2016: CSA Box Week 26

We made it! We are so grateful for your partnership for 26 weeks – half the year of weekly boxes. This week’s box is meant to be a celebration of what’s going on in the fields, and also to give you some space to take your time preparing it, as the next ten days are filled with travel, hosting out-of-town visitors, and so much cooking. So rest assured that most of this week’s box can relax in the fridge or on the counter until you’re ready for it – either as a part of your Thanksgiving meal or for family meals leading up to that big day (you should eat those ovation greens this week…the rest of the box will last in the fridge in a sealed plastic bags with a moist paper towel).

People always ask us what we farmers do all winter, and yikes, there’s a lot! We have already started interviewing some extraordinary candidates for next year’s crew, which is always an exciting process. We plan our field layout, order seeds, assess the past season for successes and failures, and plan the new CSA details. We also launch our annual year-end fundraising campaign to support our educational programming (you can make your year-end gift to the farm online at any time!) By the time we do all of that…and maybe take couple weeks off…it’s mid-February and time to get back to it, turning on the greenhouses, starting seedlings, and getting ready for the coming season!

Again we’d like to express our gratitude to all of you who have joined us for the long haul, and we hope you’ll join us again next season! Look out for a CSA member survey and sign up details for the 2017 season coming within the next several weeks!

This week’s box:

  • Ovation Greens Mix
  • Baby Italian Kale
  • Parsley
  • Sage
  • Scallions
  • Garlic
  • Pie Pumpkin
  • Brussels Sprouts
  • Savoy Cabbage
  • Broccoli
  • Sweet Potatoes
  • Sun Chokes
  • Red Potatoes (from Quail Hill Farm)
  • Pickles
  • Whole Wheat Flour

This week’s fruit share:

  • Apples from Briermere Farms

This week’s bread share:

  • Brioche Loaf: Carissa’s golden buttery brioche loaf is baked using bread flour, locally grown freshly milled whole wheat flour, butter, milk, eggs, yeast, sugar & salt. Each loaf is washed with egg, cream & honey just before baking. Makes an amazing french toast!!

This week’s cheese share:

  • Sigit (Gruyere style cheese) from Mecox Bay Dairy

In the fields to pick:

  • Herb Garden

This week's recipes:

2016: CSA Box Week 25

This week’s box contains the debut of Jerusalem artichokes, or “sun chokes.” We think it’s a pretty fitting addition to this week’s box on election day today, since they are a 365-day crop (meaning we planted them this time last year, they grow for a full year before they’re harvestable), the timing of which feels like it mirrors the never-ending more-than-year-long saga leading up to today’s national election. They’re a root crop that resembles ginger in appearance, but if you’ve never had them, trust us, they’re nothing like ginger! We call them “sun chokes” because of the sunflowers produced by each cluster of roots throughout the summer. They’re a perennial, and are “supposed to” spread like crazy, so we hope they’ll become an Amber Waves mainstay for years to come. Sun chokes are typically harvested after the first heavy frost…which we haven’t had yet…but we’ve been waiting long enough! We didn’t want to risk them never making it into your box in 2016, so frost or not, they’re making an appearance in this week’s share and also next week’s pick up, which is the last of the season. There are a few recipes for these babies below, we hope you enjoy them!

This week’s box also contains an interesting collection of a variety of intense flavors and textures…from spicy (mustard greens, jalapenos, radishes), to sour (sorrel), to sweet (sweet potatoes, pie pumpkin, and even the kale this time of year!) to fresh, bright, and pungent (celery, parsley). You can prepare this week’s share in a variety of ways – by making a selection of soups and salads, a roasted or sautéed vegetable medley, and there’s even potential for a pie in there! There are some recipes below to get you started, have fun!

This week’s box:

  • Celery (pungent, a little goes a long way!)
  • Savoy Cabbage
  • Italian Kale (getting sweeter this time of year!)
  • Mustard Greens (spicy, great addition to green salad or roast a chicken/fish on top of a bed of mustard greens – the greens soften and absorb the juices but still maintain some of their spice)
  • Sorrel (sour, tangy herb)
  • Parsley
  • Radishes
  • Pie Pumpkin (not just for decoration – it’s great for soups and pies!)
  • Sweet Potatoes (you may have a stockpile of these going by now, they should store well in the pantry for weeks to come)
  • Jerusalem Artichokes (sun chokes, suggestions below!)
  • Jalapeños
  • Yellow Onion

In the fields to pick:

  • Herb Garden
  • The last few cosmos, nasturtiums, raspberries

This week’s bread share:

  • Sourdough: Carissa’s one-and-one-half pound sourdough loaf is made using a natural rising agent first cultured in Amagansett in 1968. The starter is combined with bread flour, salt, and water, then given days to reach maximum flavor and peak fermentation before.

