Westfield-Based ‘Just Farmed’ Expands Field-to-Door Service; More Delivery Times, More Towns
Tuesday, March 11, 2014 • 12:46pm
WESTFIELD, NJ — One year after launching Just Farmed, a community supported agriculture (CSA) program that delivers farm-fresh produce to your door, Westfield mom and founder Meredith Lehman is expanding its delivery area to include Westfield, Scotch Plains, Fanwood, Garwood, Cranford, Clark, Springfield, Mountainside, Berkeley Heights, New Providence, Summit, Livingston, Millburn/Short Hills and Basking Ridge.
She’s added more delivery times, too, to make eating fresh, local produce more convenient than ever.
Just Farmed works with more than 60 farms in New Jersey, New York and Pennsylvania to bring in-season produce to customers fast—within 24 to 48 hours of picking, in most cases. The fruits and veggies arrive in reusable boxes chilled by ice mats during a time window of the customer’s choosing.
“It’s nice because you do not need to be home,” said Lehman.
With produce coming from so many sources—many of which are certified organic—Just Farmed is able to include seven to nine varieties of fruits and vegetables of the highest quality in its boxes each week.
“Hopefully we’ll be able to include one or two items from our own farm this year,” said Lehman, who loves farm-fresh produce so much that last year she began farming with her own family.
“Our box is always a culinary tasting. For example, we don’t just do red bell peppers for 10 weeks in a row. We do as many peppers as are available,” she said. This spring, customers can expect such treats as garlic scapes, ramps, rhubarb, peas, beans, asparagus, spinach and summer squash as well as local storage apples and Asian pears.
Also included in each box are tips and recipes that make it easy to use several of the items in each box together. Additional printable recipes are available online at their website, JustFarmed.com.
Delivery for the 2014 season will begin during the first week in May and continue through the first half of December. Participants pay $34 each week for a box designed to feed a small family. Customers may opt out during weeks that they won’t be home, and there’s no fee to cancel.
After a successful first season, “People are already renewing,” said Lehman. To sign up, click here.
Here, Lehman shares her recipe for Asparagus Frittata, one of the many recipes she’ll share with customers this season.
- 2 tablespoons unsalted butter
- 1/3 cup minced shallots, scallions, onions, leeks, green garlic or any combination
- 1/2 teaspoon salt
- 1 pound asparagus, tough ends trimmed off, spears cut diagonally into 1-inch lengths
- 6 large eggs, lightly beaten (if you substitute egg whites, use a 2 to 1 ratio)
- 1 cup shredded Gruyere or Swiss cheese
Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots/onions and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs (the top will still be a little runny) and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.