Welcome to the Wolfe's Neck Farm Teen Ag and CSA share newsletter, written by our Teen Ag Crew member Gabriella Gaspardi. This weekly newsletter provides information about what produce you can look forward to receiving in your CSA share, a recipe or two, and any bits of information we think you might find interesting.

Thank you so much for your support of this program. Enjoy!  
CSA Pickup Day Details
Tomorrow is CSA Pickup Day! Please remember to return your baskets at each weekly pick up.

CSA pickups will occur on  Thursdays from 3:00-5:30 PM . If you need to pick up your share after 5:30 PM, it will be accessible in the refrigerator at the
Farm Stand. If you need to pick up early on a CSA day or if you are unable to pick up this week, please contact Richard at teenag@wolfesneckfarm.org at least 24 hours in advance.
This Week's Basket
The produce in this week's basket includes:
  • Carrots
  • Summer Squash
  • Basil
  • Cucumber
  • Cauliflower 
  • Baby Swiss Chard
This Week's Food Pantry Contributions
Liane holding onions harvested for the food pantries.
This week we took peas, onions, kale, cucumbers, and summer squash to Freeport Community Services, Yarmouth Food Pantry, and Bath Area Food Pantry.

In collaboration with Good Shepherd Food Bank, we are contributing thousands of pounds of fresh produce to these three food pantries this year.
Recipe of the Week: Swiss Chard, Cauliflower, and Carrot Wraps with Tomato Basil Chutney
Ingredients (serves 5):
Harvested Romanesco cauliflower
  • 1 cup Swiss chard, chopped
  • 1 cup grated cauliflower
  • 1/2 cup grated carrot
  • 2 TB basil, chopped
  • 1/2 tsp salt
  • 1/2 tsp red chili flakes
For Tomato Basil Chutney:

In a blender, add 1 medium juicy tomato (chopped), 1 cup basil , 2-3 cloves of garlic, 1/4 green or red chili flakes, salt to taste, 1 teaspoon lemon juice.
Blend, and add a few tablespoons water if needed for blending.



  • In a large pan, add a teaspoon of oil. Heat on medium-low.
  • Add 1 cup of packed chopped rainbow chard 
  • Cover and cook for 4-5 minutes. Stir and cook until wilted to preference.
  • Add 1 cup grated cauliflower, grated carrot, salt, and chili flakes.
  • Mix or cook covered for 4-5 min if you like the veggies cooked.
  • Warm up a flat bread of choice, spread on the tomato basil chutney
  • Top with the Swiss chard cauliflower carrot mixture.
  • Roll, cut, and serve immediately.


Field Trip to Good Shepherd Food Bank
Lilly taping all of the "Senior Brown Bags" going being distributed. 
Last Friday, the Teen Ag crew traveled to the Good Shepherd Food Bank in Auburn, Maine. The purpose of the Good Shepherd Food Bank is to gather and distribute donated foods to smaller hunger relief agencies throughout Maine.

The Good Shepherd Food Bank works with many local farmers throughout Maine in order to provide families with fresh and 
The crew taking a tour of where the Good  Shepherd Food Bank Stores their non-perishables.

healthy foods. In the year 2015, there were 1.5 million pounds of food sent out to those in need through the "Mainers Feeding Mainers" program.

Once at the Food Bank, the Teen Ag crew was
shown the storage facilities where  perishables  and non  perishables are kept P erishable  foods, such as fruits and vegetables, were stored in refrigerators with a
Lauren gleefully preparing bags to be filled with supplies for the "Senior Brown Bags".

controlled temperature for each specific crop being  held  in the refrigerator at the time.
The crew was also shown the sorting and grading room where volunteers categorized how long each donated product was to last. 

The crew then spent the rest of the afternoon packing supplies for the "Senior Brown Bag" program, and ended up making over 200 bagged supplies for the program. "Senior Brown Bags" is part of the The Commodity Supplemental Food Program (CSFP), to improve the health of low-income people at least 60 years of age. "Senior Brown Bags" consists of USDA commodity foods, and provides a source of nutrients that those in need are lacking.  The Good Shepherd Food Bank distributes about 3,000 "Senior Brown Bags" each month.

What's Happening in the Field
The crew works to uproot all of the old pea plants.
We had a busy week on the Farm! Here are some highlights:

On  Monday the Teen Ag plot was visited by the Maine Organic Farm and Garden Association (MOFGA) as Wolfe's Neck Farm works to receive its organic certification (learn details in this week's Tom Talk). 

