New England is turning more grey and brown, typical of November. Our rainbow palette of fresh food will surely brighten the day, though. Giving thanks to the hard work of all the farms this year--it's been an amazing harvest! The hyperlinks on the vegetable names take you to a lot of recipes and information about … Continue reading November Farm Share
Share contents for Saturday, October 21, 2017 Also check out Jackie Starr’s menu suggestions and recipe links on our website! Use these within a week or so (or blanche or make a dish for freezing): Lettuce-1 head, from Riverland Spinach, from Picadilly Mixed greens– a bunch or bag, from Riverland (great braised or sauted!) Kale—2 bunches, from Riverland—soups, … Continue reading October share
This particularly intense hurricane season brings on, in varying stages, thoughts about resilience. Those of us not in the path of direct damage to our homes and towns, and too far away to serve as immediate refuge, still dry and warm here in the sun...we certainly recognize our good fortune on this particular day. But … Continue reading Peaches and Resilience
2017 FARM SHARE FAIR! Wednesday March 29th @ 5:30-8:30PM The Armory 191 Highland Ave, Somerville free and open to the public proceeds to benefit the Urban Farming Institute more info at www.farmsharefair.com get connected on facebook and twitter! I'll be there along with Bruce Wooster--stop by for a chat! Bring your checkbook to sign up for shares, and/or browse-- oyster shares, Dean's … Continue reading Farm Share Fair, Sign up now for Healthy Food all year long!
From Baer’s Best Beans: 2 one-pound bags of dried beans (choice of black turtle, red kidney, and soldier (white with red flecks)) From Picadilly Farm potatoes – 5 pounds carrots – 6 pounds parsnips – 3 pounds rutabagas – 2 pounds butternuts – 2 pieces dried herbs – a bunch beets – 3 pounds From … Continue reading Boxes of Plenty for February shares
Below is a list of the probable contents for our upcoming February 4 Share Boxes. Rutebagas and Gilfeathers are surprisingly versatile, steamed and mashed, shredded raw into salads, fermented, etc. Gilfeather can be successfully used in place of cauliflower in some recipes. See the Recipes page under the Storage Tips and Recipes Menu for some interesting ideas. Share … Continue reading Fresh Farm Veggies, Beans, and more for February
Another fabulous menu customized to our share contents, put together by Jackie Starr. Thanks, Jackie, for the great ideas! WEEK 1 Simple mushroom barley soup, or America's test kitchen version. Salad with greens and Caesar or vegan Caesar dressing. Beet pesto pizza, I made this recently, big hit. It's earthy -- serve with … Continue reading 3 week menu for our December shares
Thanks to Wright-Locke Farm for hosting this week's share pickup! With forecast saying below freezing temps all day today, we--and the veggies--will be much better with more shelter and the cozy wood stove at the farm. Wright-Locke Farm is a beautifully maintained historic farmstead and working community farm, adjacent to conservation area trails (also good … Continue reading COLD day for share pickup in Arlington–LOCATION CHANGED to Wright-Locke Farmstand, 78 Ridge St., Winchester
Have you ever seen Brussels Sprouts harvested (or grown them yourself)? For Brussels Sprouts fans, November is a great time of year! Brussels require advance planning and early planting...they are very slow to mature and require at least 6 hours of sun per day. They thrive in cooler temperatures and actually become sweeter after the first … Continue reading Brussels Sprouts!
It's Drenching rains may be starting to melt away the hard memories of this summer. With way too many days of challenging irrigation work, steadily learning ever more nimbleness with best laid planting plans, and now persevering through the still demanding "catch-up" workload, our farms have once again yielded a harvest cornucopia as vibrant and … Continue reading Sweetened by frost, October’s deep colorful veggies mean rich flavor for Fall-into-Winter meals