M’s Organic Farm

Hello:
You may notice bits of potatos all over the floor when you come this week. This is intentional. The chipmunkies are getting into things including the potato field so I’m trying to lure them away from other foods.

FULL SHARE INSTRUCTIONS:
1. Take a bag from the top shelf of your fridge
2. Take a bag from the bottom shelf of you fridge

What’s in the bags:
Beans
Potatos
Patty Pan squash(drag thru batter or flour and pan fry, roast, stirfry, cube into anything or see recipe)
Carrots
Parsley
Chives
Small Bag of Greens mix(Southern Collard, Russian Kale and Swiss Chard)

HALF SHARE INSTRUCTIONS:
1. Take one single bag from anywhere in your fridge

What’s in the bag?:
Beans
Potatos
Granola
Chives

RECIPES:
CARROT
1. Cream of Carrot soup(cut recipe in half and sub parsley for rosemary if you want) http://www.recipezaar.com/59155
PATTY PAN:
1. Three recipes from recipe zaar. http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=patty+pan+squash&Search=Search
2. Patty Pan Lasagna about total 500 caleries

1 large squash, scallop — sliced 1/4″ thick
8 ounces spaghetti sauce, homemade
8 ounces cottage cheese, lowfat
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tablespoon salt

Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce
water
in squash at least an hour a head of making this dish, then drain. Spray 1 1/2
qt. square baking dish lightly with Pam-type spray. Layer sliced squash in
baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage
cheese, sprinkle of mozzarella & parmesan cheese. Repeat 2 more times ending
with cheeses. Bake at 350F for 1 hour. 133.4 calories per serving with 6.9
grams

Pestos always available in the freezer of your respective fridges. $5.50.
Thanks for your support

Hello:Sorry I forgot to post for you last week. I will take egg cartons back if you wish to give them back. We reuse them.
We got another one inch and a quarter of rain this weekend. This is good.
Rabbits ate the test beets and the turnips a;nd a few eggplants. This is not good.
We should have tomatos and potatos soon.
Thanks for your support.

What’s in the bags:
Green and Yellow Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad (recipe: Greens and Garlic Bruchetta: http://www.logansquarefarmersmarket.org/recipes)
Dill
Garlic
Mars Onions
Carrots
Squash
Eggs

What is in the bags:
Cherokee Wax Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad (recipe Greens and Garlic Bruchetta: http://www.logansquarefarmersmarket.org/recipes)
Dill
Garlic
Carrots
eggs

GREENS:
1. Swiss Chard Tian
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed Mixed Greens or any green
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot

Hello:
We got another one inch and a quarter of rain this weekend. This is good.
Rabbits ate the test beets and the turnips a;nd a few eggplants. This is not good.
We should have tomatos and potatos soon.
Thanks for your support.

FULL SHARE INSTRUCTIONS:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs
What’s in the bags:
Cherokee Wax Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad
Dill
Garlic
Mars Onions
Carrots
Squash
Eggs

*Half Share Instructions:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs
What is in the bags:
Cherokee Wax Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad
Dill
Garlic
Carrots
eggs

GREENS:
1. Swiss Chard Tian
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed Mixed Greens or any green
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot

Well, from thursday to saturday morning we got a total of 3 l/2″ of rain. Good stuff!
I see alot of green tomatos on the vines.
Expecting potatos and beans in 3 weeks.

1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3.TAKE one Eight ball, round Zukkini from the TABLE TO THE LEFT OF YOUR FRIDGE.
What’s in the bags:
Joi Choi, for stir fry or soup or salad
Leeks
Garlic
Squash
Carrot
Kohlarabi
Basil

Half Share Instructions:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
Swiss Chard: chop up and in eggs or pasta, soup, Salad,or stirfry
Leeks
Garlic
Summer Squash
Turnips
Parsley

RECIPES:
Squashes
1. Jim’s stuffed Eight ball or larg zukkini squash:
Top the round zukkini or slice the large zukkini in half and remove seeds.
Sautee(anything) garlic , onions, greens, ground beef, slivered chicken, or sausage(whatever you like)
Then stuff the squash with it.
May top with cheese and sprinkle with herb(parsley, chive, basil, thyme or oregano)
Cover with foil and roast in oven(45 to hour)
2.(MULTIPLE LINKS TO RECIPES)
Balsamic Roasted Vegie Pasata: http://www.recipezaar.com/247718
Darn good spaghetti sauce: (use your fresh toms cooked and add chopped greens) http://www.recipezaar.com/247444
Chocolate Zucchini Cake: (use any squash) http://www.recipezaar.com/247323
Baked zukkini: http://www.recipezaar.com/247206
Greens, any
1. Curried Greens(chard, etc)
http://www.all-creatures.org/recipes/chard-curry.html
Kohlrabi:
1. Kohlrabi & Carrots : http://www.recipezaar.com/10554
2. Kohlrabi & Summer Squash Empanadas: http://catalparidge-recipes.blogspot.com/2008/06/recipes-of-week-june-30th.html
Turnips:
1.Potato and turnip Gratin: http://www.epicurious.com/recipes/food/views/POTATO-AND-TURNIP-GRATIN-233405
2. Braised Turniphttp://www.epicurious.com/recipes/food/views/BRAISED-TURNIPS-WITH-POPPY-SEED-BREAD-CRUMBS-241507
3. Curried Turnip
Or this http://www.deliciousorchardsnj.com/arch0248.html

What’s in the bags:
Spinach
Collards
Fennel
Parmex Carrots, very sweet
leeks
squash
turnips
Eggs

