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What to expect with this week's CSA share.
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Lexington Community Farm
52 Lowell Street, Lexington, MA
Week of August 26, 2015 (Week #12)

In This Issue

What's In Your Share This Week

In the Farm Stand

     
Certified Organic from Picadilly Farm

Pick Your Own Crops This Week

We do our best to predict what will be available but the CSA newsletter hits the press before the week's harvest begins.  That means that sometimes you'll see vegetables at the stand that aren't on the list, and sometimes vegetables on the list are not actually ready for harvest.

Additional storage and preparation tips plus many recipe ideas can be found on the LexFarm website.

Notes from the Field

The growing conditions during the first half of the summer have been great.  It's been dry, but drip irrigation has kept our crops happy.  Additionally, the hot, dry weather has kept diseases at bay and the plants growing fast.  The wet weather this weekend was a welcomed break for those of us working in the intense sunshine of the last two weeks.  The rain will also help breakdown the buckwheat cover crop that we have been working to incorporate into our soil with the mower and diskharrow, two of our tractor-drawn implements.  

We have seeded a selection of fall crops, which we will manage along with a fall cover crop while we plan for 2016 and make some improvements to infrastructure this fall.  Keep an eye on the fields closest to the reservoir while we prepare the fields for a seeding of rye and vetch, our fall cover crop, and as we await the arrival of our heirloom tomatoes and pick-your-own hot peppers.

- Tim Hines, Lexington Community Farm

Featured Vegetable: Peppers

 

All About Peppers

Selecting: Choose bell peppers that are firm, shiny, and wrinkle-free.  The sweet red peppers that people enjoy are actually green bell peppers that have matured to a red color.

Preparation and Use:  Peppers can be enjoyed in many ways, including raw, sautéed, grilled or roasted. 

Storing:  Keep them unwashed and dry in a plastic bag in the crisper drawer of your refrigerator.  Moisture is the bell pepper's enemy as it causes peppers to degrade faster.  Peppers should keep in the refrigerator for about a week.

Longer term storage: You can "flash freeze" bell peppers.  In fact, it is really easy because peppers don't need to be blanched first.  Simply wash the peppers, then cut them in half and remove the stem, rib membrane, and seeds.  Cut them into the size you like to cook with: strips or dice, large or small.  Arrange peppers on a baking sheet, keeping each piece separate so they don't stick together.  Freeze until firm, about one hour.  Transfer frozen peppers to a freezer bag, squeezing out as much air as possible.  When you want to use the peppers, just remove what you need from the bag and reseal.  Hot peppers can be treated in a similar way.  Frozen peppers can be used raw or in cooking.  For best quality, use the frozen peppers within 8 months.

I have also successfully frozen roasted peppers.  In this case, I divide the roasted peppers into portion sizes that I would for a single recipe before freezing in containers.
 
- Betsy Pollack

Recipe: Roasted Peppers

This recipe combines Cook's Illustrated's roasted red pepper recipe and tips I learned from watching my grandmother in the kitchen. You will need a brown paper bag for this recipe.

Prep time: 20 minutes
Cook time: 15 minutes


4 large bell peppers (may substitute any type of sweet pepper)
1 clove garlic, minced
1 tsp. salt
1 tsp. black pepper
3/4 cup extra virgin olive oil
  1. Turn on the oven to low-broil.
  2. Prepare peppers: Remove seeds and cut peppers into strips that are ½-inch to 1-inch wide.  
  3. Coat a baking sheet with a thin layer of olive oil.  Place pepper strips on the baking sheet and place on top rack.  Broil until skin becomes black and starts to blister.
  4. Remove peppers from the oven, and place peppers into a brown paper bag.  Let stand for 5 minutes.  Shake the bag to separate skin from fruit.  Remove remaining skin by scraping with a butter knife.
  5. Season peppers with garlic, salt, pepper and olive oil to taste.

Tim Hines is the farm manager at Lexington Community Farm.  In addition to growing delicious produce, he enjoys cooking and eating it!

More Ideas for Peppers

Sauté green peppers with potatoes and Indian spices, such as this version or this or this.
 
Roasted red peppers are the base for muhammara, a traditional spread from Syria.
 
Green bell peppers, along with onion and celery, make up the holy trinity of Cajun cooking.  Try this in your own kitchen with vegetarian gumbo, hoppin’ john (with bacon or without), or Cajun shrimp stew.
 
Roast peppers with green beans in foil packets, in the oven or on the grill.
 
Briami could be described as a Greek ratatouille.  Peppers are roasted with potatoes, eggplant, zucchini, onion, and tomato.
 
Make Italian sausage and peppers.

Quickly sauté chicken and different colored peppers for some festive fajitas.

Sliced peppers add color to this vegetarian paella.

Stuff whole trout with a mixture of peppers, tomatoes, and chorizo.

Roast chicken slathered with a red pepper puree.

Peppers are delicious to stuff with many different fillings, such as Spanish tortilla (potatoes and eggs), paneer and vegetables, or quinoa taco salad.

This summery tart includes a variety of roasted seasonal vegetables, including peppers, eggplant, zucchini and sweet potato.

Skewer onto rosemary sprigs and grill them.

Sauté green peppers with zucchini and add yogurt and spices for this version of Persian sabzi.

