Spring Share newsletters

Spring Share Newsletter  May 3 2017

Welcome to our first-ever spring share! We are delighted to offer you fresh greens a month earlier this year. In your share this week, you’ll find the following:

•     Leeks: overwintered in our garden, these are Siegfried Frost leeks, a German variety known for hardiness

•     Dill: A generous bunch of fresh dill.

•     Lettuce: One head of Prizehead lettuce, for a little color.

•     Bok Choi: One head of Shuko Bok Choi, my favorite for its thick and crunchy petioles.

•     Mustard Greens: Japanese Mizuna, a wonderfully mild green that we use in our daily salads.

•     Spinach: Sweet and mild, good raw or cooked.

•     Garlic: We still have some garlic in storage from last year. Help yourself!

Thanks for your support!

Your farmers,

Aaron, Zack, Annie & Stephanie

Fresh Dill Salad Dressing

2 tbsp white wine vinegar

1 tbsp lemon juice

1 tbsp minced shallot or other onion

2 tbsp chopped fresh dill

1/4 tsp salt

1/4 tsp pepper

1/2 cup extra virgin olive oil

Add all ingredients except oil into a blender and blend until smooth. With the motor running, add oil in a slow trickle until emulsified.

Recipe from Bobby Flay, foodnetwork.com.

Garlicky Bok Choi

1 large bok choi or several baby

1 1/2 tsp neutral flavored oil

1-2 cloves garlic, minced

1 tsp grated fresh ginger

3 tbsp broth or water or wine
salt to taste

1/2 tsp sesame oil

Trim the stem end slightly, separate out the leaves but keep the center intact and clean under running water. Drain.

Place wok or frying pan on your stove and add the oil, garlic and ginger. Turn on heat to medium high. When fragrant, add bokchoi leaves and toss for 15 seconds. Add liquid and cover immediately for 1 minute. Season with salt and drizzle sesame oil on top.

Recipe from Jaden Hair,

Spring Share Newsletter

May 10 2017

Last Friday’s windstorm did a little damage to the hoop house, but all of the veg inside is just fine. Watercress was omitted because it is starting to flower and is probably a bit too spicy, so we’ve got some piquant arugula for you instead. Here’s what’s in your bag this week.

•     Rhubarb- Well known for use in desserts, but also is fantastic in a beef stew!

•     Scallions- A bunch of scallions ready for stir fry, salad…

•     Cilantro- This herb thrives in cool weather, despite its association with tropical places.

•     Dill- Yes, we may have grown too much dill, but I’ve included some ideas to use it.

•     Radishes- These say spring to me!

•     Bok Choi- Another big delicious choi for you.

•     Arugula- It’s a spicy one. Would make a nice punchy pesto.

•     Lettuce-Our choice of red Prizehead or green Buttercrunch

Check out the picking garden while you’re at the farm to cut some fresh herbs, such as thyme, mint, sorrel, chives or sage. Explore, there’s more than what I listed available.

Thanks for your support

Your farmers,

Aaron, Zack, Annie & Stephanie

Yogurt Biscuits with Dill

2 cups all purpose flour

1 tsp salt

1 tbsp baking powder

1 tsp baking soda

1/4 cup unsalted butter

1 cup yogurt

1/4 cup fresh dill

Heat oven to 450. Mix dry ingredients in a bowl. Add to food processor with butter and pulse to combine. Stir in yogurt and dill. Knead ten times and press to 3/4 inch thickness. Cut and place biscuits on baking sheet and bake 7 to 9 minutes.

Recipe from Mark Bittman’s How to Cook Everything Vegetarian.

Potato Salad with Yogurt, Arugula and Dill

1 1/2 pounds potatoes

salt and pepper

1/2 cup yogurt

1/4 cup mayonnaise

2 large shallots (or 4-5 scallions), thinly sliced

1 large bunch arugula, roughly chopped

1 small bunch dill, finely chopped

Cook potatoes in salted water until tender. Drain and return to cooking pot. Use a fork to pull out a hot potato and slice into quarters. Repeat with all potatoes, adding them to a large bowl.

Whisk yogurt, mayonnaise and toss with potatoes. Then toss in onions, arugula and dill. Season to taste and chill at least one hour before serving

Recipe from thekitchn.com.

Spring Share Newsletter

May 17 2017

I’ve really been enjoying all of the fresh produce that we’ve grown for the Spring Share. It’s been a great excuse for me to have fresh food earlier in the season than we usually do. Thanks for joining us in this season extension experiment! Here’s your share:

•     Radishes - one bunch of Cherry Belles

•     Dill - one modest bunch

•     Cilantro - one bunch

•     Turnips - If you’ve never had Japanese turnips, you’re in for a treat! These are crisp, fresh and mild, wonderful fresh or quickly cooked. The greens are good quickly cooked.

•     Bok Choi- these are smaller and more tender than last week

•     Mesclun Mix- A mix of small greens for salad.

•     Lettuce- Buttercrunch (green), Prizehead (red) or Flashy Butter Oak (red/green speckled)

•     Scallions - one bunch

We are still accepting members for our summer Farm Share, so please pass the word along to your friends and colleagues. If a new member writes your name on their application, we will give you a free Thanksgiving share!

Your farmers,

Aaron, Zack, Annie & Stephanie

Creamy Cilantro Dressing

This is from a taco salad recipe. Toss with lettuce, bok choi, cooked black beans, diced avocado, tortilla chips, scallions, olives and shredded cheese for a delicious salad.

1 cup loosely packed cilantro (stems removed)

1/2 cup sour cream

2 tbsp fresh lime juice (half a lime)

1 clove garlic

1/2 cup olive oil

2 tsp mild vinegar (rice, white wine, or sherry)

1/2 tsp salt

freshly ground black pepper

Puree all ingredients in a blender or food processor until well combined and smooth. If it seems too thick add water a tablespoon at a time. Add more salt and pepper if desired.

Recipe from Megan Gordon at thekitchn.com.

Sauteed Japanese Turnips with Greens

kosher salt

1 1/2 lbs (one bunch) Japanese turnips with green tops

3 tbsp extra virgin olive oil

freshly ground black pepper

Bring a medium pot of salted water to a boil. Meanwhile cut tops from turnip roots, leaving a little stem. Wash and slice roots top to bottom into 1/2 inch thick slices.

Add greens to boiling water and cook until just tender, 1-2 minutes. Drain and chop into small pieces.

Heat oil over high heat and add turnip slices. Season and toss until well browned in spots, 3 mins. Add greens to warm through, drizzle on oil, season and serve.

Recipe from seriouseats.com.

Spring Share Newsletter

May 24 2017

Here in the vegetable garden we are entering the peak of our season - transplanting, trellising, weeding are all at their maximums for the next few weeks. Crops can sneak up on me and the Broccoli Raab and Arugula were surprises this harvest day.

•     Radishes - one bunch of French Breakfast

•     Broccoli Raab - one bunch. Tangy Italian green is great lightly cooked for pastas, pizza etc.

•     Lettuce - Yugoslavian Red or Flashy Butter Oak

•     Scallions - one bunch

•     Napa Cabbage - one large head, mild and crunchy goes well in salad

•     Baby Beets with Greens - use the greens as you would Swiss chard

•     Arugula - is spicy. I recommend cooking it or cutting it with a milder green.

See you next week for the first Summer share!

Your farmers,

Aaron, Zack, Annie, Monica, and Stephanie

Steamed beets and greens with tahini sauce

1 bunch small beets and greens
Salt
1 plump garlic clove
1/4 cup tahini
2-4 tablespoons lemon juice, to taste

2-4 tablespoons chopped parsley

Cut greens off beets, leaving about 1/4 inch of stems. Scrub beets. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam beets for 30 minutes, until you can pierce the beet to the middle with a knife. Remove from heat. When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges. Steam greens for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely. To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle. Transfer to a bowl and whisk in tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice. Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.

Broccoli Raab
 

Unlike many greens, broccoli raab tastes good overdone, so don't worry about overcooking!

1 lb broccoli raab

3 Tbsp olive oil

2 cloves garlic, thinly sliced

salt (to taste)

1/4 tsp crushed red pepper flakes (to taste)

1/4 cup water

Clean and trim broccoli raab as necessary. Heat olive oil in a large skillet (with a lid). Cook garlic about 1 minute, until tender. Add the broccoli raab, season lightly with salt and crushed red pepper, and stir.  Add 1/4 cup water, and bring to a boil. Cover the pan tightly. Cook, lifting the lid occasionally to turn stalks, about 12 minutes, or until the broccoli raab is tender. Adjust seasonings and serve.

Careening toward the year's end

Fall seems like it should be a time of winding down on a farm ... but it doesn't quite feel that way here. I feel inspired to write a blog post because there are just too many things still to talk about!

First off, pork is coming soon! The pigs are FAT and HAPPY!! I will be contacting the lucky recipients of these delicious creatures very soon, to make arrangements to get them into your freezers.

Second, our turkey pre-orders are filling rapidly. If you haven't reserved your Thanksgiving turkey yet, get to it NOW! They are also growing quickly, and passing from gangly youths into more majestic adults. Still goofy, but majestically goofy.

