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Tuesday, November 15, 2016

Wier River Farm Updates, Thanksgiving Share, and Meat Sale/CSA!

Hello Weir River Farm CSA members, past and present,

As we enter into the winter months, we wanted to take a moment to thank those of you who participated in the Weir River Farm CSA this year and in past years. Your support of the farm and participation in the CSA have meant a lot to us here at the farm. Below are some updates on current and future CSA plans at Weir River Farm that we thought might be of interest, as well as upcoming opportunities to access local food at the farm. 

2017 Vegetable CSA Shares
As you know, this was a transition year here at Weir River Farm, and we offered a CSA share featuring vegetables from another Trustees farm. The farm team and Trustees leadership are in the midst of an ongoing planning process to map out a longer term vision for the vegetable operation at Weir River Farm. We are working on a plan that is agriculturally, economically, and logistically sustainable and that fits well with the livestock operation and the educational and family programming that are core aspects of Weir River Farm.

We don’t have a clear announcement about 2017 vegetable CSA shares for you yet - our team is working on plans and still determining if we will provide shares from another farm again, grow our own produce at Weir River, fallow fields for a season of rest, or create a new model. We realize you may want to make plans for your 2017 CSA, so we’re making every effort to push our planning process forward and will keep communicating via this blog as we have updates. 

2016 Thanksgiving Share
In the meantime, we’re happy to announce a Thanksgiving CSA Share of great fall veggies, grown at three of our Eastern MA Trustees farms: Chestnut Hill Farm in Southborough, Powisset Farm in Dover and Appleton Farms in Ipswich. 
·         This share is a 1-time pickup on Monday November 21, 4-6pm at the Yellow House, 140 Turkey Hill Lane.
·         Share will include a mix of lovely fall foods, from potatoes, beets, and carrots to lettuce and kale, herbs, winter squash, and more, just in time for Thanksgiving! 
·         Cost is $50 per CSA share.
·         Additional local goodies (honey, maple syrup, etc.) can be ordered via the signup form for delivery with the CSA share.
·         Please bring a check (make out to The Trustees) so you can pay at the time of pickup. 
·         All vegetables are raised with care at our farms and grown without chemical fertilizers or pesticides.
·         We need your sign-up by Thursday November 17 so we can plan for harvest and deliveries. 

Sign up here for the 2016 Thanksgiving Share

November Meat Sale
The Weir River Farm Fall Meat Sale is in progress! Please join us on Tuesday Nov 22 or Tuesday Nov 29 from 2-6pm in the Yellow House at 140 Turkey Hill Lane. We’ll be selling Weir River Farm grass-fed beef, and pasture-raised poultry, lamb, and pork until we run out!

Meat CSA
For those of you looking for an opportunity to access our locally grown meat on a regular basis throughout the winter, The Trustees is inviting friends to join in our first ever Meat CSA to share in the bounty of meat produced on Trustees farms by Trustees farmers. Every two weeks from December to April, CSA members can come pick-up a diverse range of cuts of beef and pork, as well as whole chickens.  

The shares will be made up of the highest quality local meats from Weir River Farm and several nearby Trustees farms, each of which utilize our sustainable and humane farming practices. The shares will include a variety of meats from Weir River Farm, supplemented by beef from Moose Hill Farm in Sharon and pork from Moose Hill Farm and Powisset Farm in Dover. Share pick-up will be offered at Weir River Farm on Mondays from 2-6pm. For more information or to sign up, please visit us at: thetrustees.org/meatcsa.

Thanks again for your support of Weir River Farm. Please don’t hesitate to reach out with any questions.

Here’s to a delicious and restful fall!

Sincerely,

Fran Blanchard
General Manager, Weir River Farm

Cathy Wirth
Agriculture Program Director


Tuesday, October 25, 2016

Weir River Farm Blog 10/25

Happy Tuesday! We have arrived at the final CSA; a bittersweet end to a roller coaster of a summer.  I'd like to personally thank all of our gracious CSA members who stuck it out through a devastatingly dry summer to support their local farm.  It means the world to me and I know Des at Chestnut Hill feels the same.

