Week 5: It’s Tomato Time, Ya’ll!

Hey! Can you believe we are already in Week 5 of our Summer CSA!

Farm Update: Coming Soon!

Here’s your Week 5 list!

  • Tomatoes
  • Chinese Broccoli
  • Large, sweet hakurei
  • Turnips
  • Kale (Siberian for Rhode Island, Laccinato for MA)
  • Mizuna


RECIPES for this week’s new items:





Chinese Broccoli

Chinese Broccoli: This extremely versatile vegetable pairs well if grilled fish and rice. Like most Asian vegetables, it is a great addition to any stir fry. For a simple side dish, steam in boiling water for about 4 minutes.

This green is one of the world’s most nutritious vegetables, with one of the highest calcium contents of any food–move over milk! It’s also rich in iron, vitamin A and vitamin C.

Clean Chinese broccoli as you would other greens, removing the bottom portion of the stems if they appear tough and washing thoroughly.

Chinese Broccoli will usually last 3-5 days stored in a plastic bag in a drawer of your fridge.




Laccinato Kale (left) & Siberian Kale (right)

Kale: This green is another versatile vegetable. Kale can be eaten by itself, pairs well with other veggies, mixes into salads, blends into a green smoothie for an extra healthy kick, and can even be baked into a tasty snack.

Kale has a variety of health benefits. One cup has more than one day’s worth of vitamin A–which helps protect eye health and the immune system. It’s also chocked full of vitamin K, C and B6, manganese, copper, calcium, and magnesium. It’s easy to see why kale is known as a “super-food.”

Kale should be washed thoroughly by submerging into a deep bowl of cold water and stirring to release dirt trapped in any curls of the leaves. Kale lasts up to about one week if wrapped in a damp towel or plastic bag in the refrigerator.





Mizuna: The taste of mizuna has been described as mildly peppery or slightly spicy–but less so than arugula. Mizuna keeps well in the refrigerator for approximately 5 days. Rinse and dry the leaves before storing. Wrap in a paper towel and seal in a plastic bag.

To prepare: trim a few inches off the base of the plant. The plant is best cooked with steamed, boiled, stir-fried, or included in soups or casseroles.



In dirt, feathers, and hope,

~The Movement Ground Farm Team

Week 4: Collards & Gold

July 12, 2016 – Week 4

Gold Beets

Collard greens


A medley of Summer Squash


35 people connected to our CSA families from Providence, Dorchester, Quincy, and Revere came out in full force as we ignored the forecast of rain on Sunday.  Sarath and Dimple cooked award winning pasta, not-yet-award-winning lemon grass chicken (but just as good), salad using the first of our cherry tomatoes, and grilled summer squash.   We transplanted scallions and the last round of cucurbits.   We worked en masse to hand weed 26 beds, each 140 ft in length.  I really enjoyed forcing the Revere youth to eat edible weeds and my basil-picking kid team was definitely a force.

Mark your calendar for our next volunteer days:

  • Wednesday, August 3rd, 9am – 2 pm
  • Thursday, September 1st, 9am – 2pm
  • Saturday, October 1st, 9am – 2pm
  • Monday, October 21st, 9am – 2pm

On another note, I’m trying to get together a MGF team to attend the Maine Lobster Feed on Saturday, August 6, organized by fellow CSA member Dave Jenkins.   We’re going to be providing some of the vegetables, and the proceeds benefit great progressive grass-roots social justice organizations in Boston: Alternatives for Community & Empowerment (ACE), the Student Immigrant Movement (SIM), Haymarket People’s Fund, and the Louis D. Brown Institute.  I’m going at the 12:30pm seating to enjoy lobster, steamers and our vegetables!   You can purchase tickets here.


This Week in Pictures


Recipe Ideas


I’ve never grown collards are beautiful as these.   They’re young, tender and perfect.    More often than not you buy old or mature collard greens at grocery stores, so these may surprise you with how tender they are, and how fast they cook.  Collard greens are used in cuisine from India, Portuguese, Brazil, as well as in African American, Native American and Southern cooking in the U.S.  They are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6.


Saag with Collards and Kale (Indian style long-cooked greens)

Saag with collard greens, kale, and spinach by herbivoracious.com


Since we mentioned Saag, might as well include a how to make PANEER!



