Notes from the Farm

We flip the calendar from August to September this week and the though we still have some summer heat remaining, hints of autumn are evident.  The decreasing daylight is beginning to become apparent, cool evenings break the heat of the day, the fields are wet with dew in the mornings, and the long yellow buses will be filled with students on their way to and from school as they pass by the farm.  Yes, it is a time of transition both on and off the farm.  Our harvest starts to show that transition as we have the first of our potatoes to offer this week.  Soon we’ll be bringing our winter squash in from the field to cure and in a few weeks we’ll start to see more greens return to the harvest as some of the heat-loving fruiting crops slow their production.

Purslane is back this week by popular demand.  We have heard from some many people that the purslane has been greatly enjoyed and we know it is something you can’t find at the store, so we figured we would offer one last time while the season allows for it.  U-Pick cherry tomatoes are open again, however with the heavy picking we have done over the past few weeks we will likely limit it to one pint as we allow more of the fruit to ripen.  It will be a lovely mix of potatoes, tomatoes, peppers and garlic in our distribution this week, which offers endless culinary opportunities, so have fun with it and enjoy something delicious!

Last Chance to Join us for Dinner on the Farm!


The annual Dinner on the Farm is set for Sunday, September 4, and tickets are on sale now.  This year’s event will be extra special as we celebrate 100 Years of Farming here, as the Massaro family began the farm back in 1916.  In addition to the fantastic menu masterfully prepared by Chef Denise Appel of Zinc Restaurant in New Haven, local beer, wine and specialty cocktails with Massaro grown ingredients, we will have historical artifacts of the Massaro family, videos, student-created art, raffle, silent auction and a tour of the farm.  Dinner on the Farm is a wonderful, delicious event, and an important fundraiser to help realize the Massaro Community Farm Mission: Keep Farming, Feed People, Build Community.   Purchase tickets online, send in a check to our farm address, or buy tickets at the farm when you come for your produce; $175 per person.   We hope to see you there!

Best,

Farmer Steve and our Farmers: Alyssa, Ed, Briana, Diana, Adam, Nikki and Kelly

In This Week’s Distribution

Our Harvest:  Potatoes, Tomatoes, Sweet Peppers, Garlic, Eggplant, Purslane,  Zucchini and Yellow Squash, Lettuce

U-Pick: Cherry Tomatoes

Fruit Option: ‘Sugar Baby’ Watermelon

Recipes and Cooking Tips


Tomato Potato Curry
adapted from www.yummytummy.com

Ingredients:
Oil – 1 tblspn
Onion – 1 large sliced thinly
Hot Peppers – 2
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Tomatoes – 3 large chopped finely
Chilli Powder – 1 tsp
Potatoes – 3 large
Water as needed
Sugar – 1 tsp
Coriander Leaves / Cilantro for garnishing

 

Method:
Cook potatoes till they are tender, peel them and mash them roughly.
Heat oil in a pan. Add in onions and saute for a min.
Add in salt and turmeric powder and cook till they are golden brown.
Now add in tomatoes and hot peppers. Cook this for 5 to 8 mins till they turn mushy.
Now add in chilli powder and saute for a min.
Pour in water and mix well. Bring this to a boil. Add in sugar and mix well.
Now add in the potatoes and simmer for 5 mins.
Throw in a handful of coriander leaves and mix well.
Switch off the flame and serve with poori or roti.

Leave a Comment