This week’s cheese share:

  • Mozzarella from Villa Italian Specialties

This week’s fruit share:

  • Apples from Briermere Farms

This week's recipes:

2016: CSA Box Week 24

It’s finally chilly out there! So much so that our coolers feel like warmers, since they’re warmer than the outside air temperature. In between CSA harvest days we’re making great progress cover cropping our fields and cleaning up the barns and greenhouses for winter, we’re aiming to be completely cleaned up and closed down by Thanksgiving! This time of year is also when our food pantries start serving more local families, so we, like many other local farms, support those efforts by making pantry deliveries a couple times each week. If this is a program you’d like to help support, let us know!

Like all our fall boxes, there are a lot of greens this week! We’re loving the mustard greens as a “bed” under roasted chicken or fish. If you’ve had your fill of salads and sautés, remember you can always use fall greens (the ovation mix is a great contender) as the base for a fall greens pesto (recipe below) that is great on pasta or as a dip for your favorite chips/veggies/crackers/snacks!

This week’s box:

  • Swiss Chard
  • Ovation Greens Mix
  • Mustard Greens
  • Arugula
  • Lettuce
  • Cabbage (great shredded as a topping for fall fish tacos or veggie quesadillas)
  • Sweet Potatoes
  • Pickles! (made from our own cucumbers this summer)
  • Parsley
  • Garlic
  • Delicata Squash

In the fields to pick:

  • Herb Garden
  • Cosmos (hanging on until the frist frost…)

This week’s fruit share:

  • Apples and Pears from Briermere Farms

This week’s bread share:

  • Classic Loaf from Carissa's Breads: Carissa's signature two-pound loaf is made with locally grown whole wheat flour, which is milled just before baking, then blended with bread flour, salt, water, and yeast.

This week’s cheese share:

  • Chevre from Catapano Dairy

This week's recipes:

2016: CSA Box Week 22

Here’s a sneak peek at Amber’s to-do list this week, we’re staying busy!:

  • Harvest for CSA (of course)
  • Remove all remaining tomato stakes from the field
  • Remove mulch and irrigation from the fields
  • Clean out and retire the small cooler for the season
  • Harvest all sweet potatoes (about 3,000 lbs…)
  • Start breaking apart garlic seed (separating heads into individual cloves) to be planted the last week of October
  • Glean and freeze everything we can for the winter!
  • End of season meetings with crew members
  • Head over to the Milk Pail in Watermill for an annual farm tour of their operation

This week’s box:

  • Arugula
  • Ovation Mix (mixed greens)
  • Lettuce
  • Sweet Potatoes
  • Sweet Peppers (the last of them)
  • Fennel
  • Parsley
  • Garlic
  • Jalapenos
  • Long Island Cheese Pumpkin (great for pies and soups, see recipes below, and check out this article in Edible East End!)

This week's recipes:

In the fields to pick:

  • We direct seeded a bed of Cosmos flowers that are ready to harvest! You can find them where the sugar snap peas were in the spring.
  • Raspberries
  • Herb Garden
  • The last of the: flowers, lunchbox peppers

This week's fruit share:

  • Apples and Pears from Briermere Farms

This week's cheese share:

  • Mecox Sunrise from Mecox Bay Dairy

This week's bread share:

  • Black Cocoa Loaf from Carissa’s Breads: these one-and-one-half pound black rye loaves are made with bread flour, local rye flour, cocoa, coffee, molasses, yeast, and salt.

