Wednesday, June 15, 2016

Farm Bounty Update

Farm news: The first week of CSA seems to have gone smoothly at most locations last week, a relief! Soon we will all be in the swing of things. 
New (and unusual) this week is, the extra eggs! We have a lot of chickens and they have been laying like crazy (happy hens) so we are giving ALL the VEGETABLE shares AND the EGG shares a full dozen this week. If you are an egg share member, you will take a full dozen instead of your half dozen (if you have 2 shares, take 2 dozens). If you have a vegetable share and are vegan, just give away the eggs to a friend, it’s an extra, free, item.
On the farm we have been busy with U-pick strawberries, if you’d like to partake come on down! We include one free half pint of U-pick for any CSA member. Also we hope you enjoy the herbs in this week’s share. Generally when we include herbs, it will be a small bunch. If you don’t have a recipe that calls for herbs this week that you are making, we recommend putting it in a small plastic bag in your freezer for later use. All herbs freeze very well – to use, just chop them up while still frozen (while crispy with ice!) and use same as fresh. 
June 15 (Wed), 18 (Sat)
1 dozen eggs!
Sugar snap or snow peas! The first of the farm! 1 pint
Zucchini or yellow summer squash or yellow zucchini, 1 lb 
Kale, 1 bu
Swiss Chard, 1 bu
Lettuce, 2 heads
Mesclun Greens, 1 bag
Bunching onions (another name for scallions), 1 bu
Bok choi, 1 head
FRUIT: 2 QUARTS Strawberries AND 2 stalks rhubarb

EGGS: ONE dozen pastured eggs from our flock

FLOWERS: 1 bouquet sage and other flowers

Knee-deep in Strawberries!

The 2016 season is off to a great start with piles of strawberries and rhubarb stalks. There were some delicious greens in our share, too, but nothing can really compete with the berries.

You can still sign up for a share.

Monday, November 16, 2015

LAST PICKUP - Week 24 (B-Week) Farm News and Share List

FARM NEWS: Last week of the CSA! Who can believe it? 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!

Thanks so much to all of our great members for your support. We feel good about the season which although it brought 6 weeks at the height of summer with no rain, we were equipped for this with lots of irrigation and were able to provide 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 will be sending out some online surveys to you, to get your feedback on this season, and ideas for the future. We appreciate your response, in advance.

FALL SHARE WEEKLY subscribers – don’t forget to pick up your extra box this week! (site coordinators – see names for YOUR SITE at the BOTTOM OF THIS EMAIL)

We started many of the crops you are receiving now, way back in February, or April, or July.  Our farm apprentices who started in August and September are tired, the crew who started in February is tired, and Chris and Eve, who are finishing our 15th year, are tired. Modern farming involves not just growing the crops, but so many details about handling, distribution, storage, certifications, permits, and more. However, at Garden of Eve, things have barely slowed down, as we get ready for the winter growing season and our many winter projects.

The frosts we receive in the fall actually 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.  That is why the greens that are given out this time of year, and in the Winter Share, are so delicious. 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.

We’re gearing up for winter shares! Don’t forget to sign up for winter shares at at Riverhead, Roslyn, Glendale,  Bushwick, Williamsburg, Manhattan, or Kensington-Windsor-Terrace, till Dec 1 and First pickup is Dec 5!

These are some of the items that are likely to be in the December Winter share: Kale; Spinach; Swiss chard; Onions;
Fingerling potatoes; Garlic; Squash; Mesclun mix; Radishes; Popcorn; Broccoli; 2-3 dozen eggs; Turnips; Broccoli; Broccoli raab

Returning member signups (with the usual returning member discount – you pay 2015 prices for 2016 shares!) will start soon. We will send you an email with the discount code and signup link within 2 weeks!

Share items for Nov 18, 21:
1 bunch Kale or collard greens
Head lettuce or salad greens
Wild arugula 1 bunch
Potatoes, 3 lbs
Carrots, 1lb
1 napa or green cabbage
Garlic 1 small
1 or 2 Onions
.10 lb parsley
2 sprigs sage classic thanksgiving herb
One large winter squash or pumpkin
1 popcorn

Fruit share: 3 lbs apples – some fresh eating and some baking or sauce varieties bosc pears 1lb

Egg share: ½ dozen pastured eggs



Kensington/Windsor Terrace WED
Kensington/Windsor Terrace WED

Eve Kaplan-Walbrecht
Garden of Eve Organic Farm & Market

Monday, November 9, 2015

Week 23 (A-Week) Farm News and Share List

NOTE: very cool apple recipe here: Thanks to Naomi from Greenpoint Williamsburg CSA. Something good to do with apples!
Alsatian Apple Cake, from The San Francisco Chronical Cookbook Vol II

Ingredients:10 apples, cored and sliced
¼ cup granulated sugar
¾ cup water
1 tbsp lemon juice
1 cinnamon stick and 1 tsp powdered sugar
1 tsp vanilla
½ cup butter
2 cups breadcrumbs (can be homemade)
½ tsp cinnamon and ½ tsp powdered ginger
¾ cup brown sugar

Preheat oven to 325 degrees. Grease 8 inch springform pan. Combine apples, sugar, water, lemon jice and cinnamon stick in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer until apples are soft but not mushy. Uncover pan during the last few minutes of cooking until liquid evaporates. Discard cinnamon stick. Stir in vanilla.

