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Friday, December 16, 2016

First Meat CSA pickup and Saturnalia is CANCELLED!!!

I'm a Meat CSA member!!!! I got a share and picked it up on Tuesday from Connor and Tim- pickups are in the classroom around the corner from the barn- cozy and warm with woodstove burning merrily, Christmas music playing on the radio and the farm table covered in cookbooks. They were more than ready
to answer questions about any of the cuts we were getting today. It is fun being the shareholder again after so many years. I loved just picking up my meats and thinking about all the lovely things I'm going to make with them. Pot roast in the crockpot with lots of garlic, carrots, potatoes, turnips and herbs; a chicken (so big it is almost a turkey) roasted in lemon, white wine, garlic, thyme, parsley and salt for the first meal, chicken pot pie for the second, chicken tortellini and kale soup for the third, and extra stock for soups later. YUM! And that's only two cuts!
Pick-ups continue every two weeks (though not the week after Christmas) through the spring and you can also buy eggs, maple syrup, honey and other farmstand goodies at the same time (you don't have to be a member!) Connor is also selling extra meat cuts. If you have any questions about Meat CSA- contact cyoung@thetrustees.org.

Saturday night's Saturnalia (Roman winter holiday programming has been CANCELLED due to impending crappy weather. We are super sorry to not be spending a fun night with all of you and hope that you have a wonderful holiday season no matter which holiday you celebrate!

Upcoming in January & February we are having our Night-time Sledding adventures again this year! The farm is usually closed to visitors after dark, but we are opening it up for Sledding After Dark on the First Friday evening of the month. If you couldn't make it last year, we had clear skies and no snow last year for one event and a raging blizzard for the second. We still had awesome snacks and hot chocolate, a fun craft and a cozy fire. Join us on January 6th and we will see what Mother Nature brings us (hopefully- a WHOLE LOT OF SNOW!!!!). Whether there is snow or no, we will have the hot chocolate, the craft and a lot of fun. It all starts at 530p until 7p. $5/members; $10 for nonmembers
Book Bugs is still happening all winter at the farm!  Kira has the books picked out and programming planned. Don't worry! These are inside one of our buildings here at the farm where it can be warm, either the Cottage, the Classroom or the Greenhouse depending on the month. Look for updates on our facebook page (Friends of Chestnut Hill Farm) or for signs if you want to drop in at the last minute! This fun event for 3-5 year olds (book reading, fun craft/art project, snack and, if weather permits, a wander to meet some farm critters) happens the first Friday of every month 10:30-11:30. $9/member child.
Goats are settling in to their new winter routine. On super nice days, we will try to have them out on pasture, but if the weather isn't great or the snow and ice are thick on the ground, we have beautiful bales of hay for them to munch on near the lower barn. They are outside any day that it isn't wet or super windy when it is cold. They love the fresh air and sunshine. They are also covered in CASHMERE. Did you know that cashmere comes from goats? Yep. Super soft and thick under glossy topcoats it keeps them warm and insulated all winter along with their rumen (which is basically a 5 gallon bucket-sized stomach that they pack with hay and keeps them warm from the inside out). We bring them warm water twice per day (water coming out of the well is at a 50 degree temp, and is totally fine, but they love getting the warm water.

Recipes: I know that CSA Season is over, but I wanted to share some favorite recipes anyway. Here in our house, we make some special things every year to share with family and friends. 


Chocolate chunk shortbread (the ultimate in Christmas cookies, you can basically add all kinds of deliciousness to this cookie to make it special and unique in your house. I think of the below as a base recipe and it is the one most used in our house, but occasionally the kids will let me add one of the optional add-ins at the bottom)
Ingredients:
2 sticks unsalted butter, at room temp
2/3 cup confectioner's sugar
1/2 tsp vanilla extract
1/4 tsp coarse, sea or kosher salt
2 cups all purpose flour
4 ounces of bittersweet chocolate of any kind really- use plain or your favorite fancy chocolate bar- really, they are all good in this- chopped fine

