31. May 2011 by admin.

Here’s Part II of our farm intern’s experiences on the farm.

Jordan’s Farming Experience

Day 4: Worked from 8-4 pm (with breaks)

            I forgot to mention yesterday because I was too tired, but I harvested 30 lbs of garlic scapes, and we all took them (including some tomato plants) to the Common Market to sell.  This was quite the experience because I got to see the full circle of the farm: starting from planting the food, to selling it to others to eat.  I loved this fulfilling experience because I really got to understand what it meant to be a farmer.  On another note, today I woke up and watered plants for around an hour and a half.  Watering today was really relaxing.  I also got to see some of the seeds growing, and the progress of them was amazing!  I feel fortunate to have witnessed their growth.  After that I harvested strawberries for the CSA tomorrow.  Even though I worked really hard today: tried to milk the goat, picked some eggs, watered plants, planted sunflowers, and harvested strawberries, I had a really fun day hanging out with the whole family and getting my hands dirty!  Plus, the most important thing:  I ate chicken today for the first time in two years!  How exciting.

Day 5: Worked from 8-6 p, (with breaks)

            The CSA was today!  I don’t think I will ever forget the experience.  We started harvesting at 9 and didn’t finish until 6.  It was so amazing though.  We got to see all the customers for CSA come out and get their vegetables, and it was so wonderful to see everyone so happy to just be there, and show their kids around, and everyone was so friendly.  I loved seeing the whole experience and being part of it, and harvesting the vegetables was even fun, especially because Amanda (the intern) was there.  She is coming every Thursday and Friday for the next ten weeks in order to get school credit, and she lives in Rockville so we decided that I am going to come also, even after senior projects.  I am really excited about this because even though it’s hard work, I’m not ready to really leave the farm.  I love it here too much. Basically, I had a blast today and enjoyed seeing the whole cycle of food: from field to customer.  It was also really nice today because I Ilene, Phil, and Noah and Jonah are so much fun to be with, and I feel like I’m learning so much about our food system and how crazy it really is!  I wouldn’t pass up this experience for anything in the world.

Day 6: Worked from 1-2:30 and from 3:00-4:00 pm

            Today was a lazy day because it is Saturday.  I was exhausted all day from the business of yesterday; my body is sore and tired.  However, this morning Noah, Phil, and I played around a two hour game of monopoly which was so much fun!  I loved seeing Noah get so excited about winning.  Afterward Phil and I went out to the greenhouse to seed some plants, which took around an hour and a half.  That was a little hard just because I was so tired today and it was hot out, but it wasn’t horrible.  Later in the day I helped pick strawberries, but I realized I forgot to eat lunch and cut the strawberry-picking short because I was starving.  I’m still super tired tonight, and all I am thinking about is sleep, but I enjoyed having a nice relaxing day.  I feel bad for not helping out that much though!

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27. May 2011 by admin.

CSA members are enjoying their first harvest from our farm today. I will post photos of veggies soon. Meanwhile, here are some inspiring recipes for you all.

Are you new to chard, kohlrabi, garlic scapes?? Here are some tried-and-true recipes from other CSA members. Try them out yourself and share with us your own favorite recipe!

YOUR INTERNET COOKBOOK RESOURCE–Go to google and search for the name of any vegetable–you will collect many recipes this way. Garlic Scapes, even! I hope to send more information about cookbooks soon, there are some special ones designed for (and usually by) CSA members.

Here are some recipes from past postings to the CSA listserve:

A POPULAR ONE, TURNIP FRITTERS, ORIGINALLY SHARED BY MAREENA WRIGHT

Hey everybody, I made this turnip fritter recipe from my Chinese cookbook on
Saturday and they were wonderful.

Turnip Fritters
2-1/2 cups shredded turnip (peel it first)
1 onion, chopped finely (the recipe called for scallions which I didn’t
have)
2 c. flour
1 c. chicken broth (I also didnt’ have this so I used water)
1 t. salt

Mix it all up.  Drop by tablespoonful into hot oil–we have a FryDaddy, but
if you did it in a wok the recipe calls for about a cup of oil–and cook
until golden brown.

Dipping sauce–3 T. light soy sauce and 3 T. sweet wine vinegar or cider
vinegar.

