Broccoli Soup
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
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Farm News – August 29, 2016
Hello Everyone! This week marks the beginning of the second half of the season (time flies when you’re eating well!). We still have three more weeks of summer officially and we hope for at least a few more of warm, frost free weather. We are also hoping for some rain (but not too much) as we have slipped back into a dry weather pattern. Our early planting of tomatoes has mostly succumbed to disease, but we have second and third plantings that will continue to produce for a while yet. Peppers and eggplant will continue for at least another 6 weeks. Unfortunately, the second and third planting of summer squash have not fared so well, so we will probably not have much zucchini for you until a fourth planting begins to produce in a few weeks. We do have another planting of cucumbers beginning to come in, so we hope to have some cukes for you in the coming weeks. (more…)
Jerusalem Artichokes (aka Sunchokes)
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…)
Farm News – November 13, 2023
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…)
Sign up this week for Fruit Shares!
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…)
Sign up for Fruit Shares!
We will once again offer a fruit share for the 2015 season!
The share will consist of 2 types of tree fruit each week with an average of 5-7 lbs. total weight. We will begin the season with blueberries, peaches, plums, and nectarines. During those weeks when we send blueberries and kiwi the total weight will be less as these are high priced items.
The fall fruit shares will be comprised of different varieties of apples and pears each week and hopefully some organic hardy kiwi from PA at the end of September. The season will run for 14 weeks beginning the week of July 19 and ending in October. We may skip one week at the end of August.
The cost of the fruit share will be $15 per week which equals $210 for the season.
(more…)
One Pan Garlic Butter Salmon and Swiss Chard
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)
Zucchini Butter
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
Farm News- September 3, 2009
Hi Folks,
The weather has continued to present challenges during this past week. The frequent rain does not give the ground ample time to dry out enough for me to prepare ground or plant seeds. In addition high winds which accompanied a storm on August 21 tore the plastic off the high tunnel greenhouse at the Blairstown farm. (more…)
Chinese Dry-Fried Green Beans
This Sichuan-style (also spelled Szechuan) green beans recipe, found on The Modern Proper food blog, is inspired by the deliciously blistered green beans just like you can get from your favorite Chinese takeout restaurant. The dry-fry is a technique that intentionally dries out the food that’s being cooked—in this case to make our spicy green beans recipe. Stir frying the green beans in hot oil causes them to release moisture and take on a crisp-chewy texture. Serves 4. (more…)