Saturday, October 29, 2011
Friday, October 21, 2011
Winter Share is once a month pickup, December 2011 - May 2012.
Winter shares consist of a pre-boxed, approx 15-20 lbs of our own organic vegetables, and 1-3 dozen of our pastured organic eggs. Cost is $46.67/month for 6 months, a total of $280 plus a $12 refundable box deposit (i.e. $2 per month).We offer two share types (same price):
"Garden of Eve" share includes produce and eggs grown at Garden of Eve. A vegan option which replaces eggs with locally grown (non-organic) apples is also available. Produce includes cold-hardy field greens and storage crops like potatoes, sweet potatoes, onions, turnips, etc.
"Shopping Basket" share includes Garden of Eve vegetables and eggs in slightly smaller quantities than the Garden of Eve share, plus 2-3 "locavore" products each month including Garden of Eve organic bread-and-butter cucumber pickles, beet pickles, corn relish, organic flours; organic dried beans; OG buckwheat cereal and buckwheat; Long Island raw honey,etc.
Pickup Dates are: Saturdays 9am-1pm: December 3, 2011, January 7, 2012, February 4, March 3, April 14, May 5 . Riverhead Farm pickups ONLY include Sundays of these weekends as well.
Check the website for pickup time and location details
Our Farm Market & Garden Center at the Riverhead Farm is closing on October 31.
For those of you who are not CSA members, or those of you who want extra items, you can still get your fresh, local, organic veggies throughout Nov and for Thanksgiving Dinner!
The PRODUCE BOX costs $22 per box, and contains approx 10 lbs of a seasonal variety each week, on each WED and SAT or SUN throughout Nov. You select one or more dates when you'd like to pick up boxes.
Tuesday, October 18, 2011
I am a big soup fan, usually make it at least once a week in the cooler months, so the veggie scraps add up quick. I store the veggie scraps in a metal bowl in my fridge as I collect scraps for a few days (up to a week). If it will be more than a few days until you have enough scraps to make stock, you can keep a large ziplock bag in your fridge and add to it until it is full.
Be sure to wash and scrub veggies before peeling to prevent adding unwanted dirt into your stock. Also, don't save any rotten or funky scraps into your stock - those can go directly into the compost.
All sorts of veggie scraps are good additions to the stock. Have fun experimenting and tasting the results of different veggie scrap combinations!
- root vegetable peels (carrot, potato, rutabaga, sweet potato, turnip)
- Stems and ribs of Greens (kale, collards, bok choy, chard)
- peels and nubs of onions/garlic/shallots
- green leaves of scallions, leeks, celery
- Broccoli stems and leaves
- Mushroom stems
- Squash peel and seeds
- Herb Stems: parsley, dill, cilantro, rosemary, thyme (okay if a bit wilted)
- whatever veggie leftovers you have!
- 1 onion, coarsely chopped with skin
- 2-4 garlic cloves, coarsely chopped with skin
- a big bowl or bag of vegetable scraps, pre-chopped to extract the most flavor if possible
- 1-2 bay leavesabout 10 black peppercorn
- Big pot (at least 4-quarts, the bigger the better) colander (fine mesh colander if you have one)
- large bowl
- wide mouth jars or ice cube trays
2. Add the rest of the veggie scraps to the pot, stir to saute the scraps a bit with the onion.
3. Fill water just until vegetables are barely submerged.
4. Add the bay leaves and peppercorns
Bring to a boil.
6. Place colander over large bowl
If you keep it simple and do not add oil, salt, wine, tamari, you can compost the boiled veggie scraps, which is oh-so-satisfying! It's a bummer sending organic local veggie scraps to the landfill. And it's easy enough to add oil and salt when you make the soup!
Next time you make soup, use your home made veggie stock as a base for delightful flavor.
Caulipots Recipe from Isa Chandra Moskowitz's APPETITE FOR REDUCTION
2 white potatoes, cut into 3/4 inc pieces (about 1 1/2 pounds)
1/2 head cauliflower
1 tbsp olive oil
2-4 tbsp vegetable stock
1/2 tsp salt
Several pinches of freshly ground black pepper
Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower.
Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 min, until the potatoes and cauliflower are tender.
Drain them in a colander, return them to the pot and use potato masher to mash them a bit. Add the olive oil, 2 tbsp of stock and the salt and pepper and mash a bit more. Use a fork to make sure all the seasonings are mixed well. If needed, add another 2 tbsp of the stock. Taste for salt. Serve warm.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 393.1 mg
Total Carbs: 18.0 g
Dietary Fiber: 3.0 g
Protein: 3.1 g
Fruit share: apples
Flower share: 1 bouquet flowers (WB, GP -due to space restrictions in the truck) OR (other sites) 1 pot organically grown hardy fall chrysanthemum! It will keep blooming hopefully almost till Thanksgiving, if you keep it well watered (probably needs to be watered almost every day). This is the last week of the flower share!
Tuesday, October 11, 2011
Farm News: “It’s amazing what sun can do for vegetables!” is Farmer Chris’s deep thought for the week. What a nice, hot, sunny weekend, helping the broccoli and other crops to rebound from wetness. We hope you are enjoying Indian Summer, remember our Gleaning event is on the farm this Sunday from 10am-noon, together we’ll harvest some crops that have been left behind for various reasons, and donate the produce to Long Island Cares food bank. If you are on Long Island (or heading our direction), we have our Pumpkin Festival “funpass” every Sat and Sun in October from noon-4pm including a bounce house, pony rides, pedal kart track, and farm train which are a lot of fun for kids. Free for CSA members!
Share items for Oct 12, 15:
Fruit share: pears, and apples.
Flower share: zinnias, sunflowers, celosia, cosmos, etc.
REMINDER: Flower shares end on Oct 22 – this is the next-to-last week for flowers!
Egg share: ½ dozen pastured eggs