CSA WEEK 7

P I C K L I S T

tomatoes - corn - carrots - celery - arugula - blueberries - garlic - purple pepper - shiso - cucumber

EDGEWATER update: All the mid Summer specials this week! And with the convergence of tomatoes, corn, and blueberries- which is basically my holy trinity-  it's impossible to go hungry around here.  As these three crops enter the group chat, they are met with high fives, bathing suits and watering holes. As in, do as your farmers do- and always bring these three items with you everywhere you go- to every single swim spot, every single time.  All your buds will be so pumped to snack with you, just add potato chips. 

In other news, the garlic is all harvested! And you CSA fam, get first dibs. It is a pretty impressive harvest this year, we are thrilled with the size and quality of the bulbs.  For anyone looking to grow their own, this crop is prime for excellent planting (come fall)...  Obviously, I am getting a head of myself here- who needs to think about garlic planting in July, BUT when the time comes, reach out- we should have some for your home gardens. Until then, keep the vampires away and add to all your savories. 

It was near impossible to keep me out of the arugula patch this week. I got a text from ray that said, “cleanest arugula i’ve grown, somebody got to cut it.”  Which is pretty much the most romantic thing we can say to each other this time of year.  This is our version of summer sexting.  A love language of snapping pics of good looking veg or weed free fields and texting with a kissy face wink emoji.  A suggestive message of, “go get that harvest, it’s all yours.” That's romance baby!  

And as for your carrots this week, a perfect glimpse into all the weeds we battle can be found in your carrot tops.  Ray and Tim spent an entire afternoon digging through the brush bunching the CSA carrots.  It is worth eyeing the carrot tops with a fine tooth comb to see all the other ecosystems that got bunched in there as well.  This is a result of weeds getting ahead of us.  That said, these carrots are as sweet as you can get before a frost ups their sugar content.  So feel free to remove green tops immediately and store carrots in a plastic bag in your fridge to keep em crunchy.

Also this week, hello sweet corn my old friend!  And what the hell is shiso anyway?  

Shiso is an herb typically found and eaten in East Asia and Southeast Asia.  I love it.  I find the flavor so unique, earthy, and fresh.  Kind of like a mint/annise hyssop/ tulsi basil/ cilantro cross… I can't quite name the flavor, it's just shiso and it’s awesome.  its worth adding fresh to salads or stuffing and frying (as per Mitchell’s recipe inspo below).  My plan for din tonite, is to chop it real fine, mix it with a little mayo and a little sriracha and smear it on my ear of barely boiled sweet corn.  I am so excited about this meal plan, I’ve been daydreaming about it all day, I can’t wait to tell you how it goes.  

FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Tomato Vinaigrette

1 large ripe, red tomato, cored and cut into chunks

1/2 cup red wine vinegar

1 clove garlic

Handful basil or shiso leaves

1 tablespoon maple syrup or honey

1 tablespoon Dijon mustard

1 1/2 cups extra-virgin olive oil

Salt and freshly ground black pepper

Place the tomato, vinegar, garlic, basil, maple syrup, Dijon mustard and olive oil in a blender. Add a generous pinch of salt and couple of healthy grinds of black pepper. Pulse to get a good blend going and then purée until smooth.

Grilled Corn Salad with Sesame Miso Dressing

The secret to this salad is dicing all the vegetables quite small, about the same size as the kernels of corn.

2 ears corn, shucked

2 stalks celery, diced

1 cucumber, diced

1 bell pepper, seeded and diced

2 carrots, peeled and diced

1 tablespoon white miso

1/3 cup rice vinegar

2 tablespoons Chinese sesame paste or tahini

1/2 cup vegetable oil

1 teaspoon toasted sesame oil

Salt and freshly ground black pepper

1 bunch arugula

Char the shucked corn over an open flame on a gas burner or on a barbecue until some of the kernels are black and others are in various stages of brown. Cool. Using a sharp knife, cut the kernels off the cobs into a mixing bowl. Add the celery, cucumber, bell pepper, and carrots and toss to combine. In a small bowl, whisk together the miso, vinegar, and sesame paste or tahini until smooth and blended. Slowly beat in the vegetable oil to create a nice emulsified dressing.

Add the toasted sesame oil, a generous pinch of salt, and some black pepper. Toss the mixed vegetables with about 1/4 cup of this dressing. Arrange the arugula on the base of serving plate and spoon the chopped vegetables on top. Drizzle more of the dressing around the arugula and season again with salt and pepper.

Stuffed Shiso Leaves

This is a recipe from the fabulous Korean cookbook writing by my friends JP Park and JY Choi. It falls into the Korean category of jeon, often translated as “pancakes,” but containing so much more. These sound complicated, but they aren’t. And they always impress anyone I’ve served them to. I like to prepare them as an hors d’oeuvre.

2 ounces tofu

7 ounces ground beef

1/2 small shallot or 1/4 small onion, minced

Small handful minced garlic chives or 3 finely chopped garlic scapes

1 small carrot, finely chopped

1 medium clove garlic, minced

White part of 1 scallion, minced

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

Freshly ground black pepper

12 large shiso leaves

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon baking soda

1 large egg

1 large egg yolk

Cooking oil, for frying

To prepare the filling, in a small bowl, break up the tofu into crumbs. Add the beef, shallot, garlic chives or scapes, carrot, garlic, scallion, soy sauce, sugar, cornstarch and some freshly ground black pepper. Mix in one circular direction until the ingredients are well blended and have developed a smooth texture.

On a small plate, combine the flour, salt, and baking soda, and mix well. In a small bowl, beat together the egg and egg yolk until blended. Dip the back of a shiso leaf in the flour mixture and dust off any excess to very lightly coat. Lay the leaf floured side up on the work surface. Cover half of the shiso leaf vertically with a thin layer of the filling. Fold in half and press lightly to seal. Repeat with the remaining leaves until they are all stuffed. Using a fine sieve, very lightly dust both sides of the stuffed leaves with the remaining flour

Heat a thin layer of oil in a over low heat. Dip 3 or 4 of the stuffed shiso leaves in the egg, drain off any excess, and set in the frying pan, frying each side for 2 1/2 to 3 minutes, until nicely browned and set. Transfer to brown paper or paper towel to drain and repeat with the remaining leaves, adding more oil as necessary, until all are fried.

CSA WEEK 6

P I C K L I S T

TOMATOES - CUCUMBERS - PURPLE PEPPER - LIME GREEN PEPPER - HUNGARIAN HOT WAX PEPPER - SUMMER SQUASH - BASIL - CABBAGE - GARLIC SCAPES - BLUEBERRIES

EDGEWATER update: This will surely be the last of the garlic scapes until next season. Basque in their glory, it will be a full year until you meet again.  That said, fresh garlic bulbs are just around the corner.  We anticipate the yearly massive harvest of them this week- as long as we can enter the field without burying a tractor in wet ground. Remember, the size of your garlic bulb is determined by when the garlic scape is picked.  It is likely that the bigger the garlic bulb, the earlier the scape was harvested.  All things connected in these parts.  

Another new harvest for us this week are the peppers in your CSA.  These peppers were picked early from the plant for 2 reasons.  One, they are so fresh and crunchy so why not, and two, picking off peppers before they sweeten allows the plant to produce peppers of larger size.  Similar to the garlic scape harvest aiding in the size of the garlic bulb, the less peppers on a plant, the bigger the fruit. This can also be seen in your blueberry pint this week.  Any extra large blueberries in there? If so, I guarantee they are the result of an excellently pruned blueberry bush.  But enough about size, let's talk flavor.  The smallest pepper of your bounty is a hot one, eat with care.  The others are mild and are best enjoyed sliced into spears and utilized as a vehicle for all that garlic scape basil pesto you are about to make and dip into.  Also noteworthy, if we left the peppers on the plant to properly ripen, the purple would ripen to sweet red and the lime to sweet-as-can-be yellow.  

IN OTHER NEWS, for any of you on this quasi-harvest-while-I-listen-book-club journey with me, I just began listening to Maggie O’ Farrel’s I am, I am, I am: seventeen brushes with death. Email me, and let me know if you have also taken the journey into this memoir.  

FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Summer Squash Salad

Makes 4 servings

A favorite salad of mine, this recipe was given to me by my friend Tony Liu, chef of The Queensboro in NYC.

1/4 cup dried currants, raisins, or other dried fruit

1 teaspoon cayenne pepper

1/4 cup raw pine nuts

2 medium green zucchini (about 3/4 pound)

2 medium yellow squash (about 3/4 pound)

1 small, hot pepper, seeds removed, thinly sliced

1/4 cup extra-virgin olive oil

Juice of 1 lemon

1/2 bunch mint or basil leaves

1/4 cup pitted black olives, preferably oil cured, chopped

1/4 cup sliced ricotta salata or crumbled feta

Salt and freshly ground black pepper, to taste

Combine the currants or other dried fruit and cayenne with 1/2 cup of water in a small saucepan. Bring to a boil, turn off the heat, and let steep for 20 to 30 minutes to soften. Drain. Meanwhile toast the pine nuts on a baking sheet in a 300°F. oven until lightly golden and aromatic, 8 to 10 minutes. Using a mandoline or sharp carrot peeler, slice the zucchini and yellow squash lengthwise into long, very thin strips into a large bowl. Stop once you hit the seeds in the center of the vegetable, rotate, and shave some more. Repeat. At the end you should have a long, squared plug of seeds to discard.

Combine the slices of yellow squash and zucchini with the chili, olive oil, and lemon juice. Add the mint leaves, olives, ricotta salata or feta, toasted pine nuts, and drained currants. Gently toss together, season to taste with salt and pepper, and serve.

Kulei (Steamed and Stir-Fried Cabbage from Shangxi)

This regional specialty was new to me, but after making it I could see instantly why those who know it consider it a comfort food. Apparently in Shangxi it is sometimes eaten instead of and as you would rice. The same technique can be used with potatoes that have been finely julienned.

1/2 medium head green cabbage

1/2 to 3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon Chinese five-spice powder

4 or 5 scallions, chopped

2 to 3 tablespoon vegetable oil

1 teaspoon Sichuan peppercorns

3 cloves garlic, minced

Soy sauce

Thinly slice the cabbage into shreds as you would for coleslaw. Place in a large bowl. Sprinkle some of the flour into the bowl and toss the cabbage with your hands to coat. You don’t want it to clump; you want the cabbage shreds to remain distinct and be lightly coated with flour. Keep tossing and adding flour until evenly coated. Add the salt, five-spice powder, and half the chopped scallions, and toss again to distribute.

On a bamboo or other vegetable steamer lined with parchment, mound the cabbage like little haystacks. Steam over boiling water for 12 minutes to cook through. Transfer to a clean bowl. Depending on how big your steamer is, you may have to work in batches.

Once all the cabbage is steamed, heat a wok or large frying pan over medium- high heat. Add the vegetable oil and the Sichuan pepper corns to toast for 30 seconds. Add the garlic, stir, and then add the cabbage, tossing to fry. You want the cabbage to get some crispy edges but not to clump. Continue stir frying until nicely browned. If the cabbage sticks to the bottom of the wok or pan, scrape it off and mix it in. Add a dribble or two of soy sauce to season and transfer to a serving bowl. Garnish with the remaining chopped scallions and serve.

Lemon Blueberry Sour Cream Crunch Cake

1 3/4 cups granulated sugar

Zest of 2 lemons

3/4 cup unsalted butter, at room temperature

3 large eggs

3 tablespoons lemon juice

1 teaspoon salt

1 1/2 teaspoons baking powder

2 cups all-purpose flour

3/4 cups sour cream, heavy cream, or whole-fat Greek yogurt

3 cups fresh blueberries

In a large mixing bowl, combine the sugar and the lemon zest. Rub the zest into the sugar with your fingertips until fragrant and the texture of wet sand. Remove 1/4 cup of the sugar mixture and set aside. To the bowl with the remaining lemon sugar, add the butter and cream until smooth. Add the eggs, one at a time, beating well after each. Continue beating until light. Add the lemon juice, salt, and baking powder, and beat to blend. Stir in half the flour, then the sour cream, then the remaining flour, to form a stiff batter. Don’t overmix. Finally, fold in the blueberries.

Transfer to the prepared pan and spread evenly with an offset spatula. Sprinkle the reserved lemon sugar mixture evenly on top. Bake in the preheated oven for about 40 minutes, until risen, brown, and firm to the touch. An instant-read thermometer should hit over 200°F. when inserted in the center. Remove from the oven and cool completely on a wire rack before serving.

CSA WEEK 5

P i c k l i s t

TOMATOES - BROCCOLI - FENNEL - SCALLIONS - CUCUMBERS - 

SUMMER SQUASH - THAI BASIL - NAPA CABBAGE - BLUEBERRIES

EDGEWATER update: Bloobs kicked in hard this week.  Honestly, I'm so grateful that they did.  We were all deep in the post strawberry season feels.   For a couple of days after strawberry season, we all feel a little unmoored.  It’s a shift in routines, a shift in roles, a longing for our favorite fruit.  It’s also a moment to quite literally pick our heads up, look around the farm, and take in all that has occurred over the past 5 weeks while we were bent over, butts up to the wind, picking strawbs.  As it turns out, a ton happened.  The corn is now shoulder high, but then again, so too are the weeds.  Typical juxtaposition of being pleased with growth and at the same time being humbled by it.  

Many of us took out our hoes and attempted combat on the lambsquarter, crab grass, etc... Moving through fields was for sure a challenge, but we persevered for a bit until blueberries started ripening. At that point we shrugged our shoulders, waved our little white flags, and said here you go weeds… we got bigger bluer fish to fry. 

And now, for the foreseeable future all afternoons into evenings will be spent in the blueberry fields, where the crew will fill up pint after pint as the sun sets while hopefully guzzling down buckets of water.  It’s hot out there yall.  

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Charred Broccoli Salad with Cheddar, Almonds, and Dates

Serves 6 to 8

This is my version of a salad that Carla Lalli made famous at Bon Appétit. The charring of the broccoli gives it a more complex flavor and interesting texture. You can char the broccoli on a grill, in a hot pizza oven, or in a hot cast-iron pan.

