2018: Week 26 - Last Week!!

Good Morning

It’s hard to believe but the end of the CSA season has arrived. Thank you so much for joining us for our 10th season! It’s been a great one. CSA has always been a staple of this farm, and we are so glad to have grown it over the last decade and to have it remain such a steady pillar of the work we do. We couldn’t do it without you!!

Don’t forget to sign up for our Thanksgiving vegetable box and to preorder your holiday pastries! The deadline is this Friday (November 16). Sign up here and use code TG2018 to get 10% off!

Recipes:

This Week’s Box:

  • Tatsoi

  • Carrots

  • Kale

  • Radishes

  • Cauliflower

  • Brussels Sprouts

  • Japanese Sweet Potatoes

  • White Sweet Potatoes

  • Butternut Squash

  • Daikon Radishes

  • Napa Cabbage (purple or green!)- optional

  • Wheat Berries - optional

  • Parsley - optional

  • Watermelon/Black Spanish Radishes - optional

  • Spicy Salad Bouquet - optional

  • Kohlrabi - optional

  • Jalapeños - optional

Fruit:

  • Granny Smith Apples

  • Pink Lady and Cortland Apples

Cheese:

  • Mix of Mecox cheese

Bread:

  • Carissa’s Sourdough


2018: Week 25

Good Morning!

Election Day is here. GO VOTE!

The Box:

  • Garlic

  • Brussel Sprouts

  • Sweet Potatoes

  • Carrots

  • Cauliflower

  • Parsley

  • Kale

  • Broccoli

  • Lettuce

  • Cabbage

  • Watermelon/Spanish Radishes - optional

  • Hakurei Turnips - optional

  • Shishitos - optional

  • Butternut Squash - optional

  • Sage - optional

Fruit:

  • Bosc Pears

  • Pink Lady Apples

Cheese:

  • Mix of Mecox and Catapano cheese

Bread:

  • Carissa’s Baguette


2018: Week 24

Good Morning and Happy Halloween!

The last week of October is looking to be a beautiful fall week. All of our garlic is in the ground, as is our wheat for next summer.

As we continue with our fall clean-up projects, we are prepping for a move of our deer fencing this winter. The deer pressure makes growing anything that isn’t a pungent allium like garlic or onions nearly impossible outside a fence. We are hoping to encompass the front pizza oven/event yard and our field to the east of that to expand our growing area. This is crucial, not just to keep out the deer, but to take care of the land. The more area we have, the more we can let fields rest after planting into and harvesting from them. This season we grew about 20 acres of crops on 15 acres of land. This is because of our many succession crops. Once we finish with a short season crop like radishes or lettuce, we quickly mow and disc the ground to prepare for fresh beds and a new crop. More land would allow us to leave those fields to rest without extra tillage and regenerate with a protective cover crop for a bit longer before they return to the production rotation.

Recipes:

The Box:

  • Kale

  • Scallions

  • Kohlrabi

  • Baby Lettuce

  • Head Lettuce

  • Carrots

  • White Radishes

  • Hakurei Turnips

  • Butternut Squash

  • Broccoli

  • Wheat Berries

  • Jimmy Nardello Peppers - optional

  • Garlic - optional

  • (More) Lettuce - optional

  • Cabbage - optional

  • Sweet Potatoes - optional

Fruit:

  • Choice of various apples

Cheese:

  • Choice of Catapano and Mecox Cheeses

Bread:

  • Carissa’s Pickled Rye

2018: Week 23

Good morning -

We received the first frost last Friday, much earlier than we did last year. Ths affected some of our tender greens, flowers, and herbs. However, our root vegetables and cold weather greens and brassicas are still doing well. We are continuing to cover crop the fields, which can be a bit of a race to get seed in the ground before the true hard frost that makes the soil an inhospitable place for germination.


Recipes:

The Box:

  • Collard Greens

  • Head Lettuce

  • Baby Kale

  • Parsley

  • Scallions

  • French Breakfast Radishes

  • Hakurei Turnips

  • Potatoes from Balsam Farms

  • Sweet Potatoes

  • Green Peppers

  • Cabbage - optional

  • Red Curly Kale - optional

  • Fairytale Eggplant - optional

  • Jimmy Nardello Peppers - optional

  • Broccoli - optional

  • Sage - optional

Fruit:

  • Empire Apples

  • Pears

Cheese:

  • Choice of various Mecox and Silver Lake cheeses

Bread:

  • Carissa’s Baguette

Winter hardy herbs are still available in the herb garden!