Then, on to the garden. The FarmShare still has 3 weeks to go, but now I am gearing up to sign you up for NEXT year! Get your renewal forms starting on 10/19, and your new-member forms shortly after.

Garlic planting is coming up - 10/20 from 9 til noon. Don't miss the fun!

WinterShare sign-ups are in full swing. If you are interested in 3 (or even just 1) boxes of delicious, nutritious storage crops over the winter, get in touch! The pick-up dates will be 12/1/16, 12/15/16, and 1/12/17. A 25 lb box is $75, and will contain a variety - some combination ofonions, winter squash, rutabaga, turnips, beets, leeks, daikon radishes, and watermelon radishes.

It is time to start thinking about holiday decor - I am taking pre-orders, at a 5% discount, until November 15th. Wreaths, kissing balls, swag, roping ... get in touch with your requests.

Additionally, I am excited to announce that in April 2017, we will be having a Spring Share for those of you who really love the tender spring crops. Four extra weeks of FarmShare! Keep your eye out for details.

-Annie

FarmShare Week 18

Issue #17 September 28, 2016

The Share

Winter Squash/Pumpkin
Red Onions
Arugula
Lettuce
Pepper/Eggplant
Tomatoes
Radishes

Picking Garden

Oregano Thyme Sage
Chives Mints Sorrel
Summer Savory Marjoram
Zataar Oregano Parsley
Basil Cilantro Borage
Shiso Hot Peppers Cherry
Tomatoes Tomatillos Husk
Cherries Red Noodle Beans

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

On Pumpkins

Thanks to everyone who helped with the pumpkin and squash harvest last week! The pumpkins and squash are now in our greenhouse, where they will finish ripening and “curing”. Curing means that the squash stem dries out, which seals off the insides.

We have three kinds of pumpkins this year. The large pumpkins are for carving, so if you want to make a jack o’ lantern, those are your pumpkin. Their flesh tends to be watery and insipid in flavor. The small, round pumpkins are pie pumpkins. They tend to have drier, less stringy flesh with more flavor. Something new this year is the Long Pie pumpkin. It looks like a stretched out pumpkin, and it’s great for cooking and keeps well.

What if your pumpkin is still a little green? No problem, it will probably ripen in a few weeks in storage. Just keep it somewhere cool and dry, about 55 degrees is perfect. If you’re thinking of using your pumpkin for thanksgiving, I recommend cooking and freezing it, since it might not keep for two months.

A touch of frost

There was a little bit of frost Monday morning! We usually get frost first in the picking garden, which is in a frost pocket. The rest of the farm was unaffected. It looks like we won’t have another frost for at least a week or two.

Final chicken day

Our last group of chickens will be processed for pick up on Wednesday, October 12th. Don’t forget to pick up your chickens!

-Aaron

How to cook a pumpkin

There’s nothing difficult here, but if you want to make pumpkin pie later, it’s a sure way to preserve your pumpkin.

Heat the oven to 350 degrees. Cut your pie pumpkin in half, scrape out seeds and place on a
baking sheet, cut side down. You might need to remove the stem. Bake for about 1 hour, or until the pumpkin slumps. If it looks like it's too dry, add a little water to the pan.

Once it’s cooked, take it out of the oven and let it cool in the pan. Often if juices have seeped
out, they will be reabsorbed once it’s cool. Once it’s cool, scoop out the flesh. For perfectly smooth pumpkin, run it through a ricer or food mill. Freeze if not using in a few days.

Garlic Planting

We are looking for help with garlic planting in October. Date and time TBA, we will probably
post it next week.

Pumpkin butter with fresh ginger

8-10 lbs pumpkin or winter squash, 14-16 cups cooked
4-5 inch piece fresh ginger, peeled and minced
1 cup honey
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp salt
3 tbsp lemon juice or cider vinegar
2-3 cups brown sugar

Refer to directions above to cook the pumpkin. Mix the soft pumpkin, ginger, honey, spices, salt and lemon juice. Add the brown sugar a cup at a time until you like the sweetness. Puree the pumpkin in batches, getting it as smooth as you can.

Pour the puree into several baking dishes and bake at 325 for an hour. Stir it every 20 minutes. Let it bake until it’s the consistency you like. This can be canned in a boiling water bath as for any other sweet preserve. It can be frozen up to 6 months, or refrigerated up to two weeks. If canning, you’ll need about 12 half pint jars.

recipe from The Vegetarian Epicure

The summer ends, and it is time
To face another way. Our theme
Reversed, we harvest the last row
To store against the cold, undo
The garden that will be undone.
We grieve under the weakened sun
To see all earth's green fountains dried,
And fallen all the works of light.
You do not speak, and I regret
This downfall of the good we sought
As though the fault were mine. I bring
The plow to turn the shattering
Leaves and bent stems into the dark,
From which they may return. At work,
I see you leaving our bright land,
The last cut flowers in your hand.

The Summer Ends, by Wendell Berry

FarmShare Week 17

Issue #16 September 24, 2016

The Share

Winter Squash
Garlic
Potatoes
Celery
Escarole
Lettuce
Peppers
Tomatoes
Radish

Picking Garden

Oregano Thyme Sage
Chives Mints Sorrel
Summer Savory Marjoram
Zataar Oregano Parsley
Basil Cilantro Borage
Shiso Hot Peppers Cherry
Tomatoes Tomatillos Husk
Cherries Red Noodle Beans

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Summer into fall

The summer to fall transition is a wonderful time for us. We are still harvesting tomatoes, peppers and other warm weather crops, but since the heat has diminished, lettuce and greens are again abundant. Long season crops, such as celery, are also at their peak. Winter squash are also beginning to tumble in. It’s my favorite time of year. Here are a few highlights this week.

Escarole

A fall favorite, escarole appears to be a kind of lettuce, but it’s so much more. It is in the chicory family, best known as roadside weeds with azure blue flowers. Escarole has a bitterness and depth of flavor that lettuce does not, and is best cooked. It cooks down like spinach, and is great mixed with potatoes or pasta.

Celery

We’re all familiar with this one, but celery is a fall-only vegetable for us, since it takes such a long time to grow (we start celery in March!). Our celery tends to be more fibrous than commercial celery, and has a much stronger flavor. The outer ribs are the toughest, and are best for cooking. The inner ribs, or the heart, are tender and good to eat raw.

Winter Squash

We will be harvesting our squash and pumpkins a few hours after I write this, a much anticipated event around here! Some kinds of squash (butternut) have to cure for long term storage, so you won’t see them until October. Others (acorn, delicata) don’t need to cure and we’ll give them out right away.

-Aaron

Celery Tonic

I haven’t tried this but it sounds good.

Makes 1

1 celery stalk, chopped
1 tbsp sugar
1 oz lemon juice
2 oz gin
lemon twist

Muddle celery with sugar and lemon juice in a cocktail shaker for 1 min. Add gin, fill with ice
and shake about 30 seconds. Strain into a glass filled with ice and garnish with lemon twist.

recipe from bonappetit.com

"Summer ends now; now, barbarous in beauty, the Stooks arise
Around; up above, what wind- walks! what lovely behavior
Of silk-sack clouds! Has wilder, willful-waiver
Meal-drift molded ever and melted across skies?”

- Gerard Manly Hopkins,
Hurrahing in Harvest, 1918

"Crown'd with the sickle, and the sheaten sheaf,
While Autumn, nodding o'er the yellow plain,
Comes jovial on."
-James Thomson, Autumn, 1730

Utica Greens

1 head escarole
3 tbsp olive oil
1/2 c prosciutto or bacon, diced
1/2 c onion, chopped
3 cloves garlic, minced
5 hot pickled peppers, chopped (fresh peppers use less!!)
1/2 c water
salt and pepper
1/3 c bread crumbs
1/4 c romano cheese, grated

Rinse escarole and chop into small pieces. Bring salted water to a boil and blanch 2 minutes. Drain in colander and rinse with cold water.

Heat oil in large pan. Add prosciutto and onion and cook 5 mins. Add garlic and cook another minute. Add drained escarole, peppers and water. Stir and salt to taste. Cook until escarole is wilted, about 7-8 mins.

Sprinkle with bread crumbs and cheese and broil 2 minutes to brown the top.

recipe from upstateramblings.com

Creamy Celery Soup

1 head celery, chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1/2 cup butter
salt
3 cups chicken broth
1/4 cup fresh dill
1/2 cup heavy cream

Combine celery, potato, onion and butter over medium heat, season with salt. Cook until onion is tender. Add broth, simmeruntil potato is tender. Puree in blender with dill, strain. Stir in cream. Serve topped with leaves, sea salt and olive oil.

recipe from bonappetit.com

FarmShare Week 16

Issue #15 September 14, 2016

The Share

Winter Squash
Onions
Lettuce
Kale
Fennel or Celery
Green Beans or Eggplant
Peppers
Tomatoes

Picking Garden

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Preserving Herbs

September is a good time to dry a few herbs to enjoy through the winter. Many herbs are at their peak in terms of pungency, so here’s what information I was able to find.

