FarmShare July 8 2017

Transitioning to summer
It’s early July, which means we are in the midst of moving from our cool-weather early crops to the heat-loving midseason crops. It can be a tricky time, so thankfully cabbage is here to fill the gap!
We are also clearing out some beds to make room for fall crops. That’s why we’ve got a little of this and a little of that in today’s share.
This week is our first U-Pick! We have snap and snow peas in the main garden that you can pick. For most crops like peas and beans, there aren’t any limits on how much you can pick.
More flowers, herbs ready - It’s worth mentioning that there are many more flowers ready for
picking this week. Shasta daisies, amaranth, black-eyed Susans and sunflowers are all ready to pick. Peony Poppies are also ready. There’s a trick I came across to make poppies last
longer once cut- burn the end of the stem with a lighter until it turns black. Poppies exude a milky sap when cut and searing the end keeps it from escaping. Using this method, unopened buds can be cut and are supposed to open later.
Basil is just big enough so that we can start picking it lightly. There’s a proper way to pick basil so that it makes more shoots and leaves instead of flowering. Just pick the topmost cluster of
leaves from the plant instead of individual leaves. That way the plants become bushier and last longer.
-Farmer Aaron, CSA manager

Lemon Tahini Dressing
A creamy, dairy-free dressing good on just about anything!
1/3 cup well stirred tahini
1/3 cup water
1/4 cup plus 1 tbsp lemon juice
2 garlic cloves or scapes,
3/4 tsp salt
1/4 tsp sugar
Blend all ingredients in a blender until smooth.

Easy Pickled Carrots
Makes one pint jar
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves or scapes, lightly crushed or chopped
optional: 1 1/2 tsp fennel or dill seeds (can use dill flower heads)
1 1/2 tsp sea salt
1 bay leaf
Cut carrots into sticks. Bring a pot of salted water to boil.
Drop in carrots and simmer one minute. Drain and rinse under cold water.
Heat the remaining ingredients. Once it begins to boil, reduce and simmer two minutes. Remove from heat and add carrots.
Cool until room temperature, then pack into jars and chill. These pickles should be made at least a day in advance and keep for a month in the fridge.
recipe from

Kohlrabi or Napa/Red
Summer Squash
Green Cabbage

Herbs of note
Mints, Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Borage, Lemon Basil, Basil***
Cut Flowers
Sweet Peas, Yarrow, Calendula, Bachelors Buttons, Amaranth, Sunflowers, Black-Eyed Susans,
Shasta Daisies

Important Dates
July 19: Fresh chicken pick-up

"I walk without flinching through the burning cathedral of the
summer. My bank of wild grass is majestic and full of music. It
is a fire that solitude presses against my lips."
- Violette Leduc

Today's inspiration

Planting the Meadow

By Mary Makofske

I leave the formal garden of schedules

where hours hedge me, clip the errant sprigs

of thought, and day after day, a boxwood

topiary hunt chases a green fox

never caught. No voice calls me to order

as I enter a dream of meadow, kneel

to earth and, moving east to west, second

the motion only of the sun. I plant

frail seedlings in the unplowed field, trusting

the wildness hidden in their hearts. Spring light

sprawls across false indigo and hyssop,

daisies, flax. Clouds form, dissolve, withhold

or promise rain. In time, outside of time,

the unkempt afternoons fill up with flowers.

FarmShare June 28, 2017


In your share this week we’ve got two types of lettuce, romaine and Mikola red butterhead.  The romaine we grow is a bit different from the supermarket types which have closed heads. Ours has an open head with flavorful deep green leaves and a substantial crunch.

Also in your share this week is cabbage. Cabbage will keep for weeks in your fridge with little loss of quality, so don’t feel pressured to use it right away. If you take a napa cabbage, you should use it in a week or two, and keep it in a bag so it doesn’t wilt.

No fresh chicken next week

Due to the whims of nature, we won’t have fresh chicken next Wednesday. We will have frozen chicken available at $4.50/lb for that day.

Edible flowers

There are some edible flowers growing in the picking garden. Borage is a blue star shaped flower which tastes a bit like a cucumber. Calendula are short orange and yellow daisy-like flowers which look great next to borage. Bachelors buttons are also edible with a slight wintergreen flavor.

