Special Holiday Week hours (CLOSED July 4th, open extra hours on July 5th)

Happy Fourth of July! The farm stand and CSA will be closed for July 4th but some things on the farm like harvesting squash and the control of Colorado potato beetles just can't wait until after the holiday!  Beetles are doing heavy damage to our potato plants. We've tried picking them off, spraying organic approved pesticides, and now shaking them off the plant and burning! This last method seems to be the most effective thus far. Our hope is to save the plants enough that the potatoes will continue to grow. While the potatoes are suffering, many of our crops like the zucchini and peppers (hopefully ready next week!) are loving the heat in combination with our frequent rains. We are looking forward to seeing folks back on the farm for the farm store and CSA starting Wednesday at 11am.

Week of July 4th Schedule for CSA and Farm Store:

Tuesday CLOSED

Wednesday 11am-6pm

Thursday 11am-6pm

Friday 2pm-6pm (store only)

Saturday 10am-3pm

In the CSA

• Zucchini- First of the season but with this hot weather it is also plentiful! 
• Summer squash
• Cabbage- Our mini "spring" cabbages include green, red, and a cone shaped one called caraflex.
• Kale
• Carrots- Mostly orange this week but you might see some purple in the mix!
• Garlic scapes
• Lettuce
• Salanova lettuce mix
• Baby bok choy
• Arugula
• Beets

CSA PYO:

• Basil- We have multiple plantings ready for picking so it's time for pesto!
• Parsley
• Peas: snow and sugar snap 
• Dill
• Strawberries- The strawberries are almost finished for the year, but we'll keep them open for picking this week as long as we can. The berries at the end of the season are always small, so picking will take longer than it did at peak two weeks ago.

In the store:

Most everything we have in the CSA will also be available in the store (strawberries will likely not be available, but we are hoping to have other berries very soon in the store!). We'll also have scallions, mushrooms and eggs.

Recipe

Kale, Cabbage & Carrot Salad With Creamy Caper Dressing

by chef Michael Anthony available at Epicurious.com

•  1 egg yolk

•  1 teaspoon Dijon mustard

•  ¼ cup grapeseed oil

•  ¼ cup olive oil

•  2 tablespoons capers, rinsed and chopped

•  1 tablespoon caper pickling liquid

•  1 large clove garlic, smashed to a paste

•  ½ tablespoon fresh lemon juice

•  Salt, to taste

•  2 tablespoons snipped chives (optional)

•  ¼ head of cabbage, cored and thinly sliced

•  1½ large carrots, peeled and thinly sliced into bite-size pieces

•  1 bunch kale, stems removed, leaves thinly sliced or torn into bite-size pieces

•  ½ yellow onion, peeled and thinly sliced

•  2 tablespoons chopped mixed herbs, such as parsley, basil, chives or dill (optional)

In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.

Farm updates, CSA week 4 and special 4th of July week hours

The longest day of the year is a milestone for us, the crops, and the weeds! While in the spring we keep the weeds under control, every year around the summer solstice the weeds start to look like they might win the battle! We will continue to cultivate, hoe, and weed in earnest and eventually the shorter days will start to slow the growth of the new crop of weeds to a pace that we can keep up with. Our office seems to suffer a similar fate this time of year but the weeds get first priority! Summer also means the 4th of July is right around the corner. We will be closed Tuesday the 4th of July and open for the farm store and CSA distribution on Wednesday 11am-6pm in addition to our regular hours Thursday (11am-6pm), Friday (2pm-6pm store only), and Saturday (10am-3pm).  

In the CSA:

• Purple carrots - We plant a variety called "purple haze." Most bunches will be mixed orange and purple.
• Garlic scapes -  Scapes are the stem and flower of our garlic plant which taste just like garlic with a slightly milder flavor. We snap the scapes off the top of the garlic plants for the great flavor and to encourage bulb growth for the fall. 
• Kale
• Beets
• Scallions
• Arugula
• Salanova lettuce mix
• Lettuce 
• Fennel
• Kohlrabi
• Yukina Savoy

CSA PYO:

• Strawberries - This will likely be the last week for strawberry picking
• Shell peas 
• Sugar snap peas - While one planting is pretty much done the second one is still producing. 
• Snow peas
• Herbs: basil, cilantro, dill, sage, thyme

In the store:

Everything we have in the CSA will also be available in the store. We'll also have salad turnips, "Happy Rich" broccolini, mushrooms and eggs.

