The care & feeding of an organic farm

evening birds skyWith this unexpectedly-chilly start to November, we’ve been scrambling to get the last of our winter cover crops planted, just in case this is a first warning for an exceptionally cold winter.

At this time of year we seed winter hardy cover crops like rye, vetch, and field peas. They lock our soil in place to prevent erosion, while also providing food and housing to our many, many trillions of soil organisms, keeping our essential soil ecosystem supported through the winter months.

soil food web graphic

Our specially selected winter cover crops can grow even in cold temperatures, cover crop rye field skybut will go dormant in the very deepest, coldest part of the winter. As things begin to warm up (hopefully in February), they’ll come out of dormancy, continuing to grow until the spring, when we turn them under to provide soil nutrients to our first crops of next season. And this cycle of feeding the soil and then drawing harvests off it will continue for another year.


Organic Harvest Box

We’re trying something different with the Organic Harvest Box this week. Instead of the CSA-share-for-just-a-week model that we usually use, we want to give you one recipe and all the veggies needed to make it. This week’s recipe is Carrot Beet Parsley Juice. 

beet-Carrot juice in glass on  table

In the Box this week:

  • 5 bunches Carrots
  • 1 bunch Beets
  • 1 bunch Parsley

Click here to order online and pick up in:

  • North Easton at the Farmstand (Tues – Sun)
  • Davis Square Farmers Market (Wed)
  • Brookline Farmers Market (Thurs)
  • Pawtucket Wintertime Market (Sat)

Our Organic Harvest Boxes always full of the freshest Certified Organic vegetables from our fields. This week’s Box is $25.

Carrot Beet Parsley Juice

rory brookwood carrot
Don’t have a juicer? Don’t worry, you can do this with a blender and a fine mesh sieve. This OHB has enough veggies to do a quintuple batch (5x) of this recipe.

5 Carrots (scrubbed and chopped into 1″ pieces, or whatever size your juicer takes)
1 Beet (scrubbed and chopped into ~1″ pieces, or whatever size your juicer takes)
3 Beet Greens
3 sprigs Parsley
optional add ons: 2 Tbs lemon juice and/or one 2″ piece of ginger (peeled) and/or a half cup apple juice or cider (to taste)

fresh picked red beetsIf using a juicer, press each ingredient as usual. Pour over ice or refrigerate immediately.
If using a blender, place all ingredients in the blender and blend until smooth. Then pour through a fine mesh strainer. Use a rubber spatula to press all the juice out of the pulp. Pour over ice or refrigerate immediately.

Comfort food season is here

winter share nov 5Our Winter CSA starts this week and we’re excited for all the yummy veggies we get to enjoy at this time of year! This is the season of fall soups and stews, pasta dishes, roasted veggie medleys, salads, and grain bowls. This is comfort food cranked up to 11.

At this time of year the veggies we’re pulling out of the field really are some of our all time favorites.  Crops like Carrots and Beets, Sweet Potatoes and other root colorful winter salad carrots watermelon radish purple caulifower hakureiveggies have had all season to build their stores of plant sugars and bioflavonoids (aka antioxidants, aka the flavor compounds that make veggies taste good!). And greens crops like Kale and Lettuce are benefiting from the botanical sugar rush that the fall frosts naturally create. You don’t have to be plant nerds like we are to think that’s pretty cool.

When we’re not out harvest ing the bounty of this season, we’re working on infrastructure projects (and repairing the damage from last week’s crazy windstorm) or langwater red garlic farmstand display…planting? Yup, though it seems odd to plant anything now, this is the time to get next year’s Garlic crop in the ground. Around here it takes about 9 months to get a good Garlic crop. So we start now, harvest in July, cure in August, and feast on Garlic bread all fall. With this weekend’s forecast looking like snow (!!) and maybe some next week too, we’re pushing hard to get it all planted by Friday!

If you haven’t signed up for a Winter CSA yet, there’s still time! Join up here or email us with questions at thefarmers@langwaterfarm.com. Cheers to comfort food season!


Organic Harvest Box

We’re trying something different with the Organic Harvest Box this week. Instead of the CSA-share-for-just-a-week model that we usually use, we want to give you one meal-prep recipe and all the veggies needed to make it. This week’s recipe is Roasted Root Veggie Medley.

Roasted vegetables

In the Box this week:

  • 1 lb Yellow Onions
  • 2 bunches Carrots
  • 1 bunch Beets
  • 1 head Garlic
  • 1.5 lb Macomber Turnips
  • 2 large sprigs Thyme

Click here to order online and pick up in:

  • North Easton at the Farmstand (Tues – Sun)
  • Davis Square Farmers Market (Wed)
  • Brookline Farmers Market (Thurs)
  • Pawtucket Wintertime Market (Sat)

Our Organic Harvest Boxes always full of the freshest Certified Organic vegetables from our fields. This week’s Box is $20.

