Dill

• Fresh dill has wispy fern like leaves that taste like a cross between celery, parsley and anise...with a hint of lemon!

• Dill seeds and dried leaves are used for many culinary purposes too. Dried dill has a more earthy mellow flavor whereas dill seeds have a strong aromatic flavor, similar to caraway seeds.

• Dill doesn’t need much prepping besides a quick wash. It can be chopped up and added to salads, cooked vegetables, sandwiches, pasta, and fish.

• Native to Eastern European, dill shows up in many traditional cuisines like borscht (cold beet soup) and mizeria. In North America dill is associated with pickles as it is traditionally added to the brine that turns cucumbers into pickles. 

• Medicinally, dill is used as a digestive aid. It is used to treat intestinal gas and flatulence, soothing the digestive tract.

• The best way to store dill is to put the stems in a glass of water and put a bag over the leaves to keep it fresh. Dill does not last too long but can be stored in a bag in the fridge. 

RECIPES

German Potato Salad with Dill

• 2lbs halved small waxy potatoes

• ¼ cup olive oil

• ½ chopped onion

• ¼ cup apple cider vinegar

• 4 sliced scallions

• 2 tbsp chopped fresh dill

• 1 tsp toasted caraway seeds and toss

• Salt and pepper to taste

Place potatoes in a pan. Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat ¼ cup olive oil in a medium skillet over medium-high heat. Add ½ chopped onions; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in ¼ cup apple cider vinegar. Add the potatoes along with 4 sliced scallions, 2 tbsp chopped fresh dill, and 1 tsp toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper. (https://www.epicurious.com/recipes/food/views/german-potato-salad-with-dill-51236500)

Dilly Rolls

Zucchini Keftedes with Feta and Dill

Small Batch Refrigerator Pickles 

Simple Borscht Recipe 

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

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For more information see:

The Encyclopedia of Food

Specialty Produce

Lettuce

• We strive to have lettuce as a main staple at the CSA and it is one of the more popular items. Nothing can beat a freshly cut head of lettuce!

• Did you know that about 70% of the lettuce grown in the US comes from California (except from November through March when 90% of the nation’s lettuce comes from Yuma, Arizona). So, by supporting your local farm you are helping reduce your carbon footprint! 

• At KCSA you can find a variety of different types of lettuce throughout the year, like romaine lettuce, red leaf, green leaf, and even bagged lettuce mix.

• Most lettuces have a mild sweet flavor and pair well with bulgur wheat, red peppers, carrots, cucumbers, tomatoes, green onions, garlic, capers, shallots, ginger, poultry, fish, herbs such as cilantro, mint, coriander, turmeric, and pineapple.

• Best used in wraps, in salads, or as a layer in a sandwich. Different types of lettuce can be used interchangeably in recipes. 

• The best way to store lettuce is to first wash and dry it (a salad spinner is a good investment). Then put it into a large seal-able bowl and keep in the refrigerator. 

RECIPES

Fresh Vegan Lettuce Wraps 

• 1 or 2 lettuce heads 

• 1/2 cup hummus, to spread

• 1 cucumber, julienned

• 1/2 cup shredded carrots

• 1/2 cup cherry tomatoes, halved

• 1/4 cup cilantro sprigs

• 2 tablespoon hemp hearts

• pinch mineral salt

• fresh cracked pepper

Wash and dry your lettuce heads. Use 2 leaves together for each wrap, one large and a smaller one on top. Add a layer of hummus down the middle of lettuce, it’s ok to spread a little out toward the edges if you like. Layer first with cucumbers, carrots and then tomatoes. Add cilantro and top with a sprinkle of hemp hearts, salt and fresh cracked pepper. Enjoy as much or as little as you like! Serves 2, 2 wraps per serving. (https://simple-veganista.com/garden-salad-lettuce-wraps/)

Greek Goddess Chicken Lettuce Wraps

Spring Salad with Garlic Scape Herbed Croutons 

Lettuce Soup 

Pickled Vegetable Salad with Nori Vinaigrette 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Garlic

• Garlic, also sometimes referred to as the “stinking rose,” is a staple in most cooking and adds a pungent aroma and flavor to any dish.

