Spring at the farm. Portland CSA sign up time is here.
The season is upon us. Green blades of grass seem to multiply every day as I look out across the spring pastures here at New Beat. A brilliant emerald Winter Rye covercrop blankets the veggies fields protecting them from spring rains. The potential of this coming growing season is teaming with energy in our already overflowing greenhouse, packed with veggie seedlings. Our bodies crave spring greens and dream of the fresh tomatoes to come. There is a lot of work to do between now and our first harvests out of the fields, but before we know it we’ll be back at market and harvesting for our weekly Portland CSA delivery.
Want to make sure your get to enjoy fresh, organic produce all season long? Want to support a collective of sustainably minded, organic, horse-powered farmers? Looking for an affordable way to help your family eat more nutritious foods? Sign up for our CSA today! You can either sign up here on our website or mail in a 2016 CSA Sign up Form with deposit. We deliver to two locations in Portland on Munjoy Hill and at Woodford’s Church. You can also sign up for our Market Share, good at our farmstead in Know and the Belfast Farmer’s Market. We look forward to having you be a part of our CSA community.
THANKSGIVING PORTLAND DELIVERY SHARE
Sign up online here!
Pick up on Tuesday Nov. 24th at 70 Merrill St. Munjoy Hill 4:30 to 6pm
Thanksgiving Share Contents
1/2 lb. Salad Mix
1 lb. Kale
1.5 Lb. Brussels Sprouts
1 Red Cabbage
1 Butternut Squash
1 Winter Luxury Pie Pumpkin
5 lbs. Potatoes
3 lbs. Orange and Purple Carrot Mix
2 lbs. Rainbow Beets
1 lb. Parsnips
3 lbs. Rutabaga
4 heads Garlic
1.5 lbs. Yellow Onions
The peepers were in chorus this morning at sunrise walking up to the barn to do chores. Their cheerful chirps welcoming the day and night this time of year. More than a warm sunny day they signal the shift in the season to me. It’s hard to believe that the weather is finally turning and we are starting to get our hands in the soil after a very long winter. Fresh blades of green grass are poking through the remnants of last years growth and bright red robins stick their beaks into the just thawed ground in hunt for earthworms. The phoebes are mating and our horses are sassy with spring fever. Soon our new lambs will be out on fresh grass for the first time after a few months on mothers milk and second cut hay. Our first lettuces, herbs and salad turnips got seeded in our greenhouse last week and are already germinating. Our greenhouse is bursting at the seams with seedlings bound for your shares and market baskets this season.
We broke ground last Wednesday (hooray!) and have gotten a half acre plowed, disced and ready for planting. Check out this video of Ken plowing. Beets, peas, chard, cabbage, broccoli, and lettuces will all go in this week. We are excited to welcome Alexis Zimba-Kirby to our farm crew this summer. She started a few weeks ago and has been a huge help getting the season going. Check out her bio here.
It all starts now, the intention in the seed, the energy of the earth and hands to plant them. If you haven’t signed up yet for our delivery CSA or market share nows the time to secure your share of the harvest! Spread the word about how great it is to support horse powered farms and to be a part of the New Beat Farm community. This month we are going to have a big push to fill our shares for the summer and we can use all your help. If you have a workplace or community space that you want to post our flyers or brochures at please let us know and we’ll mail them to you. First Summer Share this year will be June 23rd, looking forward to seeing you all then!
Happy May! Adrienne and Ken
Want to hear more about what’s happening on other participating farm in our CSA? Check out a few of our Facebook pages.
Follow Wild Miller Gardens
Follow Terranian Farm
Follow New Beat Farm
Wow! What a start to March we have had. It is certainly nice to start seeing all this snow melt, and go outside without a jacket and hat today. You can feel the maple sap coursing through the trees, and the sun on my face is doing wonders to shed off some mid-winter stress.The 2015 season has started with 24 lambs being born in the past couple of weeks (and more to come). They have been an healthy and vigorous bunch despite the sub-zero weather some of them were born in a few weeks ago. Lots of female (ewe) lambs who are going to help our flock grow in number over the course of the coming years. Along with these new arrivals our onions and early flower seeds are germinating and the of the potential of the season is growing within us.
Now’s a great time to sign up for your share this season, especially now that we’ve made it easier for you by signing up and paying online! Hope you’ve taken the time to check out our new website format. It’s still a bit of a work in progress and we welcome your feedback. Now all our weekly shareholder newsletters will flow from our blog post through Mail Chimp directly to your inbox. (No more awkward attachments!)This is also helping to facilitate a better searchable recipe database. You can search by vegetable on the side bar of our blog page. Also on our web page, under Portland Summer Delivery Share you’ll see bio’s for the other horse-powered farms that are participating in our multi-farm summer share. We are really excite to welcome these farms into our CSA community. They will be contributing to our newsletters over the course of the season so you will get to know them individually as well. Check out their pages here:
Terranian Farm * Wild Miller Gardens * Sandy River Farm
Hope you have a great start to your spring and we look forward to seeing you this coming season!
Best, Adrienne & Ken
Garlic Scape Pesto
1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop
1–2 tablespoons freshly squeezed lime or lemon juice,
1 bunch roughly chopped scapes
3/4 cup olive oil
salt and pepper to taste
Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.
2 cups Arugula
1/3 cup Extra Virgin Olive Oil
¼ cup Raw Sunflower Seeds
¼ cup Cilantro or parsley
3 cloves Garlic or garlic scapes
4 tsp Sea Salt
Blend and enjoy!
If you are running out of ideas for the beets here is a great way to use up a bunch!
2 cups pureed, cooked and peeled beets
1/4 cup Organic Extra Virgin Olive Oil
1/3 cup Organic Raw Sunflower Seeds
¼ cup Organic Parsley
¼ cup Organic Basil Leaves
4 cloves Organic Garlic
1 ½ tbsp. Organic Balsamic Vinegar
½ tsp Sea Salt
½ tsp ground pepper
In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.
Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.
makes 2 to 3 cups pesto
Fresh Kale and Mango Salad
From Aarti Sequeira, Food Network
1 bunch kale, stalks removed and discarded, leaves thinly sliced
Juice from one large fresh lemon
¼ cup extra-virgin olive oil plus extra for drizzling
2 teaspoons honey
Freshly ground pepper
¼ cup toasted pumpkin seeds (or almonds/pecans)
In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage the kale until it stars to soften and wilt, 2 to 3 minutes. Set aside.
In a small bowl, whisk remaining lemon juice with honey and lots of fresh ground pepper. Stream in the ¼ cup oil while whisking until a dressing forms. Adjust to taste.
Pour dressing over kale and add mango and seeds or nuts. Toss and serve.
KALE WITH CANNELLINI BEANS
From Vegetarian Cooking for Everyone, Deborah Madison
1 bunch kale or mixed greens, stems removed 1 tsp chopped rosemary
Salt and freshly milled pepper ¼ cup dry white wine )
1 bunch scallions, finely diced or 1/2 c. onion ¾ cup cooked cannelloni beans, rinse well if canned
1 tbsp olive oil ( we often substitute with navy beans)
2 plump garlic cloves, minced Freshly grated Parmesan, optional
Pinch of red pepper flakes
Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Ken’s Kippers and Kale Salad
This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.
1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.
½ red onion diced
3 garlic scapes (optional) diced
½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)
1 tbsp. whole grain mustard
2 +tsp. balsamic vinegar
2 tsp. olive oil.
Mix all ingredients together in large bowl and put on bread or use stand alone!