A simple summer salad featuring green beans and our sweet sungolds! 

Ingredients:
2 pounds Green Beans
1 pint sungolds
3 cloves garlic
1/4 cup lemon juice
1/3 cup olive oil
1/2 cup basil leaves
1/4 cup parsley
1 tsp dried oregano
1/2 cup cheese, shredded
salt and pepper to taste

Directions:
1. Add oil to a medium-sized frying pan. Once oil is heated, add minced garlic and snipped beans to the pan. Cook until the color brightens. Salt to taste.

2. Cut the sungolds in half, chop the basil and parsley and add to a serving bowl. Once the beans are cool, add those as well. 

3. In a small bowl, whisk the olive oil, lemon juice, oregano, salt and pepper. Add the dressing and the cheese to the salad. We recommend the Shepard's Delight cheese or feta! Enjoy!

Dear loyal customers,
 
Sorry you haven’t heard from me in a couple of weeks. I miss writing to you, but things are always maximum busy in June. Now we have our biweekly newsletter, so it’s a regular way to motivate me to write.
 
Here we are at the end of June and it’s the first time in 13 months that we have good news about the weather!   The deluging rain has stopped, at least for a month now, and we are so happy that things are drying out!  June was the first dry month since April 2018. 
 
Irrigation is not easy or cheap, but we can do it. and it’s so much better for us than too much rain.  So we are happily running pumps and moving pipes and looking at healthier crops. 
 
 And another nice thing about the end of June: the torture of strawberry picking is over and corn season starts! I just had my first four ears for lunch yesterday, and they were sooo delicious! You’re thinking FOUR EARS at a time?!  Yeah, that’s the way I eat corn. (You should too, of course!)
 
So we’re going to bring you some corn on Saturday and Sunday this week. We’re excited!  Last year Adam and Jenni found a new variety called American Dream, and planted a little bit as a trial.  It was great. Very early, bicolor, sweet and especially tender. So this year we planted a lot more of it.  Hope you like it too. 
 
 We are now in our seventh week of marketing (11th for Sunday), and your response has been great! Thank you very much! The weather on Saturday mornings has been sunny and not too hot and turnout has been fine. Our newish Chevy Chase market seems to be catching on quite well, with the tremendous help of the  Village Manager, Andy Harney. And the presence of the beloved crepe truck hasn’t hurt.  
 
And how about that Tuesday afternoon market at Sheridan? Gangbusters!  Our manager this year is a terribly nice and super energetic woman we call “Wren”. (She’s kind of bird-like). She is apparently really pleasing you, cuz her sales are hitting new records!  
 
Saturdays, on the other hand, are feeling some effects of the competition from the market on Connecticut Ave, which, when it opened, we thought was unfairly diluting demand so close by us. But we know you're loyal to us, and the damage has been minimal. 
 
Anyway, good to talk to you and see you Saturday!  
 
Jim
 ​

​4/5/19
With the beautiful weather, and some drying winds, the whole team has jumped into spring work on the farm. Peas are in the ground and have little roots reaching down through the soil. The tunnels are filling up with lettuce, kale, parsley, arugula, radishes, and beets. We've even put beet, kohlrabi, and fennel transplants out in the field.  Our field crops are all carefully covered with white fabric row cover supported by wire hoops. This creates a micro-climate that is about four degrees Fahrenheit warmer around the plants, protecting them from frosts and supporting quicker growth.

All hands were needed yesterday to put new plastic on the greenhouse. Ropes are thrown over, tied to the new sheets of plastic, and heave ho, pulled up and over. Then we pull it tight in all directions and fasten in place. It looks fantastic, and should serve us well for the next 6-8 years.

We're working hard to be ready for Dupont Market on May 5th.  We look forward to seeing you then!
​
Jennifer

Hello loyal customers,
 
Hope you’re enjoying this perfect spring weather.  Here at the farm it’s been beautiful and cool and dry, but only for a few days so far. We have had a great time taking advantage of this brief dry spell, getting lots planted and transplanted. Now we’re hoping for at least another couple of days before the next rain.  
 
 It’s been so beautiful here that our crew has  been inspired to put some gorgeous pictures on Instagram. I know many of you are not on Instagram, and I was not either until recently, but it’s a great place to see very recent pictures of what’s going on at the farm.  I discovered that it’s easy to get on Instagram and there’s no need to have many contacts there. You only need to see pictures of people you care about. In my case that’s only the farm, and my family members, and I never do any posting myself, so I’m just a spectator. It’s great. 
 
 We’ve now had two Saturdays and two Tuesday markets, along with five Sundays, and they’ve almost all been great days for us. Thanks a lot for coming back to us for our new season, our 48th!  We are very aware of how many newer farmers markets you have near you nowadays, so that makes us appreciate your loyalty more!  
 
I’ve heard  lots of kind reports about how good the strawberries and tomatoes, etc. have been. Those tomatoes are such a treat! Grown in a greenhouse by our friends and neighbors near Greencastle, PA, who really know how to enrich the soil to make those tomato plants happy. It’s so complex!  We’ve been trying ourselves for almost 50 years to create that special kind of fertility. It’s elusive, but worth the effort if you love tomato flavor as much as I do. 
 
June is a great month for the markets. More delicious new stuff appears each week. Snap peas this next time, then cherries, then apricots then peaches then blueberries—on and on!  Enjoy them all, and keep giving us feedback!  Let us know what you love (or not!). 
 
See you Saturday! 
 
Jim
​

​Hi folks,
 
 From this point on I will stop writing notes every week, but will do it only every two weeks. My notes will be included in our newsletter, which you can have emailed to you every two weeks just by sending us your email address. 
 
We will still, in addition, publish my notes here on the website, so you can still see them here every two weeks if you’d rather not get an email from us. Thanks for reading about New Morning Farm!  
 
Jim

Ingredients:
2 large peaches, diced
2 large heirloom tomatoes, diced
1/2 red onion, diced
handful of cilantro, chopped
2 Tablespoons lime juice
1 jalapeno, finely chopped
salt and pepper to taste

Directions:
Combine all ingredients in medium-sized bowl. Stir to combine. Add salt and pepper to taste. Refrigerate until ready to serve. 

Ingredients:
1 Baguette, sliced and toasted in a skillet (or broiled in the oven)

4 Large heirloom tomatoes, diced
1/2 cup basil, finely chopped
1/2 cup olive oil
1/2 cup diced cheese (we like Womanchego or Shepard's Delight best)
2 tablespoons lemon juice
​1 tablespoon dill pickles, diced
6 cloves garlic, minced
salt & pepper to taste

Directions:
Combine all ingredients in a small bowl. Stir to combine. Spoon over bread to serve.