Farmstand Hours:
Tuesday - Sunday
9am - 7pm
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Produce
this week 
For Distribution:
Chard, Kale, Carrots, Summer Squash, Tomatoes, Cilantro, Arrugla, Peppers, Eggplant, Hot Peppers, Fennel, Garlic, Onions
Pick Your Own:
String Beans, Thyme, Basil & Oregano in the front field, next to the farmstand. Cherry Tomatoes in Plains Meadow.
Purslane - unlimited!
Flower Share:
18 stems (unlimited weeds) and 8 sunflowers
Other Produce Available for Purchase |
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New Prepared Food Items
We've got some great Ratatouille in the farmstand this week. It's a melange of late-summer vegetables including peppers, tomatoes, squash and eggplant. It's wonderful warm with parmesan cheese melted on top. You can also try it mixed into rice, or used as a topping for pasta or brushetta. Also new this week will be Onion, Bacon and Potato Soup. Barley Salad will be ready later this week, and we'll have lots of Quinoa Tabbouleh. Look for these items in the cooler next to the coffee.
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Upcoming Events
Fridays 9:00am - 10:00am, September 19, 26, October 3 and 10. Morning Chores Fall Session, Class Sold Out.
Saturday, September 20th, 10am "Lunch Lessons" Cooking Demo for Moms and Dads. Learn ways to get stubborn kids to eat better food. $10 per person, please sign up at the farmstand.
Sunday, Sept. 21st, 1pm - 6pm
Mercury Brewing Company Harvest Festival at Green Meadows Farm. Join us at the farm for a great afternoon of local beer, music by Orville Giddings, and food by Ipswich Clambake. Admission is free!
Sept. 22nd - 25th
Wicked Awesome Wellness Week. Free lectures on hedaches, aging, nutrition and more. All classes held at the Hamilton-Wenham Chiropractic office, located at 78 Willow Street. See flyer at the farmstand for details, or call 978-468-0606.
Hamilton-Wenham Community House and Hamilton-Wenham Library.
Sunday, Sept 28th, 6:30 - 8:00. Local, Sustainable, Delicious: A Seasonal
Celebration Featuring Boston's Best Chefs! Join the Chef's Collaborative at Persephone in Boston for an evening of small plates prepared by eight of Boston's leading chefs. Tickets are $100 each and can be purchased online here.
Friday, October 3rd Stargazing at the Farm. Meet at the Farmstand at 6:30 and take a hayride down to Plains Meadow Field, where we'll look at the stars with Ginny Renehan, telescope builder. Well have telescopes and might be able to see Jupiter. Star maps and handouts will be provided. All ages welcome. "Cloud date", Oct. 10th. Please sign up by calling the farm office at 978-468-3720. $5 per person.
Saturday, October 4th, Noon - 3pm Operation Troop Support at Green Meadows Farm. Families with a relative currently deployed in Iraq or Afghanistan or veterans who have served there and their families are invited to be
Green Meadows Farm's guests for refreshments, farm activities, and entertainment by Dan Clark, "The Singing Trooper". RSVP to our farm office: (978) 468-3720. |
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| Farmer Andrew's Update
We were all extremely happy to see T.S. Hanna pass through without doing much damage. Looks like we're in store for some pretty good weather, although on the cool side. The last of the fall field crops are being planted out this week. Next week we begin planting the greenhouses for winter production.
Cherry tomatoes and ground cherries are open for picking. They are down in Plains Meadow (the field where the peas were). In the past we've opened up the pyo tomatoes much earlier. The reason we held back this year was the amount of disease pressure from all that rain in July. Now that fall is here, we can have people pick and not decrease the overall yield.
Flower share members: this is probably the last week for sunflowers. The other flowers will be open for picking for a couple more weeks and then we'll have to disc them up in order to plant our cover crop.
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Crew Spotlight: Kim Nolan
 Kim grew up in Hamilton and is 29 years old. Her mother, Joyce, has been a member at the farm for years and Kim would join her mother for CSA pick ups while home visiting from St. Louis, where she lived for five years. Green Meadows was her first exposure to a CSA, and she loves to watch the connection between people and their food source. She left St. Louis last summer and volunteered with the field crew. By the end of the summer, she was hired. She says she has a special place in her heart for sheep wrangling and rotten tomato baseball. Her favorite task on the farm is harvesting. Kim is also a freelance journalist and spends most of her free time writing, and lying on the beach thinking about story ideas. When asked what she'd like to do in the future, Kim says, "thinking about the future induces insomnia for me. I am practicing being present and trusting that as I evolve with my path". Her favorite vegetable is Eggplant (Nadia variety) cooked parmigiano style, with linguini and a glass of Chianti.
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From "Asparagus to Zucchini":
Fennel's history is as rich as its flavor! For centuries fennel has been utilized as a food, medicine, herb and even insect repellent. In ancient Greece, fennel played a significant role in celebrations of the gods and goddesses. It was planted in the temple gardens in their honor and worshippers wore crowns of the feathery leaves. In Greek mythology, knowledge sometimes came to humans from Mt. Olympus in the form of a fiery coal contained in a fennel stalk.
