Week 4: October 18, 2016




Baby lettuce


Red Onions

Russet Potatoes

(Mustard Greens/ Shiitake Mushroom/ Chinese Broccoli)

Free Item: Small eggplants

Order a Chicken – and choose when to get it (pick-ups limited to Providence, Quincy, Dorchester, and Newton)


Short Fall CSA Offering in Newton

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.   Only organic growing practices!   For more information about Movement Ground Farm, visit our BLOG.    To sign-up for the Newton CSA click here!


Take the 5 minute Survey to help us Evaluate our 2016 CSA program!




RECIPE IDEAS for Chinese Broccoli, Shiitake, and Mustard Greens!

Chinse Broccoli with Oyster Sauce Recipe Closeup

Whole Chinese Broccoli w/ Garlic & Oyster Sauce (Gai Lan) by Steamy Kitchen


Chinese Broccoli with Garlicky Ginger Miso by Steamy Kitchen

Mustard Green Chicken Soup

Taiwanese Mustard Green Chicken Soup by Egg Wan’s Food Odyssey

Mustard Green w/ Pork Rib Soup by Day Day Cook

Tofu, Mustard Greens, and Shiitake Mushroom Stir-Fry Recipe

Tofu, Mustard Greens, Shiitake Stir Fry by Bon Appetit

Tofu Curry w/ Mustard Greens by Washington Post

Mushrooms and Tofu With Chinese Mustard Greens Recipe

Mushrooms & Tofu with Mustard Greens by Serious Eats

Brown Rice Congee w/ Shiitake & Mustard Greens by Keep Recipe

Week 3: October 11, 2016


Week 3: October 11, 2016


Red butterhead lettuce

Gold beets

Rainbow Swiss Chard


Acorn Squash

Free item: Tulsi

Order a Chicken – and choose when to get it (pick-ups limited to Providence, Quincy, Dorchester, and Newton)


Short Fall CSA Offering in Newton

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.   Only organic growing practices!   For more information about Movement Ground Farm, visit our BLOG.    To sign-up for the Newton CSA click here!




Lemongrass Recipes

Make a tea!   Flavor a soup!   Marinate some chicken!

Lemongrass is one of the defining herbs used in Southeast Asian cuisine.   If you don’t have time to cook this week, you can divide the grass blades from the thick stalk – freeze the thick stalk and dry the grass blades.

Thai tom yum soup recipe

Tom Yum Soup by Eating Thai Food


Iced Lemongrass Tea by Epicurious

Cambodian Lemongrass Chicken

Cambodian Stir-Fried Lemongrass Chicken by Khatiya’s Corner

Lemongrass and Citrus Poached Salmon

Lemongrass & Citrus Poached Salmon by Food.com

Chicken pho noodle soup

Chicken Pho Noodle Soup by Viet World Kitchen


Lemongrass Ginger Tea by Snap Guide






Rainbow Swiss Chard Recipes


Swiss Chard and Shrimp

Shrimp and Swiss Chard Saute by Fashionable Foods

Crustless Swiss Chard Quiche by Food.com

sauteed rainbow chard | theclevercarrot.com

Simple Sauteed Rainbow Chard by the Clever Carrot


Spicy Swiss Chard Chips by Family Spice





Golden Beet Salad with Pistachios and Goat Cheese

Golden beet salad with pistachios, goat cheese, and arugula  by Southern Boy Dishes


Roasted Golden Beet Salad with Bacon and Feta Crumbles by Colorful Eats || A grain free fall inspired salad full of color and flavor

Roasted golden beet salad with feta and bacon by colorfuleatsnutrition.com






Bourbon golden beet cupcakes by foodpluswords.com


bbbc 019

Golden beet brown butter cake with brown butter frosting




Pictures from the Harvest Potluck!


Great sunshine at our Annual Harvest Potluck last Saturday, followed by a long rain on Sunday!   Photo courtesy of Wes Garner.


20161008_165528Martha’s winter squash soup was a sure favorite!



Laurence wowed (again) but this time with fresh grilled and fried pasture raised chicken



Thanks to Angela for making Vietnamese curry with our farm-raised goat meat.


