SAVE THE DATE!

Come one, come all to our first annual Strawberry Picking event! Astoria CSA has been invited by our farmers to pick strawberries at the Golden Earthworm farm in Jamesport on Saturday, June 16. This is sure to be a great (and tasty) event. Members will be responsible for their own transportation to this event but can use the “comments” button below to meet up with other members and offer or search for transportation. More details in the days to come!

Please leave a comment below if you plan to attend. The farmers need to make plans if we’ll be a large group. Thanks!

(Click image to expand map)

Composting is a great way to reduce (smelly) garbage and turn it into something your plants will love. Astoria CSA member and Certified Master Composter, Helen, will teach us the ins and outs of indoor composting, where to get worms and how to best care for your worm bin.

Join us Sunday, June 10, 12-2 PM at Two Coves Community Garden for a FREE composting event (as well as a little community garden work).

Two Coves is located at the corner of Astoria Blvd, 8th St and Main Ave.

This event is free for members! Please bring a bag of goodies you think might be compostable (and maybe pen and paper)!!

Did you know… Read the rest of this entry »

Letter from the farm…

The website is being moved to a new server hosting location, We also will be sending a notice about the new beef and pork batch we will be getting back in mid June so the members should wait to place their orders until we know what we will have to send. Sorry about the confusion! Spring is the busiest season!!! I’ll write soon, Nancy

Give them a few days to get back up and running before you attempt to register. Thanks!

Here’s the first edition of Astoria CSA’s newsletter On The Table.

Have recipes to share from this week? Post them to the comments!

On The Table- May 31

Preheat oven to 425 F

Pie crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter, cold (I usually find a little more works better)
3 to 4 tablespoons ice water
You can also add some sugar to the crust, since it’s a sweet pie

Combine flour and salt (and sugar if using) in a bowl and work butter in with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle ice water and form into a ball. Roll out the dough into a circle big enough to fit into your pie pan. Place in pan, crimp edges and chill in refrigerator while you prepare filling and crumb topping. If you have trouble rolling it out you can always roll it as big as you can, place it in the pie pan and then press it with your fingers until it covers the pan and you have enough to crimp the edges. It doesn’t have to be pretty, the filling covers it up.

FIlling:
4 cups rhubarb cut into 1 inch pieces (or 2 cups rhubarb and 2 cups strawberries, halved)
1 cup of sugar (or more to taste)
4 tablespoons flour
2 tablespoons salted butter (if using sweet butter add 1/4 teaspoon salt)

Combine all ingredients in a bowl and mix to coat fruit. Fill pie shell and bake for 30 minutes. While pie is baking prepare

Crumb Topping:
1 cup flour
1/2 cup sugar
1/3 cup butter
I sometimes grate dried ginger into the topping. You can also add chopped nuts.

Mix together with your hands until blended into large crumbs. Sprinkle over pie and bake another 15 minutes, until filling is bubbling. Cool on a rack.