Check out our brand new Teen Ag logo! 
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 at least 24 hours in advance.
This Week's Basket
Tomatoes ready for the CSA
The produce in this week's basket includes:
  • Tomatoes
  • Broccoli
  • Zucchini
  • Summer Squash
  • Lettuce 
  • Basil

If you have extra produce bags or unused produce from your shares, feel free to return them to us at CSA pickup. We are happy to repurpose the bags and compost your uneaten produce. Thank you!
This Week's Food Pantry Contributions
Liane grades the tomatoes harvested for the food pantries, the Farm Stand, and the CSA.
This week we took kale, tomatoes, and summer squash to Freeport Community Services and Yarmouth 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: Zucchini Risotto
Ingredients (Serves 6):
Freshly picked summer squash
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cups Arborio rice, uncooked
  • 1/2 a medium zucchini, thinly sliced 
  • 1/2 a medium summer squash
  • 2 tomatoes, chopped
  • 1 cup broccoli florets
  • 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
  • 1 tablespoon chopped fresh basil leaves, or to taste
  • Ground black pepper to taste
  1. Bring stock to a boil in a medium pot, then reduce heat to a low simmer.
  2. Melt butter in a large, heavy bottomed pot over medium heat. Stir in onions and cook for 2 minutes. Add the rice and cook for another 2 minutes. Stir constantly until lightly toasted. Gradually ladle in simmering vegetable stock. Stir continuously. Risotto will become slightly sticky, yet still firm in the center (al dente).
  3. When almost finished, stir in the zucchini, summer squash, tomatoes, and broccoli. Add stock as needed. Stir continuously. Stir in basil and 3 tablespoons cheese just before serving. Sprinkle remaining cheese when risotto is served. Season with pepper to taste.

Notes From the Field
The Teen Ag crew trying to beat the summer heat.  
Last week was our final week with all of the Teen Ag crew members. Liane left for College of the Atlantic, and Lilly, Lauren, and Maya have gone back to Yarmouth, Edward Little, and Freeport High School. Although this season has come to an end, the Teen Ag program will be continuing into the fall with the full time Teen Ag crew members. In addition to the ongoing vegetable season, teenagers will continue to be involved when available after school and on weekends.
Liane enjoying a morning of bean picking.

The Teen Ag crew would like  to thank 
everybody who supported them this season in the Farm Stand, CSA, and the food pantries. It has been a great season of learning and growing, and we're excited to be extending our growing season. 

Due to the start of the school year and a smaller group of Teen Ag crew members, our newsletters may be a bit more brief. We will continue to provide useful information and recipes each week.

Tom Talk: Four-Season Growing
Carrots sprouting in the new high tunnel plot
This year, for the first time, the Teen Agriculture Program is growing year round. Harvard Pilgrim Health Care's generous grant, awarded last year, has provided us with the resources to construct an unheated and fully mobilized high tunnel greenhouse for winter production. We are deconstructing the current high tunnel greenhouse, previously used to raise turkeys, while re-bracing and adding wheels that are engineered to lift the tunnel and mobilize it. The idea is that we'll be able to grow all summer long in the tunnel, then plant cold hardy crops like carrots, kale and spinach and slide the tunnel over these crops to protect them for the winter. We have hired a talented engineer to design the new tunnel to customize it to meet our needs. Winter production will allow us to donate nutritious vegetables and greens for the food pantries all winter.
A view of the garden beds
The key to successful winter growing is to plant the right crops at the right time. We already have the carrots and kale growing, and when the temperatures really begin to consistently cool off, we will have mature and strong plants that can survive a frost.  Plants tend to shut down their growth between mid-November and mid-January, when the day length is incredibly short. We will be able to harvest our "cut and come again" crops, like kale and spinach, for food pantries during that time because the plants will already be of harvestable size and essentially just surviving this period.

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.