2016: CSA Box Week 21

We are officially in uncharted territory! Our CSA has always wrapped up on Columbus Day weekend, this is the first season we’ve gone deeper into the fall for an extended 26-week season – thank you for joining us!  We’ve mentioned over the last few weeks that this time of year we’re working to get things out of the fields (food, stakes and trellising, spent crops, etc.) while also getting new things into the fields (winter cover crops now and garlic in a few weeks). The fall to-do list is similar for many farms, and with such a large, great crew this season we’ve been able to stay on top of things – so much so that last week we sent this season’s apprentices up to Vermont to help our friends at Bear Roots Farm (http://bearrootsfarm.com/) put a dent in the massive fall harvest on their farm. This work trip was a great way not only for Amber Waves to support our fellow farmers, but also gave our crew a chance to break out of the monotony of the same fields every day and be introduced to a different farm and growing style. Our friends Jon and Karin left the east end a few years ago (they formerly ran Sunset Beach Farm in Sag Harbor) for more space and to start a new, fantastic farm in Vermont. While we usually visit our friends in the winter when we all have more time to travel and relax, this work exchange is a new way for us to collaborate more meaningfully despite the distance between us. Plus – our crew brought back carrots, which were not successful for us this season, and which are making an appearance in your box this week. Enjoy!

This week’s box:

  • Sweet Potatoes
  • Butternut Squash
  • Yellow Onion
  • Garlic
  • Sweet Peppers
  • Arugula
  • Ovation Salad Mix
  • Lettuce
  • Broccoli
  • Carrots

In the fields to pick:

  • Raspberries
  • Flowers
  • Shishito & Lunchbox peppers
  • Herb Garden

This week’s cheese share:

  • Catapano Dairy Chevre

This week’s fruit share:

  • Apples and Pears from Briermere Farms

This week’s bread share:

  • Brioche Loaf: Carissa’s golden buttery brioche loaf is baked using bread flour, locally grown freshly milled whole wheat flour, butter, milk, eggs, yeast, sugar & salt. Each loaf is washed with egg, cream & honey just before baking. Makes an amazing french toast!!

This week's recipe suggestions:

  • If farmers ran the world, we would do a roasted vegetable medley with the broccoli, butternut, sweet potatoes, onion, garlic, and carrots (tossed in olive oil, salt, and pepper, at 375 for a half hour) and eat it throughout the week. (Even leftover for breakfast with a fried egg on top!) And we’d use those crisp fall greens for a week’s worth of salads. Easy!
  • Sweet Potato and Arugula Salad

2016: CSA Box Week 20

This week’s box is a true collision of summer and fall, which is what the fields feel like right now. Radishes, turnips, sweet potatoes, and cutting greens are thriving while in nearby fields we’re removing tomato stakes, mowing zucchini and other spent summer crops, and turning the soil over to prepare for winter cover crops. For those of you joining us for the “Columbus Day” share, we hope you enjoy this last box of the season! For those of you who are staying with us through Thanksgiving, there are still six more weeks ahead of delicious, ever-sweetening produce due to the decreasing temperatures we’ll see in the next month.

For the last seven years we’ve marked the conclusion of the CSA season with our Oktoberfeast Party, which is easily our favorite among the many events we host at the farm each year.  This year’s feast doesn’t mark the end of the season, since we’ve extended the CSA through Thanksgiving, but it still functions as a celebration of the great year we’ve had so far. This event brings our CSA community together to share a meal comprised of the best of what’s produced by not only our farm, but also our friends on neighboring farms, including Quail Hill Farm, Balsam Farms, Mecox Bay Dairy, The Milk Pail, and Briermere Farms. As you can imagine, we and the crew spend nearly all of our daylight hours working, hurrying, and generally pushing hard through the farming season. Inviting our friends, families, and neighbors to join us for a meal at the farm is one of the most gratifying ways to reflect upon the season, and for us farmers to see the farm as a place of pleasure and leisure – if only for a few hours! We hope you’ll join us for this year’s feast!

This week’s box:

  • Radishes
  • Hakurei Turnips
  • Arugula
  • Ovation Greens Mix (for salad or quick steam)
  • Sweet Peppers
  • Tomatillos
  • New England Pie Pumpkin (decorative but also deliciously edible)
  • Sweet Potatoes
  • Brussels Sprouts
  • Chives

This week's recipes:

In the fields to pick:

  • Shishito Peppers (they’re all red now! But still sweet, give them a try)
  • Lunchbox Peppers
  • Flowers
  • Raspberries
  • Herb Garden

This week’s cheese share:

  • Fresh Mozzarella from Villa Italian Specialties in East Hampton

This week’s fruit share:

  • Apples and pears from Briermere Farms

This week’s bread share:

  • Honey Oat Loaf from Carissa’s Breads: Carissa’s one-and-one-half pound honey oat loaf is baked with bread flour, freshly milled locally grown oats, rolled oats, local honey, oil, salt, water, and yeast. Each loaf is washed with a combination of egg, cream, salt, and honey, then topped with additional oats before baking. 

