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Lincoln/Boston CSA Newsletter, Week 9

Update: information on the tomato blight has been moved to this post.

Fruit Shares Are Coming!

Shares for all sites will be $74 for 9 weeks of fruit from Autumn Hills Orchard in Groton. You'll receive 1/2 peck of fruit per week. The share will consist mainly of an exciting variety of apples with a few pears and plums in the mix. On Farm CSA members need to specify which day (either Tuesday or Thursday) you'll be picking up your fruit.

Sign up for your share online today!

Sign up ends August 21st. Fruit shares will go from the first week of September through the last week of October.

CSA Potluck

Thanks to all of you who came out for the CSA potluck last week. Even under rain-threatening skies, we had a great dinner shared by all. The kohlrabi cook-off was a huge success with many tasty dishes being offered. Check our blog next week for the recipes!

News from the Youth: Lincoln Agriculture Intern David Baker

This year's CSA interns have been thrilled with their experiences thus far in the season. After a few weeks on the job, they feel comfortable and prepared, whether out in the fields or down by the CSA distribution area. The CSA interns include: David Baker, 16 of Needham, Paige Roosa, 16 of Sudbury, Savion Sawyer, 18 of Dorchester, Manny Joseph, 17 of Brighton, and Amirah Mitchell, 16 of Hyde Park. Although most are newcomers to the agriculture internship, Savion and Amirah are returning interns. Everyone in the group is a big fan of vegetables, although David sometimes gets intense stomachaches from collard greens. Paige's favorite veggie dish is is roasted golden beets, while Savion prefers the simple yet profound choice of raw carrots.

When not at work, the Lincoln CSA interns are busy with different hobbies and activities. Savion enjoys playing basketball and football, Paige likes to drink tea and go sailing, Manny likes to hang out with friends and travel, Amirah enjoys singing and reading and David is a big fan of dancing and whale watching. This team of five has great chemistry, and brings a lot of diversity to the farm. Manny, born in Haiti, can speak three languages: Creole, French and English. David and Paige, who both take French in school, do their best to keep up. Through his years at TFP, Savion has taken an interest in the outdoors, as well as creating a healthy diet for himself. Amirah, a current member of TFP's Board of Trustees, takes pride in her veggie knowledge and cooking tips. Together, David, Amirah, Paige, Manny, and Savion make up a dynamic task force of farm superheroes, passionate about local sustainable agriculture.

Vegetable of the Week: Carrots

bunching carrots
bunching carrots
 The wild ancestors of the carrot are likely to have come from Afghanistan. In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, dill, fennel or cumin. The modern carrot appears to have been introduced to Europe somewhere in the 8th to 10th centuries.

The city of Holtville, California promotes itself as "Carrot Capital of the World", and holds an annual festival devoted entirely to the carrot.

Carrots are a source of vitamin A and lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Carrots fresh from our farms generally don't need to be peeled--but should you decide to peel them, the nutrient loss is negligible. Peel carrots or scrub them well with a stiff brush just before using. Trim off any green spots, which can taste bitter.

North Carolina Cole Slaw

3/4 cup coarsely grated onion (grated on large holes of box grater)
3/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons celery seeds
1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
2 cups coarsely grated peeled carrots (about 3 large)


Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.

from Bon Appetit, July, 2008

Carrots Glazed with Balsamic Vinegar and Butter

1/2 cup (1 stick) butter
3 1/2 pounds peeled carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives


Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.

from Bon Appetit, December 2000

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