Newsletter, August 6, 2012
To Market to Market........
Welcome to
Tanglewood Berry Farm Market
The Only USDA Certified
Organic Farm in Ft Wayne
We grow a
variety of 40 different fruits and vegetables
We still have our sweet, fresh, organic, raspberries and they are better than ever! We have our luscious red raspberries and our sweet golden raspberries. Camille thinks the golden taste like a cross between a red raspberry and a peach. I think they taste the same as a red raspberry. Our grandkids love them both!
Our Hours This Week:
Tuesday, September 25 from 2:00 pm-6:00pm
Thursday, September 27 from 2:00-6:00pm
Saturday, September 29 from 10am-2:00pm
Our Hours Next Week:
Tuesday, October 2 from 2:00 pm-6:00pm
Thursday, October 4 from 2:00-6:00pm
Saturday, October 6 from 10am-2:00pm
Market Information:
I will be working the market tomorrow but Myah will be working the market for me this Thursday and Saturday. I will be out of town but returning to work the market Tuesday, Oct 2. Next week’s newsletter will arrive on Tuesday instead of Monday. You can still e-mail me or call Camille if you need anything.
What we will be harvesting this week:
Tuesday, Thursday and Saturday
-Raspberries, green beans, green cabbage, a few regular and lemon cucumbers, a variety of wonderful, sweet heirloom tomatoes, plenty of eggplant-regular and Italian, sweet peppers, jalapeños peppers, cayenne peppers, lots of basil, carrots, cauliflower, cut mixed lettuce greens, mild bunching onions, celery and a few varieties of winter squash.
Coming Soon
Brussels sprouts, leeks, winter squash, our wonderful sweet peas and possibly spinach. I am sure we will have a few surprises pop up unexpected as usual.
Our Season
We are planning to be open until late October or early November. Of course it is weather dependent. Last night we covered many of our crops so we were in good shape today and harvesting as usual. But the hard freeze(s)will be the determining factor of our actual closing date for the season. We will keep you posted.
Since
it was so popular last year we decided to sell it at our market again this
year. We will have the large cans only which are 26 ounce and priced at $11.00
per can. For those of you who are not familiar with Seven Sons, they are a
family owned farm in Roanoke that raises Natural, Grass Fed Beef. Their canned
ground beef is perfect to make quick tacos, sloppy Joes, shepherd’s pie and
much more. The canned beef chunks is perfect for making a quick BBQ beef, beef
and noodles or a quick beef stew, vegetable beef soup etc… These large cans
will feed 4-6.
I
will be making low sugar Triple Berry Jam (strawberry, raspberry, blackberry) soon.
I will continue to make jam through-out the season. I am so glad everyone likes
it so much. Camille and her crew do such a nice job picking the berries when
they are perfectly sweet I don’t have to add much sugar.
Buying Local, Buying Fresh
Thanks so much for all your support. It
keeps our employees working and the farm growing. We are working on some
wonderful things we will be bringing to the market soon so please visit often.
We pride ourselves on bringing local, organic fresh food to our family, you and
your family and our friends and neighbors. There are so many positives of buying local
and fresh.
The
girls did a great job covering for me last week. I will be here all week and
look forward to seeing everyone! Thanks, Candas, Camille and Myah!
Recycling
Our
logoed, Tanglewood Berry Farm, reusable bags are for sale at the market for
$5.00 each. We bought them from a local company (Purdue Print) and the profits
all go to labor at the farm. We sure appreciate your support and for
recycling! Thank you Berry MuchJ.
Easy
homemade Pizza Crust
From animal, vegetable miracle book
(Makes two twelve inch pizzas)
3 TSP yeast
1 ½ cups warm water
3 TBLS olive oil
1 TSP salt
2 ½ cups white flour
2 cups whole wheat flour
Dissolve yeast into warm water and add oil and salt
to that mixture. Mix the flours and knead them into the liquid mixture. Let
dough rise for 30 to 40 minutes.
1 large cucumber, peeled and seeded
½ Italian Dressing
Gently toss then refrigerate until ready to serve.
8 ounces orzo pasta cooked and cooled
½ -3/4 cup Italian dressing
¼ cup chopped basil
1 small cucumber, peeled, seeded and diced
1 small zucchini, diced
3 heirloom tomatoes chopped
Toss all ingredients together and refrigerate until
ready to serve.
½
Blackberry Bread
Makes: 2 loaves
Prep Time: 1 hour 15 minutes
3
whole eggs
1
cup canola oil
2
cups sugar
3
cups flour
2
teaspoons cinnamon
½
teaspoon baking powder
1
teaspoon baking soda
3
teaspoons vanilla
2
cups raspberries or blackberries, fresh or frozen, crushed
Streusel Topping
¼
cup butter
½
cup sugar
½
cup flour
½
cup nuts, chopped
Beat eggs, oil
and sugar. Add flour, cinnamon, soda, baking powder and vanilla. Add berries.
Pour into 2 loaf pans that have been greased and sprinkle with topping. Bake in
a 350 degree preheated oven for 1 hour and 15 minutes. Check at 1 hour. When
toothpick comes out clean they are done. These can also be made in mini loaf
pans or muffin tins; reduce baking time. I make this a lot without the streusel
and its wonderful.
Streusel- Cut butter into sugar and four; add nuts and
sprinkle over batter.
Watermelon Lemonade
Makes 4 quarts Prep
Time: 15 minutes
1 medium watermelon, seeds removed then pureed
1 can frozen concentrate lemonade or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed watermelon
and stir well. This is healthy and wonderful on a hot summer day.
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
Just a reminder that we do accept
credit and debit cards along with cash and checks this year! We look
forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter July 30, 2012
To Market to Market........
Welcome to
Tanglewood Berry Farm Market
The Only USDA Certified
Organic Farm in Ft Wayne
We grow a
variety of 40 different fruits and vegetables
We
will have plenty to start with! But not sure they
will be here after this week. They are so sweet,
and they’re good for you and wonderful to eat as is, fabulous in smoothies and to
cook with! I hope you had a chance to try one of my wonderful blackberry
recipes I posted last week. I put them on our blog if you didn’t save them. This
is a great time to fill up, stock up and freeze up!
Raspberries are still here!
We
will have plenty of raspberries all week and they are delicious
and sweet! This is a good time to can or
freeze them or just pig-out on themJ. We will have
raspberries into the fall but do expect them to slow down over the next couple
of weeks.
Our hours this week:
Tuesday,
July 31 from 2:00 pm-6:00pm
Thursday,
August 2 from 2:00-6:00pm
Saturday,
August 4 from 10am-2:00pm
What we will be harvesting this week:
Tuesday-Loads of
blackberries and raspberries, snow peas, cucumbers, cut lettuces, zucchini, basil, a variety of tomatoes-
including our wonderful red sandwich tomatoes (which are also great for canning
and sauces), eggplant-regular and Italian, peppers, watermelon, honey dew,
start of cantaloupe and green beans as well as broccoli, the last of the dinosaur
kale, chives, oregano and basil have made a return.
Blackberries
Cucumbers
Honey Dew
Peppers
Raspberries
Tomatoes
Watermelons
Zucchini
And
good amounts of delicious:
Snow Peas
Cut lettuces
Herbs (Basil, Oregano, Chives)
Eggplant
Broccoli
Cabbage
Cantaloupe
Corn
Green Beans
Kale
Vegetable Updates
Purslane-Purslane will available
by the end of the week. We will have it through-out the summer season but we
have been harvesting it so much it needs time to grow back
Snow
Peas-are
back and plentiful. Remember these have a lot of health benefits. I put them
fresh on a vegetable tray or salad or sauté or roast them with olive oil and
garlic.
Cabbage-our first
variety of cabbage is done but we have another variety that is starting to come
on and we may have a few this week.
Lettuces- Camille is
constantly planting and harvesting lettuces so we plan to have them well into
the fall. The leaf and head lettuce seeds don’t handle the heat well so many
didn’t germinate. The cut mixed greens are doing great in the heat so we will
have them all summer long.
Kale-is here and almost
gone. We will have few the beginning of this week.
Green
Beans-Are
finally coming on and looking and tasting great! They are like a cross between
a haricot vert (thin French green bean and a regular bean).
Broccoli-Cauliflower
and Carrots-Broccoli
is starting to come on and cauliflower is still about 2 weeks away as are the
carrots.
Melons-Are looking
good and we have wagons of them! They are all heirloom melons and super sweet. Our
honey dew melon is very aromatic and tastes like a cross between honey dew and
Cantaloupe. Cantaloupes are also super sweet and just
starting to come on. Remember Watermelon is on the super foods list and is very
good for you.
Corn-We will have a
small amount of our wonderful sweet corn this week.
Tomatoes-Awe….the
wonderful summer tomatoes are finally here. We have a variety of 10 different
heirloom tomatoes and they are out of this world delicious!
1)
We
have a Hawaiian pineapple tomato with the orange stripes. Delicious!
2)
A
variety of cherry and grape tomatoes. There are gold cherry tomatoes, chocolate
cherry (which are greenish brown on the inside but dynamite tasting), orange
and red vine ripened tomatoes, large red cherry tomatoes, and white cherry
tomatoes (yes they are ripe).
3)
My
favorite is the pink sandwich tomato (this is the variety tomato I took to
class last week), also a red and an orange vine ripened and a small version of
a Roma tomato.
4)
A
general purpose sandwich tomato: delicious to eat, great on a sandwich,
wonderful for canning and freezing and to make sauces.
Farm to Fork the Margy Way provides you with
over 500 recipes, tips and facts that will build your skills and knowledge at
the market and in the kitchen. The book includes my most popular, fresh from
the garden recipes as well as recipes from my former restaurants, cooking
classes and many
gluten free recipes. My book is also available on
Amazon, Barnes and Noble-Jefferson Point, Anne’s Hallmark and Castel Gallery. $20
if purchased at our market.
Since
it was so popular last year we decided to sell it at our market again this
year. We will have the large cans only which are 26 ounce and priced at $11.00
per can. For those of you who are not familiar with Seven Sons, they are a
family owned farm in Roanoke that raises Natural, Grass Fed Beef. Their canned
ground beef is perfect to make quick tacos, sloppy Joes, shepherd’s pie and
much more. The canned beef chunks is perfect for making a quick BBQ beef, beef
and noodles or a quick beef stew, vegetable beef soup etc… These large cans
will feed 4-6.
The Low-Sugar Jam is back!
I
made Triple Berry Jam (strawberry, raspberry, blackberry) yesterday so we will
have some available at least on Tuesday of this week. But not to worry, I will
continue to make it through-out the season. I am so glad everyone likes it so
much. Camille and her crew do such a nice job picking the berries when they are
perfectly sweet I don’t have to add much sugar.
Buying Local, Buying Fresh
We sure appreciate your Support! There
are many positives of buying local and fresh. The food tastes better, is
fresher and has more nutritional benefits. It keeps money in the local economy
and supports the local farmers. It gives you the opportunity to see where
your food comes from, how it is harvested and handled. It gives children an
opportunity to learn about their food. It’s a win, win! I can’t wait
until we are far enough along with our remodeling that we can start doing from
tours and the kids can see the animals and farm in action.
