CSA 2015 - Week #12

NEWS FROM THE FARM

IN THE FARM OFFICE
Thanks for all the love, folks! We've heard from so many of you who are enjoying this season's program and all the delicious veggies we've been harvesting for you. Some of you have shared some helpful constructive criticism, and we appreciate that too. All feedback is important to us as it helps us make our program better.

Today's rain is a welcome change in the forecast. It has been an extremely dry season. Huge dust clouds follow our tractors and farm vehicles, and our field workers have to wear masks while harvesting potatoes to avoid breathing in so much dusty soil. This rain will also give us a break in our irrigation work - allowing us some more time to attend to other field work and crop maintenance.

This past week we've been busy seeding some of our fall root crops, like carrots and beets, and transplanting fall brassicas, like kales, broccoli, kohlrabi and cabbage. We'll be transplanting until the end of the month, and continue our seedings of turnips, bok choi, watermelon radish, white salad turnips and baby greens through the middle of September.

SAVE THE DATE!
Bring your family and friends to our celebration of CSA at our annual Harvest Festival on Sunday, October 18th. Good food, cooking demos, kids' activities, live music, hayride tours and more! Come meet your farmers and see where your food comes from. We hope to see you there!

IN THE SHARES
Another fabulous share this week!
Yellow Watermelon - If you liked last week's melon, you'll LOVE this one! Fewer seeds, sweeter, juicier flesh.
Cipollini Onions - These are a sweet, Italian variety of onion known as "little onion". Try our recipe this week.
Swiss Chard - This is a leafy green that loves the heat! I've been steaming and serving chard alongside eggs for breakfast. You can also try this week's simple recipe for swiss chard & potatoes.
Red Potatoes - This variety is called Red Norland. Great texture for potato salads!
Red Tomatoes & Cherry Tomatoes - The tomatoes keep coming in! We hope to continue harvesting from our plants through the end of September.
Green Bell Pepper - If you leave green peppers on the plant, eventually they will turn red or yellow, depending on the variety. We leave a lot of our peppers to turn colors, but we do harvest them in their green stage a few times for the CSA. Try it in gazpacho!

Bon appetit! - Maggie

KIM'S HEALTH & NUTRITION CORNER...

Read all about Supplements in Kim's blog this week!

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

AUGUST 11, 12, 13 & 14

Red Potatoes - 1 quart
Green Bell Pepper - 1 piece
Swiss Chard - 1 bunch
Cipollini Onions - 1 bunch
Cherry Tomatoes - 1 bag
Red Tomatoes - several pieces
Yellow Watermelon - 1 piece

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Cipollini Onions, Swiss Chard, Red Tomatoes, Yellow Cherry Tomatoes, Red Potatoes, Yellow Watermelon & Green Bell Pepper!

STORAGE TIPS

In the fridge...
Watermelon, Pepper, Potatoes

In a bag in the fridge...
Swiss Chard, Onions

On the counter...
Tomatoes - eat right away when fully red (or yellow for the cherries) and ripe!

BRIERMERE FARM FRUIT SHARE

THE FRUIT SHARE IS NOT ORGANIC! PLEASE BE SURE TO WASH THE FRUIT BEFORE YOU EAT IT.

Peaches - 1 bag
Donut Peaches - 1 bag

RECIPES

Roasted Cipollini Onions with Honey & Balsamic
Simple Swiss Chard & Potatoes
Red Potatoes with Feta, Olives & Mint
Gazpacho

CSA ListebAugust 11, 2015

CSA 2015 - Week #11

*Watermelon, Purple Potatoes still attached to the roots.*

NEWS FROM THE FARM

IN THE FIELDS
Our potato harvest begins this week! The first step is to mow down the tops of the potato plants. This kills the plants and allows the skins on the potatoes to "cure" for a few weeks. Then we harvest them with a machine harvester, wash them, and pack them in your shares. This week's variety is purple skinned, called "Colorado Rose". You'll notice that the skin is still very delicate and it will come off if you scrub too hard. They have already been washed once, so a quick gentle wash is all they need before lightly steaming or boiling them until tender. Since they are "new" potatoes, they should be stored in the fridge if you don't eat them within a few days. They will not store well.

IN THE SHARES
Your farmers have outdone themselves this week to bring you a delightfully full (and rather expensive) share of the most delightful, most delicious produce you'll find anywhere! It makes summer cooking a breeze when the ingredients are so spectacular!
Personal-Sized Watermelon - We grow watermelons for the "vegetable" shares because we know you'll love them - especially this time of year when the heat just won't let up! Be sure to handle these melons gently (no dropping) or they'll split. And keep them in the fridge!
Purslane - Do you recognize this leafy green? You may have seen it around your property. It grows wild on Long Island, or you can cultivate it like we do. It contains Omega-3 fatty acids and it has a succulent texture and lemony flavor that pairs wonderfully with many ingredients in summer salads.
Purple Potatoes - See my note above. Handle gently and refrigerate if you're not using them right away. Delicious for potato salads!
Tomatoes - Most of you will receive both red beefsteaks and cherry tomatoes this week. We keep track of what each day's groups receive so you'll all get the same in the end...
Cucumbers - These plants are some of the best looking (and best producing) ones we've ever grown! I've been slicing mine up with some lemon in a pitcher of water. Cucumber lemon water is very refreshing on these hot days !
Green Beans - What a treat again this week! So crispy and tender when they're just a day old! We harvest everything the day before it goes out on your delivery.
Red Onions - Great sliced in salads!

Bon appetit! - Maggie

KIM'S HEALTH & NUTRITION CORNER...

Read all about Food Labels & Ingredients in Kim's blog this week!

