Upstate Farms of Highland
Paisley Farm CSA Blog

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Sunday, 07 November 2010 11:59

A Paisley Thanksgiving

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Dear Paisley CSA members,

Thanks to one and all for joining Paisley Farm CSA. I hope it was a positive experience for everyone. It was a pleasure for my staff and I to grow the vegetables that you ate for the last 22 weeks. We enjoyed meeting new people and seeing new faces while venturing into Brooklyn and Manhattan. We never take for granted what great members we have and that we get to share our harvest with the greatest city in the world. It’s an awesome feeling that our agricultural surplus allows you to be doctors, artist, moms, dads, inventors, hairdressers, actors, authors and even… bankers. Personally I enjoyed waking up every day knowing that I had the responsibility of growing good nutritious food for people who really cared and that good food was important to them. You have the right to good local food and thank you for making that choice.

We at the farm have learned a lot this year and have been humbled by mother nature. We know what works and what dosent work when you have 70 days of rain in a 90 day period! We also learned that in the end, the sun and the earth didn’t let us down. Maybe we didnt get every thing we wanted but it gave us what we needed. I apologize to anyone that was disapointed (especially to Allan who got the moldy cucumber). It’s not too late to complain! Just email me. All criticism will be used to make us a better farm and CSA.

I would like to urge anyone to become more involved in what ever way they can. We are limited by a six month growing season but we are unlimited in your ideas and volunteering. Email us if you have an idea for something to grow or a better way for the distribution to run. Or come visit us - there is plenty of fresh air, open meadows and forest to roam and relax in.

A very special thanks to all our site coordinators Meredith TenHoor, Karol Lu, Maia Raposo, Leslie Pariseau, Tuesday Brooks, and Elizabeth Pena. We appreciate the care they gave each week to keep the sites running smoothly. We also owe them a special thanks for their early work in organizing and member enrollment. Because of their hard work in the spring, I was able to sleep at night. More thanks needs to be given to those without titles but worked very hard to get the CSA running - Kelly Geary and Zhanna Gurvich. We are all very grateful to the site owners Jimmy Carbone, Ray Deter, Al Attara, Naomi Smith the principal of CPE II, Sylvia Kopec, and the parents of the Calhoun School. Without their generosity and foresight none of this would be possible.

I can’t measure the amount of thanks that Jan and I owe to Sara Grady who gracefully put up with our old-school, mediocre computer skills for the last year. Sara patiently thought through with great care all the logistgal hurdles of the five sites combined. Most of all she contributed her love of food and devotion to local agriculture that kept us all in focus and working towards a noble goal.

be well,
Mike Kokas
Paisley Farm

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Sunday, 31 October 2010 17:12

Pig Roast Recap!

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img_9598Here are a few of the pictures from the end of the season Potluck and Pig Roast held on the farm in mid October. Everyone, young and old had a smashing good time with the crisp fall air, copious beverages and pork of plenty. The food was a collaboration of all the CSAs, friends and family who all pitched in to make this another great year. Pies were judged and a beautiful apple reigned supreme yet all were delicious and much enjoyed. Next year, more pies! The end of the night bon fire was magical and enchanted as folks bundled up, chatted and let the night come as the fire crackled away. Thank you all to those who came, and for all those who did not, we missed you! 

Here is the link to a Slide Show of Photos

img_9593

All photos are available on our facebook page!

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Sunday, 31 October 2010 17:11

Turkey Talk & Thanksgiving Boxes!

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nwindturksWe’re been keeping you updated on turkeys through the newsletters lately but the dead line is VERY near! Orders must be in by November 2nd or the weight cannot be guaranteed. Please let the farm or your coordinators know ASAP!

FORM HERE

Turkeys are local turkeys as well as Heirloom Heritage Bronze Turkeys from Northwind Farms. Free roaming, antibiotic free and raised locally, humanely and with a good life. We are very excited to share these birds with you from a neighboring farm here in Tivoli. 

Local Turkeys: 15-20 lbs (feeds 10 to 20 w/ leftovers) is $4.85 /lb 

Heritage Bronze Turkeys: 22 -35 lbs (feeds 20 + w/ leftovers) is $6.85 /lb 

Birds require a $25 deposit and completed payment will be done on day of delivery.

