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 #4 (June 30 - July 1)
Small Produce Share
Large Produce Share
No Eggs This Week (June 30 - July 1)
Flowers Week 1 (June 30 - July 1)
RECIPES
Wilson Farm Recipes
Bring a pot of salted water to a boil.
1 lb. green beans, stem and discard
1/2 pint grape tomatoes
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. dried oregano
1 Tbsp. garlic, minced
salt and pepper
Drop beans into water and cook until al dente - about 1 to 2 minutes. Drain and cool in ice water or run under cold water. Pat dry.
Heat olive oil in a large saute pan over medium heat. Add garlic and cook until light golden brown. Add tomatoes and cook until they begin to blister - about 4 to 5 minutes. Add balsamic and cook for 2 to 3 minutes. Add oregano and remove from heat. Let cool.
In a bowl, mix together beans and balsamic mixture. Season to taste with salt and pepper. Serve.
Serves 3-4
Preheat oven to 325 degrees.
For the beets:
1 bunch beets
6 sprigs fresh thyme
1 bay leaf
olive oil
salt and pepper
For the Horseradish Vinaigrette:
1 tsp. Dijon mustard
1/2 tsp. prepared horseradish
2 Tbsp. sherry vinegar
6 Tbsp. olive oil
Coat beets with olive oil. Put in a baking dish with herbs and enough water to almost cover the beets. Cover pan and bake for at least 1 hour, depending on the size of the beet. To test: insert a knife into a beet. It should be easy to pierce when done. Let cool for 1/2 hour. Using a paper towel, "rub" skin off beets and cut into quarters.
Combine mustard, horseradish, and vinegar in a bowl. Slowly whisk in oil until blended. Season beets with salt, pepper, and enough dressing to coat. Serve over a bed of greens.
Serves 6
Preheat oven to 350 degrees.
1 head Iceberg lettuce, chopped and washed
1 bunch radishes, tops discarded, radishes sliced, washed
1 yellow onion, peeled and cut into 1/2 inch slices
2 garlic cloves, peeled
1 jalapeno pepper
1 cup & 1 Tbsp. olive oil
1/3 cup pomegranate juice
1/3 cup lime juice
1 Tbsp. honey
1/2 tsp. ground cumin
1 Tbsp. cilantro
salt & pepper
Heat 1 Tbsp. olive oil in a large oven-proof saute pan over medium high heat. Add onion slices and brown. Turn onions over and add garlic and jalapeno. Cook another 2 minutes and then place pan in oven. Cook until the onions are a deep golden brown. Remove from pan and let cool completely.
Chop onions and garlic and put into a mixing pan. Remove seeds from jalapeno and mince. Add to your liking. Whisk in both juices as well as honey and cumin. Slowly whisk in olive oil and cilantro and season with salt and pepper. Lightly coat lettuce and radishes with dressing. Serve.
Serves 4
Wilson Farm Growing Schedule
