Summer CSA – Week #8

MGF chicks feeding on veggie scraps

Our laying hens roaming and pecking at the ground & at the veggie scraps. (The large-squared coop fence doesn’t keep these ladies from roaming freely, they actually can squeeze right through, but rather, it keeps larger animals out of their “safety pecking zone”.)

It’s WEEK #8!!!!!

CSA box drop-offs will be on Wednesday, Aug. 5th for Boston & Providence and Friday, Aug. 7th at Revere Farmer’s Market for our Revere members.

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How is it August ALREADY?!!!  Summer is really picking up, and we’ve had some really hot days mixed with some rain showers, which we really can’t complain about too much here on the farm… BUT weeds are becoming problematic and it’s hard to keep up with those pesky plants with just Farmer Kohei & Farmer Michael.  So if there are some folks who are willing to spend some time outdoors and get an up close and personal look at how the plants that feed us are growing, LET US KNOW!

(**Remember the CSA Application that you filled out and signed?  As part of a new and growing farm, Farmer Kohei asked as part of your support for Movement Ground Farm, or MGF, that you also commit to one Farm Work Day–about 6 hours of work–per CSA season, unless you opted out for a fee or other arrangement through him.  Let us know the dates you can commit to!  It all helps!)

Farm Updates:

8.5.15 MGF in Revere collage(Clockwise: Farmer Kohei flexing his muscles for CrossFit with kale; the local Revere paper showcasing the Revere Farmer’s Market with a picture of MGF & Revere’s Mayor!; and MGF friend & volunteer Elaine lifting a giant zucchini on behalf of CrossFit.. as you can see, MGF knows how to be silly!)

MGF has really been creating a presence in the city of Revere, MA!  Not only have we been going to the Revere Farmer’s Market, but this past weekend we were present again with our veggies at a CrossFit competition on Revere Beach–combining a sunny day, scenic views of the beach, fitness, & nutritious produce.

8.5.15 farm update collage(Clockwise from right: Our most recent hen additions to our collection of laying birds, these breeds will eventually lay greenish & bluish eggs when they’re mature enough; the hard work of “hilling” the potato plants, or digging the dirt to create “hills” of soil to surround the plant, is supposed to make them produce more potatoes; and check out our white, Silkie chickens keeping warm and surrounding their duck companion with whom they’ve bonded–Silkies are a breed of chickens whose skin are black underneath all that feather and their meat is more gamey tasting)

More birds to take care of means LOTS of chirping, quacking, and cock-a-doodling on the farm (did we mention we acquired a rooster to keep our hens company and as their bodyguard?)!  But they’re all fun little critters to care for with interesting quirks (some of them like to follow us around) and can be cute to watch, especially how some herd together in groupings.

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And what tasty goods to expect for Week #8…?

Small shares:
For Boston:
purple carrots
(purple!!; just like their orange siblings only in another fun color!)

– cherry tomatoes

For Providence:
– Malabar spinach
(an edible leafy green, like spinach, but grows on a climbing red-stemmed vine)
– heirloom tomatoes
(heirloom tomatoes can grow in such unique shapes, sizes, & colors, sometimes with little cracks in their skin but this does not affect their big taste!)

Everyone:
– cabbage
– zucchini
– Mosaic Chinese Long Beans
(similar to the string bean but is much longer in length, it is able to hold its texture better under heat which makes it ideal for sautéing or stir frying)
– plus 1/2 a dozen eggs* from our hens
(* “best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use)

…ANDDD A BONUS ITEM:
– a handful of jalapeños*!
 (*note:  Beware, some of these batches have been particularly extra spicy!  Good news for the spicy addicts, though.)

Vegan shares include:
– A mix of the above (no eggs)

Large shares:
– Farmer Kohei will notify you specifically with what you can expect!

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Featured Vegetable:

Mosaic Chinese Long BeansMosaic Chinese Long Beans

‘Chinese long beans are also known as yard long beans or Asparagus beans.  The name Mosaic is the specific variety which grows purple, red, and green colors on the pod that create a pattern.’  (info from this link)

This plant, though similar in taste, look, and texture to string beans, it is of a different relation (different genus type than that related to string beans).  This plant is a climbing vine (like the Malabar spinach), and will cling to whatever surface near it which can make picking these long beans  a little easier so you don’t have to bend too low.  These particular variety of beans can grow over a foot in length!  And though one of their common names is Chinese long beans, it is often found in South Asia, Southeast Asia, and southern China cuisines.  It can be eaten cooked and raw (I know in Cambodian cuisine, one of the ways it is used raw is it is sliced up thin and used much like bean sprouts or leafy herbs are used to garnish cooked foods, add texture, and freshness).