I had
minor surgery on my foot this morning and can only be up 5 minutes per hour for
the first week. My daughters, Camille and Candas are covering the market for me
Tuesday and Myah will cover Thursday again. I should be back on Saturday.
Our
logoed, Tanglewood Berry Farm recyclable bags are for sale at the market for
$5.00 each. We bought them from a local company (Purdue Print) and the profits
all go to labor at the farm. We sure appreciate your support and for
recycling! Thank you Berry MuchJ.
Kitchen Gadget-Has come and gone again!
Recipes-Beverages
Summer Sangria
Makes 4 servings
Prep Time: 30 minutes
1 bottle light white wine (like a Sauvignon Blanc)
chilled
¼ cup peaches, peeled and sliced
¼ cup blueberries or blackberries
¼ cup raspberries or strawberries (sliced)
Put the fresh assorted fruit in the bottom of a glass
pitcher, mash with a fork just a little then pour the chilled wine over the
fruit and refrigerate for about 30 minutes. Serve in wine glasses with fruit in
the bottom of the glass.
Watermelon Bellini’s
Makes 8 glasses Prep Time: 15 minutes
3 cups cubed, seeded watermelon
2 tablespoons fresh lemon juice
3 cups chilled champagne, divided
8 champagne Flute glasses
Place watermelon, lemon juice and 1 c. champagne in blender;
process until smooth. Pour 1/3 c watermelon mixture into a champagne flute.
Pour the ¼ c remaining champagne into each glass. Serve immediately.
Berry White Martini
From the Eddie
Merlot’s Cookbook
·
1 oz. Of Smirnoff Strawberry Vodka
·
1 oz. Of Smirnoff Raspberry Vodka
·
¾ oz. Of Triple Sec.
·
Splash of Sweet and Sour
Place all of the ingredients into a shaker with ice. Shake
well and strain into a well- chilled martini glass. Garnish with Fresh
Raspberries, Blueberries and Blackberries.
Georgia Peach Kiss
From the Eddie
Merlot’s Cookbook
·
1 ½ oz. of Southern Comfort
·
1 ½ oz. of Absolut Peach
·
Splash of Cranberry Juice
·
Splash of Simple Syrup
·
2 Frozen Peach Slices.
Place the first 4 ingredients into a shaker with ice. Shake
well and strain into a glass with the frozen peach slices
The Melontini
3 cups honeydew melon
cut in cubes, plus melon balls, for garnish- 3 cups lemon soda, cold
- 1 cup club soda, cold
- 1/2 cup melon liqueur
- 8 ounces vodka, chilled
In a blender puree the honeydew melon. Pour into ice cube
trays and freeze, about 3 hours. In a pitcher combine lemon soda, club soda,
and melon liqueur. Drop a frozen melon cube into a martini glass and top with 2
tablespoons (1-ounce) vodka per drink. Garnish with skewered melon balls.
Recipes-Appetizers
Caprese Kebabs
Makes: 6 servings
Prep
Time: 20 minutes
6
|
wooden skewers
|
trimmed to 6” lengths
|
18
|
grape tomatoes
|
about 1 cup
|
18
|
mozzarella cheese
|
cubes (about 4 oz.)
|
¾
|
cup
|
basil pesto (see recipe)
|
Thread skewers with tomatoes and
cheese cubes alternating the tomatoes and cheese with 3 of each on each kebabs.
Serve skewers with pesto for dipping.
Pesto
Makes 12 servings Basil Pesto Prep Time:
15 minutes
2
|
cups
|
Basil
leaves, fresh
|
1/4
|
cup
|
pine
nuts or walnuts
|
1/4
|
cup
|
parmesan
cheese, freshly grated
|
4
|
cloves
|
garlic,
fresh, minced
|
1/4
|
cup
|
olive
or canola oil
|
salt
and pepper to taste
|
Combine
all ingredients in a food processor. Blend until a stiff puree has been made.
Add more oil if needed but only a tablespoon at a time. Pesto is great on so
many things; tossed with pasta, roasted veggies, chicken breasts, fish, mixed
in with mashed potatoes, on a chicken sandwich or served on toasted french
bread.
Lemon Basil Dressing
Makes 8 servings Prep
Time: 15 minutes
2-3 cloves garlic, minced
¼ cup minced fresh basil
¼ cup fresh minced parsley
4 teaspoons Dijon
mustard
2 tablespoons lemon juice, fresh
½ teaspoon sugar
Dash black pepper
¾ cup olive oil
Combine all ingredients in a food processor except the oil
and process until smooth. With the food processor running slowly add the oil
and process until well blended. Great to use as a dip for a veggie tray.
Fabulous with the crab and corn salad in my cookbook.
Prosciutto Melon Purses
- 1 medium cantaloupe
(about 3 pounds)
- 1 medium honeydew (about 3
pounds)
- 1 1/2 pounds thinly sliced
prosciutto (about 36 slices)
- 2 bunches fresh chives,
blanched
Working with 1 melon at a time, cut in 1/2. Gently scrape
out seeds and membrane and discard. Using a melon baller,
scoop out rounds from flesh and place in large bowl. Discard skin. Keep the
prosciutto loosely covered with plastic wrap
to prevent them from drying out as you start to assemble 1 ball at a time.
Place 1 melon ball in the center of a prosciutto slice, gather all sides to the
top and secure with a blanched chive. It may be necessary to overlap a few
pieces of prosciutto in order to completely wrap the melon ball. Place finished
purse, seam side down onto a baking sheet and keep covered. Repeat with
remaining prosciutto and melons.
Can make it only up to 2 hours ahead of time because the salt in the prosciutto
will break down the melon. Scatter the chives onto a decorative platter. Place
prosciutto purses on top and serve.
Makes: 4
servings Prep
Time: 20 minutes
(8) 1 ounce slices of Italian Bread
1 clove garlic, halved
3 cups tomatoes, chopped
3 tablespoons basil, fresh, thinly sliced
4 teaspoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
Recipes-Entrees
Rolled Eggplant with Sausage
and Mozzarella
Makes 4-6 servings Prep Time: 1 hour
2 whole eggplants, trimmed
12-16 slices mozzarella cheese
Oil
Filling
1 cup ricotta cheese
½ cup parmesan, grated
½ cup parsley, fresh, chopped
1 dash salt
1 dash pepper
2 cups tomato sauce
1# Italian sausage, cooked
Mix together
¼ cup parmesan, grated
Prepare eggplant-Slice eggplant lengthwise into even
¼ inch thick slices. Brush with oil, season with salt and bake in preheated 450
degree oven for 10 minutes, until lightly browned. Turn and bake another 5-7
minutes. Remove from oven and reduce temperature to 350.
Filling- Mix ricotta, parsley, parmesan and salt and
pepper
Assemble-Place a slice of mozzarella on each
eggplant. Spread the ricotta mixture on
top of the mozzarella cheese then roll up the eggplant like you would roll up a
crepe. Spread ½ the sauce on the bottom of a 9x13 greased baking dish. Place
the eggplant rolls on top of the sauce. Spoon the remaining sauce over the
rolls, sprinkle with parmesan and bake 25 minutes until lightly brown and sauce
is bubbling. Serve immediately.
Eggplant Casserole
Makes: 4 servings
Prep
Time: 1 hour
2 tablespoons oil
1 tablespoon kosher salt
1 pound Italian sausage links
1-15 ounce can diced tomatoes
1 dash Italian seasonings
8 ounces provolone cheese, sliced
1 whole green pepper, cut into medium size chunks
1 large onion, cut into medium size chunks
1 large eggplant, skin removed, cut into medium size
chunks
Cook sausage in large skillet. When sausage is almost done
add the onions and peppers and continue cooking until sausage is done. Remove
sausage from skillet, slice and put back in skillet. Add 1 can tomatoes and
Italian seasoning. Mix eggplant and salt. Put in strainer and rinse eggplant
with cool water after 30 minutes. Pat it dry on paper towels. Put on baking
sheet and coat with oil; bake at 400 degrees for 25 minutes, or until eggplant
is soft and brown. Mix eggplant with the tomatoes and sausage then put into
greased 9x13 casserole dish. Cover with cheese and bake until hot through-out
and cheese is browned.
Recipes-Dessert
Blackberry Cobbler
Makes: 6-8 servings Prep
Time: 1 hour
8 cups blackberries, fresh or frozen
1 cup sugar
¼ cup flour or corn starch
Pinch of salt
1 cup flour
1 cup coconut, sweetened, shredded
¾ cup sugar
½ cup pecans, chopped
½ teaspoon baking powder
Dash of salt
1 stick butter, unsalted, cold, cut into cubes
1 egg
Topping-Combine the flour, coconut, sugar, pecans,
baking powder and salt together in a second bowl; then knead in the butter with
your fingers until incorporated. Mixture should look coarse and crumbly. Blend
in 1 egg then arrange topping over the berries in clumps, covering them evenly.
Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and
filling is thick and bubbly. Cool for at
least 1 hour as it will thicken as it sets up.
- Wash
your berries, and drain them well. Dry on paper towels.
- Place
the berries onto a wax paper lined cookie sheet (or directly on the cookie
sheet if you don’t have wax paper) so the berries are not touching each
other. Put in the freezer until frozen; about 30 minutes.
- Once
the berries are frozen, transfer them to plastic bags and remove the air.
- Frozen
berries are great to use in baking and smoothies throughout the year.
By freezing the
berries individually it keeps them from sticking together in a big clump. This
way you can grab a handful at a time and measure them for making dressings,
baking, smoothies etc. It is called IQF freezing; individually, quick frozen.
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Camille the Farm
Manager
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
Just a reminder that we do accept
credit and debit cards along with cash and checks this year! We look
forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter July 23, 2012
To Market To Market........
Welcome to
Tanglewood Berry Farm Market
The Only USDA Certified
Organic Farm in Ft Wayne
We grow a
variety of 40 different fruits and vegetables
Ready, Set, Lets Jam! Blackberries that is!
Blackberries
are here and we have plenty! There here today but not sure they will
be tomorrow so get them while you can. They are so sweet, and good for you! I have included a number of wonderful
blackberry recipes below so fill up, stock up and freeze up!
Raspberries are still here!
We
will have some raspberries Tuesday but plenty by Thursday! The fall
raspberries are here and they are delicious.
Our hours this week:
Tuesday,
July 24 from 2:00 pm-6:00pm
Thursday,
July 26 from 2:00-6:00pm
Saturday,
July 28 from 10am-2:00pm
What we will be harvesting this week:
Tuesday-Loads of
blackberries, raspberries, snow peas, cucumbers, cut lettuces, head lettuce,
purslane, zucchini, yellow squash, basil, a variety of tomatoes,
eggplant-regular and Italian, peppers, watermelon, kale and a small amount of
corn.
Purslane-Purslane will
only be available only on Tuesday this week but it will be back next week. We
have been harvesting it so much it needs time to grow back
Snow Peas-are back. The second row is producing now so we will have snow peas all week.
