HOG Trough Week 17

September 15th, 2014

HOG Trough Week 17 September 15th 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
I can’t believe it’s week 17 already! This season has flown by, and it has been such a bountiful and productive one! Our regular CSA share goes through the end of October, which this season will be week 23. There is still a few spots available for our holiday extension, which continues the share through mid December. The extension is $200, if you are interested in extending your share, send me an email!

This Sunday there will be a yoga class at the farm, to benefit our local Food Not Bombs. Find more information here!

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
Volunteer hours for a work refund have come to a close! I will be tallying the hours and contacting members who have earned a refund this month!
In Season This Week
spinach
radicchio or broccoli
carrots
beets
radish
onions
peppers
spaghetti squash
garlic
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, raspberries, blueberries, apples, pears, apricots 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!
ALL TOMATOES (cherries, paste, heirlooms)–limit 2 qt mixed
beach plums–limit 1 quart–check out this great article about beach plums from npr.
New UPick Area!–it includes okra, hot pepper, tomatillos, husk cherries, and cherry tomatoes. The hot peppers, okra, and tomatillos are ripe and ready to pick! The cherries and cherry tomatoes need another week or two. It is by the u-pick chives, please enjoy, take what you can use!
flowers–no limit
cilantro–there is new u-pick cilantro by the chickens in the back. limit 1 bunch
dill–there is new u-pick dill by the chickens in the back. 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
sweet potatoes
winter squash
cauliflower
kale
cabbage

Share 17 Recipes

September 15th, 2014

Roast Broccoli and Red Pepper
broccoli florets
1 red pepper, sliced
2 garlic cloves, sliced
2 tablespoons olive oil
salt
black pepper
Preheat oven to 400°. Place broccoli, sliced bell pepper, sliced garlic, olive oil, salt, and pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400° for 10 minutes or until lightly browned, stirring after 5 minutes.

HOG Trough Week 16

September 15th, 2014

HOG Trough Week 16 September 8th 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.
BULK TOMATO SALES!–canning and freezing tomatoes are available for sale this week! They are $2.50 per pound, please preorder via email!

Whats Happening at the Farm
The seasons are shifting, if not weather-wise, at least share-wise! Winter squashes are ripening, broccoli, turnips and cabbages are ready, and the days are shortening!

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
Volunteer hours for a work refund have come to a close! I will be tallying the hours and contacting members who have earned a refund this month!
In Season This Week
escarole or frisee
broccoli or napa cabbage
hakurei turnips
carrots
tomatoes
peppers
spaghetti squash
potatoes
onions
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!
Now that it is stone fruit season, let me pass on my secrets for ripe and delicious stone fruit. This works for apricots, donut peaches, white peaches, regular peaches, plums, etc. Once I get the bag, I’ll go through it and pull out the ripest fruits, or fruits with a small amount of damage. These go on the counter to ripen. The rest go into the fridge. As we eat the ripe fruits, I’ll pull more out of the fridge so we have a continuous supply of ripe fruit! If bad spots start to form, I’ll cut it off and eat the good part. If I am fruited out, and can’t possibly finish the bag before the next share arrives, I’ll slice the fruit into wedges, and freeze on parchment paper in a single layer. Once the fruit is frozen, we transfer to a bag in the freezer! Viola, fruit to enjoy in smoothies all winter.
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!
paste tomatoes–limit 2 qt
cherry tomatoes–limit 1 pint
beach plums–limit 1 quart
New UPick Area!–it includes okra, hot pepper, tomatillos, husk cherries, and cherry tomatoes. The hot peppers, okra, and tomatillos are ripe and ready to pick! The cherries and cherry tomatoes need another week or two. It is by the u-pick chives, please enjoy, take what you can use!
flowers–no limit
cilantro–there is new u-pick cilantro by the chickens in the back. limit 1 bunch
dill–there is new u-pick dill by the chickens in the back. 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
sweet potatoes
winter squash

Share 16 Recipes

September 15th, 2014

Herb and Parmesan Spaghetti Squash
2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 spaghetti squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

