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Tuesday, 16 June 2009 12:45

Bags for the People!

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Bags for the People is a non-profit organization that provides people with a sustainable alternative to plastic bags.

We were so excited that Bags for the People brought their mobile sewing party to Jimmy’s No. 43 last week for Paisley Farm CSA. Check out the pics below, and keep an eye out for their bag-making parties throughout the summer. Boycott plastic bags - make your own reusable totes!

CSA members sewing bags.

CSA members sewing bags.

Karol Lu, coordinator of our CSA at d.b.a. in Williamsburg won the prize for most stylish bag!

Karol Lu, coordinator of our CSA at d.b.a. in Williamsburg won the prize for most stylish bag!

Sewing + beer!!

Sewing + beer!!

The bag-making studio at Jimmys No. 43.

The bag-making studio at Jimmy's No. 43.

Bags for the People!

Bags for the People!

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Thursday, 18 June 2009 12:44

Recipes for the first week’s share

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All, I had a few requests for recipes - here are some I make. Do you have others? Please share them in the comments!

Quick Kale and White beans -

I serve this with some crusty bread and cheese for an easy lunch or supper

Dice one small onion and sautee over medium-high heat in butter or olive oil and a pinch of salt until soft and caramelized, about 5 minutes.
While this is cooking, rinse and chop the kale, then add it to the onions. Add 1 clove of minced garlic and a pinch of red pepper flakes (if you have arbol chiles, use them, they are great in this. You could also add the turnip greens along with the kale…). Add 2 c frozen pre-cooked (or one can, well rinsed) cannelini beans. Stir to coat with oil. Add 1 cup of white wine or dry sherry and let the mixture cook down over medium heat. If the kale isn’t yet soft, add a half cup water and steam it to continue cooking.

Pasta w/ Kale, leeks and carrots, serves 3
Take 3 leeks, trim off the leek greens and slice the white parts fine. Sautee in butter in a small soup pot for 3 minutes or until just beginning to soften. Add a few branches of dried thyme or 1 t herbes de provence, 2 diced carrots, the kale, rinsed and chopped, and 1/2 lb dried rotini (or other) pasta. Stir to coat w/ butter and let cook for a minute. Then add just enough water, or a mixture of dry white wine and water to barely cover the pasta. Bring the liquid to a boil, then cook, stirring frequently to keep as much of the pasta covered in liquid as possible, until the pasta is al dente. There may still be some liquid in the pan, which makes a nice sauce. Grate some good parmesan cheese on top and serve in bowls.

Turnips:
You can make a gratin, a soup, or just slice them raw and drizzle with salt, pepper and olive oil.
(Here are two good recipes:
http://www.finerkitchens.com/swap/forum1/117475_REC_Turnip_Gratin_with_prosciutto_Gruyere_and_cream__I_had_a_bumper_crop_of_t
http://girlymae.vox.com/library/post/cheesy-turnip-gratin.html

Raipini:
My favorite recipe is Orecchiete w/ Broccoli rabe
http://www.oldshawfarm.com/archives/000948.html

And the lettuce is great on its own - just dress it with a little olive oil and lemon!

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Thursday, 18 June 2009 12:43

Paisley CSA bloggers

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Check out these Paisley Farm CSA members who are blogging about food:

urbanfoodguy.blogspot.com/2009/06/my-first-csa-box.html

www.goodlifer.com/2009/05/csa-foraging-at-paisley-farm

thoughtsonthetable.wordpress.com

readkitchen.blogspot.com

And a fan of Paisley Farm:

www.friendofthefarmer.com

Feel free to add your own link in the comments!

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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…

Posted in d.b.a. Williamsburg pick-up site, recipes | 1 Comment »

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Today is definitely a soup day and from the looks of it, it will be a pretty soupy weekend too. Luckily we’ve all got some luscious heads of kale and a bunch of snappy mint to keep us company.

Stale Kale Bread and White Bean Soup 

This is a pretty simple soup, lovely for a crowd or just one, and you can adjust all of the ingredients to your liking.

2 tbs. olive oil

2 carrots chopped, 3 celery stalks chopped, 1 onion chopped, 4 garlic cloves chopped

1 handful each curly blue kale and lacinato kale, stripped from stems and torn into pieces

5-6 cups chicken stock

1 TKoz. can whole tomatoes and 1 TKoz. can cannellini beans

1 cup stale bread diced (1 inch)

2 bay leaves, 8 basil leaves julienned, 1 tps. salt, 1/2 tsp. pepper, 

finely chopped chives and pecorino romano for garnish

Heat olive oil in a large stockpot over medium high heat. Saute carrots, celery, onion and garlic until soft, about 7 minutes. Add kale, chicken stock, tomatoes and beans with their liquids, bread, herbs and spices. Simmer mixture 20-25 minutes, adding more water if necessary. Ladle out a bowl and garnish with chives and grated cheese.