Yum, yum.

Mareena
———————————
KOHLRABI

Peel the tough outer skin off the purple kohlrabi. Slice the white flesh to eat raw, in salads, or in stir-fries.

Peel turnips too, and boil until soft (same as beets). But with turnips, they are great then mashed with butter and sauteed garlic. Also add sauteed spinach, kale, and/or onions.

Here is a past posting from Debra Kattler, queen of kohlrabi coleslaw:

I made kohlrabi cole slaw.  I actually mixed in some purple
> cabbage, but it was mostly shredded kohlrabi with mayo and
> whatever seasoning you would normally use for cole slaw.
> For me, that’s salt
>
> I also made a beet green and kale frittata.  Just steamed
> the greens then put them in a mixture of eggs, milk,
> parmesan cheese, salt and pepper.  Put in a pie plate, and
> baked at 350 until done.
>
> Finally, I steamed some kale and added it to spaghetti with
> sesame oil and soy sauce.  Very simple and yummy.
>
> Tonight I am making stuffed chard from the Moosewood Low Fat
> Cookbook.  It basically used the chard leaves like you would
> use to make stuffed cabbage.   I made it once before but not
> with such beautiful chard!
>
> Enjoy the harvest.
> Debra
GARLIC SCAPES–Chop up and sautee or bake just as you would any garlic. make into pesto except the scapes replace the garlic and the basil! Search online for recipe if you need it.

Website for flatcreekfarms.com also has a recipe for saute of garlic scapes and green beans and numerous recipes for garlic scape pesto come up on a Google search.

FROM PAST MEMBER KRISTIE TAYLOR:

Roasted Kohlrabi

3 medium kohlrabi bulbs
(about 1 ? pounds with the stalks and leaves)
10 large whole garlic cloves, peeled
2 tablespoons extra- virgin olive oil
salt & pepper

Preheat oven to 450 degrees. Peel the kohlrabi if you are so inclined and
dice into 3/4-inch cubes. Mix kohlrabi, garlic & oil and spread on a jelly
roll pan.

Cook 30 to 35 minutes, or until kohlrabi is browned. Stir occassionally during
cooking. Sprinkle with salt & pepper to taste and serve.

I made a yummy pizza last night with kohlrabi greens, swiss chard and spinach.
The recipe is on my website (http://www.papaya-palace.com/i-dabble/), and
posted below:

Although not mentioned in this recipe, I think this pizza would be improved
by the addition of either (a) caramelized onions+mushrooms (in place of the
sun-dried tomatoes) or (b) chopped, oil-cured olives.

Red, White and Green Pizza
1 pizza shell
1/3 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1 tablespoon extra virgin olive oil
1/4 to 1/2 cup red wine or chicken broth
10-20 garlic tops (chopped) + 1 garlic clove minced (or 3-4 minced garlic
cloves)
3 packed cups chopped greens
1/2 cup chopped fresh herbs (basil, parsley, oregano, etc.)
2 cups mozzarella cheese

Preheat your oven (follow the directions for your shell). I was lazy and
used a Boboli shell instead of making one.

Pour the water over the sun dried tomatoes and set aside.

Heat the oil in a large non-stick pan. Add the garlic cloves and saute until
fragrant — about 1 minute. If you are using dried herbs, add them with the
garlic.

Add the longest cooking greens you are using to the pan — these are usually
the ones that feel thickest and are harder to tear. If you are using them,
add the garlic tops.  Saute until these begin to wilt, then add the next
longest cooking greens and saute until those wilt, and so on (I cooked the
kohlrabi first, then the chard, then the spinach). Add the wine or chicken
broth a bit at a time to keep the leaves lubricated. If using fresh herbs,
add them with the last handful of greens. The greens are finished when they
are mostly wilted and slightly wet, but not limp or soggy.

Remove from heat. Drain the sun-dried tomatoes and toss with greens.

Spread the greens in an even layer on top of the pizza shell; use a slotted
spoon to remove greens from pan and allow any extra liquid to drain off.
Cover greens with cheese.

Cook according to the directions for your shell, but no more than about 15
minutes in a 450-degree oven.

Slice and eat!

