Preserving the Harvest: Canning, Freezing, and Drying

Thu, 01 Mar 2012 16:59:31 -0600

One blessing (or curse, depending on your mood) of eating local is experiencing bounty. But even the most ardent foodies can be overwhelmed by zucchini up the wazoo, bushels of berries, and mountains of tomatoes. Instead of letting all that beautiful, fresh produce go to waste, why not try your hand at perserving it?

There are four ways you can preserve fresh foods: Freezing, Canning, Pickling and Dehydrating. We will do our best to educate you on these processes, but here are a few books to help you along the way:

A great all-purpose guide:

Canning made simple:

The Dehydrator Bible (400+ recipes!!!)

FREEZING:

Freezing is perhaps the easiest and most practical way to preserve food. Almost anything can be frozen- even whole tomatoes! Unlike other food preservation practices like pickling and canning freezing allows you to preserve your food without any acid or additives. Watery vegetables such as cucumbers, potatoes and celery turn soft upon freezing and should be canned instead. Green beans, peas and corn, on the other hand, make good candidates for freezing, since they retain their shape and texture even after being frozen and thawed.

Freeze flat.To make the most of freezer space, freeze food flat in freezer bags, then stack the bags horizontally or vertically in the freezer. Freeze fruits and vegetables (see more on freezing vegetables below) in freezer bags on a cookie sheet, or freeze first on a cookie sheet and then place in freezer bags to keep fruit or vegetables from sticking together.
Get the air out. Squeeze as much air as possible out of the freezer bag to not only save room in the freezer but also to keep food from developing freezer burn. Remove the maximum amount of air from the freezer bag by closing the top of the bag almost all the way, inserting a drinking straw and sucking the air out of the freezer bag. Obviously, you need to take care if using this method.
Temperature and circulation. Use a freezer thermometer and keep the freezer at 0 degrees Fahrenheit. Leave some space around frozen food packages so air can circulate to keep the freezer running efficiently.
Mark, date and list. It is difficult to mark cold freezer bags, so remember to mark freezer bags with what the contents are and the date frozen before you place food in the bags. Then keep a list of what you have stored in your freezer and refer to it when menu planning to you do not end up with the infamous "mystery mummified freezer food" that has lived too long in the recesses of your freezer!

Freezing Greens & Vegetables:

You need:

Fresh greens (spinach, kale, chard, etc) or vegetables (sweet corn, peppers, peas, green beans work well)
"Ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.
1 large pot of boiling water
2 large bowls, one filled with cold water and ice.
1 sharp knife

Step 1 - Pick or select the veggies!

This is the most important step! You need greens or veggies that are FRESH and crisp. Limp, old greens will make nasty tasting frozen greens. Select young, tender green leaves.

Step 2 - Wash the veggies !

Rinse the leaves/veggies in plain cold water. I use a large bowl of cold water and a colander to let them drain.

Step 3 -Hull the greens/trim vegetables

Cut off any woody stems. or damaged pieces. Prepare vegetables as you would like them for cooking (shuck corn, slice peppers, trim green beans)

Step 4 - Get the pots ready

Get the pot of boiling water ready (about 2/3 filled) and a LARGE bowl with ice and cold water.

Step 5 - Blanch the greens/vegetables.

All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. greens requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for collards is 3 minutes and all other greens 2 minutes.Begin counting the blanching time as soon as you place the greens in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Step 6 - Cool the greens/vegetables

Cool greens/vegetables immediately in ice water. Drain them thoroughly (this shouldn't take more than a minute). After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the greens/vegetables into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch greens for 3 minutes, then cool in ice water for at least 3 minutes. Drain thoroughly.

Step 7 - Bag

Fill the bag and remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.

Step 8 - Done!

Pop them into the freezer, on the quick freeze shelf, if you have one!

Freezing Tomatoes:

Preparing for Freezing:

Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Tomatoes can also be frozen whole or in pieces with skin still intact.

Best Freezing Method(s):

Raw Tomatoes

Freeze whole or in pieces. Pack into suitable containers, leaving l-inch headspace. Seal, label and freeze.

Tomato Juice

Cut washed and cored tomatoes into quarters or eighths. Simmer for 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into suitable containers leaving 1/2 inch of headspace. Seal, label and freeze.

