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Cromwell Valley CSA Newsletter |
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Andrea and her assistants and interns have been busy this week, not only harvesting and planting, but also fixing the irrigation on the farm. In lieu of Andrea’s regular Farm Update, I have a few items of business to take care of. Emails It appears that as we’ve been working out the bugs in our email system, there has been some confusion about where messages should be sent. Anyone that sent messages to info@cvcsa.org or webmaster@cvcsa.org were most likely not received. However, we are working to correct this issue. Our sincerest apologies. The two main email addresses that questions and concerns should always be directed to are: membership@cvcsa.org and/or farmer@cvcsa.org. Sending emails to these addresses will ensure your concerns and questions are addressed as quickly as possible. In addition, to register for any of the CVCSA farm events, please email molly.amster@gmail.com. Please feel free to spread the word about these programs and bring friends/family. (For more details on upcoming programming, see below.)
Caring for and Cooking Your Produce |
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(Picture courtesy of Flickr user thebittenword.com.) |
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Notes from the editor by Ami Spencer |
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June 19, 2010 |
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Cromwell Valley Park offers a number of fun and educational workshops throughout the season. There are some great programs coming up in July for both adults and the kids! Go camping near home, learn about spiders, bees and what lives in the stream, and much more! Pull out your calendars, make your reservations and get ready to have some fun! For any programs not indicated as sponsored by CVCSA, you can contact the park office at 410.887.2503 or email info@cromwellvalleypark.org for more information or to reserve your spot. Unless otherwise noted, payment must be made to CVP within 5 business days of your reservation, or the reservation will be yielded to the waiting list. All payments are donations and non-refundable unless CVP cancels the program. Make checks payable to: Cromwell Valley Park Council (CVPC). Mailing Address: Cromwell Valley Park, 2002 Cromwell Bridge Road, Baltimore, MD 21234. For programs sponsored by CVCSA, email molly.amster@gmail.com to reserve your spot or get more information. Workshop details are below: —————————————— SATURDAY JUNE 26 Come learn about and enjoy the lazy gardener’s favorite plant: rhubarb. Reliable and tasty. Ages 8+ with adult. Reservations required. $3 members/$5 non-members. —————————————— THURSDAY JULY 1 Although we don’t usually see them, roots are a vital part of every plant. Join the CSA as we get “down & dirty” to learn about, root for and even nibble on roots! Ages 4 to 8. Reservations required. For more info visit www.cvcsa.org. Please contact CVCSA directly at molly.amster@gmail.com to make your reservation. $3 CSA shareholders/$5 non-shareholders. —————————————— FRIDAY JULY 2 Enjoy a summer evening catching fireflies and making s’mores by the campfire - two of childhood’s best memory makers. Bring a bug box and flashlight. Ages 4+ with adult. $3 members/$5 non-members. —————————————— SUNDAY JULY 11 Join the CSA farm staff for an exciting look at the new Russian Honeybee Colonies! Look inside the hives, learn about the biology of honeybees, and for the kids (even those that are just kids at heart!) play some fun bee games! All ages. For more info visit www.cvcsa.org. Please contact CVCSA directly at molly.amster@gmail.com to reserve your spot. $3 CSA shareholders/$5 non-shareholders. —————————————— STARTING THURSDAY JULY 15 First class of a 3- part series (2nd class Sun. 7/18 at 3 to 7 PM, 3rd class Thurs. 7/22 at 7 to 9 PM). Join Debbie Amster, Holistic Health Counselor, for a food-based cleanse, not a fast, where, through simplified, mindful eating with the seasons, you cleanse your body of toxins, focus your intentions, and awaken to your deeper self. For more information visit www.cvcsa.org. Ages 18+. Registration required. Please contact CVCSA directly at molly.amster@gmail.com to make your reservations. $160 CSA shareholders/$175 non-shareholders. —————————————— SATURDAY JULY 17 Summer is the time to test your treasure hunting skills and your sense of adventure. Follow the clues to learn the lore of the outdoors through exploration. Ages 8 to 12. Reservations required. $3 members/$5 non-members. —————————————— SATURDAY JULY 17 What animals live in Mine Bank Run? Who visits for a drink? On a warm summer day, we’ll take the nets and buckets to explore the stream. Wear water shoes or boots and clothes that can get wet. Ages 4 to 10 with adult. Reservations required. $2 members/$4 non-members. —————————————— TUESDAY JULY 20 Join us at the nature center to learn why spiders are not insects and explore their unique traits. Includes a game, poem, song, craft, and hike. Ages 4 to 6 with adult. Reservations required. $2 members/$4 non-members. —————————————— FRIDAY JULY 23 Introduce your family to the camping experience close to home. Will include a night hike and evening campfire. Families should provide their own camping gear BUT, if you need a tent, we may have one for your use. Please BYO supper & breakfast will be provided. Reservations required. RAINDATE 7/24 to 7/25. $15 per family members/$20 non-members. |
Highlights in this issue:· Note from the editor · Composting 101 · Radish info · History of CVCSA · Recipes |