• Garlic gets a lot of attention for such a small little bulb! To start we have to separate the cloves for planting in late October. Once planted it then sits there all winter long growing.

• In early spring we start to see the greens poke up in the mulch, we then cover them to protect from bug pressure. As the Garlic grows taller we start harvesting Garlic scapes (flowering stems) to help promote growth. 

• Then, finally in July we pull all the garlic out, lay it in a dry, shaded area to cure for 2-3 weeks. 

• After its cured, we trim back the stalks and sort for size. Some is stored for eating and the rest for seed to start the process again!   

• Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing or pureeing garlic releases more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole.

• Garlic can be added to any dish, but our favorite way to use it at KCSA is to heat oil in a pan, add chopped garlic and let it lightly brown and add whatever greens you have on hand (chard, mustards, lacinato kale, collards, etc). Cook for 5-10 minutes. Season with a little salt and pepper. Great with eggs, or as a side dish to any meal!

RECIPES

Garlic Broth

• 2 heads of garlic

• 2 Tbsp. extra-virgin olive oil, plus more for drizzling

• A handful of herbs (such as parsley, cilantro, and/or sage)

• Kosher salt, freshly ground pepper

Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper. Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs). Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.

Radishes with Garlic Scapes and Herbed Butter 

Garlic Knots 

Herby Garlic Confit

Broccoli and Garlic-Ricotta Toasts with Hot Honey 

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For more information see:

The Encyclopedia of Food

Specialty Produce

KCSA vs COVID-19 (Round 4)

Dear KCSA community,
 
Next week is the first pick-up for our Full, Box and Partial share Group A members.
 
It has been a crazy year so far, and that ain’t going to change as we head into the harvest season. Luckily, we have a new pick-up protocol that will hopefully see us through these uncertain times. Usually, we judge a good year on yields, productivity, and whether we manage to meet our budget. This season will be deemed successful if we all remain fit, healthy and virus free!
 
We have been informing you of our changes to pick-up/u-pick protocol since the middle of March. All 2020 members have been put on our newsletter mailing list and the newsletters have been subsequently uploaded to our blog. These weekly newsletters have been keeping you updated as our protocol has evolved. Further, all 2020 members have been sent an introduction package to the email address they used to sign up with, which describes what to expect whilst picking up your share. The majority of our members have read this and signed up for their pick-up/u-pick window. Thank you! If you haven't gotten to this, please make it a priority.

Here is a quick and final refresher for everyone.
 
Every share will be boxed for a quick pick up. All members should wear a mask at all times and should keep the recommended social distancing of 6ft (2m) whilst on the farm. We are only allowing one member per share to pick-up/u-pick at your designated time until further notice. The farm will be closed at all other times. No exceptions. The pick-up/u-pick time slots are as follows:

• 1pm-4pm Tuesday

• 4pm-7pm Tuesday

• 1pm-4pm Friday

• 4pm-7pm Friday

• 9am-12pm Saturday

Members will have access around the front of the shed, the member designated porta potty, hand wash station, and designated u-pick areas. To ensure everyone's safety and follow state and federal guidelines, access beyond these areas will be prohibited. This includes the water spickets.
 
Members need to bring their own sanitizer and drinking water if these are desired. U-pickers need to bring their own harvest tools and containers. The u-pick map, availability and quantities will be visually accessible to all members outside the shed. U-pick crops will also have signs. Any questions should be directed to either Frank or myself—whoever is in the shed during your designated pick-up window. Please do not approach other staff members.
 
There are approximately 9-10 parking spots on the farm—no idling please! Be courteous as you enter and exit the parking lot. More mobile and able bodied full and partial share members who opt to do their weekly u-pick are encouraged to park at the Kimberton Waldorf School High School and walk over. Under no circumstances should members park their vehicles outside the fence on Seven Stars Farm property. You’ll likely be towed away by a tractor! All full and partial share members are limited to a maximum of 30 minutes to u-pick.

