Harvest List Choose 10: Brussels sprouts Celery Parsley Scallion Arugula Salad radish Storage radish Lettuce mix Spinach Chard Turnip Onion |
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Field Notes from Farm Manager Hannah Hi members, We finally got our first frosts of the season this past week, wiping out our sensitive summer crops still left in the fields like basil, dill and some flowers. They were light frosts but we still had to wait up to half an hour in the mornings for the plants to thaw out before we could begin our CSA harvests for the day. Fall frosts make crops like carrots and kale taste sweeter, so hopefully we can all enjoy some extra sweetness for the next 5 weeks. This week we also had a visit from our NRCS advisor to come check out our cover crops and fields for the season. Cover crops are coming in great and I am sure the heat this week will spur some extra growth. I am looking forward to planting our garlic this upcoming week and continuing to harvest for CSA, put away supplies for the winter, and bulk harvest storage crops. Thank you all for your continued support! Best, Hannah |
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- Fall foliage on the farm
- Fuzzy caterpillar friend
- Arugula and scallion flatbread
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Fruit Share: One half pint raspberries (MA) + 1.5 lb mixed fruit (apples and pears) |
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Recipe of the week: Crispy Gnocchi with Brussels Sprouts and Brown Butter Ah, Brussels Sprouts--There are strong opinions about these cute little veggies; some people love them but many people hate them. I daresay that the haters have never had them properly prepared; frankly, it took years to get my husband to try them. Brussels sprouts are really quite delicious. But they do have a compound (glucosinolates) that causes bitterness and a strong sulfur-y odor when the cell wall is broken. Some cooking methods such as boiling exacerbate this; other methods such as roasting or pan-searing, like in this recipe, minimize this and allow the brussels sprouts to shine. Brussels sprouts, cut in half (as many as you want) About ½ small onion, sliced 1 clove garlic Black pepper 1 tsp lemon zest 3 TB extra virgin olive oil, divided 2 +1 ¼ tsp red pepper flakes 1 package gnocchi 4 TB butter, sliced ½ tsp honey Parmesan for serving Lemon wedges for serving In a large skillet, heat 2 TB EVOO. Add brussels sprouts and season with pepper. Arrange the brussels in an even layer, cut side down. Scatter zest over the top and cook, undisturbed about 3-5 minutes, or until the brussels are well browned underneath. Add red pepper flakes, stir and cook another 2-3 minutes or until brussels are crisp tender. Remove from pan. Add another TB EVOO to the pan. Add gnocchi to the pan, breaking up any that are stuck together. Cover and cook undisturbed until golden brown, 2 to 4 minutes. Add butter and honey; season with more pepper. Cook until the butter is golden and foamy. Stir in brussels until warmed through and serve. |
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Storage and Usage Tips Scallions Scallions are quite versatile and can be eaten cooked or raw. The entire scallion, except for the little roots, is edible. They have a mild, onion-y flavor and can be added to so many things. Of course, you can put them in a stir fry or on a salad. You can mash them into potatoes or use them to top baked potatoes. Scallions are fantastic in corn bread. They add a lot of flavor to dips and dressings. You can always use them on top of soups. You can make scallion pancakes; you can put toss them in a quiche; you can add them to a Dutch baby. But maybe you have too many scallions. You can make scallion oil; just simmer a bunch of scallions in a neutral oil (like canola); it should last about a month in your refrigerator. You can also freeze scallions. Just rinse, dry, chop and put in an air-tight container. They can then be added to soups, stir-fries, etc. They will lose some texture, and may discolor a bit, but should last 3-4 months. |
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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. |
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11 Blue Hill River Road
Canton, MA 02021, The United States of America |
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