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North Shore CSA newsletter

News from the farm

listening
listening
 This month marks a transition to the Academic Year Season when the youth in our programs return to school, and we welcome hundreds of volunteers to the land to assist with harvests, planting, weeding, and closing the farms for winter. Many youth at The Food Project continue working and learning with us throughout the school-year as participants in our "DIRT" Crew, or as Interns. The DIRT Crew and Intern Program are the 2nd and 3rd levels, respectively, of our three-tiered youth development system that takes youth through the high school years.


This past rainy saturday, we had one of our best volunteer sessions ever - hosted by Interns Reeve, Brittany, Anika, and Ashley, & two staff people -- Ben Zoba and myself. We were joined by a group of more than 25 Eastern Bank employees and their families who were eager to be there and ready to work. It was raining hard at times, yet the energy was high and we got a ton of work done on the land. Some of our efforts will be appearing in your CSA boxes this week. And some will be showing up between now and mid October.


Together, we

* trimmed a multi-color batch of onions
* weeded hundreds of cilantro and carrot plants
* transplanted several varieties of lettuce and spinach from the greenhouse, &
* applied rich compost to the farm beds to give these transplants a healthy start.

If you are interested in joining a volunteer group on the farms in Beverly or Lynn, feel free to check our volunteer calendar. If you are interested in helping on a weekly basis in a small group of individuals (Mondays in Lynn or Tuesdays in Beverly), feel free to email us at northshore@thefoodproject.org


As I mentioned earlier in the summer, we are still working on an October date for North Shore CSA families to come meet one another and enjoy activities on the farm site in Beverly. We'll be announcing the date and time next week, so stay tuned.


With warm wishes,

-- Melissa Dimond, North Shore Director

Recipe of the Week

This week's recipe comes from Florence Goodman, a Lynn resident who has a regular show on Lynn Cam television called, Something Healthy to Eat: A Love Story with Food. She has a cookbook with the same name, and it's terrific.


Flo writes, "This is my mother-in-law's Romanian recipe. She served it surrounded by ripe tomato wedges."

Eggplant Salad

1 large eggplant, diced

1 tablespoon sugar

2 tablespoons vinegar

2 tablespoons extra virgin olive oil

dash sea salt

dash black pepper

1 small onion, diced


Microwave or roast the eggplant until soft. Add remainder of ingredients except the onion. Mash or use food processor; you don't want it to be too smooth. Add the onion and chill. Serve with tomato wedges.

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