2018: Week 22

Good Morning!

As the weather gets colder we continue to close down our fields for the season. We will be harvesting the last of some of our summer veggies this week, but we still have plenty of fall produce including carrots, radishes, and lots of greens. This week we received our garlic seed (which is really just individual garlic cloves!) and are hoping to start planting it the end of this week.

The colder weather is also getting us excited for Thanksgiving and we are excited to announce our Thanksgiving edition box! The vegetable box, which is intended to prepare dishes for 8 people, will include sweet potatoes, squash, potatoes, brussels sprouts, greens, and more! Sign up sheets are available in our market and on our website. In addition to the vegetable box we are also offering a variety of baked goods from our kitchen and local bakeries baked fresh just for you! Options include a variety of breakfast pastries, squash loaves, bars + cookies, dinner rolls + breads, and pie + whips. As CSA members you will receive 10% off the vegetable box and baked goods - just use the code TG2018 at checkout.

Recipes:

The Box:

  • Baby Lettuce Mix

  • Head Lettuce

  • Parsley

  • Lacinato Kale

  • Green Cabbage

  • Jimmy Nardello Peppers

  • Delicata Squash

  • Carrots

  • Eggplant

  • Broccoli

  • Garlic - optional

  • Jalapeños - optional

  • Saute Bouquet (mix of mustards and tat soi) - optional

  • Sweet Potatoes - optional

  • Fennel - optional

Cheese:

  • Choice of various East Hill Creamery and Mecox varieties

Fruit:

  • Mutsu apples

  • Honeycrisp apples

Bread:

  • Carissa’s Baguette

Don’t forget to pick some flowers before it gets too cold! The herb garden is also still open!

2018: Week 21

Good Morning!

Thanks to those who attended the potluck this Sunday it’s been a great season sharing the farm with all of you! As we roll into fall, more and more of our fields are shrinking as we continue to prepare the land for cover crop. Walk the fields each week and you’ll begin to notice some big changes in the farm’s landscape.

The last week of the share runs until before Thanksgiving. So for the following holiday week we’re offering a special box that is double the size of your normal share and filled with things for a hearty Thanksgiving meal. Sign up sheets are available in our market and will be posted online shortly!

Recipes:

The Box:

  • Poblano Peppers

  • Tatsoi

  • Head Lettuce

  • Baby Lettuce Mix

  • Broccolini

  • Sweet Potatoes

  • Delicata Squash

  • Garlic

  • Hakurei Turnips

  • Eggplant

  • Shishitos - optional

  • Kale - optional

  • Radishes - optional

  • Sorrel - optional

Cheese:

  • Choice of various Catapano and Mecox varieties

Fruit:

  • Choose 2: peaches, pears, or apples

Bread:

  • Carissa’s Honey Oat Loaf

The U-Pick fields are petering out, but there are 3 beds of fall flowers and the herb garden is still kicking. There are some peppers still out there, too, if you’re willing to do a bit of hunting!


2018: Week 20

Happy October!

For those of you who have joined us for the Columbus Day Share, this will be your last week. Thank you so much for joining us! If you’d like to extend until Thanksgiving, let us know; we’d love to have you.

The soil is still wet from the intense rains last week, keeping us out of the fields on tractors.That hasn’t stopped our crew from keeping busy on our farm, and others.

Last week our apprentices joined in for a day at Channing Daughters Winery for their mass grape harvests that will be happening over the next couple months. Unlike an annual farm, their perennial fruits are ready to harvest only once a year. We also took the crew to harvest pumpkins at Balsam Farms, another novelty harvest for us since space constraints prevent us from growing pumpkins at Amber. All the pumpkins are adorning the front of the market and for sale!

