Monthly Archives: July 2016

Don’t be so Corny

Posted on July 29, 2016 by Matt E.

Hi folks,

One thing I was noticing while shucking our fresh corn the other day, was how much of a mess I was making while doing so! The silk seemed to fall on everything, similar to the affect of cat hair. One shareholder mentioned to me the other day how your can microwave corn while it is still in the husk, which ends up making it much easier to shuck. Sure enough, after researching this a bit more, it turns out you can save yourself the mess of having to tear off the husk with your hands…

Simply cut your fresh ear of corn a couple inches above the stalk end and place in the microwave for about 3 minutes (or an additional minute if corn doesn’t slide out easily from stalk).

The steam from the microwave will separate the kernels from the stalk, thus the cob should slide right out of the husk silk free!

For those of you who may have some questions about how long to cook corn before it is ready, here are a few tips…

Boil a pot 3/4 full of water, add some sugar and lemon juice for extra sweetness, throw in as many corn cobs that will fit, then cover pot and turn off heat. Corn should sit in hot water like this for 10 minutes before it is ready.

Lastly I have included a recipe for choclo (meaning “corn pie” in Spanish), which is a very popular dish in South America. I don’t think I have had choclo since I lived in Paraguay, yet this recipe is very easy to make, and so tasty that I highly recommend testing this out if you have never had choclo before. You can even use store-bought pie crust to save time…

Recipe:

2 cups corn
1 tablespoon vegetable oil
1 small onion, chopped
2 cups milk (1% or more)
3/4 cup of butter
1/4 cup of cornstarch
2 hard boiled eggs (chopped)
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten

Directions:

Preheat an oven to 375 degrees F (190 degrees C).

Place eggs in a pot and once the water boils, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water; peel and chop.

Meanwhile, heat the corn in a saucepan and cook for approximately 2 minutes; strain and set aside to cool.

Heat the vegetable oil in the same saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes over medium heat until the butter has melted and the sauce has thickened. Stir in the hard-boiled eggs and corn; pour into the piecrust.

Bake in the preheated oven until crust and pier are golden brown and pie center is firm which is about 25-30 minutes depending on your oven.

Half way through the baking process, brush the beaten egg over the top of the pie and finish baking. This will give the pie and nice golden brown topping.

Note: This recipe can be prepared ahead of time and warmed before serving.

References:

K Consulting

Kitchn.com

Zestuous

This post is by Matt Eiland who is in his first year as one of the Farm Apprentices at Moose Hill. In addition to the weekly pick-up posts, Matt has been sharing stories from the fields, ways to care and store for the crops, and other helpful insights.

Week 9 Pickup List

Posted on July 25, 2016 by Matt E.

Hi all,

Another great week of vegetables lies ahead of us. Potatoes are a new addition, and while some are quite small, they still have the same great taste. Tomatoes are finally here! Small amounts will be distributed this week, but next next we should have a significantly higher yield. Our cucumbers are gradually lessening as you have noticed, and while our summer squash and zucchini are declining as well, we have new varieties of acorn and winter squash available now. Here is this week’s list:

Cucumbers
Zucchini
8-ball Zucchini
Summer and Winter Squash
Patty Pan Squash
Providence and Sweetness Corn
Egg Plant
Peppers
Onions
Green Beans
Beets
Swiss Chard
Potatoes
Pick your own Green Beans
Tomatoes
Egg and Fish Shares, for those who registered

A look at what’s to come

Posted on July 23, 2016 by Matt E.

Hello Shareholders!

Now that we are nearing the halfway point of our season, I have to admit that it’s been wonderful getting to know some of you all. A lot of you have offered some great suggestions and input about ways we can improve the distribution process, and its great to see so many people who really value truly organic food and the need to have more people buy locally. One shareholder has suggested that I request from anyone interested, some pictures of dishes with their recipes that you all have conjured up with our produce. Please email me what you have to offer, and I can make a blog post presenting these neat dishes. This would be a great way to share some of your talent in cooking, so please don’t be shy!

Below are a few photos of some vegetables and fruits that have yet to arrive so that you all can see how far along they are in the ripening process. I’ve also shared some photos of crops that we have recently harvested, with some information about the pollination and flowering process involved.

