Week 8: Harvesting Melons

It’s everyone’s favorite day of summer. The first melon harvest seems to happen during the most hot, humid week of the year when nothing could be better than a fresh melon. We usually slice a few open right in the field and marvel at how sweet and refreshing a warm melon can taste in late July! Then comes the toss. We harvest out of the same field over an extended time and so we try not to trample down the plants too much. So to harvest, one person literally tosses the melon from the field to the edge, where another person catches it and loads it into a bin. While normally everyone on the crew is eager for a turn to drive the tractor, that’s not the case during melon harvest! There’s too much fun to be had throwing melons.

The share this week:

• Head lettuce
• Escarole
• Carrots
• Beets
• Fresh onions
• Cucumbers
• Yellow squash
• Zucchini
• Tomatoes
• Eggplant
• Canteloup
• PYO flowers
• PYO herbs
• PYO beans

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.

As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

Vegetable of the week!

Escarole is a type of chicory, similar to endive and radicchio, featuring flavorful and slightly bitter leaves. It is less bitter than other chicories. The inner, light colored leaves are suitable for salads and outer, dark leaves for cooked dishes. It is high in vitamin A, fiber, iron and calcium.

Wilted escarole

1 head escarole

Olive oil

Salt and pepper

Vinegar of your choice

Cut escarole leaves into wide strips. Saute in olive oil, covered, until wilted and bright breen, a few minutes. Season with salt and pepper and add a splash of vinegar. Makes a great side dish!

Escarole and walnut salad

1 head escarole, sliced

2 tbsp sherry vinegar

2 tsp dijon mustard

¼ cup olive oil

⅓ cup toasted walnuts

Salt and pepper

Stir together vinegar and mustard, then whisk in olive oil. Toss escarole with vinaigrette and sprinkle with walnuts. Season with salt and pepper.

In the Farm Store

The store has Appleton milk from our own cows. Try whole, low-fat, or cream top. Cream top is whole milk that is not homogenized — most people shake it hard before serving. Please remember to bring back your glass bottles.

We also have Appleton cheese — 2 hard and 2 soft varieties — as well as an ever-changing selection of cheeses, meat products (from the farm), and gifts. You can also sign up for Farm events, right at the store!

Events on the Farm

Tuesday, July 31, 2018 Wee Farmers Tuesday, July 31 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Thursday, August 2, 2018 Pastry Making Culinary Workshop Thursday, August 2 Appleton Farms Hamilton and Ipswich | North Shore Farms & Food, Lectures & Workshops Wee Farmers Thursday, August 2 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Saturday, August 4, 2018 Appleton Farms 20th Celebration Beer and Bluegrass Saturday, August 4 Appleton Farms Hamilton and Ipswich | North Shore Seasonal Celebrations Hay Bale Hangout Saturday, August 4 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Sunday, August 5, 2018 Meet a Dairy Farmer Sunday, August 5 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Wagon Rides at Appleton Farms Sunday, August 5 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Outdoor Recreation, Farms & Food

Week 7: An Abundant Harvest

As we wait for tomatoes to ripen, summer is in full swing with fields a patchwork of green and harvests an abundance to enjoy. The sunflowers poked their happy faces out this week at the crest of our pick your own field and bring joy to us each time we pass by them. There’s a beautiful cover crop of buckwheat at our Underhill field, which is in full bloom and a haven for honey bees and pollinators of all kinds. The first round of fall broccoli and cauliflower went out this week it will surely enjoy the rain and cooler weather. In the bustle of summer, one can’t help but to pause and enjoy all the beauty!

This week the share will include:

• Mixed greens
• Radishes
• Head lettuce
• Rainbow chard
• Beets
• Carrots
• Fresh onions
• Cucumbers
• Yellow squash
• Zucchini
• Eggplant
• Cabbage
• PYO herbs
• PYO flowers
• PYO sunflowers

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.
As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

Vegetable of the week!

Beets are a member of the goosefoot family, along with crops like swiss chard and spinach. The taproot is beloved for it’s brilliant color and sweet taste. There is a great variety of shapes and colors, including red, golden and candystripped. Beetroot is high in fiber, folate, and manganese. It’s often used as a red food colorant.

