Veggies Available Now

Grown Right Here On The Farm

FARM STAND HOURS:

OPEN   11am to 6pm 

Thursday, Friday, Saturday & Sunday 

OUR OWN  Updated 2/25/17

KALE SWISS CHARD
SPINACH BOK CHOI
BABY KALE BABY ROMAINE
LETTUCE CARROTS
TURNIPS WATERMELON RADISH
POTATOES SWEET POTATOES
PARSNIPS CABBAGE
CELERIAC KOHLRABI
RUTABAGA BEETS
GARLIC WINTER SQUASH
ONIONS CAMEMBERT & CHEESE CURDS

We also stock local eggs, meat, milk, cream,

honey, maple syrup, and granola!

 NEW! Grass fed beef!


 

Field Report

Heron Pond News 2/23/2017

Posted by Andre Cantelmo :: Thursday, February 23 :: 6:39am

 

Dirty Boy Making Trays for Onions

What a difference a few weeks make in New England! These temps have got us all thinking about the spring chores that need doing. I always have fun with onions. We continue to pull onions that were seeded this time last year out of storage, clean them up and enjoy them. While eating a dish made with those onions I watch this years onions grow. This is just one of the things that bring the farm full circle.

Other happenings on the farm this week:

Alex takes his vacation before the heat really turns up on the farm. When he gets back it will be time to tune equipment and get ready to roll.

First tomatoes should be potted up, their final stage before planting into the first tomatoes greenhouses.

We will be looking at a root harvester to make that crop more profitable for us. Also going to a conference on farm efficiency to help keep labor under control.

On March 6th we will welcome our new crew manager onto the farm. Erin will spend the spring getting him up to speed so we can continue to have the fine crew operations that she created.

Many more things in the works. Stop by and check out the summer feel in the greenhouse if you are around.
New from Bell & Goose this week: Similar to Boursin, Herb Rounds from Bell & Goose Cheese Co. Will be available at the farm stand this weekend in three flavors.
 
See you this week!
Locally yours,
Andre 
 

Butternut Hummus

3 pounds butternut squash, peeled and deseeded ½ cup honey 2½ cups extra virgin olive oil 1 tablespoon ground coriander 2 tablespoons cracked Szechuan peppercorns, divided 6 ounces scallions Kosher salt and freshly ground black pepper, to taste 14 ounces smoked and toasted cashews (Chef Scelfo makes these in-house at the restaurant; smoked almonds will work perfectly as a substitute.) 1 tablespoon Urfa pepper (a dark, smoky Turkish pepper available at specialty shops and online) 1 cup lemon juice 

Preheat oven to 350°F. Cut butternut squash into large pieces and toss with honey, ½ cup olive oil, coriander, and 1 tablespoon Szechuan peppercorns. Roast until soft and slightly caramelized, about 30-40 minutes. Meanwhile, sear scallions in a hot skillet in 1 tablespoon olive oil, until lightly charred; season with salt and pepper, let cool, then slice thinly. In a high-powered blender (like a VitaMix), puree cashews or almonds with 1½ cups olive oil, the Urfa pepper, and the remaining Szechuan peppercorns until smooth. Set aside. In a food processor, puree the roasted squash, cashew or almond mixture, remaining olive oil, lemon juice, and scallion until smooth. Season to taste with salt and pepper and set aside.
This Weeks Share

Lettuce and Spinach are the Featured Greens this Week 
CSA Share 2/23/2017-3/1/2017


                       Full             Partial 
Lettuce             1                  1
Spinach        1 Bag              1 Bag
Butternut          2                1
Onions             6                  3
Root 1#            6#               3#
Roots 2#          2                  1
 

KEEP IN TOUCH

Forward to a friend
Follow on Twitter
Join on Facebook

Read More >>