2 broccoli crowns

Extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoons cider vinegar

1/4 cup toasted almonds, coarsely chopped

6 medjool dates, pitted and chopped

4 ounces sharp cheddar or other hard cheese, crumbled or diced

1 tablespoon maple syrup

2 scallions, chopped

With a vegetable peeler, peel the bottom of the stems of the broccoli to reveal the lighter green inner core. Using a paring knife, separate the heads into long florets and then divide the head into spears. Place in a large bowl. Drizzle with some olive oil and season with salt and pepper. Toss to coat.

On a hot grill, in a hot oven, or in a smoking hot cast-iron pan, arrange the broccoli spears with any flat sides facing down. You want to deeply char the flowers and the edges. Turn once or twice to promote even browning. It should take 4 or 5 minutes

Return the charred broccoli to the bowl. While still warm, toss with the cider vinegar and let cool to room temperature. Once cool, chop the broccoli into bite-sized pieces and return to the bowl. Add the almonds, dates, and cheddar, and toss. Add the maple syrup and 3 or 4 more tablespoons of olive oil and toss. Adjust the seasoning with salt and pepper. Serve garnished with chopped scallions.

Thai Basil Fish Cakes with Cucumber Relish

Serves 4 to 6

For the cucumber relish:

1/4 cup water

1/4 cup sugar

1/4 cup white vinegar

1 cup thinly sliced cucumber

1 or 2 shallots, thinly sliced

Some fresh hot chili, seeded and finely chopped

2 or 3 sprigs cilantro, coarsely chopped

For the fish cakes:

12 ounces skinless red snapper or other white fish fillets, cut into cubes

3 ice cubes

3 tablespoons Thai red curry paste

1 large egg

2 tablespoons fish sauce

2 teaspoon sugar

4 makrut (kaffir) lime leaves, finely chopped, or the finely grated zest of 1 lime

5 green beans, thinly sliced

1/2 cup Thai basil leaves

Vegetable oil, for frying

In a small pan, combine the water, sugar, and white vinegar. Bring to simmer to dissolve the sugar. Remove from the heat and transfer to a bowl. Cool to room temperature. Add the sliced cucumber, shallots, chili, and cilantro.

Chill the metal blade of a food processor and the fish in the freezer for 20 to 30 minutes before making the fish cakes. Place the ice cubes in the processor and pulse to grind. Add the fish, curry paste, egg, fish sauce, and sugar, and process for about 2 minutes to form a smooth paste, scraping down the sides of the bowl from once or twice. Transfer to a bowl and stir in the lime leaves, green beans, and Thai basil. Mix well.

Heat a thin film of oil in a cast-iron or nonstick frying pan over medium-high heat. Fry two tablespoonfuls of the mixture shaped into patties, about 4 minutes per side. Serve with the cucumber relish.

Thai Cucumber Salad

Serves 4

1 Thai chili, seeded and chopped

3 small cloves garlic, crushed

1/4 lime, very thinly sliced

1 tablespoon palm or light brown sugar

1 tablespoon tiny, dried shrimp, rinsed (optional)

2 ounces long or green beans (or garlic scapes), cut into 2-inch pieces

1 or 2 cucumbers, cut into 1-inch bite-size pieces

2 tablespoons Thai fish sauce

Juice of 1 lime

6 cherry tomatoes, cut in half

2 tablespoons roasted peanuts, chopped

With a mortar and pestle or a mini chopper, make a paste from the chili, garlic, sliced lime, and sugar. Add the dried shrimp, if using, and work it into the paste. In a large bowl, combine the beans, cucumbers, fish sauce, lime juice, and the paste. Using a potato masher or the back of a large spoon, lightly bruise the vegetables while tossing with the dressing. Add the tomatoes and bruise them, as well. Let sit 10 minutes or more at room temperature. Toss in the peanuts and serve.

CSA WEEK 4

P I C K L I S T

CHERRY TOMATOES - LETTUCE - BASIL - BEETS - SUMMER SQUASH - BROCCOLI - FENNEL - CUCUMBERS - PERENNIAL PLANT OF CHOICE (pictured here, annise hyssop)

EDGEWATER update: Waking up on Tuesday morning made the past few days feel like a dream.  Was there even a heat wave last week? Did we in fact harvest three plantings of broccoli in fear of it bolting and turning soft and mushy due to high temps? How about the fourth of July?  Did we parade prep like crazy, go so hard on the streets of Plainfield, and then recoup by the river?  Who knows, I'm suddenly blinded by a layer of fleece on my upper half and wool socks at my feet.  Oh New England… everything they say about you is true.  You don’t like the weather? Wait a minute.

As I work up the courage to go outside, get rained on, and harvest all the Tuesday things for Wednesday's CSA day, I am reminded that I am in fact a fairweather farmer.  ooops. 

Strawberry season came to a close this week.  All in all, it was a pretty weak harvest compared to past seasons.  Many things could be said about the why of it all.  But we are already looking into the future, and weeding next year’s crop that is planted on new ground in hopes of a better run.  All that said, the flavor was great and our field crew busted their buns daily picking the sweetest berries in a field lacking heavy set fruit.

Moving right along though, we are suddenly rich in raspberries, black caps, and blueberries are on the horizon.

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Chilled Green Garden Soup

Makes 6 to 8 servings

Use whatever herbs you like to flavor this refreshing chilled green soup. Garnish with diced fresh tomato, plain yogurt, and chopped herbs.

2 zucchini or summer squash

2 large cucumbers

1 bunch scallions, garlic chives, or a small handful of garlic scapes

3/4 cup plain yogurt or unflavored, unsweetened almond milk

Handful of fresh basil leaves

4 or 5 ice cubes

Juice of 1 lemon or lime

Dash Tabasco

Salt and freshly ground black pepper, to taste

Into a powerful blender, cut the zucchini or summer squash into chunks. If the cucumbers have thick skin, half peel them. If the seeds are large, scrape them out. Then cut into chunks and add to the blender along with the scallions, yogurt, basil, ice cubes, lemon or lime juice, and Tabasco. Add a generous pinch of salt and some freshly ground black pepper. Pulse to get a good blend going, then let the machine run on high until you have a smooth, bright green soup. You can adjust the consistency with water or vegetable stock and adjust the taste to your liking with additional salt, pepper, Tabasco, or more citrus juice. Serve in chilled bowls garnished with plain yogurt, diced tomato, and chopped herbs.

Chopped Broccoli Salad

Makes 6 to 8 servings

Though I’m really not a fan of raw broccoli, I crave this salad.

1 large head broccoli or a couple of broccoli crowns

½ medium red onion, finely chopped

3 scallions, chopped

1 bunch parsley or cilantro, minced

½ cup pumpkin or sunflower seeds, toasted, or cashews or walnuts, toasted and chopped

½ cup dried cranberries, blueberries, or cherries, chopped, or fresh pomegranate seeds

¼ cup extra-virgin olive oil

Juice of 1 lemon

½ cup plain Greek yogurt, full fat preferred, or mayonnaise

1 tablespoon maple syrup

1 teaspoon toasted, ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

With a sharp vegetable peeler, peel the tough outer layer of the broccoli stems. Cut off the peeled stems, dice finely, and place in a large mixing bowl. Cut off any florets on long stems and chop the stems and the florets. Repeat until all of the broccoli is chopped finely and in the bowl.

Add the red onion, scallions, parsley, seeds or nuts, dried cranberries or other fruit, olive oil, lemon juice, yogurt, honey or maple syrup, cumin, salt, and black pepper. The salad will keep at least a week in the fridge, getting better after a couple of days.

CSA WEEK 3 (a week late!)

p i c k l i s t

STRAWBERRIES - GARLIC SCAPES - CUCUMBER - LETTUCE - BASIL  - CHERRY TOMATOES - ZUCCHINI - SUMMER SQUASH - HERB PLANT OF CHOICE (ROSEMARY/SAGE/STEVIA)

EDGEWATER update: Field crew has now spent 19 days straight picking strawberries.  They greet each morning with butts in the air and hands towards the ground, moving through the plants, searching for the sweetest red.  The sounds from the field are a symphony of leaves rustling, fruit plucking, chitter chatter, jokes galore, etc…  If you make it down to the berry patch for PYO this week, you will most certainly be picking near these angels.  They are the real heroes of strawberry season, tell em I say hi.

My morning starts differently.  Mike and I receive the picklist from the farmstand/ the coops/ and the CSA.  And we divvy up who is picking what, and where daily.  When I first came to Edgewater, I was granted the esteemed privilege of riding around in Mike’s truck and harvesting the daily pick with him.  Everything I know about harvesting, I learned from him.  He also taught me about the best field snacks, for example eating corn raw straight from the stalk. The sounds from the truck were of sports talk radio and potentially too many bad jokes.  He still has sports talk radio constantly on dial as he moves from harvest to harvest- picking beet greens, lettuce, kale, fennel etc… 

As for my ears and the sounds of the field, you might assume that I'm just out here taking in the natural sounds and being one with all my senses and my environment- but you would be so wrong- I am deep in Yesteryear by Caro Claire Burke, hbu?  I get all my summer reading (aka listening to audio books) done while crawling under the canopies of tomato greenhouses, picking cherries and slicing tomatoes on repeat.  Totally getting lost in the Yesteryear world while filling trays of T’s for your future BL’s.  All in all, I’d say It’s been a pretty fun week of audio and a tasty week of field snacks (hello cherry tomatoes).

Next train of thought- should the CSA also become a book club of sorts? LMK, send me your recs.  

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Strawberry “Long Cake” Makes 8 to 10 servings

A variation of shortcake, this seasonal dessert is baked in one large pan and divided to serve. 

Best topped with plenty of whipped cream and/or service with vanilla ice cream on the side.

For the topping:

1/4 cup sugar

Finely grated zest of 1 lemon

2 tablespoons all-purpose flour

3 tablespoons whole wheat, rye, or additional all-purpose flour

Pinch fine sea salt

1/4 cup unsalted butter, softened to room temperature

For the berries:

5 or 6 cups ripe strawberries

1/3 cup sugar

Juice of 1 lemon

For the long cake:

1/2 cup (1/4 pound, 1 stick) unsalted butter, chilled

1 large egg

2/3 cup full-fat buttermilk, half and half, or heavy cream

1 teaspoon vanilla extract or paste

2 cups all-purpose flour

4 teaspoons baking powder

6 tablespoons sugar

3/4 teaspoon fine sea salt

In a small bowl, combine the 1/4 cup sugar and lemon zest. Rub the zest into the sugar until it has the texture of wet sand. Add the flours and a pinch of salt and stir with a fork to combine. Add the softened butter and stir with the fork to moisten the dry ingredients until they form a coarse crumble. Set aside.

To prepare the fruit, hull and slice the berries into a large bowl. Add the sugar and lemon juice and stir to distribute being careful not to bruise the berries. Let macerate at room temperature for 20 to 30 minutes, until the berries wilt and give off some of their juice. Grease a 9” x 13” baking dish. Line with parchment and grease the paper. Preheat the oven to 375°F.  For the cake, cut the butter into small cubes and return to the fridge. In a small bowl, beat together the egg, buttermilk or cream, and vanilla to blend. In a large mixing bowl combine the flour, baking powder, sugar, and salt, and whisk to blend. Add the cubed butter and using your fingertips or a pastry cutter, break up the butter into small pieces, rubbing it into the flour as you would for biscuits or pie crust. When done, it should resemble coarse sand. Alternately, you can use a food processor fitted with a metal chopping blade to cut in the butter into the flour mixture. Add the egg mixture to the dry ingredients and using the back of a fork, push the mixture to and fro until just about all of the dry ingredients have been moistened. Don’t overwork. Some dry patches are okay. Transfer this mixture to the prepared pan. Moisten your fingertips with cold water and press the cake into an even layer in the pan. You can cover and refrigerate the cake at this point until ready to bake and serve.

With a slotted spoon, scatter the berries over the surface of the cake layer. Some liquid is okay, but you don’t want it all. Finally, scatter the crumb mixture over the berries, breaking up and large lumps with your fingertips. Bake for 30 to 35 minutes until the cake has risen, lightly browned, and pulled away from the edges. Serve warm or room temperature with whipped cream or vanilla ice cream. If you don’t eat the entire cake in one day, store leftovers in the fridge.

Fermented Garlic Scape Pickles

These flavorful lacto-fermented pickles keep forever in the fridge. I chop them into potato, egg, or tuna salads, or add them anywhere you might add capers. They are also a nice alternative to an olive garnish for a Martini, Gibson, or other dry cocktail. Using the same ratio of salt solution (2 to 3 % of the total weight of produce, spices, and water), you can ferment just about anything.

Note the weight of a small glass jar. (Grams will make the math easier.) Trim the buds off the garlic scapes and cut the curlicues into 2-inch lengths. Pack the scapes into the jar. Add a ½ teaspoon of peppercorns, 1/2 teaspoon of yellow mustard seeds, and 1/2 teaspoon of fennel seeds, or any other spices you like. Fill the jar with water so the scapes are submerged. Weigh the jar again and subtract the weight of the jar to determine the total weight of the scapes, spices, and water. Add 2.5% of that total weight in salt—so if the jar weighs 500 g, you’ll add 12.5 grams , about 1/2 ounce. (500 x 0.025=12.5).

Swirl the jar to start to dissolve the salt. Cover with a piece of cheesecloth or paper towel and a rubber band, or use a fermentation lid, and let sit in a dark place at room temperature to ferment for 4 or 5 days or so. The liquid should start to turn cloudy and you’ll smell a distinct garlic aroma. Taste a scape, and if it is done to your liking, tightly cover the jar with a lid and

Refrigerate until ready to use. I’ve kept fermented garlic scapes refrigerated for more than a year at a time, adding new ones to the same brine as the next harvest comes in.

CSA WEEK 2

P i c k l i s t

STRAWBERRIES - RHUBARB - GARLIC SCAPES - CUCUMBER - LETTUCE - BASIL - 

ROSEMARY - CHERRY TOMATOES - SCALLIONS - ANNUAL PACKS 

EDGEWATER update:  

Strawbs still strawbing and all the garlic scapes have been picked.  This moment is so fleeting- it's the best time of year when the sun hardly sets, the field smells like jam and we are just swimming in garlic scapes.  It’s a time to celebrate.  One way to honor the season happens to coincide with my fave way to store scapes. Treat them like flowers!  Bunch your garlic scapes lovingly in a bouquet and place in a vase, flat sides down sitting in about an inch of water.  Bud sides up, twisting and turning toward the sun.  It’s just the prettiest thing and it really captures this moment.

