Author Archives: Matt E.

Farm Lunch: July 7th

Posted on July 7, 2017 by Matt E.

It takes a bit of time to master the art of smoothie making, but since I make smoothies almost every day with our farm produce, I may someday get there! They’re nutritious, quick and easy to make, and they can make things like Kale and Chard a bit more enjoyable and sweet (in my opinion of course!). Since I like to make smoothies using several different combinations of greens and fruit, I wanted to offer a few of my favorites. I usually use soy milk since it seems to have the highest amount of vitamins, minerals, and protein amongst all the non-dairy milks, though cashew and almond milk work well in its place.

If you love blended strawberries, I suggest buying a few quart size packs at the supermarket (unless you have saved some already, which I highly doubt!) and freezing them. First lay as many berries as possible that will fit onto a baking tray, and freeze for 4 -5 hours. After berries have frozen, store them in a plastic bag in the freezer. This prevents berries from clumping and sticking together since they were able to first freeze separately from each other. Strawberries frozen this way should last several months, and can be thrown into smoothies directly without thawing.

In the recipes below I say 2 – 3 cups worth of soy milk since I adjust the amount depending on how thick, or watered down I wish them to turn out. The more Kale I use for example, the more milk. Simply throw all of the below mentioned ingredients into your blender, and blend according to specified times.

Strawberry and Kale

4 frozen strawberries
2 cups kale
1 tbsp honey
2 – 3 cups soy milk

Blend on medium speed for about 45 seconds, or until creamy consistency

Banana, Strawberry, Greens

1/2 of one large banana
3 medium-sized frozen strawberries
1 cup kale or swiss chard
1 – 2 tbsp honey depending on desired sweetness
2 – 3 cups soy milk

Blend on medium speed for a half-minute, then high until desired consistency is reached. I like the greens to be well processed so I blend this one for about 1 full minute

Avocado, Banana, Kale

1/3 of pulp from one avocado
1/2 of one banana
1 cup kale
1 tbsp sugar, or 2 tbsp honey
2.5 cups soy milk

Blend on medium speed for half a minute, or untill desired consistency reached. This one is a personal favorite!

Strawberries and Kale with Soy

Finished product. Yum

The History of the Moose Hill Community Farm

Posted on June 30, 2017 by Matt E.

Being a second year apprentice, I am, and have been, very fortunate to work with and learn from some wonderful people here at Moose Hill. Being able to work with shareholders in the field, and hearing feedback during distribution is what creates a genuine “communal” feel every work day.

Since I grew up in Sharon, I run into old classmates, or parents of classmates, almost every week. Thus, I’m often a bit nosey as to what they have been up to since graduating Sharon High. It’s fun getting to know several of you a bit more while working in the fields or during distribution and I am getting a better sense of how connected our CSA is with the beautiful town of Sharon and a number of surrounding communities. Did you know that we have shareholders from over 19 different communities – we think the furthest is Pocasset! Next time you are at distribution, see if you can find who comes from the furthest town.

Lately I have been asking some long time shareholders their thoughts and experiences about being a part of this CSA for so long. From everything I have heard, it certainly seems the CSA has grown quite a bit!

The CSA began in 2005 using a tent for distribution and lugging all the food up to the shop at the nature center on rainy days. After realizing that this probably wasn’t the most ideal setup, Moose Hill began a fundraising campaign, engaging shareholders and other friends of Moose Hill and the general public to raise the funds and build the new barn.The barn was constructed in 2010 (complete with a solar array to further lower the carbon footprint of Moose Hill, but that’s another blog posting in the future). The new barn changed the way we were able to manage the produce being harvested – no more tents blowing away!

Our modest tent from the beginning

Old style pickup

In the beginning, all of the harvesting was accomplished through shareholders, volunteers, the property manager and the sanctuary director. With one field to harvest and just over 100 shares to manage, this was hard, hard work, but doable. When the second field came in line, increasing the number of shareholders, the work increased! At this point there were over 300 shares being sold. This meant that a few very part-time farm workers, along with the shareholders and a few other volunteers, were needed to accomplish all of the work.

