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 #14 (September 8 - September 9)

Small Produce Share

  • Paula Red Apples
  • Broccoli Crowns
  • White Cauliflower
  • Green Kale
  • Poblano Peppers
  • Red Radish
  • Chinese Broccoli
  • Summer Squash
  • Heirloom Tomatoes
  • White Corn
  • Celebration Squash

    • Large Produce Share

  • Paula Red Apples
  • Broccoli Crowns
  • White Cauliflower
  • Green Kale
  • Poblano Peppers
  • Red Radish
  • Chinese Broccoli
  • Summer Squash
  • Heirloom Tomatoes
  • White Corn
  • Celebration Squash
  • Tuscan Melon


    • No Eggs This Week (September 8 - September 9)



    RECIPES

  • Buttercup Squash

    • Ingredients:
    2 1/2 to 3 lbs. peeled buttercup squash
    4 Tbsp. butter
    1/8 tsp. cinnamon
    1/3 cup brown sugar
    1 1/2 Tbsp. sage, chopped
    1 Tbsp. salt
    1/4 tsp. white pepper

    Method:
    Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, salt, pepper, sage, cinnamon, and brown sugar. Whip together with an electric mixer or mash until smooth.

    Serves 8

  • Sicilian Eggplant

    • Ingredients:
    2 Sicilian eggplants, peeled & sliced
    3 cloves garlic
    2 cups Romano cheese, grated
    1/4 cup olive oil
    2 cups marinara sauce
    salt & pepper to taste

    Method:
    Peel and slice the eggplant. Lightly salt and set aside for 1 hour. Heat the olive oil and garlic clove on a stove top over medium heat. Remove garlic and lightly saute the eggplant. Set aside to drain.

    Assemble on a round plate, sliced eggplant in layers with marinara sauce and cheese. Finish with cheese and basil. Serve cold and enjoy.

    Serves 4-6

  • Italian Style Wax Bean Salad

    • Ingredients:
    1 lb. wax 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

    Method:
    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.

    Wilson Farm Growing Schedule