The contents of the share may change during the week.  This photo and list is for Tuesday groups only.  We have many items in rotation over the coming weeks.  Thank you!

Summer is here, school is out and your farmers grew you a box of gorgeous vegetables this week!  Now that we're about a month into the growing season, you'll see that the shares are bulking up nicely.  If you're new to the CSA, I have just one word for you....carrots.  Farmer Matt is famous for these carrots, which are buttery and sweet and taste absolutely nothing like any other carrot in the world.  Enjoy the sunshine and all this beautiful produce, friends!  

THIS WEEK IN THE SHARES...

Kohlrabi - This is the green and purple bulb with leaves you'll find in your box.  What to do with it?  Anything!  Just peel it first -- the bulb is the part you eat, although the leaves are perfectly edible too.  After peeling, I often just slice them and sprinkle with sea salt to enjoy raw.  You can braise them (recipe below), slice and grill them (which I've heard is great!), add them to soups or make a slaw.  You can't go wrong..the flavor is juicy and sweet and mild. >>How to prep kohlrabi from the Kitchn
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Toscano Kale - The perfect, sturdy kale for steaming and tossing with lemon juice, olive oil, fresh pressed garlic and sea salt.  Simple and delicious!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Red Romaine Lettuce - Have you ever tried grilling lettuce?  This hearty Romaine is perfect for it.  Recipe below.  Also fabulous in a Caesar salad!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Golden Beets - We all know about red beets, but these are special.  They are very hard to germinate, so when they do, and we have enough to harvest for you, we're all singing YAY!!!!! Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach.  The roots are great roasted or boiled and then sliced in salads or served warm.  You can shave or grate them raw in salads.  So sweet and tender this time of year!  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens first. Uses: Cooked or Raw  When to use: Within 5 days.  

Carrots -  So good, just eat them as-is!  Everyone asks about the tops.  I personally choose to compost them.  You can eat them if you really (really)  want to. 
Storage: In airtight storage in the refrigerator. Separate the greens from the tops. Uses: Raw! or Cooked When to use: Within 5 days.  

Napa Cabbage - This is the perfect cabbage for summer cabbage salads!  Try one of the recipes below.
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Blueberries - These are a treat!  We buy these blueberries from our friends at Little Buck Organics, a family blueberry farm in New Jersey and put them into the shares for you because #1, we love blueberries and #2, we love you.  So enjoy them!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

RECIPES

Braised Kohlrabi
Kohlrabi Slaw with Cilantro, Chile and Lime
Napa Cabbage Salad with Almonds
Stir Fried Napa Cabbage
Kale with Goat Cheese and Toasted Crumbs

QUICK NO-RECIPE IDEAS
Kohlrabi slices with sea salt
Blueberries in a bowl
Carrot sticks!

Summer weather is here!  Our crops are growing well in this heat, but we need to irrigate (farmer talk for watering) or we'll start losing crops.  Our soil is very sandy here on Long Island and it does not hold moisture for more than a few days.  If crops dry out, they will die, so regular irrigating is essential.  During a dry spell, we run our irrigation pumps daily, pumping water from underground wells which tap into an aquifer.  If you wonder where Long Island's water comes from, it's right under your feet!  Think carefully about what you spread on your lawn...it all sinks down and ends up in our drinking (and irrigation) water system!

THIS WEEK IN THE SHARES...

Baby Arugula - Super baby size, tender, melt-in-your-mouth!  Don't cook it at this size.  Wash gently, spin dry and eat!
Storage: In airtight storage in the refrigerator. Uses: Raw in salad  When to use: Within 3 days.  

Escarole - Looks like lettuce, but it's not!  It's escarole, a member of the chicory family and well-loved in Italian cuisine. Quick Tip!  The thicker, outer leaves are best cooked.  The inner, light-colored leaves and white stem are best eaten raw in a salad.  You can get two meals out of these giant heads!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Collards - In the summer, I use all my collards as wraps.  They can be blanched ahead of time and kept in the fridge ready to wrap up all types of yummy fillings!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Red Beets - Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach.  The roots are great roasted or boiled and then sliced in salads or served warm.  You can shave or grate them raw in salads.  So sweet and tender this time of year!  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens first. Uses: Cooked or Raw  When to use: Within 5 days.  

