Appleton Farms Blog

Monday, October 8, 2018

Week 18: Prepping Fields for a Cover Crop

As we near the end of the share season, there’s still quite a bit of work to do in the fields. This week we continue with harvest of bulk storage crops like carrots, potatoes, and other root crops. There’s compost to spread and land to prep for garlic planting in a few weeks. Some of our late fields are needing to be seeded with cover crop for the winter. And while the cool, wet weather makes us feel like curling up inside, we continue to push through our to-do lists for at least another month before cold weather settles in. Please be sure to thank the crew for all their excellent work if you see them around them farm!

This week the share will include:

Greens
Head lettuce
Kale
Broccoli
Daikon radish
Kohl rabi
Carrots
Potatoes
Leeks
Garlic
Butternut squash

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!

CARROTS, the most beloved of root vegetables, is a member of the umbellifer family, which also claims celery, fennel, and parsley. This popular root vegetable is usually orange in color, although purple, yellow, and red varieties are available. Carrots can be enjoyed in a variety of ways, including raw, roasted, cooked in soups, and baked in cakes to name a few. It is known to contain high amounts of vitamin A, which helps maintain vision.

Thai Carrot Soup

1 TBSP coconut oil
1 onion, chopped
3 cloves garlic, diced
healthy pinch of salt and pepper
4-5 cups carrots, chopped (about one pound)
2 cups veggie stock
2 cups water, or more stock
1/3 cup creamy salted peanut butter
2 tsp chili garlic sauce
Optional Topping: Fresh basil, cilantro, or mint-- full fat coconut milk or cream-- brown sugar or honey-- sriracha

Heat 1 TBSP oil in large pot over medium heat and saute the onions and garlic. Season with salt and pepper and add veggie stock, water, and carrots. Bring to a low boil, and reduce to simmer, cover and cook for 20 minutes, or until veggies are tender. Transfer to blender and blend until smooth and creamy. Add peanut butter and chili sauce to blender ad combine. Taste and adjust seasoning as needed. Top with preferred herbs, creams and spices and serve with crusty bread, pad thai, or a cabbage salad.

Farm Store News

It's not too late to join for the fall cheese subscription. The second pick up is this Friday, October 12th, featuring Valley View Farm Goat Milk Feta: pure, whole Nubian milk cheese brined a minimum of three weeks. This cheese is crumbly but smooth and full of flavor. Pro-rated subscription for $85 if you join starting with week 2 pick up. Or for only $100, you can still pick up week 1 as well as week 2 for a total of 6 bi-weekly cheese selections to share with friends and family throughout the holiday season. Sign up in store or by e-mail at appletonfarms@thetrustees.org. Accepting pro-rated late enrollments throughout October.

Our shopkeeper, Becca, will be at the Rockport Harvestfest this Saturday, Oct 13th from 10 AM - 5 PM, sampling our cheeses. Please visit her booth and support a great local food festival.

https://rockportexchange.org/programs-events/harvestfest/

Farm Events & Programs

Thursday, October 11, 2018

October Barnyard Story Hour

Thursday, October 11
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

20th Anniversary Farm to Table Dinner at Appleton Farms

Thursday, October 11
Appleton Farms
Hamilton and Ipswich | North Shore

Seasonal Celebrations, Farms & Food

Appleton Farms Cheese Making Intensive

Thursday, October 11
Appleton Farms
Hamilton and Ipswich | North Shore

Farms & Food, Lectures & Workshops

Saturday, October 13, 2018

Wagon Rides at Appleton Farms

Saturday, October 13
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Rise and Shine Behind the Scenes Tour

Saturday, October 13
Appleton Farms
Hamilton and Ipswich | North Shore

Outdoor Recreation, Farms & Food, Lectures & Workshops

Sunday, October 14, 2018

Wagon Rides at Appleton Farms

Sunday, October 14
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Meet a Dairy Farmer

Sunday, October 14
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Monday, October 1, 2018

Week 17: Bulk Harvesting Root Crops

The leaves are just beginning to change color in some of the low, wet parts of the farm as crop growth slows in the fields. We have ripped out most of the hot crops of summer and have put those fields to bed for winter. Cool weather crops that often thrive in October have been slow to ripen as a result of cloudy and rainy weather over the past few weeks. The change of the calendar brings slightly shorter work days and a slowing of pace. We continue with bulk harvests of root crops and begin separating garlic cloves for planting in a few weeks.

This week the share will include:

Greens
Head lettuce
Spinach
Cabbage
Bok choi
Broccoli
Salad Turnips
Carrots
Fennel
Yellow onions
Potatoes
Buttercup squash
PYO herbs

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!