Part of our potluck buffet spread!

Thank you!

Dania Sanchez for zucchini bread, Mimi Budnick for chocolate chip bars, Wes Garner for Chili stew, John Henry Keavy III for two delicious pies, Angela Kim Nhien for your grandfather’s goat curry coconut stew, Laurence Louie for chickens grilled AND fried right before our eyes, Kohei Ishihara for his famous famous shiso salad, Martha Yager for winter squash soup and making Kohei’s famous shiso salad, Monique Nguyen for Tamales and organizing the buffet table, JT Nguyen for always being helpful, Theary Voeul and Soroeup Voeul for low mein, Dante Luna for marinara sauce from scratch, Adam Chuong for smores materials, PrYSM youth leaders Charleston Chhor, Tevin Ith, Suon, Pat, and Tommy for facilitating the ice breaker and staffing the sign-in and cleaning up, Sara Bissrat Mersha for facilitating and helping to organize the event concept, Serena Patch Tseng Putterman for gutting hens and running the farm stand, Jennifer Medeiros for starting fires, Gladys Gould for rice and beans, Truc Lai for bittermelon soup, Shannah Kurland for flan, Dee Wojcicki for chocolate coconut bars, Elena Shih and Eric Larson for raw salmon and salty caramels, Andie Janota and Ryan Rj Johnson for kids games and never-ending cheesecake dip, Anna nutella nut bread, Carlos A. Espinoza Montero for fruit salad, Alba Torres for shrimp paella, Suong Svet Britney Serena and Pheap Squeak for American Chop Suey…and all the visitors who also may have brought your dishes (or your growling tummies), Francesca Contreras, Jennifer Sandberg, Sam Storer, Jennay Li, Michael J. Wójcicki, Rachel Miller, Carolyn Chou, Lauren Cronin, Adeola A. Oredola, Genese Oredola, Mea Johnson, , Karla and Rafael and Family!

Week 2: Tendrils & Carrots

October 4, 2016

Week 2 of the Fall CSA





Norland  Red Potatoes

Bunch of Radishes

Yellow Onions

Pea Tendrils

(Extra item: Shiso)


Harvest Potluck!   Saturday, October 8th, 3 – 6PM

Join us for Vietnamese goat curry stew with vermicelli, pastured chickens cooked three different ways, and a vegan squash soup!   Not to mention the dozens of sides and desserts coming from our CSA members and the public.   PrYSM youth will be coordinating an activity and right before we dig in we will engage in an activity that relates to the farm’s vision.   Vegetable and leaf printmaking activities for the kids.   Potentially some hayride tours.   Also, we will be setting up a make shift farm stand, and selling our vegetables, eggs, meat, as well as PUMPKINS.  So it’s a great time to introduce your friends to the farm.  You’re welcome to stay for a bonfire and smores, but remember how cold it gets at night!

This event is open to the public.  If you’d like to know what to bring to the potluck, please email Sara at sara.mersha@gmail.com.   Our address is 29 South Main Street, Berkley MA 02779.  But GPS seems to get it wrong, so best bet is to type in “25” South Main Street, and then when you get there, go to house # 29.   Parking will be way back in the fields – not in the front parking lot.  Here’s the FB event page.

First Round of Chicken Sales A Success!

Last week we pushed our fresh, never-frozen, pasture-raised chickens!  Pictured below is Sarath’s niece, Britney, who helped distribute them at the Revere Farmers Market.   We will be selling these plump girls (and gigantic roosters) periodically throughout the season.

And look what some of our members already cooked up!



Chicken Saughter & Processing Workshop – A Hands On Experience!

On Saturday October 15, join instructor Matt Anderson with special assistant Sarath Suong for a DIY, back-to-the-land-movement, prepare-for-the-worst, show-off-your-new-skills, bring-a-blind-date Chicken slaughter and processing workshop!

