| 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
Snow Peas
Herbs
Flowers
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This Week's Distribution
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- Beet Greens
- Chinese Cabbage
- Escarole
- Green leaf lettuce
- Radishes
- Red leaf lettuce
- Snap peas
- Swiss Chard
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| Upcoming Events |
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Saturday, July 11Bread Making Workshop Fee: $5 Time: 2 to 3:30PM Location: Christ the King Lutheran Church Holliston, MA http://www.christtheking-holliston.org/ RSVP: by July 6th to info@tangerinisfarm.com Sunday July 19th
Pesto Making Fee: None Time: 2PM Location: At the farm
Sunday August 16th
CSA Picnic Details to be forthcoming | |
Dear CSA Members,
Wasn't that a sight when the weather cleared up on Thursday?
It is so good to see the
sun again! Did you know that if the sun stays out, plants will double in size overnight? It never ceases to amaze me how quickly they grow.
The excessive amount of rain and the overcast skies we've had are slowing up the summer harvest
a bit. Normally by this time, we would be picking all the summer squashes and
pickling cukes. We are now looking at the first week of July for their harvest time.
Meanwhile, the crew has been kept busy harvesting and keeping up with the weeds. Today they reseeded a cucumber and squash field
that was struggling with the weather. We also had time to deal with the
blueberry field, getting it ready for picking in early July.
U-Pick will be starting up this week with snow peas and fresh herbs. For those of you who are new, U-Pick is done during your pickup time or on Sunday from 9 to noon. First, go to the shed and collect your main produce items. Then, grabbing some plastic bags, head over to the fields for the designated items. There are usually signs in the fields, marking where the U-Pick items are. If you aren't sure, just ask!
With regard to picking snow peas, please remember that the most mature peas
will be at the bottom of the plant. You may have to flip the vine over to find
the first ones. The herbs (sage, thyme, parsley, basil, shiso, stevia and lovage) are also plentiful. Please remember to clip carefully, leaving enough for the plant to rejuvenate itself. See you at the farm, Laura Sincerely,
HeatherLaura Tangerini
Tangerini's Spring Street Farm
(508) 376-5024*Newsletter photos courtesy of ©
Souvenir Images 2009
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Summer Camp
Come experience life on the farm!
Tangerini's summer camp has officially started up for the summer and the first group had a blast! The campers, who are at the farm Monday through Thursday from 8:30 to noon, bring a whole new level of energy and excitement to the farm.  This week, they did a lot of farm chores including picking radishes, lettuce, broccoli, and peas. They also got to learn about animal care as they tended to the goats and
chickens. Everyone also took home some kind of bug - time was spent collecting banana bugs (slugs) and "manato" (potato) bugs. They were also great on the barrel washer, cleaning many of the
radishes and turnips for the CSA distributions. We were sorry to see such a hard working group leave at the end of the week! If you are interested in learning about possible openings in future camp weeks, please contact Laura at info@tangerinisfarm.com or 508-376-5024. Each week long session costs $150 and is limited to 6 children. Camp runs through mid August. 
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Beet Greens
High in vitamin A & K!
One of the items you will see in this week's share are beet greens. These greens have a slightly sweet taste and are high in potassium, calcium and vitamin A. They make a good addition
to salads and can also be steamed and served with chicken, beef or pasta.
Penne with Beet Greens, Sweet Peppers, Capers and Pine Nuts
Time: 30 mins
1 lb penne pasta
3 big bunches of beet greens roughly chopped
1/4 C. pine nuts
1 medium onion diced
1 medium sweet pepper diced
2 T capers
Approx. 1/3 C. sour cream
Chopped basil and parmesan, for garnish
Put a large pot of water on to boil for the pasta. Once it's
boiling, liberally salt the water and cook penne according to package
instructions.
In a large skillet, toast pine nuts for a few minutes. Put them in a bowl
and set aside. In the same pan, sautee onions for a few minutes until they
start to become translucent and soft. Add in the sweet peppers and
sautee until they soften. Carefully add in all of the beet greens,
turning them over several times. When they have all wilted and started to cook, add capers,
toasted pine nuts, sour cream, and salt and pepper to taste. Mix well,
and if it isn't saucy enough, pour in a little of the pasta water, a
few tablespoons at a time.
Top individual servings of pasta with the bright veggies
(which will be a little pink from the beet stems), and garnish with
basil and parmesan.
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Meet and Greet
Have you had the pleasure of meeting Xave Jacoby? We  have known Xave since he was a 7th grader at St. Sebastian's School. While at St. Sebs, he played varsity soccer and lacrosse. He is now a sophmore at Colgate University where he plays club soccer. Xave has worked at the farm for the last three years, starting as a pea picker and working his way up. He enjoys his friends, skiing, snowboarding, soccer, working out and video games. Nice to meet you Xave! |
Escarole
A member of the endive family.
Escarole will also be in the share this week. It is a variety of endive whose leaves are broader, paler and
less bitter than other members of the endive family. In tastes somewhat like radicchio and thrives late into the growing season. High in folic acid, fiber, and vitamins A and K, escarole can be
eaten raw and makes a nice addition to salads. Escarole, Fennel, and Oak-Leaf Salad
3/4 c apple cider (preferably unfiltered)
1 (3/4-lb) fennel bulb, stalks discarded and bulb quartered
2 1/2 T cider vinegar
1 tsp finely chopped shallot
3/4 tsp salt
1/4 tsp black pepper
1/4 c extra-virgin olive oil
Escarole leaves, torn into pieces
Oak-Leaf lettuce, torn into pieces
Shave fennel into 1/8-inch-thick slices. Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper
in a small bowl, then add oil, whisking to combine. Toss with fennel,
escarole, and lettuce in a large bowl just before serving.
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Bread Making Seminar
A number of CSA organized events will be taking place at the farm and in the area. These community building and educational events will occur throughout the summer and will be a lot of fun! With this in mind, Audrey Anderson and Laura Satta (two of our CSA members), are organizing a upcoming workshop for July that you should really try to attend!
They have arranged for John Scott Smith (also a CSA member) to hold a bread making seminar at Christ the King Lutheran Church in Holliston, MA on July 11th from 2 - 3:30PM. John will be
teaching an interactive seminar on how to bake artisan French bread using only the four basic ingredients: water, flour, salt, and yeast.
During this short seminar, you will learn how to get more flavor out of your
bread using an overnight preferment called a Poolish, how to easily knead a very
wet dough, and how to shape a boules and baguettes.
Please RSVP to info@tangerinisfarm.com by July 6th if you would like to attend this event.
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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!  - Strawberries - Last call everyone!
- Ground beef and ground turkey from New England Family Farms. Both are $5.50/lb.
- Whole Chicken from Misty Knoll Farm. Each chicken is approximately 4.5 lbs and is free range, hormone and antibiotic free. Chickens are $16.95 each.
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