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Kale and potato chips aren’t the only chips in town. You can also make parsnip chips. Roasting parsnips brings out their unique sweetness and charm, so if you are at a loss for what to make of parsnips, don’t swap them yet – try making chips. (more…)
Hello Everyone,
The cool wet weather continues to make life difficult here on the farm. Unfortunately I have an even worse weather phenomenon to report. On Monday evening the Andover farm was hit by a quite severe hailstorm. (more…)
Hi Everyone,
We’ve arrived at the week you’ve all been waiting for the week of the first delivery. As usual there won’t be a large number of items in this first share, but what we have I think you will enjoy. I was hoping to have broccoli for the first share, as the early crop was beginning to head up last week, but it seems that it will need another week. (more…)
Hi Folks! The moment you have been waiting for has arrived, when the investment you made in local agriculture begins to pay dividends! Green dividends that is, or perhaps more appropriately “greens” dividends, especially for this week as we will be relying heavily on these for the first share. We have the most beautiful spinach crop I have ever seen. I guess the cool damp weather agrees with it. Next, we have arugula, not quite as beautiful, but very tasty. Red leaf lettuce will be on the menu- that’s still a green, right? (more…)
If you find yourself with extra carrot culls, try Great Grandma’s Sheep-Wagon Carrot Cake (found at Cooks.com). My recipe is more than 30 years old and was given me by my sister-in-law. I googled the name on an off chance and there it was, almost identical. I always used a bit less sugar, and maybe a touch more butter but it makes great muffins too (just shorten baking time). The cake doesn’t need a frosting, but if you like frosting you can add this one from Allrecipes.com. (more…)
In cooperation with John’s Millburn CSA pick up, the Farm and Fork Society, we are offering the opportunity to purchase maple syrup products and honey from Vermont. Below is some information on the farmer. You can also visit his website for more info http://vermontpuremaplesyrup.com/. (more…)
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry. This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares. Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
Hi Folks,
The crops continue to grow very slowly, but that’s the way it is in November. We do have some broccoli that is big enough to cut, although not as large as I would have liked. We will continue the broccoli/ cauliflower alternation again this week, with Tues. and Wed. groups getting broccoli and the Thursday groups receiving cauliflower. (more…)
Hi Folks, we have reached the end of the CSA season. I hope that you have enjoyed the produce we were able to provide this year. Every farming season has its unique challenges, mostly weather related. This year we had both the latest spring frost ever – May 18th – and the earliest fall frost that I can remember – September 18. The September frost took us a bit by surprise as the forecast was for a low of 38 degrees. The cold snap in September was even more unusual since it was not a single night, but rather four night in a row of sub-freezing temperatures. This gave us only four months of frost-free growing season. A long summer drought followed by excessive rain added another hurdle. (more…)