Stewed Tomatoes

Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes depending on size). Place pan containing tomatoes in cold water to cool. Pack into suitable containers leaving 1/2 inch of headspace. Seal, label and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing tomatoes includes freezer grade-plastic bags, rigid plastic containers and glass containers.

Maximum Storage Time:

10 to 12 months at 0ºF.

Thawing:

Thaw tomato products in the refrigerator, stove top or defrost them in the microwave according to your manufacturer's recommendations.

Freezing Berries:

Freezing Blueberries:

Rinse berries in cool water and pat dry with paper towels or a clean kitchen towel.

Pick over berries to make sure no stems, unripe berries, or damaged berries are in the mix.

Rinse berries with cool water and pat dry.

Lay berries in a single layer on a rimmed baking sheet.

Put in freezer until frozen solid, usually overnight does the trick.

Transfer berries to resealable plastic storage bags, forcing as much air as possible out of the bag before sealing.

Store in the freezer until ready to use, up to 6 months.

Freezing Strawberries:

Make sure the berries are in good condition, i.e. no mold or discoloration.

Wash the berries in water and pat dry with a towel.

Remove stems and leaves from the top of each berry with a paring knife.

Place berries in a single layer on a baking sheet. They should not be touching. Place baking sheets in the freezer for at least 7 hours or overnight.

Remove frozen berries from the freezer and pour into a ziploc bag, now that they are fully frozen, they should not stick together in the bag. Bags of frozen berries can now be put back into the freezer and stored up to 6 months.

Freezing Raspberries:

Put raspberries into a colander and dunk in cold water to wash gently. Lift and drain.

Place raspberries in a single layer on a cookie sheet and tray-freeze. Once frozen (within 24 hours), pack them into suitable containers, leaving 1/2 inch of headspace. Seal, label and freeze. Raspberries can also be packaged and placed directly into the freezer, although berries that are tray-frozen are less likely to freeze together in clumps.

CANNING:

(Photo Credits: Photographer Rinne Allen)

It's not as hard as it sounds! Canning is a great way to preserve foods that have a high acid content or value-added foods like jams, pickles, and salsas. There are two main methods of canning: the Boiling Water Bath method, which allows you to can acidic foods by processing jars in boiling water and the Pressure Canner method which allows you to heat-process low acid foods by using a specifically designed metal kettle with a lockable lid. These canners have jar racks, one or more safety devices, systems for exhausting air, and a way to measure or control pressure...not for the faint of heart!

We will only be addressing the user-friendly traditional Boiling Water Bath method here.

Please read through THIS GLOSSARY OF CANNING TERMS before proceeding.

Please read these GUIDELINES FOR FOOD SAFETY before proceeding.

Adjusting for altitude (yes this really does matter!): If you are preserving at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated. Find out your altitude HERE.

ALTITUDE FEET	INCREASE PROCESSING TIME
1,001-3,000	5 minutes
3,001-6,000	10 minutes
6,001-8,000	15 minutes
8,001-10,00	20 minutes

You will need:

Tongs: Have tongs ready for lifting hot foods out of boiling or simmering water. Any variety that you prefer will work, but a locking mechanism keeps them out of the way when not in use.

Jar lifter: This tool is a specialized set of tongs. Its rubberized ends fit securely around any size canning jar, to lift them in and out of your canner.

Canning funnel: Used for canning foods, this wide mouth tool keeps the rims of jars clean. It can also be used to fill ziplock bags neatly.

Canning jars: Canning jars are made from tempered glass to withstand the high heat and pressure of your canner. Both narrow- and wide-mouth jars are available, with wide-mouth being easiest to remove the food from once it is canned.

Water-bath canner. If you’re going to can, you must use the appropriate canner. For canning high-acid foods (fruits, jellies, relishes, and pickles), get a water-bath canner like THIS ONE.

The basic instructions are as follows:

Prepare equipment and utensils.

Examine the jars for nicks or chips, the screw bands for proper fit and corrosion, and the new lids for imperfections and scratches. Wash everything in warm, soapy water, rinsing the items well and removing any soap residue.
Fill your canning kettle one-half to two-thirds full of water and begin heating the water.

