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