Tuesday, August 23, 2011

Share items for August 24, 27

Vegetable Share:
5 sweet corn
2 lb tomatoes
1 lb purple, white, or green peppers
1 lb eggplant
3 carrots
1 onion

Fruit share: one large Garden of Eve-grown organic seedless watermelon, and 1lb Donut “UFO” peaches and 5 nectarines (not 5 lb, 5 pieces)

Flower share: hydrangeas, sunflowers, amaranth, zinnias, celosia, etc.

Egg share: ½ dozen

Saturday, August 13, 2011

Garden of Eve Photo Contest

Come to the farm this Sunday for our farm tour and BBQ, take photos, and email them in to us in a format that we can download by Friday August 26. Farmers will select their favorites – everything on the farm is game – the fields, the food, the people, the buildings. Maximum 15 photos allowed per person. Only one prize per person.

First prize is $75 credit towards a winter share or next year’s summer share
Second prize is $50 credit
Third prize is $25 credit

Garden of Eve Organic Farm & Market reserves the right to use all photos submitted in our marketing material, with credit to the photographer.


Monday, August 8, 2011

Farm Tour & BBQ Lunch this Sunday!

Farm Tour and BBQ lunch for Community Supported Agriculture (CSA) members and the public!
Sunday, August 14th 11:00 am-1:00 pm

We'll walk the fields, visit the chickens to collect eggs, and taste-test the growing veggies as we go! There are lambs, chickens, bunnies, and turkeys to visit, as well as our 50 acres of fast growing baby veggies. Our livestock guard dogs are back to work, the honeybees active, the songbirds going crazy, and the pastures springing back to life.

Picnic lunch (organic hot dog and veggie burger, our own spring greens salad, Long Island Potato chips and natural soda or juice) will be available for $10, bring a bag lunch if you prefer; we'll also have sandwiches, snacks and sodas for sale at our Organic Farm Market. Bring lots of water, sun protection and clothes you can get dirty.

Please RSVP to info@gardenofevefarm.com or call 631-722-8777

Also, save the date for Garden of Eve's 8th Annual Garlic Festival, Saturday and Sunday Sept. 24th & 25th -10:00-6:00pm! For more information visit: www.gardenofevefarm.com

Recipe: Recaito

A KTW CSA member shared this recipe.

The onions and abundance of green peppers immediately made me think of
making recaito, which is the base for nearly all Puerto Rican cuisine.
Recaito, much like pesto sauce, can be kept frozen for extended
periods of time and adds a great deal of flavor to any dish. This
recipe was passed down from my mother and I'm sharing it here.
WARNING: This has a very intensely delicious smell and flavor and you
will get hungry when making it.

1 onion (Spanish yellow or white)
8 cloves of garlic
2 red or green peppers (or one of each)
4 ajicito peppers*
1 bunch of cilantro
4 leaves of recao a.k.a. culantro**

Remove all the seeds from the peppers. Peel and chop the onion and add
all ingredients to the food processor and process until smooth (like a
pesto sauce). Pack it in 1/2 cup size portions and freeze.

*Ajicito pepper a.k.a. aji dulce pepper can be found at Caribbean
Fruit & Veggie markets and are usually packaged in shrink wrapped
trays. There are several markets along Church/Ocean Avenues near the Q
train station that sell these peppers and recao (listed below). A
google search will help you visually identify this pepper. You can
substitute with a small cubanelle pepper.

**Recao/Culantro can also be found at Caribbean markets or Vietnamese
markets. It can be hard to find but you can substitute an additional
1/2 bunch of cilantro in it's place. Google search this herb
beforehand to identify. Warning: This may smell similar to cilantro
but is about 10 times as potent so use in moderation. If you have
leftover recao you can use it in soups or stews as you would a bay

What can you do with Recaito?
Rub it into meat for roasting, rub it onto chicken or pork chops, use
it as a base for making Spanish yellow rice, mix it into guacamole to
give it a savory flavor, add it to mashed potatoes, mix it into your
taco filling, add it to soups/stews and chili. Basically, any dish
that can benefit from the flavor of onion, garlic and cilantro, can be
jazzed up with a spoonful (or two or three) of recaito.

