Tuesday, October 12, 2010

Weeks 1 &2 of Fall CSA

Welcome to fall! We hope you are enjoying the apples and broccoli of last week's boxes and are looking forward to the bounty of delicious fall veggies! If you haven't already eaten all the Rome Apples and Siberian Kale from last week, try this recipe and let us know what you think!


  • 1 Large Butternut Squash
  • 2 Apples (Chopped)
  • 1 Whole medium size onion (Finely chopped)
  • 4 cups of Stock
  • ? stick butter or oil
  • Dash of curry powder, nutmeg
  • White pepper & Salt to taste
  • Kale or other "green"


  1. Slice the Butternut lengthwise. Scoop out seeds and place into large pot with steamer basket. Steam almost until tender.
  2. Over medium heat cook onion in butter or oil until very tender. Add spices to taste.
  3. Trim Kale or other greens from stem and chop finely.
  4. Add Apples and Kale to Onion mixture and saute for ten minutes or until tender.
  5. Scoop out a little of each butternut half to make room for the Kale/Onion/Apple mixture. Save the butternut for another recipe (Pumpkin Pie?).
  6. Stuff each half and place onto baking sheet
  7. Add some parmesean or chevre if desired and bake at 350 for to help set the flavor into the squash. Bake until the squash is tender.

Also, don't forget the Garlic planting party coming up in two weeks -
October 24th from 10 am -2 pm. It seems to be my most memorable planting time - it seems that I can remember each garlic planting for the past five years - beautiful sunny days and chilly drizzly days too. We look forward to reflecting on the past season and hope you will join us for a fun day. Let's hope for a beautiful day!

Friday, September 24, 2010

Garlic Planting Party

Yesterday my family enjoyed making cider with apples from local Colora Orchards. Hope you can join us in our next batch at Calvert Farm during the 2nd annual Garlic Planting Party in mid-October. As usual it'll be a potluck lunch between a morning and afternoon project as we work from 10am till 2pm. We'll let you know the date soon. Hope to see you there!

Last Week for Summer CSA

As we wrap up our Summer CSA Subscriptions we think of…
…early season asparagus and rhubarb
… planting peas in the rain and seeding cabbage with friends
… strawberries!
… planting tomato and pepper plants on an overcast spring day
… the first eggplant of the season
… and of course, pulling weeds!

And now we look forward to the Fall Subscription! This eight week subscription will be closing very shortly, so if you are thinking about joining, send us an e-mail or snail mail application. Enjoy broccoli, cauliflower, parsnips and sweet potatoes right up until Thanksgiving.

Thank you for a wonderful summer season…

Friday, September 17, 2010

Fall CSA Sign Up and "Apple Weather"

Can you believe it?!? Summer is nearly over and fall inching its way into our daily lives here at Calvert Farm. Just yesterday I spent the day making a last batch of tomato sauce, anticipating chilly fall evenings when we'll need some tomato base for the cauliflower curry. With the sunlight coming later and leaving earlier I've begun to wear a head lamp as I peddle from my home to the farm most mornings. This is my favorite time of year, I love to think of it as "Apple Weather".

And yes, with all these fall-ish events beginning to make their way to the forefront, we too are switching gears into Fall CSA mode. We will be accepting registration till September 24th and with several new locations we anticipate many new (and returning) customers. Please review these locations as you make your choice:
Annapolis , MD - private residence
Arnold MD- Temple Beth Shalom
Baltimore, MD - Johns Hopkins Hospital / Bayview
employees & students only
Baltimore, MD - Baltimore Farmers Market
Baltimore, MD - Private Residence
Beltsville, MD - USDA/BARC
employees & retirees only
Bowie, MD - private residence
Edgewater, MD - private residence
Ft. George Meade / Odenton, MD - private residence
Greenbelt, MD - New Deal Cafe
Hanover, MD - Private Residence
Hockessin, DE - Henretty's Prime Meats
Kennett Square, PA - EXELON - employees only
Kennett Square, PA - Spring Run Natural Food Store
Millersville, MD - Fresh Express
Montgomery General Hospital, MD
Newark DE - Newark Natural Food Store
Owings Mills, MD- Beth Israel Congregation
Rising Sun, MD - Calvert Farm
Rockville, MD
SAMSHA - Employees Only
Wlimington DE - Marini's Fruit & Vegetable Stand
Savage, MD - Private Residence
Silver Springs, MD Forest Glen/Private Residence
Wawa, PA - Wawa Hqts. - Employees Only
Gaithersburg, MD - Izaak Walton League
Montgomery Village /Gaithersburg, MD -Shaare Torah Synagogue
Rockville, MD - Tikvak Israel Synagogue
Rockville, MD - Temple Beth Ami
You can find the registration form on the website: calvertfarm.com

Enjoy these Apple ideas!

