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September
2010
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Vol
1, Issue 16
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The
Fresh Picked
Summer Season Week 8
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CHEVY CHASE TUESDAY CSA - CHANGE OF
LOCATION
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Chevy Chase Tuesday CSA has changed
locations to
Ohr Kodesh Congregation
Located at 8300 Meadowbrook Lane
Chevy Chase, MD 20815
between the hours of 4pm-7pm.
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MARKET REPORT
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 I have found a farm in Pennsylvania that
says they will have Sweet Corn until the end of September! Is
anyone game? I hope this helps us all delay the inevitable end of
Summer just a little!
Apples and pears are coming in really strong right now. The
apples we have are Gala, Smokehouse, Fuji, Jonathon and Honey
Crisps. We will probably get a few more varieties this week. Our
Pear selection consists of Bartlett, Bosc, Asian and Seckle. The
Asian pears are really sweet and flavorful this year.
Concord Grapes have started! They are sweet, tart and purple
with an old fashioned Grape flavor. Ask to sample, they are
delicious.
Fresh Broccoli heads have arrived. Which foreshadows the start
of Cauliflower, Brussel Sprouts, Cabbages, and many other Fall
veggies.
Thank you,
Jeff Norman
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THANK YOU!
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 A special thanks to all who have
participated in our Summer CSA season! It has been a pleasure to
meet so many kind people and share recipes and stories each week at
pickup. If you are not continuing on with us in the Fall season
then we here at Norman's wish you a wonderful year and hope to see
you back with us in the Spring. 2011 CSA sign up will begin in
January and email notices will be sent out.
The Fall season will be a wonderful season and I am looking
forward to meeting new members, chatting with returning members and
eating wonderful fresh produce!
All the best,
Eris Norman
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IMPORTANT
CSA INFO
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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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COOKING
FOR KIDS BY OUR VERY OWN CSA MEMBER
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Real Food For Real Kids. If
it feels like work to try to get your child to eat more healthily,
why not make it fun?
In this course, kids will learn the basic kitchen skills and
nutritional information needed to form the foundation for a
lifetime of healthful eating. With an emphasis on local, seasonal
produce and whole grains, kids ages 9 through 11 will cook
breakfast, lunch and dinner recipes, exploring where their food
comes from and delicious ways to eat more fruits, vegetables and
whole grains.
Three hands-on sessions are presented by a personal chef and a
nutritionist.
$135 total per student for 3 sessions, includes food costs. This
class works best with small groups of children; 6-student limit.
Classes take place in the client's home.
For more information, contact Sharon at chefsharon1@gmail.com or Laura at laschultz@comcast.net.
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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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Directions
- Preheat oven to 350 degrees F (175 degrees
C).
- Heat oil in a medium skillet, and saute onion and
garlic until soft. Stir in beans, and mash. Gradually stir in
water, and heat until warm. Remove from heat, and stir in the chili
powder, cumin, mustard, cayenne pepper and soy
sauce.
- Divide bean mixture and mashed sweet potatoes evenly
between the warm flour tortillas. Top with cheese. Fold up
tortillas burrito style, and place on a baking
sheet.
- Bake for 12 minutes in the preheated oven, and
serve.
ADDICTIVE SWEET POTATO
BURRITOS
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Ingredients
- 1
tablespoon vegetable oil
- 1
onion, chopped
- 4
cloves garlic, minced
- 6
cups canned kidney beans, drained
- 2
cups water
- 3
tablespoons chili powder
- 2
teaspoons ground cumin
- 4
teaspoons prepared mustard
- 1
pinch cayenne pepper, or to taste
- 3
tablespoons soy sauce
- 4
cups cooked and mashed sweet potatoes
- 12
(10 inch) flour tortillas, warmed
- 8
ounces shredded Cheddar cheese
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ROASTED
RED PEPPER SOUP
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Broil 3 halved large red peppers, cut side down, in pan. Broil 15
minutes until skin is blackened. Remove from pan. Place in plastic
bag. Let steam 10 minutes. Peel and chop peppers. Melt 2Tbs butter.
Add 1 onion and peppers, 28 oz tomatoes chopped, 1 cup dry red
wine, 1/2tsp salt, pepper, and ½ tsp. Dill. Bring to a boil.
Reduce heat. Simmer 40 minutes. Stir. Add 1 cup cocktail vegetable
juice and simmer 10 minutes. Garnish with sliced green onions.
Serves 5-6.
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ACORN
SQUASH STUFFED WITH PEARS, WILD RICE, WALNUTS
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Recipe Courtesy
SeasonalChef.com
3 acorn or
dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room
temperature
� cup wild rice
1 � cups canned low-sodium chicken broth
� teaspoon salt, plus extra to taste
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
2 firm Bosc or Anjou Pears, peeled, halved lengthwise, cored, and
cut into �-inch dice
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted (see Cook's Note)
1/3 cup sweetened dried cranberries
1. Preheat the oven to 350 degree F. Cut each squash in half
crosswise. Scoop out and discard the seeds and strings. If
necessary, trim the top and bottom so that the squash will sit
level, and place on a rimmed baking sheet, cut side up. Sprinkle
each half with a little salt, pepper, and nutmeg, to taste. Using 3
tablespoons of the butter, dot each half with some butter. Cover
the pan tightly with foil and bake the squash just until moist and
tender, about 45 minutes.
2. Meanwhile, combine the rice, chicken broth, � teaspoon salt, and
2 cups of water, in a medium saucepan. Bring to a boil over
medium-high heat. Reduce the heat to a bare simmer, partially
cover, and cook, stirring occasionally, until the rice is tender,
about 40 minutes. When the rice is done most of the water should be
evaporated.
3. In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and
carrot until slightly softened, about 3 minutes. Add the pears and
saute 2 minutes longer. Cover the pan, adjust the heat to
medium-low, and cook the vegetables until crisp-tender, 3 minutes
longer. Add the sage, thyme, and parsley and saute 1 more minute.
Remove from the heat.
4. In a large bowl, combine the cooked rice, sauteed vegetables and
pears, walnuts and dried cranberries. Taste and add salt and
pepper, if desired. Mound the rice mixture into the squash halves,
dividing it evenly. Cut the remaining tablespoon of butter into
small pieces. Dot each stuffed squash with butter. Cover with foil.
Bake at 350 degrees F until heated through, about 20 minutes.
To toast nuts:
Place the nuts in a single layer on a rimmed baking sheet and bake
in a preheated 350 degree F oven until lightly browned, about 5 to
8 minutes. Alternatively, the nuts can be browned in a microwave.
Place the nuts in a single layer on a microwave-safe plate, and
microwave on high power for 2 to 3 minutes, or until lightly
browned. Watch carefully that they don't burn.
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FRESH
APPLE JUICE
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Recipe Courtesy Raw Foods Living
Foods
Ingredients
- 3 apples
- � lemon (optional)
How to Make Apple
Juice
- Wash the apples.
- Remove their cores.
- Cut the peel off the
lemon.
- Slice apples to fit your
juicer.
- Juice and Enjoy.
A lovely sweet drink. Great as
is, or serve over ice with natural fizzy spring water for a
summertime treat.
Eris' recommendation: Add
vodka!
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WE ARE NOW CLOSED OUT FOR ANY
RETURNING MEMBERS AND NEW MEMBERS 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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