2023 CSA, Week #2


Keep farming, feed people, build community

June 19, 2023

Notes From the Farm

Today is Juneteenth, which commemorates the coming of freedom from slavery to Texas, more than two years after the Emancipation Proclamation was issued in 1863. Our food today is deeply connected to our agricultural history and the legacy of slavery – many foods that we eat today were brought here on slave ships. If you’d like to explore more on this, here is a link to a podcast from Living on Earth about Juneteenth and African Foodways, including a discussion with author and culinary historian Michael Twitty, and an interview with Leah Penniman, farmer, educator, and author of Farming While Black. Click the link to listen or read a transcript of the story.

Our harvest this week brings in what may be the last of our strawberries, and we’ve included a Juneteenth red drink recipe below, which could use some of the strawberries for. We’ll also have more garlic scapes, lettuce and kale, plus carrots and chard started early this spring and grown in our high tunnels, and dandelion greens, which are great raw in salads or in a number of cooked dishes. Check out the recipe section below for ideas on how to use them.

Our summer camp for kids ages 5-13 begins next week. We do still have a couple spots remaining each week if you are still making plans for your child. Click here to register. Please note that there will be peak traffic in the parking area for camp pickup between 3:15-3:45pm, from June 26-August 4.

Looking ahead on your calendar: We will move our Tuesday, July 4 CSA pickup to Wednesday, July 5, allowing for some time off for our staff on 4th of July weekend. Wednesday pickup in New Haven and Friday farm pickup days and times will stay the same.

“Open Farm Days” return: Prior to 2020 we offered “open farm days” in the learning garden during CSA pickup hours for fun, hands-on engagement, learning opportunities for all ages, plus open/unstructured time in the garden for kids, and we are excited to bring it back this year. We plan to offer a mix of programs and activities including farm tours, cooking demos, workshops, volunteer work days and more (full schedule coming soon). For the first two weeks we’ll offer farm tours lead by our farm staff leaving from the learning garden pavilion this Tuesday at 4 and 5pm; and on Friday at 3 and 4pm.

-Farmer Steve and our Farmers: Alyssa, Alanna, Bella, Cass, Faith, Kate, Kayla, Leah, Maddie, Morrigan, MC

This Week’s Anticipated Harvest:

Carrots, Strawberries, Kale, Garlic Scapes, Chard, Dandelion Greens, Lettuce



Will open later this season

Fruit Option:

Begins in July, from High Hill Orchard

Big Green Truck Pizza

Big Green Truck Pizza will be at the farm from 3-6pm on Tuesdays once per month:

  • Tuesday, July 11
  • Tuesday, August 1
  • Tuesday, September 5
  • Tuesday, October 3

They’ll be parked in the parking area, making a variety of their favorite pies for you to choose from. Payment can be made to Big Green Truck here with cash, venmo, or paypal.

CSA parking area/pickup images

See images below for an overhead view of the pickup areas at Massaro and at District.

CSA Pickup Instructions and Reminders

Balancing Tuesday and Friday CSA pickup: Quite a few more people who have chosen Tuesday than Friday for on-farm CSA pickup. If you are willing and able to switch to Fridays, please let us know, as that will help us balance the days and reduce traffic.

A request for 10-week Flexible/Half CSA subscribers:

Please send your pickup plan in an email to [email protected] if you haven’t already. The majority thus far have chosen to begin picking up Week 1 and doing alternating weeks from there. If you haven’t yet sent your plan in, you can help balance out our harvest days and limit crowding by starting with Week 2. We generally suggest picking up every other week, beginning either week 1 or 2, but the plan is flexible to allow you to choose any 10 weeks you would like. Please send us your plan now.

Reminder emails from GrownBy: GrownBy sends reminder emails ahead of your CSA pickup day each week for our 20-week subscribers, and uses a default of picking up alternating weeks, beginning with either week 1 or 2 for our 10-week subscribers. We know that many people switch pickup days as needed, and have a different pickup plan than the alternating weeks. As a result, you may receive some reminder emails that don’t match with your pickup plan or changes. Know that we are working with GrownBy to make adjustments to the auto reminder emails. Thank you for your continued patience and understanding on this.

