New at the Farmstand

Summer is nearly upon us, and that means it's time to plant tomatoes! We've potted some of our tomato starts for sale at the farmstand. They've grown well in our greenhouse--the plants are full and healthy and ready for a home in the ground. If you're interested in growing tomatoes in your home garden, you'll want to take a look at what we have: sungold cherry tomatoes, the heirloom varieties Paul Robeson and Rose, and red tomato Oregon Spring. They're available as single starts or in packs of six.

As always, eggs are still available at the farmstand, and we'll continue to harvest the asparagus for as long as we can. Please stop by for a bunch while it lasts!

Recipe for Asaparagus Pesto

From Mark Bittman at the NY Times. Sounds kind of amazing. Thanks Yael!

Asparagus Pesto

Time: 20 minutes

Salt

1 pound asparagus, trimmed and cut into 2-inch segments

1 clove garlic, or more to taste

1/4 cup pine nuts

1/4 cup olive oil, or more as desired

3/4 cup freshly grated Parmesan cheese

Freshly ground black pepper

Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

Our Farmstand Opens Today!

Today, Wednesday the 6th our farmstand at 59 Main Street in Dover will be open from noon to dusk. After today the stand will be open from dawn to dusk. This week we'll be offering asparagus, eggs, and raspberry starts, and will be expanding our selection as the season progresses. Everything will be closed into coolers, and we trust in a till system at the stand, so please come by even if it looks like there's no one around.
Hope to see you there!

Get Your Enrollment Forms in While Time Still Remains!

We still have several CSA shares available, but there is less than a month left to sign up! If you have been thinking about participating in our CSA for the 2010 season please send us your enrollment forms as soon as possible.
If you would like to request more information please contact us at doverfarmcsa@gmail.com or just stop by the farm at 59 Main Street in Dover and say hello!