Farmstand Hours:
Wed - Fri 9am - 7pm
Sat & Sun 9am - 5pm |
Upcoming Events
Wednesday, July 11th
Wild Edibles Walk
with Russ Cohen
6pm - 8pm
Meet at the Farmstand
$5 requested donation to Essex County Greenbelt Associatoin
Saturday July 14th
10am - Noon
Fairy Houses and Elf Forts
$10 per child ($8 members) or $20 per family ($16 member families)
Thursday, July 19th
6pm - 8pm
Your Ayurvedic Constitution
with Karen Birch
$10 ($8 members) |
This Week's Share
Spinach, Lettuce, Swiss Chard, Kale, Arugula, Kohlrabi, Broccoli Raab, Garlic Scapes, Beets, Mizuna.
PYO:
Parsley, Thyme, Oregano, Savory.
Flower Shares:
Five Stems
Additional organic produce available for purchase | |
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Farmer Andrew's ReportWelcome to the first edition of this new email format of our newsletter. We hope it's not too different from our previous newsletters - even though we have to work within the certain templetes, we're trying to make this new format "ours". The reason for the switch is a number of members weren't recieving the newsletter under the old format. 
Crops continue to size up well (although a couple have been a litttle slow: beets & carrots). On Saturday morning we did a small summer squash harvest and the plants look like they will yield very well. Our hot house tomatoes have started to ripen. While no where near enough to satisfy the CSA, we are very ecited to be selling our own tomatoes in early July!
On Monday the Food Project North Shore (pictured here) came to help us do some weeding. While on the farm, they weeded onions, celeriac, and planted summer squash, cukes, and melons. The Food Project is a fantastic organization which provides inner city youth with experience working on farms. Thank you to everyone who participated and especially Farmer Jay and Melissa!
Attention Pork Share Members. On Thursday I'm driving to the slaughterhouse to pick up 6 pigs. If you have a pork share and can come to pick up your share Thursday between 4-7pm, please send me an e-mail. Thanks in advance! |
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Garlic Scapes
For a very short time in the season, garlic lovers may enjoy the beautiful
garlic scape, as pictured here in this still life photo we found on the
internet. Garlic scapes are the very top part of the garlic that we break off
so that the plant puts energy into growing great bulbs and not flowers. You can eat them raw (intense garlic flavor)
or pureed into guacamole or pesto.
Scapes are much milder when cooked, so you can also try them steamed or
in a stir fry, just as you would garlic cloves.
Just toss in with other vegetables that you are steaming, boiling,
roasting or even grilling.
Garlic Scape Pesto (from maryjanesfarm.com/SimplyMJ)
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in
Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers
or pasta.
Fried Scapes (from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to
eight minutes. During the last minute of cooking add about 1 tsp. of balsamic
vinegar.
Spinach and Scape Frittata (adapted
from dakotagarlic.com)
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes.
Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute
until tender on medium heat for about five minutes. Pour egg mixture in skillet
with garlic and cook over low for three minutes. Place in oven and bake
uncovered for 10 minutes or until top is set. Cut into wedges and serve.
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 Upcomming Event: Your Ayurvedic Constitution and How Food Helps Maintain a Healthy Balance
Ayurveda originated in India at least two centuries ago. This 'science of
life' offers simple and valuable practices that enable us to manage our
health and change our lives for the better. In Ayurveda, all living creatures are comprised of five elements - space, air, fire, water and earth. Each individual has a unique underlying constitution made of the five elements. Knowing your specific constitution, you can use the vegetables, herbs, and fruits of the season to help maintain balanced health. During the event, you will learn your individual Ayurvedic constitution, the tastes which keep your constitution in balance, and the elements in the vegetables, fruits and herbs grown at Green Meadows Farm. Recipes useful for each constitution will be included in your handouts.
Karen Birch will receive her certificate as an Ayurvedic Lifestyle
Consultant from Kripalu Center for Yoga and Health in November 2007.
Thursday, July 19th from 6pm - 8pm. $10 per person ($8 members). |
 Solid White Albacore Tuna
Henry & Lisa started a company called Eco Fish in 1999 after years of working in the industry and wanting to sell only fish harvested in sustainable ways. Customers have been buying the EcoFish frozen Mahi Mahi and Salmon for the last few months and we've had excellent feedback. We now have what we feel is the best canned tuna we've tried. It is sashimi grade tuna loin that is flash frozen right on the boats then canned nearby. It has five times the heart-healty Omega-3 oils than most brands and is also much lower in mercury. Try it in your next salad nicoise and taste the difference!
Salad Nicoise
6 small New Potatoes
1 pound green beans
1/2 pound mixed greens
1 cup artichoke hearts
6 tomato wedges
3 hard boiled eggs, halved (use older eggs, so the shells come off easily - fresh eggs will be more difficult to shell)
1/2 cup black olives
1 (6-ounce) can Henry & Lisa's Solid White Albacore Tuna
Vinaigrette:
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
Pepper to taste
9 tablespoons extra virgin olive oil
In a bowl, whisk together white wine, Dijon, garlic, and pepper. Drizzle in olive oil while whisking constantly. Arrange salad decoratively on a platter. Drizzle with the dressing.
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