| Hours for Distribution |
|
Monday
1 p.m. to 6 p.m.
Tuesday & Thursday
11 a.m. to 7 p.m.
Pick Your Own
None this week.
Normally Mon, Tues, & Thurs during pickup hours, & Sunday's 9 a.m. to 12. |
This Week's Distribution
|
Baby Lettuce Mix Garlic Scapes Green Leaf Hakurei
Turnips Mesculm Mix-
Spicy Radishes Red
Oakleaf |
| Upcoming Events |
|
Saturday, June 13: 3PM
John Root at the farm to discuss edible wild plants
Sat/Sun, Jun 13-14th
Plant sale at the farm
Monday, June 15
Main Share Distribution Begins for 2009 Season.
Monday, June 15
Raw Milk Share Begins for 2009 Season
Monday, June 15: 1-4PM
Terri Lawton (and cow) at the farm to discuss raw milk.
Friday, June 17: 7PM
The farm will appear on the "Rt. 109 Show" via Chronicle on Channel 5!
| |
 Dear CSA Members,
Welcome to the start of the 2009 Season for our Main Shares. Distribution starts up this week and I hope you are excited to get to the farm and see what's available. If you look in the left hand margin (in green) you will see the list of this week's produce as well as a few upcoming events. Lower in the newsletter is information on raw milk and a recipe section. This week's focus will be on garlic scapes - a potentially new green veggie for many of you. On your designated distribution day, please come to the farm during the hours listed. You will want to bring grocery bags or a large box with you to carry home your produce. Come to the CSA shed (far end of the parking lot), sign-in and then select your produce. There will be no u-pick for this first week.
If you are unable to pick-up your share on the day you signed up for and you need to change, please give us a 24-hour notice. If you can't pick up your share at all, you
may have a friend pick it up or we can donate it to a local charity.
Please let us know the friend's name so we can release your share. Once you are done, feel free to browse in the farm stand and greenhouse. Or just walk the grounds and let the kids play in the sand box. There is always something going on at the farm; if you have any questions, just ask! Sincerely, Laura Sincerely,
HeatherLaura Tangerini
Tangerini's Spring Street Farm
(508) 376-5024
|
Meet & Greet Have you had the pleasure of meeting Cynthia Prescott? Cynthia grew up in
Wellesley and is the mother of three, a daughter who is 28 and sons who are 15 and 13. Her kids describe her as "natureous"; She loves the outdoors, especially kayaking. Her favorite food is fish and her least favorite animal right now is our rooster! She currently resides in Millis and is in her 4th year of employment at Tangerini's. Nice to meet you Cynthia! |
Learn More About Raw Milk
 On the first day of distribution you will able to meet Terri Lawton, our raw milk farmer from Foxboro, MA. She will be coming to the farm with one of her cows and would love to talk with you about her dairy farm and raw milk. She will have plenty of samples and sign-up forms for anyone who would like to sign-up for a share. Please stop in and say hello and learn more about the powerful health benefits of raw milk. |
Garlic Scapes
What are these curly things?  In today's share you will see garlic scapes. They are deep green and are the cut-off stalk of the garlic plant. They have a milder garlic taste than the bulb itself, with a little bite, similar
to that of an onion. These are only in season during the late spring/early summer and are not widely carried in traditional grocery stores. However, they are packed with vitamins are make a wonderful addition to dips, sautees and risottos.
White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and
pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and
process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until
mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice,
if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with
more salt.
Yield: 1 1/2 cups.
|
Don't Forget...
to stop into the farm stand to check out these other local products!From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up! - Fresh strawberries! Please pre-order these @ $5.95/qt and $40.00/flats (8 qts).
- Ground beef & ground turkey @$5.50/lb from New England Family Farms
- Local honey (MA)
- Fruit pies, quick breads, cookies and hermits from Ever So Humble Pie Company (MA)
| |
