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 #16 (September 22 - September 23)
Small Produce Share
Large Produce Share
No Eggs This Week (September 22 - September 23)
RECIPES
Ingredients:
3 cups corn kernels
2/3 cup milk
2 eggs, beaten
2 cups flour
3 tsp. baking powder
1 1/2 tsp. salt
dash pepper
2 tsp. melted butter
Method:
Mix together corn, milk and eggs. Sift together flour, baking powder, salt, and pepper. Stir in butter. Mix well, this is a very thick batter.
This may be deep fried as fritters or cooked in a frying pan in 1/2 inch of melted shortening or oil in 2 inch patties.
Serve with maple syrup as a side dish with chicken, etc.
recipe may be halved.
Serves 24 patties or fritters
Preheat the oven to 350 degrees.
Ingredients:
3 small (1 pound each) Des Moines squash
1/2 cup butter, melted
dash cinnamon
3 apples, peeled and chopped into small pieces
1 Tbsp. lemon juice
1/2 cup brown sugar
1/2 cup chopped walnuts (optional)
Method:
Cut 3 small or 2 medium squash in half from stem to blossom end. Remove the seeds. Place, cut side down, in a shallow baking dish. Fill the dish with hot water to a depth of 1/2 inch. Bake at 350 degrees for 30 minutes. Turn the squash over. Brush the insides and cut areas with some of the melted butter. Sprinkle with cinnamon. Set aside.
Combine the apples (you should have about 3 cups of pieces), lemon juice, remaining butter, brown sugar, and walnuts in a mixing bowl. Fill the squash halves with the apple mixture. Cover the entire baking dish with foil. Continue to bake for approximately 30 minutes longer or until both the apples and squash are tender.
Ingredients:
1 lb. beet greens, cleaned
1 pkg. Wilson Farm dried cranberries
1/3 cup olive oil
1 Tbsp. balsamic vinegar
1 tsp. honey
1 pkg. Wilson Farm caramelized pecans
15 oz. pkg. crumbled goat cheese
salt and pepper
Method:
In a small bowl, whisk together honey, vinegar, and a pinch of salt and pepper. While whisking, slowly pour in olive oil.
In another bowl, toss beet greens and cranberries with enough dressing to just coat. Divide onto plates.
Sprinkle goat cheese and caramelized pecans on top and serve.
Serves 4
Wilson Farm Growing Schedule
