Monday, October 31, 2011

Share items for Nov 2, 5

Happy Halloween!

Share items for Nov 2, 5:

1 lb or 1 bunch Carrots

Braising/spicy salad greens

1 bu mizuna

1 bu Dill

1 head or 1 lb Broccoli

1 bu collards

Head lettuce

winter squash

potatoes

Fruit share: Rome, and Red Delicious apples (4 lbs total).

Egg share: ½ dozen pastured eggs

Saturday, October 29, 2011

Snowy October 29th Distribution!

Thank you Meagan, Vanessa, Tracie, Marilynn, and Aviva for heroically making today's distribution happen in this weather! There were beautiful veggies and friendly smiles on this snowy October morning.

Tuesday, October 25, 2011

Share items for Oct 26, 29:

Farm news: this past week was a nice dry week, and we were able to harvest 10,000 lbs of sweet potatoes. They have to be dug up, and fishing around in the mud, Chris found one that was about 6 lbs – really huge! This is really exciting for Chris because he is always happy when he can provide the CSA with bounty. You’ll be receiving lots of sweet potatoes for the rest of the season, which everyone enjoys. We built our own “curing room”, and keep them with a heater at 85 degrees so that they develop a slightly thicker skin that will keep them from rotting quickly, so they can be stored through the winter.

See attached photo.

Veggie Share

3 lb Sweet potatoes

1 bu kale

1 bulb Fennel

1 lb beets

Bok choi – green or purple

1 head endive (looks like frizzy lettuce, can be eaten raw or cooked)

1 daikon radish

1 head or 1 lb broccoli

1 bu cilantro

.5 braising greens (i.e. greens for sautéing, baby kales, mustards, mizuna, etc.)

1 bu salad turnips

Fruit share: 4 lbs apples. Sorry, it’s just going to be apples from here on out till the end of the season – but there are so many delicious ways you can use apples! Roasted apples, applesauce, apple fritters, and more.

Flower share: last week was the last week of the flower share. See you with flowers in the spring!

Friday, October 21, 2011

Winter CSA Signups are now open!

Winter Share is once a month pickup, December 2011 - May 2012.

The winter share sign-up is now open for
Long Island: Riverhead, Roslyn
Brooklyn: Williamsburg, Bushwick, Kensington-Windsor Terrace
Queens: Glendale.

You can sign-up and pay online at:

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.

Egg Shares are also available as a stand-alone item without the vegetable winter share, or additional to the other share types for those who want more eggs. An egg share is 1 dozen each month, for each of 6 months and costs $30 (i.e. $5/dozen for 6 pickups). You may buy as many additional egg shares as you want.

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

http://www.gardenofevefarm.com/WinterCSAShare.htm

Recipe: Sweet Potato Fries with Cajun Yogurt Sauce

Recipe: Sweet Potato Fries with Cajun Yogurt Sauce
Fries
I have a favorite recipe, adapted from The Way We Cook by Sheryl Julien and Julie Riven, for sweet potato fries that are baked in the oven instead of fried. The fries are served with a yogurt sauce. I have taken the liberty of spicing up the fries and the sauce with traditional cajun seasonings.
Cajun Yogurt Sauce
1 c plain yogurt
1/2 c light sour cream
3 Tbsp grated onion
1 garlic clove, minced
2 Tbsp spicy bottled cocktail sauce, or to taste
Few dashes hot sauce
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
Combine the yogurt and sour cream in a small bowl. Add the onion, garlic, cocktail sauce, hot sauce, salt and pepper. Stir thoroughly, then cover with plastic wrap and refrigerate until ready to use. Stir again just before serving.
Sweet Potato Fries
4 large sweet potatoes, scrubbed but not peeled
2-3 Tbsp olive oil
1 tsp cajun seasoning, such as Tony Chachere's
Preheat oven to 400 degrees. Brush 2 large baking sheets with some of the olive oil. Quarter the potatoes lengthwise, then cut each quarter into thirds or fourths to make thick spears. Place the spears flesh side up on the baking sheets. Drizzle with the remaining oil and sprinkle with the cajun seasoning. Roast the potatoes for 35 to 40 minutes, or until they are cooked through.
Serve immediately with the yogurt sauce.

Thanksgiving box

Sign up for your THANKSGIVING BOX now!

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.

SIGN UP HERE

Tuesday, October 18, 2011

Recipe: Vegetable Stock (from Scraps)

I love this time of year when my soup and stock making routine returns. Soup and Stock have a fantastic symbiotic relationship: the veggie scraps from making soup become flavorful stock, and the stock boosts the flavor of the next batch of soup!

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!

Ingredients
  • 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

Special equipment
  • Big pot (at least 4-quarts, the bigger the better) colander (fine mesh colander if you have one)
  • large bowl
  • ladle
  • wide mouth jars or ice cube trays

Directions
1. Saute the onion and garlic a few minutes on medium until fragrant, stirring and add a bit of water if they stick.
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.
5. turn heat down and simmer about 20-30 minutes.
6. Place colander over large bowl
7. remove some vegetable with tongs and place into colander to avoid splashing hot liquid. Carefully pour the rest through the colander.
8. To extract even more liquid press the vegetable pulp gently into the colander using a wooden spoon. (I don't think it's worth the hassle to deal with squeezing cheese cloth)
9. Store in glass jars or freeze in ice cube trays and store cubes in ziplock bags in freezer. I usually keep a couple jars of stock in the fridge and freeze the rest.

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.
-Zoya

Recipe: Caulipots!

I enjoyed this recipe last week with the CSA cauliflower. You can substitute the cauliflower with broccoli for "Broccopots." I recommend trying it with the potatoes this week.
-Zoya

Caulipots Recipe from Isa Chandra Moskowitz's APPETITE FOR REDUCTION

Ingredients

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

Directions

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.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 110.7
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

Share items for Oct 19, 22:

Vegetable Share:
Broccoli
Carrots
Potatoes
Mesclun lettuce
Kale
Cilantro
Turnip

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

Share items for Oct 12, 15

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:

broccoli

head lettuce

bok choi

onions

collards

winter squash

sweet potatoes


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