Specialty Bunching Broccoli - Three cheers for a new veg!  The floret AND the whole stem are edible and delicious.  Just cut off the very base of the stem and stem until tender.  This bunching broccoli is new to our farm crop list this year.  We saw it in the seed catalogues this winter and thought about the possibility of harvesting broccoli in the summer for our members!  We just couldn't not grow it.  The thing is, it has a funny way of growing that requires picking every few days.  New shoots form and mature off the center stalk and it keeps producing as long as we keep picking.  So it's in rotation this week.  Some groups will receive it and others will receive it in a future week. Tell us what you think!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Garlic Scapes - This is the top of the garlic plant and it's a rare delicacy only harvested during a short window in June.  We remove this part of the plant to encourage the garlic bulbs to thicken up.  You eat the whole scape, but remove the flower bud (the small bulge on the thin end). They can be used in place of garlic in recipes, but they're also delicious cooked in usual ways - like grilled until tender, roasted in the oven until tender, or thrown into the food processor and made into pesto! 
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days. 

RECIPES

Escarole Salad with Parmesan Dressing
Escarole & White Bean Soup
Garlic Scape Pesto
All about Collard Green Wraps
Peanut Chicken Collard Green Wraps
Beet & Quinoa Salad - Uses raw beets & great for picnics!
Roasted Beet Salad with Kale and Almonds

QUICK NO-RECIPE IDEAS
Collard Wraps (see above)
Juice the Beets
Grill the garlic scapes until tender
 

THIS NEWSLETTER IS FOR TUESDAY MEMBERS ONLY.  THE SHARES WILL CHANGE THROUGH THE WEEK AS WE CURRENTLY HAVE MANY ITEMS IN "ROTATION".  THANK YOU!

What a beautiful stretch of weather coming up!  The crops are loving the sunshine and warmth and so are we!  We look forward to welcoming many of you to the farm this coming Saturday for U-Pick strawberries, a farm tour and cooking class!  We're open this Friday for all members and this Saturday for Group B members.  You can find all the details here...

THIS WEEK IN THE SHARES...

Arugula - We're harvesting this planting of arugula at mid-leaf size, large enough to bunch.  I find that the leaf structure at this stage holds up much better in salads and even slightly wilts when combined with warm ingredients.  
Storage: In airtight storage in the refrigerator. Uses: Raw in salad or cooked/wilted When to use: Within 3 days.  

Red Radishes - Radishes are no longer just for salads!  They are delicious roasted, in soup, sliced thinly and drizzled with dressing, eaten raw with butter and salt, in a stir-fry and more...
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses: Raw or cooked. When to use: Within a week.

Mustard Mix - This second planting is close to perfection!  We heard how much you love it!  :) 
Storage: In airtight storage in the refrigerator. Uses: Raw in salad. When to use: Within 5 days.  

Red Boston (Butter) Lettuce - This variety is around for another week or so and then not again until the fall.  It only grows well during the cooler weeks of the season.  
Storage: In airtight storage in the refrigerator. Uses: Raw in a salad. When to use: Within a week

Toscano Kale -  Also known as "dinosaur kale", this variety has sturdy leaves, making it perfect for pasta dishes, soups and stews and kale chips!   
Storage: In airtight storage in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week.

Cilantro - A flavor powerhouse and key ingredient in guacamole and many salsas.  Also wonderful in salads, soups, pesto and more!  Some people love it, others not so much....but it's extremely healthy and I have found that the pesto recipe below pleases most palates, even the ones who claim to not like it.  
Storage: In airtight storage in the refrigerator OR in a glass of water (like a bouquet) in the fridge.  Uses: Raw/Cooked. When to use: Within 5 days.

