Category Archives: Vegetable Highlight

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Berry And Green Smoothies

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



Incredible Smoothies 

A Beverage You Cannot … Beet

Beets are great ! Roast them, pickle them, turn them into slaw, or if you find yourself tired of the same old beet recipes, perhaps try drinking them? While I typically don’t reach for a fancy drink when i choose to imbibe, this Beetnik Martini really appealed to me flavor wise. Ginger, beets, vodka, whats not to love? Though, I haven’t tried this recipe with golden or chioggia beets, I imagine the results would be similar, though the color will obviously be different.

Beetnik Martini


Vodka And Syrup

  • 6 medium red beets (about 2½ lb.), scrubbed, trimmed
  • 1 750-ml bottle vodka
  • ¾ cup sugar
  • 2 tablespoon grated peeled ginger


  • 3 oz. fresh lemon juice
  • 3 oz. fresh lime juice
  • 12 slices lemon slices


Vodka and Syrup

Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.

Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.

Assembly For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.

Farm Lunch: June 18th

In a previous occupation, I was employed at a fairly prestigious donut shop based out of Somerville. One of the shop’s signature donuts is a raised donut covered in a brown butter glaze, which is then tossed in toasted hazelnuts. The result being one of the most edifying eating experiences available to mortals. With that said, I feel responsible for carrying on the brown butter tradition wherever I go. On this occasion, the tradition manifested itself in Strawberry Brown Butter Bars.

Now before one dismisses brown butter as overly complicated hipster necromancy, checkout this link that nicely demonstrates the process of browning butter. It is fairly straightforward; as long as you keep an eye on the butter so it doesn’t burn, keep in mind that it is brown butter, not blackened butter. The end result can add deep toffee and nutty qualities to baked goods and other dishes.

For the most part, I did not alter the original recipe very much. Instead of cherries, I used our amazing strawberries and for the crust, I threw in some sage from our raised beds while I was browning the butter. Overall, I was pleased with how the recipe turned out. I expected the strawberries to be on the juicy side, but I could not resist using them. Albeit, the end result wasn’t the prettiest, it sure was tasty.

The finished product hot from the oven.

Pouring the brown butter batter over the berries.

Green Grows The Berry

Strawberries are fickle and ephemeral. In one day, strawberries can pop from a field of green on green, to one afloat with the deep red of ripe berries. In the same amount of time, these tender berries can be picked over by birds, bugs, beasts, and berry mad farmers.

If the anxiety of waiting for the berries to ripen is overwhelming, then try this preemptive recipe to alleviate the tension.

Pickled Green Berries


  • 1 pint of green strawberries, washed and hulled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • ½ teaspoon celery seed
  • ½ teaspoon caraway seeds
  • 1 teaspoon yellow mustard seeds
  • pinch of red pepper flakes (if you want add a little heat)
  • ½ cup apple cider vinegar
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons honey or sugar
  • 1 ½ teaspoon coarse sea salt or pickling salt


  1. Clean and dry a jar big enough to hold all the strawberries. Fill the jar with the washed and hulled green strawberries, packing them tightly together. Add the black peppercorns, bay leaves, celery seeds, caraway seeds, yellow mustard seeds and red pepper flakes (if using) over the top of the strawberries. Set the jar aside while you prepare the brine.
  2. In a saucepan over low heat add the vinegars, water, honey and sea salt. Gently simmer until the honey and salt has dissolved. Set the mixture aside until it has cooled completely. Pour the mixture over the green strawberries (if it doesn’t completely cover the strawberries you will need to make more brine). Cover the jar and give it a few gentle shakes to move all the spices around a bit. Refrigerate the green strawberries for at least a few days before using.
  3. NOTE: Normally you would add the brine while it was still hot, but for this recipe you want it to cool down so the strawberries don’t become mushy and chewy.


Shared Appetite 

Smithsonian Magazine

Radish Against The Daikon Light

Looking for a way to use the radish other than mixed in with salad greens ? Try putting the spicy Brassicaceae to use in a salsa. Like other members of its family,  mustard, horseradish, and wasabi, radishes make use of  allyl isothiocyanates, an organosulfur compound that gives it a noticeable spicy kick.