Mint and Lemon Mojitos

Mojitos and soup might not be an obvious pairing, but when you’re pining for summer weather while trying to stay dry, it works pretty damn well.

10 mint leaves, 1 tsp. sugar, 2 slices of lemon with rind already zested (keep zest)

1 1/2 oz. white rum, gin or vodka

soda water and cracked ice

Muddle mint, sugar, one lemon slice and half of lemon zest together in the bottom of a tall glass. Add the ice and pour over the spirits and couple of splashes of soda water. Swizzle the ice and liquids without mussing up the mint and lemon too much. Squeeze the second lemon over top and add the rest of the zest to garnish.

Forget umbrellas and rain boots. Think soup and gin.

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Tuesday, 23 June 2009 12:40

Extra, extra: milk, eggs, cheese, and butter!

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We are taking orders for weekly “extras”!

Here’s how this works:

MEMBERS ONLY: Only members of Paisley Farm CSA may order these “extras”. To order, visit this page:
http://upstatefarmsny.com/orders.html 

DEADLINE: At the beginning of each week, you will receive a message about what’s available. Orders will be delivered the following week with your CSA share. You must place your order by Thursday evening at 5:00pm (again, for delivery the next week!).

PAYPAL: The orders page uses a PayPal shopping cart. Please set up a PayPal account if you don’t already have one.

FEES & MINIMUM: There is a $2.25 handling fee per order, and your order must total at least $12.00 (including the handling fee). We ask that members respect this minimum - PayPal will not enforce it automatically, so you are responsible for adhering to this rule. We won’t be able to fill orders that are less than $12.00 total.

SHIPPING ADDRESS: PayPal will ask for your shipping address, even though you are picking up at your CSA site. It’s ideal if you can enter your CSA pick-up site as your “shipping address,” but you may have your home address saved with your PayPal account. That’s okay.

There is also a text entry field in the checkout that asks for your CSA pick-up site: just enter the name here (i.e., “Jimmy’s”). It looks like this:

look for this when you checkout

look for this when you checkout

PICK-UP: You will pick-up your order with your CSA share.

PRODUCTS: Please use the links on the farm descriptions on the order page to learn more about the products. We will be offering chickens, fruit, and possibly other items soon! Stay tuned.

THANK YOU!
We’ve worked hard to set up a system that is both feasible for us while being usable for you. We hope you make use of this special service! ENJOY.

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Thursday, 25 June 2009 12:38

I’m a beet green. Eat me.

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courtesy the tiny farm blog
courtesy the tiny farm blog

Hey, it’s me. Yeah, down here–your beet greens.  I appreciate you slicing me off from those bumpy, dirty bulbs, but that’s not it between you and me. Hey, hey! Don’t throw me in the compost. I’m delicious–really.

Look at me. I’m lush and green and so much better than those lumpy stick-in-the-mud beets. While they’re burying their heads in the sand, I’m out waving my leafy mane around and getting some sun.

Alright, okay, me and the beets go way back.  We’re actually pretty great together if you’d pay me some attention too. Braise me or saute me and I’ll make those roasted purple bumps on a log better than ever. Add a little chevre, some red pepper flakes, a drizzle of olive oil and I’m yours.

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Posted in blogs, coffee orders from Crop to Cup

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Tuesday, 07 July 2009 12:37

Bibb lettuce salad with butter dressing

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A recipe from CSA member Lucy Muellner:

What you need to start:

  • 1/2 pound Bibb lettuce (about 4 heads) or Boston lettuce (about 1 head)
  • 1 garlic clove
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 teaspoons fresh lemon juice

The way to make it:

Separate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).

Pour warm dressing over lettuce and toss to coat. Serve salad immediately. 

I also added some of the chives I had left over from the week before.

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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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Thursday, 09 July 2009 12:30

Check out this video feature on Paisley Farm!

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Mike and Jan, your Paisley Farmers, have been featured on the website Friend of the Farmer - check out this video:

Paisley Farm and the Future of Food from David Becker on Vimeo.

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Posted in blogs, notes from the farm |

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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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