Week 5: October 25, 2016

1025160928a

MENU

purple carrots

delicata squash

red butterhead lettuce

scallions

parsley

arugula

(free item: jalapenos)

“Purple carrots aren’t simply a novelty. Purple carrots’ unique color reflects their healthy phytochemical constituents. Not only does the Purple Haze variety have the vitamin A and beta-carotene of ordinary carrots, it’s also rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits.”

  • – Rodale’s Organic Life

9,075,261,000

That’s the number of chickens killed in the U.S. in 2008 according to the USDA.   Based on one calculation – assuming there are 300 million meat eaters – each person consumes over 27 chickens per year!   Violence is American as Chicken Pie!   Yet, the idea of buying a chicken in the supermarket with its feet still attached – disgusting!   Or what if your chicken still had a feather sticking out of its breast?   I’ll be the first to admit it, I’ve been eating meat all my life not ever fully understanding the life and death of the animals I’ve been eating.  We are so dis-attached from our land and our food.   The prospect of killing a chicken feels so alien that most have to ponder if they can stomach the event.  How can we even start making decisions – be they personal or political – about our food, earth, and land when our relationship to chicken (or slabs of breast wrapped in seran wrap) is only through the lens of a consumer?

PASTURE TO PLATE

Last Saturday we had somewhat the perfect workshop.   Matt Anderson came down to instruct us.   One big rooster was used during the demonstration – and after the plucking and the gutting, it was handed over to Sarath who took it into the kitchen.   Everyone had the option of processing their own chicken, and most did.  Some people blessed the chicken before they started, others gave a blessing as the chicken was drawing its last breath.   Some were pros, and some people definitely turned green.  Everyone was engulfed in the detailed processes of evisceration.   I’m not sure exactly how deep this event impacted people.  Not sure if some walked away committed to a life of vegetarianism.  Or, if others became even more determined to explore their relationship to meat.  But to conclude the workshop Sarath came back out of the kitchen with a rooster seeped in lemongrass, kaffir lime leaf, galangal, garlic, and fish sauce, and topped with lime, cilantro, mint, scallion, and thai chili pepper.   It was a meal and a chicken that we could fully, thoroughly appreciate.

workshop3

Thanks to folks who have supported me in this endeavor by purchasing one of my pasture-raised chickens.   You can buy them and choose your pick-up location and date right here!   You can even order a large one to use for thanksgiving!  And some photos coming in from our members:

 

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.    To sign-up for the Newton CSA click here!

 

 

HOW TO EAT DELICATA

My niece Rumi knows that it’s quite simple!   Cook as you would any other squash.  Save the seeds to roast.  Slice into circles or donuts.   Cut circles in half to make moons.   Or slice it down the long (horizontal) way.    Or, cut off the tip top and you can stuff the whole squash.   What’s great about delicata is that the skin is tender and tastes great, so please don’t waist any time peeling.

RECIPE IDEAS

Roasted Delicata Squash with Parmesan and Walnuts | Things I Made TodayRoasted Delicata w/ Parmesan & Walnuts by Things I Made Today

pumpkin seed pesto pasta I howsweeteats.comPumpkin Seed Pesto Pasta w/ Caramelized Delicata Squash by How Sweet It Is

Roasted Delicata Squash Tacos with Maple Syrup

Roasted delicata squash with maple syrup and thyme by Mom’s Kitchen Handbook

Yummy roasted delicata squash.

Roasted Curry Delicata Squash – on Nourished Roots

Parsley scallion pesto w/ delicata – on Everyday Healthy, Everyday Delicious

Roasted Carrots Recipe Primal Gourmet Purple carrots w/ garlic tahini – on Primal Gourmet

purple carrot cake

Wholewheat purple carrot cake w/ honey-cream cheese drizzle – on Matters of the Belly

 

 

Week 4: October 18, 2016

Screenshot_2016-10-18-16-54-06.png

Menu

Cilantro

Baby lettuce

Kale

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!

CLICK TO TAKE SURVEY

 

 

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-miso-recipe-8236.jpg

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

Menu

Red butterhead lettuce

Gold beets

Rainbow Swiss Chard

Lemongrass

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

lemongrasstea

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

Enjoy!

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

swisschips

Spicy Swiss Chard Chips by Family Spice

 

 

 

GOLD BEETS RECIPES

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!

untitled

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!

 

20161008_165021

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

 

20161008_165031

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

20161008_163311

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

screenshot_2016-10-03-14-00-34

 

Menu

Carrots

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