, sesame oil, and chili garlic sauce in a large, deep plate or dish.  Place pork chops in the mixture, turning to coat all surfaces. Let stand at room temperature, turning the chops occasionally, while you prepare coals in an outdoor grill to medium-high heat.  When coals are ready, remove the chops from the marinade and grill them until just done. 3-4 minutes per side.  Meanwhile, grill the bok choy stalks until tender, about the same amount of time as the chops, basting them with the remaining marinade while they cook.  Serve with rice or an Asian noodle dish. Makes 4 servings.

We cannot guarantee that you will receive everything listed because farming comes with a lot of risk.  Our growing practices seek to minimize damage from insects, diseases, and weather, but some things are beyond our control. 

Onion

Spinach

Shallot 

Scallion

Leek

Swiss Chard

Beets

Carrots

Potatoes

Peppers

Eggplant

Tomatoes

Cucumbers

Squash

Zucchini

Pumpkins

Cantalope

Watermelons

Sweet Potatoes

Broccoli

Cabbage

Cauliflower

Kale

Collard Greens

Beans

Peas

Basil

Parsley

Cilantro

Chives

     Each week, you will receive a box of fresh vegetables that have been picked during the week.  The vegetables in the box will be a wide variety of seasonal crops.  Unlike grocery stores that receive shipments of food from thousands of miles away, you will receive locally grown vegetables grown in season.  This means that not all vegetables will be available every month of the year.  

     Your box will be delivered every week on Wednesday afternoon.  It will be placed in the location that you specify.  Prior to the season, we will let you know which will be your day. 

    Our delivery area is approximately 15 miles from the farm.  This includes Allentown, Emmaus, Macungie, Northampton, and Bethlehem.  If you live outside of this area, please contact us for other possible options.  

      The season will begin the week of June 1 and will continue through the week of October 25.  Deliveries are scheduled for 22 weeks.  You may elect to take a vacation week during the summer.  If you do so, you will get an additional vegetable delivery the week of November 1.  If you plan to be away for more than one week, please consider sharing your box with a friend. 

     You may choose to receive every week or every other week.  You may pay in full at signout or you may mail a check to the farm  We will accept a $200 down payment with final payments by June 1. 

   √    Yes, I'm interested.  Where do I sign up?

     Please contact us if you are interested in farmwork or delivering vegetables in exchange for a reduction in price.  We are committed to providing healthy food to anyone. 

   Each day this pen, or 'chicken tractor' gets moved to a new patch of ground.  This method ensures that their poop gets spread around and that they continually have clean ground.  The chickens also have fresh plants and insects to eat.  With this kind of access to pasture, I am able to reduce feed costs by 15 to 30 percent.  There is also a possibility that they will gain weight more slowly which increases my feed costs. The safety of the pen helps to keep the birds safe from hawks, foxes, and other predators.

     I hope to butcher these chickens at about 7 weeks and I hope they will reach about 5 pounds.  Yes, I do plan to do the butchering myself.  Small farms in Pennsylvania are allowed to process and sell their own chickens. 

     The first week in the pen has gone well.  I found that the pasture is often uneven and the chicks like to squeeze under the bottom.  A few nights I have tried to get them back in before dark.  One morning during the recent storm, I found that 6 had died during the night.  I could not find the cause of death and I hope this does not happen again.  I might prop up the front of the coop so that the chickens can run in and out as they please. 

     All in all, it seems like a decent system although it takes some work to haul food and water up to the birds.  I am feeding organic feed and plan to sell some of the birds in July.  I am still working out my expenses and the sale price.  I have found several farms selling organic, pastured chicken for between $3 and $4 per pound.  The higher price comes from the increased cost of organic feed and the time it takes to manage a system like this.  You may preorder chickens through email by contacting the farm.

Last fall while I was selling vegetables at my stand at Jim Thorpe's Fall Foliage Festival, I took a break to wander through the other vendors stalls.  Some beautiful platters and bowls caught my eye so I walked over to talk to the pottery artist.  The artist purchased some of my vegetables and ate them for lunch.  That day I made a friend who loves nature, beauty and good food.  Robin Neidelcheff has a gift for using forms and designs in nature to create pottery.  She has developed beautiful glazing color combinations and enjoys teaching her skills to others.  When I found out that she offered classes, I was eager to get on her busy summer schedule. 

On June 25, Robin plans to teach a 10AM and a 2PM clay tile class.  This will be a hands on event in which participants will collect leaves from the farm and press them into clay.  These tiles will be glazed during the class and Robin will take them home to fire.  Each participant will pick up the tiles and take them home.  You can see an example of the tiles on the flyer and they are beautiful.  You can see Robin's work at www.playtimewithclay.com. 

If you would like to spend a few hours at Willow Haven Farm while learning to create a beautiful tile, please let us know soon.  The class is $25.  Children may also register for the class and the second child you register is $10. 

Registration:

• Email the names of participants and your preferred class time to willowhavenfarm@live.com.
• You will recieve a confirmation email when the class is filled and payment is due. 
• Please respond ASAP if you are interested. 

See flyer HERE  or HERE.

Leaf Imprint Tiles

Will make an Impression …

     on your Life

Saturday June 25, 2011

Learn about “the plants at the WILLOW HAVEN FARM

through a walk and discussion tour.”

 

 

Then choose a leaf and record your time at WILLOW HAVEN FARM.

You will create your own fossilized leaf tile out of earthenware clay.  Artist Robin Nidelcheff, of Perkasie Pa,

will direct you in the basics of tile making, imprinting and underglazing to give your tile life, color and depth.

Tiles will be dried, fired and ready for pick up July 9^th.

Use it as a trivet, wall hanging, or coaster. It’s a great summer learning

opportunity for the whole family.

 

          Make a set to serve your farm fresh produce.

 

To sign up email:  willowhavenfarm@live.com

Questions?  Call:    610-298-2197

Price:  $25