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North Shore CSA Newsletter


What: CSA Fall Celebration!
Where: Long Hill Reservation, 572 Essex St., Beverly
When: October 17, 12:00 - 2:00 PM

Please join us for a state-of-the-farm tour and potluck lunch on October 17. This will be a great opportunity to meet and hear from the staff, youth, and other members that make up the community of our community supported agriculture program. We will provide salad, dessert, and the opportunity to press as many apples as you like into fresh, delicious cider. This is a kid-friendly event, and will be a lot of fun.

If you would like to attend, please RSVP by October 13.

Hope to see you there!


If you would like to come work on the farm with our D.I.R.T. Crew (Dynamic, Intelligent, Responsible Teenagers) beforehand, our Serve and Grow Volunteer Program starts at 9:30 AM. Let us know if you would like to participate.

Reflection from Farmer Ben

These warm days combined with the foretaste of cold weather to come have formed within me a desire to fully appreciate these moments of early fall splendor. At times when I am wrapped up in the task of bunching kale or pulling carrots, I remind myself to look around, to be aware, and to breathe in deeply the richness of the autumn air. The sun tingles my face, the breeze washes my hair, the birds and crickets worship with song. At once I am in the presence of Grace.

Even when the sound of Farmer Tim muttering about fish tacos returns me to earth and my kale, an awareness remains; I am bestowed with the privilege of bringing forth the universe's bounty and offering it to her beloved children, rubber-band and all.

News from the Farm

The farm, besides being the impetus for experiential sublimity, has been host to some great volunteer groups in the past week. Class groups from Stoneridge Montessori School and Salem High School worked hard and had a lot of fun at Long Hill last week. Besides helping us with the harvest, we had thoughtful and encouraging discussions with both of these groups about how we as citizens and communities can work together to improve and stabilize our food systems. In the discussion, our CSA members became tangible examples of how one can support his or her community by enabling the growing of healthy, local food. Thanks members!

Tips on this weeks share

Carrots: Break the stems and leaves off of your carrots before you put them in the fridge. They keep better this way.

Peaches: We're including peaches in this weeks share. Some of the peaches may need a few days to ripen. Do not be put off by the green color on some of them. They are on their way to deliciousness and only require a modicum of patience.

Recipes of the Week

Winter Minestrone

Recipe courtesy Giada De Laurentiis


* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled, chopped
* 2 celery stalks, chopped
* 3 ounces thinly sliced pancetta or bacon coarsely chopped (optional)
* 2 garlic cloves, minced
* 1 pound Swiss chard (or kale or collards), stems trimmed, leaves coarsely chopped
* 4 little potatoes, cubed
* 1 (14 1/2-ounce) can diced tomatoes
* 1 fresh rosemary sprig
* 1 (15-ounce) can cannellini (or pinto) beans, drained, rinsed
* 2 (14-ounce) cans low-sodium beef (or vegetable) broth
* 1 ounce piece Parmesan cheese rind
* 2 tablespoons chopped fresh Italian parsley leaves
* Salt and pepper


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Sweet and Sour Salad


* 1/4 cup lemon juice
* 1/4 cup cider vinegar
* 1/4 cup vegetable oil
* 1/2 teaspoon Dijon mustard
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon salt
* 3 red apples, chopped
* 1/2 (4 ounce) container crumbled feta cheese
* 5 cups lettuce, torn into bite-size pieces


Whisk together the lemon juice, vinegar, oil, mustard, pepper, and salt in a large salad bowl, then add the apples and feta cheese. Place the lettuce over the apple mixture. Refrigerate until ready to serve; toss immediately before serving.

A Tip for Finding Recipes Online

Do you have an ingredient or a combination of ingredients that you don't know how to use? Try going to

You can simply type in the ingredients you are looking to use and search for recipes that use those ingredients! 

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