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Hello Everyone,
We are forecast to have mostly clear skies this week, though somewhat brisk temperatures. I am hoping that abundant sunshine, which has been lacking for most of the season, will speed the growth of many crops which have been developing rather slowly. (more…)
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Cauliflower is a highly modified form of cabbage in the mustard family (Brassicaceae), grown for its edible masses of partially developed flower structures and fleshy stalks. alongside its well-known counterparts of broccoli, Brussels sprouts, kale, and radishes. (more…)
We will once again offer a fruit share for the 2016 season. It will be a slightly shorter season (12 weeks) and comes with some caveats. All of the local fruit producers have had a very bad season due to late frosts and freezes in the spring. Many have lost their entire crop of plums and apricots and have had significant losses with peaches and nectarines. Normally most of the fruit we distribute comes from an organic farm in the Hudson Valley, NY. While the farm grows their vegetable crops organically, the fruit is labeled Eco-grown. This means that they adhere as much as possible to organic methods but do spray when necessary with products not approved for organic production. These sprays are primarily early in the season when the fruit is just setting. The farm regularly tests the fruit to insure it is free of pesticide residues. (more…)
Because of their color, blue potatoes add a unique flair to everyday cuisine. In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are. (more…)
We will once again offer a fruit share for the 2014 season! We will soon begin planting a variety of fruit trees, bushes and brambles. In coming years I expect to produce most, if not all the crops for a fruit share. But for now, most of the fruit we distribute will come from an organic farm in the Hudson Valley, NY. (more…)
Hi Folks,
It’s beginning to feel more and more like autumn. We’ve had some very cool nights this past week. We are hoping for at least 3 more weeks of frost free weather so that we can harvest from the final planting of beans and continue to pick summer squash. The eggplant and peppers have already slowed way down in their production. (more…)
Hello Everyone, We have reached the final week of the CSA season. I know that some will be sad not to receive their weekly bounty, while others may be relieved to be free of the pressure of putting it all to good use. My crew and I are relieved as well as proud to have been able to provide reasonably abundant shares despite the many challenges that the weather created. (more…)
Sunchokes, of the sunflower family, are native to North America where the natives called them “sun roots” before European settlers arrived. Samuel Champlain, a French explorer found them in Cape Cod in 1605 and pronounced them similar in taste to artichokes. But why “Jerusalem artichokes”? They don’t come from Jerusalem nor do they look like artichokes. There are a few theories: when first discovered people started calling them “girasole” (or flower that turns looking for the sun) which eventually became “Jerusalem”. Another possibility is that as sunchokes became the staple food of the first European pilgrims in North American soil they named it as food for the “new Jerusalem”. (more…)