CSA Week 18 - Farmers in the City

Sleepy Simba

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

In this post

• Reminders
• In the share
• Mobile Market: Farmers in the City
• Smoky Pumpkin Hummus

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!
• Winter shares are now available! Please sign up and pay in the farm stand. It is $150 for three bulk pick-ups. Stock up on veggies before winter darkness sets in!
• 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.

In this week's share

• Potatoes
• Peppers
• Onions
• Carrots
• Radishes
• Eggplant
• Kale
• Chard

As the mercury inches into the 40s, we obsessively check on the weather forecast to make sure that a surprise frost doesn’t come and wipe out our hard work. We will be harvesting the last of our summer CSA crops in the next couple weeks, so much of our focus has turned to protecting winter CSA assets that will be at more risk from the cold temperatures in November.

Farmers in the city!

Things looked a bit different on the farm this week. We were able to harvest a large quantity of onions and carrots for storage during the Sukkot festival, so much of our time was spent cleaning and processing these crops rather than pulling them from the ground. I was also given the opportunity to take the Mobile Market into Boston. This is something that I have been hoping to do all season long. It is great being able to talk with CSA members in Dover, but our produce also reaches into the city where we are able to bring fresh, clean, local vegetables to food deserts at affordable prices. Many of these customers don’t have access to a vehicle or grocery store that can provide products like this. Being in the city, we also see a much more diverse taste in food. It was great to hear how appreciative they were to find some vegetables that are difficult to find in this part of the country. Green tomatoes, okra, and callaloo were among the favorites. These customers also gave us a new perspective on how these plants can be harvested, and how much of them we should think about growing next year. Much of the benefit in joining a CSA is trying new or unusual foods. This experience truly gave me an opportunity to look at our work in a different light.

Canning raspberry jam before winter

I would like to thank the other farmers for picking up the slack this weekend as I took a couple days off. With this time, I was able to work on some canning. I cooked some of the last remaining Powisset raspberries into jam as we start thinking about saying goodbye to fresh fruits and veggies for a few months. I would like to encourage you to do the same with some of the produce that you receive in the last distributions. The food will taste even better once it hasn’t been available for months.

With that being said, here is another healthy recipe from Shira B. that tastes like fall! If you have any questions, comments, or a recipe that you would like to share, please feel free to email me at jhoodlet@gmail.com, or our manager Andrew Kelly at akelly@thetrustees.org.

Smoky Pumpkin Hummus

I bought a pretty little pumpkin from the farm stand a couple weeks ago. It was nice seeing it in the center of the kitchen island, just as pretty as a small bouquet of flowers this time of year really. Then I came across a few recipes for pumpkin hummus and finally made the sacrifice! But definitely worth it. And to top it off, pumpkin is a super source of vitamins A, C, E, as well as B complex vitamins and minerals like copper, potassium, calcium and phosphorus. Don't forget to reserve and dry the seeds for roasting - the seeds are high in protein, fiber and tryptophan!

Below is my version of Pumpkin Hummus! 
Enjoy!!
Shira B.

SMOKY PUMPKIN HUMMUS:
1/2 c. Roasted pumpkin (cut pumpkin into cubes and roast at 400 for about 45min, mixing 1/2 way through cooking time)
1 can garbanzo beans, rinsed well
1 clove garlic 
2 Tbl water
2-3 Tbl EVOO
1 Tbl tahini 
1 Tbl fresh lemon juice
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp salt
Pepper to taste

Blend all ingredients at a slow speed in a good blender or food processor. Top with a drizzle of olive oil, sprinkle of paprika and toasted pepitas!