 Produce | |
Large
Winter Squash JC Org
Radish HHF
Carrots HHF
Potatoes HHF
Peaches HBO IPM
Basil HHF
Lemon Balm HHF
Peppers HHF
Cherry Tomatoes HHF
Fennel HHF
Bagged Kale HHF
Lettuce HHF
Medium
Summer Squash HHF
Peppers HHF
Fennel HHF
Celery HHF
Peaches HBO IPM
Rainbow Chard HHF
Cilantro HHF
Red Cabbage or Chinese Cabbage HHF
Lettuce HHF
Red Onion HHF
Radish HHF
Small
Summer Squash HHF
Winter Squash JC Org
Peaches HBO IPM
Cilantro HHF
Corn HHF
Peppers HHF
Bagged Kale HHF
Beets HHF
Chives HHF
Red Onion HHF
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Farms
Honey Bee Orchards HBO IPM
Joe Czaikowski JC Organic
Heavens Harvest Farm HHF
Due to availability all shares may not have the exact same contents.
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Greetings!
 -unknown
We are so blessed to be able to work together as a family and to think of our children and their children working alongside each other as well. I know Ashley's desire is to leave the farm to Josh, myself and Rachel, and what a gift that is. It is hard and exhausting work but so satisfying to see the land produce, to see where our food comes from and to be able to share it with many families all across Massachusetts.
It certainly feels like fall today and it is the final week of deliveries for our summer 2013 shares. The air is clear and cool and as I look around some of the leaves are starting to turn...We still have trays and trays of transplants to be put in the ground and we will need to get them in before the first freeze. We look forward to fall and what this season brings.
As next week is the first week of Fall share deliveries, we invite you to join us for our wonderful fall share season. We are excited to share the bounty with you.
Please go to our website and click on the csa membership tab which will send you to farmigo, where you can sign up!
Reserve your spot today! We really need you, your friends, co-workers family and neighbors, and all like-minded folks to carry the farm through the fall/winter season.
We so appreciate and value your partnership!
Be sure to check out the recipes below for some new and different ways to use your produce from this week. Our family dinner tonight is vegetable soup (carrots, potatoes, kale, green beans, onions & barley) with the broth we saved and froze from last week's family dinner night (roast and veggies in the crockpot). It smells great!
peace to you
-Sarah, Ashley, Ethel & the farm family
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Recipes of the week
Roasted Winter Squash Pasta with Kale and Almonds
Ingredients
- 1 winter squash (about 1 pound), peel and cut into 1-inch wedges, then crosswise into 1/2-inch slices
- 5 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- Salt and pepper
- 3/4 pound medium pasta shells
- 1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced
- 1/3 cup almonds, toasted and coarsely chopped
Directions - Step 1
Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Step 2
Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Red Cabbage and Onion Tarts
Ingredients
- 2 1/2 cups all-purpose flour
- Salt and freshly ground black pepper
- 3 tablespoons fresh thyme leaves
- 1/2 pound (2 sticks) unsalted butter, cut in small pieces
- 1/4 to 1/2 cup ice water
- 2 tablespoons olive oil
- 2 red onions, sliced 1/4 inch thick
- 1/4 head red cabbage, shredded
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar
- 1/4 pound Gruyere or Swiss cheese, cubed
Directions
- Step 1
Combine flour, 1 teaspoon salt, and 1 tablespoon thyme in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 minutes. With the motor running, slowly pour in ice water until mixture holds together when squeezed. Wrap in plastic, and press into a flat disk. Chill until firm.
- Step 2
Heat oil in a large saute pan over medium heat. Add onions, and cook until soft. Add cabbage; reduce heat. Add 1/2 cup water, 2 tablespoons thyme, vinegar, sugar, and salt and pepper to taste. Cover; cook 10 minutes. Uncover, turn heat up, and cook until liquid is gone.
- Step 3
Heat oven to 425 degrees. Quarter dough, and roll into 5-inch circles. Fit into 4-inch flan rings. Add filling, and scatter cheese on top. Fold over pastry edges. Chill until firm. Bake 15 to 20 minutes; serve hot.
Cilantro-Lime Salad Dressing  Ingredients
- Half of a 10-ounce container of soft silken tofu, drained
- 1/3 cup fresh lime juice
- 1/4 cup chopped shallots
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon cider vinegar
- 1/4 cup finely chopped fresh cilantro
- Coarse salt and ground pepper
Directions -
In a blender, combine tofu, lime juice, 1/3 cup water, shallots, mustard, vinegar, and half the cilantro; season with salt and pepper. Blend on high speed until completely smooth. Stir in remaining cilantro.
Fennel and Radish Salad
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon white-wine vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- 2 medium fennel bulbs (1 1/4 pounds), thinly sliced
- 5 radishes, trimmed and thinly sliced
- 2 tablespoons capers, drained and rinsed
- Fennel fronds, if desired
Directions - Step 1
In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
- Step 2
Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.
Fresh-Peach Drop Cookies
Ingredients
- 2 cups all-purpose flour, plus 2 tablespoons
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
- 1/3 cup peach jam or preserves
- 2 tablespoons fine sanding sugar
- 1/8 teaspoon ground cinnamon
Cook's Note
These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.
- Step 1
Preheat oven to 375. Whisk together flour, salt, and baking soda.
- Step 2
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
- Step 3
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
- Step 4
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
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Farm News
To come, in fall shares...
 | | Kale - in the greenhouse... |
 | | New plantings in the field... |
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