On-Farm Pickups – Tuesdays 2:30-6:30pm; Fridays 12:30-5:30pm

  • Come on in to the big red barn: Park in the parking area on the north side of the barn, walk down the steps and and enter the barn through the east barn door entry. Our harvest will be set out in bins with instructions for you to select and bag your own produce. Staff and/or volunteers will be there to help you as needed. Please bring your own bag or box.
  • Please note that we will no longer be offering the drive thru pick up option. We will make up a few bags in advance for a quick pickup option for those who might need it.
  • There is a handicap parking spot and an additional accessible spot next to the entry/exit on the south side of the barn.
  • ALWAYS DRIVE SLOWLY at the farm – there is often programming here for kids, and the farm family with young children live here.
  • When U-Pick crops are available, we recommend doing U-Pick first, then picking up your CSA when you are done. See map.

Delivery to District – Wednesdays, 3:30-7:30pm

  • Located at 470 James St. at State St.
  • Go to Door 004 for District Athletic Club (see map).
  • CSA boxes will be stacked through the door and down the hall in the gym kitchen area.
  • Pick up time is 3:30-7:30pm on Wednesdays.
  • Take only one box of produce unless otherwise indicated, all boxes will be the same. Return your box each week and pick up a new one.

Egg CSA Subscriptions – a few more are still available

  • Pickup along with your vegetables on your regular pickup day and location.
  • Massaro Farm Egg cartons can be returned to us as long as they are in good, clean condition.

Fruit Option – a few more are still available

  • Comes from High Hill Orchard in Meriden.
  • Typically begins in early July once blueberries are ready to harvest.
  • Pickup along with your vegetables on your regular pickup day and location.

Farm Store – for on-farm pick up only; not available for New Haven delivery

  • Our eggs, honey and tomato products will be available each week as long as we have them. Purchase at pickup along with your produce.
  • Products from our partner farms and local vendors may be available as well.


Communications: We send out a weekly CSA newsletter during the harvest season, and additional messages throughout the year.  Please read them. There is often helpful information in them, or important updates that might answer questions you have.  We also share news, stories and photos on facebook and instagram.

If you have a question, request, feedback, or need to be in touch for any reason, emailing us at [email protected] is the best means of communication. This email is checked regularly, and we do our best to respond quickly. We’d love to talk with you when you are here on the farm and we can usually be found around the barn during CSA pickup hours, so grab our ears, pick our brains, chat us up or tell us what’s on your mind!


Bags: Please bring a reusable bag or box to take your produce home in. We will have compostable bags available for you if needed.


What if I miss a week?: If you are not able to make it to the farm to pick up your produce on a given week, you are welcome to have someone else pick up it up for you. Simply have them come to the farm or District on your behalf. Any produce that is not picked up will be donated, so know that it is put to good use! If you do miss a week, please understand that you are not entitled to additional produce on another week.

Produce Donations: Part of the farm’s mission and commitment to the community is to donate produce to local hunger relief organizations, which is more important than ever right now. To make this happen, we harvest additional produce for donation on CSA distribution days. Any produce not picked up by our CSA members is added to that donation. Thus, if you can’t make it one week to get your vegetables, know that your produce will go to people in need and is never wasted.


Want more of our produce?: As our harvest allows, we will offer additional produce for sale at the farm. If you don’t see something you want available in the store, please do let us know when you are here and we’ll see if we can offer it. We will be at the Q House market at 197 Dixwell Ave in New Have on Wednesday afternoons from 3-6pm and some weekend markets again beginning in late July.

Payment plans, and final payments: If you signed up through GrownBy for weekly or monthly payment plans, your card will be charged automatically. Please make sure your card is up to date. If you paid by check and you still have a balance for the CSA, please send in your final payments, or email your payment plan to: [email protected].

