Tuesday, August 19, 2014

Garden of Eve CSA 2014 News: Week 11


Garden of Eve CSA 2014 News: Week 11
We hope everyone has been enjoying all of the wonderful farm bounty this summer!  For those of you who do canning and pickling, the farm has an option to order an extra box of produce to be picked up with your weekly share.  

The following items are available:
-tomatoes (these will be "smalls" and seconds, small red slicing tomatoes)
-onions
-green beans
-beet root
-cherry tomatoes

Each 20 lb box (approx. a bushel) is $40.00 and you can sign-up and pay for your box at the Garden of Eve online store.

We welcome any recipes, comments or suggestions.  Newsletter items, events and recipes can be sent to Denise Hall (denisehallrd at gmail.com).  If you have a picture of the recipe or any fun pictures from the farm send those along too!  

Tomatoes
Farmer's Update
 
Thanks to all those who came out to the farm this past weekend for our farm tour. As always, it was great to meet you! Some of you are like family at this point - you know who you are... we try not to take you for granted but it's so great to just be able to be in touch with the same people year after year, to recognize you and know that we don't have to worry about anything at the pick up site because you are going to take care of everything really well, like you always do! We hope all the other members appreciate the time and energy these "Core" CSA members put in. There are lots of causes out there, and we are perpetually amazed and humbled that you choose to give your time and energy to helping support our farm. It really puts the "Community" into Community Supported Agriculture. 
       Hope some of you got to meet our great farmstand workers, who masterfully turned the farm into the land of TomatoFest this past weekend.

Thanks for supporting our farm!
Chris, Eve, and the Farm Crew
Corn
This Week's Share

VEGETABLE SHARE:

Tomatoes, 4 or 5 lb
cherry tomatoes, 2 pints
Sweet corn, 6 ears
Cabbage, 1 head red or green
Peppers, mixed colors, 2 or 3
Hot peppers, 3
Onion, 1
Eggplant, 1
Zucchini, 2
Cucumber, 1
Possibly: String beans, mixed colors green, yellow, purple, 1 Qt
 
FRUIT SHARE:   WED: 2 lb donut peaches AND 1 watermelon or cantaloupe, SAT: 2 lb plums AND 2 lb donut peaches. 

EGG SHARE: ½ dozen pastured eggs

FLOWER SHARE: zinnias, sunflowers, celosia, gomphrena, amaranth, etc.

CHEESE SHARE: Amazing Real Live Cheese Company, 3 items: 1 log Moonlight Chaorce (delicious! Like a camembert with a bloomy rind), 1 tub farmers cheese and 1 tub plain salted queso fresco. 
This Week's Recipe:
Parsley Lemon Green Beans

This week I made five recipes from a cookbook I picked up at the Garden of Eve Farmstand.  The book, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert has all the recipes organized seasonally.  It's so easy to find recipes using the weekly share and each recipe offers multiple variations. Our favorite recipe this week was the parsley-lemon green bean side.  If parsley and lemons aren't for you, they have options using mint, basil-tomato, ham or bacon and almond-parmesan cheese. 

Parsley-Lemon Green Beans

1 pound green beans
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons parsley, finely chopped
Salt and Pepper, to taste
1 lemon, halved

Cook green beans in a small amount of water until, crisp-tender, about 5-10 minutes.  Drain.

Lightly sauté garlic and parsley in butter.  Add the green beans, season to taste with salt and pepper.  Stir gently and heat through.  Sprinkle with the juice of 1 lemon and serve. 

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Tots Cooking! Classes Ages 2 - 6 years

Tots Cooking! is a fun, hands on weekly workshop dedicated to providing Moms/Grannys/ Dads/ Caregivers a fun, quality time with their child as well as the opportunity to learn first-hand where food comes from, and incorporate delicious, healthy food into their diet. Your child will practice a great variety of fine motor skills, such as mixing, measuring, pouring, weighing, stirring and mashing while learning about life on the farm, making new friends and experiencing new tastes.  Each class begins with a harvest tour of the farm, where we will all gather the things we need and learn about how they were produced. Then we'll bring them back to the Farm Market and turn them into delectable delicacies - while you learn simple ways to incorporate fresh, farm-to-table eating at home. NOTE: all recipes are vegetarian, and we can accommodate vegan or other diets in most classes. Just ask!

All classes are 11:00 am - 12:30 pm, and are geared towards children 2-6 years of age and their caregivers.

Thursday, Aug 21- Simple Simon Met a Pieman... make some fruit pies and eat them!  For this class, we will pick blackberries (yum), make some graham cracker crusts, and make some pies to take home and bake!
 Thursday, Aug 28 - Sauerkraut & more Turn veggies into delicious, probiotic foods that kids love! We'll investigate how to make a yummy meal without cooking, including raw kale salad, kale chips, cabbage slaw and more. You will be shocked, but yes we will have your kid eating raw kale of their own free will!

