Last week we spent some time cleaning up the fields, lots of time harvesting, and I participated in a composting experiment!

The Soil Tech Coordinator for NOFAMass (Northeast Organic Farming Association), Ruben Parrilla, came to the farm to begin our portion of a multi-farm research project. The project is testing the theory that adding mushroom waste substrate (the media mushrooms is growing in, mostly wood shavings with some grain) can be used to inoculate finished compost, attracting and hosting a greater variety of beneficial microorganisms, increasing soil health which can grow more resilient crops.


I'm excited to be a part of the study because I'm incredibly passionate about healthy soils, but as a farmer and small business owner, I frequently spend the majority of my work week on production, management, and administration. The work of cultivating healthy soils on our farm is my most important job, but frequently the urgency of day-to-day tasks can push that work into the background.


Ruben is smart, passionate and incredibly curious about how we can naturally build healthy soils, and it is SO FUN to talk to him and work with him. Plus, he has a cool microscope and can send me pictures of all the beneficial organisms that already live in our compost and soil. Like This C-Testate Amoeba (below left) and this C-Fungi Testate Amoeba (below right).

Aren't they cool? That purple color in the amoeba to the left is natural! He said our compost looked really good, with lots of biodiversity! I'm excited to see the results of his soil analysis.


We spent the evening Thursday making 5 different compost piles. Each has a different amount of mushroom substrate that will be applied to one of our 400 foot beds divided into 80 foot sections. The compost will lay on the bed this winter, and then we will plant early spring greens (probably spinach, maybe lettuce) in the bed and evaluate both crop performance and soil biodiversity. 


Oh, I forgot to mention, the substrate comes from Fat Moon Farm in Westboro where we get the mushrooms for the mushroom share!

Fat Moon Mushroom Share: Chestnut Mushrooms this week!


Information on Mushrooms Varieties

So . . .What's in the Vegetable Share?

The fall produce is still coming in strong! We are happy to provide a diverse variety, and we hope you are enjoying the choices available each week. We still have some tomatoes this week, and the carrots are only getting sweeter! Fennel, kohlrabi and butternut squash are making their first appearances this week!


Choose one bag greens: lettuce mix, arugula, pea tendrils, micro greens

Choose 4: Carrots, beets, radish, frisee, kale, chard, scallions, bok choy, sweet turnips, spinach, head of lettuce. There is also napa cabbage in this choice which is so large it will count as 2 choices.

Mix and Match 4 Pounds: Tomatoes, Potatoes, Sweet Potatoes, Pie pumpkin, Butternut squash, Fennel, Kohlrabi, Onions, Leeks


Mushroom Share: Lions Mane! What a treat!

Here's a link to information about the mushroom varieties on the Fat Moon website.


Also, here's a little information from Elizabeth about how Fat Moon mushrooms got started!

Recipes


Hi - Jess Girotti here. If you have a recipe that you love that you'd like to share with other members or if a recipe link isn't working for you, feel free to email me at jgirotti@live.com. (Please note that I can't re-print a recipe from a cookbook that isn't already online.) Don't forget to check out the recipe pages on the Upswing website if you need more ideas for your other veggies. Don't miss the new PUMPKIN recipe page that I added this week.


POT ROAST WITH POTATOES & CARROTS

Fellow CSA member, Colleen Neff recommended 2 delicious recipes this week. She says, "I really enjoyed this recipe using my onion, garlic, carrots and beautiful purple potatoes from the farm."


SHAKSHUKA WITH SWISS CHARD

Colleen says, "For this one I used my Swiss chard, garlic, and tomatoes: I added a diced onion and 2 sliced red bell peppers to the beginning of the recipe, before the chard stems."


CREAMY VEGGIE & WHITE BEAN NOODLE SOUP WITH ROSEMARY BACON

I really enjoy the "Half Baked Harvest" soup recipes. They're always hearty and packed with flavor. This one uses tons of carrots and kale and squash.


BAKED STUFFED SUGAR PUMPKIN

We do a lot of stuffed squash in the winter and I like to switch it up with a stuffed pumpkin every now and then.


NAPA CABBAGE WITH CHICKEN & SAUSAGE STIR-FRY

Cabbage can be a bit of tough sell sometimes, but this meal is always a winner at my house. Last time I announced that it was for dinner I even got a fist-pump from the teenager!


SWEET POTATO AND TURNIP SWIRL

Turnips mashed with sweet potatoes, ginger and orange zest. This would make a great side dish for Thanksgiving too! (I use butter in place of the reduced-fat margarine because butter).

Sincerely,


Your Farmers

Brittany and Kevin

Thanks for the spring pic, Melody!


...maybe we need a fall pic? Good luck finding us in the same place at the same time! Our current 'M.O." is "divide and conquer"!



Pick Up Details:


Holliston Community Farm

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

Park beyond the farm stand (up the hill, past the yellow house)


On Farm, Pepperell

65 Brookline St, Pepperell (parking is more like 50 Brookline on maps)

Wednesday 2pm-6pm

Park in the lot near the greenhouses with the white 'Upswing Farm' sign


Weston Nurseries

93 E Main St Hopkinton (but don't pull into the main entrance!, See parking info below.)

Thursday, 1pm-6pm

Just west of the nursery is a traffic light. Turn up the hill onto Legacy Farm Rd North and then take your first right into the back gravel parking lot to park. You will see our truck and tents from the street.


Call 508-215-8378 with questions. If you text, please make sure to include your first and last name in the text.


Email brittany@upswingfarm.com with any planned schedule changes

Storing Produce


Greens: In a plastic bag in the fridge, not near the freezer. (Ideally between 34 and 40 degrees with 98% humidity.) If they don't come in a bag, undo the twist tie when you get them home and put them in a bag. They will wilt without one.


Root veggies: All roots (except potatoes, onions and sweet potatoes) want to be in the fridge. You should twist roots like radishes, beets, turnips and carrots off of their greens before storing. The greens are all edible - so you can store them separately if you plan to eat them.


Sweet Potatoes and Winter Squash: Store at room temperature - your countertop or in a cabinet in your kitchen is best.



Onions and Potatoes: These crops like cool and dark, but dry, not moist like inside your fridge. If you plan to use them up in a week, on the counter is fine. If trying to store them for longer a dark (inside a brown bag), dry and cool environment like a basement or garage where they won't freeze is best - although don't forget about them!


Herbs and scallions: Unless you are drying them, they can go in a plastic bag in the fridge.


Tomatoes: Don't like the fridge! Store on the counter at room temp.

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