2016: CSA Box Week 19

During the off-season we travel to visit as many farms and conferences as we can to learn what other farmers are doing, how they’re increasing the quality and efficiency of their operations, and what inspiration we can bring back to our own farm. All farms face challenges based on location, weather, soil type, clientele, economic circumstances, etc. and it’s always a thrill to see how other farmers face their unique set of circumstances. Small farms also tend to be a reflection of the personalities and styles of the farmers in charge – which is another reason why no two farms are alike. Yesterday we had the opportunity to tour the Golden Earthworm in Jamesport through a tour put on by the Amagansett Food Institute. What an extraordinary operation! With a 2,100 member CSA, 70 acres in production, and 20 years of farming experience, the Golden Earthworm is massive in scale compared to ours, but there are always so many things to be learned from our neighbors. In particular these farmers specialize in the use of specialized, precise field equipment that enables them to achieve extreme efficiency in the fields. We aspire to be as organized as Matt and Maggie, the farmer-owners there, who manage 20 employees and more than 40 pick-up locations, not to mention their CSA membership of more than 2,000. Despite the rain, I have a pep in my step today thinking about what the future holds for Amber Waves and how we can continue to improve and borrow ideas from our neighbors – a CSA that size isn’t in the cards for us, but we do love their field management style! We love knowing that Long Island is a place of agricultural ingenuity and varied farming styles, and we’re honored to be part of that community!

This week’s box:

  • Sweet Potatoes
  • Butternut Squash
  • Baby Kale salad greens
  • Tokyo Bekana (Asian green great for salads or quick sauté)
  • Parsley
  • Hakurei Turnips (cut in half and saute in butter…you won’t be sorry)
  • Radishes
  • Garlic
  • Cayenne Peppers
  • Cute Mini Bell Peppers
  • Broccoli

This week's recipes:

This week’s bread share:

  • Carissa’s Salty Soured Pickled Rye: this one-and-one-half pound loaf is baked with a combination of bread flour, locally grown rye flour, salt, pickle brine, caraway seeds, and a natural rye starter that was first cultured in Southampton over 15 years ago.

This week’s cheese share:

  • Sigit (Gruyere-style cheese) from Mecox Bay Dairy

This week’s fruit share:

  • Peaches & Apples from Briermere Farm

In the fields to pick:

  • Shishito Peppers
  • Lunchbox Peppers
  • Flowers
  • Raspberries (until this rain..)
  • Herb Garden

2016: CSA Box Week 17

We’re really starting to feel the shift in the weather at the farm! Chilly mornings are a welcome change from the sweltering heat of August. As we move past the rush of summer high season we’re enjoying a slightly slower pace and shorter daily to-do lists. These days we’re mapping out the major projects that need to get done in the fall – mowing and tilling in crops, planting winter cover crops, cleaning up the greenhouses, and putting the barn back in order (it gets a little disorganized in there during the season…) are all on our list. This week we’re focusing on bringing in all the winter squash, which we plan to have in the box each week for the remainder of the season. This week’s squash is delicata, a crew favorite, which you can read about and find recipe suggestions for here. As we dig through our beds of sweet potatoes it’s hard for us to leave the beautiful greens behind, so those are making another appearance in your share this week (in case you didn’t get to them last time. We recommend steaming them like you would spinach, or chopping them up and including them in an omelet, frittata, or lasagna.

This week’s box:

  • Russian Kale
  • Sweet Potato Greens
  • Leeks
  • Fennel
  • Sweet Potatoes
  • Red and Yellow Sweet Peppers (cubanelles and bells)
  • Delicata Squash
  • Salsa pack (tomatillos, san Marzano tomatoes, jalepeno pepper, onion, garlic – throw it all together in the Cuisinart or rough chop!)
  • Beefsteak & Heirloom Tomatoes
  • Radishes

This week’s fruit share:

  • Peaches and Rasberries from Briermere Farms

This week’s Cheese Share:

  • Chevre from Catapano Dairy

This week’s bread share:

  • Sweet Potato & Potato Loaf: Carissa's Breads golden sweet potato & potato loaf loaf is baked using bread flour, locally grown freshly milled whole wheat flour, local sweet potatoes, local potatoes, butter, eggs, yeast & salt. Each loaf is washed with egg just before baking.

