Welcome and welcome back to members new and old! I am so excited to kick off our 2024 CSA with you all this week. This winter and spring the farmers have been diligently planning, developing new systems, organizing, prepping fields, seeding, transplanting, cultivating, weeding, and much, much more! I feel like the luckiest farm manager in the world - the entire crew from 2023 returned to Brookwood this season. Farm staff includes myself (Farm Manager), Deven (Assistant Farm Manager), Rachel (Assistant Grower), Sharon (Assistant Grower), Bonnie (Assistant Grower), Martha (Assistant Grower), and Megan (Farm Administrator). We are also fortunate to have 7 high school interns this spring who have been with us for the past month but are sadly leaving this week, with the exception of Gabriella who will be joining us as an Assistant Grower this summer. The high school internship and other educational opportunities at Brookwood mean so much to me and it brings me immense joy to participate in the mentorship of our next generation of farmers. When I was 19 I completed my first farm internship and it completely changed my view of the world and the trajectory of my life. I don't expect everyone to have the same experience but I hope that this farm and community will have a positive impact on these young people's lives and get more youth excited about sustainable agriculture!
The two weeks between the Seedling Sale and the CSA always seem like a mad-dash scramble to check 100 items off the never ending to-do list. I would say we accomplished about 98/100 and then other items will be continuously added until the season wraps up in November. Although the cycles of life, death, and the seasons on the farm always come and go and I have been here for almost 5 years, I constantly find myself learning something new or figuring out a way to improve a system.
I look forward to more info sharing and conversations with you all the season.
Cheers to 2024!
Hannah
Planting potatoes,
Covering crops with netting to prevent pests,
Obligatory annual killdeer nest photo
Recipe of the week:
Kale Salad with Tahini Lime Dressing
Raw kale can be tough! Allowing thinly sliced kale to sit in an acidic dressing, such as this tahini-lime one, will help to tenderize it.
¼ cup couscous, cooked according to package directions
Red onion, thinly sliced
3 TB lime juice (divided 1 +2)
¼ tsp salt
½ cup parsley, chopped
⅓ cup cilantro, chopped
¼ cup tahini
2 TB extra virgin olive oil
1 tsp honey
1 clove of garlic, minced (maybe try some Green Garlic here!)
¼ tsp pepper
2 TB water
Kale (about half a bunch), ribs removed and thinly sliced
1 can of chickpeas
¼ cup crumbled feta cheese
Cucumber slices
Cherry tomatoes, cut in half
Shredded carrots
Pistachios
Combine red onion, 1 TB lime juice and salt. Set aside for 10 minutes, then drain.
Combine parsley, cilantro, tahini, oil, honey, garlic, pepper and water in a food processor. Process until smooth. Combine with kale, and let stand for at least 15 minutes.
Toss kale, chickpeas, feta, cucumber, cherry tomatoes, carrots, pistachios and couscous together and serve!
Storage Tips: Green Garlic
Green garlic is young garlic; it is usually pulled by growers when thinning crops. When cooked, it has a milder flavor than regular garlic; when raw, it can be somewhat sharp (just like regular garlic!). To use, just cut off the roots; you can use the white, light green and beginning of the dark green sections; the darker section can be tough.
Store green garlic in the refrigerator for 5-7 days. For longer storage, keep it in the fridge wrapped in a paper towel. To store even longer, place it in a tall glass with just enough water to cover the roots.
Now Available: Mushroom Shares
We're thrilled to introduce our new Mushroom CSA shares from Fat Moon Mushrooms! These high-quality gourmet mushrooms are a perfect way to diversify your plate! Mushrooms are sourced from Fat Moon Mushrooms and are certified organic by Baystate Organics. Growing fresh mushrooms involves a lot of variability. Each week, there may be a variety of mushroom types—we cannot guarantee a certain type of mushroom! You must pick up your mushroom share on the pick-up day you choose upon purchase. If you miss your pick-up date, you are allowed to pick up your share within seven days of your missed pick-up. Otherwise, it will be donated!
PLEASE NOTE: We do not have Saturday mushroom shares! This is a pilot program for our first year. Thank you for understanding!
