Monday, July 6, 2015

CSA basket: Week of 7/6

This week we'll be processing our first batch of chickens. We've raised them in the forest on organic, non-GMO feed from a NYS farm, and because they are "Freedom Rangers" they are quite good at foraging the forest floor for more protein and nutrients. If you reserved birds earlier this season, you'll get priority, but we'll likely have a few extra for sale during Friday's CSA pick-up.

Thanks to Davoren Farm, we have 2 varieties of summer squash for you this week: Zephyr and Costata Romanesca. Both are sweet and crunchy and good when they are small or even fairly large.

Expect the following in your baskets this week:
Summer squash, green beans, carrots, salad turnips, chard, lettuce, basil, kohlrabi, cabbage, cilantro, parsley, scallions, baby onions.

Monday, June 29, 2015

CSA basket: Week of 6/29

Summer's here and baskets will be a bit more colorful!

And other cute news on the farm: we've got 3 8-week-old pigs. They are happily rooting around in the woods.

Expect the following in this week's basket:
Cabbage, green beans (just a taste), sugar snap peas or shelling peas, kohlrabi, bok choy or chard, hakurei turnips or radishes, kale, lettuce, arugula, basil, parsley, scallion, cilantro

Tuesday, June 23, 2015

CSA basket: Week of 6/22

We've tasted the first few ripe cherry tomatoes, a sign that they're growing well and will be abundant in a few weeks! Lots of greens this week, so keep enjoying those salads. We also have been making a very simple pasta sauce with them, see recipe here.

Expect the following this week:
Sugar snap peas, hakurei turnip, collards, kale, bok choy,arugula, lettuce, basil, parsley, cilantro.

Recipe w/ greens

Creamy greens pasta sauce
(adapted from here)

Ingredients: Greens (e.g.,  sorrel, collards, tatsoi, spinach, bok choy, kale, arugula), heavy cream, onions or leeks or garlic (or a combo), butter, s+p pasta

Preparing: Saute chopped garlic, onions and/or leeks in a few tablespoons of butter. Meanwhile, roughly chop greens of your choice. Add greens to pan and cook until slightly wilted (less cooking time for spinach, sorrel, arugula; more cooking time for tatsoi, bok choy, collards, kale). Add 1/2 cup to cup of cream and any herbs you want (e.g., tarragon, oregano). Let cream thicken for a minute or two. Salt and pepper to taste. Serve over pasta.

Eating: We like a squeeze of lemon juice on the pasta and some shaved Parmesan. Our favorite version of this is with sorrel, which has a lemony taste.

Dish history: We tried the original recipe (see here) because we had an abundance of spring sorrel and eggs. And then we used it for a supper served over homemade pig kidney tortellini. The strong lemony-creamy sauce paired well with the powerful kidneys.

Tuesday, June 16, 2015

CSA basket: Week of 6/15

Garlic scapes!
Somehow the varieties of peas we planted this year have resulted in sugar snaps ripening before the shelling. Expect a fun basket this week:

Sugar snap peas, garlic scapes*, lettuce, bok choy, kale, radishes, hakurei turnips, arugula.

* Scapes are the flowering stems of the garlic plant... they come only once a season, are mildly garlicky in taste and can be eaten raw or cooked.

Monday, June 8, 2015

CSA basket: Week of 6/8

A few days of sunshine and our shelling peas will be ready. And the garlic plants are scaping. June is here.

We are full of lettuce! You'll be getting quite a few heads this week. And likely last of the spinach
(spinach is a long-day plant that is starting to flower with so many hours of daylight).

Expect the following in your basket this week:
Lettuce, Tatsoi cabbage, arugula, kale, collards, spinach (we hope), radishes

~ ~ ~
Radishes are our favorite pickles! Use this recipe for quick pickles that just go right into your fridge:

Tuesday, June 2, 2015

CSA basket: Week of 6/1

Finally, some rain! This always seems to happen: serious downpours just as the lettuce is big enough to harvest and the pea plants are getting heavy with pods. This soaking will really make the vegetables boom.

And now that we've arrived in June, with all of the transplants and seeds in the ground, it's time for garden maintenance: weeding, mulching and tomato trellising.

Expect the following in this week's basket:
Radishes, kale, lettuce, spinach, braising mix, arugula, basil, chives.

Wednesday, May 27, 2015

1st 2015 CSA basket! Week of 5/25

We've been patiently coaxing the greens to grow, the peas to flower and the rain to pour down. And now that the radishes are fat and peppery, it's time for the first CSA basket of the season.

Pick-ups are from 4-7pm on Tuesdays or Fridays on the farm. We'll be up in the shed with baskets and coolers full of fresh produce.

Remember that eggs are always available ($5/dozen) and you can pick-up a compost bucket from us if you'd like to join our compost collective.

Expect the following in your baskets this week:
Lettuce, radishes, Swiss chard, parsley, chives, scallions, leeks, kale/collards


Here's a delicious collards recipe - no cooking necessary as it's a raw salad. Kale can be easily substituted.

Recipe w/ collards

Collard greens salad w/ ginger and spicy seed brittle

Found in Bon Appetit (April 2015) and copied exactly from this link:

  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons finely grated peeled ginger
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
  • 3 teaspoons honey, divided
  • 3 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon raw pumpkin seeds (pepitas)
  • 1 tablespoon raw sesame seeds
  • 1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced
1. Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
2. Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
3. Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.

Dish history: We over-wintered our collards so started eating this fresh salad in late March.... also tastes great with kale. The key is massaging the greens in the dressing to tenderize them.