Mailing list sign-up




GEFA blog

Welcome to the blog.
Posted 5/16/2011 10:33pm by Kate Potter.
Good Earth Food Alliance CSA Newsletter
May 17, 2011
Newsletter Editor, Kate Potter, Kate's Cottage Farm


Greetings!  Our first CSA pick-up is tomorrow (week "A" for bi-weekly members)!  In this newsletter you'll find news about RHUBARB, recipes for using your fresh PRODUCE, and some comments on the WEATHER

A note to Morton CSA shareholders:  If you've ordered from our online store, please plan to pick up your order and pay with your check before 5:00 p.m . Our farmer in charge must leave at 5:00.   The online store will open again on Tuesday evening and close next Sunday night.  Check out our offerings.

Weather
Let's get the hard stuff over first:  the last 2 months haven't been all a farmer could wish for.  Too cold and rainy; then too darn hot; then cold and rainy again.  Excessive rain makes it hard to get in the field to plant in the first place.  When temps are too cool and skies are cloudy, seeds don't germinate and plants don't grow.  Many of our farmers planted spinach 3 different times only to have each planting fail.  As much as we wish the weather was "normal", we are grateful we have any produce. Our fellow farmers in the Mississippi Delta and elsewhere along flooding rivers have nothing. Our hearts and prayers go out to them.
 

Tomorrow's Harvest
Our best guess: Green Onions, Asparagus, Rhubarb, Chinese Cabbage, Chives, Green Garlic, Lettuce, Pak Choy, Radishes, Sorrel, Spinach.  Because of aforementioned weather difficulties, some of the produce is in short supply.  You'll receive some fantastic combination of some of these veggies and greens!

Wondering how you'll use what you get?  You could grill the green onions and asparagus - toss them in a bit of olive oil and salt and pepper first.  How about a salad with your lettuce and chopped green onions and sliced radishes (you can chop the radish greens into your salad, too!).  If you're lucky enough to get sorrel, throw that in, too.  Toss this with good olive oil, just a little vinegar, freshly ground pepper and of course, sea salt (after all - salt is the root of the word "salad").  Personally, this is what I would do with most of what you'll receive this week:  GRILL IT or PUT IT IN A SALAD.  What about the cabbage and the bok choy?  Here's a recipe you might like from From Asparagus to Zucchini:  A Guide To Cooking Farm-Fresh Seasonal Produce:

Stir-Fried Bok Choy with Cashew Sauce:  Toast some cashews in a dry skillet.  Combine with some white wine vinegar, some sugar, some soy sauce, fresh minced ginger, red pepper flakes and 2 - 4 T. water in the blender; puree til smooth.  Wash bok choy well, making sure to rinse away dirt in the ribs. Separate leaves from stalks.  Cut stalks into 1-inch pieces and roughly chop leaes.  Heat some peanut oil in a large skillet over high heat til hot but not smoking.  Add stems and cook, stirring often, 2 - 3 minutes. Add leaves and cook til they wilt and turn bright green. Remove to a platter and cover with cashew sauce. 

RHUBARB!

GEFA grower Jim Stanley of Knoxville grew all the rhubarb to be provided in the shares tomorrow. This member of the genus Rheum (rhubarb - not Jim) is a close relative of sorrel and was not grown for eating until the 1700's  - in Britain and North America....  Here's what Jim says about his own history with the fruit:

"Way back when in a galaxy far away my parents bought some land. Well, it was in the 50’s.  In the far west suburbs of Chicago, Schaumburg specifically. Along the barn foundation was rhubarb. I remember as a kid using the rhubarb as an umbrella, the leaves were so large.  25 years ago the last job relocation put my family in rural Knox County. With the room for a garden I transplanted 4 clumps of rhubarb. Over the years I divided them to where I must have 30-40 plants, never counted them.  I have been told the large variety I have is a German heirloom..."

Here's a recipe for Rhubarb Custard Pie from cooks.com.  It's great; I just tried it.  You don't have to do a lattice top.  The rhubarb is very pretty on its own. 

RHUBARB CUSTARD PIE  
The tart flavor of rhubarb modified by sweet custard.

For 9 inch pie, beat slightly 3 eggs; add 3 tablespoons milk. Mix and stir in: 1/4 c. flour 3/4 tsp. nutmeg

Mix in 4 cups cut up pink rhubarb. Pour into unbaked pastry-lined pie pan. Dot with 1 tablespoon butter. Cover with a lattice top. Bake until nicely browned. Temperature: 400 degrees. Time: Bake 50 to 60 minutes.