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Sunday, 31 October 2010 17:09

Winter CSA 2010- 2011 Sign Up!

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img_77961The time has come around again for the Winter CSA sign up!

Fall soon melts into the darker, quieter and more reserved days. Those days are far from boring though as the holiday season is upon us as we begin with Halloween to  Thanksgiving and the list goes one all the way into the celebration of a new year on January 1st. We can get you through the winter, too!

Winter CSA Shares can now be signed up for! More information and forms will be on our main website very soon but if you already know you want to continue the bounty and local goodness well into 2011, Please contact the farm.

The Winter Shares include root vegetables, tubers, eggs and plenty of green house salad mix. There is also local honey, maple syrup and even local cheeses if you so choose that option! There are also select dried local beans and grains. 

Delivery is every other week. Pricing and dates are included on our sign up.

SIGN UP HERE!

Last year was a great Winter CSA and we look forward to another well supported and enjoyed season.

Here is a post from January 2010 when the winter CSA started last year talking about how a winter CSA works and why it is important. It also includes what a Week 1 share consisted of for this past year.

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Tuesday, 12 October 2010 17:40

Paisley Farm Potluck & Pig Roast Fall Weekend!

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On October 16th, your CSA Paisley Farms invites you to come to a full day of fun and autumn activities.

Pumpkin carving and painting. Potato Sack races. Good food. Great pork. Drinks for the young and the old, and everyone in between!
Pie bake off, and plenty of healthy, sustainable and locally friendly cheer! Why not make this time in upstate a full day or weekend for you and your family and/or friends? Below is information regarding our happy little portion of upstate New York. Lodging, events, agritourism spots, and many foodie friendly places.

Location & Time:
Noon for working on the farm!** 3 pm for eats!
284 Pleasant Vale Road, Tivoli New York 12583
Map

More Answers on our blog: here

Lodging & Rhinebeck

Beekman Arms & The Delamater Inn
…bed and breakfast in nearby Rhinebeck
The Madalin Hotel, Tivoli
…gorgous hotel in the cute town of Tivoli
Buttermilk Inn & Falls

…bed and breakfast, beautiful other side of the river location with a lavish spa (connected to great jones spa in NYC)
Other Lodging near the Farm from the
Rhinebeck Chamer of Commerce 

If you are searching, near by towns include Red Hook, Tivoli, Rhinebeck, Hyde Park, Rhinecliff…for our side of the river. We are also very close to historic Clermont and Bard College.
 

Food & Farm Connections

U-PICK farms near-by
Mead Orchards
Greig Farms
• Or find your own at localharvest.com
Corn Mazes & Pumpkin Patches

Restaurants To Try
Terrapin, Rhinebeck NY
Mercado, Red Hook NY
Bread Alone Bakery & Cafe, Rhinebeck NY
Tivoli Bread and Baking Tivoli NY
Flat Iron Steak House Red Hook NY

Cheese or Beer or More Farms!
Grand Cru Beer and Cheese, Rhinebeck
Sprout Creek Cremery local cheeses
           Poughkeepsie NY
Northwind Farms Local meats

Sheep & Wool Festival Weekend

October 16th  and 17th is also the provincial and charming Dutchess County Sheep and Wool Festival in Rhinebeck NY.

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Friday, 01 October 2010 17:48

Farm Potluck & Pig Roast 2010

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Please join us and your fellow csa members for a potluck at the farm

Saturday, October 16 at 3 pm
284 Pleasant Vale Road, Tivoli New York 12583 Map

We invite you to come up for the day to enjoy the lands as well as many actitivites listed below.
We will provide the pig, beverages such as soft drinks and cider, and a big salad from the farm! Please bring any and all dishes you would like to share. Last year, a winter squash casserole was a stand out along with many other goodies.
Tents will be provided in case of poor weather, but we really plan on keeping on trucking!

(Horrible rains only date: Sunday, October 17th, same time)

Get your rolling pins ready….

for an all-american Pie Competition!
All are welcomg to enter, but pies must be anynomous and will be judged by yours truly, pie maker and pie lover, as well as audience response.
All bets are off and there are no rules…excpet it has to be anynomous! Thanks you Karol Lu, d.b.a, for the suggestion.
Winner receives $50 and a case of local organic apples!
(and pie bragging rights.)

There will also be Pumpkin Painting & Carving for children and Potato Sack Races.
Please let us know of anything else you would like to do and we will certainly work on making it happen!

Please Sign Up with your Site Co-ordinators:
Families $20
Additional Adults / Friends $10
Additional Children $5

These funds go towards the pig and serving and seating rentals.
Please let your coordinators know if there are any complications with this.

Other Information:

• I shared my veggies. Can we all come?

Of course! This would be a family unit. 

• Where is the pig from?

tastypig
The pig is a local, all pasture raised animal from Kathy Stewart, a friend of the farm. Clean meat that is slow cooked for over a day. 

• Do we train or drive or how do I get there?

Those who have cars might drive (carpooling is typical and encouraged) and others rent zip cars. There is also amtrak service to Rhinecliff, NY. 

• I don’t eat pork… or any meat…

There will be plenty of vegetables and dishes for you! We support sustainable meat and food choices, whatever they might be. 

• Can we bring drinks in leu of food….?

Sure, bring both! Adult choices are welcome. 

• Rain makes me melt. What if a storm hits?

We will have tents and want to forge through less than ideal weather as the pig will already be rocking. Weather date will the the following Sunday, same time time, same place.

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Tuesday, 17 August 2010 17:50

Dave Does Kohlrabi

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As always our members continue to inspire even us with new recipes or variations on ideas they see using their shares. Thank you Dave for the shout out, post and recipe! We’re posting it here, but check out Dave’s blog, with other great recipes and dialogue here, at Dave’s Kitchen.

Sausage Stuffed Kohlrabistuffedkohlrabi01-1

2 medium size kohlrabi, stalks removed
Greens from 1 Kohlrabi, trimmed of stems and chopped
2 Tbl olive oil
1 medium onion, chopped
1 clove garlic, minced
¾ lb turkey sausage (casings removed if using links)
½  cup white rice
1-1/4 cup chicken stock
salt & pepper

1 Tbl dry bread crumbs
1 Tbl butter, chopped into small pieces

Cut off the bottom & top of each kohlrabi. With a melon baller, ice cream scoop, or sharp-edged spoon, scoop out the insides, leaving a ¼ to ½ inch shell. Rub the inside of each shell with a pinch of salt. Chop the scooped-out pulp and reserve.

Place the kohlrabi atop a rack or steamer in a large pot with an inch or two of water in the bottom. Steam until the kohlrabi are soft enough to be easily poked through with the tip of a sharp knife, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the olive oil until fragrant. Add the onion and sauté until translucent, about 8 minutes. Add the turkey sausage and sautee until browned, 10 mintues, stirring occasionally and breaking it into small pieces with the edge of your spoon or spatula. Add the garlic and stir 1 minute. Add ½ tsp salt and a generous amount of fresh-ground black pepper, then add the chopped greens. Cook, stirring occasionally, until the greens are wilted, 5 to 7 minutes. Add the rice and cook, stirring occasionally for 3 to 5 minutes longer.

Add the stock and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is cooked through, approximately 12 minutes.

When the kohlrabi is cooked through, pour any accumulated juices into the sausage mixture and stir. Place kohlrabi onto a baking sheet. Fill each with the sausage mixture, mounding slightly on top. Cover with breadcrumbs and dot with butter. Place under the broiler for 1 to 2 minutes until topping is toasted. Serve atop remaining sausage mixture.

* Photo and Recipe courtesy of Dave, Brooklyn located CSA member, summer 2010. 

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Sunday, 15 August 2010 12:17

Why Does Everyone Pluralize Chive?

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Just a question I had… cause what if you cut up one stem– isn’t it still a chive? or does it become chives?!

Hope every one’s summer is delightful.

Just a friendly reminder to visit the blog for great recipes specific to the items we receive in our shares. http://upstatefarmsny.com/blog/

Personally I’ve spent more time asking people for ideas and experimenting. So far so good!