AIR-DRYING: Works with oregano, thyme, marjoram, summer savory and sage. Hang small bunches in a well ventilated dark room away from light. Once dry, store in air tight jars, or freeze.

DEHYDRATING: You can use an electric dehydrator for just about any herb, but it is a must for those with thicker, succulent leaves such as basil, dill, lovage and parsley. If you have a gas oven with a pilot light, you can use your oven as a dehydrator.

FREEZING: Almost any herb can be frozen, with a few caveats. Dill, savory, marjoram and thyme can be frozen without picking the leaves off the stems. For other herbs, the stems should be removed. Just place on a baking sheet and freeze individual leaves or clumps. Store in plastic bags. Basil will discolor and is best blended with oil before freezing, or as pesto. Any herb can be blended with oil, then frozen, and you can make mixtures. Or, instead of oil, blend herbs with butter and freeze herbal butters!

MICROWAVE: This works with any type of herb, and since the drying happens so quickly, much of the color is retained. To dry herbs this way, line a plate with two paper towels, then scatter the herb leaves on top. Add another paper towel to cover. Then, microwave for one minute for heartier herbs, 40 seconds for delicate herbs. Check for dryness and continue at 20 second bursts until the herb crumbles easily. Herbs can be stored whole or ground into powders.

-aaron

Potato and Squash Harvests

Just a little reminder, tomorrow, Thursday the 15th is our potato harvest! Show up at 9 in the
driveway.

The squash harvest date has been bumped up because the squash and pumpkins are ready
sooner than we anticipated. The harvest will now take place at 1:00 on Wednesday the 21st!

Apple and Celery Salad with Gruyere

3 oz Gruyere
salt and pepper
1 tbsp white wine vinegar
1 small shallot, diced
1 tbsp walnut oil
1 tbsp sour cream or mayo
1 cup finely diced celery heart
2 crisp apples, unpeeled and diced
1/3 cup chopped walnuts or hazelnuts, roasted
2 tbsp chopped parsley or celery leaves

Dice cheese into small cubes and put in a large bowl. Season with a little oil and plenty of pepper. Cover and let stand at room temp 1 hour.

Combine vinegar, shallot, pinch salt and pepper in another bowl and let stand 15 minutes. Whisk in oil and sour cream. Add apple, celery and nuts to the cheese, pour over dressing, add parsley and toss well.

Roasted Pepper and Tomato Soup

about 3 pounds tomatoes, preferably paste
2 red peppers
2 1/2 onions, cut in half
one head garlic
1 1/2 tbsp olive oil
salt and pepper
2 tsp paprika
2 tsp dried basil
1 tsp dried oregano
1 tbsp maple syrup
2 1/2 cups water
1 cup milk
splash hot sauce
bay leaf

Heat oven to 400. Cut tomatoes, onions and peppers in half. Remove outer skin from garlic and slice off the very top. Place all on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 1 hour. Check to make sure onion and garlic don’t get too dark.

In a large pot using an immersion blender, blend the tomatoes, onions and peppers and 8 peeled garlic cloves, spices, milk and maple syrup. Simmer 5 minutes with the bay leaf and season to taste.

Recipe from Annie Metzger adapted from cearaskitchen.com

"A late summer garden has a tranquility found no other time of the year."

-William Longgood

"By all these lovely tokens September days are here,
With summer’s best of weather And autumn’s best of cheer."
- Helen Hunt Jackson, September, 1830-1885

FarmShare Week 15

Issue #14 September 7, 2016

The Share

Garlic
Summer Squash
Corn
Green Beans
Peppers
Tomatoes
Watermelon or Muskmelon
Arugula
Pac Choi

Picking Garden

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Harvesting

Late summer is here and we are spending the majority of our time harvesting and preparing for winter. The summer crops are still at their peak, and I can’t quite believe that we will have frost in a month. We’re giving out the last of our watermelons and muskmelons today— they have been so bountiful and delicious this year!

Potato Harvest Day

We are looking for help with our big potato harvest. Join in and help harvest the rest of our potatoes! The date is Thursday,
September 15th. Rain date is 9/16. We’ll start at 9 and plan to finish around noon.

Winter Squash and Pumpkin Harvest Day

Come and help us bring in the squash and pumpkins! On Wednesday, September 21, we will start at 2 and plan to be done by 5. Rain date 9/22.

Upcoming Events at the farm

This Friday, there will be a native plant walk to Fred’s Falls led by David Hunt. Come and learn about our native flora and see our hidden waterfalls. Meet in the farm driveway at 5:30.

This Saturday the DEC will be sampling the Quackenkill for invertebrates. Come over Saturday morning to help out!

-Aaron

"Lord, it is time.
The summer was very big.

Lay thy shadow on the sundials,
and on the meadows let the
winds go loose.

Command the last fruits that they
shall be full; give them another
two more southerly days,

press them on to fulfillment and
drive the last sweetness into the
heavenly wine."

- Rainer Maria Rilke

Corn-Tomato Relish

Try with black bean cakes or savory corn waffles!

Kernels from 2 ears corn, about 1 1/2 cups
1 paste tomato, seeded and diced
1/4 small onion, diced
1-2 serrano chiles to taste, chopped
juice of 1 lime or to taste
salt
1 tbsp chopped cilantro

Blanch corn in a small pot of boiling water about 30 seconds; drain and dry. Toss corn with
tomato, onion and chile. Add lime juice to taste, season with salt and stir in cilantro. Cover and
refrigerate 30 minutes before using.

Fresh Corncakes

I know we’re only giving out 4 ears but I think the recipe will still work since you only need 1 1/3 cup. I bet a diced red pepper would be a nice
addition for a savory version.

6 ears corn, husked
milk
1 1/4 cups flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, slightly beaten
3 tbsp oil
maple syrup, warmed

Grate the corn in a bowl using a box grater. You should have 1 1/3 cups. Add enough milk to make 2 cups.

Stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well and add eggs, corn and oil. Stir well.

Heat oven to 200. Place 4-6 plates in oven to keep warm, if desired. Heat a cast iron or nonstick pan over medium heat. Slick
with oil.

Pour batter onto griddle to make 4 inch cakes. Cook until bubbles appear and bottoms are browned, about 2 mins. Turn and cook another minute. Keep warm in the oven before serving.

adapted from Serving Up the Harvest by Andrea Chesman

FarmShare Week 14

Issue #13 September 3, 2016

The Share

Potatoes
Red Onions
Summer Squash
Carrots
Sweet Peppers
Chard
Lettuce
Tomatoes
Watermelon or Muskmelon

Herbs & Veg

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Pepper Primer

They’re not all producing yet, but I thought I’d write a guide to the hot peppers growing in the picking garden.

JALAPEÑOS AND CZECH BLACK: A moderately hot pepper, with thick walls, blunt and tapered, both of these peppers are great for fresh use. Jalapeños are the classic pepper in salsa fresca. Czech Black tends to have a little less heat. Both of these peppers can be used in their “green” stage, but the Czech Black will ripen to a beautiful dark purple-red.

SERRANO AND MATCHBOX: These assertive little peppers pack a lot of heat in a small package. They are commonly used in Asian cuisine, but can add considerable heat to any dish. They are usually cooked into curries, or stir fries. About 1-2” in size, they can be used green or red.

CAYENNE: Long and thin, the Cayenne pepper should be red when picked. Cayenne peppers dry well and make a good crushed red pepper. They can be extremely hot.

HABANERO (TOBAGO, ZAVORY): Typically the hottest pepper, our Habaneros are heatless. They have all the floral flavor of a Habanero pepper but no heat. A new kind of pepper for us this year. Let us know if you like them.

Pepper Precautions

When working with very hot peppers, the oils from them will be on your hands. Don’t touch your face without washing your hands! (I know this from personal experience!) If you want to dial back the heat, cut out the seeds. Hot pepper heat can vary considerably; it’s a good idea to taste a tiny bit before adding the pepper to a recipe.

-Aaron

"When summer opens, I see how fast it matures, and fear it will be short; but after the heats of July and August, I am reconciled, like one who has had his swing, to the cool of autumn."

- Ralph Waldo Emerson

Baked tomatoes with goat cheese

Serves 4

4 cups cherry tomatoes
2 tbsp olive oil
salt and pepper
2 garlic cloves or 1 shallot
leaves from 1 sprig basil
1 slice bread
4 oz goat cheese

Heat oven to 400. Arrange tomatoes in a single layer in a 1 qt gratin dish. Drizzle oil over
tomatoes. Sprinkle with salt and pepper.

Bake 15 minutes until they become juicy. Mince garlic and basil in food processor. Add
bread and process until they are fine crumbs.

Remove tomatoes from oven. Crumble cheese over tomatoes and sprinkle seasoned bread
crumbs over. Bake 5 more minutes, until cheese melts and crumbs are golden.

recipe from Serving Up the Harvest by Andrea Chesman

Summer Squash Pizza

1 tbsp olive oil
1 recipe pizza dough
2 1/2 lbs summer squash or zucchini
1 1/2 tsp salt
2 cups coarsely grated gruyere cheese
2-3 tbsp bread crumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini.
Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges,
where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.

recipe from smittenkitchen.com

FarmShare Week 13

Issue #12 August 24, 2016

The Share

Red onions
Summer squash
Melon
Tomatoes
Peppers
Carrots or Beets
Lettuce
Kale

Herbs & Veg

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Seed Saving

Did you know that there are many plants right in the picking garden that you can easily save seed from? Here are some easy to grow plants to get you started.