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

AUGUST 4, 5, 6 & 7

Purple New Potatoes - 1 quart
Red Onions - 1 bunch
Cucumbers - several pieces
Cherry Tomatoes - 1 bag
Tomatoes - several pieces
Watermelon - 1-2 pieces, depending on size
Purslane - 1 bunch
Green Beans - 1 bag

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Cucumbers, Cherry Tomatoes, Purple Potatoes, Red Tomatoes, Red Onions, Purslane, Green Beans & Watermelon in the middle!

STORAGE TIPS

In the fridge...
Watermelon, Green Beans -- Poke a few small holes in the Green Beans bag for ventilation and store in the fridge.

In a bag in the fridge...
Purslane, Cucumbers, Onions,

On the counter...
Tomatoes - eat right away when fully red (or yellow for the cherries) and ripe!

BRIERMERE FARM FRUIT SHARE

THE FRUIT SHARE IS NOT ORGANIC! PLEASE BE SURE TO WASH THE FRUIT BEFORE YOU EAT IT.

Peaches - 1 bag
Donut Peaches - 1 bag

RECIPES

Green Beans braised with Tomatoes & Basil
Potato Salad with Green Beans & Salsa Verde
Tomato, Cucumber & Purslane Salad

CSA ListebAugust 4, 2015

CSA 2015 - Week #10

Left: Winter Squash crop, Right: Tomatoes ripening on the vine

NEWS FROM THE FARM

OUR ORGANIC CERTIFICATION
Our farm has been Certified Organic from the very beginning, nearly 20 years now! Each year an inspector from a third-party certifying agency, NOFA-NY, LLC, visits the farm to perform an in-depth farm site inspection. Tomorrow, Farmer Matt will be spending nearly half the day with the inspector, as he analyzes our records, walks the fields and facilities, verifying our organic growing practices and audit trail records. It is an exhaustive and careful inspection that encompasses everything from seed procurement to crop rotation, buffer zones and soil nutrient testing. Click here to read more about the requirements for Organic Crop Certification from NOFA, NY.

IN THE FARMHOUSE KITCHEN
We've been renovating our farmhouse kitchen this past month. Bad timing to say the least, but we've been hanging in there and it's almost finished! I'm excited to get cooking with this week's share....
Green Beans - The little farmer (who is now 5 1/2 and who has requested that I drop the "little" part) has been talking about the green bean harvest non-stop. In fact, the countdown has been on since last Tuesday, so we've been listening to him carry on about the mechanics of the harvester and the vibrating sorter for a week! As you can imagine, we were all relieved when the big day came yesterday and he was able to live the dream riding on the back of the harvester and working the mechanical sorter for hours on end. The delicious string beans in your shares this week are fruits of his (and many others) labor. These really are a treat, as you rarely find them available in stores, especially not organic ones! Please note that they are washed and bagged, but anywhere the bean may have been slightly bruised, there may be a little rotten spot. They must be stored in the fridge, and I would poke a few holes in their bag for ventilation. Eat them tonight! Steam gently until they turn a bright green - maybe 3-5 minutes. I like them with a little crunch, but taste them and see what you prefer. Serve these first ones with a touch of butter (or olive oil) and some salt. That's all they need! So sweet, so delicious, such a beautiful summer treat.
Tomatoes - The harvest is just starting up. These are a wonderful beefsteak variety with a lot of flavor. Don't overthink it with these - just slice and serve drizzled with a good olive oil and salt & pepper. Caprese salad with sliced fresh mozzarella and basil is lovely too.
Cucumbers & Onions - These are meant for each other in a quick salad. You could even add the tomatoes! Dress with olive oil, red wine vinegar and salt & pepper to taste. I crush some garlic in there too.
Cabbage - This hot week calls for a slaw. Try one of the recipes I've compiled this week.
Fennel - It's a love it or hate it veg, but I guarantee you'll love it one way or another. If you like the "licorice" flavor, then you're better off eating it raw. Try this week's salad recipe. If you're really not a fan of the flavor, then cook it! It looses that strong flavor and the texture when cooked is divine.

Bon appetit everyone! Stay cool! - Maggie

KIM'S HEALTH & NUTRITION CORNER...

Kim is on vacation this week. She'll be back next week with more healthy tips! In the meantime, you can follow her on Facebook and Instagram.

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

JULY 28, 29, 30 & 31

Onions - 1 bunch
Cucumbers - several pieces
Tomatoes - several pieces
Cabbage - 1 head
Fennel - 1 bunch
Green Beans - 1 bag

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

BRIERMERE FARM FRUIT SHARE

THE FRUIT SHARE IS NOT ORGANIC! PLEASE BE SURE TO WASH THE FRUIT BEFORE YOU EAT IT.

Sugar Plums - 1 bag
Blueberries - 1 container

Clockwise from top: Cabbage, Fennel, Tomatoes, Cucumbers, Onions & Green Beans in the middle!

STORAGE TIPS

In the fridge...
Poke a few small holes in the Green Beans bag for ventilation and store in the fridge.

In a bag in the fridge...
Cabbage, Fennel, Cucumbers, Onions

On the counter...
Tomatoes - eat right away when fully red and ripe!

RECIPES

Fennel, Avocado & Mint Salad
Roasted Fennel with Parmesan
Cabbage Slaw from Sonya Gropman
Cabbage Slaw with Cilantro & Lime

CSA ListebJuly 28, 2015

CSA 2015 - Week #9

NEWS FROM THE FARM

Oh, it's been a hot few days harvesting for the shares this week! The forecast calls for overcast skies here today, which will provide a little relief from the blazing sun - although they're still predicting it to reach 90F! Our hot weather crops are loving this weather and we're running around irrigating as fast as we can. Long Island's sandy soils don't hold the water for long, so our irrigation pumps are running nearly 18 hours a days, rotating through the fields to keep the crops happy!