Store hours this week of June 27th:

Tuesday and Thursday 11am - 6pm*

Wednesday and Friday 2pm - 6pm

Saturday 10am - 3pm*

*Hours in bold and with an asterisk are also CSA pick-up hours

 

Store hours week of July 4th:

Tuesday, July 4th: CLOSED

Wednesday, July 5th: 11am - 6pm*

Thursday, July 6th: 11am - 6pm*

Friday July 6th: 2pm - 6pm

Saturday 10am - 3pm*

*Hours in bold and with an asterisk are also CSA pick-up hours

Recipe:

Arugula Pesto

adapted from NYTimes recipe by

MARTHA ROSE SHULMAN

Makes about 2/3 cup

FOR THE ARUGULA PESTO

• 4 garlic scapes, chopped
• 2 heaped tablespoons shelled walnuts
• 4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
• ½ teaspoon salt
• ⅓ to ½ cup extra virgin olive oil, as needed
• ⅓ to ½ cup freshly grated Parmesan, to taste

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Work in the cheese and combine well.

Farm updates and Week 3 of the CSA

June is probably the busiest time of the year for us, and while things have felt pretty well under control this season (thanks to our fantastic crew!), last week was the first time this year that we looked at our to-do list and thought "can we really do this?" Though we didn't tackle everything (we rarely ever do!), we did manage to make a pretty significant dent in our list. In addition to our daily harvest, we also planted, seeded, weeded, mulched, mowed and trellised. Saturday in particular was a whirlwind transplant day for us - golden beets, celery, basil, popcorn, broom corn, lettuce and cucumbers! And we still had a half hour left at the end of the day to seed a few things in the greenhouse!

While we're proud of what we got done last week, there's plenty more to do this week!  In particular, we want to finish mulching our tomatoes, peppers, eggplant, cakes and melons before the weeds get out of control. We are also planting edamame, Brussels sprouts, our weekly lettuce and greens, and our FALL beets and carrots!

Store hours:

Tuesday and Thursday 11am - 6pm*

Wednesday and Friday 2pm - 6pm

Saturday 10am - 3pm*

*Hours in bold and with an asterisk are also CSA pick-up hours

In the CSA:

• Carrots - this variety is called Mokum. Our go-to spring carrot variety since both of us started farming 10+ years ago has been a variety called Nelson, but that is sadly being phased out of production. So far, we like the flavor of these ones, and we'll try out one other later to see if we can find a permanent replacement!
• Yukina savoy - I've heard this mild green described as looking like a green lollipop. It's certainly not as sweet as a lollipop, but it's a great addition to salads and stir fry.
• Scallions
• Fennel
• Radishes
• Kohlrabi
• Bok Choi
• Arugula
• Red Russian Kale
• Salanova
• Lettuce

CSA PYO:

• Strawberries - these are looking good this week, though we're unsure how much longer they'll last beyond this week. Thanks to some extremely rocky soils and a wily group of crows (who decided to rip out a bunch of plants last fall when it was too late for us to plant more!) we have quite a few bare patches in our strawberry field, meaning a less consistent harvest than we would have liked, especially among the late-season variety we planted.
• Sugar snap peas - we'll still be picking from the same planting as last week, as well as a newer planting.
• Snow peas
• Dill
• Cilantro
• Sage
• Thyme

In the store:

Everything we have in the CSA will also be available in the store. We'll also have salad turnips, "Happy Rich" broccolini, mushrooms and eggs. Strawberries have been selling out pretty quickly in the store, but Tuesday and Wednesday the strawberries are likely to last longer as we tend to have bigger harvests those days after the strawberry patch has had a brief rest over the weekend.

Recipes

This is definitely stir fry season. I like to sauté things like carrots, peas, scallions, radishes and greens with some ginger, soy sauce, garlic and maybe some cilantro thrown in at the end. You can also add tofu or meat to the mix, and eat atop rice or rice noodles.

Below are some more ideas: 

Julienne of Carrots With Snow Peas

by Pierre Franey, NY Times Cooking

• ½ pound carrots, peeled and trimmed
• ½ pound snow peas, trimmed
• 1 tablespoon olive oil
• ½ teaspoon finely chopped garlic
• 1 tablespoon light soy sauce
• 2 tablespoons chopped scallions
•  Freshly ground pepper to taste

Slice the carrots into julienne strips about 1 1/2 inches long.

Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.

Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

Kohlrabi Carrot Fritters with Avocado Cream Sauce

from acouplecooks.com, January 16, 2013

• 2-3 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Scallions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced scallions.

