Notes from the Farm
We double down on tomatoes this week as ever more varieties ripen in the field for harvest, providing a wide range of color and shape. Consider making some gaspacho to help use them up and cool you down in the hot days ahead. We received considerable enthusiastic response to the purslane from last week, so we’ll harvest it for you again this week. Zucchini and summer squash continue to pump out the fruit while the eggplants and peppers are getting going.
Cucumbers this week come from our friends at Waldingfield Farm in Washington, CT. As fellow farmers, we are always talking, sharing ideas and strategies on how to address the challenges and opportunities we face, and as farms, we have helped each others CSAs in times of need. In early July, in the midst of a prolonged heat wave, we had extra lettuce to harvest, and provided some heads to Waldingfield for their CSA. This week they return the favor, providing our CSA with cucumbers. “Build Community” is central to our mission here at Massaro, and we have been fortunate to become a part of and help build a community of great organic growers throughout the state. This community has played a big role in our growth and success at Massaro, and we thank Waldingfield for sharing some of their harvest with us this week, and for the role they have played for years as leaders in the organic farm community!
Dinner on the Farm – Get your tickets today!
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!
Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Genna, Jocelyn, Jon, Ella, Marion, Briana and Diana
In This Week’s Distribution
Our Harvest: Tomatoes, Eggplant, Peppers, Zucchini and Yellow Squash, Carrots, Green Chard, Purslane, Lettuce; Waldingfield Farm Cucumbers
U-Pick: Cherry Tomatoes
Fruit Option: ‘Milton’ Apples
Recipes and Cooking Tips
optional: 1 fennel bulb, cleaned and diced
Tomato, Cucumber, Purslane Salad
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
Combine all ingredients in a serving bowl, add salt and pepper to taste.