Hello folks, 

What a lovely couple of days, we have been blessed. This is what we’ve been waiting for… Today our son David started first grade, what a milestone! Its amazing that it is school time again.

CSA members: Please remember to bring back your syrup jars, we’ll be sending your third installment next week I think. Can you believe this is week #12! 

ON THE FARM: This week we have made a few big changes in animals groups. The group of 160 White Comets layer hens moved up the hill to be with all the other layer hens so now we have a mixed group of 250 hens producing our delicious organic eggs. You can now find them at Richmond Corner Market, Green Grocer, Beaudrys and our CSA pick ups as well as the 3 weekly farmers markets we attend. Thats alot of eggs! About 200 a day!!!!

We said goodbye to our market pigs and now we have just the group of pigs born in May that are in pasture. The boar and 4 sows are in a separate pasture enjoying the lazy days of summer with a nice cool mudpit!

We hosted Hen of the Wood chef Eric Weinstadt at our farm on Wednesday for an dinner with Vermont Fresh Network. 

IN THE GARDEN: Nothing new to report other than we can really see the changing of seasons. We’ve pulled out all the summer squash plants and cucumber plants. Its looking more like fall. The tomatoes are finally turning colors! Yum. Huge winter squash on on their way and the pumpkins are looking great.

THIS WEEKS HARVEST: Beets, Carrots, Leeks, Red Cabbage, Patty Pan squash, cucumber, a final melon and some loose greens and delicious arugula!

IN THE KITCHEN:

Sweet and Sour Cabbage

2 T vinegar

2 T brown sugar

2 T soy sauce

2 T orange marmalade

Chop cabbage into big pieces. Put oil in hot skillet or wok. Add some grated ginger then the cabbage and stir for 2 min. Garlic is optional at this point. Add the above 4 ingredients and cover for 2 min. Serve and stir in 1/2 t sesame oil or seeds.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

1/4 cup minced shallot

2 tablespoons minced peeled fresh ginger

1 garlic clove, minced

1/4 cup rice vinegar (available at Asian markets and some supermarkets)

1 tablespoon soy sauce

1/2 teaspoon Asian (toasted) sesame oil

 Tabasco to taste

1/2 cup olive oil

4 cups finely shredded carrots

4 cups finely shredded peeled raw beets (about 3/4 pound)

 spinach leaves, washed thoroughly, for garnish if desired
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce,
sesame oil, and Tabasco. With motor running add olive oil in a stream and blend
until smooth. In separate bowls toss carrots with half of the dressing and beets
with remaining half. Divide carrot salad and beet salad among 6 plates and garnish
with spinach leaves.

Gourmet April 1996

Happy Eating and enjoy the rest of August...

Beth

Howdy folks, OOOOOOPS, no one told me that I skipped a week… I noticed that this was unpublished when I sat down to do Aug 28th posting. Sorry about the slip up.Beth

Lets enjoy some sun while we have it! What a week at Maple Wind… busy busy.

NOTEWORTHY: We’ll have eggs for sale at the pickup tomorrow! FRESH ORGANIC CHICKENS ARE IN RICHMOND AT THE PICKUP AS WELL.

Huntington folks, pickup again at Sara Janes but next week we’ll be back home here on Carse Rd.

Please dont forget your bags and return the maple syrup jars if you still have them. thank you.

VALLEY STAGE Bluegrass Festival in Huntington this Saturday from 12:30-8:30. Great lineup! We’ll be selling hamburgers, sausages, and maybe some of Nate’s Jambalaya! Also some fresh garden side salads. Come here great music! tickets available at the door.

ON THE FARM: Tuesday we (13 of us) processed another batch of our organic pastured chickens- 323 to be exact! Whew! Its quite the day so to everyone that helped, thank you and thank you again! Today, (Wed) Bruce hosted a beginning farmer workshop here at Maple Wind to 24 folks that were interested in finding out how we do things. Entiled Wire, Water and Wellness, Bruce and some other knowledgeable folks from UVM answered many questions about pasture management, animal health and setting up water and fence systems. Way to go Bruce!

IN THE GARDEN: Never say never…we saw him (or her). Shhhh! We did spot a woodchuck today in a far corner of the field but on the opposite side to the garden. I hope he doesnt find his way over and stays happy on his side… The garden is doing great. We really are so lucky to have come out of all this wet weather with no real ill affects other than crazy weeds and some lost greens. Ive been hearing news of some farms (some with CSAs) that have had to shut down for the season because of crop failure. I am truely blessed with well draining soils.

THIS WEEKS HARVEST: Cruisin into August…Great news!!!!! The tomatos are ripening and you will see a few this week. Just a tease maybe but be ready for the onslaught of summer tomatoes in weeks to come! Also enjoy, chard, red cabbage (more green in the fall), carrots, cucumbers, the tail end of summer squash, onions,  and a healthy dose of green beans!

IN THE KITCHEN:

An idea from member, Jared Katz, for some delicious kale:

I like to “julienne” the kale and saute it in a tsp of coconut oil until it starts to crisp, then add minced garlic, sliced sweet onions and some diced sweet potatoes. Salt and you have a meal

HELP! Id love to have more member recipies, please email me and Ill put them in upcoming blogs!

Enjoy your week and the fresh vegetables. Try your hand at some freezing if you cant finish your share.

