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Friday, July 22, 2016

Appleton Farms: Welcome to Week 7

Good morning shareholders,

One of the most rewarding aspects of farming and working so closely with the land is the natural beauty you experience every day.  No matter the season, nature inspires awe.  Unfortunately, when we experience record breaking temperatures, extreme storms, or stretches of drought like we are in now, it is all farmers are thinking and talking about.  The daily moments of awe have become focused on the rapidly changing landscape before us here at Appleton.  We are adapting our practices to protect our crops and livestock each day that passes without rain.  We hope you are conserving water at home and finding ways to reduce your impact on water supplies.  Check out this nifty drought map for Massachusetts.  It has lots of features and interesting ways to compare historical and regional drought conditions.  The coolest thing about drought is this map!  Drought Monitor Map

Farm Camp, our Friday Farm Dinners, the support of our faithful volunteers, and our early morning runners are still keeping the farm filled with vibrancy despite the drought.  We are looking forward to this Sunday's Meet the Machines Summer Picnic where little ones can climb aboard our tractors and make friends with our farm yard animals. We hope you will join us!  Register online if you are coming at the link above. 

From the Fields:
In my updates from the last several weeks I have tried to communicate the harshness of the field conditions tempered with humor and cautious optimism. Unfortunately the time for putting on a bold face in hopes of a reprieve has passed.  Uncomfortable as it is, it is time to be very frank.  Many of the vegetables plantings have tipped from “just holding on” to “giving up”.  Although the week’s forecast doesn’t show a high probability of rain outside of a passing thunderstorm, even if we should get the steady soaking rain that we need it will come too late for many of our plantings to recover.  We have been trying to prioritize getting water to our most important crops to keep them from withering.  These include carrots, lettuce, tomatoes, eggplant, peppers, summer squash, cucumbers and melons.  We are only able to water for about 6 out of every 24 hours as our well continuously runs dry and requires time to recharge.  Irrigation is keeping these crops alive but they are not thriving.  When the temperature rises above 85 degrees, most of the plants we grow will not set fruit while crops like lettuce will attempt to go to seed.  With continued stretches of 85+ degree weather we expect to see dips and stutters in yields.  Without speculating too much on the short and long term effects this weather will have on the rest of our season, I can say that we are in for a rough couple of weeks out in the fields and in the share room and that the late summer/early fall hinges on getting some substantial rain and cooler conditions in the near future.


On the bright side Moraine farm does not suffer the same water limitations as Appleton.  The winter squash especially looks very good in sharp contrast with last season’s crop.  Soon we will begin harvesting our new potatoes from the Moraine fields.  I am also hopeful that the fruits set before the blazing hot weather settled in will be of concentrated sweetness from all the dry weather.  Sooner or later this dry spell has got to break.  

In the Share
Kale
Cabbage
Kohlrabi
Onions
Cucumbers
Summer Squash
Garlic Scapes
New this Week
Carrots

In Other News: 
Check out this great article about the Appleton CSA on Foodtank.com, written by one of our fellow shareholders, Kathryn Chiffer.  Kathryn is an undergraduate student and the founder of "Project Lunchbox: Let's Eat!," an endeavor committed to empowering consumers, inspiring informed food choices, and instilling the belief that every person is capable of igniting change within the local and global food system. 

From the Farm Store:
We hope our shareholders who picked up last Monday enjoyed our Farm Store Open House with samples and tastings from our friends at Mojo, Carolyn's Farm Kitchen and our own Appleton cheeses.  Our August Open House will be on August 18th.  Also, Freedom Ranger pastured chickens from Eden Pond Farm are back in the store.  

Volunteer Opportunities: For more information email appletonfarms@thetrustees.org
Flower Fields Volunteers: Thursday, Friday or Saturday mornings with Olivia. Weeding, watering, planting, and making flower bouquets for the farm store. 
Food Festival Volunteers: Lend a hand pouring local beer or slicing cheese for samples at our upcoming food festival.

More Upcoming Events and Programs:
Graze the North Shore Food Festival
Join us for our first local food festival! On Saturday, August 20th, Appleton Farms will host Graze the North Shore, a food festival with local farmers, chefs, brewers, vintners and food enthusiasts for a day of summertime feasting. Graze your way through this one-of-a-kind summer event featuring generous tastings of local food, beer and wine, a pig roast, farm tours, cheese sampling, and live music by the Jason Spooner Band. Attendees will experience a true farmer to chef experience among the rolling pastures and historic barns here at Appleton Farms. 

