If you would like to register for 2015, please go to this link. Both every-week and alternate-week shares are available. The pickup schedule is on that page; you will be assigned to the A or B group for alternate-week shares. If you are new to the CSA and curious about what shares were like in the past, we have a page listing sample shares or you can look at last year’s Harvest Notes.
If you have friends who are interested in joining the CSA, you can show them this video that gives an idea of the produce and the people on the farm:
Adamah CSA in West Hartford 2015
We will continue to have the Blue Earth Compost bin at the pickup site for your compostable kitchen waste. You can rent a small bin from Blue Earth for the summer, and use it to bring your compostable items to the pickup site.
The farmers will continue to host monthly markets at which you can buy pickles, jams, and other products. However, vegetables, herbs, melons, and other produce will be available only through shares. We are changing our name to “The Adamah Farm CSA of West Hartford” to emphasize our closeness to the farm (since unlike other CSAs we do not pick up at the farm itself” and that we are open to the whole West Hartford community.
It’s truly tomato season! We will get both large Tomatoes and Cherry Tomatoes this week. Plus the farmers tell us to expect Cilantro, Garlic, Onion, and Peppers – both Red and Green sweet peppers, and Hot Peppers. We know that many people will be making salsa this week! It’s a great condiment when chopped finely or chop more coarsely to make a type of chopped salad. We should also receive Beets or Broccoli, which can become great do-ahead salads for a sticky summer Saturday.
This refreshing salad of sweet peppers (the recipe uses mini ones, you can cut large ones into slivers) from http://natashaskitchen.com/ can be made ahead and served whenever.
The matbucha in this week’s Harvest Notes also works as a sandwich spread.
Matbucha boiling down to a thick, flavorful consistency.
The farmers think that we will receive basil, bell peppers, cantaloupe, cherry tomatoes, cilantro, eggplant, garlic, hot peppers, summer squash, and tomatoes. Did you hear NPR’s story about homemade vegetable broth this weekend? It uses many of the items in this week’s share! So do several of the recipes linked at the item names, so you may want to read them all for ideas about how to use the item we receive this week.
From the NPR story about Bren Herrera’s vegetable broth, which comes in two varieties.
It’s serendipitous that as the Harvest Notes warn that we might be at the end of zucchini, Serious Eats includes a recipe for tian. If your children (and you!) enjoy the movie Ratatouille, you’ll want to try this special recipe. You can prepare it during the cool hours, and let it bake slowly on a low temperature for a vegan side or main dish.
The farmers think we will receive Basil, Cucumber, Garlic, Eggplant, Melon, Parsley, Pepper, Squash, and of course Tomatoes. Don’t forget that even a basic recipe looks special if you use a variety of colours of tomatoes in it. If you still have some summer squash or zucchini from last week’s share, add them to the ratatouille recipe linked at “Eggplant” where a bit of softness gets hidden by cooking. And the tart liked at “Garlic” will make a wonderful Shabbos lunch on the warm and sticky weekend predicted.
Recipe from ‘Bon Appetit’ magazine. Serve with zucchini or parsley salad for a light Shabbos lunch on a hot and sticky Saturday.
This week’s Harvest Notes contains an essay about the farm and farmers, how they are planting the next crops, the work they have done during the season so far, and experiences that guests have when they visit. Read to the bottom of the essay and learn how you can receive a special discount for next week’s Adamah Farm Vacations.
The farmers think we will have a very familiar list this week – basil, cucumbers, eggplant, garlic, green beans, parsley, peppers, summer squash, and tomatoes – but we also get melon! If you want some new ways to prepare the familiar items, click their names for links to recipes.
The Harvest Notes have a great suggestion for eating the cherry tomatoes – just pop them into your mouth! Did they make it home, or get eaten in the car?
The farmers expect that we will see a great variety of items this week: basil, cilantro, cucumbers, garlic, green beans, green pepper, jalapeno, leeks, tomatoes, and zucchini. You can make a fresh salsa or chopped salad with these ingredients, or maybe a cool gazpacho which is a perfect make-ahead soup for a steamy Shabbos.
Garlicky Green Beans with Toasted Pine Nuts are quick and easy.
The farmers point out in the Harvest Notes that the garlic we received is fresh, and should be refrigerated if you don’t use it quickly. Unlike the dry garlic we receive later in the season, it will not store well at room temperature.
The farmers think we will receive basil, cilantro, cucumber, garlic, golden beets, jalapenos, leeks, squash, and more tomatoes.
Golden beets look like a bit of sunshine on the plate in this salad from MNN.com
Did you get to see the Topsy Turvy Bus at pickup this week? We’d love it if you share some of your photos on our Facebook page or via email. One of our members posted a recipe to our Facebook page – thanks! Let us know if you try it or any of the suggestions in this week’s Harvest Notes.
An unusual and refreshing dish for picnics or Shabbos luncheon. For a more traditional taste, use dill instead of basil.
The farmers think we will receive basil, cabbage, cauliflower, cucumber, lettuce, summer squash, and tomato. If you try the recipes we link to each item, let us know what you think. Do you have any that you’d like to share? Just email them to us!