It hasn’t been easy using up all of the chive before it drys, so I’ve put chive in and on everything. LOL… this morning I made an onion, cheddar & chive egg omelet that was delicious, and of course it goes atop the potatoes and  tossed in every salad I make! Let me know if you have any other ideas for the chive or chives. :)

Also, please remember to sign up for a volunteer shift. We still need folks on the following days:
26 Aug, 2 Sep, 9 Sep, 23 Sep, 30 Sep, 7 Oct, 21 Oct, 4 Nov, 18 Nov

Thanks to all who have volunteered!

Have a great week.

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Wednesday, 04 August 2010 17:51

Brooklyn Supper Love

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We have some pretty awesome members, who understand what local eating means and why support CSAs, markets and the like. Lucky for us, some are also incredible home chefs who make master pieces with the seasonal bounty. Thanks to Elizabeth and Brian at Brooklyn Supper  for the shout out and the great recipe. 

Elizabeth’s photography is also source for inspiration. Well done! Happy eating, keep up the good work as we keep up the good growing. 

Content and Image copyright Elizabeth Stark, Brooklyn Supper Blog, 2008-2010. 

roastedbeets2 ESTARK” Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue marinated beets. This simple recipe showcases summer beet flavor at its peak.

Marinated Beet Salad

1 lb (or more) beets
water
salt
1-2 tablespoons apple cider vinegar
2-4 tablespoons olive oil
1 tablespoon diced fresh rosemary, plus more for garnish

Preheat the oven to 350 degrees. Wash the beets thoroughly and trim off the greens. Place the beets in a large casserole dish, or anything that will hold 1/8? of water. Sprinkle the beets with salt, cover tightly with foil, and put into the oven. Roast until the beets are tender, and you can easily pierce them with  fork, around an hour, but start checking after 40 minutes. Add more water if too much has evaporated.

Remove from oven, uncover, and allow the beets to cool. The skins should peel off with relative ease. This process can vary, so just do your best. Then slice the beets to a 1/4? thick moons, and toss with the vinegar in a large bowl. Let the beets sit a while so they can absorb the vinegar. Add 1 tablespoon diced rosemary and drizzle the olive oil sparingly. Adjust the salt and pepper levels. To serve, arrange the beets on a plate, and top with a twist of fresh pepper and a small sprig of rosemary, or over a green salad. I found that these were even better the next day. “

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Wednesday, 28 July 2010 17:53

Good Eatin’

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Our members eat so well! I’m always inspired how members are using ingredients as well as building on other culinary goodies. Thanks to Alison for sending me this great recipe made using our CSA share from last week (july 21)…and a big thanks to Katie from the MEx location for sharing! This is the original post from her blog :) Thanks again for spreading the Paisley Farm word! 

I guess this makes her “guest blogger number 1?…welcome! 

img_8694When our share including such a lot of fresh mint, I tried a number of things to use it – including a mint pesto I put over pasta and peas, and a variation on Mark Bittman’s cold cucumber soup from How to Cook Everything Vegetarian. With those ideas and a new muddler for making mint lemonade, I used the whole bunch by the end of the week and felt as accomplished as if I had crossed four states in a covered wagon.

My roommate and I created this with the mint and cucumber from the Paisley Farm CSA. It was delicious with tortilla chips and a hit at a Fourth of July party.

Mix in one large bowl:

  • 2 medium cucumbers, peeled and diced
  • 1/4 c torn mint leaves (heaping cup is fine)
  • Juice of 2 limes
  • 1 16-oz container fresh strawberries, cleaned and diced
  • 3 tbl white wine vinegar
  • 1 bunch scallions, diced
  • 1/8 tsp ground bhut pepper*
  • Salt and pepper to taste.

*We didn’t have a fresh jalapeno around and in the spirit of experimentation, I used a small amount of ground bhut or “ghost” pepper that my friend Jay is selling at Brooklyn fairs and markets, and that I had in the cupboard.  (http://www.bhut-pepper.com/index.html)  Bhut Jolakia is from India and is referred to as the world’s hottest pepper.  A little goes a long way, but it’s got a nice smoky flavor that sneaks up on you.  I put in about 1/8 tsp of it to start and stirred it.  When serving it again later, I added a little more. 

I’m sure a mashed fresh jalapeno or any other dried chili powder would work just as well.

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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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Upstate Farms • P. O. Box 376 • Red Hook, NY 12571 • usfarms@hotmail.com • tel: 845-756-3803 • loginadmin