Weekly Veggie CSA Newsletters
- Week 20
- Week 19
- Week 18
- Week 17
- Week 16
- Week 15
- Week 14
- Week 13
- Week 12
- Week 11
- Week 10
- Week 9
- Week 8
- Week 7
- Week 6
- Week 5
- Week 4
- Week 3
- Week 2
- Week 1
WEEK 20
Grower's Message
Well, it's certainly been a strange season this year: near record rainfall, a hurricane, and now record-breaking October snowfall. The storm this past Saturday dropped 20 inches of snow on our farm, downing trees and electric lines, cutting off our power and water (which is still ongoing), and making roads and fields impassible.
Luckily, we had a little advance notice and were able to pull a lot of food out of the ground on Friday and Saturday before the bulk of the snow fell. Unfortunately, there are some things that we simply weren't able to get to despite our best efforts. I hate knowing that some great food that was painstakingly tended throughout the season was lost to the elements, but I am proud that our group of students and staff were able to rally our efforts to save what we could. It was inspiring to see their level of commitment and enthusiasm, even as temperature began to plunge and snow made it difficult to see what we were harvesting.
It's times like this that we must thank you more than ever for taking part in our CSA. Most seasons, we are able to provide you with an overabundance, far exceeding your financial commitment. Some seasons, however, despite our efforts, we can only provide a smaller amount. It is seasons like this one where your support has allowed us to remain financially viable. Several farms in New England are currently taking stock to see if they'll be able to continue on another year, but because of the strength that your membership provides, we know that we will be able to continue growing your food for years to come.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Carrot Ginger Soup
This recipe is a great one to warm your belly and soul. Plus, the addition of ginger is excellent to fight off the sniffles. Mmm...
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
4 cups vegetable or chicken stock
1 pound carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with curry powder, salt and pepper to taste. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.
WEEK 19
Grower's Message
We all knew it was bound to catch up with us sooner or later. The last few weeks of mild weather may have lulled us into a false sense of paradise well past anything we should be able to expect for a typical fall in New England. Temperatures have indeed retreated to normal levels for the season this week, and everyone around our farm is looking a little thicker due to the ever-increasing layering of clothing. Frosts are becoming commons across our fields, the smell of wood smoke is permeating our landscape as people huddle around the fire to keep warm, and the forecast is reading out with the two words that usher in the official changing of the seasons: "snow likely". (I also would have accepted "wintery mix" as those two words.)
With the changing of the seasons, we must also remind you of the ending of our own season of veggies. Next week will be our final delivery of the CSA for the season. We will be delivering a double share to you next week, chock full of storage crops able to sustain you through the cold, dark days ahead, as well as plenty of the other crops that you have come to enjoy throughout the season. We thank you for your support of our farm this season, and if you have any questions about the wrap up of our deliveries, please let me know.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Acorn Squash with Wild Mushroom Cranberry Stuffing
Acorn squash is extremely versatile, but the traditional way to prepare it is roasted and stuffed. Here is one stuffing suggestion to get your creative juices flowing, but the combinations are endless!
1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
1/4 cup chopped onion
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs
Preheat oven to 425F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and saute until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
WEEK 18
Grower's Message
It's easy as a farmer to get tunnel vision and become obsessed with the moment. I am constantly thinking about what needs to come out of or go into the ground, sticking to schedules, and ticking down lists of what needs to be accomplished on a given day. Fall, however, forces me to take a step back and look at the season as whole and begin to make changes and improvements for the future, both near and long term, while at the same time celebrating where we have flourished this season. We have grown a tremendous amount of food this year, and I have been proud to share it with you all each and every week and hear your delight as you selected it and your accompanying kitchen stories. This has been a difficult growing year, for sure, but I have been pleased with the breadth and quality of what we have been harvesting from our land. I have also been overjoyed to hear your wonderful reactions as you've come to pick up your produce. We have a couple more weeks of delicious veggies to go, and I hope that you continue to enjoy them.
I'm often asked what my "food philosophy" is, which always strikes me as somewhat of an existential question. The answer came to me recently, and it's one that I've shared with many of you before, but it bears repeating. Eat the greens! Because they aren't the standard part of a veggie that we eat, many people will simply throw away things like beet or carrot greens, but greens are also delicious food. My co-grower, Tyson, likes to tell a story from his California days when a customer came up to his market stand, selected a bunch of beets, ripped off the greens, and then handed the roots back to him to be composted. Your carrots this week have the greens still intact, and I'm including a recipe from one of your fellow members, Ellen, to get you thinking about how to use them. Yum!
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Carrot Top & Quinoa Soup
This soup is simple and delicious and makes use of the beautiful carrot greens coming to you, as well as a few other items in your share.
Olive oil (a tablespoon or so)
1/2 onion, chopped
4 medium carrots, chopped into rounds
6 c. beef, chicken, or vegetable stock
1/2 c. quinoa, rinsed
Carrot tops from the bunch of carrots, chopped
Salt (to taste)
Freshly ground black pepper (to taste)
Grated Parmesan (optional)
In a 3-quart pot, saute the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
WEEK 17
Grower's Message
It's almost seems like a distant dream after the stretch of absolutely gorgeous weather that we've had over this past weekend, but the end of last week brought the first instance of some brutal cold to our farm. As I walked out of my home on Thursday and was greeted with a sea of crystallized grass, I made peace with the idea that this frost was indeed a no-doubter.
