Week # 3 & 4

Farm Update

Despite the onslaught of the cold our eggplants continue to produce abundantly with some reaching sizes bigger than they were this summer!   However, the freezing temperatures that are predicted to make fall over the weekend means that most of our summer crops could be dead by Monday morning.   It also means that on Thursday I will be preparing my cold hardy plants for the frost (yes they’re cold hardy – but no I cannot afford to risk losing plants to frost on top of all the plants I’ve already lost to the cabbage worm); and on Friday I will be preparing my animals for the frost (just making sure they all have protection from wind).   We got two rewarding surprises this week – the first of our quail eggs and a flush of shiitake mushrooms!

20151011_155201

Counter clockwise from the upper left we have Ms. duck egg, mr. chicken egg, mrs. chicken egg, and then quail, quail, quail, quail, quail, quail…

20151014_150055

Our first flush of shiitake mushrooms… lets hope it keeps raining and that we don’t go into extreme cold temperatures so that we can enjoy them this fall!

BBQ Re-Cap

Last week’s pig roast was quite a success!   We had about 80 people in attendance.  And at least three quarters of us were CSA members and their families!   No programming or speaking took place; just food, smiles, and sun shine.  From the outset it looked like a multi-racial, queer-friendly, urban-oriented crowd of food loving foodsters from the Boston and Providence metropolitan areas.  And maybe the focus should just have been on the food, grass and the sun.  But what’s exciting is that we are much more than that: many of our relationships have been formed for over a decade, and all of us are connected to campaigns, organizations, and movements waging cutting edge social change agendas, from worker’s and immigrant’s rights to the struggle for LGBTQ and racial equality to campaigns to halt the devastating effects of the oil industry that disproportionately affect those who are most disenfranchised.   We are in Jamaica Plain, Quincy, Providence and beyond, and we teach in the halls of Brown University, work in organizations funding indigenous farmer-peasant movements in the Global South, and lead campaigns to make racial and “gang” profiling illegal.

Sarath and Elaine preparing fresh chunks of pork wrapped in lettuce and dunked into a tamarind sauce, being served to Tarso!

Sarath and Elaine preparing fresh chunks of pork wrapped in lettuce and dunked into a tamarind sauce, being served to Tarso!

Geir-aIMWBfKKpdX7AdR-2UiRtBYnhS44RoIdarGxPs

Our newly built grill, using 90% recycled parts, made from an old oil drum, with the remains of our finger-licking fresh pork meat. It’s crispy, buttery skin became a dessert for a bunch of us pickers late at night

uJwmlaqnvHDWkEjlBRxvMneimb47Kdl-R5y4PleLM_U

Kids following the last remaining sunshine and running in the fields

RBI7S5jXpifaFheybqCfq35YLf9Py7iiqsXOde16IEk

The BBQ set up in the distance, and a newly disced field to your left

For those of you who missed the event, here’s a small synopsis: an old oil drum was converted into a professional looking grill.   The pig was raised over at Freedom Food Farm in Raynham on organic pasture fields.   On Friday the pig was slaughtered and butchered, and was thrown on the grill on Saturday morning at 6AM and seemed to cook fairly quickly; it seemed to be fully cooked by 12PM.   Food was plentiful, and everyone I asked told me that they had all three pork dishes – the tacos, the Cubanos, and the Khmer lettuce wraps.   The vegan & vegetarian table was overcrowded with food and spilled onto a second table.

Pat carefully cutting up the meat after discussing three different options with me on how to butcher the pig, each with its own benefits.

Pat working hard cutting up the meat after discussing with me three different options for how one can butcher a pig

cubano

Pat’s Cubano sandwich…. never had one that was so delicious!

NOW ONTO THIS WEEK’S PRODUCE

Week # 4’s produce includes red beets, bok choy, delicata winter squash, Italian eggplant and a hot chili pepper medley.

(week # 3 was potatoes, leeks, lemongrass, purple daikon, kale, and pears)

Introducing delicata squash and duck eggs

If you haven’t yet had delicata squash then you might join the many who call it their favorite of the winter squashes.   It has light yellow flesh like an acorn squash but it’s texture is less threadlike; more solid than the flesh of an acorn but more soft than the flesh of a butternut squash.   It’s small size also makes it appealing – one or two squash can be consumed in one meal.  There is no need to peel em’- I love Delicata sliced in rings and then roasted in the oven with a bit of olive oil and herbs.  They are very versatile. Don’t be afraid to bake, boil, roast, grill, stir fry, steam or fry your winter squash.  They can be prepared whole, in halves, quartered, cubed, sliced, and even shredded.

A delicata squash, delicately prepared by Michael Gross

A delicata squash, delicately prepared by Michael Gross

If you drew the lucky box this week, then you are in store for a half dozen of beautiful white duck eggs. The team of ducks have been fattening up all spring and summer to plop out an orb filled with a rich, creamy golden yolk, surrounded by a light white. Anything you can do with a chicken egg, can be improved with the use of a duck egg. Bake with them to really give your bread or baked goods an extra dimension of fluffiness. Crack one into the skillet for a more substantial breakfast. The shell is thicker, so give your egg a harder whack than you would with a chicken’s. Scrambled, you’ll find them much richer than chicken eggs. You will be hard pressed to find duck eggs elsewhere, so if you strike gold this week make sure you enjoy all six of these treats.

Our new flock of mallards

Our new flock of mallards

Our flock of ducks, always waddling in unison.

Our flock of ducks, always waddling in unison.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s