Category Archives: Moose Hill CSA

Summer Happenings at Moose Hill in August!

We are embracing the heat and humidity because what else can you do! So go on, get outside, explore, and sweat through the fun with the rest of us.

Here are a few things to come and explore at Moose Hill this August – we hope to see you soon:

Guided Nature Hike at the Bog – join us on Fridays for this FREE program for all and explore the cranberry bog at Patriot Place in Foxboro with Moose Hill Teacher Naturalists!August 10: Concert on the Hill – We are excited to welcome Doug Day, our featured artist during Music week at our camp! Doug plays a mix of folk music interspersed with stories and choruses for all to join in. Doug is the founder of the Sweet Chariot Music Festival in Maine, which has been running for 25 years on Swan’s Island. Bring a blanket, a picnic dinner, and join us for this FREE concert brought to you in part by Sharon Credit Union.

August 18: Star Gazing Night – if you have never joined us for this FREE program for all, you have been missing out! We’re already watching the forecast and hoping for clear skies.

August 25: Family Camp Out – not sure if camping is for you? Just want to get away for the night? Join us for an easy camping experience! Space is limited and registration is required.

Plus, we still have some space in our summer camp – we run camp through August 31!

AND the Farm at Moose Hill Wildlife Sanctuary has opened a Farm Stand on the weekends from noon-2 pm.

Not sure you want to pre-schedule your time? You can always come and enjoy a hike on our trails between 7 am and 7 pm – make sure to have your bug spray, sunscreen, and water!

No matter how you spend your time with us at Moose Hill – we look forward to seeing you here, exploring the nature of Massachusetts at our sanctuary!

CSA Pick-up: July 30- August 3

A bountiful pickup awaits you this week!! Also starting this week we will have Pick-your-own (PYO) Cherry Tomatoes!

  • Cherry Tomatoes (PYO)
  • Cucumber
  • Summer Squash
  • Zucchini
  • Kale
  • Beans
  • Sweet Peppers
  • Spicy Peppers
  • Eggplant
  • Corn
  • Potatoes
  • Onions
  • Carrots
  • Garlic
  • Sunflowers

Currently we are looking for people to bring in some cardboard boxes for our food pantry drop offs. If anybody has some medium sized cardboard boxes, we would greatly appreciate the donation.

Please remember that if you cannot make it on a certain week, we invite you to send a friend, family member, or neighbor to collect your share. If you cannot find someone and you could pick up your share on a different distribution day in that same week, with advance notice, we can switch your pick-up day for that week. We must receive an email at moosehillcsa@massaudubon.org by at least noon the day before your regularly scheduled pick-up time (no phone calls). The email should include the distribution day you wish to switch to within that week.

Have other questions, check out our frequently asked questions section on our website or email us at moosehillcsa@massaudubon.org.

Storage tips: Corn, Eggplant, Tomato

Corn:

Corn, if not eaten right away, is best kept in the refrigerator for up to two days. Keep the corn in the husk and place in the crisper drawer of your fridge.  After two days, the corn will still be okay to eat, but it will start to lose some of its sweet flavors. Your ears of corn can also be stored frozen.  To freeze corn first remove the husks and then boil for a few minutes. remove from boiling water, place in a freezer safe container and store for up to a year.

Eggplant:

The best way to store eggplant is at room temperature in a vented bowl, and away from other produce such as bananas, tomatoes, and melons. These are known for producing high levels of ethylene, a natural gas produced by some ripening fruit. Eggplant is sensitive to this and if it is exposed it can cause your eggplant to over ripen and lose some of its texture and flavor.

Tomatoes:

Tomatoes should be stored at room temperature, potentially in a vented bowl of some sort, and NOT in the refrigerator.  Tomatoes are naturally a warm climate crop and placing them in a cool environment causes them to undergo chemical enzymatic reactions that lead to a lose of flavor and texture. If you can not consume your fresh vine ripened tomatoes in time, it is okay to place them in the fridge, but before consuming, consider placing them back in a warmer temperature area for a bit to regain some of the flavor.

 

References:

Corn: How to store corn, by Melissa Lewis; September 21, 2017

Eggplant: The Best Place to Store Eggplant is not in the Refrigerator, by Emily Han; August 12, 2015

Tomato: How to Keep Tomatoes Fresh for Longer, by Lindsey Jean-Hard; August 29, 2017

Eggplant Casserole

This is a family recipe that came from one of our farm hand’s, Mel, grandmother and is a nice quick and easy meal that the whole family will enjoy.