In the fields to pick:

  • Raspberries
  • Husk Cherries
  • Shishito Peppers
  • Sweet Lunchbox Peppers
  • Cherry Tomatoes
  • Herb Garden
  • Flowers

2016: CSA Box Week 16

It’s Labor Day week and we’re taking a breath, giving our crew a couple extra days off, and getting ready for fall! See you next week!

This week’s box:

  • Spaghetti squash
  • Sweet Peppers
  • Cayenne Peppers
  • Lettuce
  • Kohlrabi
  • Yellow Onion
  • Beefsteak Tomatoes
  • Heirloom Tomatoes
  • Striped cavern tomatoes (great for stuffing and roasting)
  • Matt’s Wild Cherry Tomatoes
  • Garlic
  • Quail Hill Farm Potatoes
  •  

In the fields to pick:

  • Shishito Peppers
  • Husk Cherries
  • Sweet Lunchbox Peppers
  • Cherry Tomatoes
  • Flowers
  • Raspberries
  • Herb Garden

This week’s fruit share:

  • Mixed peaches & nectarines and Raspberries

This week’s rotating bread share:

  • Brioche Loaf from Carissa’s Breads

This week’s rotating cheese share:

  • Sigit (gruyere style cheese) from Mecox Bay Dairy

2016: CSA Box Week 15

We can’t believe it, but this is the last week of the summer share! For those of you who are with us through Columbus Day or Thanksgiving, there are still many more weeks of fresh summer and fall food coming your way, including sweet potatoes and squash within the next couple weeks! Labor Day feels like a pivotal finish line for us at the farm because nearly all of our vegetable planting is done, with the exception of garlic that we plant in October for next season. Almost all of our fall crops are in the ground and many of them are nearly ready, we’re currently seeding some leafy greens like arugula, bok choy, and spinach along with radishes and turnips that we expect to be beautiful in September.

As members your support of the farm is what makes our work possible. Each season we grow hundreds of varieties of fruits and vegetables and harvest hundreds of thousands of pounds of food for our community – including you, local restaurants, and food pantries. We produce this food while training a new team of apprentices each season, who join us to develop skills in experience in organic agriculture.  All the while our on-farm educator, Farmer Chris, is busy hosting and teaching school groups, summer camps, and all other farm visitors with his extraordinarily creative lesson plans and activities. We’re thrilled with how the farm has grown and evolved and it’s largely thanks to your support of our work. We’re already looking forward to what’s new for next season, which will of course include a beautiful variety of organic produce, but will also include more events, activities, and eating at the farm. We’d love to know how you like to use the farm and what you would like to do when you’re here, so send us an email or flag us down at pick up! Remember that Amber Waves Farm is a 501 (c)(3) not for profit farm, and that your financial gifts to our dynamic educational programming are fully tax-deductible and make a tremendous impact on our mission to educate both eaters and growers in order to strengthen our food system. Thank you for your support of all we do at the farm!

This week’s box:

  • Zucchini
  • Leeks
  • Garlic
  • Nappa Cabbage
  • Russian Kale
  • Lettuce
  • Beefsteak Tomatoes
  • Heirloom Tomatoes
  • San Marzano Tomatoes
  • Cubanelle Peppers
  • Poblano Peppers (spicy – chiles rellenos recipe below)
  • Cayenne Peppers

In the fields to pick:

  • Flowers
  • Herb Garden
  • Cherry Tomatoes
  • Shishito Peppers
  • Lunchbox Peppers (so sweet and delicious)
  • Husk Cherries
  • Raspberries are making a comeback

This week's recipes:

Chiles Rellenos

Tomato Kale Quiche in Cheesy Rise Crust

This week’s fruit share:

  • Yellow Peaches and Damson Plums from Briermere Farms

This week’s rotating bread share:

  • Black Cocoa Rye from Carissa’s Breads: these one-and-one-half pound black rye loaves are made with bread flour, local rye flour, cocoa, coffee, molasses, yeast, and salt.