I just tried this recipe –  tonight, and yup, its a winner!   And this gives you an excuse to go buy some pork belly!   Braised pork belly with collard greens by Taste of Southern Cooking Magazine


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


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Golden beet brown butter cake with brown butter frosting

Storage tips for beets & collard greens from sharedharvestcsa.com

Beets Refrigerator or cool cellar in plastic bag with holes
Cut the tops off. If the tops are in good shape wash them and cook them. Yum. Don’t wash the beets. Store them in a plastic bag in the back of the refrigerator. The tops where you cut off the greens might be a little rotty. Not to worry. When you peel them the insides will be great. Inside that plastic bag beets in the back of the fridge will keep for months.

Collard Greens, Kale, other leafy greens Refrigerator, Freezer, Dehydrated, or Fermented.
These are not long keepers. Best to eat them within two weeks of the delivery. Immerse in cold water, wrap in a cloth dish towel, and place in your fridge.



Week 3 ~ summer squash & cukes







I’m so inspired by my friends running whole organizations, and my friends who are single moms running whole organizations, who come home and make time to cook.    Cook not because you have time to cook, but because you make time for your health and happiness!

Farmers everywhere in the northern hemisphere do not take the Fourth of July off, I realized, as we harvested for Tuesday’s CSA deliveries.  A long, but awesome, 14-hour work day.  I also realized that had I taken the day off, my Emus and goats would still be running around freaking out to the booming of my neighbor’s epic firework show.

The deer have been visiting every night (and early morning) mostly just munching on pasture, but occasionally coming to eat our sweet potato leaves.  Screenshot_2016-07-04-06-09-01The hell if I’m going to sit back and watch them ruin our sweet potato harvest!   We covered the sweet potatoes up with row cover to act as a physical barrier for a short term solution.   I think I’m going to invest in some flashing infrared lights that farmer John from Pranaveda Farm said is working.  Or I’ll try outlining the field with coyote piss, or I’ll do both.


Before we go onto recipes, an important note!   We need the boxes returned and we need them back in one piece.   We do not have enough for next week’s CSA if we do not get a bunch returned.  Here is an important announcement from Revere City Hall about how to open the boxes.


This week we are giving you all:

  • sweet red beets
  • summer squash (zucchini, yellow summer squash, or green zucchini)
  • bagged salad mix
  • cucumbers (picklers and/or long english)
  • cilantro
  • a sample of lemon basil


Recipe Ideas



Simply boiled and dashed with salt, is recommended, for those who savor the sweet and earthy taste of these delicious blood cleansing vegetables.  But there is a lot more that you can do with them.   Add a raw thin slice to your sandwich for a crunchy kick or shred raw over your salad for an explosion of color.   Juice em while wearing a white t-shirt, or better yet, pickle your eggs with their juices!





Beet Salad with Goat Cheese

Beet salad with goat cheese from allrecipes.com

sauteed beet greens

Superhero sautéed beet greens


Pennsylvania dutch pickled beets from allrecipes.com





Red velvet donuts (gluten free) from My Whole Food Life



Summer Squash

You may have gotten any of our three varieties of summer squash.   Most recognizable are the green zucchini and the yellow summer squash.  Less known is the vibrant bright yellow zucchini.

Red Curry Summer Squash

Colorful Summer Squash Salad | Natural Chow | http://naturalchow.com

Colorful Summer Squash Salad

Miso marinated grilled summer squash

Lemon Basil

This is just a sampling of our lemon basil available for purchase for the next month or two.   It is unlike any other basil you have tried.  And while you can try to compare it to lemongrass or lime, it stands alone in its aromatic melody.

Spoil, as you rehydrate, with cucumber-lemon basil- ice water!


Creations from our CSA Members

Stir fried rainbow chard and pork ribs with fermented soybeans over jasmine rice by Sarath Suong.

Mustard greens, spinach leaves (palak), paneer, garlic, ginger, chili, salt, turmeric, corn flour, and ghee to make Punjabi Sarson ka Saaj with paneer.  By Dimple Rana.


Dreamy spring rolls with red leaf lettuce by Monique & JT



Roasted zucchini, radish, hakurei with snow peas, garlic, salt, pepper, olive oil by Kohei.



A take on the classic Chinese tomato and egg dish (xi hong sho chao ji dan) using poached duck eggs, rehydrated mushrooms, tomato, and scallions by Serena’s mom