Monday, September 28, 2009

Peach Tart

A bit messier than the peach pie and not nearly as elegant - but quicker and, taste-wise, just as good. The recipe is a hybrid from the peach pie in William Sonoma Baking: The Best of Kitchen Library, various techniques from online peach tart recipes, and my favorite frozen organic pie shell.

*Very* Rustic Fresh Peach Tart

  • 5 peaches peeled and sliced
  • juice from half a lemon, approx. 2 tbsp
  • 1/3 cup sugar, for a tart tart. Add up to 2/3 cup if you like it sweeter.
  • 1/8 tsp nutmeg
Toss peaches, lemon juice, sugar, and nutmeg. Let sit for 30 minutes (max. 2 hours), then drain saving juices. Boil juices separately until reduced by more than half.

Roll out pastry shell (home dough or frozen pastry shell) to 10"-12" diameter. Place peach mixture in center keeping at least 1-1/2 in of pastry bare around edges. Drizzle fruit with reduced juices. Fold pastry up around edges of fruit.

Brush edges of pastry with milk and sprinkle with sugar. Bake for 40-50 minutes at 400F.

Saturday, September 26, 2009

Watermelon Mustache Man

Sometimes a pickup is more than just fruit and vegetables. As illustrated in a photo sent in by Catherine Patterson, KWT CSA member, a watermelon from her pickup several weeks ago contained - you guessed it - a Watermelon Mustache Man!

And in case you missed it, another KWT CSA member, Zoya Baker, sent out an image of a very special eggplant and potato from last week's pickup - aptly named Vegetable Animals.

All we're missing is a religious icon....

Thursday, September 24, 2009

Share Items for September 26

In addition to the pickup on Saturday, the Garden Festival at the Garden of Eve is this weekend!
  • 2 red bell peppers
  • 1 bunch mixed braising greens
  • 2 pounds potatoes
  • .3 lb mesclun
  • .5 lb Bok Choi
  • 1 bulb Garlic!
  • Edamame soybeans
  • 1 quart Green beans

Fruit Share: 1 lb plums and 7 pears

Eve Kaplan-Walbrecht
Garden of Eve

Wednesday, September 23, 2009

Strawberry Blueberry Muffins

We're well past strawberry and blueberry season; however, these muffins were so good that they are worth sharing. May be interesting to substitute peaches or necturines....

Strawberry Blueberry Muffins
Adapted from William Sonoma Baking: The Best of Kitchen Library
  • 2 cups flour
  • 2/3 cup sugar
  • 2-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup milk
  • 1/2 cup unsalted butter, melted plus extra for greasing
  • 2 eggs
  • 1/2 cup blueberries
  • 1/2 cup strawberries, diced
1. Preheat oven to 400. Grease standard muffin cups for 16 muffins, filling unused cups with water to prevent warping.

2. In bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In another bowl, whisk together milk, melted butter, and eggs until smooth. Add the dry ingredients and stir until blended. Add blueberries and strawberries and stir until evenly incorporated.

4. Spoon batter into muffin tins, filling each cup about three fourths full. Back until toothpick inserted in the center of muffin comes out clean, approx. 15-20 minutes. Let cool in pan for 3-5 minutes, then remove.

Tuesday, September 22, 2009

Fork Crushed Blue Lake Potatoes

A delicious alternative to mashed potatoes or potato salad.

Michael Anthony’s Fork-Crushed Potatoes courtesy of New York Magazine, March 2007

  • 1 lb. Purple Potatoes, washed
  • 4 small shallots, minced
  • 2 tablespoons fresh-squeezed lemon juice
  • 6 tablespoons good extra-virgin olive oil
  • Fleur de sel to taste
  • White pepper to taste
  • 2 tablespoons parsley, chopped
1) In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm.
2) Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
3) Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper.
4) Finish with parsley. Serves 4.

Sunday, September 20, 2009

Garden of Eve winter share

During the winter months when the KWT CSA is not running, the Garden of Eve offers all members the option to join a Winter Share. It is picked up once a month at one of the two following locations: the Riverhead Farm and in Williamsburg-Greenpoint Brooklyn at McCarren Park

The winter shares consist of a pre-boxed, once-a-month pickup from December through May of approximately 15-20 lbs of our own organic vegetables, and 2-3 dozen of our pastured organic eggs. There are two options: the Garden of Eve share which features all produce and eggs grown at Garden of Eve or the Shopping Basket share which will include Garden of Eve vegetables in slightly smaller quantities than the Garden of Eve share, plus 3-4 locavore products each month.

More information including pricing, pickup dates, and how to join can be found on the Garden of Eve website.

Thursday, September 17, 2009

Recipe suggestion from Eve

Radish Salad With Parsley & Chopped Eggs

Chris made this tonight, it was delicious, almost all the ingredients are in the share, and you can make it without eggs too, and without shallots. It is a yummy way to use white icicle radishes and parsley!

