This Day in History: 1962
Rachel Carson published Silent Spring, outlining the terrible environmental and human health effects of widespread pesticide use in America. She was called things like "hysterical" and a "communist". Because of her work, and the work of so many dedicated others, we now have a deeper understanding of how chemical pesticides interrupt natural systems and actually lead to the need for greater pesticide use and more robust pest populations.
On our farm, we try to work in balance with nature, not spraying any chemical pesticides, and instead cultivate healthy plants with strong defense systems and create ecosystems that promote the health and well being of beneficial life-forms.
Although we are not perfect (hence a few worms in the broccoli and some crops of spinach and chard lost to leaf-miner in the spring) we are able to grow a wide variety of very healthy vegetables without synthetic inputs. We believe in drawing a hard line - there is never a good enough reason to use a prohibited substance (prohibited by organic standards, not regular standards). It forces us to plan ahead, think critically and do the work needed to prevent infestation.
That said, we've got some very beautiful and diverse vegetables coming your way this week. It was lots of fun picking them all and we hope you enjoy!
Pie Pumpkin - If you are a pie person, go for it! But what about pumpkin soup? It's a little sweeter than butternut, and super healthy! Try this simple recipe.
Kohlrabi - It's back! We love fall kohlrabi, so sweet and crips. If you need more ideas for what to do, try some of these: http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321
Carrots - You can't be, but maybe you are . . . sick of carrots? Try roasting them with a little olive oil. It brings out the sweetness. We had them with beets (I bet you have a few rolling around the veggies crisper) this weekend, nothing more than oil and salt and just snacked on them with our fingers!!
Green Beans - The best of the season. These are fresh, crisp and super sweet. Enjoy raw (we definitely ate a lot while picking) or just lightly steam or sauté to maintain their exquisite flavor.
Fairy Tale Eggplant - This is eggplant without the fuss! The skin on fairy tale is tender, no need to peel, and the flesh is sweet, no need to salt. Cut in half, brush with olive oil and then grill, sauté or roast until fully tenner (about 10 minutes, sometimes a little longer, at medium heat or 400 degrees). They are a great side on their own but also make delicious pizza toppings, toss with pasta or add to stir-fry.
Salad Mix "Parfait" - this was a blast to pick and pack. Your half pound bag of greens has (from bottom to top) a handful of Astro Arugula, Sylvetta Arugula, Tall Dark and Handsome Mild Mustard Mix, Baby Red Russian Kale and Pea Tendrils! Consider taking out the greens, spinning them in the salad spinner and then storing them again in the same bag. Because of the rain and time crunch today we were not able to get them as dry as we like before being stored in the bag. They will keep longer spun. You can make a delicious salad out of these greens, or just wilt them lightly and enjoy!
Head Lettuce - It's back! We've been able to keep the turkeys out of it, and gave it a lot of irrigation - we hope you enjoy!
Don't forget to sign up for a fall share - just a few spots remain!
Well, the effects of this summer's drought are still with us. We've been wondering every week why we feel like we are so tight on produce, and then we remember the low yields and lost plantings due to the fact that is was just so, so dry. We are pretty proud of ourselves for doing as well as we have. Our inboxes are starting to fill with messages from the Massachusetts Department of Agricultural Resources and the US Department of Agriculture about Drought Relief Programs for farmers. A lot of them are just low interest loans to pay off debts from this year. We are grateful to have members like you who support us, and are willing to enjoy whatever harvest the season allows for to keep us from being in debt after a year like this. Your commitment to us means the world, and we hope you are enjoying the bounty we are able to provide.
And, we might even be able to make our budget goals this year. It will be a stretch, and we are planting, planting like crazy this week to get in extra greens and lettuces we hope to sell at our fall farm stand, to restaurants and to put in our fall share. It's getting close to the day when it is just too late to plant anything at all . . . we're pretty much there for anything planted in the field. Later this week we will do one more direct seeding of arugula and mustards in the field, we've got some October plantings planned for the greenhouses, and we'll be doing lots of pea tendrils in flats on the greenhouse tables, but other than that . . . the season is almost ready to wind down.