Buttercup squash is a popular turban type squash, with hard skin, a turban shape, and a dense, sweet yellow-orange flesh that can be eaten. Once the seeds are removed, buttercup squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace sweet potatoes in most recipes. Buttercup squash is a good source of carotenoids and contains large amounts of vitamin C.

Buttercup Squash Coffee Cake

CRUMB MIXTURE:
1/4 cup brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter

CAKE:
1/2 cup shortening
1 cup sugar
2 large eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients, gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

Farm Events & Programs

A Dinner at the Farm to Celebrate 20 Years of Trustees' Stewardship!

Join us in the Carriage Barn for a sit-down dinner and help us celebrate 20 years of the Trustees’ stewardship of Appleton Farms. This dinner will help support the mission of conservation and farm-based education at Appleton for many years to come. The evening dinner will feature our own Cheesemaker and Chef will prepare a dinner using the seasonal bounty of the farm. Music, beer, and wine will be included. Tickets are going fast so get yours today! More information at www.thetrustees.org/harvestdinner

Wednesday, October 3, 2018

Appleton’s Preschool Farm Explorers

Wednesday, October 3
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Thursday, October 4, 2018

October Barnyard Story Hour

Thursday, October 4
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Night Hike: Sounds, Stars & Smores

Thursday, October 4
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation

Appleton Farms Cheese Making Intensive

Thursday, October 4
Appleton Farms
Hamilton and Ipswich | North Shore

Farms & Food, Lectures & Workshops

Saturday, October 6, 2018

Wagon Rides at Appleton Farms

Saturday, October 6
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Hay Bale Hangout

Saturday, October 6
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Sunday, October 7, 2018

Wagon Rides at Appleton Farms

Sunday, October 7
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Meet a Dairy Farmer

Sunday, October 7
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Appleton Farms Autumn Bird Count

Sunday, October 7
Appleton Farms
Hamilton and Ipswich | North Shore

Volunteer, Outdoor Recreation

Down on the Farm Concert Series

Sunday, October 7
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Monday, September 24, 2018

Week 16: Cooler Weather and Sunshine Squash!

As we have officially arrived in the fall season, our efforts focus on bringing in bulk harvests of storage crops like carrots and potatoes. These are crops we begin to squirrel away for late fall and winter CSA pickups. While we have been enjoying cooler weather, all the rain and constant humidity has been a challenge for us in our brassica field (broccoli, cauliflower, and cabbage) this fall. These crops are much more likely to contract fungal afflictions when the foliage doesn’t dry during the daytime. Unfortunately, a recent six day stretch of rainy and foggy weather has facilitated the spread of a dreaded plant disease called alternaria through the field. However, we are happy to continue to harvesting beautiful greens this week and to be distributing a wonderful, bright orange kabocha squash called sunshine!

This week the share will include:

Arugula
Baby kale
Braising mix
Radish bunches
Brussel sprout tops
Collards
Bok choi
Broccoli
Beets
Fennel
Red onions
Potatoes
Sunshine kabocha squash
Garlic
PYO herbs

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!

Collards, a member of the brassica family, are grown for their large, dark colored edible leaves. These greens are a staple of Southern cooking in the United States and are often featured in African, Portuguese, and Brazilian cuisine. For nutrition, collard greens contain large amounts of vitamin K, and moderate amounts of vitamins A & C, and manganese.

Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)

1 tsp olive oil

1/2 onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 lb 90% lean ground beef
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
1 bunch (8 leaves) collard greens, stems removed sliced into 1-inch strips

½ pint tomatoes

1 tsp lemon juice

Saute onion in olive oil for four minutes. Add garlic and jalepeno, cooking one minute more. Add ground beef and seasonings, cooking until browned. Stir in collard greens and tomatoes and cook for four minutes. Add lemon juice and season with salt and pepper.

Farm Store News

UPDATED FOR BREAKING NEWS regarding Wolf Meadow Farms

We are happy to welcome back Voula, the proprietor of Dancing Goat Olive Oil, this Friday afternoon sampling her delicious fresh-pressed olive oil made with love and sunshine-filled Koroneiki olives. Already a fan? Gallon size jugs will be back in stock, and this weekend only, on sale for $100. Pre-order yours at appletonfarms@thetrustees.org to ensure availability.