Farm updates and CSA week 2

It was great to see all of the returning members and meet the new folks at the first CSA pick-up last week! Harvesting was the crew's top priority all week to keep the cooler stocked with fresh greens for the CSA and farm store. After the daily harvest was in we spent time mulching and staking tomatoes, planting lettuce, hoeing, and (once our friend Charlie came to help fix our tractor!) cultivating.  The work days are starting to settle into our usual summer schedule: mornings are reserved for harvesting while the afternoons are spent planting and weeding to make sure that the next crops are ready on time!  This week we will begin to plant our winter squash that is now filling the cold frames outside the farm stand. Other fall crops will not be far behind.  This time of year is a combination of harvesting spring crops, caring for fruiting crops like summer squash and eggplant that thrive in the heat, while also planning and planting for fall.  When we are in the midst of it all it can feel like a bit of a whirlwind but it's incredible that just one day of work can connect the whole farm season!

*Tuesday and Thursday 11am - 6pm

Wednesday and Friday 2pm - 6pm

*Saturday 10am - 3pm

*Hours in bold and with an asterisk are also CSA pick-up hours

 

In the CSA:

• Kohlrabi-  These funny looking purple vegetables are a juicy and crunchy addition to salads with a mild flavor. 
• Scallions 
• Beets- The first beets of the season! My go-to beet preparation method: Chop off the greens (for eating later!) and boil the beets whole (skin and all). Once they are ready, run cold water over the beets and the skins will slip right off in your hands. After cooking the beets are easy to cut and keep well in the refrigerator in tupperware.  Beets are also great grated in a salad, no peeling or cooking needed! Beet greens are my favorite cooking greens. Make them any way you would swiss chard or other leafy green (see recipe below for beet greens and pasta).
• Baby bok choy - This tender bok choy can be eaten raw or lightly cooked.
• Salad turnips - these white turnips are like a milder radish. They can be eaten raw in salad or roasted. The greens are also edible - they are nice sauteed.
• Easter Egg radishes- These radishes are named for their color scheme- pink, purple, white and red!
• Cherriette radishes - Classic red radishes that add some spice to salads and sandwiches. 
• Head lettuce 
• Salanova lettuce mix
• Arugula
• Bok Choi
• Mustard Greens- We grow just a couple plantings a year as these spicy greens have a small but dedicated following! The greens become much more mild when cooked. 

CSA PYO:

We are excited for pick-your-own to start this week! The shopkeeper will be ready with containers for you for picking and directions. We also have a pick-your-own crop map up in the farm stand to help you find your way. All open pick-your-own crops have a sign up in front to let you know what they are. Please stay with your younger farm helpers to help them walk in field pathways, stay safe, and have fun at the farm! 

• Strawberries - They are ripening in all of this sun!  The strawberries are a bit farther from the farm stand this year to aid in our rotation for the sake of healthy soils and crops but they are worth the walk. Enjoy! 
• Sugar snap peas - Pick the biggest pods you can find. The entire pea is edible including the shell so sugar snap peas make a great snack.  Picking tip: Gently lift up the flopped over plants to find lots of filled out peas on the underside of the plant! 
• Thyme and sage - In the raised garden bed just outside the farm stand.

In the store:

 Most of the items listed for the CSA will also be available in the store. There will also be some spinach, swiss chard, and green garlic.  In addition we will have mushrooms from Fat Moon Farm and pasture-raised eggs from Clark Farm in Carlisle!

 

Recipe

Beet Greens and Feta Pasta

from chowhound.com

• Kosher salt

• 2 tablespoons olive oil
• 1/2 medium white onion, finely chopped
• 4 medium garlic cloves, finely chopped
• Freshly ground black pepper
• 2 pounds beet greens, washed, ribs removed, and coarsely chopped (about 11 cups)
• 1 pound penne pasta
• 5 ounces crumbled feta (about 3/4 cup)

Bring a large pot of heavily salted water to a boil. Meanwhile, heat the olive oil in a large frying pan over medium heat. When shimmering, add the onion and garlic, season with salt and pepper, and cook until the vegetables are translucent, about 3 minutes. Add the beet greens and cook until just wilted, about 3 minutes. Season well with salt and pepper, remove from heat, and reserve.

Meanwhile, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water Return the pasta to the pot and place over low heat. Add the reserved pasta water and the beet green mixture, then sprinkle in the crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust the seasoning as needed.

The first week of the 2017 CSA!

We're very excited for the first week of the 2017 CSA! We grew from 118 CSA members last year to 175 this year, so we have a lot of new names and faces to learn! It's been a very cool spring, especially compared to the last two seasons. Returning members may remember that we've had strawberries and peas during the first week of the CSA for the past two years - this year we'll have to wait one more week. Every season has it's variations, but we're looking ahead to the rest of the season and feeling optimistic about the state of our crops.  This week we will enjoy all the fresh greens and look forward to the strawberries and peas, carrots, beets, scallions and kohlrabi coming along very soon!

