news from the farm…

hey friends! i hope that this finds you refreshed after a sweet sunny weekend, and ready for some more vegetable bounty. if you haven’t been picking the green beans at the home barn, i encourage you to get some! the plants are loaded with beautiful ripe beans: we have green beans, dragon langerie beans (flat white pods streaked with purple), and the purple beans will be coming in soon. they’re all delicious eaten however you like your fresh beans, and now’s the time to enjoy them. the cherry tomatoes are open now too, and like many of our you-pick fields, are more weedy than usual due to all the heavy rain. when it’s wet all the time like it has been the last few weeks, we’re unable to cultivate effectively with either tractors or by hand, so we’re very much looking forward to a drier week and the opportunity to get to do some much needed field work. in the meantime, don’t let the weeds deter you from enjoying the plentiful cherry tomatoes and beans!

your farmer,

above: Asher, happy to have packed the transplanter to the gills with seedlings to plant! (they look white because they’re coated with clay to protect them from pests)

in the share this week:

  • in the share room:
    • tomatoes
    • melon
    • mix & match:
      • summer squash
      • zucchini
      • onions
      • carrots
      • peppers
      • eggplant
      • chard
      • fennel!
      • leeks!
  • pick your own:
    • herbs
    • green beans
    • flowers
    • cherry tomatoes!

tips for using this week’s veggies!

do you (or your small ones) love popsicles? remove the seeds from your watermelon or cantaloupe, blend it up, pour it into popsicle molds, and freeze it into the simplest, most fresh summer popsicles! try adding mint for a little extra *zing*.

case in point: our nibling Kavi showing us how much he loves his NBO watermelon popsicle :)

recipes by mira

roasted green beans almandine

i know, it’s a little hot to turn on the oven these days, especially if you don’t have AC. i agree and am with you, but you might consider making an exception for the half an hour it takes to make this dish, since the beans are so poppingly fresh and sweet right now. (if you can’t bring yourself to do it, then save this recipe for the fall, when you’ll be happy to have a delicious twist on that often boring green bean side-dish at holiday meals. the first time i made it, i brought it to a family dinner, and literally every family dinner since my brother asks me for it. it’s that good).

*preheat the oven to 425 degrees

*wash and snap off the stem end of about 6 cups of fresh beans (green, purple, dragon langerie – all are great here)

*toast 1/4 cup sliced or slivered almonds on medium-low heat in a skillet until golden brown. stay near and stir them from time to time for an even browning

*toss the stemmed beans, toasted almonds, plenty (2-3 Tbs) of good olive oil, salt to taste, and a few good pinches of aleppo (Turkish) pepper together in a large roasting pan. **if you don’t have/can’t find aleppo pepper, substitute a generous pinch of regular chili flakes and a squeeze of lemon juice

*roast at 425 degrees for about 25 minutes or until nicely browned in spots and wrinkled, stirring once

*that’s it! eat them hot alongside your main dish, as a snack with fresh bread and butter, or cold the next day (if you have any left…we never do).

upcoming events

Come gather and listen to music at Next Barn Over Farm!

Featuring: My Gay Banjo (Brooklyn) and our very own Julia Read (Noho)

$5-$10 sliding scale, no one turned away.

Saturday: Aug 18, 7pm – Next Barn Over Farm home barn, Hadley, MA