The brief snap of serious, cold weather has transformed our landscape in many ways. Alas, it spelled the end of many of our tender crops, meaning that we'll have to wait for another year to enjoy cool cucumber salads. It has also ushered in a veritable spectrum of autumn beauty. Because of the wet conditions of this fall, our trees had not been displaying the typical foliage of fall in New England, but instead had been simply browning and falling sadly off the tree. Today, I look at our hedgerows and forests and see a drapery of bright reds, oranges, and yellows so intense, it takes all of my willpower not to leave the fields to get a pumpkin pie ready. (I, however, was not able to summon the willpower not to jump into a gigantic pile of leaves.)
Finally, the cold weather means that a whole panoply of fall crops are ready for harvest. I submit to a vegetable that is one of my favorites, but one that could probably use a lobbying group to make it more attractive to diners. Rutabagas, otherwise known as swedes throughout much of the rest of the world due to their Scandinavian roots, are believed to be a cross of turnips and wild cabbage. Its golden flesh is an excellent source of vitamin C and potassium. More importantly, they have a sweetness and delicate freshness that can't be matched. Despite their humble appearance, rutabagas are also an incredibly versatile veggie that lends itself well to mashing, pureeing into soup, or roasting (as in the recipe to the left). I urge those of you who have never tried swedes or those who have had some horrid preparations to give them a try this week.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Rosemary Rutabaga "Fries"
This recipes is incredibly simple and delicious. Don't skip the broiling at the end to ensure that you get a good crispiness on your fries.
2 rutabagas
1 teaspoon olive oil
4 sprigs fresh rosemary, minced
3 cloves garlic, minced
Salt, to taste
Preheat oven to 400 degrees.
1. Peel the rutabaga and cut it in 1/2" x 1'2" spears.
2. Steam about 12 minutes in a steamer basket until just tender.
3. Dry the spears with paper towels and then toss with the olive oil, the garlic and the rosemary.
4. Lay the rutabaga spears out in a single layer (ideally with none of the spears touching each other) on a jelly roll pan and bake in the preheated oven about 25 minutes, turning once.
5. Place them under the broiler for a few minutes, watching closely, to finish browning them. Salt to taste and serve immediately.
WEEK 16
Grower's Message
As our calendar rolls over to October, and the weather becomes crisper (and as natural for this season, wetter), we welcome exciting times here at Maggie's Farm. This week a dozen new student farmers arrived on our ridgetop ready to begin their yearlong journey with us. They come from all over the country with various dreams and goals for this year, and they bring a new sense of energy and wonder at a time of the season when any boost to our zeal is more than welcome. They have begun orienting themselves to their new home and to one another, and after several days of tours and introductions, they are proud to be presenting you with their first harvest.
As the length of our working hours becomes shorter, we begin to become reflective of our season. Many of our fields have been "put to bed" for the season with cover crops transforming them into a sea of green, and everything that we will plant and seed is now in the ground. Always, we have our minds looking forward and contemplating our next season. We will have an exhaustive review of what worked well and what was less than successful, and then comes the fun part of making changes to our systems, procedures, and crops to ensure that we can continue to provide you with spectacular crops for years to come. This year has surely been a difficult one, with significant rainfall coming in almost every week of the season (washing out some of our crops in a few cases), but we've learned a lot about how this land responds to a large variety of conditions, and we look forward to tweaking our plans to account for the unique conditions of our particular fields. I'm often told that farming is a lifelong pursuit, one where you are always striving toward perfection. I welcome your feedback at any time as we continue to look to improve your experience with us and our farm.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Oven Roasted Broccoli
Every bit of the broccoli plant is edible and delicious! This is a great recipe that makes use of the stalks in your share, and it's incredibly quick and easy.
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture.
Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
WEEK 15
Grower's Message
What a difference a week makes! We are certainly all overjoyed that the sun (and even a bit of heat) has decided to make a reappearance on our farm, especially since the forecast predicted a pretty torrential stretch. I have a running joke (which no one finds funny but me) that I have a direct line to Al Roker and can order weather at will, and I certainly could not have ordered a better stretch than what we've had the last couple of days.
The plants in our fields have perked up to soak in this last flush of sunshine, quickly throwing out numerous flowers or new leaves to try to maximize the effects of these days of the Indian Summer. The honeybees, which I don't think I've seen out in any significant number all summer, are swarming every wildflower in our meadows in order to put up some last tastes of golden sun in their hives to get them through the winter. And finally we farmers are teeming with enthusiasm as we continue to provide you with delicious food, as well as preparing ourselves for our new class of student farmers who will arrive this week.
During a time like this, it's going to seem strange that I'm providing you with a recipe for a soup, but I encourage you to view it as an investment in the future. Leek and potato soup is one of the few things that seems to get better with age (within reason, of course) as the flavors meld together. I love to make as large a batch as I can and freeze it in smaller containers. That way, after a long day of work when the days are painfully short, I can simply throw a container in a pot of in the microwave and grab some fresh crusty bread to make a sumptuous, warming one-pot meal.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Leek & Potato Soup
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large potatoes (about 18 ounces total), diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper.