Inspired by a conversation with Debra Kattler about her Kohlrabi
Coleslaw, today I made Kitchen Sink Coleslaw

I just realized I could add anything crunchy to coleslaw. There are
probably culinary categories of items that I offended in combining so
many things, so you pick and choose some of these items to include. But
choose a bunch.

Shred cabbage, kohlrabi (I might try turnips?), bok choi, carrots,
tatsoi, arugula
Chop scallion, fennel, dill, garlic scapes
Chop or slice almonds or other nuts
Orange segments the way Amanda recommended, adding the extra juice to
the vinagrette
Sesame seeds, ideally toasted, if you are doing an asian dressing
What else?

Choose a vinagrette
-olive oil and vinegar (balsalmic or apple or lemon juice) and herbs
-rice vinegar, tad of sugar or honey, orange juice (above), sesame oil,
tamari or soy sauce
-a little mayo to any of these blends things well
what else?

I guess I call it that because I raided the frig and felt like I was
adding everything but the kitchen sink.

ilene

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25. May 2011 by admin.

FARM INTERNS SPEAK…in this category I will present the writings of interns on the farm. Here, Jordan shares her experience. She’ll keep you posted again soon on how her farming experience continues through the two weeks that she spends with us.

Jordan’s Farming Experience

For my two-week senior project, I could have chosen anything in the world to do.  My friends are painting furniture, the other two are cooking together, and two others are traveling to New York to restaurant hop.  All though all of these things sound interesting, I decided I wanted to live and work on a farm. Why?  Because no matter what we do in life, everything still revolves around food; food that comes from a farm.  I want to strive to be as environmentally conscious as I can be, and I think that starts with immersing myself in farming and learning how to get my hands dirty and be around food without having to go to a grocery store to get it.  This is my two-week experience of a suburban raised teenager who hates bugs going to live on a farm.

Day 1: Worked from 12-6 (with breaks of course)

             I got dropped off here at 12 noon today.  This is a culture shock already, but a lovely one.  The farm was thriving with rows and rows of vegetables, and wonderful animals like cows, chickens, and goats.  There is even a huge greenhouse here for the seedlings and other plants.  When I got to the farm, I was sent to pick strawberries with Noah and Jonah.  This was really fun, and a great way to get to know the kids.  After that I was sent to help weed potatoes.  This might sound easy, but it was hard for me.  I wasn’t used to all the bugs around me, bending down for a long time, or the heat of the sun.  Needless to say, I got sunburn on my shoulders.  Even though it was difficult, I really enjoy the experience.  I was able to relax, ease my mind, and get into a weeding rhythm.  At the end of the day Ilene took me to yoga class, which was great because I was definitely sore and tired from weeding all day.  Even though it was difficult at first, I became even more excited about this challenge and the beautiful farm. 

Day 2: Worked from 7-6 (with breaks)

             This was an exciting day, because it was the first night I slept over.  I woke up early to help Phil with the chores: we moved the chicken’s house, got eggs, watched a goat being milked, and spent around an hour or hour and a half watering the plants in the greenhouse.  At first this was fun, but then got a little tedious, as it was really hot out.  Even still, it was nice to clear my mind once again and relax by having this routine.  I really enjoyed being around the plants.  After breakfast I went to pick some more strawberries so we could freeze them, which was nice because I ate some while picking.  After all the morning chores Ilene dropped me off at her friend’s farm because she had errands to run that day.  It was really nice to get a whole other farm’s perspective and to see how not all farms are the same.  I really enjoyed working on this farm as well, but was excited to get back to Ilene’s and be with her family.  I was exhausted when I got back, and once I was in bed I fell right asleep.  That was a tiring day!

Day 3: Worked from 8-4 (with breaks)

             This was a quieter day.  I woke up at 8 to watch (and try myself) a goat being milked.  I can’t get over what an amazing experience this is.  I love the animals here!  Afterward, Phil brought me into the field to pick 30 pounds of garlicscapes.  That was a lot of hard work, because I was in the fields for around three hours, and had to keep going back to the veggie shed to empty the bucket I was given.  This was a challenging day because I was sore from the previous two days, and the heat was almost unbearable.  I somehow managed through all the picking and ended up really enjoying my alone time.  I find that even though farming is hard, it is also relaxing.  The one thing I have noticed the most though about farm life, is that even though there are many chores to be done, I never feel rushed or chaotic.  Everything here moves in a slower pace compared to the city, and I think that is one of the reasons I am so attracted to this lifestyle.  So far I can say that my time on the farm has been a worthwhile experience and that I already feel like a different person. 