If you're a seasoned CSA member, then you won't be surprised by the light share this week. Every July we hit a "lull" in our harvest. The true summer crops are not quite in yet (although they're coming along!) and our earlier season summer crops are ending. This leaves us with a few weeks of smaller shares, but I hope you will be excited to hear about what's right around the corner... tomatoes! peppers! potatoes! garlic!

Beat the heat in your kitchen! If at all possible, do your cooking in the morning. This week I'll be using my zucchini in a curried zucchini soup which I serve chilled or room temperature. The onions are super sweet and delicious caramelized to use on sandwiches, pizzas or pasta. The parsley can be made into a pistou and frozen for later. And cucumber salad with sliced onions, mint and feta is the new must-have on our farmhouse table every evening. Enjoy what's in season while it lasts!

Bon appetit! - Maggie

KIM'S HEALTH & NUTRITION CORNER...

Hi! I'm officially on vacation! Although I will miss the farm, I'm looking forward to my yearly vacation to the vineyard! There truly is nothing like "vineyard time." There is also nothing I look more forward to than time with my kids, sister and family making memories that will last a lifetime. We will be heading to Lake George for a few days at the end of the week to visit my dad, who lives in Hague and spend more time with family. I encourage all of you to read my attached blog regarding primary and secondary foods, and I hope you are enjoying your own family and friend traditions.

READ MY BLOG HERE.

Health and Happiness,
Kim

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

JULY 21, 22, 23 & 24

Parsley - 1 bunch
Walla Walla Onions - 1 bunch
Cucumbers - several pieces
Zucchini - several pieces
Batavian Lettuce - 1 head
Surprise Item - Hint: you may get this item this week OR next week! We're harvesting them as fast as we can! Many more to come...

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

FRUIT SHARE

To be decided by the fruit farmer. See the check-in sheet at your site. Remember: just one portion per item!

Clockwise from top: Walla Walla Onions, Parsley, Zucchini, Cucumbers, Lettuce, (Cherry Tomatoes in the middle - you may or may not get them in your share this week.)

STORAGE TIPS

In a bag in the fridge...
Lettuce, Zucchini, Cucumbers, Onions, Parsley

RECIPES

• Zucchini & Cilantro Soup with Mint
• Caramelized Onions
• Onion Tart
• Parsley Pistou

CSA ListebJuly 21, 2015

CSA 2015 - Week #8

NEWS FROM [OFF] THE FARM

Our family managed to get off the farm for a few days over the weekend. The farm is like our third child, so it seems crazy to leave it "alone" for even one night during the growing season. But it's good for us - a fresh perspective, some much-needed family time, and a chance to drive by other farms to check out what's growing in their neck of the woods! We even managed to keep to our early wake-up schedule to watch some beautiful hot air balloons lift off at sunrise. It was magical!

IN THE FARMHOUSE KITCHEN

Not much is happening in our farmhouse kitchen at the moment, as we are renovating! How to keep up with this beautiful produce without a kitchen? I'm relying on lots of raw salads and grilled foods for the next few days. Hopefully we'll be back in our new kitchen by next week!

Swiss Chard - Try this in a frittata for a simple summer supper. With a Lettuce salad on the side, of course!
Zucchini - I'm loving this with pasta right now. Or in place of pasta? Your choice!
Parsley - Love the fresh flavor with bean salads and cukes!
Scallions - Try the recipe this week for grilled scallions.
Kohlrabi - A perfect summer appetizer when peeled and sprinkled with sea salt.
Basil - Whip up another batch of pesto this week. It freezes like a dream!
Cucumbers - Bring on the sliced cukes!
Beets - Roast them and serve in a room-temperature salad. Try this week's recipe.

Bon appetit!
- Maggie

KIM'S HEALTH & NUTRITION CORNER...

Hi everyone!

We have been so fortunate to have had such a lovely spring and summer so far--I hope you are all taking some time to really enjoy this great time of year! It has been very exciting to see all the action at the farm and to see the wonderful vegetables being added to the box each week. Soon we will be enjoying the delicious Golden Earthworm tomatoes, peppers and more! I hope you have been enjoying my blog, and I appreciate and welcome hearing your comments and also chatting with some of you in the Farm Shop. This week I'm discussing food as your medicine. As Heather Morgan said, "Every time you eat or drink, you are either feeding disease or fighting it."

THIS WEEK IN THE SHARES

JULY 14, 15, 16 & 17

Swiss Chard - 1 bunch
Parsley - 1 bunch
Scallions - 1 bunch
Kohlrabi - several pieces
Cucumbers - several pieces
Beets - 1 bunch
Basil - 1 bunch
Zucchini - several pieces
Lettuce - 1 head

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

[SORRY NO CSA SHARE PIC THIS WEEK -- NEXT WEEK IT'S BACK, I PROMISE!!!!]

FRUIT SHARE

TBD by Clark, the fruit farmer at Briermere Farms. See the check-in sheet at your pick-up site for the exact share.

Please remember, just one portion of each fruit!

STORAGE TIPS

In a bag in the fridge...
Lettuce, Swiss Chard, Parsley, Scallions, Kohlrabi, Zucchini, Cucumbers, Beets (store the roots and the greens separately)

Standing up in a cup of water in the fridge (bouquet-style)...
Basil

RECIPES

• Balsamic Roasted Beet Salad from the Barefoot Contessa
• Grilled Scallions from the Brooklyn Cook
• Swiss Chard Frittata

CSA ListebJuly 14, 2015

CSA 2015 - Week #7

NEWS FROM THE FARM KITCHEN / IN THE BOX

Forget news from the fields this week. Trust me, it's pretty much the same as last week...cultivating, irrigating, harvesting, applying minerals, etc. It's the kitchen that is exploding with new activity this time of year!

