Upstate Farms of Highland
Paisley Farm CSA Blog

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Thursday, 08 July 2010 12:36

Romaine Spread

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This surprising spread, lovely with fresh bread, is made entirely from romaine lettuce. My beau and I figured it out by mimicking the spread served at Locanda Vini e Olii. It’s super delicious, fresh, and a very different use of greens (which I’m sure you’re all ready for!!):

  • Separate the leaves of a head of romaine.
  • Salt the leaves well, layering in a bowl or colander - this will draw out the moisture.
  • Let them sit (with the salt) for about half an hour.
  • Rinse the leaves and roll them in a clean dishcloth or paper towels to squeeze out moisture.
  • Cut leaves roughly.
  • Put in food processor with a little garlic (raw/poached/roasted - whatever your preference), lemon zest, a dash of salt, and pepper.
  • Puree.
  • (Strain off more liquid if necessary.)
  • Doctor it to your own taste! You can add cheese, hot pepper flakes, etc. I rather like it plain.
  • Serve with bread!

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Wednesday, 07 July 2010 17:57

Salad Days

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Here is a quick simple Caesar dressing for when vinegar or lemon juice dressing get old. No reason to not have options! 

1/4 to 1/3 cup mayonnaise (reg or low fat or vegan)

2 to 3 tablespoons fresh lemon juice

3 tablespoons grated Parmesan cheese, plus more for serving if you like

1/4 teaspoon Worcestershire sauce

sea salt, fresh ground pepper (about 1/4 teaspoon each) 

Whisk everything together and toss greens with this when ready to serve. Sure, traditional recipes call for egg yolks and anchovies but this is quick and saves your (hopefully from the egg share, local!) eggs for poaching and scrambling.

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Sunday, 04 July 2010 18:03

Let the Season Begin

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The 2010 Summer Season Sign Up was a Success! (say that 5 times fast?)

Thank you to all who got shares, and welcome to delicious local produce delivered to you fresh every week. Sign up is closed except for the pick-up location at 139 Atlantic Co-Op in Brooklyn. Run by members, this pick-up site is still open if you need a share.

Planting for the entire season is keeping the farm busy but drenched with sun shine, the days are as pretty as they are productive. Wasting no time, for your first delivery, you will be receiving:

*Rapini

*Red Radishes

*Lettuce (which is considered the staple and will be in every delivery)

*A Variety of Cooking Greens (Swiss Chard, etc.)

* Turnips

*Kale, possibly

And… 1 pound of Local Dried Organic Beans!

* Egg Shares (for those who have one)

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The beans are a special treat we hope can find good homes. Hosting a winter CSA means storage items and we had more dry beans than we could give out. After these 15 weeks, feel free to sign up for the 2011 Winter CSA as well. We’d love to grow and supply for you year round!

Coming up this season, you can look forward to:

Cauliflower, Broccoli, Leeks, Red and HeirloomTomatoes (rumored to be the “best in the hudson valley”), Zucchini, Cucumbers, Different Mustards, Peppers, Eggplants, Collards, Kale, Hard Squashes such as Butternut and Acorn, Lettuce (of course, delicate & always satisfying) ….and other goodies!

Those with Fruit shares will begin closer to July and can look forward to Apples, Peaches, Apricots, Berries, Plums, etc. The summer sun sweetens all these fruits and makes them the best they can be.

****It is also NOT TOO LATE to join for Fruit Shares if you are already a member! Add this to your shares today and come mid summer, you’ll be getting these beauties,too!****

For those of you who made it out to Jimmy’s for the CSA meet and greet… a Big Thank You! We are happy to be growing for all of you! (including those we have not met face to face yet…speaking of…)

Getting involved with the farm is welcome! This Friday ( June 3) a great group is coming up from NYC to help with some planting and other farm duties. All members are welcome! There is also talk and tentative plans of Camp Paisley… where we supply the farm day, the meadow, and tents. Bring your own sleeping bag and make an agrarian adventure of it, taking in the fresh air and soft landing of nature…while helping with YOUR CSA! You truly get what you put in with a CSA, so take advantage of these perks such as on-farm-connections, camp outs, potluck dinners with other members, sharing recipes and information on the facebook* and blog*….and of course meeting like minded people while getting fresh food that tastes delicious every week.