$15/person or $25 for two. Buy a ticket so we can save your space/chicken.  Space is limited to twelve participants.  Buy tickets here!    RSVP on Facebook here.    For the vegans, vegetarians, animal lovers, and those who just can’t do it, we do have some pumpkins available for carving for $10 a piece.  No need to buy a ticket for the pumpkin carving.  But please BYOK (Bring your own knives).


Recipe Ideas for Shiso

Ume Shiso Pasta – by Just One Cookbook

Shiso Pesto With Shrimp

Freakishly Good Japanese Style Shiso Pesto – by Summer Tomato




shiso iced tea

Refreshing Shiso Iced Tea – by You Grow Girl




Homemade pickled ginger in the foreground, with a little of the shiso used in the pickle on top

Pickled Sushi Ginger with Shiso – by Leda Meredith




Non-Oil Shiso Salad Dressing – by Vegetable Gohan Blog



Shiso Garlic Soy Sauce | JustOneCookbook.com








Shiso Garlic Soysauce – Just One Cookbook


Recipe Ideas for Pea Pod Stems

Pea tips stir-fried with garlic

Pea Tips Stir-fried with Garlic – Viet World Kitchen




Pea Shoot and Spinach Salad with Bacon and Shiitakes / Romulo Yanes

Pea Shoot and Spinach Salad with Shiitake & Bacon – Epicurious




pea shoot chèvre salad with pomegranate

Pea shoot, pomegranate, and Chevre salad with greek yogurt – by Café Johnsonia



It’s raining Chickens & the first week of Fall


1. Fall CSA has commenced with the Spaghetti Squash!  

Our first week’s share was spaghetti squash, Chinese yard long beans, baby lettuce and arugula, baby red Russian kale, and a medley of the last of our tomatoes, eggplants, and bell peppers.  We have two more spots available, so email us if you want in!   Learn more at movementgroundfarm.csasignup.com

This week we present to you the first of our Winter squash; this one being one of my favorites – Spaghetti Squash.  Once you bake (or microwave) it, you fork out its contents which come out like noodles!   Then, it’s up to you whether you want to just add some garlic, butter, and salt (and parmesan cheese), or go all out and make this spaghetti squash pesto with tomato or some other fancy pasta dish.  You can also refuse to believe it tastes or resembles like noodles at all, and instead use them as you would shredded potatoes and fry them up.   These spaghetti squash fritters look pretty good.


2. Fresh pasture-raised chicken ready to pick up this Friday, Saturday, and Sunday!

This is your only opportunity to try our chicken meat fresh!  After this weekend they will only be available frozen.  To reserve your fresh chicken and choose your pick up spot, visit our online MGF Chicken Country Store!



3. Chicken Processing Workshop offered due to popular demand.

Can you process a live chicken in the event of a disruption to our global food distribution system?   Or to impress (or scare) your date?   Reserve your spot in our Chicken Slaughter & Processing Workshop offered on the farm on Saturday October 15th, 10 – 2.   Instructor Matt Anderson will be assisted by Sarath Suong.


Matt, his skill has been refined and carved by years of experience


Sarath, gently preparing a hen for processing


4. Farm Update – Reflections on hardship and perseverance at Movement Ground Farm


I’m not dead.    My customers know this because they keep getting their food.  But I’ve hardly had a free minute to get behind a computer and answer emails or write this “weekly” blog.  It’s been a challenging year.   To add icing to this (dry) cake, we had an early freeze strike us Monday morning and all signs point to an early, cold winter.

So what was the actual effect of this drought on Movement Ground Farm?   Well, about 50% of our direct seeding plantings never germinated.   Even when we irrigated, the dusty dry earth seemed to suck up every last drop, and what water remained must have evaporated up into the air during the continuous onslaught of long and hot summer days.  With no rain in the Spring, my shiitake logs just lay dormant throughout the whole season (although the tropical storm in early September brought us a brief flushing – enough for the CSA).  Many efforts of transplanting ended in failure as we struggled to provide enough water to keep them alive.   10-pound watermelons turned into the size of softballs, and onions into squash balls.    Some rows of tomatoes succumbed to a 70% rate of blossom-end rot.  Crops that were supposed to be dependable back-ups, like kale and chard, shriveled and collapsed.  Time that we didn’t have was diverted to finding creative ways to irrigate or harvest.  Before we knew it, we found ourselves over a month behind in our fall crop planting schedule.  Everyday we knew we were slipping behind, but how did a whole month go by?   We asked ourselves… and then continued on with our daily work.