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Recipe Ideas:
(I’m leaving out quite a few items since they’ve been listed before in previous posts or is familiar enough that you can find quite a few recipes with little effort.)

  1. Malabar spinach can be treated the same as other spinach.  It can be eaten raw (i.e. – salads, power smoothies or juices) though has a fleshier texture than other spinach, but holds up very well when cooked into soups or is sautéed.  If cooking, try throwing some of these into a curry soup–here’s an Indian vegetarian curry and use shortcuts like using canned beans or lentils, coconut milk in place of grated coconut, combining some existing spice blends you have, leave out some chili to your heat preference, use tomato paste in place of tamarind paste… though it does change up the flavor a bit.  A super shortcut would be to use a pre-packaged sauce variety you like and add your own vegetables.
    Here’s a Southeast Asian curry you can try using your Malabar spinach and/or Chinese long beans (feel free to use a sweet potato or squash in place of the potato; to make vegetarian, leave out the chicken to use veggie stock, and feel free to add more coconut milk for more flavor).
  2. Try the Chinese long beans stir fried (there’s so many different kind of flavor profiles you can try!) like in this minimal ingredient, vegetarian recipe.  Or follow the recipes for a Chinese-style dry fried beans or long beans with coconut milk linked in this write-up about the long beans and its versatility.  If your cooking style is more “off the books”–you just like to add this and that as you go–and have some flavorful, fermented soy beans handy, give it a quick stir fry with a little sugar, garlic, and a little water can be enough to make it tasty!  Also, there is this recipe for curry noodles with pork and long beans, yum.
  3. Jalapeños… adds a nice spiciness to life!  If you love the heat, you’re in luck!  Quite a few batches of our jalapeños have been noted to be extra spicy (a little unusual since they are known for being on the mild side of the heat level spice index).  But if you’d like to try to use them but want to tame down some of the heat, cut them in half and cut away the seeds and yellow/white “veins”, that’s really what holds most of the heat.  And you can try roasting them afterwards, as cooking brings out their natural sweetness.  Here’s a recipe for a roasted jalapeño hummus, or try making a cheesy, stuffed jalapeño (you can always substitute the feta with a little more shredded cheese)!  And there’s always salsa to make with it, just remember to cut out the seeds & veins if you want to tame the heat!  The salsa can be eaten as is with chips, or you can scoop it onto cooked fish or chicken.  If you want to preserve jalapeños to be used later, it holds up well to freezing, just rinse and dry well before you do.
    (Note: You may want to wear gloves when trying to cut the jalapeños, as I said in another post, the oils from them can linger on your hands long after you wash them and can hurt you later if you rub your eyes or use contacts… OUCH!  Do be careful and not inhale so closely when roasting them (either in a hot and open sauté pan, the oven, or on the grill), the chemical capsaicin, which is found in chili peppers, can become airborne and be slightly irritating, may make you sneeze, cough, or your eyes water.)

ENJOY!

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Community Cooking:

And now a look at what our members have been cooking up with their CSA produce!

Sandy’s creations (MGF Board & CSA member)
Sandy's food collage
On the left is Sandy’s preservation spree… the two large jars are kimchi pickling using Napa cabbage and pickled Kirby cucumbers (aka pickling cucumbers); the three smaller jars from the left are a saucy puree of sweet lunch box peppers and the others are jalapeño sauces (he got a bulk order for a spicy sauces to last a while)!  On the right is his whimsical noodle soup utilizing the jalapeño, sugar snap peas, patty pan squash, and eggs.  Tasty and fun!

Sarath’s home cooked comfort food (MGF Board & member)
Sarath's food collage
On the left is a steamed “omelette”… typically, a savory custard mixture of egg and water, though sometimes plain, can be mixed with meat or vegetables and eaten with rice.  Sarath utilized our eggs, garlic and scallions for this take on a nostalgic classic he says “reminds him of something his mom would make as an after school snack”.  On the right is his Cambodian sweet and sour soup cooked with lobster (yum!).  Though the mainstay ingredients of this soup weren’t from MGF, he did use the garlic and cherry tomatoes!

