Author: Rebecca

Week 1: June 6, 2015

We love eating the first veggies from the spring garden, fresh lettuce being the ultimate after a long winter! Enjoy the greens while they last, because when the heat turns on, the lettuce turns bitter. This week, it is with great excitement – and anxiety – that we prepare your first farm shares. We are Continue reading >>

Rhubarb Sour Cream Cake

This recipe is adapted from one of the best Martha Stewart recipes I’ve ever come across. I’ve got a few variations, but you can find a link to the original recipe at the end of this post. Ingredients For the Topping 4 tablespoons unsalted butter, melted 1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon Continue reading >>

Rhubarb Orange Zest Jam

Ingredients 2 pounds of rhubarb 5 cups sugar 2 oranges 1 package liquid pectin Weigh, wash and dice your rhubarb in small pieces. They will retain size in final product, so I like mine very small so the jam is less chunky. Do what you prefer. Zest one orange. You want to end up with Continue reading >>

Members Update 2015

Your 20 weeks of garden shares will officially start the first week of June, but we will begin selling at the Medford Market on Saturday, May 9. CSA shareholders get first chance to buy We Grow products. If you are a member, let me know what you would like and I will put your name on it. Continue reading >>

Barley Pilaf

Barley Pilaf recipe.

Freezer Corn

Recipe will be added soon!

Farmhouse Ham and Vegetable Chowder

On the coldest days of winter, we turn to our hearty soup and stew recipes here at We Grow. In our attempt to expand our use of home grown ingredients, we’ve fallen across a really tasty cream based soup we would like to share with you. We dried a lot of thyme this summer, raised our Continue reading >>

Local Nutrition: Is Direct to Consumer More Healthful?

The following article is available at the Harvard School of Public Health website. Many of the statements made within this article are important facts that our consumers should know about why local food does have benefits over our conventional long haul food distribution system. Click here to open Harvard School of Public Health PDF publication Continue reading >>

Squash Scones

Every fall, I cook down squash that I will keep handy in the freezer specifically for this recipe. All my boys love these squash scones. I’ve even had request to make them for a school snack last winter. Of course, I think they are best served with a hot cup of tea. Every person’s results will be different as Continue reading >>

What To Do with Winter Squash

Don’t be intimidated by a massive heirloom squash. It is the perfect end of season storage food. Put it in a root cellar and it will last for several months. Or, if you’re like us, wait until the weather cools, when your farm is tucked in for the winter. Now is the time to warm up Continue reading >>

Week 20: October 16, 2014

Yukon gold potatoes Brussel sprouts Carrots – variety mix Green leaf lettuce Red leaf lettuce Arugula Garlic Winter squash Broccoli Radishes  

Week 19: October 9, 2014

Yukon gold potatoes Parsley – a little extra for drying Carrots – our favorite mix Turnips Green leaf lettuce Red leaf lettuce Mustard greens Winter Onion Winter squash Dry calypso beans – FIRST TIME ON OUR FARM!!

Week 18: October 2, 2014

With the cool, wet summer weather we weren’t certain what to expect when we began to unearth our sweet potatoes. Much to our surprise, they are worth sharing with our CSA members. So after curing at a warm temperature for a few weeks for allow the skins to set and the starches to settle into their Continue reading >>

Eating In Season, Eating Local Means Fresh

When you connect with the place your food comes from, you realize what it means to eat in season. This lifestyle not only saves money and energy, but it is more sustainable as well.