In other Edgewater news, the basil greenhouse is cranking.  And we are just beginning to see signs of life from the ginger crop we planted under the basil plugs.  This interplanting of basil and ginger might just be the coolest thing we’ve figured out at Edgewater and I’m all about it.  

Oh, this just in: PICK YOUR OWN STRAWBERRIES OPENS TODAY!

Well, hot damn, I just received the call from Ray, and the berries are ready for the people.  

~Here is what you need to know~

DIRECTIONS: head to 99 River Road/ Plainfield, NH and follow the signs to the field

HOURS: mornings only (for now) 8am-noon

FIXED PRICES: CASH AND CHECK ONLY

The picking is weather & crop permitting So, check facebook & instagram or our website before you come thru :)

and I’ll end on this note: It is not Summer without fresh picking/ stained red fingers/ a belly full of berries/ late night strawberry jamming/ etc. 

So, get in on everything strawberry this season, and we’ll see ya in the field!

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Braised Garlic Scapes

Serves 4

I first had a version of this dish in one of my favorite trattorias in Rome, Trecca. 

The same preparation works perfectly with green beans, too.

2 or 3 large handfuls of garlic scapes

3 tablespoons extra-virgin olive oil

1/2 small onion, finely chopped

1 small (2-inch) sprig fresh rosemary

1 clove garlic, minced

Pinch hot chili flakes

1 anchovy (optional)

1 cup tomato passata, tomato purée, crushed tomatoes, canned tomatoes, or other

tomato product

1 heaping tablespoon tomato paste

1/2 to 1 cup water, depending on which tomato product you use

1 bay leaf

Pinch sugar (optional)

Salt and freshly ground pepper to taste

Cut the remove the bulbs of the garlic scapes and cut the curlicue stems into 2-inch- long pieces. You want about 1 1/2 to 2 cups. Rinse, drain, and set aside. In a medium saucepan heat the olive oil over medium-high heat. Add the onion and rosemary and sauté for a couple of minutes until the onion is soft. Add the garlic, chili flakes, and anchovy, if using, mashing the anchovy with the back of spoon or spatula and sautéing until the garlic is fragrant. Don’t let it burn. If you are sensitive to the resinous flavor of rosemary, remove it now; if you love it, leave it in. Add the tomato passata, tomato paste, 1/2 to 3/4 cup of water, bay leaf, pinch of sugar, if using, and the prepared garlic scapes. They should be almost covered by liquid. Bring to a boil, reduce the heat to a simmer, cover loosely, and let braise for about 20 minutes, until the scapes are soft. Taste and adjust the seasoning with salt and pepper. Serve hot, warm, or at room temperature.

Garlic Scape Pesto

Makes 3/4 cup

As a more subtle substitute for garlic, garlic scapes work well in pesto. I like to blanch both the basil and the garlic scape to preserve their green color—placed in a small jar and topped with olive oil it will last a week without turning brown. Use the pesto on pasta, ricotta, fresh tomatoes, or anything you like.

6-10 large garlic scapes

1 large bunch basil

Salt

1/4 cup pine nuts

Freshly ground black pepper

1/2 cup extra-virgin olive oil

1/3 cup grated Pecorino Romano

Remove the bud from the garlic scapes and cut the curlicue stems into 2-inch pieces. Remove the leaves from the basil stems. Set both aside in separate containers. Place a medium bowl of ice water near the stove. Bring a medium pot of generously salted water to a boil. Add the garlic scapes and after a minute add the basil leaves. As soon as the water comes back to a boil, use a wire strainer or spider to lift everything out of the pot, drain well, and place into the ice water. Drain the scapes and basil very well and place in the bowl of a food processor fitted with a metal blade. Add the pine nuts, a pinch of salt, and some freshly ground black pepper. Pulse to finely chop the mixture, scraping down the sides to get an even paste. Once the paste is achieved, keep the machine running and slowly pour the oil through the feed tube to form an emulsion. Scrape down the sides from time to time. Add the cheese, pulse to blend, taste, and adjust the seasoning. Use a hunk of fresh bread to wipe out the bowl so nothing is wasted.

CSA WEEK 1

P i c k l i s t

STRAWBERRIES - RHUBARB - SPINACH - BOK CHOY - GARLIC SCAPES - 

CUCUMBERS - ROMAINE LETTUCE - CILANTRO - ANNUAL PACKS 

HERE WE GO HARVEST SEASON.  Good grief yall, it’s been a real minute since we met over fresh veg. It feels so good and grounding to be back to the harvest of it all.  This winter was a beast and I am grateful it’s finally Summer.  So let’s all take in a collective deep breath in and out and name what brings us all here today:

STRAAAAWWBERRRIES.  

The thing about strawberries is their ability to meet us where we are.  You take that first bite of the season and you are immediately right where you need to be.  Nothing else is as important as tasting that first fruit.  All the hustle of whatever happened prior strips away. We’re all just out here eating strawberries and enjoying the sunshine, hallelu.

The kick off to CSA is met with community, fresh foods and first tastes.  The farmstand becomes the town's watering hole to meet up, give high fives, share fave swim spots, recipes, hot goss, eat a cookie, and pick up your week’s fruit and veg.  It is an act of delight to just be here.  I hope you feel the same.  

The lead up to this week’s harvest was honestly a dream.  The planting conditions in May were ideal-  rain fell an appropriate amount to keep the ground ready for planting at all times.  The sun shone in between the rains to bring out the best in all of us- people and plants.  Our field crew has been planting on repeat and this week they began the summer long haul task of keeping weeds at bay.  There is still plenty to plant as we rely on succession seedings to get us through November.

Lastly, before we get into recipes and pro-tips, here is a link to join this CSA club. If someone you know wants in, there is room for everyone here.

There is so much more of farm biz to address here, but we’ll just go ahead and save it for next time…until then, enjoy and eat up :)

FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Stir-Fried Bok Choy with Fermented Black Beans

Makes 4 to 6 servings

1 tablespoon Chinese fermented black beans

4 or 5 small bok choy

1/4 cup water

1 tablespoon cornstarch

2 tablespoons peanut or vegetable oil

1 large clove garlic, minced

1-inch piece ginger, minced

1 tablespoon Shaoxing wine

2 teaspoons soy sauce

2 teaspoons oyster sauce

Salt and freshly ground white pepper

Rinse the fermented black beans under cold running water and set aside to drain in a small strainer. Trim any dried ends off the bok choy and cut the stalks and leaves into 1 1/2-inch to 2- inch pieces. Rinse in cold water to remove any dirt or sand and drain. In a small bowl, combine the water and cornstarch and stir to dissolve. Set aside.

Heat a large, 12- to 14-inch pan or wok over high heat. Add the peanut oil, then the garlic and ginger. Let them sizzle (without burning) for 20 seconds, then add the rinsed black beans and continue cooking another 15 seconds or so until they are fragrant. Add the bok choy and sauté, tossing with the hot oil and aromatics, until it begins to soften, 2 or 3 minutes. Add the Shaoxing wine, soy sauce, and oyster sauce, and continue tossing the bok choy. It will wilt and give off its liquid. Add a pinch of salt and some freshly ground white pepper. Stir the cornstarch mixture again, and drizzle into the pan to thicken the liquid enough to glaze the bok choy. Serve immediately.

Strawberry Rhubarb Sour Cream Pie

Makes one 9-inch pie, 8 to 10 servings

For the Graham cracker crust:

8 ounces (about 14) Graham crackers, broken into pieces

1/3 cup light brown sugar

1/3 cup pecan halves

2 tablespoons whole-wheat or all-purpose flour

1/4 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, melted and cooled

For the strawberry rhubarb filling:

3/4 cup granulated sugar

3 1/2 tablespoons cornstarch

1/3 cup water

2 1/2 cups thinly sliced rhubarb

2 1/2 cups halved or quartered fresh strawberries

Zest of 1/2 lemon

For the sour cream topping:

1 1/4 cups sour cream or full-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup half and half, heavy cream, or milk

2 tablespoons all-purpose flour

2 large eggs

1 teaspoon vanilla

Preheat the oven to 350°F.

To prepare the crust, in the bowl of a food processor fitted with the metal chopping blade, combine the Graham crackers, brown sugar, pecans, flour, cinnamon, and salt. Pulse to grind to fine crumbs. Transfer this mixture of a mixing bowl. Drizzle in the melted butter while stirring with a fork to combine. The mixture should resemble wet sand. Transfer to a deep-dish, 9-inch pie plate and press along the bottom and up the sides to form a crust. Be sure to thin out the edge around the bottom, where the sides begin to rise, using your finger tips to press the crust into the crevice. Carefully and gently place in the preheated oven—a jolt or bang will cause the crust to collapse—and bake for 15 minutes, until lightly browned. Remove to a wire rack to cool completely. Keep the oven on 350°F.

To prepare the filling, in a heavy-bottom saucepan, combine the sugar and cornstarch. With a rubber spatula, stir in the water to form a smooth paste. Add the rhubarb, strawberries, and lemon zest, and stir to coat with the sugar and starch. Set the pan over medium heat and bring to a simmer, stirring frequently. The fruit will give off liquid. As it begins to heat up, the cornstarch will thicken. You want to heat it slowly enough for the fruit to soften by the time the mixture has thickened. Let simmer for a minute or two. Remove from the heat, transfer to a wide bowl or tray to cool. Spoon the cooled filling into the cooled crust and, using an offset spatula, spread it into an even layer.

To prepare the topping, in a small bowl, beat together the sour cream, sugar, half and half, flour, eggs, and vanilla, until combined. Pour this mixture over the filling, being careful to keep it on top of the strawberry rhubarb mixture. Using a clean offset spatula, spread the topping to the edges of the crust, covering the filling completely. Place in the hot oven and bake for 35 minutes until the topping is set and lightly browned. Remove from the oven and cool on a wire rack to room temperature. Refrigerate for at least 4 hours and preferably overnight before serving.

FALL CSA WEEK 6/ END OF SEASON

P i c k l i s t

BLACK FUTSU WINTER SQUASH - BUTTERNUT WINTER SQUASH - ONIONS - PURPLE TOP TURNIPS - GOLD POTATOES - BRUSSELS SPROUTS - SWEET POTATOES - CARROTS - KALE - LEEKS - ROSEMARY - TOMATOES!

EDGEWATER update:  Last picklist of season, marker of time, CSA comes to a close for 2025. Week 6 of fall CSA marks the finale to our 23 weeks of outdoor harvest. What began in June with strawberries and radishes ends in November with leeks and sweet potatoes. Something about this year’s end is finding me deep in my feelings.  Maybe because this year feels bigger than food. This growing season was one to toss your hands in the air and say, ok drought just leave me standing.  Focus on the gains instead of the losses, always stay ready for climate hiccups (ok, catastrophes), and hold your people close.  Sure, nourish the body with food.  But nourish the heart with people.  

We had so many cool folks enter our farm/lives this season.  Ali Schubert came in fresh with very little edgewater time and stepped into farmstand world like a pro.  Alex, our kitchen’s lead with Megan at her side, also came in fresh with little direction from us “here is a kitchen, here is a cucumber, go!” and totally crushed it, turning us back onto grab and go salads, sauces and syrups we never knew we needed (ahem lemon verbena simple syrup! Rhubarb BBQ sauce!) and cookies galore.  It’s been rad to see the farmstand thrive as we move through the years. The farmstand is the heartbeat of the farm and the crew that works there are angels on earth that keep it all together and keep it feeling like a hub to be shared.  

On field crew we had newcomers Cheque and Jose.  They came to work with us through the H2-A visa program.  Quite frankly I’ve been hesitant to mention them this season and give them the light they deserve.  But now that the season is closing and they are heading back to Mexico, i just want to share how amazing these guys are.  Just more earth angels that have some how made their way to edgewater.  They are both so kind and cool and work so hard and I am full of gratitude they spent the growing season with us in Plainfield NH.  Also Jalina who was on field crew this year- a total bad ass who entered with 0 farming experience.  She is a neurologist that got let go from her federal work research job back in the Spring.  She spent the summer picking strawberries, summer squash, cucumbers, cherry tomatoes, blueberries, etc. until she found a job back in her field of literal brain science.  She had a very short stint here, but she seamlessly went with the flow of it all and made a very lasting impression.  Again, I can not stress enough all the amazing people that entered our lives in 2025.  I am already looking back on this years shitty growing season, and forgetting all about the lack of water and taking note of the good people instead.

car full of all the best/ a proper send off to Cheque and Jose

As always, BIG UPS to the CSA fam.  I am forever so taken back when you choose our farm to be your farm.  It means more than you know.  

In the words of my dear friend Rita of Stitchdown farm, “Time to trade in these work pants for the cozy fireside seed ordering farm planning varietal (sweats) worn in winter.” 

Happy winter everyone, hope to see you back in 2026… I’ll be here (lol)

And if you are jonesing to sign up for our 2026 CSA, check the website come Jan. 1 :)

 FARMY FOODIE PRO-TIPS:

The following recipes was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Lebanese Pickled Turnips

These Lebanese pickles are known as lifit in Arabic. They are ubiquitous in the Middle East, where they garnish falafel and other pita sandwiches and are an integral part of every relish plate. They develop a deep crimson color from the addition of a small beet in the brine. They’ll keep about a month in the fridge.

1 cup water

2 tablespoons kosher salt

1 tablespoon sugar

2 teaspoons black peppercorns

1 bay leaf

1/2 cup distilled white vinegar

4 turnips (about a pound), peeled and cut into wedges or batons the shape of french fries

1 very small beet, peeled and thinly sliced

2 or 3 cloves garlic, thinly sliced

Bring about 1/2 cup of the water to a boil with the salt, sugar, peppercorns, and bay leaf. Stir to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Add the the remaining 1/2 cup of water and vinegar and set aside. Layer the turnips, beet, and garlic into a clean quart jar and pack tightly. Pour in the warm brine. (The vegetable should be totally submerged.) Cover and let sit in a cool, dark place for 5 to 7 days to cure. The liquid will turn dark red and turnips will wilt. Refrigerate for at least a day before enjoying.

Squash or Pumpkin Chiffon Pie Makes one 10-inch pie, 8 to 10 servings

So few people seem to really like traditional pumpkin pie, to everyone’s relief at Thanksgiving I started making this pumpkin chiffon pie using roasted kuri or kabocha squash purée. The recipe was given to me by my friend Adam’s mom, Maxine. It has a light texture and delicate spiced flavor, not nearly as heavy or overpowering as the original.

