Monday, November 17, 2014

Final Week of the Season

Last week of the CSA! Who can believe it? Thanks so much to all of our great members for your support. We feel good about the season which brought an unusual amount of bounty, for a very long season. We tried to give out as much produce as you could handle, hopefully you were able to use it all! 

We received our first fall frost on Saturday night which is on the late end of when we usually expect it.  The frost signals the end of the growing season for some things like tomatoes, sweet potatoes, beans, peppers and squash as well as many weeds.  It also helps to enhance the flavor of many other crops like kale, cabbage and carrots.  When these plants get hit with frost they produce sugar to protect them from the winter weather.  It is a real treat to have these vegetables harvested at this late stage of the season, instead of those from grocery stores, which are ripened in warmer growing regions and as a result don’t have as full flavor.

In looking at some of the vegetables we are giving over the past couple of weeks and thinking what went into successfully growing them we can’t help to feel thankful for a great season.  The garlic you are receiving was planted last November and cultivated many times, then harvested in June, cured in July and August and stored in September.  The leeks we sent out last week were started in February and transplanted out in early May. Many will be in the ground all winter and harvested for winter share all winter through, til next May.  Kale was started in the greenhouse in July and planted in the field in early August.  Carrots were direct seeded in July and kept weed free for months so that they could finally be an edible size now.  Onions were started in the greenhouse in February, transplanted in April and then harvested in August and cured on drying racks and then moved to cold storage.  Winter squash was started in the greenhouse in April, transplanted in May, harvested and cured in September and then stored earlier this month.

Past years have ended abruptly with hurricanes or nor’easters or both.  We are thankful for a nice even growing season.  Reflecting back allows us to celebrate in the success of the 2014 season and plan for next year.  Sharing the story of a growing season with you is what makes us different from most farms.  We hope these vegetables make it onto your family’s thanksgiving table and your own connection to our farm adds to your own Thanksgiving celebration!

We’re gearing up for winter shares! Don’t forget to sign up for winter shares at at Riverhead, Roslyn, Glendale,  Bushwick, Williamsburg, or Kensington-Windsor-Terrace, till Nov 20. We are still looking for a Manhattan pick up location. Pick ups close Dec 1 and First pickup is Dec 7http://www.farmigo.com/join/gardenofevefarm/winter2014-15

Returning member signups (with the usual returning member discount – you pay 2014 prices for 2015 shares!) will start soon – possibly as soon as next week online for most locations. You can get the returning member discount on your 2015 SUMMER SEASON vegetable share, combo, or vegeholic (there is no discount code for the winter share) by entering the discount code “RETURN WEEKLY” for a weekly/full share, and “RETURN BIWEEKLY” for the biweekly share (other share types had no or minimal cost increases so there is no discount). 

Share items for Nov 19, 22:
1 bunch Kale
sweet potatoes, 3 lb
Potatoes, 1 qt or 2 lbs
Carrots, 1 bu
2 lbs beet root
1 napa or savoy cabbage
Garlic 1 med or 2 small bulbs
2 Onions
.10 lb parsley
2 sprigs sage
One large winter squash

Fruit share: 3.5 lbs apples – some fresh eating and some baking varieties 
Egg share: ½ dozen pastured eggs

See you next year! (or in December!)


Eve Kaplan-Walbrecht
Garden of Eve Organic Farm & Market

Wednesday, October 29, 2014

CSA Share List for Week 21: 10/29 and 11/1


Farm News:
The good weather has allowed us to bring in all the sweet potatoes and we have them curing in the greenhouse. Being a semi-tropical plant, they like to sit in the dry heat for a few weeks before storage, which keeps them from rotting over the winter. We are happy to be giving them out to you this week!

Thanks to those of you we met who came all the way out from NYC and our other CSA sites for our Oktoberfest. As always, great to meet you and thanks for supporting our farm! The last day for the season that our Farm Market will be open is Friday (Oct 31), we’ll reopen next April 1, 2015. However as you know, CSA continues till Nov 19/22 depending on your pickup, and Winter Share signups are open for monthly pick ups Dec-May!

We’d like to extend an invitation to CSA members to join Farmers Eve and Chris, and the Greenpoint-Williamsburg CSA group, at the annual Harvest Dinner to be held Saturday Nov 8, from 6-8pm, at Lutheran Church of the Messiah, 129 Russell St, near the corner with Nassau and McGolrick Park. Please bring a dish to share and a beverage. We hope to meet some of you from nearby sites, such as Bushwick and Glendale especially, and others, in addition to the folks at Greenpoint-Williamsburg who plan and run this lovely event!

Share items for Oct 29 and Nov 1 (best guess)
Sweet potatoes 2 lbs
Arugula ¼ lb
Potatoes 2 lbs
Leeks, 2 or 3
Parsley, .10 lb
Cilantro, .10 lb
Winter squash mixed mostly butternut
Mesclun 1 bag
Possibly kale

Fruit share: sorry the “Margil” Heirloom apples didn’t come in time for shares last week, so they are in the shares this week.

