July 18th CSA Newsletter :)

Greetings from the farm!

The usual author of these notes is away this week to Cape Cod for some fun with family. Christine, Sadie, and Delia left yesterday to spend a few days with ‘Nana’ and the aunties and uncles in Falmouth, MA. So, I (Adam) am here with Adora & Ashlyn holding down the fort (Tracy is away, too). Things are much more calm this week on our farm. We are still tending the summer veggies I know you are all looking forward to- cukes, tomatoes, squash,potatoes, etc. These crops are doing well and we should see some yields soon! We still appreciate your support and patience with this feast/famine season. I even get a bit jealous and self-doubting when I see farms pulling into market with the goods I have not been able to harvest yet, and I wonder what others must think. But then I remember that we have our way of growing things and that we respect our soil and we know you support this approach by being members of our CSA. Thank you!

And besides, the produce we do have is top notch .

One thing we have been thinking a lot about lately is having a summer “Hoedown” party- you know, potluck, lots of music, or just hanging out in the shade. We would love to have our farm family friends here for a work session (weeding, planting, cleaning up stalls, etc.), tours of the farm and hayrides, and enjoying the company! Let us know if you have ideas or talents to add!

We still have frozen, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 – 5.25 lbs. Let us know if you are interested. We will have another batch – ready in the first or second week of August.

Peace, your farmers, Christine, Adam, Sadie and Delia

WHAT’S IN THE SHARE THIS WEEK: A Variety of Lettuce Heads, Basil, Napa Cabbage, Heirloom Rainbow Chard, Bok Choy, Arugula, maybe some more oriental eggplant , garlic, a couple of hot peppers, onions, and maybe a few other things !

EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.

PICK YOUR OWN RASPBERRIES – right here on Quaker Rd – Our neighbors Meg and Jim now have their pick your own raspberry field open – please call them for hours. The raspberries are so yummy – Sadie needs to pick a few each night – to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam – made with just a touch of sugar and raspberries.

PICK YOUR OWN BLUBERRIES – right here on the corner of Quaker and Adam Schools Road – Kathy and Steve now have their blueberry patch open – usually Thursday through Saturday – its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.

ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks…
3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula
Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
BRUSCHETTE CON PESTO DI RUCOLA, adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard
Makes about 1 cup
The Bruschette: Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread: In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula (the wild will be spicier) S & P to taste
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschette.
Editors’ note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
1/2 lb.
1/2 lb.
8 g.
6 oz. bok choy
fresh shiitake mushrooms
katsuobushi (dried bonito flakes; about 2/3 cup) (I’ve used chicken or vegetable broth instead)
thin Asian wheat or buckwheat noodles
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Gourmet, February 1999
Bok Choy:
from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
Very easy, very good.
source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

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