|
Cromwell Valley CSA Newsletter |
|
For those who want to participate in work hours and end with a potluck and bonfire, there is one Friday potluck option left from 4 to 7 PM: · August 27
For those who can’t make the Friday shift, there is a work session from 3 to 6 PM on the following Saturday. This shift is work hours only and there will not be a potluck following it. · Sat., Aug. 21 To sign up for your work session, please email info@cvcsa.org. Each session will have 20 spots, which will be assigned on a first come, first served basis. More Fall work hours will be announced soon. |
|
(Picture courtesy of Flickr user thebittenword.com.) |
|
CSA Work Hours Reminder |
|
August 15, 2010 |
|
Cromwell Valley Park offers a number of fun and educational workshops throughout the season. Check out the full calendar online. We’ve highlighted a few of the upcoming workshops below. Sign up now to reserve your spot for any of these fun activities down on the farm! 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: —————————————— SUNDAY AUGUST 22 Join the CSA farm staff for an exciting look at our flock of rare-breed chickens. Enjoy a hands-on experience with these incredible birds, learn about chicken behavior, our intensive grazing method, eggs and, for the kids (even for those that are kids at heart!), play a fun chicken game! All ages . Reservations required. For more info visit www.cvcsa.org. Please contact the CVCSA directly to reserve your spot - info@cvcsa.org.$3 CSA shareholders/$5 non-shareholders. —————————————— SATURDAY SEPTEMBER 4 It’s Monarch Migration season! Learn about the monarch migration and participate in Monarch Watch’s tag and release program for use in the classroom. Reservation required. FREE FOR TEACHERS! —————————————— SATURDAY SEPTEMBER 4 & SUNDAY SEPTEMBER 5 The Cromwell Valley Park Council is pleased to host the Towson ARTS Collective “Arts in the Park” days showcasing local fine artists, fine crafters, literary art, music, wine food, and classic cars. The event will take place on the front lawn of the Sherwood House. $5 per car donation. —————————————— SATURDAY SEPTEMBER 11 & 25 We’ll capture, tag and release monarchs as they head south for the winter. If the Monarchs don’t cooperate, we’ll settle for any of our beautiful butterflies. Ages 7 to 12. Reservations required. $2 members/$4 non-members. —————————————— TUESDAY SEPTEMBER 14 Join the Cromwell Valley CSA staff for an exciting tour of the farm and have a blast playing games to learn about organic agriculture. Ages 5 - 10 yrs with parent. Reservations required. $3 CSA Shareholders/$5 non-shareholders. —————————————— WEDNESDAYS, STARING SEPTEMBER 15 Calling all 4th through 6th graders! We will meet on 9/15, 9/29, 10/13, 10/27, 11/10 & 11/17 from 4 PM to 5:30 PM. Give your child the opportunity to expand their imaginations and knowledge as they explore the wonders of nature while learning what we can do to help protect our Earth. Make sure your child dresses for the weather and is wearing shoes to hike in. This is a drop off program - parents need not attend. Reservations required. $15 members/$20 non-members. —————————————— SATURDAY, SEPTEMBER 18 A story time designed for both parents & kids. Enjoy listening to a story and interacting with a live animal. Use teamwork in a challenge or game and work together on a craft. Ages 3+. Reservations required. $2 members/$4 non-members |
Highlights in this issue:· Work hours · Summer Squash · Upcoming workshops · Recipes |
|
Upcoming Workshops |
|
Sign up for one of many summer workshops at Cromwell Valley Park or CVCSA and learn while having fun! |
|
Head down to the farm for “Arts in the Park”, a Towson ARTS Collective event. |
|
There have been a number of requests from members to have more information about what will be included in each week’s shares. Since the farm staff harvests, washes, and divides up the produce into shares on the morning of pick up, they won't know specifically how much of any one item each member will get until after they complete the harvest. At that time, they can then tell us what to expect when we come to pick up our shares. The farm staff will send a brief message through the e-mail list notifying members of what quantities and types of produce will be in the pick up that day. Please keep in mind that the message may not be sent until quite close to the pick up timeframe. Please also remember that produce harvested for the day's shares is divided between the members of that day's pick up and will be portioned out as fairly as possible between the small and regular sized shares. This doesn't mean that the small share will be exactly half the size of the regular share since it's not always possible to divide the harvest in that way. The farm staff makes their best judgment on what is appropriate for each portion and then divides the harvest accordingly. |
|
A note on Pick-ups |
|
Resources for Gardeners |
|
We’ve got a couple of resources to share with CVCSA members this week. The first comes from fellow member Maureen, and is a great link for the home gardeners: http://www.agnr.umd.edu/Extension/gardening/growit/ The Maryland Master Gardeners also have a website with a lot of great resources. Check it out for information on local gardening: |
|
(Picture courtesy of Flickr user thebittenword.com.) |
|
recipes |
|
We have a great collection of recipes and recipe links for you this week. Thanks to a member’s question, I’ve hunted down several more recipes for the summer squash we’ve been getting. Summer Garden Pasta - http://recipes.health.com/recipes/225972-summer-garden-pasta Summer Squash with Tomatoes and Basil - http://recipes.health.com/recipes/225972-summer-garden-pasta Braised Green Beans and Summer Vegetables - http://www.eatingwell.com/recipes/braised_green_beans_summer_vegetables.html Provencal Summer Vegetables - http://www.eatingwell.com/recipes/provencal_summer_vegetables.html
If you’d like to share any recipes with us, whether they’re yours or ones you’ve found in a magazine or online, feel free to send them to me at newsletter@cvcsa.org and I’ll include them in upcoming newsletters. |
|
Summer Squash by Molly Amster |
|
The summer squash is doing very well this year, especially the goldy zucchini. To store them, refrigerate in a vegetable drawer for up to 3-4 days. A great way to store longer-term is to freeze zucchini puree in containers for use in winter soups and grated zucchini for breads and muffins! There are loads of ways to use this summer fruit (and yes, I said fruit - if it contains seeds, it's a fruit): eat it raw, broiled, steamed, fried, grilled, sautéed, or stir-fried. Be careful not to overcook...generally, you don't want it to become slimy mush. Here are a couple of recipes from the cookbook From Asparagus to Zucchini, to try: Grilled Zucchini with Tarragon Mustard Vinaigrette Ingredients: 2-3 teaspoons minced garlic, pressed to a paste Instructions: Combine garlic, mustard, vinegar, salt and pepper; whisk in oil. Brush squash with a little of the dressing and grill slowly until barely tender. Place on a platter; drizzle on the dressing. Serve warm or at room temperature. Makes 4-6 servings.
Mock Apple Cobbler (a way to get the kids to eat their veggies!) Filling ingredients: 3 pounds peeled, seeded, and chopped zucchini (about 8 cups) Crust ingredients: 4 cups flour Instructions: Combine zucchini and lemon juice in large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from heat. Heat oven to 375 degrees. Oil a 9-by 13-inch baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir in 1/2 cup of the crust mixture into zucchini mixture. Press half the remaining crust mixture into the pan. Spread zucchini mixture over it, then crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake until golden and bubbly, 35-40 minutes. Makes 12 or more servings. |