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August
2010
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Vol
1, Issue 14
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The
Fresh Picked
Summer Season Week 6
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MARKET REPORT
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 These next couple weeks will be a huge
change in the produce scene.
I have seen a glimpse of what is to come at a local produce
auction. The cool colors and sweet taste of the early Fall harvest.
Concord grapes, pears and apples of many varieties, colored
cauliflower, sweet Fall squash, different greens as well as the
last of the Summer harvest.
I am also starting to see pumpkins which will be very early this
year, so don't be surprised if you see them at our stand in the
next couple weeks. Most notable are the flatter heirloom culinary
varieties originating from many areas around the globe. I mean the
seed does, as all of the produce is local.
We will grill them at our stands for sampling when they arrive.
They taste excellent! I have no doubt that Eris will post some
woderful recipes when the time comes.
Thank you,
Jeff Norman
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FALL
ALREADY?!
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It's hard to
believe that Summer produce is on its way out and Fall produce is
coming in, school is starting and we are back to reality...good-bye
summer! With butternut squash, apples and sweet potatoes shoving
out peaches and corn I find no better reason then post the first
Fall recipe. I will be the first to admit that Fall is my favorite
season, I love the weather and I LOVE the veggies! It's such a
crisp time of the year and so beautiful with all the oranges,
greens and purples. So let's all together say good-bye to peaches
and accept the poor apples. The apple has it hard following the
peach but in a few weeks you will forget about peach season and
look forward to the 20+ varieties of apples and pears.
But we can't forget about Labor Day cook-outs before we leave
summer for good. I am posting some recipes to give you some ideas
of what your cook-out could consist.
Eris Norman
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IMPORTANT
CSA INFO
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We have maxed
out our Chevy Chase CSA because we just don't have enough parking
for everyone and therefore it is making our stand somewhat
dangerous at CSA times. We have been searching for new locations
close by to hold the CSA pickups. Ohr Kodesh in Chevy Chase is
allowing us to use their parking lot for our Tuesday evening CSA.
Starting next week Tuesday, August 31st from 4-7pm we will be
holding the CSA from the parking lot at Ohr Kodesh, 8300 Meadowbrook
Lane in Chevy Chase. Ohr Kodesh is directly behind our Chevy Chase
location so we are not going too far. Anyone who goes to the
stand will not be able to pickup their CSA. Please also keep in
mind that Ohr Kodesh is in a neighborhood and we have to be
respectful of our new neighbors. Since we are moving to Ohr Kodesh
we will re-open Tuesday at Chevy Chase to new members and returning
members for the Fall. Since we are expanding our Tuesday CSA we
will not be able to have Tuesday members pickup during the Sunday
CSA.
THE ALTERNATE LOCATION IS ONLY FOR CSA PICKUP. WE WILL STILL HAVE
OUR DAILY ROADSIDE STAND AT THE SAME LOCATION ON JONES MILL
ROAD.
If you must come before 4pm then you may come to the stand on
Jones Mill Rd. although you may not have the selection as Ohr
Kodesh will have.
IMPORTANT INFO ON MISSED CSA
SHARES:
Just to review our procedures for any
missed shares.
1) All missed shares must be made up within
the season missed. If you miss 2 weeks in the Summer season it
must be made up in the Summer season, we cannot make it up in the
next season because it really throws off our ordering.
2) If you miss a week these are your options:
a) You may double up a week of your choice as long as it is in
the same season missed.
b) You may get a voucher card which is only given out at CSA
pickups. This is like a gift certificate and you may use as little
or as much as you would like at our CSA pickups or roadside
markets. A half share is worth $15 and a full share is worth $25.
There is a maximum of 2 cards per member per season and must be
used within that season missed. If you know you will be away
towards the end of the season then we would be more than happy to
give you a card before you miss so you have more time to spend the
voucher. Also please note that we DO NOT replace missed
cards.
c) And of course you may always send a friend or family member to
pickup your share. All they have to do is give your name and know
whether you get a full or half share.
THANK YOU SO MUCH FOR WORKING WITH US ON THIS!
Thank you,
Eris Norman
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NEW ROADSIDE STANDS HOURS OF
OPERATION
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Chevy Chase
9 am - 7 pm Daily
Bethesda
9am-7pm Saturday
9am-6pm Sunday
4:30-7pm Thursday (CSA ONLY)
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NEW
NEW SAFETY AT THE STAND---VERY IMPORTANT!!
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A
few new guidelines for safety at our roadside stands:
Bikers & Pedestrians.
Please be observant of bikers & pedestrians traveling along
Jones Mill Road. Especially weekends.
Pulling Out. Please pull
out with caution. Make sure not to cut anyone off. Be aware of
drivers coming through intersection at East-West Highway.
Parking At Chevy Chase
Stand. The only parking available at our stand is on the
same side as our stand. We can no longer have anyone crossing
Jones Mill to get to our stand.
There is also parking across East-West Hwy on Beech Dr. which is a
short walk from our stand.
U-Turns. NO U-TURNS. Use
Twin Forks Rd to get back in the right direction. Note that Twin
Forks Rd is a one way that takes you to East-West Hwy which brings
you back to Jones Mill/Beach Drive.
Backing into Traffic. Park
parallel to road so there is no need to back into traffic.
THANK YOU AGAIN FOR HELPING US KEEP OUR STAND SAFE!
