Paisley Farm CSA blog

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 

To celebrate the season, we’ll be hosting a Paisley Farm CSA Potluck for all members, friends, and family this Wednesday, January 27 at d.b.a. in Williamsburg. There’s no pick-up that day, so we hope you’ll take the opportunity to come meet your fellow CSA members, share a favorite dish, and enjoy drink specials from the bar.

Paisley Farm Winter CSA Potluck
Wednesday January 27, 2010
7 - 9pm
d.b.a., Williamsburg
113 N. 7th St. (between Berry and Wythe, L to Bedford)

Thanks again for being a member of Paisley Farm CSA, and looking forward to seeing you at the potluck!

Hope everyone is enjoying their first week’s share and looking forward to a great (mini-)season! If you have any recipes you think your fellow members would appreciate, be sure to email them to your site coordinator, and we’ll be sure to post them.

Here are a few ideas to get the juices flowing…

Roast Pumpkin with Cheese “Fondue” A great recipe for entertaining, gorgeous presentation, and delicious beyond words.

If the pumpkin is too much of a production, maybe try Martha’s Gratineed Baked Squash Halves with your golden nugget squash, which is sure to be an elegant addition to your weeknight supper.

What about that daikon radish? Well, member Dave Klopfenstein took it upon himself (along with some nudging from me) to demystify the daikon and also came up with an amazing indian-inspired dinner idea.

And if you’re just in the mood to bake cookies, use 2 of them farm fresh eggs for Peanut Butter Cookies with Milk Chocolate Chunks. I’m not much of a cookie baker, but this recipe has changed my life. Be sure to add a tad more peanut butter than what the recipe calls for.

Enjoy, and stay warm!!

Superstar DBA members Anuj and Joanna tried out this recipe for Roasted Chicken with Peaches, Basil, and Ginger and wanted to recommend it to everyone. Both chickens and peaches are available as an add-on order, so if you haven’t tried them yet, hop to it!

Also, for more on the tomato blight, check out Dan Barber’s op-ed piece.

A HUGE thank you to everyone who has volunteered at pick-up so far. We’ve gotten off to a great start, and you guys have rocked it!

Volunteer Finn Smith holds baby Robbie while mama Maura Obercian (not pictured) picks up the week’s share.

Thanks again for putting the “community” in CSA!

here are a couple of recipes that came to mind upon seeing this week’s pickins’:

for the rapini:

http://www.nytimes.com/2009/04/15/dining/151mrex.html?_r=1&ref=dining

i made this recipe a month or two ago, and it was fantastic, not to mention SO SIMPLE. gotta love bittman. slight changes i made: rather than boiling the rapini, i sauteed it, and i also used toasted panko. i always thought bread crumbs with pasta was redundant– it’s not. i could’ve eaten this for days (and i did).

for the kale (and possibly the turnips):

http://www.nytimes.com/2009/02/08/magazine/08Food-t-001.html

i haven’t tried this recipe yet, but have been wanting to since i first laid eyes on it! i’m thinking you can substitute the turnips for the potatoes for the soup, right?! and kale “chips” seem to be all over the place this year– i hear they’re a crowd pleaser. mmm…

Coffee beans!

Crop to Cup is a farmer-direct coffee importer based in Brooklyn. They have an innovative community reinvestment program whereby consumers directly support farmers with every coffee purchase. There’s much more to the program – check out the details and meet their coffee farmers at www.croptocup.com.

Paisley Farm CSA members at our pick-up sites at Met Exchange, d.b.a. Williamsburg, and Jimmy’s No. 43 may order coffee directly from Crop to Cup. (Crop to Cup will handle all orders and payments directly. This is a *separate* service from the Paisley Farm add-on orders.)

Download the sign-up form here:
www.upstatefarmsny.com/Crop_to_Cup_signup.doc

And the complete FAQ here:
www.upstatefarmsny.com/Crop_to_Cup_CSA_FAQ.pdf

Here’s how the coffee orders will work - you have two options:

1. Week-to-Week ordering: Crop to Cup will send a weekly email and you respond with your desired volume of coffee.
2. Bean Subscription: Avoid the hassle of weekly ordering by subscribing to a pre-set volume on a schedule. For example, sign up to have 2lbs delivered each week, or 3lbs delivered every 2 weeks. You can pause (go on vacation!) or modify your subscription volumes at any time by sending an email to Crop to Cup. Bean Subscribers receive a discount of $.50 per lb.

1. Week-to-Weekers will pay Crop to Cup directly by PayPal or credit card (submitted by phone or email) before each delivery.  Or pay a lump sum in advance (by check, PayPal or credit card); they’ll inform you by email when your account is getting low.
2. Bean Subscribers: Submit a lump sum in advance (by check, PayPal or credit card), or keep your credit card number safely on file with Crop to Cup and they’ll automatically charge your card every four weeks.

Each site will have to meet the minimum drop-off amount each week to keep it rolling, so drink up!