Tickets include all samples and must be purchased in advance. This event is 21+. IDs will be checked at the gate as well as by breweries and vintners. Full size beverages can be purchased directly from our vendors.  Rain or shine. Buy your tickets now

Taking part are our friends from the following restaurants, breweries, and vintners:
Restaurants:Grassy Roots, WenhamEva's Butcher Shop, Danvers, A & B Burger, BeverlyForeign Affairs, Manchester,  Vidalias, Beverly FarmsIpswich Clambake, IpswichNaumkeag Ordinary, SalemGulu Gulu CafĂ©,  SalemFlying Saucer Pizza Company, Salem Flatbread, GeorgetownKim Gregory Pure Pastry, BeverlyTatiana’s Treats, North Andover

Breweries and Vintners:Old Planters, BeverlyNewburyport Brewing Company, NewburyportAlfalfa Winery, TopsfieldFar From the Tree, SalemIpswich Ale, Ipswich1634 Meadery, Ipswich

We expect to host an additional 5-10 food and beverage crafters in addition to those above.  Think your product or business would be a great fit for our event? Email Kathryn at appletoncooks@thetrustees.org

Farm camp,Rise and Shine, Fun in the Farmyard, and Carrot Club continue each week!  Find all the details and registration at www.thetrustees.org




Friday, July 15, 2016

Appleton Farms: Welcome to Week 6

Good morning shareholders,

This week on the farm we welcomed our new Artist in Residence, Laurie Miles.  Laurie Miles (http://lauriemilesart.com/) has been a friend of the farm and The Trustees for many years.  She knows our properties well and has long been inspired by the nature they provide access to.  Laurie's artistic process at Appleton is focused on paper making using the farm and field leftovers; broccoli and cabbage leaves, the tops of leeks, seed pods and roots left in the wake of the plow.  Laurie's weekly medium is as dependent on the harvest as what goes home in your share bag. Her process is available for all to experience in front of the Old House.  Please wander back and say hello- you won't be disappointed as both Laurie and her paper making process are absolutely wonderful. 

We also enjoyed the first week of Appleton Farm Camp!  The Little Peeps, Farmhands, and Foragers dug into farm chores, gardening, cooking in the kitchen, hiking, crafting, and plenty of sprinkler fun.  You should see these kids cook! Staff favorites included the herb biscuits (with their own homemade butter) and the zucchini muffins with a close runner up in the mini quiches with eggs and herbs collected by the campers.  We may be training the next generation of chefs AND farmers here at farm camp.

Back by popular demand, Carrot Club is back! If you have little ones, make sure to stop by and say hello to Caroline, our Farm Educator, on Tuesdays or Thursdays between 2pm-4pm. She will be in front of the CSA barn offering farm crafts, discovery stations, and more fun for the kids while you pick up your share.

 Don't forget! GARLIC HARVEST THIS SATURDAY!  BE THERE OR BE SQUARE!  9AM-NOON, MEET IN THE CSA BARN!!! 




Field Updates:
Unfortunately I’m going to be square this time around as I will be away this weekend but please come to help with the garlic harvest- it is fun for all ages.  Stop by for some or all of the morning to lend a hand. We are still waiting for any substantial amount of rain with a string of 85F days behind us and another string in front of us.  There is no doubt that this weather is having an impact on our growing season at this point but we can’t do anything except wait it out.  When the heavens finally do open up we’ll be out there dancing. -Ryan and crew

The Share
Lettuce
Chard
Scallions
Beets
Cabbage
Kohlrabi
Summer Squash
Garlic Scapes
PYO Herbs
PYO Flowers
New This Week
Fennel
Onions

The Recipe Exchange: We had some great submissions this week.  Keep them coming shareholders!

Email your favorite recipe highlighting veggies coming out of the fields to appletonrecipeexchange@gmail.com.

