Week 4 Newsletter

Welcome to Week Four!

We roll into July on a slightly wet note, hot and sticky.  Thankfully, we haven't had the heavy rains our farming friends to the south have had.  Farms south of us are having a lot of problems getting out to work in the fields.  A lot of standing water, mud, etc, makes farming all the more difficult.

Around our farm, life continues to move on.  The challenge to us is excluding the deer.  Fencing our production plot is the next method tried.  Sounds like other growers have had success with electric fence, so this looks like our next option.  It has been hard to share the lettuce harvest as one group of "members" shares the harvest.

This week the pea harvest continues to lead the way.  Many peas going out this week and next as we wind down the spring pea harvest.  Garlic Scapes are being picked this week.  The scape cutting allows the bulb of the garlic plant to enlarge prior to harvest later in August.  It's nice to have fresh garlic in one form or another to enjoy the entire season.  So good tasting and healthy for you!

Upcoming harvests should include a nice batch of green beans, purple kohlrabi, cucumbers, a replant of lettuce and probably sungold tomatoes later this month as our first tomato harvest.

As always, we thank our neighboring farms who help us share the harvest, especially when our harvest is compromised beyond our control.

Time to move on with the harvest.  Have a safe and fun Fourth of July!  Mark your calendars for July 13th and the start of the Back Mountain Library Farmer's Market, along with the usual second and fourth Saturday Forks Market.

Be well, Farmer Don

Dandelion greens going out this week.  Dandelion greens are some of the most nutrient dense greens.  A quick blanch (dip in boiling salted water) will decrease some of their bitterness.  In a salad they pair well with hot bacon dressing or the balsamic dressing in the recipe below.  Also, try serving them sautéed and topped with a fried or poached egg.

Recipe of the Week:

Dandelion Greens with Warm Balsamic Vinaigrette

Serves 6–8

2 1/2 pounds dandelion greens, tough leaves discarded

3 garlic cloves, minced

1/4 cup hazelnuts, coarsely chopped

1 tablespoon extra-virgin olive oil

1 tablespoon Balsamic Vinegar

salt and pepper to taste

Cut top 5 inches from greens and reserve leaves. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large salad bowl.

For the dressing, in a small heavy skillet sauté garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and fresh-cracked pepper to taste.

Pour hot vinaigrette over greens and toss to combine.

Week 3 Newletter

Welcome to Week Three!

And welcome to the first string of hot muggy weather.  Still lots to do on the farm, so we are slathering on the sunscreen and staying hydrated.

This week's newsletter is featuring a guest anonymous author as Farmer Don is busy this morning with delivery coordination, veggies, dogs, workers and chickens.

Yes, chickens.  We are raising meat birds for sale this year and starting this week our first batch will be available.  Our birds have continual access to fresh pasture and are fed certified organic soy-free grain.  Farmer Don is still working out the logistics of pricing, so watch your email for another note with price per pound and average weight per bird.  Send us an email and we will reserve some chickens for you.

We are still feeding the local deer herd.  Sunday seems to be their night to really feast at Dancing Hen Farm's Buffet.  This Sunday night they finished off the lettuce bed (over 1000 heads total!) and moved onto the escarole, endive and radicchio.  They even went as far as to tear up our row cover to get to the radicchio.  Unfortunately this is limiting our harvest of these crops and we will not be able to replant until fall since these plants prefer cooler weather. The little bit of radicchio going out this week is all we could salvage and please note that it is a more open leafy variety.

But we move on.

We had a surprise early harvest of zucchini and yellow squash this week which some members are seeing in their boxes.  Don't worry if you missed out, there will be plenty of squash to come in the next several months.  Farmer Don rotationally plants squash in order to make them available for most of the season.  Peas are still going strong.  Our sugar snap peas are really plump right now, but get even sweeter as they mature.  Our first planting of Asian greens are winding down with a small second planting available soon.  In the upcoming weeks look for purple kohlrabi in your boxes.  Our green beans are looking good and starting to flower, so they will be ready for harvest in the next few weeks.

As always we are thankful to our friends and fellow organic farmers for helping us share the harvest.   We have a very close knit network of farmers in our area and we often barter crops with them or purchase their excesses to help fill our boxes.  We would like to specially thank, Terri at Mad Dog Farm, John at Nut Creek Farm and Justin at Old Tioga Farm.  What a great community of great people and we are honored to be part of it!

Speaking of community, we try and share our harvest with our local communities as well.  This week we donated eggs to the Wilkes Barre Peace and Justice Center's Peace Camp.  Thanks to member Shannon for helping us coordinate this.   In addition a friend of ours has recently started a job with Ample Harvest (www.ampleharvest.org).  This organization helps get fresh produce into area food pantries and has a great search engine to locate local organizations willing to take produce.  If you have excess, please visit their website and consider donating it.

Have you been reading Intern Lydia's Nutritional Newsletters?  Not only is she providing nutritional information, but she is also posting links to some great recipes.  This week the Lemon Mint Snap Pea and Lima recipe looked really good!  If you don't have lima beans available the recipe would be great with snap peas and/or snow peas. 