RECIPES

Roasted Radishes
Cilantro Pesto
Arugula Salad with Olive Oil, Lemon & Parmesan
Grilled Halloumi with Lime & Caper Vinaigrette - I serve this over a bed of cilantro!
Lentil & Arugula Salad

QUICK NO-RECIPE IDEAS
Kale Chips
Cilantro Cocktails or Mocktails!

THIS NEWSLETTER IS FOR TUESDAY MEMBERS ONLY.  THE SHARES WILL CHANGE THROUGH THE WEEK AS WE CURRENTLY HAVE MANY ITEMS IN "ROTATION".  THANK YOU!

We're off to a rainy start with this week's CSA harvest.  More delicious early season greens are coming to the shares, including spinach (melt in your mouth tender) and collards!  We have strawberries ripening in the fields, so please come pick!  We're open this Friday for all members and this Saturday for Group A members.  You can find all the details here...

THIS WEEK IN THE SHARES...

The boxes will be getting fuller and heavier in another week or so as we move into the month of June, the start of our main growing season.  In the meantime, we are harvesting more greens for you this week, including our famous spinach, collards and bok choi!

Spinach - Baby spinach grown to perfection. This is super tender, so it's wonderful for salads.  If you do choose to cook it, it will wilt down in a few seconds.  Don't overcook it!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad.
When to use: Within 3 days.  

Boston (Butter) Lettuce - This variety is around for another week or so and then not again until the fall.  It only grows well during the cooler weeks of the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bok Choi - This Asian green is exceptionally flavorful and it has a great texture.  You can eat the whole thing - leaf and stem.  Wonderful in a stir-fry, braised or even raw in a salad. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or raw in a salad. When to use: Within a week.

Bunched Red Kale -  A bonus week of this red variety and then we move on to new types through the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

Collards - The new "it" green, collards have great flavor and hold their texture well when cooked. They are loved in Southern cuisine and can be substituted in most kale recipes.  
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within 5 days.

RECIPES

Lemony Collard Greens Pasta 
Shakshuka with Kale & Collard Greens - A one-dish meal!
Kale Slaw - Easy to adapt to any type of kale, even add bok choi!
Simple Braised Baby Bok Choi
Warm Balsamic Kale Salad

QUICK NO-RECIPE IDEAS
Kale Smoothie - kale, banana, frozen berries and liquid of choice (coconut water, juice)
Bok choi crudite - My kids love these with hummus spread on the stems...
Collard wraps - And this, Asian Collard Wraps with Peanut Sauce

Greens Galore & The Promise of More

Hello from the farm and welcome to our 2018 CSA season!  Nature offers up just what our bodies need to eat this time of year....greens!  If you are new to our CSA, you are in for quite a treat, as many of the items in this week's box are not commercially grown, so there's a good chance you've never tasted anything like it before!  Mustard salad mix?  Japanese turnips that you can eat raw like an apple?  Turnip greens lightly sautéed for a side dish?  Maybe some radishes dipped in sea salt and butter like the French do?  This week is full of so many adventures for your taste buds, let's jump right in! 

New to this?  After reading through this intro part of the newsletter, scroll down to the "This week in the shares" section and CLICK each item in the list to visit a page on our website with crop photos and information, storage tips and recipes.  Then scroll to the bottom of the newsletter for my suggested recipes.  I promise, they're good!  

Getting into the groove... Over the next few weeks we will all begin to get into the groove of CSA - the changing seasons, the harvests, the rhythm of the week, the surprises in your shares and the delicious new flavors you'll enjoy!  If this is your first year being part of a CSA farm share, there may be a bit of a learning curve as you learn to cook with a whole box of vegetables that were chosen for you, not chosen by you!  Many of our long-time members have come to embrace (and love!) the fact that the farmers and the seasons dictate the weekly shares.  You don't have to choose, for a change, you can just sit back and be delighted by the bountiful weekly harvests coming your way...

Here are a few simple tips that will help you get the most out of your shares...

