Tuesdays
3:00pm - 7:00pm
Brox Farm Stand
1276 Broadway Road
Dracut, MA
|
Tuesdays
3:00pm - 7:00pm
Groundwork Lawrence
60 Island Street
Lawrence, MA
|
|
|
Farm Notes
For years parents have been thanking us for providing such healthy and flavorful food for them to feed their children. Over the last several years I have seen many Farmer Dave's kids grow up. A very common comment is that their children actually want to eat their vegetables when they are Farmer Dave's, but are anti veggies when they come from the supermarket. With Farmer Dave's, the children like to eat healthy vegetables and fruits and as a result they often eat more of them.
Now, with our own six month old twins, I am finding the same to be true. We have been preparing and freezing sweet potatoes, winter squash, carrots and more. Enough to get through the winter for parents and children alike. The twins are loving their first solid foods so much that we cannot put the spoon into their mouths fast enough. "Make sure there is enough food to keep them happy!"
Knowing the CSA season is soon coming to an end makes me a little sad. However, knowing how much food so many have put away for the winter gives me confidence that the good food will not run out before the next season's CSA begins in a mere ten weeks.
Farmer Dave
|
In Your Share: Week 6
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.
- Butternut Squash
- Carrots
- Celeriac
- Kale
- Sweet Potatoes
- Watermelon radish
- Apples
- and more!
Try some of these recipes from our blog!
|
Recipe of the Week
Kale Salad with Quick Pickled Watermelon Radish
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- Kosher salt
- 1 large watermelon radish
- 1 bunch kale
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon toasted pumpkin seed oil
- 1 teaspoon lemon juice
- 1 teaspoon fresh thyme leaves
- Black pepper
- 1/4 cup pumpkin seeds, toasted
Directions
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
1) Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out a
nd discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
2) In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
3) Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.
|
Groundwork Share-a-Share Update
Thanks to generous donations by you (CSA members) to the Groundwork Share-A-Shareâ„¢ fund, we were able to subsidize the cost of shares in 2015 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!
|
|
|
C
ontact Us:
Farmer Dave's CSA
437 Parker Road
Dracut, MA 01826
(978) 349-1952
farm@farmerdaves.net
|
|
|