Eat well,

Beth

Hello folks,

NOTE: Huntington Localvore Market is still happening a few more weeks into September. So CSA Huntington folks, plan on veggie pickup there until further notice. New TIME: 3:30-6:30!!!! See you then.

PORK STILL AVAILABLE: Freezer pork still available in 1/2 or whole. Pigs are going to the butcher on Monday. We also have organic chickens in our freezer and fresh ones for preorder for September!

So nice to see some sun for a change. Soak it up!! Summer really feels like its coming to a close with the trees already changing color- wow!

ON THE FARM: This week, we’ve had some big changes for pasture arrangements for our animals. The bulls are back in with the cows and calves…happily. The sheep are all back on our farm property from Lee Baughmans land, its nice to have them back. The last batch of broiler chickens have graduated beyond their brooder and now are enjoying the pasture lifestyle on grass! We’ve moved the piglets now up to the farm in our hidden pasture. Soon we will be saying goodbye to our market pigs (Monday). The turkeys are thriving on their pasture and eggs are plentiful from the layer hens, thanks ladies!

IN THE GARDEN: We are in a nice transition to late summer crops and looking forward to some amazing winter squash, fall broccoli and some new varieties of kale. The rain has been a blessing, we havent had to irrigate but we did have to pull all the onions so they would not start rotting. So, we’ll be drying them and giving them out over the coming weeks.

THIS WEEKS HARVEST: YEAH… melon this week! enjoy a tasty treat! Also, potatoes (some all blues, red norland and more fingerlings..yum) Kale, onion, eggplant, patty pan squash, basil, flowers and cukes. Dont faint…head lettuce will be there too! Hopefully some green beans…

Thanks for your support! Eat well,

Beth

IN THE KITCHEN:

POTATO SOUP WITH KALE AND CHORIZO

5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked Maple Wind Farm chorizo, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread

 Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Divide soup among bowls. Top with croutons and serve.

Bon Appétit
March 2008

MELON COMPOTE
1 1/2 cups sugar
1/2 cup water
1/4 cup fresh lime juice
a 1-inch piece gingerroot, peeled and grated
1 1/2 teaspoons ground cumin
freshly ground black pepper to taste
2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)
In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.

Gourmet
August 1996

Hello Folks,

Welcome to week 9 of our CSA! Summer is flying by isn’t it?

NEWS ON THE FARM: Our cows and calves are back from Teal Farm after grazing for 4 weeks. Its nice to see them on our fields especially since our grass is tall and ready for them! We are watching our turkey flock grow up nicely with a small percentage of fatalities which is unlike years past. “Batman”, our boar is also back! He has been reunited with our two sows which has had a calming affect on them which is nice since they were regularly escaping their pasture. Our market pigs are all ready to go to the butcher so over the next few weeks, we’ll be sending all of them (get your custom orders in or they all go to retail cuts).  Then we’ll have just the one group of piglets of 19 for the fall/winter until the next farrow.

NEWS IN THE GARDEN: The soil is draining quite well despite all the rain but boy oh boy, we don’t need any more for awhile. Vegetables are growing like crazy! We are just about finished with our summer squash harvest so you wont see any more after this week (maybe next?) 

Im hoping that you all are enjoying the harvest, I haven’t received any feedback other than “wow!” at the pick ups so that feels good. We would like to know if you have a great deal of excess each week. We are trying to gauge the amount to the best we can for the appropriate share size. 

EXCESS can usually be frozen very easily and put away for later in the fall or winter. Canning does take more time and materials but is a wonderful way to go if you have the desire. There are great books on the subject! Try it! I freeze blanched green beans, broccoli and even cut up zucchini for use later.

NOTE ON GREENS: I realize that the greens have not been available recently. Mid summer, its always challenging to get a good harvest of greens. We had a large part of our head lettuce supply rot in the field because of the wet weather we have been having. Also, some of the loose lettuce also has been bolting between the heat and the wet. Its frustrating for sure. It may be a few more weeks until we get back on track. Enjoy other summer salads in the meantime: slaws, cucumbers etc.

THIS WEEKS HARVEST: Enjoy a bunch of beets, broccoli, squash again, cucumbers, a leek, eggplant, kale, LOTS of green beans, flowers and herbs.

REMINDER: Jubilee Farm LocalVore Market happens for the next 2 weeks! Aug 7 and 14th from 4-7

Hoedown on the Hill at Maple Wind Farm from 4:30-sunset on Sunday August 10th. Come enjoy some bluegrass music and some square dancing in our big arena barn. Bring a side or dessert to share and BYOB and plate and fork. We will provide kabobs and lemonade and water. No dogs please and do bring friends!

IN THE KITCHEN: 3 yummy recipes from this weeks harvest, Enjoy! Sorry about the formatting.

Maple Teriyaki Baked Beets

Pungent Green Beans with Garlic, Ginger and Cumin.

Indian inspired dish to serve over couscous or quinoa.

10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2–4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper

Zucchini Bread!! 

2 eggs    1/2 cup vegetable oil  

1 1/4 cups grated zucchini  1 teaspoon vanilla extract  

1/2 teaspoon salt   1/8 teaspoon baking powder 

1 3/4 cups all-purpose flour  1 teaspoon ground cinnamon 

1 teaspoon baking soda  1 cup sugar 

Preheat oven to 325 degrees F. Grease a baking pan. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder and salt; stir into the egg mixture. Pour batter into pan and bake for 60 minutes or until golden brown.