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Lincoln/Boston CSA Newsletter

In the Share

 Salad mix/spicy salad mix
Kale or Cabbage
Mix n' Match: Scallions, basil, fennel, Hakurei turnips, summer squash, cukes, potatoes, peppers, eggplant, hot pepper
U-Pick: Edamame, herbs, raspberries, flowers, green tomatoes

News from the farm

First week of school! Want to know what to pack for your school lunches? We'll take a look at our lunch ingredients in the fields. It's looking good for those sandwich standbys such as lettuce, spicy greens, and complimentary crunchy root crops like hakurei turnips, radishes, and carrots. Cucumbers have just started kicking, so throw them in those sandwiches while they last! Your salad has no need to fear, especially if you don't mind getting adventurous and chopping up some kale finely or throwing in a little extra spicy green now and then.

Kids like ranch dressing? Well, we will have plenty of things that you can chop up raw and pack in their lunches to dip in it: peppers for another couple weeks, cucumbers, broccoli, carrots, turnips, and anything else you are adventurous enough to eat raw (a hot pepper?). Since these may be our last weeks of sweet peppers, summer squash, and eggplant you may want to try marinating and roasting these veggies as it will make them stick around a bit longer and you can easily reach into your fridge and add them to whatever you are eating that day. Other lunch options? Roasted roots might be the theme of this fall's lunch box....

Speaking of getting local foods into school lunches, The Food Project has been doing a lot of work on a local and national level to get local foods into school cafeterias through projects like The Real Food Challenge ( which unites students across the nation to take action in their schools to increase the amount of local foods purchased for their cafeterias. for more information on this program, contact Marissa Grossman at [email protected]

Wine Share - Official Dates and Times

The Food Project is teaming up with Lincoln's own Turtle Creek Winery to offer a new wine share program at The Food Project farm in Lincoln.

* Wine tasting at the Lincoln Farm: Tuesday, Sept. 8, and Thursday, Sept. 10, from 2 to 6 pm.
* Wine distribution at the Lincoln Farm: Tuesday, Sept. 22 and Thursday, Sept. 24 from 4 to 6pm,

To order, contact the winery at [email protected] or (781) 259-9976.

NOFA Workshop

Sept 19: Massachusetts Food Preservation Workshop Day.  Full information here

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.

Veggie of the Week: Broccoli!

It's everyone's favorite Brassica! Brassicas are the crop family that include cabbage, kale, collards, kohlrabi etc. While many of these crops taste similar, there's no way to deny that there is something special about broccoli. Meaty and substantial, with broccoli on your plate you somehow feel like you need little else. There is good reason; broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. Cooking methods for preserving these nutrients include steaming and stir-frying but not boiling. Remember with fresh local broccoli the stalk is just as delicious as the florets!

Cheese Roasted Broccoli

1 large heads broccoli, cut into florets and steamed until tender

1/8-1/4 cup olive oil

1/2 tablespoon crushed red pepper flakes

2 cloves garlic, crushed

1/4 cup shredded asiago cheese or 1/2 cup cheddar cheese

Preheat the oven to 400 degrees F.

Place the broccoli florets in a large bowl. Spray the florets once with the canola oil cooking spray. Toss the florets and spray again with the cooking spray. Add the pepper flakes and garlic and stir until well distributed. Pour the broccoli mixture into a casserole dish and top with the cheese. Transfer to the oven and roast for 20-25 minutes. Serve warm.

Cream of Broccoli Soup

3/4 cup chopped onion

1 carrot, sliced thin

2 teaspoons mustard seeds

2 tablespoons unsalted butter

3/4 pound broccoli, chopped coarse (about 3 1/2 cups)

2 cups chicken broth

1 cup water

1 1/2 teaspoons fresh lemon juice, or to taste

1/4 cup sour cream

In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

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