Tuesday, June 10, 2014

Share list for June 11, 2014

Get excited for the first pickup of the season! 

Our gorgeous fair trade/fair labor tote bags will be available for purchase at orientation for $15, so bring your correct change (ideally) or checkbook if interested.


Share list for the week of June 11, 2014

VEG SHARE:
1/2 lb. Asparagus
Mesclun Greens
Arugula
Radishes, 1 bu
Bok Choi
Sweet Salad Turnips, 1 bu

Fruit: This has been a very cold spring, and fruits are very late. Normally our strawberries start in Mid-May but they are still just trickling in. As a result the first week of the fruit share will be smaller than usual, and we will make up for it later in the season.

1 quart Strawberries AND 1 bag frozen organic blueberries or blackberries AND 2 stalks rhubarb

Eggs: ½ dozen pastured eggs

Flowers: 1 bouquet sage flowers (also smaller than normal… will get larger later in the season to make up for it!)

Cheese: 1 package Catapano Chevre AND 1 wedge Catapano Farm Summer Cloud, an aged goat cheese
  
Meat: one 3.5 lb organic chicken, AND one naturally raised antibiotic free Cornish Game Hen



Garden of Eve CSA 2014 News: Week 1


 
Farmer's Update
  
Welcome to a new CSA season! This year so far has been somewhat challenging, with a very cool, somewhat wet spring leading to a slower start than we often hope for. There was so much rain two weeks ago, that the field staff literally didn't have anything they could do... of course leading to a bottleneck of planting, weeding, and harvesting right now, with not enough hours in the day to get it all done.

For the next few weeks the share will include lots of different greens. Our tomatoes, peppers, and eggplants are in the ground, as well as potatoes, a record size crop of leeks and onions, and all the usual favorites. Remember that if you can't use them all right away, you can always steam or saute' them and then freeze - that quiche in December will be extra special when made with your local organic greens saved from the summer.

Remember that we're writing these share lists days before the share is even finished being harvested, so they are tentative and nearly always change somewhat. So just because you saw something on a list in your email, does not mean you got SHORTED when you don't see it in your box or at your pickup location. More likely, there was not enough to go around so we didn't include it, or perhaps gave some to one site but substituted something equally appealing at other sites.

If something is genuinely forgotten from your share location, we always make it up to members, by bringing extra on their next pickup week. Mistakes do happen, because not only do we have to grow the vegetables, we also have to pick them, wash them, count them, pack them, and even drive the truck all over LI and into NYC. In a world of increasing specialization, doing all this ourselves is a great challenge and occasionally things fall through the cracks. However we hope this won't happen often and each year we work to improve our systems!

We have a lot of great events planned for the summer season, including a farm tour August 17, Cooking classes at the farm that are free for CSA members at any location, and more. You can check it all out and register at


Thanks for supporting our farm!
Chris, Eve, and the Farm Apprentices


Basket of VeggiesThis Week's Share

VEGETABLE SHARE:

Spinach
1/2 lb. Asparagus
Head Lettuce or Mesclun Greens
Arugula
Radishes, 1 bu
Bok Choy or Mustard Greens
Broccoli Raab (hopefully)

FRUIT SHARE: 

This has been a very cold spring, and fruits are very late. Normally our strawberries start in Mid-May but they are still just trickling in. As a result the first week of the fruit share will be smaller than usual, and we will make up for it later in the season.

WED: 2 packages frozen organic blueberries and 32 oz juice (tentative)
SAT: 1 quart Strawberries and 2 stalks Rhubarb and 1 package frozen organic blueberries

EGG SHARE: ½ dozen pastured eggs

FLOWER SHARE: TBD

Some locations have additional shares available of cheese, bread or meat. Not all items are available at every location.  Check your share sign-up at farmigo.com for more information.  The additional items this week are:

CHEESE SHARE: Catapano Goat Cheese

BREAD SHARE: Carissa's Breads 2 lb Sourdough loaf!