Spanish Gazpacho  from Kate S
This one is from her Spanish abuela (grandma) from Madrid .Very yummy and very healthy
For four - Adjust according to number of people

8 large peeled tomatoes (fresh) (peel by dunking in boiling water and cool skin peels off)
4 cored green peppers. 1 cored and diced green pepper for garnish
3 or 4 depending on size peeled cucumbers. 1 cucumber peeled and diced for garnish
One red onion diced for garnish
Slightly stale bread, cut into rough cubes for garnish
3 cloves garlic
Three tablespoons good olive oil for soup
1/4 cup balsamic vinegar
Salt
Pepper
Garlic salt

Put tomatoes, 4 peppers, cucumbers, garlic, vinegar, salt, pepper and tablespoons olive oil in mixer and blend. Remove, season to taste and chill
Drizzle bread with oil, garlic salt and salt and pepper and bake to make croutons
Garnish soup with croutons, teaspoon of onions, peppers and cucumbers.


Lettuce and Broccoli Soup from Betsy M. who warmed out hearts with this quote at the end of her recipe: "It is wonderful to be part of the Appleton Farms community!"

This is a recipe that uses only CSA ingredients, except for the oil & water, salt & pepper. ..        
2 Tbsp olive oil
2 scallions
2 garlic scapes
1 cup lettuce, chiffonade
1 cup chopped broccoli
1/2 cup lightly chopped parsley
salt and pepper to taste
Chop scallions and scapes. Saute scallions and garlic scapes for about 2 minutes. Add broccoli stems, then lettuce. When lettuce is wilted, add 4 cups of water (broth/ stock optional) . Boil until broccoli is tender but not soft. Use an immersion blender or blender to "cream" the soup.
This is delicious hot or cold. Dollops of sour cream or yogurt could be added.

From the Farm Store:
We have pastured heritage chickens from Eden Pond Farm back in stock as well as mozzarella, ricotta and burratta just in time for basil picking season.  Know of something that you’d like us to carry?  Please let the shopkeeper know. We are always looking for new products.

Upcoming Events:

Meet the Machines Summer Picnic | Sunday, July 24th from 4pm-7pm
Balers and bucket loaders and harrows, oh my! Pack a picnic and spend a summer evening at Appleton Farms meeting our machines. You'll get to climb aboard backhoes, check out manure spreaders and try out the view from our tractors. Afterwards, enjoy live music and your picnic brought from home in the stone paddock. When you’ve gotten your fill of machines try your hand at some lawn games or get your face painted! Also make sure to say hello to our goats, sheep, and bunnies in the barnyard.  Limited picnic tables will be available, but feel free to bring your own lawn chairs or blankets. We'll have free lemonade and water available for all. Top it off with ice cream for sale from Honeycomb Creamery, made with our own Jersey cream.  Member family: $24. Nonmember family: $30. Register online at http://bit.ly/29DlaNR

Graze the North Shore Food Festival  | Saturday, August 20th from 6pm-9pm
 Graze your way through this one-of-a-kind summer event featuring generous tastings of local food, beer and wine, a pig roast, farm tours, cheese sampling, and live music by the Jason Spooner Band. Attendees will experience a true farmer to chef experience among the rolling pastures and historic barns here at Appleton Farms.  Members: $40. Nonmembers: $50.
Restaurants:Grassy Roots, Wenham, Eva's Butcher Shop, A & B Burger, Beverly, Foreign Affairs, Manchester,  Vidalias, Beverly Farms, Pastaio Via Corta, Gloucester  With more joining each day!
Breweries and Vintners:Old Planters, Beverly, Newburyport Brewing Company, Newburyport, Alfalfa Winery, Topsfield, Far From the Tree, Salem, Ipswich Ale, Ipswich, 1634 Meadery, Ipswich

Friday, July 8, 2016

Appleton Farms CSA: Welcome to Week 5!

Greetings Shareholders!

Ashley here - I'll be taking over the CSA blog this week. For those who don't know me - I'm the CSA Share Room Manager. Hopefully I've had the chance to introduce myself to you at pick up - it's been great getting to know the friendly faces of shareholders over the past weeks. If we haven't had a chance to meet, please introduce yourself at pick up. I'm in the share room every day and I'm happy to answer questions, address concerns,  tell you about programs at the farm, and let you know what's happening in the fields. Last season I worked as a Farm Educator and helped out at the Friday Farm Dinners, so I have first hand experience with our great programs and would love to let you know more about them if you're interested.