For the crust

1 1/2 cups Graham cracker crumbs (from about 14 whole Graham crackers)

1 tablespoons sugar

3 tablespoons melted unsalted butter

For the filling:

3/4 cup milk

3 large eggs, separated

1 cup sugar

1 envelope unflavored gelatin (1 tablespoon)

1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt

1 1/4 cups roasted squash purée* (see below) or canned pumpkin (not pie filling)

Preheat the oven to 350°F. Place the Graham cracker crumbs in a 10-inch glass, ceramic, or metal pie plate. Mix in the sugar and the melted butter. The crumbs should take on the consistency of wet sand. Remove 2 tablespoons of this mixture and reserve. With your fingertips, press the remaining crumbs to the edge of the pie plate, to make an even and smooth crust. Bake in the preheated oven for 10 minutes, until lightly browned. Cool. In a medium bowl, whisk together the milk and the egg yolks Whisk in 2/3 cup of the sugar, the gelatin, cinnamon, nutmeg, and salt. Transfer to a small saucepan and set over medium-low heat. Cook, stirring constantly, until the gelatin and sugar have dissolved (rub a drop between your fingertips to check) and the mixture begins to thicken, 3 or 4 minutes. Stir in the pumpkin and remove from the heat. Transfer to a large bowl and chill.

Using an electric mixer, beat the egg whites until they form soft peaks. Slowly add the remaining 1/3 cup sugar and continue beating 3 or 4 minutes, until the whites are stiff and glossy. Using a rubber spatula, fold about 1/4 of the egg whites into the pumpkin mixture to lighten it, and then fold in the remaining whites. Pour this mixture into the Graham cracker crust and smooth out the top. Sprinkle with the reserved crumb mixture and chill several hours or overnight before serving.

*If you need to roast the squash to make the purée, turn the oven up to 400F. Split the squash in half and remove the seeds. Set the halves cut side down on a parchment-lined baking tray and set in the preheated oven to roast until soft, about 45 minutes. Cool, scoop out the flesh from the skin, and purée in a food processor until smooth.

FALL CSA WEEK 5

P i c k l i s t

BLACK FUTSU WINTER SQUASH - RED KURI WINTER SQUASH - ONIONS - WATERMELON RADISH - GOLD POTATOES - BOK CHOY - SPINACH - BASIL - BROCCOLINI

EDGEWATER update:  Whoosh, the picking is hand numbing right now.  My neoprene gloves are getting worked. They are in a constant rotation of either being worn or drying out by the woodstove, and it is the only thing that is making these outdoor harvests possible.  

Yesterday morning we bid farewell to the backbone of Edgewater Farm.  Roy, Jasper, and Georgie, hopped a flight from Hartford Connecticut to Kingston, Jamaica finishing out the season with a myriad of emotions. Y'all are well aware that their lives are looking pretty different from when they left home back in May.  I just need to shout y'all out. Together we raised $6000.  This money came from you, and our greater edgewater family and friends.  This cash was split 5 ways, making $1200 cash in pocket for each to begin the re-build.  The US dollar goes far in Jamaica, hence the reason for their want of time here.  And while I am floored by the cookie jar fund raising method (Grassroots work! People care for people!) These guys are beyond grateful for your donations.  On Roy’s last night here, we had one too many gin and tonics, recounted the past 17 years working together, and he said, “you gotta tell the CSA how much this means to me, tell them thankyou.”  For context, here is a bit about Roy, and the “thanks” that he sends to you all, as the CSA fam has meant so much to he (and I) throughout the seasons.  Roy in particular has given so much time to the CSA program during its 18 years of existence.  If you are familiar with the summer CSA box method, he has touched every single one of those boxes.  Putting them together, filling them up, breaking them down.  He is the second best buncher on this farm (I of course claim champion here, though Mike and Ray may challenge this title).  He has picked one bazillion-trillion strawberries, and I guarantee if you have been eating from our farm at all in the past 1-20 years, you have eaten from his quarts/pints/bushels/flats. 

Everyone that comes through edgewater to work means so much to us.  When you work here, you are choosing to spend your time busting ass alongside our food growing/plant loving/problem solving/insanity.  Hopefully those who work here are not taking on our stress, but they are certainly carrying loads.  We wholeheartedly appreciate everyone who comes through.  But Roy, he is family.  

Roy went from being that hilarious middle age guy that could throw down and drink beers with a bunch of young-20-dirty-farmer types and then show up the next morning at 5am and pick circles around us in the strawberry fields, to that 60 year old guy who would finish the 210 count of CSA bunches of radishes I started and had to walk away from because a baby was crying and needed hugs, or kiddo needed a bandaid, snack etc..

The farm has changed so much throughout his career here, but he and his humor and kindness and skill and dedication to CSA have remained constant.  So while Roy thanks yall, we are applauding all day and night for him.  

In the words of Anne Sprague, “Many Thanks” all around

FARMY FOODIE PRO-TIPS:

The following recipes was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack:

Late Autumn Stir Fry (serves 2)

You can add chicken, shrimp, or tofu if you wish. Fry them in some oil at the beginning. Remove and wipe the pan clean the proceed as directed adding the protein back to the pan before adding the cornstarch slurry.

2 tablespoons peanut or vegetable oil

2 shallots, peeled and cut into thin slices lengthwise

1 clove garlic, minced

1-inch knob ginger, minced

2 to 3 ounces watermelon radish, peeled, cut in half lengthwise, and thinly sliced into half moons

1 or 2 carrots, peeled and thinly sliced

4 ounces broccolini, chopped into 1-inch pieces

2 bok choy, sliced crosswise into 1/2-inch pieces

2 teaspoons soy sauce

1 tablespoon Xiaoxing cooking wine or dry sherry

Pinch salt

Pinch white pepper

2 teaspoons cornstarch dissolved in 2 tablespoons cold water

1 teaspoon toasted sesame oil

Heat a large pan over high heat. Add the oil and shallots and stir fry a minute to soften. Add the garlic and ginger and cook another 30 seconds until fragrant. Add the radish and carrot and stir fry 2 or 3 minutes until they begin to soften. Add the broccoli and cook another 2 or 3 minutes.  Add the bok choy and toss for a minute before adding the soy sauce, wine, salt and white pepper and cook tossing until the bok choy wilts and gives off its water. Stir the corn starch in the cold water to dissolve and add to the pan, cooking a minute or two to thicken. Remove from the heat. Stir in the sesame oil and serve with white rice.

JENNY’S NOTE: before you get started on this stir-fry, WASH YOUR SPINACH!

Pumpkin Sfouf

(Lebanese Turmeric Cake)

A light, flavorful, eggless cake, this sfouf can be made vegan by replacing the melted butter with more oil. Recipe below

JENNY’S NOTE: Mitchel brought a stack of fresh made sfouf to a potluck, and I am STILL daydreaming about this heaven sent baked good. HERE is a pic of all that was left by the end of the night.

1 1/2 cups flour

1 1/4 cups sugar

1/4 cup fine semolina

1 tablespoon ground turmeric

1 1/2 teaspoons baking powder

1/2 teaspoon ground anise seed

1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon 1/8 teaspoon each cloves, allspice and ginger)

1/2 teaspoon salt

1 cup milk

1/4 cup extra-virgin olive oil

1/4 cup unsalted butter, melted and cooled

1/2 cup roasted squash or pumpkin purée

Topping:

1/4 cup pumpkin seeds

1/4 cup chopped pecans

1 1/2 tablespoons sugar

1/2 teaspoon cinnamon

2 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350F. Grease a 9” x 13” baking sheet or pan and line with parchment. In a large bowl, blend flour, sugar, semolina, turmeric, baking powder, anise, pumpkin spices, and salt. In a separate bowl, beat together milk, olive oil, melted butter, and squash purée. Pour the wet ingredients into the dry and mix with a whisk until smooth. Pour the batter into the prepared baking pan and spread with an offset spatula to cover evenly. In a small bowl, combine the topping ingredients and sprinkle evenly on top of batter. Bake for 40-45 min or until top has turned golden brown, risen and is firm to the touch. Allow to cool 20 minutes before cutting.

FALL CSA WEEK 4

P i c k l i s t

RED CLASSIC SLICING TOMATOES! - SPAGHETTI SQUASH - MINT - KALE - LEEKS - SWEET POTATOES - CELERY - CARROTS - DRIED CAYENNE PEPS - GARLIC 

CSA PICKLIST, VIEW FROM THE DISCO BALL’S VIEW

kitchen share: roasted red pep hummus/ red pep jelly/ pesto

EDGEWATER update:  This week we embrace the deep fall crops. Most of the Summer faves have either frozen or run out.  We do however have a secret stash of tomatoes and basil, which are currently protected and sitting pretty in a greenhouse.  You, dear CSAer, are the recipient of said tomatoes this week- which this time of year, is worth their weight in gold.  Bust out that mayo, the crusty bread, the sprinkle salt and warm it all up for one last go at a perfect tomato sando  And once you digest these maters, make way for root crops, brassicas, and other hardy greens galore from now til February.  

The weather has certainly shifted and we are all looking to tidy up the rising stack of outdoor projects so we can get going on our fave indoor farm sport of drinking tea and going hubba hubba over seed catalogues.  But before we dive into the hygge of it all, it feels like we have miles of carrots to harvest, greenhouses to roll up, infrastructure odds and ends, etc… This time of year the neoprene gloves, the wooly hats, and the hot water bottles are never far out of reach making those outdoor projects a touch cozier… but only just a touch.

Our field crew heads home early next week.  Their return to Jamaica will certainly be met with unknowns.  With the hurricane, they are unclear what they are going back to.  However, they all are ready to be united with their loved ones and rebuild their towns.  They are also extremely ready to return to proper fixings of oxtail stew, curry goat, and rundown- meals that we just can not pull off in Plainfield NH.  So long to chicken bacon ranch pizza, hello rice and peas.

FARMY FOODIE PRO-TIPS: 

MINT: I can not get enough of fresh herb teas right now.  I'm either steeping lemon grass (from CSA 2 weeks ago) or Mint, or both.  Just fill up that tea pot, dash some leaves in, place on a woodstove and let the fire do the work.  If you are more of a coffee queen and have not entered into your tea era just yet, mint is also a wonderful garnish on most hearty meals.  Freshening up all your roasted veg.   

Updated Dec. 16, 2024 Yield: 4 servings 

(JENNY’S NOTE: This recipe is too easy, enjoy)

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

INGREDIENTS 

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded 

3 tablespoons extra-virgin olive oil Kosher salt and black pepper

 1 cup freshly grated Parmesan ½ cup panko

 1 garlic clove, grated 

1 teaspoon fresh thyme leaves 

8 ounces mozzarella, cut into ½- inch cubes (optional)

 PREPARATION 

Step 1 Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Step 2 Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper. 

Step 3 Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

The following recipes was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack: 

Moroccan Carrot Salad Serves 4 to 6

There are about a million versions of this Moroccan salad, but the one I always use comes from chef Einat Admony of Balaboosta and Taim in NYC. The only secret is not to overcook the carrots.

2 pounds carrots, peeled

3 tablespoons extra-virgin olive oil, plus more for sautéing

1 1/2 teaspoons ground cumin

1 1/2 teaspoons Hungarian or smoked Spanish paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

3 cloves garlic, thinly sliced

Pinch of cayenne pepper

3 tablespoons white wine or apple cider vinegar

Juice of 1/2 lemon

Fill a large bowl with ice water. Place carrots in a large pan with cold water and a generous pinch of salt and bring to a boil. Cook until slightly tender but not overdone, 10 to 15 minutes depending on the size of the carrots. Drain and place the carrots in the ice water to stop the cooking. Drain again. Slice the carrots diagonally into 1/4-inch-thick rounds. In that same pan, heat enough olive oil to coat the bottom of the pan. Sauté the carrot slices until slightly brown, cooking them in small batches, if your pan becomes crowded. Place the sautéed carrots in a bowl, add the 3 tablespoons of olive oil, cumin, paprika, salt, sugar, black pepper, garlic, cayenne, vinegar, and lemon juice and mix well. For best results, refrigerate overnight and serve at room temperature.

FALL CSA WEEK 3

P i c k l i s t

GOLDEN ROMA TOMATOES - CARMEN PEPPERS - CARROTS - POTATOES - BRUSSEL SPROUTS - MIZUNA GREENS - HAKURAI TURNIPS - ONION - LETTUCE - PARSLEY

KITCHEN SHARE: CONFIT - BEET HUMMUS - EGGPLANT DIP W RED PEP JELLY

BREAD SHARE: POBLANO CORN BREAD

Edgewater update: 

This was a real hold your breath sort of week as we waited to hear stories from Hurricane Melissa.  If you’ve been reading emails and checking out the CSA blog, then you are as up-to-date on what's going on back in Jamaica with our extended crew family as I am.  One side note I keep on circling back to during this time is the magnitude of the event and how intense it was.  184 mph winds are totally unprecedented.  This wind force and why it was so dramatic had to do with the rising ocean temps etc… This is also not the first "unprecedented" climate event we’ve had this year.  We really are existing during a climate crisis.  Every year there are multiple events that are so dramatic and feel more dire than the next.  This is gonna keep on happening people.  

Go fund me’s and cash donations are really helpful.  They are truly used to rebuild homes and buy supplies, and make people comfortable as they put pieces of their lives back together.  Folks on the ground are so grateful and I am so moved by everyone’s generosity.  But it’s a bandaid for a greater problem.  The climate crisis will not be solved at a CSA pick up, but rather something to consider as we head into each new season and each new year.  These weather events are certainly something to brace for.  One thing I see here, in our town and in our region, is a community that really loves each other and will give an assist when times are tough and the storm hits.  Yall really know how to show up.  It is so powerful and it’s the beauty of the collective and I am so grateful to be a part of it, AND this moment bears nuance as there is greater work to do.

As mentioned in the morning email, Strong Henderson went home to Jamaica yesterday.  Roy, Jasper, and Georgie will leave in the next week.  The crew is filled in on the outpour of support yall are lending, and it means so much, Cheers.

In other farm news, the weather for the week looks totally dreadful and wintry and stick season appropriate.  Therefore we’ve been harvesting as much as we can outside in the fields this week before we start poking around greenhouses to see what’s growing inside.  The Brussels sprouts, the mizuna, the hakurais and the lettuce were all harvested yesterday in the on again/off again sunshine with the wind dominating all thoughts.  The potatoes, carrots, peppers, and onions are from our fancy storage collection, and will there be bonus herbs today? We shall see!