1. Working with a stand mixer is best, with a paddle, or use a large bowl with a hand held mixer. Beat the butter and sugar together for about 3 mins on medium. The mixture should be very smooth. Add the vanilla and salt, then reduce to low speed and add the flour, mixing only until it disappears into the dough. Don't OVERWORK the dough. Fold in the chocolate with a sturdy wooden or rubber spatula.
2. (I got this from Smitten Kitchen and I LOVE this, so much easier). Transfer the dough to a gallon size ziploc bag. Put the bag on a flat surface leaving the top open and roll the dough into a 9x10 1/2 inch rectangle that's 1/4 inch thick. Turn and lift the bag as you roll to avoid creases. When it is the right size and thickness, press out all the air and seal. Refrigerate for at least 2 hours and up to 2 days.
3. To bake: divide the oven in thirds with racks, preheat to 325 degrees. Line two baking sheets with parchment. Slit open the plastic bag and turn the dough onto a cutting board, discard the bag. Using a sharp knife (and a ruler if you are so inclined) cut the dough into 1 1/2 inch squares, then carefully transfer to baking sheets. Prick twice (all the way through to the baking sheet) with a fork.
4. Bake 18-20 mins, rotating halfway through. Shortbreads should be pale with just the faintest hint of browning at the edges. Transfer the cookies to a rack and cool to room temp before eating (if you can actually wait that long)
Optional add-ins or subs:
1 Tbsp espresso powder dissolved in 1 Tbsp boiling water and added in with the vanilla
Substitute rosewater and finely chopped dried fruit for the vanilla and chocolate
Add in 1/4 tsp of cinnamon with the flour
Add 1/4 tsp nutmeg and finely chopped hazelnuts and dried cranberries
Varying the type and kind of chocolate or using a fancy chocolate bar can make these extravagant and amazing. 

Pumpkin Cheesecakes with GF chocolate cookie crust
So I make this large pumpkin cheesecake every year and my parents and so many of our friends are GF I've adapted my recipe to suit. It isn't that hard.....
Ingredients:
Crust-
2 cups ground GF chocolate cookies (I use Tate's Bakery because they are truly incredible, but any chocolate wafer cookie will work including GF oreo types) pulverized in a food processor
1/2 cup ground walnuts or almonds
1/2 cup melted unsalted butter

Filling-
3 8oz blocks of cream cheese, room temperature
2 cups of pumpkin puree (I roast my own butternut/kabocha squash and puree in food processor)
3 eggs
1 cup maple syrup
1 cup heavy cream, chilled (I've also used coconut milk in a pinch and it was amazing)
2 tbsp bourbon
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp sea salt
Directions:
Preheat oven to 350 degrees.
You can either make this in a big 9" springform pan (also, do yourself a favor and wrap the springform pan in tin foil on the outside or there will be melted butter EVERYWHERE and place on a cookie sheet with sides or use individual ramekins (which you will need 8-10 of them).
Combine the cookie crumbs and melted butter thoroughly and press into the bottom of pan or ramekins. Bake for 10 minutes and allow to cool while you make the filling.
1. Using a large mixer, blend the cream cheese and maple syrup until smooth. Beat in the eggs, one at a time. Fold in the pumpkin and other remaining ingredients and mix until smooth and well blended. Pour the filling onto the crust(s); then bake 1 1/2 hours if using the 9" pan or about 1/2 hour for the ramekins (keep checking!!! I haven't baked in the ramekins in a while so I'm not 100% sure anymore) but they should all be just set in the middle. Let them rest for an hour at room temp then cover with plastic wrap and refrigerate for 4 hours or overnight. Serve with a generous dollop of real whipped cream and shavings of good chocolate.
Optional substitution: Instead of chocolate cookies you can use really good gingersnaps!
 

Monday, November 28, 2016

Book Bugs on the Farm and a little snapshot into Cole & Kirsten's trip to NZ

If you have a little person hanging out with you on Fridays in the morning, consider joining Kira for our monthly Book Bugs on the Farm program. It starts at 10:30 and lasts for an hour or so. It costs $5/kid. Kira reads a fun seasonal book, does a neat craft based on the book and/or goes on a short hike to visit some part of the farm. Snacks are also provided. Our next book bugs program is happening this Friday, December 2nd so come down and see us!

