Kirk Farm: "Old Time Organic Farmer"

If I was writing a novel and one of the characters was a stereotypical New England farmer- a little gruff, hard working, generous, honest, and stubborn, with a dry sense of humor- it would describe George Kirk of Kirk Farm in Groton, Massachusetts. He calls himself an 'old time organic farmer' raising chickens, goats and rabbits as well as growing vegetables and flowers for his CSA members, wholesale customers and several farmers markets. In recent years some health issues, flooding and blight have tried to knock him down. But he's up, still farming, with his wife and some part time workers helping him. We encountered him preparing seedlings for his next planting as a member doing a workshare greeted members and knitted in the CSA pick-up room.
Kirk Farm's CSA share is one of the most generous I've encountered so far. The week I was there, members received zucchini, cucumbers, lettuce, corn, squash, onions, beans, garlic, basil, tomatoes, kale, beets, peppers and melon. Phew! They are also encouraged to go into the fields and pick their own bunches of flowers, and visit the rabbits and goats (George loves his goats, and tells stories about their antics).

In addition to the huge amount of vegetables the members receive, and the PYO flowers, they can also purchase Kirk Farm eggs and artisanal cheeses from West River Creamery. Lots to eat and flowers for your table-- what a great way to start the week!

Melon and Cucumber Salad

1/2 melon (musk, honeydew, watermelon, cantaloupe- pretty much any kind of melon)

2 cucumbers

1 small very fresh onion, or 2 scallions

1/4 cup chopped basil

1 Tablespoon lime juice

2 Tablespoons vegetable oil or very light olive oil

2 ounces goat cheese, crumbled

Kosher salt to taste

1. Cut the melon off the rind, remove the seeds and cut into medium dice (bite-sized pieces)
2. Cut the ends off the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon, and slice into thin half-moons.
3. Peel the onion and cut in half, and then into thin strips (if using scallions, slice thinly on the diagonal). 
4. Toss everything together with the chopped basil.
5. Mix together the lime juice and oil and toss with the salad ingredients. Sprinkle on the crumbled goat cheese. Taste and season with salt, if desired (it might not need salt if the goat cheese is salty). Serve with crusty bread.

What to Do With...Green Beans (or yellow wax beans)

1. Eat them raw: wash them and trim off the stem end and eat them on their own, in a crudité platter with dips, or in a salad.
2. Steam them: place in steam-basket, bring a few inches of water to boil, cover and steam for 3 to 5 minutes. Eat hot, dressed with butter or olive oil, or refresh in ice water and eat cold in salads.
3. Microwave them: wash them and trim off the stem ends. For every pound of green beans add 1/2 cup of water. Microwave on high for 4 minutes per pound.
4. Freeze them: after steaming or micro-waving them, dry well and place in freezer-strength zipper bags and store in the freezer. When ready to use, plunge the beans into rapidly boiling water for one minute only.
5. Stir-fry them: in sesame oil with garlic and ginger and dress with soy sauce, rice vinegar and minced scallions.
6. Sauté them: in olive oil with garlic or in butter. 

To store green beans or yellow beans: store in a plastic bag in the refrigerator for up to 4 days.

Cheers!

Picadilly Farm- Partnerships in the Community

Jenny and Bruce Wooster had a vision: they wanted to farm in partnership with the community. But the theme of partnership runs much deeper than CSA shares at Picadilly Farm in New Hampshire.
When the Woosters were looking for a farm, they met the Hudsons, dairy farmers thinking about retiring and selling the farm. Jenny and Bruce bought the farm from the Hudsons in 2006, but the relationship continued to flourish as the Hudsons helped the Woosters change the farm from a dairy farm to vegetable production. During my visit, Mr. Hudson dropped into the farmhouse to talk with Bruce- the friendship and trust was evident in their brief exchange in the kitchen (as Bruce bounced baby Jesse on his hip).
Picadilly Farm partners with 5 other farms to make the most of each farm's resources, each growing a crop to share with the other farms to round out their repertoire. In order to connect to more communities, there are five pick-up sites for CSA shares throughout southern New Hampshire and Massachusetts.  They offer a sliding scale for those who may not be able to afford the fresh, organic produce they grow, and provide food to several shelters and food pantries.

The feeling of community and family is evident in the way that Picadilly does CSA pick-up at the farm. Members have a broad choice of vegetables, choosing in a mix-and-match format in their charming picking room. AND they have a 'pick-your-own' plot of land, offering extra vegetables, berries, flowers and herbs that the members can gather themselves.
Bruce and his crew were picking melons the day I visited. The yellow watermelon is not just gorgeous but juicy and sweet. While melons are delicious on their own, they are great foils for spicy ingredients such as peppers, garlic and onion. Firmer melons, such as honeydew and cantaloupe, can be grilled or sauteed, alone or with a sprinkle of chili or curry powder. Add chunks of them to kebabs, or simply serve as a side course. Here are a few of my favorite ways to serve them (other than just cutting and eating, of course!)

Shrimp and Melon Soup

This is good for leftover grilled or boiled shrimp. You can also use crab or lobster meat, or leave the shellfish out completely.

One small watermelon
1 small red onion
2-inch piece fresh ginger
1 fat clove garlic
1 hot chili, such as jalapeno
1 small lime
1 to 2 cups cooked shrimp, lobster or crabmeat
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
extra virgin olive oil
kosher salt
1. Cut the watermelon in half and remove from the rind. Cut into chunks, removing the seeds. Peel and cut the onion and cut into quarters. Peel the ginger and cut into several pieces. Peel the garlic. Cut the pepper in half and remove the seeds. Zest the lime with a rasp, zester, or smallest hole on a box grater and set aside. Juice the lime, and place the watermelon, onion, ginger, garlic, pepper and lime juice in a food processor and process until smooth.
2. Combine the shrimp, mint and cilantro. Drizzle with olive oil and season with salt and pepper.
3. To serve, place a scoop of the seafood mixture in a bowl. Ladle the soup around the seafood, garnish with a sprinkle of lime zest, and serve cold.

Melon Salsa

1/2 melon- any kind
1 – 2 hot peppers (cherry, jalapeno)
2 – 3 Tablespoons fresh basil, mint or cilantro
1 small red onion or 2 scallions
1 lime
kosher salt and freshly ground black pepper to taste
1. Remove the melon fruit from the rind and dice into small pieces. If using watermelon, remove the seeds as you dice it. Cut the peppers in half, remove the seeds and veins (wear gloves, or scoop out with a spoon- a grapefruit spoon is great for this). Cut into strips and then mince. Chop the fresh herbs. Peel the onion, if using, and cut into very small dice. If using scallions, trim and chop.
2. Zest the lime with a rasp, zester, or the smallest holes on a box grater. Toss together the melon, pepper, herbs, onion or scallions, and lime zest. Juice the lime and sprinkle over all. Toss again and season with salt and pepper

If you are choosing your own melons, choose ones that feel heavier than you'd think they'd be, and that have a fruity fragrance at their stem end. Avoid melons that are already soft, or cantaloupe that are still green. Store honeydews, cantaloupes and like melons in the refrigerator, but watermelon can be stored at room temperature until cut- then refrigerate.

Happy eating!