In exciting farm news, our meat sale will finally commence!  On November 8th (and every subsequent Tuesday until the meat is gone) meat will be sold out of the yellow house from the afternoon late into the day.  There will be pork, beef, and chicken: all of the essentials.  Its been a long road to get here but the meat sale is always worth the wait.

Thanks again for a wonderful season.  Here's Des with the final share:

hat's in Your Share this Week (maybe):

      Salad mix
      Lettuce
      Kale/Chard
      Arugula
      Baby Bok Choi
      Pac Choi
      Red Cabbage
      Salad turnips
      Carrots
      Garlic
      Daikon Radish
      Red Radishes
      Broccoli/Cauliflower
      Winter Squash
      Celery/Celery root
      PUMPKINS- don't forget to take home your PUMPKIN!!!!


      Recipes: 

    Daikon radish- If you have never seen Hayao Miyazaki's Spirited Away, you will be confused by my adoration of this incredible radish. In the movie, which is animated, a young girl is confronted by a number of spirits as she tries to free her parents and a strange dragon from a spell that binds them to a witch. One of those spirits is a Daikon Radish spirit- a benevolent spirit who briefly helps the main character. It is massive, white and kind. These massive roots bend and twist their way through the soil- and, like carrots, often come out looking remarkably man-shaped. I so love the idea of a vegetable spirit and so delight in the growing of these radishes, which grow huge in a small amount of time. They are mild, slightly tangy and don't have much bite. They are fantastic pickled, great crunch in your favorite stir fry or cole slaw. Enjoy them anywhere you would use carrots for a nice change. I've got a link here to a website with 10 ideas for using daikon in your next meal. 
   
   Daikon Radish Cakes- a twist on the latke. Yum.....from Allrecipes.com

    
      

Ingredients

  • 1 1/2 cups grated daikon radish
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 red onion, chopped
  • 1 egg, beaten
  
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
  • 1 1/2 cups vegetable oil for frying

Directions


  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Tuesday, October 18, 2016

Weir River Farm Blog 3/18

Happy Tuesday!  There are only two more CSA pick ups this season, so make sure you stop by and grab your final fall veggies. If you missed the last couple weeks, Des is pulling out all the stops and getting some mean greens out of the surprising October heat.  Before I paste the share info, a couple of notes for those interested:

- Garlic is still for sale and will be for the next two weeks, until the product has all been sold.  We've got about one hundred pounds left from the harvest of three hundred, so it's quickly depleting.  Come talk to me at CSA, or email me and I can bag some for you in advance and you can just come by and pick it up at your leisure.

- I'll be harvesting a limited amount of beet and carrot bunches this week for sale at the CSA. They are the final veggies we left in the Earth, and this is their last hurrah. There will be a very limited amount, so if you're interested you can guarantee some for yourself by emailing me in advance, or if you feel like throwing caution to the wind, feel free to just show up and try to buy some on the spot.

I can't wait to see ya'll at the CSA, here's Des with the share:

What's in Your Share (maybe):


Salad turnips
Arugula
Pac Choi
Salad mix
Broccoli
Radish
Bok Choi
Carrots
Winter Squash
Garlic
Potatoes
Pencil leeks/scallions
Kale/Chard

Recipes:

Ok. I've been hearing a lot about Arugula Pesto and telling a lot of folks about it and it is dreamy delicious and a great thing to FREEZE for later so grab some of this peppery green and make this! You can substitute pine nuts/sunflower seeds/cashews/pecans etc for the walnuts, but I love walnuts in this! I also put in a Tblsp of butter just because I love butter and it makes any pesto a creamy wonder.
Ingredients:
  • 2 cups packed fresh arugula leaves, rinsed and dried
  • 1/4 cup roughly chopped walnuts
  • 4 medium garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
Throw all the ingredients in a food processor and pulse until smooth. Use anywhere you would use basil pesto for a peppery twist on an old favorite.



