October 4, 2016
Week 2 of the Fall CSA
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
Freakishly Good Japanese Style Shiso Pesto – by Summer Tomato
*
*
Refreshing Shiso Iced Tea – by You Grow Girl
*
*
Pickled Sushi Ginger with Shiso – by Leda Meredith
*
*
Non-Oil Shiso Salad Dressing – by Vegetable Gohan Blog
*
*
Shiso Garlic Soysauce – Just One Cookbook
Recipe Ideas for Pea Pod Stems
Pea Tips Stir-fried with Garlic – Viet World Kitchen
*
*
Pea Shoot and Spinach Salad with Shiitake & Bacon – Epicurious
*
*
Pea shoot, pomegranate, and Chevre salad with greek yogurt – by Café Johnsonia