IMAG0092

Here is a look at a still growing potato plant from a couple weeks ago. A good indicator of when to harvest this depends on how developed it’s flowers are, which this plant has yet to produce. As you can see there is the dreaded potato beetle which feeds on foliage, and even enjoys our tomatoes and eggplants!

IMAG0101 IMAG0102

Here is a look at our sweet corn. The tassels or male parts, are the golden tops shooting straight up on the top of the stalk (photo on left). They produce pollen which must land on the silks at the ear tips, which are the female parts (photo on right). A pollen grain must fall on a single strand of silk and imbed itself. The pollen then grows a tube down the length of a silk to arrive to the ovary, and if all goes well, a kernel is born! Each strand is connected to an individual kernel, so if you see corn with lots of missing kernels, this indicates poor pollination. The pollen is wind blown, thus most of the pollen which lands on the silks comes from tassels of other corn stalks. If you have ever grown corn yourself, you can assist in the pollination process by simple breaking off one thin branch of tassel, which has several anthers on it that are full of pollen. Simply brush the tassels over corn silks to pollinate. See photo below, which shows one small tassel with several pollen yielding anthers dangling on it.

Hand-pollinating sweetcorn

IMAG0097

Tomatoes Tomatoes!! Soon to arrive! This particular photo was taken at an earlier stage in it’s ripening process, but we should be expecting this awesome crop within a couple weeks. My favorite are the green zebras which we offer. When fully ripe they form some wild looking green and yellow stripes.

IMAG0112

Recent photo photo taken of our “tirreno” cantaloupes. Due to be ready to harvest around mid September, and if you look closely at this plant you can see a slight patch of yellow. When the rinds have changed to a more uniform tan or yellow color they should be ready to eat.

References

Growveg.com

Week 8 Pickup List

Posted on July 18, 2016 by Matt E.

Hi all,

Here is this week’s pickup list. Another bountiful week with the addition of delicious sweet corn. Tomatoes are not here yet, but expect them soon!

Beets Summer Squash Cucumbers Zucchini Big Onion Peppers Hot Peppers Egg Plant Green Beans – to pick up and pick your own Sweet Corn Swiss Chard Arugula Tatsoi Egg and Fish Shares, for those who purchased them

Gotta love peppers!

Posted on July 16, 2016 by Matt E.

Hi all,

I must say that peppers for some reason are some of the coolest vegetables to watch grow. The variety in taste based on color, and the vast amount of spices we can engender from hot peppers…I simply don’t know how most talented cooks could survive without this vegetable. In addition to some useful resources I found which compare how long different colored bell peppers will last, I thought I would include some tips about how to store peppers, both long and short-term. Lastly, there is quick-fix tasty looking sandwich recipe involving peppers and portobello mushrooms.

How to tell when peppers have gone bad

You can usually tell by looking or feeling if they are going bad. Firm peppers, regardless of color, are a clear indication that they are still good. One common sign of peppers getting old, is if they begin to reveal wrinkles and a softer skin. You can still cook with these peppers, but they will not be very desirable raw. Soon after they become soft, they will start to become slimy, and mold will begin to develop. Sliced bell peppers start to become moist on the cut side of the vegetable, which will further result in mold.

How to store peppers to extend shelf life

For a longer shelf life, it is ideal to store them whole in the vegetable bin of the refrigerator. Once a pepper is cut, it should be sealed in a plastic bag and used within a few days. For a longer term option, chopped peppers may be frozen in a freezer safe container; chop them onto a cookie tray and briefly freeze the tray before storing them in a freezer safe bag. This method will prevent the peppers from forming a large frozen ice ball. Peppers will develop ice crystals quite quickly so it is best to use them as soon as possible. Defrosted peppers will be soft, thus more ideal for cooking.

Peppers Expiration date	Refrigerator
	Life-span before going bad
Fresh (Whole) Green Bell Peppers	2-3 Weeks
Fresh Red Bell Peppers (Whole)	1-2 Weeks
Fresh Orange Bell Peppers	1-2 Weeks
Fresh Yellow Bell Peppers (Whole)	1-2 Weeks
Cut Bell Peppers (any color)	1-3 Days
Frozen Chopped Bell Peppers	4-6 Month

Grilled Portobello, bell pepper, goat cheese sandwiches from Myrecipes.com

Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Instructions

Marinate portobello mushroom caps and sweet bell peppers in homemade balsamic vinaigrette, then grill on a flattened Kaiser roll for a panini-style sandwich. It is an easy weeknight meal that can be prepared on the grill, with an indoor grill pan, or in a skillet.