August’s refreshing appetizer
August's cuke salad
Using the cucumbers, this cucumber salad sure looks refreshing for the heat of summer!  August says it only takes a few ingredients: cucumbers, chili oil paste, sesame oil, and salt.  Try a variation of this if you’re not sure what to do with your cucumbers!

Farmer Kohei’s tempura snacks
Kohei's tempura
When wanting to deep fry something, Kohei enjoys tempura style frying and using panko breadcrumbs for a light, crisp coating.  Here he fries up squash blossoms, Japanese shiso basil, Sapporo chilies, and jalapeños.  He tops it off with a little seasoning of store bought Japanese mayonnaise and dried bonito flakes.

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #7

Hellooo Week #7!!!

We’re testing an earlier roll out of our CSA blog and will try to work our way to posting a few days before Wednesdays, the main CSA drop-off day (Revere is Fridays).  Give us feedback via email or at the end of this post about whether you enjoy an early preview or not!

MGF representing at the third week of the Revere Farmer's Market

MGF representing at the third week of the Revere Farmer’s Market

Can you believe it’s already the end of July?!  Enjoy the weather and summer while you can (the sun has been setting a little earlier each day :*( … )!  Hope some of you have been able to enjoy outdoor cooking with our produce (zucchini, scallions, Napa cabbage, etc. can be enjoyed grilled).  The mix of sun and rain has been good for MGF, and things are looking really green here on the farm.

Some Business Reminders:

MGF CSA agreement

Just a reminder to our members about BOTH the rewards AND risks that come with taking part in a CSA program with local, sustainable farms.  Farmer Kohei is fortunate to have had many supporters in the VERY FIRST YEAR of Movement Ground Farm (MGF) take part in a CSA by paying up front for weekly, farm-fresh produce.  This “subscription” style of paying for produce that comes from a local and sustainable farm helps the farmer and business have a guaranteed customer base/ income stream to pay for immediate needs and bills.  Meanwhile, the CSA members are confident in knowing they are supporting a local business, have a better relationship with their food & food system (and the people who grow it!), and knowing that our practice of growing uses organic and sustainable methods.  BUT there are risks of farming, in general, and within the New England region (weather can be so unpredictable here… a heat wave in winter, and snow in spring, anyone remember?)… That is part of the risks & rewards of Mother Nature.  PLUS we use organic methods, so plants can be more susceptible to other dangers–i.e. insects that feed on and destroy them.

(Take a look at the photo of ‘Agreements’ that were part of the CSA Application you hopefully had read and signed when you became a “Founding Member” of our CSA program.)

Another reminder that as part of your membership, you do receive two (2) tickets to MGF’s Movement Building Food Festival on Saturday, October 3rd (more info will be publicized as it comes closer)!!  It’ll certainly be quite a food filled event!

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CSA box drop-offs will be on Wednesday, July 29th and Friday, July 31st at Revere Farmer’s Market for our Revere members.

Feel free to bring your own reusable bags to pick up and pack your produce so you’ll be able to leave your box at your “drop-off” site and won’t have to remember to bring them back the following week.  Otherwise, please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares.

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Here’s the tasty goods to expect for Week #7 (this week is in ABUNDANCE!!)

Small shares include:
– For Boston shares:
– pickling cucumbers (aka Kirby cucumbers)
– bell peppers
– heirloom tomatoes
– collard greens

– For Providence shares:
– English cucumbers
   – sweet lunchbox peppers
– cherry tomatoes
– Siberian kale

– Everyone:
– beets
– plus 1/2 a dozen eggs* from our hens
(* “best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use)

… ANNDDD LOTS OF BONUS ITEMS:
– Japanese eggplant (thin and slender compared to the more bulbous Italian variety)
– green garlic
– scallions

Vegan shares include:
– A mix of the above (no eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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BULK ORDER SPECIAL:

kale

We can offer some savings and pass it onto our customers for these bulk extras because these items are THRIVING in our fields!  Hope you can enjoy it!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 7/28 if you’re interested OR if you’re our Revere CSA folks, contact us by noon 7/30.  Just let us know how much of which bulk order special you’d like (have money ready in an envelope with your name & order written on it when you pick up your CSA).

