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 #15 (September 15 - September 16)
Small Produce Share
Large Produce Share
Eggs Week #8 (September 15 - September 16)
RECIPES
Ingredients:
2 lbs. Red Peppers, cut in half stem and seeds discarded
1 Onion, cut into chunks
2 Shallots, cut into chunks
6 oz., Sun-Dried Tomatoes
2 Qt. Vegetable Stock
2 Tbsp. butter
1 cup Cream
2 Tbsp. Flour
4 Garlic Cloves, peeled
2 Tbsp. Olive Oil
2 Tbsp. Basil, chopped
salt and pepper
Method:
Preheat oven to 350 F
Cut peppers in half, discarding stem and seeds. Cut onion and shallots into chunks. Peel garlic and chop basil.
Toss peppers with olive oil and a pinch of salt and pepper. Place on a sheet pan and bake until cooked, about 15-20 minutes. In a large pot, melt butter over medium heat. Add onions, shallots, and garlic. Cook until golden brown, about 10-12 minutes. Add flour and cook for 1 minute. Add stock and simmer for 15 minutes. Add peppers, tomatoes, and cream. Puree soup until blended well. Add basil and season with salt and pepper. (Also good as a pasta sauce)
Serves 4-6
Ingredients:
2/3 cup Vegetable Oil
1 cup Sugar
3 Eggs
1 tsp. Vanilla
3 oz. Unsweetened Chocolate, melted and slightly cool
1/3 cup Milk
1 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1 tsp. Salt
2 cups Zucchini, unpeeled and coarsely grated
Method:
Preheat oven to 350 F. Butter a 9-inch square cake pan.
Beat the oil, sugar, and eggs with an electric mixer until smooth. Add the vanilla, chocolate, and milk and beat until well blended. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Add this to the liquid mixture and beat until smooth. Stir in the grated zucchini and pour into the prepared pan. Bake at 350 F for approximately 45 minutes. Cool, then cover with Butter Frosting.
Ingredients:
1/2 gallon Apple Cider
1 small Orange, quartered
12 whole Cloves
12 whole Allspice
1 1/2 Cinnamon Sticks
1 to 2 Tbsp. Sugar
Method:
Place all the ingredients in a large pot. If you don't want to strain the cider, tie the clove, allspice, and one half stick cinnamon in cheesecloth. Leave the whole cinnamon stick loose. Cover. Bring the mixture to a boil, lower the heat, and simmer for at least 30 minutes or until the flavors are blended. Serve warm.
Wilson Farm Growing Schedule
