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:
·
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 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.
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 |
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