| Hours for Distribution |
|
Monday
1 p.m. to 6 p.m.
Tuesday & Thursday
11 a.m. to 7 p.m.
Pick Your Own Cherry tomatoes
Flowers
Green beans
Herbs
|
| Upcoming Events |
|
U-Pick Tomatoes
Saturday August 29th
Time: 8:15 - 10:00AM
Location: At Farm
Please bring crates or boxes for harvesting. We will be weighing
tomatoes as they leave the field so please bring a check or cash.
Tomato Sauce & Canning
Saturday, August 29th
Time: 1:00 - 3:00PM
Location: (see below)
Please RSVP for this upcoming class and note: you will not be making sauce during class. Bring a notebook for taking notes and $5.00 to cover the cost of the room. Class being taught at Christ the King Lutheran Church, 600 Central St in Holliston, MA. www.christtheking-holliston.org
Potato picking
Saturday, Sept 12th
Time: 9:00 - Noon
Location: At Farm
We will be picking all those potatoes our CSA volunteers planted in April. The potatoes are big and beautiful and are ready for winter storage. Bring a snack and a drink. Please RSVP!
Garlic Planting
Saturday, October 17th
Time: 1:00 - 4:00 PM
Location: At Farm
So you want garlic in the CSA distribution? Garlic planting is an easy task but it is laborious. We need your help to make it happen. Everyone is welcome. Please RSVP!
| |
Dear CSA Members,
Remember back at orientation, in May, when we warned you that your life would change as fall approached? Get ready...because September is right around the corner! September always seems to take us by surprise. The weather is warm and we unknowingly move from the lazy days of summer to the frantic pace of three kids, multiple sports practices and back-to-school night. Good grief. And on top of that, the CSA pickup?! With that in mind, a friendly word of advice. Please be thinking about how you are going to squeeze in your pick-ups each week. There are so many wonderful fruits and vegetables to come and we don't want you to miss one bite. What about working with another family in your area so you could share the driving? Check out our new yahoo group at http://tech.groups.yahoo.com/group/tangerinisfarm-csa/ and find someone to partner with. Much of the produce you will be getting in the next couple of months are items that store well. Please be thinking of a nice cool place in your house that would be appropriate for storage. I know, it is hard to think of anywhere cool right now. But we want you to plan ahead so as to enjoy a taste of the farm all winter long.  See you at the farm, Laura |
Spaghetti Squash
Spaghetti squash, so named because pulling a fork through the cooked flesh will separate it into long spaghetti-like strands, is an excellent source of folic acid, potassium, and vitamin A. It is a winter squash and will keep for about a month, provided it is stored at a low room temperature.
Spaghetti Squash with Basil, Pecans and Fontinella Cheese
1 small spaghetti squash
Olive Oil
Salt and Pepper
3 T pecans, toasted
2 T butter
1 small handful of fresh basil, lightly diced
Fontinella Cheese, or other favorite
Take the spaghetti squash, cut it lengthwise and then scoop out the seeds. Lightly oil the flesh and season with salt and pepper. Place the squash, cut side down, on a
baking sheet in a 350F oven for 30 to 45 minutes (or until knife goes
through). When the squash is close to being done, melt butter in a saute pan. Add basil and gently saute until the leaves and butter just begin to brown.
When the squash is done, take a fork and fluff up all the strands, leaving the flesh within the shell of the squash. (You are using the shell as a bowl.) Pour the basil butter sauce onto the strands, sprinkle with nuts and then garnish with Fontinella cheese.
Low Carb Spaghetti (Squash) and Meatballs
1 small spaghetti
squash
Olive Oil
Salt and
Pepper
1 lb.
grass-fed ground beef
1/2 sweet onion, very finely chopped
3 garlic cloves, very finely minced
1 egg
1/4 c finely shredded parmesan cheese
2 tsp freshly ground pepper
1/2 tsp sea salt
2 tsp dried sweet basil
1 1/2 tsp Herbs de Provence
1 jar of marinara sauce
Meatball
Instructions:
Mix all
ingredients (beef, onion, garlic, egg, cheese, pepper, salt, basil, herbs de province)
in a large bowl. Using your hands, roll about
15-20 medium sized meatballs. Place them
in a greased, glass baking dish and bake for 20 minutes.
Squash
Instructions:
Cut a
small spaghetti squash in half, spoon out the seeds, and place the halves skin
side down in a baking dish. Drizzle about 1/2 cup water over and around
the spaghetti squash in the baking dish. Sprinkle on fresh black pepper and sea salt,
and drizzle with oil. Bake at 350 degrees for 30 - 45 minutes - until
the edges of the spaghetti squash just started to look blackened and roasted. Remove the squash from the oven and let it
cool for about 15 minutes and then scrape the spaghetti squash
"noodles" from the shell with a fork. Keep the squash strands warm in a covered dish. When ready, serve spaghetti squash with a jarred marinara
sauce and several meatballs.
|
Shell Beans
This week, you will find shell beans in your share. There are so many ways to use these beans - in soups, salads or as a side to any meal. Snap the pods open, pull out the beans - and - that is it! To get you thinking, I have included two quick recipes below. One is for Succotash and the other is for a Bean and Tomato salad.
Succotash of Fresh Corn, Beans, Tomatoes and Onions
2 T olive oil
1-1/2 cups onion, chopped
Salt
1 large garlic clove, minced
3 cups tomatoes (about 1 1/2 pounds), diced
2-1/4 cups corn kernels (cut from 4 ears of corn)
2 cups shelled beans (from about 2 pounds pods)
3 T fresh basil, thinly sliced
Heat oil in heavy large skillet over medium
heat. Add the onion and sprinkle with salt. Sauté until soft and translucent, about
5 minutes. Add garlic; stir until fragrant,
about 1 minute. Add tomatoes, corn, and beans. Reduce heat to medium-low,
cover, and simmer until corn and beans are tender and tomatoes are soft,
about 20 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heirloom Tomatoes with Shell Beans Vinaigrette
1 T olive oil
1 cup sweet onion, chopped
4 garlic cloves, minced
1 bay leaf
1/2 tsp + 1 T chopped fresh thyme
4 cups shelled fresh beans
2 cups low-salt chicken broth
1/4 cup balsamic vinegar
1/4 cup olive oil
4 fresh medium basil leaves, thinly sliced
4 medium heirloom tomatoes, sliced
Heat 1 tablespoon olive oil in medium
saucepan over medium-high heat. Add
onion; sauté 4 to 5 minutes. Add garlic, bay
leaf, and 1/2 teaspoon thyme; stir 1 minute.
Add beans and broth; bring to boil. Cover
with lid slightly ajar; reduce heat to medium-low.
Simmer until beans are soft, stirring
occasionally, about 25 minutes. Drain.
Whisk vinegar, 1/4 cup extra-virgin
olive oil, basil and remaining 1 tablespoon of thyme in a bowl. Pour over warm beans and mix well. Discard bay leaf and season to taste with salt and pepper.
Arrange tomato slices on platter.
Sprinkle with salt and pepper. Spoon warm
or room-temperature peas over tomatoes.
Serve.
|
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!
- It is time to buy fruit! Blueberries at $4.00/pt, Peaches at $5.00/qt and Nectarines at $5.00/qt.
- Check out the new freezer! We will have all kinds of meat available for some great evening meals. There are also pies for sale!
| |
