Winter CSA Week 3: See you in 2018!!

First Snow of 2017!!!

We had our first magical snow of the Winter season! However, it has also put a rather abrupt end to our growing season here at the farm (also the rapid drop in temperature that is predicted for this week is sure to make an end to any hope of extra greens coming out of the fields). Luckily, Cole harvested a bunch of leeks before the snow fell and we got in the last of the radishes, cabbage and carrots earlier. Cole and I are off to the New England Vegetable and Fruit Growers Conference in NH for most of this week.  I look forward to this conference every year- the trade show helps us find new suppliers, introduces us to engineers of equipment and products that could improve (or not) our own farms, but the biggest part is that we will be inspired and daunted by the accomplishments of our fellow farmers and farmer-scientists through workshop after workshop of the how’s, what’s, when’s and why’s (or nots). It never ceases to amaze me- we all work so hard to grow food, but we are also citizen scientists collecting data on pollination, yield, plant and soil health, making connections and combating disease, and so many many more and then they share those discoveries/inventions/failures/successes with their fellows so that we don’t make the same mistakes or we will try something new. I can’t wait!!!

The snow is beautiful out there- don’t forget that you are all welcome to come enjoy outdoor sledding, cross-country skiing or snowshoeing adventures here on the farm all winter long. We will have some fun events coming up throughout the cold season (and our woodstoves and campfires will be blazing to keep us toasty as we sip hot cider or cocoa at nearly all of them). Keep an eye on Facebook , thetrustees.org and this CHF blog and MySouthborough.com for updates on all our programming. I am super excited for the wooden reindeer friends that will be showing up around the Christmas holiday and hanging out waiting for bells to be hung around their cute antlers by adorable children.

Storing these veg in your own kitchens:

Winter squashes- actually do best on top of the fridge. They like the warmth and not a lot of humidity, just don’t forget them there! (I typically find one squishy gross squash disaster up there in the spring…)

Carrots and beets and other roots: keep in their plastic bag (or better yet, put them in a zipper lock bag and squeeze the air out) and put in one of bottom drawers of your fridge. They like it cold and with just a little humidity, not a lot or they will try to grow). If you have a nice cold basement- you can also store these roots in clean sand in a rubbermaid container down in the cold.

Cabbage, Kale, Lettuce: So these also do well in a high humidity fridge drawer. Cabbage will last for months, but kales and lettuce need to be eaten sooner!

Potatoes: These like to be at room temperature or colder, but not freezing and low humidity. The important thing for them is darkness. Throw out any green potatoes- they are bad for you. I keep mine in a dark corner cabinet.

Onions: room temperature is fine. The red ones will want to sprout, don’t worry about that, eat the green shoots (I actually let mine green shoot for most of a winter once and they just kept growing back) and eat the whole onion in a short time (you will be getting more!)

Summer CSA sign-ups are OPEN!!!!Give the gift of health and fresh delicious food this holiday season by buying your loved ones (or yourself!) https://goo.gl/zqzdWi

What’s in Your Share this Week:

·         Cabbage, green & red

·         Leeks

·         Onions, white

·         Kale-Appleton Farm, Ipswich

·         Lettuce/Salad

·         Butternut Squashes from Seaview Farm in Rockport, MA

·         Potatoes, Upswing Farm, Dover

·         Carrots, Appleton Farm, Ipswich

·         Beets, Appleton Farm, Ipswich

·         Purple Radishes (so good!!!so beautiful)

·         Tomato puree (a little taste of Chestnut Hill Summertime in a jar)

·         You may pick your own Sage, Thyme and Oregano from the beds near the CSA parking area if you can find them under the snow!

Upcoming Engagement and Education Events- Register on-line (https://goo.gl/otZo12)  or in the farmstand:

It might be cold outside and winter may be coming upon us quickly, but there is a lot of fun activities starting up on the farm for the winter season

• ·         Farmstead Solstice Stroll- On December 21 from 6-8p Join us as we celebrate the winter solstice, a traditional new year’s holiday that dates back 5,000 years and has deep agricultural roots. Join us as we light up the night with a Solstice stroll and celebration at the farm. Participants will meet in the parking lot for a guided candlelit walk through the woods that will include presented passages from the story "The Shortest Day" by Wendy Pfeffer. After hiking the trails throughout our pastures we'll gather back in the orchard to warm up by a fire and enjoy hot chocolate and s'mores as we welcome the new season under the stars. 
•       There are reindeer visiting the farm, and they want you to find them and put on their Christmas bells and ribbons. We will have baskets outside the farmstand with bells for you to take on your Reindeer Quest. Starts the weekend before Christmas.
•  

Farmstand:

This week! CSA Members take 10% off dry goods in the farmstand!!! That’s right, stock up on honey, puree, tea, coffee and more. Other sales going on as well, look for them this week.

Our farmstand will continue to be open on Tuesdays during Meat CSA pickups so don’t forget about us. If you haven’t already, like our page on Facebook so that if/when we update days/hours open, you don’t miss out.

Recipe of the Week

Beet and Greens Cheddar Crumble

This is like a veggie version of mac and cheese and it sounds so so so good. I snagged it from the NY times….

INGREDIENTS·        
          1 pound medium beets·        
           3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
·         ¼ teaspoon black peppercorns
·          Kosher salt and black pepper
·         1 ¼ pounds beet greens, Swiss chard, kale, spinach or a mix
·         11 tablespoons cold unsalted butter, more for greasing pan
·         1 1/3 cups  all-purpose flour (divided in half)
·         2 cups milk
·         9 ounces sharp Cheddar, grated (2 1/4 cups)
·         2 to 3 tablespoons English mustard powder, to taste
·         1 teaspoon Worcestershire sauce
·         ½ teaspoon Tabasco sauce, more as needed
·         1/4 cup  rolled oats
·           toasted hazelnuts, chopped (3 tablespoons)
·         1 ½ teaspoons grated Parmigiano-Reggiano
·         ¼ teaspoon freshly grated nutmeg
       2 garlic cloves, peeled

· 

1.   PREPARATION 
    Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.

2.    Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens’ leaves and stalks.

3.    Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 2/3 cup flour. Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.

4.    Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.

5.    When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

Cover crops germinating in PYO field