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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Save the Date!
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
Mark your calendars! More details to come soon.
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Farm Notes
: MA Tomato Contest
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| Farmer Dave and interns with Tomato award |
Last Wednesday at the Boston Public Market the annual Massachusetts Tomato contest was held. Every year the competition is stiff and I know that the judges must have a difficult time in deciding between the several dozen entries. Only the top ten in each category are publicized and only the top three are given awards. Most years we place, but
this year we placed several times in different categories and came home with a second place trophy. This has been a wonderful tomato year. I have been enjoying tomatoes every day, multiple times a day. The flavors this year have been wonderful. If you are interested in preserving some of this flavor for the winter, consider an add on box of canning tomatoes. Simply
make the selection online, and the box of tomatoes will arrive next week with your share. I know that I will definitely be putting some of this year's tomatoes away for the winter. It is comforting to know that it is not just my ego that thinks our tomatoes are wonderful.
Farmer Dave
Check out the Vegisode of the week below for great tips on how to can tomatoes.
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In Your Share: Week 12
We are now exactly half way through the main season CSA share! Fall vegetables are right around the corner.
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.
- Broccoli
- Carrots
- Tatsoi or Bok Choi
- Corn
- Radishes
- Kale, Swiss chard or Lettuce
- Pickling Cucumbers
- Slicing Cucumbers
- Bell, Cubanelle or Carmen Peppers
- Assorted summer squash
- Slicing Tomatoes
- Cherry Tomatoes
- Scallions
- and more!
Fruit Share:
- Ginger Gold Apples
- Assorted Melons
- Berries, either raspberries or blueberries if we're lucky
*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!
Pickled Garlicky Red Peppers
from Smitten Kitchen
Ingredients
- 2 1/2 cup distilled white vinegar
- 3 cups water
- 2/3 - 3/4 cup sugar
- 5 Tablespoons kosher salt or 1/4 cup table salt
- 10 sweet peppers, mix of red, yellow and orange
- 4 large cloves of garlic, coarsely chopped
Directions:
- Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes, turning them once, or until they are soft. Better to extend the cooking time than shorten it, as the skins will only come off easily if they're fully cooked.
- Prepare pickling liquid: Bring vinegar, water, sugar and salt to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Cool about 30 minutes. (Want to speed this process up? Leave aside two cups of the water, only boiling one. Once the sugar is dissolved, pour that cold water back in. It should take no time at all for it to finish cooling.)
- Once peppers are roasted: While they're hot, throw the peppers in a large bowl and cover it with a lid or plate, trapping the steam inside. In 15 minutes, they should be cooled, and their skins should be easy to remove. If not, give it another 10 or 15 minutes to rest.
- Once all of the pepper skins are removed, remove the core and seeds, and tear the peppers into strips, tossing them into a large bowl, jar or container. Pour the pickling liquid over the peppers (if you have extra brine, save it for next time) and add the chopped garlic. Chill them, covered with a lid or plastic wrap, for one day.
Do ahead: Pickled vegetables keep, covered and chilled, for 1 week.
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!
Canning Tomatoes!
Cassie and Stacey show us how to can tomatoes using the water bath canning technique. Preserve your harvest for fresh tomato flavor long after the season has ended.
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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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