Editor's note: This file is the complete, unedited collection of CSG newsletters as published in hardcopy for the year 2010. The graphics have been eliminated, but all of the recipes are as published.

JUNE 10, 2010

NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486

First and foremost I would just like to thank everyone who jumped in and filled the void while I spent five transformative weeks on the west coast due to a family emergency. I left with one days notice and was unsure of my return until a few days before, when things stabilized (just in time for our open house on May 1st). I received nothing but support and love and understanding from everyone at the farm. In particular I would like to thank Judy and Mike, Steve, Judy Leaf, Gina, Hannah, Liz, Sheri, Magdalena, Lori, Athena and Luthor, who put a lot of extra energy adding to their already full load. My love for the CSG is so multifaceted, but community is at the core, and community is who was there for me to lean on. Thank you from the bottom of my heart.
Planning to be away on your pickup day? Here are some options: let me know in advance- I will cross your name off the list for that day-we will not harvest your share and instead you can make it up on another pickup day. All this needs to be prearranged - just call the Gardenhouse. If you let us know after the vegetables have been harvested, you forfeit your share - it is donated to the food pantry or a local family in need. You can also give your share to a friend who can then get a taste of what the garden has to offer.
Please don’t forget to highlight your name on the list when you pick up your share. That way we know you came!
The peas are coming, the peas are coming! Snow peas, Sugar snaps! All who expressed an interest in the workshare component, or if you just want to volunteer, this is your chance! We need hands on harvest mornings, Tues. and Fri. We begin at 6am, but you can join us anytime throughout the morning. Call the Gardenhouse for details and to make arrangements. Who knows, you might just fall in love with the whole experience, just ask Bob, Judy L, Julie, or Magdalena, who keep coming year after year.
PYO (pick- your- own) – There is nothing more heartwarming than the children in the strawberry patch with red stained faces and hands. I hope many of you got a chance to get a taste. PYO is a way for members to step into the gardens and connect with what is going on at the farm. When the flowers are blooming, you can pick your own bouquet. There are also pyo cherry tomatoes, berries, hardy kiwis, and who knows what else (all in due time). Look for the sign on the board in the distribution center for guidance. If you are unable to pyo on your pickup day, you are welcome to come on another day, but please not on another pickup day (Tues. or Fri.) as there are already many other members picking.
Payments - This is my least favorite subject, but here goes. It is our intention and desire not to send bills to our members. Too much time and energy expended when there are so many other things to do. So we ask that each of you take responsibility for making your payments. Some of you made the $100 deposit and still owe the balance. If you are on the payment plan, first payment is now overdue. Second payment is due on July 1st (just around the corner) and third and final payment is due on Oct. 1st. If you need to make other arrangements please let me know. Thanks to those of you who have taken care of this. Any questions, just ask me.
Last Thurs. morning I got a call from long time member Andre of Andres restaurant. Could he and Rob (long time member, and amazing photographer) come by, pick some strawberries, slip into the Gardenhouse kitchen and cook up a little desert- for us! How could I say no! All this was photographed by Rob and entered in their blog www.andreswhatscookin.blogspot.com They had so much fun, they might just do it again. Check it out, you won’t be disappointed!
Katherine Yvinskas, an artist and also a long time member is featured at Gallery 23 on Main St. in Blairstown. Her show Garden of Delights is “inspired by the Community Supported Garden At Genesis Farm” . She will be featured the month of June.
A few summer shares are still available, there is a waiting list for the winter shares. Pass it on.
Thanks to all for making our 22nd season possible. Time flies when you’re having fun!

