Farm
CLICK HERE to SIGN UP for OUR CSA!
Kayam Farm at Pearlstone 2010 CSA (Community Supported Agriculture)
Enjoy fresh, delicious, organically grown produce delivered weekly to a pick-up location near you!
Early May-Late October /26 weeks
$500 includes over 30 varieties of vegetables and culinary herbs
or
Work-share members $50 registration fee + 50 hours of volunteer work for Kayam during the season
New this Year!
CSA boxes will include new varieties of veggies and fruits.
Shareholders must contribute 4 hours of volunteer work for Kayam during the season.
Choose your own volunteer adventure! CSA members can be involved in many different ways such as:
farm work, animal care, market supervision, building & construction, fundraising & more.
Put your strengths to work for Kayam Farm!
Contact Kayam at Pearlstone farm@pearlstonecenter.org or 410-429-4400, ext. 237
Farmer’s Shuk
Outdoor Market
Sunday Mornings 9am-12noon
July 6 - October 26
Lower Parking Lot of the Owings Mills JCC, 3506 Gwynnbrook Ave.
Rain or Shine!Buy Local Produce for the health of your family and your community!
Sample Produce Chart
Week 1: swiss chard, long leaf spinach, red oakleaf lettuce, french breakfast radishes, yellow scallions, red ursa kale
Week 2: swiss chard, long leaf spinach, red oakleaf lettuce, Easter egg radishes, yellow scallions, red ursa kale, oregano
Week 3: swiss chard, long leaf spinach, red oakleaf lettuce, Easter egg radishes, yellow scallions, mint, oregano
Week 4: pac choi, long leaf spinach, red oakleaf lettuce, Easter egg radishes, yellow scallions, turnips
Week 5: pac Choi, long leaf spinach, mixed baby lettuces, yellow scallions, turnips, parsley, cilantro
Week 6: Strawberries, Rainbow Chard, Collard Greens, Lettuce (and 3 clover flowers- edible color for your salads!), Cherry belle radishes, Turnips, Parsley, Scallions, Oregano, Dill, Brocolli, Garlic Scapes
Week 7: long leafed spinach, strawberries, sabre-tooth cilantro, mammoth dill, collard greens, lettuce mix, golden scallions, golden beets, purple haze carrots, red belle radishes, dinosaur kale
Week 8: mint, parsley, sabre-tooth cilantro, mammoth dill, oregano, purslane , lettuce mix, golden scallions, purple haze carrots, dinosaur kale, rainbow chard
Week 9: mint, parsley, sabre-tooth cilantro, mammoth dill, oregano, golden scallions, purple haze carrots, pac choi, golden beets, collard greens, soft-neck garlic, squash blossom, lettuce mix (with nasturtium flowers)
Week 10: mint, sabre-tooth cilantro, mammoth dill, oregano, golden scallions, purple haze carrots, turnips, soft-neck garlic, round zucchini, brontosaurus kale, collard greens, dill flower, grape leaves, lettuce mix (with nasturtium flowers)
Week 11: purple haze carrots, mint, oregano, basil, rosemary, dinosaur kale, rainbow chard, round zucchini, green beans, golden scallions, red pontiac potatoes, garlic
Week 12: Garlic, Yukon Gold Potatoes, Golden Scallions, Cucumbers, Cherry Tomatoes, Green and Crimson Okra, Rainbow Chard, Basil, Green Beans, Purple Haze Carrots, Round Zucchini, Purslane, Sunflower
Week 13: Garlic, Russet Potatoes, Rainbow Chard, Red Beets, Round Zucchini, Summer Mix of Green Beans Okra, Assorted Tomatoes, Walla Walla Sweet Onions, Rosemary, Sunflower
Week 14: Garlic, Russet and Red Pontiac Potatoes, Rainbow Chard, Red Beets, Round Zucchini, Collard Greens, Assorted Tomatoes, Walla Walla Sweet Onions, Rosemary, Basil, Parsley, Sunflower
Week 15: Garlic, Russet and Yukon Gold Potatoes, Red Beets, Round Zucchini, Assorted Tomatoes, Eggplant, Walla Walla Sweet Onions, Rosemary, Basil, Parsley, Sunflower
Week 16: Assorted Tomatoes, Japanese Eggplant, Walla Walla Sweet Onions, Russet and Yukon Gold Potatoes, Red Beets (Monday), Garlic and sweet potato greens (Thursday), Carrots, Collard Greens & Rainbow Chard, Rosemary, Basil & Parsley, Sunflower and Zinnia, A garnish of String Beans
Week 17:
Week 18: Assorted Tomatoes, Japanese Eggplants, Walla Walla Sweet Onions, Assorted Potatoes, Okra, Green Beans, Jimmy Nardelo Peppers, Rosemary, Basil & Parsley, Sunflower and Zinnia
Week 19: Tomatoes, Eggplant, Zucchini, Okra, Peppers, Potatoes, Onions, Basil, Rosemary, Garlic
Recipes
Southern Style Okra
(from southernfood.about.com)
Ingredients:
1 1/2 cups sliced okra
1/4 cup chopped onion
1-2 Jimmy Nardello peppers, chopped
2 tablespoons vegetable oil
1 1/2 cups tomato puree
2 teaspoons sugar
1 tablespoon flour blended with 1 tablespoon cold water
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer. Serves 4.
