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 #6 (July 14 - July 15)
Small Produce Share
Large Produce Share
Egg Share (No Eggs This Week: July 14 - July 15)
Flowers Week #3 (July 14 - July 15)
RECIPES
5-6 pickling cucumbers (about 2 pounds)
4 small white onions
3 Tbsp. kosher salt
1 cup white vinegar
3/4 cup sugar
2 tsp. mustard seed
1/4 tsp. ground turmeric
1/4 tsp. celery seed
3 whole cloves
1/4 cup water
Wash the cucumbers and slice them thinly into a glass or stainless steel bowl. Peel the onions and slice them very thinly. Separate the onion slices into rings and add them to the cucumbers. Sprinkle the onions and cucumbers with the salt and mix.
Cover with water and let soak for 2 to 3 hours. Drain.
Mix the remaining ingredients in a small saucepan. Bring them to a boil, remove from the heat, and pour over the cucumbers and onions. Stir to mix, all the ingredients. Cover and refrigerate for 3 days, stirring occasionally.
1 1/3 cups milk
1 Tbsp. lemon juice
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cinnamon
3 Tbsp. oil or melted butter
1 egg
3/4 wild blueberries (1 cup large berries)
Combine the milk and lemon juice and set aside for 10 minutes to make sour milk. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl. Beat the sour milk, oil, and egg together with a wire whisk or fork. Stir into the dry ingredients only until moist. Don't try to eliminate all the lumps. Stir in the blueberries. Heat a large frying pan and brush it with oil. Cook the pancakes on one side until bubbles form, turn, and continue to cook the second side until the pancakes are done. Serve with butter and syrup.
1 lb. sugar snap peas
2 Tbsp. dark sesame oil
2 Tbsp. black sesame seeds
2 Tbsp. kosher salt
Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.
If the peas are too tough to eat raw, blanch them in boiling salted water for 5 minutes, drain immediately, and then immerse them in ice water before starting the recipe.
Serves 5-6
Wilson Farm Growing Schedule