Last year, a huge field clean-up project for us was picking up the plastic mulch we use in our beds. This mulch is a primary method to combat weeds in organic farming. It also helps prevent erosion and keep soil temperatures warm. The major drawback is that it is a non-reusable product made from and non-renewable resources. Every fall, we end up spending days picking up the plastic pieces, which can be incredibly tedious and difficult after the plastic has spent months in the ground. This year, we made a transition to biodegradable plastic. Although it is an hefty monetary investment, it has us feeling better about our use of non-renewable materials, and saves us tons of time and labor in clean-up. We can simply incorporate the mulch into our soil during discing and over the winter, it will biodegrade into the soil

This Week’s Box:

  • Lettuce

  • Kale

  • Broccoli

  • Butternut Squash

  • Cabbage

  • Bell Peppers

  • Jimmy Nardello Peppers

  • Shishito Peppers

  • Sweet Potatoes

  • Garlic

  • Spicy Salad Mix - optional

  • Collard Greens - optional

  • Kohlrabi - optional

  • Fennel - optional

  • Edible Nasturtium Flowers - optional

Fruit:

  • Gala Apples

  • Bartlett Pears

Bread:

  • Carissa’s Sour Pickled Rye

Cheese:

  • Villa Mozzarella

In the Fields:

  • Herbs

  • Cherry Tomatoes

  • Shishitos

  • Husk Cherries

  • Flowers (new bed open further into the field on the left!)

2018: Week 19


Good Morning from Farm!

We’ve been busy preparing the fields for the colder months. This transformation takes just as much time in the spring as it does this time of year. Our crew spent the week taking out tomato states and drip irrigation lines from thousands of feet of beds. Once the beds are cleared, we disc the remaining plant matter into the soil and sow cover crop on top. We managed to get quite a bit sown yesterday, just in time for the rain. We are sowing oats, peas, and rye right now as cover crop, as well as our wheat for next season. This year, we harvested our rye and are recycling that seed as cover crop for this season. Having closed loop seed-saving cycles on the farm is a huge advantage. Last year, our garlic harvest was so prolific we were able to save much of our own seed. This year however, while we still produced some great garlic, we are shopping around for seed in Vermont.

Another part of preparing for fall is preserving for the winter months. Our kitchen staff has been hard at work turning our peppers into pickles and hot sauces. We’ve sent hundreds of pounds of tomatoes to processing kitchens on the North Fork to become pasta sauce, salsas, and Bloody Mary mixes. Keep your eyes peeled in the market: as it becomes ready we will be stocking the shelves with jars of it all!

Recipes this Week:

This Week’s Box:

  • Spicy Salad Bouquet

  • Lettuce

  • Sauce Tomatoes

  • Jimmy Nardello Peppers

  • Lunchbox Peppers

  • Garlic

  • Delicata Squash

  • Sweet Potatoes

  • Sage

  • Kale - optional

  • Radishes - optional

  • Cabbage - optional

  • Cayenne Peppers - optional

  • Arugula - optional

This Week’s Fruit:

  • Yellow Peaches

  • Empire Apples

This Week’s Cheese:

  • Choice between various Catapano and Mecox

This Week’s Bread:

  • Carissa’s Sourdough

In the Fields:

  • Flowers

  • Herbs

  • Shishitos

  • Cherry Tomatoes


2018: Week 18

Good Morning!

September is moving along and another seasonal turning point, the Fall Equinox, is upon us this weekend.

This week we jumped into several large fall crop harvests including delicata squash, sorghum, and drying flowers. Now, one of our greenhouses in filled with delicata, ready to be cured for storage. Curing is the process of drying the outer layer of vegetables, sealing them so that they can be stored over time without preservation or refrigeration. In the next two weeks, we will continue with even more winter squash including the butternut and kubocha, as well as sweet potatoes.

The delicata squash now covers all the tables of one of our greenhouses and sorghum, a grain, is hanging from the ceiling. This greenhouse has gone through rounds of transformation - first as a propagation house for seedlings in the spring and early summer, a drying house for garlic and onions in late summer, and now another curing house for our fall crops. In the winter, another of our greenhouses becomes winter lodging for our chicken and duck flock!