Liane helps to carry the uprooted pea plants to the compost.
The snap pea season has finally ended , and it is time to  make room for future crops.  On Tuesday, the crew pulled out the snap pea plants. It was bittersweet work to pull the pea plants off of the trellises, which we had meticulously constructed at the beginning of the season.

Speaking of new crops, the crew has just
Lilly hangs the bunches of garlic in the Haze Hut in order to dry
harvested our first batch of  garlic.  We spent  all of Thursday afternoon tying and hanging  the bunches garlic to dry. 

Interview with a Teen Ag Crew Member
Get to know your CSA growers! This week, we interviewed 17-year-old Yarmouth High School Senior, Lilly Kuhn:

How did you hear about the Teen Ag program?
I grew up around Freeport and the Wolfe's Neck Farm area, and I knew about the farm since I was a kid. A counselor at my High School sent out an email about Wolfe's Neck Farm hiring for the summer, and the Teen Ag brochure intrigued me.

Did you have any background in agriculture before Teen Ag?
No, but my family and I have always been very conscious with where our food comes from. I have always tried to do my shopping locally, but I didn't really get into agricultural issues and interest until this spring. This spring, I started working in the school garden at my high school, which started as volunteer hours, but I became very interested in agriculture and the community during my volunteering.

Do you see yourself staying in an agricultural profession in the future?
I'm not sure if I will continue with agriculture, but I have found out that being involved in an agricultural field is a great way to be aware of our carbon footprint and where our food comes from, which is so so important. I really like being part of Teen Ag because of all the interesting people and experiences I get to have.

What have you learned so far being part of Teen Ag?
I have learned a lot about taking care of vegetables, and how much planning goes into taking care of all the vegetables, as well as all the attention to weeding and growing that goes on as well. It is a lot of work to have a farm. 

What are you looking forward to most this summer in Teen Ag? 
I don't want the program to end because this is so much fun, but I cannot wait for the Teen Ag summit where I will get to meet all of the people involved with Teen Ag across the state. I am also excited for the Farm-to-Table dinner.

How have you changed since you started at Teen Ag? 
I've really come to value the earth and working hard. They have both taught me the importance of a good work ethic, and most of what I have taken away from the Teen Ag program will translate well into my life, I hope. I have also learned to take my time when growing my food, and I have become much more intentional in what goes into my mouth. I take the time to read labels and know where all my food comes from now on when I am shopping. 

What will you miss after this summer?
I am definitely going to miss all of the friends I have made on the crew, the Wolfe's Neck Farm community, and being able to work outside everyday. 

Tom Talk: MOFGA Certification Process
This week at the Teen Ag plot we had our organic certification inspection with the Maine Organic Farm and Garden Association. MOFGA certifies organic food products and farms throughout the state of Maine. As of this year, they have 480 certified producers here in the state. The Teen Ag plot and the education garden will soon be certified organic, as well. The process involved in receiving our organic certification requires intensive recordkeeping, as MOFGA determines certification clearance based on the history of the soil over the past three years. This includes the use of any pesticides, herbicides, and fertilizers.
A list of non-permitted (non-certified organic) sprays and fertilizers is easy to find and easy to avoid for farmers looking to grow crops organically. Recordkeeping tells the story of the field's past and paves the way for the organic certification. Losing the certification is possible if a non-permitted substance is applied to the field.
Example of Biotelo cover in use
Becoming a MOFGA certified organic producer allows us to market our produce as such, and gives our customers the assurance that the food they are purchasing is in fact organically grown under strict regulations. However, avoiding the use of some non-permitted field items can create new challenges for growers, as alternative methods must be sought. One example is a black plastic product called "Biotelo". The product is really handy in the field, as it hugs the beds, increasing soil temperatures and eliminating weed growth. It breaks down naturally over the course of the season because it is made from soy bean fiber and byproducts. However, the product is non-permitted under organic certification standards because the soy beans used to create the plastic product are non-organically grown GMOs. Organic growers are forced to use regular black plastic, which has to be pulled out and thrown into a dumpster at the end of the year.

For now, we do not use plastic mulch up at the Teen Ag field, in order to avoid plastic usage and waste. We have taken on the challenge of growing our fruit and vegetables without using much plastic and without using any chemicals. Though this is difficult, we think it is well worthwhile to protect the environment and our own health.

Thank you for taking part in our CSA for the summer! We hope you will enjoy what our vegetable plots have to offer. Stay tuned for weekly updates from your Wolfe's Neck Farm Teen Ag Crew.