Tag Archives: Moose Hill CSA

A Beverage You Cannot … Beet

Posted on June 21, 2017 by Ryan B.

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

Ingredients

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

Assembly

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

Preparation

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.
Source
Bon Appetit 

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.

Farm Lunch: June 18th

Posted on June 18, 2017 by Ryan B.

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.

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

Early June In The Fields

Posted on June 11, 2017 by Ryan B.

After a spastic spring of cool and damp days, we are excited to finally have some warm andsunny days on the farm. The past few days have done wonders for our crops.

Peppers in the lower field.

Tomatoes ready for another trellis.

 

 

 

 

 

 

 

 

 

Pea bushes blooming in the lower fields.

CORN ! Not knee high.

 

 

 

 

 

 

 

 

 

 

One of the first squash blossoms of the season.

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!

CSA Pickup: Week 2

Posted on June 5, 2017 by Ryan B.

Hello Shareholders,

Here is what to look forward to in your Week 2 CSA Pickup…

  • Spring Onions
  • Arugula or Kale
  • Radish
  • Lettuce
  • Spring Garlic

Remember to collect your eggs, for those who ordered them, and to bring bags for your vegetables.

Furthermore, we will have our honey and maple syrup for sale, as well as spices from local vendor Organic Green Kitchen. We have a variety of spices available, but let us know if you want a specific spice. For a complete list of spices available, please click here.

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!)

Radish Against The Daikon Light

Posted on May 31, 2017 by Ryan B.

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.