We are excited by some stellar harvests of sweet potatoes this year! Sweet potatoes love hot, dry weather, and the yields are off the charts! They were a pleasure to dig, and taste great! We are also very grateful to have the apple trees this year. We hope you are enjoying them as well!
The share this week:
Sweet Potatoes - Sweet Potatoes get sweeter over time, after harvest. They like to cure in a hot, humid environment, so we have them in waxed boxes in the greenhouse. But even when they aren't at their sweetest, these are some delicious tubers! There are lots of things to do with sweet potatoes, but we love to just slice them, roast them in oil, add salt and enjoy!
Napa Cabbage - Try this napa cabbage soup with meatballs!
Kale - If you haven't yet, you really should try Kale Chips!
Beets - We know, it's been the summer of the beet. We hope you are able to enjoy their sweet flavor and love the fabulous nutrition they provide! If you really need to change it up, try some Chocolate Beet Cake!
Eggplant - It's cool enough now, you can do it, try your hand at eggplant parm!
A few hot Peppers
It's back to school and the air has finally cooled down. It's beginning to feel like fall and our crops are starting to show it.
We have two new retail items since I wrote you all last - meat and mushrooms!
Fat Moon Farm in Westford, MA is providing the farmstand with fresh mushrooms. So far we have had beautiful shiitake mushrooms with outstanding quality and flavor. Read more
Our old friend, Floyd, is back on the scene! He is the farmer at Burnshirt Valley Farm raising the heritage breed pork that is now available, frozen, at the farmstand whenever we are open. We have breakfast, sweet, or hot Italian sausages, pork cutlets, kabobs, chops, pork spareribs or country style ribs. Lucky for us, Floyd's neighbor in Barre raises grass-fed beef. They cooperate in their marketing, so we have ground beef for sale, too.
Brittany's farm in Ashland, Upswing Farm, came with 100 apple trees. The apples were not sprayed with anything - in fact, aside from one pruning day, not much attention was paid to them, as organic apple management requires so much care and we decided that we needed to focus on the vegetable crops this year. Well, lo and behold, there was very little disease pressure for apples this growing season, and the apple harvest is quite good. I can't get enough of these tart, crunchy apples. They are certainly not all perfectly formed, but these are what natural, local apples look like - there are some oddballs in the bunch! There are lots of small apples in the mix, too. Perfect servings for kids. Now here are some apples you can feel good about packing in school lunch. Come to think of it, our carrots make another great school lunch component - just chop into carrot sticks and voila!
Now the fall crops are beginning to come in strong - sweet potatoes, winter squash, potatoes (we even have leeks today if you want to make a classic potato-leek soup!), but there are still some summer crops to enjoy - tomatoes have slowed down a lot, but there are sweet peppers and Vanguarden CSA in Dover is providing the farmstand with a bounty of eggplant. You can still get in that eggplant parm! or just roasted eggplant, or grilled, or baba ganoush (kind of an eggplant hummus). We have lots of hot peppers right now, too. Slightly unripe tomatoes are perfect for a chopped salsa (for once we even have cilantro at the same time as hot peppers, onions, and tomatoes! You can try making your own hot sauce, or making stuffed poblano peppers. The hot wax peppers are terrific sliced into rings and thrown on top of nachos, in a quesadilla, or made into quick pickles. These are the pickled pepper rings that are so fabulous with fried calamari or as a pizza topping. At least you can grab a cayenne or two for a pot of chili - it is football season now!
The slight chill and crispness in the air asks for warming foods and you can make them! Just bake a sweet potato or make a soup. We have all you need for some fresh fall ingredients.
and how could I forget? Kale! Greens to balance all of the dense comfort foods! We are having a little lettuce lull, but there should also be a consistent supply of arugula and tall, dark, and handsome mustard greens to keep you going in the salad department!
For the first time, White Barn Farm is offering a Fall CSA Share. Brittany has successfully run a Fall CSA for the past three seasons, and she is bringing that experience to super farm! You can sign up to pick up biweekly Thursdays at Upswing Farm or biweekly Fridays at White Barn Farm.
