Farmstand Hours:
Wed - Fri 9 - 7pm
Sat & Sun 9 - 5pm |
Upcoming Events
Harvest Festival
Saturday, October 13th
11am - 4pm
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! Festivals are held rain or shine.
Hamilton-Wenham Pumpkin Fest
Saturday, Oct 20th
Public Safety Building and Community House in Hamilton |
This Week's Share
Photographer Paul Cary Goldberg highlights our favorite tomato: "Striped German"
Veggies:
Lettuce, Chard, Kale, Arugula, Tomatoes, Summer Squash, Butternut squash, Carrots, Beets, Peppers, Hot Peppers, Eggplant, Onions, Potatoes, Leeks.
PYO:
Parsley, Thyme, Oregano, Savory, Basil, Dill, String Beans, Cherry Tomatoes
Additional organic produce available for purchase |
Friend of the Farm AdSpace
Curves of Topsfield will be teaming with the American Cancer Society's "Making Strides Against Beast Cancer". We will have plenty of ways for everyone to get involved. New members who join between Oct. 8 - 20th will pay only $25 for the service fee when they bring in a minimum $25 donation to the American Cancer Society or show proof of a current mammogram. Call 978-887-9466 or visit us at 30 Main Street, Topsfield.
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Farmer Andrew's Report
CSA member Jen Benoit had her camera on her last week to catch Elijah and I in action. Patrick and Dudley, the summer resident llamas, had escaped from their pasture. It seems that they felt distribution was more exciting than babysitting the lambs. We put a call into their owner who came the next day to bring them back to their home in Lexington. The breeding sheep (Condi, Hillary, Paris and Brittany) will now be kept safe by my dog, Suki.
Remember to order your thanksgiving turkeys through the farmstand by Wednesday, Oct 10th. They will be distributed on the Tuesday and Wednesday before Thanksgiving.
We're finishing up the sign up forms for the 2008 CSA and they will be available this week in the farmstand. We'll also post them later this week on our website ( www.gmfarm.com). Current CSA members will have until the end of October to sign up, after which we will open the membership to the public. Meat share sign up will be on the CSA form, too. We're excited about next year's offering, and will be expanding our farmstand hours this winter due to increased demand.
And one last plea for scarecrow clothes to decorate the new Public Safety Building in Hamilton. The farm will be making the scarecrows this week, and we could really use some old clothes. You can bring them to the farmstand by Thursday. Thanks! |
Saturday: Green Meadows Harvest Festival
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! Festivals are held rain or shine. Gather the family and come on over to Green Meadows Farm! We'll see you here! 11am - 4pm |
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Plentiful Peppers
 Like their relatives, the chili peppers, sweet peppers originated in South America with seeds of a wild variety dating back to 5000 BC. Like many other foods native to this region, sweet peppers were carried throughout the world by Spanish and Portuguese explorers who traveled through this continent.
Due to the fact that peppers are very adaptable plants, being able to grow in tropical and temperate climates, as well as very versatile foods, their cultivation and adoption into varying cuisines spread rapidly throughout many parts of the world. They have become a staple in central Europe where they are dried for paprika, a necessity for the flavor of Louisiana Creole dishes, and in integral ingredients in both Mexian and Portuguese cuisines. Currently, the main producers of sweet peppers are China, Turkey, Spain, Romania, Nigeria and Mexico.
Red peppers are extremely high in vitamins C and A, as illustrated in the chart below. We grow several varieties of sweet peppers at Green Meadows Farm, the favorite called "Lipstick" which is thought to be the sweetest of the sweet peppers. |
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In the Farmstand: Putney Pasta
 Carol Berry and her husband Jonathan Altman founded Putney Pasta in 1983 in their Vermont horse barn. At that time, most filled pasta available in the U.S. was low-end and doughy, and turned thick and gummy when boiled. Putney Pasta created a premium product that is all-natural and restaurant quality. By recreating the elegant, thin textured pasta from Europe, and using extra-fancy organic durum flour, Putney Pasta makes delicate dough thin enough so gourmet fresh fillings can shine through. Because Putney Pasta is frozen immediately after being crafted, the flavors and freshness is best preserved and it's convenient.
Because Putney Pasta is all-natural and made with extra-fancy organic durum flour, it contains "better for you" carbs that only whole grains deliver. Putney Pasta also uses healthful oils and nuts, fresh vegetables and fruits, and highly nutritional and functional ingredients in its products.
Putney Pasta Recipes:
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 Green Meadows Farm Book Club Update
Next meeting:
Thursday, Oct. 25th 7:00pm
Farm Stand Greenhouse at Green Meadows Farm
Book We're Reading:
"Deep Economy" by Bill McKibbon
Want to join? Email Jen Beniot directly at cliophotography@comcast.net
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