I can't keep up with the beautiful cucumbers rolling into the kitchen. We're making cucumber salads for lunch and dinner. You can try any combination of flavors, but my favorite so far is made with ginger, garlic and cilantro dressed with sesame seeds and vinegar. Try the recipe below.

I'm also a pesto junky and I just can't get enough. If you haven't made fresh basil pesto before, YOU MUST. If you have a food processor, it will take you no more than 3 minutes from start to finish. My recipe below is simple and delicious!

Carrots - You'll be seeing these in your shares for a few more weeks as we finish harvesting this early season planting. Then they'll be back again in the fall.
Zucchini - A summer-time favorite. Have you tried slicing them lengthwise and putting them on the grill?
Radicchio - Another week of radicchio - how lucky are we? I grilled wedges of them last week and then tossed them with balsamic, garlic and parmesan. Served room temp, it's heavenly.
Cabbage - This head of cabbage is begging to be turned into coleslaw. Add some shredded carrots and you're good to go! See my recipe this week.

Bon appetit!
- Maggie

KIM'S HEALTH & NUTRITION CORNER...

Hi everyone!

Feels like we are officially into summer with the Fourth of July behind us already. I hope you enjoyed your holiday, family, friends, some fireworks and are having fun experimenting with new recipes and also enjoying your old favorites! I thought I would touch upon how great it is for us to "eat with the seasons." As CSA members, you truly have an understanding of this concept! I believe that not only is this nutritionally beneficial to your body, but there is something quite comforting knowing that everything has its place and that things are what they are for a reason.

READ MY BLOG POST HERE...

Enjoy,
Kim

"Let today be the day that you are committed to being the change you wish to see and living the life you wish to live." Dr. Steve Maraboli

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

JULY 7, 8, 9 & 10

Carrots - 1 bunch
Cucumbers - several pieces
Green Cabbage - 1 head
Basil - 1 bunch
Radicchio - 1 head
Zucchini - several pieces
Red Leaf or Batavian Lettuce - 1 head
Romaine Lettuce - 1 head

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

FRUIT SHARE

The Fruit Share begins this week! Please remember to only take fruit if you have already registered, paid and it says "FRUIT" next to your name on the check-in sheet.

Blueberries - 1 container
Gooseberries - 1 container

Clockwise from top: Basil, Cucumbers, Romaine Lettuce, Zucchini, Green Cabbage, Carrots, Red Batavian Lettuce (& Radicchio in the middle).

STORAGE TIPS

In a bag in the fridge...
Lettuces, Zucchini, Cucumbers, Cabbage, Radicchio, Carrots (remove & discard tops first).

Standing up in a cup of water in the fridge (bouquet-style)...
Basil

RECIPES

• Coleslaw with yogurt dressing
• Cucumber salad with ginger & garlic from Plenty
• Basil Pesto

CSA ListebJuly 7, 2015

CSA 2015 - Week #6

NEWS FROM THE FARM

The photo above (top right) is of our cucumber field. These plants are just starting to produce, so you'll be finding them in your shares over the coming weeks. They are looking beautiful! Your farmers are busy cultivating (weeding) summer crops like cucumbers, peppers, potatoes and beans. Keeping the fields clear of weeds is very important, as they can quickly take over a crop and if the plants are too small to compete, we may have to turn in the entire crop. This is more likely to happen with smaller plants that are direct seeded in the fields, like carrots or spinach.

IN THE BOX

We have another amazing share this week! And very kid-friendly too! My little ones love munching on the raw carrots and the kohlrabi. The beets are super-sweet and the zucchini is so mellow when gently steamed and served with a little butter and salt.

Carrots - Be sure to remove the tops of the carrots before storing them! I don't eat the greens myself, but some people do. This summer variety is especially crunchy and sweet!
Zucchini - As I mentioned before, I like to slice these up and steam them gently until soft. Then I serve them with butter and salt. It's how my mom used to make them for me, and how I serve them to my kids!
Radicchio - From the chicory family, radicchio has a slightly bitter flavor (which matches perfectly with a hard, sharp cheese in a salad), but mellows when cooked. Try this week's recipe!
Kohlrabi - It looks like sputnik and tastes a lot like a sweet cabbage. Just peel off the thick skin and either slice raw, make a slaw or roast!
Beets - Boil or roast the beet roots and save the greens for a gentle saute. Be sure to separate the roots from the greens and store separately in bags in the fridge. They'll last longer that way.
Batavian Lettuce - For your summer salads...
Scallions - I love to slice these in my salads, but they are also great grilled or used anywhere you would normally use onions. You can eat the green parts too!

Bon appetit!
- Maggie

KIM'S HEALTH & NUTRITION CORNER...

Hi all,

I think everyone will agree with me that it is hard to believe we are starting the month of July already! Hopefully all of you are enjoying your shares and are looking forward to seeing what the farmers are harvesting each week. Many of you are anxious to see one of your favorite veggies back again; and those that may be new to the CSA, hopefully are experimenting with new recipes and are having fun trying new things!

Now that the summer is officially here, it is important to remember to keep yourself and your family safe during these sunny days of summer! I have linked to a great website that will help you choose a safe sunscreen, and I will touch upon the chemicals to avoid in some of your everyday products you may be using. Not only is it so important for all of us to be aware of what is in our food, it is just as important to be aware of what is in our beauty products, household products, etc.