WEEK 14
Grower's Message
Every year farmers in our area play the same game where we try to guess when the first frost will come. Everyone has their own strategy from observing tree appearance to animal behavior to long-term trends in the weather. Our neighbor, Warren, who has spent his entire life on our ridge, has reliably predicted the date plus or minus a day for decades now using a combination of factors that he will not disclose to e despite my constant prodding. My strategy, especially since I'm still a bit new to the area, was a little bit more conservative. The USDA publishes a map of hardiness zones, which are defined by the minimum temperature that every region of the country can expect. Based on this information, you can research your frost date, which is the first date that you can reasonably expect frost in your area. For us, that date came this week, and lo and behold, when we went out to harvest on Monday, there was our first patch of frost.
Now, we farmers are not complacent people. Do not think for one moment that we were about to throw up our hands and let our frost sensitive crops go without a fight. When we got word of a frost warning for this past Friday, we began covering as many things as we could to protect them from the chilly nights ahead. The good news is that our fields have stayed frost free, despite the warning and a few pockets of frost on the periphery, and our plants are still pumping away. While we will eventually have to succumb to the will of mother nature, it feels good to keep our more tender veggies in production for a little bit more time.
It's important to note that while frost signals the changing of a season and the end of certain crops, there are other crops that benefit from a bit of cool weather. Greens become miraculously sweet. Root crops, especially parsnips, which can be a bit bland during the warmer months, develop an exceptional and nuanced taste that is second to none. I hope that gives you something to look forward to as we are all digging out those boxes of sweater that have been gathering dust for the last few months.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Calcannon
Calconnon is a traditional Irish dish that is the ultimate comfort food, full of starchy, creamy warmth. It is also infinitely adaptable. The cabbage can easily be substituted with kale or any other green. Other additions such as roasted garlic would work wonderfully.
1 1/4 pounds potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened
1. Peel the potatoes and cut them into 1-inch pieces.
2. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender.
3. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender.
4. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl or mash them. Stir in the milk, the butter, the cabbage, and salt and pepper to taste.
WEEK 13
Grower's Message
This week marks the beginning of a period of change here at Maggie's Farm. On Saturday, we celebrated the culmination
of a year of intense study for our student farmers. We enjoyed a beautiful sunny afternoon with our friends and family by remembering the work of this year (thanks in no small part to a wonderfully curated slide show from student farmer Lee) and sharing with each other what this season and what each individual has meant to us. The air was filled with stories, laughs, and even a few tears as we prepared to send this crop of student out into the world. They are spreading themselves out all over the country over the next couple of weeks and will be taking on an exciting mix of projects, from starting their own farms to continuing to deepen agricultural knowledge that they cultivated while they were here. We wish them the best of luck and hope they stop back frequently to share their successes with us.
The shortened days of late summer always catch me by surprise. Every morning as I listen to the weather after the summer solstice, I hear the reports of sunrise and sunset saying that the days are now two or three minutes shorter, but it never fully registers that these small changes can add up fast. The first morning of the fall when I wake up in total darkness to begin my day, however, hits me with a feeling that I cannot ignore. We see this change in the fields, as well. Everything moves a little bit slower and needs a little bit more attention to thrive. There is still plenty of life out there, but we need to baby them just a bit more to realize their potential, whether that be to cover them for warmth, feed them with a few extra nutrients, or aerate the soil around them to maximize their biological activity.
In our kitchens, the mindset shifts too. The salads and cold soups begin slowly to be replaced with stews and roasted veggies. This is a shift that I always welcome, as nothing pleases me more than a piping hot bowl from the stovetop, but it is something that I can describe as bittersweet at best. Hopefully, the recipe to the left can help ease the transition for you all, as well.
As always, I hope you enjoy this weeks selection ~ Best, Stephen
Recipe Ideas Of The Week
Provencal Green Bean and Potato Stew
Serves 4
1/4 cup olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 tsp mince fresh rosemary and/or thyme (optional)
14.5 oz can of diced tomatoes with juice
1 Lb green beans, trimmed and cut into 1 inch lengths
2/3 Lb boiling potatoes, cut in half, then sliced 1/8 inch thick (no need to peel)
Salt
1. Set a large, heavy skillet over med-low heat. Add the oil, onion, and a generous pinch of salt. Cook stirring occasionally until onions are completely translucent and just starting to turn golden, 12-18 minutes. 2. Add garlic and herbs. Cook stirring until aromatic, about 1 minute. 3. Add tomatoes, green beans, and potatoes. Season generously with salt, stir, cover, and bring to a simmer. Regulate heat so that the vegetables simmer gently and cook until all vegetables are very soft, 45-60 minutes. Don't worry about overcooking. Green beans will turn brown and have that awful canned bean look, but they'll taste heavenly. Trust me. Tastes good hot or cold. Makes fabulous leftovers.
WEEK 12
Grower's Message
The first of our pragmatically named New England Pie pumpkins are blushing orange and the turkeys that take their crepuscular walks through our pastures and woods are growing ever more plump. Each morning I notice one more tree that, in loosing the overpowering green of its chlorophyll, begins to show a little more of its true self. In August, I am able to convince myself that these subtle shifts in the landscape of the farm are anomalies, not harbingers of fall.