OH OH! Added last minute bonus, a lisianthus flower stem! If kept in clean water, this little bloom should keep that seasonal depression at bay for weeks… days?

MORE FARMY FOODIE PRO-TIPS: 

MIZUNA, what is it? Mizuna is a leafy mustard green that is very popular in parts of Asia.  It is particularly popular in Chinese and Japanese vegetable gardens and cuisine.  It is excellent both eaten fresh or braised.  It has that horseradishy mustard taste to it. Mizuna keeps beautifully for a week or so when refrigerated and stored in a ziploc bag.  Come November it becomes a staple in my house because of its flavor and versatility.  Braise it/ add it to eggs/ loves to be in a frittata/ stir fry/ excellent fresh chopped in a salad, etc…

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out his substack: 

Shredded Brussels Sprouts with Bacon

This is a simple side dish that is always on our Thanksgiving table.

Serves 5 to 6

3 tablespoons extra-virgin olive oil, vegetable oil, butter, or bacon grease

2 ounces bacon, diced

1 medium onion, thinly sliced

Salt

2 pounds brussels sprouts, rinsed and drained.

1/2 cup dry white wine, stock, or water

Freshly ground black pepper

Chopped fresh parsley

In a large, heavy frying pan, heat the olive oil over medium-high heat. Add the diced bacon and cook until the fat renders into the pan. Add the sliced onion and a pinch of salt and sauté until the onion is wilted. While the onion is cooking, prepare the brussels sprouts. You want to slice them as thinly as possible, which you can do but cutting them in half lengthwise, placing them cut side down on a cutting board, and slicing them like an onion. Alternately you can use a mandolin or food processor fitted with a slicing blade. As the sprouts are sliced, add them to the pan, stirring to coat with the fat. Continue until all of the sprouts have been added. Add a generous pinch of salt. Pour in the wine or stock and cook until evaporated. Season with black pepper and serve with a sprinkling of parsley.

Indian Carrot (or Turnip) Salad

1 pound carrots, shredded, or hakurei turnips, julienned

2 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon sugar

Pinch turmeric

Juice of 1 lemon

Handful chopped cilantro

Place the carrots or turnips in a medium bowl. In a small frying pan, heat the oil. Add the mustard and cumin seeds. When the mustard seeds begin to pop, add the salt, sugar, and turmeric. Cool for five minutes. Add the lemon juice and toss with the carrots or turnips. Let sit for 30 minutes. Stir in the cilantro and serve.

FALL CSA WEEK 2

BEFORE WE GET INTO THE VEG OF IT ALL… a note about Hurricane Melissa and its impact

Hurricane Melissa just slammed through Jamaica.  As many of you know, our field crew is composed of long-time Jamaican farmers Roy, Strong, Jasper, Georgie.  They come up yearly on an H2A visa and spend May-November planting, picking, hanging out, sharing meals, etc with us and November-April back home with family.  This past week felt extremely tense watching the storm roll in on our phones and hearing stories from afar.  We are still hearing how it is all unfolding.  For the next few weeks, I will bring a big jar with a sign on it that says Jamaica hurricane relief to CSA pick up (WEDNESDAY AFTERNOONS, 4:30-6PM).  Any cash donations would be supremely helpful.  It will be the quickest easiest way to get money directly to these guys for them to bring back home.  It looks like a lot of rebuilding is in order.  

And if you feel inspired to put a jar out at your own workplace or something of the like, collect cash and then bring any earnings to CSA pick up, just know this cash going directly to people who have spent their whole lives sending money home and caring for others.  Last week at pick up we collected over $1000 from your cash donations. It gave me chills counting up the cash last week and realizing what a difference community and a jar can make. Thanks yall… and now the pick list etc…

P I C K L I S T

ROMA TOMATOES - PEPPERS (carmens and hotties!) - CILANTRO - LEEKS - 

SWISS CHARD - BROCCOLINI - SWEET POTATOES - LEMONGRASS - CARROTS 

BREAD SHARE: APPLE OATMEAL

KITCHEN SHARE: GARLIC SCAPE PESTO - RED PEPPER HUMMUS - PIZZA SAUCE

update TAKEOVER FROM EMILY OF EDGEWATER FARM KITCHEN & BUDDING NOURISHMENT, read on for all the nutrition based pro-tips…

Emily McNamara here. I can't believe I've been at Edgewater for 13 seasons.  This past summer, I took a leap of faith and decided to follow my heart into work with Functional Nutritional Therapy, which aims to help people optimize their digestion, blood sugar regulation, hydration, fatty acid handling & mineral balance by incorporating nutrient dense, whole foods into their lives.  I've always enjoyed a challenge, and it's been fun to turn my attention beyond the edgewater kitchen and what to do with 3 bushels of tomatoes and towards sharing simple, approachable, nutrient dense ideas with clients incorporating our local produce.  I've had so much fun working with people, that I'm opening up more private sessions to folks this fall!  If you're interested in working together or learning more, check out my offerings and click the following link. Also read on for what to do with this week’s veg and how to prep it for peak nutrition:

PART I: Vegetable Roasting, FIRST THINGS FIRST Preheat the oven to 325'-350' F.  

Sweet potatoes & carrots- chop up leaving the skins on & pop in the oven tossed with olive oil, salt & pepper... or leave whole to really maximize the nutrition.  This will, however, lengthen the cook time. 

[Carrots & sweet potatoes are loaded with vitamin A, as beta-carotene, which helps us see & fiber which promotes gut health.]

Golden plum tomatoes, yellow onion or leeks, carmen peppers (my favorite!) & broccolini can also be chopped up. Also Garlic.  I like to mince up at least 6 cloves per sheet pan and let them sit for 10 minutes to release their potent nutrients. Toss in as many of those hot peppers as you dare, those babies really bring the heat, and you may want to proceed with care, especially if you've married into an Irish family!  Pull the pan out & toss with the carrots & sweet potatoes & olive oil.  This is when I would also toss on my chicken legs, fish, sausage, meatballs, beans, chickpeas, or whatever other protein you might enjoy. 

[Golden tomatoes are also a nice source of vitamin A & C- but lycopene is actually richest in red tomatoes and, believe it or not, tomato paste- So feel free to toss a little tomato paste into your sheet pan of vegetables!  I cannot speak highly enough of the benefits of onions & leeks (AND GARLIC!) They are a wonderful source of quercetin, an antioxidant & anti-inflammatory, sulfur- with antiviral & antibacterial properties (can you say perfect for this time of year?!) and allium compounds which help reduce blood pressure & cholesterol.  Peppers are another great source of vitamin C- 1 raw bell pepper fulfills about 150% of your RDA of vitamin C- so save one out & let your immune system thank you! Broccolini is another heavy hitter for vitamin C and keep in mind that cruciferous vegetables are a wonderful source of sulforaphane which has anti-cancer properties.] 

Chop up the chard & mix in the last 15 minutes of cooking.  Roasting generally takes about an hour.  Cilantro can be added at the very end.  

[Chard is a well-known source of Vitamin K.  Cilantro is considered a heavy metal binder & delicious addition as long as you don't have a genetic variation that makes it taste like soap.  I often recommend people serve their fish with a side of cilantro pesto if they're concerned about heavy metal exposure.  If you're wondering if you should use the stems, our in-house Edgewater chef & fearless leader this year, Alex Mentus had me in awe of her stem usage which included her stellar cheese sauce, pickled and vegetable stocks.  Shout out to her at Rooted Anchor for tips & tricks or for your next catering event!]

PART II: Rice…  For tonight's dinner I plan to use that beautifully fragrant lemon grass (bruise/ chop into large pieces to release flavor) in the pot with the rice to infuse the coconut milk & bone broth.  For the adventurous, add other spices like coriander, curry, paprika, cumin, garlic or onion powder with some seaweed to up the nutritional content!

 MORE FARMY FOODIE PRO-TIPS: 

LEMONGRASS: A word from me, Jenny.  I LOVE THIS HERB.  Think of it like a bay leaf to add flavor to stock/rice/curries/etc… also makes a perfect tea.  You will find this herb used all over southeast Asia.  In Jamaica you will hear it called fever grass, meant to make you better when sick.  Helps bring the down fever.  I am obsessed with it in my chicken stock.  If you do not want to use it right away, put it in a ziplock and freeze.

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack: 

Lebanese Chard Stem Salad

Makes about 6 servings

The leaves of Swiss chard are a delicate, flavorful alternative to spinach, Tuscan kale. or other leafy greens. But did you realize the chard stems are a delicious vegetable in their own right? Because they are tough, they need to be treated a little differently, that is, cooked for a bit. But don’t throw them away! Make this delicious Lebanese salad or spread, a great addition to a selection of meze appetizers.

Salt

Stems from one large bunch of Swiss chard (about 1 pound)

4 tablespoons tahini

2 tablespoons plain Greek yogurt

1 large garlic clove, grated on a Microplane

Juice of 1/2 lemon

Extra-virgin olive oil, for garnish

Sumac, za’atar, sesame seeds, or other garnish

Bring a large pot of salted water to a boil. Rinse the stems well to remove any dirt and cut into 1/2-inch pieces, removing any stringy fibers. Boil the cut stems until tender, about 25 minutes. Fill a large bowl with ice water. Drain the stems and place into the ice water to chill. Drain again, really well, pressing the stems against the strainer with the back of a spoon or ladle to remove any excess water. In a medium bowl, whisk together the tahini, Greek yogurt, garlic, and lemon juice. Add the drained chard stems and stir to coat. Serve on small plate drizzled with olive oil and sprinkled with the garnish of your choice.

Sweet Potato Gratin

Serves 6

Sweet potato gratin is a creamy, comforting dish that’s as appropriate for a weekday dinner as it is for a Thanksgiving feast. You can change up the flavor profile of the cream infusion depending on your mood—sage, rosemary and garlic for a classic herbal taste or cardamom, ginger, nutmeg, and lemon zest for something different. The only caveat is to be sure to cook the gratin fully. There’s nothing more disappointing than encountering a hard chunk of sweet potato in the soft, creamy mix.

Butter, at room temperature

2 cups heavy cream

Either 2 cloves garlic, smashed, 3-inch sprig rosemary, and 1 sprig sage, 

or ½ teaspoon cardamom, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and strips of zest from 1 lemon

2 1/2 pounds sweet potatoes (about 4), peeled

Kosher salt and freshly ground black pepper

1 1/2 cups shredded Gruyére

1/2 cup grated Parmigiano

2 eggs

Preheat the oven to 400°F. Generously butter a large gratin dish and set aside. Place the 2 cups of cream in a small saucepan and add turkey the garlic, rosemary and sage or the Bahamian, ginger, nutmeg and lemon zest, as you prefer. Bring the cream to a boil—watching closely so it doesn’t overflow—then reduce the heat and let simmer for 10 minutes to infuse with the flavors. Allow to cool 10 to 15 minutes. 

Meanwhile, thinly slice the sweet potatoes with a mandoline or sharp knife. Arrange half the sweet potatoes in a layer on the bottom of the buttered dish. Season the sweet potatoes with salt and pepper and top with 1/3 of the Gruyére and half the Parmigiano. Arrange a second layer of potato slices on top, season with salt and pepper, and top with another 1/3 of the Gruyère and the remaining Parmigiano. Beat the two eggs in a small bowl. Strain the warm cream into the eggs while whisking until blended. Pour this mixture over the sweet potatoes. Cover with foil and bake in the preheated oven for 45 minutes, until the sweet potatoes are soft. Remove the foil and top with the remaining 1/3 of the Gruyère. Bake another 25 minutes or so until brown and bubbly.

FALL CSA WEEK 1!

P I C K L I S T

CHERRY TOMATOES - ROMA TOMATOES - PEPPERS (SHISHITOS, LUNCHBOX, etc) - EGGPLANT - PARSLEY - LETTUCE - CELERY - RADISHES - BROCCOLI - POTATOES - RED ONION - PUMPKIN - GREEN BEAN - MINI BOUQ!

This week’s CSA add-ons: Hazel Bread/ fennel corn chowder, tomato confit, beet hummus/ mac n cheese casserole/ and an obligatory pumpkin head

Edgewater update:  It is a common misconception that the farmstand closes and therefore we begin our winter hibernation/relaxation/reset.  Au contraire, all that good stuff will take place in about two months.  We have a glimpse of the end of season on the horizon but we are still very much in the thick of harvest.  In fact, with all the frost prep we did over the last two weeks, it is somehow still tomato season at Edgewater Farm.  Some of you may be burnt out on tomatoes and peppers by now, but I can promise you that when the end does come, you will suddenly experience a yearning for said veg.  If this is the case, and you just aren't feeling the tomatoes, pop’em in a ziploc and store them in the freezer for winter soup/sauce/summer reminders/etc.  As we move through the weeks, you will certainly experience your load of winter squash and root crops, but for today, enjoy this end of Summer haul with all the colorful standards.  Keep the grill out one last weekend and char that eggplant, fry those shishitos.

And while the season end is in sight there is still tons of - dare I say - fun to be had right here on the farm.  For example, next week we begin planting our garlic crop for the 2026 harvest season.  This is done with the same gusto as any planting, but with an added touch of magic. It consistently blows our mind that one little clove planted in the Fall grows to be a full garlic head come summer.  And yes I know it’s science, but you gotta be a fool to not consider it’s magic.

Other farmy things taking place this week include the reskinning of greenhouses, deep cleans- there is SO MUCH of that, and the continual harvest of carrots, greens, taters, etc…

Enjoy this first week of Fall CSA, I know it’s a ton of food.  Keep in mind that if this haul remains out of the sunlight/heat much of your veg will keep beautifully in a garage, mudroom, shed.

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack:  https://kitchensense.substack.com/

Chopped Broccoli Salad

I’m not generally a fan of raw broccoli, but I can’t stop eating this salad.

