Nature journaling students pretending to be goats on the stone wall |
So, what are we farmers doing right now? Trying to get the
word out about CSA shares, of course!!! We need you to help with that by coming
and grabbing some flyers from our new office at #5 (right across the driveway
from the CSA barn), and posting them in the breakroom, at your gym, or anywhere
else you think folks who want to eat more delicious healthy veggies from the
farm might be. You can also email me and request a digital copy so that you can
email it in turn to your friends, family and colleagues!!! A little tip- get your shares bought soon and
save on annual membership costs which will be going up on April 1st!
SIGN UP HERE-- Chestnut Hill Farm CSA!!!!!!!
We are expanding our box share program!!! If you think that
your company, school, gym, etc might be interested in being a box share pick-up
location, please let us know and we will be in touch to talk about details.
Email ddubois@thetrustees.org
We spend most of our time dreaming in seeds! My desk is
covered in brightly colored catalogs, each variety description more tempting
than the last. My favorites are the charts that tell you whether one TASTES
better than another…because that is the best part of CSA, right? The food is
super fresh and delicious and we aim to make it the best there is by choosing
varieties for their flavor first (and then disease resistance and looks). Having
been at this for a long time, I have my favorites, but seed companies and farmers
alike are always looking to make the old favorites a little better. Also, some
varieties are better for certain times in the growing season and so we have to
order multiples to cover the whole season whenever we can (hence the vast
number of lettuces). We are also a diverse society and because of that beauty,
seed companies are adding more and more amazing veggies from across the globe. Niche
veggies from tiny areas of Italy, Pakistan, Argentina are all making their
exciting way into our lexicon of foods (I mean, I never ate bok choy or arugula
as a child, but they are a favorite now!) and also why I am growing 4 full beds of OKRA for all you lovers of this mucilaginous veggie be you from Greece, Portugal, Brazil, Asia, India or the deep American South (and this is just a few, I had NO idea that okra was so sought after worldwide). Every year we try a couple of new
things to see how they will do in our soils, and sometimes they are hits or
misses. Coming up this year is a summer sprouting broccolini from Italy that is
super mild and usually bunched/cooked with both sprouts and leaves. Since our
summer head broccoli plantings have failed in the heat, we thought to try this
instead to fill that brassica gap between July and September. My current seed
order is 15 pages of tiny print long…about 365 separate varieties of (and I almost
forgot the husk cherries!!!) although a lot of those are flowers.
- · Carrots: 9
- · Tomatoes: 31
- · Sweet Peppers: 11
- · Lettuce: 20
- · Summer squash: 8
- · Winter squash: 12
Farm News:
We acquired the additional 39 acres of land across the street
from the farm and will be adding trails, fencing and cropland to it in the
coming year! The farm is now 170 acres and we are so excited! We have already
started tapping the row of maple trees in anticipation of our upcoming
MapleFest: the Magic of Maple. This also means that we farmers have moved our
farm office into the house at #5, so if you need to find us, you can check
there first. We are still working on signage for that, but just come and knock
on the door facing the CSA barn (especially if you want to pick up flyers and
postcards about the CSA to hang up). Someone is usually around most days, if we
aren’t working in one of the other barns/greenhouses/outbuildings, etc.
We have
been working on a new hoop-barn for the goats (and the sheep!!!) And while the weather has made it a little slower going, with mud harder to work in than the cold, we should be done before the goats start to have their babies!
been working on a new hoop-barn for the goats (and the sheep!!!) And while the weather has made it a little slower going, with mud harder to work in than the cold, we should be done before the goats start to have their babies!
Construction on the new orchard pavilion is going to be a
little bit delayed as they try and work out the details for the septic plan for
the public restrooms that are a big part of the design. So, instead of a March
start, we might not see it start until April. This means a lot more
construction during CSA time, but we will make it safe for all our customers to
park and pick up their shares and PYO.
Upcoming
Engagement and Education Events- Register
A snowy owl made its way to Chestnut Hill Farm at the end of January |
Barnyard
Brew Hike
Thursday, March 1 | 7-8:30PM
Member: $12; Nonmember: $20
Celebrate the full moon each month with a night hike guided by lunar light, topped off with local brews! We'll be hiking the farm's most beautiful trails and wrapping up at the farmstead barn for brews, bites, and a blazing fire. Each month will feature samples of local beers paired with perfect post-hike snacks and a social session with your fellow trekkers. 21+ and registration required. In the event of snow, snowshoes can be provided upon request for an additional $5.
Sign up now!
Thursday, March 1 | 7-8:30PM
Member: $12; Nonmember: $20
Celebrate the full moon each month with a night hike guided by lunar light, topped off with local brews! We'll be hiking the farm's most beautiful trails and wrapping up at the farmstead barn for brews, bites, and a blazing fire. Each month will feature samples of local beers paired with perfect post-hike snacks and a social session with your fellow trekkers. 21+ and registration required. In the event of snow, snowshoes can be provided upon request for an additional $5.
Sign up now!
The Magic of Maple:CANCELLED
Sunday, March 25 | 11AM-2PM
Member Child: $5; Nonmember Child: $10 (kids under 5 are FREE)
Come enjoy all things Maple at our winter festival! We'll be processing some of the maple sap we've gathered since our Tap-a-thon and sample delicious syrups, candies, and other treats. We'll also have crafts and games to keep everyone nice and warm and snacks and demos from our friends at Culinary Underground! Feeling inspired by this treat from the trees? Submit something tasty to our Maple Competition. A panel of judges will award winners for Best Use of Maple in both savory and sweet creations.