There will be a designated area beside the shed for members to return their wax boxes. We will sanitize and reuse them. Members are encouraged to transfer the contents of their box to their own containers before they leave the premises or return the empty wax boxes at their next pick up. Wax boxes only! Please do not attempt to leave rubber bands, containers, bags or any trash.
 
Those members designated by their household to pick-up/u-pick are highly encouraged to take their temperature at least once a day. If you have a fever, cough, or have trouble breathing, please do not come to the farm. You should self-isolate for at least 7 days and consult a doctor. If you are ill, you can designate a healthy friend or alternate non-exposed family member to come pick up for you.

We appreciate that these are big adjustments for our returning members! And, we appreciate your compliance. As I have stated before, these are temporary measures. Please be sensible and be safe.
 
Cheers,
Andrew

At KCSA, the glass is always half full!

Dear KCSA community,
 
I hope this finds you well.
 
We are still waiting for a handful of members to allocate their pick-up/u-pick window. Please look in your inboxes and spam folders for the 2020 Intro Package. It is dated 4/27. This document is very important as it not only states the pick-up protocol and gives you directions to the farm, but gives you your pick-up dates and pick-up times for the season. All members need open and read this packet so that you can select your pick-up window via the hyper link.
 
Can’t find the intro package!? Email us!
 
As a reminder, here are the most important changes to the pick-up protocol for 2020:

• All shares will be prepacked and boxed for a quick pick up

• Only one member per share is allowed to pick up and u-pick and must wear a mask

• All members must select a pick up window for the season via the link in their intro package

• Members must bring their own scissors and containers for u-pick

In last week’s newsletter, we mentioned that we were a little behind due to the weather. At KCSA we always (well, mostly) see the glass as half full! This delay has minimized damage from a recently identified corn seed maggot pest problem (although we had to re-sow all our zucchini and lost the spring broccoli) and it has now potentially saved us from some frost damage during this early May cold snap. Yes, we haven’t quite managed to plant our summer tomatoes, basil, peppers, eggplant, ground cherries, or tomatillos yet! During these lows they all remain nestled in our propagation houses snug and warm!

Everything that is currently planted outside can take a light frost. Protected by our row covers, we are confident everything will be fine. We double checked the hardiness of our strawberry plants and with our very last row cover, we draped it over the plants. Strawberry plants lie dormant during the winter so they are really cold hardy! The flowers, however, can be damaged at 28F. There is a little damage on the petals but I think we managed to save them!
 
As we remain upbeat and positive, another bonus of all this rain is a delay in setting up our field irrigation system. Yes, we have not needed to water the plants out in the field yet! Running drip tape, moving sprinklers, dragging hoses and placing headers can be laborsome. This has negated some of the extra work we have had to do because of the rain and means the tractor work has been quicker and less frustrating as we don’t have to hop on and off the tractor quite as much.
 
Another thing we have noticed is the lack of common spring pests like aphids and flea beetles. I’m not sure if that cancels out the seed maggot problems, but we have not had to implement (as of yet) any of our IPM reactive pest control measures.
 
Some crops like spinach and lettuce prefer cooler temperatures to germinate (let’s not think about all the others that prefer much hotter weather).
 
And, the heavy rainfall means we can see our drainage pattern in real time!
 
Ok, the last one is a stretch but seeing the swale and culvert in action is pretty awesome, despite my tears adding to the problem.
 
Stay safe,
Andrew

Farm Flora-Farm Fauna!

Dear Kimberton CSA community,
 

All 2020 members should have received their introduction packages last Monday. Search your in boxes and spam folders. If you can’t find it, email us and we’ll resend. This document is very important as it not only states the pick-up protocol and directions to the farm, but gives you your pick-up dates and pick-up times for the season. It is very important that all members open and read this packet so that you can select your pick-up window.

