Wednesday, December 23, 2009

Citrus Day at CGB!

Today is Citrus Share day at CGB! We've got tons of citrus, maples syrup and yummy artisan cheeses for you lucky shareholders...Learn more about what you’re eating below:

We've already told you a little about Robie Farm, check it out again here.

And have we told you about the yummy Moose River Syrup?
From the Arcadia National Park region of Down-East Maine, Moose River syrup is made from sap gathered from all their beautiful maple trees on site. The Moose River syrup-makers recommend using the yummy goodness for pancakes, ice cream, corn bread, beans, popcorn, and many other things. Learn more here.

The apples are from Honey Bee Orchards in West Brookfield MA and the citrus is from Eagles Nest Organic Grove in North Florida. And, as you know, our CSA partner is Heaven's Harvest Farm. Check them out here.

Thursday, December 17, 2009

What You Recv'd and Holiday Notes

OK, I realize that you've already picked up your Winter CSA shares...and I apologize for not posting this earlier! But in case you're not sure what some of the produce is, here's a list of what you received:

Friday, December 11, 2009

Robie Farms: Artisanal Cheese

So many delicious offerings, it's hard to choose!

Here's an excerpt from a link about Robie Farms:

"Robie makes five different styles of hard and semi-hard cheese:
Piermont, a semi-soft tomme;
a Toma and Gruyere, in the Alpine style;
Swaledale, a cheddar-like cheese;
and Manchvegas, a strong pungent cheese based on the Spanish cheese Manchego."
At Robie Farm in Piermont, Cheese Making Is a Science and an Art | North America > United States from


Thursday, December 10, 2009

Fruit Lovers Holiday Sale!

Once again Heavens Harvest Farm is offering organic Citrus from Eagles Nest Organic Grove in North Florida.

New this year is the addition of IPM Apples (not sprayed 30 days before harvest) from Honey Bee Orchards in West Brookfield MA, raw artisan cheeses from Robie Farms in Piermont NH and awesome maple syrup from Moose River Syrup from the Arcadia National Park region of Down-East Maine.

All products will be delivered to Crunchy Granola Baby on Wednesday, December 23rd. The deadline for registration is Monday, December 14. And remember: You don't need to be a CSA shareholder to order these wonderful seasonal foods.

To register for a share, please bring your check (made out to Heavens Harvest Farm) to Crunchy Granola Baby by December 14. Please include your order, name, address, phone and email on the check.

If you have questions, please contact 978.741.0800 or

Noted below are your fruit order options. The list is rather long. Please be very accurate in ordering.

*Types of Citrus: Satsuma, Clementines, Sunburst Tangerines, Hanlin Juice & Fresh eating oranges, Carce-carer (red) , and Navels

  • Full boxes (40lbs) of any citrus $68
  • Half boxes (20lbs) of any citrus $38
  • Full Box of 2 way citrus mix $72
  • Full Box of 3 way citrus mix $75
  • Full Box of 4 way citrus mix $78
  • Half Box of 2 way citrus mix $40
  • Half Box of 3 way citrus mix $42

*Types of Apples: Red Delicious, Yellow Delicious, MacIntosh

  • Full box of any apple $40
  • Half box of any apple $25
  • Full Box of all 3 apples $45
  • Full Box of any 2 apples $45
  • Half Box of all 3 apples $30
  • Half Box of any 2 apples $28


  • Full Box of 2 way citrus and apple $65
  • Full Box of 3 way citrus and apple $68
  • Half Box of 2 way citrus and apple $38


Maine Produced Maple Syrup

  • Pints $13
  • Quarts $25

5 Certified raw milk artisan cheeses
*Ingredients: certified raw milk, enzymes, and sea salt)

  • Piermont (1lb) $16
  • Toma (1lb) $16
  • Gruyere (1lb) $18
  • Manch Veges (1lb) $18

Thursday, December 3, 2009

Winter CSA! Shares Still Available!

Interested in our Winter CSA? Miss the deadline?

No worries! Shares are still available!

The Winter round has started, but you can join now and you be pro-rated for the remainder.