Here is a link to some recipes which all recaito:


Friday, August 5, 2011

Peach Salsa Recipe

Thanks Jennifer!
Recipe #2 copied from handout available at GrowNYC table at Borough Hall Greenmarket:

Simple Peach Salsa
By David Sherman, Brooklyn Borough Hall Greenmarket Manager

6 peaches, chopped *
1 medium red onion, chopped *
1 large cucumber *
1 bunch basil, chopped *
1 bunch chives, chopped *
1 bunch purslane, chopped *
Optional: olive oil, lemon juice, salt, and/or pepper

* Ingredients available seasonally at your friendly neighborhood Greenmarket

1. Chop up all ingredients.
2. Put ingredients in a big bowl and stir.
3. Wait 25 minutes.
4. Eat as a salsa with chips or on a taco. Put it on top of fish or chicken. Eat it by itself
as a salad.

Recipe: Farinella

Thanks Jennifer
Recipe #1 taken from www.epicurious.com:

Massimo's "Farinella"
Yield: Serves 4 to 6

One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca,
about an hour from Florence. There we discovered a local specialty, farro, an ancient
grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean
soup there. We bought lots of it, and Massimo then made a salad based on panzanella but
substituting the boiled farro, for soaked and squeezed bread — a terrific idea that has
become a warm-weather favorite.

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
1 small red onion, chopped coarse
2 tablespoons red-wine vinegar
4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
1 cucumber, peeled, seeded, and chopped coarse
1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
2 tablespoons chopped fresh basil leaves
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

1. In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just
until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill
spelt 30 minutes, or until cold.
2. While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at
room temperature. Add chilled spelt and remaining ingredients and toss salad to combine

Monday, August 1, 2011

Savory Cheddar Corn Pudding

My husband and I very much enjoyed a sweet and savory Cheddar Corn Pudding this evening with the corn and eggs from our last share. We paired it with honey&soy glazed cod, and sauteed zucchini (also from the farm!).

Many thanks!
Rebecca Loonin + Phil Zaks

1 1/2 Tbsp all-purpose flour
1 cups 2% milk

2 cups corn kernels

2 medium scallions, both white and green, sliced thin
2 tsp sugar
1 tsp salt
1/2 dried thyme
1/2 tsp black pepper, ground thyme

1 egg

1 egg white
1/2 cup shredded cheddar cheese

  • Place the oven rack in the center of the oven; preheat the oven to 350ºF. Spray a 1-quart baking dish with nonstick spray.

  • Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, thyme, and pepper. Bring to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.

  • Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.

  • Pull the oven rack partly out. Place a large roasting pan on the rack; place the corn casserole inside it. Carefully pour enough hot water into the roasting pan to fill it one-third of the way up the side of the casserole. Bake until the pudding is just set in the center, about 35-45 minutes. Remove from the water bath and serve.

Faux Apple Pie

Thanks Erin!

Faux Apple Pie
1 stick butter, cold
1-1/3 c Flour (I use half whole wheat ad half unbleached white)
1/4 c Maple Syrup
If you like your crust flaky and have a blender, use cold butter. If you are like me and are mixing with a fork by hand then softened butter works fine. This will make enough dough for a 9" pie with a criss-cross crust. You can substitute water for the syrup but I like it with syrup because it gives it something in common with the filling. Set this somewhere cool like the fridge or in front of the AC.
6 c Zucchini - Use over sized ones because they have less of a distinctly squash flavor. Peel, core out the pithy seedy part then slice into little fake apple looking slices
1/2 c Lemon Juice
Put these in a big sauce pan and start to simmer stirring regularly until the zucchini gets tender. After about 10 minutes or whenever you get impatient because 10 minutes is forever stir in the following:
1/2 c Brown Sugar
1/4 c Maple Syrup
1 t Vanilla
1 t + Cinnamon
1/4 t +Ground Nutmeg
1/4 t +Ground Ginger (I didn't have ground ginger so I used about 1/2" of fresh grated root)
Keep simmering for at least another 5 minutes then sample. Add more spices if you feel it needs them - Cinnamon is the most likely lacking. Keep in mind that this still needs to bake and the flavor will 'fill out' in the oven. If you decide it needs to be sweeter add a tad more maple. It may be that I am just partial to the stuff but I believe it gives the pie a unique flavor that holds the whole thing together. (It wont turn zucchini into apples but it will keep them guessing.) When you think that the flavor is about right remove from heat and stir in:
2 T Instant Tapioca
While this is cooling down a bit preheat the oven to 375 and get the crust ready. You can roll the crust out or pinch it into the pie plate. You should have enough dough for a lattice crust. Lately I have been making pinch tops that look like turtle shells.
Bake for about half an hour or until the filling is making thick bubbles and the crust turns golden brown. Cool to room temperature.
Feed to your veggie hating friends and your family members who have sworn they couldn't possibly eat another zucchini.