Fall Share begins Thursday, October 20th at Upswing and Friday, November 4th at White Barn. There are 5 pickups at Upswing for $200 and 4 pickups at White Barn for $160. Each share is expected to provide two weeks worth of produce. Learn more and sign up here
We are very excited by these fall days. Although our summer crops are slowing down on us faster than we would like, we are happy to be harvesting some fall favorites for the share. It has been a hot, dry summer, and we've made it through with an amazing harvest non-the-less.
Enjoy the share! If you want to try something that looks really cool, try this Tian that uses leeks, potatoes, delicatta and apples. You'll need to adjust some of the ingredients just a little, but I'm pretty sure it'll be awesome!
Leeks - Hot Tips on how to wash leeks!
Apples - Try the apples in these 19 savory apple recipies
Delicatta - These are very delicious squash that do not need to be peeled. The easiest way to enjoy is to slice in half, scoop the seeds out (although some say leaving the seeds in until after roasting improves flavor), oil a pan and roast until tender at about 400 degrees. You can eat the skin - it's an awesome squash.
Purple Majesty Potatoes
Well the mornings are cooler but summer seems to want to persist during the day! We are still very hot working in the fields by mid-afternoon, and believe it or not, we wish it weren't so dry!
This week we said goodbye to almost all of our summer crew, who headed back to high school, college, or started grad-school. We are grateful for all their work this summer, even more so when we are now doing a lot of that work ourselves!
Upswing is starting to provide a higher percentage of the crops in your share. As the later season crops mature, (and the apples ripen!) expect to see a lot more from our Ashland fields in your share. It has been a very tough season up there, with no irrigation, but the crops (besides the eggplant) have performed surprisingly well. There are lots of flowers on the eggplant so we are hoping to have some for you all later this month. This week we traded some summer squash for eggplant with Kevin, at Medway Community Farm to provide a little diversity in your share.
The tomatoes are slowing down a bit, now that it is drier, but we still have lots of plum and cherry tomatoes, plus greenhouse tomatoes on the horizon.
We are looking forward to cooler days, and hopefully rain to push along our fall plantings.
Your Share This Week
Eggplant - Try this Curried Eggplant Recipe but substitute the kale for the spinach.
Cherry Tomatoes/Plum Tomatoes - Not that these are hard to eat, but check out these 6 Tasty Dinners with a pint of cherry tomatoes.
Not too many recipes this week, but very soon there will be a lot of new fall vegetables and more time to be inside on the computer!
Some technical difficulties made it impossible for me to send out our email last week. I'm so very sorry, but I hope you were able to put your share to good use! We've figured it out and are back online for the rest of the season.
Ah, Fall is in the air! At least a little bit in the mornings, when the crew shows up in long-sleeves and the air is fresh and cool. We've been pushing through some persistent summer heat this year, and this reprieve has been much anticipated.
It's got us thinking hard about fall, and the end of the year, all that has been done and all that needs to be done. One of our goals is to try to provide produce for our loyal customers for as much of the year as possible.
So we are offering a Fall Share!
Don't let October be the end of fresh, local vegetables for your family. The Fall Share will start on November 2nd at White Barn Farm (we are switching to Friday for the Fall pick-up in the Barn) It will be an every other week pick up. We do this because the produce of fall lasts so much longer (much of it is storage crops that would last for months if you couldn't get to it) and it's great to get a larger quantity and variety at each pick up so you can be more creative with your share. Plus, pulling together a fall share is quite the production, and our staffing help will be significantly reduced.
Pick Up Days (All Friday) 2pm-6pm at White Barn Farm
Cost: $160 (Just $40 per pickup)
Crops Included: apples • arugula • beets • bok choy • broccoli brussels sprouts • cabbage • carrots • cauliflower • celery • celery root • chard • cilantro • dill • garlic • kale • leeks • lettuce • onions • parsnips • pie pumpkins • potatoes raab • radish • rutabaga • salad mix • scallions shallots • spinach • sweet potatoes• turnips • winter squash
Sign Up Here: Complete This Form
So, Back to the Summer and All The Veggies in Your Share!