HOG Trough Week 15

September 15th, 2014

HOG Trough Week 15 September 1st 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.
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
Volunteer hours for a work refund have come to a close! I will be tallying the hours and contacting members who have earned a refund this month!
In Season This Week
lettuce
carrots
cukes or zukes
tomatoes
peppers
eggplant
onions
potatoes
melon
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!
Now that it is stone fruit season, let me pass on my secrets for ripe and delicious stone fruit. This works for apricots, donut peaches, white peaches, regular peaches, plums, etc. Once I get the bag, I’ll go through it and pull out the ripest fruits, or fruits with a small amount of damage. These go on the counter to ripen. The rest go into the fridge. As we eat the ripe fruits, I’ll pull more out of the fridge so we have a continuous supply of ripe fruit! If bad spots start to form, I’ll cut it off and eat the good part. If I am fruited out, and can’t possibly finish the bag before the next share arrives, I’ll slice the fruit into wedges, and freeze on parchment paper in a single layer. Once the fruit is frozen, we transfer to a bag in the freezer! Viola, fruit to enjoy in smoothies all winter.
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!
cherry tomatoes–limit 1 pint
New UPick Area!–it includes okra, hot pepper, tomatillos, husk cherries, and cherry tomatoes. The hot peppers, okra, and tomatillos are ripe and ready to pick! The cherries and cherry tomatoes need another week or two. It is by the u-pick chives, please enjoy, take what you can use!
flowers–no limit
cilantro–there is new u-pick cilantro by the chickens in the back. limit 1 bunch
dill–there is new u-pick dill by the chickens in the back. 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
sweet potatoes
winter squash

Share 15 Recipes

September 15th, 2014

Roasted Cherry Tomato Sauce
1 pound, 6 ounces cherry tomatoes
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
1 teaspoon coarse salt
Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, and salt in a bowl. Drizzle over tomato mixture.
Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
Preserving Fresh Herbs for Winter Use
Now is the time to harvest the bounty of fresh herbs at the farm for winter use! Freezing herbs is easy, even if you have a small freezer. The simplest way to freeze herbs is to spread dry, clean whole or chopped leaves onto a baking sheet, freeze overnight, and put the frozen herbs into sealed containers in the freezer for later use.
For longer storage, freeze herbs by snipping leaves into small bits, packing the bits into an empty ice-cube tray, filling about ¾ full with boiling water, and freezing; one measured tablespoon of herbs per cube is a good amount. The next day, top off with water and freeze again (this covers the floating bits with ice to prevent freezer burn). Pop the finished cubes into a sealed container in the freezer. Drop frozen cubes into soups, stews, and such, for fresh-cut flavor.

HOG Trough Week 14

September 15th, 2014

HOG Trough Week 14 August 25th 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.
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! August is the last month you can volunteer! 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
carrots
tomatoes
cukes
zukes
peppers
eggplant
melon
leeks
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!
Now that it is stone fruit season, let me pass on my secrets for ripe and delicious stone fruit. This works for apricots, donut peaches, white peaches, regular peaches, plums, etc. Once I get the bag, I’ll go through it and pull out the ripest fruits, or fruits with a small amount of damage. These go on the counter to ripen. The rest go into the fridge. As we eat the ripe fruits, I’ll pull more out of the fridge so we have a continuous supply of ripe fruit! If bad spots start to form, I’ll cut it off and eat the good part. If I am fruited out, and can’t possibly finish the bag before the next share arrives, I’ll slice the fruit into wedges, and freeze on parchment paper in a single layer. Once the fruit is frozen, we transfer to a bag in the freezer! Viola, fruit to enjoy in smoothies all winter.
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!
cherry tomatoes–limit 1 pint
New UPick Area!–it includes okra, hot pepper, tomatillos, husk cherries, and cherry tomatoes. The hot peppers, okra, and tomatillos are ripe and ready to pick! The cherries and cherry tomatoes need another week or two. It is by the u-pick chives, please enjoy, take what you can use!
flowers–no limit
cilantro–there is new u-pick cilantro by the chickens in the back. limit 1 bunch
dill–there is new u-pick cilantro by the chickens in the back. 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
sweet potatoes
winter squash

