HOG Trough Week 9

July 21st, 2014

HOG Trough Week 9 July 20th 2014
Odd Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can! If you forget your bag, HOG bags are available for $6 each or 2 for $10.

Whats Happening at the Farm
Sweet corn is in the share this week! And if you give it a chance I guarantee it will be the freshest, sweetest corn you’ve ever eaten. Corn sugars begin to turn to starch as soon as it’s picked, so for the best flavor, steam it up the night you pick it up! Or better yet, take a bite raw as soon as you get home.
A warning to all, corn is difficult to grow organically-it is a very heavy feeder, meaning it needs a lot of extra fertilizer to do well. Also, sweet corn is so delicious tons of other animals and insects love it too! Corn seed is a favorite of crows, so we seed the corn into flats and transplant it after it’s sprouted. Corn kernels are loved by corn earworm and corn borer, both of which can be a problem at the farm as well. The only organic method to control these insects is to use a specially designed gun to spray oil directly onto the silks-but you have to time it just right…too early and the kernels won’t be pollinated. Too late and the insect has already taken up residence. Just chop off the tips that may be a bit wormy, and your family won’t be the wiser! This will be our only planting, since it is such a land, fertilizer, and pest hog, so enjoy it this week!

Need a little extra produce? We sell on Saturday mornings in Bellport next to It’s Only Natural and Rocky Point Farmer’s Market on Sundays. Remember CSA members get a 10% discount at the markets! And stop in at Lillian’s for 10% off of all purchases $30 or more at It’s Only Natural the health food store in Bellport! Lillian also has a great selection of bulk grains, and beans that she can order at a discount for CSA members, so stop in and order what you need!
Sean, Jill, and the HOGVolunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer–lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 9-5pm, and Saturdays 9-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
In Season This Week
lettuce or radicchio
chard or kale
zukes/summer squash
cucumbers–our second planting is gearing up, an the first is still pumping out cukes, so prepare for a bulk sale, perhaps later this week!
eggplant
walla walla onions
potatoes
carrots
corn–we are only growing one planting of corn this season, since it is quite difficult to grow well, and takes a lot of land and fertility. So enjoy these precious ears! There will be some worms since we don’t spray, but usually they are just at the tips, leaving the rest of the ear sweet and delicious! Corn starts to convert sugar to starch as soon as it is picked, so eat it as soon as possible after picking up!
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, apples, blueberries, pears, plums, and more!
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
beans–unlimited!! please only pick the first 3 rows, the far right row is a dry bean and is not ready to pick.
flowers–no limit
cilantro–limit 1 bunch
dill–limit 1 bunch
basil–no limit, take what you can use
parsley–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit, take what you can use
On the Way
peppers
tomatoes

Share 9 Recipes

July 21st, 2014

We are collecting recipes for our cookbook throughout the season, so we would love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us or grab a recipe template at the pickup!

Baba Ganoush
1 large eggplant, halved
juice of 1 lemon
2 T tahini
2 T parsley, chopped
1 T mint, chopped
Heat oven to 400. Oil baking sheet, place eggplant on sheet cut side down and roast for 40 min, or until soft. After it cools down, scoop eggplant into Cuisinart and process with other ingredients. Serve with pita chip.

Raw Kale Avocado Salad
1 bunch kale
1-2 avocados
1/2 red onion
1 cucumber
lemon juice, pepper and sea salt
Cut kale into thin strips, and chop other veggies into small pieces. In a bowl mix everything together with your hands….Enjoy!

HOG Trough Week 8

July 21st, 2014

HOG Trough Week 8 July 13th 2014
Even Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can! If you forget your bag, HOG bags are available for $6 each or 2 for $10.

Whats Happening at the Farm
According to the rules of the farm, it will only rain after you’ve irrigated everything; engines break at the end of the day right before it’s time to go home; and people appear to help when employees go on vacation! This past week, with Katie and Brian away we were lucky to have an old friend come back to the farm and agree to work during what was supposed to be a vacation. Thank you Stephen! Not making it too easy though, a little accident by the irrigation pump led to a late night run to Romanski’s and another repair of an irrigation riser. Seems we can’t get through a season without needing to fix one of those!
Jill for the HOG
Need a little extra produce? We sell on Saturday mornings in Bellport next to It’s Only Natural and Rocky Point Farmer’s Market on Sundays. Remember CSA members get a 10% discount at the markets! And stop in at Lillian’s for 10% off of all purchases $30 or more at It’s Only Natural the health food store in Bellport! Lillian also has a great selection of bulk grains, and beans that she can order at a discount for CSA members, so stop in and order what you need!
Sean, Jill, and the HOGVolunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer–lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 9-5pm, and Saturdays 9-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
In Season This Week
lettuce
zukes/summer squash
cucumbers
green, yellow and dragon tongue beans
cabbage–red or savoy
walla walla/red onions
potatoes
basil
beets
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, apples, blueberries, pears, plums, and more!
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
beans–limit 1 quart
flowers–no limit
basil–no limit, take what you can use
parsley–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit, take what you can use
On the Way
potatoes
eggplant
peppers
tomatoes

Share 8 Recipes

July 21st, 2014

We are collecting recipes for our cookbook throughout the season, so we would love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us or grab a recipe template at the pickup!

