|July/August 2011||Vol 2, Issue 13|
The Fresh Picked
CSA WEEK 1, MID SEASON
| WELCOME TO MID-SEASON CSA|
We are very excited to start our next 8 week, Mid-Season CSA. Please review our policies so you are familiar with them.
Please bring shopping bags with you weekly to pack your produce.
FOR ALL CHEVY CHASE SUNDAY MEMBERS: PICKUP ON SUNDAY, AUGUST 28TH WILL BE HELD AT OHR KODESH CONGREGATION IN CHEVY CHASE DURING THE SAME HOURS. THIS WILL ONLY BE FOR THIS WEEK AND THEN WE WILL CONTINUE AT NORTH CHEVY CHASE. REMINDER EMAILS FOR THAT WILL STILL SAY NORTH CHEVY CHASE, HOWEVER YOU SHOULD DISREGARD AS THESE ARE AUTOMATED EMAILS.
Enjoy our stories and recipes, we love hearing your recipes as well.
Looking forward to meeting new faces this week.
Eris, John and Jeff Norman
| Farm Market Folklore |
Meet The Buyer
People constantly ask what it is like to work with family. On any given day my response may vary anywhere from "just shoot me now" to "I wouldn't have it any other way!" There is an unbreakable bond between brothers. Through thick and thin and hell or high water there is a loyalty and trust that runs deep. As partners, differences of opinion on the mundane may quickly escalate into an outright brawl about something stemming back to childhood. But when the going gets tough there is nobody you can count on more. When one falls the other is always there to pick up the slack. At the source of Norman's Farm Market Folklore is the relationship between brothers whose contrasting strengths compensate to fill the gaps and form a solid foundation. This week aims to capture Jeff Norman, in all his glory and the roles he has played at the heart of the business.
...Click Here to Continue Reading
Just a few days ago I was a little stressed out due to my disappointment with the quality and lack in volume of Fresh Vine Ripened Local Tomatoes. They seemed good, not great. There never seemed to be enough to go around in the past two weeks. I placed calls around to the best farmers in our area, to no avail. I thought that this Summer may be the first one I might not be proudly satisfied with the supply or lack-there-of. Starting about Wednesday of this past week, my Tomato concerns have completely disappeared! We are now and all of the sudden bombarded and knee deep in fabulous tasting Vine Ripes and Heirloom Tomatoes.
I am a fanatic when it comes to locating interesting and tasty product from local farms. Heirloom tomatoes are my ultimate achievement, my Trojan Horse of unique finds! They never cease to amaze me with their exquisite taste, fun shapes and beautiful mix of colors. We now have some wonderful suppliers of Heirlooms with that indescribable wine-like taste of tomato that existed only in the Tomatoes my "Grandfather used to grow." Many Tomatoes these days seem to have a really thick skin to protect them from their long hauls in tractor trailers, ships, airplanes, trains and rocket ships! All this sounds fine if the taste is there- but I digress... Heirlooms are tomatoes that have not been genetically tinkered with. They won't travel too far, but their taste is out of this world. I hope you take a try at our Heirlooms. They really are exceptional!
We have a new Watermelon Grower, and so far the melons are the best that I've tasted in years. We will now have a consistent supply of Yellow Seedless, Red Seedless, Sugar Baby, Personal Seedless and Sangria. Let us know what you think please.
The Tree Fruit is still awesome! The best in years, so don't forget to pick up a basket of Yellow Peaches, White Peaches, Donut Peaches, Plums, Yellow Nectarines as well as the White Nectarines.
I am optimistic that August will bring us some fantastic table grapes from Beechwood Orchards. They tell me as well, that Kiwi Berries should be around soon. Fantastic! But what is a Kiwi Berry?
Remember to send us emails with praises and complaints, suggestions and comments. Thank you for your breath taking support-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
|HEIRLOOM TOMATO TART|
Recipe Courtesy Epicurious
For black pepper parmesan pastry
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold vegetable shortening
- 2 tablespoons freshly grated parmesan
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 to 4 tablespoons ice water
- 3/4 lb fresh mozzarella (not unsalted), very thinly sliced
- 1/2 cuppesto
- 2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
Special equipment: pie weights or raw rice
Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 375°F.
Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
Fill tart shell:
Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
Cooks' note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.
|CHERRY TOMATO SAUCE|
Recipe Courtesy Vegetarian Cooking for Everyone by Deborah Madison (Modified by Eris)
1 pint cherry tomatoes, stems removed
1 clove garlic, minced
Salt and freshly milled pepper
Pinch red pepper flakes (optional)
2 teaspoons extra virgin olive oil
1 teaspoon finely chopped herb- tarragon, basil, lovage, rosemary, marjoram
Preheat oven to 400 degrees.
Put tomatoes on a cookie sheet, sprinkle with olive oil, garlic, salt, pepper, red pepper flakes, sugar and herbs. Bake in oven for about 45 minutes to an hour, until tomatoes are well cooked.
Remove from oven and let cool for 10 minutes. May either push through a sieve to remove skins or put in a food processor to blend well. Enjoy over fresh made pasta!
|CORN CHOWDER WITH NEW POTATOES, GOLDEN PEPPERS, AND BASIL|
Recipe Courtesy Vegetarian Cooking for Everyone by Deborah Madison
1 quart stock (veggie or chicken) or water
1 large leek, white part plus an inch of the green, sliced into rounds
Kernels from 6 ears of corn, about 4 cups
1 pound of new potatoes, peeled and neatly diced
2 branches green basil, 8 leaves plucked, stems reserved
2 tablespoons plus 2 teaspoons butter or vegetable oil
1 large onion, finely diced
1 bay leaf
4 thyme sprigs or 1/4 teaspoon dried
Salt and white pepper
1 large yellow or light colored pepper, diced
2 cups milk or additional stock
Finely snipped chives
Melt 2 tablespoons butter in a soup pot and add onion, leek, bay leaf, and thyme.
Cook over low heat until the onion is soft, 10 to 12 minutes, stirring occasionally. Add the potatoes, stock, and 1 1/2 teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. While the soup is simmering, stew the pepper in the remaining butter and a few tablespoons water in a small skillet until tender, about 10 minutes.
Press some of the potatoes against the side of the pot to break them up, then add the corn and milk. Simmer until the soup is heated through and the corn is tender, about 5 minutes.
Thinly slice the basil leaves. Add the stewed peppers to the soup and serve with white pepper, basil, and chives sprinkled over each bowl.
Recipe Courtesy Martha Stewart
- 1/2 pound nectarines (about 4), cut into 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 1/4 cup plus 2 teaspoons granulated sugar
- 2 cups all-purpose flour, plus more for work surface
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream, plus more for brushing
- Fine sanding sugar, for sprinkling
Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.
| STATE OF THE FARM|
|To continue on about my stink bug rant would only leave me spraying a bunch of 4 letter words on this report. And you with an impression that I am a sailor like ....Popeye? Which I am not. So...we sprayed, I do not see many stink bugs around. Good riddance! Unfortunately all of the Cucumber plants have been devastated and will be pulled up tomorrow afternoon to replace with more Squash plants for September. On a kind of positive note, the pickle plants that we will pull out of the ground tomorrow are an awfully bitter variety with a Yuck factor of 11 out of 10! Good riddance once again!|
We are really pulling a lot of Red Vine Ripe Tomatoes as well as Green and Heirloom tomatoes. They are tasting superb and I am very proud to have them pulled out of Norman's Farm. These little French Orange Cantaloupes being pulled are incredible as well! Probably the best that I have ever tasted. Now they are small in size yet tremendous in flavor so if you see them take one home for dessert or a snack. We only grew a few of these melons because they were kind of on a trial basis. Next year the numbers will increase.
Cherry Tomatoes will start being pulled in about 10 days and they are mainly Sungolds which to me are the best cherry type Tomato.
Thank you for reading the State of Our Farm-Jeff
|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
|25% off Heirloom Tomatoes||Only good at our Chevy Chase roadside stand on Jones Mill Road and East-West Highway or our Mass Ave. stand at the entrance to Westland Middle School in Bethesda. |
Please print this coupon and present at time of purchase.
Coupon cannot be used for any CSA purchases, may only be used at our roadside market. May not be combined with any other offers or discounts.
|Offer Expires: August 7, 2011 |