 | | Middlefield Original Cheese Co-Op Cheeses at Hunter Farms |
In addition to our current line-up of great Middlefield Original Cheese Co-Op cheeses, we're excited to announce the addition of Asiago, Parmesan, and Baby Swiss varieties. Started in 1956, the Middlefield Original Cheese Co-op is a collective of nearly 100 Amish dairy farmers located near Cleveland, Ohio. The farmers' herds are typically comprised of twenty cows or fewer and all are grass-pastured and free from growth hormones and antibiotics. The cheeses they provide us are produced according to tradition in small-batch vats to assure a quality only attainable on a small scale. Stop out to our Saturday Farm Store which continues through December 21st and give them a try.
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 | | Looking Back at the 2013 Season |
We want to thank everyone who has participated in the 2013 CSA Season Survey so far as well as encourage those who haven't to share their opinions. The responses have been illuminating and we're taking your comments to heart while we plan for the 2014 season. It's great to hear what our CSA members enjoyed about the program, but we're even more interested in the opportunity to innovate and improve next year's CSA. Your comments and suggestions are indispensable and we thank everyone again for their feedback.
As a reminder, the survey can be found here.
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| Available at the Farm Store |
Potatoes (Red, Butterball, Russet)
Yellow Onions
Butternut Squash
Turban Squash
Cabbage
Sweet Banana Peppers
Sweet Lipstick and Bell Peppers
Poblano Peppers
Old State Farms Maple Syrup and Maple Products
Clarion Rivers Organics Canned Goods
Frankferd Farms Cereals and Pastry Mixes
ReCap Regular and Wide Mouth Jar Lids
Out of the Grey Organic Teas
Hunter Farms Organic Blueberry Plants
Hunter Farms Organic Blueberry and Strawberry Jam
Fresh Little Farm Girl Handmade Soaps and Sundries
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Slow-Cooker Squash Soup
Ingredients:
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
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A recent New York Times article explores scientific advances that allow genetically altered yeast strains to produce "natural" substances such as vanillin (the main component of vanilla), saffron, and sandalwood extract. The companies responsible for these developments argue that this new process will allow supply of these products without the environmental harm produced by traditional harvesting of, for instance, sandalwood which is derived from a wild, over-harvested tree or shark liver, oil used as a moisturizer in cosmetics. They also aim to provide cheaper, more consistent supplies of anti-malaria drugs. On the other hand, the traditional sources of the substances these companies intend to supply are often the products of small subsistence farmers in some of the world's poorest regions. Do the threats to a way of life and possible unforeseen health consequences outweigh the potential benefits of these unusually produced products? Should these products be allowed "natural" labelling? Check out the link and judge for yourself.
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