Teen Ag crew member Lilly says hello to a ram 4-H at the Cumberland County Fair.
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.

The Teens at the Cumberland County Fair
One of the pigs presented by the 4-H club.
On Sunday, Teen Ag crew members Lilly, Lauren, and I went to the Cumberland County Fair in hopes of seeing all of the agriculture and livestock being shown. Working with Teen Ag has made me, as well as Lauren and Lilly, more interested in agriculture and the entire culture that surrounds Maine agriculture with everyday life. I have made great friends in the past two years at Teen Ag and thoroughly enjoy what I have learned. 

The prize-winning produce of the Cumberland County Fair on display.
I lov ed seeing those already getting involved in  4-H,  and all of the  individuals who took the time to prepare their cattle, horses, pigs, chickens, goats, and so many more animals and products for those around to enjoy. The crew takes pride in knowing that Teen Ag, as well as Wolfe's Neck Farm, has made great efforts to be involved in Maine's farming community.
This Week's Basket
Fresh tomatoes ready to be eaten.
The produce in this week's basket includes:
  • Spaghetti Squash
  • Swiss Chard 
  • Tomatoes
  • Onions
Upcoming Farm Events
Join us Saturday, October 8th on our oceanfront nonprofit farm as we celebrate sustainable agriculture and the beauty and bounty of autumn in Maine!

Come on out to Wolfe's Neck Farm for a family
outing to remember. Enjoy the fall foliage and 
take a hayride out to our pumpkin field!
Recipe: Spicy Tomato and Sausage Spaghetti Squash
Tom carrying harvested spaghetti squash.
Ingredients (Serves 4):
  • 1 spaghetti squash, halved lengthwise
  • 3 teaspoons olive oil
  • 4 sausages (if small), 2 (if large)
  • 1/2 cup yellow onion, diced
  • 2 large cloves of garlic, minced
  • 3-4 tomatoes, diced
  • 1-1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon basil (dried or fresh)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 bunch Swiss chard, diced
  • 1/2 cup chicken broth
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with foil and spray it with cooking spray. Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet.
  3. Bake for 40 minutes or until tender.
  4. Allow squash to cool slightly. Scrape out the flesh with a fork.
  5. While the squash is cooling heat a 9-10 inch skillet over medium high heat. Add 1 tbsp olive oil. Once the skillet is hot add in the sausage and sprinkle with salt and pepper. Cook for 5 minutes per side. Remove from skillet onto a plate.
  6. Place the skillet back on the burner and add in the remaining olive oil.
  7. When the oil is hot add in the diced onion. Cook until translucent.
  8. Add in the garlic and cook for 1 minute.
  9. Add in the tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together.
  10. Simmer the tomato mixture over medium low heat for about 5 minutes.
  11. Stir in the chicken broth and Swiss chard. Remove the skillet from heat.
  12. Incorporate sausage back into the sauce.  Stir to coat them.
  13. Serve the sausage and tomato sauce on top of the prepared spaghetti squash.

Recipe: Spaghetti Squash Caprese

Ingredients  (Serves 4):
  • 1 Medium-Sized Spaghetti Squash, halved
  • Olive Oil, for drizziling
  • Salt & Pepper
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Garlic Cloves, finely minced
  • 2 medium tomatoes, diced
  • 1 Ball Fresh Mozzarella, diced
  • Fresh Basil, thinly sliced
  1. Preheat the oven to 375 degrees.
  2. Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut side down in a baking dish. Bake the spaghetti squash for 40 minutes.
  3. Allow for spaghetti spaghetti squash to cool. Take out flesh with a fork.
  4. Add olive oil to a skillet and heat over medium-high heat.
  5. Sauté the garlic for 30 seconds. Add in the tomatoes. Cook the tomatoes for 2-3 minutes. Toss in the spaghetti squash and coat evenly in the sauce.
  6. Turn the heat off and add in the fresh mozzarella. Stir gently until the mozzarella begins to melt. Top with fresh basil. Serve.
Why the Late Frost?
Spinach seeded for the fall harvests.
For most inland farms in Maine, the first frosts have already hit the vegetable plots. As opposed to the inland farms, Wolfe's Neck Farm has yet to have been hit by a first frost. Due to our coastal location, we've noticed a delay in first frost dates and drastically cooler climates by the plot. 

The reason for our delayed frost is due to our proximity to the coast. Plots that are located closer to the ocean are cooler throughout the day and maintain a more regulated temperature. We find ourselves fortunate to not only soak in the beautiful bay views while we farm, but also to reap the benefits of season extension that it brings.
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.