GARDENER’S REPORT

Welcome to another season at the garden, I believe our 22nd. The gardeners have been hard at it since early March and doing our best to stay on top of a considerable workload. We have an excellent group of apprentices this season and, at least for the summer months, will be among our largest. Steve, whom I call a journeyman, Samson, Margaret, Malaika, Amanda, and Melanie are all doing a great job with planting, weeding, harvesting and whatever else needs to be done so that we can fill the distribution room twice a week with a wide variety of beautiful and healthy produce. Hope you have enjoyed it so far and that it continues to be a bountiful year.
On the weather round up (and remember, it’s all about the weather, it’s not about you, it’s not about me, it’s about the weather when it comes to farming!) we are starting off ok! Last year, as you may remember, was a difficult one as we saw such a cold and wet June. This year has started out much better on that front. Indeed, I am seeing many signs that everything (read plants) is ahead by two weeks. Grass that we cut and bale for hay is going to seed, the strawberries are done flowering and what’s out there is it, and the wine berries seem to be ready to open and begin their ripening process well ahead of schedule to give a few examples. This means we have had above normal temps this spring. We have seen some big fluctuations but no late frost. We did have a late freeze in early May that hurt apple blossoms and the paw paw flowers and leaves to name a few but we managed to save some early tomatoes that we had just planted. We were/are holding our breath as weeks ago as there were reports of late blight in Maryland and Pennsylvania. As long as the weather stays sort of normal I think we’ll be ok. By the way, did you know I can control the weather? You see if I want it to rain I cut a bunch of grass to make hay because to make hay you need sunshine and dryness. If we want it to stay dry we just plant and sow stuff that needs water and, presto, it stays nice and dry. Of course I am only joking but you get my point.
We continue our experimentation with roll down cover crops as a way to reduce tillage, lessen weed pressure and increase soil tilth. We planted a number of early things into a winter-killed cover crop of sorgum-sudan grass. Not everything is working out famously but it is all part of the learning process. Safe to say there is still great promise in this idea. Difficulty remains in killing living covers of vetch and to a lesser extent rye/vetch combos. The vining habit of vetch seems to keep it going. We will probably resort to flaming to kill the few totally vetch beds. Eventually I will add weight to our roller crimper with hopes of increasing its effectiveness. We will also be trialing a new cover crop to us called Sun Hemp (Crotalaria juncea). This is a legume so it will fix nitrogen and it likes the hot weather. It also is a vigorous grower that should shade out weeds and can only produce seed in warm climates like Hawaii and South Africa so we won’t have to worry about it becoming a weed. We will be hosting a NOFA twilight meeting on August 11th to discuss the possibilities of what it can do. Speaking of NOFA (Northeast Organic Farmers Association) I will put in a plug for the organization. The Whole Foods Market is having a 5% day on June 16th. They will donate 5% of their profits that day to NOFA NJ. So if you shop at Whole Foods or want to try them out that is a good day to go there and spend a few bucks!
In closing I want to remember a long time garden member who recently died, Juanita LoPresti. She was a great woman who was always very supportive of the CSG. She will be missed. Our good thoughts go out to her family. And as you may or may not know Rover the wonder dog died this past spring. He patrolled the big fields for nearly 14 years. He was at least 16 and he is missed sorely, but not by the ground hogs!
Thanks for being part of it. Farmer Mike

ESCAROLE AND BEANS (allrecipes.com)
2 tablespoons olive oil, divided
1 large head escarole, coarsely chopped
salt and pepper to taste
1/8 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 (16 ounce) can cannellini beans, undrained
2 sprigs fresh parsley, chopped

Heat 1 tablespoon olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 5-10 minutes, or until tender.

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Serve with warm, crusty Italian bread.

APRIL 28, 2010

NOTES FROM THE GARDENHOUSE

The CSG at Genesis Farm will be having its annual Open House on May 1, from 10:30 to 1:30 pm. This event is geared toward new and prospective members, so if you know someone who's thinking about joining or just interested in what we do, this would be an ideal time to bring them! We will have tours and a sampling of some of our food. If possible, let us know ahead of time if you plan on attending so we can better anticipate how many to expect. The phone number at the garden house is 908-362-7486.
Shares are available for the 2010-11 season.  Help spread the word; information and commitment forms are available online at our website, csgatgenesisfarm.com, or by calling the garden house at 908-362-7486.
The last winter pickup share is Friday, April 30.
Pickup shares for the 2010-11 season begin the week of May 18th.  Pickup schedules will be sent prior to that week.
Happy Spring!