WED: 1 bag Margil heirloom apples AND 2 lb mixed variety apples and 1.5 lb Yali pears

SAT: 1 bag Margil heirloom apples AND 2 lb mixed variety apples and 1.5 lb Bosc pears. The share will be mostly apples from here on out for the rest of the season, with some pears thrown in for diversity. But remember 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!

Egg share: ½ dozen pastured eggs

Cheese Share: Sheep’s milk cheese has been made in other parts of the world for centuries, perhaps as long as 12,000 years, but it is relatively new in the United States. Old Chatham Sheepherding Company was in the forefront of producing some of the first sheep’s milk cheese and yogurt in the US. Sheep’s milk, like goat milk, is more easily digested by humans than cow’s milk. The cheese share this week includes one piece each of the following:
Ewe’s Blue: Moist, semifirm and creamy rindless wheel in Roquefort style with plentiful blue-grey veining.
Kinderhook Creek: Soft ripened, creamy cheese made with 100% pasteurized sheep's milk.
Plain Sheep’s Milk Yogurt in a variety of flavors: made with active cultures.

Wednesday, October 22, 2014

CSA Share List, Farm News, and Recipe for Week 20, 10/22 and 10/25

Farm news and winter squash recipe for week 20, 10/22 and 10/25 B-weeks (no meat, no cheese):


Garden of Eve CSA 2014 News: Week 20
Come join us at the farm this weekend for our Oktoberfest!
REMINDER: Flower shares end this week.

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
 
        
Sunday night we came close to a frost and just to be safe we spent Saturday scouring the fields for what will be the last of the tomatoes for the season.  We were pleasantly surprised in the quantity and quality of the tomatoes and will be able to give them out in this week's share.  Many are blight resistant varieties and they did perform well under optimal blight conditions and still have green leaves while others planted at the same time don't.  Also the cooler weather means sugars will not be as high as during the hot days of summer, but we are still happy to be eating fresh organic local tomatoes in late October! 

I think this is a good time to reflect on the value of a CSA share.  Our goal is to supply 7-10 different vegetable items per week. This week I took a minute to look back over the previous share lists from this summer. I see that we met that goal every week and gave as many 13 items during the peak of summer.  Overall we averaged over 10 items per week.   Our barn and coolers are really becoming full with beets, squash, cabbage, potatoes, onions and garlic! So we should have no problem finishing strong and continuing to supply good value.  This is certainly not the case with every CSA farm, even in this hurricane-free season.

The reality is that we farm in one of the most expensive places in the country.  Last week talking to my sister and brother in-law, who own Mint Creek Farm in upstate New York and provide the beef and pork for the meat share, about land prices and taxes.  They were blown away that we pay 10 times the taxes for our house alone that they pay for a 55 acre farm.

Last week I received a call from a daughter of a neighboring farmer who is starting her own farm delivery service in which she is looking to buy produce from farmers in our town, mark it up and bring it to NYC.  This is a growing trend. So far she has 15 people buying from her.  While she has been supplying conventional local produce she is getting requests for local organic goods.  She called us to ask about availability and prices.  I got to ask her some questions and began to think of the value of the share we are offering, compared to what she is charging for something that is almost exactly the same, but NOT organic. Her share also contains 7-10 items, and costs $40 per week. Ours is $24 and 100% organic vegetables. So we are happy to see that our members are getting good value in the marketplace.

Thank you again, for supporting our farm!
Chris, Eve and the Farm Crew

This Week's Share


VEGETABLE SHARE:

Sweet potatoes 2 lbs or 1 quart 

these are fingerling type that are best baked on a cooking sheet with oil just as sweet as large ones easier to cook and you don't take the skin off

Tomatoes 2-3 pieces
Collard greens
Purple Bok choi, 1 head
Parsley .10 lb
Head lettuce, 1 head
Winter squash, 1 lg or 2 small, assorted varieties
Fennel, 1 head
Garlic, 1 bulb, some of these varieties are meant to be small and spicy


FRUIT SHARE:  one quart of yali pears, one bag of margil apples

one of the oldest known heirloom breeds, similar to a Russet which has a rough, potato-like skin and citrusy, sweet inside, not usually as crispy as apples today we are used to but very fruity and complex in flavor. AND possibly additional apples.

Here is a cool video about Margil apples: https://www.youtube.com/watch?v=Bi7npwgFB8Y

EGG SHARE: ½ dozen pastured eggs


FLOWER SHARE: LAST WEEK FOR FLOWER SHARE! 1 bouquet mixed flowers


This Week's Recipe:

Sweet Dumpling Pie

Eve shares this recipe from Grassroots, the NY Farm Bureau Newsletter by Jennifer Jennings, District 8 Promotion and Education Representative.

This is happy with pie on the side.

Check out the... tiny speckled gourds that look like pumpkins. These tiny little bundles are most often used for decoration but they hide a sweet surprise. Often called sweet dumpling squash, they make the most unbelievable pies.