I made this the other night with ground turkey instead of beef and it was fabulous. We served it with rice and used our homegrown sriracha! Our fresh cabbage caramelizes so wonderfully that it makes stir fry just sing! This is from BudgetBytes.com

BEEF AND CABBAGE STIR FRY
PREP TIME
COOK TIME
TOTAL TIME

INGREDIENTS
STIR FRY SAUCE
  • 2 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.33
  • 1 Tbsp sriracha* $0.05
  • ½ Tbsp brown sugar $0.02
STIR FRY
  • ½ head green cabbage $1.78
  • 2 carrots $0.22
  • 3 green onions $0.17
  • ½ Tbsp neutral cooking oil $0.02
  • ½ lb. lean ground beef $3.90
  • 2 cloves garlic $0.16
  • 1 Tbsp fresh grated ginger $0.13
  • Pinch of salt and pepper $0.05
GARNISHES (optional)
  • 1 Tbsp sesame seeds $0.08
  • 1 Tbsp sriracha $0.05
INSTRUCTIONS
  1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
NOTES
* 1 Tbsp sriracha makes a medium-spicy stir fry. If you don't like spicy, I'd start with 1 tsp. The sriracha adds flavor as well as heat, so I don't suggest skipping it all together.

Events:

SURPRISE! Given that our Harvest Fest was rained out (and thank you to all the hearty souls that ventured into the torrent to support us- we did have a fun day anyway!) we still have a ton of pumpkins left over and Southborough Recreation and the Rotary Club have rescheduled the annual Pumpkin Lighting Ceremony for October 30th. So on Saturday October 29th we are adding PUMPKIN CARVING to our Halloween Fun Run Event. You can enter the costume party style fun run and get a free pumpkin, OR you can just come buy a pumpkin for $5 (and these are FABULOUS JACK O LANTERNS!!!) and use our carving tools to carve a beauty to bring home or put up on the wall in town. 2k run starts at 10 am, fun run starts at 11 am and the Pumpkin part of the day is all day from 10-2. Come join us for treats, tricks and fun!

11/5 Join us for the Great Pumpkin Chuck! I will just say this.....TREBUCHET. yep. You got that right, we have a trebuchet on the farm. It is big and it is a riot to watch throw pumpkins across the fields. Bring your old Jacks and we will chuck them. There will be pumpkiny snacks as well. $5. Have a chucker of your own you want to bring to the action- think it can throw an old jack farther than ours. Challenge accepted, bring it on. Contact Kira for info on our chucking contest....

Tuesday, October 11, 2016

Weir River Farm Blog 10/11

Happy Tuesday! As of this afternoon, our main field is officially empty - all plants have been disced, all plastic has been lifted, and cover crop has been sewn.  I want to give one last shout out to my lovely and reliable volunteers who made this season possible - it was an incredibly difficult summer and I couldn't have done it on my own.

The chestnut hill blog hasn't gone up yet so I can't paste the share here, but it will be very similar to last week's.

I'll be selling our garlic this week at the CSA, here at the details on pricing and availability:

 We are starting to sell our own Weir River Farm garlic crop this week. It's a mix of hardneck and softneck varieties and pricing is by size of the heads. 

Jumbo size (averaging 7 heads/lb) 14.00
Large (averaging 10 heads/lb) 12.00
Medium (averaging 15-17 heads/lb) 10.00
Small (averaging 18-21 heads/lb) 8.00

I'll see many of you on Thursday - have a great week!

- Casey

PS - 3 more CSA's, don't forget :)

Tuesday, September 27, 2016

Weir River Farm Blog 9/27

Happy Tuesday, and a rainy one at that! Now that the season is ending, we get a full week of rain, huh? Funny how that goes.  First I want to thank all the volunteers who helped me seed, weed, transplant, and harvest this summer.  As the lone farmer this year on the property, I couldn't have done it without you.

We have 5 more CSA's, and this week will be the final chance to pick your own flowers.  No matter how many stems the sign says (20, I believe), I encourage you to stop by the field after grabbing your share and cutting as many stems as you like.  There are still some gorgeous flowers blooming out there, and by Thursday next week they'll likely be gone.

Just a reminder - I know that is can be harder to get to the CSA, with summer over and school in session. Don't forget that with a quick email to me (ciamster8@gmail.com), your share can be put aside in the yellow house fridge where it can sit through the weekend until its more convenient to get.
Des hasn't posted the share yet so I can't copy/paste it for ya'll (she's down a farm hand so I'm sure she's strapped for time) but I'm fairly certain it will be the same as last week, with maybe a change or two.

Have a great week, enjoy the fall weather.

- Casey

Tuesday, September 13, 2016

Weir River Farm Blog 9/13

Happy Tuesday trustees!  Our planted produce is now down to just a handful of varieties as we wrap up another year of farming on Turkey Hill.  I pulled up stakes and plastic in nearly every bed, and Farmer Rory spent the day mowing.  The field looks immaculate, which on one hand is exciting and a sign of a season well done, and on the other hand bittersweet as the season changes and the days get cooler and shorter.

I want to remind you all of the September 30th farm to table dinner we'll be having at Weir River.  There are still plates available, and Pete and Fran have done a fantastic job planning (what I believe to be) the final farm to table dinner of the summer.  I'll post the link to register below, along with the current menu.  Please check it out!

http://www.thetrustees.org/things-to-do/south-shore/event-26881.html?srregion=south-shore&srrelated_property=&srevent_type=&dateType=srevent_start_date&srstartDate=09%2F30%2F2016&srendDate=09%2F30%2F2016&x=39&y=10

Braise Chicken w/ Roasted Tomatoes, Onions, Olives, Thyme and Saffron

Sauteed Farm Greens w/ Currents

Herb Olive Oil Mashed Gold Potatoes

Weir Farm Salad


Dessert:

Orange Scented Olive Oil Cake w/ Caramelized Pears


Tuesday, September 6, 2016

Weir River Farm Blog 9/6

Happy September! It certainly felt like Fall today, as the cool, cloudy weather hit, and Farmer Rory and I planned our cover crop regime. Its a wonderful time of year to be a farmer, as the work gets a little less intense and the weather gets a whole lot nicer!

I want to use the blog this week to highlight Weir River's next Friday Farm Dinner, which is coming up on September 30th.  There are still plenty of plates available, and I can't stress enough just how fun and beautiful Weir River can be. The view is unrivaled, and I'll be harvesting much of the food from right against the street. You can't beat it!  Here is the link to register:

http://www.thetrustees.org/things-to-do/south-shore/event-26881.html?srregion=south-shore&srrelated_property=&srevent_type=&dateType=srevent_start_date&srstartDate=09%2F30%2F2016&srendDate=09%2F30%2F2016&x=39&y=10

Weir River's new employee Pete is organizing this get together, and he will be available for questions, comments, and more during the CSA on Thursday.  Please stop by to see us!

Here's Des with this week's share:

What's in Your Share (maybe):

Cabbage
Chard
Collards? Use just like Kale!!!
Tomatoes
Potatoes
Pac Choi
Eggplant/Peppers (combo again, the drought has just nailed them so they are mostly stunted at this point)
Edamame
Winter squashes
Hoping for lettuce, beets, broccoli.

Recipes:

This week I'm going to point you towards a new food blog I've been investigating lately. Check out Budget Bytes, the writer Beth, has a diverse repertoire of recipes and she also prices out ingredients down to the cost of the salt. She has a recipe for Cabbage pancakes (Okonomiyaki) with a spicy Sriracha mayonnaise dressing that looks amazing.

Savory Cabbage Pancakes (Okonomiyaki)

Total Cost: $3.69
Cost Per Serving: $0.62
Serves: 6 (6inch
pancakes)

Ingredients
PANCAKES
2 extra large eggs $0.53
½ cup water $0.00
1.5 Tbsp soy sauce 0.14
1 Tbsp toasted sesame oil $0.33
¾ to 1 cup allpurpose
flour $0.07
45
cups shredded green cabbage $1.78
1 carrot $0.11
3 green onions $0.17
2 Tbsp oil for frying $0.04
TOPPINGS
¼ cup mayonnaise $0.28
2 Tbsp sriracha $0.10
½ Tbsp sesame seeds $0.04
2 green onions $0.11
Instructions
1. Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and
remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5
cups shredded
cabbage. Peel the carrot and shred it using a largeholed
cheese grater. Slice the green onions.
2. In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin
whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter (about ¾ to1 cup total
flour).
3. Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and
everything is evenly coated in batter.
4. Heat ½ Tbsp oil in a nonstick
or cast iron skillet over medium heat. Once hot, add ¾ cup of the
vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in
diameter and ½ inch thick. Place a cover on the skillet to hold in the steam, which will help the
cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (35
minutes), then
flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover
with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the
pancakes.
5. To prepare the sriracha mayo, mix together ¼ cup mayonnaise and 2 Tbsp sriracha in a small bowl.
Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame
seeds and sliced green onion.

