Appleton Farms Blog: August 2018

Monday, August 27, 2018

Week 12: The First Tinge of Fall

As we settle into late summer, hot crops continue to thrive. The warm, dry weather should slow the spread of any pesky diseases we acquired during the wet conditions we had earlier in the month. This week we harvest the last of our melons and continue to bring in winter squash as it matures. We will also start harvesting leeks, which seems fitting with the tinge of fall we felt last week. Fall brassica crops have enjoyed the recent moisture and have us anxious for their arrival in the share. But we will be certain to savor the waning days of summer while it’s still here.

This week the share will include:

Head lettuce

Curly kale

Carrots

Beets

Leeks

Peppers

Eggplant

Potatoes

Tomatoes

Cantaloupe

Watermelon

PYO beans

PYO tomatoes

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.

Our hours for pickup are on 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!

POTATOES: These delightful little starchy tubers are members of the nightshade family, related to the eggplants, peppers, and tomatoes we have been enjoying in the share. Some consider the potato one of the healthiest food - that is, when it is not deep fried or smothered in sour cream (we love them prepared that way, too). One medium-sized, unpeeled potato has just 110 calories, no fat, sodium or cholesterol, nearly half your daily value of vitamin C, more potassium than a banana, lots of vitamin B6, fiber, magnesium and antioxidants. While there are countless exciting and delectable potato-based dishes out there, this week we decided to highlight new summer potatoes in their purest form. To read more about the history of this recipe, check out this link.
Syracuse Salt Potatoes
2-3 pounds new potatoes
1 cup fine sea salt
4 TBSP Melted Butter

Put 6 cups of water into a large stock pot. Add salt and stir until it no longer dissolves, and remaining salt collects on the bottom (we want the water over-saturated with salt!) Add potatoes and bring to a boil, reduce heat, and simmer until potatoes are tender but still firm (about 15 minutes) Drain, and dress with melted butter.

Farm Events & Programs

Friday, August 31, 2018

Appleton's Friday Farm Dinners with Bonne Bouche Caterers

Friday, August 31
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, September 1, 2018

Hay Bale Hangout

Saturday, September 1
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Wagon Rides at Appleton Farms

Saturday, September 1
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

From Cultures to Rinds: Cheese Making Fundamentals

Saturday, September 1
Appleton Farms
Hamilton and Ipswich | North Shore

Farms & Food, Lectures & Workshops

Sunday, August 19, 2018

Week 11: We Continue to Harvest and Begin to Plan for the End of the Season

This week we continue to bring in large harvests of tomatoes, watermelon, and cantaloupe! As we enjoy the fruits of summer, our focus is shifting to the weeks ahead. Some of the last plantings of fall brassicas will be transplanted this week and the first of our winter squash is ready to bring in! We seeded a couple of our spring fields to cover crops, which help build fertility and protect the soil over the winter. I always love watching this carpet of green emerge as we put these fields to rest for the winter. The shift in weather to more cool and comfortable conditions is a welcome change from the hot, humid days we’ve been experiencing, and I know the farm crew is grateful for that! We are sad to be saying goodbye to most of our part-time, summer crew this week, as they head back to college next week. We have enjoyed working with them and appreciate all their efforts!

This week the share will include:

Beets
Curly kale
Rainbow chard
Cucumbers
Yellow squash
Zucchini
Eggplant
Sweet onions
Garlic
Potatoes
Tomatoes
Watermelon
Cantaloupe

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!

ONIONS are members of the allium family, The sharp fragrance and flavor of onions is due to the high sulfur compound within them. This is also what brings you to tears when peeling one! They’re a very good source of vitamin C and B6, iron, folate, and potassium. The manganese content in onions provides cold and flu relief with its anti-inflammatory abilities.