As many of you know, Cole and Kirsten headed to New Zealand at the beginning of the month to hike and birdwatch and to farm! Don't worry, we haven't lost them, they will be back in March to farm with us again. They are providing us with updates and pictures of their adventures! They were not in the quake zone that rocked the south island in the middle of the month and have been trekking about seeing the beautiful country that brought the Lord of the Rings and the Hobbit to vivid life. 

Cole: We are doing well here, took a break from hiking every day to do a little WWOOFing and now we are staying at a funny little farm in the middle of Rohan. Edoras is just down the road and our hosts have promised to take us horseback riding through the country and show us all of the filming locations. So far we've camped at Ithilien and trekked alongside the Anduin river... it's  actually a beautiful lake but it's filmed to look like a river. Also hiked up to the edge of the Fangorn forest and Isengard, as well as to the walls of Helm's Deep! Kirsten is tolerating my inner nerd very well and we have lots more in store for the near future. In all seriousness though we miss the farm like crazy and please tell everyone we said howdy.

The farm is slowly winding down and closing up for the winter. Our farmstore is mostly closed down, though there will be a cooler of eggs parked in front of the barn with a little tin inside for you to stick some cash in. I will probably have some things available for sale from the root cellar during the bi-weekly Meat CSA pick-up times with the first one on Tuesday, December 12th from 2-6p. I will try and post a reminder and a list of what I have available.
Save the DATE: We have a fun, historical winter celebration coming up on the farm- join us for Saturnalia on December 17th starting at 3 pm. We will not be doing all of the traditional aspects of the feast of Saturn (no sacrifices), but we will be reveling, making felt hats and campfire with s'mores and hot chocolate!

Hope you all had a wonderful Thanksgiving and remember to support your local artisans, craftsman, bakers and farmers this holiday season!


Monday, November 14, 2016

Thanksgiving Boxed Shares & Farmstand Offerings



Hello CSA and Farm community! The warmth of this autumn has been a blessing for the veggies. We have a lot of gorgeous greens and roots for your upcoming holiday meal.
Leaf, butterhead and romaine lettuces, daikon and red radish, salad turnip, carrots, potatoes, bok choi, kale,
swiss chard, broccoli, romanesco, celery, cabbage, garlic, winter squash, herbs: parsley, sage, oregano.
Come visit us on Tuesday from 2-5 and pick up your local veggies for Thanksgiving. Or place an order for a special packed Thanksgiving Boxed Share (veggies grown by all of us farmers at the Trustees- so Appleton, Powisset and Chestnut) and I will have it packed and ready for you to pick up on Monday (or Tuesday since the farmstand will be open!).
I'm happy to announce a Thanksgiving CSA Share of great fall veggies: some grown right here at Chestnut Hill Farm, with the rest of the food coming from our friends and colleagues at Powisset Farm in Dover and Appleton Farms in Ipswich. 
  • This share is a 1-time pickup on Monday, November 21: a mix of lovely fall foods, from potatoes, beets, and carrots to lettuce and kale, herbs, winter squash, and more, just in time for Thanksgiving! 
  • Cost is $50 per CSA share.
  • Additional local goodies (honey, maple syrup, etc.) can be ordered via the signup form for delivery with the CSA share.
  • Please pay by check (make out to The Trustees) at the time of pickup. Please total the cost of your CSA Box, along with any additional items you may select.
  • All vegetables are raised with care at our farms and grown without chemical fertilizers or pesticides.
  • We need your signup by Wednesday, November 16 so we can plan for harvest and deliveries. 

Shares will be ready for pickup at Chestnut Hill Farm on Monday, November 21, from 2-5pm. 



Next Tuesday will be the last regular farmstand of the season- though we will continue to have limited offerings on Tuesdays during Meat CSA pickups, including eggs, our honey, maple syrup and tomato puree.

And eggs- your cakes, pies, puddings and other eggie delights will be masterpieces using our high quality farm eggs from our pasture-raised hens. Dark orange yolks, stand-up whites (wow, meringue!) and incredible rich flavor. They truly make a difference for the better in recipes (and for eating, of course).