Peppers-We will have
them all week. Camille thins out the peppers by harvesting the small ones,
making room for the large ones to grow. This is why we sell the small peppers
at the market. The large ones will be here soon they just need time and room to
grow.
Lettuces- Camille is
constantly planting and harvesting lettuces so we plan to have them well into
the fall.
Kale-is here and on
the super foods list. Its great in soups, especially added to lentil soup the
last 10 minutes, also good in lasagna, sautéed with a little olive oil and
garlic just to name a few ideas off the top of my head. (PS. I’m not crazy
about the kale chips).
Green
Beans-Well
we have plenty of flowers and are seeing a few beans here and there but not
sure what’s going on. Camille thinks they are just coming on slow due to the
heat but we have heard from other farmers the heat has aborted the flowers. We
will keep you posted.
Melons-Are looking
good! I have taste tested a heirloom watermelon for you and boy are they sweet
and wonderful! They are just starting to come on and I am not sure how quickly
each variety will ripen but we have watermelon, cantaloupe and honey dew. We
will have a small amount at the market every day this week.
1)
We
have a Hawaiian pineapple tomato with the orange stripes. Delicious!
2)
A
variety of cherry and grape tomatoes. There are gold cherry tomatoes, chocolate
cherry (which are greenish brown on the inside but dynamite tasting), orange
and red vine ripened tomatoes, large red cherry tomatoes, and white cherry
tomatoes (yes they are ripe).
3)
My
favorite is the pink sandwich tomato (this is the variety tomato I took to
class last week), also a red and an orange vine ripened and a small version of
a Roma tomato.
Because
my cookbook has been so popular at our Farmer’s Market I will continue offering
it at the special price of $20.00. I want everyone interested to be prepared
for the Farm Season and armed with plenty of fresh, family friendly recipes for
even the busiest home cook. I will have my book available at the market every
day we are open and will be happy to personalize it for you.
Since
it was so popular last year we decided to sell it at our market again this
year. We will have the large cans only which are 26 ounce and priced at $11.00
per can. For those of you who are not familiar with Seven Sons, they are a
family owned farm in Roanoke that raises Natural, Grass Fed Beef. Their canned
ground beef is perfect to make quick taco’s, sloppy Joes, shepherd’s pie and
much more. The canned beef chunks is perfect for making a quick BBQ beef, beef
and noodles or a quick beef stew, vegetable beef soup etc… These large cans
will feed 4-6.
Did
you know that Indiana is the 10th Largest Farm State in the US but
yet we import 90% of our food? If Indiana residents each spent $4.50 per week
directly from Hoosier Farms it would generate $1.5 billion of new farm income
for state farmers - a 20% increase in new farm revenue. Per the new
report out by Ken Meter of Crossroads.
I will
be here all week except Thursday when I have
my final summer cooking class at IPFW! My step daughter Myah will be
filling in for me again.
Recycling
Our
logoed, Tanglewood Berry Farm recyclable bags are for sale at the market for
$5.00 each. We bought them from a local company (Purdue Print) and the profits
all go to labor at the farm. We sure appreciate your support and for
recycling! Thank you Berry MuchJ.
Kitchen Gadget-The Super Peeler is back and going fast!
There….
Here… and still priced at $7.00 with a lifetime warranty. They are perfect for
peeling cucumbers, eggplant, butternut
squash and especially for making zucchini and yellow squash noodles. And much
more….
Below
are 14 different recipes for blackberries and raspberries. Enjoy!
How
to Freeze Berries
Wash
your berries, and drain them well. Dry on paper towels. - Place
the berries onto a wax paper lined cookie sheet (or directly on the cookie
sheet if you don’t have wax paper) so the berries are not touching each
other. Put in the freezer until frozen; about 30 minutes.
- Once
the berries are frozen, transfer them to plastic bags and remove the air.
- Frozen
berries are great to use in baking and smoothies throughout the year.
Blackberry
Syrup
Makes:
4-6
cups
Prep Time: 1 hour
1½
cups water
sugar
1
tablespoon lemon juice
Makes:
4-5 Pint
jars
Prep Time: 30 minutes
4
cups berries, crushed
6
½ cups sugar
1
pouch Certo
Prepare
berries-
Crush berries with potato masher, 1 pint at a time. Sieve half of the pulp to
remove some of the seeds, if desired.
Raspberry
Jam recipe-Prepare
jars and lids. Prepare fruit as requested above. Measure exact amount of
prepared fruit into a 6-8 qt sauce pot; stir in the exact amount of sugar. Stir
in ½ teaspoon butter to reduce foaming. Bring mixture to full rolling boil (a
boil that does not stop bubbling when stirred) on high heat stirring
constantly. Quickly stir in pectin. Return to a full boil and boil exactly 1
minute, stirring constantly. Remove from heat. Skim off foam with metal spoon.
Ladle into prepared jars. Wipe jars and put on prepared lids. Put jars into
water bath canner; cover, bring water to a gentle boil. Process jams 10
minutes. Let stand for 24 hours.
Blackberry
Jam recipe-Use
the same instructions for red raspberry jam except use 2 quarts of
blackberries
(to make 4 cups of crushed berries) and 7 cups of sugar. This will yield 8 cups
or 5-6 pints.
Blackberry
Spice Cake
Grandma
Poyle’s
Makes:
10-12 servings
Prep Time: 45-60 minutes
Dry
Ingredients
2
cups sugar
3
cups flour
1
teaspoon baking powder
2
teaspoon baking soda
2
teaspoon cinnamon
2
teaspoons nutmeg
1
teaspoon cloves
1
teaspoon all spice
Wet
ingredients
6
tablespoons cream
5
egg yolks
1
cup butter, softened
2
cups blackberries, crushed
½
cup milk
5
egg whites separated
Quick
Butter Icing:
3
cups confectioners’ sugar
1
cup butter
1
teaspoon vanilla
1-2
tablespoons whipping cream
Batter-Mix the dry
ingredients together. Mix wet ingredients together, except egg whites, and
combine with the dry ingredients. Beat 5 egg whites and fold into mixture.
Preheat oven to 350 degrees. Bake in a greased 9x13 pan for 30 minutes or until
toothpick comes out clean or (2) 10” spring form pans and bake 40-50 minutes.
When cool frost with butter icing.
Icing-Mix together in
a mixer, the sugar and butter. Mix on low speed until well blended and then
increase speed to medium and beat for 3 more minutes. Add vanilla and cream and
continue to beat on medium speed for 1 minute more; adding more cream for
spreading consistency as needed. Note: Keep in mind if you use frozen berries
there will be more moisture so you may need to add a little more flour. This
was my great grandmother’s recipe. It is a beautiful color and very good.
Makes:
6-8 servings Prep Time: 1 hour
8
cups blackberries, fresh or frozen
1
cup sugar
¼
cup flour or corn starch
Pinch
of salt
Topping
1
cup flour
1
cup coconut, sweetened, shredded
¾
cup sugar
½
cup pecans, chopped
½
teaspoon baking powder
Dash
of salt
1
stick butter, unsalted, cold, cut into cubes
1
egg
Topping-Combine the
flour, coconut, sugar, pecans, baking powder and salt together in a second
bowl; then knead in the butter with your fingers until incorporated. Mixture
should look coarse and crumbly. Blend in 1 egg then arrange topping over the
berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or
until topping is golden and crisp, and filling is thick and bubbly. Cool
for at least 1 hour as it will thicken as it sets up.
Blackberry
Pie
Makes:
6 servings Prep Time: 1 hour 15 minutes
1
pie crust
7-8
cups blackberries
1
cup sugar
6
tablespoons flour
½
teaspoon cinnamon
6
tablespoons butter
Preheat
oven to 400 degrees.
Raspberry
Pie-substitute
raspberries for the blackberries or mix the berries.
Berry
Crisp
Makes:
6 servings Prep Time: 45 minutes
Filling
6
cups berries, assorted fresh or frozen
1
½ cups sugar
2
tablespoons flour
2
tablespoons butter cut into pieces
1
cup flour
3
tablespoons sugar
¼
teaspoon cinnamon
¾
cup walnuts, pecans or almonds, sliced
6
tablespoons butter, unsalted, melted
Filling-Place berries,
sugar and flour in a saucepan and heat to boil. Reduce heat and simmer stirring
until thickens. Remove from heat and pour into greased pan. Dot fruit mixture
with butter.
Topping-Combine flour,
sugar and cinnamon in mixing bowl; stir to combine and add nuts. Stir in butter
evenly. Set aside for 5 minutes then using fingertips break mixture into
crumbs. Add topping to berry mixture. Bake at 400 degrees for 30 minutes or
until topping is lightly browned.
Mini
Blackberry Turnovers
Filling
2
cups blackberries
2
tablespoons flour or cornstarch
3
tablespoons sugar
Pinch
of salt
Glaze
¼
cup powdered sugar
3
tablespoons milk
½
teaspoon vanilla
Using
a 4 “round cookie cutter or ravioli cutter, cut out 3-4 rounds from each dough
round. You should end up with a total of 12.
Filling-In a bowl toss
together the blackberries, flour, sugar and salt.
Assemble-Lay the dough
rounds on a sprayed baking sheet. Divide the berries evenly among the dough
rounds. Using a pastry brush, dampen the edge of each round with cold water.
Gently fold the dough over the berries to make a half moon shape, dampen the
edges with the water. With the tines of a fork, press the outer edge of
the dough half rounds together. Refrigerate the pockets on the baking sheet
until the dough is firm, 15-20 minutes. Meanwhile, preheat the oven to 375
degrees. Bake the turnovers until golden brown, 15-20 minutes. Let set for a
minute then glaze.
Glaze- Mix ingredients
until smooth; drizzle over the turnovers and serve warm or at room temperature.
Note:
These mini blackberry pies will disappear so fast you won’t believe it so make
plenty. These also freeze well.
Mixed
Berry Cobbler
Filling
3
cups berries (mixture of blackberry, raspberry, blueberry or strawberry)
¼
cup sugar
1
tablespoon butter
Topping
1
cup flour
1
tablespoon sugar
1
½ teaspoons baking powder
¼
cup butter, to make coarse crumbs.
¼
cup milk
1
whole egg
Filling-Cook in
saucepan for 5 minutes or until juices thickens a bit. Pour into greased
9x9pan.
Topping-Mix
together; flour, sugar and baking powder. Cut in butter to make coarse crumbs.
Mix in milk and egg. Stir until just moistened. Drop by spoonful’s atop the hot
fruit. Sprinkle with sugar. Bake for 20 minutes in a preheated 400 degree oven.
Blackberry
Iced Tea
Makes
7 cups
Prep Time: 1 hour 30 minutes
3
cups fresh or frozen blackberries, thawed
1
¼ cups sugar
4
cups of boiling water
2
family size tea bags
2
½ cups of cold water
Mint
for garnish
Combine
blackberries and sugar in large container. Crush blackberries with potato
masher or wooden spoon. Set aside. Pour 4 cups boiling water over tea bags;
cover and let stand 3 minutes. Discard tea bags. Pour tea over blackberry
mixture; let stand at room temperature for 1 hour. Pour tea through wire mesh
strainer into a large pitcher, discarding solids. Add 2 ½ cups of cold water,
stirring until sugar dissolves. Cover and chill until ready to serve. Garnish
with fresh blackberries and a fresh sprig of mint.
