|
|
|
|
|
|
The Fresh Picked
Spring Season Week 7
|
|
|
|
|
MARKET REPORT
|
 We really are close to the peak of the Summer season. Close, but not
there yet. There are so many excellent crops that will arrive within the
next few weeks.
First of all there are many different varieties of each crop in our
harvests line-up. For instance our field-grown tomatoes are increasing
their supply yet these are only the early varieties. The later varieties
typically are far better! We will see some of the most beautiful,
plump, deepest red tomatoes grown at Lewis Orchards in Dickerson,
Maryland. They should be starting within the next week. Lewis Orchards
have supplied our Roadside Stands with top quality Fresh Produce since
1987.
Canary Melons, Honey Dew, many excellent Heirloom Tomatoes,
Freestone Peaches, White Nectarines, a fantastic new Early Apple similar
in taste to Honey-Crisps, as well as Sweet Corn in yellow or white as
well as a mix of the two. These all will be added to our...repertoire
within the next 2 weeks.
Please, when you shop at Normans and see something you would like to
try a taste of, ask one our Farm Marketeers if you can try it. When
possible, they would be happy to acquiesce. We will have many different
varieties of plums soon and they would make the most perfect samples to
try.
Enjoy this weeks Harvest Selection at our CSA and Roadside Stands.
Thank you,
Jeffrey Norman
|
LAST WEEK TO RENEW OR SIGN UP FOR SUMMER CSA
|
 We really hope everyone has been enjoying the CSA so far this Spring Season. Thanks to those of you who gave us great feedback which helped us in creating better systems.
It's amazing to see all the beautiful colors at the CSA and stands and how we can take this and turn it into a delicious, healthy meal.
We will no longer be accepting new members or renewals the first week of the Summer Season which begins the week of July 26th. If you would like to renew or know anyone who is interested in signing up there is one week left. Please email me if you would like to renew.
Have a wonderful week,
Eris Norman
|
BETHESDA STAND (MASSACHUSETTS AVE)
|
We have extended our hours at the Mass Ave. stand Monday through Friday until 7:30 pm.
Weekend times will remain the same as well as the Thursday CSA time until 7pm.
Thank You!
|
|
SAFETY AT THE STAND
|
 Thank you for reading and making our stand a safer place.
We would like to remind our members and customers to be courteous and careful when parking and pulling out at the stands specifically our Chevy Chase location. Here are some guidelines to follow to help keep our stands safe:
Bikers & Pedestrians. Please be observant of bikers & pedestrians traveling along Jones Mill Road. Especially weekends.
Pulling Out. Please pull out with caution. Make sure not to cut anyone off. Be aware of drivers coming through intersection at East-West Highway.
Parking On Your Right.Make sure to park on your right. You can either park across from the stand and walk across or you can make a right on Twin Forks Rd(across from stand), Left on East-West, Left on Jones Mill.
U-Turns. Please try and avoid pulling a u-turn. Use Twin Forks Rd to get back in the right direction. Note that Twin Forks Rd is a one way that takes you to East-West Hwy which brings you back to Jones Mill/Beach Drive.
Backing into Traffic. Park parallel to road so there is no need to back into traffic.
|
|
 |
|
|
GRILLED VEGETABLE FETA AND MOZZARELLA PIZZA
|
 Last night I was at a good friends house for homemade pizza and it was amazing to see all the varieties of pizza out there. The delicious dinner inspired me to post a pizza recipe you can make at home with great produce.
- 1/2 small eggplant cut in 1/2-inch slices
- 1 small red bell pepper sliced into 1/2-inch rings
- 1 small zucchini thinly sliced lengthwise
- 1 small yellow squash thinly sliced lengthwise
- 3 tablespoons olive oil divided
- 1 tablespoon corn meal
- 1 pound pizza dough thawed
- 1 clove garlic crushed
- 3 tablespoons chopped fresh oregano
- 1 cup mozzarella cheese cut into 1/2-inch cubes
- 3/4 cup crumbled feta cheese
- 1 teaspoon freshly ground black pepper
How to make it
- Prepare charcoal on one
side of a covered grill to medium coals or heat a gas grill to
medium-high.
- Brush sliced
vegetables with 2 tablespoons olive oil.
- Arrange on an oiled
grill over hot coals.
- Cook eggplant and
pepper slices 3-4 minutes on each side.
- Cook zucchini and
yellow squash slices 2-3 minutes on each side.
- Remove from grill
and set aside.
- Sprinkle a 14-inch
pizza pan or a large baking sheet with cornmeal.
- Roll out or stretch
pizza dough to a 14-inch circle forming a small rim around the edge.
- Transfer to the
pizza pan or baking sheet.
- Drizzle remaining
oil over dough then sprinkle with garlic and half the oregano.