Reference:

How long do peppers last?

Week 7 Pickup List

Posted on July 11, 2016 by Matt E.

Hello Shareholders!

A few new additions are here for us this week! On the horizon are some up and coming tomatoes! Here is the harvest list for this week:

Summer Squash
Zucchini
Cucumbers
Beets
Big Onions
Swiss Chard
Green Beans
Green Peppers
Egg Plant!! (can you tell we are excited?)
Arugula
Tatsoi
Ovation Mix
Egg and Fish Shares for those who registered for them

What is Organic?

Posted on July 9, 2016 by Matt E.

One subject that I find very interesting is the use of the word organic. I have read from many resources which focus on the differences between “conventionally” grown food, that is grown in a way that is more likely to use synthetic fertilizers and pesticides, and “organically” grown, which doesn’t use such methods, and is supposedly more nutritious and environmentally sustainable.

Yet from the nature of agribusinesses in our country, and the capitalistic approach of our food industry, the term “organic” can imply mixed messages. I often feel uncertain about whether certain food labeled “organic” was really grown in a healthy way. The actual definition of organic is “of relating to, or derived from living matter;” a definition that can actually entail many different methods of growing food. Some methods may use natural compost without pesticides, others being mass-produced and shipped from afar.

As far as Moose Hill’s CSA goes, the process of becoming organically certified is time-consuming and rigorous. The standards for receiving organic certification have risen over the years, thus it requires Moose Hill and Wards Berry Farm to produce lots of records and documentation proving that all of our methods of farming meet the requirements. While this seems like a rather bureaucratic process, the organic certification signifies how mindfully our produce was grown.

After researching the list of requirements that fall under Bay State Organic Certifiers, I found out how intricate and extensive the list really is. One section of the list of regulations explains the requirement of the development of habitats for natural enemies of pests. Another section went into the importance of crop rotation–or planting different crops in one space of land from year to year in order to ensure the advancement of nutrients in the soil. All of these things we can see happening on the farm, and thankfully no preservatives or synthetic fertilizers are necessary because we are relying on methods that strengthen the soil, resulting in stronger crops.

One of the strongest indicators of whether a farming operation is genuinely organic, is whether it uses compost that is made relatively close to the farms location. If compost is being truck loaded and transported for miles on end before reaching its destination, then in my mind this is not very sustainable or self-reliant; why rely on gasoline to ship materials that can be taken right from our backyards? For those of you who have helped us harvest and weed during the week, you may have noticed the amount of compost that Wards Berry Farm has spread around most of our crops.

The science behind organic matter and it’s relation to a stronger and more disease-resistant plant, is very fascinating. After certain “decomposing agents,” such as earthworms and fungi break down this organic matter (initially composed of chicken manure, shredded leaves, and other organic materials in the case of our compost) into a more uniform dirt-like substance, the more accessible these nutrients are for the roots of the crops that feed on them.

Moreover, healthy soil isn’t created overnight by just throwing a batch of compost on land and then calling it a day. It takes years to create soil that has benefited from several applications of compost, and a diverse rotation of crops that can provide nitrogen to the soil. Without continued rotation, soil can become gradually deprived of certain elements such as nitrogen, especially if only one crop is planted year after year in an area of land. In such “monocultures,” the soil can become dry of the key nutrients that are repeatedly absorbed by one particular crop. Often times, in order for such operations to compensate for poor soil structure, they turn to synthetic fertilizers in order to boost production, and chemical pesticides because their vegetables are too weak to fight off pests and disease on their own.

In conclusion, the reason for why truly organic vegetables taste so fresh, are partly due to the care and effort put into maintaining a healthy soil structure over the years, and the resulting crops that have flourished from it. In my mind, vegetables are not “organic” unless this has been done!

References:

The Omnivores Dilemma, Michael Pollan

Dragonflies and Butterflies

Posted on July 5, 2016 by Karen Stein

There is a power line right-of-way (ROW) that cuts through Mass Audubon’s Moose Hill Wildlife Sanctuary and The Trustees Moose Hill Farm properties. A hike along the ROW is a wonderful exploration; there are a number of habitats and a variety of animals and insects to discover.