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Upcoming Workshops |
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Sign up for one of many summer workshops at Cromwell Valley Park or CVCSA and learn while having fun! |
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(Picture courtesy of Flickr user thebittenword.com.) |
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recipes |
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You may not be very familiar with broccoli raab, but it’s a pretty flexible vegetable and easy to use. We told you a little about it in last week’s newsletter, so this week I thought I’d pull together a few more recipes you could try. Broccoli Raab with Sun-Dried Tomatoes And for something really simple: |
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Many members have had questions about how to care for and cook the produce we’ve been receiving in our shares so far this season. If you want to know more about the vegetables you’re getting, feel free to ask the farmers manning the Apple Shed how they recommend you store or use whatever you’re getting in your shares. The farmers and interns are a great resource for information. Don’t ever hesitate to ask them questions and pick their brains. You’ll also find great recipes and information on various vegetables here in the newsletter. And if you come across information or recipes that you’d like to share with the rest of the membership, please pass it along to me at newsletter@cvcsa.org. We have a lot of new members this year and I’m always looking for information to include in our newsletters that will help all our members get the most out of their shares. I hope you’re enjoying the kale, broccoli raab, radishes and peas! Ami Spencer |
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A beginner’s guide to composting by Maggie Beetz |
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For the very first time, my husband and I started composting. This project was motivated by a growing awareness of how beneficial composting is for the environment, and also because— for the first time in decades— we're living without a garbage disposal. What is Composting? Composting is when you collect certain types of kitchen and yard waste in a pile or a bin and recycle the nutrients of the decomposing materials. This process allows you to reduce your waste while simultaneously producing excellent homemade fertilizer. Decomposable waste can be transformed and put to good use, instead of sitting in plastic bags taking up room in landfills. How it Works Compost is created by billions of microbes that break down the materials. Compost piles need to produce a certain level of heat, which the microbes will naturally create assuming the pile is large enough (at least one cube meter). In our climate, compost piles will likely thrive in the summer and remain dormant over the winter. A compost pile also requires some moisture. A completely dry pile will significantly impede decomposition because the microbes cannot disperse through the pile. However, too much moister can weigh down a pile and eliminate airflow; airflow is important for progress as well as to reduce odor. Vegweb.com (a great resource) suggests aiming for the moisture level of a "wrung-out sponge." Ideally a pile should include a good mix of dry materials (such as hay, brown leaves, and wood chips) and wet materials (such as vegetable scraps, grass clippings, and coffee grounds). You can speed up the decomposition process by adding a compost maker, which is basically additional bacterial that helps to expedite the process. Three Basic Options for Your Compost You can create a compost pile, build a bin, or purchase a bin. You don't need a large yard to accommodate a compost pile or bin, but some yard space helps. The available space, plus your carpentry skills, may help determine which option you choose. 1. Compost Pile: A backyard compost pile requires a bit of ground. Ideally, you'll want this pile to be situated away from entertaining or eating areas. A back corner of the yard may be better than directly next to the patio table or grill as some odors are a natural part of the decomposition process. 2. Build-Your-Own Compost Bin: When you build your compost bin you can determine the best size and ideal structure for your purposes. Just make sure to avoid pressure-treated lumber or CCA, which contains arsenic and other toxins. 3. Buy a Compost Bin: There are many types of pre-made compose bins available. Prices range from $30-$400 and can be found in hardware or home and garden stores. There are many different types, so shop around and determine your needs before making your choice. Regardless of which you choose, you may also need to get a pitch fork, spade, or similar tool to turn or stir the decomposing materials. Our Composter We chose the third option and purchased a spinning compost bin from Home Depot. At $85, this wasn't a cheap option, but the side handle is supposed to make it easy to turn the materials. This 60 gallon bin also includes aeration vents encouraging good air circulation. We keep a large sealable plastic bag in the kitchen which we empty into the bin every few days. The first items in our compost included banana peels, coffee grinds, and grass clippings. After about three weeks (we started composted June 1st) we have about 30 gallons. We predict our compost will be done in about 3 months, (or less depending on how well the compost mixer works!). What to Compost: · Grass & lawn clippings · Hay & straw · Leaves & weeds · Wood chips & sawdust · Fruit & vegetable scraps (orange peels, apple cores, broccoli stems) · Tea bags & coffee grounds · Egg shells
