HOG Trough Week 11

August 4th, 2014

Whats Happening at the Farm
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!
In Season This Week
chard or kale
peppers or eggplant
carrots
beets
zucchini/summer squash
cucumbers
garlic
cherry tomatoes
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!
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
melons

Share 11 Recipes

August 4th, 2014

Ratatouille
adapted from smitten kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup pureed tomatoes
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1-2longish peppers
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper. Cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. As you slice the red pepper, remove the core and seeds.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

HOG Trough Week 10

August 4th, 2014

Whats Happening at the Farm
August is the final month for members to complete their 15 volunteer work hours in order to receive a $100 refund on the share price! Regular work hours are Monday, Wednesday, Friday from 9am-5pm and Saturday from 9am until 12pm. While we work other days of the week, often we run farm errands, do tractor work, or other tasks that take us away from the farm fields. If you would like to work on a Tuesday or Thursday please email us so that we can be sure to meet you there. If you like to start early, stop by the farm during work hours to get assigned a task-they you can come as early or as late as you would like. We don’t work on Sundays (even farmers need a day off). Right now, our main tasks are weeding, weeding, and than maybe some weeding-this is the month where the small weeds we missed become large trees that shade our crops and suck water from the soil! We will also be working on harvesting our potato and onion crop.
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!
In Season This Week
lettuce
cabbage or escarole
walla walla onions
garlic
potatoes
cucumbers
zucchini and summer squash–having trouble keeping up? Just shred squash or zukes and freeze to throw in soups or baked goods all winter.
green peppers
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–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
tomatoes
melons

Share 10 Recipes

August 4th, 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!

Parmesan Zucchini Sidedish
2 zukes, sliced into thin coins
olive oil, to taste
pepper, to taste
Parmesan cheese
Lay zukes out on a baking sheet, drizzle with olive oil, and sprinkle with Parmesan and pepper. Place in 375 degree oven and cook for about 15 minutes, or until crisp.

Walla Walla Onion Jam
1/4 cup extra-virgin olive oil
3 large sweet onions, cut into 1/4-inch dice
2 parsley sprigs
2 bay leaves
1 thyme sprig
1 cup sugar
3/4 cup white balsamic vinegar
Salt
In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, bay leaves and thyme together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.

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.