Appleton Farms Blog: Week 13: Harvesting a Beautiful Crop of Fall Greens!

August is in the books as we stare down another heatwave. While hot crops have been thriving, we’re hoping the weather will cooperate for our first succession of soon to be harvested fall broccoli. High temperatures can do funny things during early head formation and there’s not much we can do about it. We are nearing the end of tomato season and are finally pulling in the last of what has been a wonderful melon crop. With half our winter squash crop curing in the greenhouse, we will continue to clear the field of late ripening varieties. This week we’re excited to be harvesting the first of what looks to be a beautiful crop of fall greens! While the recent hot weather has been a challenge, our wonderful crew is maintaining a positive attitude and staying focused on growing high quality vegetables. I so appreciate all their efforts and hope you do too!

This week the share will include:

Arugula
Baby kale
Bok choi
Head lettuce
Rainbow chard
Beets
Carrots
Sweet peppers
Tomatoes
Potatoes
Onions
Garlic
Watermelon
PYO herbs
PYO tomatoes
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.
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!

ARUGULA, also commonly called rocket, is a member of the brassica family used as a leafy vegetable for its peppery flavor. It grows quickly in cool weather and is harvested when it’s young. For nutrition, it contains folate, vitamin A, vitamin C, vitamin, K, and lutein. Arugula makes a delicious addition to salads or mixed greens and is great in soups, sauteed vegetable dishes, quiches, stir fries, pizza and pasta. It can also be used raw in place of basil for a spicier pesto.

Pasta with potatoes, rocket, and rosemary

1 pound potatoes

½ cup olive oil

Salt and pepper

½ pound rocket

1 small onion, sliced

6 cloves garlic, chopped

1 sprig rosemary,

¾ pound penne pasta

½ lemon

Preheat oven to 400 F. Slice potatoes ⅓ inch thick, toss with olive oil, salt, and pepper. Spread on baking sheet in single layer, roasting until golden brown (15 minutes). Boil large pot of salted water for pasta. Meanwhile, saute onions in olive oil until soft. Lower heat and add potato slices, garlic, and chopped rosemary. Toss together for a couple minutes. Drain pasta when done, add potatoes and onions along with the rocket. Add juice of ½ a lemon and toss everything together. Drizzle with a little olive oil and serve.

Farm Events & Programs

Wednesday, September 5, 2018

Appleton’s Preschool Farm Explorers

Wednesday, September 5
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Friday, September 7, 2018

Appleton's Friday Farm Dinners with A&B Burger

Friday, September 7
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, September 8, 2018

Hay Bale Hangout

Saturday, September 8
Appleton Farms
Hamilton and Ipswich | North Shore