Tuesdays
3:00pm - 7:00pm
Brox Farm Stand
1276 Broadway Road
Dracut, MA
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Farm Notes: Harvesting Storage Crops
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Check out this video to see how we harvest potatoes!
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As the leaves fall off the trees and the cold weather begins to settle in, our work on the farm suddenly focuses on the storage root crops. In this cool time of the year, the roots store best nestled in the soil where they grew - as long as the conditions are good. Too wet or too cold could cause damage. We have left them in the soil as long as seems reasonable, now that we see the predicted frigid temperatures. The potatoes are protected under the soil, but if that soil should start to freeze, the potatoes near the surface could become damaged. If the soil surface becomes permanently frozen for the winter, we may never be able to dig them out.
Some years we have left the potatoes and carrots in the fields until after Thanksgiving. This year, due to the sudden cold, we will hopefully finish harvesting them this week to ensure the maximum good harvest possible. Then we will need to watch their storage conditions that much more carefully to ensure they are happy into April. This growing season has been a good one; now we must work to make it last.
To carbohydrates through the winter and spring!
Farmer Dave
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Thanksgiving Week
CSA pick ups will occur as scheduled for Thanksgiving week. If you need to change your pick up location to accommodate Thanksgiving travel plans, please email Bethany at farm@farmerdaves.net with your preferred pick up location prior to Thursday, November 20th. No changes to pick up locations can be made after next Thursday. Unclaimed shares will be donated to our hunger relief partners so they can benefit those in need. Monday pick up locations:- Reading
- Burlington
- Lanesville
- Home Delivery in Methuen, Andover, North Andover, Salem NH and Windham NH. The delivery fee is $10 and can be chosen for 1 week.
Tuesday pick up locations: - Lawrence
- Dracut at the Brox Farm Stand
Wednesday pick up locations: - East Somerville
- Union Square, Somerville
- Tewksbury
- Home Delivery by Metro Pedal Power in Boston, Cambridge, Somerville and surrounding areas. See the Metro Pedal Power website for delivery areas and fees. Can also be chosen for 1 week.
Thank you for checking your calendars and helping us plan ahead!
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In Your Share: Week 4
The following items will most likely make an appearance in your share this week.
Ultimately, Mother Nature has the final say; however, this week, we are planning and hoping to harvest the following.
- Broccoli
- Kale or Swiss Chard
- Leeks
- Carrots
- Arugula
- Romanesco
- Herbs
- Fennel
- Bok Choy or Tatsoi
- Eggplant
- Assorted Peppers
- Apples
- Winter Squash
- Spinach
- Lettuce
- Potatoes
If you'd like to freeze or can some of the veggies for later use, check out the resources on our website for ideas! And consider our add-ons for larger volumes of produce if you'd like to can or freeze for the winter.
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Recipes of the Week
Cabbage with Hot Sauce
Adapted by Farmer Dave's from Orangette
Ingredients:
- � head green cabbage, quartered and sliced into �-inch-thick ribbons
- � medium fennel bulb, thinly sliced (optional)
- Canola oil, peanut oil, or refined coconut oil
- � tsp. to 1 tsp. sambal oelek, or sriracha to taste
- Soy sauce, to taste
- Salt, to taste (optional)
Directions:
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a tablespoon or two of oil, and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won't take long. Then add a splash of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve hot or warm.
Yield: 2-4 servings, depending on what else you're having
Rustic Irish Potato and Cabbage Soup
Adapted by Farmer Dave's from Gluten Free Goddess
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, peeled and cut into chunks
- 4 cloves garlic, chopped
- 1 1-pound head of green cabbage, cored and sliced thin
- 4 medium gold or white potatoes, peeled and cut into cubes
- 2 large carrots, peeled and chopped
- 4 sausages or brats
- 4 cups light gluten-free broth
- 1 cup of gluten-free lager or ale- optional
- 1/2 teaspoon caraway seeds- crush them if you like
- 2 tablespoons chopped fresh parsley
- Sea salt and fresh ground pepper, to taste
- 1 tablespoon apple cider vinegar
- 1 pinch raw sugar
Instructions:
Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.
Pour in the broth and gluten-free beer; stir together. Cover and bring to a high simmer; then lower the heat a bit and simmer until the vegetables are fork tender- about 45 minutes.
At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. As always, taste the soup and season to keep your own palate happy.
Serves 4.
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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 2014 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 2015!
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Contact Us:
Farmer Dave's CSA
437 Parker Road
Dracut, MA 01826
(978) 349-1952
farm@farmerdaves.net
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