Melt butter in a saucepan over medium low heat. Add breadcrumbs, stirring until well mixed. Add ground cinnamon, ginger, and brown sugar. Heat, stirring, for 2 minutes. Remove from heat and cool slightly. Spring 1/3 crumb mixture over bottom of pan. Top with half of the apples, then sprinkle with half remaining crumbs. Make a final layer of apples and top with remaining crumbs. Pat smooth. Bake for 45 minutes, or until crumbs are golden.

Farm News: The last of the root crops to be harvested are carrots and rutabaga.  Carrots are as difficult to remove from the ground as they are to weed. We planted many different types but mostly a great storing very sweet variety called “Bolero”. 
As we strive to reduce fertilizer inputs I am proud to say that all of the fertilizer that went into growing these beauties came from the air.  In the spring we planted peas that are a legume, a type of plant that takes nitrogen from the air and fixes it in nodules in their roots. You can see these when you pull the pea plant up.  Peas also produce massive amounts of organic matter which makes the soil light and fluffy, perfect for producing nice straight carrot roots. The nitrogen that was “fixed” from the air into the root nodules, is slowly released as the plant decays after being tilled into the soil.
Producing on-farm fertilizer from peas and compost is a goal of ours. We haven’t done the math on how much energy is saved but just thinking about the alternatives (conventional farms use fertilizer made from petroleum!) makes it feel massive.  If you have never seen how nitrogen fertilizer is made search for images.  You may come across the Texas fertilizer explosion of 2013. We choose peas!
The majority of the farm is now in cover crops: this means the summer crops have been turned under and all that’s left is winter rye, field peas, sorghum, clover, and oats planted to hold the soil against winter winds and erosion. Our field crew spends their time undoing all the hard work of May, June, July and August: unstaking tomatoes, pulling up irrigation lines, picking up row cover. The lambs and ponies are being fed hay since there’s nothing left for them in the fields (especially due to the fall drought, which has put quite a damper on the fall grazing!). We have spent the last few weeks canning and pickling the last of the green tomatoes, split cabbages and whatever else, for winter share use.
Don’t forget to sign up for WINTER SHARE, deadline is Dec 1. We have lots of new locations this year, 11 in all! Sign up online at
Share items for Nov 11 and 14
Carrots, 1 bu or 1 lb
Mesclun, .3 lb
Sweet potatoes, 2 lbs
Winter squash 1 or 2 acorn, butternut, kabocha, Red kuri
Tot soi
Kale, 1 bunch
Potatoes 4 lbs

Fruit share: apples, 4 lbs 

Egg share: ½ dozen eggs

Cheese share: Dutch Farmstead, an aged,raw milk medium firm Gouda style from Cato Corner Farm, lovely for melting, pairs nicely with Pinot Noir and/or Belgian style Ale. AND Eleven Brothers Farm Aged goat's milk cheese, slightly sweet and nutty, pairs with Sparkling Wine, Sauvignon Blanc and/or a Pilsner. This is the last week for the Cheese share. One more week to go for vegetables though!

Eve Kaplan-Walbrecht
Garden of Eve Organic Farm & Market

Monday, November 2, 2015

Week 22 (B-Week) Farm News and Share List

Farm News:  What do buzz words really mean about the food you are eating?   We heard recently that demand for “local” is outstripping demand for “organic”, and will continue to gain in the coming years. This concerns us, because when used without the term organic, “local” almost 100% of the time, means “conventional farmed” which means “lots of chemicals used!”.  And yes, chemicals used nearby! “local” and “sustainable” are good words.  These words are often used by farmers, restaurants and grocery stores to get customers attention and make them feel a connection to their food.   Often it is implied to mean organic. But as an UNREGULATED term, it does not need to mean anything, really. Many chemical-conventional farms use the term “sustainable” when selling their produce. So take this into account when you make your purchasing decisions – as you did by joining our CSA. 

People select “local” in part because they want to supporting their local community or helping to reduce air and water pollution. At a “local”  debate (actually one mile from our farm)  last week  a candidate for Supervisor (Mayor) of our town of Riverhead claimed that they were going to help local farmers by lobbying state and federal government to allow pesticides and water soluble fertilizers that were banned for use on Long Island. Why did the candidate make this statement? Because she “wants to support local”. However, we live on top of an aquifer that is our drinking water supply.  And our ground water seeps into the Peconic Bay, Long Island Sound and the Atlantic Ocean.  Although the only people who see these chemicals being used, usually, are the farmer and the chemical salesperson, after several rain episodes, seasons or years they are seen by everyone, in the form of water tests showing contamination, fish die offs or algae blooms. So no thank you to this type of support! 

We do not use water soluble fertilizers of synthetic pesticides and distribute our “local organic” farm goods within 75 miles of our farm. We just received our updated Organic Certificate (from the Northeast Organic Farming Association of NY) for 2015-16. Thank you for supporting our farm!

Share items for Nov 4 and 7 (best guess):
Mixed cabbage, 1 head
Red and green tatsoi, 1 bunch
Beets, 1 bunch or 1 pound
Fennel, 1 large head
Kale, 1 bu different types and colors
Broccoli raab
Garlic, 1 small
Swiss chard, 1 bu

Fruit share: apples, 4 lbs 
Egg share: ½ dozen pastured eggs