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October 2011
| Vol 2, Issue 25
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The Fresh Picked
Issue 25
CSA WEEK 5, LATE SEASON
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ORDER YOUR THANKSGIVING TURKEY TODAY!
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NEW PICKUP LOCATION:
BETHESDA-SUNDAY 11/20
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FRESH~FREE-RANGE~ALL-NATURAL
Maple Lawn Farms in Fulton, Maryland, takes pride in having the very best free range all-natural turkeys.
Place orders online, at Roadside stands, or CSA pickups.
All orders must be in by Thursday, November 17th.
ORDER YOUR THANKSGIVING TURKEY HERE Turkeys are $3/lb. plus $3 processing fee per turkey.______________________________________________There is a $20 non-refundable deposit
that must be given at time of order.
The deposit will be deducted from final amount
to be paid at pickup. _____________________________________________________ ALL UNCLAIMED TURKEYS WILL BE DONATED IMMEDIATELY FOLLOWING PICKUP WITH NO REFUNDS. _____________________________________________________ Pickup Times/Locations:Sunday, Nov 20, 12pm-3pm: Massachusetts Ave, Bethesda Monday, Nov 21, 4pm-7pm: Potomac Tuesday, Nov 22, 2pm-7pm: Chevy Chase Stand
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APPLES SALE IS STILL GOING, UPDATED WEEKLY
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JOIN US, MICHAEL POLLAN IS COMING...
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Michael Pollan- In Defense of Food: The Omnivore's Solution
Wednesday, October 26, 2011, 8PM
The Music Center at Strathmore
If it came from a plant, eat it; if it was made in a plant, don't." This is the kind of common-sense thinking that has made Michael Pollan the most widely read food writer on the scene today. Michael Pollan's books In Defense of Food: An Eater's Manifesto, The Omnivore's Dilemma: A Natural History of Four Meals, and Food Rules: An Eater's Manual have reached the top of The New York Times bestseller list. Join the conversation with this compelling author. Tickets $35-$60 (Stars Price $31.50-$54) Group Rates Available
To purchase tickets click here. |
MARKET REPORT
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This week is really bringing in some cooler weather. Cauliflower as well! We have about 5 different types of Cauliflower: regular white, Cheddar, Purple, Green and the Green Romanesco. Come try them for their freshness, flavor and beauty. I also started seeing some local Wallnuts and Pecans this week. Collards, Kale, Chard, Broccoli, Lettuce, Beets and Spinach are really coming in strong right now. A few Summer items will be ending very soon. These are Fresh String Beans and Sweet Corn. They have been around since early June, so wish them a grand farewell and I am sure they will return next June.
I can't emphasise the selection of Culinary Pumpkins at our Chevy Chase stand. Most road side markets will usually try to sell the orangs decorative Jack O' Lanterns aiming to capitalize on Halloween. We have those as well, but where I take pride in is the strange and delicious heirloom culinary Pumpkins. Their tremendous flavor far outshines the lackluster taste and stringy texture of the standard Jack O' Lanterns. They also offer the unusual shapes, textures and colors that could enhance every single fall display, while adding the culinary benefit up until December or even later.
Apples at Norman's are in many different tastes, Shapes, textures and varieties. My personal favorites right now are the Sun Crisps, Braeburns, Staymens and Fuji, and Cameo. Come try them and choose your own personal favorites. We offer over 10 varieties. Later this week we will recieve another favorite, Goldrush. They have an unusual taste that truly resembles the Jolly Rancher sour app;e flavored candy. Sweet, tart and hard. In two weeks, we should be into the Pink Lady Apples as well. A beautiful and tasty favorite of Normans. I hope all CSA members and market customers enjoy our Fall lineup this week- Jeffrey Norman
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CSA SHARES
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STEP 1: Choice of Vegetables
Family Share- Pick 3 Couples Share- Pick 2
Cherry Tomatoes
Collards, Kale, & Chard
Spinach
Cauliflower
Cabbage
Beets
Lettuce
Winter Squash
Apple Cider
STEP 2: Choice of Vegetables
Family Share- Large Basket
Couples Share- Small Basket
Beans
Broccoli
Onions
Peppers
Eggplant
Tomatoes
Sweet Potatoes
STEP 3: Choice of Fruit
Family Share- Large Basket
Couples Share- Small Basket
Apples
Pears
Selection may vary do to availability and scheduling
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LATE-SEASON SCHEDULE
Sunday: Chevy Chase
September 25
October 2, 9, 16, 23, 30
November 6, 13
12pm-3pm
North Chevy Chase
Elementary School
Tuesday: Chevy Chase
September 27
October 4, 11, 18, 25
November 1, 8, 15
4pm-7pm
Ohr Kodesh Congregation
Wednesday: Potomac
September 28
October 5, 12, 19, 26
November 2, 9, 16
4pm-7pm
Geneva Presbyterian Church
Thursday: Bethesda
October 13, 20, 27
November 3, 10, 17
4:30-7pm
In Westland Middle School Parking Lot at top of hill.
Friday: Rockville
September 30
October 7, 14, 21, 28
November 4, 11, 18
12pm-3pm
Universities at Shady Grove
Lot #1 |
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CSA SEASONS
Late Season
Week of Sept 25th-Oct 1st to Week of Nov 13th-19th
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WEEKEND APPLE PANCAKE
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Recipe Courtesy TheKitchn.comJennie's Apple Pancake has the caramelized apples of a tarte Tatin crossed with the eggy puff of a Dutch baby. Warm and tender on a snappy fall morning in apple season, this is my very favorite weekend breakfast. This recipe, along with most others involving baked apples, does best with a tart, crisp variety. If you use softer or sweeter apples, toss the slices with some lemon juice before putting them in the pan to bring up the acidity and balance out the sweetness. Serves 3 to 42 large or 3 medium apples, preferably tart ones like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
Powdered or cinnamon sugar, to serve Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples. In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside. Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.