Raspberry Iced Tea
Makes
16
servings.
Prep Time: 15 minutes
4
|
quarts
|
water
|
1 ½
|
cups
|
sugar
|
2
|
cups
|
fresh or frozen raspberries
|
10
|
individual
|
tea bags
|
1/8
|
cup
|
lemon juice, fresh
|
Summer
Berry Milk Shake
Makes
4
servings
Prep Time: 10 minutes
2
½ cups fresh berries (strawberries, raspberries, blackberries)
½
cup milk
Berry
Blast
Makes
4
servings
Prep Time: 10 minutes
2
tablespoons lemon juice, fresh squeezed
1/2
cup strawberries
1/2
cup raspberries
½
cup blackberries
½
cup blueberries
Black
and Blue
Makes
4
servings
prep Time: 10 minutes
½
cup blackberries
¼
cup blueberries
2
whole bananas cut in chunks
In
a blender, combine orange juice, berries and banana. Blend until smooth.
Blackberry
Smoothie
Makes
4
servings
Prep Time: 10 minutes
1
cup milk
1
pint vanilla yogurt, frozen fat free
1
medium banana, chopped
1
cup fresh blackberries
Process
all ingredients in a blender until smooth. Serve immediately. You can
substitute strawberries, blueberries or raspberries.
Our Blog
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Camille The Farm
Manager
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
Margy The
Cooking Instructor
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us Thursday
evening from 6:00-9:00pm:
July
26-Planning the Perfect Dinner Party (a few spots left)
Register
on line at learn.ipfw.edu or call 260-481-6619
*Private Cooking Classes also available. Call Margy at
260-418-8386
Enjoy!
Margy
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter July 9, 2012
To
Market To Market........
The only USDA
Certified Organic Farm in Ft Wayne and the surrounding area
We
grow a variety of 40 different fruits, vegetables and herbs
Updates
Same
as last week on the raspberry information-Our current variety of raspberries is
slowing down but our fall variety is coming on so we will have raspberries
again this week. The fall variety is very similar to the current variety but a
month early. Blackberries are here but coming on slowly. It’s hard to
pick them and not eat them they are so good. Let’s just say I have been testing
them for you-quality controlJ.
Our hours this week:
Tuesday,
July 10 from 2:00 pm-6:00pm
Thursday,
July 12 from 2:00-6:00pm
Saturday,
July 14 from 10am-2:00pm
What we will be harvesting this week:
·
Tuesday-A
small amount of blackberries, raspberries, snow peas, cucumbers, cut lettuces,
purslane, zucchini, yellow squash, basil, oregano and chives
·
Thursday-A
small amount of blackberries, raspberries, snow peas, cucumbers, cut lettuces,
purslane, zucchini, yellow squash, basil, oregano, chives and cabbage
·
Saturday-
A small amount of blackberries, raspberries, snow peas, cucumbers, cut
lettuces, purslane, zucchini, yellow squash, basil, oregano, chives, cabbage
and peppers
Nutritional
Benefits of Snow Peas and 5 ways to enjoy them
The nutrients in snow peas are fiber, carbohydrates, protein,
vitamins A and C, healthy fats, iron, potassium, magnesium, folic acid and
antioxidants. These nutrients have the ability to relieve and prevent
inflammation, cancers, eye diseases, scurvies and digestive issues naturally.
1) Entertaining. Add snow peas
to your vegetable tray—serve with hot or cold dips and enjoy! They go perfect
with my zucchini dip from the newsletter a few weeks ago, recipe also in my
cookbook
2)
Munch, Munch … & Munch Again! Instead of
snacking on a handful of potato chips, try munching on snow peas … they’re
great as is! I love them raw added to a salad.
3) Fried Rice
Standby.
Sautee snow peas, brown rice, leeks and all of your other favorite vegetables
for a delicious side dish. Don’t forget to add your favorite seasonings or low
sodium soy sauce
4)
Roast ‘em. Coat snow peas with a light layer of
olive oil or canola oil and sea salt. Roast until crisp-tender and lightly
browned on the edges.
5)
Quick Steam. Steam snow peas in the microwave. Then
microwave a small amount of garlic, butter and lemon juice. (can also add low-
fat Italian dressing) Glaze over snow peas and serve!
How
to Freeze Snow Peas
Blanch your snow
peas for 1 minute. To blanch, place them in boiling water (or a steamer basket
for more retained nutrients) for 1 minute. Have an ice water bath ready, and
immediately place them into the ice water bath. Make sure that they are
thoroughly cooled before freezing them. Drain and dry them well, and then
transfer to freezer bags.
The Health Benefits of Purslane
Purslane is high in omega-3 fatty acids and a good source
of alpha-linolenic acid, calcium, potassium and vitamins E, C and A. Purslane
has strong antibiotic, antifungal and antiparasitic properties. It is used
effectively in China to treat dysentery, parasites and appendicitis without surgery.
Remember they are great in a smoothie, tossed in a salad or sautéed with garlic
and olive oil.
Zucchini helps to fight against cancer, heart disease, stroke, asthma, osteoarthritis and rheumatoid arthritis. Zucchini is an excellent source of magnesium, vitamins A, B6 and C, fiber, potassium, folate, riboflavin and niacin.
How to Freeze Zucchini
You can shred or cut up zucchini or squash and then freeze it in plastic freezer bags. I bag up the shredded in 2 cup servings to make zucchini bread or use in soups year round. When you are ready to make zucchini bread, just take the shredded out of the freezer, let it thaw then drain the excess moisture, and make your bread. I cut up and freeze quart size baggies of zucchini to use in soups. For the chopped zucchini I use for soup, I drop the frozen zucchini into the soup when the soup is almost done and very hot or boiling. The zucchini does not take long to cook. Do not peel the zucchini.
Nutritional Benefits of Basil and How to Store it
The Healthiest Way of
Cooking with Basil-Since
the oils in basil are highly volatile, it is best to add the herb near the end
of the cooking process, so it will retain its maximum essence and flavor.
Storing Basil- Fresh basil should be
stored in the refrigerator wrapped in a slightly damp paper towel. It may also
be frozen, either whole or chopped, in airtight containers. Alternatively, you
can freeze the basil in ice cube trays covered with either water or stock that
can be added when preparing soups or stews. Dried basil should be kept in a
tightly sealed glass container in a cool, dark and dry place where it will keep
fresh for about six months. When I first pick my basil I put it in a cup of
cold water on my counter top. I have had a cup of basil on my counter for 2
days now and it looks as fresh as it did when I picked it.
Freezing Herbs
All herbs freeze. Wash and dry the herbs
on a paper towel. Chop up the herbs and lay out on a wax paper lined baking
sheet. Freeze for 15 minutes. Put into freezer bags or glass jars. Herbs
will keep for 1 year or more.
Drying Herbs
Wash and dry your herbs. Lay on paper
towels until completely dry.
You can either hang them to dry or lay
flat on a baking sheet. Grind when dried and store in air tight
containers.
Note: See how to make your own Italian
Seasoning in my cookbook
Because
my cookbook has been so popular at our Farmer’s Market I will continue offering
it at the special price of $20.00. I want everyone interested to be prepared
for the Farm Season and armed with plenty of fresh, family friendly recipes for
even the busiest home cook. I will have my book available at the market every
day we are open and will be happy to personalize it for you.
Recipes
Here
are a few of my favorite recipes from the cookbook.
A
healthier version of Zucchini Bread
Makes:
2 loaves Prep Time: 1
hour 30 minutes
3
whole eggs
1
cup canola oil
2
cups sugar (instead
use raw sugar)
3
cups flour (instead
use whole wheat flour)
3
teaspoons cinnamon
½
teaspoon baking powder
1
teaspoon baking soda
3
teaspoons vanilla
2
cups zucchini, shredded
½
cup walnuts
½
cup raisins(for
a change add blueberries or raspberries)
I just made the above healthier version of Zucchini Bread this
morning and wow is it good! I used blueberries instead of raisins which
was a delicious change out!
Beat
eggs, oil and sugar. Add flour, cinnamon, soda, baking powder and vanilla. Add
zucchini, nuts and raisins. Pour into 2 loaf pans that have been greased and
bake in a 350 degree, preheated oven for 1 hour and 15 minutes. Check at 1
hour. When toothpick comes out clean they are finished. You can add chocolate
chips instead of raisins. These can also be made in mini loaf pans or muffin
tins; reduce baking time.
Zucchini
Relish
Makes:
6-8
pints
Prep Time: 8-10 hours
10
cups zucchini ground or shredded and seeded, skin on
4
cups onion, ground or shredded
5
tablespoons salt
2-3
whole red or green peppers
2
¼ cups apple cider vinegar
2
½ cups sugar
1
teaspoon turmeric
1
teaspoon dry mustard
1
teaspoon cornstarch
2
teaspoons celery seed
¼
teaspoon black pepper
Shred
or grind the zucchini, and onions. Let them set overnight in refrigerator.
Drain and rinse the next morning. Grind or shred 2-3 bell peppers (I use 2
green and 1 red). Put all ingredients into a large heavy pot and bring to a
boil. Fill prepared jars and process 15 minutes in a water bath for ½ pints and
pints and 25-30 minutes for quarts. This recipe is from my mother-in-law, Mary
Barnes. Once you try this you will never use another relish. It is fabulous in
ham salad. See recipe in my cookbook for ham salad and also the canning and
preserving chapter.
Basil Pesto
Makes: 12
serving Prep Time: 15 minutes
¼ cup pine nuts or walnuts
¼ cup parmesan cheese,
fresh grated
4 cloves garlic, minced
¼ cup olive or canola oil
Salt and pepper to taste
Take your favorite lasagna recipe and substitute lasagna noodles with zucchini or cabbage noodles.
Lasagna noodles-take a large zucchini and the super peeler (for those of you who bought a super peeler from our market), and peel the zucchini long ways by holding the zucchini standing up and peeling downward from top to bottom. The super peeler is perfect for this because it peels very thin. Peel the zucchini all the way down to the seeds but don’t use the seeds or the soft spongy center. Large zucchinis are perfect for noodles, as long as you don’t use the seeds or the spongy middle because it will make your lasagna watery. You don’t have to pre-cook the zucchini just layer it like you would lasagna noodles. Bake the same amount of time as you would with regular noodles.
Cabbage
Noodles-remove the leaves from the cabbage and blanch them. Once blanched you can use them in place
of regular pasta noodles.
Coming Soon
·
Watermelon,
tomatoes, green beans, peppers, corn, eggplant, cantaloupe and honey dew
Queen
Anne’s Lace: Is
so beautiful it’s hard to believe it’s a weed. My friend, Patty Middaugh,
taught me some really neat things to make with Queen Anne’s Lace. One is
snowflake, Christmas tree ornaments, which are beautiful and very easy to make.