Recipes:

This Week’s Box:

  • Baby Kale

  • Arugula

  • Cabbage

  • Bell Peppers

  • Jimmy Nardello Peppers

  • Lunchbox Peppers

  • Beefsteak Tomatoes

  • Eggplant

  • Garlic

  • Radishes

  • Lettuce - optional

  • Okra - optional

  • Poblano Peppers - optional

  • Shishito Peppers - optional

  • Hakurei Turnips - optional

  • Seconds Eggplant - optional

  • Seconds Tomatoes - optional

Cheese:

  • Choice of various Catapano Goat Cheeses

Bread:

  • Carissa’s Sourdough

Fruit:

  • Apples

  • Nectarines

In the Field:

  • Bush Beans

  • Flowers

  • Herbs

  • Cherry Tomatoes

  • Lunchbox Peppers

  • Shishito Peppers

2018: Week 17


And just like that it seems fall is here! Along with this recent cold snap so have arrived winter squash. This week you’ll find delicata squash in your box. Even though the weather may have been a brief tease, the fall crops sure aren’t. Cabbage and Buttnernut Squash have made their debut and Brussel sprouts are soon to join.


There are still tickets available for our Sunday dinner with our friends at Outstanding in the Field. They will be here for a double weekend of farm-to-table dinners. This is always a highlight of the year for us. It is one of the few times the farm and market crew enjoys an evening of wonderful food, drink, and company without having to do any of the preparation and work! If you’re not familiar with Outstanding in the Field, be sure to check out their website and story.

Recipes:

This Week’s Box:

  • Kale

  • Lettuce

  • Arugula

  • Shishito Peppers

  • Mixed Sweet Peppers

  • Beefsteak Tomatoes

  • Sauce Tomatoes

  • Hakurei Turnips

  • Delicata Squash

  • Garlic

  • Herbs (Parsley, Rosemary, Basil)

  • Radishes - optional

  • Hot Peppers - optional

  • More Shishitos - optional

  • Fairytale Eggplant - optional

  • Italian Eggplant - optional

  • Spicy Salad - optional

  • “Seconds” Tomatoes - optional

Fruit:

  • Asian Pears

  • Green Gauge Plums

Cheese:

  • Mozzarella

Loaf:

  • Carissa’s Pickled Rye

In the Field:

  • Flowers

  • Herbs

  • Cherry Tomatoes

  • Lunchbox Peppers

  • Shishito Peppers


2018: Week 16

CSA WEEK 16

Happy September and Happy Tumbleweed Tuesday! Thank you for sticking with us through the Fall. Our CSA has dropped by more than half in member numbers. And while this means relief from the enormous harvests, it doesn’t mean any less bounty. Some of our favorite vegetables arrive in the Fall: cabbage, winter squash, carrots, turnips and other roots.

Don’t be fooled by the look of the Jimmy Nardello Peppers, one of our favorite peppers. The Jimmies are the long red peppers in your box. They are very sweet: enjoy them raw, roast them, pickle them, or slice them in half and grill them.

One of our go-o recipes from our dear friend Eileen is Oven Roasted San Marzano Tomatoes. Our favorite way to prepare them is to cut them in half and lay them on a baking sheet, cut side up. Drizzle with salt, pepper, olive oil, chopped garlic, thyme, and oregano to taste, and slow cook them at 250 for about 2 hours. They’re great eaten like that or put them in blender or food processor and turn it into sauce! (no boiling necessary!)

This Week’s Box:

  • Sauce Tomatoes
  • Beefsteak Tomatoes
  • Shishito Peppers
  • Eggplant
  • Jimmy Nardello Peppers
  • Arugula
  • Radishes
  • Onion
  • Lettuce
  • Garlic - optional
  • Spicy Salad Satuee Bouquet - optional
  • Fairytale Eggplant - optional
  • Hot Peppers- optional
  • Bagged “Seconds” Tomatoes -optional
  • Unlimited Shishitos - optional

This Week’s Cheese:

Choice of Lively Run Dairy Varieties

This Week’s Fruit:

  • Apples
  • Pears

This Week’s Loaf:

  • Carissa’s Sourdough

In the Fields:

  • Cherry Tomatoes
  • Husk Cherries
  • Tomatillos
  • Lunchbox Peppers
  • Shishito Peppers
  • Herbs Flowers
  • Raspberries (some are coming back!)

2018: Week 15

Good Morning!

For those of you with the shares that run until Labor Day, this will be your last pick up. Thank you so much for sharing the season with us! Labor Day always marks a major shift, and not just because we live and farm in such a seasonal destination. This time of year, we begin our practices of covercropping for the winter months. These crops include things like oats, rye, peas, and vetch. Some of these crops die over the winter, known as winter-kill crops. These crops protect our soil from erosion and add organic matter back into land for next season’s growth.

