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Posted 7/12/2014 2:48pm by Brittany Sidway.
(this text is written by Kevin, sent by Brittany)
Week 4 and Veggies Galore. There are a lot of vegetables in the MCF fields, things could be worse (first thing that came to mind were the Ring-wraiths horses tramping all over things on the farm). Thanks to our drip irrigation system our vegetables are staying healthy and our farmers are keeping the freak-outs to a minimum. There is maybe nothing more stressful than a lack of rain when it comes to growing food. Our soil seems to be made of some mysterious material that absorbs water and quickly transports it to another dimension, because let me tell you, it dries out fast. That being said, I have worked on farms where you have to literally wade through knee-high water to pick your onions, so I'm not complaining, work with what you've got.

Brit and I just came inside from a long, exciting harvest. We got to pick our first new potatoes and onions. Pretty amazing right? I know, that's what I said! 

I would go into more detail about the amazingness of things, but I'm sleepy, and I'll just riddle this page with spelling mistakes if I continue, so without further adieu...

what's in the share?

Carrots - It's hard not to eat them as is, but they go great finely chopped in slaw - these are the best tasting ones yet, Mokum, our favorite summer variety.
Beets - Wrapped in tinfoil they go great roasted on the grill, eat the greens too
Zucchini - Sliced in half grilled is a quick, delicious side.  There are some big ones this week, so maybe zucchini bread?  zucchini fritters?
Cucumber - I like a couple of slices in a gin and tonic on a hot day, or add some flavor to a pitcher of water in the fridge
Green Onions - so fresh, so potent, very excellent, eat them!
New Potatoes - they make an excellent potato salad chopped into quarters, add some roasted beets for a crazy spin on an old dish
Peas - shmease
Turnips - raw, roasted, sauteed, steamed, pickled... and on and on
Chard / Kale / Cabbage / Basil (small amounts in choice)
LOTs of Peas
(cherry tomatoes are on their way, along with okra, mini sweet peppers, tomatillos and husk cherries!)

Brittany says this is one of her favorite shares ever, must be all the great food and flavors and stuff. Thanks for reading, happy eating.
(Brittany is writing now)
Roasted Beets, Carrots, Turnips (I'd skip the sage and toss in fresh basil after the roots come out of the oven)
I made a great beet and potato salad last week.  I boiled the beets (ha! remember when I said don't boil them?  We'll I was short for time and not about to turn on the oven in the sweltering heat) and potatoes then toss with olive oil, salt, pepper and veganaise to taste (yes, it's a household staple here, we call it "the white stuff" - all recognizable ingredients and great flavor).  I also poured in a splash of veggie broth I made with carrot tops, scallion tops and broccoli stalks a few weeks ago.  It was a hit.
Ok, thanks enough, it's time to get to bed so we can get up in a few hours - good thing I had iced coffee at lunch today :)
Brittany and Kevin
Posted 6/29/2014 12:08pm by Brittany Sidway.

Well, we made it through the first week of Summer!  

We've got another great share planned for this week.  The crops are coming in nicely and I'm excited to see potatoes, spring onions and field cucumbers on the horizon. 
The Share
(Some of these items might not be in your share)
-broccoli (eat this first, the broccoli doesn't keep long, even in the fridge)
Pick You Own (for PYO members): peas, basil, a few flowers
Kevin and I just finished eating our first beets of the season.  They were in the Spring Share, but they have been slow growing, and we usually end up eating a lot of what's in abundance.  Beets are one of my favorites.  I probably never ate a beet before I started farming and now they are a highlight of my summer diet.
I don't boil beets.  I don't boil anything except potatoes and sometimes pasta and eggs.  You can boil beets, but try this:
•Peel (if you want) and slice 1 bunch beet roots into 1/8 to 1/4 inch thick slices
•Heat about 2 tbsp of olive oil on medium heat in a skillet
•Put the beets in the skillet and cover, stirring every minute or two until the beets start to release their liquid
•Wash and chop the greens, adding the stems after the beets have begun to brown in the pan
•After the beets are tender and slightly browned add the greens, cover and let steam - you can also add salt, pepper, some chopped scallions or scapes (if you have some left)
•Once the greens are just wilted the beets are ready to serve
This is simple but an incredibly enjoyable way to savor the first beets of the season!  I know some of our returning members think Kevin and I eat too much salt and too much oil (since that is almost always our recommendation for how to cook vegetables) but we work hard, and we need the calories and electrolytes!  Always use oil and salt to taste, don't be afraid to adjust recipes according to your preferences.  
Other ways to cook beets; if you have AC you can just turn on the oven and roast them.  Or wrap them in tin foil and put them on the grill (make sure to put them on first, as they take a long time to cook).
(Side note: Tom Ashbrook is on NPR right now talking about "food trends".  I roll my eyes at these kinds of discussions but the questions he's asking are kind of interesting.  They are talking about "taste-makers" or people who influence your food choices.  Apparently Kevin and I are, as your CSA farmers, "taste-makers" on a small scale.  :) Hopefully we make you crave some great, healthy choices and not Cro-nuts!)
Also, just so you all know, the Farm to Fork Tickets go on Sale Sunday.  We'll be sending out an email/facebook blast! We'll also be drawing the Friend of the Farm lottery to see who gets the two free tickets - you are all entered to win!
Thanks and enjoy,
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