Week 19 Share

Individuals, choose 6

Apples

Pears

Radishes

Basil

Parsley

Kale/Collards

Dandelion/Chicory

Pumpkins

Extras: Chestnuts, Hickory Nuts, Lettuce, Stinging Nettles
We’ll have fresh and frozen chicken each week. Please order here.
Please excuse the late announcement.  Fall greens along with radishes are just coming in.  There are also some surprise extras. See you at distribution.

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Week 18 Share

Individual shares, choose 5

Apples

Pumpkin

Kale

Dandelion Greens

Basil

Lettuce

Pears

Nettles

Extra: Flowers

WE HAVE FRESH WHOLE CHICKENS AVAILABLE. PLEASE PLACE YOUR ORDER HERE

Week 2 Distribution

I hope everyone is enjoying the veggies in their first share.

Here’s what’s coming at all you CSA Members this week:

  • Lacinato or Dinosaur Kale
  • Sorrel- Here’s an AWESOME sorrel dip recipe from Jeff Perry
  • Lambs Quarters– Lovely leafy green, often referred to as wild Spinach. Packed with Vitamins C and A, it’s great in everything from salad to soup.
  • Stuttgarter Onions- Sweet and mild yellow onions.
  • Stinging Nettles– Delicious when cooked, nettles contained natural antihistamines, and makes an amazing pesto.
  • Parsley
  • Grape Leaves
  • Cardoon

Extras this week: Clover Blossoms and Fresh Cut Flowers

Dining out at The Patisserie

fauchere-nettles-croissantThere’s been a lot of buzz in the last few years about a movement called “farm to table”: Restaurants that source their ingredients from nearby farms. It has definitely raised the profile of local, sustainable food.

If you shop at the Manhattan Plaza farmers market, what we grow at Upper Meadows Farm has already begun to make its way to your table. But if your summer travels take you to northeastern Pennsylvania, you might also want to see what happens to our bounty in the hands of Mark Edmonds, co-owner of The Patisserie, which is located at the Hotel Fauchere in Milford, Pa.

Mark makes artisan breads, croissants, soup and sandwiches–all using ingredients that are as local and organic as he can. He recently combined some of our stinging nettles with Gruyere cheese to make the filling for a fabulous whole wheat croissant, and he’s done wonders with our asparagus and morels. He’s also got our maple syrup for sale.

So if you are in or near Milford, stop in at The Patisserie. You can also follow Mark’s creations on the Patisserie’s Facebook page. But they taste much better in person.