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14. May 2011 by admin.

March/April Newsletter

The Common Market hosted a Crop Mob at our farm, and it was a great collaboration! Thank you, Alexis and The Common Market Education and Outreach Department for organizing the event. The mob helped with so many jobs that I started feeling downright pampered by the end of the event. They even did the job of writing up a summary, so my blog entry is taken care of. Along with The Common Market’s write-up, there is a nice article in The Frederick News Post.

View the story on The Frederick News Post web page by clicking here or pasting this into your browser: http://www.fredericknewspost.com/sections/art_life/display_features.htm?StoryID=120718

I am including The Common Market’s write-up here, written by the great education and outreach staff at the market, but I encourage you to click on their link to see their nice collage of photos from the event: on The Common Market’s website.

The Co-op’s First Crop Mob: Story from the Field

“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope”
-Wendell Berry

It’s official; our first Crop Mob
was an enormous success!

  A HUGE thank you goes out to everyone who participated in our Mob and to Phil, Ilene, Noah, and Jonah for being wonderful Crop Mob Hosts! Mobbers ranged in age from 2 - 60+ years proving that Crop Mobs are truly for everyone! Our Mob included House in the Woods CSA (Community Supported Agriculture) members, Common Market employees, shoppers and Owners, a Frederick Community Action Agency employee and even a few folks who just found out about the event on the internet. We were fortunate to have had not only a beautiful day, but enthusiastic participants who came prepared to help out and to learn a thing or two about organic farming from real life farmers. Participants got a chance to have their hand in growing food that will be sold at the Co-op, included in the weekly shares of House in the Woods CSA members, and enjoyed by those members of our community who utilize the Frederick Food Bank. Look for more Common Market sponsored Crop Mobs in the future - I can assure you this is not our last Crop Mob!

Not only did we raise money to provide fresh vegetables for the Frederick Food Bank, we also completed a commendable amount of tasks including:

-weeded the entire garlic patch
-weeded the onions
-transplanted eggplant seedlings in the hoop house
-transplanted bok choy seedlings in the field
-transplanted cabbage seedlings in the field
-prepared beds for planting by spreading the landscaping plastic over them
-planted bean seeds
-transplanted herbs into the herb garden
-filled “dirt bags” to use as row cover weights
-raised money to purchase CSA shares for the food bank
-mixed up a batch of potting mix
-pre-loaded trays of small pots with potting mix for seedlings
-erected the pea / tomato trellis
-grinded corn for chicken feed
-watered all the seedlings in the hoop house

Frederick County’s first crop mob was also featured in the Frederick News Post. View the story on their web page by clicking here: http://www.fredericknewspost.com/sections/art_life/display_features.htm?StoryID=120718

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9. May 2011 by admin.

This is my Mothers Day omelette. Babies were fun, but big kids make great omelettes.

Pottery by Suzi Hanson of Catoctin Pottery

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9. May 2011 by admin.

 Thanks to all the happy gardeners who came to our Heirloom Tomato Seedling Sale! I enjoyed seeing all of you and appreciate your support of the farm. May your gardens be blessed. Here are some photos from the sale.

I still have plants available, by appointment on the farm. Or you can visit The Common Market, they are well-stocked with our plants as well and should be selling plants for a few more weeks. If you are planting later in May, check with me or The Common Market, I have some late plants started.

Peppers and Eggplants

Suzi Hanson wore this t-shirt especially for me. Eat More Kale! Check out her beautiful pottery in my Mothers Day post.

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3. May 2011 by admin.

Heirloom Tomato Seedling Sale

The House in the Woods Seedling Sale is THIS FRIDAY AND SATURDAY! 10a-5p

Organic heirloom plants for your garden. We feature beautiful heirloom tomato plants, and we’ve got some new ones to share with you, along with old favorites. I should have plenty of basil plants, peppers and eggplant. Make it a nice country drive, bring friends and family, a picnic, visit the farm animals.