Roasted Beet Salad

Ingredients: beets, ½ cup parsley, ¼ olive oil, 2 tbsp red wine vinegar, salt and pepper

Preheat oven to 400 F. Put whole beets in a baking pan with a couple splashes of water, cover tightly with tin foil and bake for 45 minutes to 1 hour, until beets are easily pierced with a knife. Peel beets and cut in quarters. Whisk together vinegar and oil, add beets and parsley. Season with salt and pepper.

Beet Cupcakes

Ingredients:
1 medium beet (you'll need 1/2 cup puréed)
1 cup buttermilk
3/4 cup sugar
1/4 cup canola or coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp flour
1/2 cup unsweetened cocoa powder + more for topping
1 tsp baking soda
1/2 tsp baking powder
pinch salt
Preheat oven to 375, Wrap beet in foil, drizzle on a bit of oil, roast for one hour or until tender. Once cool, remove skin and either grate or puree beet, measure out 1/2 cup. Use rest for beet hummus or beet burgers! Line a muffin pan or grease a cake pan. Whisk milk, sugar, oil, vanilla and beets- beat until foamy. Add flour, cocoa powder, baking soda and salt and slowly add to wet ingredients. Pour smooth batter into liners or pan, 3/4 full, and bake 22 to 25 minutes for muffins, longer for cake, until a toothpick comes out clean. Let cool completely, dust with cocoa powder or frost and enjoy!

Farm Store News

The store has Appleton milk from our own cows. Try whole, low-fat, or cream top. Cream top is whole milk that is not homogenized -- most people shake it hard before serving. Please remember to bring back your glass bottles!

We also have Appleton cheeses -- 2 hard and 2 soft varieties -- as well as an ever-changing selection of cheeses, meat products (from the farm), and gifts. You can also sign up for Farm events, right at the store!


Farm Programs & Events

Tuesday, July 24, 2018

Wee Farmers

Tuesday, July 24
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Thursday, July 26, 2018

Wee Farmers

Thursday, July 26
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Friday, July 27, 2018

Appleton's Friday Farm Dinner with CHIVE Events

Friday, July 27
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, July 28, 2018

Wagon Rides at Appleton Farms

Saturday, July 28
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Hay Bale Hangout

Saturday, July 28
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Sunday, July 29, 2018

Meet the Machines and Summer Picnic

Sunday, July 29
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Meet a Dairy Farmer

Sunday, July 29
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Wagon Rides at Appleton Farms

Sunday, July 29
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Week 6: Sunflowers are Here!

Week 6 in the CSA

The change in weather this week has been quite a relief. The heat wave subsided on Tuesday and the drop in humidity has made for a happy farm crew. It’s been an extraordinary growing season so far, with timely rain and consist heat. Despite recent storms, we are drying out again and find ourselves moving irrigation around the fields. The weeds are also growing nicely and seem to take up most of our time outside of harvest!

This week we look to add fresh onions and eggplant to the share, which we are very excited about. It seems our careful hand weeding in the carrot field has paid off with a wonderful early season crop. In the pick your own field, flowers are blooming and perfect for bouquet making. We anticipate the addition of sunflowers this week as well!

This week the share will include:

• Mixed greens
• Head lettuce
• Curly Kale
• Beets
• Carrots
• Fresh Onions
• Cucumbers
• Yellow squash
• Zucchini
• Eggplant
• Red Cabbage
• PYO herbs
• PYO flowers bouquets
• PYO sunflowers

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.

As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

Vegetable of the Week!

CARROTS are root vegetable, beloved by even the pickiest eaters. Perfect to eat raw, or cooked, the versatility of a carrot is just one of its many positive attributes. Carrots contain a high level of beta-carotene, an antioxidant that is critical for improving immunity, protecting skin and eye health, and fighting the free radicals that cause heart disease. Carrots, especially when juiced, can balance blood sugar and improve blood health. The delicious orange stalks are high in fiber, making them a super cleansing and fulfilling vegetable.