Heat extra water in a saucepan as a reserve.
Submerge clean jars and lids in hot, not boiling, water.

Use your canning kettle for the jars and saucepan for the lids.
Transfer prepared food into the hot jars and release any air bubbles with a nonmetallic spatula.

Add more prepared food or liquid to the jar after releasing the air bubbles to maintain the recommended headspace.
Wipe the jar rims with a clean, damp cloth.

You need the rims clean to properly place the lids.
Place a hot lid onto each jar rim and hand-tighten the screw band.

Make sure the sealant side is touching the jar rim.
Suspend the jar rack on the inside edge of your canning kettle, place the filled jars in the jar rack, and lower the jar rack into the hot water.

Make sure the jars are standing upright and not touching each other. If your jars aren’t covered by at least 1 inch of water, add boiling water from your reserve.
Cover the kettle and heat the water to a boil, reducing the heat and maintaining a gentle boil.

Start your processing time after the water boils. Maintain a boil for the entire processing period.
At the end of the processing time, remove your jars from the kettle with a jar lifter and allow them to cool.

Place them on a clean towel or paper towels. Completely cool the jars (12 to 24 hours).
Test the seals on the cooled jars by pushing on the center of the lid.

If the lid feels solid and doesn’t indent, you have a successful vacuum seal.
Remove the screw bands from your sealed jars, then wash the sealed jars and the screw bands in hot, soapy water.

This removes any residue from the jars and screw bands.

Label your filled jars, including the date processed, and store them (without the screw bands) in a cool, dark, dry place.

Two basic recipes to get you started:

Strawberry Jam (from Canning for a New Generation- buy the book!)

makes about 4 half-pint jars

3 lbs rinsed & hulled strawberries, diced (about 9 cups)

1 1/2 cups sugar

3 Tablespoons strained fresh lemon juice

grated zest of 2 lemons (optional)

Prepare for water-bath canning:

Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer and put the flat lids in a heat-proof bowl.

Put the strawberries and sugar in a wide, 6-8qt preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the suyrup is reduced to about 1 1/2 cups, about 20 minutes.

Return the strawberries and any accumulated juice to the pan, along with the lemon juice and the zest (if using), and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plat and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 mintues. Skim off as much foam as you can, then remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it has NOT sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

All-Purpose Tomato Sauce (from Canning for a New Generation- buy the book!)

makes about 4 half-pint jars

**To peel tomatoes: bring a large pot of water to a boil. Fill a large bowl with ice water. Near the bowl of ice water, have ready a medium bowl (for the peels and seeds) and another bowl (for the peeled tomatoes).

A few at a time, drop the tomatoes into the boiling water; after 30 seconds, remove them with a slotted spoon to the ice bath to cool. Pull off the peels and cut out the core.**

About 12 lbs tomatoes, peeled

1 Tablespoon Olive Oil

12 ounces onion, diced (about 2 small onions)

2 large cloves garlic

2 tsp pure kosher salt, or to taste

About 2 teaspoons citric acid

Break the tomatoes apart and use your fingers to scrape out the seeds. Working in batches, put the flesh in a blender or food processor and puree until very smooth. You should have 12 cups puree; reserve any extra for another use. Set aside.

In a wide, 6 - 8 quart preserving pan, heat the oil over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute, stirring constantly for 1 minute. Pour the 12 cups tomato puree and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, until the sauce darkens a shade and is reduced by 1/3, about 45 minutes. Season with salt to taste.

Meanwhile, Prepare for Water Bath Canning:

Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Put 1/2 tsp citric acid in each jar. Spoon the hot sauce into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars be at least 1 inch. Bring to a boil, and boil for 35 mintues to precess. Remove the jars to a folded towle and do not disturb for 12 hours. After 1 hour, check if the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Lable the sealed jars and store.

PICKLING:

(photo credit: Civil Eats)

Pickling is the process of preserving foods in a high-acid solution, either by adding vinegar or naturally by means of fermentation. Spoilers cannot grow in a high-acid environment. This state of high acidity is achieved in two ways: by means of salt and with vinegar. Dill pickles, Garlicky pickles, spicy pickles, sweet pickles, pickled beets, pickled beans, pickled carrots, you can pickle just about anything that you can grow, and some things you can't grow. You can even pickle fruits, eggs, meats, and really just about anything if you are adventurous enough!