While we still have Saturnalia in December here on the farm. Please don't forget that your Trustees membership gets you free or reduced entry fees into workshops, classes and more ALL winter long at other Trustees properties. Don't miss this opportunity to take an art class, go on a hike with a specialist, or tour one of the gorgeous historic houses our organization maintains. Ski at Notchview!!!!! It is one of my favorite places in the world and it only has gotten better- the cross country skiing is amazing, but I've also attended beautiful weddings, gone on summer hikes and more.
This past weekend, Gwyn and I jumped in the car and headed to Rocky Woods down in Medfield to see Creature Teachers and their incredible animals. We got to pet a flying squirrel!!!!a porcupine!!!! and see a gray fox (rarely ever seen because they prefer the woods and are very well camouflaged) and more. It was fabulous and I have to say that I have yet to be disappointed by a Trustees venue (I get the member discount too).
So. Grab up the program guides that come in the mail or check out the website Trustees-Things to Do and find something cool and fun!


Tuesday, November 1, 2016

New Farmstand Hours

Morning silo, photo credit: Tony Davis
Thank you for such an awesome season and for sticking with us through drought and heat, rain and cold. It has been awesome getting to know this CSA community. We will be keeping our farmstand open for as long as we can to the week of Thanksgiving. We will have slightly different hours....and the produce will run to roots and cold-hardy greens such as kales and cabbage, salad greens and more. Our eggs will also be available and anything I can keep from freezing in the farmstand!

New Hours:
Tuesdays -3-5
Fridays 3-5 (FARMSTAND WILL BE OPEN DURING NOVEMBER'S FRIDAY MORNING BOOK BUGS NOVEMBER 4TH!)
Saturdays 10-1 (unless there is an event, in which case we will be open earlier or later as the case may be)

Fall ideas: Coming to the Farmstand? Walk our quiet, easy trails that meander through the woods before you come. The woods are soft this time of year with their new carpet of leaves, and acorns, mushrooms and fairy houses abound. The deer have returned to eat the acorns and slip through the young trees like secrets.
Bring the kids- even the steepest trail is easy for young children.
walk in the woods, photo credit: Tony Davis

 Come to one of our EVENTS this fall and winter. If you are a member you get free or reduced cost and they are so worth it. We have a lot of fun figuring out what to offer, but if you have any ideas, please let us know what you would like to see offered here. Open to series programs, homeschool programs, arts, etc. Contact me, ddubois@thetrustees.org or Kira, kbaker@thetrustees.org.
In the meantime:
Book Bugs is still happening on the farm on the first Friday of both November and December. Kira chooses an awesome book and then builds an hour of fun for young kids which includes a snack and a fun craft project. First Fridays from 1030-1130. These take place outside as long as the weather is fine- but will meet in the greenhouse if the weather is not!
November 5th is the Great Pumpkin Chuck! Come out from 1-3 and see how far our Trebuchet can pitch your old pumpkin! $5/each
We are reviving the Saturnalia Fest here on the farm in December- come join us for a totally different sort of winter holiday festivity! We will have our campfire going (with s'mores and more) while we learn about this Roman feast day in honor of the Titan of Agriculture. We'll light candles, play games, have a feast by the fire, and learn to make our own plieus, felt hats worn by all Saturnalia revelers! 

Meat CSA
Meat CSA sign-ups are still available. Don't miss out on some delicious meats raised on Trustees farms! For more information check the link above. 

Stay Warm everyone!!!


Monday, October 24, 2016

Week 20: Final week of CSA. How did that happen?

Wow. I can't believe that a full season has already gone by. It has been a super challenging season for me, but I love a challenge and there are always up with the downs. The tomatoes were amazing- probably the best year I've ever had especially for look and taste- so sweet and juicy I just couldn't get enough of them. And it was so hot- they were all I wanted to eat anyway, dripping with balsamic vinegar, olive oil, salt and layered with mozzarella cheese. Now as the season turns to cold, to windy days and chilly nights, we eat thick creamy stews, spicy pestos and pasta, bake heavy breads full of fruit and seeds. I will keep wishing that I had put up more jars (which I had no time for this summer at all) of everything and hoard every jar of salsa, jam and precious frozen tomato as I dream of next summer's bounty.
I love to tally up how much produce that we harvest during the season. Know that a few tally sheets were lost in the process or we didn't remember to write down a last minute, rush out and get another bushel of kale....and it doesn't include week 20's harvest,so the list below is actually light on the numbers, but it is still quite impressive at almost 40,000 lbs of produce!






CROP
total
unit
pyo
on farm

BEAN, EDAMAME
243.0
#
yes
243.0

BEAN, SNAP
2310.0
#
yes
2310.0

BEET
524.0
#
no
524.0

Bok Choi, baby
379.0
#
no
379.0

BROCCOLI
996.0
#
no
996.0

BRUSSELS' SPROUTS
0.0
pc
no
0.0
crop failure
CABBAGE
1859.0
hd
no
3718.0

CABBAGE, CHINESE
375.0
hd
no
750.0

CANTELOUPE
350.0
pc
no
350.0

CARROT
1491.0
#
no
1491.0

CAULIFLOWER
140.0
pc
no
280.0

CELERIAC
0.0
#
no
0.0

CELERY
189.0
pc
no
189.0

CHARD
1046.5
#
no
1046.5

CUCUMBER
581.0
#
no
581.0

DAIKON
140.0
pc
no
140.0

EGGPLANT
370.0
#
no
370.0

ESCAROLE
676.0
#
no
676.0

FENNEL
163.0
pc
no
81.5

GARLIC 
210.0
#
no
210.0

GARLIC (scapes)
96.0
#
no
96.0

GREENS
1099.5
#
no
1099.5

KALE
1322.0
#
no
1322.0

KOHLRABI
679.0
pc
no
339.5

LEEK
30.0
#
no
30.0

LETTUCE
690.0
#
no
690.0

LETTUCE
1987.0
hd
no
1987.0

ONION
352.0
#
no
352.0

Pac Choi
443.0
hd
no
443.0

PEA, SHELLING
0.0
#
yes
0.0
crop failure
PEA, SNAP
0.0
#
yes
0.0
crop failure
PEA, SNOW
0.0
#
yes
0.0
crop failure
PEPPER, HOT
30.0
#
no
30.0

PEPPER, SWEET
225.0
#
no
225.0

POTATO
3643.0
#
no
3643.0

POTATO, SWEET
0.0
#
no
0.0
crop failure
RADISH
142.0
bu
no
71.0

SCALLION
315.0
bu
no
315.0

SPINACH
65.0
#
no
65.0

SQUASH, SUMMER
4953.0
#
no
4953.0

SQUASH, WINTER
2400.0
#
no
2400.0
doesn’t include pumpkins
TOMATO, CHERRY
1890.0
#
yes
1890.0
assumes 1 quart/share
TOMATO, PLUM
720.0
#
yes
720.0

TOMATO, SLICING
2502.0
#
no
2502.0

TURNIP
534.0
#
no
534.0

WATERMELON
0.0
pc
no
0.0

Y - BASIL
131.0
#
no
131.0

ZF-STRAWBERRY
420.0
qt
yes
840.0



















total pounds food



39013.0


·        
   
We had the Fay School 7th Grade out here on the farm last week- they came in three groups over three days to volunteer and harvested your CSA last week, along with pulling nearly all of the plastic off the beds, irrigation lines and harvesting almost a thousand pounds of potatoes. It is amazing how much work such a team can get done and we are extremely grateful (and very tired having had to keep up with them) for all their hard work. While I wouldn't want to do it every week, I do look forward to watching those kids get super dirty and learn a little bit, at least, about how food is grown and where it comes from. 
     The last couple of weeks we like to remind you that CSA renewals are open, you should have gotten an email with a special link to renew for next year. If you do it now, then by the time next June rolls around, it will feel like the veggies are practically free. 
·     
  We also like to send around an end of season CSA survey  which will be emailed to you the first week of November. This is to help us build a better CSA for all of you, so please help us with constructive commentary, suggestions, etc. We are still new and trying to figure out what this community likes to eat as we grow and change to accommodate to what does/doesn't grow well on this land (spinach....i can't quite figure that one).  Please be kind and remember that we had a 10 week drought that was stressful for farmers and vegetables alike, but irrigation systems and a new well will be in place next season to alleviate any future issues. 
·     Trustee's meats grown by Trustees farmers- the NEW Meat CSA is happening with a drop off here at CHF on Tuesday afternoons. Get meat you can trust from farmers you can talk to. For more information, check out last week's post here. Our FARMSTAND will continue to be open for the next couple of weeks!!!! Keep checking our Facebook page for details.
    Thank you all for an incredible season! We grew a lot and you made it possible!!!!!