Kayam Farm Salsa
from Becca and TIferet
DIRECTIONS: 1) mix ingredients together 2) enjoy on corn chips, a burrito, tacos, your salad, or on the side of your scrambled eggs. Really, you can eat salsa whenever you want as a fresh and healthy condiment :)
Roasted Eggplant and Garlic Hummus
from allrecipes.com
INGREDIENTS:
1 eggplant, cut into 1/2-inch slices
2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 (15 ounce) can garbanzo beans, drained
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
3. Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
4. Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Zesty Summer Beet Salad
from Tiferet Zimmern-Kahan
INGREDIENTS:
3 beets
1/2 walla-walla sweet onion
garlic
basil
parsley or cilantro
one lemon
pepper
salt
olive oil
DIRECTIONS:
1. Cube beets and boil for 10-15 minutes until they are soft (easily punctured with fork)
2. While the beets are boiling, chop Onions, mince Basil, Garlic and other herbs and place them in a salad bowl.
3. Drain beets and add them to the other ingredients.
4. Add the juice of one lemon, salt, pepper and olive oil to taste.
5. Toss and enjoy.
Zucchini and Avocado Salad
from zucchinirecipes.com
INGREDIENTS:
1 tablespoon of lemon juice
1 tablespoon of oil
1 Avocado
8 Green onions, include tops
1 small green bell pepper, shred
1 Round Zucchini
Salad greens
one 4 ounce can of green chilies
Dressing:
Black pepper
1/4 cup of oil
2 tablespoons of vinegar
1/4 teaspoon of salt
DIRECTIONS:
1. First , wash the zucchinis , and cut into ¼ inch slices. In a dry pan pour 1 tablespoon of good quality oil , fry the zucchini and green unions stir until zucchini will pleasingly firm and fresh for about 3 minutes. Set aside and refrigerate for at least 2 hours.
2. Peel the avocado and cut into halves and cut it into ¼ inch slices. Combine with lemon juice toss zucchini mixture, avocado, shredded green bell pepper, drained and chopped chilies oil and vinegar dressing. Pour the dressing over the zucchini and mix well, cover and refrigerate.
Shake first before serving
Zucchini Quiche
By: Dorothy Collins
INGREDIENTS
1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika
DIRECTIONS
1. Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
2. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. 4. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Zucchini Pasta al Pesto
By Jennifer Cornbleet (learnrawfoods.com)
INGREDIENTS:
1 zucchini, peeled
2 cup basil leaves, stems removed, tightly packed
¼ cup extra-virgin olive oil
1 teaspoon crushed garlic (2 cloves)
½ teaspoon salt
¼ cup raw pine nuts
Toss in some black olives, mushrooms, peppers for added flavour and colour.
DIRECTIONS:
1. For the sauce, place basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula. Do not over-process; you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, pesto will keep for five days.
2. For the "pasta," cut zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the pesto. Serve with two tablespoons of the pesto.
Stuffed Grape Leaves
This recipe was adapted from allrecipes.com
INGREDIENTS
1 cup uncooked long-grain white rice
1 large onion, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
2 quarts chicken broth
3/4 cup fresh lemon juice, divided
20 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil
DIRECTIONS
1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
2. Plunge grape leaves into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color).
3. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
4. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves).
5. Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Southern Turnip Supreme
This Recipe is adapted from allrecipes.com
INGREDIENTS
1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
1/4 cup minced onion (or scallions)
2 cloves garlic, minced
salt and black pepper to taste
1 1/2 tablespoons sour cream
1/2 cup shredded sharp white Cheddar cheese
chopped fresh parsley for garnish (optional)
DIRECTIONS
1. Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute.
2. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
3. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
Summer Black Bean Soup
This recipe was written by the Kayam Summer Fellows. We made dinner last night using as much of the produce in our CSA box as we could. We hope you enjoy . . .
Ingredients (makes 12 servings)
3 onions
2 golden scallions
6 carrots
20 leaves chard/kale
6 cans black beans
2 cans tomato paste
2 heads fresh garlic
1/3 cup chopped parsley
1/4 cup chopped mint
2 lemons
cumin, salt and pepper to taste
Directions
Sautee garlic onions, carrots, scallions and greens in a large pot. When soft, add black beans, tomato paste and spices to the pot. Ad 2 cups of water. Boil for 15 minutes then simmer. Using a hand blender, blend the ingredients together and add water as desired for consistency. Serve with sour cream and fresh scallion garnish.
Scallion Pancakes with Ginger Dipping Sauce
This recipe is adapted from the Foodnetwork show "East Meets West with Ming Tsai" (www.foodnetwork.com)
Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
GINGER DIPPING SAUCE:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.