Makes 6 to 8 servings

2 or 3 broccoli crowns

1 sweet red pepper, seeded and chopped

½ medium red onion, finely chopped

3 green onions, chopped

1 bunch parsley, minced

½ cup pumpkin or sunflower seeds, toasted, or pistachios, cashews or

walnuts, toasted and chopped

½ cup dried cranberries, chopped, or fresh pomegranate seeds

¼ cup extra-virgin olive oil

Juice of 1 lemon

½ cup plain Greek yogurt, full fat preferred

1 tablespoon honey or maple syrup

1 teaspoon toasted, ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

⅓ cup fried onions or shallots

With a sharp vegetable peeler, peel the tough outer layer of the broccoli stems. Cut off the peeled stems, dice finely, and place in a large mixing bowl. Cut off any florets on long stems and chop the stems and the florets. Repeat until all of the broccoli is chopped finely and in the bowl.

Add the red pepper, red onion, green onions, parsley, seeds or nuts, dried cranberries or other fruit, olive oil, lemon juice, yogurt, honey or maple syrup, cumin, salt, and black pepper. If consuming right away, add the fried onions and mix thoroughly. If preparing in advance, stir the fried onions in just before serving. The salad will keep at least a week in the fridge, getting better after a couple of days.

Estela’s Celery Salad with Raisins, Pistachios,  & Bayley Hazen Blue Cheese

Celery was once grown in a rainbow of colors and so prized that special dishes were created for it to be displayed as a centerpiece on 17 th century tables. These days, the height of celery gastronomy may very well be this signature salad by Estela chef Ignacio Mattos.

Serves 2

2 tablespoons raisins

1 tablespoon white wine vinegar

5 or 6 stalks celery, including leaves

Kosher salt

1/2 cup mint leaves, torn into pieces

Zest of 2 lemons plus 2 teaspoons juice

1/4 cup brine from pickled chilis, such as jalapeños, cherry peppers, or Thai chilis, or other spicy

pickles

3 tablespoons extra-virgin olive oil

1/4 cup toasted pistachios, chopped

1/4 pound chunk Bayley Hazen or other blue cheese

In a small bowl, combine the raisins with the vinegar and set aside. Setting any pristine leaves aside, slice the celery stalks into 1/4-inch pieces. You should have about 2 cups. Submerge the sliced celery in ice water for 5 to 10 minutes to perk up. Drain well. 

In a large bowl, combine the sliced celery with 1/2 teaspoon of salt and toss well, rubbing the salt into the celery. Add the celery leaves, mint, lemon zest, and lemon juice. Strain the raisin soaking vinegar into the bowl and massage the dressing into the celery.

Onto a serving plate pour the pickled chili brine and drizzle the olive oil. Scatter the raisins and pistachios on top of the liquids and then scatter the dressed celery on top of that, distributing all of the dressing evenly around the plate. Shave or crumble the cheese on top to cover generously and serve.

CSA WEEK 17 (END OF SUMMER HARVEST)

P I C K L I S T

jimmy nardello peppers - sweet potatoes - gold potatoes - cherry tomatoes - lettuce - onion - carrots - garlic - green beans

pick list glamour shot with 6 year old art direction

First and foremost, I am shook that this was our very last SUMMER CSA pick up of the season as well as the conclusion to our yearly farmstand hustle. Our farmstand shut its doors yesterday, and will re-open again in June 2026. The farmstand is the dreamiest or dreams. It exists just down the road from walmart and homedepot and best buy and traffic lights. It is an open air market to breathe deep, wander, and fill one’s metaphorical cup with tangible veg. Food abounds, and so too do the sights and smells that go with it. But the people that run the stand are the real heart of the route 12A stronghold. This year, Allie Schubert stepped in to manage the farmstand. And she did so with much love and intention that you would think she’s been there for the past 51 years. Her attention to detail is seen in the way she uplifts the crew. Daily tomato sandos for staff, and Saturday night G&T’s. Heartfelt check ins and awareness over how to handle all the Spragues, especially as crops go south and emotions heighten (climate crises farming is stressful to say the least). She is learning farming’s imperfections and greeting the upper valley community with joy. We are all so happy Allie came into our lives.

Cheers to the 2025 farmstand season and all the people and the crops that made it happen. With all the abundance the tables displayed, you’d hardly realized we were experiencing deep drought.

As far as the past week in farming goes, I am a little out of touch as I had to step out of town for a family emergency.  Ray and Tim put on their best Jenny hat to organize and harvest for the week. Mitchell stepped up, like the angel he is, to craft recipes to complement the picklist.  

Looking ahead, as your pepper stock diminishes and your onion stash runs dry, know that we are still picking veg daily and though the stand is closed and Summer CSA is over, our FALL CSA begins next week, OCTOBER 22nd (come join the party HERE), and you can find our veg at the following locations:

All the coop food stores (leb, hanover, WRJ)

Brownsville Butcher and Pantry

Reading Greenhouse

Woodstock Farmers Market

Rumbrook Market

Kearsarge Food Hub

A bazillion thanks for joining us this Summer, having you along for the ride truly means so much.  This week, for those of you who are not continuing this journey into Fall CSA, hold your green beans close and that bag of lettuce closer.

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack: 

kitchen sense

Sichuan Scallops or Shrimp

This quick Chinese stir fry comes together in minutes once all of the ingredients are ready.

Brining the scallops or shrimp with sugar, salt, and baking soda, is Chinese technique that gives

them a plump, crisp texture.

Serves 3 or 4

1/2 pound bay scallops or peeled, raw shrimp

2 teaspoons sugar

1 teaspoon kosher salt

1/4 teaspoon baking soda

1 cup ice water

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon black Chinese vinegar or other vinegar

1 to 3 teaspoons chili crisp, Chinese chili oil (with sludge), or other hot sauce, such as sriracha,

according to your spice tolerance

3 tablespoons vegetable or chicken stock, or water

1 teaspoon cornstarch

2 tablespoons peanut or vegetable oil

1/2 teaspoon Sichuan peppercorns (optional)

4 dried red chilis, split and seeded (optional)

1/2 small white onion, diced

2 cloves garlic, sliced

Handful fresh green beans, cut on the bias into 1-inch pieces

About 1/2 pound red bell or other sweet red peppers, seeded and chunked

About 1/2 pound yellow bell or other sweet yellow or orange peppers, seeded and chunked

5 fresh shiitake or cremini mushrooms, sliced

In a medium bowl, combine the scallops or shrimp with the sugar, salt, baking soda, and ice

water. Mix to dissolve and then set in the fridge for at least 20 minutes and up to an hour to

brine.

In a small bowl, prepare the sauce by combining the oyster sauce, soy sauce, black vinegar, chili

crisp or other chili sauce, stock or water, and corn starch. Mix well.

To finish the dish, drain the shrimp, rinse with cold water, and pat dry with paper towel. Heat

the peanut oil in a large pan over high heat. Add the Sichuan peppercorns and dried chilis, if

using, and cook just 30 seconds, until fragrant. Add the diced onion and garlic and sauté until

they begin to soften. Add the green beans and cook, tossing often until they begin to soften.

Add both peppers and cook about 3 minutes. Add the scallops or shrimp and sauté a minute or

two until they begin to turn opaque. Add the mushrooms and sauté another minute. Stir the

sauce to distribute the cornstarch and pour into the hot pan, stirring to coat all the vegetables.

Let cook until the sauce thickens to coat everything nicely. Serve immediately over steamed

rice.

Roasted Sweet Potato Wedges with Zaatar

These roasted sweet potato wedges are quick and easy and the Middle Easter za’atar—a blend of herbs, sesame, and salt—gives them a savory flavor. If you have a sweet tooth, you can add a

little maple syrup to the mix. I usually make these wedges in a cast-iron pan so the edges crisp,

but you can also use an air fryer. I never use a recipe, because it depends on how many sweet

potatoes I have. Simply adjust according to your needs.

Sweet potatoes

Extra-virgin olive oil

Fresh garlic, sliced

Salt and freshly ground black pepper

Maple syrup (optional)

Za’atar

Preheat the oven to 425°F. Wash and dry the sweet potatoes. Cut them in half lengthwise and

then cut each half lengthwise into wedges with the peel on the wide edge. If the sweet potatoes

are longer than 3 or 4 inches, cut them in half crosswise. You want the wedges to all be about the

same length and thickness so they cook evenly.

Place the wedges in a large mixing bowl. Drizzle with a few tablespoons of olive oil, scatter the

sliced garlic around, and season generously with salt and freshly ground black pepper. If using

maple syrup, drizzle a tablespoon or more in the bowl, too. Toss the potatoes to evenly coat with

everything and then transfer to a cast iron pan or the basket of an air fryer. Don’t crowd the

potatoes or the hot air won’t circulate and they won’t crisp. If using a cast-iron pan, lay as many

wedges cut side down as you can without them touching.

Place in the preheated oven or air fryer and roast for 20 minutes or so, until the wedges begin to

brown. Turn them over and/or move them around to expose the other sides to the hot air. Return

to the oven for about 10 minutes. The potatoes should be nicely browned and crisp. Toss with a

couple of tablespoons of za’atar and return to the oven for a couple of minutes, just to warm the

spice mix and bring out its flavor. Serve hot.

CSA WEEK 16

P i c k l i s t

CHERRY TOMATOES - ROMA TOMATOES - CARMENS PEPPERS - EGGPLANT - CILANTRO - LEEKS - CARROTS - HOT PEPPER MEDLEY (CAYENNE, SERANO, HABANERO) - KALE

Edgewater update:  Another frost is in the forecast, woof.  I suppose this should come as no surprise, but with Summery temps over last weekend, and another hurrah of Summer coming through this weekend, it is enough to make a farmer cry thinking about the frost prep in between.  You can think of it like a shit sandwich served on a fresh baguette begging for a sun-warmed tomato on the inside. But instead of a tomato, it's F”ing frost. 

OOOOF yall, I am tired.  And the changing light levels are not helping one bit.  It is becoming increasingly harder to greet the day at 5am.  The world is still pitch black out.  And our long afternoons of pushing through harvest after harvest come to a real halt at 6:30 when the sun sets.  Typically,  my eyelids get pretty heavy soon thereafter, so at this point I am happy to turn in and call it quits for the day.  But damn the frost that will surely keep some of us wide eyed and bushy tailed as we watch the car windows for that first sign of demise.  If the windows are frosted, the fields are too, and there goes the flowers, the tomatoes, etc… 

We will probably spend tomorrow evening, grabbing remay, and tucking everything in, weighing it down with a random stick and praying that it will be good enough for the night. 

But enough about the whiplash in temps, let's talk about some glory moments from the week: 

For starters, we harvested our sweet potato crop today.  And wouldn't you know, the mice chews were few and far between.  This is all due to our extremely talented second favorite cat and wild huntress, Johnny Utah.  Every single morning she leaves entrails for us as gifts at our door.  And today I realized that she has successfully taken out a whole mouse village over in the sweet potato field.  It is rare to find a crop like this come out so unscathed.  Good girl Johnny Utah, now please spend all your next available free time in the carrot field.

Another win for the week:  Our cilantro crop is back and so beautiful… this herb is begging to be added to your salsa, or garnish on everything

And last win, that is the constant theme in everything we do around here: our field crew is just the best.  

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack: 

Roasted Eggplant with Crushed Tomato, Peppers, and Pecorino

Inspired by a cooking demonstration I once hosted with the great Phoenix-based pizzaiolo Chris Bianco, this is a warming and delicious way to prepare late-season vegetables.

Serves 6

2 medium eggplants, about 2 pounds

½ cup extra-virgin olive oil

Sea salt and cracked black pepper

3 or 4 Roma tomatoes, halved

1 or 2 sweet red peppers, such as Carmen or bell, cut in half and seeded

2 or 3 cloves garlic, chopped

4 sprigs fresh thyme

3 ounces aged pecorino or Parmigiano Reggiano, shaved or thinly sliced

Preheat the oven to 450°F. Remove about half the peel from the eggplants and then cut them into 1 1/2-inch cubes. Place on a baking tray and douse with 5 or 6 tablespoons of the olive oil. Season generously with salt and pepper. On a separate tray, place the tomatoes and peppers and coat with a tablespoon or so of oil and season with salt and pepper. Place both trays in the preheated oven to roast until the eggplant is tender and light golden brown, the tomatoes have swollen, and the peppers have blistered, about 25 to 30 minutes.  Transfer the roasted eggplant to a baking dish. Chop the tomato and pepper and add to a mixing bowl. Combine with the garlic, thymes sprigs, a pinch of salt, and the remaining tablespoon or so of olive oil. Spoon and scatter this mixture over the eggplant and return the baking dish to the oven to to roast for another 10 minutes or so. Top with the shaved cheese and return to the oven until the cheese is melted and begins to brown, about five minutes more. Serve warm or at room temperature.

Leeks Vinaigrette Mimosa

makes 4 appetizer portions

6 to 8 medium-sized leeks

Salt

2 hard-cooked eggs

Shallot Sherry Vinaigrette

3 tablespoons chopped assorted fresh herbs, such as chervil, chives, parsley and/or tarragon

Fleur de sel or other finishing salt

Freshly ground black pepper

To begin, you must clean the leeks, which can have dirt and sand stuck in the darndest places. Cut off the roots and the dark green tops, reserving them for another use. (I use leek greens in stock or in a Chinese stirfry.) Depending on how long the remaining white parts are, either cut them crosswise in half or trim them down further—ideally you want 4- to 5-inch lengths. If they are less than an ince in diameter, you can leave them whole. If they are thicker, you will want to slice them lengthwise in half. Be sure to keep the layers of the halves intact. Rinse well under cold water and set on a paper towel to dry.  Using butcher’s twine, tie the leaks together into two bundles, like logs, still keeping any split halves together. Place the bundles in a saucepan just large enough to hold them. Cover with cold water. Add a generous pinch of salt and a tablespoon of lemon juice or vinegar.  Bring to a boil, reduce the heat to a simmer cover and let cook for 15 to 20 minutes, until the leeks are tender.  (Test them with the point of a pairing knife.) When done, lift them out of the water and let drain on a rack while they cool to room temperature. 

Meanwhile, steam and peel your eggs according to the technique in this issue. Cut the eggs in half, remove and set aside the yolks in a small, fine sieve. Finely chop the whites. Cut the strings holding the leeks together and arrange the leeks in a single layer, cut sides down, on a large serving platter or divide them among four serving plates. Spoon the vinaigrette generously over the leeks and sprinkle with the chopped egg white. Using the back of a small spoon, push the yolks through the sieve evenly over thew whites. Season with fleur de sel and freshly ground pepper. Garnish with the chopped herbs.

