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from the fields

The Food Project's blog

MSN/Kashi video with Anna Lappé features TFP

The Food Project has had a lot of exciting visitors over the last few months and our youth have been the hosts for so many of them. As our season winds down and our last groups of volunteers visit the farm, it's exciting to show how much we can accomplish in just one day in the fields.

Please take a few minutes to watch this inspiring new video and think about the impact that a whole season at The Food Project has on our local food system and how you can be a part of it. Anna Lappé offers a great introduction, and this year's D.I.R.T. crew really shines.

Practical Guide to Healthier Living - MSN.com
Practical Guide to Healthier Living - MSN.com

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Final Week of the North Shore CSA

CSA Survey

Please help us by filling out the CSA Survey. Part of what is nice about community supported farming is that you have a voice in the process, so let us know what you think. Thank you!

Final News from the Farm

With our last harvest fast approaching on Thursday, Tim and I have been working hard to get beds ready for winter. We've been cleaning up the farms, spreading compost and planting rye as a cover crop (to hold soil and add organic matter to it) so next spring we can hit the ground running.

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Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

These burgers are delicious. They are a little labor-intensive, but you can freeze and reheat them for a quick, nutritious meal when you're running behind schedule. Enjoy!

From “Farmer John’s Cookbook: The Real Dirt on Vegetables.”

½ cup sesame seeds
1 cup sunflower seeds
1½ cups grated beets (2 medium beets)
2 cups grated carrots (about 4 carrots)
½ cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
½ cup finely chopped parsley
3 tablespoons flour
2 tablespoons tamari
1 clove garlic, finely chopped
¼ teaspoon cayenne pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.

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Final Week of the Lincoln/Boston CSA

Closing this Season

turnips
turnips
 We've done it! Together we've weathered another growing season in Lincoln, Massachusetts. We ate carrots small and tender in spring, long and fragrant in summer, and large and crisp in the fall. In this cool, damp year we may have discovered a love of bok choy, or perhaps come to resent it. Spring spinach was abundant. It rained, it rained, it rained. We all mourned the loss of the tomatoes and cheered the survival of the potatoes hit by Late Blight. The eggplant came in heavy, the melons were reluctant. There were beautiful cabbages and tiny ones. The onions grew slowly, but sized up in the end. The broccoli was beautiful. Beets grew large, celeriac hairy, rutabaga heavy. As usual the kale was endless (see the recipe below for a way to use up the last installment of it.)

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Final Week at our Boston Markets

Dudley Town Common Farmers Market

Intersection of Blue Hill Ave and Dudley Street
Tuesday and Thursday
new time: 3-6pm
LAST WEEK!!!

Bowdoin Street Health Center Farmers Market

230 Bowdoin St, Dorchester
Thursday
new time: 3-6pm
LAST WEEK!!!

We'll have

Leeks, Cilantro, Beets, Carrots, Turnips, Potatoes, Shelling Beans, Cabbage, Collard Greens, Kale, Spicy Salad Mix, Lettuce Mix, Arugula, Turnip Greens, Radishes, Parsley, Apples (and, if our luck continues, Corn, on Thursday)

 

Well, this is it: The last week of Farmers Markets for the season. It’s always a little bittersweet when the growing season comes to a close. On one hand, we won’t have to roll out of bed quite so early. Trips to the washing machine will become far less frequent, and we will have more time to cook slow, elaborate meals at the end of the day. But I will miss the lively groups of volunteers, the beautiful mornings harvesting, and the fun afternoons at the market with our interns...and you.

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Portuguese Kale Soup

This is the soup that I grew up on. In Portuguese, we call it "Caldo Verde," or a green broth. My mom uses collard greens, because it's most similar to the portuguese kale or galician cabbage that she used back home to make this soup. The traditional way of cutting the greens is to stack them flat, roll them up like a hot dog and then slice along the roll to get very thin strips.

1.5 cups of yellow onion, peeled and minced fine
6 large potatoes, peeled and cut into 1” pieces
2 garlic cloves, minced
1/4 cup olive oil
4 cups chicken or vegetable. broth
4 cups water
1-2 bunches kale or collards, stems removed, leaves very thinly sliced
(optional) 3/4 pound linguica, sliced 1/4 inch thick

In a large pot, sauté the garlic and onion in olive oil over medium heat, stirring until soft – do not brown.

Add potatoes, water and broth, bring to a boil and then simmer until potatoes are soft (10 – 15 minutes). While the potatoes are simmering, cook linguica in a skillet over medium to high heat, browning on both sides. Transfer to paper towels to drain.

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Saturday's Climate Action Day

Underwater Cabinet Meeting
Underwater Cabinet Meeting
 Food crops require certain things from our environment to grow, including the right amount of rain (not like this past June!) and the proper range of temperature. Significant changes to the climate threaten to disrupt these conditions.

If, then, you also enjoy eating food, you may wish to join our friends at the Real Food Challenge, Slow Food, and hundreds of like-minded organization in participating in this Saturday's international day of climate action. The basic idea is to show world leaders, a month in advance of the climate negotiations at Copenhagen, that there is widespread support for a treaty that will keep atmospheric carbon dioxide levels down somewhere reasonable.

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News from the North Shore Farms

CSA Survey

We depend on your feedback to help shape next year's planning. In order to make sure we get your input, we have set up an online survey: CSA Survey. It is very short and simple, and your participation helps us a ton. We are also leaving printed surveys at each site this week in case you would prefer to participate this way. Thank you!!!

Blog Note

As you may have already seen, we're experimenting with carving the farm newsletters up into blog posts a little differently this week. Your North Shore recipe is in the preceding post: Simple Miso Soup.

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Simple Miso Soup

I’m not 100% sure what triggered this, it may have been Sundays 59-0 Patriots snow infused dismantling of the Titans or that the fields have transitioned from summer crops to fall, but I started thinking about miso soup today. Most seasons the transition from ratatouille to miso soup isn’t as pronounced. The 2009 season has yet again surprised me.

Simple Miso Soup a la today’s share:

Ingredients:

Olive oil
3 or 4 carrots cut thin
2 or 3 leeks cut thin
2 or 3 bok choy , both stems and leaves cut thin
miso, 5 or 6 tsp (I use traditional red and well worth a special trip to the supermarket)
block of tofu, cubed
water
crushed black pepper and soy sauce (tamari) to taste

Preparation:

Add olive oil, carrots, and leeks into a pan and sauté until carrots are less crunchy (approx 10 minutes).

Add bok choy, tofu, and water to just cover the veggies and cook until bok choy is tender.

Remove from heat and add miso (follow directions for use on miso container).

Add crushed pepper and soy sauce to taste.

 

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This Week at our Boston Markets

Dudley Town Common Farmers Market
intersection of Blue Hill Ave and Dudley Street
Tuesday and Thursdays
new time: 3-6pm for the rest of the season
Through Oct 29!!

Bowdoin Street Health Center Farmers Market
230 Bowdoin St, Dorchester
Thursdays
new time: 3-6pm for the rest of the season
Through Oct 29!!

We have just have one more week of markets left after this one! We're now closing at sunset - 6pm - this week and next.

This Week

We'll have: Leeks, Cilantro, Radishes, Beets, Carrots, Potatoes, Shelling Beans, Cabbage, Collard Greens, Swiss Chard, Kale, Spicy Salad Mix, Lettuce Mix, Parsley, the last of the Peppers, and (Apples and, if our luck continues, Corn, on Thursday)

Your Farmers

We realized that we've neglected all this time to introduce you to those of us who have been growing your vegetables and running the stands.

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