  • “Krispy Kale”
    You’ll get a bundle of our Siberian kale.  Try kale chips (de-stemmed), tossed lightly in oil, and baked.  Or cook them down into a stew, or maybe you like them raw for juicing or power smoothies!
  • “Southern Greens”
    You’ll get a bundle of collard greens.  Great for making a Southern-style collard greens braised with a smoked ham hock, or slice up and throw in a stew or soup.
  • “Basil Bouquet”
    You’ll get an assorted basil bouquet of Thai basil, Genovese (aka Italian sweet) basil, Japanese (or shiso) basil, and Lemon basil.

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Recipe Ideas:

(Borrowing a couple of recipes from previous weeks…)

  1. If you enjoy cucumbers, you can always eat them raw (cut into sticks, they’re great snacks) and pair with your favorite dip.  Try some cooling recipes that can save you from the heat of summer.. a cucumber raita or cucumber yogurt soup

  2. Whether you get bell peppers or lunchbox peppers, you can definitely eat these raw and pair with your favorite dip (salad dressing, hummus, peanut sauce, sweet & sour sauce, etc.).  Slice them up and throw them into a salad, sandwich, cold noodles… Throw these on the grill or sauté them and they’ll sweeten up nicely!  Or try stuffed peppers (there’s many variations, use your imagination)!  Try using the bell peppers as cute individual and edible “cups” for a soup or dip.

  3. Tomatoes!  What can’t you do with tomatoes?  Eat them raw, sauté them, grill them, roast them, stuff them… put into salads, on sandwiches, eat with cheese, or cook on pizza or into omelets.

  4. For kale or collard greens, see the recipe links under the Bulk Specials.

  5. Beets can be a hit or miss item with some folks.  Some absolutely love it, others don’t care for it.  I love them!  After some rinsing and peeling, you can slice them up and eat them raw with a dip, on a sandwich, or salad.  But cook them up and they turn really sweet (can be roasted whole or cut up in whatever form you like).  You can also pickle them (these are also very tasty on salads or sandwiches).

  6. Use Japanese eggplants like you would their more familiar Italian sibling. But also great for stir frying because of their thinner skin and almost lack of seeds (which could give a slight bitter taste in the Italian variety).

ENJOY!

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #6

Revere Farmers Market (7:10:15)

Movement Ground Farm at Revere Farmer’s Market. Farmer Kohei & Farmer Michael did a great job on the table presentation 🙂

Welcome to week #6!!!

We’re testing an earlier roll out of our CSA blog and will try to work our way to posting a few days before Wednesdays, the main CSA drop-off day (Revere is Fridays).  Give us feedback via email or at the end of this post about whether you enjoy an early preview or not!

Also, we do apologize to some of the drop-off sites if you’ve experienced some hiccups as we’ve been learning new processes and had to change harvesting & drop-off days!!  It has been stressful on our part, as well.  Farmer Kohei wants to ensure a pleasant experience for all with Movement Ground Farm (MGF)… while being made up of few paid staff and a part-time volunteer crew, Farmer Kohei is trying his best to make it run smoothly.  Please bear with us and we hope you find your support in MGF’s produce and vision is worthwhile!

Quick Business Update:

First, a BIG MGF WELCOME to a handful of BRAND NEW “Founding Member” CSA supporters from the past couple weeks!!  Farmer Kohei appreciates the love and excitement people have expressed over this new and community-focused vision for a farm and retreat space.  Yay new members!

Second, since Friday, July 10th, we’ve been present at the Revere Farmer’s Market!!  We have been able to begin sharing our bounty with a couple of our Revere CSA members utilizing this farmer’s market as a drop-off site for them (our CSAs now reach as far north as Revere, MA and as far south as Providence, RI)!  For anyone who happens to be in the Revere area or know of folks who are, tell them to visit our table at the farmer’s market every Friday from 2-6:30pm.  It’s located at 249 Broadway in Revere, MA (near Revere City Hall and on the lawn of the American Legion Hall) and will be running through October 2015.

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Our FIRST delivery of large and small Summer CSA shares of 2015 ready to go to their new homes!

CSA shares ready to go to their new homes!