We have an awesome share for you this week. Super diverse, super delicious and super bountiful!
Napa Cabbage - We know you were missing cabbage, so we grew some the size of babies. Now seems like a great time to toss in the information that I, Farmer Brittany, am 19 week pregnant, so carrying these baby sized napa will be good practice! If you don't remember how awesome this cabbage is, here are a few recipes to inspire some awesome cooking from Epicurious. If you can't use it al at one, peel off outer leaves and let the core remain in-tact, in a plastic bag in the fridge, the cabbage will last for weeks this way.
Summer Squash - Enjoy these summer gems while you can. Break out the grill on one of these cool evenings and enjoy the squash just brushed with oil and then salted, or enjoy one of these recipes.
Tomatoes - They are still rolling in! Good Old Martha's got some great tomato recipe ideas
Mini Sweet Peppers - You can use these like peppers in any recipe, or they make a great fresh snack!
Lettuce (it's back!)
Carrots - The last bunch for a little while, so enjoy. To get the carrots to last longer, take them off their tops and put in a plastic bag in the veggie crisper in the fridge.
Potatoes - This awesome variety is called Purple Majesty. They've got great flavor and texture and can be used for almost any potato recipe. Potato salad, roasted potatoes, grilled potatoes, mashed potatoes . . .
A Melon - This will be the last melon of the season, so enjoy!!
Thanks for being share members - we hope you enjoy this week's share!
Watermelons and Cantaloupes just pulled up in a van from Brittany's farm, Upswing Farm. The smell is intoxicating. That is how you tell a cantaloupe is ripe -if it smells fragrant it is ready to eat! They are good in a sweet or savory setting - recent suggestions - wrapped in prosciutto, or cut in half, seeds scooped out, with a scoop of vanilla ice cream inside. And do not let the art of spitting watermelon seeds be lost - our watermelons are here and they are yummy!
There are also mini sweet peppers and all different colored potatoes coming from her fields. Look for pints of mixed peppers to delight your palate.
Back at White Barn Farm we exhausted the use of every bucket and bread tray picking and sorting tomatoes today. Mega Tomatoes this weekend!!! Oh the beautiful caprese salad you can make - don't forget to grab a ball of mozzarella!
All of the heirlooms are represented now!
Pruden's Purple and Brandywine - large, pink, meaty often funny shaped
Aunt Ruby's German Green - light green blushing pink and so mild and sweet
Cherokee Green - more of a yellow green, more firm, excellent tomato sandwich choice
Green Zebra - a citrusy little green and dark green striped tomato
Black Krim - deep purple - deep flavor - much like cherokee purple
Striped German - big yellow bomber with red blush and red stripes when you cut it open
Persimmon - pale yellow, peachy colored monster with superb texture and low acidity
Yellow Brandywine - orange and tasty
Eva Purple Ball and Pink Beauty - nice round pink tomatoes with excellent flavor!
Pink Berkeley Tie Dye - red with dark green stripes - a new one this year. good and tangy!
We have lots of big and small red and orange slicing tomatoes if you like the old reliables or if you are a strictly red tomato person.
Even cherry tomatoes and saladette (two-bite) tomatoes will be on display.
We are between lettuce plantings right now but have arugula to make up for it! I like to chop it and throw it on a sandwich or add as an accent to a tomato salad - last night it was mozzarella, tomato, cucumber, sweet pepper, feta, cottage cheese and olive oil with some arugula to keep it all lofty! since downy mildew has taken down all of our basil i am thinking arugula is the new basil!
We hope to see you this weekend! or maybe you will see Brittany up at the Ashland Farmer's Market - Saturday 9am to 1pm. There is a great selection of vendors and there is always a festive air at a farmer's market!
Thank you for the incredible response this summer - hope you are enjoying all the good eats!
Why did the melons need to have a church wedding?
Because they Cantaloupe!
We've got a cooler full of cantaloupe everyone. They are ripe, fragrant, so, so tasty and need to be enjoyed ASAP!
When we plant melons, we try to plant varieties that ripen over a long period of time. It widens our harvest window and allows a longer period for enjoying melons without planting a new crop every week. This summer, however, the hot and dry weather is pushing our melons to maturity at an incredible rate.
Upswing has gotten less than 2 inches of rain in the last 60 days. That's 6 inches less than average, and our crops are dry! This puts stress on all of the crops, but in melons, the stress manifests itself in lots and lots of slightly smaller than usual, incredibly sweet melons ripening all at once!
We are talking off the charts sweetness.
So we have a lot of them, hundreds of pounds, and we need you to come to the stand and help us enjoy them! Cantaloupe is a great fresh snack, breakfast food and a healthy dessert!
Don't be shy. Buy Five. Or Ten! Take a moment to enjoy and preserve this oh so precious gift of sweetness. You can do it!
Roasted Cantaloupe (we know, it sounds crazy at first, but read the article before you decide not to try this . . .)
You can also preserve cantaloupe so you can enjoy it in winter.
How to Preserve (Freeze and Dehydrate) Melon This article also includes a recipe for smoothies and other ways to enjoy the preserved melon.
What are you going to do with your Super Farm Cantaloupe? Post on our Facebook Page and share with your friends and neighbors to inspire them to come by and pick up some melons of their own. It takes a community to support a small farm, and you are an incredible community!
Yes, that's a lot of information about cantaloupe, but when you've got hundreds of pounds of summer joy in your cooler, desperate to get into the kitchens of your amazing supporters, sometimes you need to take a minute to make the point!
We've also got LOTS of Tomatoes. Just like the cantaloupe they love the hot and dry weather and their flavor is as good as a tomato gets. The heirlooms are coming on and we've got boxes and boxes of red slicers.
Tomato Bargain: 10 lbs for $20 for slicers, 10b for $25 for heirlooms. They are already packed in boxes, ready for you to pick up and use in soups, sauces and salsas!
What else is on the stand this week?
Arugula (the best August arugula we've ever grown)
Tall Dark and Handsome Mustard Mix
Onions: Yellow, White, Cippolini and Red
Peppers: Green, Ripening, Mini Sweets and Hot Peppers
Swiss Chard and Barase Chard, a new variety we tried that grows like bok choy
Eggs, Coffee, Honey, Syrup, Bread . . .
See you at the Stand!
Well, it's raining. So far less than a tenth of an inch has accumulated, but the radar makes me believe we'll get at least 1/4 of an inch . . . nothing close to what we want, but hey, just the fact that it was cloudy and a little drizzly all weekend felt like such relief. Sweet, sweet relief. It's been enough years of farming to know, and remember, even on the hottest, driest, most dusty and desperate of days, that the rain will come again. We are so grateful to live in New England, where we can still count on rain.
We are able to put the first melons of the season in your share! Chris and I (Brittany) were up at Upswing yesterday and happily picked several baskets of small, but super sweet melons. Although they are not huge, they are a long awaited summer treat.
Ah, free water. I just need to take a minute and be grateful for this free water.
We are definitely moving into a new phase of the season. Tomatoes are ripening, melons are ripening, we are looking at our farm plan and making sure we plant enough fall crops before we run out of time. Our crop plan is set already for the season, but now is the time of year when you start to plant an extra bed of carrots, or seed a few more trays of lettuce, just because you know, when a certain date hits, there is little to no chance of harvesting a mature crop, even if you try.
For carrots, we'll be planting the last of our storage carrots this week, we've planted some every week for the last 3 weeks. There is still time to plant the small, sugary bunching carrots that are so tasty on Thanksgiving, but we want to make sure our coolers are FULL of delicious produce, so we've got to get those seeds in the ground!
We'll be transplanting our storage beets, and making sure crops like parsnips, celeriac, sweet potatoes and winter squash, which have all been planted and are growing well, have the last bit of weeding and care they need going into the shorter days of summer. We'll also start to harvest our storage onions to cure in the greenhouse this week. Despite a dry season, we've managed to grow a very healthy, weed free crop of onions, that will hopefully provide for us for the rest of the year. Onions are day-length sensitive crops, so we seed them first, at the end of February/early March. They live in their trays for about two months and then are transplanted, and grow tall and lush until about mid-July, when they start to make bulbs. Then we harvest them, while some of their leaves are still green, and put them in the greenhouse, where the tops dry down, and the onions cure, saving their life and energy for the next year, when they can grow a seed stalk and start the cycle over again. Except we will eat them, and enjoy that stored energy to use as our own.
