January 11th Farm Store Pop-up 10am-Noon!

This week we will have our first ever January Farm Store Pop-up! We will be in the greenhouse attached to the farm stand Saturday, January 11th, 10am - noon with freshly harvested spinach, kale and mizuna for sale along with sweet stored carrots, cabbage, popcorn and more! In addition to our produce we are excited to be offering heirloom apples from Scott Farm in Vermont and organic applesauce from Long Run Orchard in Boxborough, MA. See below for a complete list of what we have available. We will be accepting credit cards, cash, checks and SNAP EBT cards. We hope to see you Saturday to celebrate an extended season of local eating with our first sale of 2025!

Available at the Pop-up:

All produce is grown here and certified organic unless otherwise noted

• Spinach

• Curly kale - limited quantities

• Mizuna

• Kale mix - limited quantities

• Autumn Frost squash - limited quantities

• Carrots

• Popcorn (on the cob)

• Radishes - mini daikon and watermelon radishes

• Turnips

• Cabbage (green and purple)

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Mushrooms - Farmer’s Mix and shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.

• Apples - Heirloom varieities Northern Spy and Roxbury Russet from Scott Farm in Dummerston, VT. Eco- certified, not Certified Organic.

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA and processed in Greenfield, MA. It’s the smoothest applesauce we’ve ever tasted! Certified organic.

• Baer’s Best Beans -Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

Perfect Stovetop Popcorn

by Cookieandkate

Ingredients

• 2 tablespoons extra-virgin olive oil or coconut oil

• ½ cup popcorn kernels, divided

• Salt, to taste

Instructions

In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.

1. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

2. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).

3. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)

4. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

For more tips and seasoning suggestions visit: https://cookieandkate.com/perfect-stovetop-popcorn-recipe

Mark Bittman’s Spicy No-Mayo Coleslaw

from How to Cook Everything by Mark Bittman

Ingredients

• 2 tablespoons Dijon mustard, or to taste

• 2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice

• 1 small clove garlic, minced

• 1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)

• 1/4 cup peanut oil or extra virgin olive oil

• 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage

• 1 large red or yellow bell pepper, cored, seeded, and diced or shredded

• 1/3 cup chopped scallion, more or less

• Salt and freshly ground black pepper

• 1/4 cup chopped fresh parsley leaves

Instructions:

1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.

Cabbage and Carrot Slaw, Mexican Style. Grate 2 medium carrots and use them instead of the bell pepper. Use freshly squeezed lime juice in place of the vinegar. Finish with cilantro if you like instead of the parsley.

Apple Slaw. Use carrots instead of bell pepper, as in the preceding variation. Use 1 medium onion, grated, in place of the scallion. Shred or grate 2 medium or 1 large Granny Smith apples (or use any tart, crisp apple) and include them in the mix. Lemon juice or cider vinegar is the best choice of acid here.