Its Friday May 10. Our last CSA of the week is only moments away. Godofredo, our friend and on-site grower, is cutting a fresh batch of Baby Asian Greens mix and Arugula for today's CSA. It's going up to 80 degrees today. Nice! I just got word that Strawberries are starting which happens to be the best news I've heard all week. Our first berries will be at Sundays pick-up.
I hope you enjoyed your first week of Normans CSA program. I'd say product was light in variety due to the late Spring. Don't let that bring you down, there's lots more to come. We added fresh Rubarb, Kale, Collards and Asian Greens since the last market report. Strawberries and Swiss Chard will arrive for this week. I expect other items to make their debut this week, though all the growers are reluctant to say which ones. I have a feeling that Turnips, a few different varieties of Kale, Cabbage, maybe Beets and Broccoli.
If you have any product questions, concerns or suggestions; please send us an email. It helps us get better at what we do. Thank you, enjoy today's weather-Jeff Norman
Kids to Work Day
It was a gorgeous spring day and you could smell the blossoms on every tree while tulips splashed color along the sidewalks. The kids are super excited because rather than going to school we are heading to the country to milk and feed goats, plant a rose garden, and explore other farms in search of some baby chicks. If all goes well I even brought the fishing rods and we can hit the Triadelphia Reservoir along the Patuxent River near our farm. I feel guilty, like Huck Finn, for encouraging my kids away from school, but wait, this is totally legit. It's "Take Your Kids to Work Day" and we are probably the only family in our Potomac school whose livelihood is farming. At least that's how it feels as we head out onto 270N, noticing the gridlock on our left facing the opposite direction. I teach my children the first lesson of the day. This is something I like to call, "the reverse commute." My kids are so excited to milk our new nanny goat, Matilda, who patiently goes along with the program. This is our first time milking her at our farm. I had a brief lesson from her previous owners the evening before. I am not a natural by any means. Fortunately I have help at the farm that seems to know what they are doing. My kids seem to pick it up easier. We collect a bit over a quart of fresh milk which we run through the filter. It is delicious. We also meet up with our good friend Anne whom we haven't seen since the fall. I give everyone the tour of what's cropping up. Then we hit the road.
Continuing along Hipsley Mill we also drop in on Linda Phillips of Something Earthy Pottery Studio. Linda is my resource not just for cool events and art tours near our farm, but also my contact for hay, straw, and advice on chickens and goats. There is a really nice shop attached to the studio where Linda teaches classes filled with all sorts of unique pottery that is both nice to look at and functional. I love the earthy subdued myriad of colors of glazes on the collection of her pottery. In particular the octopus coffee mugs are super cool. We talk about her upcoming participation for Wine in the Woods which sounds like a blast coming up, May 18 & 19. We also talk about collaborating on our own farm tour and Farm-To-Table Dinner (stay tuned). We both like the idea of combining farmers, artisans, and musicians into one fabulous dinner event.
Something Earthy Summer stage, could be me on this stage coming soon
We continue to two more farms in search of baby chicks for our new chicken coop. The coop is a repurposing of our old Dave Martin produce wagon which we used at our stand on Georgia Ave. in Olney. What once held bushels of corn and loads of peaches and tomatoes now has laying boxes, roosts, and chick pens. It is solid, secure, and a terrific use for this sentimental piece of our history and heritage. Now all we need are some chickens.
Building out the chicken coop
It is at Sharps Farm that we see Denise Sharp tending to her plants in the greenhouses and tells us about her organic greenhouse garden. There is an assortment of lettuce rows along the ground as well as tomato plants tied up to the purlins, horizontal beams which run along the ceiling. Denise tells us about how she had intentionally wintered over chard to allow the aphids to survive the winter. I thought it very strange to want the aphids to survive in the greenhouse until she told me how they are food for the hover flies which she intentionally maintains in the greenhouse to control aphids during the growing season. Pretty interesting stuff.
Denise Sharp explaining her organic techniques
After touring a few more farms for chicks and collecting our rose bushes for planting we called it a day. I must admit we only accomplished about half of what we set out to do, but cruising around the countryside with Anne, the kids, and Charley was a great way to spend the day.
