Corn!

The pitter-patter of rain is a joyous sound. I don't care that I left all the windows open in my Jeep, never mind the fact that I left my shirt and sneakers outside in the field, the vegetables are going to live! With such a dry first half of summer, I am thankful for each wet drop that falls from the sky. After such a nice watering today, you can expect the stand to be bursting with lush produce in the coming days. There are a number of new items now available, most notably, I have been harvesting sweet corn for  almost a week. Make sure you come by soon because it goes fast!

Here is what's available at the stand:

• Corn
• Swiss Chard
• Cucumbers
• Summer Squash
• Zucchini
• Basil
• Kale
• Hot Peppers
• Onions
• Broccoli
• Garlic
• Flowers
• Cherry and Sungold Tomatoes (Just starting to mature but will be more plentiful in the coming days) 

This is an absolutely delicious quiche that my momma made. She used eggs, tomatoes, squash, basil, onions, and chard from the farm. Here's a link to the recipe from The New Moosewood Cookbook by Mollie Katzen (she didn't use mushrooms because mushrooms are gross):

http://www.food.com/recipe/moosewood-swiss-cheese-and-mushroom-quiche-434271

Thanks for reading! I hope you are having a great summer and enjoying great food.

P.S. I highly recommend attending the annual NOFA (Northeast Organic Farming Association) summer conference at UMASS Amherst going on Aug. 10th-12th. It is a lot of fun with live entertainment, a county fair, and over 200 workshops on topics ranging from farming, gardening, food preservation, food politics, nutrition, sustainability, and much more. Check out the website: 

www.nofasummerconference.org

OMFGosh Vegetables!!!!

Abundance. That is the one word I would use to describe the field right now. Unfortunately there is not only an abundance of veggies growing, but also weeds and pests. The summer squash is kicking into high gear, and with the squash comes the squash bugs and cucumber beetles. So far we have been able to get along, they keep the damage on the plants down, and I pick gorgeous, tasty produce.

There are a number of interesting vegetable varieties available at the stand now. Eight Ball is a variety of zucchini that is compact and round (like an eight ball) that has a nutty, buttery flavor. It is great to use as a stuffer. Here is a link to a recipe that stuffs eight ball with egg, cheese and basil (did I mention we have all of that at our farm?) http://www.thekitchn.com/recipe-eight-ball-zucchini-with-eggs-baked-insiderecipes-from-the-kitchn-173736

You may also be interested in the varieties of Patty Pan squash. We have a pale green heirloom patty pan squash called Benning’s Green Tint. We also have a more yellow sunburst patty pan variety. Both are excellent in flavor. They can be enjoyed in a stir-fry, or grilled with a balsamic vinaigrette marinade. You will notice that they may be picked at different sizes. The bigger squashes tend to be more flavorful, while the smaller ones may be more tender.

Here is a general list of what is available in the stand right now:

-summer squash

-zucchini

-swiss chard

-cilantro

-basil

-salad greens

-green beens

-garlic

-scallions

-cucumbers

-broccoli

Sometimes items are sold out for the day. If you would like to guarantee I have what you want, message me the day before you come so I can pick your order for you in the morning and keep it for you to pick up later in the day.

I hope there is an abundance of joy in your life. Thanks for reading. Tell your friends about the farm stand!

Timmy Sheble-Hall

(508) 369-3158

timmysh@comcast.net

Leafy Greens

The farm stand is up and open for business! The vegetables are in fine form so stop by and pick some up. Here is a listing of what is available: Spinach, Lettuce, Radishes, Kale, Scapes, Scallions, Arugula, and Mixed Salad Greens. Also available are skeins of wool, and eggs.

Ever had kale chips? They are delicious, healthy, and easy to make. Here is a recipe from the food network:

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

 





Stay tuned in the coming weeks for cucumbers, peas, beans, tomatoes, melons, corn, and lots more!

It Begins...

 

The greenhouse is up!! In just a few days the greenhouse elves will be working hard, seeding a vegetable revolution. I hope to see you at the farm stand (which is yet to be built) this summer, I am soo excited to get growing. You can expect to pick up a whole variety of crops: lettuce, spinach, carrots, radishes, tomatoes, corn, melon, the list goes on...and on. Also some fresh eggs from our Rhode Island Red hens.

Keep checking this page for updates of what's going on at the farm. Also, don't hesitate to contact me with questions or comments:

Timmy Sheble-Hall
tshebz13@gmail.com
(508) 369 3158



Thanks for stopping by the page!