CSA Week 3: Biergarten Success, Volunteers and Weeds

Last week we sent our first round ofboxes off to various sites in Central and Eastern Mass. In case you didn't know, we are delivering 75 boxed vegetable shares all the way to Boston, Worcester and Hingham and three other locations in between. This may not seem like much, but it is up three fold from the 25 we were delivering last year and it is quite a production. It would be a lot harder on our small crew of four without the volunteer support from the students (and teachers and job coaches) from the New England Center for Children here in Southborough. They help us wash and sanitize our harvest bins, csa boxes, wash station and more. They also help us pack all those shares and get them out the door on time on Wednesdays and Thursdays. 

Intel removing weeds from beans last week

In fact, we owe a lot to this season's volunteers, who are making a huge impact here at the farm. We've had volunteers helping in the greenhouse, building rabbit cages, harvesting, weeding and so much more. Corporate groups from Bose, Boston Scientific, Intel, and student groups from St. Mark's and more have joined us this season so far and we have more coming in the next few months! We have lots of volunteer opportunities so check out our website if you can spare a couple of hours to help us keep this place running smoothly.

We had over 800 attendees at this weekend's Notch Biergarten event and that is even with Saturday's  craptastic constant, dreary, chilly rain making Notch finally decide to close up early. If you came- thank you!!! and if you had to miss it, our next Biergarten weekend is Columbus Day weekend (yep,right in line with Harvest Fest and Heritage Day). 

To top it all off, right as the storm headed out last night at 1030pm, our last pregnant goat decided

Biergarten all set up and waiting for guests!

that it was finally time to give birth. She had a healthy set of twins, Munchkin and Mud, and two very tired farmers finally got to bed after a very busy and crazy weekend. 

Animal News:

The goats went on walkabout on Saturday ended up making a mad dash down Chestnut Hill Road. Many thanks to the neighbors that stepped up to corral them, block off the road and call us to help get them safely back up the one way road in the middle of the night. They are back at the main farmyard once again, to relearn that electric fences should be respected, and for some health and wellness checks (and for Marilyn to finally give birth) just in time for lots of goat tours on Sunday during the Biergarten. 

Events:

Come see us at the Southborough Library on Saturday from 11-2p for the Strawberry Social 2.0. There will be mini-strawberry shortcakes, book sale, crafts, goats on display, and more. Come have some treats with us!

Get your tickets for the July Family Farm dinner as we anticipate that they will go quite quickly and we usually sell out. As usual, it will be a catered dinner (though a different caterer than last season) with live music and a craft brewery will be joining us. Look for more details as we get closer to the day. July 20th!

Meet the Farmer is July 7th and we are themed around Pollinators. There will be farm tours to explore the various kinds of pollinators that we rely on in our vegetable fields from our honey bees  to native pollinators such as squash bumble bees and so many more. There will be a hands on 'build your own' native pollinator orchard mason bee house to bring home or hang in our orchard. 10a-Noon on Saturday July 7th. 

Farmstore:

If you haven't had a chance to browse the new items in our farmstore, we have some delicious things to accompany your vegetables home. 

Milk: We have milk from Crescent Ridge Creamery (in glass bottles so there is a bottle deposit, but you can return your bottle to us and get your money back!) Whole milk and 2% available!

Cheeses: Appleton Farm's Pinnacle, Good Hue and Sunset Hill are all back in our fridges at the store. These are all creamy, nutty and delicious. 

As you may have guessed- we have a honey shortage right now...but hope that our new hives will soon be cranking. 

Maple pints will be back in the store this week, and we are working on all kinds of new treats. Come check it out and remember to ask for your Trustees & CSA discount- 10% off in our farmstore.

What's in your Share this week (maybe):

Jesse packing full boxes to deliver to Weir River

Curly Kale (partially Appleton, partially us)

Head lettuce- Romaine and mini-butterhead

Salad mix

Beets

Rainbow Chard

Green garlic

Escarole (looks like lettuce but is much better cooked)

PYO: perennial herbs, strawbs are mostly done after last night's rain but you are welcome to try and find a pint 

Next week we should have squash & zukes and cukes, but they are just not here yet. Basil will hopefully be ready for its first pinching and flowers ready for mini-bouquets. 

Recipe of the Week:

Courtesy of www.dishingupthedirt.com a new food and farmer blog that I am enjoying. She has a cookbook and some truly yummy recipes! 

ROASTED BEET & CHICKPEA TACOS WITH HERB TAHINI SAUCE

PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 4

Tacos

• 3 medium sized beets, washed and sliced into 1/2 inch chunks
• 3 Tablespoons olive oil, divided
• 1/3 cup pine nuts
• 4 scallions, minced
• 1 clove of garlic, minced
• 2 cups of cooked chickpeas, if from the can rinsed and drained, and patted dry
• 1/8 teaspoon cayenne pepper
• salt + pepper to taste
•  corn or flour tortillas for serving, lightly warmed in the oven if desired

Sauce

• 1 clove of garlic, minced
• 1 scallion, diced
• 1/4 cup tahini
• 1/4 cup water
• 1 1/2 Tablespoons olive oil
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon honey
• 1/2  cup basil, finely chopped
• 1/4 cup dill, finely chopped
• 1/8 teaspoon crushed red pepper flakes
• salt + pepper to taste

Garnishes

• micro greens
• minced dill & basil

 

Preparation

1. Preheat the oven to 400F. Toss the chopped beets with 1 1/2 tablespoons olive oil and sprinkle with a little salt and pepper. Place on a baking sheet and cover the baking sheet with foil. Place in the oven and roast until tender. About 15 minutes. Rotate the pan halfway through cooking. Beets are done when they are can be easily pierced with a fork.
2. Heat a dry skillet over medium-high. Place the pine nuts in the skillet and toast until lightly browned on all sides. About 2-3 minutes. Shake the pan often and don't walk away! Burnt pine nuts are expensive!
3. Heat the remaining olive oil in skillet over medium-high heat. Add the chopped scallions and garlic. Cook, stirring occasionally, until lightly browned and fragrant. About 5 minutes. Add the chickpeas and cayenne pepper. Cook, stirring occasionally, until the chickpeas are lightly browned. About 5-7 minutes. Mix in the cooked beets and stir everything together. Season with salt and pepper
4. Prepare the sauce by combining all the ingredients and whisking until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
5. Divide the beets and chickpeas between tortillas (preferably warmed in the oven for a few minutes) sprinkle with pine nuts, drizzle with sauce, and garnish with micro greens, minced dill and basil if desired

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary. *Taste test as you go. *Cooking times will vary depending on your oven and specific ingredients. *Have fun in the kitchen.