In September something changes. The summer solstice is a distant memory and the fleeting daylight reminds us that we are moving closer to the Autumnal
equinox. It is a time a bounty and reckoning on the farm. Our tables and yours are replete with the tastes of summer - yellow wax beans, cucumbers, tomatoes, eggplant, summer squash. These flavors dance with the tastes of fall - kales and carrots that carry a fresh hint of autumnal sweetness, shallots planted in the rain-soaked days of April ready to fill your kitchen with their savory delight, Red Maria potatoes the next withdrawal from our subterranean treasure chest of gourmet spuds. We are still planting the last of the transplants and seeds that will round out the season's harvest while in other fields the winter cover crops of oats, peas, vetch, and winter rye are rapidly covering the dark earth with a carpet of green.
Amidst all of this, there is a bittersweet transition happening on the farm. The wonderful Student Farmers who have been living, farming, and learning together at Maggie's Farm for the last year share their last harvests together this week. They are off to pursue projects and lives as diverse as those that brought them here, off to do what Wendell Berry claims to be the work of true farmers, " [to] make the human race a better head. Make the world a better place of ground." Let the bounty of this harvest be a celebration of them, for all they have done, for all they have learned, and for all they will do to make this world a better piece of ground.
Enjoy the Bounty ~ Tyson
Recipe Ideas Of The Week
I love shallots, so here are a few simple and wonderful ways to craft delicious side dishes with them.
Roasted String Beans with Shallots
1 pound string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Preheat the oven to 400F. Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot.
Mashed Red Maria Potatoes with Caramelized Shallots
For shallots:
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
1/2 pound small shallots, peeled (about 12 to 15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt and pepper to taste
For potatoes:
2 pounds Red Maria potatoes
1/3 cup whole milk
4 tablespoons unsalted butter, at room temperature
1/4 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Make shallots:
In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
Make potatoes:
Preheat oven to 350F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.
Both recipes adapted from epicurious.com
WEEK 11
Grower's Message
Much like the rest of New England, our fields took a beating from Hurricane Irene this weekend. We are fortunate that the center of the storm swung west of us, so we did not incur the devastating damage that we could have, and everyone on the farm (animals included) made it through unscathed. We did receive almost 6 inches of rain on our already pretty saturated fields. Some crops look a little worse for the wear, but it looks like the vast majority will be able to pull through.
My absolute favorite veggie makes an appearance this week, which is fingerling potatoes. These guys are smaller than most potatoes, but they pack a huge amount of flavor with a texture that almost melts in your mouth.
A couple of fun additions to our share this week. First, we have tomatoes provided by Crimson & Clover Farm. CSA members who have been with us for a couple of seasons will remember Crimson & Clover's owner Nate Frigard, who was the grower here at the Farm School over the last couple of years. He's started a new farm in Northampton, MA as part of a non-profit seeking to link consumers with local farmers.
Another treat this week is provided by our neighbor, John Moore, who has been farming here for many decades. John grows gorgeous, sweet melons every year, and he is extremely excited to share them with you all this season.
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Recipe Ideas Of The Week
Arugula, Fingerling Potato and Green Bean Salad, with a Creamy Walnut Dressing
1 ounce walnuts (about 1/3 cup)
1 pound fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
3 ounces baby arugula
1. Preheat oven to 375F. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.
2. Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.
3. Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
4. Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
5. Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.
-adapted from marthastewart.com
WEEK 10
Grower's Message
There's been a certain crispness in the air these days. This is by far my favorite time of year. Days are still full of sun and modest heat with a gentle, cool breeze that sweeps in occasionally to cool you down. Nights are brisk and comfortable, perfect for wrapping yourself up in a blanket and sleeping soundly. Sweaters that had been living on the back shelves for so many months are starting to creep their way forward to make themselves accessible in case they are needed.
The fields on our farm are preparing themselves for cooler days, as well. Our summer crops are plugging away and will continue to do so for awhile. Most of our fall crops have been planted and are striving to soak up as much of the sun as possible from our long days before the days start to become unbearably short. The green manure crops that we grow to recharge our fields for next year are starting to grow lush, reminding us that this farm is an eternal place that we must take care of for years to come so that we can continue to enjoy delicious food from these fields for years to come.
This week we'll be enjoying a special item that I'm sure you've all been waiting for anxiously (as has everyone here). Our tomatoes still need a little more time to be ready, but our friend Chris Kurth from Siena Farms has supplied us with some beautiful red globes so that you can finally enjoy this sweet taste of summer. Thanks for your patience.
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Recipe Ideas Of The Week
Green Beans Braised with Tomato Sauce
This is not the prettiest dish, but it is quick and pack with flavor. Make sure to slice your bread thick so that it can stay crunchy while still sop up the delicious tomato sauce!
2 beefsteak tomatoes
2 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 clove garlic
1 shallot garlic cloves, minced
1/2 pound green beans, trimmed
1/4 teaspoon crushed chili flakes or Aleppo pepper
Salt, to taste
Ground whit epepper to taste
2 1/2 inch thick slices country bread
8 medium basil leaves, sliced into chiffonade
1. Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
2. In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
3. Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
4. Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.
