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Sunday, October 19, 2014

Harvest Dinner This Week!

You may have noticed a thin layer of papery litter strewn across the shareroom floor last week; the by-product of separating cloves of garlic for seed.  The time of year for garlic planting is upon us.  We grow two varieties of garlic.  Most of our shareholders are pretty familiar with the strong spicy flavor of our red garlic by now, however we have been holding off on putting our white garlic variety in the share until after planting time.  This is because we are doubling the amount of white garlic we grow for next year and we want to make sure we have enough seed.  German Extra Hardy garlic isn’t quite as pungent as our red variety but it matures earlier, grows uniformly large and produces four or five extra large (easy to peel!) cloves.  Our hope is to have even amounts of red and white garlic next season.

 Thanksgiving shares are still available although we cannot take any more pie orders at this time.  Pies will be available in the Dairy Store soon for anyone who missed the chance to order through us.  Cranberries will continue to be available as long as supplies last.  Get your order forms in early to secure your Thanksgiving share!

As the title of this post suggests, the potluck Harvest Dinner will be happening on Saturday of this week.  This is our chance to come together as a community and celebrate the bounty of the season.  If community building isn’t your thing it is worth showing up just for the food.  You are unlikely to find a better spread this season.  As an added bonus you can catch my (very brief) toast to the wonderful employees and volunteers who helped to make this season happen.  Mark it on your calendars for this Saturday from 4 to 7 in the Carriage Barn.  We hope to see you there!

What’s in the share: Greens, collards, carrots, leeks, garlic, winter squash, potatoes, beets, turnips
What’s new: Shunkyo radishes, celery, fennel

Monday, October 13, 2014

Week 19

We will continue selling Thanksgiving shares until we reach our share quota but THIS IS THE FINAL WEEK TO ORDER FROZEN PIES.  Please make sure to hand in your order form early in order to give the bakers plenty of time to do their thing.

The Harvest dinner is rapidly approaching!  We have dragged the old cider press out of the barn, pulled the banner out of storage and printed up some lovely invitations for everyone.  On October 25th please join us at the Carriage Barn (the CSA barn just can’t comfortably hold us anymore) between the hours of 4pm and 7pm.  Fun, games and music will be followed by a potluck dinner so dust off your grandma’s best recipe and bring enough to feed the farmers.  Hope to see you all there!

What’s in the share: Kale, collards, cabbage, kohlrabi, broccoli, cauliflower, carrots, greens, winter squash, leeks, garlic, potatoes, beets

Monday, October 6, 2014

Week 18

Was it just last week that I was asking for rain?  Maybe we do have the ear of a benevolent deity after all.  It is very satisfying to see the carpet of green swiftly filling in patch field.  We still have a little bit of seeding to go but by and large all of our fields that have finished producing this year are now covered for the winter.

We still have 9 beds of sweet potatoes to dig and with wet soils and more wet weather on the way I really want to get these beauties out of the ground.  This may mean prioritizing the sweet potato harvest before some other crop that may keep better in the field.  Taking a break from potatoes this week will give their sweeter cousins a better chance.  (Sweet potatoes and potatoes aren’t actually botanically very close.)  

The Appleton Farms Harvest Potluck is coming up this month.  On Saturday October 25th please join us in the Carriage barn for fun, games, bluegrass music and a shared meal.  Bring your friends, family, flatware and most importantly a delicious dish to share with everyone.  More details to follow soon.  We hope to see you there!

Thanks giving shares are still available.  You can pick up a sigh up sheet in the share room.  If you are ordering frozen pies, remember to get your orders in by October 15th.  Order forms may be turned into the CSA shop keeper.

If you receiving this blog update via email and it is not arriving before your pickup day please try visiting the website directly.  The blog is updated by Monday morning so you should be able to get this week’s share list along with some top notch farm reporting before you arrive for pickup.  Have a great week and we’ll see you soon.

What’s in the share:  Greens, kale, collards, broccoli, cabbage, kohlrabi, garlic, red onions, winter squash, red beets, PYO sunflowers, parsley, cilantro, dill, beans
What’s new:  Easter egg radishes, cauliflower

Monday, September 29, 2014

Week 17

With the swamp maples and poison ivy coming into their fall glory around the property, it is clear that the changing of the seasons has begun.  What a funny time to be a farmer.  With so many storage crops in the share, morning harvests seem to take a little less time than they use to.  During the height of the season, a spare moment meant a chance for us to move a few shovel fulls of the mountain of work we had before us.  There is still plenty of work to do put each task does not demand our time and attention with the same urgency. 

We are making good progress with our goal of cover cropping the fields.  Rain would be much appreciated in this effort but the forecast hasn’t been cooperating.  So far the rain dances and blood sacrifices have tempted non from the old pantheons.  We may need to burn down a wood or slaughter a bull soon.  Even still, the rye seems to be germinating under these dry conditions and the winter peas can’t be far behind.

Thanksgiving shares are still available.  Pick up your sign up sheet in the share room.  If you would like to order pies along with your Thanksgiving share, please turn in your order form and payment before the 14th of October otherwise you can return your order form and payment anytime while supplies last.

What’s in the share: Greens, escarole, chard, collards, kale, onions, beets, potatoes, acorn squash, spaghetti squash, PYO herbs
What’s new: Cabbage, broccoli, sugar pumpkins 

Appleton Cooks Fall Schedule

Fall Fresh Crop
Wednesday, October 1st | 5:30-8pm
$60 Members, $65 Non-members
Head out into the fields to harvest then try out some tasty new recipes in Appleton’s state-of-the-art farm kitchen.
Harvest Table
Friday, October 17th | 6-8:30pm
$60 Members, $65 Non-members
Come celebrate the bounty of the season by preparing a special menu using pumpkins, winter squash, hearty root veggies, potatoes, and more!
Earth Oven Focaccia with A&J King
Sunday, October 26th | 1-3pm
$60 Members, $65 Non-members
Spend an afternoon baking with pros Andy and Jackie King of A&J King Artisan Bakers in Salem.
Thanksgiving on the Farm
Wednesday, November 5th | 6-9pm
$75 Members, $85 Non-members
Learn to prepare updated versions of some holiday classics such as Sausage, Apple, & Herb Stuffing; Roasted Onion Gratin; and Cranberry-Pomegranate Relish.
Gifts from the Farm Kitchen
Saturday, December 6th | 3-6pm
$75 Members, $85 Non-members
Come prepare a variety of sweet & savory food gifts. Class includes five gifts, fun packaging ideas, a printed recipe booklet, and a light meal.
To register please visit: