What's in the share this week:
in the barn: tomatoes, sweet corn (last week), peppers, leeks or onions, potatoes or carrots, tomatillos, lettuce, radishes or turnips, arugula or spinach, maybe beans
in the fields: we are coming to the end of PYO season...just some raspberries, husk cherries and maybe cherry tomaotes
The ride for food!! This Sunday!
Have you thought about donating to the ride for food?? This tired farmer is riding...and it's going to be awesome...if i can make it all 25 miles!!
in the barn: tomatoes, sweet corn (last week), peppers, leeks or onions, potatoes or carrots, tomatillos, lettuce, radishes or turnips, arugula or spinach, maybe beans
in the fields: we are coming to the end of PYO season...just some raspberries, husk cherries and maybe cherry tomaotes
The ride for food!! This Sunday!
Have you thought about donating to the ride for food?? This tired farmer is riding...and it's going to be awesome...if i can make it all 25 miles!!
....although i am tired...I am still SO pumped to have finally signed up to participate in
The Ride for Food! Please join me in supporting this awesome event and organization,
Three Squares New England, http://www.threesquaresne.org/
. In their words; ‘Three Squares New
England (“TSNE”) raises money and awareness for organizations that
actively provide the good, nourishing food that our neighbors and
their children need now to lead healthier, less stressful lives.’
Please consider making
a donation to my ride! I am hoping to raise $1000 for the event team, which will
support a wide range of hunger relief agencies throughout greater Boston!
My fundraising page: https://ride.threesquaresne.org/fundraise?fcid=495469
FYI - the last CSA summer share pick up is the week of October 13, 15 & 17.
For Tuesday pick up this week (9/15)
Heads up there is road work and paving going on. You will be able to get here but please be patient, follow the detour signs and give yourself a few extra minutes to get here.
Heads up there is road work and paving going on. You will be able to get here but please be patient, follow the detour signs and give yourself a few extra minutes to get here.
Upcoming Events at Powisset!
Next weekend is a busy one at Powisset! We are hosting 3 events and I hope you can join us for one...or all!
From Nest to Table: Saturday, Sept. 19th at 10:00AM: First we will say hello to the chickens, learn about their daily routine, and partake in their egg collection. After we are done tending to them, we will head to the kitchen where we will make brunch, using the eggs we have just collected!
Trustees Membership Drive & Ice Cream Social: Saturday, Sept. 19th at 1:00PM: Learn about The Trustees while eating homemade apple crisp (baked by our own Wayne Ciuollo!) and ice cream donated by Crescent Ridge. We have several awesome raffle prizes and at 2:00PM we will be offering a walk down to see the animals with Melissa Gilbert, their amazing caretaker.
Cooking with Annie at Powisset: Bounty of the Fields: Sunday, Sept. 20th at 2:00PM - Learn how to make 3 dishes with veggies from the farm! The menu includes Melanzane Involtini al Forno (Baked Stuffed Eggplant), Beet and Goat Cheese Napoleon, and Ricotta Gnocchi with Blistered Tomatoes with chef/instructor extraordinaire, Annie Copps.
And....Meryl's Going Away Bash...
I hope that you all can come out so that we can give Meryl the proper send off she deserves! We are changing the date from Sun, November 1st to Saturday, November 14th. Please RSVP to one of the "Nicoles" at nlewis@ttor.org (N1) or nnacamuli@ttor.org (N2).
Leeks and kholrabi! Leeks are from the onion family and have a white bulb with large, overlapping, leaves. I recently learned that they are also one of the Welsh national emblems! Kholrabi is from the cabbage family and has a gnarly bulb-like shape with greens atop. The whole plant is edible either raw or cooked. Here are a few ideas on what to do with both vegetables.
Leek Recipes
You can use leeks in place of onions in most recipes but they also can stand on their own. Here are some creative ways to enjoy leeks.
Leek & Olive Tart With Two Cheeses
Creamed Leeks
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Kholrabi Recipes
I love to use Kholrabi as a slaw or mixed into a cabbage slaw but with Fall around the corner, I thought sharing a roasting recipe would be fun and timely (although the weather these days makes me want to keep the cold slaw recipe on hand).
Roasted Kholrabi
Preheat oven to 450 degrees. Cut four kholrabi bulb about 1/4 inch think and then cut in half. Toss with 1 Tbl. of olive oil (or other favorite cooking oil), 1 garlic clove (minced or crushed), salt and pepper. Place the kholrabi in a single layer on baking sheet and bake for 15-20 minut (tossing or turning once in between). Sprinkle with parmesean cheese and bake for an additional 5 mnutes to brown the cheese. Serve and enjoy!
Recipes!!
Last week the recipes section got added later in the week so I'm not sure all of you saw the recipes. Here they are again in case you missed it.Leeks and kholrabi! Leeks are from the onion family and have a white bulb with large, overlapping, leaves. I recently learned that they are also one of the Welsh national emblems! Kholrabi is from the cabbage family and has a gnarly bulb-like shape with greens atop. The whole plant is edible either raw or cooked. Here are a few ideas on what to do with both vegetables.
Leek Recipes
You can use leeks in place of onions in most recipes but they also can stand on their own. Here are some creative ways to enjoy leeks.
Leek & Olive Tart With Two Cheeses
Creamed Leeks
Kholrabi RecipesI love to use Kholrabi as a slaw or mixed into a cabbage slaw but with Fall around the corner, I thought sharing a roasting recipe would be fun and timely (although the weather these days makes me want to keep the cold slaw recipe on hand).
Roasted Kholrabi
Preheat oven to 450 degrees. Cut four kholrabi bulb about 1/4 inch think and then cut in half. Toss with 1 Tbl. of olive oil (or other favorite cooking oil), 1 garlic clove (minced or crushed), salt and pepper. Place the kholrabi in a single layer on baking sheet and bake for 15-20 minut (tossing or turning once in between). Sprinkle with parmesean cheese and bake for an additional 5 mnutes to brown the cheese. Serve and enjoy!
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