Sunday, March 25 | 11AM-2PM
Member Child: $5; Nonmember Child: $10 (kids under 5 are FREE)
Come enjoy all things Maple at our winter festival! We'll be processing some of the maple sap we've gathered since our Tap-a-thon and sample delicious syrups, candies, and other treats. We'll also have crafts and games to keep everyone nice and warm and snacks and demos from our friends at Culinary Underground! Feeling inspired by this treat from the trees? Submit something tasty to our Maple Competition. A panel of judges will award winners for Best Use of Maple in both savory and sweet creations.
Egg-ventures on the Farm:CANCELLED
Saturday, March 31 | 11AM-1PM
Member Child: $5; Nonmember Child: $7
Join us for an egg hunt, egg roll, kids crafts, and a visit with our resident bunnies to celebrate spring! There will be three separate egg hunts based on age: Under 5, 5-9, and 10 and up for the more advanced egg hunt participants. All egg hunts will begin in separate areas promptly at 11:30am. The egg roll will start at 12:30pm. If you have 5 or more in your family please register for 2 family tickets so we have enough supplies for everyone. Preregistration is not required but is encouraged to help us prepare.
Saturday, March 31 | 11AM-1PM
Member Child: $5; Nonmember Child: $7
Join us for an egg hunt, egg roll, kids crafts, and a visit with our resident bunnies to celebrate spring! There will be three separate egg hunts based on age: Under 5, 5-9, and 10 and up for the more advanced egg hunt participants. All egg hunts will begin in separate areas promptly at 11:30am. The egg roll will start at 12:30pm. If you have 5 or more in your family please register for 2 family tickets so we have enough supplies for everyone. Preregistration is not required but is encouraged to help us prepare.
Farmstand:
We are taking a
little break from the farmstand, although Jesse is here running Meat CSA every
other Tuesday for the next few months. You can buy meats from the freezer,
including Sockeye Salmon from Papa’s Catch and delicious, ‘no gamey taste at
all’, super- tender chevon (that’s the fancy goat) including chorizo sausage. You
can also buy maple syrup, our tomato puree, and honey!
·
Farmstand
times: Tuesdays from 2-6pm
o
February 27th
o
March 13th
o
March 27th
Recipe of
the Week
Salmon Tacos
with Avocado Salsa
This was what my son Morgan requested for his 15th
birthday dinner. I used Papa’s Catch Wild Sockeye Salmon from the freezer and
grilled it on the stovetop. RIGHT NOW the avocados are coming in perfect!!!!!
EAT THEM NOW folks, they aren’t as good later on (and if you are on a budget-
these are one of the Clean 15 veggies, which means that they aren’t doused in
tons of pesticides and chemicals to make them stay beautiful so you don’t need
to buy them organic if you are watching the bills). I’m not a huge cilantro
fan, but just a little makes these sing (or sub fresh parsley). This is one of
the freshest, most yumtastic meals I’ve made in a long time (it being usually a
heavy, comfort food type of winter meal style for us). Just mild spice, so if
you like it hot, you will need to have some hot sauce or cayenne to hand. From cookingclassy.com
Grilled Salmon Tacos with Avocado
Salsa
Yield: About 8 tacos
Ingredients
Salmon
·
1 1/2 lbs boneless salmon , skinned and sliced into 3 equal portions
·
1 Tbsp olive oil , plus more for grill
·
1 Tbsp fresh lime juice
·
1 tsp ancho chili powder
·
3/4 tsp ground cumin
·
3/4 tsp onion powder
·
1/2 tsp paprika
·
1/2 tsp ground coriander
·
1/2 tsp salt , then more to taste
·
1/2 tsp freshly ground black pepper
Avocado Salsa
·
2 medium avocados (ripe but semi-firm), peeled, cored and
diced
·
1/3 cup small diced red onion , run under cool water to remove harsh bite
and drain
·
3 Tbsp chopped cilantro
·
1 jalapeno , seeded and minced
·
1 clove garlic , minced
·
2 Tbsp fresh lime juice
·
1 Tbsp olive oil
·
Salt and
freshly ground black pepper
For serving
·
8 6- inch corn tortillas , warmed
·
2 cups thinly sliced red or green cabbage
·
1/2 cup crumbled Cotija cheese
Instructions
1. For the
salmon:
2. Preheat a
gas grill over medium-high heat. In a mixing bowl whisk together olive oil,
lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt
and freshly ground black pepper. Evenly rub mixture over both sides of salmon
(I placed the first one on the plate then began to stack the rest over it so
the rub didn't all just end up left behind on the plate). Brush grill lightly
with oil, place salmon on grill and cook, rotating once halfway through
cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare
avocado salsa.
3. For the
avocado salsa:
4. In a
mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno,
garlic, lime juice, and olive oil while seasoning with salt and pepper to
taste.
5. To
assemble tacos:
6. Break
salmon into small portions and layer over center of tacos, add cabbage, avocado
salsa and Cotija cheese. Serve warm.
one of the new maple collection 'bags' we are using! |
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