FOUR O’CLOCKS: In the fairy garden, the 3’ plants with red, magenta and yellow flowers. A night bloomer with a sweet fragrance. Their seeds look like a small black grenade. Collect from old flowers or look on the ground.

CLEOME: This plant makes long seed pods which appear after the flowers are gone. Collect seed pods when they are dry and brown.

NICOTIANA: Oval seed pods appear after a flower drops. Collect when dry and brown.

POPPIES: Perhaps the most unusual looking seed heads, they look like a sphere with a saucer on top. Pick the seed head and shake out the seeds into a bag- they’ll fall out from the small holes.

MORNING GLORIES: Seed capsules appear after a flower drops. Pick when dry and brown. Usually 2-4 seeds per capsule.

NASTURTIUM: Seeds look like brown wrinkled brains. Look around the base of plants for dropped seeds.

HUSK CHERRIES & TOMATILLOS: Seeds from these plants can be saved from ripe (yellow) fruits. For tomatillos, look for the overripe fruits on the ground. To extract seeds, place fruits in a blender with water and blend briefly. Pour into a jar then carefully pour off water and pulp. Seeds will be at bottom of jar. Dry thoroughly on towels.

-Aaron

"Ah, summer, what power you have to make us suffer and like it." - Russel Baker

"Before falling to the scythe the weeds
enjoy a little breeze."

-Peter Levitt, 100 Butterflies

Lebanese-style tabbouleh

Heavy on the parsley and mint, this is my favorite summer salad.

3 tbsp fine bulgur
3 medium tomatoes, diced small
2 scallions, thinly sliced (or onion)
2 big bunches parsley (14 oz)
2 cups mint leaves
1/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp black pepper
salt
juice of 1 lemon
2/3 cup olive oil

If you can’t find fine bulgur, just grind medium bulgur in a coffee grinder.Rinse bulgur in several changes cold water. Drain well and fluff with fork now and then.

Put diced tomatoes in a strainer and set aside. Slice parsley and mint as thinly as you can.

Drain the tomatoes of their juice and put in a large bowl. Add onion and herbs, then sprinkle
bulgur all over. Season with spices and salt to taste. Add lemon juice and oil. Mix and serve.
adapted from davidlebovitz.com

Fermented salsa

A great way to use up a glut of tomatoes, fermented salsa tastes like fresh salsa but with more zing. It also keeps in the fridge for weeks.

4 large tomatoes, chopped
1 large onion, chopped
2 cups cilantro leaves, chopped
juice of 1 lime, about 2 tbsp
2 tsp sea salt
1 jalapeño pepper, minced, optional

Place all ingredients in a bowl and mix together. Transfer to 2 large mason jars or other jar. Press down so the liquid covers everything. Loosely screw on lid. Place in a dark cool spot for about 2 days. If you stir the salsa, it will bubble. That means it’s ready.

Zucchini pizza with cherry tomatoes and goat cheese

makes one 10” pizza

Your favorite pizza dough, 1/4 recipe
3 small zucchini, sliced into rounds
olive oil
salt and pepper
1 pint cherry tomatoes
1 garlic clove, chopped
4 basil leaves, torn
2 oz mozzarella, thinly sliced
2 oz goat cheese, crumbled

Heat oven to 500, stretch dough into 10” circle and let rest.

Sautee zucchini in 1 tbsp oil until tender. Slice tomatoes in half and toss with garlic, a little oil, pepper and half the basil.

Arrange mozzarella and zucchini over the dough, then add tomatoes. Bake 5 minutes then add goat cheese and bake 3 minutes. Remove, drizzle with olive oil and sprinkle remaining basil.

FarmShare Week 12

Issue #11 August 17, 2016

The Share
Scallions
Squash
Cucumbers/Green Beans
Eggplant/Pepper
Lettuce
Tomatoes
Watermelon
Chard

Herbs & Veg

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Melon Season

The melons are ripening and to some of us this is the pinnacle of
the season. The watermelons seems to be a little earlier than the
muskmelons and cantaloupes. Watermelons are a little tricky to
know when they’re ripe. We look for a yellow spot on the bottom,
a dried up tendril near where the melon connects to the vine, and
sometimes thump the melon to hear if it sounds somewhat
hollow.

Aunt Ruby’s German Green tomato

It looks like an unripe green tomato, but Aunt Ruby is a delicious,
ripe heirloom tomato that has a nice acidic bite and a juicy
texture. Looks fabulous sliced on a plate alongside Goldie and a
red tomato. Try one!

Garden update

What a difference some rain makes! Everything is growing with a
feverish vigor; every time I look the plants are larger. Thanks to
your scarecrows along with the rain the deer seem to be leaving
our garden alone. Our biggest challenge now is keeping up with
weeds and the harvesting, which is normal for August.

-Aaron

Tomato pesto tarts

2 pounds tomatoes, cored and sliced 1/4” thick
1 tsp salt
2 unbaked 9-or 10-inch homemade or store bought pastry rounds
1 large egg, lightly beaten
1/2 cup freshly grated parmesan
1/2 cup pesto
1/2 cup grated mozzarella

Cover a large surface with a double layer of paper towels.
Arrange tomatoes on the towels and sprinkle evenly with salt.
Let stand 30 minutes.

Preheat oven to 375, line a baking sheet with foil. Place pastry
round on the sheet. Brush with the egg, leaving a 2 inch border.
Sprinkle half the parmesan over each. Spread 1/4 cup pesto over
the parmesan.

Place a double layer of paper towels over the tomatoes and press
to dry. Arrange tomatoes on top of pesto in overlapping circles.
Sprinkle mozzarella over tomatoes. Fold the dough up to
partially cover the filling and crimp to finish the edges.

Bake 25-25 minutes or until golden. Let stand 5 minutes before
serving in wedges.

recipe from Serving Up the Harvest by Andrea Chesman

Chile Lime Melon Salad

4 cups chopped or balled melon
juice of half a lime
coarse salt
1/2 to 1 tsp chili powder
3 tbsp cojita cheese (feta or ricotta salata work)
1 tbsp toasted pumpkin seeds
1 tbsp chopped cilantro

You can use any type of melon for this salad. This is a common way to season fruit in Mexico.

Place melon in a bowl or on a platter. Squeeze half the lime juice over then add more to taste.
Sprinkle with salt and chile powder. Sprinkle on the cheese, pumpkin seeds and cilantro.
Serve within 2 hours.

recipe from smittenkitchen.com

Basil Vinaigrette

1/2 cup extra virgin olive oil
1 1/2 tbsp red or white wine vinegar
1 tbsp water
1 small shallot, peeled and sliced
1 tsp Dijon mustard
3/4 tsp salt
2 cups fresh basil leaves

Put oil, vinegar, water, shallot, mustard and salt in a blender. Coarsely chop basil and add to
blender. Mix on high speed 15 seconds until smooth. Add oil or water if you like a thinner sauce.
Keeps for 1 week refrigerated.

from davidlebovitz.com

"And now the cordial clouds have shut all in,
And gently swells the wind to say all's well;
The scattered drops are falling fast and thin,
Some in the pool, some in the flower-bell.

I am well drenched upon my bed of oats;
But see that globe come rolling down its stem,
Now like a lonely planet there it floats,
And now it sinks into my garment's hem.

Drip drip the trees for all the country round,
And richness rare distills from every bough;
The wind alone it is makes every sound,
Shaking down crystals on the leaves below.

For shame the sun will never show himself,
Who could not with his beams e'er melt me so;
My dripping locks--they would become an elf,
Who in a beaded coat does gayly go."

- Henry David Thoreau, The Summer Rain

FarmShare Week 11

Issue #10 August 13, 2016

The Share:
Keuka Gold Potatoes
Rossa Lunga di Tropea Onions
Squash
Cucumbers
Green Beans
Lettuce
Tomatoes
PYO Basil

Herbs & Veg

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Tomatoes are here!

Here’s a guide to some of the tomato varieties we grow. They’re not all ripe yet, so as they come in I’ll let you know a little more
about them.

RED BEEFSTEAKS: This includes ‘Big Beef ’, ‘Cosmonaut Volkov’, and ‘Rutgers’. When you want a slicing tomato, these are good
choices. All have a good balance of acidity and juiciness.

PINK BRANDYWINE: Easily distinguished by its pink hue, Brandywine has a melting texture and good acidity. A heirloom
variety.

GOLDIE: Another easy to identify tomato, Goldie is a golden yellow inside and out. Has less acidity than most tomatoes and a
very mild sweet flavor. Also an heirloom tomato.

AMISH PASTE: Also called Roma or plum tomatoes, paste tomatoes have an elongated shape. They are not very juicy and
have a drier texture, which is great for cooking, or anytime you don’t want too much liquid.