The farmers are nice enough to let me tag along and help out in the fields every Monday morning. This has provided me with wonderful insight into what we will likely be seeing in the share room each week. So if you're wondering about when your favorite vegetable is making it's way to the share room, ask me! I can't guarantee I'll have the answer, but I'll be happy to figure it out for you. Last time I was out we harvested kale and transplanted watermelons. I'm also out their checking the progress of the pick your own fields - beans, basil, and dill will hopefully be ready for picking soon.

We are still encouraging share holders to submit to our recipe blog. If you have a great CSA recipe you just can't get enough of, please share it with the rest of us! Thank you Stephanie for your wonderful recipe a couple weeks back! I printed out recipe cards and people were excited to try the recipe themselves. Please submit your recipes to: appletonrecipeexchange@gmail.com. See week 2's blog post for more information about recipe submissions.

Have you noticed the beautiful garlic scapes have made their debut in the share room this week? I know many people were anxiously awaiting their arrival, and they are here! Curious as to what to use them for? Here's my favorite use for garlic scapes: pesto!


The most recent batch I made is as follows:

Garlic Scape Pesto
-1/2 cup fresh basil
-1/2 cup garlic scapes, chopped
-juice from half a lemon
-a few pinches of sea salt
-1/3 cup olive oil
-1/3 cup lightly toasted pine nuts or cashews
-1/2 freshly grated parmesan cheese

Instructions:
In a food processor, blend basil, garlic scapes, lemon juice, nuts, and salt. Slowly add olive oil while blending. Once finely blended, stir in parmesan cheese.


See you in the share room!
-Ashley Chapman
CSA Share Room Manager

From the Field:

In the share room this week:
Lettuce
Salanova
Cabbage
Broccoli
Garlic Scapes
Kale
Scallions
Kohlrabi
PYO Herbs
PYO Flowers
New This week:
Chard
Beets
Summer Squash

News from the Field:


After some light rain in the beginning of the week we are back to dry weather.  Keep your fingers crossed for some good rain this Saturday.  We really need a full day of very steady precipitation, 1” or more, to get us back on track.  The continued lack of rain is definitely having a deflating effect on certain crops, especially on higher, well drained ground with sandy soils.  If this dry spell keeps up we may need to sacrifice one of the apprentices as an offering to the weather gods.  Let’s hope it doesn’t come to that.
We are coming to the end of our spring crops but with our cooler bulging with stored broccoli, cabbage and kohlrabi there may well be brassicas in your diet until late summer.  The summer squash has started up and our first succession looks very strong.  In another week or two the pickling cucumbers should begin with the slicers soon to follow that.  With any luck we should shift into seamlessly into the summer bounty without missing greens and turnips too much (they will be back again in the fall).
The Garlic Harvest is swiftly approaching!  Come one come all to help pull, bunch and hang our garlic.  If you are interested in volunteering to assist with harvesting garlic we would love to have your help on Saturday July 16th from 8am-noon (or whenever you are able to arrive until noon).  This is a very fun and social event for aspiring farmers between the ages of 8 and 80 and we can accommodate all ability levels and levels of physical intensity as there will be activities happening both out in the field and in the shade of the barn.  Help us Bank the Stank!
 Ryan Wood
CSA Manager 

Friday, July 1, 2016

Welcome to Week 4

Good morning shareholders,


This week on the farm we have been enjoying the joyful presence of our 10 new camp counselors. Led by our Camp Director, Pilar, the group has been familiarizing themselves with every corner of the farm, meeting the staff, and developing some absolutely fabulous activities for the campers who join us for the first week of camp on July 11th.  

Our livestock team continues to hay, hay, and hay some more. The mountain of round bales grows by the day, making our farmers and cows feel secure about the winter feed supply. We have new volunteers helping in the dairy barn and starting this Sunday we will be welcoming some young volunteers to help with our Sunday barn chores.  We are wrapping up our expansion project in the Carriage Barn and welcoming lots of families to our weekend Fun in the Farmyard and Rise and Shine programs. Friday Farm Dinners continue each week with some great restaurants coming to the farm in July. 
   
We hope you enjoy a festive 4th of July weekend.  We will be open regular hours for share pick up this coming Monday, the 4th - 1pm-7pm.  