The crew is out picking your share right now. I'm headed to Upswing in a few minutes to prep beds for planting the last round of fall broccoli and cabbages, happy for the chance to work in the rain.
Your Share This Week
Carrots - They are great just to snack on, but maybe try this Moroccan Carrot and Beet Slaw, if you want to get fancy. Or, try turning on the oven (it's cool enough now . . . maybe!) and roast your carrots, beets, celery and onions together. Just cut into 1" pieces and toss in oil. I love having roasted veggies in the fridge, they are great addition to a salad as leftovers - if you manage to have left overs!
Choice: Arugula/Bok Choy/Tall, Dark and Handsome Mix - Wilted Talk, Dark and Handsome in Pasta is a great way to get yourself eating this highly nutrient dense greens.
Cippolini Onions - This Italian Heirloom is a very, very special treat! Enjoy the great flavor and lovely shape of this little, saucer onion. Try peeling and roasting or grill whole, or in halves, or, just use like a regular onion.
Lettuce - Just one head this week - we'll let you get caught up!
Cucumber - Try just eating it like an apple. They disappear like crazy! I probably eat 3 lbs of cucumber each week just like that!!
Melon - We pick our melons mostly ripe, but some are perhaps slightly under ripe. To test for ripeness, smell the open end of the melon (where it was pulled from the vine). If it smells sweet and delicious, that's because the fruit is sweet and delicious.
Green Pepper - Want to get crazy? Try this Cajun Shrimp recipe that uses celery, onion and green pepper! You can get Shrimp from Jordan Brother's Seafood at the stand today!
Tomatoes - We've got a mix of tomatoes in a quart for you - we are still getting the first few fruits off of all our plants - this is a tasting of the wide variety to come. Enjoy on sandwiches, in salads or just slice, salt and enjoy the first taste of REAL tomato flavor of the season!
Enjoy the week!
Hello Farm Fans! It's been too long since I've sent some sort of communique from the farm! Brittany has been doing an amazing job writing the CSA email every week, and we have an office assistant helping with weekly office tasks, so I am more likely to find myself in front of 20 buckets of fresh cut flowers than a keyboard!
This season we are growing cut flowers for bouquets in addition to the sunflowers and zinnias we reduced the operation to last year. We are growing all of the flowers on landscape fabric, which makes the field look pretty sharp (and minimizes weeding). We are still trying to figure out how to run the operation profitably - we have been timing how many stems we cut per hour, assigning a value to each stem, and trying to consistently produce a $10 bouquet - which is an absolute steal! So much time goes in to cutting and arranging bouquets that we would love to have a core of committed flower customers. With that goal in mind, we have decided to offer a flower share - You pay $90 and get a bouquet each week for 10 weeks. Brittany put together the following points about the benefits of buying your flowers here! There is a sign-up form at the bottom. A flower share is a great treat for yourself or gift for a loved one!
Why fresh, local flowers, grown with organic methods?
• Fresh Flowers Last Longer. When you sign up for a share, you will know that your flowers have been recently picked, either the day of the share, or the day before. Fresh flowers have life and vigor, and can last a whole week long.
• Local Flowers are Grown Ethically. Lots of flowers sold in retail stores are grown in countries that don't protect worker rights. The flowers are frequently shipped multiple times around the world. (Eg. roses grown in Brazil, sold in the US, usually end up in Denmark at the flower exchange first . . . )
• Flowers grown with organic methods preserve the integrity of the local environment. We all know that pesticides and herbicides are devastating waterways and ecosystems, endangering important ecological processes and species - like bees! Our flowers are right next to some of the Franklin Honey Company Hives that are kept at White Barn Farm, and it's a joy to watch the bees happily working the flowers all day. Plus, you know when you take the flowers home and take a big sniff, you won't be breathing in any hidden chemicals!