THIS WEEK IN THE SHARES

JUNE 30 & JULY 1, 2 & 3

Carrots - 1 bunch
Beets - 1 bunch
Radicchio - 1 head
Zucchini - several pieces
Scallions - 1 bunch
Red Batavian Lettuce - 1 head
Kohlrabi - several pieces

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

FRUIT SHARE

The Fruit Share begins this week! Please remember to only take fruit if you have already registered, paid and it says "FRUIT" next to your name on the check-in sheet.

Blueberries - 1 container
Rhubarb - 1 bunch

Clockwise from top: Red Batavian Lettuce, Zucchini, Kohlrabi, Scallions, Red Beets, Radicchio, Carrots

STORAGE TIPS

Remove the tops of the carrot greens before storing. (They can be composted.) Remove the the beet green tops as well, but don't discard! Store the beet greens separately and cook them!

In a bag in the fridge...
Lettuce, Zucchini, Kohlrabi, Scallions, Beets, Radicchio, Carrots

RECIPES

• Penne with Caramelized Onions & Radicchio
• Roasted Kohlrabi
• Grilled Radicchio with shaved Pecorino - Bon Appetit

CSA ListebJune 30, 2015

CSA 2015 - Week #5

NEWS FROM THE FARM

Bring on the heat! Our summer crops love this hot, sunny weather. They start growing like crazy, so we find ourselves cultivating (weeding) and irrigating (watering) constantly! Above is a photo of our new irrigation boom. It provides an even spray of water to the fields and slowly moves across the length of the field at a pre-programmed rate. This sure beats our other system of pipes that have to be manually moved from field to field. Long Island's sandy soil is great for drainage, but not great when you want the water to stay in the soil and keep your plants hydrated. In order to keep the soil moisture at the proper level, we need to rotate irrigation around our fields on a daily basis.

Please note that there will be no farm tour on Saturday, June 27th since I will be out of town. Thank you to everyone who came for a tour this month! We look forward to seeing many of you at the farm in October for our annual CSA Harvest Festival on Sunday, October 18th!

IN THE BOX

I try to stay away from my oven in the summer. The house stays cooler and it gives me a good excuse to put everything on the grill! The zucchini and salad turnips can be sliced, coated with oil and grilled until tender. Then I usually toss them with some olive oil, crushed garlic, lemon juice, Parmesan and s&p to taste. Summer herbs like mint, parsley, fresh oregano and thyme are wonderful thrown in too!

White Salad Turnips - Slice in a salad, sprinkle with a little sea salt as an appetizer, or grill! Save the greens and try my recipe for turnip greens with garlic & Parmesan. Yum!
Zucchini - This is the first zuke harvest of the season, so they're small(er), tender and a favorite early-summer veg. The plants will continue to produce for a while, so you'll see these often in your summer shares.
Swiss Chard - So much beauty and delicious flavor! Try Emilie's recipe for a simple saute (see recipe section).
Batavian & Romaine Lettuce - Both of these lettuce varieties love the summer heat. Enjoy your crunchy cool salads for dinner on these hot summer nights.
Baby Toscano Kale - Are you a kale connoisseur yet? If so, you'll be excited to find this baby Toscano variety in this week's share! Kale salad is where it's at for me this week. Need a little inspiration? Here are 12 Kale Salad recipes that look amazing!

Bon appetit!
- Maggie

KIM'S NUTRITION CORNER...

Hello everyone! I hope the information on oils last week was useful to all of you when you are preparing different meals for you and your family. As I'm sure you noticed, there are many options and certainly it is important to use the best oil for the different ways you will be cooking throughout the seasons. Don't be afraid to research and experiment to see what works best for you.

This week I will be discussing smoothie recipes that incorporate "Superfoods."
>>READ MORE of my article SMOOTHIES 101...

Time is flying by...Happy Summer!

All the best, Kim

"A bird sitting on a tree branch is never afraid of the branch breaking, because her trust is not on the branch but on its own wings. Always believe in yourself." (Author unkown)

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian & Orlando look forward to seeing you there!

THIS WEEK IN THE SHARES

JUNE 23, 24, 25 & 26

White Salad Turnips - 1 bunch
Zucchini - several pieces
Swiss Chard - 1 bunch
Green Romaine Lettuce - 1 head
Red Batavian Lettuce - 1 head
Baby Toscano Kale - 1 bunch

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Red Batavian Lettuce, Green Romaine Lettuce, Swiss Chard, Baby Toscano Kale, Zucchini, White Salad Turnips

STORAGE TIPS

In a bag in the fridge...
Lettuce, Kale, Turnips, Swiss Chard, Zucchini

RECIPES

• Turnip Greens with Garlic & Parmesan
• Roasted Zucchini with Ricotta & Mint (Instead of roasting, try grilling the zucchini instead!)
• Simple Sauteed Swiss Chard from The Clever Carrot

CSA ListebJune 23, 2015

CSA 2015 - Week #4

NEWS FROM THE FARM

We've been busy here, what else is new? Your farmers are working long 7-day weeks getting crops seeded, transplanted, fertilized, irrigated and cultivated. The hot weather this past week really got things growing! We have a super delicious share this week, full of some of my favorite summer veggies including fennel and escarole!

While there is no U-Pick Strawberries this season, we encourage you to come visit the farm. Farm Tours will still take place at the farm during the month of June on Saturdays at 1pm.