GARDENER’S REPORT

Hi everybody. The winter share is wrapping up and spring feels like it’s rolling through like a runaway train. The fruit trees are pruned and the greenhouse is full of seedlings growing fast. It’s been hot so far and that is pushing things along rather quickly. Tomatoes are going into greenhouse beds next week hopefully. This year we are trying grafted tomatoes. With grafted tomatoes, a vigorous disease-resistant rootstock tomato variety is mated with the top of a tomato variety whose fruit you want, resulting in (hopefully) a more vigorous, healthier, and longer bearing plant. This is practiced extensively in Japan and is popular among market growers here in the states. I am excited at the prospect of getting you tomatoes earlier in the season than usual, and continuing them for longer into the fall. If anyone is interested in learning more about it, check out www.johnnyseeds.com and go to their video section for a ten-minute video overview of the process.

I don’t know what else to say. I’m looking forward to another great season here. Thanks!!

Steve the Apprentice

ROASTED TURNIPS AND GREENS (FoodandWine.com)
1/4 cup pitted kalamata olives
1 navel orange, plus 1/4 cup fresh orange juice
2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1/2 cup water
Salt and freshly ground pepper
2 ounces baby spinach (2 cups)
2 tablespoons chopped hazelnuts
Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

BALSAMIC-GLAZED CARROTS AND KALE (Vegan Planet by Robin Robertson)
6 medium carrots, cut into thin diagonal slices
1 bunch kale, stems removed and coarsely chopped
2 Tbs extra virgin olive oil
2 Tbs balsamic vinegar
2 tsp soy sauce
1/2 tsp sugar or natural sweetener
1/8 tsp cayenne pepper
Place the carrots and kale in a large pot of boiling salted water and cook until the vegetables soften slightly and the kale turns bright green, 3 to 4 minutes. Drain well and set aside.
Heat olive oil in a large skillet over medium heat. Add the carrots and kale along with the remaining ingredients. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until all the liquid evaporates, about 10 minutes. Serve hot.

KALE AND POTATO TARRAGON SALAD (From Asparagus to Zucchini)
2 lbs small potatoes, scrubbed
7 Tbs olive oil, divided
1 medium onion
1 bunch kale, stems removed, chopped into 1” pieces
1 clove garlic, minced
2 Tbs white vinegar
2 Tbs lemon juice
1/4-1/2 tsp tarragon, divided
salt and pepper to taste
Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in a large covered bowl to keep warm. Meanwhile, heat 1 tablespoon oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover the pan to help wilt the kale). Combine vinegar, lemon juice, ¼ teaspoon dried tarragon, remaining 6 tablespoons olive oil, salt, and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot to soak in the flavors.) Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.

FEBRUARY 8, 2010

GARDENER’S REPORT

WINTER WORK by Judy von Handorf

The snow is blowing every which way as I sit at my desk this Saturday morning.  The trees are bending. Snow swallows sound.  Last summer one of the apprentices asked me if I thought the same 'wind' comes back again. Hmmm.  I'm still thinking about that one.

As I watch the snow deepen I wonder how to 'think spring'.  I only know that on March 1, Mike, Smadar, Steve and I will convene in the Gardenhouse at 8 a.m. and begin the 2010 season.

January and February are active for us - ordering supplies, working on the budget, doing outreach for new members, and ordering seeds.  We have more of an independent schedule thus having time for travel and visiting with friends and family.  Steve has been quite busy working on the barn at Chan's, removing and replacing floors and shoring up the foundation.  Stop by to see the improvements, it's looking great.  And visit the chickens while you're there.  You'll find them behind the barn.

The seed order is a big part of January.  We take over the kitchen table in the Gardenhouse filling it with catalogues, order forms, field maps, records from past years, cups of coffee and tea - and a dark chocolate bar now and then.  We inventory the seeds left from last year and check the 'Relative Life Expectancy' (RLE). The germination rate of a seed drops as it gets older if it's stored at an average seasonal temperature.  The RLE is different with each seed.  For example, parsley seed is good for 1 year while lettuce seed can last as long as 5 years.  This does not mean that one-year-old parsley seed will not germinate at all.  It means that the germination rate will probably drop.  The seed we buy has the germination rate and the month and year it was packed.  So if you buy seed from a garden center, it may have at least the year it was packed.  If you are interested in seeing the RLE Chart, it hangs in the Gardenhouse by the big door to the greenhouse.