  • Full Winter Share is $585 or 2 equal payments of $292.50
  • Half Winter Shares $425 0r 2 equal payments of $212.50
  • The season runs for 13 weeks, and is broken up into two sessions: First Session (6 wks) runs from Dec. 2 through Jan. 27 Second Session (7 wks) runs from Feb. 3 through March 17.
  • Produce is delivered every WEDNESDAY to CGB, and shareholders then pick up their share between 3 and 5:45. (your share may be available earlier, we will Tweet and Facebook when it arrives)
  • How to Pay: Checks (either the full payment or initial half payment, with second half payment due at start of second session) should be made out to Heavens Harvest Farm and dropped off (or mailed) to Crunchy Granola Baby.Please include: Name, Address, Phone and Email.
  • What to Expect: Apples * Celeriac * Strawberries * Swiss Chard * Collards * Arugula * Green Cabbage * Eggplant * Kale * Spring Onions * Lettuce, many varieties * Grape Tomato * Parsnips * Mustard * Sweet Potatoes * Braising Mix * Cucumbers * Parsley * Baby Bok Choy * Green Bell Peppers * Green Scallions * Summer Squash * Radishes * Cherry Tomatoes * Tatsoi * Zucchini * Potatoes * Snap peas * Tangerine, Honey * Onions * Turnip * Oranges, Red Valencia * Beets * Grapefruit, Red * Dandelion * Rutabaga * Spinach * Sweet Corn * Carrot (Please note: We cannot guarantee that these exact products will be available but we look forward to serving you with fresh organic produce during the winter/spring season.)
Questions? Contact CGB at 978.741.0800 or

Pssst: Looking for a great website to find recipes and yummy CSA idea? Check out Healthy Eats and also learn about wheat berries here.

Thursday, November 19, 2009

What To Expect / Last Fall Share

Full Shares: Winter Squash, Carrots, Onions, Potatoes, Lettuce, Tat Soi, Beets & Greens, Parsnips, Baby Turnips, Radicchio, Daikon Radish, Escarole or Endive, Mizuna

Thursday, November 12, 2009


What is Tatsoi?

It is a dark green Asian variety of Brassica rapa, also called spinach mustard, spoon mustard, or rosette bok choy. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and a subtle yet distinctive flavour similar to a mild mustard green and bok choi.

Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When added to other greens it enhances the flavor and nutritional value.

Should be stored in the fridge in a temperature range between 32-75 F. Tatsoi is very perishable and has a short storage life.

Try it like this:

Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

(recipe courtesy of

Ingredients (yield 6 servings)


  • 1/3 cup pecans, chopped fine
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne, or to taste
  • 3 tablespoons sugar

Scallop & Tatsoi

  • 3/4 pound sea scallops
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon Dijon mustard
  • 1 large firm-ripe avocado (preferably California)
  • 7 cups tatsoi or baby spinach leaves, washed well and spun dry

Make Praline
In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.


Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi and praline and gently toss to coat.

Buon Appetito!

What To Expect

Tuesday, November 10, 2009

Pears, pears pears

This is a great time for pears! Juicy and delicious they're perfect from appetizer to dessert.

Slice a few of the hard juicy ones and serve with gorgonzola and a drizzle of honey, as a quick appetizer. Then roast some others in the oven with a duck leg, orange juice, evoo and rosemary for a sumptuos entree. Dessert is open. Caramelized in a pan and served warm with vanilla ice cream is real fast or make this new cake:

Maple Pear Upside-Down Cake

(recipe courtesy of Mark Bittman, The NYTimes)

Ingredients (yield 8 to 10 servings)

  • 11 tablespoons butter
  • 3/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 3 to 4 pears, peeled, cored and thinly sliced
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk


1. Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.

2. With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.

3. Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.

4. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Buon Appetito!

Tuesday, November 3, 2009

What To Expect & Winter CSA Details

Winter CSA Details:

Since our Summer and Fall CSA's worked so well, Crunchy Granola Baby has again teamed up with Heaven's Harvest Farm in New Braintree to offer local North Shore residents the opportunity to become shareholders in a Winter CSA.


