Tuesdays
Choice Style
3:00pm - 6:30pm
Pre-Boxed
3:00pm - 7:00pm
Farmer Dave's Farm
437 Parker Road
Dracut, MA
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Farm Notes
:
The drought continues. Every day we are pumping water to the crops to keep them satiated and growing strong. We are now past peak growing season, the days are shorter and cooler meaning the water demands of the crops are diminishing. Many fields have been harvested and are now waiting their fall cover crop seeding. Some crops like the apples and potatoes are nearing harvest and now need no more irrigation. The late fall brassica crops of the cabbage family have a waxier leaf which lessens the evapotranspiration rates. The pressure to irrigate is still on but the pressure has lessened. The daily harvests remain our focus. And there are always more new crops to harvest.
Almost daily now we are harvesting apples and it seems that every week there is yet another variety that has reached maturity. Vista Bellas, Paula Reds, Ginger Golds, now Macintosh, soon Honeycrisp, then Cortland, Macoun, Mutsu, Fuji, Goldrush and Braeburn. We could almost have an apple variety of the week and this week and next it will be the Macintosh. Macintosh is an excellent apple, a favorite in New England and best when just picked. The cool nights of last weekend and early this week help to bring out the red color of the apples.
This coming weekend consider a trip to our Hill Orchard for picking some Macintosh. The drought has made the apples smaller than normal, but has also made them more flavorful. Don't forget to present your Good Apple card for 25% off pick your own apples each time you go to pick.
Farmer Dave
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In Your Share: Week 13
Fall is in the air! We should begin a slow shift away from the peak summer fruits and vegetables like cucumbers and watermelons to fall favorites like apples, carrots, leeks and eventually winter squash and potatoes.
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.
- Arugula
- Cabbage
- Carrots
- Corn
- Eggplant
- Fennel
- Kale or Swiss chard
- Lettuce
- Leeks
- Bell, Cubanelle or Carmen Peppers
- Assorted summer squash
- Slicing Tomatoes
- Plum Tomatoes
- Sorrel
- and more!
Fruit Share:
- Ginger Gold Apples
- Mcintosh Apples
- Assorted Melons
*Farmer Dave's does not spray fungicides on our berries. This provides what we believe to be a safer product for our members and farmers but means that we can only harvest in optimal (dry) conditions. If there is rain in the forecast we will not be able to harvest berries for our fruit shares because they would mold quickly once harvested. We also recommend that our members plan to use their berries within 48 hours of pickup. They will not last as long as store bought berries.
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Try some of these recipes from our blog!
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Recipe of the Week!
Potato Leek and Sorrel Pesto Pizza
from Aida Mollenkamp
Ingredients
- 1 garlic clove
- 1/3 cup raw sliced almonds
- 1/2 cup extra virgin olive oil, divided
- Kosher salt and freshly ground pepper
- 2 cups fresh sorrel leaves
- Juice of 1 lemon
- Grated lemon zest
- 1 medium leek, ends trimmed
- 8oz baby potatoes, sliced paper thin
- 1 lb whole wheat pizza dough
- 1/4 cup finely grated pecorino romano cheese
- 8 oz whole milk ricotta cheese
Directions:
- For the sorrel pesto: Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed. Stir in lemon zest, taste and add more salt or pepper, as desired.
- For the pizza: Heat oven to 425°F and arrange and a rack in the middle. Drizzle a baking sheet with some olive oil and place it on the rack while oven heats up. Cut the leeks in half lengthwise and then slice them into 1/4-inch thick half moon shapes. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.
- Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to an 12-by-10-inch rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.
- Scatter Pecorino evenly over the dough, leaving a 1-inch border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.
- Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.
Have a great tip or recipe to share?
Email it to us to have it included in our newsletter and recipe blog!
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Vegisode of the Week!
The only Stir Fry Guide you'll ever need!
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| The Only Stir Fry Guide You'll Ever Need |
Cassie and Stacey show us how to make the perfect stir-fry, using whatever vegetables you have on hand.
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Yoga in the Barn
 Stacey will be offering two 1-hour yoga classes in the barn at 437 Parker Road, Dracut, MA 01826. This class is open to CSA members.
Monday, September 12
Monday, September 19
Classes will begin promptly at 6:30pm (arrive 10-15 minutes early to sign a waiver and settle in). Class participation is by donation. Suggested donation: $5- $10. All proceeds will go to the Groundwork Share-A-Share(TM) Fund to help subsidize the cost of fresh produce for families in need.
This will be a gentle relaxing class suitable for beginners, many modifications will be shown.
Please bring a mat (or two if you would like extra cushioning on the concrete floor) and a couple blocks and a strap if you use them. A blanket that can be folded up for sitting on and also for covering in meditation/savasana would also be helpful.
Stacey will have a few extra blocks and straps for borrowing.
Stacey holds a RYT 200 hour certification. She is passionate about making yoga available and accessible to people who have never done yoga before. Come as you are!
Participation is limited to 20 students per class.
Please RSVP using this form.
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RSVP Today!
2016 Annual CSA Member Appreciation Potluck
Where:
Farmer Dave's Farm
437 Parker Road
Dracut, MA
When:
Sunday, September 25th
2:00 - 5:00 pm
Rain Date Sunday, October 2nd
It's that time of year again! You and your family are invited to our CSA Member Appreciation Potluck on
Sunday, September 25 from
2-5pm (rain date
October 2). We will have games, crafts, hayrides, food and more!
We hope you will join us!
With gratitude,
The Farmer Dave's Crew
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Groundwork Share-a-Share:
Please consider helping us in our efforts to make the CSA accessible to more families by
donating to Groundwork Share-A-Share. With the help of CSA members like you, Groundwork has been able to help subsidize the cost of CSA shares for families who would otherwise be unable to afford participation.
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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