Peter Piper picked a peck of pickled peppers.  For another way of pickling peppers, try lacto-fermentation.

SOUPS
Pick up some corn in the farm stand and make a pot of corn and pepper chowder, spicy or not, or a similar vegan soup
 
Add hot peppers to the tofu larb that tops this version of corn soup or sprinkle on top of cold corn vichyssoise.
 
Roast peppers and carrots for this soup.
 
Does the weather feel too hot for a steaming bowl of soup?  Add diced peppers to an all-green gazpacho based on cucumbers.

SALADS
Combine peppers with a mixture of summer vegetables for a Mediterranean chopped salad, such as this version or this one or this one.
 
Toss together green peppers and fresh corn kernels for this crunchy salad.
 
Add roasted red peppers to this delicious chick pea salad (it’s good with jarred roasted red peppers too.)
 
RECIPE ROUNDUPS
For even more ideas, check out these collections from The Kitchn, the New York Times and Saveur.

The LexFarm website has additional ideas for your peppers.
 
Compiled by Jackie Starr & Betsy Pollack

Making the Most of Your CSA Share

Fried rice is a versatile way to cook some of your vegetables.

Logistics

 
If your assigned pickup day is: You can now pick up on: You must arrange a swap to pickup on:
Wednesday Wednesday OR Thursday Friday or Saturday
Thursday Wednesday OR Thursday Friday or Saturday
Friday Friday OR Saturday Wednesday or Thursday
Saturday Friday OR Saturday Wednesday or Thursday

CSA Distribution Hours:
Wednesday, Thursday, Friday: 3 pm - 7 pm
Saturday: 9 am - 1 pm
Note that scheduled distribution hours are NOT the same as the farm stand hours on Saturdays

Use our Google group to arrange swaps. If you are unable to pick up your share on your assigned day, we have set up a Google group to help you find someone to swap with when you are planning ahead. So far, it seems like the group is working smoothly to arrange swaps.  Keep in mind that there is no guarantee that you will find a swap.  If you did not receive your invitation to the Google Group or are having trouble joining, send email to csa@lexfarm.org for assistance.

If you do not find a swap, you are always welcome to send someone else to pick up your share for you.  This is a wonderful opportunity to introduce a neighbor, friend, or co-worker to the farm.  If you don't pick up your share, the food will not go to waste.  Our volunteer food access team will deliver unclaimed produce to area food pantries.

Have the swap or the friend check in under your name. If someone else is picking up your share, whether it's a shareholder swap or you're just sending someone in your stead, they should check in under your name.  We don't update the weekly sign in sheets based on swaps or alternates, so you do not need to let us know.

If another member of your household wants to receive their own copy of the weekly newsletter, just let us know.

Pick Your Own Supplies

Scissors and Clippers:  Please remember to return any borrowed cutters to the hoop house before you leave the farm so others may use them.  If any scissors or clippers accidentally came home with you, please return them on your next visit.  Also, if you have any extra scissors or clippers that you'd like to donate to LexFarm for PYO, you can leave them in the hoop house with the PYO supplies or give them to Jaclyn in the farm stand. 

Cardboard Containers:  Please bring back and reuse or return any half-pint-, pint-, or quart-sized cardboard containers that you might have laying around the house from previous weeks' pick-your owns!

LexFarm Summer Block Party This Saturday


When: Saturday, August 29 from 10am - 2pm
Where: Lexington Community Farm

Free Admission!

Get excited for awesome activities including live music, kids' activities, farm tours, and a raffle of local products (with proceeds to benefit LexFarm).
 
We'll also have delicious free samples from the following local artisans. We carry all of these products at our farm stand - try them all and find a new favorite!
  • Local ice cream and milk from Crescent Ridge Dairy
  • Locally made caramels from McCrea's Candies
  • Gourmet cookies from Lark Fine Foods
  • Locally baked artisan breads from Iggy's Breads of the World
  • Locally roasted, fair trade organic coffee from Pierce Bros. Coffee
  • Locally produced small batch hot sauce from Alex's Ugly Sauce
  • Small batch sauerkraut, kimchi, and tempeh from Hosta Hill Provisions
  • Pasture-raised dry aged beef from River Rock Farm
We hope to see you there.  This is a wonderful opportunity to introduce the farm to neighbors, friends, family, and coworkers, so please spread the word!

Farm Stand Open to Public


We hope you're enjoying the new variety of locally produced foods at the farm stand.  The farm stand is open to the public, so tell all your friends to stop by!

Farm Stand Hours:
Wednesdays-Fridays: 3-7 pm
Saturdays:  9 am - 4 pm
Sundays:  11 am - 4 pm
If you have any questions, comments, suggestions, or to add another member of your household to the mailing list for this weekly CSA newsletter, send an email to csa@lexfarm.org.

Staff

Tim Hines
Farm Manager

Jaclyn Fishman
Farm Stand Manager


 

LexFarm Board of Directors

Allison Guerette, President
Carolyn Goldstein, Vice President
Ralph Clifford, Treasurer
Amanda Maltais, Clerk
 
Susan Amsel
Mark Gabrenya
Marcia Gens
Whitney Kakos
Linda Levin
Susan Schiffer
Mary Rose Scozzafava
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Visit LexFarm.org
Copyright © 2015 Lexington Community Farm Coalition, Inc., All rights reserved.


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