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.

HOG Trough Week 8

July 13th, 2015

Our 20th Season!
HOG Trough Week 8 July 13th 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
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:
head lettuce
swiss chard
fennel or celery
cabbage or radicchio
mini red onions
carrots
beets
zukes/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!
Your share this week:
raspberries
black 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!
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
eggplant

Share 8 Recipes

July 13th, 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
Classic Pesto
4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon coarse kosher salt
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Pickled Beets
beets
water
vinegar
salt
peppercorns
garlic
fresh dill
Scrub beets well and slice into rounds (you can leave the skin on). Place into saucepan and cover with half water and half vinegar (white, apple cider, or red vinegar will work). Season with about a teaspoon of salt. Toss in a handful of peppercorns, and a few heads of garlic. Bring to a boil and simmer until beets are tender, about 30-40 minutes. Remove from water, reserving liquid, and place into large jar. Add a few sprigs of dill, and then cover beets with reserved liquid. Put in fridge and enjoy!

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