Frittata with Swiss Chard

The recipe for this Frittata with Swiss Chard comes from Madhur Jaffrey's cookbook entitled World Vegetarian. It calls for 3/4 lb swiss chard, which was a great use for all the chard we received in our box this week. Both leaves and stems went into this dish. The white splotches you see are feta cheese that I added (not part of the recipe). What is your favorite frittata recipe?

High Summer- Great Produce

Okay now. The daily temps are rising and the produce continues to roll in! John soaks several shirts a day and everyone who works has to hydrate regularly.
This is the time of year when having a volunteer or two or three makes it possible to get farm chores done. Thanks today for Kristen, Ted, and Rich who helped weed the sweet potatoes - completely! John, Craig and Jonathan carried on till 2 p.m., and John continues to make compost with the heaps of ingredients that have gathered beside the barn.

Thanks to all of the CSA members who are bringing positive comments and ideas for using the produce! We had some lovely visits with members this morning, including Daphna Sonenthal, who shared that the CSA membership has enabled her and her children to have deeper experiences of cooking and planning meals! Lori Barnhill offered great words about our eggs, veggies and recipes. We both loved the Thai Basil Cucumber dish.
Hope y'all are enjoying everything that the Farm team is providing!

Week 12 (August 4)

Two photos from Saturday's pick-up ...


Field Notes: On the farm this week, some peppers were planted, and earth is being readied for fall seeding next week. Other vegetables, such as parsley and peppers below, are coming on.

Week 11 (July 28)

Some photos from Leah.

This week's share ... carrots, cucumbers, eggplant, lettuce, okra, potatoes, squash (yellow and zucchini), swiss chard, tomato		Craig is holding his 'garlic staff'.
Cleaning garlic ...

Farm Bill

Kathleen just wrote to folks about the Farm Bill. Here's a link to Michael Pollan's recent article which investigates why junk food is so cheap.

The Countess Kathleen

Here's a great photo that Jacob took ...

Just add water

Field Notes: Remember this plot that John planted back at the end of May? Now (July 21st) it looks like this ...

Nearly Halfway through the season

I don't know how many of you have checked in at this blog, but we have gone nearly halfway through the CSA season and the boxes are still overflowing. John and Craig have done an incredible job of seeding and planting produce, and our volunteers on Saturday have made filling the boxes a less time consuming job than we thought.
From my vantage point, we are seeing one significant difference in the CSA this year- more of the members stay and visit, and there are always extra folks here on Saturdays to see what other produce we have for sale. It makes Saturday a productive, busy day.

We know there are lots of folks who are just finding out about the CSA at this time of the year- when produce is bouncing off the vine. All over the world, it seems, people are discovering the health benefits of local and sustainable agriculture. If you know people who are interested in this CSA, you'll have to tell them that we are full for the moment and they'll have to wait till the fall to get on a waiting list for next year. We want to serve the folks who want to do this, but there is a rhythm to the seasons. Many CSAs require that their members pay before the season begins, rather than during the busiest time, and there are always exceptions. It just makes sense for everyone to begin together, like camp or school.

I also want to thank Cathal Woods for his dedication in keeping this site updated and in order.
It took the will of the universe to get the website together- but it took Cathal to move us through the door.
I hope some more folks will get inspired to write...

Basil

We got basil in the share for the first time this year, so I thought I would post this advice on storing basil from the vegetables page of the web site:

Very short term: put a handful of cut basil in a jar of water and keep it fresh inside the house; snip with a pair of clean scissors.

Long term: To freeze: strip the leaves (tops can be left on the smallest stems) and place into a container with just a little force from your hand.


(This advice comes from Todd Ewen at the Heritage Store on 314 Laskin Road, down at the beach.)

if you have any other advice about storing or using basil, please add your comments.

Week 7 - June 30, 2007

This week's veg - basil, beets, bok choy, cucumber, red kale, toscana kale, lamb's quarters parsley, squash (yellow and zucchini), swiss chard. (Sunflower sold separately!)
Tom Ferrebee with Craig Daly.	Leah Ferrebee