This week’s cheese share:

  • Fresh Mozzarella from Villa Italian Specialties in East Hampton

2016: CSA Box Week 13

This week’s box is one we’ve been looking forward to for a while – it’s a pizza box! When we started the farm in 2009 the concept of a “pizza farm” was on our minds, and was in part what led us to grow wheat. This week we have an assortment of some amazing pizza toppings and ingredients: sweet and hot peppers, onions, eggplant, garlic, parsley (even collard greens), and also whole wheat flour for homemade dough. The flour in your share has been freshly milled from this season’s wheat harvest. We hope you’ll make a pizza at home – although ratatouille would be another great option with this week’s bounty. We also hope you’ll join us this week at our CSA member potluck on Tuesday, August 16 of this week (we’ll be serving up pizzas, of course!).

This week’s box:

  • Collard Greens (sautéed or as a “dough” for a mini gluten-free pizza!)
  • Chinese Cabbage (it’s young – use it fresh in a salad or quickly steamed)
  • Zucchini
  • Cucumbers
  • Sweet Peppers
  • Eggplant
  • Cayenne Peppers
  • Tomatoes
  • Leeks
  • Onion
  • Garlic
  • Parsley
  • Whole Wheat Flour (2 cups; freshly milled from this season’s harvest!)

In the fields to pick:

  • Flowers
  • Husk Cherries
  • Shishito Peppers
  • “Lunchbox” Peppers (cute mini sweet peppers, located between the husk cherries and the shishitos)
  • Herb Garden

This week's recipe:

There are many out there, and they’re all pretty similar, here’s an example of one we like to use at the farm. Most dough recipes call for sugar, and we often substitute in honey. We’ve also found that that adding freshly chopped herbs (thyme, oregano, sage) right into the dough is an amazing way to add flavor, texture, and beautiful color to your dough!

This week’s fruit share:

  • Yellow peaches and Zestar apples from Briermere Farms

This week’s rotating bread share:

  • Dark Beer Bread: Carissa’s dark beer bread is baked using a rich, flavorful, and milky beer called Guardsman Stout, which is crafted by our local Montauk Brewing Company. The creamy stout lends its distinct flavor to the one-and-one-half pound loaves, which sell out weekly at the Montauk Farmers Market. Other ingredients include bread flour, molasses, salt, and yeast.

This week’s rotating cheese share:

  • Peconic Bel from Catapano Goat Dairy

2016: CSA Box Week 12

Tomatoes are (finally!) here, and we’re so excited! There are just a couple in your box, but you’ll be seeing many more in the weeks to come. This week also contains sweet potato greens, which you’ve maybe (probably?) never cooked with before. The true sweet potatoes will start making an appearance in September, they’re sizing up underground, but we’re always scouring the fields for rare and unusual items that we’d never be able to find for sale. We encourage you to try them out, and also give yourself a break if you don’t quite get to them. A link about cooking with sweet potato greens is below, along with another recipe for stuffed peppers!

This week’s box:

To pick in the fields:

  • Husk cherries
  • Shishito peppers
  • Cherry tomatoes
  • Lunchbox peppers
  • Flowers
  • Herb garden

This week’s rotating bread share:

  • Sweet Potato & Potato Loaf: Carissa's Breads golden sweet potato & potato loaf loaf is baked using bread flour, locally grown freshly milled whole wheat flour, (soon!) local sweet potatoes, local potatoes, butter, eggs, yeast & salt. Each loaf is washed with egg just before baking.

This week’s fruit share:

  • Donut Peaches and Nectarines from Brieremere Farms

This week’s rotating cheese share:

  • Fresh Mozzarella from Villa Italian Specialties

2016: CSA Box Week 11

It’s hard to believe it’s August already! This week we’re introducing the first of the sweet peppers and although shishito peppers are available to pick in the fields, we want to make sure everyone tries them so we’ve included those too. Blistered shishitos are one of our farmer favorites because they’re so easy to make and are great vehicles for a sauce of your choice, from chipotle mayonnaise to soy ginger dipping sauce (this recipe calls for sugar but there’s no need for it – the sauce is great without it!). “They” say that one in ten shishito peppers is spicy, so it’s sometimes called a roulette pepper, but we find that ratio to be much closer to one in 100 (let us know if you happen to get a hot one!)  Finally, this week’s box also includes corn from our friends at Balsam Farms. We were really hoping tomatoes would be ready, but they seem to be taking their time, so we decided to include this fun treat for you all instead!

