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 27, 2016
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
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.
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.
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):
CabbageChard
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: $3.69Cost 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.
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