Farm happenings for Week of August 3rd

OUR HOURS: Thursday, 3pm-7pm, Friday 11am-7pm, Saturday 9am-1pm. Like always, feel free to come during any of our open hours. Please arrive at least 15 minutes before we close to allow yourself time to gather your veggies.

FARM UPDATE:

The cukes and zukes are winding down, just in time for the tomatoes, eggplants, and peppers! We planted 9 varieties of tomatoes this year including favorites like Striped German, Pink Berkeley Tie Dye and Cherokee Purple (shown in the picture) as well as a few classic red slicers. In typical heirloom fashion, some of the tomatoes you'll find this week have splits and scars on them. This does not affect the flavor or edibility of the fruit, so simply cut around the imperfections to enjoy the rest!

PICK YOUR OWN:

Do you know about ground cherries? Ground cherries are close relatives of tomatillos, considered a type of “husk tomato.” The flavor is often tangy, sweet, fruity, and addictive. Harvest them by picking them up off the ground from under the plants. Then peel back the husks and enjoy! The tastiest ground cherries will be yellow or orange, the green ones are unripe even if they have fallen off the plants. Here's an easy recipe for Ground Cherry Salsa.

Ground Cherry Salsa

1 cup ground cherries, outer husk removed
1/2 cup red onion, chopped
1/3 cup roasted tomatoes *see note
1 medium lime, juiced
1/4 cup finely chopped jalapeño, seeds removed
1/4 cup fresh cilantro leaves
1/4 teaspoon sea salt

Combine all ingredients in your food processor and pulse to combine. Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

NOTE: *To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly. Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

ADD ONS AND EXTRAS:

It's pizza week on the farm! If you don't get a bread share (or want more) Stephanie has Par Baked Pizza Crusts for sale as an Extra this week. Hillacres Pride's Shredded Herb Cheddar will be in the cheese share, but if you don't get a share and would like to purchase some, its also available as an Extra as well as their Feta, both perfect for topping your pizza! If you don't get a mushroom share from Unkle Fungus, this might be the week to purchase a bag as an Extra. Tear mushrooms into small pieces and saute in butter until they're crispy, then toss on top of your pizza! Share your pizza creations with us! #farmpizzaweek

This is also the first week for the fruit shares! If you have a share, you'll be getting emails directly from Lisa at North Star Orchard each week with details about the share. (Maybe you want to put peaches on your white pizza?)

UPCOMING TALKS IN THE FIELDS:

August 8th 1:30-2:30pm - Pepper Power with Dominique Didier. Dominique will introduce guests to the many varieties of peppers grown at Homefields, and will share recipes, tips, and tricks for preserving and pickling peppers, both hot and sweet. Samples will be provided. More information and tickets are available here.

August 14th 7:15-8:15pm - Tai Chi and Gentle Yoga with Elizabeth Swope and Amy Finnegan. Join us for this popular and calming class. Tai Chi and Gentle Yoga honors our fluid lunar nature, and invites us to slow down and practice self-care. Gentle movements connect our mind, body and spirit to the farm and earth. Please bring a yoga mat. More information and tickets are available here.

August 22nd 6:30-8:30pm - Acoustically Survey Bats with Dr. Aaron Haines. Dr. Haines will explain how to use remote acoustic recording devices to record bat vocalizations and survey for rare bats in Pennsylvania. He will talk about the species of bats we have in PA and how bats are indicators of ecosystem health. The talk will end with a bat/bird hike and the use of equipment to identify bat species in active flight. Wear comfortable shoes. More information and tickets are available here.

Thank you,

Your farmers,
Katie, Elizabeth, Brad, Brian, Christina, Kelly and Matt

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