food

Codman Community Farms is starting its own meat CSA (community-supported agriculture) network. Enjoy monthly pickups of 10 pounds of Codman Farm-raised beef and pork. CSA members get the finest meat and support Codman Community Farms in a new and meaningful way.

If you love Codman-raised meat, so do others. By joining the CSA, you’ll get first dibs on the best meat you’ll ever meet.

Here’s how it works: Purchase a full share lasting six months for $600 and choose your six-month pick-up period (July to December or January to June). Each month, pick up various cuts and ground meats totaling 5 lbs. of pork and 5 lbs. of beef. Members also have the option of a no-beef, all-pork share. Pickup for members is the first Thursday evening of each month from 4-7 p.m. in the Codman barn.

For more information or to sign up, visit the Codman farm store in April or email info@codmanfarm.org. We need a minimum number of 30 shares to run the program, so don’t hesitate to sign up for the most delicious, healthy, local meat available.

(This article originally appeared in the  Lincoln Journal on August 2, 2012.)

By Alice Waugh

Summer at Drumlin Farm means loads of fresh vegetables and herbs—and some of them got pickled on a Friday night.

About 20 visitors sampled all sorts of veggies that had been pickled over the past week or so by Drumlin farm and food educator Allison Chuang, who led “Fermentation Friday: A Pickled Pageant” on July 27. Pickling isn’t just for cucumbers, she explained, as she handed out tasty samples of pickled radishes, carrots, peppers, green beans and other foods.

Before the advent of refrigeration, pickling (submerging food in salt water and allowing it to ferment) was just one of several food preservation methods people used around the world for centuries. For example, many cultures pickle cabbage to make foods like sauerkraut or kimchi. Fermentation is also used to make thing including beer, bread and yogurt.

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