GARDEN SPROUTS! Children's Gardening with a Jewish Twist
Garden Sprouts is a sensory-rich experience on the farm that will help families create connections between nature and Jewish life. Values such as appreciation of beauty, stewardship and care, cooperation and teamwork, and the blessings of food, family and celebration are woven into each class. Activities include story walks, treasure hunts, singing, digging, planting, and tending to your own garden bed! A combination of free time for exploration and organized play will enrich everyone's appreciation for the natural world and create long lasting memories with other families. Each week a different topic.

All classes are 10:00-11:30, and are geared towards children 3-6 years of age and their caregivers.

August 24 - Dirty Dig In - It's time to play in the dirt and learn why worms are truly a gardener's best friend. Wiggle like a worm and become a budding conservationist. We'll start our own compost and set up a rain barrel to see how much water is falling on our garden.

September 14 - Apples and honey - It's time to wish everyone a delicious year ahead, to prepare our beds for the following year, and even plant a few cold weather veggies and spring flowering bulbs too. Learn about the Jewish concept of Gleaning and when the Garden of Eve will hold their annual gleaning event which will continue our fun into October!

Long Island Garlic Festival: Sat & Sun Sept 20 & 2110am-6pm, at the Garden of Eve Farm

Love Garlic? You will want to check out Long Island's only Garlic Festival, dedicated to celebrating food, farming, and family fun. This all-weekend celebration features organic garlic, a wide variety of garlic inspired foods, crafts, live music, and sustainability information.  Enter the a garlic eating contest, or cheer on your favorite local cook in the Iron Chef Garlic competition and walk away with the winning recipes.  

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.

Monday, August 11, 2014

This is a B-week. Again, let us know if you are able to host 5-10 CSA members in your kitchen for a fermentation OR gourmet vegan cooking class. We have teachers lined up, just need locations!

Farm News: At this time of year we are excited to bring you a quantity of vegetables that provide much more than the price you pay per week for the CSA share, evening out for some of those early, thinner weeks in early summer when we asked for your patience while we were planting and caring for all the crops that are now being harvested in bounty!  We are certainly all experiencing the “seasonal” nature of eating at this time, with that long wait for tomatoes finally over, and the anticipation of all that freshness finally satisfied.

Share items for August 13, 16 (best guess in advance):
Tomatoes
Zucchini
cucumbers
cherry tomatoes
sweet corn
sweet onion
Peppers
hot peppers (the small peppers – cayenne, cherry bomb, and jalapeno)
eggplant
Swiss chard

Fruit share:  1 Garden of Eve-grown organic watermelon (yellow seedless, red, or orange) AND possibly Garden of Eve-grown organic blackberries (some locations} OR NYS apricots (some locations)

Flower share: sunflowers, celosia, cleome, etc.

Egg share: ½ dozen pastured eggs

Thursday, August 7, 2014

Share List Week 9 and Farm News

SHARE LIST:
Tomato, 1 red
Cherry tomatoes, ½ pint
Zucchini, several pieces
Cucumber, several pieces
String beans, .5 lb
Beets, 1 bu
Corn, several pieces
Peppers
Sage
Cilantro
Basil
Onions

FRUIT: Garden of Eve-grown organic melons: 1 sunjewel AND 1 watermelon (yellow or pink), WED: possibly also sweet plums and apricots – note these are likely to be soft and very ripe (some possibly over-ripe). Any overly ripe fruit is best frozen and used in smoothies or for cooking.

EGGS: ½ dozen pastured eggs

FLOWERS: mixed zinnias

MEAT: 1 lb Long Island Duck Breast, AND 1 lb Long Island Duck Legs, AND 1 lb ground beef

CHEESE: Consider Bardwell Rupert AND Pawlet. PAWLET is made from Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber. RUPERT is An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, VT, one of our states oldest towns, settled in 1761.

FARM NEWS:
Tomatoes are coming in now and as usual, we are battling blight this season which can wipe out all our hard work in as little as a week. However we are optimistic that we will have tomatoes to give for the next couple of weeks and if we are lucky, until October. When I think back on all the hard work that has gone into getting these plants to this stage it is easy to look for someone or something to blame if we lose the crop. Tomatoes are usually one of the highlights of the season for gardeners, farmers and CSA members.

Each spring when nights are below freezing we start our tomatoes in a warm germination chamber that keeps moisture high and temperature at 85 degrees. At the same time we are spreading compost at 10,000 lbs to the acre on the frozen ground where the tomatoes will be planted. The previous year nothing was grown for harvest on this plot and tomatoes were not grown there for as long as we have farmed which is almost 15 years. This land spent the previous 2 years resting keeping weeds from going to seed and growing crops of rye and vetch in 2012 and then 2 crops of buckwheat in 2013.