-Farmer Aaron, CSA manager



Snow or Snap Peas
Garlic Scapes
Green or Napa Cabbage

Herbs of note

Mints, Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Borage, Lemon Basil  

Cut Flowers

Sweet Peas, Yarrow, Calendula, Bachelors Buttons,

Important Dates

July 19: Fresh chicken pick-up


Not Your Mama’s Cole Slaw

2 cups mayonnaise or half yogurt is fine
1/4 cup smooth Dijon mustard
3 tbsp whole grain mustard
2 tbsp apple cider vinegar
1 tsp celery seed
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups crumbled blue cheese (optional)
1 small head green cabbage or a mix of red and green
1 large carrot or 2 medium, shredded
1 cup chopped fresh parsley or kale leaves

Mix mayo, mustards, vinegar, celery seed, salt and pepper. Stir in cheese if using.

Halve the cabbage, and cut out cores. Slice thinly. Add to a large bowl with the carrot.

To serve, add the dressing to taste with the parsley.

recipe from



Half a small head of cabbage
2 scallions, thinly sliced
1 cup all purpose flour
2 large eggs
1/2 cup water
9 slices bacon

Finely shred the cabbage and combine with the scallions and flour and toss to distribute everything evenly. Add eggs and water and whisk together until it’s all evenly incorporated. If you want to add other ingredients, this is the time to add them.

Lay out the bacon in a cold pan, overlapping the slices slightly. If you aren’t using bacon then add a few teaspoons of oil.

Add enough of the cabbage mixture to cover the bacon about 3/4 inch thick. Cover with a lid and cook until well browned, 7 minutes.

Flip the okonomiyaki and cook uncovered another 7 minutes.

I like this served with tamari or a mixture of tamari, rice vinegar and sesame oil.

FarmShare June 24, 2017

Garlic scapes

This week’s featured vegetable is the garlic scape. We did give some out last week, but this week we’re offering them in bulk. Many wonder what exactly is a garlic scape? It is the fl0wer stalk of the garlic plant. Hardneck garlic produces a flower stalk in late spring following fall planting. Softneck or Artichoke garlic, the type commonly available in supermarkets, does not usually produce a flower stalk. We pull these flower stalks so that the garlic plant redirects energy from flowering to bulb formation. It is a happy coincidence that these stalks are not only edible but delicious!

More herbs ready in picking garden

This week Cilantro and Parsley are ready for picking! The plants aren’t huge yet but can still be picked. You’ll find two kinds of parsley, curly and flat leaf. Both have a similar flavor, but some of us have a preference for one leaf shape. The basil is still too small to pick.

Deer destroy strawberries

Returning members know that we usually have strawberries in the first weeks of Farmshare. This past winter, the strawberry plants were eaten by deer, and about 90% of this years crop has been lost. This makes us very sad that we aren’t able to include strawberries this year, however we are planning on planting a new strawberry bed for next year.

-Farmer Aaron, CSA manager



Bok Choi
Peas or Broccoli
Garlic Scapes
Fennel or Beets

Herbs of note

Mints, Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro  


Sweet Peas, Foxglove, Poppies, Yarrow, Calendula

Important Dates

July 19: Fresh chicken pick-up


Fennel slaw with mint vinaigrette

Sugar helpsbring out the natural sweetness of the fennel, so don’t skip it!

1 large or 2 medium fennel bulbs
1 1/2 tsp sugar
1/4 cup olive oil
1/2 tsp mustard
1/2 tsp salt
1 tbsp chopped fresh mint
2 tsp minced shallot, onion or scallion

Make the vinaigrette: Blend lemon juice, shallot, mustard, salt, sugar and mint in a blender briefly to combine. Drizzle in olive oilwith the motor running until well combined.

Shave fennel into 1/8 inch thin slices starting from the base of the bulb. Chop a few fronds to toss in the salad.