Easy Refrigerator Pickles
Yield: 28 servings

   6 c thin sliced cucumbers
   2 c thin sliced onions
   1 1/2 c vinegar
   1 c sugar
   1/2 ts salt
   1/2 ts mustard seed
   1/2 ts celery seed
   1/2 ts ground turmeric

PLACE HALF OF THE CUCUMBER IN A ALRGE GLASS BOWL. TOP WITH HALF THE ONION. REPEAT THE PROCEDURE WITH THE REMAINING CUCUMBER AND ONION. COMBINE VINEGAR AND REMAINING INGREDIENTS IN A SAUCE PAN; STIR WELL. BRING TO A BOIL; BOIL 1 MINUTE. POUR THE MIXTURE OVER THE CUCUMBER AND ONION; LET COOL. COVER AND MARINATE IN REFRIGERATER FOR 4 DAYS.

Dilly Beans (from Canning for a New Generation- buy the book!)

Makes about 5 pint jars

4 cups cider vinegar (5% acidity)

3 tablespoons pure kosher salt

5 springs fresh dill

5 cloves garlic

5 or 10 dried red hot chiles

2 1/2 to 5 teaspoons crushed red pepper flakes (optional)

2 lbs crisp green beans, ends trimed, (4 1/2" long)

Prepare for water bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

In a wide, 6 - 8 quart preserving pan, combine the vinegar, 4 cups water, and the salt. Bring just to a boil, stirring to dissolve the salt.

Working quickly, put a sprig of dill, a clove of garlic, 1 or 2 dried chiles, and 1/2 tsp red pepper flakes (if using), in each hot jar. Pack the beans in the jars, standing the upright. Ladle in the hot vinegar mixture, leaving 1/2 inch headspace at the top. Use a chopstick to remove air pupples around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1". Bring to a simmer, and simmer for 10 mintes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

DEHYDRATING:

Photo Credit: Simmerboston.com

— from The Busy Person’s Guide to Preserving Food by Janet Chadwick
illustrations by Judy Eliason, Alison Kolesar, and Elayne Sears

Drying foods is a natural alternative for people with limited time and limited space for storing frozen or canned foods. Almost any food can be dried, but those most popularly dried are fruits, herbs, and a few vegetables including mushrooms.

How it Works

Mon, 16 Jan 2012 09:18:04 -0600

Click here to sign-up.

Choose the share that's right for you. CLICK HERE TO SEE SAMPLE SIZES.

A large share supplies the most variety and quantity and is ideal for a family of 4 or 5, or a smaller family that cooks frequently.

A medium share is ideal for a vegetable loving couple or small family. Some folks in the past have found this share is a great option to explore what a CSA is all about. It is a great learning experience for first time CSA members letting them eat healthy and support a small family farm.

A small share is suitable for a single person or a couple with a small appetite.

We offer full-season vegetable shares as well as several ad-ons: fruit shares, egg shares, and a 10 week flower share.

Next, select where you would like to pick up your share. Currently, our CSA serves three communities: Brandeis University, and the Towns of Winchester and Woburn. We offer distribution at Brandeis University, in Winchester, MA at the Whole Foods on rte. 3. as well as at the Winchester Farmers Market.

We raise over 100 varieties of vegetables, including over fifteen different sweet corn varieties, over twenty types of heirloom and cherry tomatoes, carrots, peas, beans, eggplant, peppers, pumpkins, squash, radishes, spinach, mesclun mix, strawberries, asparagus, raspberries, blueberries, cucumbers, lettuce, herbs, garlic, onions, potatoes, broccoli, rainbow chard, flowers, melons and much more!

Our official pick-up is at the Woburn Whole Foods on Tuesdays, from 3:30-6:30. We set up your produce in a market-style set-up, and you fill your bags with your weekly share of delicious, healthy produce! We encourage you to bring the whole family!

