Fun Food Fact
Green Tea-
In case you didn't know, a massive number of scientific studies have confirmed that green tea is one of the healthiest things you can drink for your heart. The evidence is so overwhelming, Japanese researchers concluded, "The more green tea patients consume, the less likely they are to have coronary
artery disease.
Its also a great time of the year to drink it iced!!
|
Fan News
HAY RIDE SCHEDULE
1st hayride leaves at 9:15
The following is the standing schedule:
TOP of every hour
10:00
11:00
NOON
1:00
2:00
3:00
4:00
LAST hayride leaves promptly at 5:00.
If you are NOT on the hayride when it leaves, you MAY have to wait until the top of the next hour.
*ALL members must check in at the store before getting on the hayride so please allow for the extra time at check in!
The farm WILL be CLOSED this Fourth of July, but don't forget to mark your calendar for our Blackberry and 1st Annual BBQ Festival July 29th & 30th! This is a KCBS (Kansas City Barbecue Society) state certified event. Don't miss it!
|
Easy Freezer Jam
For a super easy, homemade jam with a 1/4 of the sugar, follow this simple recipe.
Choose your berry or fruit (we will use strawberries, but keep this handy for peaches, apricots or raspberries):
4lbs. of strawberries
1pkg. of instant pectin
1 1/2 c. sugar
5-6, 8 oz. jam jars
~clean, hull and mash the strawberries to your desired consistency. Mix the pectin and sugar together. Add the strawberries and mix for 3 minutes. Ladle into jars and let the jam thicken for 30 minutes. Cover and put in refrigerator or freezer.
Super easy and fresh!!
|
| KidzArt
Will be offering classes at the farm this summer!
Session 1:
July 5, 12, 19, 26
Session 2:
Aug. 2, 9, 16, 23
Time:
10:00- 10:45
Cost:
$52, includes supplies
|
|
Join us on facebook this season as the fastest way to find out about what's going on at the farm; for regular u-pick updates throughout the week; and for recipe sharing.
Connect with us on Facebook!
|
Farm Hours
Open Daily 9am-6pm
Regular Guest Admission
$8/Child & $10/ Adult
Admission
$10/Child & $12/ Adult
Children 2 & Under and guests with Military IDs are Free.
|
|
A word from the Farmer--
Our HONEY is back in the market! This Saturday (6/11) we will be offering a demo from 11:00am- 1:00pm in the old store. Bill Bundy, who keeps his hives at the farm, will have an extraction and pour off where you will be able to buy the honey on site directly from the hive. Bil is also the head of the Loudoun Beekeeper's Association adn full of knowledge about bees and keeping.
In case you weren't aware, local honey is one of the best medicines to combat allergens, so come on out and get some of the purest honey you will find!
~We would like to thank all of our members who have offered their support and patience with our school field trips as we ease into our flow with the hayride. Its an important mission at our farm to educate and encourage children to experience what being on a farm is like. We strongly support children's knowledge about where their food comes from and it is greatly appreciated when we receive the support and understanding of our members. If you haven't had an opportunity to see Jamie Oliver's Food Revolution on ABC (Friday night) its scary to know that some children have never been to a farm and worse, don't know where basic food items like butter comes from. We are a working farm and enjoy sharing the enthusiasm of the children who visit. We have learned that for some schools, our field trip is the only one they will take all year!
Bounty and Blessings,
The Zurschmeide Family
|
|
At the Farm and On the Road~
Thank you for all of your patience during our first week of CSA deliveries!
We had a few mistakes along the way, but overall we had a very successful first week and intend for an even better one this week!
Reminder~ If you have a vacation request, please submit it to us by Friday afternoon for the next week's delivery. If we have not received your request, you will most likely have a box waiting for you when you return. Simply email
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
and place VACATION in the subject. Let us know the date you would like your delivery stopped and the date to restart. Also, if you split a full share delivery, please let us know if we should hold both boxes or just your box and we will notate the hold in your account.
This week's box~ Please be sure to set your rinsed, empty box(es) from last week out for our drivers to pick up this week and they will leave you a filled box.
In your box this week you will find:
- Lettuce
- Spring Onions
- Collard Greens
- Sweet Cherries-- a long awaited first for our CSA
- Garlic scape (curly Q looking green stem; prepare like you would garlic)
- Strawberries
UPick bonus for the week is: 2 pints of strawberries per 1/2 share, 4 pints per full share. This will most likely be the last week of strawberry picking this year so come on out! Chamomile/ chive blossoms 4 per 1/2 share, 8 per full.
In the market~ Salad Sac
Our feature item in the market this week is our Salad Sac. The Salad Sac is a special bag made out of a special grade, towel like material, made of 100% super absorbent, untreated cotton. Perfect to use with almost any vegetable, especially lettuce and tomatoes. Its purpose is to
keep your vegetables fresher for longer, eliminating things such as brown, wilted lettuce. The Salad Sac sells for $9.99.
|
How To Clean Collard Greens
Clean your greens thoroughly before cooking. A good rinsing is always a must, since this vegetable tends to collect soil on its leaves and stems. Before rinsing separate the leaves (with stem attached) from the roots.
Cleaned the leaves by dipping them several times into lukewarm water until all soil is removed. The greens are clean when no dirt remains in the water. You can also rinse your leaves individually by running them under water to clean away the dirt.
How To Cut Greens
Greens are tough therefore you will have to cut stems off some of the greens. For the large and mature leaves, take each leaf and fold lengthwise at the stem. Tear the tough portion of the stem away from the leaf and discard. You can cut the stem away with a knife. Next stack several leaves on top of each other and roll together. Then using a cutting board and sharp knife, slice the leaves into 1 inch thick pieces.
Collard Greens Recipe
Recipe Ingredients:
- 6-8 Bunches Of Collard Greens
- 2-3 Smoked Ham Hocks
- Garlic Powder To Taste
- Season Salt To Taste
Cookware and Utensils:
- 1 - 5 Or 6 Qt Boiling Pot
- 1 - Cutting Board
- 1 - Sharp Knife
Recipe Instructions:
As always the key to great cooking is being prepared and using quality ingredients.
- Lets start with cooking your ham hacks. Add ham hocks to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additionally water if necessary.
- While the ham hocks are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.
- When your ham hocks are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
|
Farm Membership Updates
If you haven't made this month's CSA or Fan membership payments yet, please contact us so we can bring your account current.
Week two for CSA deliveries and pick ups!
To make a payment at any time, visit our payment page. We are processing online payments via paypal so you will be asked to enter your information with each payment so we can link it back to your account in our system. Having trouble paying online? Simply call the farm office and we can help process your payment over the phone.
|
|
| |
|