Toss fennel with dressing and marinate at least one hour. Can be served cold or at room temperature.

recipe from

Garlic Scape Pesto

10-15 garlic scapes, cut in half
1/3 cup olive oil
1/3 cup sunflower seeds or walnuts, pistachios, pine nuts
2 tablespoons lemon juice
1/4 cup parmesan cheese, grated
salt and pepper to taste

In a food processor, process garlic scapes until finely chopped, scrapping down the sides as needed. Add sunflower seeds or any of the various nut options (get creative!) and blend well. While running the food processor, add the olive oil and blend well. Add more oil to give your pesto a more mild flavor. Again, scrape the sides down as necessary. Add lemon juice, salt and pepper, and parmesan cheese, mix well. Enjoy!

I like to make this as my base (freeze a few cups for later) then go back and add additional flavors, such as curry or add in a few spinach leaves to make it more mild.

Love, Your Farmer, Stephanie <3


"And so it criticized each flower,

This supercilious seed;

Until it woke one summer hour,

And found itself a weed."

-  Mildred Howells, The Different Seed


FarmShare June 14, 2017

More about mint

Chocolate mint is a low growing mint with small purple and green leaves. It has a very sweet flavor reminiscent of York peppermint patties or those Andes chocolates. It’s suitable for sweet or savory use, as it doesn’t really taste of chocolate.      

Apple mint doesn’t taste of apple but has a sweet fruity flavor. It’s not as abundant as the other mints right now (we need to move it to a sunnier area). Since the leaves are fuzzy I think it’s best for infusing rather than adding raw to dishes.

 Not technically a true mint, Mountain mint is a very tall pungent plant that has a strong mint flavor but also a slight camphor odor as well. I suggest using this one as filler in flower bouquets to add a refreshing fragrance.

Spearmint has a strong wintergreen flavor that some love and others loathe. This mint is a bit aggressive so if you like it, please cut as much as you can.


A few of the flowers in the picking garden have just started to bloom, adding bursts of color. Sweet Peas can be found growing on a trellis in the lower picking garden. Foxglove also known as Digitalis is in the upper perennial garden. Tall spikes of flowers tempt with bright colors, but remember, they are very poisonous if ingested.

Can’t make it for pickup time?

Summer can be a busy time. If you can’t come to pick up your share, please give us a call or email. If you’re going out of town, please let us know. We can donate your share to Capital Roots, or you can have a neighbor or friend pick up your share.

-Farmer Aaron, CSA manager



Bok Choi
Turnips or Beets
Garlic Scapes


Herbs of note

Mint (Chocolate, Apple, Mountain, Spear-), Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram  


Sweet Peas, Foxglove

Important Dates

June 21: Fresh chicken pick-up


Fennel, Chicken & Kohlrabi Pasta Salad

2 fennel bulbs, thinly sliced
2 kohlrabi, thinly sliced into small rectangles
kohlrabi leaves, thinly sliced
5 scallions, chopped
2 garlic scapes, chopped
8 oz fusilli pasta
1 large chicken breast, cooked (or other chicken part)
2 tbsp rosemary or thyme
juice of 1 lemon
salt and freshly ground pepper
1/2 cup olive oil
grated Parmesan cheese
1/2 cup kalamata or oil cured olives, pitted

Rub the kohlrabi leaves with your hands until they darken in color. In a large bowl, add the sliced fennel, kohlrabi base, scallions, and garlic scapes.

Cook the pasta and rinse well with cold water. Add to the salad. Cut chicken into pasta size pieces and add to salad.

Make the dressing. In a jug, mix chopped herbs, lemon juice, salt and pepper, and olive oil.

Now put it all together. Pour dressing over salad, toss together then garnish with some chopped fennel leaves, the olives and a dusting of Parmesan.

a salad I made with some leftover chicken last weekend


Barley Broccoli Salad

1 cup pearl barley
3 cups water
1/2 tsp salt
3/4 lb broccoli, stems peeled and diced and florets broken into small pieces (about 6 cups)
2 scallions, chopped
1 carrot, diced
3/4 cup Black and Green Olive dressing (below)

Combine barley, water, salt in large saucepan. Bring to boil, cover, reduce heat and simmer until water is absorbed (30 mins). Turn into large bowland let cool.