CHERRY TOMATOES: In the picking garden, you’ll find Super Sweet 100 (red) and Sungold (orange) cherry tomatoes. Look low
on the plants for ripe fruit.

-Aaron

Quotes
"August rushes by like desert rainfall,
A flood of frenzied upheaval,
Expected,
But still catching me unprepared.
Like a matchflame
Bursting on the scene,
Heat and haze of crimson
sunsets.
Like a dream
Of moon and dark barely
recalled,
A moment,
Shadows caught in a blink.
Like a quick kiss;
One wishes for more
But it suddenly turns to leave,
Dragging summer away."

- Elizabeth Maua Taylor

Native Plant Walk

On Friday September 9th at 5:30 PM, David Hunt will lead a walk to Fred’s Falls to explore the plants inhabiting the area. Come see a very special part of the farm through the eyes of a native plant expert. Meet in the farm driveway.

Zucchini Fritters

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini or any summer squash
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)

1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic
chopped tomatoes

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them using the shredding blade of a food processor. In a large bowl, toss zucchini with 1 teaspoon
coarse salt and set aside for 10 minutes. Drain the zucchini by wrapping it up in a clean dishtowel or piece of cheese cloth and
wringing away. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses
down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground
black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Cook the fritters over moderately
high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until
browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then
into the warm oven until needed. For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and
adjust the flavors to your taste. Dollop on each fritter before serving.

recipe from SmittenKitchen.com

FarmShare Week 10

Issue #9 August 3, 2016

The Share

Red/Blue or Gold Potatoes
Mini Purple Onions
Squash/Eggplant/Cucumber
Garlic
Corn
Chard
PYO Basil

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

New things

Okra, hot peppers, husk cherries, tomatillos and cherry tomatoes
are all starting this week!

Okra

Okra are in the hibiscus family, natives of Africa, which is not a
surprise because of how showy their flowers are. The edible part
is the plant’s seed pod, which forms after the flower blooms. We
have a red okra, Red Burgundy, and also a green, Cajun Jewel.
There isn’t much difference in taste; okra tastes somewhat like a
green bean or zucchini, but with a mucilaginous texture. Pick
okra when it is about the size of your little finger. It’s a nice way
to thicken soups and stews and of course is good fried.

Hot peppers

Check out the Czech Blacks; they are somewhat milder than
Jalapeños and are a lovely dark purple. There are also some green
Serranos, which are quite hot. Not too many yet, so only pick the
large peppers.

Tomatillos and Ground Cherries

Yes, there are some ripe tomatillos! You can tell they are ripe
when the papery husk begins to tear open to reveal the green
fruit. I encourage everyone to pick them, since any stray fruit
becomes a weed next year. Also be sure to check under the
Ground Cherries for ripe fruit; the husks should be papery and
the fruit yellow with no green.

-Aaron

Quotes

Let first the onion flourish there,
Rose among the roots, the maiden-fair
Wine scented and poetic soul
of the capacious salad bowl.
- Robert Louis Stevenson

Now in the east
the white bean
and the great squash
are tied with the rainbow.
Listen! the rain's drawing near!
The voice of the bluebird is heard.
- Navaho Indian Chant, Songs in the Garden of the House God

Oven Fried Okra

Serves 4

2 tbsp canola or peanut oil
1 pound okra, stems removed
and pods sliced 1/4 inch thick
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper

Heat oven to 425. Spread oil on a baking sheet and coat evenly.

Combine all other ingredients in a bowl until the okra is well coated. Transfer to baking sheet.

Bake 15 minutes, until okra is well browned and tender, turning it once. Serve while hot.

recipe from Serving Up the Harvest by Andrea Chesman

Tomatillo Salsa

Makes 1 1/2 cups

1/2 pound tomatillos, husked
2 serrano chiles, quartered lengthwise
1/2 small onion, sliced
5 cilantro sprigs
salt

Put tomatillos in a saucepan with water to cover. Bring to a boil then lower the heat and simmer until they’re dull green, about 10
minutes. Drain. Puree in a blender with the rest of the ingredients, using 1/4 tsp salt. Chill before serving, unless you’re
serving it with enchiladas— then it should be warm.

recipe from Vegetarian Cooking for Everyone by Deborah Madison

Eggplant Pizza

Serves 4 to 6

Your favorite pizza dough
3 tbsp olive oil
1 1/2 to 2 lbs eggplant, diced
1 onion, diced
1 green bell pepper, diced
2 cups sliced white mushrooms
3 cups chopped tomatoes (canned or fresh)
4 garlic cloves, minced plus more to taste
1/4 cup chopped fresh basil
2 tbsp chopped fresh oregano
salt & pepper
2 cups grated mozzarella
1/2 cup freshly grated parmesan

Heat oil in a large skillet over medium high heat. Add eggplant, onion, pepper and mushrooms. Saute about 15 minutes. Stir in
tomatoes, garlic, basil and oregano. Season with salt and pepper. Simmer 10 minutes. Add more garlic if desired. Spoon sauce over
pizza dough (makes 2 pizzas depending on size), then top with the cheeses. Bake in a 500 degree oven 12-15 minutes.

recipe from Serving Up the Harvest by Andrea Chesman

FarmShare Week 9

Issue #8 July 27, 2016 July 27, 2016

The Share

Red and Blue Potatoes
Red Torpedo Onions
Squash or Eggplant
Green Beans
Chard
PYO Basil

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso (Okra)

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Basil, king of herbs

Did you know that we have six types of basil in the picking garden? Read on to learn more about the king of herbs.

ITALIAN: This is our main crop basil that we are most familiar with. It has the sweetest and most tender leaves of the basils,
which makes it our first choice for eating raw.

LEMON: Has a bright lemon flavor with an undertone of cloves. Wonderful in basil lemonade.

LIME: Combines a citrusy lime flavor with basil. A nice flavor accent.

THAI: Has a more pronounced clove flavor than the other basils. As the name implies, Thai basil is wonderful in curries, summer
rolls, and even fruit salads.

SACRED: A spicier flavor than the other basils, can be used in the same ways.

PURPLE: Similar in taste to Italian basil, can be used in the same way. Not my first choice for pesto, though.

How to pick

Pinch off the topmost cluster of leaves. Once basil begins to
flower, it loses some of its aromatic oils and becomes woody, so
by picking off the flowers, the basil keeps its youthful aroma and
tenderness longer.

Quotes

Most plants taste better when they've had to suffer a little. - Diana Kennedy

I am thinking of the onion again. ... Not self-righteous like
the proletarian potato, nor a siren like the apple. No show-off like
the banana. But a modest, self-effacing vegetable, questioning,
introspective, peeling itself away, or merely radiating halos like
ripples.

- Erica Jong, Fruits and Vegetables, 1971

Basil Lemonade

Makes 1/2 gallon

5 cups basil, any kind
simmering water
1/2 cup sugar or honey
1/2 cup lemon or lime juice

Put the basil in a half gallon glass jar. Pour the simmering water over the basil to cover. Allow the
basil to steep in the water until it cools to lukewarm. Remove basil, and add sweetener and lemon
juice. Add water to fill jar and adjust the sugar and lemon as needed.

Variation: add sliced strawberries, raspberries or blackberries to the lemonade.

How to preserve

Basil is best preserved in your freezer. You can quickly blanch the leaves and then freeze, or blend them into olive oil, then freeze
into ice cube trays. Pop the cubes and store in bags. Basil loses its flavor when dried.

-Aaron

Pesto

makes about 1 cup
1-2 plump garlic cloves
salt
3 tbsp pine nuts (any oily nut or seed works)
3 cups loosely packed Italian basil leaves, stems removed
1/2 cup freshly grated Parmesan
2-3 tbsp Pecorino Romano, to taste
2 tbsp soft butter, optional
1/2 cup extra virgin olive oil

By hand: smash garlic with 1/2 tsp salt and nuts to break them up, then add basil leaves a handful at a time. Grind them using a
circular motion until you have a fine paste with small flecks of leaves. Work in cheese and butter, and stir in olive oil. Add salt if
needed.

In a food processor: Use the same ingredients but in the following order: Process the garlic, salt, nuts until finely chopped, then add
basil and oil. When smooth, add cheese and butter and process just to combine.

Pesto stores well in the refrigerator or freezer for longer.

FarmShare Week 8

Issue #7 July 23, 2016 July 23, 2016

The Share

Red or Blue Potatoes
Fresh Sweet Onions
Squash or Eggplant
Green Beans
Beets
Chard

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Waiting for tomatoes

The summer vegetables are coming in, one by one. Summer squash and this week’s newcomer, green beans, are ready.
Eggplants are starting to trickle in. The tomatoes are all resolutely green, as well as the peppers.

Dry conditions continue for us since the last update. A few small storms gave us small amounts of rain, but the soil is still very dry.
I’ve noticed some deer and perhaps woodchuck nibbling as well. This weather is challenging for establishing fall cole crops
(cabbage, broccoli etc) since they need lots of water to thrive.

Winter squash plants look very healthy this year; I’m expecting a decent crop. Hoop house pepper plants are also loaded with
green peppers which I am allowing to ripen before harvesting. The melons are vining like mad in all directions and look very
healthy too.