Time to wrap up here!  As Farmer Don says - Be Safe, Be Well and Enjoy those Veggies!

FAQ's:

July 4th Reminder:  Our on farm pick up WILL BE ON THURSDAY JULY 4TH.  If you are unable to pick up on the holiday, please let us know.  We can pack you a box for Tuesday, July 2 or keep your box in our cooler for Friday, July 5 pick up.

Share Boxes:   We reuse them, so please return them to your pick up sites.  Please also remember to treat them gently and slide rather than pull the tabs on the top to avoid tearing them. 

Choice Members:  You are able to log on and choose items from noon on Thursdays until 6 pm on Sundays.  This allows Farmer Don time to get harvest and pack lists together.  If you are having difficulties logging on, please contact us.

Here is a link to a great kale salad recipe sent to us by CSA Member Pam :

http://www.drweil.com/drw/u/RCP02206/Tuscan-Kale-Salad.html

Week 2 Newsletter

Welcome to Week Two!

We hope you have enjoyed your first share box of the season with many more to come!  Nice to have a dry harvest day today.  Not so nice to see that the deer had enjoyed our lettuce and Swiss Chard overnight.  UGH!  Time for the farmer to sleep out in the field.  I'm thinking my farm aroma would scare any animal away!

And we're into week two of our new choice program.  The farm is still working out some kinks, but for the most part, all systems seem to be fine and dandy.  I really like the reports that come off of the system, plus I am crop walking daily, always  forecasting forward to the next harvest.

Around the farm, a dry out is under way after all the rain last week.  Our crops and our weeds really enjoyed the moisture.  The first run of Asian Greens are finishing out.  We started to harvest bed number two of arugula.  Tomato plants are starting to grow inside the high tunnel and out in the field.  Purple kohlrabi and summer squash should be ready soon.  I am hoping spring broccoli and cabbage will start to head up before the real heat sends them to seed.  Garlic scape cutting will get underway this week and we are hoping some form of garlic will be available for the rest of the season.  Yeah!  I think almost every cooked dish should include garlic!  Basil and Parsley will be the next herbs out followed closely by cilantro and dill.  Speaking of dill, the first run of cucumbers are growing under plastic, with the second seeding going in this week.

As far as this week goes, looks like a big set up to plant.  The seed houses are full of transplants just waiting to get out and enjoy the summer weather.

A quick thanks goes out to the crew, Neil, Lydia and Peter, for their hard work and effort and a special thanks to Paul, just back from Europe, who jumped in and helped to bring in the Monday harvest.

Time to get out and work in the fields.  Forks Market this Saturday.  Hope to see many of you there.

Be safe & Be well!

Farmer Don

FAQ's

I am a choice member, what happens if I forget to log on and pick my veggies?  No fear, you will always receive a box, if you do not choose your weekly items, you will be packed a farmer's choice box.

I am going on vacation, or am unable to pick up my box.  We would ask that you try to find someone else (a friend or neighbor) to pick up your box.  We can also arrange for you to pick up your box early or late on farm or pick up your box at a farmer's market we attend.  All boxes remaining at your pick up site will be donated at the site host's discretion.

I am running late and may not make it to my pick up site by 6.  Please call your site host and see if they can hold your box until the next day or make alternate arrangements for you to pick up.

I would like to come out and visit/tour the farm:  Great!  We love visitors!  We do ask that you call or email us first.  That way we can be certain someone is available to talk with you and give you a tour.

Here is a re-post of our Week 1 newsletter.

Welcome to the start of the 2013 Dancing Hen Farm Season.  Looks like a rainy start to year six.  Much is new this year around the farm, while many aspects remain the same.

An update on family.  Joan and I remain well, taking life on a daily basis with  its ups and downs.  This year will be dedicated to my Mom, as she became another of our farm angels, joining Mrs. Miller in Heaven to watch over the farm from above.  Love you Mom!

Farm hands this year include Neil, back for his second year.  Peter, back for a fourth year and working a few more days. And Lydia, our new intern from Unityville, going to school at Mansfield.  Members and friends of the farm Jason and Paul have also been coming out this spring to help us get the season rolling.

New to the farm this year, include a nice seed house and updated high tunnels.  We have our first heated greenhouse, to be constructed this fall, with thanks to John at the Dallas Nursery for making this happen.  We have new pieces of equipment, along with the challenges of learning how to use them.  Also this year is our first season using the completed irrigation system.  The water system has been a blessing.  Prior to this rainy week, the farm was very dry, down over 2 inches of rain from normal.

Moving inside, Joan and I have been working with the Sheltermouse, Hal, to develop a new website.  I know many of you have joined as choice members.  Adding the choice program to our CSA has been a nice investment.  I am confident any bugs in the system will be worked out and all who have signed up for choice will enjoy the opportunity to tailor make your shares each week.  With the new website, we will be moving newsletters to electronic, getting away from the huge weekly print jobs.  Look for my usual rantings along with recipe ideas, crop updates and nutritional information to come your way weekly through email.