Monday, September 6, 2010

Fall is on the way...

Waiting for an Amish friend I took this photo.

We're loving the cool weather, but wishing for rain here in Rising Sun. Fall crops are doing fairly well, but the lack of rain is slowing the growth of all of our veggies and fruits. The asian pears are delicious, but smaller than usual due to little rain fall. But the collards are doing surprisingly well - maybe the drought is keeping the flea beetles at bay? Either way, we're looking forward to sweet potatoes and roasted roots. Just today someone made mention of butternut soup and I thought, "Well yes, I guess it is about time for that!"

It's one of my favorite times of year - still warm in the day, but cooler at night and LOTS of apples to eat! And so I'll share the recipe my husband was thinking of making tomorrow night - full of early fall veggies and just right for a cool evening listening to the crickets and remembering the summer just past.

Butternut (or any Winter Squash) Soup


  • 2 tablespoons butter or oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container stock
  • 2 cups hazelnut milk (or any milk or milk like product)
  • salt and freshly ground black pepper to taste


  1. Melt the butter or oil in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
  2. Pour in enough of the stock to cover vegetables. Bring to a boil.
  3. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  4. Transfer the soup to a blender, and blend until smooth.
  5. Return to pot, and mix in any remaining stock and "milk" to attain desired consistency.
  6. Season with salt and pepper.

Monday, August 9, 2010


Let EVERY member know, sing it from the rooftops, whisper it to a neighbor… WE NEED OUR BOXES BACK! Due to a lack of returned boxes we have run out of boxes for three Wednesdays running. This has meant that a few of us are staying till the "big truck" returns with the boxes intended for the next week and thus have started a cycle of being short 80 boxes each week. Please help us by returning boxes promptly and let your fellow CSA members know how important it is to keep the boxes coming back.


You know it's August when...

… the days of Summer seem to fade into cooler nights.
… we anticipate the coming school year and all of it's trimmings.
… memories of apple cider, pumpkin stew, and roasted beets creep into the menu planning for the week.
… and the whirlwind of summer has left us with tired minds but full stomachs!

I apologize for the four weeks of blog posts which are missing. It was my best intent to be very regular in writing weekly, but alas, not so. I am sorry to say that today my husband and I will be taking Alex, one of our farm helpers, back to the train station today. He's on the way north, to Burlington, Vermont. When my family lived in Vermont, Alex and I worked together at Middlebury Natural Foods Co-op. He was first in responding to my request for help this summer at the farm and we've enjoyed his acrobatic stunts and loyal help on Calvert Farm. We will miss him dearly and hope to see him back later this year or next summer. Thank you Alex!

And now….. some ideas for some of the veggies you've been receiving these past weeks.

Surely we all love Watermelon, but just incase you want to try a little flare for a typical summertime treat:

Watermelon Rind Pickles
  • 4 quarts prepared (see instructions) watermelon rind
  • 2 Tablespoons salt
  • 4 cups white vinegar
  • 8 cups sugar
  • 3 cinnamon sticks, broken
  • 1 Tablespoon whole cloves
  • 1 (1-inch) piece gingerroot (optional)


To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind.

Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator.

Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices.

Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes.

Yield: 4 quarts

Watermelon and Red Onion Salad
  • 1 Tablespoon shallots, chopped
  • 1/3 cup raspberry vinegar
  • 1/3 cup fresh or frozen raspberries, pureed and strained
  • 2 teaspoons honey (or to taste)
  • 1/3 cup olive oil
  • 2 medium red onions, thinly sliced
  • 2 bunches watercress, stems removed
  • 8 cups watermelon, cut into 1-inch cubes
  • Kosher salt and fresh ground pepper


Whisk together the shallots, vinegar, raspberry puree, honey, and olive oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

Yield: 6 servings

Recipe Source: From The Earth to the Table by John Ash (Dutton Books)
Reprinted with permission.