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NORMAN'S
T-SHIRTS & REUSABLE SHOPPING BAGS
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With
the hard work from everyone involved we have our beautiful Norman's
shirts and reusable shopping bags available for sale at the
stand.
Special thanks to Anne Nicholson for her amazing design that she
spent many and many of hours on and also a special thanks to
Heather Powers for taking Anne's design and putting it on the
computer making it a printable design.
We do not keep too many at the stand because rain may ruin so if
you would like to place a specific order you may email me and I can
have it ready for you on a designated day.
Reusable shopping bags: $5
each
Use these at our stands and receive
a 5% discount on your produce.
Shirts: $15 each or 2 for
$10
Men T-Shirt, Hunter Green: M, L, XL
Women T-Shirt, Coffee: S, M, L
Women Tank, Brown: S, M, L
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STUFFED RED PEPPERS
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Recipe Courtesy Mother Nature
Network
Grilled red peppers filled with fire-roasted vegetables
answers the age-old question of what to do with leftovers.
Re-grilling adds depth and flavor to already delicious
ingredients.
Prep time: 5-10 minutes
Total cooking time: 15 minutes
Servings: 4
Ingredients
- 2 grilled red bell peppers
- 1 grilled medium white onion
- half head of grilled garlic
- 4 oz. soft goat cheese
Directions
- On a cutting board, divide pepper into two sections, creating 4
large strips of roasted pepper. Cut the grilled onion into small
segments. Scoop the garlic from head.
- Combine the onion, garlic and goat cheese on the fleshy side of
the pepper. Roll into large veggies spliffs of gooey goodness.
- Place directly on the grill away from direct heat for several
minutes, or until the cheese drips.
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CHARM CITY CORN
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Recipe Courtesy Food
Network
Directions
Bring 2 cups water, 1 cup milk and a pinch of
salt to a boil in a pot. Cut 4 ears
corn into thirds; add to the pot and cook until
crisp-tender, 5 minutes, then drain. In the same pot, melt 4
tablespoons butter with 2 teaspoons Old
Bay seasoning, a dash of green hot sauce
and some salt. Toss the corn in the spicy butter.
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DILL
POTATO SALAD
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Recipe taken from and adjusted FoodNetwork.com
Ingredients
- 3 pounds potatoes, peeled
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1 small red onion, finely chopped (about 1/2
cup)
- 1/4 cup tightly packed chopped fresh
dill
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 1 tablespoon grainy or regular Dijon
mustard
Directions
Put the potatoes in a big pot with enough water to cover by
1-inch. Season with salt and bring the water to a boil. Cook just
until the potatoes are tender when pierced with a fork, about 15-20
minutes.
Drain the potatoes and return them to the uncovered pot off the
heat. Let them sit until almost room temperature. (Cooling them in
the warm pot will get rid of any excess water in the potatoes, and
that's good.)
Stir in 3/4 teaspoon salt, and the remaining ingredients
together in a serving bowl large enough to hold all the
potatoes.
When they're cool, cut the potatoes into 1-inch pieces, add them
to the bowl as you go. Stir gently until all the potatoes are
coated with dressing. You can make the salad up to a couple of
hours in advance. Keep covered at room temperature. Don't
refrigerate or the potatoes will lose their rich, smooth
texture.
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GARLICKY
BAKED BUTTERNUT SQUASH
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- 2 tablespoons minced fresh
parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash,
peeled and cut into 1-inch cubes
- 1/3 cup grated Parmesan cheese
Directions
- In a large bowl, combine the parsley, oil,
garlic, salt and pepper. Add squash and toss to coat.
- Transfer to an ungreased shallow 2-qt.
baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or
until squash is just tender.
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PEACH
SLUMP
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Recipe By : The Great American
Dessert Cookbook
8 cups thinly sliced peeled peaches
(approx 8 medium size peaches)
2 tablespoons light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1/3 cup butter
1/2 cup milk
1/4 cup buttermilk
1 egg -- well beaten
Preheat the oven to 400F. Lightly
butter a 1 1/2-quart casserole. In a medium-size bowl, toss
together the peaches, brown sugar, almond extract, and cinnamon.
Spread in the bottom of the casserole. Sift together the flour,
baking powder, and 2 Tbsp of the white sugar. Cut the butter into
the flour mixture, until it has the consistency of coarse crumbs.
Combine the milk, buttermilk, and egg and combine with the flour.
Do not knead; the dough will be sticky, stiff, and lumpy. Drop by
the spoonful over the peaches. Try to get even coverage, but don't
worry about a few bare spots. Bake for about 25 minutes, until the
top is golden and the juices are bubbling. Cool on a wire rack for
about 5 minutes. Then loosen the biscuit from the sides of the pan
and invert onto a serving platter.
YIELD: 4 to 6 servings
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FALL SEASON IS STILL OPEN TO NEW
AND RETURNING MEMBERS
FOR BETHESDA AND POTOMAC LOCATIONS.
CHEVY CHASE SUNDAY IS FULL FOR OUR FALL SEASON.
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CSA
Seasons
Spring
Season
Week
of June 1st - Week of July 19th
Summer
Season
Week
of July 26th - Week of September 13th
Fall
Season
Week
of September 20th - Week of November 8th
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CSA Pickup Locations &
Times
Chevy
Chase
Tuesday 4pm-7pm (Ohr Kodesh Congregation)
Sunday 12pm-5pm
Potomac
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Geneva Presbyterian Church
Wednesday 4pm-7pm
Bethesda
Thursday 4:30pm-7pm
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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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