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Meet the Northeast Harvest Steering Committee
Richard Adelman
Alfalfa Farm
Dr. Rich Bonnano
Pleasant Valley Gardens
David Butt
Turkey Hill Farm
Alison Coutts
Chateauneuf Mother's Prize Preserves
Bill Clark
Clark Farm
Lisa Colby
Colby Farm
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Late Blight
The UMASS Agricultural Extension Office has recently issued alerts for a rare but devastating. plant disease affecting tomato and potato crops. Late Blight (phytopthora infestans) is a pathogen than thrives in mild, wet weather. It has been diagnosed on farms and in gardens in nearby states since late June. The Massachusetts Department of Agricultural Resources (MDAR) is asking anyone growing tomatoes or potatoes to monitor them for signs of the disease, in order to prevent its further spread. Look for these symptoms to appear.
This is the same rapidly spreading blight that caused the potato famine in Ireland in the 1840s and killed or dislocated two million Irish people due to starvation. While we face no such dire starvation here, this outbreak threatens all tomato and potato crops in the Northeast. Please rest assured that that only affects the solanaceous plants, and does not affect humans.
UMass Extension |
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Dates to Remember
7/23
Picnic by the Sea at Beauport Sleeper-McCann House, Gloucester. Registration required. Rain date 7/24.
8/7
Annual Essex County Farm to Table Dinner Series: August 7 at Green Meadows Farm & September 12 at Cider Hill Farm. Join Good Taste Kitchen for a celebration of local food, wine, beer and entertainment.
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This Newsletter is presented in partnership by:
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 CSA: Consumer Supported Agriculture
Community Supported Agriculture (CSA) programs have become a popular way for consumers to buy local, seasonal food directly from a farmer and contribute to the sustainability of local agriculture. Here's how it generally works: A farmer offers a certain number of "shares" to the public. Interested consumers purchase a share or half-share and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.
This is a mutually beneficial business relationship of shared risk and shared reward. The farmer works hard to deliver a beautiful and bountiful amount of produce each week, and hopes that Mother Nature cooperates.
Farmer Benefits:
- Receive payment early in the season, which helps with the farm's cash flow
- Get to spend time marketing the food early in the year, before their 16 hour days in the field begin
- Have an opportunity to get to know the people who eat the food they grow
Consumer Benefits:
- Eat ultra-fresh food, with all the flavor and vitamin benefits
- Develop a relationship with the farmer who grows their food and learn more about how food is grown
- Get exposed to new vegetables and new ways of cooking
- Find that kids typically favor food from "their" farm - even veggies they've never been known to eat
It's a simple enough idea, but its impact has been profound. CSAs have become so popular there can be more demand than there are CSA farms to fill it. NortheastHarvest area farms in Middlesex and Essex County that offer CSA programs can be found using the search button. |
 Who's Your Farmer?
Middlesex County
David Dumaresq
Farmer Dave/East Street,
Brox and Dumaresq Farms, Farmer Dave's 437 Parker Road, Dracut, MA 01826 978-349-1952 | www.farmerdaves.netFarmer Dave was raised on Marsh Hill in Dracut, Massachusetts. He grew up working on the Brox Farm, learning the intricacies of New England farming from John Brox who had been tilling that Dracut land since the 1920's. Read more... |
 Who's Your Farmer?
Essex County
Andrew Rodgers, Green Meadows Farm 656 Asbury Street, Hamilton, MA 01982 Office: 978-468-3720 Farmstand: 978-468-2277 | www.gmfarm.com
Green Meadows Farm is a certified organic farm raising vegetables, fruits and heritage breeds of livestock. It offers a sold-out CSA program, Kiln Dried Firewood, and site to host Birthday Parties, School Groups, Farm Festivals, Private Parties and Corporate Events. In the Farmstand, you'll find their own seasonal vegetables plus a variety of natural and organic dry goods, local cheeses, milk, meat and fun gift items for children and adults. Read more... |
 Fresh Pickins This Month
Sweet Corn
Corn has long been popular in Massachusetts. It was an important crop of the Indians who introduced it to the Pilgrims in 1620. It is a cereal grain and thus related to wheat, oats, barley, sorghum, rice. Sweet corn provides a fair amount of vitamin C and useful amounts of other vitamins.
Selection: Choose ears of sweet corn which have fresh, green, succulent husks. The silk ends should be free of decay and worm damage while the stem ends should not be too discolored or dry. Kernels should be plump but not too mature, and should cover the ear well; they should be soft and milky.