As a quick reminder for everyone, here are the most important changes to the pick-up protocol for 2020:

·        All shares will be prepacked and boxed for a quick pick up

·        Only one member per share is allowed to pick up and u-pick and must wear a mask

·        All members must select a pick up window for the season via the link in their intro package

·        Members must bring their own scissors and containers for u-pick

It looks likely that lockdown restrictions in PA will be somewhat relaxed over the next month or so. This does not mean the COVID-19 pandemic is over! It means the curve has been flattened and economic pressures are forcing people back to work. In order to keep our staff and members safe, our protocol will remain in place until further notice.

The Purple Martin colony has grown!

Drainage system is working.

I’m hoping Thursday’s storm was the last for a while. This cold wet spring (or really long mild winter, depending on how you look at it) has made growing conditions difficult on the farm. Although on cue with our planting schedule, too much water and not enough heat has created a few issues with our late spring and early summer crops. Last week Frank and Becky identified a new pest on the farm—the corn seed maggot. For a farm that has never grown corn, this was quite a surprise. The fact that it eats the roots and cotyledons of broccoli, onions, squash, carrots, beets, turnips, radishes, peas and lettuce was an even bigger surprise!

Unfortunately, there are no reactive treatments for this pest (see our newsletter on our integrated pest management, which we’ll now have to adapt). We have to wait for the farm to dry out and heat up and they will dissipate. It is cool, wet, fertile conditions that they seem to thrive in. We have heard that the Rodale Institute had a similar problem many years ago and that we are not the only local farm to have had this problem this spring. That gives us some comfort!

We have had to rejig the rotation a little and have re-sown to compensate for the losses. The proactive treatment for this pest is to delay planting, so even if we had managed to detect it earlier (despite not knowing what we would be looking for), we would still be in the same position. The first few weeks of pick-up are usually a little light anyway, hopefully members won’t notice too much of a difference when the season starts in 3 weeks.

Although some of the flora is a little delayed, the farms fauna is buzzing. Quite literally, as the bees are out in full force on these sunny days. As always, carpenter bees are eating the shed walls and lots of other flying insects are present on the farm. Although we aren’t in full bloom at the farm yet, there are plenty of flowers along French Creek’s riparian zone to compliment our expertly designed member garden. We are privileged to have talented friends and be located where we are.

Lots of flying insects means lots of food for our Purple Martin colony, which is also thriving. It is the biggest I’ve ever seen it and this is down to our avian experts Marylin and Gretchen. We recently put up Marylin’s Purple Martin notes on our blog, you can view that here.

As for the farm’s mammalians, we are all doing well! Our full seasonal staff—Sara, Mandi and Sara—are working hard transplanting zucchini…then pulling them out…along with Frank, Becky and I. We have also got our summer staff lined up. Due to the COVID-19 we have taken extra precautions whilst doing our hiring process this season, trying to minimize the risk of infection.

Our farm dogs—Albus and Henry—are trying their best to keep critters away, but we are still seeing the usual amount of rabbit, vole and groundhog damage. We don’t mind sharing our veggies a little bit! Other vertebrates are also present on the farm. Spawning toads and tadpoles have been spotted in the flow form as well as a couple of nesting bluebirds—again thanks to Marylin! These are also insect eaters, so we like to encourage amphibians and birds that are beneficial to the farm.

Until next week, enjoy the sun and stay safe!

Cheers,

Andrew.  

Purple Martins-Ace Pilots of the Bird Kingdom!

Volunteers Marilyn Michalski and Gretchen Roth monitor the Purple Martin Houses at Kimberton CSA. These nesting sites have been used by Martins for many years. In 2019, their nests produced 24 new Purple Martin babies. This small number was the result of an alarming increase in the population of House Sparrows  – birds that usurp nesting cubicles intended for Martins.  The House Sparrow (or English Sparrow) is NOT a native bird – it was brought over from England and has spread throughout the U.S.  Because this sparrow takes nesting cavities away from Purple Martins and other birds, we discourage its nesting attempts.

Thanks to the generosity of Kimberton CSA owners, members, and volunteers, a new Purple Martin House was installed this year. This new avian residence is a T-14, a quality condominium made by Purple Martin Products.  A sincere “Thank You!” to everyone who contributed to this beautiful Martin home.