Carrots Two Ways

Pancakes:

2 cups grated zucchini

2 cups grated carrots

½ cup sliced scallion or minced fresh onion

1 TBSP + more for sprinkling fresh parsley, chopped

2 eggs, beaten

1 cup flour

1 tsp each baking powder and salt

½ tsp pepper

Oil for Frying

Grate zucchini and place in fine mesh strainer over a bowl or sink. Sprinkle with some salt and set aside for 10-15 minutes. Use a kitchen towel to squeeze out excess liquid and combine with other ingredients. Heat 1 TBSP oil in frying pan over medium high, and create pancakes out of ⅓ cup scoops. Fry until golden, flip, and repeat- adding more oil between batches. Enjoy with greek yogurt or sour cream.

Moroccan Spiced Hummus:

1 pound carrots, chopped

3 cloves garlic

4 TBSP oil, divided

1 ½ cups cooked chickpeas, rinsed and drained (if from can)

¼ cup tahini

2 TBSP lemon juice

¼ cup water (& more if necessary)

½ tsp each cumin, ginger, salt

¼ tsp each cinnamon, coriander, cayenne, allspice

⅛ tsp cloves

Fresh cilantro, to garnish

Preheat oven to 425, toss carrots and garlic with 2 TBSP oil, scatter on parchment lined baking sheet and roast until tender (20 minutes) Toss halfway through cooking. Combine all ingredients besides oil into food processor and run. Drizzle in remaining oil and blend until smooth- adding more water or spices as necessary for taste and texture. Enjoy with sliced cucumbers, in a massaged kale salad, in cabbage cups, or with pita and chips. 

Farm Store News

The store has Appleton milk from our own cows. Try whole, low-fat, or cream top. Cream top is whole milk that is not homogenized -- most people shake it hard before serving. Please remember to bring back your glass bottles!

We also have Appleton cheeses -- 2 hard and 2 soft varieties -- as well as an ever-changing selection of cheeses, meat products (from the farm), and gifts. You can also sign up for Farm events, right at the store!

   
Farm Programs & Events

Tuesday, July 17, 2018 Wee Farmers Tuesday, July 17 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Thursday, July 19, 2018 Wee Farmers Thursday, July 19 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Friday, July 20, 2018 Appleton's Friday Farm Dinners with A&B Burger Friday, July 20 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Saturday, July 21, 2018 Hay Bale Hangout Saturday, July 21 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Wagon Rides at Appleton Farms Saturday, July 21 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Outdoor Recreation, Farms & Food Sunday, July 22, 2018 Meet a Dairy Farmer Sunday, July 22 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food Meet the Machines and Summer Picnic Sunday, July 22 Appleton Farms Hamilton and Ipswich | North Shore Family Fun, Farms & Food

Week 5: The Height of Summer!

The rains last week and hot weather this week has the crops (and weeds!) growing well. Hot crops like zucchini and cucumbers are thriving, onions are starting to bulb up, and the tomatoes grew a full foot in the six days! This week we turned over what amounted to a great strawberry crop and transplanted out next year’s plants. Fresh herbs featured in our pick your own field are thriving and are a great addition to summer salads. Many thanks to our hard working crew for pushing through the recent heat wave and staying on top of things. It’s their hard work (and sweat!) that makes our share possible.

This week the share will include:

• Mixed greens
• Head lettuce
• Radicchio
• Rainbow chard
• Fennel
• Beets
• Carrots
• Scallions
• Cucumbers
• Yellow squash
• Zucchini
• Napa cabbage
• Pointed head cabbage
• PYO herbs
• PYO flowers

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.

As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

Vegetable of the week!

RADICCHIO is a leaf chicory, sometimes called Italian chicory. It is a good source of selenium, phosphorus, potassium, calcium, B-vitamins, vitamin A, vitamin C, vitamin K, vitamin E and folate. Radicchio has been known as a healthy food for quite some time. In fact, Pliny the Elder, a Roman author and natural philosopher, claimed in his encyclopedia, “Natural History,” that it was useful to purify the blood and treat insomnia. While this document was written during the first century, it’s actually true that one nutrient found in the radicchio plant, intybus, is a mild pain reliever and sedative.

