Delvin Farms

Newsletters

Week #11: July 30, 2007

Delvin Farms, Delightful Fall

Well, we are in week 11 of your shares and are fast approaching the halfway point in the program. How time flies!! Here on the farm, we are still planting as if it's spring. The summer heat veggies have been gracing your shares for weeks now, but we're thinking fall here. The tomatoes are producing frantically!! The fields are covered in red, but we are still not happy; more tomatoes must be planted! Last week, Debbie, Hank and I transplanted 2 thousand tomatoes that will be in your fall shares in the months to come. The kales, collards and all leafy greens are just a memory now, but the fall will bring the cool weather greens again, but only if they're planted now! Fields have been prepared in the last few weeks, the spring crops have been disked into the soil, and the race is on to get the fall vegetables planted immediately. Remember, we have to think a season ahead of ourselves for you to have the veggies in your boxes weeks from now. The winter squashes have been planted, cabbages, late peppers and tomatoes. Soon the root crops like beets and turnips will be sown.

The fall has always been my favorite season. We still have the nice warm weather in the daytime, but the fall brings us the beautiful cool crisp evenings that chill us just enough to appreciate the relief from the muggy summer nights. There is a smell in the night air that arouses the desire to build a bonfire, put on a heavy sweater and enjoy the rustle of fall leaves. This fall will be even more exciting for us this year because of our daughter Amy's return to Tennessee!! This past weekend, Liz and I held down the farm while Hank Sr. and Jr. flew to Maryland and drove the moving van home with Amy in tow! Last night was her first night in her new Tennessee home and she and I unpacked until 1:30 a.m. She'll be teaching English at Overbrook, living right here in town where we'll be able to see her, visit her (we promise not to invade her too often), and just basically refresh our souls at the sight of her this fall! This year has been a year of blessings with Hank, Liz and Ryder's homecoming in the spring and Amy's late summer return. Ryder will turn 1 year old in September; the fall is looking more beautiful than ever before!

Your Share Will Contain:

Tomatoes-A mixture of heirloom, Juliets and Romas 3 pound
Slicing Tomatoes-Big Beef
Peppers-- Green and Ivory
Yellow Squash
Zucchini
Patty Pan
Zephyr
Cucumbers
Corn!
Cabbage
Cantaloupe (you'll have to pick up your cantaloupe separately, we couldn't fit everything in the box!!)
Potatoes
Okra

Drive safely and we'll see you all tomorrow,
Cindy

Recipes Below

FRESH CORN AND TOMATO CASSEROLE

2 slices bacon
6 ears fresh corn
1/4 cup butter
1 teaspoon salt
2 large tomatoes, sliced

Directions:

Preheat oven to 350 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.

Cut corn from cobs. There should be about 3 or 4 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.

Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.

Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

FRESH CORN AND TOMATO SALAD

4 ears fresh corn (for about 2 1/2 cups kernels)
2 medium-size ripe tomatoes
3 scallions (for 1/4 cup chopped)
1/2 cup loosely packed fresh cilantro leaves
1/2 lime
Salt and black pepper to taste

Directions:

Boil the corn until the kernels are just tender, 4 to 5 minutes. Remove corn and cool under cold water until cool enough to handle. Slice kernels from the cob into a shallow dish.

Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.