In February the foundation of the T-14 was prepared.  After the base of Sakrete cured, the new aluminum post and winch were installed. The team of Andrew, Becky, Tom Dilks, and Marilyn completed this task. Another milestone occurred on March 4 with the installation of the new T-14 nesting cubicles.  The team of Frank, Becky, Tom Dilks, Bob McMillen, and Marilyn hoisted the four large “condos” into position.

On the first weekend in April, Purple Martins arrived at Kimberton CSA, after returning to Pennsylvania from Brazil, where they over-Winter. We are happy to have them back, and we will do everything we can to protect them.  Martins benefit farmers because they eat thousands of insects – catching them in mid-air.  Martins are outstanding in their maneuverability in the air – Ace Pilots of the Bird Kingdom!

The Purple Martin colony at Kimberton CSA is one that Martins return to each year – so it’s incredibly valuable. Across the country the numbers of Purple Martins are slowly declining. We must do everything possible to help them and protect their nesting sites – to ensure that these magnificent migrators stay with us – and benefit our children and grandchildren.

Marilyn Michalski, K-CSA volunteer

info@purplemartinproducts.com

2020 member intro packages have been sent!

Dear Kimberton CSA community,
 
I am pleased to announce that our 2020 KCSA introduction packages have been sent to your email! All 2020 members please check your inbox as this document has some very important information in it. If you haven’t received it, and believe you should have, please contact me.
 
The Intro package is assigned to each member’s pick-up day and share type. These are as follows*:

• Tuesday Full

• Tuesday Partial Group A

• Tuesday Partial Group B

• Tuesday Box

• Friday Full

• Friday Partial Group A

• Friday Partial Group B

• Friday Box

*Lansdale Farmers’ Market Box share members will receive a separate email from Frank in due course.

Each member’s pick-up dates are set out in this document. This is particularly important if you are a Partial Share member because it gives you your biweekly schedule via your allocation of either Group A or B.
 
The package also reiterates the new COVID-19 pick up protocol. You can also read that on our blog here. We have added that face masks need to be worn by members when they pick up. Again, hopefully only a temporary measure!
 
And finally, one member per share needs to sign up via the link in the intro package for their allotted pick-up/u-pick time. This will be your allotted time for the season.

Tuesday members can pick either 1pm - 4pm or 4pm -7pm.

Friday members can pick either 1pm-4pm, 4pm-7pm, or 9am-12pm on Saturday.
 
Tuesday members, it would be helpful to shift a few of you over to Friday pick up, if possible. If you are flexible please let me know before picking a pick-up/u-pick time and I’ll resend you the corresponding Friday package. Thanks!
 
We are sold out for the 2020 season and the waitlist is now full.

 Last week’s newsletter was an ode to local food production; this week I think we need an ode to the Wellington boot! We are hoping for a great harvest season and despite all the rain, the early Spring, and late frosts, we remain in high spirits (although there has been some frost damage to the blackberries—hopefully they will grow out of it).
 
Whatever mother nature throws at us, we try our best to adapt! Our raised bed system provides some extra drainage and we are trying our best to direct the water out of the growing spaces. Our Assistant manager Becky introduced us to “silo tarping” last year, which we are utilizing as a weed suppressor and protective cover. So, on that one day of sunshine we can transplant!
 
Frank and I were scrambling around in the dark the other week covering the carrot seeds from a 3.5” deluge. We are tarping the coldframe during downpours, and we are slowly piecing the wind beaten field tunnel back together. The indispensable crew—Sara, Mandi, and Sara—are experts at hooping and covering as they trudge through the mud! Trust me, dragging a wet row cover through puddles is…well, a drag!
 
Over these last 3 years of intermittent thunderstorms, we have learned some lessons! Unfortunately, with farming, learning lessons usually means adding more work! But lest us forget, that however clever we get and however much money we spend, nature bats last!
 
Stay safe,
Andrew