- Scatter the
mozzarella over the dough then arrange grilled vegetables over the
mozzarella.
- Scatter feta over
the vegetables and sprinkle with remaining oregano and freshly ground
black pepper.
- Position pizza pan
or baking sheet away from the hot coals and close grill cover.
- Grill over indirect
medium-high heat for 15 minutes.
Recipe Courtesy Group Recipes |
ROASTED OKRA
|
This is by far my favorite recipe to make with okra, it's so easy and delicious...my kids and husband love it!
Recipe courtesy Cathy Barrow, check out her blog Mrs. Wheelbarrow's Kitchen
Cathy never actually gave me a written recipe, so this is how I interpreted what she told me:
1 lb. okra, whole with stems, washed
2 Tablespoons Extra Virgin Olive Oil (EVOO)
Sea Salt and Pepper to taste
Preheat oven to 375 degrees.
Place washed okra in a baking dish and drizzle with the EVOO.
Season with salt and pepper to taste.
Mix together so EVOO gets all over the okra.
Place in oven and cook until gets golden on edges, about 35-40 minutes. Stir about every 10 minutes. This caramelizes the okra and makes it sweet and delicious.
Keeping the stems on makes it into a great appetizer dish to be used with fingers.
|
OLD-FASHIONED KOSHER GARLIC AND DILL PICKLES
|
 By Giora Shimoni, About.com Guide
Ingredients:- 3-4
pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm,
warty skin)
- 2-4 sprigs of fresh dill
- 6-8 cloves fresh garlic, peeled and cut in half
- water
- kosher salt
- white vinegar
Preparation:1. In a large jar, place 2 sprigs of dill and 3-4
cloves of garlic.
2. Wash and snip off ends of cucumbers. Put
cucumbers in the jar until it is full.
3. Add water to the jar, one
cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of
white vinegar for every 3 cups of water added.
4. Top with 2 more
sprigs of dill and 3-4 more cloves of garlic.
5. Once the jar is
filled to the top, seal jar. Gently shake to mix.
6. Set in window or
outside where it will get some sun. Allow approximately 4 days for
fermenting. If you like more sour pickles, can can let them stay in the
jar for an extra day or two.
7. Refrigerate.
TIPS:
1.
Use cucumbers that are small, young, dark green, firm, and have warty
skin.
2. The jar should be filled to the top with the cucumbers and
water (see photo).
3. The vinegar ensures the pickles will be
crunchy and not soft. So if you like a hard pickle, add a bit more
vinegar.
4. If you want your pickles to be ready in less than 4
days, you can boil the water with the salt and vinegar. Let it stand so
it gets to room temperature. And then add it to the cucumbers. This
speeds the fermenting time. |
GRILLED PEACHES WITH AMARETTI
|
 Recipe Courtesy Ina Garten, Food Network
Ingredientsnocoupons- 8 ripe peaches, cut in 1/2 and pitted
- 1/4 cup vanilla sugar, recipe follows
- 1/4 cup good dark rum (recommended: Mount Gay)
- 1/4 cup good almond liqueur (recommended:
Amaretto Di Savonna)
- 8 amaretti cookies, crumbled
- Creme fraiche or vanilla ice cream to serve,
optional
Directions
Preheat the oven to 375 degrees F.
Heat a grill with a single layer of charcoal. When the coals are
hot, brush the grill with a little oil to make sure the peaches don't
stick. Place the peaches, cut side down, on the grill and cook for a few
minutes, until they're slightly charred.
Place the peaches in an oven-proof dish, sprinkle each half with a
little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it
on the peaches. Bake the peaches for about 10 minutes, until they're
very tender. Serve hot, at room temperature, or cold with crumbled
amaretti cookies on top or with the cookies on the side. I like to serve
them with a dollop of creme fraiche or vanilla ice cream.
Vanilla Sugar: Find a jar tall enough to hold 2 vanilla beans. Fill the bottle
with sugar and cover tightly. Store on a pantry shelf. After about 3
months you will have a wonderful ingredient for cooking and baking. Keep
adding vanilla beans and sugar to the jar and you will have it for
years.
|
|
|
CSA Seasons
Spring Season
Week of June 1st - Week of July 19th
Summer Season
Week of July 26th - Week of September
13th
Fall Season
Week of September 20th - Week of November
8th
|
CSA Pickup Locations & Times
Chevy Chase
Tuesday 2pm-7pm
Sunday 12pm-5pm
Potomac - Geneva Presbyterian Church
Wednesday 4pm-7pm
Bethesda
Thursday 4:30pm-7pm
|
At The Root of the Farm to Table Movement
|
Enjoy and have a wonderful week!
Jeff, Eris and John Norman
Norman's Farm Market
|
|
|
|
|
|