#1 - Produce needs to be stored properly!  I will always tell you how to best store your shares in our weekly crop list.  (See below.) Greens need to be in a sealed container or bag so they don't dehydrate.  I like to use these Produce Storage Bags, but plain old zip-locks work just as well.  I re-use these plastic bags over and over, but if you are intent on avoiding all plastic, we have also had good results using glass bowls with a fully-sealed lid. Our produce is harvested the day before your delivery, so it should last if it is properly stored. 
#2 - Get yourself a salad spinner!  If you don't already have one, this will be the most useful tool in your kitchen. Remove the inner colander and use the bowl of the spinner to wash your greens.  Remove any visible soil and put all of your greens in the bowl and fill it to the top with water.  Agitate.  Then transfer the greens to the colander insert, dump out the water and spin dry.  If you see a lot of dirt in the water, you may want to repeat the water soaking/agitation process again before spinning.  I'm sure you'll find lots of other uses for your salad spinner!  I really can't say enough about my love for it.  This is my favorite. 
#3 - Cook with an open mind!  Find your favorite tricks & short-cuts!  There may be items in the share that you think you don't like. I urge you to try some of the recipes in our newsletter and if you still don't like it, e-mail me!  I bet I can come up with some recipes that you and your family will enjoy. :)  When in doubt, do what we do....  roast it, grill it, throw it in soup, or add it to your juice or smoothie!  We'll be here every week to inspire you with new recipes and ways to enjoy the flavors of the season!

Enjoy your box!  - Maggie, Farmer Matt & the Crew

THIS WEEK IN THE SHARES...

A quick note on the "light" box "heavy" in greens!  This is what eating with the seasons looks like!  Salad greens and quick growing roots are what's in season now!  In just a few weeks, the boxes will be brimming with heavier items and hot weather crops like cucumbers, zucchini, onions and summer delights.  Tomatoes come in August, as does sweet corn!  There is always something to savor today and something to look forward to tomorrow!  Now you're eating like a farmer!  

Mustard Greens Salad Mix - Mustard greens are one of the world's healthiest foods.  We started growing them a few years ago, but now we've perfected their harvest size and variety blend.  Farmer Matt hand-selected eleven different varieties for this custom mix, balancing flavors, leaf textures and colors. I think he nailed it!  You can't buy this in stores.  It's a CSA exclusive!  Wash and spin dry and dress lightly in olive oil, a splash of vinegar and salt & pepper.  It doesn't need much.  Let the flavors shine...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad. When to use: Within 5 days.  

Boston (Butter) Lettuce - This tender leaf lettuce is also known as Butter or Bib lettuce and it grows well in the early part of the season in the cooler temperatures. The most important thing to know about Boston lettuce is that the leaves are so soft and tender that you must use a light dressing.  No heavy dressings here!  Try my vinaigrette recipe below, or just drizzle with good quality olive oil, vinegar and salt & pepper.  I love to make a special salad with orange sections, red onion and toasted almonds (in my vinaigrette) with this lettuce. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bunched Red Kale -  Don't say you don't like kale!  We grow only the best varieties that you can't find in stores, and this red stemmed variety happens to be the best of the best!  Kale Tip #1 is REMOVE THE STEM!  No one likes the stem, so cut it out.  You can use it in soups, but it's really too tough to use if you're going to eat a raw salad or steam the greens. (I give my stems to the sheep, but if you don't have any sheep, I understand.)  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems. Kale Tip #2 is Kale is Versatile!  This variety is perfect for raw kale salads, which last time I checked, is still all the rage.  It's crazy healthy and crazy delicious, so I'm putting my favorite kale salad recipe below.  Kale is also delicious steamed.  Just make sure you steam it until just tender.  If it's not cooked enough it will be hard to chew and if it's overcooked it looses its nutrients and best flavor.  So keep an eye on it!  After steaming, I usually transfer it to bowl and dress with olive oil, freshly chopped garlic and umeboshi vinegar. (What?  Never heard of it?  You're welcome.)  Kale is also delicious thrown into smoothies with fruit or juiced.  I'll talk more about juicing and smoothies in an upcoming newsletter.  Kale chips, anyone?  Kale in minestrone soup?  I could go on....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

