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 #7 (July 21 - July 22)
Small Produce Share
Large Produce Share
Eggs Week #4 (July 21 - July 22)
Flowers Week #4 (July 21 - July 22)
RECIPES
4 slices bacon, crisply cooked and crumbled
2 Tbsp. bacon fat
2 Tbsp. onion, minced
2 Tbsp. cider vinegar
1 Tbsp. packed dark brown sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1 medium head Boston lettuce
Cook the bacon. Remove it from the heat and crumble, leaving 2 tablespoons of bacon fat in the frying pan.
Wash, dry, and tear the lettuce into small pieces, and place it in a large bowl. Sprinkle the bacon pieces over the lettuce.
Heat the reserved bacon fat. Add the onion and cook for 30 seconds; add the vinegar, sugar, mustard, and salt, and bring the mixture to a boil. Pour the hot dressing over the lettuce and bacon pieces and mix thoroughly. Serve immediately.
1 lb. Romano beans, stems removed
1 pint grape tomatoes
1 Tbsp. garlic, minced
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
2 Tbsp. olive oil
salt and pepper
Heat oil in a shallow, wide-bottomed pot over medium-high heat. Add garlic and cook until just starting to get golden brown. Add tomatoes and simmer for 6-8 minutes. Crush tomatoes then add balsamic vinegar and beans. Simmer until beans are tender - about 7-9 minutes. Remove from heat. Add oregano and salt and pepper to taste.
Serves 4-6
2 large eggplants
1 yellow onion, diced
1 Tbsp. garlic, chopped
1/4 tsp. anchovy paste
1 1/2 tsp. sherry vinegar
1 tsp. cumin
1 1/2 tsp. smoked paprika
1 Tbsp. parsley, chopped
Pinch of chili flakes
1/2 cup extra virgin olive oil, divided
salt & pepper
Preheat oven to 325 degrees. Make 8-10 small slits in an eggplant with a paring knife. Place on a sheet pan and bake until very tender, about 50-60 minutes. Let cool.
Meanwhile, add 2 Tbsp. oil to a large saute pan over medium-high heat. Cook onion until golden brown. Add garlic and anchovy and cook until golden brown. Remove from heat and add vinegar, cumin, smoked paprika and chili flakes. Set aside.
Cut eggplant in half. Using a spoon, scoop eggplant out of skin into a bowl. Add onion mixture, parsley, remaining oil, and salt and pepper to taste. Serve as a dip, sandwich spread, or as a pizza topping.
2 Tbsp. apple cider
2 Tbsp. orange juice
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. sugar
kosher salt & freshly ground black pepper
12 oz. radishes, trimmed & each cut into wedges
1/4 cup fresh cilantro leaves
1/4 cup finely chopped red onion
In a large bowl, whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper.
Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour, making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.
Serves 4-6
Wilson Farm Growing Schedule