For those of you who are new, the blog and facebook are great spots to get involved with other members to share recipes, thoughts or to get in touch with questions.

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Monday, 28 June 2010 17:58

Wine, you say? d.b.a tasting wed

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This Wednesday at the d.b.a pick up, we have a very exciting event going on…. A tasting with Raphael Lyon of Enlighten Wines. Here’s a little info from Raphael below:

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Enlightenment wines is probably the smallest legal winery in NY State- a cult “nano” natural winery operating out a family farmstead in the Hudson Valley.  

Using a low tech methodology and a radically different business model, Enlightenment wines produces cutting edge and absolutely original unfiltered meads and dry sparkling fruit wines in runs of under 100 cases at a time.  Focusing on direct sales and his very own wine only CSA (Community Supported Alcohol ) the winemaker, Raphael Lyon is actively attempting to redefine the modern winery as a ultra local person to person experience. 

For the DBA’s- CSA tasting he will be pouring the newly released “Last Gift of My Daemon Lover” a dry organic sparkling apple mead released in an edition of only 100 cases, and his ultra limited  30 case run of Cuveê Anguis Singularum a fruity off red sparkling wine infused with elderberries and cherry. These wines are produced in the more rustic tradition of “method ancestral” which means they go through secondary fermentation in the bottle, sediment left in the bottle with no dosage. Neither wines are sulfited or processed in any way- Both will be available for purchase.

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To read more about Raphael’s work check join the Enlightenment Wines on the facebook page:

http://www.facebook.com/event.php?eid=131242536896043&index=1 

Or visit his website www.enlightenmentwines.com 

http://www.enlightenmentwines.com

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Saturday, 26 June 2010 18:00

Member Recipe!

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With the shares in full swing, we hope you are cooking these goodies in the classic ways (olive oil and a skillet do simple wonders) but we also love to hear about bigger recipes that really let the local foods shine. Our vegetables love to be treated well. 

Here is a recipe from Amy, a member at the MEX location. Thank you for sharing! 

Risotto di Zucchini

INGREDIENTS

7 cups chicken stock

6 tablespoon butter

3 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cups Arborio rice

3 medium zucchini, diced into 1-inch pieces

¼ cup parsley

freshly ground black pepper to taste

DIRECTIONS

Bring chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Melt half the butter and the oil in a large, heavy bottomed stock pot over medium heat. Add zucchini and cook for about 8-10 minutes, until golden but not brown.  Sprinkle with salt and pepper to taste as it cooks.  Remove, cover and set aside zucchini.

Add remaining butter to the pot and stir in onions.  Cook for 5 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted and it starts to stick to the bottom and sides of the pot. As soon as the rice starts to stick, pour one ladle of the simmering stock into the pot, stirring continuously.  When the liquid is absorbed, pour another ladle full into the pot.  Continue pouring the stock by the ladle until the rice has absorbed it all.  You might have some stock left over, or you may need to supplement it with hot water.

When finished (you will be able to tell by the texture of the rice), turn off the heat and stir in parsley, then zucchini.  Serve immediately.

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Sunday, 20 June 2010 18:02

The Care & Keeping of Radishes

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In your shares, under the greens and over the beans, there lie bulbous red and white little radishes, complete with their green feathery leaves intact. Some people will bite right into the radishes after a quick rinse in water and be on their merry eating way… others, like myself some days, still do not fully understand what to do with this crispy and at times pungent vegetable. 

img_7178From the mustard family, the radish is a root who’s name comes from “radix” meaning root in Latin. Though we leave the leaves on, to store radishes, it is best to remove the leaves and refrigerate in a bag until the next share (in other words, they last five to seven days.) Say you wait a few days and your radishes have become soft and give to pressure…. which will make for a pithy and not as crisp bite. Soak your washed and sliced radishes in ice water for a bit before using to bring the crisp texture back. 

Radishes find their way into salads mostly and are welcome additions to good lettuces, but you could also cook radishes if you desired. Cooking radishes makes them taste like turnips with more bite, but just as little color. The heat will make the colors more pastel. With sweet butter and salt, radishes become a charming snack or crudites. Placing that mixture on a fresh baguette works well. Taking this same idea, a tea sandwich can be crafted with sliced radishes, sweet butter, good salt, a bit of lemon zest and thin slices of a firm bread. Another radish option I saw in a vegetable cookbook I flipped though is below; and sounds good considering most things are better with cheese. 