IN THE BOX

Fennel - Most people think of this as a "love it or hate it" veg. But let me tell you that when you cook fennel, it looses a lot of its "licorice" flavor and mellows out so nicely. So even if you think you don't like fennel, try my recipe for braised fennel and see what you think.
Red Romaine Lettuce - This is a lettuce variety that you'll never find in stores. I am totally in love with its rich leaf color and flavor. Make a huge Caesar salad for dinner and top it off with some chicken or tempeh or shrimp.... the heads are so large that you'll have enough to feed the neighbors too!
Toscano Kale - This is the kale variety that you'll most likely be familiar with. Also known as "dinosaur" kale, the leaves are sturdy and I generally prefer to cook them in a soup to soften them to taste. Try my recipe for White Bean & Kale soup which is one of our family's favorites!
Escarole - This looks a lot like a head of lettuce, but look carefully and you'll notice that it has frilly leaves and a white center. The flavor is usually slightly bitter, but the growing conditions have been ideal and its bitter flavor is very mild. Traditionally, the inside leaves are best for raw salads (it pairs wonderfully with gruyere cheese - see recipe) and the outside leaves are delicious cooked or in soups. The escarole & pine nuts recipes is very simple, and very delicious.
Bok Choi - There are so many ways to prepare bok choi. I usually throw it in a stir fry, but I tried roasting it the other night and it was a hit!

Not sure what to do with your extra CSA produce at the end of the week? "Juice it, roast it or throw it in a soup!"

Bon appetit!
- Maggie

THE BEST OILS TO USE IN YOUR CSA KITCHEN

Kim is back with an excellent (and exhaustive) guide to cooking oils. Be sure to click below to read the full article.

Oils (or some type of fat) are the base of practically everything we make in the kitchen. Whether we're drizzling it over a salad or using it in a pan to saute vegetables, we need to be sure that we're using the healthiest, safest and best tasting oils for each recipe.

It's important to get a mix of fat types from whole, unprocessed, high-quality foods. These include nuts, seeds (hemp, flax, and chia are especially nutritious), fish, seaweed, pasture-raised/grass-fed animals/eggs, olives, avocado, coconut, and cacao nibs. Avoid industrially processed, artificially created, and factory farmed foods, which contain unhealthy fats.

>>Read More

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT THE FARM
Our Farm Shop in Jamesport is open Fridays from 10-6 and Saturdays from 9-5 all season long. All members receive 10% off their purchases in our shop! Farm Tours are held every Saturday in June at 1pm. Free for CSA members and their families.

STOCK YOUR CSA KITCHEN PANTRY!
New to CSA? The best place to start is in your pantry. A well-stocked pantry can help you get through your shares each week. Alexa Weitzman of Susatinable Pantry shares some great advice in our "Stocking Your CSA Pantry" Kitchen Guide.

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays) - ALL NOW OPEN! Visit our website to learn more about our markets and find a map! Brian looks forward to seeing you there!

THIS WEEK IN THE SHARES

JUNE 16, 17, 18 & 19

Fennel - 1 bunch
Red Romaine Lettuce - 1 head
Toscano Kale - 1 bunch
Bok Choi - 1 bunch
Escarole - 1 head

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Toscano Kale, Bok Choi, Fennel, Red Romaine Lettuce, Escarole

STORAGE TIPS

In a bag in the fridge...
Kale, Bok Choi, Fennel, Lettuce & Escarole

RECIPES

• Escarole & Pine Nuts
• Escarole, Fennel & White Bean Salad with Gruyere
• Braised Fennel
• Tuscan White Bean & Kale Soup

CSA ListebJune 16, 2015

CSA 2015 - Week #3

NEWS FROM THE FARM

The strawberries are in! We're happy to have enough berries to include in the shares this week! Berry picking is very time consuming, so we hope to get them picked for everyone's box. If it doesn't happen this week, you'll get them in your box next week. Please don't worry-- We keep track of who gets what and everyone will get the same amount of berries over the course of the next few weeks.

Now let's talk about storing these beauties! Unlike the strawberries you find at the store, these will not last if they are left out on the counter. In fact, they won't last more than a day in the fridge, which is where you must keep them if you don't eat them immediately! They are picked red, at the peak of ripeness, which increases the deliciousness, but decreases the shelf-life. So be careful how you handle them and of course, enjoy!

While there is no U-Pick this season, we encourage you to come visit the farm. Farm Tours will still take place at the farm during the month of June on Saturdays at 1pm.

IN THE BOX

Rainbow Swiss Chard - This stunning leafy green is delicious too! The stems are edible, but separate them from the leaves before cooking because they'll need a good 5-minute head start in any recipe. (They take about 5 minutes longer to cook than the leaves.) Try the recipe below with raisins and pine nuts. It's extremely delicious and a winner with kids!
Romaine Lettuce - This head of romaine is just waiting to be turned into a delicious Caesar salad. Its sturdy leaves hold up well to heavier dressings and have that wonderful "crunch"!
Red Leaf Lettuce - I love the deep red color of this red leaf. The leaves are much more tender than the Romaine, but not quite as buttery as the Boston you got in your shares last week. Just a perfect leaf to pair with a nice mustard vinaigrette dressing.
Strawberries - No explanation needed!
Parsley - We weren't going to include this in the shares (because of its small size) but I thought we should go ahead and pick it anyway. Nothing beats its fresh flavor to garnish most dishes. Or throw it in your favorite green juice or smoothy. Very healthy, very fresh!
Baby Red Kale - This item is for Tuesday & Wednesday groups only this week. The others received it last week. I remove the bottom stems (pinch them off just below the leaf). Delicious raw in a salad or sauteed.

A NOTE FROM KIM

The weeks are flying by already--I can't believe it is week #3 of our CSA! I'd like to take a moment to say "Hi" to all of our members! It is nice to have many new members this year, and to welcome back our members that have been with us for many years now. I've gotten to know many of you through emails and working at the Farm Shop for the past year. For those of you that have not had a chance to visit our Farm Shop here in Jamesport, I hope you will take an opportunity to drive out east and spend a lovely day on the North Fork! You will not be disappointed as there are many wonderful places to visit, beautiful wineries, and great restaurants. We always have a few additional vegetables in our shop that are not in your CSA box along with other items, such as market baskets, t-shirts, aprons, honey, etc., so please come visit. If you are anything like me, you can not get through the week on one bag of baby red kale (see our raw kale salad recipe). Also, something new this year for our members is 10% off all items at our Farm Shop. If you are unable to make it out this summer, we hope that you will join us in the Fall for our annual CSA Harvest Festival scheduled for Sunday, October 18th.