CSA WEEK 15

P i c k l i s t

POTATOES - CHERRY TOMATOES - ROMA TOMATOES - CARMENS PEPPER CITY - CHINESE EGGPLANT - BOK CHOY - BROCCOLI - CURLY PARSLEY - GARLIC

Edgewater update:  Wow.  This week threw us.  Saturday (sept. 20th) we started with a Summery watermelon harvest and ended the day, throwing remay (a light weight polyester cloth row cover) over every cold intolerant veg we grow.  We anticipated this drop in temps and focused on our most sensitive crops like cut flowers, beans, tomatoes, squash, and zucchini. The remay offers about 4-5 degrees of protection, therefor it was enough to save our crops from the frost. Had temperatures dropped into the mid-twenties, you’d find us waving a white flag and heading into Fall with our tails between our legs.  As mentioned in a previous newsletter, this gen is not ready to go into winter hibernation just yet.  It would be nuts right now to pull a Pooh Sprague, and surrender to the frost gods.  There is just too much good food out there.  So, frost be damned!  Cherry tomato survival!

Along with frost prep came a massive pepper harvest.  Field crew reaped every colorful pepper out there.  They bombed through the field binning up every last pep in sight.  We didn't want to risk losing these beauties.  AND NOW, we are sitting on a goldmine of sweet peppers.  As a result, you, our beloved CSAer are the recipient of 9 carmen peppers, yeehaw!

In other exciting news, it rained today, and all I can say to that is, Hallelujah.  

FALL CSA SIGNUPS are still rolling in, stay tuned for info on our bread share/ kitchen share/ take and bake preorders, we are SO CLOSE to finalizing all of that. 

Lastly, extremely fun news ahead: this Saturday at our farmstand, Pooh, Ray, and Beatrice (newest farmstand hire with a voice like an angel) will be playing music in the afternoon,  3:00-5. Grab a snack from the cooler, or a box of tomatoes for later roasting and enjoy old timey melodies of BEATRICE ANNE AND THE SPRAGUE DADDIES.  Because as Pooh likes to remind us, we also have to play some music and have some fun around here. 

 FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack:

Sweet Pepper Soup 

Makes 6 servings

A simple soup that’s more than the sum of its parts.

2 tablespoons extra-virgin olive oil

1/2 yellow onion, thinly sliced

Salt

2 pounds sweet red peppers, such as Carmen, bell, or Jimmy Nardello’s or a combination, seeded & roughly chopped

¼ cup dry white wine

4 cups vegetable or chicken stock, or water

1 1/2-inch piece potatoes or 1 tablespoon white rice

1 bay leaf

1/2 teaspoon, sweet or smoked paprika, or other red chilli powder

½ teaspoon ground fenugreek

1 tablespoon fermented pepper sauce or sweet Turkish pepper paste (biber salçasi) or

tomato paste (optional)

Heat the olive oil in a medium saucepan over medium heat and sauté the onion with a pinch of salt until soft. Add the pepper and cook until wilted. Add the white wine and cook until reduced to almost dry. Add the vegetable stock, potato or rice, bay leaf, paprika, and fenugreek. Bring to a boil, reduce the heat to simmer, cover, and let cook for about 25 minutes until everything is very soft.

Remove the bay leaf and reserve it. Transfer the soup to a blender or food processor, and pulse to chop. Run the machine to make a smooth purée. Return the soup to the saucepan, stir in the pepper sauce or paste, if using, and add back the bay leaf. Bring to a simmer, adjust the seasoning with salt, and serve.

 Spicy Korean Bok Choy Salad 

Serves 4 to 6

This riff on a traditional dressing turns almost any vegetable—Napa cabbage, cucumbers, tomatoes, or this week’s bok choy and broccoli—into a flavorful Korean side dish that echoes a fermented kimchi.

1 large or 2 or 3 small heads bok choy

1 broccoli head chopped

Handful cherry tomatoes, cut in half (optional)

2 or 3 scallions, chopped (optional)

1 clove garlic, minced

1 tablespoon toasted sesame oil

1 tablespoon gochugaru (Korean chili powder)

1 tablespoon gochujang (Korean chili paste)

1 tablespoon fish sauce

1 tablespoon maple syrup

1 tablespoon rice wine vinegar

1 teaspoon light soy sauce

1 teaspoon toasted sesame seeds

Bok choy can be gritty near the base, so it needs to be cleaned well. Slice the leaves crosswise into 1/4-inch pieces. Place the slices in a bowl or salad spinner and fill with cold water. Swish around and lift out of the water to drain well. Place the bok choy in a large mixing bowl. Add the cherry tomatoes and scallions, if using, then add the garlic, sesame oil, gochugaru, gochujang, fish sauce, maple syrup, vinegar, soy sauce, and sesame seeds. Toss well and serve.

CSA WEEK 14

P i c k l i s t

NAPA CABBAGE - MINT - BELL PEPPERS - POBLANO PEPPERS - GOLDEN ROMA TOMATOES - CHERRY TOMATOES - RASPBERRIES - WATERMELON

Edgewater update:  You know, just when I think the fields could not get much drier, another week goes by without rain, proving the previous week wrong.  Because In fact, we could get more dry- and every day that goes by without one hint of precipitation, equates to the boniest of bone dry fields.  This week we began the great potato harvest of 2025.  Watching the potato harvester- a massive piece of equipment that trails behind a tractor scooping up taters from the ground- work its magic in the lower meadow is actually impossible.  The harvester is truly hidden by a moving cloud of dust.  If you did not know better, and you were just doing a driveby towards the Mcnamaras for maple and milk, you might do a double take and think for a moment that the next installment of the Dune series is being filmed on River Road, and the potato harvester is in fact a trial sandworm.  It is dusty beyond belief out there yall.  Timothee Chalemet, please report to the Reverend Mother and have her do something about this drought situation.

Sandworm and dust boogers aside, the potato crop is looking pretty great.  This is in large part due to the River which we use for overhead irrigation (think the most aggressive sprinkler you’ve ever seen).  Once we realized we were not getting rain this summer, Ray would water the field weekly.  It all worked out, and after last year’s average potato crop, we are pretty happy with these yields so far.

We will be selling these spuds at first through the farmstand, and eventually to the coop food stores.  And fingers crossed, if all goes to plan, yall will get a quart or so of some fresh cutesy tots next week. 

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, check out  his substack:  https://kitchensense.substack.com/

Watermelon Gazpacho

Serves 8

Gazpacho is a cold Spanish vegetable soup that can be made chunky or smooth, as you prefer. (I like it smooth.) What all Spanish gazpachos have in common is not tomatoes, but bread, which gives the soup body and flavor. You can leave it out if you are gluten free.

About 4 cups cubed watermelon, seeds removed

About 10 to 12 cherry tomatoes or 3 large Roma tomatoes, chopped

1 sweet red bell pepper, seeded and chopped

1 small Kirby cucumber or 3-inch piece English cucumber, chopped

1/2 small red onion, diced

1 clove garlic, smashed

1/2 small hot pepper or pinch cayenne

2 slices country or sourdough white bread, crusts removed

2 tablespoons sherry, balsamic, or red wine vinegar

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons kosher salt

Freshly ground black pepper

Lime wedges and chopped fresh cilantro, for garnish

Into a large powerful blender or food processor, combine the watermelon, tomatoes, bell pepper, cucumber, red onion, garlic, hot pepper, and bread. Pulse the machine to break down the vegetables and then let the machine run until it reaches your desired texture, scraping down the sides once or twice. I let it run to purée until totally smooth. Add the vinegar and salt.  With the machine running, drizzle in the oil. Add a few grinds of black pepper and pulse again.  Taste and adjust the seasoning. Chill before serving in chilled bowls or glasses. Garnish with lime wedges and fresh cilantro.

Watermelon Feta Salad with Mint

The classic combination of watermelon, tomato, feta, and mint is one of the most refreshing salads I know. You can make it any size you want. I like to compose it on a large platter and let people help themselves to the elements they like best. Each mouthful offers a different combination of flavors.

1 pound sweet watermelon, cut into large, angular chunks

1/2 pound ripe tomatoes, cut into bite-sized pieces

2 ounces feta cheese, sliced into triangles

1/4 red onion, very thinly sliced

Handful fresh mint and/or basil leaves

Balsamic vinegar

Extra-virgin olive oil

Flaky salt

Freshly ground black pepper

Arrange the watermelon and tomatoes attractively on a serving platter. Distribute the feta slices and any crumbles around the plate. Drape with the red onion and scatter the mint and or basil leaves around the plate. Drizzle the platter with balsamic vinegar and olive oil and season with flaky salt and freshly ground black pepper.

Starburst Tomato Tart

Serves 6

I was first served a version of this simple, tomato pie by my friend Ed, who lives in St. Johnsbury. A French Provencal dish at its heart, you can use any meaty, ripe tomato. Yellow plum tomatoes make a sunny impression. Because they are less acidic than red tomatoes, I add a squirt of lemon juice to brighten their flavor. For a glow up you can add a few dabs of fresh goat cheese.

1 single pie crust

1 small shallot or 1/2 small yellow onion, very thinly sliced

About 1 1/2 pounds tomatoes (6 yellow plum tomatoes)

Kosher salt and freshly ground black pepper

Fresh thyme or basil

Extra-virgin olive oil

Lemon wedge

Preheat the oven to 425°F. Roll out the pie crust a little less than 1/4-inch thick and line a 9-inch tarte pan or pie plate with the dough. Trim and crimp the edges and poke the bottom of the crust with the tines of a fork. If you have the time, let sit in the refrigerator for about 30 minutes before baking to relax the gluten. Line crust with parchment or aluminum foil and weigh it down with pie beans or rice. Bake the crust for about 12 minutes to set it. Turn down the heat to 375°F. Carefully remove the pie beans and parchment or foil and continue baking another 10 minutes or so until the crust begins to brown. Remove from the oven and cool.

Scatter the shallots evenly on the bottom of the prebaked crust. Core and slice the tomatoes lengthwise about 1/4-inch thick. Arrand the slices in concentric circles in an attractive pattern. You don’t much more than two alternating layers. Season the tomatoes with salt and pepper and scatter some fresh thyme or basil around. Drizzle lightly with extra-virgin olive oil and squirt of lemon. Bake in the 375°F. oven for about 30 minutes, until the tomatoes have softened and and the crust has nicely browned. You want the liquid of the tomatoes to evaporate so their flavor is concentrated and the crust isn’t soggy. If the crust is getting too dark, lower the temperature of the oven and continue baking until done.

CSA WEEK 13

P i c k l i s t

CARMEN PEPPER - CORN - CHERRY TOMATOES - MELON - COLLARD GREENS - RED ONION - GARLIC - FLAT PARSLEY - RASPBERRIES - GREEN BEANS - DILL FLOWERS!!!

Edgewater update:  Yall, these cold mornings are really shocking my system.  I am not prepared for the inevitable, are you?  I just got word that Stitchdown Farm- our buddies up in Bethel- got a light frost early (last) Tuesday morning.  I suppose I should be more resilient at this point, but nothing gets me more down than a September frost.  Edgewater’s O.G. Pooh, on the other hand, keeps a very different perspective.  To him the frost is an obvious marker to slow down and let go. Whenever a crop is showing disease or a new pest is showing signs of damage, he can’t help but happily hint at the prospect of frost in our future and end to the season.

Unfortunately for him the next gen at Edgewater is nowhere near ready to pump the breaks.  The pepper and eggplant crop is still producing, the raspberry harvest is back on track, we just planted up a few greenhouses for season extension and Fall CSA, and above all we got a lot of melons to eat.  Bottomline here, frost be damned you are not welcome anytime soon.  

However, there is a shift of season happening.  September is the month I transition from Sunday river swims to Sunday canning/freezing/fermenting, “putting up” if you will, etc…  The aforementioned chill truly drives the point home that it’s time to start planning for the 1 bajillion days of Winter ahead.  One way to keep it cute come January is to have your pantry lined with jars of salsas/sauces/pickles/jams and your freezer full of chimichurris/roasted peppers/ whole tomatoes/blanched green beans. This list!  I could go on for daaaays.  

 This week, I encourage you to lean into dilly beans!!   See Farmy foodie pro-tips for deets.  

IF you do find yourself riding that harvest season high, and you are pumped about canning/freezing etc, reach out to the farmstand to order your fave veg in bulk.  We have Roma tomatoes by the box, beets and green beans and any pepper you can imagine by the bushel, cherry tomatoes and raspberries by the flat, etc…

Place your order by calling 603-298-5764 to schedule your pick up.

FARMY FOODIE PRO-TIPS:

The following recipe was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack: 

OR check out his cookbook!

Muhammara

Makes about 1 ½ cups

JENNY’S NOTE: save this recipe over the next few weeks as you become overwhelmed with peppers

While hummus has taken over whole aisles of the grocery store, why hasn’t anyone marketed muhummara? Hummus’s sultry meze cousin, muhammara is a flavorful spread made from roasted peppers, toasted walnuts, and pomegranate molasses that’s more flavorful and satisfying. Traditionally made with red bell peppers, you can use the

rainbow of colored peppers in this week’s CSA. The color won’t be as beautiful, but the taste will be divine.

About 1 pound sweet pepper (perhaps 3 to 6, depending on size), preferably red, or other dark colors, but orange and even deep green poblano’s will work

¾ cup walnut halves or pieces

2 small slices stale sourdough bread, crusts removed

1-inch piece red onion, chopped

1 large clove garlic, chopped

1 1/2 tablespoons pomegranate molasses (concentrated pomegranate juice), plusmore, to taste

Juice of ½ lemon

1/2 teaspoon smoked paprika

Up to 1 teaspoon Aleppo pepper or other chili flakes, according to your spice tolerance

½ teaspoon ground toasted cumin

½ teaspoon kosher salt

1/3 cup extra-virgin olive oil

Begin by roasting the peppers. Preheat the oven to 425°F., or fire up a grill. Roast the peppers, turning occasionally, until black and blistered on all sides. Place the hot peppers into a small bowl and while still warm, cover tightly with plastic wrap to seal them in. Allow the peppers to cool to room temperature. Remove plastic and then peel

off the skin, rinsing your fingers under cold water from time to time to remove any char. Discard the stems and seeds and set the “meat” of the roasted peppers in the bowl of a food processor fitted with a metal chopping blade.

