News from the Farm

Has another week already gone by, wow, we are into August. This week is a big one for us on the farm. On Monday we said goodbye to two of our farm crew, Casey and John, who have been with us since mid-May. Casey is a student at Unity College, so they are heading back home to visit family for two weeks before school starts. It's been so great to have them on our crew and watch them learn throughout the season and we're glad they'll be staying in the neighborhood for a few years as Casey studies in the Sustainable Agriculture program at Unity. 
Here's a photo of us all celebrating their last day with cake! 

We are also excited to welcome MOFGA Apprentices to our farm on Wednesday this week as we host a Farm Training Project talk: Farming with Horses. All are welcome, so if you've been curious to check out the farm, join us Wednesday! Tour starts around 5pm and we'll have a potluck afterwards. 

The bounty of summer keeps on pumping and your share this week is full of picnic goodies - namely, the makings for SALSA! We're as excited as you are that peppers are in, plus a pile of tomatoes. Our Alisa Craig fresh onions are also looking beautiful and you'll find a bunch of those in your box this week. To round out the salsa, you'll also find a bunch of cilantro. 

You'll find your regular bounty of greens in your share, lettuce heads or mesclun; cabbage, kale, or chard, and then a choice of herbs - parsley or cilantro.
*New* this week you'll find something pink! A bunch of Scarlet Ohno Revival Salad Turnips. They're crunchy and bright and you can use them like the Hakurai (white) salad turnips. Slice em up over your greens, slice thinly atop your tacos with some salsa, or lightly sauce with your chard or kale and some onions and spices. Let us know what you think about them! 


Hope you enjoy this week's share! Your farmers, Adrienne & Ken

Delivery Location info:

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

Summer Salsa
 

1 small onion, diced
a few tomatoes, chopped small 
hot peppers to your tasting, chopped small
1/4 tsp salt
juice of half of a lime
cilantro, chopped fine

Mix it all together and serve fresh! 

Pasta Salad with Goat Cheese

1/4 pound linguine
1/2 c. chopped walnuts 
3 Tbsp olive oil
2 cups fresh corn 
2 cloves garlic, minced
salt and pepper
2 pt cherry tomatoes
2 small zucchini, cut into ribbons with a peeler
2 Tbsp fresh oregano leaves
4 oz goat cheese
salad turnips, thinly sliced.  

Instructions
Cook pasta and reserve 1/4 cup cooking water - drain and return to pot. Heat oven to 350, spread walnuts on baking sheet and toast, tossing occasionally 8-10 minutes until fragrant. 
Heat oil in large skillet over medium heat - add corn, garlic, 1/4 tsp each of salt and pepper. Cook and toss occasionally until corn is tender, 2-4 minutes. 
Add corn, tomatoes, zucchini, and half of cooking water to pasta. Cook over medium heat, gently tossing until liquid is slightly thickened and coats pasta, about 2-3 minutes. Add cooking water as needed. Serve sprinkled with oregano, walnuts, goat cheese, and salad turnips.