Jim's Rhubarb with Asparagus in Front
Jim's Rhubarb

Thank you for putting your faith in our alliance of growers. 

Posted 5/12/2011 8:16pm by Lyndon Hartz.

Click here for yor April News

Posted 5/6/2011 6:10am by Kate Potter.

My son and I drove down to Tennessee on Thursday for a conference with a friend. First of all, I was so happy to be in The South. This is probably because I'm a huge Joel Salatin fan, and I felt his presence as we drew close to the Mason Dixon line. In fact, all my grazing gurus are from The South. Allan Nation, the editor of Stockman Grass Farmer, in Mississippi. Jim Gerrish and Greg Judy from Missouri.

We stayed in Chattanooga, which had been struck by 5 tornadoes the night before our arrival. They're not in the traditional tornado belt and had never had one there before.

One highlight for me, and the focus of this particular blog entry, was a visit to Sequatchie Cove Farm in Sequatchie, TN. When I go on vacation, I like to visit farms. Surfing eatwild.com in my hotel room, I was so excited to find this farm only 35 miles northwest of Chattanooga, and it was a grassfed dairy! Woo hoo! That is so up my alley. 

I begged my friend to stop there on our way home. At exit 155 we got off the interstate and started winding through country roads that felt more and more like The South. Houses on stilts. Pasture shelters and barns that looked so loose and open; they clearly didn't require protection from the elements like we do in central Illinois. The road met scrubby, sandy yards in a low, flat way – no ditches; no banks; no curbs.

Sequatchie Cove Farm was lush and pretty and kind of mysterious. Lots of old forest. Dark wood, mountain-y kinds of shelters. Here is a picture of their store. The kids with us were drawn to the porch, where they played fetch with the very willing yellow dog for the hour that I walked around the farm. An elderly customer rocked in the chair in the shade. I love natural meeting and resting places like this.

Jim Wright, the owner of the farm, graciously gave me a tour of the dairy, cheese plant and shiitake operation. Back in the store I bought their Coppinger raw milk cheese, pork chops and sausage from their whey-fed pigs (pigs are a natural enterprise on a dairy farm as they thrive on milk by-products), and a quart of warm, just-picked strawberries.

 I ate the strawberries all the way home and rejoiced in the movement back toward small, diversified farms like Sequatchie Cove.

Posted 5/5/2011 6:13am by Kate Potter.

Last night we got home from Chattanooga at midnight. Exhausted, I couldn't sleep. It had started to rain a bit (what a surprise!). I worried. About so many things. All my critters, mainly.

Turkeys and HoophouseThe turkeys. My Narragansett and Jersey Buff turkeys sleep on my roof at night. It's comforting to hear them shifting their feathery bulk in the wee hours. Not comforting to imagine their feathery bulk being soaked through with freezing rain, hearing them sniffle the next day and surely succumbing to sudden death the day after that. I rack my brain; how can I make them roost in the hen house or ANYWHERE under cover? I come up with nothing. At least they're safe from the coyotes at that height.

My thoughts turn to the broiler chicks. I moved 75 Rock Cornish chickies from their snug brooder in the garage out to a pen in the big, wild pasture several nights ago. There are some holes in the top of the pasture pen. Again, the rain. Surely it is leaking through those holes and soaking the tender birds, much too dumb at night to move to dryness. They will succumb, too. I know it.

The seedlings in flats in the hoophouse. It was sunny the 3 days I was in Chattanooga (in Tennessee, but in central Illinois, too – incredible!). Did Dad keep the seedlings watered? What kind of withered devastation would I find there at morning's first light? Should I go out with the flashlight right now? In the rain? Should I water them right now?

There you have it. One worried farmer's worries. Somehow, though, everything always turns out okay. It's never worth the lost hours of sleep. I need to learn from the poultry.

 

Posted 3/15/2011 3:43pm by Lyndon Hartz.
The March 2011 Good Earth Food Alliance Newsletter is ready to read.  We hope you enjoy it. 

To view this document you need Adobe Reader.  If you do not have this program on your computer you can download the latest version at http//getadobe.com/reader.