  • Full Winter Share is $585 or 2 equal payments of $292.50
  • Half Winter Shares $425 0r 2 equal payments of $212.50
  • The season runs for 13 weeks, and is broken up into two sessions: First Session (6 wks) runs from Dec. 3 through Jan. 28. Second Session (7 wks) runs from Feb. 4 through March 18. Produce is delivered every Thursday to Crunchy Granola Baby, and shareholders then stop by CGB and pick up their share between 3 and 6:30PM.
Want To Become A ShareHolder?
  • Register at Crunchy Granola Baby as soon as possible, no later than Nov. 25.
  • Checks (either the full payment or initial half payment, with second half payment due at start of second session) should be made out to Heavens Harvest Farm and dropped off (or mailed) to Crunchy Granola Baby. Please include: Name, Address, Phone and Email.
Questions? Contact CGB at 978.741.0800 or

Sunday, November 1, 2009


Don't know what to do with that wonderful Mizuna we just got?
It's really a bitter green very similar to Rucola (arugula). It can be eaten raw or cooked, although I highly reccomend it raw for it's crisp bite. You can simply eat it as a salad by tossing it in a lemon & extra-virgin olive oil vinaigrette or make a scrumptious BLT...PMT :)
Either way it's always delicious. Buon Appetito!

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

(Bon Appétit | August 2006)


(photo by Maren Caruso, courtesy of

Ingredients (makes 6 servings)


1/4 cup extra-virgin olive oil

2 tbs chopped green garlic or 1 regular garlic clove, blanched in boiling water for 2 min to soften its bite.

1/4 teaspoon fleur de sel or medium coarse sea salt, grey salt (any good salt)

3/4 cup mayonnaise, divided

2 teaspoons fresh lemon juice


2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted (AJ's is great)

1 large bunch mizuna from our CSA (or arugula), torn into 2-inch pieces

3 beefsteak tomatoes, cut into 1/4-inch-thick rounds


For aioli:

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

For sandwiches:

Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain. Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

Buon Appetito!

Tuesday, October 27, 2009

What to Expect! (for Thur 10.29.09)

Notes from the Farmer:
  • Please allow your avocado to ripen outside the refrigerator for 1-3 days checking it each day for softness. Make sure that you take advantage of the recipes that Sarah works so diligently each week to provide and send us your as well.
  • The corn this week is definitely that last. Separate the kernels from the cob with a sharp knife and make delicious corn and potato chowder.
And don't forget to visit Heavens Harvest Farm to keep updated about your Fall CSA and any other upcoming notices, events or specials!

(PS: This is Amy and I'm back from my 5-week stint in the UK . . . can't wait for the CSA on Thursday! I'll be updating the blog frequently, so be sure to stay tuned!)

Thursday, October 15, 2009

A French Garlic Soup

This is a wonderful soup that can be made with little work on a work night. The garlic mellows while it simmers and ends up mild and delicious. Best of all it's a creamy and satisfying soup that has NO cream :)

French Garlic Soup

(This recipe was adapted from 'The French Menu Cookbook' by Richard Olney. Originally published in 1970)


(picture courtesy of Heidi Swanson from '')

Ingredients (makes 4 cups of soup)

  • 1 quart (4 cups) water
  • 1 bay leaf, fresh bay leaves are more fragrant than dried ones
  • 2 fresh sage leaves
  • 3/4 teaspoon fresh thyme
  • a dozen medium cloves of garlic, smashed peeled, and chopped
  • 1 teaspoon fine grain sea salt, preferably grey salt
Binding Pommade
  • 1 whole egg
  • 2 egg yolks
  • 1 1/2 ounces freshly grated Parmiggiano Reggiano cheese
  • freshly ground black pepper
  • 1/4 cup extra virgin olive oil, plus more to drizzle at the end
  • day-old crusty bread,(AJ King's walnut bread is phenomenal here!!)


Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. This infused broth can be done ahead of time and stored in the refrigerator or freezer if time is an issue.

Remove from heat and discard the bay and sage leaves from the garlic broth (or strain if you want, but keep the garlic). Taste and add more salt if needed.