Bring a large pot of salted water to boil. Add broccoli and boil until just tender, about 4 minutes. Drain and plunge into cold water then drain again.

Transfer barley to large bowl. Add broccoli, scallions and carrot and toss well. Pour over vinaigrette and toss.

Black and green olive vinaigrette

1 garlic clove
1 tbsp fresh oregano
1/4 cup black olives
1/4 cup green olives
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil
black pepper

In a blender or food processor, process garlic and oregano until finely chopped. Add olives and process. Scrape down sides, add vinegar and process to mix.

With motor running add oil slowly and process until smooth. Season to taste.

recipe from Serving Up the Harvest by Andrea Chesman

FarmShare June 7, 2017

Slow Growing

With such a cool and rainy spring, our crops are looking very healthy and lush, but they are significantly behind where we would like them to be. What a contrast to last year’s drought and heat that began in mid June! While we have to make the most of every dry day this year, I am glad not to need to worry about watering much.

This week we are letting our lettuce catch up so that we can give you full size heads next week. It looks like warmer weather is imminent, which will help everything grow at a faster pace.

New herbs to try

Every year we try a few new herbs and flowers in the picking garden, or bring back old ones we haven’t grown in awhile. Bronze Fennel is a beautiful leaf fennel that gives a sweet anise flavor to salads. Salad Burnet has graceful small leaves that taste of cucumber, which can be used in salads. Lovage has a strong flavor of celery; just a leaf or two will add lots of flavor to stocks. Garlic Chives have long flat strap-like leaves which taste like a combination of onion and garlic. They are very tender and not too spicy.

Looking for a way to get involved?

Help keep our picking garden beautiful! We are looking for members to adopt a bed in the picking garden. You would be responsible for weeding that particular bed, probably no more than 20 minutes of work per week. If you are interested, sign up on the bulletin board.

-Farmer Aaron, CSA manager



Broccoli Raab or Turnips
Pac Choi “Prize”

Herbs of note

Mint (Chocolate, Apple, Mountain, Spear-), Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel  


Kohlrabi Salad

kohlrabi, leaves reserved
a few kale leaves
your favorite vinaigrette or creamy dressing
salt and pepper

Slice the kohlrabi bulbs into small pieces and reserve. Slice kohlrabi and kale leaves into thin ribbons. Put the leaves into a bowl with a little salt and dressing and massage them with your hands until they are limp. Toss with the kohlrabi pieces and scallions.

recipe based on the salad Annie made for dinner yesterday


Soba Noodle Soup with Chicken and Pac Choi

8 cups chicken broth
1 chicken breast (or other chicken part), about 12 oz, cooked
2 inch piece fresh ginger, finely chopped
1/4 cup lime juice
2 tbsp Thai fish sauce
3 tbsp Thai sweet red chili sauce
1 tbsp brown sugar
8 oz soba (buckwheat) noodles
2 pac choi, cut into 1 inch slices
6 scallions, thinly sliced
a few sprigs Thai basil, mint (I’d use the chocolate mint) or cilantro for garnish
lime wedges to serve
red pepper flakes for garnish

Bring chicken stock to a simmer. Add ginger, lime juice, fish sauce, chili sauce and brown sugar. Taste and add more chili if you want. Simmer 10 minutes.

Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Add noodles and cook about 6 minutes, until tender. Drain into a colander. If the soup isn’t ready run under cold water and toss with a little oil to keep noodles from sticking.

Add the pac choi and scallions to the broth and simmer for 1 minute.

Divide the noodles among 4 bowls and top with chicken. Ladle the broth and vegetables over and garnish with herbs. Serve with lime wedges and red pepper flakes.

recipe from




"I conceive that the land belongs to a vast family of which many are dead, few are living, and countless numbers are still unborn."

-   A Chief from Nigeria


FarmShare June 3, 2017

Welcome new (and old) members!

For those members who renewed, welcome back to the Laughing Earth Farm Share! And we also welcome all of our new members for this year. In this weekly newsletter I keep you up to date with what’s going on around the farm, draw your attention to anything notable in this week’s share or the picking garden, and provide a few new recipes to help you use your share.