Radish Salad with Parmigiano-Reggiano (or a Dry Jack Cheese)

1 bunch radishes

fresh chives, chopped (1-2 tablespoons) 

olive oil 

1 to 3 ounces cheese

sea salt, fresh pepper

salad or radish greens to garnish or serve with if desired

* Wash and de-leave radishes. Pat mostly dry, and thinly slice. Place all ingredients *except* cheese in a bowl and toss with enough olive oil to coat. 

*Top with grated cheese. Season and serve greens as well if doing so. 

I will also be pickling radishes this summer and will keep you all updated on how this works, if it works, and if it gives any more insight into what to do with radishes.

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Sunday, 20 June 2010 18:01

View from the Fields

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Take a look at what is coming your way! Consider this produce-baby-pictures…they grow up so fast… 

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 Rows of cauliflower and broccoli… so vast. so soon delicious.

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 Big leaves, but not dry. Very moist, delicate and full of life. Plants are amazing creatures when you get this close. 

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Squash blossoms!

Yes, the little blossoms chefs go crazy over are all over your squash right now. The little one on the bottom is still developing but you can sure tell a yellow squash when you see one. 

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Leeks… leeks… and more Leeks… These were planted by Mothers and families from an NYC school. A big thank you for all their hard work. Looks great and we are all very excited about fresh leeks soon! 

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 Crop covers… these are our way of shielding cucumbers from pests. Bugs love cukes but covers like this create a natural way to control them and protect your cucumbers! 

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 Baby cucumber! This wee one was about 2-3 inches long and looked more like a swollen gherkin right now, but will have a good future after growing under Hudson Valley sunshine.

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Sunday, 09 May 2010 18:05

Edible Mention & Shares!

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Great produce speaks for itself. We were mentioned in the current issue of Edible Brooklyn by our friends at Dressler  in Williamsburg. 

“That may be because it’s something Dobkin’s done for decades.  Though Dobkin was raised in Manhattan, his father has land up in the Hudson Valley, where Dobkin grew up picking-his-own at nearby farms and orchards, and still stops by to load up his car with produce for the drive back to Brooklyn. (He also gets great ingredients delivered from places like Tivoli’s Paisley Farm, whose baby mustard greens he can’t seem to stop praising: “I’ve never tasted anything that delicate, yet that assertive,” he raves.) He cites his time at Gramercy Tavern and the Screening Room, both places known for simple, ingredient-driven food, as formative, too.

“Smart people start with what they know,” he says. “You’d be a fool,” he says of chefs or restaurateurs who don’t plan a business around what they love to eat, “to go with something else.” ”

Read more Edible Publications here. 

We are assertive…and delicate. The best of both worlds… much like this upcoming season. A mix of vegetables shares, fruit shares and egg shares, oh my! A little something for everyone to find their favorite to rave about. 

Don’t miss out on these beloved baby mustard greens and all our other goods!

Secure your spot now! 

Sign up HERE! 

Love & Greens, 

Paisley Farm 

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Wednesday, 07 April 2010 18:06

It’s That Time Again!

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Dear Paisley Farm CSA members,friends, future members & all those who want to learn more about how delicious and rewarding local food can be, 

The time is here to sign up for the 2010 growing season!
* * * We are offering a $25 discount if you pay in full by April 14th! * * *
Paisley Farm will be delivering to the same locations in Manhattan and Brooklyn. We look forward to providing our friends and families in NYC with our fresh and organically grown produce.  
This year we are proud to announce that we are offering egg shares and fruit shares. These shares can be purchased in addition to the regular share. These eggs are from free running hens, no hormones are used and they are antibiotic free – from Feather Ridge Farms in Elizaville, NY. The fruit share will be the best peaches, apples, apricots, cherries, berries and grapes from the abundant orchards surrounding our farm in the Hudson Valley.
Also new this year we will be adding conventionally grown sweet corn as part of the basic vegetable share. We will be buying sweet corn from a variety of nearby farms and delivering it your site as part of your share. We are very picky about the corn we buy so we will be tasting the local corn to make sure you get the best corn possible! This is something we do already for our very demanding New York chefs.
There is more detail about the basic share and other details on our website.
We guarantee you will be eating more vegetables when you join our CSA! You will be supporting a small family farm and local agriculture. You can be assured that the food you will be getting from Paisley Farm will be planted and picked with you and your family in mind.
Your health is our livelihood.
We would like to renew our thanks to the owners of Jimmy’s, d.b.a., and Metropolitan Exchange for their continued support for hosting us. We also thank the parents of CPE and the Calhoun School for their hard work in getting the season started. Lets not forget the site coordinators who make the enrollment process and weekly pickups run so smoothly – thank you!
We look forward to hearing from you!
Thank you,
Paisley Farm CSA
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Sunday, 04 April 2010 18:07