-from The Temporary Vegetarian, New York Times, Feb. 14, 2011
WEEK 9
Grower's Message
Every autumn when our new class of students comes to our farm, one of the first tasks in which we have them take part is planting garlic. This is in part practical. Garlic must be planted around mid-October and slumber in our soil during the winter in order for it to emerge early enough in the spring to establish a successful crop.
The planting is also symbolic. Garlic is planted early in our students' journeys, and it acts as a long-term investment. It requires great care and diligence throughout its life cycle in order to emerge in the spring and blossom into a healthy crop in the summer. Toward the end of our students' journeys, it is finally time to reap the rewards of all of this hard work. Our garlic is ready to come out of the ground and be prepared for distribution to our members, just as our students are finishing up their time here and preparing for their next steps. Both have grown substantially over the past year, and both will be incredibly successful as they head out into the world.
As you can probably tell from this lead up, this is the first week that we'll be including garlic as part of your share. This is always an exciting moment for me, as garlic always features heavily in my own cooking (credit it to Italian roots), and meals always seem to be a little lacking without it. It pairs well in almost any cuisine and adds a pungent note to many popular dishes. Too bad my breath tends to scare too many people away during this time of year...
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Recipe Ideas Of The Week
Potato Salad with Arugula and Garlic-Mustard Vinaigrette
This salad is packed with flavor from the pungent garlic and spicy arugula and is a great, fresh complement to any summer meal.
2 pounds potatoes, red-skin or fingerling
1 pound mixed summer squash
4 large shallots, thinly sliced
4 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/3lb. arugula
1. Wash potatoes and squash and cut into bite-sized chunks.
2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
3. Blanch squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
5. Toss potatoes and squash with vinaigrette. Chill.
6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.
-adapted from Earthbound Farm
WEEK 8
Grower's Message
I'll admit that I live a pretty sheltered life. I try to keep up with current events by listening to the radio and reading the paper, but by and large, many aspects of popular culture pass me by. I don't have a television, and I really only use the Internet for basic emailing (other than writing this newsletter, of course).
I'll admit that I live a pretty sheltered life. I try to keep up with current events by listening to the radio and reading the paper, but by and large, many aspects of popular culture pass me by. I don't have a television, and I really only use the Internet for basic emailing (other than writing this newsletter, of course).
As a great companion to ongoing summer, we have a full assortment of summer veggies to complement our hot, sunny weather, including the first helping of beans and cucumbers. Summer is here to stay for awhile longer, and that gives me something to be thankful for.
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Recipe Ideas Of The Week
Green Beans and Chard
serves 4
8 ounces green beans trimmed
One small bunch Swiss chard (about 4 ounces) tough stems and ribs removed if necessary, coarsely chopped
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 small shallot, finely chopped
Salt
Ground black pepper
1. Bring a large pot of salted water to a boil. Add the beans and boil until just barely tender, about 2 minutes. Stir in the chard and boil an additional minute. Drain well and set aside to cool slightly.
2. Whisk together the oil, lemon juice, mustard, shallot, 1/2 teaspoon salt, and ground black pepepr to taste. Pour over the vegetables, stir to coat, adjust seasonings and serve immediately or refrigerate for up to 6 hours before serving.
-adapted from Tender by Nigel Slater
WEEK 7
Grower's Message
Whenever people see basil at a farmstand for the first time in the season, their minds instantly jump to a single word: "PESTO!" Pesto is indeed a fabulous dish. It's incredibly easy, it's delicious, and it's able to freeze well meaning that you can enjoy the fresh taste of summer well into the colder months. However, basil is also a very versatile herb, and I would encourage you to play around and pair it with some of the other veggies in this week's share. I've included a recipe that pairs it with summer squash to get the creative wheels in your brain moving.
Things are really cranking away here at the Farm School. We're at what I like to call the turnover point, which means that we're starting to finish up our harvests from our earlier fields and move into harvest from our later, main season fields. Putting our early field "to bed" is not only symbolic, but also allows us to start improving our fertility for next year. We'll continue to work this soil and plant cover crops to make it even healthier next year than this. After providing us with a bounty of veggies for this many weeks, it's time that we give it some love back so that it will continue to thrive for years to come.
Blueberries from Blue Ox Farm are back in your share this week. We are also happy to feature green bell peppers from Siena Farms as an added bonus to our lineup.
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Recipe Ideas Of The Week
Penne with Zucchini and Basil
1 1/2 pounds penne or gemelli
1/2 cup extra-virgin olive oil
1 1/2 pounds small zucchini or summer squash, halved lengthwise and sliced 1/2 inch thick
Salt and freshly ground pepper
4 tablespoons unsalted butter
3/4 cup freshly grated Parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons basil
1. Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, heat 1/4 cup of the olive oil in each of 2 large skillets. Add half of the zucchini to each skillet, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
3. Return the pasta to the pot and add the butter and zucchini along with any olive oil in the skillets. Add 1/2 cup of the reserved pasta cooking water and half of the Parmesan and season with salt and pepper. Cook over moderate heat, stirring, until the liquid is creamy and slightly absorbed, 1 to 2 minutes. Add more of the pasta cooking water if the pasta is dry. Stir in half of the basil and transfer the pasta to a large platter. Sprinkle with the remaining basil and Parmesan and serve immediately.