Grilled Summer Salad

Dressing:
3 TBSP Extra Virgin Olive Oil (& more for drizzling)
1 TBSP chopped fresh dill
1 TBSP Sherry wine vinegar
2 tsp dijon
1 tsp honey

Salad:
6 garlic scapes, trimmed at both ends (or scallions/fresh onions )
1 head romaine lettuce, 1 head red leaf lettuce, 1 head radicchio, all quartered with cores intact
2 summer squash and 2 zucchini, sliced lengthwise

Whisk dressing ingredients and set aside. Light grill to medium high heat. Arrange prepared veggies on baking sheets, drizzle with oil and season with salt and pepper. Grill vegetables: romaine 2 minutes per side, leaf lettuce 1-2 minutes per side, radicchio and squash- 4-5 minutes per side. Remove from grill, core and slice the greens; chop the squash and onions/scapes/scallions. Serve with additional fresh greens, kale that's been massaged with the dressing, or dressed over quinoa/rice. Enjoy!

Week 4: Pick-Your-Own Flowers are Back!

Week 4

 

The big rains on Thursday put a halt to field activities for a few days as we wait for fields to dry a bit. We had been fairly dry and preparing to irrigate again. I expect we will see a quite a boost in growth from the recent moisture and heat. Despite the slowdown, a rainy day is welcome from time to time as it allows us to pause a bit, clean up and reorganize work spaces, tune up equipment, and look ahead at weeks and months to come. We sure are excited for some delicious and beautiful summer crops!

 

This week the share will include:

 

Mixed greens

Head lettuce

Leaf lettuce

Beets

Carrots

Green cabbage

Broccoli

Kohlrabi

Kale

Scallions

Zucchini

Summer squash

PYO peas

PYO herbs

PYO flowers

 

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.

 

As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

 

Vegetable of the week!

 

Cabbage is a member of the brassica family, a relative of kale and broccoli. It’s dense heads can range from green to red and purple and leaves can be smooth or crinkled. It is delicious eaten raw, sauteed, added to soups, and even fermented! It’s a good source of vitamin C, vitamin K, and fiber.

 

Sauteed cabbage with roasted beets

 

Ingredients:

1 head cabbage, chopped

2 tbsp butter

2-3 beets, diced and roasted

Extra virgin olive oil

Salt and pepper

 

Directions:

Heat oven to 400 degrees F. Spray beets with oil and wrap in parchment paper, roasting until tender. Meanwhile, heat butter in large saute pan over medium heat. Add cabbage and cook until softened and starting to brown. Once beets are soft, let cool and peel off skins. Dice beets and combine with cabbage. Season with salt and pepper. Serve as side dish, add pancetta and serve over pasta, or use with salad greens, goat cheese, and apples. Garlic scape pesto would be great with it!

In the Farm Store...

Please note that the Appleton Farms store will be closed on Wednesday, July 4^th, in observance of the holiday.  Stock up on all your favorites this weekend and take advantage of ongoing in-store promotions ending on Tuesday.

Friday, 6/29, stop by the store between 1:30 to 6pm for a taste of Dancing Goat raw-pressed olive oil and speak to the local owner, Voula, about the community oriented business model & health benefits. Now through July 3rd, take 20% off Dancing Goat olive oil - pure and raw pressed with love from a single source of olive groves managed by women in Greece. Dancingfoods.com

 

Also on sale through Tuesday, July 3^rd: Party packs of 12 - 6 oz. burgers for only $20.  3 packs of 6 oz. burgers are buy 1, get 1 50% off.  Be the host with the most or the favorite guest by serving up Appleton Farms Jersey cow beef patties: pasture-raised, grass-fed cows supplemented with non-GMO grain and guaranteed antibiotic-free.  50% off sale on Top Round and Chuck steaks.

 

Love cheese and want to try new varieties each month?  Sign up for our Summer Cheese Subscription - $100 for 6 biweekly pickups spread over 12 weeks of summer.  First pickup starts Friday, July 6 ^th.  Sign up in store now or e-mail appletonfarms@thetrustees.org.

Need to renew your membership or considering buying for a friend?  Join or renew in-store and receive free Appleton cheese plus Trustees swag and a 20% off coupon for a future purchase.  IN-STORE PROMOTION ONLY!