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Summer CSA Newsletter

Harvest List

Crop list (choose 10)

- Potato

- Tomato

- Bok choy

- Curly kale

- Dino kale

- Chard or collards

- Lettuce head

- Lettuce mix

- Leeks

- Basil

- Pepper

- Hot pepper

- Kohlrabi

- Brussels sprout tops

Field Notes from Farm Manager Hannah

Hi members,

You may have noticed that it's dry out there! We have been irrigating the fields nonstop, there was a wildfire in the Blue Hills that was contained, and a car exploded on I-93 N right next to the farm this week. What a fiery way to end the summer. In other news we got an acre of field at Bradley cover cropped in a mix of oats, peas, and tillage radish that will add nutrients, control erosion, break up compaction, and add organic matter to the soil through the spring. We have been lovingly teding our fall roots and expect to receive crunchy radishes, vibrant beets, and savory turnips in your fall shares (PSA please sign up if you haven't already!!!)

Next week is a big deal for me because I am taking my first in-season vacation in over 5 years! I have not taken more than a day off at a time during the growing season since I began in 2019, and I am excited to spend a week traveling around Turkey with former farm staff Imge. It's a relief for me to know the farm will be so well taken care of by Assistant Manager Deven, Farm Admin Megan, and our incredible staff in my absence. See you in the second half of September :)

1. workshares in the fall roots

2. fall brassica fields

3. folk on the farm

Recipe of the week:

Jim's Eggs and Greens

There is a lovely assortment of greens in the share this week and so I've handed the recipe reins over to my son who knows how to put them all to work. The veggie list can be adapted to whatever you have on hand. This dish is highly seasoned, using quite a bit of garlic and ginger which can be adjusted to your own taste.

1 small bunch collard greens

1 small bunch kale

1 small bunch Swiss chard

2-3Tbsp extra virgin olive oil

3 inch knob ginger peeled and cut into thin matchsticks

10-12 garlic cloves minced

1 hot chile: jalapeno or fresno (thinly sliced; de-seeded if less heat desired)

1/2 tsp kosher salt

6 large eggs

Sea salt and pepper

Handful mixed herbs if desired-basil leaves, parsley, scallion, etc.

Preheat oven to 450 degrees

Remove stems from collard/kale/Swiss chard (it's okay to just use 2 bigger bunches). Cut greens into one inch wide strips, you should have 8-10 lightly packed cups. Keep and chop the chard stems.

Heat EVOO in an oven proof skillet until shimmering; add the garlic, ginger, and chile pepper. Cook about 2 minutes until garlic begins to turn brown.

Add the chard stems; cook, stirring about one minute.

Add about half of the greens; cook until wilted. Continue to toss, as they take up less space add the remainder of the greens and the 1/2 tsp kosher salt. Wilt all the greens.

Take off the heat, crack your eggs into the greens (try to make about 6 small wells). Leave a couple inches between each egg.

Transfer skillet to the oven and bake until egg whites are set but yolks still runny (7-10 minutes)

Remove the pan, sprinkle salt and pepper over each egg, add mixed herbs and serve immediately.

Storage and Usage Tips

Brussels Sprout Tops

You probably won't find Brussels sprout tops in the supermarket as they are usually a farmer’s perk but we are sharing them with you! Brussels sprout tops are the crowns of loosely packed leaves that grow at the top of the Brussels sprout stalk. The sprout tops are cut off to encourage the growth of the sprouts on the stalk.

Brussels Sprout tops are low in calories and rich in anti-oxidants. They are high in Vitamins K and C.

Treat them as mini, open-hearted cabbages; they can be shredded, sauteed and added to soups and stews. They have a shorter shelf life than the more tightly formed Brussels sprout. Store in the refrigerator; they should last 3-4 days.

To prepare, strip the leaves away from the larger stalks; the smaller central leaves can be sliced and cooked, stalks and all. The best way to chop the leaves is to lay them on top of one another and roll them into a tight cigar shape, then shred them. These greens are at their best simply steamed, boiled or lightly wilted in a pan for just a few minutes; cook them for too long and, as with most brassicas, you'll start to release more pungent flavors. Season with a little salt and pepper. If you wish, you can add a little butter or olive oil and maybe a squeeze of lemon to finish.

Thank you Rockland Trust!

We are so excited to announce we have received a $2,500 donation from the Rockland Trust Charitable Foundation for 10 CSA shares that are going to the True Alliance Center. That means we have 32% of the share cost covered!

Brookwood Community Farm (BCF) is asking for additional donations to cover the remaining cost of the 10 CSA shares. True Alliance Center is a nonprofit organization established in response to the earthquake that devastated Haiti in 2010. This faith-based charitable organization seeks to promote advocacy in the Haitian community related to education, housing, immigration, health and economic development.

Any amount helps, please write “For the True Alliance Center” in the notes section of your donation!

DONATE

Pick-up policy reminder:

Veggies: We can accomodate three day switch requests for the whole season this year. That means that you can change your pick-up day in the same week you signed up for. For instance: You are an odd week Saturday pick up but will be away for your typical day. You may request to change your Saturday odd week pick up to a Tuesday or Thursday odd week pick up for one particular week (up to three times). You may only switch days of your pick-up week, you may not switch pick-up weeks (odd/even). You’ll need to request this change the week before you want to use it. To make a day switch request: Up to the week before you want to switch pick-up days by 5 PM on Friday the week before the pickup you would like to change. Email csa@brookwoodcommunityfarm.org and include your name, your usual pick-up day, and your requested pick-up day. For example, Jane Smith, Tuesday, July 2nd is my pick-up day, and I would like to pick up on Saturday, July 6th instead.

Eggs: You may pick up your egg share up to three weeks after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to three weeks.

Fruit: You may pick up your fruit share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.

Mushrooms: You may pick up your mushroom share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.

Flowers: Once the flower share starts you may pick your flowers in any increment you would like. But please keep an eye on the weekly newsletter as that will have advice on the abundance of blooms and other good information! You can pick one bouquet per visit or multiples of your share amount per visit.

CSA TIPS & TRICKS

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11 Blue Hill River Road
Canton, MA 02021, The United States of America