We look through many seed catalogues but we specifically use:  Johnny's, Fedco and Turtle Tree Biodynamic Seed initiative.  We use these companies because of their quality, consistency, reliability and mission.

Johnny's catalogue has lots of beautiful photos.  This helps especially when one is comparing varieties. They also have growing information on each vegetable such as culture, pests and seeding rates.  This can be very helpful information when you find yourself scratching your head.

The Fedco catalogue has no pictures but carries the same info as Johnny's.  A really special aspect to this catalogue is that they note the supplier of each variety of seed they carry.  So we know if we're buying seed from a small seed farmer or from domestic/ foreign corporations.  We base many of our choices on this information.  Also Fedco is quite entertaining.  The seed descriptions are conversational sounding and humorous.  A good winter read (I guess).  

Turtle Tree carries only open-pollinated seed.  They are much smaller than the other two but carry a nice variety of seed.  And they take it one step farther; they note the farm where the seed stock was grown.  We grow leek, kale and larkspur out for them here at our CSG.  In fact, their catalogue is there for you in the Distribution Center.

It's so important to know where your seed comes from, just like the veggies we eat.  We need to respect the integrity of each seed we plant into the soil.  That seed carries the future, after all.

As a footnote, I encourage you to check out our website for a new addition thanks to Wayne Miller.  On the apprentice page are 'testimonials' written by some of our past apprentices.  It's very nicely done.  And if you know of someone who might be interested in our apprenticeship program, please have him or her call us.  We do have some openings!

RECIPES

ROASTED RED PEPPER AND SWEET POTATO SOUP

1 tablespoon olive oil
1 large onion, peeled and chopped (2 cups)
2 cloves crushed garlic
2 lbs sweet potatoes, peeled and cut into ½ inch cubes
6 cups water or vegetable stock
3 large red bell peppers
3 sprigs thyme
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
2 tablespoons sour cream for garnish if desired

Preheat broiler. In a large pot, heat oil over medium heat. Add onion and garlic, cover and cook over medium-low heat until onion is soft, about 5 minutes. Add sweet potatoes and stir well; cover and cook 10 minutes. Add stock or water and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are soft, about 15 minutes.
Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes. When peppers are cool enough to handle, remove charred skins, stems, seeds, and ribs.
Transfer soup and peppers to a food processor or use a hand blender to process until smooth. Return mixture to pot and gently reheat. Add lemon juice, cayenne, salt, and pepper to taste.
To serve, ladle soup into warm bowls and garnish each serving with a swirl of sour cream or sour cream substitute and a sprig of thyme if desired.
I usually leave out the lemon juice and dice a portion of the peppers to be added after processing for visual appeal. If using roasted red peppers in a jar, add some or all of the liquid for more flavor. The soup can also be made substituting winter squash for the sweet potatoes. Mike Chrysam

ROOT VEGETABLE SOUP (Better Homes and Gardens)

3 1/2 cups Vegetable Stock or two 14 1/2-ounce cans vegetable broth
2 1/2 cups water
2 medium leeks, halved lengthwise and cut into 1-inch pieces or 2 medium onions cut in pieces
1 medium rutabaga, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
6 baby carrots, peeled, or 2 small carrots, peeled and cut up
1 small parsnip, peeled and cut up
1/2 cup dry sherry
1 4-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed

In a 4-quart Dutch oven combine the Vegetable Stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig. Add salt and pepper to taste.

PERUVIAN PEANUT POTATO SOUP (Robin Robertson, Vegnews.com)

1 tablespoon olive oil
1 yellow onion, chopped
1 pound white potatoes, peeled and diced
6 cups vegetable stock
2/3 cup peanut butter
Salt and freshly ground black pepper
1 tablespoon chopped chives (optional)

Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potatoes and stock and cook until the potatoes are tender, about 40 minutes. Stir in the peanut butter and season with salt and pepper to taste.
If a chunky soup is desired, it can be served at this point, garnished with the chives. For a smooth soup, purée the mixture in a blender or food processor, or use an immersion blender to purée it right in the pot. Return the soup to the pot and heat over medium heat until hot, about 5 minutes. Serve garnished with the chives, if using.

Editor's note: end of document.