Of our five tomato rounds, our first round has retired. The cyclical nature of farming has allowed us to abandon these plants to feed our soil -- and our chickens! We will be moving them over land that was once tomatoes to help us till and incorporate the matter into the soil. This will also provide fresh new ground and food for the chickens to enjoy, and to fertilize for us as they work their own cycles.

This Week’s Share:

  • Arugula
  • Kale
  • Beefsteak Tomatoes
  • Heirloom Tomatoes
  • Sweet Pepper Pack
  • Shishito Peppers
  • Garlic
  • Fairytale Eggplant
  • Radishes
  • Okra - optional
  • Lettuce - optional
  • Eggplant - optional
  • Hakurei Turnips - optional
  • Hot Peppers - optional
  • “Seconds” Tomatoes - optional

Recipes for the box:

This Week’s Fruit:

  • Nectarines
  • Donut Peaches

This Week’s Bread:

  • Carissa’s Sour Pickled Rye

This Week’s Cheese (choice between):

  • Mecox Sigit
  • Mecox Farmhouse Cheddar
  • Mecox Sunrise

In the Fields:

  • Cherry Tomatoes
  • Husk Cherries
  • Tomatillos
  • Shishitos
  • Mini Bell Peppers
  • Flowers
  • Herbs

2018: Week 14

Good Morning from the Farm!

August may be winding down, but the fields are still going strong. As we’ve mentioned before, much of our summer crew is made up of transient young folks who join us during breaks from college. They are trickling back to school and our crew is back to our core apprentices and farmers. With the heat, humidity, and tomato plants that just won’t quit, it makes for a lot of hard work for our crew. This is the constant struggle for farmers -- the most bountiful time of year can be the most tiresome!

This week’s box is heavy on eggplant -- a great vegetable that we find tends to be highly underrated. Many people get stuck in the eggplant parm rut, but simply grilling it can be a great way to enjoy. The eggplant has a great flavor of its own: thinly slice it and lightly dress with olive oil, salt and pepper, and grill. Voila! 

The salsa pack includes everything you need for a quick salsa verde! Follow either of these recipes for Salsa Verde 

With all the tomatoes in the box and the unlimited “seconds” Rataouille is always a great option as is tomato sauce for the fall and winter months.

Jalapeno Poppers are a great way to use these spicy peppers. Try this simple recipe, or another that is a bit doctored up

This Week’s Share:

  • Garlic
  • Onion
  • Shishitos
  • Green Peppers
  • Eggplant
  • Sungolds
  • Beefsteak Tomatoes
  • Heirloom Tomatoes
  • Lettuce
  • Salsa Verde Pack (tomatillos, red onion, gypsy pepper, jalapeno)
  • Jalapenos - optional
  • Bunched Greens (arugula or spicy salad) - optional
  • Radishes - optional
  • Fairytale Eggplant - optional

Rotating Fruit:

  • Apples
  • Beach Plums

Rotating Cheese:

  • Catapano Goat Cheese

Rotating Bread:

  • Carissa’s Honey Oat Loaf

In the Field:

  • Husk Cherries
  • Cherry Tomatoes
  • Shishito Peppers
  • Herbs
  • Flowers

2018: Week 13

Hello from the Farm -

With the peak of tomatoes arrive the mozzarella, the basil and… the Basil Downy Mildew. Every year, farmers in the region are hit by the notorious Basil Downy Mildew, or BDM. This disease spreads rampantly and travels with weather and wind patterns. We receive alerts from farmers north and west of us that notify us of their basil status. When the BDM has struck in Massachusetts, we know it only a couple weeks away from arriving on Eastern Long Island. The disease causes discoloration of the leaves that can often be initially mistaken for nutrient deficiency, followed by a dark gray growth on the underside of the leaves.

This year we tested a new variety of basil touted to be BDM resistant, and while it has allowed us to elongate our season, it’s not foolproof. Home gardeners are often lucky to escape the BDM, since it spreads upon large quantities of crops, so your isolated pot of basil on the patio may make it through the summer just fine.

For this reason, basil is optional this week, it is totally edible and mildly affected, but within the next week or so, the mildew will overtake our plants and we will rush to glean what we can and churn out as much pesto as possible!