Share 14 Recipes

September 15th, 2014

Eggplant Ragout with Tomato Peppers and Chickpeas
1-1/2 lb. eggplant2 Tbs. olive oil; more for brushing the eggplant
1 large red onion, cut into 1/2-inch dice
1 large pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
2 plump cloves garlic, thinly sliced
2 tsp. paprika
1 tsp. ground cumin
Generous pinch cayenne
2 Tbs. tomato paste
1-1/4 cups water
5 tomatoes, peeled, quartered lengthwise
15-oz. can chickpeas (preferably organic), rinsed and drained
1 tsp. salt; more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
Freshly ground black pepper to taste

Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 min. per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 min. During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Stir in the tomato paste and cook, stirring, for 1 min. Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, remaining 1 cup water and salt. Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 min., stirring once or twice. Stir in the parsley, adjust the seasonings, and serve.

HOG Trough Week 13

September 15th, 2014

HOG Trough Week 13 August 18th 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
This season we’re growing over 50 varieties of tomatoes at the H.O.G. From round red standbys to multicolored cherries and funky-shaped heirlooms, we have tomatoes for every occasion. The vines are starting to peak, so eat as much as you can to hold you over until next August. Listed below is some of our favorite varieties of heirloom tomatoes. They may not look great, but the seeds were loving saved over generations because of their outstanding flavor.
Aunt Rubies German Green-this variety is a real standout this season, making large1-2 lb fruits that are reddish green when ripe. Seldom make “perfect” fruits, Aunt Ruby’s are often cracked and catfaced, but taste outstanding. Definitely my #1 favorite variety this season.
Prudens Purple-Fruits ripen very early, and have that quintessential heirloom look-huge 1 pounders, catfaced, cracked, and pink, the flavor is out of this world. Silky texture, minimal seeds, rich and sweet with a nice tartness to balance it out.
Green Zebra-Small, bright chartreusey-green with deep, lime-green stripes. Rich tomato taste with a bit of a bite.
Dr. Wychies Yellow-Huge, yellow fruits! Meaty fruits with a mild, sweet flavor. Seldom cosmetically perfect, great for fresh eating.
Speckled Roman-Cylindrical red paste tomato with yellowish orange striations. Rich tomatoey sweetness and great texture, suitable for fresh eating or sauce.
Green Moldovan-Yellow-green when ripe, this mid-sized, slightly flat tomato. Very citrusy yet sweet, our favorite new find for this year. Eat it fresh like an apple or make a green salsa with tomatillos and this beauty.
Cherokee Purple-dark pinkish-purple fruits have greenish brown shoulders when ripe. Stunning sliced, interior colors range from red, pink and purple to green, brown and black. Great smoky flavor, derived from an old Cherokee Indian heirloom.
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! August is the last month you can volunteer! 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
cukes
zukes/summer squash
tomatoes
cherry tomatoes
melons
potatoes
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!
Now that it is stone fruit season, let me pass on my secrets for ripe and delicious stone fruit. This works for apricots, donut peaches, white peaches, regular peaches, plums, etc. Once I get the bag, I’ll go through it and pull out the ripest fruits, or fruits with a small amount of damage. These go on the counter to ripen. The rest go into the fridge. As we eat the ripe fruits, I’ll pull more out of the fridge so we have a continuous supply of ripe fruit! If bad spots start to form, I’ll cut it off and eat the good part. If I am fruited out, and can’t possibly finish the bag before the next share arrives, I’ll slice the fruit into wedges, and freeze on parchment paper in a single layer. Once the fruit is frozen, we transfer to a bag in the freezer! Viola, fruit to enjoy in smoothies all winter.
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!
New UPick Area!–it includes okra, hot pepper, tomatillos, husk cherries, and cherry tomatoes. The hot peppers, okra, and tomatillos are ripe and ready to pick! The cherries and cherry tomatoes need another week or two. It is by the u-pick chives, please enjoy, take what you can use!
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
sweet potatoes
winter squash

Share 13 Recipes

September 15th, 2014

Summer Farro Salad
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small yellow onion, quartered
1 small carrot, halved
1 3/4 cups farro
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion, thinly sliced
1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.