(3/2019) Subscriptions to CSAs have really taken the country by storm! But perhaps you’ve heard the term but aren’t really clear on what it is? What does CSA stand for? CSA stands for "Community Supported Agriculture" and has a range of definitions. In its infancy – and still for many small growers – a CSA provides necessary income to a farmer early in the season when typically little money is coming in, but rather – a lot of money is going out for seeds, fertilizers, soils, pots etc.. By selling "shares" in his small business, the farmer gets the necessary cash up front to help him get started. He can also gauge what to plant based on how many shareholders he has. But there’s more to the beauty of this program. For the shareholder? He or she is guaranteed produce (and perhaps other things) that have been grown by someone that she likely knows and trusts. It truly becomes a partnership between the grower and the shareholder. Additionally, an interesting twist in the whole idea is that the shareholder might experience "the pain" of being a farmer! If there is not enough rain, perhaps the produce will be scant and small. If there is too much rain, the "tote" might have some items that have some less than pretty offerings. And worst case? If a crop is totally wiped out? For instance, if my sweet peas that are planted in March are frozen out in April? There won’t be any peas in the tote this year!

Hollabaugh Bros. in Biglerville has offered a CSA offering for years. We actually have four throughout the year. As you might guess, there is a spring, summer, fall – and yes, even a winter meat and dairy CSA! You could try one or two – or all! Our spring CSA will kick off on May 2 and run through June 22. New for us in 2018 was the offering of a full share AND a half share. The full share easily feeds 2 to 4 people per week. The half share is perfect for a couple, or single person – ideally feeding 1 to 2 people. Because we have a large retail storefront, there is always the option to add things on to your CSA, which sets us apart from many other CSAs that are offered. We can add on dairy products as we deal directly with Apple Valley Creamery in East Berlin. And we can also add on a pie or a dozen of apple cider donuts!

But we’re not the only show in town! Google CSA in your area and you might be surprised at what all is offered – perhaps within a few miles of where you live. Regardless of where you get your CSA, I highly recommend trying one! Truly, you can’t get much fresher produce than when it is grown locally, harvested, and put right in our tote/box! If you have any questions, don’t hesitate to give us a call!

And since you will be reading this in March – just a bit before we’ll be harvesting anything on our farm, let’s talk about Irish dishes! Ireland is famous for cabbage and potatoes. St. Patty’s is celebrated on Sunday, March 17! I hope you enjoy a few recipes and that they will bring out the best of the luck for you – whether you’re Irish or not!!!

Fried Cabbage

Ingredients:

• 3 Slices Bacon, Cut into Thirds
• 1/3 C. Vegetable Oil
• 1 Tsp. Salt
• 1 Tsp. Pepper
• 1 Head Cabbage
• 1 White Onion
• Pinch of Sugar

Directions:

Place the bacon and vegetable oil in a pot and cook over medium heat. Add salt and pepper. Cook for 5 minutes or until bacon is crisp. Add cabbage, onion and sugar. Cook and stir constantly for about 5 minutes or until the cabbage is tender.

Irish Brown Soda Bread

Ingredients:

• 4 C. King Arthur Flour or Whole Wheat Flour
• 3 T. Sugar
• 2 Tsp. Salt
• 1 Tsp. Baking Soda
• 1.5 C. Buttermilk
• 2 T. Butter, melted

Directions:

Mix dry ingredients and make a well in the center. Add buttermilk and melted butter. Knead 5 to 10 times on a floured baking sheet/surface.

Transfer to a greased sheet and cut a cross into the top of the dough.

Bake for 10 minutes at 400 degrees. Then rotate the pan and bake at 375 degrees for another 30 minutes. The bread will sound hollow when done.

Best eaten warm or within 2 to 3 days.

Cheesy Potato Cakes

Ingredients:

• 1.5 Cups Grated Raw Potatoes
• 1 C. Flour
• ½ C. Shredded Cheese
• 1 C. Leftover Mashed Potatoes
• ¼ Tsp. Salt
• ¼ Tsp. Pepper
• 1 Egg
• 2 T. Ranch Dressing
• 1 T. Milk
• 2 T. Vegetable Oil

Directions:

Mix potatoes and flour. Stir cheddar cheese and mashed potatoes into the potato mixture. Beat egg and add Ranch dressing and milk in a separate bowl. Pour this into the potato mixture. Form into cakes and pan fry for 3 to 4 minutes per side.

Beef & Guinness Stew

Ingredients:

• 4 Slices Bacon, Cut in Small Pieces
• 2 ½ Pound Boneless Chuck Roast Cut in 2" Pieces
• 1 Tsp. Salt
• Black Pepper
• 2 Onions, Coarsely Chopped
• 4 Cloves Garlic, Minced
• 14.9 Oz. Dark Beer (Guinness)
• ¼ C. Tomato Paste
• 4 Sprigs Thyme
• 3 Carrots, Cut in 1" Pieces
• 2 Stalks of Celery, Cut in 1" Pieces
• 1 Tsp. Sugar
• 2 ½ C. Chicken Broth
• 4 C. Mashed Potatoes (Optional)

Directions:

Fry bacon in skillet until done – about 3 to 4 minutes. Remove from the heat and place into a large stew pot. Season the beef generously with salt and black pepper. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned – about 5 minutes. Place beef in stew pot with bacon, leaving fat in the skillet. Turn heat down to medium. Cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes. Season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute. Pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, ½ tsp. black pepper and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover the pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened – 15 to 20 minutes. Remove and discard thyme sprigs. Add salt/pepper if desired.

Arrange mashed potatoes in a ring in a serving bowl and ladle the stew into the center of the potatoes.

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