Zucchini and Cucumber Salad
This season I’ve really come to love raw zucchini and summer squash! This salad is light and rehydrating.
1 medium zucchini
1 medium cucumber
1 red onion
1/2 lemon
olive oil salt and pepper to taste
feta cheese
Chop zuke, cuke, and onion into medium dice. Squeeze juice from half a lemon, and add olive oil, salt, and pepper to taste. Sprinkle with feta and serve on greens, on toast, with pita chips, or just eat it!

HOG Trough Week 7

July 6th, 2014

HOG Trough Week 7 July 7th 2014 Odd Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can! If you forget your bag, HOG bags are available for $6 each or 2 for $10.

What’s Happening at the Farm
It feels like we can breathe again–the last big planting was the winter squash last week, now it’s just successions of lettuce, greens, and roots every few weeks to get us through the fall and winter. We turn our focus to harvesting, weeding and irrigating! We beat the rain with the garlic harvest, and cleaned and sorted all 5 beds a little earlier than we planned. The harvest looks great, really clean and healthy! We were able to sort out enough seed-quality bulbs to increase our seed stock by 30% so we will be able to plant 7 beds of garlic in the fall! Three seasons after the garlic bloat nematode forced us to abandon all of our seed stock, we are back to where we want to be!
Jill for the HOG
Need a little extra produce? We sell on Saturday mornings in Bellport next to It’s Only Natural and Rocky Point Farmer’s Market on Sundays. Remember CSA members get a 10% discount at the markets! And stop in at Lillian’s for 10% off of all purchases $30 or more at It’s Only Natural the health food store in Bellport! Lillian also has a great selection of bulk grains, and beans that she can order at a discount for CSA members, so stop in and order what you need!
Sean, Jill, and the HOG

Volunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer–lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 9-5pm, and Saturdays 9-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
weeding weeding weeding!

In Season This Week
lettuce
celery–strong celery flavor!
fennel
zukes/summer squash
cucumbers
favas–hull, then blanch and hull again to reveal the buttery inner bean.
walla walla sweet/red onions
carrots
kale/chard

Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, apples, blueberries, pears, plums, and more!

Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
peas–all beds, sugar snaps, snow, shell–limit 2 quarts
flowers–limit 12 stems
basil–no limit, take what you can use
parsley–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit, take what you can use

On the Way
green beans

Share 7 Recipes

July 6th, 2014

We are collecting recipes for our cookbook throughout the season, so we would love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us or grab a recipe template at the pickup!

Fava and Fennel Salad
1-2 lbs fresh fava beans, shelled
Salt
1 small bulb fennel, thinly sliced
2 ounces Parmesan cheese, shaved
10 parsley leaves, thinly sliced
1 red onion, thinly sliced
Extra virgin olive oil
Lemon juice
Freshly ground black pepper
Shell fava beans, blanch in boiling water for 30 seconds then cool in ice water. Shell again. Toss together fava beans, fennel, and onion slices. Drizzle with extra virgin olive oil, add salt and pepper, and mix. Squeeze in lemon juice to taste. Mix in Parmesan cheese and parsley and toss to combine.

HOG Trough Week 6

June 29th, 2014

What’s Happening at the Farm
To all HOG members:
On Saturday, June 21st, a special membership meeting was held so that the members could vote on a resolution to dissolve the non-profit corporation Hamlet Organic Garden, LTD, disperse its assets as required by law, and allow the CSA to continue under new ownership. So that the vote could be anonymous, ballots were made available to each member. On Saturday, June 28th, a committee of board members met to tally the vote. There were 101 votes in favor, and 2 votes opposed. A two-thirds majority of 68 votes was required to pass the resolution, and this majority was achieved. Thank you everyone for your participation.
From the Board of Directors
Volunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer–lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 9-5pm, and Saturdays 9-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Garlic Harvest–we are beginning to harvest this season’s garlic! Come one come all, this is a job for hands of any age! We also clean the garlic before hanging to dry, so this is a rare moment for some shady, seated farmwork!
In Season This Week
lettuce
radicchio or frisee–we love the bitter greens at our farm, they are great grilled to bring out their sweetness, or use raw for a brisk salad
peas–sugar snaps, shelling and snow peas
cabbage–caroflex cabbage is shaped like a cone, but can be used just like regular cabbage
red mini onion
summer squash/zucchini–there are 5 varieties, heirloom costata romanesco, regular zukes, crookneck yellow squash, round zucchini, and zephyr, and zuke/summer squash cross that’s yellow and green.
beets
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, apples, blueberries, pears, plums, and more!
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
peas-upick limit 1 quart suagr snaps or shelling peas
parsley–limit 10 stems, please only take a few stems per plant
basil–no limit, pick what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit, take what you can use
On the Way
fava beans
green beans
cucumbers
potatoes