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. This is tempering, has to be done slowly so you don't cook the eggs, yet! (you will in a moment don't worry). If the soup looks curdled, you went too fast.

Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, (your eggs will cook in this process). The desired thickness is a matter of personal taste. The author says to cook it "just long enough to be no longer watery" I prefer the consistency of half-and-half which is a minute or two longer.

Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of very good extra-virgin olive oil, garnish with a sage leaf & thyme sprig and serve immediately.

Buon appetito!

Tuesday, October 6, 2009

Apple Spice Autumn Cupcakes

Here's a wonderful way to eat our CSA apples!

Apple Spice Autumn Cupcakes

(recipe courtesy of Cupcake fun)


Ingredients: makes18-24 standard cupcakes

For cupcakes:

2 eggs

3/4 cup milk

1/3 cup butter melted

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon baking powder

2 cups apples peeled and chopped

For Icing:

1 cup (2 sticks) butter, softened

2 packages (8 oz. each) cream cheese, softened

8 cups sifted confectioners' sugar (about 2 lbs.)

2 tablespoons milk

1 tablespoon apple cider

1 teaspoon orange zest

For decorating:

Large Red Spice Drops

Large Green Spice Drops

granulated sugar


Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened, do not over mix. Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.

Prepare icing by creaming butter and cream cheese together in a medium mixer bowl until smooth. Add sugar one cup at a time, cider, zest and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute).

Ice cooled cupcakes with smooth frosting by using a spatula.

Make decorative apples with the gumdrops by pressing down in the center of the red spice drops on a surface sprinkled with granulated sugar. To make leaf, use a rolling pin to roll green spice drop flat on a surface sprinkled with granulated sugar. Cut leaf shape out with a knife and insert on top of apple.


Place one gumdrop apple in the the top center of each cupcake. Serve and enjoy.

Bion Appetito!

Monday, September 28, 2009


Despite the tough season for the farmers we had a very successful Summer CSA. We are so excited to start the Fall!

Pick up is between 3pm and 6:30pm, if for some reason you are running late, please contact us. If you forget your share it will not be here in the morning. (sorry, parenting group Friday mornings and no where to store produce)

Don't forget your bags!

Follow us on Twitter and Fan us on Facebook, you will get status updates as to when the produce arrives.

Check out this blog regularly and feel free to post recipes and information you'd like to share.

We will need volunteers for produce drop off (usually between 1 and 2pm) and then at 6:30pm for clean up.
There will be a sign up sheet at pick up, but if anyone is available this Thursday please send and email or give us a ring. . .

Monday, September 21, 2009

Bamboo Spoon Award: Cookies

Ivy Connelly not only made the best cookies: Red Velvet Oatmeal Cookies stuffed with Pecan Cream Cheese! but she also had the greenest idea. She made her cookies using our very own CSA red beets instead of food coloring. Great job Ivy and thanks for sharing.

Red Velvet (beet) Oatmeal Stuffed Cookies

(made by Ivy Connelly adapted from Greg Johnson of '')


Red velvet cake is a Southern specialty. It seems red velvet cake got its color as a result of sugar rationing during World War II. Because of it, bakers started using boiled beets as a sugar substitute in their cakes. Along with the beets' sweetness came the beets' blood-red color. An American classic was born.

Makes 2 dozen cookies.


6 ounces room-temperature cream cheese

1/3 heaping cup toasted, chopped pecans

1/4 cup confectioner's sugar

1 teaspoon vanilla


1 stick butter

1/2 cup white sugar

Wet Ingredients

1 egg

1 red beet boiled & pureed

2 teaspoons vanilla

1 teaspoon milk

1/2 teaspoon white vinegar

Dry Ingredients

1 1/2 cups finely ground oatmeal

1 1/4 cups flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

  1. Toast the pecans then roughly chop them.
  2. Add all the filling ingredients to a small bowl and mix with a spatula until well blended. Let the mixture cool and solidify in the freezer until step 8.
  3. Preheat oven to 350º.
  4. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
  5. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
  6. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
  7. Shape dough into balls—about 2 tablespoons each.
  8. Remove the filling mixture from the freezer and stuff each dough ball with 1 teaspoon of the mixture. Put the stuffed dough balls in the freezer for 5 minutes to firm up.
  9. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
  10. Bake at 350º for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Friday, September 18, 2009

Bamboo Spoon Award: Beets beat all!

