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Saturday, 13 August 2011 18:40

Week 9, Feeling fine!

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Forgive the silly rhyme, but the late summer is coming along ever so nicely. For those of us who love tomatoes, this is THE time of year. Last week was National Farmer’s Market week, so we hope you all also got out to a market or two. The CSA is a wonderful step to local food sustainability, but markets also offer chances to interact with other local goods… we’re all in this together! This week….

Week 9 Shares

  • Onions
  • Peppers
  • Regular Cukes
  • Lemon Cukes
  • Cherry Tomatoes
  • Heirloom Tomatoes
  • Cabbage
  • Corn
  • Beets to some
  • Herb of some nature…


  • Donut Peaches
  • Apricots
  • Strawberries,
  • Nectarines
  • Plums to some

Omega Eggs

Cheese: Stella Vallis Tomme from Amazing Real Live Food Co.

We would love to know what you all have been doing with the shares, the cheese or anything else delicious you might dream up! Share thoughts here or on ourPaisley Farm Facebook page!

Other News:

Cheese! Want to learn more about the cheese this week? The Amazing Live Food Co. says this about the Stella Vallis Tomme cheese for this week:

Aged four to six months, this classic from the French Alps is reproduced here in the Hudson Valley.  Our Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora, and guide its nature out of its infancy.  The pate is soft through the center and pliant, yielding robust nutty flavors with hints of tropical fruit in the background and upon the finish.  A slightly salty note suggests excellent pairings with sweet, wet fruits… like local apples.”

Supper Club Y’all…

On Saturday, August 20th… there is a Paisley Farm-to-Table Southern Dinner happening as part of the Ted & Amy Supper Club. This event promises to have good food and great company (and plenty of good wine I hear!) Check it out here.Thanks to Karol at d.b.a for sharing this info!

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Thursday, 04 August 2011 17:39

Week 8 Already!

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Summer has settled in completely and want a beautiful sun drenched July we are having. It is hot, but we are working to keep all the vegetables hydrated and properly watered. This week’s share is a bounty to be sure!

Week 8 Share:

  • Cherry Tomatoes
  • Heirloom Tomatoes
  • Lemon Cucumbers
  • Regular Cucumbers
  • Onions
  • Zucchini or Squash (Pattypan)
  • Green Beans
  • Corn
  • Cabbage
  • Swiss Chard
  • Eggplant


  • White Peaches
  • Yellow Nectarines
  • Sugar Plums
  • Yellow Plums
  • Blueberries

Omega Eggs

Cheese: Old Chatham Shepherding Company’s Hudson Valley Camembert & Mapledale Farm Gouda

What an exciting breakdown of summer vegetables and fruits a plenty. The blueberries have been a treat this year, as every year and plums are always good for out of hand eating… or making jam! Plum jam is easy to make. It is not too sweet and perfect for those who enjoy jam that is a little more tart than candy-sweet.

Looking for a Summer Read?

We might be blessed to be eating some of the Northeast’s most delicious tomatoes… but what about the sad story of the taste less mass produced tomato? In “Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit” by Barry Estabrook… this topic is covered in an aye-opening expose.

Read more & Purchase here

Pot Lucks Are the August Thing to do!

Hopefully everyone in Willimsburg’s d.b.a CSA will be able to make it to the Pot Luck tonight! Thanks again to Karol for her enthusiasm and continued support of the farm, good food and building community!

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Wednesday, 13 July 2011 15:03

Week 5 Upon Us!

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Here we are in Week 5 of the CSA. Time is flying by, but the heat sure makes the days feel long. Yesterday was a super hot one, but we all made it through and woke up to soft breezes this morning. This week we have a bounty of good vegetables! Trevisio might be new to some of you but check below for some info and recipes! If you are used to cooking escarole, it can be subbed into those recipes as well.

Vegetables- Week 5:

Rainbow Chard
Lacinato Kale
Red Treviso
Onions (red, yellow, & white)
Zephyr Squash
Pattypan Squash
Herb (another yummy one!)

