Main Share CSA – August 20 2018

Hours of Distribution

Monday, 1:00 – 6:00 PM
Tuesday & Thursday, 11:30 AM – 7:00 PM

This Week’s Distribution

Peppers
Hot Peppers
Carrots
Spaghetti Squash
Potatoes
Tomatoes
Cherry Tomatoes
Eggplant
Melons
Lettuce
Onions
Corn

U-Pick

Herbs

Recipe Links

Heirloom Tomato & Burrata Salad

Stuffed Tomatoes with Serrano & Manchego

Pimiento Cheese Toasts with Bacon & Tomato

Easy Grilled Succotash

From the Farmer

As the weather turns cooler, my thoughts turns towards food preservation. Maybe it is the cool weather? Maybe it is the shear abundance of food coming in from the fields? Either way, I start to think about how to save produce so that I can enjoy it into the fall and winter seasons.

Now yes, we do farm ‘around the calendar’ now, and there is an abundance of food available with our Winter and Deep Winter shares. But I am talking about things that you don’t see in the wintera amoung the greens and the root vegetables. Things like corn. And tomatoes. Peaches. and Peppers.

For those well-versed in food preservation, there are opportunities to purchase bushels of corn and u-pick tomatoes in large quantities. These can then be frozen, dried and/or canned to preserve them for later use. However, at a much simpler level, food preservation is as easy as taking some of your extra green peppers, cutting them up, and putting them into a plastic freezer bag. You now have frozen organic peppers that can be used in recipes all year long.

In general, items from early summer like lettuces and leafy greens don’t freeze all that well. Cucumbers also don’t seem to hold up well. Many others, like corn, peppers and beans, are great candidates. All you need is a cutting board and some freezer bags.

Over the next few weeks, we will have more information about food storage, including drying and canning foods. In the meantime, there are a lot of great resources online to guide you. It can be simple, like cutting the kernels off of a corn cob and then freezing them in a freezer storage bag. Or it can involve many steps, required for making and then canning tomato sauce. Either way, give it a try this year!

See you at the farm,
Laura

U-Pick Tomatoes

11th Annual U-Pick Tomato Event
Thank you to everyone who turned out for the 11th annual u-pick tomato event. A lot of shareholders were there, as well as many of the local people who come year after year for this event. Close to 4000 pounds of tomatoes were picked on that first day! Tomato u-pick is now going on everyday, from 9 am to 6 pm, until there are no more. (This is usually right around the time of the first frost.) So if you weren’t able to come out before, you still have time.

Let us know what you are doing with all of the tomatoes you picked! We would love to see your pictures and take a look at the recipes. Here are a few we have seen on our Facebook page.

Amy Gilman picked over 50lbs of Juliets!

Faye Kalmbach picked 43 lbs!

Visit Us

139 Spring Street
Millis, Massachusetts 02054
Farm Stand: (508) 376-5024
tangerinifarm@gmail.com

We Are Open:

OPENING FOR THE SEASON May 1st
Farm Stand: 9:00 AM - 6:30 PM
Ice Cream Shop: 11:00 AM -  7:00 PM
Lunch: 11:00 AM -  4:00 PM

Want To Hear From Laura?