-Aaron

Zucchini-Potato Frittata

serves 4-6

1 medium zucchini or yellow squash, sliced
salt
4-5 tbsp olive oil, more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved, thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
freshly ground pepper
1 cup grated cheddar

Combine the zucchini and 1 tsp salt in a colander and toss well. Set aside to drain for 30 minutes.

Heat 3 tbsp oil over medium-high heat in a large cast iron or ovenproof skillet Add potatoes and onion, reduce heat to
medium-low and cook, flipping snd stirring occasionally, until potatoes are soft, about 20 minutes. Increase heat to medium-
high and continue to cook until potatoes are brown, 5 mins. Remove potatoes.

Transfer zucchini to clean towel and pat dry. Add zucchini and bacon to skillet and sauce until just tender, 4 minutes. Remove
from skillet.

Beat eggs and pepper to taste, fold in potatoes, zucchini and bacon and cheese. Heat oven to 350. Add 1-2 tbsp oil to skillet,
pour in egg mixture, and cook over low until the bottom is set, 10 minutes. Transfer to oven and bake until the top is set, 5-15
minutes. Invert onto a serving plate.

From Serving up the Harvest by Andrea Chesman  

Quote

The crooked little tomato branches, pulpy and pale as if
made of cheap green paper, broke under the weight of so
much fruit; there was something frantic in such fertility,
a crying-out like that of children frantic to please.
-John Updike

Creamy dilled carrot slaw

Serves 4

1 pound carrots, grated
3 scallions, finely chopped
2 tbsp chopped dill
1 tbsp olive oil
1/2 cup buttermilk
2 tbsp lemon juice

Combine carrots, scallions and dill in a medium bowl. Add oil and toss to coat. Add buttermilk
and lemon juice. Season to taste with salt and pepper.

Cover and let stand for 30 minutes to allow flavor to develop.

Stir well and adjust seasoning before serving.

From Serving up the Harvest by Andrea Chesman

Portuguese kale soup

Serves 4

1/2 pound linguica or chorizo sausage or any garlic smoked sausage
8 cups chicken broth
3-4 medium potatoes
12 oz kale, stems discarded and leaves chopped (8 cups)
salt and pepper

Combine sausage and stock in large pan. Bring to boil and simmer while you prepare potatoes. Combine potatoes with
water and boil until tender. Mash them slightly when done and add to the soup along with the kale. Simmer 10-15 minutes, until
kale is tender. Season and serve hot.

FarmShare Week 6

Issue #6 July 6, 2016 July 6, 2016

The Share

Kale
Cabbage/Napa or Radish
Fresh Sweet Onions
Lettuce
Kohlrabi
Pac Choi or Fennel

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth

Edible Flowers

Here’s a guide to the edible (and poisonous) flowers in the picking garden. Nasturtium, Bachelor’s Buttons and Marigolds
are in bloom. Do not eat any flowers you are unsure of, and use edible flowers in moderation.

NASTURTIUM: Native to the Andes, the nasturtium blossom has a sweet, peppery, spicy flavor. The flowers have a nectar spur in the
back, which provides a little sweetness. Good for adding color and flavor punch to salad.

BACHELOR’S BUTTONS: Also known as cornflower, since it often grows wild in European grain fields. The flower is used in teas or
as a garnish. Clove-like flavor.

CALENDULA: Also known as pot marigold, Eurasian native. Only the petals are edible. Can be used as a saffron substitute.

BORAGE: Blue star shaped flowers with a cucumber-like taste. Great in beverages.

MARIGOLDS: Somewhat citrusy flavor, can be used in salad or as a saffron substitute.

HIBISCUS: cranberry-like flavor with citrus notes. Makes a great tea.

POISONOUS FLOWERS: Digitalis (Foxglove), Nicotiana (Flowering Tobacco), Four O’Clocks

-Aaron

Scarecrows Wanted

Help protect your melon crop by making a scarecrow! Crows really do love to peck holes into
melons. Anything that moves in the wind, makes noise, flashes and/or looks vaguely human will
work as a scarecrow. Get creative!

Hannah’s Radish Salad

1 bunch radishes

2 tablespoons white wine vinegar

2 teaspoons fresh chopped dill or cilantro

Salt to taste

Thinly slice radishes. Put in a bowl with the vinegar and dill/cilantro. Mix well and salt to taste. With cilantro, I use this as an accompaniment to or topping for tacos and burritos.

Serves 2. From our former intern, Hannah.

Fennel, Apple and Pecan Salad

1/3 cup buttermilk1 shallot or small onion, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 large bulb fennel
1 crisp, tart apple
1 cup pecans

Whisk together buttermilk, shallot or onion, olive oil, balsamic vinegar, and salt and pepper in a small bowl. Quarter the fennel bulb and slice it thinly. Do the same with an apple. Toast pecans (cook them in a dry skillet over medium-high heat until fragrant, or in a400 degree oven). Combine the fennel, apples, and pecans in a large bowl. Pour in the dressing, taste and adjust seasonings, and garnish
with fennel fronds. Serves 4 - Adapted from Serving Up the Harvest

Kale Calzone (the Kalezone)

1 recipe’s worth of a basic pizza dough
2 tablespoons olive oil
4 cups packed chopped kale (I used one bunch, and it seemed to be just the right amount)
4 garlic cloves, minced (I used scapes – still had some in the fridge from a few weeks ago)
2 cups ricotta cheese1 cup grated mozzarella
½ cup freshly grated parmesan
Salt and black pepper
Heated tomato sauce, to serve (optional)
Pesto, to serve (optional)

While dough rises, prepare the filling. To begin, drain the ricotta in a fine-mesh sieve (I didn’t drain mine, and it seemed fine). Heat the oil in a large skillet over medium-high heat. Saute the kale in the oil until well coated and slightly wilted, about 3 minutes. Stir in the garlic, cover, and let steam until completely tender, about 2 minutes longer. Remove the cover and sauté for about 30 seconds to evaporate any liquid. Transfer to a medium bowl. Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well.
Season to taste with salt and pepper. Preheat the oven to 350 degrees F. Stretch the pizza dough onto two pans, 10 to 12 inch pizza pans (I actually used one – just made the calzones on the counter then put them both on the same pan). Spoon half the filling onto the middle of each dough round. Fold one end of the dough over onto the otherto form a half-circle, and press closed with your fingertips. Bake for 30 to 40 minutes or until well browned, rotating the pans halfway through for even baking. Serves 2.

FarmShare Week 5

Issue #5 June 29, 2016 June 29, 2016

The Share

Fennel
Cabbage
Fresh Sweet Onions
Lettuce
Pac Choi
Baby Beets/Baby Chard
Broccoli Raab
Garlic Scapes
PYO Peas

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro

Flowers

Zinnias

Featuring Fennel

With its feathery fronds, crisp white bulb and soft anise flavor, fennel is a beautiful vegetable, but many of us aren’t sure what to
do with it. To prepare for cooking: slice off root end, then slice off the stalks, leaving the bulb. Remove all tough or blemished
layers. Cut in half and remove the core. Then slice or cut into wedges. Save a few fronds for garnish.

Use it as a pizza topping: sauté chopped fennel in olive oil until it caramelizes.

Roast it with other vegetables, like onions, broccoli, beets or potatoes.

Sautée fennel in butter with garlic and added to a cheese sauce for mac and cheese.

Chicken parting demonstration

On the next chicken pick-up day (July 6), Zack will demonstrate how to cut a whole chicken into parts (legs, thighs, breasts,
wings). He will be doing this at 4:00, 4:30, 5:00 and 5:30. If you’ve never learned how to part a chicken, this is a great time to learn!

Garden update

We’re so glad that we finally got some rain! It has been quite awhile since we’ve had a significant rainfall, and our non-irrigated
crops are thirsty. Under dry conditions some of our crops, especially the leafy greens, slow their growth, so we may have a
few lighter shares in the coming weeks. On the flip side, most of our irrigated crops, such as onions and tomatoes, are doing
wonderfully. Every year brings it’s own challenges and rewards.

-Aaron

Grilled Fennel

Cut the stalks from a fennel bulb. If it’s small, cut in half lengthwise.
If large, cut into 1/2 inch slices with a bit of the root attached.
Steam for 10 minutes, brush with olive oil and season with salt. Grill
5-6 minutes per side. Great with grilled garlic scapes.

From Vegetarian Cooking For Everyone, by Deborah Madison

Creamy Coleslaw

8 cups shredded green cabbage
3 carrots, shredded
1/4 sweet onion, finely chopped
1 1/2 cups buttermilk
3 tbsp cider vinegar
3 tbsp sugar
3 tbsp mayonnaise
1/2-3/4 tsp celery seed
salt and pepper

Combine cabbage, carrots and onion in large mixing bowl.

Stir together buttermilk, vinegar, sugar, mayonnaise and celery seed in another bowl. Pour over
cabbage mixture and toss to combine. Season with salt and pepper. It will be dry, but the
longer it stands the wetter it will become.