Baked Blooming Onion
1 large yellow onion
½ cup almond flour
2 tsp paprika
1 tsp garlic powder
½ tsp each oregano, thyme, cayenne
¼ tsp each salt & black pepper
2 eggs, lightly beaten
1 tbsp olive oil

Preheat oven to 350. Cut off the top about 1/2 inch of the onion and peel. Place the onion cut-side down on a cutting board. Starting 1/8 inch from the root, cut the onion into 12-16 vertical wedges. Turn the onion over and use your fingers to gently separate the onion petals.
In a small bowl combine the almond flour and spices. Dip the onion in beaten eggs and turn it over to make sure every part of the onion is covered, and coat with spice flour mixture. Make sure all the layers are covered. Place on parchment covered baking sheet, spray with with olive oil and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.
Serve with favorite creamy dressing!

Sweet Onion Pie
2 tablespoons butter
2 cups roughly chopped onions
1 1/4 cups Ritz cracker crumbs
5 tablespoons butter, melted
2 large eggs, lightly beaten
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon each black pepper and paprika
1/2 cup shredded cheddar cheese
dash tobasco or hot sauce
Add the 2 tablespoons of butter to a large pan and cook onion over medium heat until starting to soften. Preheat oven to 350 degrees. Mix cracker crumbs with the 5 tablespoon melted butter and press into the bottom and up the sides of a lightly greased 9-inch pie plate.
Spread onions on top of crust. In a medium bowl, whisk together eggs, milk, salt, pepper, and Tabasco sauce. Pour mixture over onions. Sprinkle cheese and paprika on top. Bake for 30 minutes.

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!

Farm Events & Programs

Friday, August 24, 2018

Appleton's Friday Farm Dinners with Bonne Bouche Caterers

Friday, August 24
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, August 25, 2018

Wagon Rides at Appleton Farms

Saturday, August 25
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Hay Bale Hangout

Saturday, August 25
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Sunday, August 26, 2018

Meet a Dairy Farmer

Sunday, August 26
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Wagon Rides at Appleton Farms

Sunday, August 26
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Monday, August 13, 2018

Week 10: Harvesting Onions

Another hot and humid week has me singing songs of praise of our wonderful and dedicated crew. Weeks like these take a lot out of everyone. Despite the weather, we all put forth the effort and focus to keep things moving right along here. Please be sure to thank the crew for all their hard work and dedication to the farm!

This week we pulled most of our storage onions, which are now curing in the greenhouse. We were very fortunate to have the help of a group of kids from our Farm Camp. These lucky children spend a week at the farm gaining real hands on experience in a variety of farm activities, while also offering their help. We enjoyed working them and are pleased to have our onions out of the field.

This week the share will include:

Head lettuce
Curly kale
Carrots
Beets
Tomatoes
Eggplant
Peppers
Onions
Watermelon
PYO herbs
PYO flowers
PYO cherry tomatoes

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!

TOMATOES are the fruit of the plant in the nightshade family. Fresh tomatoes contain 95% water! They are low in carbohydrates (4%), which consists mainly of simple sugars and insoluble fibers. Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K and folate. Studies show that tomatoes and tomato products may reduce the risk of heart disease and several cancers. They are also considered to be beneficial for skin health, and may protect against sunburns.

Pico de Gallo Recipe:

6 small or 4 large tomatoes, seeded and chopped

1 fresh onion, chopped

1-2 seeded and diced hot peppers (optional!)

1/2 green bell pepper, diced

1/3 cup diced fresh cilantro

1/2 lime, juiced (can add more)

1 garlic clove, minced

Optional spices- cumin, corriander, cayenne, paprika, pepper)

Heavy pinch salt

Mix all ingredients together, refrigerate at least 2 hours before serving.

Homemade BBQ Sauce:

3 lbs tomatoes, cored

1/4 cup chopped celery

1/4 cup chopped onion

1/4 cups chopped and seeded green bell peppers

1 jalapenos –chopped

1/2 tsp. black pepper

1/3 cup white vinegar

2 - 3 TBSP packed brown sugar or honey

2 cloves garlic, finely chopped

1 tsp each dry mustard and paprika

1/2 tsp kosher salt

pinch red pepper flakes

Core tomatoes & cook until softened and run through a food mill to remove the peels and seeds (or use a food processor and then strain the pulp through a fine mesh strainer). In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers, and jalapeno peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and boil gently until vegetables soften, about 30 minutes. Use an immersion blender, blender or food processor to make the mixture smooth. Return pot and heat to a low boil, stirring occasionally, until the sauce reduces by half (about an hour). Stir in vinegar, brown sugar, garlic, and spices to the sauce. Increase heat to medium and boil gently, stirring frequently, for about 20 minutes. Again, blend until smooth, and heat on low to desired thickness. Let cool and refrigerate and/or freeze into desired portion sizes.

