| 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
- Baby Carrots
- Cousa squash
- Escarole
- Garlic
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New potatoes Summer squash Zucchini
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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,
Happy 4th of July!
By now, I am sure you have heard enough about the weather. It has been pretty ridiculous, but life goes on. The crops are holding up surprisingly well; they still have great color considering the amount of rain and the lack of sunshine.
We still continue to plant. Instead of direct seeding crops into the field we have had to get the plants started in the greenhouse. It's a little more labor intensive but it will ensure that we have a bountiful harvest this fall. Some of the harvest will happen a little later than normal, but it will happen.
Edible Boston will be at the farm next Thursday. They are doing an article on local labor and will be taking photographs of our farm crew. Did any of you catch the clip of us on Chronicle two weeks ago? If you missed it, you can catch it online at TheBostonChannel.com under Chronicle. These types of things give a nice snapshot of life and work at the farm.
Thanks for being a part of it all.
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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All about Squash
High in vitamin B6 & C!
This week you will find cousa, summer and zucchini squash waiting for you. It (squash) is one of those versatile vegetables! It can be eaten raw in salads, marinated and grilled, stuffed or even grated and made into breads and muffins. It keeps best stored in the refrigerator in a plastic bag.
Grilled Potato & Summer Squash Salad with Marjoram-Lemon Vinaigrette
3 T fresh lemon juice
2 T minced shallot
1 T plus 2 tsp chopped fresh marjoram
1 tsp finely grated lemon peel
1/4 c plus 3 T extra-virgin olive oil 1/2 lb small potatoes, unpeeled, halved lengthwise
1 lb assorted summer squash, cut on diagonal into slices
1 large red bell pepper, cut into strips
Whisk the lemon juice, shallot, 1 tablespoon marjoram, and the lemon peel in
small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with
salt and pepper.
Prepare the grill, heating to medium
heat. Place the potatoes in a large saucepan and cover with salted water. Boil until almost tender, about 4 minutes. Drain and then transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1-1/2
tablespoons oil; sprinkle with salt and pepper and toss to coat.
Combine the squash and the bell
pepper in a large bowl; add remaining 1 teaspoon marjoram and 1 1/2
tablespoons oil. Sprinkle with salt and pepper; toss to coat.
Arrange potatoes in
a single layer in a grill basket. Grill until tender, 5 minutes per side.
Transfer to a large bowl. Grill squash and bell pepper until tender,
turning occasionally, 10 minutes. Transfer squash to bowl with
potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add
vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.
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Need some summer reading?
For some of you, eating food that is fresh from the farm has been a lifelong experience. For others, this may be your very first season as a CSA member, eating locally produced foods. If so, welcome! You are on the cusp of an exciting journey.
You will quickly find that there are many wonderful farms and foods in the area. (A quick sampling is at the bottom of the newsletter.) In addition, there are many websites and newsletters that provide information on the "eating local" movement. There are also a number of good books available for summer reading. One such book is Animal, Vegetable, Miracle by Barbara Kingsolver.
The book, which is "part memoir, part journalistic investigation", encompasses her family's one year commitment to "buy food raised in their own neighborhood, grow it themselves or learn to live without it." It is filled with stories of going to farmers' markets, learning to can and preserve foods, and even her thoughts on how eating local foods impacts the country's oil crisis.
She occasionally includes recipes like her Grilled Vegetable Panini (p. 192-193). I have included it below, just in case we get a break in the clouds and get to have a leisurely outdoor meal. Let's keep our fingers crossed!
Grilled Vegetable Panini
Summer squash, eggplant, onions and peppers
Olive oil
Rosemary
Oregano
Thyme
Salt and pepper
2 loaves of French bread (16-18 inches)
2, 8 ounce balls of mozzarella cheese
3 large tomatoes
Fresh basil
Slice vegetables lengthwise into strips no thicker than 1/2 inch. Combine the oil and spices (be generous with the herbs) and marinate the vegetables. Make sure all of the faces of the slices are covered. Then cook on the grill. Cut the loaves of bread lengthwise. Arrange bread on baking sheets and layer with grilled vegetables first, slices of mozzarella next, and slices of tomato last. Drizzle with a little bit of olive oil and place the baking sheets under a broiler until the cheese is melted. Garnish with fresh basil and cut into pieces to serve.
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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 - Early week only
- Local Honey - amazing taste!
- 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.
- Fruit pies and carrot cake from Ever So Humble Pie Company (MA)
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