News from the Field:
I had hoped not to rely upon talk of the weather for content.  It is a trite New England tradition to begin with and twice overworked when it comes to the talk of farmers.  However my consternation overbears my restraint and I must speak.  It is about as dry as powdered biscuit mix out there.  I’ve been binge watching Deadwood, a  tv show set in the Badlands of South Dakota, and I’ve notice that Appleton is taking on a similar color scheme.  How dry is it?  Yesterday our well ran to empty for the first time in at least 4 years.  After all my bragging about new irrigation equipment we end up not having enough water to run it when we need it.  Please take a moment to appreciate our shiny new filters, lines and overhead sprinklers on your way out to picking because, for the time being, they have been reduced to expensive instillation art.

But que sera, sera.  While I am trying to be very cautious about planting or seeding brand new vegetables into this dust bowl, the veggies that we all ready have in the ground seem to be holding on for the most part.  Soon this endless stretch of perfect sunny days must break and the rain will come as a great relief to plants and farmers both.  In a month or so I expect the share will reflect our present troubles with a break in the successions of our beans and cilantro.  We haven’t seeded these things in a couple of weeks because, with so little water, many of the seeds could die before they even fully germinate.  For now we’ll save the seed and the time it takes to plant them and after the rain comes we will plant double to make up for lost time.

The Share:
Greens
Lettuce
Turnips
Bok Choi
Kale
Cabbage
Scallions
PYO herbs
New this week:
Garlic Scapes
Broccoli

Volunteers Wanted: We are still looking for volunteers to help us in a number of capacities.

Sunday Barnyard Program Assistant (Kids 12+). Email Caroline at crouillar@thetrustees.org
Flower Fields Garden Maintenance Email Beth at bzschau@thetrustees.org
Volunteers also needed for the Boston Pops at Castle Hill. Email Marc at mmahan@thetrustees.org
Handy Volunteer to make 25 wooden reindeer for our winter Reindeer Quest Event 



Upcoming Programs and Events:


Friday Farm Dinners
Fridays starting June 24th │ 5:30-8:30PM
Join Appleton Farms and our local chefs for a summer evening of farm fresh food, live music, and lawn games! This family-friendly dinner in our Stone Paddock will feature a seasonal menu of fresh food grown or raised at Appleton and other local farms. We have also invited the Ipswich Ale tap mobile to offer beer and wine for purchase.   Ticket price includes the full dinner buffet, non-alcoholic beverages (beer and wine will be available for purchase), dessert, games, music and all the fun you can handle! Dinners are held rain or shine. Menu changes every week. Register online.

*July 8th- Food by Bambolia, rustic pizza makers from Salem and music by the Austin Torpedos
*July 15- Food by A&B Burgers and music by Derek Rando
*July 22nd- Food by Grassy Roots and music by Highway's End




Carrot Club
Starting the Week of July 5th 
Tuesday & Thursday │2-4PM 
Carrot Club is our drop in, pop-up program outside the Appleton Farm Store every Tuesday and Thursday from 2-4pm. Drop in anytime between 2 and 3:45 for a fun farm craft, story or game. Activities will change every session so there is always something fun to try! Activities will average 15-20 minutes and will be guided by our farm educator.  FREE 







Wee Farmers Mini Camp - Week of July 11th – August 15th
Wednesdays and Fridays │ 9-10:30AM
Wee Farmers is designed for our 3-4 year old  friends who want to explore the farm, meet our animals, and get a taste of what Farm Camp is like at Appleton! You’ll get to dig into life on the farm and lend a helping hand  brushing our goats, feeding our bunnies, singing songs, and taste testing in the education garden! Learn about how we grow our vegetables and see how good your senses are with Harvest Blanket. Tour the Cheese Kitchen and learn how sunshine helps to makes our delicious milk. We’ll start our morning with a quick craft and song before venturing out for some farm discovery and nature exploration. This program is perfect for younger siblings who have older siblings signed up for the Appleton Farm Camp and want to join in the fun too!





Meet the Machines & Summer Picnic
Sunday, July 24th │ 4-7PM
Balers and bucket loaders and harrows, oh my! Pack a picnic and spend a summer evening at Appleton Farms meeting our machines. You'll get to climb aboard backhoes, check out manure spreaders and try out the view from our tractors. Afterwards, enjoy live music and your picnic brought from home in the stone paddock. When you’ve gotten your fill of machines try your hand at some lawn games or check out crafts in the carriage barn. Also make sure to say hello to our goats, sheep, and bunnies in the barnyard! Limited picnic tables will be available, but feel free to bring your own lawn chairs or blankets! We'll have free lemonade and water available for all. Ice cream will be available for sale.