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 Events & Programs

Tuesday, August 14, 2018

Wee Farmers

Tuesday, August 14
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Thursday, August 16, 2018

Wee Farmers

Thursday, August 16
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Friday, August 17, 2018

Appleton's Friday Farm Dinners with A&B Burger

Friday, August 17
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, August 18, 2018

Wagon Rides at Appleton Farms

Saturday, August 18
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Hay Bale Hangout

Saturday, August 18
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Appleton Farms Family Camp Out

Saturday, August 18
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Monday, August 6, 2018

Week 9: Rain Provides Relief and it's Time for Watermelons!

We received some much needed rain over the weekend, which allows us to give the irrigation pump a rest, at least for a few days. Our sandy soil, which is great for growing vegetables, dries out quickly in hot, dry summer conditions. Some of our crops were showing signs for water stress, as storm after promised storm seemed to pass north of us over the past few weeks. Luckily, we are well set up to to get water on our crops in an efficient and effective manner. We had irrigated most of the driest fields on our farm by the time the rains came on Saturday.

This week we start harvesting watermelons! Our sandy soil and the slightly dry conditions help with sweetness and make for some pretty tasty fruit. We also start harvesting potatoes and green bell peppers this week!

The share will include:

Head lettuce
Rainbow chard
Carrots
Beets
Cucumbers
Yellow squash
Zucchini
Onions
Eggplant
Tomatoes
Green peppers
Watermelon
PYO herbs
PYO flowers
PYO cherry tomatoes

Vegetable of the week!

Eggplant is part of the nightshade family, which also includes tomatoes, bell peppers, and potatoes. Although the fruit comes in all shapes, shades and sizes, generally eggplant is known for its pleasantly bitter taste and sponge like texture. It's filled with fiber, copper, B vitamins, and manganese. It's perfect while in season from August through October!

Eggplant Two Ways!

Maghmour (Lebanese Moussaka)
2 Large Eggplant, cubed
1 1/2 cups cooked drained chickpeas
1/4 Cup Extra Virgin Olive Oil
1 Large Onion, diced
5 Cloves Garlic, minced
Two Cups Chopped Tomato
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Spanish Paprika
1 Teaspoon Ground Cayenne Pepper
1 Tablespoon Dried Mint, or 2 tablespoons fresh minced
1 - 2 Cups Water

Heat oven to 400 and toss eggplant with 2 TBSP oil, roast until tender and browned (20-30 minutes) In a large pot, heat remaining 2 tbsp oil and add onions and a pinch of salt, saute about 15 minutes. Add garlic and cook until fragrant, add tomato, tomato paste, paprika, eggplant, chickpeas and mint. Bring to a simmer and cook 20 minutes. Add additional water as necessary to maintain a stew-like consistency. Serve with rice, potatoes, or crusty bread.

Eggplant Chips with Tahini Dip
For chips:
1 eggplant, thinly sliced
Sea salt
2-3 tbsp. olive oil
1 tbsp. paprika
1 tsp. turmeric
Pinch of cayenne powder (optional)
For dip:
1 heaped tbsp. tahini
1-2 tbsp. cold water
1 tsp. raw honey
1 small clove of garlic, minced (optional)
Olive oil
A sprinkle of paprika
Thinly slice eggplant, line on cooling rack over sink and and sprinkle with salt, let sit for 2 hours or over night. Pay dry each eggplant, place on sheet pan, and heat oven to 350. Mix oil with spices and brush over both sides eggplant and cook until browned and crispy, 30-40 mins. Mix first four dip ingredients together until smooth and syrupy, adding more water if necessary. Pour a dash of oil in the center, sprinkle with paprika and serve with chips.

In the Farm Store