HOG Trough Week 7

July 6th, 2015

Our 20th Season!
HOG Trough Week 7 July 6th 2015
ODD Week

What’s Happening At the Farm this Week
Our new HOG bags are in! Thank you so much to Maya for all her work designing them, they are amazing! The bags are $8 ea or 2 for $15, and are perfect for holding your share–they are durable, washable, and practically unbreakable! Grab them at pickup, the farmstand, or the market!
This week we’ll be harvesting our garlic crop–this is the perfect volunteer opportunity for young, old, and in between! After harvesting a truckload, we drive it back down to the tractor barn for cleaning, sorting for seed, and hanging to dry. The garlic needs to cure for about 3-4 weeks. This is one of the few shady, sitting work opportunities at the farm, so hope to see you there! We plan on working on garlic all week.
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 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
Garlic Harvest and Cleaning!
In Season This Week
Your share may contain:
head lettuce
fennel or celery
scallions
carrots
cabbage or raddicchio
zukes/squash
cucumbers–picklers, silver slicers, israeli types
basil–thai or italian

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!
Your share this week:
blueberries
red currants
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
flowers–just beginning! limit 5 stems
cilantro–limit 1 bunch
dill–limit 1 bunch
parsley–limit 1 bunch
basil–limit 1 bunch
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
On the Way
Coming up in the next week or two.
peppers
eggplant
mini onions

Share 7 Recipes

July 6th, 2015

We always 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 at mail@hanmletorganicgarden.org
Chopped Zucchini, Cucumber, and Scallion Salad with Feta
1 medium zucchini, chopped to medium dice
1-2 cucumbers, chopped to medium dice
1-2 scallions, chopped to medium dice
lettuce, chopped, about 1/2 of a head
1 1/2 lemons
olive oil, salt and pepper to taste
pita chips to taste
4 ounces of feta
Toss vegetables together, squeeze lemons  over and drizzle with olive oil, salt and pepper to taste.  Sprinkle with feta and pita chips, and serve!

HOG Trough Week 6

June 28th, 2015

Our 20th Season!
HOG Trough Week 6 June 29th 2015
EVEN Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
What’s Happening At the Farm this Week
Big days at the farm this week! We have a huge push of seeding to complete on Monday, with the fall brassicas like broccoli and cabbage getting a start in seed trays. Then Tuesday the winter squash will go in, our last huge planting project of the season–once the squash is in we can breath a little, and focus on weeding weeding harvesting and more weeding!
The strawberries are pretty much done, just in time for the Briermere fruit share to begin with blueberries and rhubarb this week! The crew put in the posts for the tomato trellis, which we’ll start weaving this week too!
Jill for the HOG crew
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 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding-weeding and more weeding
tomato trellis
In Season This Week
Your share may contain:
head lettuce
caraflex cabbage–very tender, cone-headed cabbage. great for slaw!
carrots
scallions
zukes/squash
peas
potatoes–first new potatoes of the season!
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!
Your share this week:
blueberries
rhubarb
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
strawberries–there should be a few left to pick a pint or so early in the week
flowers–just beginning! limit 5 stems
cilantro–limit 1 small bunch
dill–limit 1 small bunch
parsley–limit 1 small bunch
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
On the Way
Coming up in the next week or two.
fennel
celery
cucumber

Share 6 Recipes

June 28th, 2015

We always 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 at mail@hamletorganicgarden.org
Coleslaw
1 green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 scallion, finely chopped
1 large carrot, coarsely grated
3/4 mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
1 t celery seeds
Toss all vegetables in a large bowl with salt and pepper to taste.
Whisk together mayonnaise, vinegar, and sugar, and celery seed then toss with slaw. Chill for about an hour to meld flavors, and serve

HOG Trough Week 5

June 22nd, 2015

Our 20th Season!
HOG Trough Week 5 June 22nd 2015
ODD Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
What’s Happening At the Farm this Week
Now that we’ve had three nice soaking rains, a some hot sun everything is growing like crazy! That includes weeds too, which threaten to take over certain parts of the farm. Our eggplants already have blossoms starting, peppers are growing, and the tomatoes look amazing under their leaf and hay mulch! The last big planting project is the winter squash, which will go in next week.
We’ve designed and ordered new HOG bags as well! They should be at the pickup for sale int he next week or two–we are so excited by the new design, and thanks to Maya for all her help!
Jill for the HOG crew
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 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding-weeding and more weeding
asparagus mulching
potato weeding and beetle scouting
In Season This Week
Your share may contain:
head lettuce
beets
strawberries
peas
garlic scapes
zucchini or summer squash
parsley, cilantro, or dill
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! Fruit Shares will begin in a few weeks–there is still time to sign up! Email me if you’d like to add a Briermere Fruit Share to your pickup!
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 2 quart, please pick anywhere!
cilantro–limit 1 small bunch
dill–limit 1 small bunch
parsley–limit 1 small bunch
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
On the Way
Coming up in the next week or two.
scallions
carrots
shelling peas
snow peas
potatoes

