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Field Notes
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 | The first transplants way back in April.
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This season has been full of joy. From seeing the first seeds pop up out of the ground, to the first harvests, to the pure abundance and nutrient dense flavors, this year has been a wonderful time to enjoy life and the life that surrounds and sustains us.
I consider myself fortunate to be a farmer in today's modern world. In the past hundred years our nation's food system has (d)evolved to where it is now. Yes, we have a more reliable caloric intake. Yes, our food costs are now a mere 10% of our income as opposed to 50%. Yes, our food system has become so efficient that now only 2% of our population are farmers as opposed to 40%. Yet, given all these gains, many find that our food system is leaving us less nourished than ever before. Farmer Dave's CSA is an attempt to create a new model of how we feed our community. Our new model of a food system provides nutrient rich food without the additional costs of transportation or processing, while providing jobs for our neighbors.
While this new model of a food system that you have joined into may appear radical, it is in it's very nature very simple and very basic. In it's simplicity lies it's beauty. I thank you for allowing all of us at Farmer Dave's to do what we love- to grow for you. Without your support, our lives would not be so abundant (in food and in happiness). I trust that all the love we put into our efforts of growing healthy, flavorful, life-sustaining food helps to make your life also that much richer.
In gratitude for your help in making a more nourishing food system and a better world,
Farmer Dave |
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This is it!
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This week is the last delivery of the regular season vegetable and fruit shares. It has certainly been a bountiful season and it wouldn't have been so successful without the support of you, our CSA members!
Here is a recap of our season in photos
(all of which are shamelessly stolen from your wonderful facebook photos.)
Thank you for letting us grow for you!
Not ready for the season to end?
The Late Fall Share begins the week of October 29th.
You can look forward the following in items your Late Fall share, harvest permitting:
Brussels sprouts, cabbage, broccoli, sweet potatoes, potatoes, carrots, beets, onions, celeriac, turnips, winter squashes, spinach, winter greens, leeks, apples, and lettuce.
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Final Call for Totes!
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Since this is the final week of pick-up for the season, please bring bags to transport your produce, as we need to take all of our yellow and green crates back home to the farm. If you have any crates hanging hanging out at your house, please bring them with you to your pick up. |
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2013 Registration is Open!
Register now to receive a Farmer Dave's swag bag!
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Registration is open for the 2013 Spring share, Vegetable shares and Fruit share! Spring Shares:
March 17th - June 8th- Dracut
- Tewksbury
- Union Square
- Burlington (new for 2013!)
- Lawrence (new for 2013!)
- Home delivery by Metro Pedal Power
Vegetable Shares (small & regular): June 9th - October 25th - Beverly
- Lanesville (Gloucester)
- Burlington
- Lawrence
- Dracut: Tuesdays or Fridays (new day for 2013!)
- Jamaica Plain
- Somerville (East & Union Square)
- East Boston
- Tewksbury: Wednesdays or Thursdays
- Stage Fort Park (Gloucester)
- Boston Medical Center
- Malden
- Reading
- Home delivery by Metro Pedal Power!
Fruit Shares: New 15 week season! July 14th - October 25th - Available at all our locations!
Early registration helps the farm to reduce our administrative costs and to better plan for the year ahead. To show our appreciation for your commitment to Farmer Dave's, we will be giving a special gift to those members who register and pay in full by January 15th for the Spring share, and February 15th for the Vegetable and Fruit shares.
Our mission at Farmer Dave's is to try and make fresh, healthy produce available to everyone. Contact Ginger if you would like to be considered for a payment plan or to apply for a subsidized share through the GWL Share-a-Share program. Payment plans require a $100 deposit at registration. Thank you for helping to make the 2012 CSA season one of our best yet. We look forward to growing for you in 2013 and beyond! |
In Your Vegetable Share - Week 20
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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) - Kale or Collard Greens
- Arugula
- Spinach or bok choy
- Carrots
- Beets or radishes
- Potatoes
- Green beans (if the weather holds out!)
- Onions
- And more, depending on harvest conditions!
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In Your Fruit Share:
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In the fruit shares this week: - Apples (several varieties)
- And possibly more, depending on harvest conditions!
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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!)
- 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!
- Remove your onions and potatoes from the plastic bags as soon as you get home. Condensation can build in the bags and cause the onions and potatoes to rot. Instead store in a paper or mesh bag to keep them happy and dry!
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Recipe of the Week
| This is a delicious and versatile recipe in which you can substitute whatever vegetables are fresh!
Roasted Winter Vegetables with Cheesy Polenta
adapted by Farmer Dave's from
Ingredients:
- 4 cups cauliflower florets (or broccoli, romanesco, or brussels sprouts)
- 4 cups cubed peeled butternut squash, (or sweet potato, carrots, pumpkin or beets)
- 1 medium onion, sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely minced garlic
- 3/4 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt
- 2 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- 3/4 cup cornmeal
- 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
- 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Directions:
- Preheat oven to 500°F.
- Toss cauliflower, squash and onion in a large bowl with oil, garlic, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
- Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Spaghetti with Braised Kale
Ingredients:
- 1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped (about 1 1/2 cups)
- 8 large garlic cloves, thinly sliced
- 1/2 pound spaghetti
- 2 teaspoons fresh lemon juice
- Finely grated Parmesan cheese
Directions:
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Rinse kale. Drain; transfer to bowl with some water still clinging.
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Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
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Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
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Late Fall Share!
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The late fall share will be beginning in just one week! We love that we are able to extend the CSA season with fresh vegetables and storage crops an additional 7 weeks for our members!
Pick up in:
Reading
Lanesville
Burlington
Lawrence
Dracut
Tewksbury
East Somerville
Union Square
and home delivery by Metro Pedal Power!
We offer less than half as many late fall shares as main season shares, so get registered soon to avoid being on the waitlist.
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Other Worthy Events
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Harvest Supper Celebration
at Old South United Methodist Church
Saturday, October 27th 2012 4:30 p.m.
Old South United Methodist Church
Higgins Hall
(Farmer Dave's Reading pick-up location)
6 Salem Street
Reading, MA
4:30pm gathering with hot cider
5pm State of the farm presentation by Farmer Dave
followed by Harvest Pot Luck Supper
Please bring a main dish or dessert to share for 8-10 people
DJ Jim Todd will be on hand to provide family friendly entertainment, music and dancing
All are welcome to join in the fun!
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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! |
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Contact us:
Farmer Dave's
437 Parker Road
Dracut, MA 01826
(978) 349-1952
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