Breathing
Breathing
Videos from MHOF this week
At some point this week, everyone on staff was gone at least one if not 3 ½ days, so I didn’t do as many movies.
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Watch video on Facebook
Watch video on Instagram
Letters to the Editor
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CSA Updates This Week
Coming up this Week
- No lettuce this week – a small hiatus and you can count on it back next week
- Kale – I think we will serve up Red Russian kale this week – check out the beautiful purple stems
- Chard
- Parsley
- Cabbage, broccoli or collards
- Fennel – that is the frilly stuff – I like it best in salads, but it can be lightly steamed with other vegetables in a stir fry also
- Basil
- Summer squash and/or zucchini – check out the food preservation video coming out this week that Christy and I did on this crop if you are feeling overwhelmed
- Cucumbers
- Green beans
- Beets
- Celery – I am super proud of this celery this year. Enjoy this highly nutritious vegetable
- Carrots – nothing to write home about yet this year, but after we clean out this early bed, we are still crossing our fingers for later carrots in October and November
Recipe Ideas
Zucchini Fritters
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Ingredients:
- 1 medium zucchini
- 4-5 chard stems, chopped
- ½ cup cooked corn
- 2 garlic cloves, diced
- 2 eggs
- ½ cup arrowroot powder
- ½ cup nutritional yeast
- 1 tsp salt
- ¼ cup oil of choice for frying (lard, bacon grease, olive oil, etc.)
Directions:
- Shred zucchini with a hand grater or food processor. Place shredded zucchini between 2 layers of clean kitchen towels or paper towels to absorb some of the moisture. Allow to sit for 30 minutes. Remove shreds from towels.
- Heat oil in a skillet on the stovetop until it sizzles when a drop of water hits it, but not so hot that it is smoking. (350 degrees F.)
- Beat eggs in a medium bowl. Add nutritional yeast, arrowroot powder and salt. Mix. (The mixture will be thick like heavy batter at this stage, but will water down when vegetables are added.)
- Add zucchini, chard, corn and garlic. Mix just until combined.
- Scoop ¼ cup of mixture and place gently into hot oil. Press down gently with a fork to spread vegetables evenly. Fry for about 2 minutes on each side, flipping with a spatula once golden brown.
- Remove fritter from oil and place on a plate to cool. Enjoy!
Bulk Sale Items
Right now, we have extra zucchini and summer squash. It is $3/lb., but if you buy 25 lbs. or more, we will sell it to you for $2/lb. Give me a call if you would like some for putting by as dried squash or squash puree. (978) 257-1192
Working Shareholders Always Welcome
The weeding is easier now and we are doing more mulching and long-term management of crops as we work our way through the picking list for the CSA each M, W, F. If you are more interested in what we do on the off days of the CSA, you are welcome to come on a Tuesday or Thursday. Breakfast at 7, or join us at 8, for four hours and then lunch.
Farm Doin’s
With a short staff we moved a little slower this week. But on Friday, with Stetson here for a second day, and Clare, Paula and Peter back from vacation, we finished the CSA in record time and had time to prepare 5 beds for planting out a fall crop of cabbage, cauliflower and broccoli.
Maria and Clare and I stopped to weed our little flower bed on Friday
We moved the turkeys out, turned the meat birds around to head back closer to the farm, and edged the layers up the hill in the west field finishing our 2nd time around the outside of that field. The birds are now in 13 movable pens and take a real chunk of time each day to move.
We upgraded our spraying this week with more in season correction foliars and drenches to help the crops pull through these times when they are growing quickly and needing lots of nutrition.
Julie
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