French Breakfast Radishes - These are just beautiful, aren't they?  We can all pretend to be French and eat them with butter and salt.  Sounds strange, but it's a thing and it's pretty tasty too.  You can even cook the green tops, so don't toss them out!  
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

Japanese Salad Turnips - Alert! This is a two-for-one veg which means that you need to SAVE and USE THE TURNIP TOPS/GREENS!  They are seriously the most delicious greens - wilt them like spinach and drizzle with olive oil and salt & pepper.  Now on to the roots.. the turnips do not need to be peeled! They are juicy!  They are sweet and maybe a little spicy. Great raw as a snack, roasted, braised, good all ways, you can't go wrong! 
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

RECIPES

I try to share recipes that are simple and adaptable for all palates and diets and really showcase the flavor of our produce.  Some are family favorites and some are from our favorite cookbooks or blogs.

Perfect Green Salad & Vinaigrette 
Use this basic vinaigrette recipe for all our greens to let the flavors shine!  
It will become your go-to dressing and it stores well in the fridge.
CSA 101 Recipe | Kid-friendly

Raw Kale Salad
I eat a lot of kale salads, but this is my hands-down favorite.

Mustard Greens Salad with Pears and Parmesan
You can substitute any stone fruit and any cheese (or non-dairy cheese) in this yummy salad.

Roasted Turnips and Wilted Turnip Greens
This recipe uses the tops and the bottoms of your turnips so nothing goes to waste!

QUICK NO-RECIPE IDEAS
Radishes with Butter & Salt
Lettuce Wraps - Wrap your favorite sandwich filling in lettuce leaves.
Turnip slices dipped in hummus
Kale Smoothie - Blend kale leaves, banana, frozen fruit and  juice or coconut water.

This is the final delivery of our 2017-2018 Winter CSA!  The transition from winter to spring happens this week as the first seeds of the coming season germinate in our greenhouses and we distribute the last of our root veggies to you!  This week's final delivery is especially colorful!  Enjoy!  

JOIN THE 2018 CSA -- Are you joining us for our full season CSA?  Long Island sites are filling up quickly, so please be sure to sign up!  If you are a member at one of our Queens sites, please contact your core group to inquire about signing up for the coming season.  We hope to see you again in May/June!  

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rainbow Carrots -  Orange, Yellow and Purple carrot varieties in a special mix.  Note: The purple carrot will hold its color when cooked and often color other items in the same dish, so be careful.  I made chicken soup with them last week and the kids thought it was funny eating purple soup with purple rice and purple chicken!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine! 
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Red Beets - I eat a lot of beets. Pickled, juiced, roasted, sliced in salads.  They bring wonderful color and flavor to our winter kitchen!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Chioggia Beets - These are in a separate bag.  They have that special candy cane red and white stripe inside when you slice them horizontally.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Sweet Potatoes - I wash the skin and stick these in a baking dish  in a 350F oven until soft.  The easiest veg to prepare EVER!  
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Celery Root - Quite possibly the ugliest veg on earth.  Just peel off the skin with a sharp paring knife and you'll be left with a white-fleshed veg that has the earthy flavor of celery with great texture for pureed soups or added chopped in soups or roasts.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Scarlet Turnip - These are the bright red turnips in the box.  Cook just like a rutabaga.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Pink Lady, Granny Smith

Recipes!

Sauteed Brown Butter Garlic Rainbow Carrots
Roasted Chioggia Beets with Feta (use chioggia & red beets)
Baking the perfect Sweet Potato
Roasted Celeriac with Walnuts & Thyme
Mashed Rutabaga

Forget the groundhog.  The days are certainly getting longer and we start seeding in the greenhouse in about 3 weeks, so I'm just going to go ahead and plan on spring coming soon.  Until then, we have lots of delicious winter veggies to fill up your kitchen, your table, and your bellies.  I've been supplementing our own produce at the grocery store this winter and it's pretty depressing,  Everything looks limp, lifeless and sad.  What a difference when I opened up the winter share box this afternoon!  Even though these root veggies have been stored in our coolers for the past few months, they are so full of vibrancy, color and nutrition.  They're also bursting with flavor!  My week's menu includes celeriac soup, sweet potato pie, rutabaga & root veg galette, juiced carrots and beets and hash browns.  What are you guys making?  Post your recipes and tips on our Members Facebook page and follow along on our Instagram feed to see what we're cooking here in the farmhouse kitchen.  Bon appetite!  