-Please bring at least two reusable shopping bags to each pickup.
To review our policies please read here. Our policy is that there are no makeups in the May season, however, you may come to another pickup the same week (week starting Sunday). All missed shares will be donated to Manna Food Center.
Don't forget to REFER A FRIEND, you get $15 Market bucks when a friend lists you as the person who referred them. You may use the market bucks towards CSA payment for next season, or at our roadside markets. Spread the word so everyone can enjoy the bounty!
ROADSIDE STANDS DO NOT OPEN THIS WEEKEND. JONES MILL ROAD OPENS MEMORIAL DAY WEEKEND.
PASTURE RAISED CHICKEN COMING SOON
We are excited to be partnering up with Open Book Farm of Myersville, MD to offer pastured whole chickens to our CSA members beginning in June. Stay tuned...
* 2 cups walnuts * 1 tbsp. ground cumin * 1 ½ tsp. chili powder * 1 ½ tsp. ground coriander * Pinch of cayenne pepper * 2 tbsp. low-sodium tamari * 6 large collard green leaves, stems removed and 2 in. trimmed from bottom of leaf * Salsa
1. Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside.
2.Place trimmed collard leaf, dark side facing down, on cutting board. Spoon ¼ to ½ cup walnut mixture in middle of leaf; top with 1 tbsp. salsa. Roll leaf, burrito-style, folding one long side of leaf over filling towards center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling.
3. Serve with additional salsa, if desired.
CRAZY SEXY KALE
Recipe Courtesy Crazy, Sexy Kitchen, By Kris Carr & Chad Sarno
Serves 2 to 3
Ingredients
1 bunch kale, shredded by hand
1 cup diced bell peppers, red, yellow, or orange
1/4 cup chopped parsley
1 1/2 avocados, pit removed and chopped
2 tbsp flax oil
1 1/2 tbsp lemon juice
Sea Salt, to taste
Pinch of cayenne, to taste
Instructions
In a medium mixing bowl, combine all ingredients. Massage and mix with your hands to "wilt" the kale and cream the avocado (this should take a minute or two), and serve.
3 lbs fresh aspargus, snap rough ends off 1 1/2 lemons, sliced in half
4 1/2 cloves garlic, skinned and slightly crushed 1 tsp salt 1 1/2 tsp fresh rosemary, chopped 1 1/2 tbsp oilve oil 3/4 tsp pepper
Directions
1. In a large ziploc bag place all ingredients except asparagus.(lemons halved and squeezed) 2. Shake to mix then add asparagus spears and marinade 1-6 hours 3. Grill for 10 minnutes turning until brown
2 Cups Raw Rhubarb chopped (You could also use frozen or cooked rhubarb)
1 Cup Strawberries
1 Banana
Instructions
Blend the ingredients in the order listed. Blend the milk and greens first then add the rest of the ingredients. Add more water if required to thin it out. Substitute any of the ingredients for whatever you already have. If your smoothie is too warm, you can cool it down in the fridge.
Board Certified in Holistic Health Coaching through American Association of Drugless Practitioners.
Eris believes that integrating a balanced diet by incorporating whole foods, and enjoying all aspects of life will leave you feeling your best! Sometimes we get stuck in a rut and need help getting pulled out, but it's never too late!
When was the last time you talked with someone about your health and received the personal attention you deserve?
It's rare for anyone to get an hour to work on their nutrition and goals with a trained professional. As a Health Coach, Eris creates a supportive environment that will enable you to achieve all of your health goals.
Most approaches to nutrition dwell on calories, carbs, fats, proteins. Instead of creating lists of restrictions and good and bad foods, Eris coaches her clients to create a happy, healthy life in a way that is flexible,
fun and free of denial and discipline.
No one diet works for everyone. Eris will guide you to find the food and lifestyle choices that best support you.
Eris will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals.
Norman's is happy to integrate this into our program,
you are already one step closer to healthy living when signing up for a CSA!