Collards
Fennel
Parmex Carrots, very sweet
leeks
squash
Spinach
Eggs
RECIPES:
Spinach:
1. Spinach w.peanuts http://southernfood.about.com/od/turnipgreens/r/bl00311g.htm
Carrot, parsley, fennel
Carrot Butter Challenge: http://www.recipezaar.com/245728
2.Carrot and Pasta Soup( may use chive instead of other spices)
3.Carrot Salad with Fennel: http://www.seedsofknowledge.com/fennel.html
4.Parsley Carrot: http://recipes.epicurean.com/recipe/13186/honey-and-parsley-carrots.html
5.Carrot, Leek & Parsley Mash: (may half to cut this in half) http://www.chow.com/recipes/11577
6.Roasted Carrots: http://www.elise.com/recipes/archives/001564roasted_baby_carrots.php
7.Carrot Top soup: http://www.carrotmuseum.co.uk/recipes.html#tops
8. Carrot top Risoto: http://www.granapadano.com/ing/recipes/primi/riso_carote.htm
Collards:hints, stirfry, use in place of tortilla, in slaw, chopped in scrambled eggs, in salad.
1.Grilled http://www.recipezaar.com/119559
Easy veggie:
http://www.recipezaar.com/215631
2. M and Craig: We put soy cheese and onion on collards, layered them and placed on the grill the other nite, just until they were warm , then rolled them up( roll-ups) and ate them.
Sauteed Collards and Burdock: http://www.rwood.com/Recipes/Sauteed_Collards_and_Burdock.htm
Collards & Kale: http://southernfood.about.com/od/collardgreens/r/blbb37.htm (sometimes we just use collards)

Hello:
Some FULL SHARE may have not gotten Cilantro last week. If you didn’t , take a bag from the door of the FULL share fridge. Sorry:)
FULL SHARE INSTRUCTIONS:

1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs if you subscribe
If you DID NOT get cilantro last week take from door of fridge
What’s in the bags:
Spinach
Collards
Fennel
Parmex Carrots, very sweet
leeks
squash
turnips
Eggs
Half Share Instructions:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs if you subscribe
Collards
Fennel
Parmex Carrots, very sweet
leeks
squash
Spinach
Eggs

RECIPES:
Spinach:
1. Spinach w.peanuts http://southernfood.about.com/od/turnipgreens/r/bl00311g.htm
Carrot, parsley, fennel
Carrot Butter Challenge: http://www.recipezaar.com/245728
2.Carrot and Pasta Soup( may use chive instead of other spices)
3.Carrot Salad with Fennel: http://www.seedsofknowledge.com/fennel.html
4.Parsley Carrot: http://recipes.epicurean.com/recipe/13186/honey-and-parsley-carrots.html
5.Carrot, Leek & Parsley Mash: (may half to cut this in half) http://www.chow.com/recipes/11577
6.Roasted Carrots: http://www.elise.com/recipes/archives/001564roasted_baby_carrots.php
7.Carrot Top soup: http://www.carrotmuseum.co.uk/recipes.html#tops
8. Carrot top Risoto: http://www.granapadano.com/ing/recipes/primi/riso_carote.htm
Collards:hints, stirfry, use in place of tortilla, in slaw, chopped in scrambled eggs, in salad.
1.Grilled http://www.recipezaar.com/119559
Easy veggie:
http://www.recipezaar.com/215631
2. M and Craig: We put soy cheese and onion on collards, layered them and placed on the grill the other nite, just until they were warm , then rolled them up( roll-ups) and ate them.
Sauteed Collards and Burdock: http://www.rwood.com/Recipes/Sauteed_Collards_and_Burdock.htm
Collards & Kale: http://southernfood.about.com/od/collardgreens/r/blbb37.htm (sometimes we just use collards)

Hello: We were fortunate enuff to aquire some organic mushroom compost to finish hilling the potatos today. They will be ready, looks like, in a month.
Squash is coming up soon and turnips.
Busy weeding and killing squash bugs, they are nasty little things. Usually, we loose about 60 percent of the squash/pumpkin crop per year. but they seem better this year. I think it’s because of the potato volunteers in between plants.
We got 3/4″ of rain last week. This is good.
I CAN’T BELIEVE we still have spinach. This is late for spinach and we are very fortunate because bummper crops of it always fail.
Anyone who wants to pick a few mulberries off the trees are welcome to. Maybe, come find me and I’ll show you where they are if you don’t already know. I noticed the squirrels, birds and chickimonkies were ravaging them today.
RECIPES AT END
Full share:
What’s in the bags:
Spinach
Romaine lettuce
Red Sails lettuce
Cilantro
Parmex Carrots, very sweet
Granola
Onions

Half Share:
What’s in the bags:
Spinach
Romaine lettuce
Red Sails lettuce
Cilantro
Parmex Carrots
onions
1. Cilantro Ranch Dressing: http://www.grouprecipes.com/37815/cilantro-dressing.html
2. Romaine Lettuce w/ Cilantro Dressing(sub carrots for the cuks and celery?) http://www.recipezaar.com/139174
Carrot:
1. Carrot Top soup: http://www.carrotmuseum.co.uk/recipes.html#tops
2. Roasted Carrots: http://www.elise.com/recipes/archives/001564roasted_baby_carrots.php
Granola:
1. Over icecream, by itself, in yogurt, in sweet rolls, as a cereal and if you don’t eat it in 2 to 3 weeks, put in freezer