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Exciting things are happening!
First, we wanted to let you know that we've sold out of spring shares this year! Because of the great demand for the Spring Share this year we are going to increase the amount of produce that we seed for the remainder of the spring share so if you were thinking about signing up but waited a bit too long, we'll be happy to put you on a waitlist and contact you when we are able to re-open registration. Email Ginger at [email protected] with "Spring Share Waitlist" in the subject line.
Secondly, we are really excited to announce a few new pick up location options for this summer!
- Wilmington Memorial Library
175 Middlesex Avenue Wilmington, MA Thursdays 3:00 - 6:00 pm
- Malden Family Medicine Center
195 Canal Street Malden, MA Fridays 3:00 - 6:00 pm NOTE: The existing Malden location at First Parish Church will be continuing. Malden Family Medicine has not yet been made an active location in our system. If you would like to pick up at Malden Family Medicine e-mail Ginger to be added to the waitlist. - Eastern Bank- Lynn
We are thrilled with the interest that Eastern Bank is showing in the CSA program and are very excited to be partnering with them to bring fresh vegetables and fruits to their offices this summer.
Finally, just a teaser... for many years our members have requested meat shares. This request has not gone unnoticed so stay tuned!
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Upcoming Worthy Events
Have an event that might be of interest to our CSA members? Send the details to Ginger.
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Welcome to the Spring Share!
Welcome to the first week of our farm share. As your farmer, I eat the same food that you eat. The vegetables and apples in the last fall share of mid December were squirreled away in the refrigerator and lasted until late January. Since then, I have been eating all of the frozen, dried, and jarred items that I put up and that generous friends shared with me. Besides the occasional raid to the root cellar for some potatoes, I have refrained from eating what I am not yet giving to the CSA members. As the arugula and other greens have been growing in the greenhouses, I have merely grazed to check for quality. Finally, I can make a meal out of a just picked salad. The wait has definitely been worth it.
Last winter (or the winter that wasn't) was one of our warmest and sunniest on record. As a result, the greens in our greenhouses were larger than normal and ready for harvest earlier than expected. This winter has been colder and cloudier than normal, resulting in much slower than normal growth. The first weeks of greens will be less than we planned. However, while the quantity is less than we planned the long, slow growth has blessed us with a higher quality, more nutritious green. As winter turns to spring we expect their growth to make up for lost time and our harvests to begin to be more bountiful.
Here's to seasonal eating at it's best! Farmer Dave
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The following items may make an appearance in your shares this week. The actual contents of your share may differ based on harvest conditions. As always Mother Nature ultimately dictates what is available.
- Baby Arugula
- Baby Braising Mix
- Baby Bok Choi
- Carrots
- Potatoes
- and more!
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What is that? Spicy Baby Braising Mix
A mix of asian greens, kale, mitzuna, and mustard greens.
The spicy baby mix is a versatile baby green. It's great as a salad, in a stir fry, and added to soups.
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Recipe of the Week
Roasted Beet & Arugula Salad Adapted by Farmer Dave's from Martha Stewart
Ingredients:
- 1 large beet
- 2 naval oranges
- 1 Tablespoon Olive Oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 bag of arugula
- 5 oz fresh goat cheese, crumbled
Directions:
- Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
- Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
- Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
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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.
To learn more about the program, click here. Thank you all for helping us keep this program going in 2013!
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Contact Us:
Farmer Dave's CSA
437 Parker Road
Dracut, MA 01826
(978) 349-1952
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