MEAT SHARE: one 3.5 lb organic chicken, AND one naturally raised antibiotic free Cornish Game Hen


This Week's Recipe:
Croquettes 

This is our favorite recipe during the summer season and the one used the most often.  We've used it for cooking demonstrations at the farm to rave reviews.  It takes no time at all to prepare and is perfect for using up some of those greens.   My favorite green to use in this recipe is swiss chard, but I've made it with almost every green we've picked up from the farm.  I've used regular bread crumbs, italian bread crumbs, panko, fresh bread and even crackers for the bread portion.  The cheese portion can vary too --- use what you have on hand.  We usually eat some of them when they first come out of the pan and leftovers are great to bring for lunch or for snacks at the beach.   The following recipe is adapted fromThe Best Recipes in the World by Mark Bittman.  You can easily half this recipe for less greens.

Croquettes (for spinach, chard, kale, collards, radish tops, arugula or watercress)

Salt and black pepper to taste
2 lb fresh greens, large stems removed
1 medium onion, roughly chopped
2 eggs, lightly beaten
1/2 c grated cheese, such as Gruyere, Swiss, Cheddar, Parmesan, etc.
1/2 c bread crumbs
2 Tbsp olive oil
2 Tbsp butter or more oil

Bring large pot of water to boil and add salt.  Add the greens and onion and cook for just about 1 minute, until the greens wilt.  Drain thoroughly and cool a bit.  Chop the greens and put it and the onion in a large bowl along with the eggs, cheese and bread crumbs.  Mix well, then add salt and pepper.  If the mixture is too loose to form into patties, add some more bread crumbs; if it's too dry, add a little milk or another egg.

Put half the oil and butter into a large skillet, preferably nonstick, over medium heat.  Form the spinach mixture into small patties (this amount will make 8-12).  Put half the patties into the hot pan and cook for five minutes on each side --- until nicely browned.  Remove from pan and drain on paper towels.  Add remaining oil and butter to pan and cook the rest of the patties.  Serve hot or at room temperature.


Endless Harvest
Cookbook cook-off contest coming soon...

Last year our recipe photo contest, using recipes from An Endless Harvest, was huge success and we plan to have another contest this summer.

All new CSA members should receive a copy of the book soon (and returning members should have the book already).

Look for details in future newsletters.


Events at the Farm and 
In Our Community

Upcoming Events at the Farm

Tots Cooking! Classes Ages 2 - 6 years: Series of 4 classes

Thursday, July 10: Pancake party Experience the entire wheat harvesting, threshing, winnowing, grinding, and eating process!

Thursday, July 17: Mesclun mix up Pick and eat our friends the lettuces

Thursday, July 24: Fairy Gardening: take a journey to fairy-land by planting our own fairy garden! We will include some herbs and foods for the fairies to eat.

Thursday, July 31: Tomato tasting, and learn your herbs Go on a tomato scavenger hunt & season your treasures with a flavor sensation

Farm Tour Sunday August 17, 2014
Sunday August 17, 11am-1pm
Chris and Eve Kaplan-Walbrecht founded Garden of Eve Organic Farm & Market in 2001.Eve and Chris started out as gardeners on half an acre in Riverhead and now grow on 50 certified organic acres, raise 1000 pastured laying hens, and sell their produce, eggs and flowers through an on-farm Farm Market, farmers markets, and Community Supported Agriculture (CSA) programs at 13 locations in New York City and on Long Island. Come with us to tour the farm, taste the veggies, and meet the various species that are part of our farm agri-ecosystem. Bring water, sun protection and shoes you can get dirty. Rain or shine. FREE. 

Reminder: Everyone gets 10% off anything you purchase at the farm stand (tell the cashier you are with the CSA), FREE admission to adult cooking classes, kids cooking classes, and more.  

To sign up for a workshop, visit our Calendar of Events.



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