Kretschmann Farm Oct 10, 2006

257 Zeigler Rd., Rochester, PA 15074 (724)452-7189

don@kretschmannfarm.com www.kretschmannfarm.com

Greetings from the Kretschmanns,

Welcome to the Staff Appreciation edition of the newsletter. We are delighted to be able to supply you with fresh, delicious produce every week, and imagine you might be curious as to just who is responsible for bringing about this miraculous feat. While our crew has changed in appearance throughout the season, due to school and schedules, and likely will continue to change with the colder weather, at present our crew includes the following.

The resident queens of the packing line are the lovely Darla, beautiful Kathy, and Kathy's marvelous daughter Megan. These ladies certainly keep us hopping, and fill the barn with the merry sound of crates whizzing along the line.

Our North American fieldworkers are the illustrious Chip, magnificent Rachel, and agile Matt. The tasks they perform so tirelessly and brilliantly range from eradicating weeds to picking beans to driving deliveries (Darla drives deliveries daringly also).

And a hearty dose of appreciation is deserved by Erasmo and Angel, our two Mexican fieldworkers. They certainly liven up the field with their inevitable rapid pace and good-natured teasing. Soon they will return to warmer climes, and will certainly be missed on the farm.

Don is often the busiest of all of us, able to dole out tasks with the best of them to make sure everyone has something to do. He has been known to appear, demonstrate a task in a whirl of motion, and then vanish just as rapidly to address some other business elsewhere on the farm. When asked what he would do for a year if he could do absolutely anything, he answered simply that he would like to continue as he is, farming.

Finally, a word to the wise: While we are thrilled to bring you produce and are always glad to hear you're excited about it as well, kindly refrain from supplementing your share with items taken from other's crates. There have been several reports of such veggie pilfering of late. This is depriving others of the produce you so enjoy. Besides, it's just mean.

We hope you are enjoying this lovely (although fluctuating!) fall weather.

Sincerely, ---Rachel, The Kretschmann Crew, Becky and Don,

Chiles Rellennos: With a sharp paring knife cut peppers perpendicular to the stem at the widest point just below the stem. Then insert knife into pepper and cut out the seeds and the ribs. Stuff cheddar cheese strips into cavities of peppers. Mix a heavy batter of eggs and flour—about ¼ c. flour per large egg + salt. Make the batter very thick-almost as thick as icing. The batter must adhere to the pepper, so if the peppers are wet or sweating, they should be dried off. Coat peppers well with batter and deep fry until they are browned. Serve with a dollop of sour cream and a salsa of your choice. The horn shaped peppers—both the sweet Italias and the yellow Hungarian hot wax--are great for this popular Mexican dish.

Potato Soup—Grandma’s: Dice 3 medium red potatoes and boil until tender. Drain, reserving liquid. Sauté 1 small minced onion in 3 tbs. butter until tender, and then stir in 3 tbs flour. Gradually add the potatoes then 1 c. cooking liquid, 3 c milk, ½ tsp sugar, and 1 c. shredded Cheddar cheese. Garnish with parsley. (1 c. cubed cooked ham can also be added.) Simmer 30 min.

Open Face Broccoli Sandwiches: Cut up broccoli into bite sized pieces and steam until just tender. Lay slices of your favorite hearty whole wheat bread on cookie sheet. Spread a dollop of sour cream or creamy ricotta on each slice of bread. Arrange the broccoli on each slice and press into the sour cream. Top with a little of your favorite grated cheese and a few sunflower seeds for crunch. Place in hot oven (400 deg) or broil until bread is toasted & cheese is melted.

Butternut Squash and Apples: Cut squash in half lengthwise and clear cavity of seeds. Peel. Chop squash flesh into cubes. Steam or microwave until almost tender. Mix squash and apple chunks with 1 tsp cinnamon and ¼ tsp nutmeg, ¼ c. brown sugar or cinnamon, pinch of salt and 2 tbs butter. Bake in cassarole dish until squash and apples are tender.

Veggie IDs: The Butternut is the squash which is great just baked with butter & salt or with a little honey. It’s similar to sweet potato in taste. The bunch of herbs is thai basil—with a unique flavor which is most commonly associated with spring roll wraps.

Special Order Items: Green Cabbage—bu. box $15. Hot Wax Peppers—1/2bu. $18 Jalapenos—1/2 bu $20. Cider from Sally’s Cider Press (the custom cider mill where we get ours pressed) It’s not organic, but it is fresh pressed and UV pasteurized the same as ours. 4 Gal.--$20 .