Week 13- Concord Ag Day Saturday, September 13th

Concord Ag Day is this weekend! Come visit us in downtown Concord Saturday September 13th where we will be gathered with the other farms from town celebrating the past, present, and future of agriculture in Concord. As a part of the festivities we will have a farmers market style booth on Main Street from 10am- 2pm. Our Farm Store will be closed Saturday September 13th but we will have veggies available for sale at Ag Day and will have our book with us for Barrett’s Bucks purchases. For more information about Concord Ag day go to http://www.concordma.gov/pages/ConcordMA_BComm/AgCommittee.

Sunday September 14th the celebration continues with the Concord Farm and Garden Fair! As part of the farm tour program we will be hosting visitors at the farm from 1-3pm.  There will be a tour of our fields from 1-1:30pm which will include a look at our fall crops with particular attention to succession planting of lettuce and greens. Meet at the farm store if you would like to join us!  From 2:30-3pm we will host a discussion at the greenhouse about crop planning including variety selection, spacing, and timing.  There are many great events happening on both Saturday and Sunday during the Concord Farm and Garden Fair so be sure to pick up a schedule in our Farm Store or check it out online at http://concordfood.ning.com/fair.

In the CSA:

Acorn Squash- These winter squash have a sweet and creamy orange flesh inside! Our favorite way to
cook them is to cut in half and then slice into “smiles” and bake on a pan with oil until slightly browned.
Bolero carrots- The first of the fall carrots, our favorite variety of the season!
Red Ace and Chioggia Beets
Baby Bok Choi
Spaghetti Squash
King Richard Leeks
Swiss Chard
Yellow Watermelon
Sweet yellow, orange, and red peppers
Slicing Tomatoes- This will likely be our last week of tomatoes for the year.
Red Potatoes
Lettuce- Fall varieties such as red butterhead, panisse, and red leaf lettuce have returned!

CSA pick-your-own:
Green Beans
Husk Cherries
Cherry Tomatoes
Hot Peppers - Jalapeno, Serrano, Capperino, Cayenne, Thai Hot
Cilantro and Dill- A new planting by the hot peppers is looking great!

In the store: Most of what is available in the CSA will be available in the store, with the addition of sweet corn, scallions, summer squash, eggplant, and arugula. Thursday will be the last day we carry corn for the season.

Quick-Sautéed Collard Ribbons
by Susie Middleton from Fine Cooking
Issue 105

The trick to quick-cooking collards (which are typically braised slowly for tenderness)is cutting them into very thin slices. All these need is a quick spin in a hot pan with olive oil to give them a delicate texture and a deep,toasty flavor. This whole recipe takes less than 20 minutes to prepare.

malt vinegar pure maple syrup collard greens olive oil garlic crushed red pepper flakes kosher salt
1 Tbs. malt vinegar
2 tsp. maple syrup
1-1/2 lb. collard greens (about 30 leaves)
2 Tbs. extra-virgin olive oil
4 small cloves garlic, lightly smashed and peeled
Pinch crushed red pepper flakes
Kosher salt

In a small bowl, whisk the malt vinegar and maple syrup.

Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem. Discard the stems; wash and dry the leaves.

Stack half of the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard “cigar” crosswise into 1/4-inch-thick slices. Use your fingers to unfurl the slices, which will be tightly curled together. Repeat with the second half of the leaves.

In a 12-inch nonstick skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring and flipping the garlic, until it’s fragrant and just lightly browned, about 3 minutes. Remove and discard the garlic. Add the pepper flakes, stirring to distribute in the hot oil, and immediately add the collards and 1/2 tsp. salt. Using tongs, stir and toss the collards until they’re coated with the oil, and continue tossing until they are slightly wilted, about 1 minute. Most of the greens will have turned a bright green, with some beginning to turn a darker green. Do not overcook, as they will become tough. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter. Serve immediately.