This week’s box:

  • Swiss Chard
  • Lettuce
  • Fennel
  • Eggplant
  • Sweet Peppers
  • Shishito Peppers (also available for u-pick in the fields)
  • Yellow Onion
  • Corn! (from our friends at Balsam Farms)

To pick in the fields:

  • Flowers
  • Shishito Peppers
  • Beans - green, purple + Dragon Tongue (white/purple stripe)
  • Husk Cherries
  • Herb Garden
  • Raspberries (they've slowed down but the last few of this round are out there, then they will be back in September!)

This week’s rotating bread share:

  • Brioche Loaf: Carissa’s golden buttery brioche loaf is baked using bread flour, locally grown freshly milled whole wheat flour, butter, milk, eggs, yeast, sugar & salt. Each loaf is washed with egg, cream & honey just before baking. Makes an amazing french toast!!

This week’s fruit share:

  • Peaches and Blackberries from Briermere Farms

This week’s rotating cheese share:

  • Sigit (Gruyere-style hard cheese) from Mecox Bay Dairy

2016: CSA Box Week 10

Welcome to week 10! This week is the two thirds point in the season for the Labor Day share, the halfway point for Columbus Day, and only about the two fifths mark for our new extended Thanksgiving share. We wanted to take this week to congratulate and commend you on your membership and commitment to the farm. Some of you sent us this article that appeared in the Times last week about national and New York CSA trends, and it made us even more thankful for such a strong membership base. Your commitment to the farm for the growing season enables us to try new crops to share with you and to work to improve and streamline our growing methods. (Entirely new this year are celery and kohlrabi, and after a few years of trying, we got a lot better at Napa cabbage and onions). In the meantime, we’re working hard to train a new generation of farmers through our Apprenticeship Program – remember that all of the work done on the farm is carried out by our team of apprentices and “seniors,” or graduates of our Apprenticeship Program who’ve stayed with us for additional seasons.

You play a critical role in the farm and we want to keep you happy! At the end of the season you’ll have the opportunity to fill out a survey to share with us your favorite and least favorite parts of our CSA program, your preferred vegetables and u-pick crops, and how we can make membership better for you. Until then, please continue to enjoy the fields – we’ve never seen a year where more people are out there picking – it thrills us!

For you, CSA membership might be a way to get your family to eat more vegetables, or an opportunity to enjoy our open space, or maybe you join us for the u-pick flowers! For us though, your collective memberships (there are 150 of you) make up 2/3 of our sales, and are the driving inspiration for what we decide to plant when, how we arrange the fields, and the schedule of our week (when we’re having a particularly stressful time we remind ourselves that even though our lives revolve around the box, your lives don’t – and we have a little leeway ;)). So THANK YOU for joining us, for helping us become better farmers, and for helping us turn Amber Waves Farm into the community gathering place we had in mind when we dreamed it up in 2008. Onward!

This week’s box:

  • Kale
  • Lettuce
  • Parsley
  • Red Onion
  • Scallions
  • Celery
  • Zucchini
  • Eggplant
  • Potatoes! (from our friends at Balsam Farms!)

To pick in the fields:

  • Raspberries
  • Flowers
  • Shishito Peppers
  • Green Beans
  • Husk Cherries
  • Herb Garden

This week's recipes:

This week’s rotating bread share:

  • Black Cocoa Bread: these one-and-one-half pound black rye loaves are made with bread flour, local rye flour, cocoa, coffee, molasses, yeast, and salt. 

This week’s rotating cheese share:

  • Catapano Goat Dairy Chevre

This week’s fruit share:

  • Peaches and Rhubarb from Brieremere Farm

2016: CSA Box Week 9

This week eggplant enters the box, and the crew is so excited about it! We spent the spring doing “beetle checks” three times per week to control the heavy Colorado Potato Beetle pressure we face each season. As its name suggests, this particular beetle aggressively goes after potato crops and can easily wipe out a field in days if left unchecked, and will do the same to an eggplant crop (same plant family as the potato). Long Island has one of the strongest, most well-adapted beetle populations in the country, and East End farmers take this threat seriously. Other organic farms spray approved pesticides and our neighbors at Balsam Farms rely on an ingenious bug vacuum to suck the insects off of their plants – but because we don’t grow potatoes and our eggplant planting is a reasonable size, we pick off the beetles by hand multiple times per week until the plants start fruiting, at which point they’re large and strong enough to withstand the beetles eating their leaves. We’re pretty glad to have finished this tedious part of the season!

Meanwhile, in another field, the crew is currently trellising tomatoes, and we’re expecting cherry tomatoes within the next week or so!