Eve Kaplan-Walbrecht
Garden of Eve

Tuesday, September 15, 2009

Potato Tortilla

Getting half a dozen eggs every two weeks may not sound like a lot but sometimes presents a challenge. When I begin to acquire eggs faster than I'm eating them, one of my favorite solutions in the Spanish potato tortilla. Don't let the cup of olive oil stop you from making this, most is drained off and can be refrigerated for future use. Add-ins can include cubed ham and sauteed spinach.

Potato Tortilla
Adapted from Michael Bittman's How to Cook Everything
  • 1 cup olive oil
  • 1 lb waxy white potatoes, peeled and cut into 1/2 slices
  • 1 onion
  • 1 tsp minced garlic
  • 6 eggs
1. Add 1 cup olive oil to an ovenproof skillet and heat on medium. Add potato slices and season with salt and pepper. Cook, turning gently, until soft, approx. 20 minutes. Drain potatoes and set aside reserving olive oil separately.

2. Place 1-2 tbs of reserved olive oil into skillet and add onions. Cook until soft, approx. 10 minutes. Add garlic and cook 2 additional minutes. Preheat oven to 375.

3. Return potatoes to skillet. Cook for 5 minutes on medium-low.

4. Turn heat to low. Beat eggs and pour over potatoes. Shake skillet to distribute eggs evenly and cook undisturbed for approx. 10 minutes. Transfer to oven and bake until set, for approx. 10 additional minutes. Remove and cool to room temperature.

5. Cut and serve.

Saturday, September 12, 2009

Farm visit: Long Island Garlic Festival, September 26-27

Photo by ryanlachica via Flickr

On September 26-27, the Garden of Eve will be hosting the 6th annual Long Island Garlic Festival. In an interview from 2006, Eve Kaplan-Walbrecht talks a little about how the festival originated and garlic ice cream (if someone is lucky enough to try it, post a comment)! If you are interested in attending, all the details are below.
6th Annual Long Island Garlic Festival will educate the public about sustainable farming and alternative energy to Benefit the Northeast Organic Farming Association (NOFA-NY)

FESTIVAL DATE & TIME: Saturday and Sunday Sept 26-27, 10am-6pm GARLIC COOK-OFF DATE & TIME: Saturday Sept 26, 4 pm
JUDGES: Sylvia Carter, Newsday Food Writer; others TBA

Garden of Eve Organic Farm, 4558 Sound Avenue, Riverhead, located atthe intersection of Northville Turnpike and Sound Avenue. For directions see or phone 631-722-8777.

Long Island’s only Garlic Festival, a two-day celebration of the wonders of “Garliciana,” organic foods and local agriculture, with festival vendors featuring a wide variety of garlic inspired foods, crafts, live music by the Terry Winchell Band, Brady Rymer, and guest artists, and just plain garlic. Admission just $2 per person, children under 6 free. Farm tours and hayrides will be offered throughout the day so that visitors can learn about organic farming, and our “organic village” will feature information on Community Supported Agriculture (CSA), renewable energy, recycling and composting, Long Island’s environmental organizations, and more! A portion of the proceeds will benefit the Northeast Organic Farming Association (NOFA-NY), an organization of consumers, gardeners and farmers working to create an environmentally and economically sustainable regional food system.

Chow Down! You won't believe the many different ways garlic can be used. Here's a tasty sampling . . . garlic bread, garlic marinated sandwiches, garlic popcorn & garlic French fries, garlic jellies, pickled garlic, and GARLIC ICE CREAM!! Garden of Eve grows more than a ton of freshly harvested, organic garlic. . . stock up, for months of tasty, healthy, garlic-enhanced meals – or plant some in your garden yourself! We'll have garlic of several different varieties on hand. This is your best opportunity to buy some of the world's tastiest and freshest garlic.

Arts and crafts, Pony rides, games and a childrens area and petting zoo will keep the little ones entertained.

Bring a hot or cold dish by 2:30 pm on Saturday, to enter. No entry fee or pre-registration required. First, second, and third place will receive prizes! Judging will take place from 3-4 pm on Sat Sept 27. Call for additional details.

Garden of Eve is a certified organic farm operated by Chris and Eve Kaplan-Walbrecht. The Garden of Eve farmstand is open every day from 10am to 6 pm, and in addition to garlic, features heirloom tomatoes and many other vegetables, cut flowers, health foods, snacks and cold beverages.

Find more information about the farm and directions at

Friday, September 11, 2009

Share Items September 12

  • Peppers
  • Eggplant
  • Braising Greens
  • Arugula
  • Salad Turnips
  • Edamame (Soybeans) on the stalk – pick off the bean pods, steam them with a little salt, squeeze the beans out and enjoy!
  • Beans (Green, Yellow or Purple)
  • Potatoes
  • Onions
Fruit share: peaches, pears, and possibly plums

Flower share: Sunflowers, lemon basil, zinnias, celosia, purple majesty
millet, etc.

