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Posted 9/19/2011 10:14am by Gregg Keckler.
Dear Folks,
    This week's shares will include:  Honey Crisp Apples, Concord grapes, bell peppers, hot peppers, Sweet Candy onions, apple cider, and mystery item.
  
      When you get tired of Concord grapes here is a SIMPLE way to make grape juice.  Use a half gallon container with a lid.  Put 2 cups of grapes in the jar.  Add about 1 cup of sugar (or less if you like it tart).  Pour boiling water over the grapes and sugar.  Put the lid on the container and put in the frig for at least 4 days.  (The longer the juice sits the more flavorful it will be.)  When you want to drink it - pour off the juice and discard the grapes.  Great juice!  You can cut everything in half and use a quart container if you like.  This juice will keep for weeks in the frig.

   A word about the cider.  Our cider is natural, unpasteurized cider from our own apples.  Another farmer near us owns a cider mill.  He makes the cider for us every Monday, Wednesday and Friday.  So the cider is fresh.  We use a different blend of apples in each batch - so each batch tastes different.  Unpasteurized cider is very flavorful. 

   Warning - It is unpasteurized - so it will turn within 2 weeks.  You will know it is turning hard when it gets a little bite ( like soda) to the taste and you can see bubbles comes up on the inside of the jug.  Some folks love hard cider.  ( We know a friend who can drink it when the plastic jugs are so puffed up that they won't stand up any more.  Now that is a little TOO hard for my taste!)

    If you do not like hard cider or you are giving it to children, you may want to pasteurize it yourself.  Just empty the cider into a pot and cook it on the stove until it boils.  Remove from heat.  You can drink it hot (add a cinnamon stick and you have hot mulled cider) or cool it in the frig.  It will stay sweet.  
  
     I like good sweet cider.  My stomach can't take the hard cider.  It is amazing how each person's intestinal flora are different.  Some folks say that fresh unpasteurized cider "goes straight through them",  yet hard cider sits OK.  and other people are the opposite.  It is your choice! 

     If you have never tasted fresh, unpasteurized cider before, please give it a try before boiling it.  The taste is so good - no comparison to the stuff in the stores!
   
    Cider can be frozen for later use.  Be sure to leave a little head space at the top of the jug when freezing - or you will have a mess in your freezer. (We know from experience.)
   Beginning this week you can order extra cider if you like.

Happy eating this week,

Gregg and Louise Keckler - Orchard Country Produce and Fruit Farm

Extras:

Nectarines - $4.00/quart
Basil - $2.00 bunch
Swiss chard - $2.00/bunch

Eating apples - $4.00/quart  (choose a variety)
    Honey Crisp - Sweet, tart, crunchy
    Buckeye Gala - Sweet, crisp
    Jonagold - Sweet crisp

Ghost Chili peppers - $1.00/each
    About the size of a ping pong ball
     (ONLY FOR THE VERY STRONG!)

Red Warty Things -  reddish-orange pumpkin covered with warty bumps
        basketball size- decorative and edible - $6.00


Red Warty Things - $6.00 
Indian Corn buches of three - $2.50

Apple Cider
gallon - $5.00
1/2 gallon - $3.50

Apples for sauce  
Smokehouse (tart)
Summer Rambo (tart, soft)
$3.50/quart
$9.00 / peck
$16.00/ 1/2 bushel



BEEF

 $4.50/lb                                                              $6.99/lb                                                        $3.50/lb
Lean Ground Beef (1 lb pack)                                 Round Steak                                                Beef liver (1 lb pk)
                                                                              Flank Steak
                                                
$11.99/lb                                                              $13.99/lb                                                      $15.99/lb
New York Strip (1 steak/pk)                                 Flat Iron (1 steak/pk)                            Filet Mignon (1 st/pk)
Sirloin Steak                                                          Delmonico (2 steaks/pk)  