    This Week’s Box:

    • Heirloom Tomato Boat
    • Beefsteak Tomatoes
    • Bunched Arugula
    • Shishito Peppers
    • Fairytale Eggplant
    • Green Peppers
    • Sungold Cherry
    • Zucchini
    • Garlic
    • Okra - optional
    • Eggplant - optional
    • Tomatillos - optional
    • Basil - optional
    • “Seconds” Tomatoes - optional

    Recipe Suggestions:

    • Use your arugula and grab some optional tomatillos in a Green Harissa used as a sauce, marinade, or spread. Substitute the jalapeno with the highlander pepper in the box (the small, lime one) for a milder version.
    • This recipe for an Arugula Gimlet makes for a refreshing summer cocktail.
    • If you don’t opt to eat all your tomatoes raw, this Tomato and Roasted Garlic Pie is a great way to use all your tomatoes. There are also extra “seconds” available to take on the optional table this week.
    • Grab some optional basil and use the zucchini in your box for a Summer Squash and Basil Pasta

    This Week’s Fruit:

    • Blackberries
    • Peaches

    This Week’s Cheese:

    • Mozzarella

    This Week’s Bread:

    • Carissa’s Sourdough

    In the Fields:

    • Sungold tomatoes
    • Husk Cherries
    • Shishito Peppers
    • Raspberries (If you can spot any. They will make a second appearance in the Fall if we are lucky)
    • Herbs
    • Flowers

    CSA Week 12

    Good Morning!

    The core farm crew every year is made up of our apprentices. This year we have four apprentices (check out this year’s crew) who joined us in early April and will be with us until the end of October.

    As we’ve mentioned before, they are an integral part of the farm’s function and mission. As farmers in training, they are part of an educational program comprised of boots on the ground work as well as lessons and lectures from the farmers on staff. We’ve developed our own curriculum for the apprenticeship pulling from the staples of organic farming, other farming educational programs around the country and have tailored it to our unique geography and farming model. 

    A highlight of the summer is the Northeast Organic Farming Association’s annual conference. Our apprentices will be traveling to Amherst, MA this weekend for three days filled with farming lectures and workshops with other farmers from around the Northeast. They will return with new knowledge, tips and tricks that we hopefully we can incorporate into the remainder of the summer and seasons beyond!

    For recipes this week...

    If you want to enjoy your Sungolds another way besides snacking on them raw, here is a Sungold Vinaigrette recipe

    It’s summer and corn is here! Perfect Grilled Corn on the Cob

    Blistered Shishito Peppers (do the same with the optional Padrons if you choose those!)

    This Week’s Box:

    • Tomatoes
    • Sungold Cherry Tomatoes
    • Kale
    • Salsa Pack (onion, tomatillos, tomatoes, garlic, bell pepper, and jalapeno)
    • Corn (from our friends at Balsam Farms)
    • Basil
    • Shishito Peppers
    • Mint - optional
    • Padron Peppers - optional (these are the “west coast version” of shishitos and they are quite spicier!)
    • Zucchini - optional
    • Eggplant - optional

    Fruit:

    • Donut Peaches
    • Yellow Peaches

    Rotating Bread:

    • Carissa’s Honey Oat Loaf

    Rotating Cheese:

    • Mecox Atlantic Mist

    In the Fields:

    • Sungold tomatoes
    • Husk Cherries
    • Raspberries (If you can spot any. They will make a second appearance in the Fall if we are lucky)
    • Herbs
    • Flowers

     

    CSA Week 11

    Hello!

    It’s hard to believe we are entering August, greeted by tomatoes, eggplant, and peppers! You can find two of those nightshades in your box this week: eggplant and various peppers. We are giving tomatoes time to size up. The tomatoes in the market were part of our first round that we planted earl  in attempts to have tomatoes as early as possible. Depending on weather, frosts, and luck, early plantings can sometimes be a bit of a gamble. The U-Pick tomatoes are part of a second round of plantings so they are on their way! If you visit the fields, you may be able to spot some orange patches of Sungolds beginning to ripen.

    The nightshade or solanaceous crops are some of our most diverse on the farm. We grow about 15 varieties of eggplant, 30 different peppers, and about 60 varieties of tomatoes. Most of the diversity in tomatoes comes from all the heirloom varieties we grow -- some tried and true and some new experiments. Every year we plant our tomatoes in rainbow order and keep maps of all the different types to track our favorites throughout the summer!