 

Eggplant Casserole

Ingredients:

·         1/3 cup of vegetable oil

·         1 medium eggplant cut into 1” pieces

·         3/4 cup of chopped onion

·         1 Teaspoon minced Garlic

·         1 stalk of celery chopped into 1” pieces

·         1 20 oz can chickpeas drained

·         1 can tomatoes

·         1 teaspoon oregano

·         Toasted sesame seeds

 

Directions:

1.      Heat oil in large saucepan over medium heat

2.      Add eggplant, onion, garlic

3.      Cook, stirring often, until eggplant is brown and slightly soft about 5 mins

4.      Stir in remaining ingredients except sesame seeds

5.      Cover and cook for 30 minutes stirring occasionally until eggplant is tender

6.      Sprinkle with toasted sesame seeds

Rosemary potatoes

there may be no better way to prepare our delicious potatoes than to pair them with some rosemary (which we conveniently just transplanted in to the down hill field!). They end up making a great side to any meal or even just a great snack!

Ingredients

1 1/2 pounds small red potatoes
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Directions

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

CSA Pick-up: July 16-20

The crops are starting to shift and we have some new additions this week with more on the way! Here is what you might see available this week:

  • Sweet Peppers
  • Zucchini and Squash
  • Kale
  • Arugula
  • Radishes
  • Carrots
  • Onions
  • Swiss Chard
  • Beans
  • Cucumbers
  • Potatoes

We also will be giving out some sunflowers that popped up in our field next to some of our other crops that were a surprise! They were not intentionally planted, they came up from previous years seeds spreading so enjoy their beauty while they last.

Also a reminder that if you need to switch your pick-up day, you must do so via email (moosehillcsa@massaudubon.org) and you must be switching to another distribution day. We only do distribution on Mondays, Wednesdays, and Fridays from 4-7pm.

Thank you to everyone who has donated towels, we have plenty to last the season now. If we need more we will let everyone know but we should be all set for a while.

CSA Pick-Up: July 9-13

Greetings Shareholders! Here is what you can might see for pickup this week:

  • Radishes
  • Scapes
  • Kale
  • Arugula
  • Broccoli
  • Green Beans
  • Carrots
  • Cucumbers
  • Onions
  • Tatsoi
  • Swiss Chard

 

As the season progresses, we may periodically need to make changes to what you receive at distribution – it’s hard to fully predict that we will have exactly the same things available Monday and Friday (a lot can change in a week in the fields) but for the most part, the list is what you can most likely expect.

 

Reminder: If you need to switch your pick-up day in a week, we kindly ask to know, by email, by at least noon the day before. This allows us to adjust for how much we are harvesting and the names that need to be listed for the evening distribution with enough notice to accommodate everyone. Thank you!

 

 

A few recipes

Green Bean Casserole Bundle

Ingredients:

1 c. cream of mushroom soup

1/2 c. milk

1/2 tsp. soy sauce

1/4 tsp. Freshly ground black pepper

2/3 c. French fried onions

3 1/2 c. cooked cut green beans

1 package bacon or Prosciutto

Directions:

– Preheat oven to 350° and grease a 9″-x-13″ baking dish.
– In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and French fried onions. Add green beans and toss to combine.
– Grab small bundles of green beans and wrap with a strip of bacon, placing each in the baking dish snugly. (The edges of the bacon should be pressed against the pan, so they don’t unravel while baking.)
– Cover with foil and bake until the bacon is fully cooked, 37 to 40 minutes.

Arugula Pesto

Ingredients:
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan

Directions:

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the
arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.

Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.

Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.

 

CSA Update: Cilantro tips and other news

Now that you have received your cilantro, you may be wondering what exactly to do with it and how to take proper care.

  • Cilantro likes full sun and moist soil, so water often, especially in this heat. If you are leaving your cilantro in the cup we gave it to you, set it in another bowl or Tupperware of some sort so that the water does not leak through and make a mess
  • Prune back the main stem as soon as it begins to develop its flower to prevent it from bolting and losing flavor.  Cilantro bolts readily in heat so be ready for this and make sure you are watering often
  • To harvest your cilantro trim back the top leaves and use them for cooking. This also encourages bushier growth.

In other news, we are all working hard to fight back the weeds and continue to grow healthy crops.  The heat has definitely been an obstacle lately so work early in the mornings is the best time to get this done. Some of our crops have not been doing well from our hot and dry spring.  This past rainstorm was much needed and hopefully more is on the way.

Heat is not the only obstacle either. We are also fighting a consistent fight against the Colorado Potato Beetle and the Cucumber beetle by squishing their eggs and now at this point their larva.  Crops that has been struggling from any detriment, like our cucumbers and squash, usually get a “second planting” in another location in our field so we have a second chance on them this season.

We appreciate your continued support and we hope you are enjoying this rollercoaster of a season as much as we are.

See you on the farm!