Tag Archives: Moose Hill Community Farm CSA

CSA Pickup: Week 18

Here are the harvest possibilities for this week…

  • Pop Corn
    • Popping Directions
    • Storage Techniques

      1. Hang Ears to Dry: Pull the husks back from the ears, to expose the popcorn kernels. Hang ears in a cool, dry place for at least 3-4 weeks. Before putting them away, remove a few kernels, and see if they pop properly. If not, they are not yet dry.

      2. Slow dry in the oven: Heat oven to 200 degrees. Pull back and remove the husks. Place ears in a single layer on a baking sheet. Put them in the oven overnight, leaving the door ajar. Leaving the door ajar is important, to allow moisture to escape, and so it doesn’t get too hot. Remove from the oven, and hang ears in a cool, dry place for 1-2 weeks. Try popping a few kernels before storing them, to assure they are dry.

  • Peppers (Hot, Bell, and Sweet Lunchbox)
  • Eggplant
  • Cut Greens ( Kale, Mizuna, Collards, and Arugula)
  • Winter Squash (Limited)
  • Broccoli (Limited)
  • Cauliflower (Limited)
  • Potatoes (Limited)
  • Leeks
  • Sweet Potatoes
  • PYO Flowers (Anything in Bloom: Snapdragons, Sunflowers, and Zinnias)

Things to remember…

  • Monday is fish pickup.
  • Extras are Monday and Wednesday evenings after 7 pm.

Items on sale at distribution include…

  • Honey from the Moose Hill Community Farm Hives
  • Pasture raised beef from the Trustees of the Reservation ( Ribeye, Sirloin, Ground Beef, and Short Rib)
  • Spices from Organic Green Kitchen
  • Moose Hill Community Farm Cookbooks

For those of you who enjoy potlucks, we will be having the end of the season potluck on Sunday October 1st from Noon to 2pm. Bring your favorite dish, preferably one that incorporates some of our vegetables. Interested parties should RSVP by Friday September 29th. Send RSVP to moosehillcsa@massaudubon.org.

Couscous And Feta Stuffed Peppers

Ingredients 

  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 extra-large or 5 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 6 oz zucchini, quartered lengthwise then sliced across thinly
  • 6 oz yellow squash, quartered lengthwise then sliced across thinly
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)
  • 3 tablespoons tomato paste

Instructions 

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Source

Smitten Kitchen

CSA Pickup: Week 16

Here are the harvest possibilities for this week…

  • Melons ( Watermelon and Cantaloupe)
  • Tomatoes (Limited)
  • Peppers ( Hot, Bell, and Sweet Lunchbox)
  • Eggplant
  • Cut Greens ( Kale, Mizuna, Spinach, and Arugula)
  • Lettuce
  • Squash ( Summer and Winter)
  • Cucumbers
  • Broccoli
  • Cauliflower (Limited)
  • Potatoes
  • Sweet Potatoes
  • Cabbage
  • Corn (Limited)
  • PYO Flowers (Anything in Bloom: Snapdragons, Sunflowers, and Zinnias)

Things to remember…

  • Monday is fish pickup.
  • Extras are Monday and Wednesday evenings after 7 pm.

Items on sale at distribution include…

  • Honey from the Moose Hill Community Farm Hives
  • Pasture raised beef from the Trustees of the Reservation ( Ribeye, Sirloin, Ground Beef, and Short Rib)
  • Spices from Organic Green Kitchen
  • Moose Hill Community Farm Cookbooks

For those of you who enjoy potlucks, we will be having the end of the season potluck on Sunday October 1st from Noon to 2pm. Bring your favorite dish, preferably one that incorporates some of our vegetables. Interested parties should RSVP by Friday September 29th. Send RSVP to moosehillcsa@massaudubon.org.