|August 2011||Vol 2, Issue 16|
The Fresh Picked
CSA WEEK 4, MID SEASON
|PEACH SALE CONTINUES FOR ONE MORE WEEK!|
PEACH SALE CONTINUES FOR ONE MORE WEEK
1/2 BUSHEL PRICES
YELLOW PEACHES $30
WHITE PEACHES $34
VINE RIPE TOMATOES $36
ROMA TOMATOES $36
ALL ORDERS MUST BE PLACED BY
NOON FOR NEXT DAY PICKUP.
LAST DAY TO PICKUP IS SUNDAY, AUGUST 28TH
LAST DAY TO PLACE ORDER IS
FRIDAY, AUG 26TH AT NOON
TO PLACE AN ORDER CLICK HERE
Thank you so much for bearing with us through this week's last minute changes, we don't typically have so many emergencies in one week. But all is well!
It's hard to believe it's already the half way point of the Mid Season CSA. Just a reminder that the new season begins the week of September 25-October 1st. If you have not yet registered for the Late Season please do so now by updating your membership here. If you are unsure of the Late Season I must add that it is my absolute favorite season, there are delicious apples and pears, grapes, amazing colorful veggies, and winter veggies such as sweet potatoes and winter squash that will pull you through the winter. It is truly an amazing season and we would love for you all to experience it!
SUNDAY CSA (USUALLY AT NORTH CHEVY CHASE ELEMENTARY) AUGUST 28TH, WILL BE HELD AT OHR KODESH CONGREGATION LOCATED AT:
8300 Meadowbrook Lane
Chevy Chase, MD 20815
WE WILL HOLD AT THE SAME TIME FROM 12-3PM ON SUNDAY, AUGUST 28TH ONLY!
ALL OTHER WEEKS WILL BE HELD AT NORTH CHEVY CHASE.
|WEEK FROM HELL|
Every year there seems to be that one week that blindsides you and kicks you in the teeth. You can't plan for it because it ambushes you when you least expect it. It attacks weaknesses which you didn't know you had. This was that week.
From our last minute, unexpected change of venue for Wednesday's CSA which sent us scrambling for a new location and a way to communicate it effectively to approximately 230 members; to our delay of Friday's CSA due to the injury by one of our key staff and getting him rushed to the emergency room while scrambling to take on his role and get to the Shady Grove CSA. We thank everyone for their efforts, patience and understanding and apologize for any inconveniences. I was proud to be a part of the team and how we rose to the occassion by adapting, improvising and executing rapid decisions and not giving up. I found myself nodding its not what happens that defines you, but how you respond, and conduct yourself that distinguishes true grit. The lesson I got out of this week is the importance of a Plan B and when that doesn't work move onto Plan C.
So along that note and out of celebration for making it through, we are providing a coupon for those bearing the burden this week. Our Week From Hell Special. We understand and are sympathetic. Just remember, "When the going gets tough, the tough get produce". Just tell us your woes, (in a nutshell) and get 10% OFF your purchase. Remember, Tomorrow is a New Day. SEE ATTACHED COUPON AT BOTTOM.
| LETTER FROM PASSED EMPLOYEE|
|Following is a letter we received this week from a passed employee, Jacob Cohen. It gave me a bit of a boost and made me remember all the passed employees that have moved on to do great things and have taken there experiences from the farm market with them. Enjoy.|
I hope summer is treating you kindly and that business is booming. I
stopped by the stand on Jones Mill Road yesterday to buy some produce for my family, and everything was delicious. Returning to the stand brought back some fond memories from working two summers ago and it was the camaraderie, team work and interaction with the customers that I witnessed yesterday which has prompted me to write this email.
I graduated this past May from University Wisconsin-Madison,
double majoring in Southeast Asian Studies and Political Science with
a certificate in Environmental Studies. I was fortunate enough to
receive a scholarship from the State Department to study in Indonesia this summer, my country of expertise, for the past two and a half months. While there, my primary goal was to learn the language, however, I also took the time to investigate pressing issues related to my majors such as food security, nutrition, and many other problems that are facing this developing nation.
When interviewing individuals I found myself repeatedly using Normans Farm market as an example of local fresh food at affordable prices for the community. Specifically, the idea of the CSA was new to many of the farmers and I tried to explain the concept and the benefits of the system. When I returned to the stand I really appreciated and realized the importance of the service that you and Eris provide to the community.
