Mehaffey Farm Talk 
buttercup
Issue No.1June 13, 2011 
Welcome to Mehaffey Farm!
In This Issue
Details About Your Weekly CSA Pickups
Recipe of the Week/ Putting Food By Tips
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Greetings!

 

Thank you for choosing Mehaffey Farm! We know that there are, increasingly, (and thankfully!) more farms offering CSAs locally, so we are are delighted that you chose us to be the place you come for your fresh vegetables this summer.

 

Our new greenhouse is giving us a great start on the season! Our family enjoyed fresh lettuce and spinach through the winter months, all planted at the end of last season. In January, we began putting in new crops. As a result, you'll be having fresh and delicious veggies much earlier! The sweet delicious carrots, full-grown lettuce heads, and tasty scallions will appear in your share over the coming weeks.

 

Once everything in the greenhouse could survive outdoors, we hooked ropes to it and easily pulled it over to the next garden plot with our tractor. It went more smoothly than we had even expected! A whole crop of early tomatoes is growing in there now, in bloom and huge for this time of year! Our mouths are watering for real tomatoes! (Not like those pallid-tasting ones we always complain about that we get at the supermarket!)

 

Now that we have a full year of CSA experience under our belts everything seems to be falling neatly into place. All of the gardens are planted and growing by the minute! In April the peas and potatoes got planted, and we've kept things rolling from there: Our awesome team (and some help from a large and dedicated group of friends) have created new gardens, added organic compost, put up new fences, gates and trellises, perfected our irrigation system and planted crops. Thousands of small plants are now lined up in orderly rows: tomatoes, broccoli and cauliflower, peppers, eggplants, cabbages, Brussels sprouts, celery, and the first two plantings of string beans are coming up. Three crops of peas are climbing the netting, and thousands of onions are in the ground. When the last cucumber and squash seeds went into the ground this past week, we breathed a sigh of relief. We think the place looks great and we are excited to begin giving you vegetables that were picked that same morning. That's the beauty of CSA!

 

There's always more to do here than there are hours in a day, things that usually need doing all at the same time, so we understand how very busy your lives are too! CSA means fresh local produce when you don't have time to grow your own. Some of you however, may want to get involved. We would love that! We always welcome volunteers, whether for an hour of weeding, picking, or maybe you have special talents to offer in some other area. Ask us!

 

We also appreciate your feedback, so don't hesitate to let us know if there's anything we can do better

Details About Your Weekly CSA Pickup 

 greenhouse tractor

Welcome to seasonal eating! 

For the first few weeks, your share will consist mostly of salad ingredients like lettuce and greens, with the addition of sweet carrots and scallions grown in our greenhouse this winter. Sugar snap peas will be ready within a week or two, and we'll always add a few pea tendrils, which are wonderful in salads! And there will be lots of delicious salads right away! It won't be long before the "hard" veggies will start coming in, brocolli, cauliflower, cukes, and summer squash, tomatoes, peppers, eggplant, and much more. By mid-summer, it will be a bounty of fresh eating.   

 

Dirt and an occasional bug are facts of life on a farm. We don't use any harmful pesticides here. We'd rather tolerate a bug or two than compromise anyone's health. We field wash everything that needs it, but please be sure to give your vegetables another rinse before eating. With head lettuce especially, dirt gets in the base as it grows. Please be understanding.

 

Parking and pick-up station
When you first arrive at Mehaffey Farm follow the signs and park in our new parking lot which is next to the U-Pick area.  If many people come at once, please be careful when parking, look out for children, and please leave room for others to get in and out. Once you park, walk up to the barn where we will have your vegetables ready.  
So that we don't waste, we harvest enough for the number of shares on each pick up day, which is why we ask you to choose a designated day, either Monday or Tuesday. You may come anytime between 2 and 7 p.m. (If you haven't chosen a day yet, please email it to me at mmehaffey@aol.com.) Please come only on your day. We do understand that people are busy and unexpected things come up. If you know you won't be able to make it, or know ahead of time that you need to change your day, please call my cell at (978) 804-9736. We would like at least 24 hours notice. Or, you may send a friend or neighbor to pick up your share. If you cannot make it by 7 p.m., do call and we will try to work something out. If you don't pick up your share, we will donate, eat, sell or freeze the veggies for our own use this winter. Nothing goes to waste!

