Fabulous Farm Photos

Trellised cherry tomato plants.













Ariel harvests Winterbor Kale, a sweet and tender hybrid variety of this versatile green.










Working in the sunny fields.













Nymphs and eggs of squash bugs, little monsters which secrete a toxin into the plants on which they feed, causing the leaves to wilt and eventually die. Not good!












George, David, and Ben take a (short) break from weeding the bush beans and soy beans.

Shares 8/5

full shares this week and accompanying recipes we like here on the farm:

- summer squash and zucchini 1.5 lb

see the grilled squash recipe on our blog

- cucumbers 2 lb

cucumber salad: slice cucumbers thinly then dress with vinegar, olive oil, chopped fresh basil and salt and black pepper.

- snap beans 1.5 lb

Anne's favorite way to eat them is simply steam 5 minutes with butter, salt and black pepper. best if still a little crunchy (don't overcook!).

- green onions 1 bunch

use like onions or scallions. 

- turnips 1 bunch

Margiana's favorite Indian Turnip recipe: boil 4 cups chopped turnips until tender. drain. in frying pan heat 3 tbsp oil then add 1 chopped onion, 1/4 tsp tumeric powder, 1 tbsp chopped fresh ginger, 1 tsp whole cumin seeds. when onions are glassy add cooked turnips. stir and add 1 tsp salt and 1 tbsp chopped garlic. simmer 5 minutes and serve. 

- beets 1 bunch

cook 1 lb pasta until almost done. in a separate pan saute 1 chopped onion in olive oil. add 1 to 2 cups chopped beets. add some water and steam until tender. add 3 cloves chopped garlic. add pasta and continue cooking and mixing for 1 minute. drizzle with olive oil and  sprinkle with grated parmesan cheese. serve.

- summer lettuce 1 bag

salad dressing: 1 clove garlic chopped. 1 tbsp honey or maple syrup. 1/4 cup olive oil. 1/4 cup balsamic vinegar. 2 tbsp soy sauce. mix and ready.

- herb mix of basil and mint 1 bunch

put a sprig of mint in ice tea for a refreshing drink. 

if you have any good recipes, or have been inspired by your produce, please let us know!!! share here on the Rosasharn blog. 

Grilled Summer Squash Recipe

- summer squash and zucchini sliced

- 1/2 cup extra virgin olive oil

- 1/4 cup balsamic vinegar

- 2 cloves garlic crushed/chopped

- 1 tsp italian herb mix 

- salt 

- black pepper

slice the squash. Heat the grill to medium. mix olive oil, vinegar, garlic, and herbs. brush squash with this mix on both sides. sprinkle with salt and pepper. flip squash after one side is golden brown. continue brushing oil on as needed. serve hot or chilled.

In the Share

Good day to all,
This week's share includes a number of vegetables, all freshly picked from our green fields.
-Cucumbers- We have a mix of the early heirloom varieties. A mixture of green, yellow, white, and even russet brown.
-Beans- A mix of purple, green, yellow, and speckled.
-Summer Squash- The yellow ones are old fashioned crooknecks with a buttery flavor ideal for a light saute. The dark green zucchini are excellent grilled. The light green pear-shaped squash are a tasty lebanese heirloom.
-Green Onions- Use the whole plant! The small bulbs are wonderful grilled or roasted whole and the greens are great sliced into any stir-fry or soup.
-Kale- Red Russian Kale is one of the most tender varieties and is packed with vitamins and minerals.
-Collards- Perhaps Margiana's favorite green, just chop them up and stir fry with onions and garlic.
-Turnips- The greens are great cooked like swiss chard or kale and the roots make a great addition to a roasted vegetable dish, or boiled and mashed with cream and green onions like potatoes.
-A mix of herbs - Basil (the all green is Italian and the small leaved with purple stem is a SouthWest variety), Mint (all green is spearmint and purple stemmed is peppermint), Dill, Chervil (a subtle fennel-like flavor makes this a great raw addition to salads or cooked in Italian dishes.)

Enjoy!

Refreshing Yogurt Herb Dressing/Dip

Ingredients:
-mixed herbs
-garlic
-salt
-pepper
-plain yogurt
------
Finely chop a bunch of mixed herbs (such as this week's bunch which includes two Basils, two Mints, Chervil, Dill) with some crushed garlic, salt and pepper. Mix into plain yogurt and use as for any dressing or dip. You might add a squeeze of lemon too. Especially good on sliced cucumbers. Mmmmm...refreshing!

Goat Milk Ice Cream

Oaxacan Chocolate Ice Cream Recipe.

- 2 1/2 cups goat milk

- 2 cups heavy cream

- 4 egg yolks (duck eggs best)

- 1 cup brown sugar

- 1/4 tsp salt

- 1 Tbsp ground cinnamon

- 3/4 cup melted dark chocolate

- 2 Tbsp cocoa powder

In a 2 quart saucepan bring goat milk, salt, and brown sugar to a simmer, while whisking constantly add beaten egg yolks. Continue whisking on very low heat until slightly thickened (about 5 minutes). Remove from heat and add melted chocolate, cinnamon, and cocoa powder. Mix thoroughly. Add cold cream, whisk and refrigerate at least 2 hours or until ready to put in ice cream maker. 

Note: if you do not own an ice cream maker you can put ice cream custard in a plastic bag and put this bag into a bag of ice sprinkled liberally with salt and shake until ice cream forms. 

Rosasharn Farm - Limited Community Shares Available

Hi all,

The summer is going well at Rosasharn Farm so far, despite the seemingly relentless rain.  While our tomatoes are behind schedule, we should at least be grateful that the Peas survived late into July, an anomaly to say the least!  We are currently offering a limited amount of weekly shares to community members in Providence and Rehoboth, priced at $20 a week.  The limited shares will serve as a means for us to pay back the initial costs of the farm (seeds, tomato stakes, tools, etc..), in essence both subsidizing the vegetable donations we have already made and the work to increase accessibility of fresh produce in south Providence neighborhoods.  

A previous share included:

- 4lb squash

- 1lb peas 

- 1lb beans

- 1 bunch beets

- 1 bunch kale or collards

- 2 bunch green onions

- basil

---

if you would like to have a share (a minimum commitment of 4 weeks, after the 1st week), please e-mail us at rosasharn.farm.csa@gmail.com or call us at 617-610-1669 (e-mail preferred).  We offer delivery in Providence on Wednesdays, and pick-up at Rosasharn Farm on Mondays and Fridays, although please contact us if that does not work for you.