Congratulations to the 'Beet cookies' (red velvet), they were delicious!
...recipe coming soon

Tuesday, September 15, 2009

What's Shakin'

What To Expect:

Full Shares
:Green Cabbage, Kale, Carrots, Potatoes, Butternut Squash, Pickling Cukes, Leeks, Loose Beets, Farm Pick Herb, Peppers – Hot & Bell, Eggplant, Cucumbers, Arugula

Half Shares
: Green Cabbage, Kale, Potatoes, Summer Squash, Butternut Squash, Pickling Cukes, Broccoli, Farm Pick Herb

Don't Forget:

This week is the LAST opportunity for shareholders to bring in a homemade item, featuring at least one ingredient from our CSA. Then as other shareholders wander in to pick up their produce, they can taste all the treats and vote their favorite. The dish with the most votes wins the Bamboo Spoon!

And the absolute best part? The homemade item for Thursday, September 17 is . . . COOKIES! So be sure to make cookies using any CSA ingredient and celebrate all the award-winners at a Bamboo Spoon Party!

Thursday, September 10, 2009

CGB’s CSA Bamboo Spoon Cook Off

CGB is spicin’ it up! Our monthly cook-off for shareholders featuring CSA produce is drawing to a close.

Next week is the LAST opportunity for shareholders to bring in a homemade item, featuring at least one ingredient from our CSA. Then as other shareholders wander in to pick up their produce, they can taste all the treats and vote their favorite. The dish with the most votes wins the Bamboo Spoon!

And the absolute best part?

The homemade item for Thursday, September 17 is . . . COOKIES! So be sure to make cookies using any CSA ingredient and celebrate all the award-winners at a Bamboo Spoon Party!

If you have questions, contact Amy at

Tuesday, September 8, 2009

What to Expect! (for Thur 9.10.09)

"As we labor to pick and pack your shares today, we are struck by how blessed we are individually and collectively. We are encouraged by the support of almost 700 members, who have enabled us to grow to over 25 delivery locations. With our collaborative farm partners, we are growing and providing for literally thousands of families and individuals. All of these consumers are supporting local, sustainable, organic and viable farms. Collectively over 1500 acres of farm land is dedicated to these practices on behalf of this generation and many successive ones to come.

Ethel and I couldn’t be happier (even in the midst of some very troubling weather circumstances for the 2nd consecutive year) that our children and their mates are working side by side with us to live the dream of helping many to come into their best health physically, emotionally and spiritually.

Please know that we value each of you and want you to feel free to call or email us with both your concerns and favorable comments. Just this week I received two emails from the same local drop site, one person raving about the produce and signing up for the fall share, and another who was disappointed because there were yellow leaves on the Bok Choi and holes in the Chinese cabbage. They also were concerned about the quantity of the produce in a half share.

First, this is an organic farm and the produce is not perfect nor do we make claims to such. Farm life and the produce mirror our weather and other variables such as field diseases and pests of many kinds. We believe, as do our fellow growers, that the single biggest reason to grow organically is to lessen the toxic overload that is all around us today. Everyday we are subjected to over 1400 toxic substances especially so if you live in an urban environment. All of these threaten our health in subtle and significant ways. My good friend Dr. N Thomas LaCava (who is a board certified pediatrician and a clinical ecologist and specializes in treating enviromentally ill patients) tells me the single most important aspect of recovery from ill health is to eat organic vegetables and fruit as well as organic meats! I have known Dr. LaCava for over 25 years and he is responsible for helping me to recover my health in my middle 30’s. I was very close to dying having suffered with cyto-megla virus, eppstein-barre virus, crohns disease and serious life threatening asthma along with being allergic to literally everything. I say this to encourage all of you to consider why you support us. It isn’t about perfection…it is about working together for everyone’s best, most especially our next generation. We are so grateful that our son and daughter-in-law have raised our little Siena (who is 15 months old and incredibly healthy) in a truly healthy way. Organic food, breast-feeding healthy play all of which have produced a loving, contented (as much as any baby can be )and very healthy child.

