Farmstand Hours:
Wed - Fri 9 - 7pm
Sat & Sun 9 - 5pm |
Upcoming Events
Thursday, July 19th
6pm - 8pm
Your Ayurvedic Constitution
with Karen Birch
$10 ($8 members)
Saturday, July 28th
9:30am
Build a Scarecrow for the Farm Bring your own clothes to make a funny or scary scarecrow to help keep crows from eating our crops and Coyotes from eating our sheep.
$10 ($8 members) or $20 families ($16 members)
Saturday, July 28th
4pm - 7pm
CSA Field Day
A free event for members! Come join us for fun, food and games behind the farmstand. Live music too!
|
This Week's Share
Veggies:
Spinach, Lettuce, Swiss Chard, Kale, Arugula, Collards, Summer Squash, Garlic Scapes, Beets.
PYO:
Parsley, Thyme, Oregano, Savory, Basil (just pinching tops for now).
Flower Shares:
Dozen Stems
Additional organic produce available for purchase | |
|
|
Farmer Andrew's Report
Thank you Russ Cohen for hosting another Wild Edibles Walk on the farm (photo right). Everyone learned about all the edible bounty that exists naturally.
Berkshire piglets have moved in, across the street from the old pig sty. These piglets will be full size in early winter. Thank you to everyone who helped catch the little guys on Saturday when they decided to explore the farm. The kids who came to the fairy house workshop had an extra show!
Speaking of hectic Saturdays, we've realized that Saturday Distribution has become very conjested with some of the special events being held and birthday parties. Because of this, Saturday pick up members may now come anytime between 9am - 5pm on Saturday to get their share. We appologize for the crowds as the farm gains exposure through events and word of mouth.
Please remember to pick up your share on the day you have signed up for. One day last week we had a number of members show up and take a share even though they were not scheduled to pick up that day. The reason we ask members to sign up for a certain day is so we know how much to harvest for that day (we add a little more for non-member customers). By harvesting for a defined number of members, we can ensure the freshest vegetables and an adequate amount. If several members happen to pick up their share on a day they are not scheduled then we will not have produce for members who are scheduled for that day. Please stick to your assigned day or send a friend or neighbor if you can not pick up on your day.
On a final note, please mark your calendar for the CSA "Field Day" on Saturday, July 28th from 4pm - 7pm. More to come in next week's newsletter on the event. |
|
Summer Harvest Still Life Drawing Classes with Kathleen Speranza
You may have noticed the beautiful painting of one of our Tamworth Pigs in the farmstand for sale by Kathleen Speranza. She has generously offered to lead drawing classes at the farm. The visual richness of Green Meadows Farm provides still life subjects for explorations in drawing. Students will select and arange their own subjects from among the beautiful vegetables and plants at the farm. Instruction in charcoal drawing will be provided along with materials. $25 per person ($20 members) for a two hour class.
Ages 5 - 8: Sunday, August 19th from 1pm - 3pm
Ages 9 - 13: Sunday, August 16th from 1pm - 3pm
Adults, ages 14 and up: Sunday, September 23rd from 1pm - 3pm
|
 Beets - How to Use Them...
It's finally beet season! Beets are high in nutrients, such as vitamins A and C, and also carotenes. Beet greens are also very high in vitamin C, calcium and iron. Many people boil beets, which is fine, but tends to make them "bleed". Steaming them, cooking in a pressure cooker, or roasting them in a covered dutch oven with a small amount of water seems to produce the best results. No need to peel them before you cook them - they peel easily after cooking. You can grate them raw into salads or serve steamed beets in a salad with a little vinegar, oil, salt and pepper. Beet greens are excellent tossed into a soup or sauteed with onions and garlic (just like spinach or Swiss chard). Use the greens quickly, as they tend to wilt and go bad fast.
Lemon Garlic Roasted Beets
1 pound beets, peeled & sliced 1/4" thick
4 cloves garlic cloves, thinly sliced
2 tbs lemon juice
1/4 tsp. lemon zest
1/2 tsp. extra virgin olive oil
1/4 tsp. sugar
1 pinch salt
1 pinch white pepper
Preheat oven to 375°. In a 8 inch square non reactive baking dish toss all ingredients together. Spray a piece of parchment paper with cooking spray and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 minutes, shaking the pan occasionally.
|
 Green Meadows Forest Fairy Village
The Fairy Event was very well attended this year. To the left, member Princess Anya poses next to the fairy house her dad helped her build. 
If you missed the fairy event, please feel free to visit the Fairy Village, just past the new piglets on your right. You are welcome to build your own fairy house or elf fort to add to the village. We'll soon be adding "Fariy Tea" birthday parties to our offerings, so check our website or for more information coming soon. More photos from the event will also soon be posted on our website. |
 Cheesemaking Workshop
For those of you who have been reading (or are about to read) Animal, Vegetable, Miracle by Barbara Kingsolver and are interested in learning how to make your own cheese, Diana (the farmer's wife) will be attending the full day workshop at the New England Cheesemaking Supply Company, located in Ashfield, Ma. It's a hands-on beginners class taught by Ricki Carroll who has 29 years of experience in home cheesemaking. We will make Farmhouse Cheddar, Fromage Blanc, Creme Fraiche, Queso Blanco, Mascarpone, Whole Milk & Whey Ricottas and a Quick Mozzarella. While learning the basic principles of cheesemaking and the care and use of equipment you will make new friends who all share similar interests. Spaces are filling up quickly. There are only six slots left, so if you'd like to join Diana, please sign up soon. Please email us at organicfarmer@comcast.net if you decide to sign up. We can try to arange a carpool, have dinner in Greenfield after, and possibly spend the night at a local B&B.
Click here to go to the cheesemaking workshop webpage | |
|
