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.

Wednesday, April 29, 2015

2015 Spring Workation @ Longhaul Farm

Thanks to all of you who came out to the farm for a hard day's work. We prepared a lot of space for planting, got all of our potatoes in the ground and finished off transplanting onions. We are looking forward to sharing the harvest!

Enjoy some pics from the day...

Wednesday, April 1, 2015

Almost back to work...

It has been a looooooong winter. It was even snowing big, heavy snowflakes yesterday... and that's no April-fool's-day-joke. But, the snow is nearly gone and we are back to work outside with any hint of sun. The greenhouse is in full swing, we have hundreds of tomato, pepper and eggplant seedlings to re-pot, we'll be  hardening-off the onion family in our cold frame once the nights promise not to dip below freezing, and peas and radishes will be seeded in the vegetable beds any day now.  Feels good to be back.

Wednesday, January 21, 2015

Sign up now for our 2015 CSA season

We invite you to become a part of the Longhaul Farm community 
by joining us for our 2015 CSA season.

What is Community Supported Agriculture (CSA)? In CSA, a farm offers "shares" or memberships to the public. In return for your investment you receive a weekly box of freshly harvested produce throughout the growing season, from June to September.

What kinds of vegetables will CSA members receive? You will receive a variety of seasonal vegetables, from arugula to zucchini and everything in between. Please click here to see a list of vegetables we will grow.

When and where are pick-ups? Pick-ups are on the farm on either Tuesday or Friday afternoons (4-7pm), your choice.

Will Longhaul Farm’s CSA be different from other CSAs? We follow a similar model of CSA as most local, organic farms. The main difference between our CSA and others is that our CSA is small-scale, offering up to 30 memberships per season. That means we can provide more individual attention to you as members and collaborate on ideas for improvement.

What are your CSA membership options?
(1) Household share: Whatever is seasonal and harvestable, we share with you. The weekly box feeds 2-3 vegetarian adults or a family of 3-4 with mixed diets; includes a variety of 5-15 items. Household share price: $650.
--- Split shares are also available: You may split your share with a friend or neighbor. Or, if you’d like to split but don’t have anyone in mind yet to share with, we can do the pairing up for you. People split shares in 2 ways: (1) every-other-week pick-ups; or (2) dividing weekly pick-ups with each other. Split share price: $325.

(2) Community share membership: Receive a weekly household share of vegetables, plus anonymously subsidize a share for a family who doesn’t have the means to become a member themselves. Community share price: $1,250 ($650 for full share + $600 for the subsidized share).

******** Please reserve your share early – space is limited! | (845) 424-6277 ********

You can also purchase naturally-grown, pasture-raised meat and eggs at Longhaul Farm: 

  • Chicken: $6/lb – Reserve your chickens for $15/bird
  • Turkey: $8/lb – Reserve your holiday turkey for $50/bird
  • Pork: $375 for a quarter hog (cut list available upon request) – Reserve with a $50 down payment
  • Eggs: $5/dozen – Available year-round
We offer two payment options: (1) full-pay: pay your CSA membership fee and/or meat reservation fees by February 15, 2015 – this option gives us the most freedom as growers because we can rely on early resources throughout the season; or (2) pay in installments: pay half of your CSA membership by February 15, 2015 and the other half can be paid in installments throughout the season based on an agreement we work out together.

Contact us to become a member or learn more:
p: (845) 424-6277
a: 69 S. Mtn. Pass, Garrison 10524

Monday, November 24, 2014

A Thanksgiving pardon

Call us softies, but when we got requests from three people to spare one of our turkeys... and when Seneca asserted, "but not the old one," when we told her the turkeys were going away... and when she outmaneuvered us endlessly the morning of the harvest... we decided to pardon one of our Black Spanish birds, "the old one," the lady who was always smarter than the rest of 'em and the one, frankly, who we just couldn't bear to do in. There is no wonder such a pardon exists. Enjoy the holiday.

Wednesday, November 12, 2014

All's quiet on the farm

All's quiet on the farm. (Except for those baby chicks who think it's funny when we chase them each evening in the dark to get them back in their coop, safe and sound.)

Seriously, there is a void on the farm. Our pigs are gone, and the sounds of them frolicking in the woods, eating their feed, moving around in their hut, running up to Jason each morning... all gone. I felt this void last year, too, after we shipped our pigs off to a slaughterhouse to come back as delicious, packaged protein that we thoroughly enjoyed and shared all year long.

But this year's feeling is different, because this year's slaughter was different. There was no shipping off. There were intense, intimate moments with our three pigs up until their slaughter and even just after. With the help of a skilled friend, we took the lives of "the brown one," "Brigitte" and "the other one," as I so affectionately called them. Images from that morning are, thankfully, now ingrained in me. I will never be the same. Which sounds dramatic. But I only wish people could still have such real experiences with life and nature and death in order to grow and situate themselves appropriately in the world and in existence.

When the three of them were dead - when there was silence - I felt so conflicted. I felt respect, joy, sadness, relief, guilt... but mostly I felt love (again, dramatic - but true). I wanted so badly to hug my kid right after the deeds were done (only after I hugged those pigs, of course).

I can't express how thankful I am to have had this experience.

Now 5 days later, after we butchered the pigs under the tutelage of a master butcher right in our very own garage, after we vacuum sealed all of our precise cuts until midnight that evening, and after I cooked up a delicious country-style pork chop for dinner the next day, I'm expecting the cold weather to set in for a winter of rest and reflection.

Monday, October 20, 2014

2015 season begins

Seneca and I started our 2015 planting season last week, planting garlic into some newly prepared beds. Garlic has a long growing season, so the cloves are put in the ground in October in these parts, where they start to grow enough to have a head start in the spring, but not so much that they are damaged by the cold winter to come.