Notes from the Farm
Happy 4th of July! Since the 4th falls on a Tuesday this week, our normal Tuesday pick up will be moved to Wednesday, July 5th. Pick up hours will remain the same on Wednesday, 2:30pm-6:30pm.
The fruit option from High Hill Orchard will start either this week or next with blueberries. Didn’t sign up yet? No problem, there is still room to include you in the fruit. Send an email to firstname.lastname@example.org or ask about it when you pick up your veggies.
Many of you know that my wife Jacquie and I have been expecting, and we are excited to let you know that late on Friday night we welcomed our baby daughter Vivian Alice Munno to the world. Both mom and baby are healthy and doing well. Vivian Alice weighed in at eight pounds, four ounces, is named for two of her great grandmothers, and is looking forward to meeting you all!
Farmer Steve and our Farmers: Adam, Alyssa, Dan, Jalyn, Kelsey, Nikki, Sara, Shannon, TW and Tyler
Our Harvest: Mixed Zucchini and Summer Squash, Romaine and Leaf Lettuce, Rainbow Lacinato Kale, Collards, Scallions, Radishes, Salad Turnips
U-Pick: Snap peas and Snow peas; Herbs
Fruit Option: Blueberries will begin this week or next
Know Your Farmers
There are many reasons why you might have signed up for our CSA this year, one of which might be that you want to know more about your food, including where it comes from, how it is grown, and who is growing it. Put simply, you want to know your food and know your farmer. We have an incredible team of farmers here working to bring you a bounty of fresh, organic, delicious produce, and over the course of this CSA season, we’ll include a note about someone from the farm staff so that you can get to know your farmers.
Adam is a Massaro “senior,” this being his fifth (non-consecutive) year on the farm. Originally from Woodbridge, he recently graduated from Middlebury College where he studied Russia, linguistics, and Communist thought, while working at various farms in the Middlebury area. Adam is aspiring to be a Grammy-award winning producer, but for now is happy to think up new beats with his hands in the soil.
Recipes and Cooking Tips
Kale: packed with nutrients, this leafy green can be steamed or sautéed and served as a side dish, included in soups, stir fries and casseroles, blended in to green smoothies, or baked in to chips for a great snack.
Scarlet Salad Turnips: like a radish but with more cooking greens on top and no spice to the root. Crisp and delicious, these can be cooked, pickled or eaten raw in many ways. Use in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them. If you do cook them, note that they do not need to be cooked for long. Do cook the greens, which have are tender, delicious, and can be prepared just as you do other greens.
Root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator.
Sugar Snap Peas with Radish, Salad Turnip and Scallions
from the SpiceHouse.com
· 1.5 – 2 pounds fresh sugar snap peas
· 6-10 fresh radishes and/or salad turnips, quartered or sliced depending on size
· 1 bunch fresh scallions
· 1-2 tablespoons unsalted butter
· coarse or kosher salt, to taste
· freshly ground coarse pepper, to taste
Snap off end or pea pods removing snap string if necessary and wash and strain pods. Snip off root ends of scallions and cut white parts into 1 inch pieces. Discard green ends.
Melt 1 table spoon butter in large saute pan over medium heat and add pea pods. shaking or gently stirring for 2-3 minutes. Do not let peas brown. Peas should be slightly tender.
Add radishes and scallions and if necessary additional butter. Add salt and pepper to taste. Shake and/or stir for another 2-4 minutes until radishes are tender not allowing anything to brown.
Quick Pickled Radishes (or salad turnips)
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
· 2/3 cup red-wine vinegar
· 1/2 cup sugar
· Coarse salt
· 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.
Roasted Radishes and Salad Turnips
· Radishes and/or Salad Turnips
· Extra-virgin olive oil
· Coarse salt and freshly ground pepper
· Fresh lemon juice
1. Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
|Thank you for your support of our efforts to maintain a non-profit, certified organic farm!|