Meanwhile, toast the walnuts in the hot oven for 5 minutes or so, just until they begin to smell nutty. Don’t let them burn. Cool and add to the food processor along with the stale slices of bread, the red onion, and garlic. Pulse the processor to finely chop the ingredients. Add the pomegranate molasses, lemon juice, smoked paprika, Aleppo

pepper, toasted cumin, and salt, and continue pulsing to blend. Let the machine run to create a purée, while you slowly drizzled the olive oil through the feed tube to make a smooth paste. Taste and adjust the seasoning with more salt and/or pomegranate molasses, as desired.

Serve swirled on a plate, drizzled with olive oil and a sprinkle of toasted cumin for garnish with plenty of bread to mop it up.

DILLY BEANS!!

Get ready for the season ahead by treating yourself to a preserving cookbook.  My very favorite one is called TART AND SWEET: 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler.  Get yourself a cope and immediately flip to the dilly bean page for an easy break down of info on pickling and canning. And if you are not ready to take that leap into a pantry lined with  jars on jars on jars, trying your hand at fermenting: 

Servings: 1 quart jar Author: Marisa McClellan

Ingredients

• 1 quart filtered water

• 2 tablespoons very finely milled sea or pickling salt

• 12 ounces green beans

• 4-5 garlic cloves peeled and gently crushed

• 1 tablespoon dill seeds 

• 1/2 teaspoon crushed red chili flakes or more for a spicier pickle

Instructions

1. Combine the water and salt in a jar with a tight-fitting lid and shake well so that the salt dissolves into the water.

2. Wash the beans and snap off the stem end.

3. Place the garlic cloves, dill seed, and red chili flakes in the bottom of a clean, wide mouth quart jar.

4. Pack the beans into the jar above the spices and cover them with the brine.

5. Set a weight on the beans (clean stones, pickle pebbles, or a quarter pint jar will all work). For this batch, I used a Kraut Source, but whatever your favorite fermenting set-up will do.

6. Set the jar on a small plate and tuck it into an out of the way spot that doesn't get direct sunlight and is neither too hot or too cold. I just keep mine on the kitchen counter.

7. Let the pickles sit for about a week and then taste one. If you like the level of tang, then they are done. If not, let them sit a bit longer. I find that they are best when the beans have faded in color a bit and take on a uniformly drab olive color.

8. Once you like where they are, remove whatever pickling apparatus you set up, put a lid on the jar, and pop it into the fridge.

9. They'll keep for months in cold storage.

CSA WEEK 12

P I C K L I S T

CARMEN PEPPER - CHERRY TOMATOES - MELON - LUNCH BOX PEPPERS - SERANO PEPPERS - SHISHITO PEPPERS - JIMMY NARDELLO PEPPERS - EGGPLANT - THAI BASIL - CAULIFLOWER

Edgewater update: Goodness gracious, I am gonna have to keep this little note to yall to a minimum as we just wrapped up CSA harvest prep and it is now 6:30pm, and I only have a matter of time before Grannie Annie (queen of the zinnia patch) tells me the kids are fed and bathed and it is time to take these cherubs to their own home. (Thanks Anne!)  Whoooosh!  Everyday is a real marathon.  First on the list of things to report is a sweet little gentle reminder that Fall CSA is just around the corner, sign ups are rolling in, and I am already planning the first pick up playlist.  For those who have Fall CSAed with us in the past, you know you come for both veg AND vibes.  Join the club!

Second, please delight in the sheer glow of this week’s harvest.  Tonite, we kept on trying to wrap up the pick, but then the sun rays would catch on the Chinese eggplant and the orange carmens and suddenly my bushel would be half way filled with these radiant orbs.  The chill in the air is making us all gravitate towards brights.  Reaping the glowiest of crops is just one of the efforts we are taking to hold onto summer as long as possible.  I mean, it did after all just become watermelon season. 

We continue to not pick corn.  Our planting is just desperate for rain.  As a result the ears are pretty dry and not worth the picking.  For a week now, our farmstand has been buying corn from Alex Maclennan over in Windsor VT.  I believe he irrigates his corn regularly, so therefore his crop is sufficient, in fact it's beautiful and the ears are perfect and sweet.  This is the first year where the drought was so bad that even the corn won’t grow.  George, a LOOOONNNNG time veteran of Edgewater field crew commented that he hasn’t seen a drought this bad since 1947.  This memory of 1947 is noteworthy for two reasons:

1. Hello climate change (it is never just a nice summer, it's always very very wet or very very dry, farming is inevitably getting harder)

2. George remembers 1947.  Which is really outing the age of our oldest employee.  I know, I know, age is just a number but George Cilley deserves a trophy.  This guy is a total badass and continues to insist on doing tractor work at NINETY SOME-ODD years old.  The only rule he must comply, is to leave before dark.  Hero status.  

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack: 

Stir-Fried Eggplant with Thai Basil  

Makes 4 servings
2 Japanese or Chinese eggplants

1 tablespoon Shaoxing or other Chinese cooking wine or dry sherry or gin

1 tablespoon Thai or Vietnamese fish sauce

1 teaspoon maple syrup or 1/2 teaspoon sugar

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon toasted sesame oil

Salt

Freshly ground white pepper

4 tablespoons peanut or vegetable oil

3 cloves garlic, thinly sliced

4 scallions, sliced into 1 1/2-inch pieces, separating the white and green parts

1 bunch Thai basil, leaves only

3 tablespoons vegetable or chicken stock or water

Begin by preparing the eggplant. Remove the stem end and cut the eggplants crosswise into 2-inch chunks. Split each chunk lengthwise in half through the center and then in quarters or eighths, depending on how thick the eggplants are, to make wedges. In a small bowl, combine the Chinese cooking wine, fish sauce, maple syrup, light and dark soy sauces, toasted sesame oil, a pinch of salt, and a grind or two of white pepper. Mix well and set

aside.

Heat about 1 1/2 tablespoons of the oil in a large frying pan or wok over medium-high heat. Add half the eggplant and cook, turning frequently, until nicely browned on all sides and soft, about 5 minutes. Remove the cooked eggplant to a plate and repeat with another 1 ½ tablespoons of oil and the remaining eggplant. Once browned and soft, combine with the first batch of eggplant and set aside.

Return the pan to the heat. Add the remaining tablespoon of oil along with the sliced garlic, the white part of the scallions and the Thai basil. Sauté for 30 seconds, just until the garlic is fragrant and the basil is wilted. Add the eggplant back to the pan. Stir the sauce and pour it into the pan, cooking until it is all absorbed by the eggplant and/or evaporated. Add the greens of the scallions and pour the broth around the perimeter of the pan to deglaze it. Once almost dry again, it’s ready to serve.

PIPERADE 

Makes about 3 cups

This traditional French Basque sauté of peppers makes a delicious accompaniment to scrambled eggs, broiled fish, or even cottage cheese. It can be served warm, at room temperature, even slightly chilled.

About 1 pound assorted peppers, such as bell, Carmen, Jimmy Nardello, shishito, lunchbox, poblano, serrano, jalapeño, or others, depending what you’ve got available and your spice preference

3 tablespoons extra-virgin olive oil

1/2 large white onion, chopped

1 large clove garlic, minced

2 oil-packed anchovies or 1 tablespoon anchovy paste or 1 tablespoon capers, rinsed and minced

1/3 cup dry white wine

1 pint cherry or grape tomatoes, split in half, or 3 Roma or plum tomatoes, chopped

Salt and freshly ground black pepper

Handful chopped fresh herbs, such as oregano, thyme, majoram, parsley, or basil (optional)

Prepare the assorted peppers by removing the stem ends, splitting in half, deseeding, and cutting them into equal bit-sized chunks. Set aside.

In a large saucepan, heat the olive oil over medium-heat. Add the onion, and cook until translucent and soft. Add the garlic and cook for 30 seconds. Add the anchovy and smash with the back of a spoon into the bottom of the pan to dissolve while it cooks. The fishy aroma will start strong and then dissipate. Add the peppers and cook until they wilt, about 5 minutes. Add the white wine and let simmer until almost completely evaporated. Add the tomatoes along

with a generous pinch of salt and a few grinds of black pepper, and cook until the tomatoes burst, giving off their liquid, another 10 minutes or so. Simmer to reduce any liquid that forms to create a nice, chunky sauce. Stir in the fresh herbs, if using, and it’s ready to serve.

CSA WEEK 11

P i c k l i s t

CARMEN PEPPER - CHERRY TOMATOES - HEAP OF PLUM TOMATOES - FLAT PARSLEY - CILANTRO! - OREGANO - GARLIC - ONION - MELON - LUNCH BOX PEPPERS - JALAPENO PEPPERS

Edgewater update: Despite the addition of woolies and fleece during morning harvest, IT IS IN FACT STILL SUMMER HERE.  However, it is time to think ahead to FALL FOOD & the transition to OUR BELOVED FALL CSA WEEKLY PICK UP PARTIES

So without further ado, here is what you need to know:

The Fall CSA is a way to keep our beloved community eating all the good crops and stay involved with the farm even after the farmstand shuts down mid-October. From October through November, there is still so much to harvest, so much to make, and so much to enjoy.  Also, it’s an extremely chill scene. I just love it.   

One pick up location: THE FARMSTAND, One pick up time: 4:30-6:pm 

And now the good deets:

1) 6 weeks of real hearty Fall abundance.  Think: root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes,  etc..).  Newsletter + recipes also included. COST: $235

2) ADD ON BREAD and KITCHEN SHARE: info TBD

3)  Pick up location is at the farmstand in Plainfield NH / PICK UP TIME: 4:30-6pm

4) PICK UP DAY: WEDNESDAYS! With one special pre thanksgiving pick up, on Tuesday November 25th

5)  BEGINS WEDNESDAY OCTOBER 22nd/ ENDS TUESDAY NOVEMBER 25th (must sign up for the 6 consecutive weeks)

Sign up at the FARMSTAND (cash or check) or ONLINE: https://www.edgewaterfarm.com/csa-shop/fall-csa-1

FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack:

Three Salsas by Mitchell

1) Pico de Gallo

Makes about 3 cups

This is a fresh, chunky salsa that’s a delicious condiment on tacos, grilled meat, scrambled eggs, or anything really. If you are in a hurry, salting the tomato isn’t necessary, but it helps improve both the texture and flavor. I’d encourage you to substitute some ripe summer fruit—such as peaches, nectarines, or ripe melon—for some of the tomato for refreshing variation. Fresh corn kernels would also be a welcome addition.

5 ripe Roma tomatoes, cored and diced

Kosher salt

1/2 medium white or red onion, finely chopped

1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)

1 small clove garlic, minced (optional)

Juice of 1 lime (about 2 tablespoons)

Large handful of fresh cilantro, chopped

Freshly ground black pepper

If you have the time place the chopped tomatoes in a mesh sieve set over a small bowl and season with about 1 teaspoon of kosher salt. Let sit for 20 minutes or so, until liquid pools in the bowl. (Reserve the liquid for another use.) In a clean mixing bowl, combine the tomato, onion, serrano, lime juice, cilantro, and a grind or two of black pepper. Mix well.

2) Jarred-Style Salsa

This recipe produces a less chunky salsa than Pico de Gallo that’s more like the type you find in the grocery store. The tomatoes should be peeled. Because of the tomato paste, the salsa has a distinct cooked flavor, which can be enhanced by further cooking, and the acidity level is higher. This salsa can be made in larger quantities, cooked, and canned for long-term storage. (Transfer to sterilized pint jars and process in a water bath for 30 minutes.)

6 ripe Roma tomatoes

1 large sweet red pepper, such as Carmen or bell, seeded and roughly chopped

1 large white onion, roughly chopped

1 large clove garlic, chopped

1 jalapeño or serrano chile, seeded and roughly chopped

Juice of 2 limes (about 1/4 cup)

2 tablespoons white vinegar

1 tablespoon tomato paste

1/2 teaspoon ground cumin (optional)

Kosher salt

Large handful fresh cilantro, chopped

Begin by peeling the tomatoes. Bring a medium pot of water to a boil. Set a bowl of ice water nearby. With the tip of a paring knife, cut an “X” in the bottom of each tomato. Place the tomatoes in the boiling water for a minute or so, until you see the skin start to pull back from the “X.” With a slotted spoon, transfer them to the ice water. Remove the peel and discard. Core the tomatoes and roughly dice. In the bowl of a food processor fitted with a metal chopping blade, place the sweet pepper, onion, garlic, and chile. Pulse to finely chop, scraping down the sides once or twice to ensure an even texture. Add the peeled tomatoes, lime juice, vinegar, tomato paste, cumin, if using, and a teaspoon of kosher salt. Process until fairly smooth. Taste and adjust the seasoning with salt and lime juice. If too tart, add a pinch of sugar. At this point, the salsa can be eaten fresh. Stir in the cilantro and serve.

If you intend to can it, do not add the cilantro. Transfer the salsa to a saucepan and set over medium heat to bring to a simmer. Let cook gently for about 15 minutes to thicken. For long- term storage, transfer to sterilized mason jars and process in a water bath for 30 minutes. Stir in the fresh cilantro when you serve it.

3) Lacto-Fermented Salsa Makes about 3 cups

Like all vegetables, tomatoes can be fermented to develop more complex flavor and beneficial microbes. The ingredients are the same for any salsa. What differs is the technique. You will want to add salt equivalent to 2% by weight of all the ingredients and then let it sit, weighted, in a clean jar at room temperature for two or three days to ferment.

5 ripe Roma tomatoes, cored and diced

1/2 medium white or red onion, finely chopped

1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)

1 small clove garlic, minced

Juice of 1 lime (about 2 tablespoons)

Large handful of fresh cilantro, chopped

Freshly ground black pepper

Kosher salt

Take note of the weight of your mixing bowl (or tare it on a digital scale). In that bowl, combine all of the ingredients and mix well. Add salt to equal 2% of the total weight of the ingredients (metric is easier to use for this)—so if your ingredients way 850 g, you’d add 17 g of kosher salt.

Mix well. Transfer the mixture to a clean quart jar and pack it down tightly. If you have a jar weight, use it to hold down the salsa mixture, which must be submerged in the liquid that forms to prevent molding. Otherwise, fill a small zipper-lock bag halfway with water, seal well, and set in the jar to hold the salsa down. Let sit at room temperature for 3 days to ferment, burping the jar to release gas at least once a day. As the salsa ferments, it will turn cloudy. On the third day, taste the salsa to determine whether it’s fermented enough to your taste. If so, remove the weight, cover, and refrigerate until you need it. If not, let it go another day or so.