This week’s box:

  • Russian Kale
  • Lettuce
  • Purslane
  • Parsley
  • Fennel
  • Garlic
  • Scallions
  • Zucchini
  • Radishes
  • Eggplant

To pick in the field:

  • Raspberries
  • Flowers
  • Herb Garden
  • The husk cherries are just starting!

This week's recipes:

This week’s rotating bread share:

  • Salty Soured Pickled Rye: this one-and-one-half pound loaf is baked with a combination of bread flour, locally grown rye flour, salt, pickle brine, caraway seeds, and a natural rye starter that was first cultured in Southampton over 15 years ago.

This week’s rotating cheese share:

  • Fresh Mozzarella from Villa Italian Specialties

This week’s fruit share:

  • Peaches and Blueberries from Briermere Farm

2016: CSA Box Week 8

This is a box we are so excited about! It is an exciting time of year for us as more things are ready for harvest each week, so this box contains a nice variety of items – including new appearances by celery and white onions. These are two vegetables that may seem run-of-the-mill, but we think you’ll be surprised by the intensity of each of their flavors, especially the celery, which is more pungent than anything you’d find at the store.  Try the celery and parsley chopped up in a summer salad like lobster salad, chicken salad, corn salad or wheat berry salad.

This week’s box:

  • Swiss chard
  • Lettuce
  • Radishes
  • Zucchini
  • Cucumbers
  • Celery
  • Parsley
  • Garlic
  • White Onion

To pick in the field:

  • Raspberries
  • Flowers
  • Herb Garden

This week's recipes:

This week’s rotating cheese share:

  • Mecox Sunrise from Mecox Bay Dairy

This week’s fruit share:

  • Blueberries and gooseberries

This week’s rotating bread share:

  • Sourdough: Carissa’s one-and-one-half pound sourdough loaf is made using a natural rising agent first cultured in Amagansett in 1968. The starter is combined with bread flour, salt, and water, then given days to reach maximum flavor and peak fermentation before.

2016: CSA Box Week 6

This week we’d like to introduce you to The Grainbow!

Grains have always been an important part of the farm’s mission, and this season we’ve decided to trial the 14 different grain varieties represented in the “grainbow,” both as an educational and visual tool for farm visitors and as an actual experiment to test their viability on the East End as future crops for the Amber Waves Farm Grain Program.

Grains are staple foods for billions of people around the world, and we wanted to bring that rainbow of the world’s food supply to our fields. The Grainbow consists of cereal grains, pseudo-cereals and an oilseed grain. Cereal grains are members of the grass family, like wheat and barley. Pseudo-cereals are grains from broadleaf plant families, like buckwheat and quinoa. Oilseed grains are grown primarily for the extraction of their edible oil, like flax. Lastly, legumes such as beans, soybeans and chickpeas can also be considered commercial grain crops, as they are harvested for their seed. We planted our chickpeas alongside the Grainbow to represent this category of grain legumes.

All plants in the Grainbow were started from seed in our greenhouses in mid-April and transplanted into the field during the second week of May. Now, more than a month later, most of the grains are thriving and we are excited to watch them continue to mature (and change color!) until harvest time. Be sure to visit The Grainbow on the left side of the field, across from the peas!

Cereal Grains

  • Winter Wheat
  • Spring Wheat
  • Sorghum
  • Rye
  • Rice
  • Popcorn
  • Millet
  • Oats
  • Barley

Pseudo-cereal Grains

  • Quinoa
  • Buckwheat
  • Amaranth

Oilseed Grain

  • Flax

Grain Legume

  • Chickpeas

This week’s box:

  • Arugula
  • Kale
  • Lettuce
  • Ovation Mix
  • Radishes
  • Zucchini (the first of a lot!)
  • Parsley
  • Leeks

In the fields to pick:

  • Peas (for another week or two)
  • More flowers!
  • Herb Garden
  • The raspberries are just starting… you might be able to go pluck a few, and they’ll be here in force within the next week.

This week’s rotating bread share:

  • Black Cocoa Bread: Carissa's one and one-half pound black rye loaves are made with bread flour, local rye flour, cocoa, coffee, molasses, yeast, and salt

This week’s rotating cheese share:

  • Catapano Dairy Chevre Sampler

This week’s fruit share:

  • Raspberries and Rhubarb from Briermere Farms

This week's recipes: