Farmstand Hours
Open Daily
8am - 6pm
Closed Mondays
Also visit us at the
Thursdays from 4 - 7
Through October
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CSA Share This Week Includes:
Kale
Turnips
Beets
Onions
Peppers
Eggplant
Carrots
Garlic
Parsley
Pick Your Own
Herbs
(a few stems of each)
String Beans
located in the front field
Raspberries!
located behind Farmer Andrew's house
Flower Share
Check board
Distribution subject to change based on availability
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Upcoming Events:
Mercury Brewing Company's Ipswich Ale Festival
Saturday, October 3rd, 1 - 6pm
Orville Giddings Band will play, free popcorn, activities for the kids. Ipswich Clambake and Tennessee BBQ will provide food, and White Farms will provide Ice Cream!
Annual Harvest Festival Saturday, Oct. 17th, 11am- 3pm
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! click here for more information about our events |
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CSA Member Pot Luck and Slide Show
We are thrilled to bring back the pot luck here at the farm. On Saturday, November 7th at 6pm come to the farmstand and share your favorite recipe with fellow CSA members. We will also be hosting a slide show of farm photos taken by Paul Cary Goldberg.
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| Farmer Andrew's Update
I'm looking forward to the Ipswich Ale Harvest Fest here at the farm this Saturday, October 3rd from 1pm - 6pm. CSA members who pick up on Saturdays are encouraged to come either Saturday morning before noon, or any time on Friday or Sunday to get their share. Saturday afternoon is going to be very crowded at the farm, and parking will be tight! However, it will also be lots of fun with great food from Tennessee BBQ, Ipswich Clambake, White Farms ice cream, music from Orville Giddings Band, and of course, Ipswich Ale's wonderful brews.
In the fields, we have yet one more week of raspberries so please enjoy the bounty!
Weasel update. We couldn't catch anything. The problem now is a hawk. If the predators don't get them all, we plan on processing chickens on Monday the 5th. The birds to be processed are mostly 'Red Broilers.' This is a wonderful bird that is different than the Cornish Cross birds typically available in the US. A
red broiler is created by breeding a Cornish Rock Cross (the
conventional meat bird which is a cross between two other birds) and a
Rhode Island Red. The goal is to try to get a meat bird that is a
little more hardy for flourishing in the pasture raising environment and can survive longer than a Cornish Cross. The Cornish Crosses have been bred with only a few traits in mind: converting
corn to chicken meat efficiently, large breast cuts and easy to pluck. The result
is truely a marvel of modern American agriculture. The birds grow from a
couple ounces to 4 pounds in 6-8 weeks. The problem is at about 10
weeks they start to die of internal organ failure. Those that do live, often have deformed legs and can hardly walk. So we've sacrificed the health of the animal for the efficiency of gaining weight quickly. We are much more comfortable raising Red Broilers and hope you try one. Last year, we had some very positive feedback on the taste.
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Crew Spotlight: Diana
 Hi, I'm Diana Rodgers and write the newsletters and do the marketing, events, pr and run the farmstand at Green Meadows Farm. I grew up in Southampton, NY worked at J.M. Pike Farm in Sagaponak, NY during high school and college summers, in the fields and at the roadside stand. I studied art education and photography at UMass, Amherst, then studied fine furniture making in Easthampton, MA. While working for WBUR (Boston's NPR News Station) I found out I had an intolerance to wheat gluten. After this, I decided to learn more about food and food issues. I spent several years in marketing for natural foods companies and Whole Foods Market before joining Green Meadows Farm. Recently, I enrolled in a nutrition program focusing on nutrient-dense foods so that I can help people individually with their diet issues. I am married to Farmer Andrew and have 2 children, ages 3 and 5. My favorite vegetable is asparagus.
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The name "jalapeno" is derived from "Jalapa" the capitol of Veracruz,
Mexico. The chiles average 2" to 2 1/2" in length and about 1" in
diameter.
The use of this chile dates back to the Aztecs who were the first known
to smoke the chiles. Jalapenos are so thick and fleshy that they
can't be dried to preserve them because they'll rot before they will
dry.
Uses and Product Types
The Jalapeno is very
versatile and is used fresh, roasted, filled, as well as pickled. It can
be diced and used in fresh salsas and pico de gallo or atop any dish
where a little extra "heat" is desired. The pickled versions are
used as a condiment. Jalapenos are also used in cooked dishes.
Heat
Scale
The Jalapeno is considered a moderate to hot chile or a 5 on a scale of 1
to 10 (10 being the hottest).
Jalapeno Butter
Ingredients:
1/2 white onion, chopped
1/2 red onion, chopped
4 Jalapeno chiles, chopped fine
1 chipotle chile
1/8 cup chopped garlic
2 bay leaves
6 black peppercorns
1/2 cup white wine
1/2 cup lime juice
2 cups heavy cream
1 1/2 lb. butter, softened
salt and pepper to taste
Instructions:
Saute onion, chiles, garlic, bay leaves, and peppercorns in olive oil until
dark brown. Add wine and lime juice and reduce until almost dry. Add cream
and then reduce by half. Slowly incorporate butter, whipping continuously.
Season with salt and pepper.
Yields approximately 2 pounds.
Layered Mexican Cornbread
Chicken Stuffed Jalapenos
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Rejuvenative Foods Raw Organic Tahini
 This fresh, raw, low-temperature ground, organic tahini is freshly ground two or three times (from fresh organic sesame seed) to keep the temperature low and retain life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This delicious raw, organic, sesame tahini is available in the refrigerated section of your local natural foods store.
Sesame seeds are a source of calcium, protein, B vitamins and essential fatty acids.
Serving Suggestions: Delicious by itself, on rice cakes or bread. Sweeten with dried or fresh fruit, honey or agavve. Make a dressing in a blender by mixing any of the following: avocados, water, garlic, tomatoes, or cultured vegetables. Delicious with raw, cultured vegetables and as an enhancement to sauces, rice grains and beans. Use in tortillas, sushi, raw food rolls and burritos.
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