Share 5 Recipe

June 22nd, 2015

We always 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 at mail@hamletorganicgarden.org
Dilly Sugar Snap Peas
1 tablespoon butter
1 tablespoon olive oil
2 garlic scapes, sliced thin
12 ounces sugar snap peas, trimmed, strings removed
2 T orange juice
1 tablespoon chopped fresh dill
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add scapes and sauté about 5 minutes. Add sugar snap peas, sauté until crisp-tender, about 5 minutes. Add orange juice; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

HOG Trough Week 4

June 15th, 2015

Our 20th Season!
HOG Trough Week 4 June 15th 2015
EVEN Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
What’s Happening At the Farm this Week
Thank you to everyone who made Strawberry Festival such a success this season! Over 200 people attended to enjoy a sunny day at the farm picking strawberries, eating delicious food, and listening to music. A special thank you to some members who went above and beyond to help–Dave and Sonya for donating the salmon and manning the grill, Chris and Beth for the brats, grill work, and general detail crew, Maya for salmon prep, Nancy for helping with tickets, Ilene for her amazing set up help and potluck organization, Phil for use of the tent, and of course our amazing crew of employees who worked tirelessly to harvest all the goodies and set up the table and chairs! There are many others who helped in ways large and small, and I thank you all!
And of course thank you to Blue Point and Rocky Point for their incredible beer, The New Students for the music, and Rudolf and Lilly for the face painting, balloon animals, and general magicality.
Jill for the HOG crew
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 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding-weeding and more weeding
asparagus beetle picking–the best prevention is handpicking the beetles off our asparagus
potato weeding and beetle scouting
In Season This Week
Your share may contain:
head lettuce
frisee–wonderful in salad
chard or spinach
hakurei turnips or beets
strawberries
peas–sugar snaps are just beginning on these early varieties
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! Fruit Shares will begin in a few weeks–there is still time to sign up! Email me if you’d like to add a Briermere Fruit Share to your pickup!
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 quart, please pick in designated area only!
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
On the Way
Coming up in the next week or two.
garlic scapes
parsley
scallions
carrots
shelling peas

Share 4 Recipes

June 15th, 2015

We always 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 at mail@hamletorganicgarden.org
Grilled Beets and Greens
Hopefully you got a plate of this heaven at the strawberry festival!
1 bunch beets with greens
garlic–a green garlic will do, or a couple of garlic scapes, or even 2 cloves of regular garlic
olive oil and butter
salt and pepper to taste
Cut beets off the greens, and scrub well. Soak greens to remove any sand. Slice beets into very thin rounds, and chop the stems and leaves coarsely. Coarsely chop green garlic (or mince if using garlic clove) Toss with oil, salt and pepper to taste. Wrap in an aluminum foil pouch, putting a tablespoon of butter inside to melt. Toss packet on the grill for about 15-20 minutes or until veggies are soft. Enjoy!

HOG Trough Week 3

June 8th, 2015

Our 20th Season!
HOG Trough Week 3 June 8th 2015
ODD Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
What’s Happening At the Farm this Week
Our Strawberry Festival is coming up this weekend so mark your calendars! Saturday June 13th from 1130-4pm we’ll be celebrating the sweet, luscious, and ephemeral HOG strawberry! And its rain or shine folks, we have a big tent! This is our first big bash of the season, and it is open to the public! Feel free to forward this email to friends, family, or anyone you want to introduce to the farm! To keep us dancing we’ll host The New Students after lunch, and our friend, balloon artist and face painter Lilly Hayes will keep the kids happy, twisting her fantastic balloons and painting faces. A new treat will be Rudolf Vlasits, our friend who will delight and amazing with sleight of hand magic for the grownups. As usual, we’ll provide beer donated by Blue Point Brewery, refreshing mint iced tea, and a big farm salad as well as wild-caught alaskan salmon, and other farm provided goodies! The strawberry fields will be open for participants to pick a pint to take home! Please bring a potluck dish to share, as well as your own utensils, cups, and napkins. Compostable plates will be provided as your ticket! We’ll have some tables and lots of places to set up a picnic. Tickets are $10 per person, kids under 8 are free. This event is open to the public, so bring your friends! If you are interested in helping set up or clean up, please send me an email.
Jill for the HOG crew
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 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding-weeding and more weeding
asparagus beetle picking–the best prevention is handpicking the beetles off our asparagus
potato weeding and beetle scouting
In Season This Week
Your share may contain:
head lettuce–choose from australian yellow, butterheads, green leaf, and romaine!
chard or spinach
hakurei turnips or radish–choice
strawberries–the first picking of the season!
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! Fruit Shares will begin in a few weeks–there is still time to sign up! Email me if you’d like to add a Briermere Fruit Share to your pickup!
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, please pick in designated area only!
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
On the Way
Coming up in the next week or two.
garlic scapes
peas
beets
frisee
parsley
scallions

Share 3 Recipes

June 8th, 2015

We always 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 at mail@hamletorganicgarden.org
Radish Sandwich
There is nothing like a butter and radish sandwich.
1/2 baguette
6 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 teaspoons flaky sea salt, like Maldon
1 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs, like chives
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. I like it openface or you can top the sandwiches and press them down firmly.