Roasted Root Veggie Medley

2 cloves Garlic, microplaned or very finely minced
6 Tbs olive oil
2 Tbs plus 1.5 tsp Thyme
2 bunches Carrots, scrubbed & chopped into 3/4″ rounds
1 bunch Beets, scrubbed & chopped into 1/2″ pieces
1.5 lb Macomber Turnips, scrubbed & chopped into 1/2″ pieces
2 medium Onions, peeled & cut into 1/2″ thick wedges
Salt and pepper to taste

Preheat the oven to 425. Prepare 2 large rimmed baking sheets with non stick spray or oil. Microplane or very finely chop 2 cloves of Garlic and let rest for 10 minutes (exposure to air increases the antioxidant properties of Garlic). Take 2 Tbs Thyme leaves off their stems.

Scrub and chop the Carrots, Beets, Macomber, and Onions. Because so much of a root vegetable’s nutritional content is right below the skin, we don’t peel our root veggies, we just scrub them well.

In a large bowl, whisk 6 Tbs oil, 2 Tbs Thyme, the micro-planed Garlic, and salt and pepper. Toss the veggies in and turn to coat. Taste a Carrot round and adjust seasonings as necessary. Put veggies on the prepared baking sheets and bake, turning at least once, for approximately 50 minutes. Remove from oven. Take 1.5 tsp Thyme leaves off their stems and sprinkle over veggies, then taste again for seasoning. Garnish with extra Thyme sprigs and serve immediately or let cool completely and portion into Tupperware for enjoying throughout the week!


Donuts for Donations!

easton food pantry logoIn partnership with the Easton Food Pantry, we are happy to be a collection point for canned goods and nonperishable food donations on weekends from now until Dec. 22nd. Best of all, we’ll give you a free Apple Cider Donut when you bring something to donate. This weekend we got over 30 items donated! That food went to the Pantry on Monday morning in time for their Monday afternoon distribution hours. Thank you for your generosity!

donut mapAnd, in case you find yourself outside of Easton and in desperate need of a fresh, hot Apple Cider Donut, we are happy to share this map of Apple Cider Donut locations around New England.

We heart October mornings

red tractor fall yellow leaves landscapeColorful fall mornings, thermoses of hot coffee or tea, maybe a donut or two. We love this time of year. Harvest starts while the sun is still low in the sky and the air is still crisp. We bunch roots and greens of all kinds and move down long rows of brassicas, testing for readiness and harvesting as we go. The crates stack up at the edges of the field, waiting for the harvest truck to bring them to the barn. All our work over the last 8 months has led to moments like these and it’s very satisfying to see it all unfold on a perfect October morning.

Apple cider doughtnutsSpeaking of donuts, we’re having weekday Apple Cider Donuts on Friday this week (!!). And, best of all, you can get a free Apple Cider Donut if you come by in costume! We want to see your scary, weird, cute & creative costumes!

Group of happy kids in carnival costumes with Halloween pumpkin  at country farm on warm autumn day.


Fall Fun on the Farm

This weekend is the last weekend of Fall Fun this season! Don’t miss it!


Winter CSA Sign Ups

fresh carrot bunch

Organic Carrots

Join us for the sweetest season! Our Winter CSA shares are full to the brim with Carrots, Potatoes, Lettuce, Broccoli, Onions, Greens of all kinds, Beets, Sweet Potatoes and Winter Squashes.

Raw onion on the table

Organic Yellow Onions

Join us for the sweetest season! Our Winter CSA shares are full to the brim with Carrots, Potatoes, Lettuce, Broccoli, Onions, Greens of all kinds, Beets, Sweet Potatoes and Winter Squashes.

You can sign up online or email us at thefarmers@langwaterfarm.com with questions!


Langwater-in-Bulk

Ready to stock up on some essential veggies? We’ve got what you need, baby.

Raw organic golden beets on wooden background

Organic Golden Beets

Golden Beets: 25 lb for $56
Red Beets: 25 lb for $52
Yellow Onions: half bushel (approx. 22 lb) for $40, bushel (approx. 45 lb) for $75
Shallots: 5 lb for $22, 10 lb for $40
Garlic, from Copper Kettle Farm in Easton, MA: 5 lb for $55

Raw Green Organic Napa Cabbage

Organic Napa Cabbage

Macomber Turnips: 25 lb for $48
Hakurei Turnips: 25 lb for $42
Purple Top Turnips: 25 lb for $42
Napa Cabbage: 12 heads for $30
Celeriac: 25 lb for $60
Rutabaga: 25 lb for $48
Watermelon Radishes: 25 lb for $48
Black Spanish Radishes: 25 lb for $48
Purple Bravo Radishes: 25 lb for $42

 

Bulk orders are available for pick up at the Farmstand or at any of our Farmers Markets.

Please email us at least a day in advance so we can have your order ready.