Wilson Farm CSA
Our Pledge to CSA Members
Growing the best quality local produce since 1884, Wilson Farm rests on 33 acres in Lexington, MA and over 500 acres in Litchfield, NH. Using innovative IPM growing techniques, such as sanitation, soil enrichment, variety selection, pest detection and biological controls, our crops are grown with minimal chemical input. As a result, our well-nurtured soil produces the largest variety of nutritious, healthy, and delicious food of any farm in New England. With over 140 years of farming experience packed into each share, we pledge to deliver outstanding quality produce, fantastic variety, and superior value.
Produce Week #12 (August 25 - August 26)
Small Produce Share
Large Produce Share
No Eggs This Week (August 25 - August 26)
Flowers Week #9 (August 25 - August 26)
RECIPES
Ingredients:
1 lb. green beans, trimmed
2 Tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
1/2 cup chicken stock
2 Tbsp. butter
salt and pepper
Method:
Preheat a saute pan over medium-high heat.
Add the oil and shallots. Saute until the shallots start to get soft. Add the green beans, stock, salt, and pepper. Cover and simmer 10-20 minutes to desired doneness. Recheck the seasoning. Take the lid off and let the stock reduce 3-5 minutes. Add the butter and swirl to melt.
Ingredients:
3 tsp. butter or margarine, melted
1/3 cup light or dark brown sugar, lightly packed
2 cups ripe peaches, peeled and sliced
1/3 cup walnuts or pecans, chopped
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
Method:
Melt the 3 Tbsp. of butter in a small saucepan over low heat and stir in the brown sugar. When blended, pour into the prepared pan. Spread the mixture as evenly as possible. Arrange the sliced peaches on top in a single layer and sprinkle the peaches with the chopped nuts. Set aside while you prepare the batter.
Cream the 1/4 cup of butter with the sugar in a large mixing bowl. Beat in the eggs, one at a time, with an electric mixer. Stir in the sour cream and vanilla. Sift the flour, baking powder, baking soda, salt, and nutmeg together and add to the batter, stirring until very well mixed. The batter should be very thick. Carefully spread the batter over the peaches. Bake at 350 degrees F for approximately 35 minutes. Run a knife around the edges and immediately turn the cake upside-down on a plate or cookie sheet. It should fall out of the pan with the peaches on top. Remove the pan and let the cake cool slightly before serving.
Ingredients:
1/2 lb. softened butter
2 roasted red bell peppers
2 Tbsp. basil
3 cloves roasted garlic
1 Tbsp. chili powder
pinch salt and pepper
Method:
Puree peppers and garlic. Add remaining ingredients. Pulse until mostly smooth.
Great on corn.
Serves 4-6
Wilson Farm Growing Schedule