Fruit share: Strawberries & Blueberries

<> Omega Eggs

<> Cheese: Colby from Mapledale Farm & Hudson Red from Twin Maple Farms

<> No lamb this week

Going by the name Radicchio di Treviso or Treviso radicchio, it is a member of the chicory family. Treviso radicchio is from the region of Veneto, Italy and is prized as the best and most flavorful kind of radicchio. It can be eaten raw but it best cooked in some manner. It can be substituted for escarole or endive. Treviso can be grilled easily, season liberally with salt and pepper, plenty of olive oil and grill quickly. Keep an eye on it so it doesn’t char. This red treviso can also be used in risottos or other cooked fillings such as lasagna or pastas. Braise it or go for a bitter salad keeping it raw!

Risotto with Treviso Radicchio
feeds 6

2 small, firm Treviso radicchio
2 tablespoons olive oil
1 small white onion, diced
300g risotto rice
250ml nice, full-bodied red wine
1l vegetable or chicken stock
1.5 tablespoons butter
2 tablespoons parmesan, grated
salt and pepper

Cut away the bottom ends of the radicchio. Discard them. Wash the radicchio and drain well. Cut lengthwise into quarters and then chop up into small pieces.

Put the stock into a pot or saucepan and keep warm. In another saucepan or pot–essentially your favourite thing for cooking risotto–heat up the olive oil over medium-high heat. Saute the onions, stirring them frequently. When golden, toss in the radicchio. Lower the heat a touch. Add a pinch of salt and cook, stirring every so often, for 10 minutes or until the radicchio has all gone soft. Add the red wine and let this cook for a minute. You want all the alchohol fumes to subside. Then add the rice. Let this bubble and cook for 2-3 minutes, stirring. You want to liquid to reduce a little.

Add 2 ladles of the stock into the rice. Lower the heat to medium-low. Stir and cook until the liquid has been mostly absorbed by the rice. Then add another 2 ladles. Keep repeating this process until almost all the liquid has been used up. When you have just a few ladles left, you should taste the rice. The perfect consistency is a little firm on the surface but creamy inside. If it is already close to this, then you know you can add less stock. If too hard, you will need to add more. You can also then add a bit more salt to taste. But not too much because you’ll be adding cheese at the end.

When you feel the rice is the right texture and you have just a bit of liquid in the pot, turn off the heat, stir in the butter and the parmesan. Taste again and add salt and pepper to taste. Serve. from ChubbyHubby

Here’s a recipe for a salad from epicurious:

Salad with Walnuts and Gruyere

  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • Coarse kosher salt
  • 1 pound Treviso (about two 8-ounce heads)
  • 4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
  • 1/4 cup chopped fresh chives
  • 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
  • 1 cup walnut halves, toasted

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.

Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

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Wednesday, 22 June 2011 16:57

CSA Week 2

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This past week certainly flew by! CSA 2 has now been delivered and here’s a recap of what was included:

  • Curly Kale
  • Rapini
  • Red Leaf Lettuce
  • Romaine
  • Bok Choi
  • Dandelion
  • French Breakfast Radish
  • Baby Tokyo Turnips
  • Summer Savory or Sage
  • Strawberry
  • Rhubarb
<> Cheese: Cheddar from Adirondack Cheese Co.
<> Omega Eggs
<> No lamb this week - we’ll be delivering it every other week for three more deliveries.
Another week with a green theme…definitely not a bad thing. Dandelion greens are harsh looking bitter greens but are really delicious when you get to know them. Dandelions are great in salads or can be cooked. I hear that mixing them in with hummus is a great combination, or serve in a saute. If they are cooked they don’t need long cooking like the sturdier greens. I have made dandelion pesto with much success as well. Here are a few recipes to get you started if you’re cautious!

adapted from the San Francisco Chronicle Serves 4

2 bunches Dandelion Greens
6 Anchovy Filets
5 stalks green garlic, cleaned as you would a leek and chopped
1/4 cup cooking oil, such as olive
2 tablespoons dark vinegar, such as balsamic
salt and pepper to taste

Wash and dry dandelion greens. Cut into 2″ long slivers. Mash anchovy filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves with dressing, then divide among 4 plates. Season, and serve at room temperature with thick slices of rustic bread if desired.

