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Early December 2014

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Dear Farm Friends and CSA Members,

Updates from the fields, 2015 CSA news and early bird sign up, cooking classes in Somerville and some warming rutabaga recipes below. Happy December Everyone!

Hope you all had a healthy and delicious Thanksgiving,

- Freedom Food Farm Crew (meet us here)
Farm Updates
 
Featured Produce:  
Rutabagas are freshly harvested! These root vegetables are great for you and have wonderful warming flavor - perfect for Fall and Winter recipes. Check out some recipes ideas below.

Growing Updates:
Still working hard to get in the winter's harvest from the fields! Hopefully this week will be the last of the storage harvesting. See soil covered golden beets in a bag, ready for storage and the farm crew harvesting beets below.

Other Updates:

Whole Hog Orders - still available for a limited time
Winter 2015 Whole Hog Order Form is now available on our website. Reserve your whole, half or quarter hog today with custom cuts for a winter supply of our pasture-raised heritage pork. Details about ordering can be found on our heritage pork page

Fresh Sauerkraut with our Cabbage!
We are now offering Freedom Food Farm Sauerkraut at the Farm Stand and Farmers' Market! These are the first of many batches of sauerkraut and we would love to get feedback on the recipe as we work to find the perfect balance of crunch, fermentation and flavor. More updates to come on new FFF products!

Ram on the Farm
We have a new ram on the farm. He's a few years old and a Katahdin like the rest of our flock (center in photo below). No name yet, but can't imagine one won't surface soon...
See our collection of farm photos!



Do you know a...

good cook, vegetable lover, gardener, foodie or someone who enjoys a new experience?


Give them a gift certificate to the farm or CSA share!


Summer CSA shares are a great way to experience the gift of local food!

Farm gift certificates can also be used for vegetable and herb starts or put towards a CSA share!


FFF Gift Certificates are available at the Farm Stand or Your Farmers' Market


illustration by georgina luck

Cooking Classes in Somerville with Our Produce!

CSA Member and Dietitian Jeanne Whynot is offering cooking classes in Somerville that focus on cooking healthy and delicious meals with seasonal and local ingredients. 

 
Spread the word about the classes they are sure to be a wonderful way to learn new cooking skills and enjoy some well prepared Freedom Food Farm food!

More details about upcoming classes here!
Year-End CSA Updates!
 
Dear CSA Members -

Fall is almost over already! If you haven't yet - sign back up for the Winter CSA or check out next year's early bird sign up sheet to join the CSA for any or all seasons next year! See more sign up info below.

The CSA support makes the farm possible, so THANK YOU for all your contributions to Freedom Food Farm. We hope to keep growing and improving the CSA each season, so please send any ideas you have and we'll do our best to improve the CSA and keep providing you with healthy, sustainably produced food year-round!

Although we do allow members to join the CSA at any point, 
CSA membership before the growing season helps the farm when we face all of our costs - seeds, labor, etc. We just wanted to remind you that if you can purchase your share in advance it does make a difference to the farm!


What's available now:

arugula, rutabaga, boc choi, carrots, spinach, salad mix with mizuna, tatsoi and more!, beets, swiss chard, kale, potatoes, onions, garlic, cabbage, thyme, rosemary, collards, kohlrabi, lettuce, leeks, winter squash, celeriac, cilantro, fennel, shallots, winter radishes, hakurei turnips, parsley, brussels sprouts
 
Holiday Hours at the Farm Stand:

Winter Holiday:  We will be taking a short break to get our farm stand ready for Winter.
 The Farm Stand will be closed between Fall and Winter CSA: 12/ 21/2014 - 1/3/2015
We will still be at all our Winter Farmers' Markets during this time.
 
The Farm Stand will re-open in the New Year, for the Winter CSA starting on January 7th, 2015.

Thanks for supporting Freedom Food for our first year in Raynham!! 

 
---------------
Sign up for the new year! FFF CSA 2015!

Winter 2015 Sign Up Sheet

Winter CSA Starts Soon! First day of CSA pick-ups are:
12/27 - Somerville and Pawtucket Winter Farmers' Markets
1/3 - Cambridge Winter Farmers' Market
1/6 - Newton Winter Farmers' Market and Somerville Spring Hill
1/7 - Freedom Food Farm, Raynham, MA


NEW! 2015 Early Bird Sign Up Sheet (Spring-WInter)

2015 CSA - Join now for one, a few or all four seasons and get our early bird CSA rate!!
CSA sign ups by December 31st will get this rate (15% off). 


 We will have Expanded Farm Stand Hours for the 2015 Season.
New hours will begin this Spring - March 2015!

Printed sign up sheets are available for your convenience at farm stand and the farmers' market!
 
Have questions about the CSA program? 
Read our CSA FAQ or Contact Us!

 
Recipes from the Field to the Kitchen

Rutabaga is often intimidating, but many great seasonal chefs and self-taught cooks love it. It's versatile and easy to pair - and is often used in gratins, soups, and even deserts!! Below is Farmer Lauren's dinner from the other night and a few recipes from our favorite chefs.

Lauren's Roasted Rutabaga:

Ingredients: 
1 good sized rutabaga (cleaned and ends/roots cut off)
2-3 carrots
1 delicata squash
rosemary
salt + oil 

 
Directions:
1. Heat oven to 375°F
2. Cut vegetables to bite size pieces (slices are nice and all these vegetables can be cooked with the skin on!) and put in baking dish.
3. Lightly coat vegetables with oil, add salt to taste and sprinkle fresh rosemary on top.
4. Bake until fragrant and vegetables are soft and lightly browned - about 20-40 minutes* depending on size of pieces.
 
*Cook time depends on oven. 
 
More ways to prepare rutabaga and other seasonal vegetables:

Golden Gratin of Carrots, Rutabagas, and Turnips
Originally from Deborah Madison's Vegetarian Cooking for Everyone 

Rutabagas à la Greque

How to effortlessly and elegantly cook rutabagas...as taught by Alice Waters in The Art of Simple Food II
 

Rutabaga and Celeriac Puree with Seared Scallops

Pictured below - Some of our rutabagas!
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