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Field Notes
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Peak Season
 | | Grow, little broccoli, grow! |
Some nice and much needed rain followed by pure sun and hot days has impelled the fields to explode in an abundance of sweet summer flavors. All hands on deck- put down the irrigation pipe and pick, pick, pick! The cantaloupe and watermelon have been receiving almost daily kisses from the summer sun and are now waiting for our lips. Similarly, our small blackberry patch is providing more of the those marvelously shaped fruit than they ever have. Being in a more northerly clime, the blackberry plants usually are severely damaged by our harsh winters. Yet, this past winter's record mildness is providing walls of fruit ready for harvest. The tomato harvest is full on and now is the perfect time to put some of the summer sun away into jars for the winter.
It is always a challenge to manage over-abundance on the farm. I was hoping for a good "rain dividend"- last week's rains should have given us more time to sleep and catch up on all the field work. Yet, the abundant harvest is erasing that dividend, so if we seem a little tired, I apologize.Yet the reward of our difficult efforts is being able to feed so many at this peak time of year and to get it to you in the freshest way possible.
Abundantly yours,
Farmer Dave
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In Your Vegetable Share - Week 11
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The following items will most likely make an appearance in your share this week (and as always, the contents of your share is ultimately determined by Mother Nature's harvest conditions): - Tomatoes
- Cherry Tomatoes
- Arugula, Mustard Greens, Kale or Swiss Chard
- Bell Peppers or Cubanelle Peppers
- Kohlrabi
- Eggplant
- Carrots, Beets or Radishes
- Cucumbers
- Green, wax or purple beans (if we're lucky!)
- Herbs
- And likely more, depending on harvest conditions!
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In Your Fruit Share:
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In the fruit shares this week:
- Peaches
- Melons
- Berries
- And probably more, depending on harvest conditions!
If the fruit share has been calling you but you're not yet registered we are still accepting registrations for pro-rated fruit shares! You can register online or email Ginger for more details! |
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Storage Notes
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Some tips for storing your share this week:- Greens do best when in the fridge and kept cold. If you find your greens are not lasting as long as you would like, try turning your refrigerator a degree or two colder - it makes a big difference!
- For root vegetables, such as beets, radishes and turnips, cut the greens off and store them separately from the roots. The roots will keep much longer, and you can cook the greens separately (just like you would spinach or Swiss chard!)
- Tomatoes will keep their flavor best at room temperature - store them on your countertop! Refrigerators rob tomatoes of their flavor. The flavor does not usually return when they are brought back to room temperature.
- If you run out of space in your crisper drawers, try using some large tupperware-like containers. You'll find your veggies last a long time in those!
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CSA Newsletter: The Member Edition!
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 | | Brave CSA members cultivating chives during Walking and Weeding. |
We have had so many great tips and recipes sent to us from our fabulous CSA members over the past few weeks that we've decided to let YOU write the newsletter this week! Thank you so much for your engagement with the CSA and with your farmers. The relationships that your farmers get to grow with you is what makes the CSA program rewarding for us and keeps us motivated to try and make it better and better each year.
Thank you to everyone who submitted tips this week. Got a tip to share? Send it on over!
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Recipes from our CSA Members
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Cucumber and Blueberry Salad
From Christine in Lawrence
I've put together an easy summer salad that is a mixture of two different recipes I found. Some versions added hot pepper. Prep time is 5-10 minutes.
Cucumber - seeded and chopped
Blueberries
Mint - about 10 small leaves -chopped
Lime juice - about 2 tablespoons
It works best to crush the mint in the lime juice first, then add the cucumber and blueberries and toss it together.
It reminds me of a mojito without the rum.
Gazpacho a lo Macho
from Karen in Jamaica Plain
We got so many cucumbers lately that they started to go to waste. That's a crime, so I remembered that my mom used to make gazpacho when we were kids. I made this recipe to be simple, really tasty, and to use lots of cucumbers along with other things that were harvested at the same time and came in our CSA share. It also appeals to vegans and raw foodies. Especially good the more spicy you make it.