-from Food & Wine Magazine, April 2004
WEEK 6
Grower's Message
It seems strange this season to actually be wishing that it would rain. Precipitation was not our friend at the beginning of the year. The good news is that a long dry spell has finally made the last of our fields accessible, and we've been planting like crazy to fill them up as fast as we can. The other piece of good news is that our soils hold moisture extremely well, so while many other farms have been praying for rain, our seedlings and plants have held up in relatively good condition. With that said, we were all a little relieved to see the sprinkling start as we were finishing our work earlier this week.
Many people have different signals to tell them that summer is finally here (and I'm not talking about 100+ degree heat here). For me, that signal is always the first appearance of fresh herbs from the field. Their fragrance fills the barn with a lovely aroma during wash up, and their inclusion in the kitchen provides one with a multitude of ways to jazz up any meal. I've included one suggestion that I always go to, but there are certainly limitless options out there.
When taking out your basil, you'll see that our basil has been harvested with the roots on. Basil is notoriously hard to keep fresh, but a good trick is to keep a large jar of water on your kitchen counter and put your basil with the roots still on into the jar (take the plastic bag off) so that it can keep sucking up water. Change the water everyday to keep it at its freshest.
We're pleased to have blueberries back in the share this week from Blue Ox Farm. We're also extremely excited to offer onions from Siena Farms in Sudbury, MA. Longtime shareholders may remember Chris Kurth, the owner of Siena Farms, from his days as the grower here at the Farm School. He has remained a great friend and supporter of our work at the Farm School and continues to grow exquisite produce. While Siena Farms is not certified organic, they follow organic standards in all of their growing practices.
A quick note on our potatoes, which you will be seeing in the share for the first time this week. Because we do not buy certified organic seed stock, our potatoes cannot be certified organic. We use identical care and use the same sustainable practices on potatoes as we do for all of our other crops.
As always, I hope that you enjoy this week's veggie selection ~ Stephen
Student Farmer Snapshot
Sophia Maravell was drawn to The Farm School because of its small-scale and holistic approach to organic farming and sustainable animal husbandry. While she grew up on an organic corn and soybeans farm in Maryland, she only recently became interested in farming when she moved away from home to attend Colorado College. There, she co-managed the student-run farm club, and wrote her sociology thesis on women farmers in sustainable agriculture. Sophia is interested in continuing to work in the field of agro-education and grow beautiful food in pursuit of a sustainable future.
Recipe Ideas Of The Week
New Potatoes with Fresh Dill
10 ounces new potatoes, about 6 golf-ball size
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh dill
-Scrub potatoes; do not peel.
-Cook in water to cover in covered pot until tender, but not soft, about 20 minutes. Drain; do not peel; cut in quarters.
-Serve sprinkled with salt and pepper to taste and fresh dill
-from The New York Times, October 7th, 1981
WEEK 5
Grower's Message
CSAs come in many forms and have many different goals that they try to achieve. Some farms take it as a basic subscription service, giving members a box of produce from their farm for a payment upfront with little or no contact from the growers. Others try to build connections with their members through various meetings, events, and even Facebook pages and Twitter feeds.
My hope is that our CSA can provide you with a direct link to our farm through the food that we grow and stories about the people and events that make the Farm School such a wonderful place but also to connect you to our larger community so that you can have a sense of our environs and enjoy the bounty of our both our farm and the farms of our neighbors.
This is the first week that we'll be including an item in your share that does not come directly from our farm. The blueberries in your share come from Blue Ox Farm, owned by Greg & Michaele Wright, which is located about 3 miles from our farm. For many years, Greg and Michaele have cultivated about 5 acres of blueberries next to a picturesque stream and invite members of the community onto their farm every summer for u-pick berries. It is important to note that Blue Ox Farm is not a certified organic farm, but Greg and Michaele only use responsible practices, such as no chemical sprays or applications, in their operation, and Farm School students and staff help maintain the berry bushes through pruning and compost applications. We hope that you relish in this sweet taste of summer as an addition to your share.
As always, I hope that you enjoy this week's veggie selection. ~ Stephen
Student Farmer Snapshot
Hey CSA members! My name is Brian Shevrin and I'm one of the student
farmer harvest managers this week.
I came to the Farm School to begin my education in sustainable agriculture and get my hands dirty doing it! Before coming to the Farm School I spent a year at Ithaca College, but I wasn't satisfied with sitting in class all day without any idea of what I wanted to focus
my education on. Hopefully, I'll be attending Green Mountain College next year to continue my education with a focus - farming!
But for now I'm here on the beautiful Maggie's Farm, spending my days picking berries, scything, petting sheep, laughing, baking delicious treats, and of course growing and harvesting wonderful veggies for you! Thanks for supporting the Farm School and I hope you enjoy this weeks' share!
Recipe Ideas Of The Week
Raddicchiously Rad-Dish Salad
Sure, green vegetables are good for you. And yes, they're pretty tasty, too. But sometimes a salad just needs a little something extra. With color and the slightest kick, this slaw/salad hybrid is just the ticket, and it's sure to compliment any summer meal. Scale it up for a party or make a mini-version just for you. This is a great way to take advantage of this week's raddicchio, cabbage, radishes and carrots, but feel free to adapt according to what you have on hand.
This version makes enough for about five or six.