In the spring of 2014 we plowed the ground and worked in the compost with a spader which loosens the soil for good root growth. The plants spent 6 weeks indoors and then were moved outside and inside every day for 2 weeks until we felt the soil was warm enough and frost damage was minimal - in our area that means mid May. We transplanted 2000 plants and then put a wire hoops over the rows so that we could cover with a fabric to raise day temperature by 15 degrees and night temp by 7 degrees and protect them from frost. Some days when it got too hot we had to move the fabric off in the day and then of at night. The rows were cultivated and hoed 3 times.

In June we started staking the plants up, so they don’t fall over under the weight of the tomatoes. We use a combination of metal and wood stakes, and we weave twine between the stakes to hold the tomato plants up. So far we have used 18 miles of twine and 4000 stakes (all pounded by hand at least one foot deep) on our 3 successions of plantings. We put down drip tape for watering and hand broadcast fertilizer.

At the same time the staking operation is going on, we are harvesting moving and placing straw mulch (800 bales weighing 40 pounds each) under and around all of the plants. This keeps moisture in the soil and prevents soil from splashing up on the leaves, which would encourage disease. The straw also can absorb moisture during heavy rains, helping prevent splitting in the tomatoes. We also hand seed oat or wheat seed in the harvest lanes to keeps weeds down and allow for nice working area between rows.

Blight is a fungus that can only survive in warm weather. With the cold winter we were optimistic that the blight would not hit us early because the low temperatures we had were sure to kill it off. First reports showed it nowhere north of Florida. And since it only travels 30 miles from infected site per sporulation, we were optimistic we wouldn’t need to deal with it early. A week later it was reported in Riverhead resulting in a lot of finger pointing and anger and fear amongst farmers. Conventional farmers in our area use toxic chemical sprays that the plant absorbs and then fights the fungus from the inside out (systemic fungicides).

A certified organic farm like ours obviously does not use these types of chemicals. We only have a few options. We check the fields constantly (called scouting) and when a diseased plant is found, it is pulled up and put into a garbage bag and disposed of off-site. This is time consuming but necessary. We also have several organic sprays that kill the fungus if they are on the leaf when the spore lands. One is copper and the second is more of an immune booster made of ground up knotweed roots (a version of this is becoming quite trendy for people, as well!). Dry weather is the best thing for tomatoes to keep the fungus from spreading.

We are going to keep working to keep the tomato season going as long as we can, and look forward to our annual tomato festival on August 16 and 17. You will be receiving many varieties through the CSA that you will not find in the supermarket. They may not all look perfect, but we hope that some will reach you with that full flavor that we all wait all year for!

Thursday, July 31, 2014

Announcements and CSA Share List Week 8

This is a B-week. A few announcements:

1. Time for another Milk Not Jails one-time order! Get some fantastic local dairy, including milk, yogurt, butter, and more. You don't need to be a MNJ subscriber, just pay online by 8/4 8PM, and your order will be delivered to the CSA pickup the week of August 11th. Order herePlease note that this is a B-week, but you don't need to be a B-week member to order, you'll just need to pick up your dairy on the date you specify.

2. Mark your calendars for the community potluck! This is a joint event for CSA and Community Garden members, 5-7PM on Saturday, 9/13 at the garden.

3. Free classes for CSA members! We want to offer a fermentation class and a gourmet vegan cooking class, but we need some members to step up and host in their kitchens. We will supply the teacher (and the food). You get a guaranteed spot in the class (which fills up very quickly)! Please email Melissa at mgrandom@gmail.com if you'd be willing to host 6-10 people for a few hours.

Garden of Eve CSA 2014 News: Week 8

We hope you can join us for the food swap this weekend.  Bring your homemade and homegrown foods to exchange.  See the events section of the newsletter for all the details.

We welcome any recipes, comments or suggestions.  Newsletter items, events and recipes can be sent to Denise Hall (denisehallrd at gmail.com).  If you have a picture of the recipe or any fun pictures from the farm send those along too!  

Farmer's Update
 
Here at the farm at the end of this week we say goodbye to a string of seasonal helpers from Manhattan, Bridget, Rhys and Mark. On the farm this year we have two students from Haiti, as well as our regular farm crew. This week arriving through the Fresh Air Fund (www.freshair.org) is Ivan, a 7 year old from China via Queens, to get a break from the city and enjoy some time on the farm. If you live on Long Island, you might want to consider hosting - you don't have to live on a farm to offer a city kid some fresh air! 

Our next farm tour is coming up Sunday August 17, we hope to see you there, so you can get some time on the farm too!