When Mathew Noiseux was hired in 2014 as both the Property Manager and CSA Manager, a few more changes began. As Moose Hill underwent the transition from one sanctuary director to the next, Mathew brought on more part-time paid help to get all the work done in the fields while still relying on the shareholders to guarantee harvesting and to run distribution. Without these changes, Mathew would have needed about 4 pairs of hands in order to instruct shareholders as they arrived to help harvest, plan the harvest lists, prepare for distribution, and work with Ward’s Berry farm to make sure all our vegetables were planted – not to mention working on the rest of the property.

In 2015, the shift to the current structure happened. Apprentices were hired who could help manage the harvest, run distribution, and answer various questions from shareholders. Along with a few Farm Hands, there is now a consistency to harvesting and attention to weeding and other farm chores allowing us to focus even more on the quality of the food we are growing. Mathew’s patience, desire to teach, to challenge, and to get the best out of his farm crew is what enables us to be successful.

Mathew hitching a ride

From what I have heard, there are two main reasons why several people have chosen to be shareholders for so long: fresh food and the direct involvement they have in the process of harvesting and distributing what we get to cook and enjoy!

A number of shareholders not only like to work in the fields with us, but if they have time and the opportunity, they go beyond their required commitment for work hours to give an extra hand. It certainly doesn’t go unnoticed and is appreciated even more than they may realize.

I’ve also noticed how many shareholders enjoy being obligated to cook new foods they aren’t accustomed to, which offers the chance for them to share what they have learned with each other during distribution.

All of these things you simply can’t attain by going to the supermarket. One, we usually don’t know how exactly the veggies from market were grown, i.e. what pesticides or fertilizers were potentially used. Two, the word “organic” can be quite an ambiguous term. We usually don’t have any connection with those producing food at the market either, thus we aren’t aware of how the food has been stored while being driven or flown across the country, and sometimes the world. I’m sure many of us are aware of the carbon footprint caused by mass-producing/conventional agriculture, which is one of the reasons why we choose to be apart of the CSA model, and why we talk about these alternative modes of agriculture to friends and neighbors.

We are glad that our long-time shareholders and our newest shareholders are a part of the history and growth of our community. I look forward to sharing more stories with you all!

CSA Pickup: Week 5

Posted on June 26, 2017 by Matt E.

Week 5 is here, with the additions of squash, zucchini, and carrots! Strawberries are unfortunately on the decline 🙁 and Broccoli may be ready again on Wednesday based on its current size in the field. Kale is available today (Monday), yet may not be later this week.

Here is this week’s list..

Strawberries
Kale
Carrots
Beets
Radishes
Summer Squash and Zucchini
Red Lettuce
Green Lettuce
Garlic Scapes
Spring Onions
Pick your own peas

Remember that Monday is fish pickup for those of you with fish.

We are still selling pasture raised beef from the Trustees in addition to honey, maple syrup, and spices.

Berry And Green Smoothies

Posted on June 25, 2017 by Matt E.

Smoothies are some of my favorite concoctions to make with our farm veggies and fruit. They’re quick, easy, and provide an array of vitamins and essential nutrients. I have tailored the following smoothie recipe to highlight the leafy greens we grow on the farm and the honey from our bees. I hope you enjoy it!

Apple-Berry Smoothie Recipe

1 cup blueberries (frozen or fresh)
1 large apple, cored
2 cups Swiss chard or kale
10 medium strawberries (fresh or frozen)
8 ounces unsweetened soy or almond milk
1 table spoon honey

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until creamy.

Nutrition Information

Calories: 266
Fat: 1g
Protein: 5g
Carbohydrates: 58g
Fiber: 11.6 grams
Calcium: 8% RDA
Iron: 2.8mg
Folate: 159.5 mcg
Vitamin A: 42% RDA
Vitamin C: 147% RDA

This smoothie has 49% of your daily recommended value of fiber, and is a rich source of folate, B6, vitamin K, copper, magnesium, manganese and potassium.

Serving Size: One.

Apple-Berry Smoothie Recipe

Source:

Incredible Smoothies

CSA Pickup: Week 4

Posted on June 19, 2017 by Matt E.

As we enter into Week 4 of CSA distribution, we are still enjoying a steady harvest of strawberries, as well as a bountiful crop of peas for Pick-Your-Own (PYO).

For this week’s pickup, look forward to…

Strawberries
Kale
Swiss Chard
Radishes
Lettuce
Spring Onions
Garlic Scapes
Peas (PYO)

Remember that Monday is fish pickup for those of you with fish.