    This Week’s Box:

    • Leeks
    • Garlic
    • Napa Cabbage
    • Cubanelle and Bell Peppers
    • Jalapeno Peppers
    • Fennel
    • Eggplant
    • Lettuce
    • Basil
    • Sunflowers - optional
    • Kale - optional
    • Beets - optional
    • Kohlrabi - optional

    This Week’s Fruit:

    • Nectarines
    • Blackberries

    Rotating Loaf:

    • Carissa’s Sourdough

    Rotating Cheese:

    • Catapano Herb Chevre

    In the Fields:

    • Herbs
    • Flowers
    • (if you spot any) Sungolds

    CSA Week 10

    Good Morning and Hello!

    In this week’s share you’ll find wheat berries! This weekend, farmers Isabel and Laura harvested our wheat with our combine before the rain and just in time to include them in your boxes!

    July is always an intense month on the farm -- anything that happens here is happening now. We harvest for more than half the day and after that, try to stay on top of the weeds that flourish just as much as our crops this time of year. We are also busy transplanting and seeding, sometimes until the last hours of dusk.

    One of the unique and incredibly fulfilling characteristics about this farm is the growth that we witness in our crew over the course of the season. As an educational farm first and foremost, we start every spring with a crew of unskilled farmers. This growth and learning takes patience, time, and of course affects efficiency, but is an integral part of training new farmers. Two of our returning crew members, Laura and Isabel who we mentioned before, were both apprentices last year and have returned to be coordinators of programs on the farm, tractor operators, and helpful instructors for our new apprentices.

    We also welcome additional field hands (we’re still hiring now for those positions!) who sometimes do and sometimes don’t have farming experience. All the fresh hands and minds makes for a special experience on the farm every summer. For our crew, having the opportunity to experience the hustle of July and August is also a true and real way to understand the intensity of production farming -- sometimes baptism by fire is the best way to learn! 

    For your recipes this week...

    A Kale Tabbouleh is a great way to use this tried and true green with some other items in your box.

    Wheat berries you can prepare like rice and include in a savory dish (like a classic wheat berry salad) or have with some honey, milk, and fruit like oatmeal. Check out this tasty recipe, and substitute nuts, spices, and fruits for what you have around your kitchen.

    This Week’s Box:

    • Onion
    • Garlic
    • Parsley
    • Zucchini
    • Kale
    • Basil
    • Wheat Berries
    • Head Lettuce
    • Escarole
    • Jumbo Summer Squash - optional
    • Beets - optional
    • Pickling Cucumbers - optional
    • Hakurei Turnip - optional

    This Week’s Fruit (2 of the 3):

    • Peaches
    • Apricots
    • Blueberries

    Rotating Loaf:

    • Carissa’s Salty Soured Pickled Rye

    Rotating Cheese (a choice of):

    • East Hill Creamery Underpass Raclette Style
    • East Hill Creamery Silver Lake Alpine Style
    • Lively Run Dairy Lake Effect Cheddar
    • Lively Run Dairy Blue Yonder

    In the Fields:

    • Flowers
    • Raspberries
    • Herbs
    • Beans

     

    2018: Week 9

    Good Morning from the Fields!

    It’s hard to believe July is already half way through! Many of you may know that we took year off from wheat last year to focus on the opening of our new market. We are back at it this year and ready to harvest in the next week or so. We have wheat spread out over our three fields and it will be a whole new experience for our crew -- everything else on the farm we harvest by hand, not by machinery. The wheat is harvested with a combine which does some, but not all, the work for us.

    In the equipment vein, over the past year the farm has welcomed some new tractor implements that will help us increase efficiency and save time. These include a fertilizer spreader, a sprayer which (we will use to spray organic pest and disease preventative controls), a rototiller which is used to till and prepare ground for planting, and a direct seeder, which ensures we have constant supplies of crops like radishes and baby greens all summer long.

    If you don't feel like spending too much time in the kitchen during the hot days, here is very quick and easy recipe for braised leeks, zucchini, and garlic. A great side dish or topping to burgers or to throw in a panini with the rotating Sigit cheese! 

    Another quick recipe is one for refrigerated pickles with your Kirby cucumbers this week. 

    The Thai basil is great in a stir-fry - pick up some optional boc choi to include! Grab some mint from the herb garden for this Thai zucchini recipe. 