Recently Vin, one of our property staff and a nature enthusiast, headed out to look for insects along the ROW. He had a great day and provided us all with an update of what he found.

Dragonflies (Odonates):

Ebony Jewelwing
Eastern Red Damsel (probably new for Moose Hill)
eastern red damsel
Eastern Forktail
Fragile Forktail
Sphagnum Sprite
Harlequin Darner
harlequin darner
Common Green Darner
Delta-spotted Spiketail
Common Baskettail
Blue Dasher
blue dasher

blue dasher (female)
Eastern Pondhawk
Spangled Skimmer
Chalk-fronted Corporal
Common Whitetail
Twelve-spotted Skimmer
Widow Skimmer
Painted Skimmer
Meadowhawk sp.
Dot-tailed Whiteface

Butterflies (Lepidoptera):

Spicebush Swallowtail
Great Spangled Fritillary
great spangled fritillary
Pearl Crescent
Southern Cloudywing – a lifer for Vin, found at Trustees Moose Hill Farm, which abuts Moose Hill Wildlife Sanctuary
Northern Cloudywing – at Trustees Moose Hill Farm
Peck’s Skipper
Dusted Skipper – a lifer for Vin and probably new for Moose Hill
dusted skipper

So next time you want a little more adventure on your walk, take your binoculars, grab a camera, and discover the wonderful world of Dragonflies, Damselflies, Butterflies, and Moths!

Week 6 Pickup List

Posted on July 4, 2016 by Matt E.

Hello Shareholders!

Happy 4th of July! Another plentiful week of produce lies ahead of us this week. Today we were able to harvest a good batch of strawberries, yet it is uncertain whether there will be enough for the rest of the week. Pick your own peas are also declining, so today may be the last day for that as well. Coming soon: Swiss chard! Here is the list for the week:

Kale
Arugula
Ovation Mix
Radishes
Spring Onions
Collard Greens
Beets
Carrots
Big Onions
Zucchini
Summer Squash
8-ball Zucchini
Cucumbers
Egg and Fish Pickups, if you are registered for them

Mashed Beets and Storing Tips

Posted on July 2, 2016 by Matt E.

Hi all,

I noticed I haven’t provided any specifics about beets, thus I decided to look through a cook book I have titled Good and Cheap–Eat Well On $4/Day. Right down my alley, but moreover, this recipe for Mashed Beets is very easy and it looks delicious.

Before going into this though, here are some helpful tips about storing your beets and beet greens:

When Choosing which greens to cook with, go for the ones that are bright green seeing that they have the most nutrients in them, and will have a stronger flavor after being sauteed.
Storing: Separate the beets from the leaves, and store them in separate plastic bags in the vegetable drawer of the refrigerator. Do not wash them before doing so–this will keep them dry and fresh for weeks. Leaves will last for a few days, but beets should endure for around 3 weeks.
Best uses: Small, young beets are tasty when grated raw in salads. All types are delicious steamed or boiled. Or roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar.

Mashed Beets

Making pureed or mashed beets like this is a little different compared to making a mash out of something like potatoes, seeing that beets are much less starchy, thus they don’t naturally “fluff up” they way other root crops do. Use a food processor for the best result, yet this recipe can be done with or without one. Color should be magenta when finished.

-Serves 4 as a Side

Ingredients:

salt to taste 4 medium sized beets 1 tbs butter 3 cloves finely chopped butter 1/4 cup vegetable or chicken broth pepper to taste

Optional Additions:

Orange juice instead of broth Dill Yogurt or sour cream Vinegar

1. Bring a pot of salted water to a boil. Add beets without skinning them, and cook until a knife can pierce them easily, about 40 mins.

2. Drain water and let beets cool for 5 mins.

3. Meanwhile, melt butter in a pan over medium heat. Saute garlic until in smells great and turns translucent, but not brown–about 2 mins. Remove from heat and set aside.

4. Once beets are cool, chop off stems and peel off their skin. It should be easy since the cooking will have softened the exterior.

5. Dice beets and add them to a bowl or food processor along with the sauteed garlic, the broth, and any additions. Process or mash until the mixture is very smooth. Taste and add salt and pepper as needed.

References:

How to select, store, and Cook Summer Produce

Mashed Beet recipe from Good and Cheap–Eat Well on $4/Day. Leanne Brown