With many hands, our high tunnel is coming together! Learn more in our update below.
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
Freshly harvested beans for our CSA.
The produce in this week's basket includes:
  • Beans
  • Beets
  • Kale
  • Head of Lettuce 
  • Tomatoes
  • Cilantro
Recipe: Pico de Gallo 
Lilly harvesting tomatoes.
Ingredients (Serves 4-6):
  • 3 tomatoes, diced
  • 1 medium onion, finely diced
  • 1 jalapeno, seeded and minced 
  • ΒΌ cup fresh cilantro, finely chopped
  • 1 teaspoon Kosher salt (or more to taste)
  • Juice of 1 lime (or more to taste)


In a medium bowl, add the tomatoes, onion, jalapeno, and cilantro. Squeeze the juice from 1 lime into the bowl and sprinkle with salt. Stir to combine ingredients and taste. Add more lime juice and salt if necessary. Serve immediately.

Recipe: Tomato and Green Bean Pasta
Lauren harvesting beans.
Ingredients (Serves 6) :
  • 3/4 pound pasta of choice
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 pound beefsteak tomatoes, diced medium
  • 1 garlic clove, mashed to a paste
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup crumbled feta cheese
  • 1/2 cup mint or basil
  • Salt and pepper
  1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add beans and cook until tender. Drain and return to pot.
  2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
  3. Add pasta, beans, and half the feta and herbs. Toss to combine. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Update on our New High Tunnels
Construction of the high tunnel frames.
Despite summer winding down, we have been busy as ever in the Teen Ag Program! Over the past couple of months, we've expanded into a new field on Wolfe's Neck and are constructing a high tunnel with a goal of year-round growing to keep our community impact going in the winter months.

Crew members Cooper and Gabriella standing with the high tunnel structure.
A common distinction between a greenhouse and a high tunnel is that a greenhouse will
use an automated heating or ventilation  
system  to heat its  interior, known as active heating. A high tunnel , on the other hand, uses a passive ventilation  system, simulating  a less controlled environment like that of a field. Another difference is that in greenhouses,  seedlings grow in raised beds or benches, while planting or transplanting seedlings in a high tunnel is often done directly into the ground.  

The crew working on the frame for the high tunnel.
Our high tunnels are being designed and built with the Harvard Pilgrim Grant and the aid of engineer Jesse Shull. A unique feature of our new high tunnels is that they will be on wheels, allowing us to  transport  it and maintain various sections of the plots to keep up with crop rotation. Our goal with the new high tunnels is to donate to the Freeport and Yarmouth food pantries during the winter season, consistently a time when pantries have limited access to fresh, local food. 
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.