Kretschmann Farm June 8, 2004

257 Ziegler Rd. kmann2@earthlink.net website: www.home.earthlink.net/~kmann2

Rochester, PA 15074 724-452-7189

Greetings from the Kretschmanns,

As much as we all look forward to the first week of the vegetable season, we are also glad it is now under our belts. To say the least, it is very demanding. That once a year sudden jolt when all the final details need to be worked out. Everything in the barn needs to be rearranged and set up for packing our boxes (when all winter long it has been used for storage or greenhouse work). All the helpers need to be taught the tasks which will occupy them for the next six months. Whew! Now, we can (relax ? and...) get back to farming.

We’ve got one of the most interesting, unique, and versatile crews we’ve had in a long time. There are our hardworking Mexican summer helpers—Erasmo (17yrs.), Isabel, and Miguel; then Matt—former airline mechanic; Darla—mother, neighbor who had worked with us 15 years ago in high school; Jennifer—writer, culinary art grad, media producer; and finally the college foursome: daughter Grace, nephew Hans, and two Penn State interns—Kristin and Anna from Germany. What would we do without them all!

We have included kale for the first time this week whether or not you have it on your “never eat short list”. We wouldn’t do this regularly but Jennifer says the recipe is fantastic. Kale is one of the most nutritious of all vegetables and sometimes a good recipe is all the difference. Thanks for the opportunity to spring a new creation on our circle of acquaintances. It’s a wild card…with potentially great possibilities. Thoreau wrote of (untried) apples: “Every wild apple shrub excites our expectations thus somewhat as every wild child. It is, perhaps, a prince in disguise. What a lesson to man! … Poets and philosophers, and statesmen thus spring up in the country pastures, and outlast the hosts of unoriginal men.” --Never know where a plate of kale might get you!

We’re having a pretty short crop of strawberries. It has been a rough two years for the tender spring fruit. Wet weather is the bane of the strawberry and they are suffering from a virus blight much exacerbated by constant moist conditions. We should have berries to the last group of stops next week. “Inshalah”—God willing, as Muslims say. Beets are just beginning to come in, so by next week the colors on your plate will begin to veer off-green.

There have been some beginning-of-the-season bugs with e-mailing which should work out soon. We didn’t realize that earthlink refuses to send to whole groups of recipients when one doesn’t have an address. And then there are those for whom we have both a new and an old outdated address… We are tracking them down.

Hoping you enjoy the veggies, we are,

Sincerely,

Don, Becky and the Crew at the Farm

P.S. Beef. Our neighbors the Lewis’s and the Jenny’s who grow largely grass fed beef have said that they can begin supplying beef anytime. They will be contacting you to make arrangements. If you didn’t indicate when you signed up that you would like beef, let us know and we’ll pass the info along. You needn’t commit to more than one lot of 20#. This will be ground beef only unless you commit to a quarter or more.

If you are at a pickup where you can take your box home with you and we ever forget your veggies, if you call us or e-mail that evening, we can bring a replacement box the next day when we pick up the empties.

Kale with pineapple and peanut sauce: Saute 1 cup onions with 3 t. finely minced garlic in 1 T. olive oil. Add 1 bunch kale (washed and roughly chopped) and sauté few moments until wilted. Add 20 oz. can crushed pineapple with juice or equivalent amount fresh, and blend in 1/3 c. natural peanut butter. Bring to boil and simmer five minutes. To jazz it up a bit, add 1 T. hot pepper sauce and top with ½ c. cilantro. Add salt to taste. Serve over brown rice.

We made this last Sunday and it was delicious and pretty to behold.

Pretty Beet Green Omlette: Cut up about 2 c leafy portion of beet greens into small pieces. Separately dice about 1/2c. redish thick parts of the stems. Slice about ½ c chives or green onions into little rings. Shred ½ c. cheddar, or cheese of your choice. Saute beet stems in olive oil 3 min. then add beet greens and continue to sauté until they begin to wilt and cook. Remove greens from pan, add a little more oil and heat pan. Pour in 6 beaten eggs, turn down heat and cover tightly, When edges just begin to cook, add beet greens then cheese and cover tightly again and cook until egg firms up Serve topped with a few chives or green onion rings.

IDNote: Small bunch with nutty aroma=arugula; small bunch w/flowers=lemon(light)or cinnamon basil(dark)