Friday, June 24, 2016

Welcome to Week 3


Good morning shareholders,



It has been a busy week of haying, harvesting, planting, and planning for farm camp.  We also hosted our annual Father's Day Bluegrass BBQ and welcomed 2nd graders from Lynn's Ford School and the Tower School for field trips.  We hope that you have enjoyed your first two weeks of the harvest- we think the season is off to a great start.

Last night we launched our Friday Farm Dinner series with A & B Burger from Beverly!  It was a beautiful night on the farm with delicious food and music by the Squeezebox Stompers.  Join us for one of our upcoming dinners- next Friday is the new restaurant opening in Rockport- Feather & Wedge. Our whole line up and registration information can be found on our website.   

We are thrilled that we are getting some folks participating in our recipe exchange!  Had to love this first email from Terry C. "Love greens and would love to share some recipes with everyone but honestly I have to say I feel like these have been the best tasting greens I have ever had and really hate to interfere with their awesomeness by changing their flavor or complicating them with too many ingredients….. keep on with the awesomeness!  Straight saute with garlic for most  - and raw or juiced! We are highlighting 

CSA Share Week 3
Lettuce
Greens
Salanova
Kale
Kohlrabi
Radishes
Green garlic
Bok Choi
Salad Turnips
PYO Peas
PYO Parsley
New to the share
Cabbage
Scallions

From the Fields:
The dry weather has been a serious pain this week with almost any mechanized action causing a major dust storm out in the fields.  One blessing from the lack of rain has been that the weeds are suffering as much as anything that we put into the ground.

I have been keeping careful tabs on the broccoli and it looks like we´re going to have a major haul once the rest of our successions start coming in.  The plants just look incredibly tall and healthy.  Should we be forced to start harvesting broccoli mid week, it will likely make an immediate appearance in the share room.  Don´t worry Mon./Tues pickup people, there will be plenty to go around for a while.



Summer squash and zucchini also seem to be producing some early fruit.  Now that it is officially summer the fruits of summer time will quickly follow and unfortunately Mother Nature doesn´t let us dictate her time line.

-Ryan and crew


Recipe Highlight

From: Stephanie Young of  Beverly
Stephanie has  3 including one year at Moraine

This recipe is a modification of a Weight Watcher recipe based around chives and pea pods
Stephanie's thoughts on her terroir experience at Appleton Farms: "Love the farm to table experience it creates in our home"

Recipe Name: Pea Pod Chive Mint Salad

Category: appetizer salad or lunch entree

How to: 

In a bowl mix all together and toss

2 cups raw pea pods chopped

2 Tablespoons fresh chopped chives

2 table spoons finely minced mint

1/2 lemon squeezed

3 salad size tomatoes or six cherry tomatoes  chopped

1 tablespoon capers

1/4 to 1/2 cup feta

optional 1/2 tablespoon olive oil.


Very low calorie when omitting oil and using fat free feta

Serves 1 as a lunch entree, two as an an appetizer salad and a great  low calorie lunch

PS- Stephanie, we had trouble bringing your pic in, so we apologize that we can't include it here!  Will make sure we get it right next time.



















Friday, June 17, 2016

Welcome to Week 2



We hope that you enjoyed your first week of share pick up. Having the share room stocked with the daily harvest and alive with friendly faces has been a delight for our whole farm team.

Did you read our mid-week email about the new CSA Recipe Exchange?  We'd love to get this rolling so that we can all share tasty recipes that inspire us to try new veggies or try old veggies in new ways. Information on the recipe exchange can be found below. Come on food lovers...unite!

We are also working hard to make sure you have answers to questions about your share- we have a short FAQ below that answers a lot of the questions we hear most often. We assume if we hear it a few times weekly there must be others who are wondering but haven't asked yet.  Ashley is in the share room every day alongside our shopkeepers so if you have other questions, don't hesitate to ask.