For new members, these waxed vegetable boxes in which your CSA produce will be packed in, will be in use throughout the season so please treat them gently.  To open, slide out the lid labeled “Perishable” (do not pull, it will give with some finagling and becomes easier after some use).  Feel free to bring your own reusable bags to pick up and pack your produce so you’ll be able to leave your box at your “drop-off” site and won’t have to remember to bring them back the following week.

Other members, you know the deal.. Please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares, and please treat the boxes gently!

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Here’s what you really want to know… what tasty goods to expect for Week #6…

Wk #6 collage

L to R: Napa cabbage, a head of broccoli, a purple carrot!, and Thai basil

Small shares include:
– English cucumbers (they’re so refreshingly cooling to eat in this heat!)
– sugar snap peas
Napa cabbage (try treating them as you would the European cabbage)
– a small bunch of Thai basil (leafy herb w/ purplish stem)
– For Boston shares: broccoli
– For Providence shares: carrots
– plus 1/2 a dozen eggs* from our hens
(* “best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use; for our newest members, feel free to refer back to our Week #3 or #4 for more info on our farm fresh eggs, our lovely hens who lay them, and how to keep them [these suggestions apply to OUR freshly laid eggs, not to grocery store purchased eggs])

… ANNDDD a BONUS:  some Sapporo chili peppers!

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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BULK ORDER SPECIAL:

Take a look at this week’s bulk specials all for $5!

pickling cukes

We can offer some savings and pass it onto our customers for these bulk extras because these items are THRIVING in our fields!  Hope you can enjoy it!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 7/21 if you’re interested (if you’re our Revere CSA folks, contact us by noon 7/23).  Just let us know how much of which bulk order special you’d like (have money ready in an envelope with your name & order written on it when your CSA is dropped off on Wednesday, 7/22/15).

  • “Stir-fry Special”
    You’ll get two pints of our snow peas (try recipe idea #2 with these).  Great for sautéing or in stir fries!
  • “In a Pickle”
    You’ll get 12 of our pickling cucumbers for $5 or 24 for $10. Make pickles or a cucumber salads.
  • “Some Like it HOT”
    You’ll get 1.5 pints of jalapeños.  Good to make your own hot sauce, or every day cooking if you love the heat (can freeze or pickle extras), make stuffed jalapeños
  • “Southern Greens”
    You’ll get a bundle of collard greens.  Great for making a Southern-style collard greens braised with a smoked ham hock, or slice up and throw in a stew or soup.

If you were a fan, you can order last week’s bulk specials...!!

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Recipe Ideas:

(Borrowing a couple of the same recipes from last week for the same items…)

  1. If you enjoy cucumbers, you can always eat them raw and pair with your favorite dip.  But here’s a refreshing sweet & sour salad recipe using your English cucumbers in a Japanese-inspired cucumber salad (*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t necessary.. it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using sugar snap peas and served over tofu and a soy sauce dressing (you can skip the scallions; try substituting with a teaspoon of garlic or small shallot or go without all together).  Or slice it thinly to top off salads.

  3. Try some of these recipe suggestions for Napa cabbage!  Use it as you would the European cabbage, though the leafy parts are much softer and tender (slice into salads!).  Steaming or very quickly boil the leaves (try cutting in half or thirds for more manageable portions) and use it as a wrap–i.e. for fresh summer rolls, in place of tortillas, or pita.

If you’re adventurous, try making kimchi (or kimchee), one of the very quintessential fermented, pickled Korean side dishes that packs some heat.  Once made it can keep in the fridge for a while and can be eaten as is or cooked into soups or fried rice!  (*note: the two above recipes are not vegetarian as it relies on fermented shrimp and fish sauce as its base, try a vegan recipe and let us know how it goes; also, ingredients like the radish and scallions may be skipped, it’s just one of those ingredients that is often paired with kimchi).

4.  Thai basil is a fresh herb that is common in Southeast Asian cuisine.  Try using it in place of sweet basil (as that often used in Italian cooking), top off pretty much any dish with some slices of the fragrant herb for some bright notes, roll into tacos or fresh summer rolls, slice up and sprinkle on top of soups…even your instant ramen or other noodle soups.  You can make fried rice and cook slices (or whole leaves, your choice) of the herb into the dish at the very end. I added it sliced into a cold, peanut noodle salad and it certainly added a subtle, herby freshness.