Moving forward, I will be adding some helpful, healthy tips to our CSA Newsletter each week. Next week, I will be talking about the differences in oils...what are the healthiest cooking oils for every application. There is much to say about this topic and many different view points, but I believe that it is very important to know the facts and do your own research so you can make the best choices for you and your family. As a recent graduate of IIN (Institute of Integrative Nutrition), I have become very passionate about the importance of educating ourselves about organic foods, non-toxic household products, and self-care products and I hope to share some of what I've learned with all of you. Certainly if you have any suggestions, recipes, or advice you would like to share, please feel free to email me at info@goldenearthworm.com

Wishing you a happy, healthy & fun CSA season!
Kim

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT THE FARM
Our Farm Shop in Jamesport is open Fridays from 10-6 and Saturdays from 9-5 all season long. All members receive 10% off their purchases in our shop! Farm Tours are held every Saturday in June at 1pm. Free for CSA members and their families.

STOCK YOUR CSA KITCHEN PANTRY!
New to CSA? The best place to start is in your pantry. A well-stocked pantry can help you get through your shares each week. Alexa Weitzman of Susatinable Pantry shares some great advice in our "Stocking Your CSA Pantry" Kitchen Guide.

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays) - ALL NOW OPEN! Visit our website to learn more about our markets and find a map! Brian looks forward to seeing you there!

THIS WEEK IN THE SHARES

JUNE 9, 10, 11 & 12

Rainbow Swiss Chard - 1 bunch
Strawberries - 1 container
Red Leaf Lettuce - 1 head
Green Romaine Lettuce - 1 head
Parsley - 1 small bouquet
Baby Red Kale - 1 bag (Tuesday & Wednesday ONLY this week)

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Rainbow Swiss Chard, Parsley, Strawberries, Red Leaf Lettuce, Green Romaine Lettuce, Baby Red Kale (Tuesday & Wednesday ONLY)

STORAGE TIPS

In a bag in the fridge...
Swiss Chard, Lettuces, Parsley, Baby Red Kale

In the fridge...
Strawberries (These berries are nothing like the ones you find in the stores. They are picked at the peak of ripeness, so they cannot sit out on the counter or they will rot within a few hours. Please eat them right away or put them in the fridge as soon as you get them home.)

RECIPES

• Grannie's French Swiss Chard with Pine Nuts & Raisins
• Strawberry Shortcake
• Homemade Caesar Salad Dressing (from Once Upon a Chef)

CSA ListebJune 9, 2015

CSA 2015 - Week #2

NEWS FROM THE FARM

What a wonderful start to June - RAIN! It's been an incredibly dry spring on the farm and despite our best efforts irrigating the crops, our farm has been a huge dust bowl! This rain gives all our crops a much-needed drink.

Before we get to talking about this week's share, we want to tell you that we have made the difficult decision to CANCEL our U-Pick Strawberry Program this year. Due to a very cold winter, dry spring and lack of organic mulch, we just don't have enough berries to open up the fields to U-Pick. We know this is very disappointing and that many of you have made it a tradition to come pick strawberries at our farm with your family. We hope to open again next season. In the meantime, we will be offering flats of berries for sale at a discount to members. Please stay tuned to your e-mail inbox for more information coming soon! We thank you for your understanding. Farm Tours will still take place at the farm during the month of June on Saturdays at 1pm. We hope you'll come out and visit us!

IN THE BOX

White Salad Turnips - A CSA favorite, these turnips are delicious eaten raw. They're juicy and sweet - not what you would expect from a turnip! Farmer Matt likes to slice them up and sprinkle with salt for a snack. Our kids eat them like apples and you can cook them if you'd like. Just don't forget the green tops! This is a true two-for-one veg! The roots are what most people love about them, but the greens (tops) are what I love about them! The tops can be cooked just like spinach - sauteed gently with garlic.
Boston Lettuce - We have 2 different types of Boston or "Butter" Lettuce in this week's share. The Red Boston's leaves are so beautiful! Remember that this variety has extremely tender leaves, so use a light dressing.
Baby Arugula - This is harvested in its true "baby" state -- exceptionally tender and flavorful. Handle gently as the leaves are so delicate that they will bruise easily.
Bok Choi - This Asian green has grown in popularity over the years and it's no wonder why! What I love about it? The texture and delicate flavor! The whole thing is edible. Just slice off the bottom of the stem where all the stalks come together. Wash the leaves and stems well and throw into a saute pan. The recipe below is simple and delicious!

KITCHEN TIP!
All of the bagged greens have gone through one wash at the farm, but we recommend that you wash them once again at home before eating. To wash greens: (1)Fill a large bowl with cool water. (2)Dump in greens and agitate. (3)Remove greens and spin dry in a salad spinner. This one is my favorite.

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM! Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT THE FARM
Our Farm Shop in Jamesport is open Fridays from 10-6 and Saturdays from 9-5 all season long. All members receive 10% off their purchases in our shop! Farm Tours are held every Saturday in June at 1pm. Free for CSA members and their families.

STOCK YOUR CSA KITCHEN PANTRY!
New to CSA? The best place to start is in your pantry. A well-stocked pantry can help you get through your shares each week. Alexa Weitzman of Susatinable Pantry shares some great advice in our "Stocking Your CSA Pantry" Kitchen Guide.