 

Thanks for supporting our farm!
Chris, Eve, and the Farm Crew
This Week's Share

VEGETABLE SHARE (best guess):

Beets
Cucumbers, white and/or green
Swiss Chard
Sweet Walla Walla onions (similar to Vidalia, but Vidalia is in Georgia and this variety was developed in Walla Walla Washington)
Green or gold string beans
Zucchini or summer squash
Sweet corn
Parsley
Cilantro
 
FRUIT SHARE: cherries AND sugar plums (WED), sugar plums AND apricots (SAT)

EGG SHARE: ½ dozen pastured eggs

Dilly Beans
This Week's Recipe:
Dilly Beans

In preparation for the food swap this weekend I decided to so some canning.  Out of everything I have ever canned, pickled green beans have been the biggest treat. Farm fresh beans are spiked with fresh dill, whole garlic cloves and cayenne pepper. This delicious recipe is from the Ball Blue Book of Preserving.

Dilly Beans
makes 4 pints

2 lb green beans
1/4 c canning salt
 2-1/2 c vinegar
1-1/2 c water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Ladle hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints for 10 minutes in a boiling-water canner. 

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

  
Thursday, July 31: Tomato tasting, and learn your herbs Go on a tomato scavenger hunt & season your treasures with a flavor sensation.  

GARDEN SPROUTS! Children's Gardening with a Jewish Twist
Garden Sprouts is a sensory-rich experience on the farm that will help families create connections between nature and Jewish life. Values such as appreciation of beauty, stewardship and care, cooperation and teamwork, and the blessings of food, family and celebration are woven into each class. Activities include story walks, treasure hunts, singing, digging, planting, and tending to your own garden bed! A combination of free time for exploration and organized play will enrich everyone's appreciation for the natural world and create long lasting memories with other families. Each week a different topic.

All classes are 10:00-11:30, and are geared towards children 3-6 years of age and their caregivers.

August 10 - Little critters - Ladybugs and butterflies are just a few of the fascinating bugs that visit the fragrant flowers on the farm. We'll go on a bug hunt and be on the lookout for the most fragrant and beautiful flowers in the garden to decorate your kitchen table or give to a neighbor.

August 24 - Dirty Dig In - It's time to play in the dirt and learn why worms are truly a gardener's best friend. Wiggle like a worm and become a budding conservationist. We'll start our own compost and set up a rain barrel to see how much water is falling on our garden.

September 14 - Apples and honey - It's time to wish everyone a delicious year ahead, to prepare our beds for the following year, and even plant a few cold weather veggies and spring flowering bulbs too. Learn about the Jewish concept of Gleaning and when the Garden of Eve will hold their annual gleaning event which will continue our fun into October!

FOOD SWAP, Saturday August 2, 3-4:30 pm
What is a Food Swap? Anyone can come and share homemade, homegrown, or foraged foods with each other. Give away what you have too much of and get something different! e.g., a loaf of bread for a jar of pickles or a half-dozen backyard eggs. Bring your Jam, Baked Goods, and more! Swap recipes and Make new friends!
Our SWAP will last approximately 2 hours. The first 30 minutes of the swap is devoted to setting up your wares and meeting other Swappers. We will supply all tables, however you are welcome to bring your own tablecloth and any decorations or signage you'd like for your table. Bring enough so that you can provide some samples and make copies of your recipe if you wish to share it! Then we will walk around, examine and sample the items from other swappers. You will write your name and the items you brought, on the FOOD SWAP list, and indicate any items you saw that you'd like to take home. During the last half hour, the swapping actually happens! Everyone goes back to the sheets, looks at the offers, find the people they would like to swap with and SWAP AWAY!  This event is free.  People can sign up and register here.

TOMATO CANNING CLASSES at TomatoFest, August 16 and 17th
The same class will be offered both Sat and Sunday:

Learn simple ways to enjoy the fruits of your labor all year long. We will lead you step by step through the process of preserving your own garden bounty. After this class you will know how to prepare tomatoes and vegetables for canning, and how to do water-bath canning. We'll learn about food safety issues involved in the process. The materials fee includes use of our kitchen, tomatoes to preserve, and one jar per registrant. The best part - everyone takes home a jar of canned tomatoes to eat.

Sunday August 17, 11am-1pm
Chris and Eve Kaplan-Walbrecht founded Garden of Eve Organic Farm & Market in 2001.Eve and Chris started out as gardeners on half an acre in Riverhead and now grow on 50 certified organic acres, raise 1000 pastured laying hens, and sell their produce, eggs and flowers through an on-farm Farm Market, farmers markets, and Community Supported Agriculture (CSA) programs at 13 locations in New York City and on Long Island. Come with us to tour the farm, taste the veggies, and meet the various species that are part of our farm agri-ecosystem. Bring water, sun protection and shoes you can get dirty. Rain or shine. FREE. 

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.