The Food Project: Youth. Food. Community.

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Lincoln/Boston CSA Newsletter

In the Share

Lettuce and Salad mix
Chard, Collards, Turnip Greens or Kale
Pesto Basil
Mix and Match: carrots, eggplant, peppers, fennel, summer squash, scallions, cucumbers, potatoes

In the Field

Raspberries (!)
Edamame (baby soybeans)*

(*Note on cooking edamame: pull the pods off the plant and boil or steam the whole pod until the pod is tender enough to squeeze the beans out easily (usually about ten minutes). Add a little salt and enjoy! Eat the beans and not the pod.)

News from the farm

Every August, right as the thermostat surpasses 90 degrees, the humidity reaches over seventy percent and our summer youth program comes to an end, the farm bursts into full summer production. Hundreds of pounds of our busiest crops such as eggplant, peppers and melons (and usually tomatoes) are waiting to be harvested, the weeds decide to get a second wind, and farmers throughout the northeast are swept up in a whirlwind of produce. All this when nature imposes a slower pace–you just can’t move as fast when it’s 95 degrees.

The haze of August, however, also brings with it special rewards–nothing energizes our smaller work crew more than a ripe watermelon at lunch and few things beat the refreshing sweetness of a plant we’ve tended to for months. And so as you enjoy one of the sweetest rewards of our present heat wave and fall seems like only a distant thought, remember that there are only two months left to come lend a hand and see how your food is grown.

Without our 60 youth to beat the weeds and harvest our fall bounty, we need volunteers! We’ll need all the help we can get, especially since we planted extra fall crops to make up for our tomato loss. Just in case you forgot, volunteer days are Tuesdays, Thursdays (starting August 25) and Saturdays (starting September 12) from 9:30 am to 12:30 pm through October 31st. And go ahead, give in to this August haze, watermelons and all.

Fruit share sign ups have ended. Thank you.

Missed old newsletters?

Check out all this year's newsletters on our blog where you can find recipes, add your own or respond to articles as well as learn more about what in going on in the rest of our organization. 

Fruit of the Week: Melons!

Often associated with very warm, almost desert-like climates, the first recorded melon harvest happened in Egypt 5,000 years ago. Worldwide, over 1,200 varieties of melons are grown in 96 countries.

Of special interest this year is that melons are the perfect substitute for tomatoes, especially watermelons. Their high water content, fleshy consistency and sweetness make for great BLW sandwiches, salsas and salads.

Here at the farm, we grow different varieties of melons: a large sized watermelon (stripped and oval shaped) called Crimson Sweet, a smaller striped green on the outside, yellow inside variety called Sunshine and a smaller red variety (dark green on the outside) called Sugar Baby. We also grow a variety of cantaloupe called Athena and honeydews called Arava.

Melons should be handled with care as they can bruise easily. The best way to make sure a melon gets eaten around the house is to cut it and have it ready in the fridge.

BLW Sandwich

Makes: 2 sandwiches
Watermelons do a fine job of standing in for tomatoes in this sandwich. To balance their sweetness, I used peppery wild arugula for the lettuce, and plenty of salt and pepper.
• 4 slices white bread
• 1 to 2 tablespoons mayonnaise
• Large handful arugula or another peppery green such as watercress
• 1 large wedge watermelon, sliced about 1/4-inch thick and cut into pieces smaller than the bread
• Salt and pepper
• 6 to 8 strips bacon, fried crisp or bacon substitute

For each sandwich, toast bread and spread mayonnaise on one slice. On top of the mayonnaise place a layer of arugula, then half the slices of watermelon. Sprinkle salt and pepper on the watermelon. Top with strips of bacon (or bacon substitute) and then with the other slice of toast (on which you can also spread mayonnaise). Repeat with second sandwich.
Press sandwiches together and eat with plenty of napkins.

Watermelon Salsa

Bon Appétit

• 1/4 cup fresh lime juice
• 2 tablespoons (packed) golden brown sugar
• 3 cups chopped seeded watermelon
• 1 cup chopped seeded honeydew melon or cantaloupe
• 1 medium cucumber, peeled, seeded, chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh mint
• 2 tablespoons finely chopped crystallized ginger
• 2 tablespoons minced seeded jalapeño chilis

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.) 

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