Simple Dandelion Greens Saute with Sesame
1 lb. dandelion greens
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame seeds and garlic and saute for couple more minutes. Drizzle with sesame oil to serve.

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Wednesday, 15 June 2011 17:02

Jam is hot

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So is canning. It seems to be have been a huge success last year and this year…the same sentiment exists. Canning and preserving your own food is a great to keep the bounty long after the season. Sure, it is hard to not just eat all the great fruit we send in CSA boxes but what if you’re traveling and cannot eat any of it before you leave?? Well… make jam!

I will include a recipe here but really, even with my own jam making… it was out of needing to use up fruit I had on hand. I used no recipes and went by feel…knowing that fruit, sugar, lemon juice and (maybe, depending on fruit) some apple pectin would be needed to make jam. Technically…anything I would make my cooking down fruits in sugar would be preserves. This being said, there really is no reason to NOT make jam if you only have a few little pints of fruit. Just make sure you add enough sugar. Sugar has gotten a bad name on the whole in health circles but when preserving foods, sugar helps to prevent germies once the food is opened but in the canning process, it helps to activate the pectin (which causes gelling…a good thing. you do not want soupy jam.*)

*If you make soupy jam that doesn’t set… serve it over ice cream or pancakes. It still has purposes that are not spreading on toast. *

Canning demos are happening all over at markets and food centers, but with some motivation and reliable containers, you can can in your own kitchen.Ball not only has many varieties of glass jars but also videos to help you out.

Hilltop Hanover farms also has a jam and jelly making class in late June if you’re looking to get out of the city and maybe do some U-Pick veggies, too.

Here is a recipe:

  • 3 cups strawberries,  crushed or chopped up
  • 2 cups rhubarb,  sliced or chopped up
  • 7 cups sugar
  • 2 tablespoons lemon juice
  • 1 (3 ounce) box liquid fruit pectin
Now, I will tell you my canning process is that of an old grandma who thinks “ecoli” is just a funny collection of letters. I have become much better about this. I used to can by the old method of putting a boiling jam into hot and sterilized jars…lidding them and flipping the jars over to make a tight air tight seal. This process will work… but I start to read horror stories and have gotten an actual pot for boiling my jars after adding my jams. Sure, this is a lot more work but knowing I wont poison people I care about means more.
For full jarring and canning instructions see the Ball website. I cannot improve on the material or videos there. Happy Jamming!

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Tuesday, 14 June 2011 17:38

Let the CSA begin! Summer 2011 is on!

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A big paisley welcome to our summer CSA members! It is week one and boy, what a season it has been getting to this point! As many of you know, this winter was a tough one (ice and snow on repeat) that has given way to plenty of rain. We even had hail here at the farm in the last week! The farm worked hard in the rain to harvest this week’s goodies. Below is a list of the vegetables, fruits and the details of the lamb and eggs for those receiving those options. There will be plenty more to come but the early kale and greens are a welcome, even in the dreariest of days.
  • Lacinato Kale
  • Collard Greens
  • Green Leaf Lettuce
  • French Breakfast Radish
  • Tokyo Turnips
  • Rapini
  • Mint
  • Rhubarb
  • Strawberries
* Omega Eggs
* Lamb share is being delivered as well this Wednesday for those that ordered.  There will be four deliveries total of two of the following items at each delivery:
* 1/2 leg roast (2-2.5 lb), 2 shanks, 4 rib chops, 3/4 lb stew, 4 loin chops, 3/4 lb ground, 3/4 lb sausage - two types.
* Cheese! 2 varieties of Chevre this week: Plain and Herb
Our CSA pick up in Williamsburg is off to a smashing start with a facebook group and karol lu already posting great recipes (I’m borrowing it here! Kale Salad with Caesar Dressing using day old bread. So grab a local loaf from a market, use half for toast and the rest for this salad or croutons, etc. May I suggest Bread Alone Bakery or Much Mor Bread? Both recommended!) Thanks again to Karol!
If you’re new to a CSA or even a returning member eager to read more, check our blogs often for updates on the farm and recipes using your weeks share. Questions or comments, please send those along to us! Feedback helps us be the best we can… because this is your CSA. What you put in you get back…. so enjoy this time of community, pure food, gifts from nature and a sustainable way to eat into the future.
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Sunday, 12 June 2011 17:40