1 head radicchio, cored and sliced pretty thin
1/2 medium head of a green cabbage, quartered, cored and sliced thin
1 carrot, peeled and shredded (use a couple if using our wee ones)
4 radishes, sliced thin
1 tart green apple, cut into thin sticks
1/2 medium red onion, thinly sliced
1 cup almonds, pecans, or other nuts, toasted and chopped
Mix all ingredients in a bowl and top with your favorite spicy dressing. Here's one I've used that makes this into more of a spicy slaw:
1 tbs Dijon mustard
1 tsp sugar
1 tsp spicy paprika
3/4 cup mayonnaise, yogurt or sour cream (depending on your taste)
Juice of half a lemon
Salt and freshly ground black pepper, to taste
-An original from Justin Green, harvest coordinator extraordinaire
WEEK 4
Grower's Message
Living on a farm is by no means a predictable lifestyle; animals get out, rain postpones the schedule, machinery breaks down. No matter how well you plan, you are constantly revising and modifying the course of your work because of things that come up.
This point was driven home for me again last week when I brought my dog, Henry, with me to do some evening weeding of one of our fields. Henry is still getting used to being a farm dog after several years as an apartment dweller, and he diligently investigates every plant, tree, and animal he comes across, so he was enjoying his time frolicking about as I worked. As I was finishing up, I began to hear howling coming from behind some bushes. I ran over to find Henry, face covered in quills, trying to tangle with a porcupine. I managed to pull him away, and with the gracious help of others here at the farm and a great vet, we managed to remove all the quills from him, and he is back to being his same investigative self.
This unexpected event caused me to make unforeseen changes to my, and others', planned day, and I think it serves as a good parallel for our season this year. Due to our wet spring, we've had to make countless changes to our plans for planting and harvesting veggies. We have striven to act in a responsible manner and provide our members with as much delicious and beautiful food as possible, as I believe that we have achieved that to the best of our abilities. We are a bit late with some of our offerings this year, but I have been pleased with what we have been able to produce and the feedback we have heard from all of you. Know that we are pushing ourselves and are continuing to modify our schedules so that we can get many of your favorite veggies to you as soon as possible, and I am sure when your own personal favorite comes around, it will taste all the sweeter this season.
We appreciate your feedback and support and, as always, I hope that you enjoy this week's veggie selection. ~ Stephen
Student Farmer Snapshot
Greetings CSA members! I'm Lee, one of the student farmers this year on Maggie's Farm. I have been a gardener and a classroom teacher for many years and have so
enjoyed this year learning to farm. I loved working in the greenhouse this winter, setting up trays, planting seeds, watering and thinking how wonderful it would be to deliver these vegetables to you. And now we're here! I also enjoyed learning to work with animals and know that my life will include the whole process-raising animals humanely and growing fruits and vegetables organically. I move to Ohio in August to begin my dream job-working on the adolescent farm program of the Hershey Montessori School. I've documented most of this farm journey in my blog - Lee the farmer. Thank you for being members of our CSA and let us know your favorite vegetables!
Recipe Ideas Of The Week
Beet and Beet Green Gratin
For all of you who like making use of every bit of your share, this is the rare recipe that makes use of both the beet roots and beet greens!
2 bunches (6 to 8) beets with the greens (about 2 pounds beets and 3/4 pound greens)
Salt to taste
3 eggs
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces Gruyere cheese, grated (1/2 cup)
Freshly ground pepper to taste
Roast the beets, remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.
Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.
Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat.
Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
WEEK 3
Grower's Message
I'm going to preface this newsletter by saying that I turned 30 this week, which has filled me with a sense of personal reflection that I don't usually have, especially during a hectic growing season. As most people do when faced with a milestone, I've been taking stock of my life and analyzing, probably over-analyzing, choices I've made along the way.
When I first came to the Farm School about three years ago, I quickly learned that there was another July 4th baby around, little Sam, our director's son. I think I've always felt a strange sort of connection to Sam because of our shared birthday. As I enjoyed Sam's firefighter-themed fourth birthday party at the farm this past weekend, I marveled at his ability to see the magic and joy in everything around him. He was surrounded with an amazing group of friends and family, and we all spent an incredible day eating, laughing, and playing with water guns and balloons. I never fail to be amazed at the intense connection that Sam has to this incredible place and the people that call it home.
My own connections with growing and farms were not nearly as deep when I was a child. My mother had a small veggie garden, which I avoided like the plague. We occasionally went to a local farm to pick up sweet corn in the summer, but I always focused on the unpleasant smell of the fertilizer there rather than the delicious corn that we were bringing home to share as a family. It's not surprising that she was a bit dumbstruck by her son's announcement to leave the corporate world to pursue a career growing vegetables.
I spend the majority of my evenings these days out in one of our fields, enjoying our long days by performing some mundane task such as weeding. I use this time as a type of therapy, losing myself in the work and the quiet. As I look up to admire a row of weed-free strawberries or watch the sun fall below the horizon, I serenely think that there is no life that I would rather be living, and I am thankful for the bounty and peace that I have had for these past 30 years.
As always, I hope that you enjoy this week's veggie selection. ~ Stephen
PS- A big shout out to everyone who wonderfully decorated our wash up area for my big day. It made this week's harvest seem like even more of a celebration than usual.