Refrigerate for at least 1 hour before serving.

adapted from Serving Up the Harvest, by Andrea Chesman

Ziti with Fennel and Sausage

Serves 4-6

2-3 tbsp olive oil
1 pound bulk Italian sausage
2 fennel bulbs, trimmed, quartered and sliced, 1 tbsp fronds
reserved
1 small onion, diced
1 can (28 oz) Italian plum tomatoes with puree
1/4 cup red wine
2 large garlic cloves, minced
salt and pepper
1 pound ziti or other short pasta
parmesan, for serving

Heat 2 tbsp oil in a large pan over medium-high heat. Add sausage and sauté, crumbling and breaking up with a spoon, until cooked.
Remove and drain.

Add additional oil if pan is dry. Add fennel and onion and sauté until fennel is tender-crisp, 4 minutes. Return sausage to pan. Add
tomatoes, wine, garlic, salt and pepper. Reduce heat to low and simmer. Prepare pasta while sauce is simmering.

When pasta is done, drain well, reserving 1/2 cup water. Add pasta to sauce, mixing in water if it seems dry. Transfer to serving dish,
garnish with fennel fronds and serve with Parmesan.

adapted from Serving Up the Harvest, by Andrea Chesman

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

FarmShare Week 4

Issue #4 June 22, 2016 June 22, 2016

The Share

Broccoli Raab or Arugula
Garlic Scapes
Buttercrunch Lettuce
Pac Choi
Chard
Radishes or Kohlrabi
Tokyo Bekana
Sugar Snap

In the picking garden

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro

Savory & Marjoram

These two herbs are not well known, but they should be. They are abundant in the picking garden now, so read on to learn more.

SUMMER SAVORY: Lends a sweet yet earthy note. A distinctive flavor that goes well with a wide variety of foods. Can be cooked
with food, as heat does not destroy the flavor. Uses: soups, stews, marinades, stuffings, sausage, salad dressings, flavored vinegars.
Pairs well with: beans, cabbage, tomatoes, peppers, asparagus, cauliflower, mixed greens, rice, chicken, fish, beef, lamb.
According to old folk wisdom, a sprig of savory rubbed on a bee or wasp sting gives instant relief.

SWEET MARJORAM: Sweet summer herb. Somewhat like oregano, but sweeter and more aromatic, minty and citrusy taste. Add near
the end of cooking, because heat destroys its flavor. Can be used instead of basil, but use 2/3 as much, harmonizes with the same
foods. Uses: salad dressings, marinades, rubs, soups, grilled vegetables. Pairs well with: chicken, fish, cheese, tomato, beans,
summer squash, potatoes, eggs.

How to pick

For the above herbs, pick the tender tops, not the woody lower parts. Just snip them off with scissors. Cutting the top part
stimulates more tender growth.

Preserving

Tie them in bunches and hang in an airy room for a few days. When the leaves are faintly crisp, store them in jars or bags. You
can also freeze them. Just pack them into plastic bags and freeze.

-Aaron

Feta Dressing withMarjoram and Mint

Makes 2/3 cup.

2 tbsp red wine vinegar
1 tbsp chopped marjoram
2 tsp chopped mint
1/3 cup olive oil
1/3 cup crumbled feta cheese
salt and pepper

Put the vinegar and herbs in a small bowl. Whisk in the oil, then stir in the cheese. Taste for salt
and season with pepper. For a creamier dressing, mash the cheese with the oil then add the
other ingredients. From Vegetarian Cooking For Everyone, by Deborah Madison

The Blue Box

Need a pair of scissors to snips some herbs? The blue box has harvesting supplies for your
convenience. It is located in the perennial picking garden, under the maple tree.

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

Garlic Scape Pesto

garlic scapes -a handful
spinach or chard, few handfuls
sunflower seeds, pumpkin seeds or walnuts, 1/2 cup
parmesan cheese
olive oil
a few sprigs fresh herbs, such as mint, marjoram, savory or thyme

Add all ingredients to a food processor and work into a paste. Add more oil if it’s too thick, add more greens if it’s too thin. Add
salt and pepper to taste.

Stir-Fried Mixed Greens

Serves 2-4.

1 tbsp peanut oil
1 tsp roasted peanut oil
1 tbsp minced garlic
t tbsp chopped ginger
1/2 tsp red pepper flakes
2 tbsp chopped scallions
10 cups greens, sliced into ribbons about 3/4 inch thick
1/2 cup stock or water
salt
2 tsp dark sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch diluted with 3 tbsp water or stock

Heat the wok and add both peanut oils. When hot, add the garlic, ginger, red pepper flakes, and scallions. Stir-fry for 30 seconds,
then add the greens and stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after 2 or 3 minutes. Season with
salt, sesame oil and mirin.

Letting the juices fall back into the wok, lift the greens with tongs and set them onto a platter. Add the cornstarch to the
juices and boil until thickened. Pour over the greens.

adapted from Vegetarian Cooking For Everyone, by Deborah Madison

FarmShare Week 3

Issue #3 June 18, 2016 June 18, 2016

The Share

Sugar Snap or Shelling Peas
Garlic Scapes
Spinach
Lettuce
Strawberries
Kale
Pac Choi
Kohlrabi

In the picking garden

Oregano
Thyme
Sage
Chives
Mints
Sorrel
Chamomile
Summer Savory
Marjoram
Zataar Oregano
Parsley

All Kales Considered

At Laughing Earth, we are growing four different kales. We always grow the classic frilly kale, which is a dark green leaf with light
green ribs and intensely curled. Curly kale is a good choice for everything from soups to kale chips to massaged kale salads. I
especially like it in soups, because the leaves seems to hold up to cooking without losing texture or volume.

For something completely different, try Red Russian kale (aka Siberian, Ragged Jack). It’s got a flattish leaf, and is tender when
raw, with a mild taste. I think it is best used raw in salads mixed with other greens. Fun fact- Red Russian kale is more closely
related to rutabaga (b. napus) than it is to the other kales (b.oleracea).

Lacinato, also known as Dinosaur Kale, is an Italian heirloom with dark blue-green wrinkled leaves that look reptilian. Lacinato
kale works as kale chips, and holds up to cooking in soups.

Our newest kale is Portuguese kale, also known as Portuguese Cabbage or Sea Kale. It’s got a similar taste and texture to
collards, but is more tender. The thick stems can be peeled and eaten like celery. Portuguese Kale is traditionally used in
Portuguese Kale Soup.

Sorrel: the sour leaf

If you like sour things, like rhubarb or lemons, give sorrel a try. Sorrel is great with egg or potato based dishes. When used in
salad, there’s no need for vinegar or lemon. A little goes a long way.

-Aaron

Sorrel Mayonnaise

Makes 1 cup.

1 tsp dijon mustard
1 egg
1/4 cup extra virgin olive oil
1/2 cup neutral tasting oil
handful sorrel leaves, chopped
salt

In a food processor, add mustard,and egg. Turn on motor, and slowly add the oil in a thin trickle. Once all oil has been added, and
the sauce has thickened, add the sorrel leaves and process until well incorporated. Add a small
amount of water if it’s too thick.

This sauce is a nice replacement for plain mayonnaise in egg salad, potato salad or on sandwiches.

We Har vest for You

On harvest days, we count who will be picking up on that day and harvest for that number. If
you won’t be picking up that day or are switching days, please let us know so we won’t harvest too
much or too little.

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

Massaged Kale Salad

half a large bunch of kale
1-2 garlic scapes or cloves, finely chopped/minced
4 tbsp extra virgin olive oil
2-3 tbsp lemon juice, balsamic vinegar or rice vinegar
1 tbsp soy sauce (optional)
parmesan cheese
salt and pepper

Pull out kale stems and chop or tear the leaves into small pieces. Put them in a large bowl. Add all other ingredients, and, with
your hands, massage them into the kale. Adjust seasoning to taste.

Variations: toasted nuts or seeds, chunks of hard boiled egg,
smoked sardines, snap peas, kohlrabi slices, pickled beets.

Sautéed Kale with Tahini Sauce

Serves 4.

1 pound kale (curly or dino would be nice here)
2 tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
salt
4 tbsp tahini (made with toasted sesame seeds)
2 tbsp lemon juice
3-4 tbsp water
1 tsp dark sesame oil
1 tbsp toasted sesame seeds for garnish

Cut out the rib of each kale leaf. Slice leaves half an inch thick. Heat oil on medium high heat in a large sauté pan. Add onion,
cook a few minutes, add garlic and cook a minute more. Add kale and toss around until it all fits in the pan. Cook until tender,
adding salt.

Whisk together tahini, lemon juice, water, 1/2 tsp salt and sesame oil. Once kale is done, toss in the sauce, reserving a little to
drizzle on top. Serve topped with toasted sesame seeds.

adapted from simplyrecipes.com

FarmShare Week 2

Issue #2 June 8, 2016 June 8, 2016

The Share

Sugar Snap Peas
Scallions
Garlic Scapes
Broccoli or Radishes
Spinach
Kohlrabi
Lettuce
Strawberries

In the picking garden

Oregano
Thyme
Sage
Chives
Mints
Summer Savory
Marjoram
Zataar Oregano
Parsley

Minty Musings

Fresh mint is one of my favorite herbs, and goes well with many late spring vegetables. Did you know we have six types of mint in
our picking garden? (Seven, if you count catnip, which is technically a mint.)

