Tuesdays
3:00pm - 7:00pm
Brox Farm Stand
1276 Broadway Road
Dracut, MA
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Tuesdays
3:00pm - 7:00pm
Groundwork Lawrence
60 Island Street
Lawrence, MA
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Farm Notes
Though it is now mid- November, the harvesting on the farm continues daily. We watch the weather reports and keep an eye out for any frigid weather or for any chance of freezing ground ahead. Luckily there is still little chance of freezing soil in the near future. This really has been a warmer than normal fall and it has been great working weather too. All the potatoes, sweet potatoes, celeriac and leeks have now been harvested and stored away for future week's shares and some even for the spring share. Next week we will finish harvesting the Braeburn and Goldrush apples. Before really frigid weather settles in we will harvest the remaining beets. Before the ground begins to freeze we will harvest all the remaining carrots and squirrel them away for the December and spring shares.
Squeek Squeekums,
Farmer Dave
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In Your Share: Week 3
This is what we are planning and hoping to harvest this week. Ultimately Mother Nature has the last word so the actual contents of your share will vary.
- Sweet Potatoes
- Hakurei Turnips
- Beets
- Lettuce
- Carrots
- Leeks
- Cabbage or Broccoli or Cauliflower
- Kale
- Winter squash
- Apples
- Radishes
- Brussels Sprout Tops (See below for more information)
- and more!
Try some of these recipes from our blog!
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Recipe of the Week
Easy Carrot Soufflé
Ingredients
- 2 pounds Farmer Dave's carrots, peeled and chopped
- 1/2 cup margarine or butter
- Pinches of your favorite warm spices. We recommend paprika, cinnamon, nutmeg and maybe a bit of cayenne.
- 1 1/2 teaspoons baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of salted water to a boil.
Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain.
Place carrots in a food processor with the margarine or butter, and pulse to puree.
Add the eggs, brown sugar, spices, flour, baking powder, and baking soda, and process until smooth.
Pour carrot mixture into a 1quart, round baking dish.
Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
Bake, uncovered, in the preheated oven for 1 hour, or until firm.
Optionally top with nuts.
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New in your CSA!
Brussel Sprout Tops!
Sprout tops are the tops of the Brussels Sprouts Plant. they are one of the most flavorsome greens and they have a hint of Brussels sprout with the texture of healthy greens. They are sweeter than most greens too!
Use them as you would any other green like spinach, or kale. Let us know if you come up with any good recipes!
Here are some sites with more information:
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Groundwork Share-a-Share Update
Thanks to generous donations by you (CSA members) to the Groundwork Share-A-Share™ fund, we were able to subsidize the cost of shares in 2014 for over thirty individuals and families, as well as shares for local food pantries.
To learn more about the program, click here.
Thank you all for helping us keep this program going in 2016!
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C
ontact Us:
Farmer Dave's CSA
437 Parker Road
Dracut, MA 01826
(978) 349-1952
farm@farmerdaves.net
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