Ethiopian Collard Greens
This recipe is adapted from another favorite from from Olive Trees and Honey, but Gil Marks
Ingredients:
1 lb collards, stemmed and coarsely chopped (about 7 cups)
3 T ghee or vegetable oil
2 red or yellow onions, chopped
1 to 2 cloves garlic, minced
1/2 t grated fresh ginger
3 to 4 large green chilies, seeded and chopped
1 cup water
salt to taste
ground black pepper to taste
Directions
1. In a large pot steam the collard greens until tender but not mushy, add the stems first, then the greens
2. In a large skilllet, heat the oil. Add the onions and saute until golden, about 15 minutes. Add the garlic and ginger and saute until frgrant, about 1 minute. Add the chilies and saute for 2 minutes
3. Add the greens, water, salt, and pepper. Serve warm or at room temperature
"As Spring turns to Summer" Salad
Ingredients:
1/3 lb mixed greens (about 1/3 of the bag we got this week)
3 large carrots, grated
1/3 c sunflower seeds
Optional: 1/3 cup craisins
Dressing:
4 T olive oil
~2 tablespoons lemon juice
Dash of black pepper
2 cloves diced garlic
~1/2 t of seasalt (to taste)
~1 t maple syrup
1 tsp ground/flaked seaweed of choice (kelp, dulse)
Directions
Wash lettuce and carrots. Dry thoroughly.
Grate carrots, and finely chop chard. Place in a large salad or mixing bowl.
Add dressing ingredients in a smaller bowl. Using a wisk or a fork, stir ingredients together until smooth.
Add dressing to the bowl of veggies.
Stir and coat all contents with dressing with a large wooden spoon.
Plate, serve and enjoy!
Brassica Stir Fry
This is one of Tiferet's favorite stir-fries. It's simple and tasty, accentuating the flavor of each vegetable. She likes making it for friends and potlucks!
- 1-2 Tbs olive oil
- 1/2 onion, chopped
- 1 bunch pac choi, washed, chopped, leaves and stems separated
- 2 turnips, washed and quartered
- garlic to taste (optional)
- soy sauce, pepper to taste
- 1/2 cup of water
1. Heat oil in a pan over medium heat. Add onion and pepper, saute over medium heat until soft and translucent.
2. Add chopped turnips and pac choi stems, let them soften slightly and then add soy sauce (don't add too much so as not to overpower the flavor of the vegetables). Keep stirring the vegetables over medium to higher heat.
3. When vegetables become tender (after about five minutes), add pak choi greens and garlic (optional) and pour half a cup of water over the pan. Cover and let steam for about 1-2 minutes. Greens should be a bright color.
4. Uncover, remove from heat, and enjoy!
Syrian Spinach Soup
Serves 6-8
This recipe is taken from Olive Trees and Honey, by Gil Marks. At Kayam, we agree it's the best vegetarian cook book! Marks' recipes are always tasty, even to the traditional meat eater. He also adds valuable historic and culinary information on every page!
- 1/4 c Vegetable oil
- 2 onions
- 3-4 cloves garlic, minced
- 2 lbs spinach or swiss chard, coarsly chopped
- 7 c Vegetable Stock or water
- 3/4 c basmati rice
- 1/2 c chopped fresh mint
- 1 t sea salt
- ground black pepper
- 2-4 c plain yogurt or 2-4 T fresh lemon juice
1. In a large pot, heat the oil over medium heat. Add the onions and garlic and saute until soft and translucent, 5-10 minutes. Gradually add the greens, stirring until wilted, about 5 minutes
2. Add the stock, rice, salt and pepper. Bring to a boil, cover, reduce the heat to medium-low and simmer until the rice is tender, about 20 minutes. Add the mint after 15 minutes.
3. Leave the Soup with a chunky texture or process in a blender or food processor until nearly smooth. If too thick, add a little more stock. Top each portion with several dollops of yogurt or stir it into the soup. Serve hot or chilled.
Radish Greens are Edible!
Fresh-picked radishes taste like Kayam. And sauteed baby radishes with wilted radish greens? Well, they just taste delicious.
- 1 large onion, chopped
- 1 bunch of baby radishes with radish greens
- 1 Tablespoon olive oil
- 1 Tablespoon apple cider vinegar
- 1/8 cup manishevitz wine (or a mixture of wine and maple syrup)
- salt to taste
1. Wash radishes in cold water. Cut off the greens and set 'em aside.
2. Carmalize the onions by sauteeing them on medium heat for around 10 minutes, or until they go from transluscent to brown.
3. Slice the radishes thin and add them to the pan. cook for another 2-3 minutes, until the radishes are soft.
4. Add the greens (still wet) and saute until wilted (less than 1 minute).
5. Add salt, vinegar, and wine to taste.
6. Yum.
Spring Time Greens!
Kale, Chard, or Collard Greens Recipe
Serves 4
Ingredients:
1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced into half-moons
1 large garlic clove, thinly sliced
1/2 teaspoon sea salt
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 pound dark leafy greens, middle stems removed and chopped, leaves cut into 1/2-inch pieces
Directions
Combine oil and onion in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Add the stems and garlic. Cook until stems are soft, about 3 minutes (less time with chard stems).
Add vinegar to pan. Add greens and 1/2 teaspoon salt; cook, stirring, until greens turn bright green, about 1-3 minutes. Serve immediately and enjoy.