Radish Salsa

  • 2 cups chopped radish
  • 1/2 cucumber, peeled and diced
  • 1/2 small red onion, chopped
  • 1 scallion or spring onion
  • 1 teaspoon minced garlic or spring garlic
  • 1 tablespoon minced jalapeno or your favorite hot pepper to desired taste
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

After processing the ingredients as instructed, place them into a medium bowl and mix thoroughly.

Taste the salsa and adjust the flavor as desired.

For the unmodified recipe click here.

New Herbs On The Block

With the rain falling on the fields, we were busy weeding the crops, planting an assortment of herbs in our raised beds, and generally getting soaked.

Saturation aside, we planted several new varieties of herbs in our raised beds. With two established plantings of sage and thyme already residing in the beds, we added roasting rosemary, licorice vine French tarragon, spearmint, chocolate ganache mint, English lavender, pizza night oregano, regular oregano, Greek oregano, chives, fairest of all sage, twist of lemon thyme, and fine curled parsley.

Once these new herbs are established in the beds, we will let our shareholders know when they can take a few fresh sprigs to compliment their weekly vegetables shares.

For those still interested in joining our CSA, there is still time to register! Click here to visit the Moose Hill Community Farm CSA registration page.

Matt adding compost to a raised bed.

Recently sprouted beans.

Roasting rosemary.

Licorice vine French tarragon.









Pizza night oregano.

English lavender.









Greek oregano.

Regular oregano.









Fine-curled parsley.










Twist of lemon thyme.

Fairest of all sage.








The Fields In May

The first CSA pickup is nearly upon us and the crops are looking great for our shareholders! There are still a few spaces in our CSA for Monday, Friday and Saturday distributions; 18 weeks of fresh, local, organic vegetables! Learn more and register today.

Here are is a sample of whats growing in our fields so far.

Strawberries getting ready for June.

Carrots growing in our lower fields.

Cucumbers basking in the sun.


Rows of radish.














Another row of radish.

A predated robin egg found in the field.









Garlic ready for the CSA – new this year!

Farm apprentice and weeding dynamo Matt Eiland working in the carrots.

Lettuce beneath the row cover.

Good byes and Popcorn

So with the season coming to a close, I would like to say thank you one last time for being a member of our CSA, and giving time to help us harvest and weed throughout the season. Many have you have mentioned to me that it feels like this season has “flown by”…In my mind, during some of those scorchingly hot days I couldn’t agree less, yet on the other hand, these past few weeks have indeed passed quickly. This may be due to the fact that the days are shorter and the weather quite pleasant, but also because I will miss seeing you all during distribution:)

For anyone interested, we will be having a deep cleaning of the barn this Tuesday from 8 until noon, as well as 5 – 7 pm. We will also be doing a few tasks out in the fields, so feel free to join during this time for a final good bye.


Lastly, several of you have asked about how to make popcorn, so I wanted to provide some tips about how to make it in the microwave and over the stove:


Very simple and easy..Simply microwave 1/4 cup of kernels in a small brown lunch paper bag. Make sure the bag is closed and folded over 3 or 4 times and firmly crease the seam so that it stays closed. No need to add any oil to the kernels as this won’t make much difference. If you wish to add more kernels, use a larger paper shopping bag.

Microwave for 2 – 4 minutes. Listen closely — when the time between pops slows to about 2 seconds, your popcorn is ready. Depending on your microwave, popping can finish in as little as 2 minutes or take as long as 4 minutes. Do not wait for all the kernels to pop; your popcorn will burn. It’s normal for there to be un-popped kernels in the bag.

Add some melted butter or oil and sprinkle with salt when finished cooking.

Stovetop Popcorn

Yields: 2 servings  Cook time: 10 minutes


  • 3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
  • 1/3 cup of popcorn kernels
  • 1 3-quart covered saucepan
  • 1 Tbsp or more (to taste) of butter (optional)
  • Salt to taste


1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.


