Farmstand Hours:
Wed - Fri 9 - 7pm
Sat & Sun 9 - 5pm
Beverly Farmer's Market on Mondays 4pm - 6:30pm |
Upcoming Events
Harvest Drawing Classes with Kathleen Speranza
Ages 14 - Adult, Sept 23rd. $25 ($20 members) pre-registration required, sign up at farmstand.
Sustainable Dinner
Thursday, September 27th at 6:30. $85 Reservations are being taken directly by the Exchange at the Wenham Tea House 978-468-1398.
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. |
This Week's Share
4 year old member Bradford McGowan proudly picked a pint of string beans.
Veggies:
Chard, Arugula, Spinach, Mesclun, Radishes, Broccoli, Tomatoes, Summer Squash, Carrots, Garlic, Peppers, Hot Peppers, Eggplant, Onions, Celeriac, Winter Squash.
PYO:
Parsley, Thyme, Oregano, Savory, Basil, Dill, String Beans, Cherry Tomatoes
Flower Shares:
24 stems
Additional organic produce available for purchase |
Friend of the Farm Adspace
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Farmer Andrew's Report
Hello from the fields. Tomorrow is a sad day as many of the lambs are leaving the farm. Lamb shares should be available in a couple weeks. I'll contact members who have signed up for a share starting next week to let them know when distribution will be. Although most of the lambs are going, four of the Dorsets will be kept for breeding.
It seems many members are having trouble scheduling CSA distribution with the start of the school year. To accommodate the hectic fall schedule, we'd like to offer members more time to pick up their share. Starting this week feel free to get your share any time during our open hours. To be clear, this doesn't mean you can come on a day you haven't signed up for, but you can come anytime on your day between 9am-7pm Wednesday through Friday and 9am-5pm on Saturday. Also remember that you can come any day to harvest your PYO crops. Please bare with us if there is a little hiccup with the new harvest schedule.
In the fields, we'll be harvesting potatoes this week and could use as many volunteers as possible. If you have some time to help, please come by the farm any day this week at 1pm. Thanks in advance! |
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Meet Alia Anderson
 A very camera shy Alia let us take this rare photo of her. She is one of our newest crew members. Alia is 23 and grew up in rural Maine. She attended Lewis and Clark University in Oregon for two years with a major in comparative religion. After moving to California then to Maui, she started farming at Blue Heron farm in upstate New York. Recently, she moved to Hamilton to finish her degree and continue working in the farming industry. She has a strong interest in progressive education and wants to learn more about alternative models such as the Waldorf program. Her favorite vegetable is tomatoes.
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2007 Sustainable Dinner
There are still a few tickets left for the Sustainable Dinner being held this year at The Exchange at the Wenham Tea House, Thursday, September 27th at 6:30pm. Click here for the menu, featuring nearly 100% Green Meadows Farm produce. Please contact the Tea House directly at 978-468-1398 to reserve your spot. Farmer Andrew and the crew will be there and we are so excited to share a meal with members and other farm friends. |
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How to Cook Spaghetti Squash
Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.
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In the Farmstand:
de la Estancia Organic Polenta
 Polenta is an Italian word which refers both to milled corn and to the dish that is prepared from the milled corn. Corn was originally a New World crop that was cultivated by Native Americans in the sub-tropical mountainous regions of Central America. The plant found its ideal growing environment in that location because the growing season was long (up to 6 months), the climate was hot with abundant rainfall and the nights were cool because of the elevation. European explorers brought corn back to the Old World where it was adapted through plant breeding to grow in a much different climate where the growing season was short. But Italians and especially poor people in Northern Italy learned to cook a dish from the corn. This dish became known as "polenta" and is now a favorite all over the world.
De la Estancia polenta is unique among all the polentas because it cooks faster than the instant variety and is more flexible than the hard polenta found in the tube variety. De la Estancia polenta is NOT pre-cooked, processed or treated in any way. It is a completely natural product that cooks quickly because the corn that grows in Argentina is different than the corn grown in Europe and the United States and results in a superior polenta.
Argentine corn is a sub-tropical variety of orange/yellow corn called "flint" corn which is not successfully grown in the Northern Hemisphere. The physical characteristics of flint corn are different from ordinary corn - flint corn is harder, has a higher protein content, has less starch and yields a product which is more intensely yellow in color. This polenta is also much smoother and creamier than other brands. The low starch level also means that the polenta is less gluey. The grind and the low starch level mean that de la Estancia polenta cooks much faster than traditional polenta - de la Estancia polenta cooks in just 1 minute. It simply cooks fast naturally.
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