This is what we stand for. If you believe that a farmers market or a grocery store would better serve you then by all means purchase your vegetables there. Be aware that produce that is certified organic or IPM at least, local and sustainable ensures your ability to best nourish your whole person. We are 100% committed to continuing this process, now and for the foreseeable future.

Please join us for our Fall, Winter and Spring shares. We will continue to buy the best organic produce from the same sources that you see at Whole Foods like Lady Moon Organic Farms and Cottles Organic Farms from Florida and North Carolina during the off-season. With Enterprise farm as our off-season partner, we have developed relationships with many organic farms that will grow for us as well as receive our in-season produce in return. What better way to encourage regional distribution pathways, farm to consumer. No warehouses, limited transit time and fresh direct to you."

Tuesday, September 1, 2009

What to Expect! (for Thur. 9.3.09)

Half Shares: Carrots, Cucumbers, Beets, Zucchini, Yellow Squash, Specialty Squash, Tomatoes, Corn – White, Peppers – Bell & Hot, Napa Cabbage, Peaches, Oregano, Arugula

Thursday, August 27, 2009

What to Expect!

Full Shares: Corn, Green beans, Cucumbers, Peppers – Assorted, Eggplant, Tomatoes, Romaine Lettuce, Beets, Zucchini, Yellow Squash, Pattypan, Arugula, Thyme, Peaches, Red Kale (pictured at left)

1) Choose the freshest green beans you can find.

2) Rinse your green beans in cool water. Drain.

3) Cut the ends of the beans off. Cut the beans to whatever length you prefer.

4) Put the green beans into rapidly boiling water, cover the pot and time them for 3 minutes. (You can re-use this water three to five times)

5) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them.

6) If you have a FoodSaver a great time to use it is right now. If you don't, put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.

7) Get ready to enjoy farm fresh green beans whenever you want!

Wednesday, August 26, 2009


Following on Amy's great ideas you may find that thermotherapy is an easy and fast method to preserve this seasons fresh berries for a few days, weeks longer..

Thermotherapy is basically immersing berries in hot water (113-145F) for a few minutes at the lower temperature and a few seconds at the highest.

It's as easy as that. Bathe the berries in the hot water and then set them well spread apart on a kitchen towel to dry off. Then refrigerate (cold temperatures slow fruit metabolism and mold growth) and enjoy them when you want.

Harold McGee of the NYTimes found that 30 seconds at 125F worked best for batches of Strawberries, Raspberries, Black berries, Grapes and Stone fruits. "For thicker-skinned blueberries, a Canadian study recommended a 140-degree treatment for 30 seconds. I tested it twice, with samples of around 150 berries each time. That heat took the bloom off. It melted the natural wax that gives the berries their whitish cast, and left them midnight blue. I couldn’t taste much of an effect on briefly heated ripe fruits. Thermotherapy can be healthy for all concerned" he writes.

So give those delicious fruits a quick hot bath and enjoy them for days to come.
Buon Appetito!

Tuesday, August 25, 2009

September 19, 2009: Massachusetts Food Preservation Workshop Day

Awhile ago, I took a class on Converting Cars to Run on Vegetable Oil. Needless to say, it was awesome. And so I always like to keep my eyes peeled for interesting classes run by NOFA (New England Organic Farming Association). And so I thought I was pretty lucky when I stumbled across Massachusetts Food Preservation Workshop Day! Check out the details below. - Amy
This fall as the local harvest peaks and thoughts shift toward winter eating, NOFA/Mass presents our first annual statewide Fall Food Preservation Day. On September 19, there will be food preservation workshops spread throughout the state. Preserving food that we grow or purchase locally at the height of its freshness and flavor can save money, lessen our dependence on the global corporate food chain, and provide wonderful flavor and real food all year round. Isn't now a good time to learn skills to do this?