2. Put 3 or 4 popcorn kernels into the oil.

perfect-popcorn-2 perfect-popcorn-3

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.


4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here’s more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.

6 Salt to taste.


Cooking with Butternut and Acorn Squash

Over the past couple weeks, I have heard several comments from people about how much they appreciate some of the “bonuses” of being apart of the CSA, which include the chance to learn how to cook some vegetable you may have never cooked with before – winter squash being a common one. Instead of having the choice to cook with what we prefer or what we may be used to from the supermarket, we have to deal with only what is ready to harvest from the field. Being able to provide you all with a better idea of how to cook some of these unfamiliar crops is what being apart of a CSA is all about!

Roasting Acorn Squash

You may want to eat your Acorn squash rather soon because they will not hold for much more than 4 weeks. Unlike most other winter squashes, the quality of Acorn squash does not increase after curing for a couple weeks. And remember, store all of your winter squash in a dry and cool place, never in the fridge (unless they have already been cooked of course).

Very similar to preparing Spaghetti Squash, you can cut the Acorn squash in half, remove all of the seeds and stringy bits, drizzle with olive oil, sprinkle with salt and pepper, and then roast. Cut the squash with a large chef’s knife since they can be quite tough, and be sure to cut from the stem downwards. Rub the oil all over the cut surface and bowl of the squash, and place the cut-side up halves in a preheated oven of 375 degrees. Roast for 45 to 60 minutes; when finished the halves should be caramelized around the edges, and you should be able to easily poke a knife all the way through the flesh.

You may also want to add a few garlic cloves, or a scoop of brown sugar into the bowl of each squash half. Another option is to stuff each half with whatever you like; bread crumbs, shredded meat, leftover vegetables, cheese, etc…Here are a few things you can do with your roasted squash:

  • Soup: Scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or puree it for a creamy soup.
  • Casseroles: Layer the scooped squash into a lasagna or toss it into a casserole.
  • Salads: Toss big chunks of the leftover squash in with salad fixings.
  • Pasta: Squash and pasta is a great combination. Add some brown butter and sage to the mix.
  • Put it in (or on) a crust: Squash-stuffed calzones. Squash-topped pizza. Squash-filled quesadillas…Very tasty recipes.

Butternut Squash

I have also been receiving some questions about how long butternut squash will last and what is the curing process all about. Curing is simply storing winter squash at a warm temperature with good air circulation for a period of time, usually 10 to 14 days. When you harvest winter squash, the mature fruits contain excess water. The process of curing squash allows some of that water to exit the fruit. Getting rid of excess water does several things:

  • It concentrates the natural sugars, which makes the squash taste sweeter.
  • It slows the fruit’s respiration rate, which enhances long-term storage.
  • It helps reduce chances of rot.

During the curing process, the skin becomes harder, forming a protective layer over flesh. That harder skin slows respiration, which ultimately improves fruit keeping quality. Harder skin also resists rot better, another secret for problem-free long-term storage. Use fruits with broken stems first because any fruits with damaged stems will not store very well. Butternut squash can store for up to 6 months at 50 – 55 degrees F.

Here is a quick recipe for Caramelized Butternut Squash:

Total time: 1 hr 10 min     Yields 6 – 8 servings


  • 4 – 5 lbs worth of butternut squash, or 2 medium butternut squash,
  • 6 tbs unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper


Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Caramelized Butternut Squash



Types of Winter Squash

For the final distributions we are going to be giving out all the wonderful winter squash we have been lovingly growing all season. Here is a peak at what is in store! You’ve already seen the Pinnacle Spaghetti but the others are new 😉


Waltham Butternut Squash


Heart of Gold Acorn Squash


Pinnacle Spaghetti Squash


Tay Belle Acorn Squash


Mystic Pumpkins!

I can’t wait to get these into the barn so you can start eating them!

  • Alex

This post is by Alex MacLellan who is in his first year as one of the Farm Apprentices at Moose Hill. Alex has some of the highest energy we have seen out in the fields. He has begun to share pictures of the varieties of crops that we have and some of the fun things our farm apprentices and farm hands find in the fields.