Share 6 Recipes

June 29th, 2014

We are collecting recipes for our cookbook throughout the season, so we would love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us or grab a recipe template at the pickup!
Dark Chocolate Beet Brownies
2 large beets, peeled
3 large eggs
2/3 cup brown sugar
2/3 cup sugar
1/2 cup oil
2 tsp vanilla extract
1 1/4 cup cocoa powder
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher or sea salt
1 cup chocolate chips, at We are collecting recipes for our cookbook throughout the season, so we would love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us or grab a recipe template at the pickup!least 60% cocao
In a medium saucepan, cover the beets with water by an inch. Place the pot over medium high heat and bring the water to a boil. Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes. Drain the beets and puree them. You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need. Set the beet puree aside to cool.
Preheat your oven to 350 degrees.
In a large bowl whisk together the eggs, oil, and sugars. Add the vanilla extract and beet puree and whisk to fully combine. Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips.
Pour the batter into a 9×13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment. Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist. Cool the brownies completely before cutting. They will keep in an airtight container for 3 days.

Beet and Feta Veggie Burgers
3 cups grated raw beets
1 onion
2 garlic cloves
2 tablespoons olive oil
2 eggs
1 1/2cup rolled oats
7ounces feta cheese
1 handful fresh basil
1 pinch sea salt and black pepper
Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs, and rolled oats and mix everything well. Add cheese basil, salt, and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
Form 6 to 8 patties with your hands.
Fry in a little olive oil in a pan for 3-5 minutes each side. Enjoy!

HOG Trough Week 5

June 22nd, 2014

HOG Trough Week 5 June 23rd 2014
Odd Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can! If you forget your bag, HOG bags are available for $6 each or 2 for $10.
What’s Happening at the Farm
I want to start this newsletter off with a giant hug and thank you to each and every one of our CSA members! Strawberry Festival was such a success, and we couldn’t have pulled it off without you! Thank you to our Board of Directors and member volunteers for setting up, cleaning up, and everything in between. Thank you to Chris, Bill, and Dave for manning the grill all day and putting out succulent salmon, brats and grilled veggies. Thank you to Dave for being such an amazing fisherman and donating all that wild caught salmon! Let’s hope he gets a lot on this summer’s trip too! And thank you to Maya, Ilene, Mary and Jody for planning kids activities, taking photos, and helping with the food prep. Also wouldn’t be a party without Blue Point Brewery’s kind donation, and also a big thanks to The New Students, and face painter/balloon artist extraordinaire Lilly Hayes for entertaining kids and adults all day!
Our amazing crew deserves a big thank you too, especially Dave and Katie coming in on their day off to help set up the tents! And a big thank you to Larry, who meticulously sorts out the trash, separating compost, scraps for the chickens, recyclables, bottles for deposit, and ends up with just a tiny bag of garbage!
We are so lucky to be a part of this incredible community, thank you everyone!
Need a little extra produce? We sell on Saturday mornings in Bellport next to It’s Only Natural and Rocky Point Farmer’s Market on Sundays. Remember CSA members get a 10% discount at the markets! And stop in at Lillian’s for 10% off of all purchases $30 or more at It’s Only Natural the health food store in Bellport! Lillian also has a great selection of bulk grains, and beans that she can order at a discount for CSA members, so stop in and order what you need!
Sean, Jill, and the HOGVolunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer–lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 9-5pm, and Saturdays 9-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
weeding weeding weeding!
garlic scaping
nutsedge removal
potato weeding and beetle scouting
In Season This Week
lettuce
scallions
peas–sugar snaps, shelling and snow peas
garlic scapes
beets or carrots
kale or chard
spinach
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, apples, blueberries, pears, plums, and more! This week’s share:
rhubarb
strawberries
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
strawberries-limit 1 pint
parsley–limit 10 stems, please only take a few stems per plant
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit, take what you can use
On the Way
fava beans
mini onions
green beans
basil
cucumbers
zucchini

Share 5 Recipe

June 22nd, 2014

Lentil and Carrot Salad
1 cup beluga lentils
3 carrots, peeled and cut into 1/4 inch rounds
1 onion, split in half
1 clove
1 bay leaf
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 bunch kale, ribs removed and cut into ribbons
1 garlic scape, minced (about 1 teaspoon)
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard

Place lentils in a large saucepan and cover with cold water. Bring to a boil. Strain lentils and place back in pot. Add carrots, onion, clove, bay leaf, broth, and a teaspoon of salt. Refill with water, bring to a boil then reduce heat and simmer until lentils are tender, about 25 minutes. Drain pot. Place lentils and vegetables in a large bowl. Discard clove and bay leaf. Season to taste with pepper and more salt. In a medium saute pan, heat olive oil over medium heat until shimmering. Add kale and cook, stirring frequently, until starting to tenderize, 3 to 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Season to taste with salt and pepper and add to lentils. In a small bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Pour vinaigrette over lentils and toss to combine. Serve immediately, or allow to cool and serve cold or at room temperature. Salad can be stored in a sealed container for up to 2 days in the refrigerator.