CSA Distribution/Farm Stand Hours
Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm
Powisset Café Hours
Saturdays 10:00am-2:00pm
Barnyard Hours ($10/child, $5 for Trustees members) CHANGING BEGINNING THIS WEEK
Thursdays 11:30am-1:30pm
Saturdays 10:00am-2:00pm
Hi all, I hope that you have had a great week. We have just
a couple reminders to attend to before the weekly updates.
- Firstly, please don’t forget to take our CSA survey. Your feedback is invaluable, and we want to make our farm as awesome as possible for you!
- Also, please note that the barnyard hours will be changing beginning this week. Instead of being open on Wednesdays, the barnyard will now be open on Thursdays from 11:30-1:30.
- We are holding a raffle for two handmade mahogany Powisset Adirondack chairs. Check out the beautiful pieces at the property! Tickets are $50 each, and only 100 tickets will be sold.
- Lastly, please be sure to take the proper amount of fruits and veggies in your share. We understand that sometimes it is tempting to grab a little extra of something, but please fight the urge. We spend the season preparing crops with a certain number of shareholders in mind, but lately we have been running out of some things that we should have had enough of. We just want to make sure that there are enough veggies for everyone to pick up their fair share!
Thank you!!
 |
| Thank you, Pathways for rescuing our Fall brassicas from the weeds! |
It was great to bring lettuce back into the share last week.
Summer (especially one with so much heat) is not conducive to producing quality
lettuce. A combination of factors cause it to grow poorly and become bitter.
Fall lettuce however, is quite tasty and looks beautiful so far. We will keep
crossing our fingers that conditions cooperate. Our second plantings of kale
and chard have been excellent as well. The plants are extremely healthy so far,
and the leaves are quite tender and flavorful. Perhaps the biggest unsung hero
of the distribution was the celery. This often-bland vegetable is quite
difficult to grow into big and flavorful plants, but Andrew’s methods brought
us excellent specimens this season. Even the celery greens make a great addition
to a dish.
Without further ado, I would like to thank one of our
members, Shira Brown for a guest post this week! We are so appreciative of her
family’s continued support of the Powisset community. I look forward to trying
her recipe for an Awesome Autumn Salad this week!
Hello fellow CSA families!
It's been another amazing season... the 6th for my family I think, but truthfully I have lost count, as the farm seems to be THE place for being present and losing track!
I realize we may be long overdue in showing the love to our hard-working farmers and should start talking about how we’re all making good use of the incredibly fresh, abundant, organic produce that shows up in our kitchens all season as a result of their work and dedication.
As a pediatrician and mom of three who loves to cook, a kitchen filled with the colors of Powissett is not something I take for granted. It has provided immense joy and has helped us teach our children how important nutrition is-- and picking in the fields with children certainly leaves a lasting impression. Years ago during our first season, my daughter's preschool teacher called me unexpectedly and said "there is nothing wrong, but I am calling because we are wondering why Noa is eating leaves from our classroom plants..." I was secretly very proud.
Being at the farm can also be a major mood booster for a cranky child (or anyone for that matter)! Below is a photo of our youngest from this past week. After a long, rainy day at school, the sky opened up beautifully over the fields and she was in her happy place for sure.
Health, well-being and pure enjoyment is right at our fingertips. We should all embrace that, along with the dedicated team of farmers that brings this blessing to us week after week.
That being said, let's talk food!...
Delicata squash. If you've slowly been accumulating a team of these cute
little guys over the past few weeks, waiting for ideas, check out these fun
nutrition facts and awesome autumn salad recipe below for inspiration.
Delicata squash:
- the skin is edible! Delicata is high in fiber and complex carbohydrates, which aid in digestion. When cooked properly, the skin is tender and delicious.
- a great source of Vitamin A, which supports vision.
- a great source of Vitamin C. (fight the fall head cold going around!)
- Rich in carotenoids and antioxidant compounds. Research into the cancer-prevention benefits of antioxidants is incredibly promising.
We hosted a dinner this week for friends visiting from overseas. This is the dish that stole the show...
Awesome Autumn Salad with Caramelized Delicata Squash, Toasted Pecans and Pomegranate Arils:
To prepare Delicata Squash:
Slice 2-3 squash pieces the long way and remove seeds, then Cut into half inch crescents. Coat in 2 to 3 tablespoons of melted coconut oil; sprinkle with salt, pepper and brown sugar. Caramelize squash slices in a frying pan for 5 to 6 minutes on each side
Salad base:
6-8 cups of baby arugula
Seedless cucumber, Thinly sliced
1 ripe avocado, cut into chunks
Arils from one pomegranate
Chopped, raw pecans— Sprinkle with pumpkin pie spice and toast in a pan on medium heat.
Dressing:
1/3 cup of 100% pomegranate juice
1/4 cup Apple cider vinegar
1/3 cup EVOO
1-2 tsp honey
1-2 tsp Dijon mustard
1 tsp fresh grated ginger
1-2 tsp fresh lemon juice (Meyer lemons are in season and work great to add brightness)
1 clove crushed garlic
Salt & paper to taste
Whisk together all ingredients for dressing.
Toss arugula & cucumbers with dressing to coat. Assemble salad with remaining ingredients and top with caramelized squash slices.
So good.
I'd love to shine the spotlight on something new each week! If you'd like to see one of your favorite recipes featured in a future email, please send it along! Let's keep the convo going.
Delicata squash:
- the skin is edible! Delicata is high in fiber and complex carbohydrates, which aid in digestion. When cooked properly, the skin is tender and delicious.
- a great source of Vitamin A, which supports vision.
- a great source of Vitamin C. (fight the fall head cold going around!)
- Rich in carotenoids and antioxidant compounds. Research into the cancer-prevention benefits of antioxidants is incredibly promising.
We hosted a dinner this week for friends visiting from overseas. This is the dish that stole the show...
Awesome Autumn Salad with Caramelized Delicata Squash, Toasted Pecans and Pomegranate Arils:
To prepare Delicata Squash:
Slice 2-3 squash pieces the long way and remove seeds, then Cut into half inch crescents. Coat in 2 to 3 tablespoons of melted coconut oil; sprinkle with salt, pepper and brown sugar. Caramelize squash slices in a frying pan for 5 to 6 minutes on each side
Salad base:
6-8 cups of baby arugula
Seedless cucumber, Thinly sliced
1 ripe avocado, cut into chunks
Arils from one pomegranate
Chopped, raw pecans— Sprinkle with pumpkin pie spice and toast in a pan on medium heat.
Dressing:
1/3 cup of 100% pomegranate juice
1/4 cup Apple cider vinegar
1/3 cup EVOO
1-2 tsp honey
1-2 tsp Dijon mustard
1 tsp fresh grated ginger
1-2 tsp fresh lemon juice (Meyer lemons are in season and work great to add brightness)
1 clove crushed garlic
Salt & paper to taste
Whisk together all ingredients for dressing.
Toss arugula & cucumbers with dressing to coat. Assemble salad with remaining ingredients and top with caramelized squash slices.
So good.
I'd love to shine the spotlight on something new each week! If you'd like to see one of your favorite recipes featured in a future email, please send it along! Let's keep the convo going.
With gratitude for our lovely community,Shira Brown
- If you have any questions or recipes to add, please don’t hesitate to send them to myself at jhoodlet@gmail.com, or our manager Andrew Kelly at akelly@thetrustees.org.
Hope to see you soon,
Jeff Hoodlet
Farm Apprentice
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