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Hi Farm Supporter,
We had a family meeting yesterday to get ready for Open Gate Farm Tour this weekend. 

Everyone has to know their jobs and positions in order to make it run smoothly. It's all hands on deck in order to:
  • make brick oven pizzas
  • drive hay rides
  • keep drinks warm
  • run the market store &
  • give the Organic Farmer Tour.
One of these years I want to listen in on Reuben's Tour! 

I don't get to be out in the fields much and he is so good at explaining organic farming and sustainable practices.  You always learn something from Farmer Reuben - even I do! I'll have sneak into a tour when I'm not busy elsewhere.

Maybe I"ll have a chance this year because Open Gate is now TWO DAYS:
Saturday Oct 19 & Sunday Oct. 20 from 1 - 5pm.

See you soon!

We'll keep farming for you!

Reuben & Tessa
Willow Haven Farm

 
FALL FARM EVENTS

LEHIGH VALLEY OPEN GATE FARM TOUR

OCTOBER 19 & 20
Saturday & Sunday
Free both days  1pm - 5 pm
Willow Haven Farm

This family farm uses organic methods to raise vegetables, cows, pigs, sheep and chickens. This year began milking cows and using their own milk to make cheese. You’re invited to come and try some of their products.

As always, their brick oven will be fired up and ready to make pizza for you. Also enjoy a hayride throughout the farm.

Markets This Week
Our Farm Share CSA members are enjoying
Week 21 of the summer season
Organically grown:
  • RADISH ARE BACK
  • hot peppers
  • sweet peppers
  • mizuna
  • eggplant
  • green beans
  • sweet potatoes
  • garlic
  • box choi
  • eggplant
  • onion
  • lettuce
  • turnip

P.S. You can get sweet potatoes and more awesome veggies from October to November ! Try a 6 week Fall Farm Share CSA by signing up for the Fall Extended Season.
Join our Fall Farm Share CSA
Tessa's 5 Easy & Quick Veggies

Supper is cooking and I need a vegetable to round out the meal. What do I grab?

 

Last night I was grabbing the kale and the swiss chard at the last minute.
I thought of just this dilemma and how often I will grab either swiss chard or kale. I thought, “I really love swiss chard - it is so easy.”

 

I realized I should share my favorite, easy vegetables to prepare. 
 
Swiss Chard

I almost always cook this vegetable.
 
How to Cook Swiss Chard & Hearty Greens
  1. Lay it on washed on the cutting board.
  2. With chef knife trim ends.
  3. Chop the bundle of stems into one inch pieces, stopping once you get to the greens.  Set aside.
  4. Slice the pile of green leaves into thin slices, all the way across.  Give one or two crosswise cuts to cut the slices into halves or smaller.  
  5. Use a colander to rinse the leaves and stems separately.  Pat dry or spin if you like to prevent extra liquid in the pan. 
  6. Heat your choice of healthy fat in a saute pan or stir fry pan. 
  7. Crush 1 - 2 cloves of garlic. Sautee in pan for one minute.
  8. Add stems and cook for 3 minutes.
  9. Add leaves and cook for 2- 3 minutes until tender. 
  10. Salt & Pepper to taste
  11. Optional: Finish with a drizzle of toasted sesame oil. (Also may substitute an organic soy sauce for the salt.)
Kale

I prepare Kale the same way as above but often I will have the kids remove the rib in the middle of the lear.  They like to do an easy cutting job.
I noticed that pre-cut kale in the stores often has a significant amount of rib attached to the pieces of kale.  Some don’t like the tougher stem but I figure that those who juice it regularly or make smoothies don’t care. If I’m rushed or impatient, I thinly slice the leaves with the rib attached until I get to the thicker end where not as much leaf is attached anyway.  The rib will cook fine, it just take a little longer.
 
Bok Choi

So versatile - raw for salads or cooked for almost anything.
I prepare Bok Choi the same way as outilined above for swiss chard. But I often use it raw in salads. I also like to add Bok Choi to soups. It’s great in a Chicken Vegetable soup or a Gingery Bok Choi soup like this.  Sometimes I leave out the noodles and just add more bok choi or other vegetables.
 
Tat Soi

Even easier cooked or raw

Skip the cutting for this easy to cook vegetable.  The small to medium size leaves wilt easily to bite size and make Tat soi a great substitute for any spinach recipe.  Simply saute with garlic as above to create a creamy, delicious, healthy side.  

 

I love to throw Tat soi in a soup at the end of the cook time. We also mix with any salad green for a fresh and hearty salad.
 
Chinese Cabbage

Also called Napa Cabbage
Cooked or raw
Prepare cooked as above but don’t cook too long. Turn off heat when warm and tender but still has a little bit of crunch. Or use as a substitute for any cabbage recipe. The edges of the leaves are finer but the ribs have a pleasing sweetness and crunch. I love to make coleslaw with Chinese Cabbage. Here is my favorite.
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