In the CSA:

• Green garlic - this spring we had some leftover small-sized garlic heads from last season, so we planted them in the hopes of having something interesting and flavorful for the late spring! These look like purple scallions, but have a garlicky flavor and can be diced and used as a substitute for regular garlic in any dish. They have a milder flavor than cured garlic.
• Baby fennel - these tender baby fennel bulbs can be shredded raw on salad or roasted. The fronds are edible as well and can be used as garnish on salad or soup. We'll have larger sized fennel bulbs later in the season.
• Radishes
• Salad turnips - these white turnips are like a milder radish. They can be eaten raw in salad or roasted. The greens are also edible - they are nice sauteed.
• Curly kale - the kale right now is very tender. It's not only great for kale chips and soups, but raw in massaged kale salad or smoothies.
• Baby Swiss chard
• Head lettuce - we'll have several types of lettuce this week, including green leaf, red leaf and oak leaf
• Salanova lettuce mix
• Arugula
• Bok Choi
• Red Russian kale - this baby kale can be eaten as a salad green or sauteed as a side dish.

CSA PYO:

The peas and strawberries from the PYO fields are still ripening and maturing, so there won't be any PYO crops this week. We should have some for picking in week 2 though! There will be some strawberries in the store this week, as the smaller planting we did for the store has ripened.

In the store:

Most of the items listed for the CSA will also be available in the store. There will also be a limited number of strawberries and some Sweet William bouquets. In addition we will have mushrooms from Fat Moon Farm and pasture-raised eggs from Clark Farm in Carlisle!

Recipes

The first week of the CSA is usually heavy on greens, but there are plenty of ways to prepare them and make nourishing side dishes and meals, especially when combined with the mushrooms and eggs we now have in the store! Below are a three ideas.

Stir fried Bok Choi

This is a really simple recipe that Lise improvised for lunch Monday!

• 1 head bok choi, sliced in ribbons
• 2 green garlics, diced
• mix of neutral oil (like canola or sunflower oil) and toasted sesame oil
• mirin
• soy sauce

Heat the oil in a pan on medium high heat. Add the bok choi and green garlic and stir occasionally until the leaves are wilted and the thicker leaf stem is softened (about 2-3 minutes). Lower heat and add a dash of mirin and soy sauce and cook for another 15-30 seconds.

Quiche with Swiss Chard and Mushroom

by Sue Lau, A Palatable Pastime

• 3 large pastured organic eggs
• 1 cup heavy cream
• 4 ounces white or crimini mushrooms, chopped (or try using some Fat Moon Farm oyster or shiitake mushrooms!)
• 1/4 cup finely chopped red onion or shallot
• 2 tablespoons butter
• 5 ounces Swiss chard leaves (no stems), chopped
• salt and black pepper to taste
• 5 ounces Prima Donna aged Gouda cheese, shredded
• 1 tablespoon butter, cut into small pieces
• Dash nutmeg
• 1 prepared pie crust or quiche pastry dough

Preheat oven to 350 degrees F. Beat room temperature eggs with heavy cream in a small bowl. Place pie crust in a deep-dish glass pie plate and crimp edges. Heat 2 tablespoons butter in a saute pan and cook mushroom and shallot until browned. Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt; cool mixture. Sprinkle about 2 ounces of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese. Pour the custard (cream and egg) mixture over all. Make sure the cheese and vegetables are covered or wet with the custard mixture. Dot with butter pieces and sprinkle with nutmeg. Bake quiche uncovered, in a preheated oven, for about 45 minutes or until domed and puffy and custard is set. Allow to sit undisturbed for about 15 minutes before slicing and serving.

 Kale Salad with Oranges, Currants & Feta

from Boston Globe Magazine, January 13, 2013

• 2 large oranges
• 2 bunches kale, stems removed and leaves washed, spun dry, and torn into bite-size pieces
• 1½ tablespoons white wine vinegar
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flakes
• 1 cup crumbled feta
• 1½ tablespoons milk, or more if necessary
• Salt and black pepper
• ¼ cup extra-virgin olive oil
• ½ cup currants

Finely grate 2 teaspoons zest from 1 of the oranges and set aside. Cut the peel and pith off the oranges and, working over a strainer set in a bowl, cut the segments free of the membranes and reserve; discard the membranes. Place the kale in a large salad bowl and set aside.

In a blender or food processor, process the orange zest, vinegar, garlic, red pepper flakes, ⅓cup feta, milk, ¼ teaspoon salt, and ½ teaspoon black pepper to a smooth puree. With the motor running, very slowly add the oil and process briefly until dressing is thick and emulsified; you should have about 2/3 cup. (If the dressing seems too thick to coat the kale leaves, add more milk about 1½ teaspoons at a time to adjust consistency.) Add the dressing to the kale and, with your hands, mix the salad thoroughly until all the kale is coated. Rest the salad to allow the kale to soften slightly, about 30 minutes.