5.  Well… you kinda know and are familiar with broccoli and carrots.  Sauté broccoli stems and florets into a stir fry or keep it simple with only oil and garlic, cooking under high heat really brings out a sweetness to it.  Or rinse and cut up into finger food portions to eat raw and pair with your favorite dip (try salad dressing, hummus, or sweet sour sauce).  And though these carrots may be a little different in color, it’s the same carrot that can be cooked or eaten raw like its more orange counterpart.  But how COOL is it to see a purple carrot!!  Add some color to your plate with these.

6.  To use your Sapporo chili peppers, it may have more of a dramatic heat to it than some jalapeños, but if you don’t mind some heat use it as you would any other chili pepper (add into a chili–as in meat and bean chili, grill or roast to bring out some of its sweetness and eat it as a side dish if you can handle it, puree into a home made, hot chili sauce or salsa).  If you want to take away some of the heat, carefully slice and and cut away the light colored vein and seeds.  (*WARNING: if you’re not used to it or for your safety, wear gloves when cutting chili peppers as the oils from it often stay on your fingers/hands even after washing… believe me, I’ve learned the hard way when removing my contacts! OUCH..).

Judy's savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

Judy’s savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, zucchini, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

ENJOY!

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #5

Welcome to week #5!!!

Let’s take a peek at what some of you have been cooking up last week…

CSA member food collage

L to R: (Left) Julian’s hakurei turnip & radish pickling using one of our Bulk Specials; (Middle) Judy’s sautéed spinach & turnip greens; (Right) Martha’s stir fry medley of our bok choy, snow peas, turnips, & zucchini with other veggies!

Hope this makes you hungry to start on this week’s produce!

Reminder, please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares.  When opening your boxes, keep in mind that these will be our reusable packaging for the season so please plan to return them the following week and treat them gently.  The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what tasty goods to expect for Week #5…

Small shares include:
English cucumbers (note: in the article there is a mention of yellow streaks on cucumbers while not so common on the English variety, on our smaller pickling variety it is usually a sign that side has not received much sunlight)
sugar snap peas or snow peas
scallions
– a bag of assorted salad greens
– some young zucchinis
– plus 1/2 a dozen eggs* from our hens
(“best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed, if ‘UW’ just rinse with warm water before use)

… ANNDDD a BONUS: a bundle of Genovese basil (a sweet variety common in Italian cuisine)

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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Veggie Gallery

English cucumber   double zucchini

On the left is our English cucumber just hanging out, ready to be picked from the vine.  On the right is a “star-crossed lovers” zucchini, they couldn’t bear to be separated!

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Recipe Ideas:

  1. If you enjoy cucumbers, you can always eat them raw (cut into sticks, they’re great snacks) and pair with your favorite dip.  But here’s a slight sweet & sour salad recipe using your English cucumbers in a Japanese-inspired cucumber salad (*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t really necessary since they’re so small and tender to begin with…but if you really want to eliminate some of the extra water that the cukes will release into the dressing, feel free.. but it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using both sugar snap peas/ snow peas & scallions, and served over tofu and a soy sauce dressing.  Also, the sugar snap peas/ snow peas can be rinsed with the ends and “stringy” parts peeled and eaten raw with a dip or dressing, or just slice it up and top off your salad greens!  For a quick use, thinly slice lengthwise or at a diagonal and top off your instant ramen to add freshness.

  3. What to do with salad greens…?  It’s so tasty and nutritious as a salad!  But if you’re not a fan or sick of salads.. you can always use it as your sandwich greens; add a little freshness to egg salads or chicken salads; or slightly wilt it into your pasta dishes.

  4. Zucchini is continuing to grow like they’re cloning themselves… make zucchini noodles by shredding or slicing into thin noodle shapes (there’s also gadgets out there that makes that easier); slice them up and roast or sauté them; cut into “finger food” portions, bread them (or use panko bread crumbs), then bake for a healthier version of zucchini fries!  Or there’s this tasty sounding recipe for a zucchini parmesan casserole.

  5. For the bonus basil, slice up and add to salads, use as a garnish for your stir fries, add into sandwiches for an herby kick, blend into mayonnaise for a great new condiment, make pesto, or blend with oil and use for cooking or in salad dressings.

ENJOY!

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BULK ORDER SPECIAL:

What a GREAT response to this week’s BULK ORDER SPECIAL!  Farmer Kohei is psyched our members want more and we do enjoy hearing the excitement of cooking and eating fresh!

