This week's newsletter (made by Maggie Miller) features hot peppers,
And 2 social events!!!
Party this friday 8/27, 6-8:30.
and potluck and roundtable discussion the following friday 9/3

other misc:

HARVEST HELP: Thanks for all the help with our tuesday and friday harvests! There's a lot of veggies, so we can keep using more help. All members and workshares are invited to join us for harvest mornings and we'd love it if you invited a friend! (or just send your friend out to help us) If interested, please RSVP to Alice (by email at this adress or text 978-471-8414) or to Michele (michelejohnson085@gmail.com)
we are in special need of DELIVERY DRIVERS.

SOCIAL MEDIA:
Can you help us spread the word about mustard seed on social media?
We have some luddite leanings here on the farm, but we are trying to share news, tips, and experience in this modern way. if you at all engage with social media, consider checking these out, following us, or perhaps inviting a friend to a farm event.

https://www.instagram.com/mustardseedcommunityfarm/
https://www.facebook.com/mustardseed.communityfarm/
https://www.facebook.com/groups/1532573377044111

and remember, the special tab for unusual fruits and veggies on our website
http://mustardseedfarm.org/?q=node/404

special BEET message from Benjamin Dubow, a farm team member and workshare who also loves cooking:
"Stuck with a barrel of beets and don't know what to do? Feel that beet hummus is vaguely heretical? Had one-too-many roasted beets and/or are scared of borscht? Well, if you like tasty things that last a good long time, this pickled beets recipe might be for you!

Pickled Beets
-Beets, as many as you have
-Equal parts water & vinegar (white, apple cider, red wine, a mix...whatever, really) to cover
-Healthy pinch of salt
-A couple of bay leaves
-A troupe of black peppercorns
-Spices (I like to use what I think of as "warm" or "mulling" spices for this—things like star anise, clove, cardamom, black cardamom, nutmeg, cinnamon, allspice, etc.)

In a medium pot, combine the water and vinegar with the salt and aromatics; heat over medium-high until it starts to bubble on the sides. While the vinegar brine is heating, peel your beets, then cut into wedges or thick sticks (of a size that would take about two or three bites to eat). Stuff the beet segments into a large jar, then pour in the hot brine to cover by at least 1/2". Allow to cool, then transfer to fridge*; let it pickle for a day or two before eating. Lasts more-or-less indefinitely.

*With the high acidity here, this can probably be properly canned without much added difficulty and stored in the pantry, but only if you know what you're doing. "

PEACE!
-alice
mustard seed community farm
978-471-8414