gorman farm
CSA
N E W S L E T T E R
JUNE 3- JUNE 5
G O R M A N FA R M
First CSA Pickup Is Here! So happy to have everybody on board with our CSA program this year! In the deepest part of winter we have the opportunity for reflection on our business. While we hone in on the key aspect as well as the reason we started farming (CSA), we quickly realized that this program gives the most intrinsic happiness to our family and allows for the community of people to support farming while having a direct relationship to it. So the season begins! It’s now the brink of summer and we’ve hit the ground running! With many new
FARMER DAVE CULTIVATING PEPPERS WITH HIS NEW RIG!
opportunities abound we strive for a productive summer at Gorman Farm! Below are a few key details for this weeks share! Please arrive on your pickup day* Wednesday - Friday from 2:00pm 7:00pm for the first share in harvest. We will provide you with reusable bags please remember from here on out to bring these or any other reusable bag to collect your share. We will be offering pick your own strawberries this week in your share. In the event you have physical constraints
GARLIC FIELD PLANTED WITH RYE COVER CROP IN BETWEEN
DR. BOB ROUSE IS OUR AGRICULTURAL CONSULTANT. HE HELPS US TO MONITOR CROP HEALTH THROUGHOUT THE GROWING SEASON. HE IS A TOP NOTCH SPECIALIST RENOWNED FOR HIS TRADE ON THE EAST COAST.
or cannot make it out to the fields we will have some pre-pick strawberries available. Please help us reserve these pre-picked berries for those folks who cannot make it out in the fields. We will not have enough pre-picked berries for everyone and getting out in the field is actually really fun. *If you'd like to pick your own strawberries as a part of your share and your pickup day does not allow you the time to pick your own berries you may come for your CSA strawberry picking on any of the 3 CSA days Wednesday, Thursday or Friday.
CULTIVATION UP CLOSE THIS IS ONE WAY TO MANAGE WEEDS ORGANICALLY
Harvest Butter Lettuce and Oak Leaf
Meet the Crew RIC ARDO GOMEZ
Lettuce Spinach Pac Choi Tatsoi Kale Collards
RICARDO HAS WORKED AT GORMAN FARM FOR 5 AND A HALF YEARS! HIS DEDICATION TO THE FARM IS IMMEASURABLE. HE IS OUR FIVE MAN FIELD CREW FOREMAN AND OVERSEES PLANTING, IRRIGATION, PLANT AND FARM MAINTENANCE, AS WELL AS HARVEST.
Garlic Scapes PYO Strawberries
SARAH BRADLEY Herb Garden We are so excited to announce the planting of our first ever perennial herb garden. We have a huge variety of herbs planted for CSA convenience. While it is still early in the season for harvesting we will announce when various plants are ready for picking. If you walk directly out of our pickup barn to the field the garden is on your far right. We are dedicating the herb garden to Becky Selleck. As part of our Gorman Farm community we know that she would have delighted in this addition to the farm. The University of Maryland has started a scholarship in Becky’s name “The Rebecca Selleck Sustainable Crop Research Fund.” The fund will be handled by the department of Plant Science and Landscape Architecture. For those interested or to make a contribution to the fund, please contact Dr. Angus Murphy at [email protected] and for additional info www.psla.umd.edu/about
SARAH IS GORMAN FARM’S CSA MANAGER. A MASSACHUSETTS NATIVE, SARAH HAS WORKED ON ORGANIC FARMS IN FOUR DIFFERENT STATES AND TWO COUNTRIES. SHE SHARES A PASSION IN BUILDING SUSTAINABLE FOOD SYSTEMS FROM SEED TO TABLE. THIS WINTER SHE WORKED WITH OUR SEEDLING VENDOR TO LEARN THE ART OF GREENHOUSE MANAGEMENT.
DAV E L I K E R FARMER DAVE IE: THE GUY THAT IS MAKING IT ALL HAPPEN. FIRST A FARMER THEN BY DEFAULT A MECHANIC, ENTOMOLOGIST, PLANT SCIENTIST, SOIL SCIENTIST, METEOROLOGIST, WATER ENGINEER AND ALL OF THE OTHER TRADES THAT WE NEVER KNEW CAME ALONG-SIDE FARMING!
Pasta with Garlic-Scape Pesto- version from epicurious but there are many tasty versions to try!
Spaghetti with Strawberry-Tomato Sauce Considering that tomato is a fruit, the addition of strawberries isn’t that strange. The sauce should be quite spicy, which tempers the berries’ sweetness. This is a dish I have been dying to try and it was a hit! Whole foods carries a wonderful hand whipped ricotta.
Ingredients 1 28oz can whole peeled tomatoes 1 tsp crushed red pepper flakes 1 lb. fresh strawberries hulled and quartered (about 1 Quart) 2tsp sugar
Garlic scapes are the soft, limegreen-colored stems and unopened flower buds of hardneck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. Trimming the scapes off of the plant before their flowers open forces the plant to focus on bulb production and increases the size of the garlic cloves. For the pesto 10 large garlic scapes 1/3 cup unsalted pistachios 1/3 cup finely grated ParmigianoReggiano Kosher salt and black pepper 1/3 cup extra-virgin olive oil 1 pound spaghetti Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2
teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.) In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
12 oz spaghetti 1/4 sm. red onion thinly sliced Fresh Ricotta Salt and pepper to taste Heat ¼ cup oil in a large skillet over medium-high heat. Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes. Add strawberries and sugar and cook, stirring often, until strawberries are soft and sauce is slightly thickened, about 5 minutes; let cool slightly, then pulse in a food processor to a coarse purée. Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to tomato sauce along with ½ cup pasta cooking liquid and cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Remove from heat, drizzle with more oil, and toss to combine. Serve pasta topped with onion, ricotta, and black pepper.
