We hope you enjoyed the fresh contents of your basket throughout the week!
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:
  • Garlic 
  • Potatoes
  • Kale
  • Radishes
  • Tomatoes
Upcoming Farm Events
Join us this 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!
The Great Fall Pumpkin
The History of a Seasonal Favorite

Fall is officially here and the pumpkin obsession has begun. This fall at Wolfe's Neck Farm, we are offering Pumpkin Hayrides, as well as offering a large selection of pumpkins grown and sold in the Teen Ag Farm Stand. Since pumpkin season is upon us, here is a quick history of the pumpkin we all know and love.

The early settlers of pilgrims relied heavily on pumpkins to keep their colonies from dying of starvation. Instead of pie, the settlers would make a custard inside of the pumpkin, as well as ferment the pumpkins to produce a beer. In the earliest of colonies, the shells of pumpkins were even used as a template for uniformed haircuts desired by the puritans. Because of this practice, the people New England were given the nickname "pumpkin heads".

We all recognize our standard pumpkins as being bright orange and ready to be transformed into Jack-o-Lanterns, but pumpkins can also be yellow, green, red, or white. The word pumpkin comes from the Greek word "pepon", which means "large melon", and scientifically speaking, a pumpkin is considered to be a fruit. In the United States, over 1 billion pounds of pumpkins are grown and sold every year (USDA).
Recipe: Garlic and Kale Mashed Potatoes
The Teen Ag crew tying the bunches of garlic together.
Ingredients (Serves 6):
  • 3 pounds potatoes
  • ½ tablespoon + 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 2 cups kale, stems removed, chopped
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  1. Bring a large pot of water to a boil.
  2. Wash potatoes. If they are large, cut in half. Place in the pot. Let the water return to a boil; cook the potatoes until tender (20 minutes).
  3. In a skillet over medium heat, place ½ tablespoon of olive oil. When hot, add garlic; cook for 1-2 minutes until fragrant.
  4. Add the kale to the skillet. Stir. Saute until the kale is wilted. Remove from heat.
  5. Once potatoes are tender, drain the pot. Place the potatoes in a large bowl. Mash or cream the potatoes to your desired consistency.
  6. Add 2 tablespoons oil, kale, salt, and pepper. Stir until fully combined.
Recipe: Risotto with Radish, Lemon, and Kale
Fresh kale harvested for the CSA.
Ingredients  (Serves 4):
  • 2 Tbsp. olive oil or butter
  • 1 small onion, finely chopped
  • 1 large clove garlic, minced
  • 1 cup Arborio or Carnaroli rice
  • 4½ cup of chicken or vegetable stock
  • 1 bunch radishes, sliced into quarter-inch thick rounds
  • 1 cup kale, chopped
  • ⅓ cup chopped preserved lemon (if you don't have preserved lemon, you can make a quick version with this recipe, or you can use 2 Tbs. lemon juice and 2 tsp. zest, but it will have a slightly less flavor)
  • 1 cup shredded sharp, hard cheese (Pecorino or Parmesan)
  • 2 Tbs. crème fraiche or heavy cream (optional)
  • salt and pepper to taste
  1. Put vegetable/chicken stock in a pot. Bring to a simmer while you chop the vegetables. Take it off the heat, cover, and set aside.
  2. In a medium-large heavy bottomed pot, heat the olive oil over medium-high heat. Add the chopped onion and garlic along with a pinch of salt and cook, stirring, until it is softened, about 3 minutes.
  3. Add the rice, and cook for 3-5 minutes (to allow the rice to soak up the oil). The grains should become more opaque. Then, pour in 1/2 cup chicken/vegetable stock. Cook until absorbed. Continuously stirring.
  4. Turn heat to medium. Add a cup of the warm stock. Cook the rice, stirring constantly. When the stock is almost all absorbed, add another half cup, plus the sliced radishes.
  5. Continue to add stock in half-cup increments as each previous addition of stock has become mostly absorbed. Stir frequently. It should take around 30 minutes for all of the stock to be added and absorbed.It should be tender with slight resistance in the center.
  6. After the last of the stock has been cooked into the rice. Stir in the kale. Cook for five minutes (until tender),still stirring. Add a few spoonfuls of water at a time, as needed, if the pot is dry and the rice overly sticky.
  7. When the kale is tender, add the chopped lemon, the shredded cheese, and the crème fraiche/cream. Stir well until everything is evenly mixed and the cheese is melted. Taste and add additional salt and pepper to taste. Serve warm. 
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.