Maplewood Organics

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Week 10

This week we have bits of some new items: tomatoes, broccoli, green peppers, and delicata squash. I'm especially excited about the squash. The tomatoes are slow in coming, but we should have a boom in the next couple weeks.

Welcome, Sita!

Please help us welcome our newest intern: Sita! Sita is from the Los Angeles area of California. She drove out east solo last weekend arriving at the farm early Monday morning. She spent a day resting and settling in and then jumped right into farm life. She is eager to experience farm life and New England and is looking forward to the change in the leaves. Sita will be with us at least into December.

Save the Dates

Saturday, September 18th, 5:00-8:00pm

Annual CSA Member Picnic

Come enjoy good company, tour the farm by foot and hay rides, and eat delicious Maplewood and member food! Please bring a dish to share. You may also bring a friend who might be interested in joining our CSA next year. Maplewood Organics will provide burgers and fixings, place settings, and non-alcoholic beverages. We'll have dinner around 6:00. Keep an eye out for an Evite for this event.

Sunday, September 19th, 1:00pm-4:00pm

NOFA Weed Dating Event

Details to come soon!

Garden Progress and Farm News

This past weekend, the interns and I went to the Northeast Organic Farmers Summer Conference in Amherst, MA. As usual, I've come back inspired and full of new ideas to try, including: a new marketing angle, more information about growing nutrient dense foods, new small fruits to grow, information about growing wheat small-scale, new season extension ideas, new mulching options, and exposure to exciting research about not only remineralizing soil but feeding it in innovative ways to stimulate soil life. The interns seemed to enjoy themselves too and learned a lot about their varied interests including permaculture, the family cow, felting, biodynamics, mushrooms, and much, much more!

Recipes of the Week

Garlic Delicata Squash

Very simple, and very good - semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature."

Delicata squash

olive oil, drizzle

1 clove garlic, minced

1/4 cup chopped fresh parsley (or thyme to taste - not a 1/4 cup)

1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.

2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and drizzle with olive oil. Toss with garlic and parsley.

3. Bake in preheated oven for 30 minutes, or until tender.

Roasted Delicata Squash

1 delicata squash

1 medium yellow onion, diced

balsamic vinegar

olive oil

salt and pepper

1. Preheat oven to 350F.

2. Cut a delicata squash in half lengthwise and scoop out the seeds.

3. Fill the cavities of the squash halves with diced onion, then sprinkle with vinegar, oil, s & p.

4. Bake for about 45 minutes, or until onions are brown and caramelized and squash is soft.

Broccoli With Garlic

.

•16 ounces broccoli florettes (Adjust your recipe based on how much broccoli you have.)

•1 tablespoon butter

•1 tablespoon roasted walnut oil or olive oil

•2 cloves garlic, finely minced

•1/4 cup finely chopped red onion

•2 teaspoons lemon juice

•1/2 teaspoon salt

•Dash black pepper

Steam the broccoli just until tender.

In a small saucepan, heat the butter and oil; add minced garlic, red onion, and lemon juice. Cook just until tender. Toss with the broccoli along with the salt and pepper. Taste and adjust seasonings.

Serves 4.

Broccoli with Vinaigrette

Cut the broccoli into bite-size florets. Peel the stems and slice into 1/4" thick pieces. Steam just until tender, about 3 minutes. While the broccoli is steaming, whisk the dressing ingredients in a bowl. Add the steamed broccoli and toss to mix. Serve immediately. Serve 4-6.