Wk #5 Bulk Special collage

Clockwise: colorful patty pan squash w/ young zucchini, pickling cucumbers, and squash blossoms.

Not only are these edibles growing in crazy abundance right now, it’s also very visually appealing from their vibrant colors and different shapes (visual appeal seems to do a good job at bringing in customers at Farmer’s Markets)!  The patty pan squash look like funny little wheels.. and the squash blossoms are such an awesome hue of orange AND THEY’RE TOTALLY EDIBLE!  The pickling cucumbers with its gradient mixture of light and dark greens are a nice color contrast to the other veggies, plus they smell so refreshing.  It’s such a great size for making pickles (hence the name), but also have such small and tender seeds, they’re enjoyed for eating raw (try slices in your water or juices… or add to some cocktails!).

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.  It’s great to see what you’re cooking up and how you’re enjoying the fruits of our labor (literally :D).

Summer CSA – Week #3

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Farmer Kohei looking at some wild spring onions in the light of the setting sun.

Yay to another great week and some new CSA members!  Welcome to week #3!

A friendly reminder.  Please return the CSA boxes from the previous week(s) when you pick up your CSA shares.

When opening your boxes, keep in mind that these will be our reusable packaging for the season so please plan to return them the following week and treat them gently.  The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what to expect for Week #3…

Small Summer shares will include:
– Hakurei turnips
– mini spring onions
– baby Zucchini
– Romaine lettuce
– arugula
– plus 1/2 a dozen eggs* from our hens (“best by” date written on the box, labeled washed or unwashed)

Large Summer shares will include:
– the above vegetables in larger quantities
– some surprise vegetables
– plus 1 dozen eggs* from our hens (“best by” date written on the box, labeled washed or unwashed)

( *Typically, we will collect our eggs freshly laid from the hens a couple times a day and leave it unwashed [unless it’s particularly dirty]. Leaving it unwashed means that a natural membrane around the shell is intact. Left this way it can be kept unrefrigerated at room temperature for a while, and can last up to two months in the fridge. Once eggs are washed, it no longer has that natural membrane and will make it more susceptible to spoilage, so it needs to be refrigerated; washed eggs are good up to one month.

Directions for washing eggs before use:  Use warm, running water. “Cold water will cause the contents of the egg to shrink, creating a vacuum that will pull bacteria and other nasties into the egg through the porous egg shell. Warm water, on the other hand, will cause the contents to expand against the shell, preventing bacteria from entering. …After washing, store them in…the fridge and use them before any unwashed eggs.”)

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Featured Vegetable:

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Spring Onions

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Farmer Kohei’s Notes:

A BULK ORDER SPECIAL!

6.21.15 - bulk order special

(Clockwise: Siberian kale, Red Rover radish, Hakurei turnips)

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(Left: Japanese Red Giant Mustard, Right: komatsuna)

 

 

 

 

 

 
As some of the farm’s crops thrive, we are realizing there is surplus of some items that are doing really well right now but most likely won’t last very much longer… But that means we can offer some savings and pass onto our customers a special pricing for bulk extras!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 6/30, if you’re interested.  Just let us know how much of which bulk order special you’d like (please have money ready when your CSA is dropped off on Wednesday, 7/1/15).

  • Baked Kale “Chip” Special
    A giant bag of our Siberian kale, a $10 value for $5.  Make kale “chips”, power juices or smoothies, or even stomach satisfying soups.

  • The “Pickling” Paradise Special
    Try a large mixed bag of our Hakurei turnips and Red Rover radish, a $12 value for only $5!  Throw it in salad, roast it, or make lots of pickles with it.  (Some people love it dipped in a little butter and a sprinkle of salt, though I haven’t tried it myself.)

  • Last Call for Komatsuna
    Have some more crisp, leafy, and light mustard greens, one bunch for $3.50.  This looks like the last week for it.

  • Last Call for Japanese Red Giant Mustard
    Have some more red-tinged, mustard greens, one head for $3.50.  It looks like the last week for this, too.

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Recipe Ideas:

(..will be updated soon…)

ENJOY!

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Let us know how you eat and cook your CSA goodies!  Share your cooking stories and pictures on our Facebook page (some of our members and friends already began posting some of their own cooking adventures!) or leave a comment here.  We’d love to feature and keep your recipes to share in the future as part of our community posts.