In this post…
- Updated barnyard hours
- This week on the farm
- Distribution list
- Healthy cooking with Shira!
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) UPDATED HOURS
Thursdays
11:30am-1:30pm
Saturdays
10:00am-2:00pm
Hello friends,
Hi
all, I hope that you have had a great week. We have just a couple reminders to
attend to again 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 have changed. 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.
- If you are interested in signing up for a winter share, they are now available! Three bulk pick-ups in November and December for $150. Stretch out your farm-fresh produce before winter hibernation sets in!
 |
| Farm stand looking good |
With October upon us, we are definitely in Fall mode at the
farm. This development has been weeks in the making, but it is official with
the vibrant red leaves consuming the oaks along Powissett Street. Even when we
are able to get some extra sleep and head into the fields at 8am, sweatshirts
are a must until the sun burns off the mist and thaws out our sore shoulders.
Growth tends to slow during this time of year, especially with the weeds. We
try to plant crops that continue to produce in cooler temperatures during this
time of year, but the pigweed and grass definitely prefer the kind of heat that
we experienced throughout the summer. This slower growth gives us a little
extra time to cultivate our beds, which we have needed because we can’t get the
tractors into the fields when it is as wet as it has been.
 |
| Thank you to everyone who came out to help with Sukkot! |
The cultivating tractor only has two-wheel drive and would
likely get stuck in the mud if we attempted to bring it out anyway, but for
other reasons, we try to limit vehicle use in the fields until the soil has
dried out. Soil tends to be healthiest when it is disturbed as little as
possible. Driving tractors or trucks on top of soil creates compaction, which
makes it difficult for roots to penetrate and lowers the numbers of
microorganisms that encourage healthy nutrient levels. This compaction occurs
most when the soil contains moisture. Over the past few weeks, it has been so
wet that there is often standing water in certain spots in the fields.
As expected, the distribution list will begin to slowly
shift into crops that were seen earlier in the year. We are still clinging onto
some summer crops (tomatoes and peppers), but we are welcoming in seasonal
varieties like turnips and carrots.
In this week’s share
 |
| Not beet pesto, but making chicken noodle soup with all Powissett ingredients! |
- Potatoes
- Chard
- Kale
- Turnips
- Tomatoes
- Bell peppers
- Onions
- Carrots
Thanks again to Shira B. for giving us another new recipe!
If you would like to share a recipe of your own, please feel free to send them
to me at jhoodlet@gmail.com.
Hi
everyone,
Something
tells me fall is here and I am seeing lots of roots in our future! I love using
vegetables in novel ways and thinking out of the box! The pesto recipe below is
a favorite of mine and features beets instead of basil or other greens.
The sauce is the most gorgeous magenta color when finished. Kids will love the
way it colors their spaghetti pink! The toasted walnuts add a nice dose of
omega-3 fatty acids, which can help boost your mood, especially as the days get
shorter and our lives get busier this time of year! I'd call this comfort food
at its finest. Make extra; keeps well in the freezer.
Shira
B.
Beet
Pesto
1.5lb
beets - scrubbed, trimmed and halved -- toss with EVOO and coarse
salt; wrap tightly in parchment and then foil; roast at 425 for 60min
Let
beets cool, then peel.
Cook
1lb of spaghetti (I use "barilla plus" for extra protein) and reserve
1c of the cooking water
In
a food processor or high powered blender, combine beets, 3/4 c toasted walnuts,
1 large chopped ripe tomato (seeds removed)
Add
2 cloves of garlic smashed with sea salt to form a paste, and some fresh
oregano or whatever fresh herbs you have on hand.
Puree
well, adding reserved pasta water until creamy in consistency
Toss
beet "pesto" with pasta and top with a heaping Tablespoon of
Part-skim Ricotta; drizzle with EVOO and a sprinkle of black pepper!
*For
a vegan version, omit the ricotta and sprinkle with nutritional yeast.
*Beets
are an excellent source of folate and a very good source of manganese,
potassium and copper.
They
are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron
and vitamin B6.
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