2014 Shares Are Open!

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We’re excited to announce that signups for the 2014 CSA share are open – sign up here!

In 2014, we have some big changes happening, which we’re so excited to share with you.  Our grain share is going to be customizable, so you can choose which grains you want and how much!  You can refer a friend and get 5% off your share.   And we’re going to be putting on some workshops across the state, included in the price of your share.

Our family has made the big decision to shut down Wheatberry Cafe in Amherst, which will allow us to focus our energies and passion on our CSA.  We’ll be offering online cooking tutorials, workshops, finishing our book, and we have some really amazing pans to expand our CSA offerings with some brand new shares.  So stay tuned!  If you haven’t yet, please join the conversation at our Facebook page.

Yours in nourishing local foods,

Adrie & Ben & family

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Farm Update – Upinngil, Gill, MA

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Clifford Hatch and daughter Sorrel Hatch of Upinngil Farm

Upinngil Farm grows much of the Hard Red Winter Wheat found in your CSA share. They began growing wheat in 2005, with just five acres of crop. Since then, more acreage and improved processing and storage space has allowed them to expand production. They currently grow more than 25 acres of grains. This year’s wheat crop has been harvested with their McCormick combine, the seed cleaner has removed the chaff and weed seeds, and the grain is now drying in bins and bags in their dry, airy barn.

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Upinngil comes from a tradition of New England family farming that reaches back to the early seventeenth century. Clifford Hatch grew up on his family’s farm in Granby, MA. After college, he obtained culinary training and embarked on a career as Chef de Cuisine, first at the Deerfield Inn and later at the Rhode Island Country Club. He and Patricia Crosby began their first farm in Seekonk, Massachusetts before moving to Gill in 1988. Cliff manages the farm’s land intensely and attentively, balancing the core values of sustainability, viability, practicality, and awareness of customer needs. In Cliff’s own words “Upinngil is a place and a business, but it is also a great deal more than that. It puts into action the belief that the key to regaining and maintaining environmentally sound farming practices is to re-establish the connection between consumers and the land that produces their food.”

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Popcorn Nachos

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Yes, you read that right. Nachos are one of our occasional naughty pleasure around here – made with organic tortilla chips, local organic cheese, local organic ground beef, and some veggies on top – it’s not so bad for a ten-minute dinner. On nights when we get home late, or both the kids are going completely bonkers, I’ve been known to make nachos for dinner.
But there are two problems with nachos. Problem #1 is that we don’t usually keep tortilla chips around, unless I know we’re going to have a crazy night that week and get some in advance. Problem #2 is that our youngest is still too young to understand the concept of chewing a chip before swallowing it. So, I had the crazy idea to make nachos with popcorn (which everyone in the family loves, we have plenty of from our share, and everyone can chew). Turns out to be a brilliant idea – way more delicious than stale chips from a bag!

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There’s no real recipe to share here, folks. Pop some popcorn over medium heat (we usually use lard for popping – make sure you use a generous amount of your chosen oil/fat). Spread on a sheet pan, top with cheese, ground meat (if desired), spices such as paprika and dried oregano, diced onion, finely diced kale or scallions, and a sprinkle of salt. Pop under the broiler until cheese is melted and meat is cooked. Serve to delighted family.
Now there’s no need to panic the next time it’s already dinner time and you haven’t begun – just make some popcorn nachos.

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