Farmstand Hours:
January - April hours:
Fri, Sat & Sun 9 - 5pm
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Clean Food: A Seasonal Guide to Clean Food with Recipes for a Healthy and Sustainable You.
A CSA member recommended that we carry this new cookbook, written by Terry Walters, a holistic Health Counselor. The cookbook is easy to follow (even for beginners to a whole foods diet) and goes along well with Green Meadows produce. We liked how the book is broken down by season, and we also think the author has a great assortment of recipes containing greens and whole grains.
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Farmer Andrew's Report
We've changed the name of the news letter! 'Organic harvester' was a fine name, but we felt the word 'cultivate' encapsulates more of what Green Meadows Farm is about.
In the farmstand:
We've further marked down our holiday items like chestnuts and spice blends. We've featured a new cookbook here in the newsletter, and will also have Michael Pollan's new book, "In Defence of Food", Elizabeth Gilbert's "Eat Pray Love", plus a few more new books, so check out our bookshelf. This week we'll have hot chili (in honor of the big game), plus fresh scones, muffins and cookies.
Last week's share featured strawberries, artichokes, and blood oranges along with 7 other vegetables and fruits. Whether you're part of our winter share, interested in joining the winter share, or just stopping by to pick up our great produce, you'll find some beautiful organic produce at or below the prices you'll find at grocery stores. This week will include avocadoes, cucumbers, spinach, lettuce, arugula, broccoli and bananas plus a few other items.
An update on CSA shares and Meat shares. We have about 20 vegetable shares left to fill until we close out membership. As veteran members know, CSA members come first in terms of our priority to distribute vegetables and fruit. For example, if we have a limited amount of veggies or fruit (think the blueberry disaster of 2006), we owe it to our members that they should be entitled to the harvest. Meat shares are sold out for the 2008 season.. Those who sent in a deposit will be receiving an invoice soon for the balance of their share.
If you find yourself with 20 minutes to kill while on-line, check out www.storyofstuff.com . A dedicated member sent me this link and I think it does a great job of explaining why we are in the environmentally critical situation we are in. As a heads up, the first 10 minutes are slow, but if you bear with it you'll learn about federal policies that led to our throw away society. |
 Smith's Farmstead Gouda
Smith's Farmstead Gouda, from Winchendon, Massachusetts, is made in the traditional style, using the same recipe as the Dutch product. It comes from the milk of the family's own herd, which is the very definition of farmstead cheese.
Like many longtime dairy farmers, Dave Smith decided that he needed to find a way to survive. So he went to Minnesota, talked to some farmers there, got inspired, and started making Gouda.
We're carrying Smith's gouda and smoked gouda in our refrigerated case. Try a platter of the smoked gouda with fruits for your next party, or combine with cheddar in your favorite mac & cheese recipe.
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 South River Miso
Winter is a great time to introduce your family to delicious and healthy miso. Pictured here is the South River Miso Farm, located in Conway, Massachusetts.
Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.
Miso is best known as a seasoning for soup; it is used for  flavoring a wide variety of other dishes as well (see recipes). Today miso is gaining popularity as a healthful ingredient in many kitchens where awareness is growing that natural food itself can be our best medicine.
Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system.
In traditional Japan, miso gained a special place in the minds and hearts of generations who came to rely on miso soup as an essential part of their daily life. In Physical Constitution and Food, Dr. Shinichiro Akizuki, director of St. Francis Hospital, Nagasaki, writes:
I have found that, with very few exceptions, families, which make a practice of serving miso soup daily, are almost never sick.... I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage...Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body to digest and assimilate whatever we eat....
We currently have Sweet White, Chickpea, and Sweet Tasting Brown Rice Miso in the farmstand refrigerator.
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