We ask that anyone who is splitting a share to please divide them offsite.

If you have questions on pickup day, especially early in the season when everyone is still getting used to things, one of us will always be nearby to help you. Our hope is that once everyone gets in the swing of things, we will be able to continue our work around the farm and leave you on your own! Of course, we are always happy to answer your questions, so if you don't find someone, don't hesitate to call my cell phone the number that is posted in the barn!

Composting Program
New this year, you have the option to help us create and maintain healthy soil and be more sustainable by participating in our composting program. Buckets with lids will be provided. Use it for all your vegetable kitchen scraps, eggs, coffee grounds and filters too! Just no meat or bones. These are compostable, but they attract wild animals. Simply drop off your full bucket when you pick up your share, and grab a clean one. It's easy!

Questions? Feel free to send us an email!

 

If you have chosen the U-Pick option (peas, green beans, cherry tomatoes and herbs,) it won't start right away, but we will let you know as soon as those items are ready for picking (peas first, in a couple of weeks.) For your convenience, you may do your U-Pick when you come for your share, or any day or time during daylight hours.

 

Please bring your own bags
You'll find the vegetables for that day's shares in baskets and/or in coolers on the left, just inside the big barn doors. The amount of each item to take for your weekly share will be posted. Please take the amounts that are listed so that everyone gets their fair share. If there's something you don't like, or you don't want so much, you don't have to take it. (Or maybe your neighbor would like it?) 
  
Please check your name off on the clipboard in the barn, so we know that you have picked up your share.

 

Recipe of the Week/Putting Food By Tips
Each week in this space, we will include a recipe for one or more of the veggies in your share.
Please share your favorite recipes, and we'll publish them here!  Just send them to our email at mmehaffey@aol.com.
 
Rhubarb Crisp - A Mehaffey Family Favorite
(For variation, we add about 1 cup of blueberries or peaches, or strawberries)
In a 9x13 pan:
Cut about 6 or 7 rhubarb stalks into 1 inch pieces
Sprinkle on about 1/2 cup sugar
In a small bowl:
1 cup flour
1/2 cup sugar
1/2 stick butter
Mash butter into flour and sugar mixture with fingers
Distribute evenly over top of dish.
Bake at 350 until bubbly, about 40 minutes.
Serve with vanilla ice cream or whipped topping.
  
We will also give tips about freezing, canning or preserving extra vegetables. One way to ensure success is to get prepared. We recommend the book "Putting Food By" by Greene, Hertzberg and Vaughn, as a reference. A freezer, freezer bags, empty yogurt containers, and canning supplies are all helpful. Some dry storage with places to hang things comes in handy as well.

Let's start with strawberries: something easy to give you a sense of how quick you can do this. Although we don't have strawberries to offer our shareholders, it's strawberry season now through early July. We can recommend a couple of local farms where you can pick your own. Our favorite place is Wheelerbrook Farm, on Jewett Street, Georgetown. Farmer Bob Morehouse runs a beautiful pick-your-own operation there, has lots of adorable farm animals, a play area, and there's even a special strawberry patch for children! Another good place for picking is Marini Farm on Linebrook Road in Ipswich.

 

Whatever you can't eat now will keep very well in the freezer with just a bit of work. Here's what you do: Pick lots of berries. Bring them home and rinse them in cold water. Remove the tops and place on cookie sheets and put them in the freezer. Once they are frozen, put them in plastic freezer bags, seal, and place in the freezer. Voila!

Next winter, when you're contemplating those styrofoam strawberries for $6.00 a quart from Mexico in the supermarket,  instead you will have bags of farm fresh strawberries in your freezer! Thaw them, and make a delicious batch of strawberry pancakes, shortcake, smoothies, sauce.....delicious!
See you at the farm!

Maggie, Bill, Ross, Richie, Ryan, Mike and Desi (Suchi and Charger too!) 

 

Mehaffey Farm
179 Newbury Road
Rowley, 01969