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine! 
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Red Beets - I eat a lot of beets. Pickled, juiced, roasted, sliced in salads.  They bring wonderful color and flavor to our winter kitchen!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Sweet Potatoes - I wash the skin and stick these in a baking dish  in a 350F oven until soft.  The easiest veg to prepare EVER!  
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Celery Root - Quite possibly the ugliest veg on earth.  Just peel off the skin with a sharp paring knife and you'll be left with a white-fleshed veg that has the earthy flavor of celery with great texture for pureed soups or added chopped in soups or roasts.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Leeks - You can think of a leek like an onion and use it in place of onions ion recipes OR think of it like it's own veg and let it take center stage!  Try the recipe for braised leeks below and you'll love it!   
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Jonagold, Golden Delicious, Cameo

Recipes!

Braised Leeks with Lemon
10 Ideas for Celeriac - Bon Appetite
Roasted Carrots with Parsley and Thyme
Honey Roasted Sweet Potatoes
Root Vegetable Galette
Celery Root Soup (Back by popular demand!)

This past month has been such a gift.  Quiet time to reconnect with our family and friends and holiday celebrations centered around a table of beautiful, nourishing food.  I hope your holidays were equally restful and joyful.  It's a new year and we're excited to get back to work planning for the upcoming season and bringing you a wonderful selection of root veggies to enlighten your winter kitchens.  These are foods we are meant to eat in the winter- grounding, nourishing, warming and delicious.  Roasts, stews, soups and hearty salads are yours to enjoy!

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

What's in the share?
 

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Green Cabbage  - This variety holds up well through the winter months.  Cabbage salads are a winter staple at our farmhouse table.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine! 
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Red Beets - I eat a lot of beets. Pickled, juiced, roasted, sliced in salads.  They bring wonderful color and flavor to our winter kitchen!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Sweet Potatoes - I wash the skin and stick these in a baking dish  in a 350F oven until soft.  The easiest veg to prepare EVER!  
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Celery Root - Quite possibly the ugliest veg on earth.  Just peel off the skin with a sharp paring knife and you'll be left with a white-fleshed veg that has the earthy flavor of celery with great texture for pureed soups or added chopped in soups or roasts.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash - Slice in half, scoop out the seeds and roast cut-side down on a baking sheet until the flesh is tender.  Then scoop out the flesh and puree with your choice of seasonings and butter or olive oil.  
Storage: In a cool spot. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Golden Delicious, Granny Smith & Cameo

Recipes!

Celery Root Soup
Sesame-Lime Cabbage Salad
Warm Cabbage Salad with (or without) Bacon dressing 
Smashed Celeriac
How to: Roast Beets
Simple Carrot Soup

Hey, winter shares are here!  Since our growing season on Long Island has ended, our winter share consists of produce we harvest and store through the winter months.  Get ready for roasts, stews and warming foods to get your body balanced during the cold season.  Storage is important if you expect your veggies to last you until next month's delivery, so please read carefully below.  Bon appetite!  

A note on storage -- Eat your collards first, since they are freshly harvested from the fields.  Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  The root vegetables should be stored separately from the cabbage and collards, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Green Cabbage  - This variety holds up well through the winter months.  Have you tried cabbage soup?  You should!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine!  My kids are loving potato leek pancakes right now, so check out that recipe below.
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Small Red Cabbage - I'm so in love with red cabbage.  It's just a bummer that it's much harder to grown than the green variety. The heads are small, but they are so pretty!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Collards - These sturdy greens get sweeter in the cold weather!  I am loving them steamed with olive oil, umeboshi vinegar and garlic right now.  Also great in a casserole or in place of kale in any recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Leeks - These beautiful leeks pair perfectly with the roots for gratins, stews, soups and more!  You can always use leeks in place of onions in a recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

BRIERMERE FARM APPLE SHARE - Winesap and Jonagold Varieties

Recipes!