CSA Talk & Recipes from npr!

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Here is a great article from npr about farm share boxes (which is a CSA like we have.) The article also has recipes for the taking in past posts (just scroll down the page, oh the beauty of the internet)

Check it out here.

“The concept of Community Supported Agriculture was introduced to the United States from Europe in the mid-1980s and has built in momentum and popularity especially during the past decade, particularly for those living in cities or suburbs without gardens. According to the U.S. Department of Agriculture, data collected in 2007 indicated that 12,549 farms in the United States reported marketing products through a CSA arrangement.

A CSA share typically is provided weekly, with pickups or deliveries on a designated day and place, or at the farm. One Bay Area farm used to arrange for the weekly pickup at a San Francisco restaurant. You could grab your box and have a cocktail and a chat with the farmer who had brought in that week’s haul.

That spirit of community is what motivates Lisa Moussalli, who, along with husband Ali, owns Frog Bottom Farm in Pampin, Va. The Moussallis run a 200-share CSA and sell at two local farmers markets. She said Frog Bottom’s aim is to grow “honest, delicious food” and provide families “with most of their staple vegetables, with enough diversity to keep things interesting.”

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Monday, 09 May 2011 17:24

Mike talks Ramps with NYTimes

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RampsSo you hear about our Ramp Festival and you see them on all those spring menus…. you might see them in the farmer’s market, but chances are chefs have already spoken for any and all ramps that could have made it to your markets. Our Farmer Mike knows more about farming and the condition of seeds, harvesting and land than anyone I know, so his input was valuable to the Times article.

Read it here!

“Mike Kokas, an owner of Paisley Farm in Columbia County, has foraged for ramps on his property since he recognized them from a picture in Saveur magazine 16 years ago. He said he trains his workers to harvest only older plants grown into small clumps connected by a rhizome, or an underground stem.”


Eater even picked up on this sad trend that ramps might be over-harvested….though Mike is conscious of the ramp and how it grows, and he continues to practice sustainable methods of harvesting ramps.

Read the Eater commentary here.

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Saturday, 07 May 2011 16:43

Ramp Recipes

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Hopefully you all saw our Farmer Mike talking about Ramps in the NYTimes….and it’s true, the land here is very ramp-happy and with Mike’s smart hand, we are able to gather ramps in a proper and sustainable way.

img_8168This past week we were honored to again have the chefs from Blue Hill come up and gather ramps (and morrels!) but today and tomorrow we will be gathering with some of our CSA members and other friends. This is very exciting! Even if you cannot join us, you can sometimes find ramps in farmer’s markets (if they are not all already called for my restaurants) and try some of the recipes below! Thanks to a member who could not attend for sharing this link from The Gothamist with us!

