| Hours for Distribution |
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Monday
1 p.m. to 6 p.m.
Tuesday & Thursday
11 a.m. to 7 p.m.
Pick Your Own
No veggies this week. Flower Share has started! |
This Week's Distribution
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Beet Greens Bok Choy Boston Head Lettuce Broccoli Chinese Cabbage Green Leaf Lettuce Radishes Red Oak Leaf Lettuce Sugar Snap Peas Turnips
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| Upcoming Events |
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Monday, June 22 Reschedule for Terri Lawton and the dairy cow. Please call ahead to confirm time.
Date TBD Check back here next week for information on our upcoming bread making class!
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Dear CSA Members,
How about all of this rain? The weather is annoying to say the least but this too shall pass. Fortunately, most of our crops are on raised beds providing the drainage they need. The more important issue is sun!! We could use a little more - that is for sure! The heat loving crops (tomatoes, melon, eggplant and peppers) are struggling a bit. However, there is not much we can do about that besides wait and see what future days bring.
Some crops have really enjoyed the cool weather including our unbelievably gorgeous potato crop. I hope all the volunteers who were at Potato Planting Day have a chance to visit the field soon. They are a picture! I haven't seen one bug on them yet. For those of you new to growing potatoes, this is major!
Skipping forward a bit, now is the time to sign-up for our winter share. The share distribution will start up on November 1st and will include things like potatoes, onions, carrots, beets, parsnips, celeraic, daikon radish, leeks, lettuce, greens, butternut, acorn, delicata, and kuri squash. Pickup is every other week and the cost is $245. The season will run from Nov 1st, 2009 through the first week in January 2010. Depending on the growing conditions this summer and fall, we may be able to stretch until the end of January! We are only taking 60 shareholders so sign up now if you are interested.
Finally, we hope you enjoyed your first week of share distribution and are excited about what is to come. Remember to check out the left-side green margin for updates on u-pick, available produce and upcoming events. We will also continue with recipes and information below on some of our more non-traditional veggies.
Looking forward to seeing you this week. Bring your boots, Laura
Sincerely,  HeatherLaura Tangerini
Tangerini's Spring Street Farm
(508) 376-5024
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Meet & Greet Have you had the pleasure of meeting Emilio Tangerini? Emilio has been working on the farm since he was 3 years old. His job then was to steer a slow moving tractor down corn rows while the picking crew picked corn into the attached bucket. Although he couldn't reach the pedals, he could steer! He can now reach the pedals nicely and does a lot of the tractor work around the farm. Emilio is currently a junior at Cornell University and studies Applied Economics. He is a member of Chi Psi fraternity and a defensemen on Cornell's Club Hockey. This year they won their division, beating Rutgers in the finals. During the year, he also makes time for his favorite hobby: fishing. He loves to fish off the bridge in Charlestown and also deep sea fishes off the Cape. He even still makes an annual journey to fish with his grandfather in upstate New York. Nice to meet you Emilio! |
Bok Choy
Also known as Pak choi or Peking cabbage.
Cultivated in China since ancient times, bok choy is found in soups and
stir-fries, appetizers and main dishes. Bok choy's popularity comes
from its light, sweet flavor, crisp texture and nutritional value. Not
only is bok choy high in Vitamin A, Vitamin C and calcium, but it is
low in calories. Its white stalks resemble celery without
the stringiness, while the dark green, crinkly leaves of the most
common variety is similar to Romaine lettuce. Seared Scallops with Bok Choy and Miso
Time: 25 minutes
1 T yellow miso (fermented soybean paste)
1 T seasoned rice vinegar
1 T mirin (sweet Japanese rice wine)
1/4 tsp grated peeled fresh ginger
2 tsp vegetable oil, divided
1/2 tsp Asian sesame oil, divided
2 baby bok choy, quartered lengthwise
10 large sea scallops, side muscle removed, patted dry
sliced Green onions as garnish
Whisk first 4 ingredients and 1 tablespoon
water in small bowl to blend. Set sauce aside. Heat 1 teaspoon vegetable oil and 1/4
teaspoon sesame oil in large nonstick skillet
over medium-high heat. Add bok choy; cook
until wilted and brown in spots, turning
often with tongs, about 3 minutes. Divide
bok choy between 2 plates. Add remaining
1 teaspoon vegetable oil and 1/4 teaspoon
sesame oil to same skillet. Sprinkle scallops
with pepper; add to skillet. Sear scallops
until brown and just opaque in center, about
1 1/2 minutes per side. Remove pan from heat.
Place scallops between bok choy. Add miso
sauce to skillet; stir just until warm, about
3 seconds (if too thick, add more water by
teaspoonfuls). Drizzle sauce over scallops
and bok choy. Sprinkle with sliced green onions.
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Chinese Cabbage
Also known as celery or snow cabbage.
Chinese Cabbage is a plant from the mustard family with an elongated head of overlapping, crinkled, broads-stalked leaves. Typically found as part of the eastern Asian cuisine, this is an exceptionally rich source of vitamin C, folate and vitamin A. Although it is most commonly found as an ingredient in Kimchi (a pickled side dish), it is also widely used in salads and stir-fry. Chinese Cabbage Salad
Time: 30 minutes
1 head Napa cabbage (also called Chinese cabbage)
2 small Thai or jalapeņo chiles
1 stalk fresh lemongrass
1 large garlic clove 1/2 tsp red pepper flakes
1 shallot
2 T Asian fish sauce (preferably naam pla)
2 T fresh lime juice 1 T olive oil
Discard outer leaves from cabbage. Quarter cabbage and core. Cut
quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a
large bowl of cold water and spin dry. While cabbage is draining, seed and mince chiles. Discard outer leaves of
lemongrass and trim root end. Separately mince garlic, shallot, and
lower 2 inches of lemongrass.
In a large bowl toss
together cabbage, chiles, lemongrass, garlic, red pepper flakes, shallot, fish sauce, lime juice and oil. Serve
salad at cool room temperature. This is best served with grilled meats, especially spare ribs!
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Vinaigrette a quick lesson in DIY freshness!
 How many times have you stood in the store, amazed at all of the salad dressing choices? You can quickly end up with 5+ bottles in your refrigerator, never realizing that you can make this yourself with just a few simple ingredients. Once you get the hang of it, all sorts of ingredients can be used. Why not give it a try this week? Balsamic Vinaigrette
1 cup Olive Oil
1/2 cup Balsamic Vinegar
3 to 5 cloves Garlic, minced
3 T Parmesan Cheese
Salt and Fresh Ground Black Pepper, to taste
Whisk together vinegar, garlic and grated cheese. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings
to taste.
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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! What about getting a flat and making jam this weekend?
- Ground beef, ground turkey and veal cuts from New England Family Farms
- Local honey (MA)
- Fruit pies, quick breads and carrot cake from Ever So Humble Pie Company (MA)
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