Cooking Tips:
- Try substituting for celery in almost any recipe.
- Fennel can be baked, steamed, or sauteed with excellent results.
- Try cutting fennel into quarters, drizzle with olive oil, and bake until tender, about 35 minutes.
- Cut raw fennel into slices and use for dipping. To enjoy natural flavor, try dipping slices into a small bowl of extra-virgin olive oil seasoned with salt and pepper.
- Italians use fennel as part of an antipasto platter or for dessert along with a soft goat cheese.
- Add to soups, pureed or chopped. Slices can be sauteed first to lock in flavors.
Store fennel in a plastic bag in the refrigerator for up to 2 weeks. The delicate leaves will go limp. Wrap them in a moist towel and refrigerate.
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Lunch Lessons, September 20th at 10am
 According to research by Anne Cooper and Lisa M. Holmes, co-authors of "Lunch Lessons: Changing the Way We Feed Our Children", thirty to forty percent of children born in the year 2000 will develop diabetes and a great many of them will have other health problems resulting from obesity. What have we been doing to create such an epidemic or should we ask, "What haven't we been doing?". Chef Sarah Naugler, Kitchen Counselor and Personal Chef of Surreal Gourmet will be at Green Meadows Farm to demonstrate techniques on how to prepare time and energy efficient breakfasts and provide tips on how to allow children to help. You will also learn ways to hide vegetables for those stubborn kids. There will be recipes handed out and samples too. Open to children and adults. $10 per person. Please call our farm office to sign up at 978-468-3720. |
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New Products in the Farmstand
 New in our refrigerated section is Smoked Wild King Salmon from Spence & Co. Ltd. Sliced and ready to eat, their King Salmon is the most highly prized of the five wild North American species. This salmon, high in Omega 3, offers a buttery texture and rich flavor. Caught in responsibly managed fisheries of the Pacific Ocean. We also found a terrific recipe for Chilled Avocado Soup with Smoked Salmon on the back of the package. Also, try this recipe for Smoked Wild King Salmon Pie or this one for Smoked Salmon and Egg Salad Tortillas
Organic Prairie Pork
 The most delicious and safe meats come from animals raised according to the most strict organic production standards on the small to mid-size family farms that cooperatively own the Organic Prairie brand. Their heirloom breed hogs are raised unconfined and bedded on thick straw, given plenty of room to roam and access to fresh air and sunshine. All of this extra care results in rich, juicy pork with a delicious difference you can actually taste!
Seven Stars Farm Organic Yogurt
Seven Stars Farm is a 350 acre certified Biodynamic dairy farm  located in northern Chester County, PA. They use the milk from their Jersey and Jersey crossed herd to produce Seven Stars Organic Yogurt. is a 350 acre certified Biodynamic dairy farm located in northern Chester County, PA. The yogurt has a rich golden layer of cream on the top. They add only acidophilus, bifidus and other living yogurt cultures. Other "natural" yogurts may be using non organic dry milk, stabilizers, corn syrup, fructose sweeteners and artificial flavorings. The taste of this yogurt is rich and creamy, reflected by the loving care their cows receive. It's also a great price at $4.19 for 32oz, a steal for organic yogurt. Try it with Green Meadows Farm granola!
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Got Batteries? Recycle Them!
 Have some old batteries? Don't let them pile up in your house anymore. Bring them over to ZUMI'S and they'll recycle them for you. Just look for the battery-shaped bin by the back door. Drop them off, and forget about those battery worries as you recharge yourself with a refreshing drink.
They accept household batteries, both rechargeable and non-rechargeable, such as:
D-cell, C-cell, AA, AAA, 9-volt, and button cells
Rechargeable battery packs from:
Cell phones, cameras, laptop computers, power tools, etc.
Handheld electronics:
Cell phones, iPods, PDAs, pagers, and so on
Any other dry-cell batteries
Benefits of Recycling
* It's the safest way to dispose of batteries.
* It helps our community remain in compliance with any applicable environmental laws
* All hazardous materials are recycled properly
* The plastic and metal materials reclaimed are reused
* It saves landfill costs
* It saves natural resources |
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(Friend of the Farm Adspace)
Women's Group Forming
 Are you a D.I.V.A? A daring, intelligent, vivacious, "ACK!" woman? We all have our "Ack!" moments in life, regardless of the training, intelligence, love or skill that we've been blessed with. Please join psychotherapist Leah Alexander for an eight session, sixteen week program that blends informative presentations given by regional experts on subjects of health, wellness and healing with open discussion periods on related topics. Group is limited to eight members, so please reserve your place soon. First session will be held on Monday, Sept. 29th at 7:00-8:30 pm at 58 Main St., Topsfield. $30 per session; payment plans can be arranged. Please call Leah Alexander at 617.848.0540 for further information.
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