Love your meat? And don’t want to give it up. Well, perhaps you don’t need to be so drastic. You can buy organic meat. Luckily Zaid—our farmer—offers a great selection and we hope to include these in next year share. You can also decrease your meat consumption and learn more about the industry .

But if you still want to watch these movies, be warned… You may end up a Vegetarian!
– Babe
– Fast Food Nation
– Super Size Me
– The Cove
– Chicken Run
– Soylent Green
– Parents
– Poultrygeist: Night of the Chicken Dead
– Blade Runner
– I Am an Animal

For movie descriptions and trailers, read the full article. Originally posted on Care2 by Jake Richardson

Once again distribution day is here! This week there will be

– lettuce
– squash
– fava beans
– onions
– peas
– radishes

Fruits shares include

– cherries
– jam
– juice

See you tonight…

by Mama-Knows

One of the best ways to control pests in your garden is to encourage their natural enemies. Planting pollen and nectar plants, and providing protection for these beneficial insects, is a basic tenet of organic gardening, and a way to further increase the ecological diversity of your yard. I have listed the most common beneficial insects along with tips on attracting them to your yard.

Here are the top 10 Good Insects in Your Garden:
– Ladybugs
– Lacewings
– Hover Flies
– Predatory Bugs
– Ground beetles
– Hunting and parasitic wasps
– Spiders
– Tachinid Flies
– Dragonfly
– Honeybees

For pictures and descriptions, read Mama’s article.

And here are those with the least pesticides. (We still prefer the organic kind!)

1. Onions
2. Avocado
3. Sweet Corn (frozen)
4. Pineapples
5. Mango
6. Sweet Peas (frozen)
7. Asparagus
8. Kiwi
9. Bananas
10. Cabbage
11. Broccoli
12. Eggplant

And the winners are… (drum roll here)

1. Peaches
2. Apples
3. Sweet Bell Peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes
10. Pears
11. Spinach
12. Potatoes

Thanks Norwich Meadows and Red Jacket Orchard for bringing us organic fruits and veggies!

Those of us lucky enough to taste Angel’s yogurt, were left wanting for more. Fortunately, she’s willing to share her recipe.

– 4 cups milk1/3 cup powdered milk (not essential but makes it thicker)
– 1/2 cup plain yogurt with live culture
– 1/3 cup maple syrup

1. Mix milk and powdered milk Heat over low flame to 158 degrees sirring frequently Cool to 110 (I set the pan into a large bowl of cool water to speed cooling)
2. Mix in live culture yogurt and maple syrup
3. Pour into glass canning jars and lid them (fresh lids are not needed because you do not need it to seal)

Here is the tricky part: keep at 95-110 degrees undisturbed for 6-10 hrs I use a gas stove with a pilot light that stays at about 90 degrees, and have found that by turning it on to 200 for about a minute every few hours I can maintain a temperature within this range


The hottest summer we have experienced in our 10+ years farming (global warming?) has made us rethink how we farm. We normally have very few days above 85F. We are already planting for the fall and winter in Norwich and, in about a week, at our new NJ location.

We started installing irrigation in our new fields. 3,000 feet of 4″ hose laid out going up hill in 90+ weather. There was a cold spring where the head starts for the irrigation and I was able to wade in the stream while awaiting for pressure readings 3000′ away.

Thank you for your moral and monetary support for Steve, who passed away last week. Haifa and many of our employees attended the funeral last Thursday.

– Zaid

There’re fava beans in yesterday share. For some of us, it was the first time we saw favas in the pod. Here’s an easy middle eastern recipe to get you started. Don’t forget the grilled pita bread. Enjoy!

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min

– 1 (15 ounce) can fava beans
– 1 1/2 tablespoons olive oil
– 1 large onion, chopped
– 1 large tomato, diced
– 1 teaspoon ground cumin
– 1/4 cup chopped fresh parsley
– 1/4 cup fresh lemon juice
– salt and pepper to taste
– ground red pepper, to taste

Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.

The heat wave continues, and human and plants are suffering. Almost no plant, except for sweet potatoes, likes this extreme heat.
We are still in training mode as many of our employees are new, and the old ones are still rusty. The guys are having to take siestas and work earlier and later.

We had an unfortunate incident yesterday, Steve, one of the guys packing CSA shares died in an car accident. Today, the mood is somber on the farm.

Distribution day is here! This week there will be:
– radishes
– garlic
– carrots
– fava beans
– cucumber
– squash
– greens
– basil

Fruit shares include:
– cherries
– juice

Non-members and walk-ins are welcome to come and meet the organizers, and if you’re not a member yet, you get a complimentary sample bag of our farmer’s veggies.

Don’t forget to bring your reusable bag!