If you do not wish to receive this newsletter please unsubscribe at Goodearthfoodalliance.com
Posted 2/18/2011 9:21pm by Lyndon Hartz.
The February 2011 Good Earth Food Alliance CSA Newsletter is posted and ready to read.  We hope you enjoy it.  To view the document you need Adobe Reader.  If you do not have this program on your computer you can download the latest version by going to http//get adobe.com/reader

If you do not wish to receive this newsletter unsubscribe at Good Earth Food Alliance.com.

There are a limited amount of weekly produce shares, join soon to reserve your locally grown, chemical free produce!
Posted 1/17/2011 11:51am by Lyndon Hartz.
The January 2011 Good Earth Food Alliance CSA Newsletter is posted and ready to read.  We hope you enjoy it.  To view the document you need Adobe Reader.  If you do not have this program on your computer you can download the latest version by going to http//get adobe.com/reader

If you do not wish to receive this newsletter unsubscribe at Good Earth Food Alliance.com.

There are a limited amount of weekly produce shares, join soon to reserve your locally grown, chemical free produce!
Posted 1/1/2011 10:12am by Lyndon Hartz.

Happy New Year Everyone! 

The best New Year Resolution you can make for yourself is to treat yourself and your family  to better health by eating fresh, locally grown produce.  The Good Earth Food Alliance Farmers would be happy to help, we connect you to your food, the land, and to your local farmer.

We are currently accepting memberships for our 2011 season.  By joining early you are helping our farmers to prepare for the upcoming planting season.  Thanks to all of you who have already made this commentment to yourself and to us.  For those of you who are ready to live a healthier life please join soon. 



                                   2011 Good Earth Food Alliance LLC CSA Agreement and Order Form

CSAs create a direct relationship between you and the farms.

You’ll know your produce dollar goes directly to the people who plant, tend and harvest your food.

Joining our CSA is a seasonal cooking and eating adventure!

 

Please read our FAQ page first. Then complete both pages of this form and send along with your payment to the address listed at the bottom.  Keep a copy for your records.  CSA sign up is on a first come first served basis.

 

CSA Produce Share

Quantity

Cost

Total

CSA Vegetable, Fruit & Herb Weekly Share, 20 wks, May 24  –  September  27,  2011

 

$550

 

 

CSA Vegetable, Fruit & Herb Bi-weekly Share, 10 wks, May – September , 2011

 

$300

 

CSA Mid Fall/Winter Produce Share 3 Shares:   Tuesdays;  Oct 18,  Nov 22,  Dec 13

Just in time for the Holidays

 

$80

 

 

The Following Egg, Poultry or Meat CSA Share may be added or bought as stand alone.

 

CSA Egg, Meat, Poultry Share

Description

Quantity

Cost

Total

Weekly Egg Share

One dozen farm fresh eggs

From: Twisted Chicken, Kate’s Cottage Farm,

Living Earth Farm

Delivered to chosen drop site, 20 dozen total.  USDA licensed producers

Free – range

 

$93

 

Bi-Weekly Egg Share

One dozen farm fresh eggs

 

Delivered to chosen drop site, 10 dozen total.  USDA licensed producers.

Free - range

 

$50

 

Weekly Poultry Share*

One  pastured broiler

From Kate’s Cottage Farm

Delivered to chosen drop site, 20 broilers

One pastured broiler per week, starting Tues, June 7, 2011

 

$370

 

Bi-Weekly Poultry Share*

One pastured broiler

From Kate’s Cottage Farm

Delivered to chosen drop site, 10 broilers

One pastured broiler, bi-weekly, starting Tues, June 7, 2011.

 

$185

 

Monthly Poultry Share*

One pastured broiler

From Kate’s Cottage Farm

Delivered to chosen drop site, 5 deliveries

One pastured broiler per month

 

$95

 

 

Monthly All Beef Share

100% Grass fed, certified organic

From Meadow Haven Organic Farm, Sheffield, IL

Delivered to chosen drop site, 5 deliveries

$100 box per month. Include a 3 - 4 pound roast, a 1 1/2 - 2 pound steak (rib eye, New York strip or sirloin), 1 pound stew meat and 10 pounds ground beef. This selection may vary some according to availability.

 

$500

 

Monthly All Pork Share

Heirloom, certified organic

From Meadow Haven Organic Farm

Sheffield, IL

Delivered to chosen drop site, 5 deliveries

$100 box per month.  Include 2 pounds of nitrate-free bacon, 3 pounds of sausage, 1 pound of Italian sausage and 4 pork chops.  This selection may vary some according to availability.