Tuesday, August 30, 2016

Weir River Farm Blog 8/30

Happy end of August!  As the weather cools down and the days become shorter and shorter, we reach that bittersweet part of the year where beds and implements are broken down, stakes and plastic are pulled, and cover crop is seeded.  While fall has been a very busy time for the Weir River Ag team in the past, a combination of weather and staffing means we wont be seeding or transplanting into the fall, as we have in previous years.  Thankfully, with the large majority of the share coming from Chestnut Hill, we'll be able to ride out their fall harvests while supplementing the share with our PYO (don't worry, there will be weeks more tomatoes, cherries, and peppers from our farm). Volunteers interested in helping with the end-of-summer house keeping: contact me or Eileen - there's plenty to do this time of year and it is far easier than transplanting or weeding in the summer sun.

Before I get to the share this week, I'd like to give a shout out to Des and her incredibly hard working team at Chestnut Hill Farm.  This has been an extremely difficult summer to farm (I'm sure this summer has taken innumerable years off of MA farmers lives) and the share has been consistently unique, on time, and of fantastic quality. The quantity of produce coming out of bone dry ground is a testament to the effort and skill they've put into growing this for us all, and they deserve far more than a foot note in my blog. Thanks so much guys!

What's in Your Share (maybe):


Broccoli
Cabbage
Tomatoes
Potatoes
Carrots
S.Squash
Peppers/Eggplant (choice)
Celery (?)
Lettuce (if it isn't bitter or still tiny- I thought we would get at least a little rain last week)

Recipes:

So more things to do with tomatoes (even though just slicing and eating them as much as possible is my usual go to). I came across this gorgeous looking Greek delight. You can watch a do-whoppy video of them making it here but otherwise....

Greek inspired, Rice Stuffed Tomatoes from 12Tomatoes.

INGREDIENTS
10 large tomatoes
3/4 cup un-cooked short grain rice
2 zucchini, peeled and grated
1 onion, chopped
5 garlic cloves
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons dry mint
4 tablespoons fresh parsley (or 4 teaspoons dried)
1 tablespoon tomato paste
1 1/2 cup olive oil
1 teaspoon lemon juice
Salt and pepper
1 1/2 pounds potatoes
PREPARATIO N
1. Preheat oven to 400 degrees F.
2. Slice the tops o􀃙 the tomatoes (keep the tops, though)
and use a spoon to empty out the middle of the tomato.
Reserve the juice in one bowl and insides of the tomato
in a separate bowl. Make small slits in the inside bottom
of the tomatoes making sure not to cut all the way
through the tomatoes.
3. Lightly grease a 9×13 baking dish and place the
tomatoes inside the pan.
4. Put the onion, garlic, a teaspoon of oil, and a pinch of
salt into a food processor and pulse until veggies are
slightly broken down and chunky.
5. Take the insides of the tomato and chop them into small
pieces, and then add them to a large bowl with the
grated zucchini. Then, add 1 tablespoon of salt, the dry
mint, parsley, and tomato paste and combine. Finally,
add the uncooked short-grain rice, 1 teaspoon of lemon
juice, and 3/4 cup olive oil and let the mixture sit.
6. In the meantime, peel the potatoes and cut them into
chunks. Toss them with the tablespoon of oregano, 3/4
cup olive oil, and some salt and pepper. Mix them well
and then add the reserved tomato juice.
7. Fill the tomatoes to the top with the rice mixture and top
them with their caps. Then, place the potatoes/tomato
juice in the empty space around the tomatoes also add
any leftover rice mixture in the gaps, too.
8. Add a cup of water to the corner of the pan and tilt it so
that the water is evenly distributed.
9. Bake for 15-20 minutes at 400 degrees F, and then
reduce the heat to 325 degrees F and bake them for
another 60-90 minutes. If it seems dry during the
process, add a little more water to the pan.
10. Enjoy!