We are now selling pasture raised beef from the Trustees of the Reservation in addition to honey, maple syrup, and spices.

Storing And Keeping Your Veggies Fresh

Posted on June 17, 2017 by Matt E.

Seeing that we have all had quite a bit of leafy greens and onions lately, here are a few quick and usefull tips on how to keep your greens fresh for as long as possible in the fridge. I have also explained how to regrow your lettuce and onions after snipping the leaves.

Kale: Instead of simply throwing them anywhere in the fridge, keep them in the coolest part of the fridge seeing that they lose their flavor when kept at room temperature for too long, but have a sweeter taste when subjected to cooler temperatures. Wrap them in a paper towel and store in a plastic zip-loc bag.

Swiss Chard: I have experimented a bit with this one in the past, and have found one of the most optimal ways is to lightly dampen paper towels before wraping them around the leaves. It is also helpful to cut out the center stems of each leaf. Chard is able to grow well in both very hot and cold temperatures, and they also hold well under certain levels of moisture. Without over stuffing, place the wrapped leaves in either a plastic bag or storage container into the fridge.

Radish: Radishes also do well under moisted conditions…One option is to wash and trim the roots, removing both the greens and the small tap root extending out the bottom. Drain excess water and stuff radishes in a large canning jar with layers of trimmed radishes. Fill the rest of the jar with water, put on the lid, and keep it in the fridge. The roots will stay crisp for five to eight days. Radishes can store for several weeks however when placed unwashed and greens removed in a plastic zip-loc bag with a slightly damp, folded paper towel at the bottom. Put the bag in a cool, moist, dark place, like the crisper drawer of the fridge.

Image result for storing radishes

Spring Onion: Store spring onion leaves in a plastic baggie or container with a slightly dampened paper towel wrapped around them.

Also, instead of throwing out the small root bulbs, you can place them in a jar filled with just enough water to cover the roots so that they will regrow! Leave about a 1/2 and inch of onion or more above the root, and place the jar close to a window sill so that they can recieve decent sunlight. Change the water every other day or so, and add water when it becomes low. The onions will be drinking the water so keep an eye out for when the roots need more water.

Image result for regrowing spring onions

You can also plant these cut onions in your garden, or even a simple milk carton filled with topsoil or potting soil. They will continue to regrow with ease.

Lettuce: Similar to Kale, wrap in a paper towel and store in either a plastic bag or container. Remove all leaves from the core stem of lettuce as they will last longer this way. Make sure to not wash any of the above mentioned greens before storing into fridge.

Lettuce will also regrow in almost the same way as spring onion. Leave an inch or two of leaves above the bottom root stub, and place in a shallow dish with about a half-inch of water. Place near sunlight, change water every 1 – 2 days, and watch them regrow. You can also plant this same form of cut lettuce in potting soil and they should continue growing with adequate water and sunlight.

Image result

Reference:

“8 tips to harvest and store radishes”

“How to regrow romaine lettuce from the stem”

“How to store green onions/scallions”

CSA Pickup: Week 3

Posted on June 12, 2017 by Matt E.

The harvest is continuing to grow as we have a total of 8 items ready for this week. Honey, Maple Syrup, and spices from local vendor Organic Green Kitchen are still for sale at the barn. For a complete list of spices please click here.

Egg shares are here for shareholders who registered, and if you are interested in purchasing a share of eggs for the season but have not done so, then please let Ryan or myself know at distribution. Here is this week’s pickup list…

Strawberries!
Spring Onions
Red and Green Lettuce
Radishes
Mustard Greens
Kale
Arugula

Quality Control

Posted on June 10, 2017 by Matt E.

With week two winding down, I just wanted to send a warm welcome to all of our returning and new shareholders this year. Ryan and I are very excited to be a part of this sustainably run CSA, and all of our staff want to provide the highest quality of produce for all of you.

Moreover, Ryan and I are continually learning how to improve in the way we manage the farm. Whether it is the way we prioritize tasks to be done, or decide to scrupulously wash certain veggies before handing them out, we truly want to make this a great year! For instance, this past Wednesday, we noticed that some of the kale bunches were slightly smaller or larger than others – we would prefer a consistent size for all of the bunches. This reminds us how to instruct those helping to harvest so that we can get that consistency. We also decided, after harvesting the raddishes, that we should hose them down and clean off the dirt, which made a huge difference in their color and presentation at distribution. A well run operation, as many of you know I’m sure, is always attuned to little details, which may not always seem important in the moment, but certainly make a difference in the long run. That being said, we appreciate all of the feedback and suggestions that you have for us. The future of our farm certainly includes hearing from our shareholders who are not always involved in the day to day operation with us. Good feedback can provide us some insight into how to improve upon the work we are doing, or remind us when we need to share more about how we run our farm.

