Gibbet Hill Farm CSA 2020 – SOLD OUT

 

THE 2020 FARM SHARES ARE SOLD OUT.  If you have any questions about your current CSA, please contact our farm manager: kayleigh@gibbethill.com.

FAQs

WHAT IF I CAN’T PICK UP?

If you know in advance that you will not be able to pick up your share at anytime during a given week, you may arrange for a friend or family member to pick up your share in your place. A CSA member may not pick up more than one share per week even if the previous week’s share was not picked up. 

WHAT IS THE FLEX SHARE?

The flex share allows the member to choose ten Thursdays (our distribution day) over the twenty week season that they will pick up their share.  Dates need to be given to the farmers by May 1st, 2020. 

WHAT IS INCLUDED IN THE PYO (‘pick your own’) CROPS?

Pick your own crops include; herbs (dill, basil, cilantro, parsley) and flowers (for flower share holders).  A few fun suprise crops might be included as well; like hot peppers, and husk cherries.

WHAT SHOULD I BRING TO PICK UP?

A mesh tote bag will be issued to each Gibbet Hill Farm CSA member, for members to use to pick up their share.

WHAT HAPPENS IF I AM LATE OR MISS PICKING UP MY SHARE WITHOUT NOTIFYING THE FARMERS?

If you can’t make it in time to pick-up your CSA Share, contact the farm, members will be given contact information for the farm team member who will be coordinating each week.  They may be able to keep it inside until the next day.  If they don’t hear from you before the pick-up time ends, shares will not be held. .  There are no refunds for missed pick-ups or forgotten shares.

CAN SOMEONE ELSE PICK UP MY SHARE?

Yes. We don’t need to know that someone else will pick up your share! Just make sure that your friend checks in with our distribution coordinator under your name. If they are not familiar with our CSA, please ask them to read these Frequently Asked Questions.

AS A COURTESY:

Most members require at least 15 minutes to collect their CSA share. Please allow yourself adequate time to gather your share items before the end of CSA hours. 

Please no dogs on the farm.

WHAT WILL BE IN MY SHARE? 

EXAMPLES* OF SHARES THROUGHOUT THE SEASON

*Please note, these are not menus of what will be in each months’ shares, but only forecast based on previous years’ harvests. 

JUNE
2lb beets with greens or 2 lb carrots , 2 heads lettuce, 1 lb cut mixed greens, 2 heads baby bok choy or 2 heads baby fennel, 1 bunch of scallions, 1 bunch radishes or salad turnips, 1 bunch swiss chard or 1 bunch kale, one quart strawberries 

JULY
1 lb beets or carrots,  2 cucumbers , 2 heads of lettuce , 1 large onion , 2 Summer Squash,  1 bunch kale or chard, 3 large tomatoes, 1 head cabbage, 2 green peppers ,  PYO 1 bunch basil, dill and cilantro,  one half pint of black raspberries

AUGUST
2 lbs carrots,  2 lbs potatoes, 1 large onion , 2 red sweet peppers, 3 tomatoes , 2 cucumbers , 1 lb cut greens,  1 bunch of scallions PYO 1 bunch basil, cilantro, dill, one pint of cherry tomatoes

SEPTEMBER
1 pound cut greens, 1 large bulb fennel or kohlrabi, 2 lbs carrots, 1 bunch kale or chard, 3 sweet peppers , 3 tomatoes, 1 bunch radishes or salad turnips, 2 pounds of leeks, one pint of string beans, PYO cilantro and dill

OCTOBER
1 bunch chard  or 1 bunch kale,  1 bunch of salad turnips, 2 pounds watermelon radishes , 1 head of lettuce, 2 lbs carrots,  1 pound of cut greens, 1 cabbage, 2 Butternut squash, 2 pounds of leeks,  2 pounds parsnips, PYO parsley

QUESTIONS? Please contact amy.severino@gibbethill.com.

Fall Classes for Gibbet Hill Farm Field School

We are pleased offer a series of half-day workshops on Gibbet Hill Farm for the fall. These interactive events will be led by our knowledgable team and include thoughtfully prepared fare from the farm.  Subjects for the fall will include cocktails, foraging, jams, canning, and wreath-making. Space is limited for these workshops to ensure a small instructor-to-student ratio.

Tickets for the fall workshops will be available the first week of August.  (Classes subject to change based on availability of our instructors.

SEPTEMBER:

Jams & Preserves
Foraging

OCTOBER:

Cocktails, Syrups & Shrubs
Canning & Preserving

NOVEMBER:

Dried Flowers & Wreaths

Please email amy.severino@gibbethill.com to be added to our mailing list and notified when tickets are available.

Farm to Fork Specials at Webber Restaurant Group

Our farm is yielding hundreds of pounds of produce for our chefs each week!  The chefs are getting creative, and guests are enjoying the delicious creations.

With our farm only a few steps away from the restaurant, Gibbet Hill Grill is changing their menu frequently this year to keep up with the demands of the harvests.

molly deliver

Each Thursday the Grill launches Farm-to-Fork specials available through Sunday (or until they sell out.)   This month we are swimming in tomatoes and eggplant.  Chef Tom and his team rise to the challenge, creating sumptuous dishes utilizing these abundant ingredients.  Here are only a couple of examples of their creativity:

Stuffed Quail with fried eggplant, mint vinaigrette!

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Heirloom Tomato and Cucumer Salad with roasted eggplant goat cheese and pepper vinaigrette!

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Head down to the south shore, and you’ll see Chef Stephen at Scarlet Oak Tavern use his weekly delivery in imaginative ways as well.

Here are fried Ipswich clams, tartar sauce paired with baby lettuces and sweet peppers from the farm!

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Grilled eggplant and fennel salad with fresh ricotta, balsamic, and purple basil!

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Chef Mario and his culinary cohorts at The Bancroft are inspired each week as well.  A field of shishito peppers are grown especially for The Bancroft (featured on some of our steaks), and when there are extra, the chefs feature them inventively in salad, side, and entree specials.

Fried shishito peppers with crystal sea salt and chimichurri (made with Gibbet Hill Farm herbs and garlic)!

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Heirloom tomato salad with fried mozzarella and Gibbet Hill Farm greens.

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Fireside Catering joins in on the farm-to-fork fun too.  Chef Ethan finds innovative ways to use Gibbet Hill produce on event menus each week.

 

mezze table

Fireside Catering also takes any excess of produce and herbs, canning and preserving them for use throughout the year!

As the seasons change, so do the harvests.  Stop by one of our restaurants, or book an event with our catering company, and ask what’s fresh today!