Spring 2012

Yes, it's the first share of the 2012 farm season! Welcome and a huge Thank You for joining us/returning this year. We are committed to bringing you the freshest, most flavorful, and highest quality veggies possible. The crew has been working super hard, half returning and the others new, and it shows. The fields look gorgeous and we are all happy to be eating the fruits of our labor. Matt is constantly trialing new varieties and methods, which keeps us busy. The crop plan for the CSA shares looks particularly delicious and we are so happy to share our produce with you. This summer you will see every vegetable out there, like: fennel, swiss chard, leeks, carrots, squash, potatoes, peppers, tomatoes, cucumbers, kales, cabbages, herbs, pears, apples, and so on. We are really into greens and you'll see a good variety of head lettuces, escarole, frisee, pac choi, spinach, and mesclun.


This week your box includes:

Baby Arugula

Reine Des Glace Lettuce

Frisee

Scarlet Queen Red Stem Turnips

Japanese Green Onions

Hakurei Turnips



Glazed Hakurei Turnips from Bon Appetit:

Ingredients:

2 bunches hakurei turnips or scarlet queen turnips (about 2 pounds), trimmed, greens reserved

1/4cup(1/2 stick) unsalted butter

3 tablespoons sugar

Kosher salt

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.



Arugula, Cantaloupe, and Prosciutto Salad from Martha Stewart:

1/4 cup champagne vinegar or white-wine vinegar

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/2 teaspoon dijon mustard

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup vegetable oil or vegetable-olive oil blend

1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)

8 ounces fresh arugula, rinsed and spun dry

1/2 cup thinly sliced red onion

1 cantaloupe, halved, seeded, peeled, and cut into thin wedges

6 to 8 thin slices prosciutto, torn into bite-size pieces

In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad. In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately

This salad is so refreshing and super easy to make. I hope you try it, also good without the prosciutto.


Have a great week!


Matt and Heather and the Sparrow Arc Crew

2012 CSA Sign up form

Sparrow Arc Farm 2012 CSA Share Sign up Form

Thank you for considering Sparrow Arc Farm as your fruit and vegetable grower. We are a family farm cultivating 40 acres of vegetable crops and 8 acres of orchard. We grow entirely organically, using only certified organic materials for all our crops, but are not certified. We choose not to certify because we believe being accountable to your land and to your customers is far more important than being accountable to an agency from whom you want a stamp. Most of our business is with restaurants in Boston, NYC, and Portland Maine. For them we grow a large number of heirloom and artisan crops for which we’ve become well known. We offer these specialty crops as well as seasonal fruit as a standard part of our shares.

We currently have pickup sites in Boston, Cambridge, Kennebunk Me, and Wellesley Mass. If you’d like to have a site closer to you please call Matt at 207.323.4439 or email us at sparrowarcfarm@gmail.com and we can tell you how easy it is to get started.

Sparrow Arc Farm shares are First Come, First Serve! Half the price of your share is due at sign up to hold your spot. Please don’t wait to sign up because we do sell out.

Share Options

On either the Season Share or Bounty Share you may get a Full or Half Share. Full Shares cost $40.00 and contains a $50.00 retail value per week. Half Shares cost $25.00 and contain $27.00 retail value per week.

-Season Share Full Share $680.00 Half Share $425.00

17 weeks of produce -July 6 to October 26- Balance due by June 15
Th Those who pay for a Season Share (Full or Half) in full at sign-up will receive a FREE seasonal eating cookbook

-Bounty Share Full Share $360.00 Half Share $225.00

9 weeks of produce -August 17 to October 12- Balance due by August 1


I understand that Farming is an unpredictable business and agree to share with Sparrow Arc Farm some of the risk of crop failure. I also understand that the cost of a share helps start the season and is non refundable. Please check here after reading ____

Check the share you want:
___Season Share Full Share $680.00 ___Season Share Half Share $425.00
___Bounty Share Full Share $360.00 ___Bounty Share Half Share $225.00

Check your Pickup Site:
_____Hi-Rise Bakery _____Flour Central Square _____Flour Fort Point _____Wellesley _____Kennebunk ____Other

Name______________________________________________phone________________

Address__________________________________________email___________________

Enclose at least 50% of the cost of your share and make all checks payable to Sparrow Arc Farm and mail payment and this form to:

Sparrow Arc Farm
43 Fisher Rd
Unity ME 04988

We really want to be your farmers!

Matt and Heather and the Sparrow Arc crew