Frost on the farm at sunrise |
Fall at the farm is a beautiful site. The leaves are
starting to change, the wind feels blustery and little bit intrusive as it
works its way down our collars and through our seams. We’ve been turning over
larger and larger sections of field and bedding them down for the winter in
sweet fertility and cover crop combos such as rye, oats, peas, beans and
clover. The bright green of these crops makes a shocking contrast to the gold of
the light and the standing hay of the pastures, the red of the maples turning
and the bright bright blue of the sky. The sunrise is magical these days,
coming later, but glorious and the sunsets do not disappoint either and wash
our already gold and red treelines with brilliant colors. A gorgeous female Northern
Harrier hawk has been hanging out in the fields with us every day….she hunts in the old beds of
tomatoes, the dying peppers and the tall grass. She brought down a rabbit in
the pasture the other day and we watched her on and off for well over an hour,
she had to eat her kill on the ground because it was too big for her to fly
away with. Since then she has mostly stuck to moles, mice and voles in the
vegetable fields- she lets us get absurdly close before she decides that we’ve
invaded her privacy too much for comfort. I don’t know how much longer she will
be here, whether she will decide to take up residence or if she will migrate
through, but I enjoy her right now. Her disagreements with our other resident
hawks (red tails, mostly) and the corbae
is mightily entertaining since she can outfly them all.
We have one more week of summer CSA left- twenty weeks and
the summer has flown by again. We
hope that you’ve enjoyed it. As always, we had
many successes and a couple of failures that we seek to remedy with next
season. Our fields are still new and we are still getting used to what they are
capable (or not) of. We know where, for example, we can grow carrots, and now,
where we can’t. Winter squash was not happy in the beautiful field we put them
in, so we will strive to find another, more suitable abode for them next year.
We can pretty much throw tomatoes, cabbage and kale at the ground anywhere on
the farm and they will make magic happen. Thanks for being a part of our
community farm, we’ve really loved getting to know all of you and feeding you
and yours all season.
laying out protective row cover |
Winter Veggie CSA starts in mid-November and we are getting
lots of sign-ups so get in on the action soon so that we don’t run out of these
beautiful boxes stuffed full of fresh greens, potatoes, sweet potatoes, squash,
roots, brussels and more. Sign up in the farmstand or here.
Our Meat CSA is also taking off! 2 share options to cater to
your meat needs. All meats raised on Trustees farms here in Massachusetts- keep
it local! If you have questions, please contact Jesse at jrobertson@thetrustees.org or
check out our Meat
CSA page for more info and sign up!
What’s in Your Share this Week (maybe):
·
PYO- the frost has pretty much done in all the
PYO gardens for the season! As always, you are welcome to glean whatever you
can from what’s left out there.
·
Cabbage, tendersweet
·
Leeks
·
Onions
·
Peppers, sweet
·
Kale
·
Swiss Chard
·
Lettuce/Salad
·
Fennel
·
kohlrabi
·
Winter squash
Upcoming Events:
·
Digital Photography Series! Our own Trustees
photography master Mark Gardner will be teaching these awesome courses this
fall. First up is Fall
Foliage on Sunday, October 22 from 2-330p. Member cost is $32 and
nonmembers are $40. Bring your own camera, we’ll supply the expert guide.
·
Barnyard
Brew Hikes!!!! Start your weekend early and come take a walk in the
moonlight with us in November! We’ve been hearing owls, nighthawks and killdeer
lately. We will have either a craft brewer joining us or a selection of brews
to enjoy from a local brewery and we will mingle and delight in the full moon
and the beauty of the autumnal season. It will probably be cool and brisk, so
dress accordingly even though we will finish our hike by the campfire with some
tasty treats. Thursday evening from 6-730p on November 2.
·
Pumpkin
Chuck 5k Trail Run on November 5th from 11a-2p. We have this
awesome trebuchet that we like chucking old Halloween pumpkins and for the last
couple of years, we’ve had folks bring their old pumpkins out to the farm after
Halloween and we chuck them as far as we can with the trebuchet. This is so
much fun that we thought we should add a trail run to it as well so that we can
not only get rid of pumpkins, but we can run off those Halloween candy calories
at the same time. Come join us! Sign
up here.
·
Our Preschool
Farm Explorer Program Series is happening during October. The Fall has a
lot of fun to offer on the farm- see how big our goat kids have gotten! Milk a
goat! Romp through the farm fields eating a cherry tomato or picking flowers
with Kira, explore the fields, the forest and the hills, meet the cows. We have
spaces available! Sign up online or email
kbaker@thetrustees.org to get in on
the fun. (Program is meant for 2.9-6 year olds, with a caregiver).
Farmstand:
We have APPLES & PEARS from Cider Hill this week in the farmstand. Apples include varieties: Empire, Fuji, Zestar, Cortlands, Macouns, Galas and Macs (red ripe from the tree!!!!) WHOA! 7 types of apple!!!!
UM. Now that fall is really here, OUR NEW
SWEATSHIRTS ARE INCREDIBLE!!!!! In honor of autumn, we have gorgeous, warm
hoodie sweatshirts with our goat logo on the front. Support the farm and buy
one today! We also have great, sturdy canvas tote bags to haul your veggies
home from CSA! Tote bags are USA made and printed locally so grab one up today.
OH! And our FALL HONEY is in! Come check out
the rich deep gold and depth of flavor that the summer and early fall flowers
brought to our already incredible honey. Spring honey is almost gone, but if
you are taking it for allergies, come grab some of the new batch! It’s so
beautiful and all I can think about when I look at it is the brightness of
sunflowers, the sun glowing on the goldenrod, the brilliance of squash
blossoms. And so so many busy bees that lend a constant happy white noise to
our long days in the field.
Veggie of the week: I don’t really
have one, but once it starts to get chilly in the evening, I’m all for turning
on the oven and baking something delicious. This is swiss chard and onions and ricotta
and pizza all together and it makes my mouth water just thinking about it.
Pizza with Caramelized Onions, Swiss
Chard and Ricotta
Courtesy of the NYtimes.com
Ingredients
2 tablespoons extra
virgin olive oil
1 ¼ pounds onions,
sliced
1 teaspoon chopped
fresh thyme leaves
2 garlic cloves,
minced
Salt
freshly ground
pepper
½ pound chard,
stemmed, leaves washed
1 14-inch pizza
crust (1/2 batch pizza dough)
¾ cup ricotta (6
ounces)
2 ounces Parmesan,
grated 1/2 cup, tightly packed
1 egg yolk
Preparation
Thirty minutes
before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil
over medium heat in a large, heavy skillet. Add the onions. Cook, stirring
often, until tender and just beginning to color, about 10 minutes. Add the
thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and
cook another 10 to 20 minutes, stirring often, until the onions are golden
brown and very sweet and soft. Remove from the heat.
While the onions
are cooking, stem and wash the chard leaves, and bring a medium pot of water to
a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt
generously and add the chard. Blanch for one to two minutes, just until the
leaves are tender, and transfer to the ice water. Drain and squeeze out excess
water. Alternatively, steam the chard for two to three minutes until wilted,
and rinse with cold water. Chop the chard medium-fine.
Roll out the dough,
oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on
the pan.
In a medium bowl,
combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough
in an even layer, leaving a 1-inch border around the rim. Spread the onions
over the ricotta mixture.
Place in the hot
oven, and bake 10 to 15 minutes until the crust and bits of the onion are
nicely browned. Remove from the heat, and serve hot or warm.
Advance
preparation: The cooked onions and the blanched or steamed chard will keep for
three or four days in the refrigerator.
No comments:
Post a Comment