Serves at least 4
Ingredients:
4-6 large cucumbers, peeled
4-6 large kale leaves
1 quart of tomatoes, any variety
1 bunch of basil (the way Farmer Dave's packs it)
1 head of garlic (use the whole head - don't be shy, this is important)
2 teaspoons sea salt
3 teaspoons freshly ground pepper
1 teaspoon cumin or your choice of chili powder
2 teaspoons cayenne pepper (adjust to taste)
Wash your veggies well, as this is a raw recipe. Starting with cucumbers and about 3 teaspoons of water to get the blender going, put all ingredients into a heavy duty blender (like a Vita-Mix). You can do this in batches and mix it all in a larger container in the end if your blender is not large enough, but be sure to leave at least a cup of liquid each time so that new ingredients are easy to blend (especially because of the leafy greens). Blend until smooth.
You can mix this up and keep it for 2 days (I have stretched it to three) in the refrigerator, though freshest is best, as there is no cooking involved. Experiment with the amounts of any one ingredient, though adding more cucumbers never hurts. Veggie Burgers - Vegan & Gluten Free
From Susan in Dracut
Ingredients: - 4 c shredded veggies (zucchini, kohlrabi, turnip)
- 1 shredded beet (this is not optional)
- 4 c shredded greens (collard greens, kale, turnip, or beet)
- 1 c cooked pinto beans
- 1 c cooked rice
- 1 clove garlic, crushed
- 1 T finely chopped basil
- 3/4 c quinoa flakes (or breadcrumbs if gluten isn't a concern)
- 1/2 tea fennel or dill leaf
Directions: - Saute vegetables with shredded greens. Add 1/2 tsp salt and 1 clove garlic.
- In bowl mix 1 c cooked pinto beans, 1 c cooked rice, 1 tblsp finely chopped fresh basil (cilantro would work too) 3/4 cup quinoa flakes (substitute bread crumbs if you prefer) 1/2 tsp fennel or dill leaf. Add cooked veggies and mix.
- Form into 6 patties and bake on oiled cookie sheet at 350 degrees for 25 minutes.
Thanks Christine, Karen and Susan! If you sent in a recipe and didn't see it this week, keep checking back! I have so many great recipes that I'll be including more each week!
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Frequently Asked Questions
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Q: I picked up my share and didn't see all of the items listed in the newsletter. Why is that?A: Often when a crop is "ready to harvest," all of it isn't ready to harvest at the same time. Even in a perfect season (with ideal temperatures and water conditions, and no weeds), the harvest tends to come on like a wave. If we imagine a corn or tomato harvest as a wave, it is easy to visualize: for the first few weeks of the harvest there might be only a little bit, here and there. Then over the subsequent weeks, as the harvest peaks, we may have more than enough for everyone. After that, there is a gradual trailing-off of the harvest-able quantities as the season comes to a close. In a less-than-perfect growing season, when crop yields are affected by sunshine, water or weed conditions, even the peak of the harvest season can sometimes be unpredictable.
Our policy is to send the vegetables out to you when they are freshest (as opposed to holding vegetables in the coolers for a week until everyone can have some, or letting a few heads of lettuce go to waste because we don't have enough for everyone), even if this means that everyone doesn't get all the items listed in the newsletter, or that some locations get a particular item and others don't in a given week. We keep track of what each pick-up location gets each week so we can even these things out in subsequent weeks. Since you've signed up for an entire season of produce from our farm, we believe that it will all even out in the end. Q: I have a small share and I've noticed that the regular shares get some items that I don't. Why is that? A: While we know that it can be a little saddening to look at your share content list and see a "0" listed next to your favorite vegetable, the regular size shares are promised a greater variety of produce as well as larger quantities. In dealing with the "wave" of the harvest sometimes we will divvy up the item to different pick up locations and sometimes we will give that item to the regular sized shares. We keep track of what each pick-up location and box size gets each week so that we can make sure that everyone gets a fair share of the harvest. So don't despair! You may have to stare longingly at that vegetable this week but we assure you that it will make it's way to your dinner plate soon.
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Upcoming Events: Save the Date!
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"Sunday at the Farm"
This Sunday, August 26th 3-5pm.