One of the constants on the farm remains our focus on growing quality, nutrient dense vegetables and sharing the harvest.  Each spring, our boxes are filled with greens.  Greens, greens, greens.  What to do with all the greens?  Eat and enjoy them!   For many you can separate the leaves from the stems, chop, bag and store them for the week to stir fry, saute, braise or eat raw with salad.  Enjoy them over rice, with pasta, or with eggs.  Many, many ways to enjoy the spring harvest.  Cooking shows and the internet abound with menu ideas and suggestions.  We will provide some favorites and I am sure you have some of your own.  Just, please, cook and enjoy.

Time to harvest all those goodies.  So, a big thanks to all those site hosts and returning members who help each year to spread the word.  And a big welcome to new members, enjoy the next twenty-two weeks, as we share the harvest and enjoy the bounty Mother Nature provides.

Be Safe, Be Well

Farmer Don

General Notes and Information:

Are my veggies washed?  Most items have been rinsed, but not thoroughly washed.  We suggest you wash most items again.

Storage of Greens:  Washed and dried salad greens can be wrapped in a damp towel and stored in a plastic bag in your fridge.  Likewise, bunched greens will store best in a plastic bag.  An ice water bath will quickly revive wilted greens. 

A word on boxes:  Your share will be packed in a waxed produce box.  We re-use these boxes.  Please take care when opening or folding boxes by sliding the tops to avoid tearing the tabs.  Leave your box at your pick up site and we will pick it up next week.  We also reuse egg cartons and berry boxes.  These items can also be left at your pick up site.

Recipe:

Chinese Cabbage Salad (according to Farmer Don)

This is one of Farmer Don's favorite ways to use Chinese or Napa cabbage. This is a very flexible recipe and I would suggest tasting the dressing and adjusting ingredients to your taste.

Note:  All amounts and ingredients are approximate

2-4 Cups of finely sliced Chinese Cabbage and/or Napa Cabbage (bok choy also works)

Handful of finely sliced green and/or red pepper (optional)

Handful of finely sliced onion or green onions

Dressing:

2 T lime juice

2 T white wine

2 T rice wine vinegar

2 tsp soy sauce

1 T sugar

A splash of sesame oil.

Whisk dressing ingredients in a bowl, taste and adjust amounts as necessary.  Combine veggies with dressing and enjoy! 

Spring doesn't just mean panting and field work.  Spring is also when the animal population on our farm greatly increases.

Five new piglets have arrived and are making their home under the apple trees in the orchard.

We are still getting all of our laying hens on pasture.  One third will spend their summer in the old egg mobile (nicknamed chitty chitty bang bang).  One third will spend the summer in the barn with free range of the farm everyday.  One third will spend the summer in the orchard inhabiting this Chicken Palace.

Our blog still isn't up on our website, but last night Farmer Don wrote his first Farm Ramblings.

A hot day on the farm today, still able to plant 6 trays each of tatsoi and komatsuna. Also seeded our second planting of green beans (doing these every two weeks). Got our first run of summer squash in yesterday. everything is under row cover; our neighbors must think all we grow are white sheets. Also seeded nasturtiums, marigolds, chrysanthiums, and sunflowers. We'll be planting the second run of kale tomorrow with a possible planting of pie pumpkins. We'll watch the weather for Thursday, looks like storms. Our thoughts and prayers are with the folks in Oklahoma. Mother Nature unleashing her fury. We're always in awe as we are completely at her mercy. Time to turn in and rest up for another busy planting day as the Farmer's Almanac rates this week as a great week for planting above the ground. Thanks for your support and stay tuned for more farmer don ramblings!

Wow over a month since the last blog!  And a busy month it has been.  We have been planting and seeding and getting animals and hosting open houses and ....

The fields are really starting to look like spring, which means we are growing white row cover.  The row cover this time of year is mainly for insect control.  By combining crop rotation with row cover we can avoid many of the insect pests of our green leafy vegetables.

We transplant the majority of our crops, which means many hours in the seed house seeding and watering our transplants.  We are getting more efficient with the addition of a new vacuum seeder.  This nifty little machine is manufactured by a fellow organic farmer and uses a series of custom made metal plates and a small shop vac.  It is proving to be a real time and labor saver!

Our first batch of broiler peeps arrived today.  Day old peeps arrive in the mail.  We get a call from the post office early in the morning letting us know our peeps have arrived.  Farmer Don reports they are all healthy and eating and drinking.  I will try for some pictures of them before they get their feathers.

On Monday of this week we picked our pigs up from a local Amish farm.  These piglets will spend the summer in our orchard, enjoying the sunshine, the grass and the shade of some old apple trees.   The apple trees are really starting to bloom, so hopefully we will get some apples this year for the pigs to enjoy.

This little guy had spent the afternoon rooting in the mud.  He looks like he is getting a mud mask facial!