In this week’s share is a bunch of green garlic. This is immature garlic that has not yet formed a bulb. It looks like a leek and you can cut it the same way. It has a fresh somewhat mild garlic flavor that’s nice in salad dressings or anywhere you’d use garlic.

Napa cabbage is also in this week’s share. It is pleasant in a salad where it adds crunch and volume, and softens quickly when cooked, practically melting into soup or stirfrys.

The picking garden (included in your share) is looking lush; do take a stroll and pick yourself some fresh dill or garlic chives! Many herbs have just been planted, so please pick lightly if the plants are very small. I list which herbs are ready for picking under Herbs of note to the left.

-Farmer Aaron, CSA manager


Napa Cabbage
Green Garlic
Red Russian Kale

Herbs of note

Mint (Chocolate, Apple, Mountain, Spear-), Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel  


Farmer’s Salad

1/2 head napa cabbage
3 stalks green garlic
handful cilantro
few sprigs broccoli raab
1 large bunch kale
assorted sprouts

lemon juice
rice vinegar
olive oil

Slice the green garlic into thin rounds and sauté them in oil for a few minutes to soften. Set aside.

Chop cabbage into thin ribbons, add to serving bowl. Chop the raab, tear the cilantro leaves and chop the kale into thin slices. Add the green garlic.

Drizzle on a few tablespoons lemon or lime juice, a few teaspoons vinegar and a few tablespoons olive oil. Season with salt and toss to combine. Top with some colorful sprouts or microgreens.

recipe based on the salad Annie made for lunch today


Chinese Noodle Soup with cabbage

8 cups chicken broth
1/4 cup soy sauce to taste
1 tbsp Chinese rice wine or sherry
6-12 dried wood ear mushrooms, chopped if large
2 tbsp minced fresh ginger
3 cloves garlic minced (or green garlic)
3 scallions finely chopped
salt and pepper
3/4 lb Chinese egg noodles
1 tbsp dark sesame oil
2 cups cooked chicken or 1 lb tofu, cubed
4-6 cups chopped Napa cabbage, pac choi or other Chinese green
1 carrot, julienned
Chinese chili paste with garlic (optional)

Combine broth, soy sauce, rice wine, mushrooms, ginger, garlic and scallion in a large saucepan. Simmer 25 mins.

Bring a large pot of salted water to boil. Add noodles and sesame oil and cook until noodles are barely tender. Drain and return to pot to keep warm. Add chicken, cabbage and carrots to broth and simmer 10 minutes.

To serve place a nest of noodles in each bowl. Ladle over the broth, veg and chicken. Top with chili paste if desired.

recipe from Serving up the Harvest by Andrea Chesman

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,


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


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


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


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
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.


FarmShare Week 18

Issue #17 September 28, 2016

The Share

Winter Squash/Pumpkin
Red Onions

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


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!



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

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


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.


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.


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.



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

"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

Creamy Celery Soup

1 head celery, chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1/2 cup butter
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

FarmShare Week 16

Issue #15 September 14, 2016

The Share

Winter Squash
Fennel or Celery
Green Beans or Eggplant

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


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.



Potato and Squash Harvests

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

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


"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

Summer Squash
Green Beans
Watermelon or Muskmelon
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


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



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!



"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
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
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

Red Onions
Summer Squash
Sweet Peppers
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


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.


"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


FarmShare Week 13

Issue #12 August 24, 2016

The Share

Red onions
Summer squash
Carrots or Beets

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


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.



"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
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

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
Cucumbers/Green Beans

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


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

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.



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


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.



"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
Green Beans
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


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

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.


"August rushes by like desert rainfall,
A flood of frenzied upheaval,
But still catching me unprepared.
Like a matchflame
Bursting on the scene,
Heat and haze of crimson
Like a dream
Of moon and dark barely
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

FarmShare Week 10

Issue #9 August 3, 2016

The Share

Red/Blue or Gold Potatoes
Mini Purple Onions
PYO Basil


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


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 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.




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

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
PYO Basil


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


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.



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

- 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.




makes about 1 cup
1-2 plump garlic cloves
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

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


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


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.


Zucchini-Potato Frittata

serves 4-6

1 medium zucchini or yellow squash, sliced
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  



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.