I've gotten a couple of requests for Elspeth's Blueberry Chocolate Chip Muffins

She adapted a recipe she got out of Williams-Sonoma's Muffins Cookbook

Ingredients:
Topping: 
1/4 cup all purpose flour
2 Tbsp each of brown sugar and granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cut into small pieces

Muffins:
7 Tbsps butter, room temp
3/4 cup granulated sugar (i think she used brown sugar or 1/2 maple syrup)
2 large eggs
2 1/4 cups all purpose flour
4 tsps baking powder
1/2 tsp salt
1 cup milk (she used goat's milk)
1 1/2 tsps vanilla extract
1 1/2 cups fresh or frozen blueberries
1 cup of dark chocolate chips (70-80%)
Directions:
Preheat the oven to 375. Grease 12 standard muffin cups with butter. 
Make the topping: stir together the flour, sugars, and cinnamon in a small bowl. Using a pastry cutter or two forks, cut or rub the butter into the dry ingredients until coarse crumbs form (you can also use a food processor).
To make the muffins: Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. In a separate bowl, stir together the dry ingredients. Add the dry to the butter mixture in 2 increments, alternating with milk and vanilla. Stir until just evenly moist but still lumpy. Using a large rubber spatula, gently fold in the blueberries and chips into the batter. Take care not to over mix.
Spoon the batter into each cup, filling to the rim. Sprinkle each muffin with topping. 
Bake until golden and dry, springy to the touch. around 20-25 minutes. Toothpick inserted into the middle should come out clean. Transfer to wire rack and cool 5 minutes, then loosed and unmold from pan. Serve warm with maple butter....(which is softened butter mixed with a little maple syrup....so good). 

Tuesday, August 23, 2016

Weir River Farm Blog 8/23

Happy Tuesday!  The mild weather continues, making outdoor work this week not only tolerable, but lovely.  Our late summer bounty is thriving despite little rain, and our lucky CSA members will get both PYO cherry tomatoes and regular tomatoes this week, along with their share (don't forget to pick flowers, too!).  I'd like to let you all know that there are still seats available for our farm to table dinner this Friday; check the link here if you're interested in registering -  http://www.thetrustees.org/things-to-do/south-shore/event-26880.html . I didn't make it to the last dinner but historically they have been a blast, with delicious catered food (some of it even made from our WRF produce) and without question the best view in town.  If you're free Friday night I absolutely recommend registering and checking it out.

Here's Des with all the info on your wonderful late summer share this week:

What's in Your Share (maybe):

Edamame
Greens: Swiss Chard or Kale
Beets
Potatoes
Squash, spagetti
Squash, summer (looking slim)
Melons- musk or water
Eggplant or Peppers (lack of water is making it unpredictable to determine exactly how many good fruit we will get so you might get one or the other this week, don't worry we will make it fair by switching it up next week if we have to- see above)

den Glen Farm Salsa

My favorite. From a former CSA shareholder in Dalton, Ed Bond. He changed how I viewed salsa forever. This is fresh, crisp and delicious beyond all comprehension. The first time he brought me a quart container of it, I pretty much ate the whole thing standing in the fridge door. And I was a non-eater of raw onions and garlic and I still couldn't help myself. I often make big double batches and do a boiling water bath canning of it for consumption in January (I leave out the beans and corn, but sometimes add in peaches or mango). It is incredible in the middle of winter to open a jar of summer.

Peppers 1/2 red sweet; 1/2 purple sweet; 1 green sweet; 2 jalapenos; 1 hungarian hotwax
Tomatoes 5 large (more varieties the better)
Garlic- 2 large cloves
Herbs- 2-4 TBsps fresh chopped each of cilantro, basil
Corn-1 ear, off cob
Onion- 1 large, any kind (I like a combo of red and sweet yellow)

Dice all vegetables and mix. Add 4 Tbsps cider vinegar and olive oil. Add 1/2-1 can of black beans.
Optional: 2-4 Tbsps of tomato paste to sweeten and thicken if you like and ground cayenne to heat things up.