    Enjoy your boxes and we’ll see you next week!


    This week’s box:

    • Lettuce
    • Pickling Cucumbers
    • Zucchini
    • Kale
    • Leeks
    • Garlic
    • Thai Basil
    • Italian Basil
    • Boc Choi - optional
    • Zucchini - optional
    • Beets - optional
    • Nasturtium - optional

    U-Pick in the Field:

    • Flowers
    • Herbs
    • Beans
    • Raspberries

    Rotating Loaf:

    • Carissa’s Honey Oat

    Rotating Cheese:

    • Mecox Sigit (Amanda’s favorite!)

    Rotating Fruit:

    • Blueberries
    • Apricots

    2018: Week 8

    Hello from the Farm! 

    We are welcoming garlic this week! Past boxes have had variations of garlic -- the green garlic and the scapes -- but this week we have our first mature bulbs. This marks the beginning of a heavy harvest: an acre of garlic over the next days! We must get the garlic out of the ground quickly. Some inclement weather can rot the entire crop.

    After all the garlic is pulled, it must be cured. The garlic in this week’s box is uncured, meaning the outer skins have not been dried so the paper on these cloves may be a bit difficult to peel off. The curing process ensures that the garlic will keep and can be stored and used throughout the season. We repurpose our greenhouses into curing houses by setting up long screen tables and laying out all the garlic. The heat and airflow cure and the garlic, drying out their outer sheaths so that cloves inside stay protected and preserved. The curing process also entails sorting by size of bulbs, which then get hung in bundles in from the ceilings of the barn, greenhouses (and possibly the market if we run out of space!) to dry further.  

    We are getting to the point in the season when new crops begin to appear each week! Next up in the Allium family is onions, just around the corner. Stay tuned...

    This Week’s Box

    • Beets
    • Cucumbers
    • Zucchini
    • Lettuce
    • Kohlrabi
    • Swiss Chard
    • Basil
    • Parsley
    • Mint
    • Boc Choi - optional
    • More Cucumbers! - optional
    • Garlic Scapes - optional
    • Kale - optional

    Open U-Pick in the Fields

    • Bush Beans
    • Raspberries
    • Flowers
    • Herb Garden

    Rotating Cheese

    • Villa Mozzarella

    Rotating Loaf

    • Carissa’s Sourdough

    Rotating Fruit

    • Blueberries
    • Red Currants

    2018: Week 7 - Happy 4th of July!

    Happy Independence Day! Our fields are full and summer has arrived in a humid, hot burst just in time for the holiday! As things heat up, the theme this week in the fields is irrigation. This entails manually connecting the miles and miles of drip tape to the irrigation lines we roll out each season. This can be a toilsome task, but is imperative to keep our plants well watered during scorching stretches without any rain.

    Even though we are entering the peak of the summer, we are already thinking ahead and preparing ground for fall crops: cabbage, winter squash, and brussel's sprouts.

    On top our harvests for our market, for CSA, and our wholesale accounts, we also are harvesting daily for some of the most prolific crops. Most crops we harvest as we need them, but some produce so intensely that we must harvest every day to keep up with bounty and maintain plant health. These include summer squashes, cucumbers, peas, broccolini, and sunflowers (so be sure to pick up a fresh bouquet in the market!)

    This week’s box includes chicories, cousins to lettuce with a kick. The frisée in the box is  great addition to a salad.The escarole is quite bitter and best cooked: sautéed, used in soups, or in this recipe, wilted with feta cheese and sweetened with walnuts and honey.

    This quick recipe of roasted summer squash with fennel and thyme is great for the oven and the grill.

    This week’s box:

    • Cucumbers
    • Summer Squash
    • Fennel
    • Chicories - Escarole and Frisée
    • Baby Salad Greens
    • Spigarello Broccoli
    • Scallions
    • Parsley
    • Thyme
    • Kale - optional
    • Garlic Scapes - optional
    • Rhubarb - optional

    Open U-Pick in the Fields:

    • Peas
    • Bush Beans
    • Herbs
    • Flowers that are blossoming

    Rotating Cheese:

    • Assorted Mecox

    Rotating Loaf:

    • Carissa’s Salty Sour Pickled Rye

    Rotating Fruit

    • Blueberries
    • Gooseberries