Smoked pork bologna $8.00/lb or $4.00/half lb


CHICKEN
about 3 - 4 lb whole chickens    $5.99 /lb


CHEESE

$9.99/lb                                                              $11.99/lb                                                       $14.99/lb
Farmers                                                               Smoked Cheddar                                           mild Goat Gouda
Cheddar                                                               Smoked Jalapeño
Baby Swiss                                                          Sharp Cheddar
tomato/basil
dill/bacon
colby jack

JAMS                                                                    EGGS                                                              BUTTER
$4.50/half pint jar                                                 $4.00/doz                                                     $3.50/half pound
Red Heart Plum
Strawberry
Raspberry
Black Cherry                                                          HONEY
Grape                                                                      $5.00/half pint jar
Orange Marmalade
Blackberry
Pink Lady and Pomegranate


Posted 9/16/2011 6:40am by Gregg Keckler.
Please forward this to any list serves in the Bethesda Area.  Thanks!

This week at the Farm Stand

Come out on Saturday morning 9 AM- 1 PM.
 
We are located in the upper parking lot of the UU Church   9601 Cedar La, Bethesda.  Check us out!

If you haven't been out yet this year, NOW is the time!
Come out and enjoy fresh, LOCAL produce.

For Facebook users, you can "like" our new Facebook page.  We will keep this page filled with updates and PICTURES!
We have great natural APPLE CIDER!  Our own blend.  Taste it for your self - THE BEST!

SWEET CORN!  We have yellow and bi-color.  Very sweet! 

PLUMS!  Stanley and Damson plums!

PEACHES!  THE last of the year!  Get them while they last!

Nectarines!

Raspberries!

Yellow Bartlet pears!  Asian Pears!  Seckle Pears!
We will be having many apple varieties, the common and the not-so-common!

HONEY CRISP APPLES! 

The Best! GALA  APPLES! 

Jonathan Apples, Jonagold apples, Macintosh apples, Macoun Apples, Freedom apples, Cox Orange Pippins!

We have great apples for sauce! One Pound Apples (heirloom), Rambo apples, Smokehouse apples (heirloom)

We  have  TOMATOES!  Great for sauce and sandwiches!  

Roma Tomatoes!    

THE GREENS are coming back!  We have ARUGALA!  KALE,  SWISS CHARD!

Broccoli, Kohlrabi - great vegetables!

GREEN BEANS and yellow beans!

Sweet BANANA Peppers and bell peppers and HOT peppers.

We have ZUCCHINI, YELLOW SQUASH, and CUCUMBERS

RED BEETS!  Great size, Great taste 

 Acorn Squash!  Butternut Squash! Buttercup Squash! Kiri squash! Carnival squash!  

Sweet potatoes!
 

Red and white POTATOES! 

Good Summer SWEET ONIONS!  Spanish White onions, purple and red onions and Walla Walla onions

Nice green and red CABBAGE!

EGGPLANT!  CARROTS!  Turnips!

BEEF -  Buy grass fed hormone- free beef for your cookouts!  Our own beef. 
       ground beef, round steak, sirloin, Delmonico steaks, fillet mignon,  flat iron and NY strip 

OUR OWN BOLOGNA!  Smoked pork bologna!

WE HAVE CHICKEN!  These are our own free range chickens.  These chicken weigh in at about 3 - 4  lb.  Nice size for grilling or frying  

 CHEESE- including dill/bacon, cheddar, smoked cheddar, sharp cheddar, smoked jalapeño, farmers, baby Swiss, tomato/basil and goat Gouda. 
The list of ingredients for these cheeses is simple:  unpasturized milk, vegetable enymes, sea salt - refreshingly short.

Free range eggs!  Our own eggs from our own chickens.

PIES - Blackberry Pie. Raspberry pie and Peach pie - We have our own pies, sweet breads, honey and jams.

Gregg and Louise Keckler -Orchard Country Produce
 Gardners, PA
Posted 9/14/2011 6:36am by Gregg Keckler.

Here's a recipe for a hearty soup that does NOT smell or taste 'cabbagey'......

1 small chicken
1 small head of cabbage, chopped
48 oz of crushed tomatoes (canned or fresh)
6-7 carrots, sliced
1 large potato chopped into small bite sized pieces
1 medium onion, finely chopped
6-7 whole allspice balls
5 whole peppercorn balls
1 1/2 tsp marjoram
2 tsp basil
salt and pepper to taste

Cook chicken in 4-5 cups water until tender; skim off fat and use broth. Cool and debone chicken. Add carrots, cabbage, potato, onions and crushed tomatoes with tomato juice to chicken broth.
Add spices. Add just enough water to cover vegetables (the cabbage cooks down quite alot).
Cover, bring to a boil, add de-boned chicken; reduce to simmer for 2-3 hours, adding more water as needed.

Use a big pot - makes alot. Obviously you can adjust and add more/different veggies, etc.

Posted 9/13/2011 3:50pm by Gregg Keckler.
I just got an email from the Columbia Farmers market board and they have decide that starting in 2012 people will no longer be able to pick up CSA shares during the market hours.  I am not sure what their decision is based on, but I wish that you would take the time to email the board and tell them that this is a bad decision.

  Email:  healeyk4@verizon.net 

  Otherwise we will no longer be able to have you pickup shares at the market next year.  Please email them and let them know that you care about this decision.  Thank you!  Louise Keckler - Orchard Country Produce and Fruit farm
Posted 9/12/2011 7:39pm by Gregg Keckler.

We have been shredding the cabbage and using it in egg rolls and stir fry. By the way, the Kale chips with cheese is great- even my 10 yea old eats it!

 
Posted 9/12/2011 2:44pm by Gregg Keckler.
One of our favorite ways to eat cabbage is in the homey English dish known as "bubble & squeak" - it is supposedly named this because of the sound it makes when the cabbage & potatoes are cooking (though I have yet to hear this sound). Though, if they don't like cooked cabbage at all, they may not like this. But you can vary it in a few ways to try! 
 
Chop the cabbage and boil it until tender
Peel & boil 4 or so potatoes until tender, or use leftover mashed potatoes or other cooked potatoes
Mash the potatoes (if not already mashed)
Mix the cabbage & mashed potatoes together. Add salt & pepper to taste (we like ours peppery). Can also add grated cheese, bits of chopped bacon or ham, and any other leftover chopped, cooked veggies
Form the cabbage-potato mixture into hamburger shapes (these are going to be a bit like potato pancakes)
Pan fry in a hot skillet coated with a few tablespoons of oil or butter until browned and a little crisp on one side; flip, and brown on the other side.
 
Some people just put the cabbage, potatoes, other additions and seasonings into one big hot skillet and make the whole thing into a big pancake or hash, with plenty of crisp, browned bits of potato.
Posted 9/8/2011 6:47am by Gregg Keckler.
Please forward this to any list serves in the Bethesda Area.  Thanks!

This week at the Farm Stand

Come out on Saturday morning 9 AM- 1 PM.
 
We are located in the upper parking lot of the UU Church   9601 Cedar La, Bethesda.  Check us out!

If you haven't been out yet this year, NOW is the time!
Come out and enjoy fresh, LOCAL produce.

For Facebook users, you can "like" our new Facebook page.  We will keep this page filled with updates and PICTURES!


SWEET CORN!  We have yellow and bi-color.  Very sweet! 

WATERMELONS!

CANTELOUPE! 

PLUMS!  We have MANY varieties of plums.   Red Heart and Blue Ribbon  and Stanley!

PEACHES!  THE BEST!  Very Sweet!  Peaches are winding down.  Get them NOW!

Nectarines!

BLACKBERRIES!

Raspberries!

Yellow Bartlet pears!  Asian Pears!  Seckle Pears!

HONEY CRISP APPLES!  The Best! GALA  APPLES!  Great eating apples for the summer

We  have  TOMATOES!  Great for sauce and sandwiches!  

Roma Tomatoes!    
We have cherry and plum tomatoes

THE GREENS are coming back!  We have ARUGALA!  KALE,  SWISS CHARD!

Broccoli, Kohlrabi - great vegetables!

GREEN BEANS and yellow beans!

Sweet BANANA Peppers and bell peppers and HOT peppers.

We have ZUCCHINI, YELLOW SQUASH, and CUCUMBERS including lemon cucumbers.

RED BEETS!  Great size, Great taste 

Spaghetti Squash! Acorn Squash!  Butternut Squash! 

New red and white POTATOES! 

Good Summer SWEET ONIONS!  Spanish White onions, purple and red onions and Walla Walla onions

Nice green and red CABBAGE!

OKRA! EGGPLANT!  CARROTS!

BEEF -  Buy grass fed hormone- free beef for your cookouts!  Our own beef. 
       ground beef, round steak, sirloin, Delmonico steaks, fillet mignon,  flat iron and NY strip 

OUR OWN BOLOGNA!  Smoked pork bologna!

WE HAVE CHICKEN!  These are our own free range chickens.  These chicken weigh in at about 3 - 4  lb.  Nice size for grilling or frying  

 CHEESE- including dill/bacon, cheddar, smoked cheddar, sharp cheddar, smoked jalapeño, farmers, baby Swiss, tomato/basil and goat Gouda. 
The list of ingredients for these cheeses is simple:  unpasturized milk, vegetable enymes, sea salt - refreshingly short.

Free range eggs!  Our own eggs from our own chickens.

PIES - blueberry pie, Raspberry pie and Peach pie - We have our own pies, sweet breads, honey and jams.

Gregg and Louise Keckler -Orchard Country Produce
 Gardners, PA
Posted 9/6/2011 8:21am by Gregg Keckler.

Hi Kecklers,

 

I’ve really been enjoying my first CSA experience…you all run a great operation!

 

Speaking of kale—I’m a big fan of kale chips, thanks for including the recipe!  Also wanted to share a Kale smoothie recipe I made recently (which was surprisingly tasty), in case people are looking for even more ways to use it!  :)

 

Looking forward to the next season!
Daphne

Ingredients

  • 3/4 cup chopped kale, ribs and thick stems removed
  • 1 small stalk celery, chopped
  • 1/2 banana
  • 1/2 cup apple juice
  • 1/2 cup ice
  • 1 tablespoon fresh lemon juice

Directions

  1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
  2. Blend until smooth and frothy.

(Recipe by Sarah Copeland via this blog)

Posted 9/5/2011 11:12am by Gregg Keckler.
Dear Folks,
     We survivied the hurricane last weekend.  We only lost a few large trees on the fence row.  Gregg and Oliver were cutting them down last week.  We burn wood in the winter so at least they will get used.  We have been picking apples.  Many Many apples!  The Honey Crisp, Ginger Gold, Rambo, Smokehouse, and some Gala and Macintosh have been picked.  We are still picking peaches and nectarines.  They have been very good this year.Oliver is digging carrots, parsnips, and turnips.  Gregg is still picking raspberries and blackberries.
      
       Unfortunately we have a serious blight in the raspberries.  So we are going to be plowing them up this fall and letting the ground rest.  We will replant raspberries and probably some more blackberries at a new location next spring.  It is actually a good thing in the long run.  It is more work for us now, but it is better for the soil to replant and also we will get bigger and more raspberries.  
   
      We are making apple cider beginging next week.  Everything is about a week early this year.  We started picking winter squash the last week of August.  This year is not a good year for spaghetti squash, but we have tons of butternut squash to make up for it.
  
     We are planning to have a winter CSA program this year.  Stay tuned for more details.  It will be a home or office delivery and we will have an order form so that you can order whatever we have available.  We should have pumpkins, winter squash, potatoes, apples, pears, jelly, and certain vegetables like broccoli and cauliflower and brussel sprouts at least through Christmas.  We should have beef and some eggs and we will offer Ed's cheeses as well.  We will give more details as they develop.

    We hope you are enjoying the change in weather and the beginning of the fall season.  We are about to start our fall CSA session.  If anyone would like to get in for it, send me an email ASAP.  If you are scheduled to begin the fall session, I will be sending you an email with details at the beginning of next week.

Cook up some apples for sauce.  The sauce is very good this year and the smell of cooking apples will warm your heart! 

Gregg and Louise Keckler - Orchard Country Produce and Fruit Farm
Posted 9/5/2011 9:04am by Gregg Keckler.
Dear Folks,

    This is the last week of the summer session.  For some we are saying goodbye until next year.  We hope that you have enjoyed our CSA experience this year.  Join us again next year when we will do it all over! 

For those who are in it for the duration - we have good things to come. We will be making cider next week.  We are picking lots of apples and the concord grapes are smelling delicious.  
  
     This week's share will included:  Honey Crisp apples, sweet corn, peaches/necatrines, peppers, chard/kale, broccoli, cucumber, mystery item.

  The Honey Crisp apples are mazing - very sweet, very crisp.  The sweet corn is Mira - very sweet.  If you get tired of kale - try kale chips.  Toss the kale leaves with a bit of olive oil and some garlic salt.  Put on a baking sheet in the oven at 350 until the kale is crunchy.  Eat it for a snack.  You will never go back to potato chips again!
  
We are just beginning to pick broccoli and cucumbers are at the end.  Enjoy the last of summer and anticipate the fall.  I have been making applesauce.  The smell of cooking apples brings back good memories for me.  The sauce apples on the extras list are either Summer Rambo or Smokehouse apples.  Both are excellent for a nice tart sauce.  I love eating this sauce hot with cheddar cheese crumbled over it.  Delicious!

   If this is the last pickup for you, please return your boxes to the drop off spot next week.  Our driver (Ken Roberts) will stop by next week to pick them up.  Remember to return any empty jars and fruit boxes.
  
   Enjoy the week!

Gregg and Louise Keckler - Orchard Country Produce and Fruit Farm

Extras list
 
Honey Crisp apples - $4.00/quart
Nectarines - $4.00/quart
Large seedless watermelon (about 15 lbs) $4.00

unsorted apples for sauce  
Smokehouse
Summer Rambo (tart, soft)
$3.50/quart
$9.00 / peck
$16.00/ 1/2 bushel



BEEF

 $4.50/lb                                                              $6.99/lb                                                        $3.50/lb
Lean Ground Beef (1 lb pack)                                 Round Steak                                                 Beef liver (1 lb pk)

$11.99/lb                                                              $13.99/lb                                                      $15.99/lb
New York Strip (1 steak/pk)                                 Flat Iron (1 steak/pk)                            Filet Mignon (1 st/pk)
Sirloin Steak                                                          Delmonico (2 steaks/pk)  


Smoked pork bologna $8.00/lb or $4.00/half lb


CHICKEN
about 3 - 4 lb whole chickens    $5.99 /lb


CHEESE

$9.99/lb                                                              $11.99/lb                                                       $14.99/lb
Farmers                                                               Smoked Cheddar                                           mild Goat Gouda
Cheddar                                                               Smoked Jalapeño
Baby Swiss                                                          Sharp Cheddar
tomato/basil
dill/bacon
colby jack

JAMS                                                                    EGGS                                                              BUTTER
$4.50/half pint jar                                                 $4.00/doz                                                     $3.50/half pound
Red Heart Plum
Strawberry
Raspberry
Black Cherry                                                          HONEY
Grape                                                                      $5.00/half pint jar
Orange Marmalade
Blackberry
Pink Lady and Pomegranate