Rutabaga Oven Fries
Potato & Leek Pancakes
Potatoes & Collard Greens Hash
Mexican Cabbage Soup
Braised Red Cabbage with Apple & Onion
20 Fab Cabbage Recipes!

This is the FINAL WEEK (Week #25) of deliveries this season!  Please note that there will be a make-up delivery for a few sites next Tuesday, including Forest Hills, Douglaston, Syosset and Astoria.  

THANK YOU!  We are so grateful for your membership and ongoing support of our farm.  You'll be hearing from us again later in the week with our Season End Farmer Letter and response to your feedback on the survey. We're also opening up renewals for 2018 this week, so stay tuned to your inbox!  

WINTER CSA - A few spots still open on LI...
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

This week in the shares...

Happy holiday box!  We try to harvest crops that we think you'd like to include on your Thanksgiving table next Thursday.  Everything will hold well in the fridge until next week as long as it's stored properly.  See storage instructions for each item below.

Sweet Potatoes - 2.5 lbs of various sizes!  These are unwashed to maintain their freshness. Wash just before preparing.  
Storage: In a cool (not cold), dry spot. DO NOT STORE IN THE FRIDGE!  Uses: Cooked. When to use: Within 10 days.

Carrots - A huge 4lb bag of our sweet early winter carrots!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 10 days.

Butternut Squash - A classic for the holiday table.  I love this as one of my mashed side dishes.  Simple and delicious!
Storage: On the counter. Uses: Cooked.. When to use: Within 10 days.

Leeks - The final harvest from this last planting. Just in time for the final share this season!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 10 days.

Watermelon Radish -  If you haven't tried this radish before, you'll be surprised when you cut through the skin!  These have become a staple on our fall and winter table.  Perfect sliced raw and sprinkled with sea salt as an appetizer or sliced thinly in salads. Equally delicious cooked, but note that the spectacular color fades when cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days.

Collards - Another favorite on our holiday table.  Here's a great NPR story on the southern tradition of collards for Thanksgiving.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

Parsley - To add fresh flavor to all of your holiday dishes.  A must ingredient for stuffing!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Jonagold & Granny Smith Apples
(for fruit share members ONLY)

Recipes

Maple Roasted Sweet Potatoes
Roasted Sweet Potatoes with Chile Yogurt and Mint
Braised Leeks with Lemon & Parsley
Apple, Leek & Butternut Squash Gratin
Butternut Squash Mash
Watermelon Radish Salad with Citrus & Goat Cheese
Watermelon Radish with Cilantro & Garlic
Collard Greens with Fennel and Orange Butter
Classic Southern Collard Greens
Sauteed Carrots

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

This is the second to last box of the season!  Next week is the final week of CSA.  We're sad that the season is ending, but happy to get a much-needed break and start preparing for next season!  There's a lot to do around the farm during the winter months, from bookkeeping to tractor maintenance, crop planning and more!  Follow us on Facebook and Instagram to keep up with farm happenings all winter long....

End of CSA Season...Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA - Sign-up for Long Island members online NOW!  
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

CSA RENEWALS FOR 2018 - Coming in November!  
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We'll be sending out renewal reminders beginning in November, so stay tuned. 

FRASER FIR CHRISTMAS TREES - From our sister farm in Vermont!  
We'll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details!  

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Fennel - I've been watching the feathery leaves on this fennel out in the field for the past two months.  Its bulb has finally grown big enough to harvest!  Here's how to prepare fennel...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Carrots - Sweet, crunchy carrots.  This is a variety called Mokum.  We think it's the best variety!  Remove the tops for best storage.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Rutabaga - A cold weather favorite, I know that many of you wait all season for these.  The rutabaga oven fries recipe below is a winner.  Also fabulous mashed like mashed potatoes.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked.. When to use: Within 5 days.