- 1 dozen ears of corn gives about 2 cups of cooked kernels.
- 3 to 6 lbs. give 1 quart of canned corn.
- 1 bushel (35 lbs.) gives 14-17 pts. frozen corn; 2lbs. gives 1 pt. frozen corn.
Storage: Leave the husks on and store corn, uncovered, in the refrigerator. For sweetest taste, use corn as soon as possible.
Preparation: Corn should be eaten as soon as possible after harvesting before it begins it to lose its natural sweetness. It is important not to overcook corn.
Corn on the Cob
BOILED: Remove the husks and silk. Drop ears slowly into boiling water to cover. Cover and cook corn 4 to 10 minutes until tender; time depends on the corn's maturity. Drain and serve immediately, either whole or scraped from the cob, with butter, salt and pepper. If corn is very young and fresh, boil enough water to cover the corn. Drop ears in slowly, cover tightly, and remove from heat. Let ears stand in hot water for about five minutes until tender. Drain and serve immediately with butter, salt and pepper.
MICROWAVED: Remove husks and silk. Sprinkle with water and wrap in plastic wrap, or place in covered dish with small amount of water; microwave on high for about 6 minutes until tender. Or, microwave in the husk with silks removed, about 6 minutes on high.
STEAMED: Remove husks and silk. Steam ears over boiling water 10-15 minutes until tender. Serve immediately with butter, salt and pepper.
ROASTED OR GRILLED IN THE HUSK: Pull back the husks without completely detaching them, remove silk and blemishes. Dip the ears in cold water and replace the husks, twisting them at the end. Broil them on a grill over hot coals, turning frequently, about 15 minutes. Remove husks and serve with butter, salt and pepper.
ROASTED IN FOIL: Remove husks and silk. Rub ears with butter, salt and pepper. Wrap them individually in foil and bake at 400 degrees F about 15 minutes. Or roast them over hot coals, turning several times. When tender, unwrap and serve immediately.
Corn cut from the cob
Remove husks and silk. Cut or grate corn kernels from cob. Simmer kernels several minutes in butter or cream until just tender. Serve immediately with salt and pepper. Or season with Worcestershire sauce and minced garlic. Corn cut from the cob combines well with several other vegetables, such as green peppers, and tomatoes. It can be used in custards, puddings, fritters, souffles, stuffed peppers, soups, chowders, relishes, and mixed pickles. Corn can be frozen or canned.
Recipe
Corn and Bean Salad
Farmer Dave's CSA member Noël Taylor
Ingredients:
3 large ears of corn
1 can (15 oz) black beans, drained and rinsed
½ cup diced red onion
½ cup diced red pepper
1 Tbsp. rice vinegar
Cilantro
Salt and pepper
Preparation:
Cook corn for 7 minutes. Submerge in cold water. Cut corn off cob. Add to bowl corn, onions, red pepper, and black beans. Add rice vinegar and cilantro to taste. Mix salad. Add salt and pepper to taste.
 Fresh Sweet Corn Bread
Green Meadows Farm website
The succulent texture of fresh corn kernels, the smooth richness of cheese, and the aroma of rosemary all conspire to make this corn bread truly irresistible. It is a must with any chili and makes a wonderful next-morning breakfast with some good honey and a cup of tea. You can use this corn bread for a Thanksgiving turkey stuffing base, too. Friend of the Farm. Serves 4 to 6
butter and flour for preparing the baking pan
1 cup cornmeal
1 cup unbleached all-purpose flour
2 tablespoons brown sugar
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs, beaten
1 cup buttermilk
2/3 cup grated pepperjack cheese
1 cup fresh corn kernels
1/4 cup unsalted butter, melted
1 teaspoon chopped fresh rosemary
1. Preheat the oven to 400º F. Butter and flour a 9-inch-square baking pan.
2. Combine the cornmeal, flour, brown sugar, salt, baking soda, and baking powder in a large bowl.
3. In another bowl, combine the eggs, buttermilk, and cheese. Mix well.
4. Make a well in the center of the dry ingredients and pour in the liquid mixture; beat together lightly. Fold in the corn, butter, and rosemary. Pour the mixture into the baking pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. |
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Calling all PHOTOS!
NortheastHarvest.com needs your help building its agricultural photo library for use with the website and e-newsletter. Please forward any photos that depict the many facets of agriculture within Essex and Middlesex Counties and we promise to acknowledge all contributors. Thanks. | |
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