Shuck all the corn. Boil ears for 5 minutes. Drop in large bowl of ice water for 5 minutes. Remove kernels from the cob. (A small paring knife works well). Place the kernels into a plastic zip freezer bag and place in the freezer. When you are ready to use the corn - just heat and eat!!
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Kohlrabi and Apple Quick Pickles
Active time - 15 mins *Total time 5 hrs 15 mins * Yields 2 quarts 2 cups rice vinegar 2 cups water 1/3 cup granulated sugar 1 tablespoon kosher salt 3 medium kohlrabi, peeled & thinly sliced (15 oz) 1 small Honeycrisp apples, cored & thinly sliced (7 oz_ 1 small cucumber, thinly sliced (6 oz) 4 garlic cloves 4 dill sprigs 2 tablespoons pickling spice 1 teaspoon coarsely ground black pepper 1/4 teaspoon crushed red pepper Combine vinegar, water sugar and salt in a medium saucepan. Bring to a boil over medium high, stirring occasionally, until sugar is dissolved. Place kohlrabi, apple, cucumber, garlic, dill sprigs, pickling spice, black pepper and crushed red pepper in a large bowl. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour. Transfer mixture evenly into 2 (1-quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks. Arugula & Pear Salad with Maple Vinaigrette
by Sara Quessenberry Serves 4 1 Tab Maple syrup 1 teas Dijon mustard 1 Tab Red wine vinegar 1/4 teas Kosher salt 1/2 teas Black pepper 2 Tab Extra virgin olive oil 8 cups Arugula leaves 1 Pear, unpeeled, thinly sliced 1/2 cup (3 ounces) blue cheese, crumbled In a small bowl, whisk together the maple syrup, mustard, vinegar, salt and pepper. Whisking cnstantly, slowly add the oil: set aside. Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette. Please note that you may not have phone/GPS service past McConnellsburg. If you would like to look at the route ahead of time, please click here.
DIRECTIONS (from DC area): Take I-270 to I-70 West towards Hagerstown (Exit 32) to I-81 North (Exit 26 Towards Harrisburg). Go 10 miles. Shortly after you cross over the PA state line, take Exit 3 for US 11/Molly Pitcher Highway. Turn left at the light. After 3 miles, turn left onto PA Route 16 (Hardee's and CVS on the corner). Go west on Rt 16 to McConnellsburg. Go North on Rt. 22 (Take a right at the light on Second Street) to Fort Littleton (you'll see the entrance to the PA Turnpike). Continue exactly 1 mile past the turnpike and turn left at the "Camp Sinoquipe" sign. Go 5 miles and turn left at the "T" intersection with a stop sign. Go 6/10 of a mile and turn right onto Anderson Hollow Road. Follow to the end. You'll see signs for parking. Farm Phone Number: 814.448.3904. Super simple!
Directions: 1. Drop peaches in boiling water for 1 minute. Remove from water and pull off skin 2. Slice into whatever size you please 3. Put peaches in a bowl with sugar/maple syrup & a little lemon juice 4. After 2 hours in fridge, put peaches in bags, squeeze out the air, seal and freeze! 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! 4/11/19
From little vegetable transplants to the woodland shrubs and flowers, everything has grown this past week. We've enough hours of sunlight, and the continued fair weather, that this growth is noticeable every few days. The first snap peas have pushed their way up, with little leaves open. The rhubarb is the most dramatic, going from little red knobs at the soil surface to leaves bigger than spread fingers in a week. Our cover crops have also jumped ahead, adding a couple inches of growth above the ground, and at least as much root mass below the surface feeding the soil. We are welcoming two new apprentices. Victoria and Judith are getting settled, and will join the crew in all our activities. As they begin work, they'll be asking about different jobs and crops, thinking about what areas of responsibility they'd like to take on. Late in April we all sit down as a team and figure out how we'll divide responsibility for all the jobs and crops. Apprentices take on ownership of these responsibilities for the whole season, with support from a mentor and all the experience we have present on the farm. 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 HEIRLOOM TOMATO SALAD
2 teas cornmeal, divided 1 refrigerated pie pastry Cooking spray 3 TAB shredded Asiago cheese 3 large heirloom tomatoes, cut into 1/4" slices 3 small heirloom tomatoes, cut into 1/4" slices 1 TAB extra virgin olive oil 1/2 teas coarsley ground pepper 1/4 teas salt 1/4 cup crumbled goat or feta cheese fresh basil leaves Sprinkle large baking sheet with 1 teas cornmeal. On a lightly floured surface, roll pastry into a 12-in circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick with a fork. Sprinkle with Asiago cheese. Bake at 450 degrees for 10 minutes or until lightly browned. Cool on a wire rack. Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper & salt. Top with goat cheese, garnish with basil & serve immediately. |
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