Wednesday, September 9, 2009

News from the Farm: Summer of Tomato Blight

The Summer of Tomato Blight and What It Means For American Civilization
By Chris and Eve Kaplan-Walbrecht

We know that for many people tomatoes are the queen of the vegetable world in terms of flavor, sweetness, ease of cooking, and familiarity. They are also one of the most seasonal vegetables, very perishable and difficult to ship across long distances without losing their flavor and quality. When you receive your local, organic, vine-ripened tomatoes we know that many of you experience it as a special reward for making the effort you put into picking up your CSA share each week, all throughout the season.

We were really grateful and excited to be able to bring you our delicious red, heirloom, and sungold cherry tomatoes this year for four weeks, despite some of the most challenging weather and disease conditions we have faced. We know that the majority of CSAs in the NY area this year did not receive any tomatoes. We hope you enjoyed them.

That said, we are sorry to let you know that we have lost the majority of our late tomato crop to late blight. The first signs appeared one week ago on the Friday before last weekend’s huge rain storm, and by the Monday afterwards almost all the plants were completely dead from the fungus, with even the green tomatoes damaged by large black rotten spots which make them inedible and unsalvageable. This is our first experience ever (in nearly 10 years of growing) with this disease. Chris is somewhat heartbroken, because he managed to time this planting perfectly to start producing for you this week, right when our earlier planting is petering out, so that we could have provided you with ripe red tomatoes for two months, instead of just one.

We are sure that you’ve read plenty about the late blight in the NYT, and all the other media that have picked up this story. It is a sad irony that this plague was partially caused by the same “omnivore’s dilemma” flood of interest in gardening and growing our own food, which led people who look for low prices, convenience, etc to buy vegetable plants at big box stores, and unwittingly spread this terrible disease. Don’t ever buy plants at big box stores! These plants are grown en masse by industrial-scale greenhouse operations, they are heavily sprayed, shipped long distances, held for long periods of time in poor growing conditions, and are generally about ready to die once you get them – which then makes gardeners think they have a black thumb!

To us, the moral of the story is larger than merely the tomato plants themselves and a disease spread by the cargo trucks that carried them up from the south to later infect farms all across the Northeast.

Though the renewed interest in eating local and gardening is important, we must “close the loop” between producers and consumers in all aspects of our lives. We must complete the “Quality Revolution” and end the “Quantity Revolution” of the past century. The Quantity Revolution, also called the Industrial Revolution, was all about making more and more and more stuff available at ever cheaper prices. Big Box Stores are the epitome of this system, selling huge amounts of low-quality, inexpensive goods made far away with cheap labor.

The summer of late blight has harshly shown us that a million cheap diseased plants aren’t worth even one healthy plant that will actually bear fruit! The Quality Revolution means more and more people doing what most of you are doing, i.e. buying food direct from farmers, buying garden starts direct from the people who grow them, and paying more attention to the result than the price – not that you have to be rich to do this, you just don’t buy as MUCH stuff. (Quality, not Quantity).

More than just the story of a tomato disease that affected us all, the “Summer of Late Blight” seems to us a strong metaphor for the vulnerability of our highly esteemed consumer culture on which American civilization now depends. Biology will trump economy any day of the week, so we’d better be ready. Aren’t you glad you know where your vegetables come from? You even know how to get to the farm, if your survival depended on it, to get food. And we’d welcome you out here! Thank you again for supporting our farm, we feel gratitude for being able to feed you.

Thursday, September 3, 2009

Share Items for September 5

  • 1 pint cherry tomatoes/sungold cherry tomatoes ($5)
  • Tomatoes 3 lbs ($10)
  • 3 frying peppers ($1.50)
  • 3 small Eggplant ($2.50)
  • .5 lb Greens ($4.50)
  • 1 quart green beans ($3.50)
  • 1 Garlic ($2)
  • 1 cucumber ($1.25)
  • TOTAL: $31

Fruit share: Wed: 1 of our own organic cantaloupe OR honeydew melons AND 1
organic watermelon
Sat: 1 organic melon and white peaches

Flower share: Sunflowers, lemon basil, zinnias, purple majesty millet, etc.

Tuesday, September 1, 2009

Peach-Blueberry Pie

Past success with pie encourages more pie. Seemed like the perfect solution for 5 peaches, extra blueberries....and the organic pie shell hidden in the freezer. A link to homemade pie crust in included below.

Peach-Blueberry Pie

Adapted from "How to Cook Everything" by Mark Bittman

  • 6 - 8 peaches
  • 1 tbs fresh lemon juice
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • pinch nutmeg (or allspice)
  • 1 1/2 tbs cornstarch
  • pie shell (recipe or store bought)
  • 2 tbs butter
  • milk
Peel peaches (Par boil for 10-30 seconds, ice and slip skins off.), pit, slice, and toss with lemon. Mix together dry ingredients and toss with peaches. Fill pie shell; dot mixture with butter. Cover with top crust (lattice or other). Brush cover with milk and sprinkle sugar.

Bake at 450 for 10 minutes followed by 350 for 40-50 minutes.