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BUTTERNUT SQUASH SOUFFLE
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Recipe Courtesy 2100 Prime
Restaurant located in Dupont Circle
2100 Prime is the district's premiere location for relaxed, American fare. We only use honest, all-natural ingredients from the region's finest purveyors and farms. Our wines have been carefully selected for their quality, taste, price, and unique ability to enhance the flavors in our cuisine.
"Here at 2100 Prime, we use only all natural, fresh ingredients and with fall upon us, Butternut Squash is one of my favorites. The color and texture of this soufflé is so rich and warm, you'll want to eat it every night." -Chef Mark Timms, Executive Chef at 2100 Prime
Serves: 4-6
2 lbs. butternut squash
11 oz. canned mandarin oranges, drained
1 TBS margarine, melted
1 tsp. maple flavoring
1/2 tsp. pumpkin pie spice
2 eggs, separated
2 TBS almonds, toasted, finely chopped
Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 30 to 35 minutes or until tender (or microwave, whichever is easier and faster). Let cool for 30 minutes. Carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon mixture into 6 ungreased 6-oz. soufflé dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.
2100 Prime, located in Dupont Circle, is open for dinner Tuesday - Saturday. To make reservations, go to www.2100Prime.com.
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CURRIED LENTIL, POTATO AND CAULIFLOWER SOUP
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Recipe Courtesy SavvyVegetarian
Cooking now in my kitchen...yum!
Ingredients:
- 1 1/2 Tbsp light olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 2 stalks celery, trimmed & diced
- 1 cup brown or green lentils, rinsed
- 6 cups water
- 2 bay leaves
- 2 large potatoes, scrubbed and diced
- One 16-ounce can salt-free diced tomatoes, undrained
- 2 tsp good quality curry powder, or to taste
- 1/2 tsp ground turmeric
- Pinch of nutmeg
- 2 1/2 cups finely chopped cauliflower pieces
- 2 cups finely chopped fresh spinach leaves OR 1 cup frozen chopped spinach, thawed
- 2 Tbsp minced fresh cilantro
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Directions: - Heat the oil in a soup pot. Add the onion, celery and garlic. Sauté over medium-low heat until translucent.
- Stir in turmeric, curry powder and nutmeg, and sauté for 1 minute.
- Add the lentils and bay leaves. Cover with 6 cups water
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes
- Add the potatoes and tomatoes, and simmer until the potatoes are about half done, about 10 to 15 minutes
- Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer
- Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper
- Simmer over very low heat for another 5 minutes
- Serve at once or let stand for an hour before serving, then heat through as needed
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PUMPKIN SPICE PROTEIN BARS
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Recipe Courtesy Peas and Thank You
This is one of my favorite blogs right now, I get her posts daily. She has great recipes and she is one funny gal! Check her out!
Makes 9 bars 1 c. oat flour (ground old-fashioned oats) 3/4 c. vanilla protein powder * 1 t. cinnamon 1/2 t. nutmeg 1 t. pumpkin pie spice 1 t. baking powder 1/4 t. salt stevia to taste (I use about 1/2-1 t. of ) 1/2 c. silken tofu ** 1 c. canned pumpkin (or 1 c. fresh pureed pumpkin) 1 t. vanilla extract *If omitting protein powder, substitute any other flour of your choice or just use additional oat flour **For a soy free version, substitute 1/2 c. unsweetened applesauce or 2 flax "eggs" (1 T. ground flax + 2 T. water = 1 flax egg) Preheat oven to 350 degrees. In a large bowl, combine oat flour, protein powder, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt and stevia. Combine pumpkin, tofu and vanilla using a blender or food processor, and blend until smooth. Add the pumpkin mixture to the dry ingredients and stir until combined. Spread batter into an 8×8 pan that has been sprayed with cooking spray or lightly spritzed with oil. Bake for 20-25 minutes or until bars are set. Let cool slightly before cutting into squares.
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LILLIAN, IN RECOVERY
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We are happy to say that Lillian has had her bone marrow transplant, and after some bumps in the road is starting to improve in her recovery. For the next year her doctors and family will be closely monitoring her condition. Our thoughts and prayers go out to her and her family!
Her mom, aunt, and uncles all worked hard to make Norman's Farm Market a great, caring, and socially conscious business. We would like to show them our appreciation by helping in whatever way we can. To show support for Lillian please CLICK HERE
Follow Team Lillian on Facebook |
THANK YOU ALL FOR YOUR SUPPORT WITH OUR PETITION!
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We truly appreciate the great support we have received the past week regarding our petition. We hope all is well with the stand but there is always the scare. It has been great seeing all the kind words written from our loyal customers. Thank you once again. If you have not signed the petition we ask that you follow the link and please do.
Click Here |
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At The Root of the Farm to Table Movement
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Enjoy and have a wonderful week!
Jeff, Eris and John Norman
Norman's Farm Market
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SCARY PUMPKIN DISCOUNT
10% off
| Discount only applies to our roadside stands on Massachusetts Ave (now open Sat & Sun only) in Bethesda and Chevy Chase stand on Jones Mill Rd. and East-West Highway (still open daily).
This offer is not valid with any other offers or discounts through Norman's Farm Market.
PRINT THIS COUPON TO REDEEM AT STANDS.
| Offer Expires: October 30, 2011
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