 

$500

 

*soy free

Total for Produce Weekly or Bi-Weekly Share $_____________

Total for Meat, Egg, Poultry Share                     $_____________

Total for Fall/Winter Share                                  $_____________   

Grand Total                                                           $_____________

Payment options: one check for the total amount or two checks: first check of $50 and a second check for the remainder of the balance.  The second check may be post-dated May 1, 2011.  We will send you an e-mail reminder prior to cashing the second check.  Please make check(s) payable to:  Good Earth Food Alliance LLC

Primary Contact:                                                                 

Name______________________________________________________________________

                               

 

Address _____________________________________________________________________

 

 

City __________________________________________________Zip___________________

 

 

 Preferred phone (required)_________________________________________________________

 

 

Email (required) __________________________________________________________________

 

Drop Site choice (circle one):    Peoria (Main Drop Site: Forrest Hill United Methodist Church, 706 E. Forrest Hill 4:30-6:00 pm Tuesday

Satellite Drop Sites:

United Presbyterian Church of Peoria:  2400 W. Northmoor Rd; 4:30 – 6:00 pm Tuesday

Galesburg downtown site to be announced soon:  5:00 – 6:00 pm Tuesday

Twisted Chicken Farm on Route 8, west of Peoria; 5:00 – 6:00 pm Tuesday

 Morton (to be announced) 4:30 – 5:30 pm Tuesday

 Living Earth Farm- two miles south of Farmington: 5:00 – 6:00 pm Tuesday

 

 All Satellite sites must have 15 weekly shares to become a site. 

                                               

Sharing Households: If you are sharing your box with another household, remember that the farm packs only one box for your share; it is up to you to decide how to split it.  The Primary Contact will be listed on the check off list but both households will receive e-mailed communications from Good Earth Food Alliance.  Include information for the second household below.

 

Name______________________________________________________________________

                               

Address _____________________________________________________________________

 

City __________________________________________________Zip___________________

 

 Preferred Phone (required) _________________________________________________________

 

Email (required) __________________________________________________________________

 

CSA Member Responsibilities

  • Know when and where your share will be delivered and pick it up at your site during hours of operation on delivery day.    Good Earth Food Alliance cannot issue credit for unclaimed or forgotten shares.  All unclaimed produce is donated to a local charity or a church food pantry.
  • Make alternate arrangements for weeks you are unable to pick up your share.  You may ask someone else to pick up your box or allow us to donate it for you at the end of the day. 
  • Read the weekly e-newsletters.  Besides news from the farm we communicate important announcements, provide recipes and storage information, and extend invitations and special offers to you through weekly e-newsletters.

 

As a CSA member, you share in the wonderful bounty from the farms but you also assume the risks that accompany farming. CSA membership allows you to forge a connection with your food, the farms where it is produced, and the people who grow the crops. As such, Good Earth Food Alliance CSA membership is a season long commitment. If you are unable to finish out the season as a member, for whatever reason, you are welcome to reassign your share to another household, but please know that Good Earth Food Alliance is unable to issue refunds after May 1, 2011.

 

CSA Member Agreement: Please read and sign below.

 

I understand that joining the Good Earth Food Alliance Produce CSA is a season long (20 week) commitment, with optional 3 mid fall/winter produce shares. I also understand my responsibility to make arrangements for pickup of my share at my drop site during the hours of operation.

As a member, I agree to share in the bounty and the risks of farming with the growers and the other CSA members.

 

Signature ______________________________________________ Date ­­­­­­ _________________________

 

Thank you for your support of local, chemical-free foods and sustainable farms.

 

Please sign above and mail payment and both pages of CSA Agreement to:       Leslie Schenkel,   13018 W. Southport Rd.,    Brimfield, IL 61517

Posted 12/17/2010 6:44pm by Lyndon Hartz.
Your Good Earth Food Alliance December Newsletter is available. 

We would like to wish everyone Happy Holidays.

Your GEFA farmers.
Posted 11/19/2010 6:48pm by Lyndon Hartz.
Hi everyone, please click here to view your news and recipes for November.

Please join us at the November and December market at the Methodist Atrium.  Keep your Holiday happy with fresh, chemical free local produce!