For culinary use, chocolate, spearmint and peppermint are the mints to turn to. The flavor of any mint tends to degrade with
prolonged cooking, so cook it briefly or add near the end of your recipe. Chocolate mint and spearmint are both a bit sweeter than
peppermint to my taste.

The other three mints, applemint, mountain mint and lemon balm (which is a mint) are more aromatic but can turn bitter
when used in cooking. Apple mint and mountain mint both grow quite tall with long stems, and are a fragrant addition to flower
bouquets. Lemon balm can be used to flavor teas, and also to scent homemade lotions, hand balms and ointments.

Garlic scapes

The green curly stalks in your share this week are garlic scapes. These are the garlic plant’s flower stalk. They are tender and can
be used in place of garlic in most any recipe. Try adding some to the Cream of Any Green Soup. By harvesting these stalks, we
prevent the garlic from flowering, which makes the plant send all of its energy into the bulb.

Strawberries

They’re here! We’re sure this will not be a problem for most, but please be sure to use them within a few days. We pick them only
when absolutely ripe, so their shelf life is brief.

Limonana

An Israeli-style lemonade that features fresh mint.

2 heaping cups ice
1 cup fresh lemon juice
1/2 cup spearmint leaves
4-6 tablespoons sugar

Juice the lemons and remove mint leaves from the stalks.

Blend all ingredients until smooth. Serve with a few springs of mint. Makes 4 cups.

adapted from food.lizsteinberg.com

Sharing Bin

Is there something in your share this week that you won’t use?
Rather than not taking the item or bringing it home only to languish in the crisper, why not let someone else use it? Just put it in the Sharing Bin.

Pork & Turkeys

We still have pigs available (whole, half or quarters). Order now for pork this fall!

We are also accepting orders for Thanksgiving turkeys.

Cream of Any Green Soup

5 tablespoons butter, divided
3 tablespoons flour
3 cups milk, warmed
1 onion, chopped
one pound of greens, coarsely chopped if large

In a skillet, sauté the onion with 2 tablespoons of the butter. Add greens and season with salt. Cook until wilted.

Melt remaining butter in a saucepan. Whisk in the flour and cook a few minutes, stirring. Then slowly whisk in the warmed milk.
Add the cooked greens and puree the soup.

from Annie Metzger

Sugar Snap Peas with Scallions and Dill

Try some mint in this dish. If you do, use butter instead of oil.

1 pound sugar snap peas, strung, or winged peas
6 scallions, including some of the greens, sliced
salt and freshly milled pepper
1 tablespoon butter or olive oil
2 tablespoons chopped dill or another favored herb

Put the peas in a skillet with the scallions, a few pinches of salt, the butter and enough water to just cover the bottom. Cook until
bright green and tender, after a minute or two— taste one to be sure. If using olive oil, add a little to the pan now. Taste for salt,
season with a little pepper, and add the dill.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

FarmShare Week 1

Issue #1 June 1, 2016 June 1, 2016

The Share
Beets with their greens
Napa Cabbage
Scallions
Cilantro
Broccoli Raab
Spinach
Kohlrabi
Lettuce

In the picking garden

Oregano
Thyme
Sage
Chives
Mint

Welcome!

Welcome to the first Farmshare Newsletter! The newsletter is a weekly way for us to share what’s happening on the farm, let you know about upcoming farm events, and to share some tasty recipes!

In the garden

June is a very busy time in the garden, as we are getting our warm weather crops transplanted, and beginning to think about seeding our fall crops (!!)
The peas are flowering, so that means it won’t be long before we get our first picking.

You may have noticed that the picking garden has changed this year. We have moved the perennial herbs to a new garden in front of the house, so the main garden will be for annuals. Since many of the perennial herbs are just getting established, please pick
lightly. This year, hot peppers will be a new pick-your-own crop. Some of us love them, some of us don’t, so we think this makes sense.

In your share this week is a very special treat-beets with their greens. The greens can be used just like swiss chard, and are very tender.

Five Minute Beets

4 beets, about 1 pound
1 tbsp butter
salt and pepper
lemon juice or vinegar to taste
2 tbsp chopped parsley, tarragon, dill or other herb

Grate them into coarse shreds ( a food processor would be good here). Melt butter, add the beets and toss with 1/2 tsp salt and pepper to taste. Add 1/4 cup water then cover and cook until beets are tender. Remove lid and raise heat to boil off excess water. Season with lemon juice or vinegar, salt, and herb. A tablespoon of yogurt or sour cream is always a good addition.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

Broccoli Raab with Garlic and Red Pepper Flakes

“This basic preparation can be enjoyed by itself, over garlic-rubbed croutons, or tossed with
pasta.” [Also great with Italian sausage!] Deborah Madison, Vegetarian Cooking for Everyone

1 large bunch broccoli raab
salt
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Several pinches red pepper flakes
Lemon wedges or red wine
vinegar

Leaving the leaves and florets attached, peel the large stalks. Drop them into a pot of boiling
salted water and cook for 5 minutes, longer if you like your greens tender. Leave whole or
coarsely chop. Heat the oil with the garlic and pepper flakes in a large skillet over medium-high
heat until the garlic begins to color. Add broccoli raab and cook, turning so its coated with
oil, about 5 minutes. Taste for salt. Serve with lemon wedges or vinegar on the side.

Okonomiyaki (Japanese Cabbage Pancake)

Note: I’ve never had this with okonomiyaki sauce but I like it with a mix of soy sauce, sesame oil and rice vinegar.

2 cups all purpose flour
1 1/3 cups dashi or chicken stock
4 eggs, beaten
8 cups finely chopped napa cabbage
2 cups chopped raw shrimp (optional)
8 scallions, sliced and divided
salt to taste
8 slices bacon, cut in half
2 tbsp vegetable oil

Whisk together flour, stock and eggs. Add chopped cabbage and mix so that cabbage is gently crushed into the batter. Fold in shrimp and scallion whites then season with salt.

Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook until underside is browned, about 4 minutes, then place 4 pieces of
halved bacon on the top side. Gently flip the pancake so that the side with the bacon is now cooking. Cook until the bacon is crisp and the pancake is cooked through, about 5 more minutes. Serve immediately with mayonnaise, okonomiyaki sauce, toasted sesame seeds, pickled ginger, and scallion greens. Repeat with remaining pancakes.

adapted from seriouseats.com

James Smith

Researched and Written by Chris Kelly

James Smith was born in Ireland in December 1838 or 1839. He came to the U.S. in 1853. By 1860 he was living in the family of Daniel Rockenstyre, a wagonmaker in Cropseyville, also working as a wagonmaker. He must have been a young man with something on the ball, as when the 125th NY Regiment was forming in August 1862, James enlisted as a Sergeant, though he was just 23.

Muster roll abstract

This is his NYS Muster Roll Abstract, where his service and experiences during the war were recorded. His occupation is listed as “mechanic,” which reflects his work building wagons.   The first battle of the 125th was Gettysburg, from July 1-3, 1863. Evidently James came through unscathed, but he was wounded at Auburn, Virginia on October 14. This wound couldn’t have been too severe, as he returned to duty. The 125th participated in many more battles through 1864, which James survived, only to be wounded in the last days of the war. The exact date is unclear in the record, but while the rest of the regiment was sent home in June, James was sent North to recuperate inhospitals in Albany and Troy. He was promoted to Sergeant, then to Lieutenant, at the time he was mustered out in June. His wound must have been severe, as he applied for an invalid pension in December 1865.  A list of Rensselaer County Pensioners in the Troy paper in 1883 lists he had a gun shot wound to the left side, leg, and arm.  He received an invalid pension of $12 a month.  An article in the Troy “Times” in 1889 reports that James was injured in an incident with a runaway horse on Congress Street in Troy, breaking a rib, in the same place where he was wounded in the war.

Pension papers

We know, of course, that he recovered. Finally in 1871 or 1872 he married his across-the-road neighbor, Eliza Cropsey, who lived in the Morrison house. She was the child of David and Clarissa Morrison Cropsey, born in 1843. David died and Clarissa moved in with her parents, James and Sarah Morrison. She died in 1855, and Eliza and her sister Margaret lived on with their aunts and uncles.

In the 1875 census, James was listed as a 36-year-old wagon maker who owned his own home. He and Eliza, 34, had a 2 ½ year old daughter, Fanny. A son, Percy, was added the next year. James continued to do business in Cropseyville for the rest of his life. He participated in the Grand Army of the Republic, the Union veterans’ association, attending reunions and serving as an officer.

When James made his will in 1902, he left everything to his wife Eliza. As of 1900, son Percy was not at home, but Fannie, 27, was a dressmaker, living with her parents. James gave his will to his life-long friend, Brigham Morrison, for safe keeping. Brigham was his wife’s first cousin. James died in 1903. Daughter Fannie died in 1907 and wife Eliza in 1913.  All are in the Morrison Cemetery.