Thank you for taking the time to write this email Jacob. We are glad you value your time spent at the market and wish you all the best.
| MARKET REPORT|
This has been an interesting week for Normans Farm Market, one that has kept me super busy, and now super beat! For the market report this week there is not much in the way of new items coming in or old ones going out. In other words, it's pretty much a repeat of last week. How fitting to repeat last weeks Market Report:
The next 2 weeks of Our market reports can be summarized into a matter of words. PEACHES, TOMATOES and HEIRLOOM TOMATOES! It would not make much of a read but it would make a straightforward statement.
We are at the peak of Peaches right now. The seasons best offerings of Freestone Peaches are upon us waiting to be "picked". If you have any plans on canning or freezing them there is no better time than the present.
The Vine-Ripened Tomatoes are in abundance of quality as well as quantity. This time of year they usually are awesome and this year is no different. We will have Tomatoes into October but the best ones will be around for a few weeks. This includes the Heirloom Tomatoes. Try the heirlooms for that one in a million old fashioned Tomato taste!
You might ask, "Is all you have Peaches and tomatoes?" The answer is no. Plums are Fabulous, Nectarines as well. Green Donut Peaches (Some call them Tropical Peaches) start this weekend, Melons are fantastic, Peppers are getting great. We have these great little Orange Sweet Peppers with a horrible name! The name is "Yummies", I know, what imagination used in the naming process. I guess the name is a result of the KISS (Keep It Simple Sally)method and the taste is just as the name says.
Enjoy this weeks bounty-Jeff
STEP 1: Choice of Vegetables
Family Share- Pick 3
Couples Share- Pick 2
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
August 7, 14, 21, 28
September 4, 11, 18
North Chevy Chase
Tuesday: Chevy Chase
August 2, 9, 16, 23, 30
September 6, 13, 20
Ohr Kodesh Congregation
August 3, 10, 17, 24, 31
September 7, 14, 21
Geneva Presbyterian Church
August 4, 11, 18, 25
September 1, 8, 15, 22
Entrance to Westland Middle School (on Massachusetts Ave.)
August 5, 12, 19, 26
September 2, 9, 16, 23
Universities at Shady Grove
|Photo by Tom Wolff|
Week of July 31st-Aug 6th to Week of Sept 18th-24th
Week of Sept 25th-Oct 1st to Week of Nov 13th-19th
|MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING|
To View Recipe Click here
1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika (sweet or hot)*
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons mild extra-virgin olive oil
4 cups 1-inch pieces cantaloupe flesh (from 2 1/2- to 3-lb melon)
4 cups 1-inch pieces honeydew flesh (from 2 1/2- to 3-lb melon)
4 large bunches arugula (1 1/2 lb), coarse stems discarded
8 oz sliced serrano ham (1/16 inch thick), cut crosswise into 3/4-inch-wide strips
Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately.
It's important that the ham not be sliced as thin as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.
|ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS|
Recipe Courtesy Epicurious.com
1 large white onion, cut crosswise into 1/2-inch-thick rounds
2 red bell peppers, quartered
3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
12 (6-to 7-inch) soft corn tortillas
1/2 cup vegetable oil
6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water
For tomato salsa:
2 medium tomatoes, chopped
1/4 cup finely chopped white onion
2 teaspoons finely chopped fresh serrano chile, including seeds
2 tablespoons fresh lime juice
Garnish: cilantro leaves
Start enchiladas: Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa: Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa: Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas: Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
Vegetables can be cooked in an oiled hot grill pan.
by Ruth Cousineau
|SPICY ASIAN EGGPLANT WITH TOFU AND RED PEPPER|
1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices
In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.
|BRANDIED POACHED PEACHES|
Recipe Courtesy Epicurious.com
2/3 cup sugar
1/2 cup fresh orange juice
2 cups water
5 (4-inch-long) strips fresh orange zest
1/2 vanilla bean, halved lengthwise
8 firm-ripe small peaches (2 to 2 1/2 lb total)
1 1/2 to 2 tablespoons brandy or Cognac
Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
Peel peaches and serve whole with syrup.
· Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving.
|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
|HELL WEEK DISCOUNT|
|This week was nothing to write home about, actually if we could just store it and never remember it happened! Hope your week was better...BUT if you also had a bad week then we will give you 10% discount, the only catch is you have to tell us your story!|
Discount only applies to our roadside stands on Massachusetts Ave in Bethesda and Chevy Chase stand on Jones Mill Rd. and East-West Highway.
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: August 28, 2011 |