Recipes and Cooking Ideas

Pasta with Dandelion Greens

from www.bluekitchen.com


  • 8 ounces linguine (or any linear pasta)
  • 1/2 pound Italian sausage, sweet or spicy
  • 1 tablespoon olive oil
  • one shallot, minced
  • 1 clove garlic, minced
  • 1/2 bunch dandelion greens, washed and torn into 2-inch pieces
  • 1 egg, lightly beaten
  • 1/2 cup cream or half and half
  • 1/3 cup Parmesan, grated plus more for serving
  • salt, if needed


  • Start a pot of salted water for the pasta.
  • Sauté the sausage in a large heavy nonstick pan, breaking it into small chunks with the spatula. When the sausage is cooked and beginning to brown, remove it from the pan and reserve in a little bowl. Wipe out the pan, then add the olive oil.
  • Add the minced shallots and garlic and sauté for a minute or so. Then add in the dandelion greens and cook, stirring, over low heat, until they are soft and wilted—3 or 4 minutes.
  • Meanwhile, cook the pasta to al dente according to the package directions. Before you drain the pasta, ladle out a half cup of the cooking water and reserve it. Drain the cooked pasta and rinse it with hot water.
  • Return the sausage to the pan with the greens and stir together. Turn off the heat.
  • Ladle the half cup of the cooking water into the beaten egg and whisk it all together. Whisk in the half and half. Add the pasta to the cooking pan, stir everything, and then add in the egg-water-cream mixture. Toss everything together. Scatter on the grated Parmesan, give everything a final stir. Taste and season with salt, if needed. And that’s it. You’re done. Serve in soup plates, offering extra Parmesan for those, like me, who love cheese.

Kitchen Notes

Instead of sausage, you can substitute chicken or ground lamb or omit animal protein entirely.

To prepare dandelion greens: wash in cool water, pat dry, and cut or tear off the bottom, stiff part—which is mostly stem. What to do with the other half of the bunch of greens? Sauté them with olive oil and a bit of garlic, or chop them and add to a tomato-based pasta sauce, or whirl them up in a smoothie with a banana, an apple, and some mango.

Juneteenth Red Punch with Strawberries

from www.delish.com; serves 20


  • 6 c. cranberry juice
  • 1 L ginger ale or 7Up, chilled
  • 4 c. pineapple juice
  • 4 c. orange juice
  • 1/4 c. lemon or lime juice
  • 1/2 gal. strawberry sorbet
  • 1 navel orange, sliced
  • 1 c. pineapple chunks or rings
  • Maraschino cherries
  • Sliced strawberries


  1. In a large punch bowl, stir together cranberry juice, pineapple juice orange juice, lemon juice and ginger ale. Add sorbet and garnish with sliced strawberries and maraschino cherries.
  2. Serve immediately in chilled glasses

Garlic Scape and Dandelion Green Pesto

from www.lettyskitchen.com


  • 8 ounces dandelion greens or other bitter greens
  • 1/2 cup chopped garlic scapes
  • 1/3 cup walnuts
  • 1/3 cup grated Pecorino Romano or Parmesan cheese
  • ½ teaspoon fine sea salt
  • ½ cup extra virgin olive oil


  • Blanch the greens: Bring a pot of salted water to a boil. Have a bowl of ice water at the ready. Drop the greens into the boiling water and cook about 30 seconds. Transfer to the bowl of ice water for a minute. Drain. Squeeze out the excess water with your hands.
  • Chop the garlic scapes in a food processor. Add the blanched greens, the walnuts, cheese and salt. Process for about 10 seconds, stopping to move things around if they get hung up.
  • With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.


Fold over the scape and snap off the less-tender woody end. It’s sort of like breaking off the tougher stringy bottom of asparagus. Discard the tougher portion of the scape.

Garlic Scapes

  • Garlic scapes are a farm favorite, available only early in the season. They are the flower of the garlic plant. By harvesting the flower we send energy back to the roots and encourage larger heads to develop, which we’ll dig up in July. You can use the scapes just as you would garlic cloves, dicing them and including them countless dishes.
  • Try brushing the scapes with oil and putting them on the grill until they get slightly charred for a crispy, delicious side dish.
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