Farmstand Hours
Open Daily
8am - 6pm
Closed Mondays
Also visit us at the
Thursdays from 4 - 7
Through October
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CSA Share This Week Includes:
Lettuce
Collards
Kale
Chard
Beets
Shallots
Garlic Scapes
Tomatoes
Carrots
Parsley
Basil
Dill
Cilantro
Pick Your Own
Oregano and Thyme
(a few stems of each)
located in the front field
Flower Share
Check board
Distribution subject to change based on availability
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Farm to Table Dinner
Friday, August 7th, 6pm
Mercury Brewing Company's Ipswich Ale Festival
Saturday, October 3rd
Music, Great Food and Local Beer, plus activities for the kids!
Annual Harvest Festival Saturday, Oct. 17th, 11am- 3pm
We'll have great music from Back Eddy Bluegrass plus excellent food, fresh baked goods and of course, organic produce. Hayrides, pony rides and the Farm's animals will entertain the kids, along with children's activities. Admission is free!
click here for more information about our events |
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Green Meadows Farm Community
Cookbook 
We are putting together a cookbook and want to include your recipes! You can email your favorites or drop them off at the farmstand. | |
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Farmer Andrew's Update
In the rain free stretch we just enjoyed, the entire field crew, weeders & pickers as well as full time farmers, farmstand crew and work for shares, pulled in the garlic crop. Fantastic yield! The bulbs look perfect. This is the 6th year that we have been saving our own seed and developing a garlic that grows well at Green Meadows Farm. Right now the garlic is curing in one of the greenhouses and we'll start to distribute in a couple weeks.
We will have our own fresh chickens available for sale this week. We also have some locally raised pork in the freezer, raised at Colby Farm in Newbury.
Late blight update: We're still holding the blight at bay. Every week we are doing whatever we can to protect our tomato crop. Several of the plants are about to start yielding! Hopefully the weather will stabilize, the humidity will go down and the summer will be long.
The fruit share is really honing in on local berries now. We have local blueberries from Cider Hill. Raspberries have been from Cider Hill and also from South Dartmouth, MA. We're hoping to also see local peaches this week. Apples should be showing up in mid-September from Amesbury, MA.
I'm hearing that many members have been doing a great job bringing their own shopping bags, but it seems that we are still going through a lot of plastic produce bags in the farmstand. Please consider using either a "Green Bag" or a mesh produce bag for your greens. They are both available for sale and are a much more environmentally friendly alternative to plastic produce bags.
 We've been seeing a great turn out for the Salem Farmer's Market. Being the only certified organic farm there is a plus for us, and we love it when members stop by and say hello. If you haven't checked it out yet, please come by. The market is every Thursday afternoon from 4pm - 7pm. There is usually music and we especially love the organic bread sold there! |
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Crew Spotlight: Nancy
 Nancy Termini is working at Green Meadows Farm for her second season. She has just returned from a six month trip to Cairo where she was studying Arabic and working for a Women's Rights non profit. She is 21 years old and will be a Senior at McGill University in Montreal, Canada, where she studies Arabic and International Development. She grew up in the Philadelphia area and then moved to Boxford, MA. Her mother, Beth, was a work-for-share six years ago. Nancy decided she wanted to work at Green Meadows Farm to have a better relationship with her food system. She most enjoys harvesting. In the future, Nancy would like to become an ethnographic filmmaker or work for the foreign service. A future spy with a great knowledge of Swiss Chard?
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| Dill
 To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.
Uses for Dill:
Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. In Vietnam, dill is the important herb in the dish "cha ca". Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.
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Cider Hill Farm
 We've enjoyed a great partnership with Glenn and Karen Cook of Cider Hill Farm in Amesbury, Massachusetts for the last several years. Recently, they hosted a CRAFT (Collaborative Regional Alliance for Farmer Training). Every other week farmers tour a different farm in the region during the growing season to learn new techniques. Cider Hill's CRAFT focused on greenhouse tomato production and a new way of growing apples using Italian trellis techniques. Glenn also spoke about his renewable energy projects. The farm has installed solar panels and wind turbines to offset their energy bills. In the above photo, you can see a wind turbine just behind their raspberry field. Below photo: young trellised apples.
 Most of the local fruit share at Green Meadows Farm comes from Cider Hill Farm. They are not certified organic but do use IPM (Integrated Pest Management) to control insects and disease on their fruit. We encourage you to visit their breathtaking farm and to pick your own berries and fruit while there. For more information on Cider Hill, visit their website.
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 Andrew and Diana recently celebrated their 10 year wedding anniversary at the farm. Local Chef Nick Speros grilled fish and lamb, and Katie Harrington prepared a series of lovely cold side dishes to accompany the meat. One crowd favorite was the "Sri Wasano's Infamous Indonesian Rice Salad" from the Moosewood Cookbook. We are now selling it in the cooler. It is truly amazing, and we just couldn't get enough of it! Here is the recipe if you'd like to try it at home:
Sri Wasano's Infamous Indonesian Rice Salad
 Also served was Dalmatia Fig Spread over a gigantic wheel of brie. The sweetness of the figs matches nicely with most cheeses. You can find it for sale in our cheese case. It also makes a wonderful Savory Fig and Goat Cheese Tart.
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