Paisley Farm CSA blog

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! 

It’s Week Three!

An exciting box this week is coming to you…complete with the maple syrup talked about last week. The box contains:

Maple Syrup

Apples… organic & local

Mesclun mix greens from the Green House

Red Beets

Eggs

Potatoes…chippowa or russet

Onions

Carrots

Red or Black beans 

and more local delicious Cheese!

Of course, menu ideas are still bouncing along with hashes and poached eggs. Stuffed onions and beet soups keep you warm, and who says salads disappear in the winter? The greens are a perfect way to keep raw foods in your diet during this season. The carrots I have been trimming of the woody core (compost it!) and turning into a sesame and carrot slaw of sorts or stuffing grated carrots into sandwiches. 

Getting the Local Harvest newsletter, this past week I noticed a great winter recipe from a close neighbor of ours here in upstate New York. Though being on the other side of the Hudson, New Paltz is a fun little town, with plenty of local eaters as well. 

Thank you Local Harvest Newsletter ! 

Cheese and Potato Tart

This tart recipe was shared with us by Agnes Devereux of The Village TeaRoom Restaurant and Bake Shop in New Paltz, NY.

It’s delicious winter food — dense with potatoes and heavy with cream and cheese. The original recipe calls for Toussaint cheese, a raw milk cheese The TeaRoom gets from Sproutcreek Farm in Poughkeepsie, NY. Cheddar or another semi-soft cheese may be substituted. Serve with an escarole salad or other bitter greens.

For the crust:
One recipe of your favorite pie, tart, or pate brisée crust for a 8″ spring form pan

Serves 4

For the filling:

• 1 ¼ lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 ¼ c. whole milk (no ultra pasteurized)
• 1 c. heavy cream (no ultra pasteurized))
• 2 sprigs thyme
• 2 cloves garlic, peeled and lightly crushed
• Salt
• Pepper
• 1 T. butter
• 1 medium onion, diced into ½” pieces
• 1 egg
• ¼ teaspoon nutmeg
• 8 oz. Toussaint cheese, crust removed and grated or cut into ¼” thick slices, OR 8 oz. grated cheddar or cheese of your choice

Line the spring form pan with refrigerated crust and chill for 30 minutes. Bake at 375 degrees until cooked but not browned, 15 – 20 minutes. Turn the oven down to 350.

Combine potatoes with 1 c. of the milk, cream, 1 sprig thyme and 1 garlic clove. Season with salt and pepper and bring to a gentle boil. Lower heat and simmer for 10 minutes or until potatoes are tender. Discard thyme and garlic and let potatoes cool in the liquid.

Warm the butter in a pan over medium to low heat and add the onions, remaining thyme, garlic and salt and pepper until the onions are translucent and tender, about 15-20 minutes. Remove from heat, discard thyme and garlic and set aside to cool.

Drain the potatoes, straining the milk and cream into a liquid measuring cup. If necessary, add extra milk to equal 1 ¼ c. liquid. In a bowl whisk together the egg and a pinch of nutmeg and then add the milk and cream mixture. Season with salt and pepper and whisk to combine.

Scatter ½ the onions, half the potatoes and ½ the cheese in the baked tart shell. Then add make a second layer with the remaining onions and potatoes. Top with the remaining cheese. Pour the milk/egg mixture over the filling and cover with foil. Make sure foil is tented and not touching the surface of the tart.

Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool for 30 -60 minutes before serving.

Hopefully you are all finding your own inspirations in this box, as was I with the warm aroma of roasted winter squash already in the air as it met its early fate in my oven today. A Japanese proverb one said that “One kind word can warm three winter months.” I think a kind and delicious meal can warm all the winter months, and here are a few more ideas of how to use this week’s share…

Parsnips: sweet and nutty tasting, obviously these make a great dish roasted. After roasting you can also puree with plenty of butter and salt for a base that fills in for mashed potatoes, add herbs such as thyme, dill, sage or tarragon as all compliment parsnips…Parsnips can also be substituted for carrots, and if yours taste sweet and tender enough, by all means, grate them into salads raw…along with toasted walnuts to balance their sweetness. Or combine with carrots and potatoes in stews, braises or alongside while roasting a chicken. 

Beets: Again, roasting is an easy staple way to enjoy those (high heat, covered, slip off skins once tender all the way through) where they can then be sliced and/or drizzled with an Orange Balsamic Glaze made by combining a 2 to 1 ratio of OJ and balsamic vinegar with a little honey or sugar, and reducing over medium heat to half. Add fresh orange zest too if you like. This blood toning super food also makes a wonderful soup addition… Or if you’re on a cleansing start to the new year and own a juicer… go to town with a Red Dragon juice of beets, apples, celery and fresh ginger.  

Daikon: …is a Radish…and a bit hotter than red radishes with  juicy flesh. Grate into a salad along side the carrots, dressing with toasted sesame oil, rice wine vinegar, cilantro (I skip the green usually and add seaweed…) and black sesame seeds. Radishes and sweet local carrots remain to be a great way to include raw vegetables into a winter diet, maintaining even more of their nutritional value. 

Quick Bits:  Taking a nod from simple British cooking I heard about rough dicing carrots and parsnips, boiling them with a little water until soft, and then smashing them all together with butter and some herbs like chopped sage or thyme… salting and having a simple pleasant mash side dish that still highlights the vegetables.