	Newsletters Week #11: July 30, 2007 Delvin Farms, Delightful Fall Well, we are in week 11 of your shares and are fast approaching the halfway point in the program. How time flies!! Here on the farm, we are still planting as if it's spring. The summer heat veggies have been gracing your shares for weeks now, but we're thinking fall here. The tomatoes are producing frantically!! The fields are covered in red, but we are still not happy; more tomatoes must be planted! Last week, Debbie, Hank and I transplanted 2 thousand tomatoes that will be in your fall shares in the months to come. The kales, collards and all leafy greens are just a memory now, but the fall will bring the cool weather greens again, but only if they're planted now! Fields have been prepared in the last few weeks, the spring crops have been disked into the soil, and the race is on to get the fall vegetables planted immediately. Remember, we have to think a season ahead of ourselves for you to have the veggies in your boxes weeks from now. The winter squashes have been planted, cabbages, late peppers and tomatoes. Soon the root crops like beets and turnips will be sown. The fall has always been my favorite season. We still have the nice warm weather in the daytime, but the fall brings us the beautiful cool crisp evenings that chill us just enough to appreciate the relief from the muggy summer nights. There is a smell in the night air that arouses the desire to build a bonfire, put on a heavy sweater and enjoy the rustle of fall leaves. This fall will be even more exciting for us this year because of our daughter Amy's return to Tennessee!! This past weekend, Liz and I held down the farm while Hank Sr. and Jr. flew to Maryland and drove the moving van home with Amy in tow! Last night was her first night in her new Tennessee home and she and I unpacked until 1:30 a.m. She'll be teaching English at Overbrook, living right here in town where we'll be able to see her, visit her (we promise not to invade her too often), and just basically refresh our souls at the sight of her this fall! This year has been a year of blessings with Hank, Liz and Ryder's homecoming in the spring and Amy's late summer return. Ryder will turn 1 year old in September; the fall is looking more beautiful than ever before! Your Share Will Contain: Tomatoes-A mixture of heirloom, Juliets and Romas 3 pound Slicing Tomatoes-Big Beef Peppers-- Green and Ivory Yellow Squash Zucchini Patty Pan Zephyr Cucumbers Corn! Cabbage Cantaloupe (you'll have to pick up your cantaloupe separately, we couldn't fit everything in the box!!) Potatoes Okra Drive safely and we'll see you all tomorrow, Cindy Recipes Below FRESH CORN AND TOMATO CASSEROLE 2 slices bacon 6 ears fresh corn 1/4 cup butter 1 teaspoon salt 2 large tomatoes, sliced Directions: Preheat oven to 350 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside. Cut corn from cobs. There should be about 3 or 4 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat. Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top. Bake uncovered in preheated oven for 30 minutes, or until corn is tender. FRESH CORN AND TOMATO SALAD 4 ears fresh corn (for about 2 1/2 cups kernels) 2 medium-size ripe tomatoes 3 scallions (for 1/4 cup chopped) 1/2 cup loosely packed fresh cilantro leaves 1/2 lime Salt and black pepper to taste Directions: Boil the corn until the kernels are just tender, 4 to 5 minutes. Remove corn and cool under cold water until cool enough to handle. Slice kernels from the cob into a shallow dish. Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours. Newsletters Week #25: November 10, 2007 Week #24: November 5, 2007 Week #23: October 29, 2007 Week #22: October 22, 2007 Week #21: October 12, 2007 Week #20: October 5, 2007 Week #19: September 28, 2007 Week #18: September 23, 2007 Week #17: September 17, 2007 Week #16: September 9, 2007 Week #15: September 1, 2007 Week #14: August 25, 2007 Week #13: August 19, 2007 Week #12: August 5, 2007 Week #11: July 30, 2007 Week #10: July 23, 2007 Week #9: July 14, 2007 Week #8: July 7, 2007 Week #7: July 1, 2007 Week #6: June 30, 2007 News from the Farm We are going to offer an extended season this year for those who might want to continue on for a while longer. The extended season will consist of 4 weeks starting November 7th. The shares will be every other week, so the dates for the extended season will beNovember 7, November 21st, December 5th and December 19th. These dates will take us throught the holidays and offer pickups close to each holiday so you will have fresh greens and veggies for your holiday meals. We will only be at 3 locations: Here at the farm, Linden Corner and the Turnip Truck. The cost of the 4 week extension is 100.00. We will be limiting the number of shares, so be sure to let us know soon if you want to participate, so we can get you on the list. Feel free to email us at hank@delvinfarms.com Pictures of Hank and our CSA box will be featured in the new Pick Tennessee Products ad campaign. We're very proud to have been selected to be a part of the program.
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