In other news, our Sunset Hill Camembert is back on the shelves in the farm store!  Make sure to stop in for a sample and to pick up some cheesy-goodness for your summer picnics and backyard barbecues.

From the Fields:
Do you know how sometimes you have a chore that is just irresistibly satisfying?  A task that you look forward to and possibly even save as a reward for completing your other responsibilities? It could be vacuuming or doing the dishes or folding the laundry but for some reason it puts your mind at ease.  For some reason the farm crew this season has been experiencing this sensation whenever we head out to weed our carrot beds.  It helps that the carrots look so good after they have been well weeded.  Even though we are hand weeding on hands and knees moving at .001 miles an hour there is something almost therapeutic about focusing on a task at the micro level.

Unfortunately we can’t spend every day weeding the carrots (though not for a lack of weeds).  Plenty of other tasks demand our attention as well.  With harvests beginning this week it has been a struggle to keep up with the other seeding, planting and weeding tasks we need to get to.  Once our last tomatoes and peppers are planted and the rest of the winter squash gets in the ground we will be in good shape for keeping up with our chores.  Maybe when we get to that point the therapeutic benefits of weeding carrots won’t carry the same allure.  - Ryan and crew

CSA Share Week 2, (6/20-6/24)
Lettuce
Greens
Salanova
Kale
Kohlrabi
Radishes 
Spinach 
Green Garlic
New to the share
Bok Choi
Salad Turnips
Chard
PYO Shelling Peas

CSA FAQs
Can I pick up my share on a different day than usual?  You may pick up your share on either day of your share block (ex: Monday or Tuesday) without alerting us.  If you need to pick up in a different share block (ex: You are a Mon/Tues pick up but want to come on Friday), you must notify Ashley by Friday the week before you switch by email or phone.  achapman@thetrustees.org or call (978) 356-5728 x 0 for the farm  office.  

What if I miss a pick up?  We harvest each day for the number of shareholders picking up.  If we have additional shareholders dropping in, those who come late in the day on their correct pick up day will face limited or unavailable choices and that’s just not fair. If you miss a pick up, we're sorry but we can't have you pick up twice the next week.  

Why are there limits on some vegetables?  We can’t grow an unlimited amount of every vegetable.  In order to provide a wide selection, we must limit some crops. Additionally, we sometimes have to limit certain crops due to crop failures, insect infestations, or other unexpected consequences of Mother Nature. 

Does all the produce come from Appleton? 98% of the produce at your pick up will be grown here at Appleton or at our sister farm Moraine.  We do purchase some crops from our friends at Picadilly Farm and Heron Pond Farm.  We also buy in corn from Marini Farm.  To support healthy land and the best growing practices, we will always have to rotate some crops on and off our land.

Can someone else pick up my share if I am away?  Yes, but please explain the pick up policies and encourage them to read the weekly blog that can be found on our website.  Our Share Room Manager or any of our share room staff are also happy to assist.

Why has the share gone from 22 weeks to 20 weeks?  Shareholders will receive the same amount of produce across 20 weeks as they have across 22 weeks in the past. 


RECIPE SUBMISSIONS for our new Appleton CSA Recipe Exchange:  
Please submit your recipes by email to:  appletonrecipeexchange@gmail.com

Recipes should focus on one of the veggies currently in the share- did anyone do anything creative with the green garlic or how about using radishes outside of a salad? We'd love to hear from you!

1. Your info:  
First, last name(s): 
Town: 
Number of years participating in Appleton Farms CSA:     

2. An original 
By submitting you confirm that the recipe is an original and has not been published by someone else.   If any part of the recipe is not your own please be sure to credit the original author.


3. The recipe
Name:
Category: Is it breakfast, lunch, appetizer, dinner, snack, or dessert?

Please list:
Ingredients and measurements
Clear instructions
Number it serves

Can you tell us about your recipe? Is it a family tradition? Summer favorite for the beach? One your grandmother taught you?


3. Your thoughts on your terroir experience at Appleton Farms:
How would you describe your Appleton Farms experience in terms of one or all of the following aspects of terroir: cultural connection (traditions, events, social connections), environmental stewardship, place and taste (the connection between Appleton Farms and its harvest)

4. Photos (optional)
We’d love to see a photo of that beautiful strawberry pie or grilled eggplant or whatever your recipe yields and one of you - at the farm, at home or wherever! 




