news from the farm…

hello friends!  i hope that you all enjoyed a great first week of September, and the cooler weekend temperatures.  they are a welcome change on the farm, and harbinger of sweet fall crops to come.  despite the challenging summer with all the rain and heat, our fall crops have fared well and are looking good.  keep an eye on your inboxes later this week  – we’ll be sending out the sign-up for this year’s november bulk share!

the november bulk share pick-up day will happen on saturday, november 11th at the farm – you come pick up your one big bulk share of delicious winter roots and greens at the barn.  it is going to be a sweet celebratory event!  amidst the abundance of our final fall harvest, with the satisfaction of the end of another season, we will gather together with you to put the farm to bed for the winter.  there will be snacks and hot drinks, music, and lots of festive happiness.  the bulk winter share is a great way to keep eating NBO produce into the winter at an excellent value.  november bulk shares are available pre-order only, for sharemembers and the public alike.  *these shares are limited, so pre-order right away!*

see you soon at the farm.

your farmer,
Ray

above: the crew bringing in tomatoes!
below: lettuce starts in the greenhouse

in the share this week:

  • in the share room:
    • salad greens!
    • garlic
    • tomatoes
    • braising greens: kale, chard, sweet potato greens
    • mix & match: onions, beets, peppers, eggplant, green tomatoes, broccoli, cabbage, sweet potatoes, kohlrabi, fennel, radishes
  • pick your own:
    • herbs
    • green beans
    • flowers
    • tomatoes
    • tomatillos

 

tips for using this week’s veggies!

tomatillo salsa is easy and delicious.  remove the papery outer skin from the tomatillo, rinse the fruit, then hot roast them whole on the stovetop in a cast iron skillet along with one entire hot pepper.  when they’re nicely charred and fairly soft, blend them up together with lime juice, salt, and garlic to taste.  mmmmm!

recipes by mira

jalapeño slaw

i’ve eaten plenty of coleslaw in my time: creamy and sweet; vinegared and crunchy; delicious or rather bland.  when it’s good, i love it. a great slaw can be a stand out accompaniment to many a meal: tacos, fried chicken, skillet potatoes, barbeque…the list goes on.  my absolute favorite slaw, however, is tart, crunchy, a little spicy, and loaded with flavor. it’s a spin on the classic southern dish that brings in cilantro, pickled onion, and jalapeño, and has become a new simple classic in our kitchen.

*begin by making your quick pickled onions (best to do this a few hours ahead of time or the day before, but an hour of pickling will work in a pinch)

*remove the skin from a red onion, slice it in half from end to end, and slice each half into crescent moons as thinly as possible.  the more thinly you slice them, the faster they will pickle

**kitchen tip: to minimize crying onion tears, cut off both ends of the onion and rinse immediately under running water.  remove the skin, rinse again, then proceed with cutting**

*prepare the pickling brine: combine 1/4 cup cider or red wine vinegar; 3/4 cup water; 1 tsp sea salt or table salt; 1 tsp sugar. mix well *taste for salty/sweet/tart balance and adjust to your liking*

*stuff the sliced red onion into a pint size mason jar with a lid or a similar size tupperware and cover it completely with the brine. put it in the fridge and let it marry overnight or for at least an hour. (these will keep in your fridge for up to 2 weeks)

*for the slaw: take a medium-large head of cabbage, peel away any tough or wilty outer leaves, and cut the head in half.  this recipe uses only half, so reserve the rest of your cabbage for something else delicious.  if you have a small cabbage, use the whole thing

*remove the central core with a paring knife.  very thinly slice the cabbage across the grain with a sharp knife or mandolin, or use the shredding attachment of a cuisinart.  you want the strips to be about the width of a penny’s edge

*wash and grate 2-4 medium size carrots

*rinse and chop a bunch of cilantro, stems and all

**wear gloves or wash your hands well after cutting jalapeño!**
*slice a jalapeño in half lengthwise, remove the stem and seeds, and very thinly slice it across the pepper into small crescents

*put all your vegetables into a large bowl, add about half of the pickled onion (eat the rest in sandwiches, on salads, on bagels, with rice and vegetables, with tacos, on nachos…), and dress

*for the dressing: combine 2 Tbs seasoned rice vinegar, 1 Tbs light salad oil (sunflower, grapeseed, etc.), the juice of 1 lime, 1 tsp honey and 1/4 tsp salt.  toss with the slaw, and adjust to taste

enjoy!

upcoming events

Woven Word Young Writers Workshops in Hadley, Tuesdays, Thursdays, 3:45-5:45!

Woven Word now has openings in our workshops and new writers write for FREE the first week.  We invite writers to respond to a wide choice of inspiring prompts inside a safe circle of peers.  We base our program on the Amherst Writers & Artists guidelines for affirmative feedback.  Now in its 21st year, Woven Word’s program gives young writers a nest to nurture their own creative voice. Writers explore poetry, fiction, and personal memories.  The Tuesday and Thursday workshops are for Upper Elementary – Middle School writers.  An additional workshop for Middle School-High School writers is now taking a Wait List.   For information and Registration please contact Lynn Bowmaster at Lrbowmaster@gmail.com, 413-584-3373.