Cabbage - We have a few different types of cabbage to harvest this week, so your variety will change depending on your pick-up day.  I'm going to be making a hearty minestrone with cabbage this week as well as a cabbage, red onion and orange salad.  Both are great uses for this versatile and SUPER healthy veg!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Baby Red Kale - Perfect size for raw kale salads.  It's extremely tender and you may want to snap off the lower stem so just the leaves are in your salad.  Farmer Matt is pickier than I am about eating the stems...  I promised him I would offer his suggestion!  :)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 3 days. 

Swiss chard -  Wonderful in fall stews...try the recipe below for a Greek flavored dish!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 3 days. 

White Potatoes -  These are THE BEST variety for mashed potatoes.  Light and creamy when whipped.  
Storage: In a cool, dry, DARK place. Uses: Cooked When to use: Within 2 weeks.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of mixed Fuji & Jonagold Apples
(for fruit share members ONLY)

Recipes

Braised Fennel
Stewed Swiss chard with Tomatoes, Mint & Fennel
Fennel Mashed Potatoes
Rutabaga Oven Fries
Pureed Rutabaga with Pan-Fried Leeks

What a storm we had on Sunday evening!  The rain and wind tossed around our produce in the fields, damaging some of the leaves and leaving things looking a little banged up.  We did our best to wash everything extra carefully today to remove as much soil as possible.  Please check some of the notes below regarding specific issues with items in the box.  Otherwise, we have a really lovely share again this week.  The radicchio is such a beautiful, rich purple color, and the savoy cabbage is such a treat.  More leeks for your fall soups and stews.... and kohlrabi! 

End of CSA Season...Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA - Sign-up for Long Island members online NOW! 
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

CSA RENEWALS FOR 2018 - Coming in November! 
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We'll be sending out renewal reminders beginning in November, so stay tuned. 

FRASER FIR CHRISTMAS TREES - From our sister farm in Vermont! 
We'll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details! 

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Radicchio - Just look at this beautiful vegetable!  The rich, purple leaves set against the white veins and stem.  It's definitely one of the best looking veg we grow here.  Same as the Sugarloaf chicory last week... This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Leeks - I told the farmer to plant more leeks this season because honestly, onions don't stand a chance in my kitchen when leeks are around.  Have you fallen for them too? 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Kohlrabi - This grows as a bulb just above the surface of the soil.  It has a great crunch and a nutty flavor that works well raw or cooked.  It's super versatile.  Just peel and the rest is good to eat! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Savoy Cabbage - This cabbage is so pretty with frilly leaves which add great texture to dishes.  Great both raw in salads or cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Red Kale - More of this wonderful variety of kale.  I haven't pushed my stand-by kale recipe much, but if you're still not a fan of kale, try this... Remove the stems (discard) and steam the kale leaves until tender.  This takes about 5 minutes.  Remove from the steamer and put the kale in a bowl.  Dress with olive oil, fresh crushed raw garlic and umeboshi vinegar to taste. (Buy the umeboshi or ume plum vinegar at Whole Foods or at your local health food store.  Use it sparingly, since it's salty!)  Let me know what you think. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Cauliflower - The rain and wet weather has left some cosmetic brown decay spots on the tops of the cauliflower.  We didn't have the heart to compost the whole planting, so we're giving it out even though it doesn't look perfect. You can easily cut it off, but eat it right away - tonight!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: NOW! 

Parsley - This is a little known superfood! With high levels of Vitamin C and K, antioxidants and essential nutrients, it should be part of your regular diet! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Cameo & Mutsu Apples
(for fruit share members ONLY)

Recipes

Savoy Cabbage with Garlic & Ginger
Garlic Parmesan Roasted Cauliflower
5 Ways with Kohlrabi - from The Kitchn
Sauteed Kale with Kohlrabi
Oven-Braised Savoy Cabbage