Welcome to the Wolfe's Neck Farm Teen Ag and CSA share newsletter! This newsletter will be sent out each week providing 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.  The newsletter will be written by two of the Teen Ag Crew members, Allie Armstrong and Gabriella Gaspardi.

Thank you so much for your support of this program.  Enjoy!  
CSA Pickup Day Details
Tomorrow is CSA Pickup Day!

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, please contact Richard at teenag@wolfesneckfarm.org at least 24 hours in advance.
Meet the 2016 Teen Agriculture Crew
This year we have six Teen Ag Crew Members helping to grow, harvest and cultivate the produce for the CSA shares. We have two newcomers to the team: Maya Bradbury, a rising junior at Freeport High School and Lillian Kuhn, a senior at Yarmouth High School. Our returning members include Gabriella Gaspardi who is a second year crew member, Liane Rolls who will start her first year at the College of the Atlantic in the fa ll, Lauren Jutras (not pictured), a rising junior at Edward Little High School, and Allie Armstrong who is entering her junior year at Bates College. 
This Week's Basket
The produce in this week's basket includes:
  • 'Wolfe it Down' Salad Mix
  • Peas
  • Turnip medley
  • Kale
  • Garlic scapes
  • Radishes
We're just getting started, so you can look forward to more diverse crops in weeks to come!

Recipe: Strawberry Quinoa Salad
Our very own 'Wolfe it Down' mix
Ingredients (Serves 4):

Half pint cut strawberries
1 bunch Wolfe it Down Mix
1/4 cup cooked quinoa
1/4 cup pumpkin seeds
5 medium sized sliced radishes
1/4 of a chopped red onion

2 tbs olive oil
Juice of 1/2 a lemon 
1 tsp mustard
Salt and pepper to taste

Recipe: Garlic Scape Pesto
  • 8-12 garlic scapes, with the bulb removed, cut into 1/2 inch pieces
  • 1 cup (lightly packed) clean and dry basil leaves (optional)
  • 1/2 cup pine nuts or walnuts
  • 1/4 - 1/2 teaspoon salt
  • 1/2 - 1 cup (or more depending on how thick you want your pesto) of olive oil
  • 1/2 - 1 cup of grated parmesan cheese
Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add Parmesan cheese and process until completely mixed in.  Stop processing and add all of the nuts. Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture.
Storage Suggestions:
  • Put in an airtight container and cover with a thin layer of olive oil. Will keep refrigerated for a week or two.
  • Spoon garlic scape pesto into ice cube trays. When cubes are frozen, remove and transfer to a plastic freezer bag.

Vegetable Transportation
The Teen Ag team has a fun, new way of transporting their vegetables to the Teen Ag Farm Stand and the Snack Shack. The vegetables are being transported via bicycle by the Teen Ag crew! If you're driving through the farm, keep your eye out for this nifty carrier, traveling from the West Bay gardens down to the main campus and campground.
Tom Talk: Weed Management Plan
Welcome back Newsletter readers, to another season of science-rich farm talks from Farmer Tom. We are in full swing with growing our vegetables and small fruits up at the garden plot, which has quickly grown in size this season. As vegetable  production increases, a weed management plan is necessary to keep weed growth and reproduction under control. I will outline the strategies we are implementing and plan to implement this season:

Shifting Cultivation We are shifting cultivation to areas which have not yet been used for vegetable production. This will let the heavily-farmed areas with intense weed pressure "rest" while we use a cover crop, such as Sudangrass or Buckwheat.

Buckwheat cover crop
Cover Cropping Intensive vegetable production leads to a buildup of weed seeds in the soil, also known as a "weed seed bank". We plant a crop of buckwheat on areas with bad weed pressure. The cover crop has the ability to grow more quickly than the weeds, which will smother the weeds out. These crops also add organic matter to the soil, attracting beneficial insects and pollinators. We then turn the crop in before the weeds growing in the understory of the buckwheat have a chance to go to seed.

Solarization Reusing old greenhouse plastic to cover the soil essentially bakes the soil at high temperatures during the heat of the day. The heat produced "cooks" the weeds that've gone to seed and is very effective in killing them. The downside to solarization is that everything in the soil is killed -- both the good and the bad.

Reducing Tillage We are making a real effort to reduce tillage this year, and some advancements in our equipment will help make this a possible endeavor. Thanks to the generosity of a Harvard Pilgrim Health Care grant, we were able to purchase a new cultivation tool that provides lower impact weed control options. Tillage is a great way to kill weeds, but it is rough on the soil and it brings the seeds of weeds to the surface where they can easily germinate.

Mowing Weed control doesn't just stop in the garden; the edges of the field are just as important. In addition to weeds going to seed, the edges of the field are often a refuge for insect pests who live amongst the dense weeds. The pests travel into the field to damage the vegetables, such as potatoes and cucurbits. This year I have been mowing and weed whacking the edges of the field to keep the seeds of weeds from blowing in on the nice afternoon breeze!
Wolfe's Neck Farm's New Farm Stand 
This week, Wolfe's Neck Farm reopened the newly renovated farm stand for the season. Instead of the one door on the side of the Farm Stand, double doors now face Burnett Road into a more open space to peruse the produce offerings of the week. Thank you for the hard work of all those involved in getting it ready in time for the season!

The farm stand is operated and supplied
by the Teen Ag crew with  new fresh produce
daily. Every week there is the Teen Ag's "Wolfe it Down"  salad mix as well  as a large variety of kale. At the  moment, the farm stand is filled with the  Teen's June bearing Seascape  strawberries.  
Field Trip to Site of High Tunnels
Last Thursday, the Teen Ag Crew was brought to the land plot where the two new high tunnels will be placed for the colder seasons. Thanks to the generous Harvard Pilgrim grant for extending our growing season, two high tunnels will now be used for growing produce. 

The high tunnels will be built to be
transportable, instead of stationary. At the land plot, we measured a section to level so that the tunnels are stable. This will be an ongoing project for us throughout the season. These high tunnels will enable us to grow through the winter to provide fresh produce to local food pantries.
Talk by Tori Lee Jackson
Last Friday, Tori Lee Jackson from the University of Maine Cooperative Extension came to Wolfe's Neck Farm to speak to the crew of Teen Ag about enterprising and crop budgeting in agriculture. In Jackson's talk to the crew, she discussed the importance of crop budgeting for individuals who want to make a living in agriculture, even in agritourism. Jackson spoke of the importance of understanding annual food yields, labor, and transportation prices when harvesting. 
Thank you for taking part in our CSA for the summer! We hope you will enjoy what our garden has to offer. Stay tuned for weekly updates from your Wolfe's Neck Farm Teen Ag Crew.