Monday, June 13, 2016

The Discovery and Delight of Terroir at Appleton Farms

Welcome to the 2016 season!  We are excited to welcome you back to the farm this week.  

As, shareholders, you have made a commitment to share in the risks and rewards of farming here at Appleton Farms.  It is our hope that this season you will be inspired to share the many rewards of being part of a CSA - sharing your harvest with a neighbor who may not have access to the abundant fresh local food that your farm share provides, sharing the pick-your-own experience with a grandchild to instill the wonder of what can come from the tiniest of seeds, or share the joy of cooking by taking part in our new recipe exchange. 

We were recently inspired by volunteer Cathleen Williamson's research on the concept of terroir  at Appleton Farms.  To bring this concept to life, we will be seeking your favorite farm-focused recipes in our new recipe exchange.  Read on and see you all this week!



The Discovery and Delight of Terroir.  A celebration of place and taste at Appleton Farms by Cathleen Williamson

Walk into the share room on any given day and it is easy to see that the Appleton Farms CSA program is cultivating produce lovers among its members, adults and children alike.  What is it about CSA membership that is fostering these sophisticated, vegetable-loving palates? Beyond the quality and fresh taste of Appleton’s fruits and vegetables, what other cultural influences of membership are at work that impact food preferences and taste? This was the topic of my research study last fall as part of my masters degree in gastronomy.

What I expected to find was the home experience – special traditions of making grandmother’s tried-and-true tomato sauce with the bounty of plum tomatoes or making blueberry crisp together at the height of the summer – to be where these palates were being formed. What I found, however, is that while there are some kitchen connections, the more meaningful influences are happening right at the farm itself - people and place; culture traditions; and a sense of environmental stewardship collectively taking the lead on cultivating taste and food preference.  There is also a sense of delight and discovery that happens when all of these factors  work together that further influences taste and food preference by fostering a sense of experimentation and joy.

Taste an Appleton Farms strawberry or cheese and you know there’s something special about it.  There is a reason you wait patiently (or not) for its arrival every season. The concept of terroir – a French term that started in the thirteenth century to connect the land to the taste of wine and later expanded to include other cultural and environmental factors working together -- gives a seat at the table for the influence of physical place on taste alongside its companions of embodied values and cultural tradition.

How does your CSA participation influence your taste and preferences?  What is it about the sense of place and the stewardship of the land; and the cultural traditions you experience both here and on your own that make a difference?

This summer we are launching a recipe exchange that will celebrate the delight and discovery of terroir.  We invite you to participate by not only sharing your own original recipes featuring the Appleton products you love but also your experiences and thoughts on how being a part of the CSA program is shaping your food preferences and taste.   Each week we will highlight a “recipe of the week” in our blog post, distribute the recipe in the shareroom, and post all recipe submissions on this part of the blog: http://appletonrecipes.blogspot.com


We look forward to hearing from you!

-Cathleen P. Williamson


RECIPE SUBMISSIONS:  Please submit your recipes by email to:  appletonrecipeexchange@gmail.com

Recipes should focus on one of the veggies in the share:
CSA Week 1
·         Lettuce
·         Salanova
·         Greens
·         Kale
·         Kohlrabi
·         Radishes
·         Spinach
·         Green garlic (use it as you would green onions)
·         PYO strawberries

1. Your info:  
First, last name(s): 
Town: 
Number of years participating in Appleton Farms CSA:     

2. An original 
By submitting you confirm that the recipe is an original and has not been published by someone else.   If any part of the recipe is not your own please be sure to credit the original author.


3. The recipe
Name:
Category: Is it breakfast, lunch, appetizer, dinner, snack, or dessert?

Please list:
Ingredients and measurements
Clear instructions
Number it serves

Can you tell us about your recipe? Is it a family tradition? Summer favorite for the beach? One your grandmother taught you?


3. Your thoughts on your terroir experience at Appleton Farms:
How would you describe your Appleton Farms experience in terms of one or all of the following aspects of terroir: cultural connection (traditions, events, social connections), environmental stewardship, place and taste (the connection between Appleton Farms and its harvest)

4. Photos (optional)
We’d love to see a photo of that beautiful strawberry pie or grilled eggplant or whatever your recipe yields and one of you - at the farm, at home or wherever!