      

    What's in Your Share this Week (maybe):

      Salad mix
      Lettuce
      Kale/Chard
      Arugula
      Baby Bok Choi
      Pac Choi
      Red Cabbage
      Salad turnips
      Carrots
      Garlic
      Daikon Radish
      Red Radishes
      Broccoli/Cauliflower
      Winter Squash
      Celery/Celery root
      PUMPKINS- don't forget to take home your PUMPKIN!!!!


      Recipes: 

    Daikon radish- If you have never seen Hayao Miyazaki's Spirited Away, you will be confused by my adoration of this incredible radish. In the movie, which is animated, a young girl is confronted by a number of spirits as she tries to free her parents and a strange dragon from a spell that binds them to a witch. One of those spirits is a Daikon Radish spirit- a benevolent spirit who briefly helps the main character. It is massive, white and kind. These massive roots bend and twist their way through the soil- and, like carrots, often come out looking remarkably man-shaped. I so love the idea of a vegetable spirit and so delight in the growing of these radishes, which grow huge in a small amount of time. They are mild, slightly tangy and don't have much bite. They are fantastic pickled, great crunch in your favorite stir fry or cole slaw. Enjoy them anywhere you would use carrots for a nice change. I've got a link here to a website with 10 ideas for using daikon in your next meal. 
   
   Daikon Radish Cakes- a twist on the latke. Yum.....from Allrecipes.com

    
      

Ingredients

  • 1 1/2 cups grated daikon radish
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 red onion, chopped
  • 1 egg, beaten
 
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
  • 1 1/2 cups vegetable oil for frying

Directions

  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Events:

Our Monster Dash is SATURDAY!!!!!! What better way to test out your Halloween costume than to take it on the trails! All levels welcome for the 2k at 10am and kids fun run at 11am. We'll have some tricks and some treats and we can't wait to see your costumes. Join us for part or all of the event! 
UPDATE: With Southborough's pumpkin lighting reschedule for Sunday, October 30th, we're offering pumpkin carving and painting again! Run participants get a free pumpkin. Just coming to carve or paint? $5 per pumpkin. The races will end around noon but pumpkin crafts (and our Farmstand!) will be open until 2pm.

November 5th: 1-3pm Bring your saggy Jack-o-lanterns or uncarved pumpkin to our 1st Annual Great Pumpkin Chuck! We will be recruiting teams of Scouts, schools, and other engineer-minded folks from around the area to build their own "chuckers" (catapults, trebuchets, or other mechanical launchers. All simple-machines designs are welcome, no air pressure or explosives please!)
There will be an accuracy and distance competition followed by the chucking of the pumpkins. Watch your seasonal decor fly through the sky and be turned into compost while enjoying some light snacks on the farm.
Want to build a chucker? Contact Kira at kbaker@thetrustees.org.
   
     Book Bugs returns to the Farm on Friday, November 4th and December 2nd at 10:30am-11:30am. Kira will be focusing on a GREAT story with programming designed around that story- crafts, animal interaction and snack included in cost. Designed for kids ages 3-5!

    Saturnalia Saturday December 17th 3-6pm Help us welcome winter and ensure a bountiful spring by celebrating Saturn, the Roman Titan of Agriculture! Bring the whole family along to enjoy our version of this ancient seasonal tradition. We'll light candles, play games, have a feast by the fire, and learn to make our own pileus, felt hats worn by all Saturnalia revelers!