Unfortunately potato beetles have been laying eggs underneath the leaves of our young eggplant; thus we have been ensuring they stop proliferating by squashing the bugs and eggs.

Washing our greens and radishes after harvest certainly makes a noticeable difference!

Making Your Own Vegetable Broth

Posted on June 1, 2017 by Matt E.

The other day I was talking to a friend who told me about a unique way to make vegetable broth. What I loved about this process is that you can save all parts of the veggies that you buy and receive at pickup. Even little root hairs and outer skin layers of onions. So instead of tossing your veggie scraps, keep them and freeze them!

Start by throwing most of the vegetable scraps you have left over into a plastic freezer bag. 2 – 3 cups worth of frozen scraps is ideal to add with 8 cups of water, so you can adjust your amount accordingly. To capture that “brothy” flavor, the only other necessity for this recipe is the addition of chopped carrots, celery, and onions (spring onions, shallots, or bulbs work fine). Virtually any vegetable scrap will do, yet stay away from cruciferous veggies – meaning no cabbage, broccoli, cauliflower, nor Brussels sprouts, which can leave a bitter flavor in your broth. Make sure your scraps are clean and washed – you don’t want any dirt in your broth – and avoid significantly moldy carrots or onions. Some good examples of scraps include onion skin, sage stem, shallot skin, carrot peels, green onion ends, the leaves of carrots, celery, and radishes, and mushroom stems. The only difference between broth and stock is that stock is not seasoned, so to make vegetable stock using this recipe, skip adding salt and pepper at the end. Take advantage of this quick and easy way to save your scraps and avoid buying broth!

Ingredients:

1 tablespoon olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
Frozen vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and Pepper to taste (omit these if you’re making stock)

Instructions

Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (You can freeze it in 2-cup portions to not have to thaw all the broth every time you use it.)

Reference:

How to make Vegetable Broth (With kitchen scraps!)

Countdown to the Start of this year’s CSA

Posted on May 4, 2017 by Matt E.

Greetings! I, Matt Eiland, am back for another year at the Moose Hill Community Farm as an apprentice, and I am very excited to be working alongside our new apprentice Ryan Brown. With a little less than a month away from our first distribution day, there is a lot of heavy duty work taking place in our fields as we speak! Wards Berry farm has already begun to seed, till, spread mulch and compost, and much more as we prepare for another season of getting our hands nice and dirty.

deer or fox tracks – what do you think?

There are strawberry plants under all that thick straw!

Wards Berry farmers hard at work in our fields, spreading black plastic mulch in preparation for planting.

This year, we are planning to organize a few more activities with our shareholders including two potlucks – one in late June and one at the end of the season, and you will want to be on the lookout for a canning and/or cooking class in early August.

As many of our returning shareholders know, every season is a new growing season. We work hard with our farmer, Jim Ward, to plan a variety of crops and to adjust the amount of vegetables planted to fit the needs of our shareholders; it is a fun puzzle to work on from year to year. Once we are certain we are providing the vegetables for our shareholders and for the food pantries that we commit to each year, we look at other ways to share the over-abundance. Last year we started the “Buy a bucket” program, which was received by many people as just great. For us, it was a wonderful way to allow shareholders to get even more of a crop that we had in over-abundance as well as to invite non-shareholders into the fields to learn about who we are, get some fresh organic vegetables, and hopefully gain new shareholders for the future. We suspect that you will see this program again this year – details will follow in weekly postings and at the distribution barn during the season.

The work hours calendar will be emailed to all shareholders within the next week. Look for your email and sign up for your work hours before your favorite date and time slots are taken! You will notice that there will be more slots available to sign up after the first week of July, at which point more help is needed as the harvest amount increases. We look forward to working with you in the fields!

Lastly, remind your vegetable-loving friends to read about our farm, learn more about what it means to be a shareholder, and about our philosophy of farming, and be sure to encourage them to register for a share before we sell out.

See you at the farm soon enough!