Workshops in this series cover some or all of these topic areas:

  • Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
  • Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
  • Water bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
  • Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
  • Freezing: Maximizing nutrient preservation in the food.
  • Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
  • Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
  • Root Cellaring: Putting foods - particularly root crops - in cool, dark, and properly humid conditions for extended storage.
Workshops in this series will take place in 11 cities across the state:
  • Brookline
  • South Natick
  • Concord
  • Groton
  • Princeton
  • Winchendon Springs
  • Shelburne
  • Cummington
  • Northampton
  • Springfield
  • Great Barrington

These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles. Read each workshop description below to find which of the above topics will be covered, and follow the website links provided in the presenter bios to learn more details about them. In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.

    Workshop Registration Information:

  • All workshops are $50 except as noted below. There is a $5 discount for membership in NOFA/Mass. There is also a $5 discount for registration on or before September 5, 2009.
  • Pre-registration (do so by clicking one of the links at the top of this page), but on-site late registration is available for an extra $5 charge with on-site registration form.
  • Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
  • Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
  • Potluck Lunches will be shared at each 6hr event. Bring utensils & plate and something to share, or bring your own lunch.
  • Contact: Ben Grosscup, 413-658-5374. By email,; put "September 19" in subject.
To learn more, click here. To learn more about NOFA (and their other great programs, including Yoga for Farmers, Winemaking, etc), visit their site at

Monday, August 24, 2009

CSA Dinner 1, 2, 3 ready!

Appetizer: 'Chile relleno'
take a couple of those wonderful chilis (jalapenos), wash, dry and make a slit in each one. Insert a piece of chees (cheddar, monterey etc). Dredge in flour and fry in a skillet, slit side up, until cheese melts. Serve hot/warm with a sprinkle of salt.
Entree: 'Eggplant pasta'
Cook desired amount of short pasta in salted boiling water until al dente.
Meanwhile, cut eggplant into half-inch slices. Broil with lots of good extra-virgin olive oil (Italian or Spanish) turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
Drain pasta, not too well (keep a couple of tablespoons of the water) and add to eggplant and cheese mixture when ready. Add some fresh basil leaves and serve.
Dessert: 'Grilled Peaches'
Slice peaches in half and remove pit. Place flesh side down on hot grill pan or grill for 3-4min. Remove when grill marks appear. Meanwhile heat a couple of tablespoons of honey with a pinch of salt and a couple of fresh mint leaves, just until runny. Pour over warm grilled peaches. Serve with vanilla ice cream or alone.
Buon Appetito!

Friday, August 21, 2009

Bamboo Spoon Award: Zucchini Muffins!

Congratulations to Ivy Connelly, the winner of our Bamboo Spoon Award on Thursday! She baked insanely yummy zucchini muffins with oat-graham-brown sugar topping (pictured above). And she was kind enough to email the recipe so we can all copy her! Thanks Ivy!

Zucchini Muffins (or bread)

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups flour (can use white or whole wheat or a combination)
2 cups zucchini grated (can substitute summer squash or use a combination)
1 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp cinnamon
1 tsp vanilla
1 cup raisins or nuts (optional)
Mix ingredients thoroughly.
Pour into muffin tins or loaf pan.
Bake at 350 degrees, 25-30 minutes for muffins, 1 hour for bread.

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces
Mix the first four ingredients together.
Cut the butter in with a pastry knife.
Spoon on top of the muffins.
Bake as directed.

Tuesday, August 18, 2009

Bamboo Spoon Awards: Muffins!

Here's a fast and very simple muffin recipe to which you can add your favourite CSA ingredient and enter it in our Bamboo Spoon award this Thursday!

Sour Cream Muffins

(Recipe Courtesy Paula Deen)

yields: 24 small muffins or 12 large muffins


  • 2 cups self-rising flour*
  • 2 sticks butter, melted
  • 1/2 pint sour cream
  • any CSA ingredient such as: blueberries, tomatoes, chards, carrots, dandelion greens, parsley, basil, chives, onions etc


Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

*If you don't have self-rising flour do not panic, making your own is super easy!

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix to combine. That's it :)

Buon Appetito!