Would you like to enjoy a relaxing afternoon at the farm but don't want to get sweaty and dirty? Do you enjoy the occasional glass of local wine? Corn mazes and hayrides are fun but don't hold your interest anymore? Are you curious what your farmers are like when they aren't wearing muddy boots and their red t-shirts? Then this is the event for you!
Farmer Dave's is hosting a special Sunday afternoon at the farm. We'll be calling on our fairy godmothers (ie. Jenn, Ginger & Diane) to transform the barn into a beautiful space to meet some of your fellow CSA members, try some delicious wines and snack on some hors d'oeurves featuring the Farmer Dave's vegetables growing mere yards away.
The main event will be a small group wine tasting with Kip, the owner of Turtle Creek Winery in Lincoln, MA. He will have four wines to taste and to choose from: a 2011 Chardonnay, 2010 Syrah, 2010 Pinot Noir and a 2010 Cabernet Sauvignon. These are serious wines. Last year Turtle Creek Winery had its wines rank in the top 5% out of 1200 wines from thirteen countries participating in the Boston Wine Expo. If you fall in love with any of Turtle Creek's wines, Kip will be offering "wine shares", discounted quantities of six and twelve bottles, with the option of choosing your own assortment.
Space is limited so buy your $30 ticket early.
Ages 21 and up please!
Annual Member Potluck
We're officially half-way through the CSA season this week and that means that it's time to start thinking about our annual Member Potluck! Mark Sunday, October 14th on your calendars as the big day! Start thinking about your recipes and we'll be sending out more information as the date gets closer.
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Registration is open for the Late Fall Share!
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It's hard to believe it but it's time to start thinking about the Late Fall shares. This is your chance to extend the CSA season all the way into December with 7 weeks of extra shares! The late-fall share is available in one size that is similar in size to the regular share. You'll find a mix of cool weather veggies and storage crops that, with proper storage, can extend your local vegetable season well into the winter!
You can look forward to the following items in your Late Fall share, harvest permitting: Brussels sprouts, cabbage, broccoli, potatoes, carrots, beets, onions, garlic, celeriac, turnips, winter squashes, spinach, winter greens, leeks, apples, and lettuce Pickups are available in the following locations: - Burlington
- Dracut
- Lanesville (Gloucester)
- Lawrence
- Reading
- East Somerville
- Union Square
- Tewksbury
- and home delivery in the Boston area by Metro Pedal Power!
You can register online or email Ginger with any questions! |
Other Worthy Events
| 2nd Annual East Broadway Foodie Crawl: September 18th
"Food fiend or East Somerville friend? On Tuesday September 18th, come take a cultural crawl with us through the East Somerville restaurant corridor and discover Somerville's best kept culinary secrets. The authentic foods will take you straight to the sights and smells of Ethiopia, the tastes of El Salvador and the colors of Haiti. Last year, over one thousand people came and ate their way through this showcase of ethnic cuisine. This September over a dozen restaurants, representing five continents, will once again throw open their doors to a horde of foodies. Join us on this cavalcade of taste and culture!
All Profits Support East Somerville Main Streets, a non-profit 501c3 organization dedicated to building a vibrant neighborhood life and a unique destination through a thriving business district. Community starts at the heart."
Save the Date for theMOVE's annual fundraiser + celebration on September 8th.
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 Groundwork Share-A-Share™ Update
|  Thanks to generous donations by you (CSA members) to the Groundwork Share-A-Share™ fund, we were able to subsidize the cost of shares in 2012 for over thirty individuals and families, as well as shares for local food pantries.
We'd love to be able to subsidize late fall shares as well. Please consider helping us in our efforts to make the CSA accessible to more families by donating to Groundwork Share-A-Share.
To learn more about the program, click here. Thank you all for helping us keep this program going in 2012! |
This week on the farm
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You are obviously a dedicated CSA member to read all the way to the end! Here's a picture of Willy and Billy to brighten your day.
 | | Thank you for letting us grow for you! |
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Contact us:
Farmer Dave's
437 Parker Road
Dracut, MA 01826
(978) 349-1952
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