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Islip (Saturdays) and Huntington (Sundays) - NOW OPEN! Visit our website to learn more about our markets and find a map! Brian looks forward to seeing you there!

THIS WEEK IN THE SHARES

JUNE 2, 3, 4 & 5

Bok Choi - several heads
White Salad Turnips & Greens - 1 bunch
Red Boston Lettuce - 1 bag
Green Boston Lettuce - 1 bag
Baby Arugula - 1 bag

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Clockwise from top: Red Boston Lettuce, Bok Choi, White Salad Turnips & Greens, Green Boston Lettuce, Baby Arugula

STORAGE TIPS

In a bag in the fridge...
Lettuce, Bok Choi, Salad Turnips

In their own bag in the fridge...
Baby Arugula

RECIPES

• Perfect Green Salad & Vinaigrette
• Braised Baby Bok Choi
• Salad Turnips with Miso
• Turnip Greens with Parmesan & Garlic

CSA ListebJune 2, 2015

CSA 2015 - Week #1

Welcome to the first week of the 2015 CSA! Our trucks have just left the farm filled with CSA boxes brimming with greens! Seasoned CSA members know to expect lots of leafy greens in the first few boxes of the season. These are the fast-growing crops that don't mind cool spring temperatures. I have a lot to share with you in this first newsletter, but let's start with the produce - the best part!

Red Radishes - Am I allowed to admit that I'm really not a huge radish fan? Well, not until I tried them with some feta and spring herbs. (In the recipe section below.) It's a heavenly combination!
Lettuce Mix - Farmer Matt customizes this mix to include the most flavorful and contrasting leaf texture lettuce varieties. These are grown in 10 row beds, so we can't get in there to cultivate the weeds. In other words, you may find some weeds in the mix, but don't despair! (They're all perfectly edible, but easy to distinguish from the lettuce leaves if you prefer to take them out. While I'm washing the mix, I give it a quick look-over and pull out the little grasses and flowering weeds. It takes about 15 seconds per bag.) Don't overdress this lettuce mix with a heavy salad dressing! Try drizzling with olive oil & balsamic vinegar and season with salt & pepper.
Baby Arugula - Exceptionally tender and flavorful. Nothing like the baby arugula you find in those darn clamshell containers at the grocery store! Handle gently - the leaves are so delicate that they will bruise easily.
Mustard Greens "Braising Mix" - Taste a leaf - these mustard greens really pack a flavor punch! I have tried them raw, but they're a bit too sharp for me. Instead, saute them gently or braise them. Try the recipe below.
Red Kale - Hands down my favorite kale variety. And my favorite kale salad of all time is in the recipe section below. Lemon, garlic, breadcrumbs... yum! The leaves are edible, but the tough lower stems are not. Be sure to remove the stems!

KITCHEN TIP!
All of the bagged greens have gone through one wash at the farm, but we recommend that you wash them once again at home before eating. To wash greens: (1)Fill a large bowl with cool water. (2)Dump in greens and agitate. (3)Remove greens and spin dry in a salad spinner. This one is my favorite.

GET TO KNOW US!

Some of you know us well, others are new to our CSA program and new to our farm. Here's a little background... Farmer Matt started the Golden Earthworm Organic Farm nearly 20 years ago on a small piece of rented land near his family's home. A self-taught farmer, Farmer Matt grew the farm from that one acre plot into one of the first organic CSA farms in the country. We now grow on 80 acres of Certified Organic farmland and serve dozens of communities on Long Island and Queens with our beautiful organic produce. Farmer James joined us in 2005 and will be leaving at the end of this year to start his own farm in Connecticut. We are sad to see him leave after 10 great years working together, but we wish him all the very best as he starts on a new farming adventure.

Our farm production team is comprised of a crew of outstanding employees who maintain and harvest the crops and wash and pack up the shares each week. Their hands are the ones weeding your carrots, harvesting your cauliflower, washing your potatoes and packing your boxes. They are talented, dedicated and committed to the "art" of farming and without their tireless commitment to what we do here, the farm would not function.

Kim keeps our office running and works in our farm shop on Fridays & Saturdays. She's your contact person if you have any issues with your CSA membership. You can reach her at info@goldenearthworm.com or 631-722-3302. Rounding out the farm staff are our delivery drivers, Neil and Noe, and Brian and Orlando who run our farmers' markets.

I have always been the one behind the scenes designing our website, taking photographs, developing the CSA program and running the business side of the farm. I'm constantly running (or biking) between the fields, the farm office and our farmhouse kitchen. Farmer Matt and I live on the farm with our two little farmers-in-training, Galen and Zinn. We are so happy you have joined us this season! Please don't be a stranger - come visit us or drop us an e-mail. We love to hear from you! - Maggie

WANT MORE BEHIND-THE-SCENES? FOLLOW US ON INSTAGRAM!
Get up-to-the-moment posts from the fields, the barn, the farmhouse kitchen and more!

VISIT THE FARM
Our Farm Shop in Jamesport is open Fridays from 10-6 and Saturdays from 9-5 all season long. All members receive 10% off their purchases in our shop! Farm Tours are held every Saturday in June at 1pm. Free for CSA members and their families.

STOCK YOUR CSA KITCHEN PANTRY!
New to CSA? The best place to start is in your pantry. A well-stocked pantry can help you get through your shares each week. Alexa Weitzman of Susatinable Pantry shares some great advice in our "Stocking Your CSA Pantry" Kitchen Guide.

VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Islip (Saturdays) and Huntington (Sundays) opening THIS WEEKEND! Visit our website to learn more about our markets and find a map! Brian looks forward to seeing you there!