Other challenges that marked this season?   An extended family of groundhogs claimed just about all of our summer lettuce heads.  A deadly owl – we think a Great Horned Owl – found ways to silently pick off and decapitate a good number of chickens, ducks, and quails… one by one.  A lapse in hiring led to an understaffing issue in August and September (not good months to be understaffed by the way).

Okay.   Challenges felt insurmountable.  And these challenges felt very different than challenges I’ve experienced before.  For one these had to do with the earth, the weather, and the elements.  They were effected by critters, from micro-organisms to foxes and coyotes.  One day lost of labor seemed to push back a whole month of work by one day… with no possible way to make it up.  I couldn’t just finish the work up later or find an extra day.   I couldn’t just do it all in one of those crazy caffeine-filled all-nighters.

What we could do – and I really thank my Assistant Farm Manager, Serena, for making this happen – was adjust our expectations and make some hard decisions to identify ultimate priorities and then get back to the drawing board.  Small things like deciding to cull our plans for broccoli and cauliflower because we were just too late and why waste the time and field space, or switching from planting our spinach outdoors to planting indoors given that the cold seems to be coming faster than we anticipated.  We decided to continue on full force with the summer CSA and the farmer’s markets, but to shrink the fall CSA membership and potentially cancel plans for a winter CSA.

But even in these conditions great things did happen.  For 13 weeks, we continued to deliver pounds of produce to 63 families and three farmer’s markets.  Volunteers made it possible to run multiple farmers markets and have multiple CSA drop-off sites spanning two states (haha, only we can say this here in New England).  Over 200 people visited the farm and many tasted their first husk cherry or dug up their first potato.   We have CSA members who actually depend on our produce to feed their children, and children who have all of a sudden transformed into vegetable lovers.  As one incarnation a beautiful goat becomes the centerpiece of an event, bringing people together who actually knew where that goat came from and others who even knew what that goat looked like and how it played.  A fuller picture and appreciation of the meat we eat, often triggering mixed emotions, but a picture and sensibility that could never have been triggered a trip to the grocery store.

Our food nourished 63 families, supplied one fund-raising dinner for Boston-area non-profits, and one pop-up dinner thrown by a worker-owned Asian American culinary cooperative.   Our food was accessible in six cities, distributed by three social justice organizations, and donated weekly to one daring member-led organization in Providence.  Our land was cultivated not by tractors but by the hands of yes… 200 volunteers!  It served as a space for two youth organizing retreats.

Whatever.  My struggle is not larger than that of anybody else.   The farm’s achievements, a work in progress.  The okra and beans that blossomed, trellised upwards towards the sun, and fruited all summer, without irrigation and somehow without rain either…an everyday miracle of life.



Oh Baby, it’s Week 10

This week’s CSA menu!




Mixed Cooking Greens


Sweet Bell Peppers


Farm Update~~ Coming Soon!

Special CSA Member Offers!

  1. Free Stevia plant leaves for anyone who wants to try a naturally low glycemic index sweetener.
  2. Juicy, sauce tomatoes available in 5lb, 10lb or 15lbs bags.They are priced at $2/lb. These tomatoes are great for making homemade sauce (which is ideal because you get to control what goes into your recipe–aka, you know how much salt you use!) For reference, 5lbs of tomatoes makes about 2.5 cups of sauce.

Text Kohei your orders! We will offer the tomato option a few more times this season, so don’t miss out!

Recipe Inspiration!

melon berry salad

Melon and Berry Salad with feta




Minted Summer Couscous with Melon and Feta




Pan-Seared Chicken Brest with Shallots




Shrimp and Okra Gumbo in 45 minutes





Fried Okra




Stuffed Peppers




Grilled BBQ Chicken and Veggies in Foil




In dirt, feathers, and hope,

~Movement Ground Farm Team