The Trustees APPLETON FARMS
Hamilton & Ipswich
A Trustees Property

Week 19!

Last week, a nor’easter swept through the region, bringing fierce winds and driving rain to the farm for the better part of three days. While it may have slowed us down in field, it gave us an opportunity to continue preparing garlic for planting at the end of October. Many people don’t realize that garlic is actually planted in the fall and will be the first crop we prepare for the 2020 season. We save our own seed by setting aside a portion of bulbs from this year’s harvest. Those bulbs are then broken into cloves, which are the seeds that will be planted at the end of the month. Breaking apart garlic into individual cloves is a tedious task, spanning weeks of the season. However, it is enjoyed as a more sedentary task, allowing for stories and music as entertainment. Cold, fall mornings and rainy days are the perfect time for this job!

Want to continue eating, fresh delicious veggies this fall? Sign up for our winter share! 

A typical share features a mix of storage crops like winter squash, potatoes, cabbage, carrots, beets, onions, garlic, and fresh vegetables like head lettuce, kale, spinach, and arugula. The pickups happen every other week in November and December and feature quite a bit more volume than our summer share. Pickups are on Fridays 1-6pm inside our CSA barn on these dates: November 8, November 22, December 6, and December 20. Cost is $185. Please register and pay THROUGH THIS LINK.

This week the share will include:

  • Arugula
  • Beets
  • Butternut squash
  • Cabbage
  • Carrots
  • Cauliflower
  • Collards
  • Fennel
  • Garlic
  • Head lettuce
  • Kale
  • Kohlrabi
  • Leaf lettuce
  • Onions
  • Potatoes
  • Spinach
  • Watermelon radish
  • PYO herbs
  • Ingredients:
  • 1 medium watermelon radish
  • 1/2 small red onion
  • 1 handful fresh dill sprigs
  • 1 orange, supremed into wedges
  • 1/4 cup walnuts
  • 4 Tablespoons goat cheese
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon white wine vinegar
  • Salt and fresh cracked pepper

Directions:

Slice red onion in thin rounds and place in a small bowl with the vinegar, set aside.

Mandolin the radish paper thin (skin on) and place in a large bowl

Cut the oranges by removing the skin first and then the pith of each wedge

Squeeze the juice from the discarded portion of the orange into the onion and vinegar

Add the olive oil, salt and pepper to onion and vinegar mixture, then toss with radishes

On a large plate, place the radishes over a bed of fresh dill and top with the goat cheese, walnuts and orange wedges. 

Sprinkle with a bit more dill and cracked pepper


Yum!  A bright addition to any plate.

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