To cook the squash, take of the stem and split in two. Scoop out the seeds and set on a baking sheet. Bake at 375 degrees F for 45 minutes or until the squash is soft then scoop out the meat. You can freeze the meat in 1½ cup servings for later or you can move right along and bake a pie.

Sweet Dumpling Pie

1 can sweetened condensed milk
1½ cup cooked squash
2 eggs
1¼ t. cinnamon
½ t. ginger
1/8 t. nutmeg
1 t. vanilla
1 9-inch pie crust

1.    Pre-heat oven to 425 degrees F
2.    In a large bowl, beat eggs slightly.
3.    Add remaining wet ingredients and mix until fully combined.
4.    Stir in spices.
5.    Pour filling into pie crust.
6.    Bake for 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 35 to 45 minutes or until a knife comes out clean when poked into the center of the pie.
Pumpkins & witch

Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Fall Pumpkin Festival: Weekends in October at the Garden of Eve Farm, 10am-6pm. 

Enjoy roasted sweet corn and squash, fresh-squeezed lemonade, organic hot dogs and more.  Pick out a pumpkin and some beautiful fall mums, and enjoy our live music every weekend as you try out homegrown Farm Cafe fare.  Time will fly as the kids disappear into the many attractions including our pedal kart track, maze, and lavender labyrinth, and friendly farm animals.

2nd Annual East End Oktoberfest, Sat & Sun Okt 25 & 26, 10am-5pm, at the Garden of Eve Farm; purchase tickets online or in person at the Farmstand.  The East End's ONLY OKTOBERFEST featuring Long Island Craft Beer, pumpkin picking, farm tours, vendors, and more.

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, October 20, 2014

Winter Squash Recipe

Winter squash recipe via our farmer, Eve.

From: Grassroots, the NY Farm Bureau Newsletter

This is happy with pie on the side
by Jennifer Jennings, District 8 Promotion and Education Representative

Check out the… tiny speckled gourds that look like pumpkins. These tiny little bundles are most often used for decoration but they hide a sweet surprise. Often called sweet dumpling squash, they make the most unbelievable pies.

To cook the squash, take of the stem and split in two. Scoop out the seeds and set on a baking sheet. Bake at 375 degrees F for 45 minutes or until the squash is soft then scoop out the meat. You can freeze the meat in 1 ½ cup servings for later or you can move right along and bake a pie.

Sweet Dumpling Pie

1 can sweetened condensed milk
2 eggs
1 ¼ t. cinnamon
½ t. ginger
1/8 t. nutmeg
1 t. vanilla
1 9-inch pie crust

1.    Pre-heat oven to 425 degrees F
2.    In a large bowl, beat eggs slightly.
3.    Add remaining wet ingredients and mix until fully combined.
4.    Stir in spices.
5.    Pour filling into pie crust.
6.    Bake for 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 35 to 45 minutes or until a knife comes out clean when poked into the center of the pie.

Monday, October 13, 2014

CSA Share List for Week 19, 10/15 and 10/18

Farm News: We are starting to pull the first harvest of our first-ever crop of Hawaiian (via Long Island) Ginger. We received tubers in the spring, sprouted them in the greenhouse and then planted them in the warmest area we could think of, between our two hoop-houses in the ground. It looks like they grew OK, although a hotter summer would have led to more growth, these are tropical plants that love the heat. We will likely keep a portion of the crop for seed stock for next year, and will let the rest grow for awhile longer, so it can have as long a season as possible. Yes it is exciting but don’t be mad if you don’t see ginger in your share till the winter share! Eventually, it would certainly be great if we had enough to give out all season… this is our first baby step in that direction.

Our second annual Oktoberfest, and last on-farm event for the season, is October 25-26. The original idea came from our longtime collaboration and friendship with the founders of Rocky Point Artisan Brewers (RPAB for short,http://beer.donavanhall.net/rpab), who are longtime CSA members picking up at the Riverhead farm. Donovan Hall (with partners Mike and Yuri) brews the beer, and Denise Hall edits our e-news (that some of you are reading this moment!). This year the event is a fundraiser for the largest non-profit Long Island radio station, WUSB from Stony Brook. We hope you’ll join us! for info at http://www.gardenofevefarm.com/Oktoberfest.htm

Share items for Oct 15, 18 (best guess):
Broccoli 1 head or .5 lb broccoli shoots
Onions 2 pieces
½ lb arugula wild
Kale 1 bu
Cilantro, .10 lb
mesclun, .5 lb
fennel, 1 bulb
carrots one bunch
head lettuce (Romaine)
potatoes, 1 lb

Fruit share:  
WED: sekel pears 1 clamshell, mixed varieties apples 3 lbs
SAT: 1 clamshell seedless grapes, 3 lb apples

Flower share
REMINDER: Flower shares end on Oct 25 – this is the next-to-last week for flowers! (and it is your last week if you are biweekly A week flower share)

Cheese share
WED: 1 lb Goodale Farms cheese AND 1 quart Seven Stars Biodynamic Yogurt 
SAT: R&G Farms cheese  AND 1 quart Seven Stars Biodynamic Yogurt