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.