We really hope you choose to celebrate the rest of summer with a flower share. We love growing and arranging flowers. We believe that beauty can bring peace of mind and a sense of presence, improving our ability to appreciate each moment and take stock in the simple things that make life enjoyable.
If you would like to sign up for a flower share, please complete this form. Then bring your check to the farm (payable to White Barn Farm) and we will put your name on the flower share list. Each week (any day) you can come to the farmstand, choose your bouquet, and have the farmstand cashier check your name off for the week.
Pick up Locations
White Barn Farm
Tuesday to Friday: 10am-6pm or Saturday/Sunday 10am-2pm
458 South St, Wrentham. MA
Thursdays from 1pm-6pm
28 South St, Ashland, MA
$90 for 10 weeks
This Saturday, July 30th, we will do a free flower field walk at 10:30am, after Patty's Yoga in the Barn (9am to 10:15am). Take a tour with me (Christy). I will show you our flower fields, how to harvest the best cut flowers, when to dead-head, and talk a little bit about the varieties we grow and our growing methods. The direction of the tour will follow the interests and questions of participants. Tour will be 30 to 45 minutes. Gather at the farmstand at 10:20am and we will take off from there.
Now enough about that.
What is happening at the farmstand?
First of all, thank you so much for shopping!!! We have been getting a great turnout and we can't thank you enough for your dedication to your local veggie farm!
This is your moment to make pickles!! We have a surplus of cucumbers right now, but with the lack of rain, there is likely to be a big slow down soon. This is the week! Get in to the farmstand and fulfill those homemade pickle dreams!!
Kale and Chard are still available this week - but there will be a pause soon before the fall crop comes in - so get those vitamin packed leafy greens in your body while they last!
Arugula and Mustard Mix are back this week! Look in the display fridge for these tasty, tasty greens - arugula with salt, olive oil, and lemon juice, with a few curls of parmigiano is a simple delight. When it's this hot out sometimes these greens are a little spicier - try treating them as an herb - coarsely chop and add them to a grain salad, a sandwich, risotto, etc. They are also wonderful as salad greens, of course. The lettuce plantings keep on coming, too - don't miss out on the season of flavorful lettuce varieties (save the romaine heart 3-pack for the dead of winter!)
There is a solid array of basics at the farmstand - carrots, potatoes, and onions. The flavor and selection of specialty varieties is anything but basic, however. We have beautiful red gold potatoes, cipollini onions that are the sweetest when roasted, and plenty of carrots to keep some color in those toddler diets (or is that just in my house?). I just had a vision of mustard greens, shredded carrot, cucumber half moons, and sunflower seeds with a lemon-tahini dressing. yes please! The onions and even the potatoes can go on the grill if you'd rather keep out of the kitchen! Chris put some whole medium sized potatoes on the higher rack of the grill while he grilled vegetables and chicken breast the other night. They came out like fantastic little baked potatoes.
Hot Peppers are Here! and the Tomatoes are coming in! Big red slicers are ripening in the high tunnel, cherry tomato pints hit the stand this morning, and delicious determinate tomato varieties are ready in the field - yellow taxi, orange blossom, to name two faves. The tomato harvest is only going to be growing and growing, so prepare to eat tomato sandwiches and caprese salads!! Plenty of basil right now, too! Fresh chopped salsa here we come! There was even a little cilantro on the stand last time I looked.
The first crops from Brittany's Upswing Farm field in Holliston are ready - the hot peppers, sweet peppers, and eggplant are all coming from there! She has been a drought-time hero, bringing water to the peppers and eggplants and our fall brassica planting.
We have even had some sweet corn at the farmstand! That is not a promise that we will have it when you stop by - but wow did Britt make some delicious tortizzas with salsa, cheese, white onion, green pepper, and corn cut off the cob. wow!
The crew has been persevering without complaint here at the farm. We are soaked with sweat but enjoying every tiny breeze that goes by, harvesting, harvesting, harvesting and trying to keep the farm alive without rain! We appreciate your support! Tell a friend who has never been! It's the height of the season and we have enough veggies for everyone!