Sale Hours — Use our NEW FARM LANE, see below!
Friday May 6th, 10am-5pm
Saturday May 7th, 10am-5pm

***USE OUR NEW FARM LANE ON SALE DAY, on PARK MILLS ROAD***

Address for GPS purposes but there is no mailbox: 2225 Park Mills Rd, Adamstown, MD.
Take 270 to Rte 80 West, go two miles, take a left on Park Mills Road, go about three miles, pass Mt Ephraim Rd and Bear Branch Road. Watch on your left side–you will cross over Bennett Creek, pass a house, then immediately look for our new farm lane with a big “House in the Woods” billboard on sale day. Gone too far if you get to Lilypons Road. Drive up the lane and follow signs for parking.

Our tomato plants are now also available at The Common Market (www.commonmarket.com).
We may have more plants available later in May as well.
Contact: ilene@houseinthewoods.com or 301-607-4048

House in the Woods Farm 2011 Organic Heirloom Plant Sale

$4.50 per tomato plant. Ask about other plants for sale.
Bring a box for your plants. Return pots to our mailbox, we’ll re-use them!

May 6/7, 2011. More info–ilene@houseinthewoods.com    301-607-4048

REDS AND PINKS, PURPLES AND BLACKS (ie dark red)————————————
____ Black Krim–Dark red beefsteak with rich sweet taste from Black Sea of Russia
____ Brandywine–Pinkish red, most popular heirloom originated in 1889.
____ Cherokee Purple—A favorite, from Tennessee cultivated by the Cherokee Tribe.  Plants loaded with beefsteak tomatoes. Deep red interior flesh, rich, complex flavor.
____ Rutgers– From 1934 “the Jersey tomato”, red tomatoes great taste for fresh slicing or cooking.
____ Cosmonaut Volkov– From the Ukraine named for the famous Russian cosmonaut. Red slightly flattened fruit with good acid-sweetness balance.
____ Black Prince– From Siberia, one of the most popular black tomatoes. Rich taste for cooking or fresh. Smaller fruit.

UNIQUE COLORS————————————-
____ Old German/Pineapple—a mild sweet fruity tomato, with red-yellow streaks to skin and flesh. Low acid, as are most yellow, orange and green tomatoes.
____ Green Zebra–A magic tomato, green with dark green stripes, skin blushes yellow when ripe. Green salsa or even green sauce! A hit for contrast on a potluck platter. Also have some Cherokee Green.
____ Valencia– Beautiful round bright orange tomato—mild, fruity sweet that might remind you of a Valencia orange. From Maine.
____ Garden Peach–Yellow blushing pink, fruity sweet and juicy, with a slightly fuzzy skin. Just like a peach! Cute little 2 inch tomatoes.

PASTES for cooking and saucing————————————————
____ Speckled Roma–Paste tomato, Red with a hint of orange and wavy yellow
streaks, a beauty! And sweet, you’ll want to cut some for the salad too.
____ Orange Banana –another unique paste, this one is orange! Plum-shaped orange paste with pointed ends and a good sweet-tart flavor.  An all-purpose plum tomato with good disease resistance.
____ Amish Paste–reliable traditional red roma with thick skin and less juice, ideal for cooking and canning, but sweet enough to eat fresh.
____ Heinz– Red plum tomato 2 oz firm fruit ideal for cooking.

CHERRY TOMATOES————————————————
____ Matt’s Wild Cherry–Mini red wild cherry tomatoes, prolific. Cute little stems
with six bite-size tomatoes on each. Kids love ‘em!
____ Sungold Cherry–Orange, super sweet mini tomato. A rare exception to our
heirloom rule in our tomato collection, this hybrid is worth it. Our CSA members
eat them all up on the car-ride home.

HERBS AND MORE (prices vary)—————————————-

Chamomile—beautiful little daisy-like flowers, dry them for tea

Sweet Basil and Thai Basil—great culinary herbs for any herb garden

Peppers–bell peppers, pimento, paprika, jalapeno

Eggplant–Italian Nadia, Japanese Orient Express, and an heirloom specialty Beatrice

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