________

We are also offering a Fall Only share option for students, faculty, and staff of Brandeis University. The 8-week fall CSA is designed primarily for students who do not live on campus in the summer months. We offer two Fall Share sizes: Extra Large (enough to feed a large household or to split amongst 5-6 people) and Large (ideal for a medium hoursehold or to split amongst 3-4 people).

The mix for fall will include things like potatoes, sweet potatoes, carrots, pumpkins, winter squash, some tomatoes and corn in the early part of the fall, and then things like broccoli and kale and cooking & salad greens, apples and onions!

Registration for the Fall Only Share will begin in the summer.

What is Community Supported Agriculture (CSA)?

Mon, 16 Jan 2012 09:09:37 -0600

Community Supported Agriculture (CSA) is a farm share program in which individuals buy into the farm by purchasing a share, and in turn receive a bountiful selection of fresh produce every week throughout the season. Shares are purchased before the start of the growing season, allowing farmers to focus on growing and delivering the highest-quality, best-tasting fruits and vegetables for shareholders in the summer.

Community Supported Agriculture is a great opportunity to eat seasonally and try different foods. You will receive the best of what a New England harvest has to offer, and experience the fun of letting the season form your menu.

Most importantly, a CSA program establishes a relationship between a farm and the local community. In Japan, the name for CSA is teikei(提携), meaning, in a sense, to put the farmer's face on the food. We believe food tastes better when you know the people who grew it, and we put great pride into growing delicious and healthy food to feed our community.

Check out the wikipedia entry on CSAs for a good overview of the general practices and philosophy of a CSA farm, and what it means to be a part of one. Click here to learn more about our CSA

Sign-up!

Mon, 16 Jan 2012 08:57:56 -0600

Click here to electronically sign-up for your 2012 share.

You will be prompted to answer a few questions about the type of membership you would like, and your answers will be sent to us right away and we will send you a confirmation email right away.

Shares are available for the full 20-week season, June 12^th thru October ^30th. The cost of a large share is $600, medium shares are $475, and small shares are $300. Vegetable shares consist of, on average, 20 lbs. of veggies, with about 10 different crops each week. Medium shares are roughly 12 lbs. and 7 items, and small shares are about 8 lbs. and 5 items. Fruit shares cost $100 for the season, and will include one fruit item per week, i.e. one quart strawberries, or one pint blueberries, or one half-pint raspberries. Double Fruit Shares are also available and offer more variety and twice the quantity of our standard Fruit Share. Flower Shares cost $100 for 10 weeks of bouquets, from mid-July thru September. Payment can either be made in full, or with a $100 deposit with the balance due May 31st. Pro-rated shares are available after the season starts on June 15th, please email for more information. Shares are available for pickup on Tuesdays from 3:30 to 6:30pm in the parking lot in front of Whole Foods on the Winchester/Woburn line and also at Brandeis University in Waltham from 2:30-7pm. Shares are also available at our booth at the Winchester Farmers Market. Please make checks payable to Warner Farm. Payment must be mailed to Warner Farm, P.O. Box 374 Sunderland, MA 01375.

You may also print off and mail in the form below with your payment, though we do prefer electronic signup.

WARNER FARM 2012 CSA SIGN UP

NAME(S): ___________________________________________________________________________________

ADDRESS: _____________________________________________________________________________________

E-MAIL(S): ___________________________________________________________________________________

PHONE #(S): _________________________________________________________________________________

PLEASE CHECK DESIRED VEGETABLE SHARE SIZE:

[ ] LARGE

IDEAL FOR FAMILY OF 4

(INCLUDES THE MOST VARIETY)

[ ] MEDIUM

IDEAL FOR A SMALL FAMILY

[ ] SMALL

IDEAL FOR A SINGLE PERSON OR A COUPLE WITH A SMALL APPETITE

$600

$475

$300

PLEASE CHECK DESIRED ADD-ONS:

[ ] FRUIT SHARE

MEMBERS WITH A FRUIT SHARE WILL RECEIVE A SELECTION OF BERRIES OR FRUIT EVERY WEEK INCLUDING STRAWBERRIES, BLUEBERRIES, RASPBERRIES, NECTARINES, PEACHES, AND APPLES.

