This is YOUR Community and S’MORES!!!!!

Green headed bee- one of our native pollinators

So, I one of the things that drew me to CSA when I first started farming was standing in the csa room as an apprentice and meeting all the students, teachers and staff that were part of the college. I learned who had just published their first book, who was hanging a show and who had been accepted to grad school. And then at some point, I became a connection point for the CSA members and could introduce folks to each other. It became even more exciting when I moved on to other CSA’s and neighbors could meet each other, and there were playdates arranged around distributions. I always love finding out who and what everyone does- who is/was a lawyer, an artist, a stay at home parent, a nurse, a yoga instructor, a pastor.  I love that we all make our way in the world in different ways. I’m a farmer, that is shocking to most folks who don’t meet me for the first time in the CSA barn, covered in dirt and surrounded by vegetables, because I don’t fit the idea most folks have in their mind when they think of a farmer. But that’s the beauty of it…I don’t know you are a biotech engineer or if you are a florist or own a car company. When you come to pick up food, you are neighbors, community, friends, and don’t necessarily wear your job as obviously on the outside as you carry it around inside your head. So don’t be afraid to toot your own horns. Got your own business? Bring some information to put up on the bulletin board! I never mind advertising for my CSA shareholders.

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

Mystery bug on Swiss Chard

• ·         Kale, green curly
• ·         Chard, rainbow
• ·         Salad turnips
• ·         Beets- red, chiogga & golden
• ·         Scallions
• ·         Salad mix
• ·         Head lettuce
• ·         Romaine
• ·         Napa Cabbage
• ·         Cucumbers (limited this week)

Upcoming Events:

·         This Saturday we are having an informal gathering for CSA members at the farm. Come by around 6pm-8pm for S’MORES night. We will have the campfire and some favorite s’mores fixins, you bring yourself- your favorite crazy add-in if you like- and your family. This is nothing fancy, we will throw the lawn games out in the orchard. Also, if it is raining- we will cancel and hold it another time cause campfires in the rain are no fun.

•  Our Little Sprouts Program starts up on Thursday morning from 930-1030- bring the kids and help Kira explore and plant and create in the Learning Garden.

•  Nature Journaling Course- Sketching, writing, and drawing in a journal is a great way to improve children's observation skills, help them gain an interest in science and the environment, and it's a wonderful way to relax during a busy summer. Journaling materials will be provided to each participant and staff will lead groups of kids and adults out onto the farm to find new places to explore and observe. This program is suitable for all ages with a focus on children age 5-10. The cost is for anyone journaling with us and includes materials. Cost is $12/member child (adults are Free but must hang with their child)

• Our first Friday Farm Dinner was a great hit! More than 50 folks joined us for a delicious farm to table meal in an informal and casual setting. We are having another dinner on August 4^th! Get your tickets now because the food will be just as amazing. Sign up here. https://goo.gl/UNG623

Veggie of the week:

Romaine lettuce is popular enough on its own to almost be classified as a separate vegetable. You can do a lot more than just make a salad- it’s firm, ultra crisp texture lends itself to many of the same recipes we typically use for cooking greens. This week’s Romaine is slightly sweeter than most of the tasteless or bitter romaine hearts you find in the grocery, so you can use it in some of those interesting cooked lettuce recipes and not worry that it won’t taste amazing. I know it seems a little odd to cook lettuce- but try this recipe from the NY Times make the Caesar dressing or drizzle with a little balsamic or lemon juice and find this green to be crispy, slightly charred outsides but creamy on the inside. I think this pairs well with Moose Hill Farm Ribeye steaks (throw the romaine on when the steaks are done, but still resting) and a little Allora Pasta black pepper parpardelle.

Grilled Romaine

Ingredients

For the dressing:

• 1 clove garlic, peeled and minced
• 6 anchovy fillets, rinsed and minced
• 2 teaspoons mayonnaise
• 2 teaspoons Dijon mustard
• ½ cup extra-virgin olive oil
• 2 tablespoons cider vinegar
• Kosher salt and black pepper to taste

For the salad:

• 2 tablespoons extra-virgin olive oil
• 2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
• ½ cup grated Parmesan

• Nutritional Information
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Preparation

1. Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
2. Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
3. Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

   

   The view across Chestnut Hill Road is so beautiful