If you start now you can have them ready in time for Christmas. 1) First, you
pick the Queen Anne’s Lace, then cut the lace top off the stem (leaving about ½
inch of stem) and press the lace in a heavy book until dry. I usually do this
mid to late summer. 2) Then early to mid- December I take the lace out of the
book and spray them with a clear acrylic spray from a craft store. While the
acrylic is still wet sprinkle silver or gold flakes (also available at a craft
store) on them. Let them dry. 3) Then tie clear fishing string through the lace
and make a knot. You want to leave about 3 inches or enough line to be able to
hang them from your tree. These are also beautiful to use to decorate a gift
package or to give as a gift. You can line a box with tissue paper, then lay
the ornaments in the tissue.
As
you have heard me say each week-Buying local, Buying fresh is huge nation- wide
and very important to our local economy. Below is information on a seminar
coming up, July 17th at the McMillen Health Center, with a wonderful
keynote speaker, Ken Meter, who just completed a 150+ page research paper (which I have read most
of) on Indiana farms and locally grown Hoosier foods and their health benefits.
I
am presenting at one of the break-out sessions and also doing a cooking
demonstration. There will be some great presenters and knowledgeable
people there; Martin Gonzalee from Purdue, Kathy Wehrle from
Parkview, Pete
Eshelman, Joseph
Decuis Waygu Farm, Mike Cataglogna, Catablu,Jeffrey
Gladd, MD, GladdMD
Integrative Medicine. The tickets are limited so if you
are interested, please see the link below to buy your ticket on line.
Breakout sessions feature: Farm to Fork! with Margy Hooker, Tanglewood Berry Farm Get Your Game On - Powerhouse Eating to LiVe! with Kathy Wehrle, Parkview LiVe Modern Technology Makes Farmers More Productive with Gonzalee Martin, Purdue Extension For complete details click here
Panelists include:
Ken Meter, Crossroads Resource Center Pete Eshelman, Joseph Decuis Waygu Farm Dr. Daryl Yost, Northeast Indiana Innovation Center Jim Goetz, Sustainable Indiana 2016 Mike Cataglogna, Catablu Jeffrey Gladd, MD, GladdMD Integrative Medicine Moderator: Amber Recker, thegingerkitchen.com |
|
Learn more about the upcoming
seminar:
NIPR 89.1 Midday Matters on Wednesday, July 11 at 12:30 pm Sunday Side Up on WLDE and Majic 95.1 on Sunday, July 15 at 6:00 am and 6:30 am |
More information can be found at www.mcmillencenter.org/lectureseries.
Purdue Extension Educators and NRCS staff - financial assistance available. Contact our office for details. Interested in sponsorship or workshop opportunities? Contact Sal Soto. |
Market Information
I will
be here all week! Thank goodness the temperatures will not be as high as last
week. Thanks for all of you that came out in the heat to see us. Leo was so hot
I had to keep him in the house which we usually never do. The other animals had
plenty of water and shade but we are all relieved the heat is gone!
Recycling
Our
logoed, Tanglewood Berry Farm recyclable bags are for sale at the market. They
are $5.00 each and are made from recycled materials. We purchased them from a
local company and the profits from the bags go towards labor at the
farm. We recycle everything here and really appreciate those of you who
have brought back the flat boxes, wooden berry boxes, plastic berry containers
and jam jars. Thank you Berry MuchJ.
Kitchen Gadget-The Super Peeler is back!
I
ordered more Super Peelers due to high requests. They should be here by
Saturday’s market July 15th. Remember they are perfect to make
zucchini noodles per the above recipe.
The Fourth of July and the Storm
We
sure hope you all had a nice fourth and weathered the storm ok. We celebrated
the fourth at Lake Tippecanoe with our kids and grandkids and had a wonderful
time. We had some damage to the crops and a tree fell through an upstairs
bedroom window but we had power! Camille was without power for a few days
but with us being so close it wasn’t too bad for her.
Our Blog
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
I
will be updating the blog weekly and sending out weekly e-mails with market
dates and times that we will be open. I will also add new recipes and pictures
and updates of what's going on and where.
Margy The
Cooking Instructor
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us Thursday
evening from 6:00-9:00pm:
July
19-Marvelous Meals in Minutes (sold out)
July
26-Planning the Perfect Dinner Party (a few spots left)
Take
a cooking class with a friend or spouse...What a great Bridal Party or Wedding
gift!
Register
on line at learn.ipfw.edu or call 260-481-6619
*Private Cooking Classes also available. Call Margy at
260-418-8386
Enjoy!
Margy
Just a reminder that we are now
accepting credit and debit cards along with cash and checks this year! We
look forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter July 2, 2012
To
Market To Market........
.jpg)
good raspberries!
Welcome to
Tanglewood Berry Farm Market
The only USDA
Certified Organic Farm in Ft Wayne and the surrounding area
Quote by Cesar Chavez-The people who give you their
food give you their heart
Our
current variety of raspberries is slowing down but our fall variety is coming
on so we will have raspberries again this week. The fall variety is very
similar to the current variety. We are about a week from harvesting
blackberries. All of our berries are coming on a month early this year
making it difficult to judge harvest and how long they will be around. We will
keep you updated via the market and
e-newsletter.
Farm to Fork the Margy Way-Market Cookbook
Is
available at the Farm Stand at a special price of $20.00. I
continue to receive very positive comments and what I hear the most is: "it's
a very family friendly, easy to use, a good everyday cookbook that has regular
ingredients that I have at home". For Margy's Cafe fans,
this book includes 500 recipes, many of which are from my former restaurant and
cooking classes and 130 of the most popular recipes from my first book (which
is out of print). I have also included a chapter on the basics of canning,
freezing, preserving and drying the fresh summer produce. This book will guide
you through the summer markets with instructions on how to select fresh
produce, clean and store it and then a wonderful variety of recipes to cook it.
What a wonderful Wedding Gift or Bridal Shower gift!
Here
are a few of my favorite fourth of July menu ideas and recipes from my cookbook
“Farm to Fork the Margy Way” .
Seven Layer Salad
Makes:
6-8
servings
Prep Time: 15 minutes
3
|
cups
|
lettuce, shredded
|
1/2
|
cup
|
broccoli, chopped
|
1/2
|
cup
|
cauliflower, chopped
|
½
|
cup
|
peas, frozen or fresh, blanched
|
1/4
|
cup
|
green onion, chopped
|
1
|
pound
|
bacon , cooked, chopped
|
4
|
whole
|
eggs, hard boiled, diced
|
1/4
|
cup
|
parmesan cheese, shredded
|
1
|
cup
|
cheddar cheese, shredded
|
1
|
cup
|
mayonnaise
|
1/8
|
cup
|
sugar
|
Makes: 4
servings
Prep Time: 15 minutes
¼ cup basil, fresh leaves, sliced
¼ cup red pepper, diced
2 tablespoons green onion, diced
1 pound lump crabmeat
2 cups cherry or grape tomatoes, halved
¼ - ½ cup Lemon Basil Dressing
(below).
For a variety I will add small
shell pasta noodles to this salad and it’s wonderful. Just make a little extra
dressing.
Lemon Basil Dressing
Makes
8
servings
Prep Time: 15 minutes
2-3 cloves garlic, minced
¼
cup minced fresh basil
¼
cup fresh minced parsley
4
teaspoons Dijon mustard
2
tablespoons lemon juice, fresh
½
teaspoon sugar
Dash
black pepper
¾
cup olive oil
Broccoli Salad
Makes:
4-6 servings
Prep Time: 30 minutes
3
|
cups
|
broccoli florets
|
1/2
|
pound
|
bacon, cooked, diced
|
1/4
|
cup
|
red onion, diced
|
1/2
|
cup
|
raisins
|
3/4
|
cup
|
mayonnaise
|
1/8
|
cup
|
sugar
|
2
|
tablespoons
|
cider vinegar
|
1/2
|
cup
|
sunflower seeds
|
In a large bowl combine broccoli, bacon,
onion and raisins. In a small bowl, whisk together mayonnaise, sugar and
vinegar. Combine dressing with the vegetables, and refrigerate. Mix in
sunflower seeds right before serving. For a vegetarian or lower fat salad I
leave out the bacon and it is just as delicious.
Makes:
6
servings
Prep Time: 30 minutes
4
teaspoons salt
¾
cup mayo
¾
cup sour cream
¾
cup red onion diced
½
cup white vinegar
¼
cup sugar
3
tablespoons fresh dill chopped or 2 tablespoons dried
Macaroni Salad
Makes:
8-10
servings
prep Time: 2 hours minutes
1
pound box macaroni pasta, cooked, cooled
1
pound bacon, cooked, chopped
½
cup green onions, chopped
12
ounce cheddar cheese, shredded
6
hardboiled eggs, sliced
Dressing
1
½ packages Hidden Valley Ranch dry seasoning mix
1
cup milk
¾
cup mayonnaise
¾
cup sour cream
Makes: 4-6
servings
Prep Time: 30 minutes
8 whole eggs,
hard boiled, 6 chopped & 2 sliced (for garnish)
¼ cup sweet
pickle juice
½-3/4 cup
mayonnaise
½ cup sweet baby
gherkin pickles, chopped
¼ cup green
onions, chopped
2 tablespoons
yellow mustard
1 teaspoon sugar
Paprika for
garnish
Makes
4 quarts Prep
Time: 15 minutes
1
medium seedless watermelon, pureed
1
can frozen concentrated lemonade, or 6 cups fresh lemonade
Prepare
lemonade according to directions then add the pureed watermelon and stir well.
This is healthy and wonderful on a hot summer day.
Our hours this week:
Tuesday,
July 3 from 2:00 pm-6:00pm
Thursday,
July 5 from 2:00-6:00pm
Saturday,
July 7 from 10am-2:00pm
*We
grow everything right here and harvest right before market.
·
Tuesday-Raspberries,
snow peas, romaine lettuce, purslane and cut lettuces, zucchini, yellow squash
and possibly cucumbers
·
Thursday-
Raspberries, snow peas, romaine lettuce, purslane and cut lettuces, zucchini,
yellow squash and cucumbers
·
Saturday-
Raspberries, snow peas, romaine lettuce, purslane and cut lettuces, zucchini,
yellow squash and cucumbers
Coming
Soon
·
Watermelon,
tomatoes, green beans, peppers, blackberries
Market Notes for this week
I will
be here all week and look forward to seeing everyone!
Our Blog
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Have a wonderful and Safe Fourth of July Holiday!
Camille The Farm
Manager
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
I
will be updating the blog weekly and sending out weekly e-mails with market
dates and times that we will be open. I will also add new recipes and pictures
and updates of what's going on and where.
Margy The
Cooking Instructor
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us Thursday
evening from 6:00-9:00pm:
July
19-Marvelous Meals in Minutes (sold out)
July
26-Planning the Perfect Dinner Party (a few spots left)
Take
a cooking class with a friend or spouse...What a great Bridal Party or Wedding
gift!
Register
on line at learn.ipfw.edu or call 260-481-6619
*Private Cooking Classes also available. Call Margy at 260-418-8386
Enjoy!
Margy
Just a reminder that we are now
accepting credit and debit cards along with cash and checks this year! We
look forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
To
Market To Market........
The only USDA Certified Organic Farm in Ft Wayne and the surrounding area
Raspberries and Blackberries
Our
current variety of raspberries is coming on nicely. We had a little tease of
rain last week which always helps, especially if there is lightning to go with
it as lightning provides nitrogen. Did you ever notice how things seem to grow
overnight after a good summer storm? Well lightning plays a big role in that as
does the natural rain.
Farm to Fork the Margy Way-Market Cookbook
Because
my cookbook has been so popular at the Farm Stand I will continue offering it
at the special price of $20.00. I want everyone interested to be prepared for
the Farm Season and armed with plenty of fresh, family friendly recipes. I will
have my book available at the market every day we are open and would be happy
to personalize it for you.
Farm to Fork the Margy Way provides you with
over 500 recipes, tips and facts that will build your skills and knowledge at
the market and in the kitchen. The recipes are family friendly and simple
enough for even the busiest home cook. The book includes my most popular, fresh
from the garden healthy recipes as well as recipes from my former restaurants
and cooking classes. This book makes a wonderful gift for either the most
inexperienced or experienced cooks. And this is the perfect time of year
to purchase this book with the farmers markets open and gardens ready to
provide an abundance of food. I have also included a chapter on the basics of
canning, freezing, preserving and drying the fresh summer produce.
Recipes
Do
you ever feel like there aren’t enough recipes in the world to take care of all
the zucchini growing in your garden? I do every year. So every year I create
new zucchini recipes. Here are a few of my
favorite recipes which are from my cookbook “Farm to Fork the Margy Way”
.
Makes:
2 loaves Prep Time: 1
hour 30 minutes
1
cup canola oil
2
cups sugar
3
cups flour
3
teaspoons cinnamon
½
teaspoon baking powder
1
teaspoon baking soda
3
teaspoons vanilla
2
cups zucchini, shredded
½
cup walnuts
½
cup raisins
Zucchini
Brownies
Makes:
32 brownies Prep Time: 45 minutes
3
cups flour
¼
cup cocoa
1
teaspoon baking soda
½
teaspoon salt
2
teaspoons cinnamon
2
cups zucchini, grated, water squeezed out
½
cup butter, melted
1¾
cups sugar
1
cup canola oil
2
eggs, beaten
1
teaspoon vanilla
2
cups (12oz) chocolate chips
½
cup walnuts, chopped
Makes:
2 cups Prep Time: 10 minutes
1
stick butter
2/3
cup chocolate cocoa
3
cups powdered sugar
1/3
cup milk
1
teaspoon vanilla
Melt
butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on
medium speed to spreading consisting. Add more milk if needed. Stir in vanilla.
Makes:
4 servings Prep Time: 15 minutes
1
½ cups zucchini, finely shredded, squeezed dry
1
cup cheddar cheese, shredded
3
ounces cream cheese, softened
½
teaspoon lemon juice
½
teaspoon garlic powder
¼
teaspoon salt
¼
teaspoon pepper
2
tablespoons mayonnaise
½
cup walnuts, chopped
Assorted
vegetables or crackers for dipping
In
a bowl, combine all the ingredients. Cover and refrigerate.
How to Freeze Zucchini
You can shred or cut up zucchini or squash and then freeze it in plastic freezer bags. I bag up the shredded in 2 cup servings to make zucchini bread or use in soups year round. When you are ready to make zucchini bread, just take the shredded out of the freezer, let it thaw then drain the excess moisture, and make your bread. I cut up and freeze quart size baggies of zucchini to use in soups. For the chopped zucchini I use for soup, I drop the frozen zucchini into the soup when the soup is almost done and very hot or boiling. The zucchini does not take long to cook. Do not peel the zucchini.
Our hours this week:
Tuesday,
June 26 from 2:00 pm-6:00pm
Thursday,
June 28 from 2:00-6:00pm
Saturday,
June 30 from 10am-2:00pm
What we will be harvesting this week:
·
Tuesday-Raspberries, head lettuce, snow
peas, purslane and cut lettuces
·
Thursday-Raspberries, snow peas, cut lettuces, head lettuce, zucchini and
yellow squash
·
Saturday- Raspberries, snow peas, head lettuce, purslane, cut
lettuces, zucchini and yellow squash
Our Fruit/Veggie List of what we are growing for the seasons:
…is attached. Remember this is only the beginning of the season
so harvest starts out lite for most produce and then gets heavier. We have a
lot of produce planted so in a few weeks we will have large amounts and
varieties of vegetables to sell at our market. Following are a few pictures of
what’s happening at the farm this week so you can see the growth.
Variety of
Lettuces
Tomatoes: We have lots of
tomatoes coming on. We are growing a variety of ten different heirloom
tomatoes. Below are two of the ten varieties we are growing; grape tomatoes and
one of our larger heirloom tomatoes. It looks like they will be ready in a few
weeks.
Larger Heirloom Tomato
Eggplant: The eggplants are beautiful and growing like crazy. They have many large, beautiful flowers on them which means we will have lots of eggplants. Camille says it usually takes about 30 days once the flowers bloom. So with that math we should have eggplant in a few weeks. I can’t wait!
.JPG)
Cucumbers: Cucumbers are coming along nicely. As
you can see in the pictures below there has been some major growth in just one
week. It looks like we will have some ready soon but the majority of them need
another week or two. Check out the lemon cucumbers. We had them last year
and they were so popular Camille decided to grow them again this year. They are
wonderful sliced on a salad or very refreshing in a glass of cold water. Very
spa-ish.
Cucumbers
Peppers: We are growing a nice variety of sweet and hot peppers. Below we have two different sweet peppers, a sweet chocolate pepper and a sweet green pepper. It looks like another week or two before these are ready. We also have a variety of other sweet peppers and jalapeno, cayenne and a Hungarian hot wax peppers.
Green
Beans and Snow Peas:
The green bean plants and snow peas are again this week, about twice the size.
Broccoli
and Cauliflower: Wow.
The broccoli and cauliflower has doubled in
size, again, this week.
Zucchini: Zucchinis and
yellow squash are here!
Melons: The first row
is zucchini but everything beyond that is melons. We are growing sweet baby
watermelons again this year because there were so popular last year. They are
delicious! Also cantaloupe and honeydew. Remember watermelon is a super food!
Cabbage
and Basil: Coming
Soon! Red and Green Cabbages and Genovese Sweet Basil (my favorite)!
Unwanted
Guests: Rabbits-How
do they get in? Nobody seems to know. We have an electric fence all the way
around our fruits and vegetables and as you can see it’s pretty tight in the
ground. At the end of the day we walk around the farm and every night we see
bunnies inside the fence. The fence will be on and they are inside having
dinner, and getting bigger by the day. Camille keeps the fence closed while she
is inside working during the day. It’s a true mystery. I would love to let Leo
inside the fence for a few hours but I can only imagine what damage he would do
while chasing them around the garden.
There are
increased health benefits of buying fresh, locally grown produce. The fresher
the product the more vitamins and nutrients provided. The majority of imported
foods in the US have been altered to prolong shelf life as most travel 1300
miles over a 1-2 week period to get to a families table. At the farmers’ market
your produce was most likely picked that morning. Canning, drying and freezing fresh fruits and
vegetables is an excellent way to cash in on seasonal foods that are lower in
cost but higher in taste and nutrition. See the Canning and
Preserving chapter in my cookbook.
Thanks
so much to all of you for your support. You have created jobs and helped the
local economy while also providing your family with fresh, locally grown,
organic food. It’s a win, win for everyone!
Market Notes for this week
I will
be here all week! Even though it’s supposed to get up to 103 degrees Thursday I
still plan to open the market so please stop by and see me if you’re in the
neighborhood!
Our
logoed, Tanglewood Berry Farm recyclable bags have finally arrived and will be
for sale at the market this week. They will be $5.00 and are made from recycled
materials. We recycle everything here and really appreciate those of you
who have brought back the flat boxes, wooden berry boxes, plastic berry
containers and jam jars. Thank you Berry MuchJ.
Bee Hive
We
have some really busy bees here at the farm. I will keep you updated on
honey availability.
Kitchen Gadget-The Super Peeler
They
are gone but if there is still a large enough interest in them I will order
more just let me know either by e-mail or at the market. It only takes me a few
days to get them but I have to order 25 at a time.
The Dirty Dozen List
What is the dirty Dozen list? I get asked daily
about the dirty dozen list so I have listed it below for you. June 2010, a report from the
Environmental Working Group (a nonprofit group focused on public health) hit
the news big with its reference to a list of foods called ‘The Dirty Dozen” .
Their research concluded that these 12 fruits and vegetables still
contained pesticides after the produce was washed with a USDA high-power
pressure water system. These foods are believed to be most susceptible because
they have soft skin that tends to absorb more pesticides. The report suggests
limiting consumption of pesticides by purchasing organic for these 12 fruits
and vegetables. The scariest part about this list to me is many of the items on
this list are the favorites of children.
Apples
Bell peppers
Blueberries
Celery
Cherries
Grapes
Lettuce
Nectarines
Peaches
Potatoes
Spinach /Kale
/Collard Greens
Strawberries
The Clean
Fifteen List
Not all
non-organic fruits and vegetables have as high a level of pesticides. The Clean
Fifteen list has a stronger outer layer that provides a defense against
pesticide contamination. But even the Clean Fifteen need to be washed well.
Because pesticides are created to be
water-resistant (they have to stay on even when it rains), just water is not
enough to get the chemicals off. I clean them with equal
parts water and white vinegar.
Asparagus
Avocados
Cabbage
Cantaloupe
Eggplant
Grapefruit
Honeydew melon
Kiwi
Mango
Onions
Pineapple
Sweet corn
Sweet peas
Sweet potato
Watermelon
Leo (the farm Mascot) with Family and
Friends
Leo
on the beach after a swim
Our Blog
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Remodeling
and The Farm-Moving along nicely!
Hey
we’re moving along nicely so it shouldn’t be much longer. I can’t wait!
Camille The Farm
Manager
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
I
will be updating the blog weekly and sending out weekly e-mails with market
dates and times that we will be open. I will also add new recipes and pictures
and updates of what's going on and where.
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us Thursday
evening from 6:00-9:00pm:
July 19-Marvelous Meals in Minutes (sold out)
July
26-Planning the Perfect Dinner Party (a few spots left)
Take
a cooking class with a friend or spouse...What a great Bridal Party or Wedding
gift!
Register on line at learn.ipfw.edu or call 260-481-6619
*Private Cooking Classes also available. Call Margy at
260-418-8386
Join
me, June 29th on WBCL 90.3 The Christian Radio Station, Family-Friendly
Commercial Free -June
Kitchen Caboodle Show from 10:05-10:20am. I will be talking with Lynn Ford
about my cookbook and recipe tips!
Enjoy!
Margy
Just a reminder that we are now
accepting credit and debit cards along with cash and checks this year! We
look forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter June 4, 2012
To Market To
Market........
Welcome to Tanglewood Berry Farm Market
Updates
Strawberries are
goneL-Well, we knew
the time would come when the strawberries would come to an end and they did
last Saturday. It was sad to see them go as we sure enjoyed having them a
month early and for a full month due to the unusually
warm March weather
Raspberries are hereJ-and they are
looking beautiful and tasting fabulous! What I love about growing USDA
Certified Organic is there are no chemicals on our fruits and vegetables and no
GMO’s (no genetically modified organism’s to prolong their shelf life so they
can travel 1700 miles to get here); they actually look, smell and taste like
raspberries! We are growing a few different varieties of raspberries so we will
have them throughout the spring, summer and fall. The variety we are harvesting
now (which is a month early) is almost an heirloom variety and are a true
raspberry in every sense of the word, color, taste and smell. And keep in mind
Raspberries are very good for you. They’re bursting with ellagic acid. In
scientific studies, ellagic acid has proven itself a potent
cancer-stopping compound, actually blocking –like fearless body guards-the
effects of cancer causing chemicals in the body. We hope you enjoy them!
Buying Local, Buying Fresh
…. is very important for our local
economy and carbon footprint. I have attached information for you showing where
the ingredients from a simple, Kellogg’s, granola bar comes from. It’s mind
boggling when you see the ingredients come from 8 different countries. I used
to buy these granola bars for my grandkids but no more after seeing this. I
prefer to support our country and our local economy so I make sure to have
fresh fruit and vegetables available for the kids. Preferably locally grown and
organic. I have also attached my favorite granola bar recipe which has
ingredients I am sure you will recognize and from only one country.
Tuesday,
June 5 from 2:00 pm-6:00pm
Thursday,
June 7 from 2:00-6:00pm
Saturday,
June 9 from 10am-2:00pm.
·
Tuesday-Raspberries
and possibly cut lettuces and Radishes
·
Thursday-Raspberries
and possibly cut lettuces
·
Saturday-
Raspberries, possible Purslane and cut Lettuces
Our Fruit/Veggie List of what we are growing for the seasons
I have
attached our fruit and veggie list again since we had so many newcomers this
past week. Remember this is only the beginning of the season so harvest starts
out lite for most produce and then gets heavier. We have a lot of produce planted
so in a few weeks to a month we will have large amounts and varieties of
vegetables to sell at our market. In the meanwhile we will have raspberries and
a variety of lettuces, radishes, beets and a few other things to sell.
My step
daughter, Myah St John will be working the market for me the next two Thursday’s
as I will be teaching my cooking classes at IPFW. Many of you are attending my
classes and I look forward to seeing you there. They will be fun and very
educational. Now just to give you a heads up about Myah, she is very organized
so don’t get used to it I will be backJ.
We
recycle everything here and really appreciate those of you who have brought
back the flat boxes, wooden berry boxes and jam jars. Thank you Berry MuchJ.
I
have 1 super peeler left from last week so I bought another round to make sure
whoever wants one can get one. I use mine all the time.
I did
seven cooking demonstrations at the Women’s Expo last month at the
Coliseum. In one of my demo’s I was talking about how difficult it is to
peel Butternut Squash. A lady with a kitchen gadget booth by the stage heard me
and called me over to tell me about her Super Peeler. She had a Butternut
squash at her booth and demonstrated how easy it is to peel the squash
with her Super Peeler. I was impressed and bought one. I have since used it on
a variety of vegetables and really like it. You can even shred cabbage with it.
So I called the lady and asked her if I could buy a large quantity to sell at
our Farm Market. They arrived and will be available for sale at the Market on
Tuesday. They are $7.00 each, have a lifetime warranty and are worth every
penny. I only ordered 20 to start with but I can get more in a couple of days
if we run out.
Leo is
our 110 pound Maremma (Italian Sheepdog) puppy. Leo is a love. He loves
people and is absolutely crazy about children. But because of his size, and
since he is still in the puppy, jump on people and kiss their face stage, we
are training him to stay back from the farm stand. You can tell he doesn’t like
being behind the scenes and wants to be in the middle of the action. You will
see Leo laying in the yard behind the market watching everyone come and go.
Once we get him trained and he’s out of the puppy stage I think he will be a
wonderful market dog.
You can
visit our blog at http://margyhookerfarmtofork.blogspot.com
to see more pictures of our
farm, past newsletters, seasonal recipes and any additional hours we may be
open due to high harvest. Leo also has his own blog page. I update weekly so
visit often.
Alyssa- is a high school student who comes out after school a few days a week and Saturdays. Alyssa worked for us last year.
Carrie- a friend of Camille’s who also works at Black Dog. Carries getting married in July and boy is she going to have a beautiful tan for the wedding.
Sophie- is also a friend of a friend and works at a bank during the day and helps us after work a few days a week and Saturday's.
Andrew-is the son of a customer who was looking for a job while on college summer break. He worked at Joseph Decius last year.
Ethan-is Andrew’s brother
Candas-is my oldest daughter (Camille’s sister). Candas works for the Bluffton school system and she is out for the summer. Yeah….
Camille- who you all know, does the planting and tends to many other things while the girls and guys are picking but she also helps a lot with the picking.
How
To Care For Your Berries
Fresh
berries are highly perishable and need special handling to maintain their
freshness. Berries should be dry, not wet or leaking from their package. When
storing, do not crowd them. It is best to store them unwashed in the container
you bought them in and wash them right before you eat them. If you pick your
own, store them in a large bowl or spread out on a platter. All berries freeze
well. IQF freezing, (Individually quick frozen). Lay berries on a tray single
layer, not on top of each other and put the tray in the freezer. When frozen
put the berries in freezer bags. See our blog for the Health Benefits of
Berries and Strawberry Recipes. http://margyhookerfarmtofork.blogspot.com
Let’s Review How to Wash Your Greens/lettuces
Immerse them in a large bowl filled with cold water,
letting dirt and grit settle to the bottom. You can add a little white vinegar
to the water to help clean the greens and any bacteria that may be on them. Dry
lettuces in a salad spinner or shake them gently in a clean dish towel. After
washing and drying them you can wrap them in paper towels and put them in a
baggie and refrigerate. This will increase their shelf life. Remove thick
stalks and stems as they can be bitter.
Remodeling
and The Farm
As you’ve
noticed we are remodeling our animal stalls. The ground hogs caused some
problems last year and we hope to have the remodel done within a month or so.
When this is done we will move the market up which will give everyone a
chance to see the farm in action; watch us plant and harvest so you can truly
see where the food from of our USDA Certified Organic farm comes from. It will
also let the kids get a peek at the animals. As you have heard Freddy, our
peacock, yelp as anyone drives in to the farm. Bell and Rosie the mother,
daughter miniature Nigerian goats enjoy visitors. Although they got into
something this week and are both now grey instead of white. (It’s always
something around here). The Ginny chicks hang with Fred and eat bugs and grass
all day. The hens are really tame as our grandkids have named each of them and
have been picking them up and holding them since birth. (Which means the kids
would notice if any of the hens were missing so roasted chicken is out of the
questionJ.) You can click on our
blog http://margyhookerfarmtofork.blogspot.com to
see pictures of the animals.
Camille The Farm
Manager
Camille
has a Bachelor’s degree in plant science/horticulture from SUNY (State
University New York.) While at SUNY Camille did an internship as a crop
advisor. During this time she was an advisor to some pretty high profile
upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha
Stewart and a few other celebrities. Camille had some nice job offers in NY but
we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I
will be helping my daughter Camille this year with the farm and the market. I
am very excited to do this. Camille will grow the food and I will prepare it. I
will be happy to help with any cooking questions you may have so ask me
anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
I
will be updating the blog weekly and sending out weekly e-mails with market
dates and times that we will be open. I will also add new recipes and pictures
and updates of what's going on and where.
Margy The
Cooking Instructor
As
many of you know, Chef Matt from Eddie Merlot's and I did a presentation and
cooking demonstration at Tapestry again this year. Our presentation sold out
again at 305. I have posted the pictures on the blog.
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us the following Thursday evenings from
6:00-9:00pm:
June
7-More Soups and Salads (sold-out)
June
14-Super Foods, Super You! (almost sold-out)
July
19-Marvelous Meals in Minutes (sold out)
July
26-Planning the Perfect Dinner Party (a few spots left)
Take
a cooking class with a friend or spouse...What a great Bridal Party or Wedding
gift!
Register
on line at learn.ipfw.edu or call 260-481-6619
Cookbook
Farm to Fork the
Margy Way
Because
my cookbook has been so popular at the Farm Stand I will continue offering it
at the special price of $20.00. I want everyone interested to be prepared for
the Farm Season and armed with plenty of fresh, family friendly recipes. I will
have my book available at the market every day we are open and would be happy
to personalize it for you.
I
have received very positive comments about my book. What I hear the most is:
"it's a very family friendly, easy to use, a good everyday cookbook
that has regular ingredients that I have at home". I am delighted to
hear this as this was my goal.
For
Margy's Cafe fan's, this book includes 500 recipes, many of which
are from my former restaurant and cooking classes and 130 of the most popular
recipes from my first book (which is out of print).
This
book will guide you through the summer markets with instructions on how to
select fresh produce, clean and store it and then a wonderful variety of
recipes to cook it. What a wonderful Wedding Gift or Bridal Shower gift!
Join
me, June 29th on WBCL 90.3 The Christian Radio Station, Family-Friendly
Commercial Free -June
Kitchen Caboodle Show from 10:05-10:20am. I will be talking with Lynn Ford
about my cookbook and recipe tips!
Enjoy!
Margy
Just a reminder that we are now
accepting credit and debit cards along with cash and checks this year! We
look forward to seeing you at the Market this week.
Sincerely,
Camille Cupa -Grower/Manager
Tanglewood
Berry Farm
USDA
Certified Organic
(260
418-6992
Margy Hooker -Market Master
2427
South Hadley Road
Fort
Wayne, IN 46804
(260)
418-8386
Newsletter May 28th, 2012
Welcome
to Tanglewood Berry Farm Market
The only USDA Certified Organic Farm in Ft Wayne and the surrounding area.
Updated 5/28/2012
Well, we had a pretty hot week last week which usually causes strawberries to slow down. So far we are still harvesting quite a few and with the temperature dropping mid-week it could prolong the strawberry production. We really don't expect them to hang around much more than another week or two. Never fear for red raspberries are on the way! The bushes are loaded and we expect to start harvesting them in the next week or two.
Well, we had a pretty hot week last week which usually causes strawberries to slow down. So far we are still harvesting quite a few and with the temperature dropping mid-week it could prolong the strawberry production. We really don't expect them to hang around much more than another week or two. Never fear for red raspberries are on the way! The bushes are loaded and we expect to start harvesting them in the next week or two.
Our hours this week:
Tuesday, May 29 from 2:00 pm-6:00pm
Thursday, May 31st from 2:00-6:00pm
Saturday,
June 2 from 10am-2:00pm.
What we will be harvesting this week:
·
Tuesday-Strawberries,
Purslane, cut Lettuces and possibly Radishes
· Thursday-Strawberries, Radishes, Spinach and Arugula
· Saturday- Strawberries, Purslane, cut Lettuces
·
Raspberries
are coming on slow but in about a week they will be plentiful!
Our Fruit/Veggie List of what we are growing for the seasons
I have attached our fruit and veggie list again since we had so many newcomers this past week. Please remember with this weather we could be a few weeks early on most of these items. I will keep you posted via e-mail.
Strawberry Spa Water
The owner of Evolve sent the attached picture of spa water she made with our strawberries for her clients. What a great idea and it looks so refreshing. Another idea I read about is to use frozen strawberries (or any fruit) as ice cubes in drinks. Frozen strawberries would be really nice in lemonade or a summer sangria made with a nice, light white wine.
Kitchen Gadget-The Super Peeler
I did seven cooking demonstrations at the Women’s Expo last month at the Coliseum. In one of my demo’s I was talking about how difficult it is to peel Butternut Squash. A lady with a kitchen gadget booth by the stage heard me and called me over to tell me about her Super Peeler. She had a Butternut squash at her booth and demonstrated how easy it is to peel the squash with her Super Peeler. I was impressed and bought one. I have since used it on a variety of vegetables and really like it. You can even shred cabbage with it. So I called the lady and asked her if I could buy a large quantity to sell at our Farm Market. They arrived and will be available for sale at the Market on Tuesday. They are $7.00 each, have a lifetime warranty and are worth every penny. I only ordered 20 to start with but I can get more in a couple of days if we run out.
I have posted 7 new salad recipes on our blog. You can click on the link to our blog here and then go to the recipe tab. http://margyhookerfarmtofork.blogspot.com. With these hot temperatures all I can think of eating is salads. It’s just too hot so I thought I would share some of my favorite salad recipes with you. If you have my cookbook all of the posted recipes are in it. If you don’t have my book you are in for a real treat as these are some of the most popular salad recipes from my former restaurant Margy’s Café.
I have also included on the blog, menu ideas for today and also for Father’s Day. Again, if you have my cookbook this information is in the book.
What is Purslane?
Purslane is a gourmet weed and a culinary delight. Purslane has made it onto the menu of a number of upscale restaurants. Purslane can either be used raw in salads or sautéed as a side dish. In addition to the crispy texture purslane also has an interesting peppery flavor. Not only does purslane have five times the amount of Omega-3 fatty acid that spinach has, but it also has stems high in vitamin C. I tried it last year for the first time and it is delicious! And it’s good for me, Whew Hew!
Let’s Review How to Wash Your Greens/lettuces
Immerse them in a large bowl filled with cold water, letting dirt and grit settle to the bottom. You can add a little white vinegar to the water to help clean the greens and any bacteria that may be on them. Dry lettuces in a salad spinner or shake them gently in a clean dish towel. After washing and drying them you can wrap them in paper towels and put them in a baggie and refrigerate. This will increase their shelf life. Remove thick stalks and stems as they can be bitter.
Remodeling and The Farm
As you’ve noticed we are remodeling our animal stalls. The ground hogs caused some problems last year and we hope to have the remodel done within a month or so. When this is done we will move the market up which will give everyone a chance to see the farm in action; watch us plant and harvest so you can truly see where the food from of our USDA Certified Organic farm comes from. It will also let the kids get a peek at the animals. As you have heard Freddy, our peacock, yelp as anyone drives in to the farm. Bell and Rosie the mother, daughter miniature Nigerian goats enjoy visitors. Although they got into something this week and are both now grey instead of white. (It’s always something around here). The Ginny chicks hang with Fred and eat bugs and grass all day. The hens are really tame as our grandkids have named each of them and have been picking them up and holding them since birth. (Which means the kids would notice if any of the hens were missing so roasted chicken is out of the questionJ.) Then there’s our 120 pound Maremma (Italian Sheep Dog) puppy, Leo. Leo is a love. He loves people and is absolutely crazy about children. But because of his size, and since he is still in the puppy, jump on people and kiss their face stage, we are training him to stay back from the farm stand. You can tell he doesn’t like being behind the scenes and wants to be in the middle of the action. But once we get him trained and he’s out of the puppy stage I think he will be a wonderful market dog. You can click on our blog http://margyhookerfarmtofork.blogspot.com to see pictures of the animals.
List of Fruits and Vegetables
We have
been asked a number of times what we will be growing this year. A list of
fruits and vegetables we are growing is attached and includes the estimated
harvest dates. The dates may be off a few weeks due to the unusually warm
spring. We will keep you updated in our weekly e-mail.
Strawberry Fields Forever!
….Or so it seems if you are the berry picker! The strawberries are still coming on strong and we may have to open additional hours this week as well, so look for our signs or check the blog for extended hours. We expect to have strawberries for about another two weeks (weather permitting) then we will go right into raspberry season. There may even be some overlap of strawberries and raspberries. God Bless our Berry Pickers! You may want to buy some extra strawberries to freeze to make smoothies, strawberry lemonade or jam later. That’s what I am doing. I freeze my berries individually on a baking sheet then put them in a freezer bag. For those of you that have my cookbook the details are in the canning/freezing chapter and the beverage chapter. We have received wonderful feedback about our strawberries "they actually smell and taste like strawberries and they are red all the way through". Remember strawberries are on the dirty dozen list (the chemicals cannot be washed off them) and they make wonderful smoothies. I also make strawberry popsicles, strawberry lemonade, jam, shortcake, etc...If you don’t have my cookbook I have posted recipes on our blog.
Wow! As you know our berries are
so fragrant. Can’t you just smell them?
…..and so red and sweet!
For all you raspberry lovers out
there, raspberries are coming soon. Here's a picture of our raspberries from
last year and boy are they delicious! As well as full of antioxidants.
Strawberry Jam
Well I have made about 150 jars of my very popular, low sugar, strawberry Jam. The berries are so sweet the jam tastes best low sugar. The jam will be available all week. We recycle the jars so please bring them back if you get a chance. What makes my jam so good you ask? It’s because I use berries that are perfectly ripe. I have been making jam for 35 years and that is my secret.
Alyssa- is a high school student who comes out after school a few days a week and Saturdays. Alyssa worked for us last year.
Carrie- a friend of Camille’s who also works at Black Dog. Carries getting married in July and boy is she going to have a beautiful tan for the wedding.
Shelby- who is a friend of a friend that lives in Bluffton and has a great farming background. Her husband is currently in the service. She moves to Ft Knox KY to be with him in a few weeks. We will miss her!
Sophie- is also a friend of a friend and works at a bank during the day and helps us after work a few days a week and Saturday's.
Andrew-is the son of a customer who was looking for a job while on college summer break. He worked at Joseph Decius last year.
Jessie-is a friend of Shelby's. Jessie is in high school until 10:00 am so he and Shelby ride to work together after he's out of school.
Camille- who you all know, does the planting and tends to many other things while the girls and guys are picking but she also helps a lot with the picking.
Fresh
berries are highly perishable and need special handling to maintain their
freshness. Berries should be dry, not wet or leaking from their package. When
storing, do not crowd them. It is best to store them unwashed in the container
you bought them in and wash them right before you eat them. If you pick your
own, store them in a large bowl or spread out on a platter. All berries freeze
well. IQF freezing, (Individually quick frozen). Lay berries on a tray single
layer, not on top of each other and put the tray in the freezer. When frozen
put the berries in freezer bags. See our blog for the Health Benefits of
Berries and Strawberry Recipes. http://margyhookerfarmtofork.blogspot.com
Camille The Farm
Manager
(relaxing with Leo-the farm mascot-after working in the 98 degree temperatures all day May 28th)
Camille has a Bachelor’s degree in plant science/horticulture from SUNY (State University New York.) While at SUNY Camille did an internship as a crop advisor. During this time she was an advisor to some pretty high profile upstate NY farms like the Rockefeller's, Julia Roberts, Robert De Niro, Martha Stewart and a few other celebrities. Camille had some nice job offers in NY but we are thrilled she came home to manage Tanglewood Berry Farm for us.
Margy the Market
Master
I will be helping my daughter Camille this year with the farm and the market. I am very excited to do this. Camille will grow the food and I will prepare it. I will be happy to help with any cooking questions you may have so ask me anything when you come to the market or send me an e-mail.
I have 30 years
of restaurant and country club experience including my role as owner,
manager, and chef of Margy’s Café, author of Margy’s Favorite Recipes and
Farm to Fork the Margy Way and co-author of Eddie Merlot’s -A Journey Through
Taste. I have a Bachelor's degree in Business from the University of St
Francis, I am a caterer and cooking instructor. I partake in the family
organic farm and develop easy, family-friendly recipes utilizing fresh
ingredients. I have a deep appreciation for locally grown organic produce,
growing vegetables that really taste like vegetables, and berries bursting
with juicy flavor.
|
In the meanwhile I will be updating the blog weekly and sending out weekly e-mails with market dates and times that we will be open. I will also add new recipes and pictures and updates of what's going on and where.
Margy The
Cooking Instructor
I
am teaching LOCAL. ORGANIC. FRESH. Summer cooking classes for the fourth
year in a row for IPFW Continuing Studies. We have just a few spots open if
you’re interested in joining us the following Thursday evenings from
6:00-9:00pm:
June
7-More Soups and Salads (sold-out)
June 14-Super Foods, Super You! (almost sold-out)
July 19-Marvelous Meals in Minutes (sold out)
July 26-Planning the Perfect Dinner Party (a few spots left)
Take a cooking class with a friend or spouse...What a great Bridal Party or Wedding gift!
Register on line at learn.ipfw.edu or call 260-481-6619
Cookbook
Farm to Fork the Margy Way
Because my cookbook has been so popular at the Farm Stand I will continue offering it at the special price of $20.00. I want everyone interested to be prepared for the Farm Season and armed with plenty of fresh, family friendly recipes. I will have my book available at the market every day we are open and would be happy to personalize it for you.
I have received very positive comments about my book. What I hear the most is: "it's a very family friendly, easy to use, a good everyday cookbook that has regular ingredients that I have at home". I am delighted to hear this as this was my goal.
For Margy's Cafe fan's, this book includes 500 recipes, many of which are from my former restaurant and cooking classes and 130 of the most popular recipes from my first book (which is out of print).
This book will guide you through the summer markets with instructions on how to select fresh produce, clean and store it and then a wonderful variety of recipes to cook it. What a wonderful Wedding Gift or Bridal Shower gift!
Join me, June 29th on WBCL 90.3 The Christian Radio Station, Family-Friendly Commercial Free -June Kitchen Caboodle Show from 10:05-10:20am. I will be talking with Lynn Ford about my cookbook and recipe tips!
Enjoy!
Margy
Just a reminder that we are now
accepting credit and debit cards along with cash and checks this year! We
look forward to seeing you at the Market this week.
Sincerely,Camille Cupa -Grower/Manager
Tanglewood Berry Farm
USDA Certified Organic
(260 418-6992
2427 South Hadley Road
Fort Wayne, IN 46804
(260) 418-8386
mmhooker1@comcast.net
www.tanglewoodberryfarm.webs.com
http://margyhookerfarmtofork.blogspot.com
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I would like to sign up for the newsletter. I remember when Margy had her restaurant out south of Fort Wayne...We use to go several times a year!! Jean
ReplyDeletejfish553@yahoo.com