First fall cheese subscription pickup is this Friday, September 28th, featuring hand-crafted, artisanal Italian Molisani cheeses made in the old-world caseificio tradition by Luca Mignogna at Wolf Meadow Farm in Amesbury, MA. We are sad to pass along the news that Wolf Meadow Farms is closing its doors on September 30th. We hope they will reopen in a new location in the future, but for now, this will be your last chance to enjoy Wolf Meadow cheeses at Appleton Farms.

It's not too late to join for the fall cheese subscription. For only $100, you get 6 bi-weekly cheese selections to share with friends and family throughout the holiday season. Sign up in store or by e-mail at appletonfarms@thetrustees.org. Accepting pro-rated late enrollments throughout October.

Farm Events & Programs

Wednesday, September 26, 2018

Appleton’s Preschool Farm Explorers

Wednesday, September 26
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Hike for Beer

Wednesday, September 26
Appleton Farms Grass Rides, Appleton Farms
Hamilton | North Shore

Seasonal Celebrations, Farms & Food

Friday, September 28, 2018

Appleton's Friday Farm Dinners with Bonne Bouche Caterers

Friday, September 28
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Saturday, September 29, 2018

Wagon Rides at Appleton Farms

Saturday, September 29
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Hay Bale Hangout

Saturday, September 29
Appleton Farms
Hamilton and Ipswich | North Shore
Family Fun, Farms & Food

Earth Oven Bread Culinary Workshop

Saturday, September 29
Appleton Farms
Hamilton and Ipswich | North Shore

Farms & Food, Lectures & Workshops

Sunday, September 30, 2018

Wagon Rides at Appleton Farms

Sunday, September 30
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Outdoor Recreation, Farms & Food

Meet a Dairy Farmer

Sunday, September 30
Appleton Farms
Hamilton and Ipswich | North Shore

Family Fun, Farms & Food

Monday, September 17, 2018

Week 15: Shorter Days and a Focus on Soil Health

As the days get shorter, the crew has been enjoying cool mornings and more pleasant work weather. But recent cloudy days and persistent moisture has promoted the spread of unwanted plant disease that is very difficult to control. We do what we can to facilitate air flow in crops by planning field orientation with prevailing winds, using appropriate crop spacing, controlling weeds, and using mulches. Even more important, we devise our plans to rotate crops out of fields for at least four years so that disease in the soil disappears before we reintroduce a susceptible crop. However, our main fields have been intensively cropped for many years and proper rotation isn’t always possible on our current land base. This summer we have been working with others at the farm to repurpose a small field behind the dairy to help alleviate some of our crop rotation issues. We are thrilled to have a deal in place to grow on that parcel and excited to be able to put effort into soil-building in some of the depleted parts of our main field. There will be more to come about the new field as we proceed.

This week the share will feature:

Arugula
Collards
Curly kale
Head lettuce
Escarole
Carrots
Peppers
Leeks
Potatoes
Delicata squash
PYO herbs
PYO sunflowers

Vegetable of the week!

Delicata squash is a type of winter squash with very sweet taste and a delicate peel that many people eat with the flesh. Unlike most winter squash, this type of is easy to cut and prepare. These cream colored fruits are excellent roasted or stuffed and are a favorite to many. Like other winter squash, it’s a good source of fiber and potassium, vitamins B & C, and magnesium.

Roasted Delicata Squash with Garden Herbs

2 large delicata squash

¼ cup olive oil

½ cup sage and rosemary sprigs

Salt & pepper

Preheat oven to 425 F. Cut delicata squash crosswise, remove seeds and slice into half inch rounds. Arrange squash in single layer on baking sheet and sprinkle with herbs. Brush both sides of squash and herbs with olive oil. Season with salt and pepper. Roast until squash are golden brown on bottom, 15 minutes. Flip and roast until tender, about 5 minutes more.

Farm Store News

A message from Appleton Farms store manager, Staci Zarimba:

As we welcome Autumn, I wonder, "Where did the summer go?" I spent mine in the haze of newborn baby bliss. On July 2nd, we welcomed our baby girl, Luna Bella, to the world. Now 10 weeks later, I am pleased to return from my maternity leave to my Appleton family.

A big thank you to Kate Kennedy, our office manager, for keeping the store fully stocked & staffed during my leave & for providing our customers with their favorite cheeses each week. The last pick up for the summer cheese subscription is Friday, September 14th.

If you enjoyed your summer cheese subscription or are sad you missed out on the fun, please sign up for our fall subscription. It begins seamlessly in 2 weeks - first pick up on Friday, September 28th with a total of 6 cheese selections available every other week for only $100. Sign up in store or by e-mail at appletonfarms@thetrustees.org.