Week 3: October 11, 2016
Red butterhead lettuce
Rainbow Swiss Chard
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!
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.
Iced Lemongrass Tea by Epicurious
Cambodian Stir-Fried Lemongrass Chicken by Khatiya’s Corner
Lemongrass & Citrus Poached Salmon by Food.com
Chicken Pho Noodle Soup by Viet World Kitchen
Lemongrass Ginger Tea by Snap Guide
Rainbow Swiss Chard Recipes
Shrimp and Swiss Chard Saute by Fashionable Foods
Crustless Swiss Chard Quiche by Food.com
Simple Sauteed Rainbow Chard by the Clever Carrot
Spicy Swiss Chard Chips by Family Spice
GOLD BEETS RECIPES
Golden beet salad with pistachios, goat cheese, and arugula by Southern Boy Dishes
Roasted golden beet salad with feta and bacon by colorfuleatsnutrition.com
Bourbon golden beet cupcakes by foodpluswords.com
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.
Martha’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!
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!