Making the Most of the In-Between:

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For those of you who were members of the Winter CSA and for those who were previous members of our summer CSA shares, this time represents a seeming void of farm connection. What really happens? Maybe the lands go to sleep as the snow has melted but the sun has not come back to reclaim its full time position. Maybe folks start looking elsewhere and losing our values of local food consumption and habits in this half time of the year’s growing and harvest food game. It is easy to revert to other ways of modern living and our society of consumption whilst waiting on Spring and Summer (and another season of our delicious CSA.) But the time is nothing more than the sleepy morning of spring waking up. 

Here is a little list of what you can do or look into while you wait! Waiting does not hold a happy place in today’s world where now now now, bigger faster stronger is the desired way. Waiting though, much like the winter CSA, teaches us a lesson in the beauty of not having everything we want instantly, and looking to new places for entertainment, goods, recreation and other items we desire or need. Below are things to think about or look into until we again launch into a full, bright and satisfying CSA season…so very soon! 

* Earth Day is April 22. By being aware of the impact of our food choices on the earth, I congratulate you on being part of the solution by sourcing our CSA and supporting our local farms. Celebrate by visiting a park, or finding a restaurant that sources local foods and complimenting them on their choice to do so. Plant an herb garden, drive less, stop using plastic cups… oh you all get the picture. Go earth go! 

*Follow our blog and be our friend on facebook! http://www.facebook.com/profile.php?id=513018778&ref=ts

*Get outside! Sunny days were made for playing. Go get your does of Vitamin D. Look at trees, find some grass for your toes and breathe the new air in deeply! 

* Rally your friends for a dinner party of sustainable end of winter foods. Say hello to spring and summer and buh bye to winter in a proper and delicious way. 

* Watch food friendly  or food centric films such as King Corn, Killer at Large, No Impact Man, or Food Inc. Even if information you already know, all three worth watching. 

* Take a day trip to visit the Cheese Farm from which all the cheese for the winter CSA and special orders comes from.

Located in Harpersfield NY, the Brovetto Dairy and Cheese House is open 11 to 4. 

phone: 607. 278. 6622 

website: http://www.harpersfieldcheese.com/index.htm

“May simple pleasures fill you with joy” John 15:11 

* Spring Clean the green way. Make a conscious effort this year to use natural cleaners or look into ways to reduce your consumption and reuse what you already have. Give away or donate old items to shelters, recycle plastics and other waste. Let fresh air into your homes and apartments to break up the molds/dusts/etc from winter heaters. Lemon juice and baking soda still hold as the best and cheapest cleaners around. The internet and many books hold more info on this subject. 

* Study up on composting. Buy worms even? http://www.localharvest.org/red-wiggler-worms-eisenia-fetida-C4879

* Want more local foods?? Look into where your favorites come from and how to obtain then in a sustainable way. Breads and other grains can be local. Baked goods and other products can also be sourced close to home. Take a look at your other items you consume day to day, such as coffee, oils, spices and other ingredients… not to say cut these out but just to take an inventory of where things other than your produce comes from. If you would like help finding local breads and other resources from the Hudson Valley, feel free to contact us through the facebook page! 

 Information for the Summer CSA 2010 will be out during April VERY SOON,

STAY TUNED! 

Our website, blog and facebook page will updated as information is available.

We look forward to hearing from you all again! We have the best CSA members! 

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We are an organic farm in Tivoli, NY, with four CSA sites in New York City. We also run a distribution company that represents small family farms in upstate NY.

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