[ ] DOUBLE FRUIT SHARE

MEMBERS WITH A DOUBLE FRUIT SHARE WILL RECEIVE DOUBLE THE AMOUNT OF FRUIT AND MORE VARIETY PER WEEK. EX: A QUART OF BERRIES AND ½ DOZ. PEACHES

[ ] FLOWER SHARE

MEMBERS WITH A FLOWER SHARE WILL RECEIVE A BOQUET OF SEASONAL FLOWERS PER WEEK FOR 10 WEEKS. BOQUETS ARE HAND PICKED AND BEAUTIFULLY ARRANGED.

$100

$200

$100

PLEASE INDICATE DESIRED PICK-UP LOCATION:

TUESDAYS 3:30-6:30 PM

***PREFERRED PICK-UP***

MARKET STYLE PICK-UP IN THE WOBURN WHOLE FOODS PARKING LOT. (400 Cambridge Rd, Woburn)

SATURDAYS 9 AM- 1 PM

PRE-BOXED SHARES DISTRIBUTED AT OUR BOOTH AT THE WINCHESTER FARMERS MARKET

TUESDAYS 2:30-7:00 PM

BRANDEIS UNIVERSITY PRE-BOXED SHARES DISTRIBUTED AT THE SPINGOLD THEATER ON CAMPUS

[ ]

Total Amount to be Paid:__________________________________

Amount enclosed:________________________________________

Balance to be due May 30th, 2012:___________________________

PLEASE READ AND AGREE TO THE TERMS BELOW:

I understand that I am making a financial commitment to receive a weekly supply of fresh, local produce from mid June through October.
I understand that my farmers will do all they can to provide a full harvest. I am committed to share with the farmers in the bounty or loss of each season due to favorable or unfavorable conditions that are beyond the farmers’ control.
I understand that the items in the share are seasonal and the variety in each weekly share is selected by the farm. Items may be traded amongst CSA members using the trade box at every pickup.
It is my responsibility to pick up my box during the designated time period. If I am unable to pick it up I will entitle a friend to do so. I understand that if my box is not picked up on the designated day, within the designated time, I forfeit the share and it will be donated at the discretion of the farm.
I understand the VACATION POLICY (Note to returning members - this is a new policy): I may place a vacation hold on my box with a 48 hour notice (from time of pickup) by emailng the CSA Manager at csa@warnerfarm.com. I can make arrangements to receive a double share at the next pickup to make up the value of the missed share. ***Please note, we allow 2 VACATION HOLDS PER SEASON***

Signature:____________________________________________________

PLEASE ENCLOSE CASH OR CHECKS ADDRESSED TO WARNER FARM

WARNER FARM

P.O. BOX 374

23 SOUTH MAIN STREET

SUNDERLAND, MA 01375

QUESTIONS? PLEASE EMAIL US AT CSA@WARNERFARM.COM

Our Growing Practices

Sun, 15 Jan 2012 18:25:02 -0600

As a 10th generation family farm, we understand the importance of growing practices that nourish the soil and that promote the health and biodiversity of the land we farm and the surrounding area. We have been feeding our community the freshest, healthiest, and purest produce since 1720 and we have protected that legacy by preserving our 70 acres through the Massachusetts Agricultural Preservation Restriction Program.

We implement a variety of sustainable growing practices on our farm, ranging from USDA Certified Organic methods to Integrated Pest Management systems. We have 17 acres in Certified Organic production as well as several additional fields currently in the three-year transition period to become certified. In order to promote our soil's fertility, we implement crop rotations and a zone tillage program that alleviates weed pressure, keeps nutrients in the soil, prevents soil erosion, improves field drainage, and reduces our use of fossil fuels on the farm.

In our non-organic fields we use a preventative approach to weeds, pests, and diseases with a carefully planned IPM program. This includes implementing well-planned crop rotations, protecting and releasing beneficial insects, weekly scouting for pest and disease threats, and application of the safest pesticides when crop failure becomes a threat.

Photo(s) added: Mesclun Mix Seeds

Thu, 03 Feb 2011 10:41:56 -0600

New photo added:

Warner Farm

Strawberry Fest

Photo(s) added: , Another New Photo

Announcing 1st Annual Strawberry Fest at Warner Farm!

New Look, Same Great Farm!