|October/November 2011||Vol 2, Issue 26|
The Fresh Picked
CSA WEEK 6, LATE SEASON
|ORDER YOUR THANKSGIVING TURKEY TODAY!|
NEW PICKUP LOCATION:
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.
Sunday, Nov 20, 12pm-3pm: Massachusetts Ave, Bethesda
Monday, Nov 21, 4pm-7pm: Potomac
Tuesday, Nov 22, 2pm-7pm: Chevy Chase Stand
|APPLES SALE IS STILL GOING, UPDATED WEEKLY|
|FARM MARKET FOLKLORE|
The Tale of the Beltway Goat
by John Norman
Halloween. What a bizarre holiday. I contemplate this with a cup of coffee one morning at the farm stand while studying the pumpkins like Thanksgiving turkeys waiting to be carved. I feel the chill in the air and watch the vibrant leaves drop to the ground against the pale autumn sky. The tent is filled with the earthy and orchard aromas of apples and pumpkins which line the walls with shades of moss, evergreen, rust, burgundy, and smoke. I feel like I'm being watched and peer into the woods of Rock Creek Park. Could he have made it this far?
CLICK HERE TO READ STORY
| MARKET REPORT|
This has been a strange year for fruits and vegetables. Not a wonderful sort of strange but rather a frustrating one. In the spring the product was late, in the summer the product was good but not exceptional in my opinion, and now in the fall it's good yet scarce. Talking to many growers, I get the impression they feel the same way. I won't get too frustrated because this year is the first one of it's kind. Norman's has been around since 1987, so one year out of 24 is not such a bad record. The cause of my frustration right now is the lack of pumpkins in the farming community. Every year I have heard many farmers warn of the Great Pumpkin Shortage. In my opinion, mainly to raise the prices! This is the first year it has become a realization. We are 3 days shy of Halloween, and this week has been nearly impossible to find decorative pumpkins. The rain in September caused most farmers to have at least a 45% loss while many had more of a 90% loss. This is true for all fall Squash as well. Cauliflower has suffered, so have Tomatoes, Peaches, Summer Squashes, Beans, Peppers and Broccoli. I am able to find the local product but it is not as abundant as every other year. The rain, along with the cooler weather early on combined with the lack of sunshine has been our "perfect Storm" for the shortages. Personally I am glad we have such an extensive source of excellent growers that have been able to pull through for us. Thank you Lewis Orchards, Oak Grove Farms, Beechwood Orchards, Baughers Orchards, Wings Landing Farms, Garners Produce and Lois's Produce.
This week the Apple selection is vast as well as delicious. We have run out of Honey Crisps but are gaining Pink Ladies, Goldrush and Pippin Apples in a few days. These three varieties are an excellent addition to our fall selection. You will be happy with their crispy and sweet-tart characteristics.
Broccoli, Lettuce, Heirloom Cooking Pumpkins, fall Squashes, Cauliflower, Brussel Sprouts, Cabbage, Kale, Collards, Beets, Chard, Spinach, Sweet Onions, Peppers, Sweet Potatoes, White Potatoes, Cherry Tomatoes, Field Grown Tomatoes as well as Eggplant are waiting for you at our Roadside Markets and CSA Program. We also have Fresh Pressed Apple Cider, Honey Crisp Cider and Pear Cider available. Next week we will start on our Fresh Pressed Fuji Apple Cider. I hope that you enjoy our bounty this week, and thank for being loyal Norman's Farm Marketeers- Jeffrey Norman
STEP 1: Choice of Vegetables
Family Share- Pick 3
Couples Share- Pick 2
Collards, Kale, & Chard
STEP 2: Choice of Vegetables
Family Share- Large Basket
Couples Share- Small Basket
STEP 3: Choice of Fruit
Family Share- Large Basket
Couples Share- Small Basket
Selection may vary do to availability and scheduling
Sunday: Chevy Chase
October 2, 9, 16, 23, 30
November 6, 13
North Chevy Chase
Tuesday: Chevy Chase
October 4, 11, 18, 25
November 1, 8, 15
Ohr Kodesh Congregation
October 5, 12, 19, 26
November 2, 9, 16
Geneva Presbyterian Church
October 13, 20, 27
November 3, 10, 17
In Westland Middle School Parking Lot at top of hill.
October 7, 14, 21, 28
November 4, 11, 18
Universities at Shady Grove
Week of Sept 25th-Oct 1st to Week of Nov 13th-19th
|RAW TUSCAN KALE SALAD|
Recipe Courtesy 101Cookbooks.comAll veggies are best served raw, so enjoy this delicious raw kale salad and feel like a superhero!
I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.
1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Prep time: 10 min
- Cook time: 5 min
|ROASTED BROCCOLI & CHEDDAR SOUP|
Recipe Courtesy TheKitchn.com
2 tablespoons oil, divided
1 leek, washed
1 medium waxy potato
1 bunch broccoli (about 1 1/2 pounds)
6 cups vegetable stock, chicken stock or water
1 cup grated extra-sharp cheddar cheese
Salt and pepper
Crème fraîche or yogurt (optional)
Preheat the oven to 425°F. Thinly slice the white and light green portion of the leek. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leek. Cook, stirring occasionally, until the leek is soft. While the leek cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.
While the stock is coming to a boil, chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender and tasty, they can be peeled and added to the pans. Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.
Once the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 5 minutes. Remove from the heat. Puree soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning. If you are not serving the soup with crème fraîche or yogurt, add a squeeze of lemon. Serve topped with a small dollop of crème fraîche or yogurt, or a grind of fresh pepper.
|LOULOU'S SPICED POTATOES WITH CAULIFLOWER|
Recipe Courtesy The Kind Life, Alicia Silverstone
This is a traditional Indian dish called Aloo Gobi. My other half doesn't even wait for me to dish it onto plate...he stands behind me with a fork asking 'is it ready yet?"! This is the EASIEST, TASTIEST dish for potatoes & cauliflower EVER! We eat it as a snack, as lunch, as dinner & as a side dish. This is one to get hooked on. I usually buy a large cauliflower & weigh it...then match that weight in potatoes. The recipe below is based on 1lb of each, so I just pro-rate up the other ingredients, to match the weight of the potatoes & cauliflower (its usually double)
- 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- 1 pound(s) ofpotatoes
- 1 pound(s) ofcauliflower, broken into florets
- 3 tbsp. ofvegetable or canola oil
- 1 tsp. ofcumin seeds
- 1 fresh green chilli, finely chopped (OPTIONAL)
- 1 tsp. ofground coriander
- 1 tsp. ofground cumin
- 1/4 tsp. ofchilli powder
- 1/2 tsp. ofturmeric
- 1/2 tsp. ofsalt
- Wash, peel & cut the potatoes into 1 inch cubes
- Par boil the chopped potatoes in a large pan of boiling water for about 10 mins
- Drain the potatoes well & set aside
- Heat the oil over a medium heat in a large pan or wok
- Add the cumin seeds and fry until they start to
- Add the fresh green chilli if using and fry for 1 minute
- Add the cauliflower florets and fry, stirring to coat in the cumin seeds, for 5 minutes
- Add the par-boiled potatoes, the spices and salt and stir well to coat with the spice mix
- Cook for a further 10 minutes or until both cauliflower and potatoes are tender
- Serve on its own, or as a side dish to the Red Kidney Bean Curry. Try chopped fresh cilantro to garnish.
|APPLE PUDDING CAKE WITH CINNAMON BUTTER SAUCE|
Recipe Courtesy Kitchen Parade
The apples "melt" into the moist cake
Hands-on time: 15 minutes
Time to table: 1 hour
Makes 8x8 or 9x9 cake
- 1/4 cup (1/2 stick) butter, room temperature or melted and cooled
- 3/4 cup brown sugar
- 1 large egg
- 1 cup flour, fluffed to aerate before measuring (see TIPS)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon table salt
- 2 cups peeled and finely chopped apple (from about 2 large apples, see TIPS)
CINNAMON BUTTER SAUCE
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup half 'n' half
- 1/2 - 1 teaspoon cinnamon
CAKE Preheat oven to 300F. Lightly butter a 8x8 or 9x9 cake pan.
In a mixing bowl, cream butter and brown sugar until light and fluffy with an electric mixer. Add egg and beat until fluffy.
In a small bowl, stir together the flour, baking soda, cinnamon, nutmeg and salt. Mix into butter mixture, just until mixed.
With a spatula, fold in apples. Turn into cake pan and bake for 25 to 35 minutes until top is crinkly and a knife inserted into the center comes out clean. Let cool.
To serve, cut into squares and drizzle warm sauce over top.
CINNAMON BUTTER SAUCE In a small saucepan, combine all sauce ingredients and stir over medium heat just until ready to boil. Can be made ahead and rewarmed just before serving.
|LILLIAN, IN RECOVERY|
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!|
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.
At The Root of the Farm to Table Movement
|Enjoy and have a wonderful week!|
Jeff, Eris and John Norman
Norman's Farm Market
|NO $3 PROCESSING FEE ON TURKEY ORDERS||GET THE $3 PROCESSING FEE DISCOUNTED THIS WEEK WHEN YOU ORDER A MARYLAND RAISED, ALL-NATURAL, FREE-RANGE FRESH THANKSGIVING TURKEY THROUGH NORMAN'S.|
PICKUPS IN BETHESDA, CHEVY CHASE AND POTOMAC (SEE WEBSITE FOR DETAILS). NO ONLINE ORDERS FOR THIS DISCOUNT.
Discount only applies to our roadside stands on Massachusetts Ave (now open Sat & Sun only, depending on weather) in Bethesda and Chevy Chase stand on Jones Mill Rd. and East-West Highway (still open daily) OR CSA PICKUPS.
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: November 6, 2011 |