Below we will provide a couple of recipes for Ramps. Firstly, Pasta with Ramps and Cured Pork, something we make over and over again during the short 3-5 week season for these beauties. The second one, Pickled Ramps, which along with freezing them chopped into a compound butter, allows us to extend this short season by storing Ramps for later use.
Pasta with Ramps and Cured Pork

  • 2-4 bunches Ramps – depending on budget and inclination
  • 1 pound box pasta – spaghetti or linguini, Barilla, De Cecco, your pasta or choice
  • Kosher salt
  • ¼ - ½ pound speck, prosciutto, or cooked bacon – all sliced thicker than normal
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • Sea salt
  • Fresh ground pepper
  • Regianno-Parmasan or Pecorino Romano for grating
  • 2 eggs, lightly beaten
  • Reserved pasta water
1) Trim off the root ends of the ramps, and clean them by removing the outermost layer of the white bulb. Be careful to wipe off any remaining dirt or slime. Wash them and spin or towel dry.
2) Fill your largest pot with water, salt it (2 tablespoon per gallon), and bring to a rapid boil - a large pot promotes better cooking.
3) Cook pasta till al dente, scooping out a cup of pasta cooking water near the end once the starch from the pasta has leached into it.
4) While the pasta is cooking, separate the white bulb from the green leaf of each ramp and chop the white bulb finely. Stack the green leaves and slice in half lengthwise. Julienne the cured pork into slices, ½ inch if you are using speck or prosciutto, ¼ inch if you use bacon.
5) Using a large sauté pan or saucier, cook the chopped whites in oil, salting with sea salt for 2 minutes over medium high. Add in the cured pork and cook for 1 minute more. Add the butter in and then the Ramp greens, cook until they are just wilted adding a bit of sea salt and black pepper along the way.
6) Remove from the heat and wait for the pasta to finish cooking, don’t forget to reserve some of the cooking water.
7) Drain pasta and add 2/3 of it back to the cooking pot, which will still retain some heat. Stir in the Ramp mixture, grate in ½ cup of cheese (more or less to taste)
8) Add the eggs and toss quickly to distribute evenly. Pour 2 tablespoons of the pasta water in and add the rest of the pasta. Stir and evaluate. If it seems stiff add a bit more pasta water, and if it needs pepper, salt or cheese put it in.
9) Serve with extra grated cheese, sea salt and a pepper mill for tableside addition
Pickled Rampsadapted over the years from a Tom Collichio recipe given away at the Greenmarket

3 bunches of Ramps, white parts only
1 cup white wine vinegar – try Four Monks, Maille or Colavita
1 cup bottled water
½ cup sugar
¼ cup honey
1 tablespoon coriander seed, mustard seed, black peppercorns, fennel seed
1 dried hot chile pepper – de arbol, cayenne or other

1) Clean Ramps and separate white from green as described above, reserving greens for another use – Gothamist suggests using them as you would spinach and serve grilled shrimp or firm white fish on top.
2) Prepare brine bringing vinegar, water, sugar and wine to a boil for 1 minute.
3) Add dried spices and remove from the heat after 1 minute
4) Blanch Ramp bottoms in heavily salted water (should taste salty like sea water) for 1-2 minutes, till just after (15 seconds) the remaining greens on the Ramp bottoms turn very bright green.
5) Drain and cool quickly using ice and running cold water.
6) Pour brine over Ramps and let sit for 3-5 days, after which you should use them or prepare them for storing. We vacuum seal 3-5 at a time so that they are portioned out for future use till next Ramp season

Pickled Ramp suggested uses:

Mixed in with braised rabbit and carrot gnocchi
Canape with marinated shrimp
Incorporated into a topping for lamb shank

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Thursday, 07 April 2011 17:39

Summer CSA Sign-Up Still Going!

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Even if you’re trying to spring clean and find the sun these days…. there is still plenty of time to sign up for our Summer 2011 CSA! Here’s a little refresher info:

Our Summer CSA will run from June 8th to November 2nd for a total of 22 weeks. In that time, members will receive greens, tomatoes, heirlooms, eggplants, peppers, lettuces, broccoli, and many many more items from the typical (onions) to the less known (kholrobi.) There are also options for Egg Shares and Fruit Shares:

  • Vegetable Share: $550 for 22 weeks
  • Fruit Share: $290 for 17 weeks
  • Egg Share: $105 for 1 dozen omega eggs per week / $55 for half-dozen omega eggs per week for 22 weeks

Here is a link to sign up for all the options…Sign up by your desired pick up location!

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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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