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Lincoln/Boston CSA Newsletter

Just two more weeks after this one

Your Farmers

We've neglected all this time to introduce you to those of us who have been growing your vegetables.

Miriam Stason, Lincoln resident and glowing mother of one young boy quite fond of kohlrabi, heads up the Baker Bridge farm team in her second year as Farm Manager. Miriam is our Food Project veteran, in this her 7th year on the farm, starting out as a Grower's Assistant, pioneering the Box Shares and now at the helm as list-maker in chief.

Karen Pettinelli has been in charge of the Box Shares for the last two years, putting to work her passion for agriculture gained through many years of experience working on farms in Eastern Massachusetts. Karen also brings local knowledge, having grown up in Sudbury where her family and much loved dogs still reside.

Cecilia Duran started out a city-dweller in Mexico City and has since developed a love of the farming life, goats and guinea hens. Cecilia started last season as a Grower's Assistant and returned to the role this season, taking on the added challenge of leading our energetic group of high school interns this summer. She currently lives in Jamaica Plain but is looking to cut down on her commute by moving to Lincoln or the nearby environs for next season so please contact [email protected] if you have any leads for her.

Steve Munno has headed up our greenhouse, wash station and deliveries this season. Steve hails originally from Long Island but has spent years in California, coming to us most recently from training in ecological horticulture at UC Santa Cruz, bringing with him a love of compost tea and kale. He has held up as the lone male and Yankees fan on the farm crew this year.

Mariah Pepper has been helping us out this fall after her second summer as a crew leader for our Summer Youth Program. Mariah herself was a youth at The Food Project for two summers while she was in high school, including a distinguished summer as one of the first CSA interns. She graduated from college last year and welcomes any good leads for jobs in the Food Systems field.

I am Kate Mrozicki, CSA Manager, finishing out my three years here. I've enjoyed many great, sunsets and sunrises over the fields, therapeutic swims in Walden Pond and lively contra dances in Concord and am happy to be heading back to my hometown in Maine next year to explore the farming possibilities closer to the ocean and my family. Come November I'll pass the CSA torch to Cecilia who I think will take good care of you all.

Steve, Karen, Mariah and I will be moving on, but next year is already shaping up to be a good one with lots of exciting new farm equiptment, plans and personnel on the way. Remember to renew your share before we fill up and Cecilia has to begin her new role with the painful rejection calls telling old members we won't have room for them in 2010.

We Need Your Feedback!

Our CSA survey has gone electric. Please take a little time to let us know how your CSA experience has been this year. We'll have paper copies available at Distribution for those who prefer pencil and paper.
The Food Project CSA survey


Radish? - Nope, Parsnips! - Thx Margret
Radish? - Nope, Parsnips! - Thx Margret
 These fragrant, pale cousins of carrots are just as at home in a dessert as a dinner dish. Too tough for raw eating, many people remove the sometimes woody cores of the larger roots before cooking. Boil and mash them, fry or roast them for sweet tasty treats. Substitute them for carrots in carrot cake recipes or puree them in your favorite root soup. Nutmeg and ginger complement the flavor. Parsnips are slow growing and often finicky about germination as they were this year making our crop smaller than planned. They can be overwintered in the ground, waiting to be pulled when the soil thaws, sweeter for the cold they've endured.

Parsnip Soup

o 1/2 cup finely chopped onion
o 1 garlic clove, minced
o 1 teaspoon minced peeled gingerroot
o 1/2 cup thinly sliced carrot
o 1/2 cup thinly sliced celery
o 1/8 teaspoon dried thyme, crumbled
o 2 tablespoons unsalted butter
o 3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
o 2 cups chicken broth
o freshly grated nutmeg to taste

In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.

Roasted Parsnips

* 1 pound medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon coarse kosher salt
* 1 tablespoon butter
* 2 teaspoons finely chopped fresh Italian parsley

Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter. Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

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