HOG Trough Week 13

August 17th, 2015

Our 20th Season!
HOG Trough Week 13 August 17th 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
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 It’s Only Natural the health food store in Bellport–they’re got a great selection of everything else you need for dinner.
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
onion harvest
potato harvest
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
pepper
carrots
melons
walla walla onion
cherry tomatoes
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, 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!
flowers–no limit, take what you can use
dill–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
rosemary–limit 1 small bunch
tarragon–limit 1-2 sprigs
On the Way
Coming up in the next week or two.
lettuce
napa cabbage
fall greens

Share 13 Recipes

August 17th, 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 thehogfarmllc@gmail.com
Zucchini Ricotta Spread
1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1/2 cup ricotta
1 tablespoon lemon zest
2 teaspoon lemon juice
In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

HOG Trough Week 12

August 17th, 2015

Our 20th Season!
HOG Trough Week 12 August 10th 2015
EVEN Week

What’s Happening at the Farm
Well it’s August, and that brings all the hot weather produce like peppers, eggplants, and hopefully tomatoes someday! We’ve picked a few boxes of cherry tomatoes, and one or two heirlooms so far, but now we just need to wait for ripening to ramp up so we have enough to give to everyone! Next week should be the first tomato distribution, almost a full 2 weeks late this season!
The past month has been difficult at the farm! It’s been very hot and very dry, so the fields are looking a quite parched. We have lots of irrigation, but no matter how much we water, it’s just no substitute for a good, soaking rain. Woodchucks have also been very active this season–I’m sure you’ve all noticed the paucity of greens and lettuce the past few weeks. Woodchucks ate about a months worth of lettuce so far this season–probably about 1200 heads have been ruined so far. Very frustrating! Luckily we have lots of other items we can give out, but I’m definitely missing the greens!
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
tomato trellising
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
eggplant
pepper
jalepenos
beets
cippollini onions
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!
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–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
On the Way
Coming up in the next week or two.
tomatoes
melons

Share 12 Recipes

August 17th, 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 thehogfarmllc@gmail.com

Roasted Eggplant Brushcetta
1 Eggplant , peeled and medium diced
6 tablespoons Extra Virgin Olive Oil , divided use
1 teaspoon Red Pepper Flake
3 tablespoons Garlic , minced
1 cup onion , diced
1/2 cup Pitted Kalamata Olive , cut in half
1/4 cup Caper , drained
3/4 cup Roasted Red Pepper , optional; diced
2 tablespoons Sherry Vinegar
2 tablespoons parsley
Smoked Paprika , pinch
1 Baguette , sliced on bias
Preheat the oven to 450˚ F. In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a cookie sheet lined with parchment paper. Bake until nicely charred, about 15 to 20 minutes, stirring once.
Heat a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add red pepper flakes and garlic. Cook until the garlic turns golden, about 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
Remove eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, olives, capers, and roasted red peppers. if using. Toss to combine. Add the sherry vinegar and fresh parsley and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and allow flavors to marry.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper to taste, and the smoked paprika. Brush the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

HOG Trough Week 11

August 10th, 2015

Our 20th Season!
HOG Trough Week 11 August 3rd 2015
ODD Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
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
tomato trellising
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
carrots
walla walla sweet onions
eggplant
peppers–jimmy nardello and green fryers
potatoes
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!
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–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
On the Way
Coming up in the next week or two.
tomatoes
melons

Share 11 Recipes

August 10th, 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 thehogfarmllc@gmail.com
Walla Walla Onion Spread
1 tablespoon vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Heat the oil in a heavy skillet or dutch oven over medium heat until it slides easily across the pan. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Add additional salt and pepper to taste if necessary. Serve warm or at room temperature. Store the marmalade in the refrigerator.

HOG Trough Week 10

July 27th, 2015

Our 20th Season!
HOG Trough Week 10 July 27th 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
I hope everyone enjoyed (or is enjoying) the sweet corn we put in the share this past week! Sweet corn is delicious but tricky, attracting pests and sucking up fertilizer like crazy. We’ve tried lots of different techniques over the years, and I think we’ve settled on this one–we put all our energy into growing one fantastic bed of sweet corn, as early in the season as we can get it to avoid the pests, and then that’s it! This was we avoid creating breeding ground for the earworms and borers, and we won’t waste fertilizer growing food for the insects!
The shares have been pretty heavy the past few weeks, as we try and clear out some of our spring fields (beets, carrots, cabbage) to till in and cover crop. We’ve entered our summer lettuce slump, thanks in large part to the growing family of woodchucks living under the farm–we probably won’t have lettuce again for a few weeks, but we will continue to have cabbage, swiss chard, and escarole–time to get creative with your salad!
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!
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
tomato trellising
In Season This Week
Your share may contain:
red cabbage
escarole
carrots
walla walla sweet onions
potatoes
zucchini and summer squash
cucumbers
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!
beans–green, yellow, dragon tongue, limit 1 quart
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–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
On the Way
Coming up in the next week or two.
tomatoes
okra
peppers

Share 10 Recipes

July 27th, 2015

Escarole with White Beans
3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 15-ounce cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

HOG Trough Week 9

July 20th, 2015

Our 20th Season!
HOG Trough Week 9 July 20th 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
This week is going to be a hot one, so we will be taking it “easy” at the farm–maybe some days off mid week, long lunches, etc. Since its been so hot and sunny we’ve been able to catch up (sort of) on the weeding! Tomatoes, eggplants, and peppers are so happy for these hot days and nights too!
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!
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
tomato trellising
In Season This Week
Your share may contain:
cabbage
celery
zukes/summer squash
corn
carrots
beets
walla walla sweet onions
eggplant
potatoes–red gold and carola
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!
beans–green, yellow, dragon tongue, limit 1 quart
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–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
On the Way
Coming up in the next week or two.
peppers
tomatoes
escarole

Share 9 Recipes

July 20th, 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 thehogfarmllc@gmail.com
Grilled Cabbage With Bacon
1 clove garlic
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 slices bacon, cooked, 1 tablespoon fat reserved
¼ cup olive oil, plus more
Kosher salt and freshly ground black pepper
1 head green cabbage, cut into quarters
Whisk together garlic, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15-18 minutes.