Recipe Ideas Of The Week
Stir-fried Baby Bok Choy
1 bunch baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
-from steamykitchen.com
WEEK 2
Grower's Message
I first want to say that it was so enjoyable to meet many of you this past Thursday during our CSA distribution and hear your feedback and comments afterward. It was a great feeling to deliver that first share to you and hear how much the produce andour farm means to so many of you. As a farmer, it can be easy to have a disconnect with one's customers, and I was inspired to see the joy in your faces as you picked up your veggies and hear about your plans for preparing them.
Building a sense of community is something that I strive for in my work and my life. I am truly fortunate to be able to achieve this on many levels here at The Farm School. Not only do I live with an abundance of people here always seeking new ways to absorb as much knowledge as possible and put it to practical use, but I also have a group of people eager to accept what we grow and raise and have conversations about our growing practices and our ideals about how our food ought to be. I look forward to making that connection with you all as our season progresses, and I welcome any feedback that you may have for how we can make our CSA better as the weeks go by whether by phone, email, or in person.
One vegetable that I'd like you all to welcome into your community is the mighty escarole (how's that for a segue?). This slightly bitter green was originally used by the Greeks, Romans, and Egyptians to aide digestion, and even gets a mention in Ovid's tale of Baucis and Philemon. It is extremely easy to prepare, such as the recipe to the left or the classic Italian Wedding Soup, and can even be eaten raw and is great mixed with lettuces and some creamy dressing. There is also some research that states that escarole helps rid the body of infections. What could be better?
As always, I hope that you enjoy this week's veggie selection. ~ Stephen
Student Farmer Snapshot
Hello to all our CSA members! I'm Rebekah Meyer, a student-farmer at Maggie's Farm at The Farm School. I'll be a senior at Harvard in the fall, studying biology and hoping to become a large-animal veterinarian! This year has been filled with opportunities to bring theoretical concepts to practice: my view of calcium has expanded from an element on the periodic table to the cause of end-rot in peppers. I've paid close attention to the changing of the seasons and have seen how that is tied with the rhythm of work on the farm. I've learned to consider the economic and environmental aspects of any farming activity, thinking of the soil as a resource to be both nurtured and protected. And now, having followed through our winter crop plans to summer vegetables, I'm thrilled to share our produce with you! Thanks for your support!
Recipe Ideas Of The Week
This recipe is a great side dish to complement a wide variety of cuisines. Make sure to have ample crusty bread ready!
1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half
Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified. Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.
3 medium shallots or 1 medium onion
4 cloves garlic or one bunch green garlic
3/4c olive oil
1 1/2tsp. coarse salt
1 head escarole, cut lengthwise
1 tbsp + 1tsp apple cider vinegar
Freshly ground pepper
Place half the shallots and half the garlic in a food processor with 1/2c olive oil and 1tsp salt and puree.
Mix escarole with pureed mixture.
In a heated grill or heavy bottom pan, char the escarole 7 to 8 minutes on each side. Put escarole in a bowl and cover until cool.
Cut off root of escarole and chop into 1 inch pieces.
Finely chop remaining shallots and garlic and combine with escarole, vinegar, remaining salt and pepper.
Let marinate from 15 to 30 minutes.
-from the Harvest to Heat Cookbook
WEEK 1
Grower's Message
Welcome to another season of bountiful produce at the Farm School! First, we would like to thank those of you who replied with kind words in response to the delayed start of our deliveries. It was extremely uplifting to know that you take the care of our land as seriously as all of us here try to. We continue to get hit with fairly frequent rain, but we are trying hard not to let it dampen our spirits (pardon the pun), and we are constantly working diligently to get as much food in the ground as is practical given our conditions.
After a long winter with very little green in our lives, it is an incredible
feeling to bite into that first leaf of kale for the season. Just like the first sunny, warm day of spring after a bitter, snowy winter, that taste of lush vitality from our plants always fills me with a newfound energy that keeps me pushing myself throughout the season. It can be hard in this line of work to not always be looking toward the future: what's next to plant, what needs to be weeded, what will be harvested next. The first taste of spring greens, however, always keeps me grounded in the moment and the enjoyment of spring.
After several years away from this farm, coming back has often felt like coming full circle. I've returned to this land that I love, where I set the foundation of everything that I know about farming, but I come back with a new sense of awareness. Instead of seeing everything with fresh, uneducated eyes as I first did as a student, I now see dozens of ways to improve our work and our land, and I cherish the opportunity to return to this place and strive to make it an even better place to work and learn. I hope that this level of care comes through in our produce, and I look forward to connecting with as many of you as possible to share the joy of our farm, our practices, and our food.
Our plants and our students continue to grow, and we are all proud to make our first delivery to you this week and have you as part of our community. ~Stephen
Recipe Ideas Of The Week
Kale and Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb) chopped and cooked Kale (Collard Greens are a great substitute)
½cup grated Parmesan cheese
1 Tbsp. chopped Parsley, Cilantro or Basil
½cup finely chopped garlic scapes
½cup chopped scallions (optional)
Salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, mix all ingredients except the oil, scapes, and scallions.. Heat oil in a 10" ovenproof skillet on the stove. Add the scapes and scallions and sauté until tender on medium heat for about 5 minutes. Pour egg mixture in skillet with scapes and scallions and cook over low heat for 3 minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve