A very warm welcome to our new CSA members and our continuing members, we are very excited to start this season. There are lots of goodies growing in our fields and can't wait to share with each and every one of you. Please review our policies before we begin this new season. We have changed our policies from our 2011 season.
QUICK MAKEUP POLICY REMINDER: 1. If you cannot make your regular scheduled CSA pickup you may come to another CSA pickup the same week (our week starts on Sundays). We ask that you stick to your regular pickup unless it is an emergency. 2. You may make up one week per 8 week season (Early, Mid, Late), so you may double or receive a voucher 1 time. All other missed shares may be picked up at another CSA location, Roadside stand or a friend can pickup in your name. 3. Pickup at roadside stand: Please only do this if it is an emergency and you cannot make any other CSA pickups (not to mention you have greater options at the CSA). There are no doubles allowed at the roadside stands and no CSA payments either please. Vouchers may be used at stands.
Looking forward to a great season with great produce! Don't forget to bring your bags to pickup!
THURSDAY BETHESDA PICKUP
JUST A REMINDER THAT OUR THURSDAY PICKUP IS UP IN THE PARKING LOT OF WESTLAND MIDDLE SCHOOL FROM 4:30-7PM
25 YEAR'S & GROWING! T-SHIRT DESIGN CONTEST.
Call for Designers & Local Produce Lovers. We are looking to come up with a special t-shirt design to celebrate our 25th Season. The slogan is "25 Years & Growing". We would love to see what you or somebody you know can come up with for a design with this slogan. We will incorporate our new 25th Anniversary logo (in the works) into your design. Please scan and post your design on Facebook or email us so we can post it. We will select the design with the most "likes". You may vote for as many designs as you like.
Everyone who enters will receive a free Norman's T-shirt or bag. The winner will receive a 24-Week CSA Share for the 2013 Season.
All entries should be no more than 2 colors and must be entered by July 1st, 2012.
AN EVENING WITH THE ARTS, GLEN ECHO
This is the 2nd annual benefit for Children's Inn at NIH hosted by J. Jordan Bruns, Resident Artist at Glen Echo. Last year we were proud to be a sponsor and will be there once again this year. It is such a fabulous event and we encourage everyone to come out for this beautiful evening of food, wine, music and great art. The artists who are featured for the evening will start a canvas from nothing to something you could bid on and take home. It is truly amazing to watch. Come socialize, listen to cool jazz and have a great time! Hope to see you out there!
ROADSIDE STANDS NOW OPEN!
It is finally here, the opening of the stands!
Jones Mill Rd & East-West Hwy, Chevy Chase Monday through Friday - 12pm-7pm Saturday & Sunday - 9am-4pm Opening Day Friday, May 25
Massachusetts Ave at entrance to Westland MS, Bethesda Saturday & Sunday - 9am-4pm Opening Weekends Saturday, May 26 Opening daily June 15th
When you refer a friend to sign up for our CSA, you will have 15 of Norman's Market Bucks emailed to you.
Market bucks can be used at our Roadside Stands or used for any unpaid CSA shares. When your referral signs up for Norman's CSA they just type your name in as the referee and we will email you the Market bucks!
Please allow 5-7 days for market buck delivery.
Market bucks may only be used for produce and specialty products (honey, jams, etc). Market bucks may not be used towards the purchase of Thanksgiving Turkeys or Christmas Trees. May use no more than 2 certificates at the stand per day, unlimited for CSA signup. No cash back. There is a 1 year expiration date.
Welcome to Norman's Farm Market's early season CSA Program and our roadside markets. This is Week #1 and how fitting it is! Quite a few Summer-time products are starting and will be harvested fresh for the weekend. Cucumbers, Pickles, Zuccinni, Summer Squash, Bonita Squash, Green Beans and Roma Beans will make their 2012 Debut. As well as.....Blueberries.