What not to Compost: · Milk products, seafood, meat & bones · Diseased plants · Human & pet waste (there are ways to compost both but they require specific maintenance and, if not handled properly, can make you very sick) · Chemicals & dyes (chemically-treated wood, paper towels coated in cleaning supplies, construction paper) Using the Finished Compost Later in the season, when we start to put our own compost to good use, I hope to outline exactly how well finished compost works. Once the compost appears dark and has a uniform consistency, we plan to use it for mulch, our evolving vegetable garden, and potted herbs and plants. Suggestions? I hope to report on progress of our compost over the next few months. In the meantime, if any compost pros have any tips, please send them to newsletter@cvcsa.org and we’ll share them in a future issue of the newsletter. |
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With so many new members (and many older members who aren’t familiar with the farm’s origins), we thought it might be a good idea to share a brief history of Cromwell Valley CSA. This history is also shared in the Membership Guide, so you may have already seen it. But if you haven’t, please read on to learn more about how Cromwell Valley CSA was formed. In the early 1990s a member of Earthome, an organization dedicated to education and the promotion of sustainability, spent time studying with Sr. Miriam at Genesis Farm, a CSA and earth education center in northern New Jersey. After studying with Genesis Farm, the Earthome member proposed that the organization create its own CSA in the area. At the same time, Baltimore County was about to acquire three adjoining farms in the Cromwell Valley: |
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History of Cromwell Valley CSA |
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(Picture courtesy of CVCSA member and newsletter editor Ami Spencer.) |
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the Sherwood Estate, the Good Fellowship Farm and Willow Grove Farm. One of these farms, the Sherwood Estate, had been placed in a conservation easement that required the primary use of the property to be agricultural. By 1994 the establishment of Cromwell Valley Park was complete. Earthome learned of Cromwell Valley Park and the conservation easement of the Sherwood Estate and approached Baltimore County Department of Recreation and Parks (DRP) to express interest in starting a CSA. Earthome contracted two farmers who had previously started a CSA at Spoutwood Farm in Pennsylvania and a former Spoutwood intern who became the third farmer to assist in the creation of the CSA in Cromwell Valley Park. In addition, Oberon, a bioregional non-profit organization devoted to the preservation of endangered flower, vegetable and herb seeds, obtained a generous grant from the Koinonia Foundation to erect a greenhouse to serve both Oberon and the newly formed CSA. The farmers formed a partnership, Shared Earth, and the first shares were distributed in the late spring of 1998. For several years, to bring in additional income, Earthome and Shared Earth sold Christmas trees that grew on the Good Fellowship Farm. The money went to fund interns and to help pay for large investments, such as a well. Earthome subsequently planted an additional 2000 trees for future harvest. For five years, Shared Earth worked with a core group of volunteers who helped with some of the non-farming aspects of running a CSA. The farming partnership began a cottage industry selling soap, wreaths and experimenting with growing basket willows to supplement their income. When Shared Earth decided to disband and leave the CSA at the end of the 2002 growing season, they remained active while the core group began its search for new farmers and transitioned to a non-stock, nonprofit corporation with a volunteer board of directors. The newly created non-stock, non-profit corporation, Cromwell Valley Community Supported Agriculture, Inc. was formed on December 15, 2002 and continues to run the CSA. |
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(Picture courtesy of CVCSA member and Newsletter Editor Ami Spencer.) |
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French Breakfast Radishes |
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If you’ve been getting your radishes home before popping them into your mouth, you may be wondering how to store them and what to do with them. The farmers provided a great information sheet in the Apple House during pickups a couple of weeks ago, but in case you missed the information, I thought I’d share it here. Storage It seems different people have different ideas about the best way to store this particular crop. However, after some trials, it seems the best thing to do is to remove the greens and store the radish and the edible greens separately. Store radishes for up to 2 weeks in plastic bag or damp-wrapped in the refrigerator. Store green tops separately, wrapped in a damp towel in the hydrator drawer. Use as soon as possible. Use · Grate or slice on salads, soups and stir-fries. · Try a radish sandwich. Simply arrange radish slices between buttered slices of a favorite bread. · Pair with a variety of steamed root vegetables for a snappy side dish. · Brighten veggie trays with its aesthetic good looks; serve with dip or dressing. · The greens may be boiled or sautéed and added to salads, pasta or anything else. |
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(Picture courtesy of Flickr user srqpix.) |