Copy

CSA NEWSLETTER: WEEK 12


News from the Farm

This week share has the sweetness of summer tomatoes mixed with the first of our fall crop of broccoli -the cool nights making it extra tasty.  As we approach September our minds shift towards the list of fall farm tasks but our feet and our willing hands are still very grounded in the summer field activities. weeding, long days of harvesting, picking flowers, moving sheep pasture -and maybe a few more swims in the lake before the weather gets too cool at night! 
    This coming fall is filled with a lot of anticipation for another reason all together! We have started up a new business venture here at the farm with our friend Debi Stephens. Construction began today on a new Cider pressing room, transforming an old harvest and pack room into a commercial scale apple cider pressing room where we will be custom pressing apple for individual, cider makers and wineries and making fresh cider for sale to market customers and shareholders this fall!
    We look forward to sharing more with you about this new venture, and the best way to do it is to get you up to the farm! To do that we invite you all to a HARVEST PARTY AND CIDER PRESSING OPEN HOUSE September 30th, from 1 to 5pm. Hayrides, apple bobbing, pressing demos and fresh cider, cider donuts, music and more. CSA potluck dinner 5 to 6:30. We hope you can make it! Mark your calendars now! Have a great week!
Your Farmers, Adrienne & Ken

CIDER PRESSING OPEN HOUSE

Saturday, Sept 30,   1:00 - 5:00pm
 

Hay Rides  *  Apple Bobbing  *  Pressing Demos  *  Fresh Cider   *  Donuts

CSA Potluck Dinner   5:00  -  6:30pm
This is a Boxed Text block. Use a contrasting background to draw attention to this content.
This Weeks Share:
  • Mesclun 
  • Rainbow Chard or Kale or Cabbage
  • Sage or Thyme
  • Broccoli or French Filet Beans
  • Tomatoes
  • Beets!
  • 2 Zucchini or Summer Squash

Delivery Location info:

Munjoy Hill Delivery
North St. Standpipe Park
Tuesdays 4:30 to 6pm
Office Delivery
Stone Coast and IHCM
Tuesdays, ready by 3:15
 
Woodfords Church Delivery
202 Woodfords St.
Tuesdays 4:30 to 6pm

Market Shares
shares can be used at:
Fridays: Belfast Farmers Market, Waterfall Arts 9am to 1pm
Saturdays: United Market, Belfast
Spring St 9am to 1pm

Still have questions? email us at newbeatfarm@gmail.com or call 207-620-0540

Recipes

Here are a few of our favorite ways to use the veggies you'll find in this week's share! Enjoy!
More can be found on our website, categorized by veggie.

Chilled Golden Beet & Buttermilk Soup
from Erin French of the Lost Kitchen
 

We are proud of our friends and neighbors over at the Lost Kitchen and love this soup that they make with our beets. Since we have some beautiful golden beets in this week's share, we thought we'd include this recipe. Enjoy! 

1 pound golden beets
salt and pepper
11/2 tsp Shallot Vinaigrette (included below)
1 cup buttermilk
Juice of 1/4 lemon
olive oil, for drizzling
1 Tbsp small basil leaves
1 Tbsp snipped dill fronds
2 Tbsp sour cream

Boil beets over medium heat in well salted water. Cook until tender, 25-40 minutes, depending on size of beet. Remove and allow to cool to room temperature. Then peel off skins. 

Cut 1 beet into small dice about the size of your pinky nail. In a small bowl, toss the beet with the shallot vinaigrette and set aside. Cut the rest of the beets into large chunks. 
Puree the chopped beets, buttermilk, and lemon juice in a blender until smooth. Season with salt and pepper to taste. Refrigerate for at least an hour until completely cooled. 

Lade the soup into bowls and drizzle with olive oil. Put the dill fronds and basil leaves in a small ramekin and sour cream in a second. 
Serve along with the marinated beets so people can garnish their soups as desired. 

Enjoy! 

Macerated Shallot Vinaigrette
 

1 shallot, finely diced
2 tsp seasoned rice wine vinegar, or just enough to cover shallots
1/4 cup olive oil 
A few twists of pepper

Mix shallots with rice vinegar and let macerate at least 20 minutes or up to overnight. Whisk in the olive oil and pepper. Store in fridge for up to a week if you like, but the freshest flavor is in the first 24 hours. 

Pickled Dilly Beans
We've been loving the green beans and since the season is so short, saving some up for the winter by pickling them. 
Here's a tasty twist on the classic, with some peppery zing. 

3 pounds green beans
2 1/2 cups white vinegar
2 1/2 cups water 
4 tablespoons pickling salt 
5 medium cloves garlic 
5 teaspoons dill seed (not dill weed) 
5 teaspoons red chili flakes

1.
Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles. 

2.
Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, and 1 teaspoon red chili flakes.
3.
Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. 

4.
Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.

Going to Miss a Share?

If you know you are going to be out of town let us know by the Friday before and we'll hold off picking your share and double you up the following week.

If you are running late to a pick up leave us a message or text on our cell phone: 207-620-0540 and we will leave your share in Portland for you to pick up later. If we don't receive a call the share comes back to the farm with us. 
Copyright © 2017 New Beat Farm, All rights reserved.


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Email Marketing Powered by Mailchimp