Dear Folks,

    Hello to all new folks signing up for the summer session.  We are looking forward to a great summer of fresh fruits and vegetables. 


Just a few items about the deliveries and pickups.  If you pick up at a market stand - come to the stand and pick up your share and cross your name off of the list so that we know that you have picked up. 
  
DO NOT THROW YOUR BOXES AND CARTONS AWAY!  Please bring them back the second week and pick up a new box or if you would like you can transfer your produce into your own bags and leave the boxes at the stand.


If you get a delivery to your location-   either leave your box at the designated drop off site and put your produce into your own bags or  take the box home, but bring it back the next week so that the driver can pick it up.


A work about our store.  We have an online store that you can order extra fruits, vegetables, meat, cheese, eggs, jams, honey, bakery  and other things.  If you want to order from the store - go to the online store and order items, they will be included with your share for the week.  You can either pay when you pick up at a farm stand or if you have a delivery to your location, we will keep a running total and send you an email bill at the end of the seven week session.  (Kind of like the old general store with the running account!    Key element:  TRUST!)    Within the next hour I will be updating the store with the new items and deleting the items that are now past.  So Check it out.  If you were going to buy these things at the grocery store anyway, buy from the  online store.  You will be supporting local farming and you will be getting fresh local produce.


Our meat is own own.  We are getting to the end of the pork for the year,  but we will be butchering chickens during August.  The bakery items are made by our daughter-in-law, Tamara.  The cheese is from Ed Breckbill, a neighboring farmer in Chambersburg.  He has his own dairy animals and makes his cheese on the farm WITH HIS OWN milk.   Gregg makes all the jams during the winter months with fruit from the summer before.  He has some interesting combinations.  Check them out!  The honey is ours.  We use the bees for pollination, but their side business is honey.


This week's shares will include:

White peaches

Apricots

cabbage

Green beans

Sweet candy onion

Basil

Sweet corn


Personal shares:


Apricots

Green beans

Sweet Candy Onion

Basil

Sweet corn          






If you have any questions about the delivery, the produce or the procedures, just send us an email.  Thanks for your support!


Gregg, Louise, Sarah, Virginia, and Oliver Keckler -

Orchard Country Produce and Fruit Farm, Inc

www.orchardcountryproduce.com

PS: Another good link for kohlrabi, with recipes and other tips:

Five ways to get to know kohlrabi

Did you know Kohlrabi is the Official Vegetable of the American Society for Indexing (ASI)? ;-) Here are some easy recipes: 

• http://www.carolinescravings.com/2011/07/kohlrabi-beet-blueberry-salad/  --best with pre-cooked beets, per photo
• http://kitchen-parade-veggieventure.blogspot.com/2008/02/kohlrabi-apple-slaw-with-creamy.html 

• http://chocolateandzucchini.com/archives/2011/05/lentil_kohlrabi_salad.php

Don't know if you encourage sharing recipes...but both the cabbage and the green onions that came in this week's personal share are GREAT done on the grill. 
Grilled Cabbage:

Ingredients

• 1 medium head cabbage (about 1-1/2 pounds)
• 1/3 cup butter, softened
• 1/4 cup chopped onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

Preparation

• Cut cabbage into eight wedges; place on a double     thickness of
• heavy-duty foil (about 24 in. x 12 in.). Spread cut     sides with
• butter. Sprinkle with onion, garlic salt and pepper.
•  Fold foil around cabbage and seal tightly. Grill,     covered, over
• medium heat for 20 minutes or until tender. Open foil     carefully to
• allow steam to escape. Yield: 8 servings.

 

 

Grilled Green Onions

 

Ingredients:

• 18 large green onions
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon freshly-ground black pepper
• Salt to taste

Preparation:

• Trim onions, leaving about 2 inches of green top
• In a shallow dish, combine olive oil, garlic, pepper and salt. Add onions; stir to coat
• Cover dish and refrigerate at least 1 hour or overnight
• When ready to use, preheat barbecue grill. Remove onions from refrigerator, drain and discard marinade.
• Cook for 3-4 minutes on each side until they are wilted and sligthly charred.
• Remove from grill and let cool to room temperature

(The onions hold well while you grill your steaks or other meat)

 

Just wanted to mention that I put some slices of the beets on a pizza with broccoli, bell pepper, and onion and it was delicious. I will definitely do it again.

 

 made this with your sour cherries from last year (or maybe two yrs ago) and it was wonderful!

Greg -