I believe I have gotten ahead of myself. I am Jeff Norman, the buyer and product guy for NFM. Up until now, we have had our Spring Bounty full of Brocolli, Kale, Asparagus, Strawberries, Peas, Beets, Lettuce, Radishes, Turnips, Garlic, Chinese Cabbage, Bok Choi, Fresh Eggs, Mizuna, Collard greens, Spinach and Swiss Chard. If I left out anything, which I probably did, I apologize. The product has all been Local and Fresh. Many of it was chemical free especially the Lettuces and Leafy Greens. 2012 has given us early harvests due to our regions mild Winter and hot Spring, many products are as many as 2 weeks ahead of Schedule.
Later this week I think Sweet Cherries will start as well as their more sour cousins. Sweet Onions will begin this coming Weekend as well as Elephant Garlic. I'll do my best to keep you updated on new products starting as well as older products finishing up. Asparagus probably has about 1 more week while Collard Greens, Spring Onions, Garlic Scapes and Cabbage are just about over.
We will do our best to accommodate our patrons with any special orders so feel free to ask us. Also Norman's Farm Market greatly appreciates all feedback whether negative or positive. It helps us make necessary adjustments, allowing us to accommodate and satisfy our customers. Please email any concerns to us at NORMANSFM@GMAIL.com.
Thank you and enjoy our Fresh Local Produce- Jeff Norman
WONDERFULLY EASY PASTA WITH KALE
Ingredients 1/3 lb penne or farfalle pasta 2-3 tbsp olive oil 1 small onion (diced) 2 or 3 garlic cloves (minced) ˝ lb chopped kale leaves Salt and pepper
Directions 1. Bring 6-8 cups salted water to a boil; add pasta and cook until tender. 2. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic, and cook until tender. Add the kale and sauté until wilted. 3. Drain the pasta and combine it with the onions, garlic and kale. Season with salt and pepper and serve immediately. Makes 2 servings.
Recipe from: From Asparagus to Zucchini: A Guide to Cooking Farm Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition
The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of the dressing in this decidedly Spanish salad. Curls of mild Manchego complete the Spanish theme. If you can't find smoked paprika, substitute Hungarian paprika-the grilled eggplant brings some smoke to the salad on its own.
2 small eggplants, (about 1 pound total)
3/4 teaspoon kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika, (see Note)
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler (see Note)
Preheat grill to medium.
Cut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.
Tips & Notes
Make Ahead Tip: Prepare eggplant and vinaigrette (Steps 1-4), cover and refrigerate separately for up to 1 day. Bring to room temperature before serving.
Note: To experience the full flavor of this salad, it's worth seeking out the two signature Spanish ingredients: mild- flavored, smooth sheep-milk Manchego cheese and smoked paprika. If you can't find them, substitute Parmigiano-Reggiano and Hungarian paprika.
Ingredients 12 small radishes, thinly sliced 3 small salad/spring turnips, thinly sliced 1/4 teaspoon toasted sesame oil 1/2 teaspoon rice vinegar juice of half a lime 1 tablespoon chopped chives coarse kosher or sea salt, to taste
Directions Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you'll need salt - start with a little pinch and gradually add it until the flavors "pop" as much as you like.)
How simple and delicious are berries topped with a rich custard and baked into a crusty dessert (or breakfast) gratin. No one will ever guess that you've replaced much of the butter in traditional almond cream with tofu.
1/3 cup slivered almonds, (1 1/4 ounces)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
1 large egg
1/3 cup firm silken low-fat tofu
1 tablespoon butter, softened
1/4 teaspoon pure almond extract
3 cups mixed berries, such as raspberries, blackberries and blueberries
Confectioners' sugar, for dusting
Preheat oven to 400°F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
Place sugar, flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.
Tips & Notes Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Save $3 when you spend $10 or more at one of our roadside markets. Roadside markets: Jones Mill Rd. & East-West Hwy in Chevy Chase Massachusetts Ave at the entrance to Westland Middle School, Bethesda Not valid with any other coupons or 5% Norman's Bag Discount Click here to print coupon