CSA 1/2 Season Share

Farmstand Open Tues and Friday 3-6p and Saturdays 9-Noon

This week we are reopening the CSA for membership. We are offering a 10 week half season share starting August 25th and going for the remainder of the season. We are hoping that those folks whose summer plans took them to beautiful places with mountains or beaches will want to come home to school and a bounty of fresh, organically grown vegetables from their local farm. The latter half of the season brings in the greatest variety of the harvest- from tomatoes, peppers and fall roots such as carrots, beets, turnips and potatoes to broccoli, cabbage and brussel sprouts. We also have an array of winter squashes and pumpkins growing in the fields. Greens love cooler weather so we will see a return of Mustard greens, arugula, asian greens and bok choi. Tell your neighbors and friends about our half season share!
Check out http://www.thetrustees.org/chestnuthalf  for more details.

Farm happenings:  August has brought a respite from the heat and humidity that dogged us all through July and made the weeds happy, but the crops water hungry and droopy. We hurried to get the irrigation installed and drip lines on all the rows. The crazy wind from last week's thunderstorm mashed up our wash station tent, but otherwise we were spared any real damage from either the wind or the small amount of hail. It brought cooler, more comfortable weather in its wake and that makes for happier farmers. We continue to do battle against the weeds and the temperamental nature of these new soils, but on the whole, things are looking pretty good out there.

Goats are moving back toward the center of the farm from the hilltop pasture where they have been for the last month or so. They've been hanging out in the island of rocks along the road and batting their eyelashes at every passerby- they are gluttons for attention. They are happily eating their way through the mess of clover and grasses that have been gumming up my field edges as they make their way across the farm.We move them every couple of days on to a new spot so they may not be where they were the last time you visited. If you can't see them immediately from the parking areas, come and ask one of the farmer folk where they are and we will happily point you in the right direction. We've had a couple of inquiries for a 4-H group here at Chestnut Hill and we are planning on getting that going when things settle a little in the fall. October is the general starting time for new clubs and so we will try and get our first meeting to happen in first half of that month. If you are interested in your child participating in our new club or if you are interested in helping with a club as a parent volunteer, please email Desiree so that she can get you the appropriate forms. Thanks!

Cherry tomatoes

In This Week's Share:
Fennel
Eggplant
Cucumbers
Summer Squash and Zucchini
New Potatoes
Kale
Lettuce
Carrots
Beets
Kohlrabi
 Pick Your Own
Beans (check both plantings for tender beans)
Dill
Basil- lemon, thai and there is still a little usable Sweet basil out on the plants
Flowers- take a medium size bouquet
Cherry tomatoes (a handful only still, but they should be rocking by next week)
Veggie of the Week:
Fennel- this refreshing anise-flavored treat is perfect for hot summer nights. It pairs beautifully with crisp cucumbers for an amazing side salad that perfectly accompanies grilled eggplants and squashes and fish. You can also slice the bulb in half, brush with olive oil and throw it on the grill next to your favorite burger. It will caramelize and sweeten up to an aromatic delight for the palate.

Fennel Cucumber Salad
Ingredients

• 3 large cucumbers, sliced

• 1 medium sweet onion, thinly sliced

• 1 small fennel bulb, thinly sliced

• 3 tablespoons lemon juice

• 3 tablespoons olive oil

• 3/4 teaspoon dill weed

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon grated lemon peel

Directions

• 1. In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled. Yield: 8 servings.

Green Bean and Fennel Salad with pecans

INGREDIENTS

• 1 cup pecan pieces

• Coarse salt and ground pepper

• 1 pound green beans, trimmed

• 1/4 cup fresh lemon juice

• 1 tablespoon Dijon mustard

• 1/3 cup olive oil

• 3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)

DIRECTIONS

• 1. Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
  2. Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
  3. In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.