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Monday, 21 September 2009 12:10

Gorin Delicata Squash

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Doesn’t that sound exotic? Gorin Delicata Squash!

[good luck finding a cultural connection to this recipe :) ]

*Rinse the outside of the squash (the weird looking green striped squash that is deliciously sweet inside). Do not peel.

*Cut in half, length wise, scoop out seeds (discard OR set aside for Roger’s Salty Seeds: recipe below)

*Place in a flat oven dish with a thin layer of olive oil–face Down,

*Bake in oven at about 350 degrees until squash softens (approximately 15 mins or more). Stick a fork through the skin to test for softness.

*No other seasoning is necessary. This squash is sweet and super tasty on it’s own!

*If you won’t feel right without adding a little something, use a pat of butter and/or dash of salt.

Hate to waste the seeds? Try Roger’s Salty Seeds:

*Clean
*Toast the seeds in olive oil and salt the heck out of them.
*Put in broiler and watch them like a hawk.
*When they’re halfway between brown and burnt, yank ‘em out and count slowly to 100 so you don’t burn your fingers.

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Tuesday, 22 September 2009 12:08

“sneaky” collards

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This is my one of my favorite recipes for collards. It takes a little extra effort, but it’s worth it. Made it last week alongside some fried chicken, mashed potatoes, cornbread, and pecan pie ice cream. So good!

Note: Although the recipe calls for 3 bunches of collards, you may use 1-3 bunches, adjusting only the water.

Sneaky Collards

From The Lee Bros. Southern Cookbook by Matt and Ted Lee, highly recommended

Ingredients:
* 8 cups water
* 3 dried chili peppers
* 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
* 3 3/4 pounds (about 72 leaves or 3 bunches) collard greens
* 1 large onion, trimmed and quartered
* 1 large tomato, cored, seeded and quartered
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon balsamic vinegar, sherry vinegar or red wine vinegar
* 1 teaspoon smoked Spanish paprika
* 1 teaspoon freshly ground black pepper
* 3 cloves unpeeled garlic

Directions:
In a large stockpot, bring the water to a boil over high heat. Add the chili peppers and 1 tablespoon salt. Reduce the heat to medium-low and cook for 10 minutes, or until the stock has a nice salty spiciness.

Wash the collard greens thoroughly to remove all grit, and remove/discard the ribs. Add a few handfuls of collard greens to the pot. Submerge them with a spoon and cook for 3 to 5 minutes, until they have turned bright green. As they become more compact, add more greens and repeat the process until they are all submerged, cooking for 6 to 10 minutes. Reduce the heat to the lowest setting, uncovered, and make a note of what time it is.

Preheat the broiler, set an oven rack about 3 inches from its heat and have ready a cast-iron skillet.

While the greens are cooking, place the onion and tomato quarters in a medium bowl. Drizzle olive oil and vinegar over them; add 1 teaspoon salt, the paprika and the pepper, and toss to coat evenly. Transfer the vegetables to a medium cast-iron skillet and add the garlic. Broil the vegetables for 6 to 8 minutes until they are well charred. Set the skillet on the stovetop to cool.

Discard the garlic cloves’ charred papery peels and place the garlic in a food processor, along with the charred vegetables and their juices. Puree for 3 minutes or until quite smooth. (You should have 1 1/2 cups puree.) Using a ladle, remove 6 cups of stock from the collards pot (that will be just about all the liquid that is left; discard or save for later use). Add the puree and continue to cook the greens over lowest heat for 1 hour from the point at which you noted the time. The greens will be tender and a very dark matte green.

Use a slotted spoon to divide among individual plates, and serve with a hot pepper sauce or homemade vinegar sauce at the table.

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Tuesday, 13 October 2009 12:07

Dan’s Famous Squash Casserole

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2 butternut squash, baked per below
1 med. onion, caramelized per below

juice and zest of one small orange
4 tbsp. butter
1 tbsp. fresh thyme leaves
salt and pepper to taste (don’t be shy)

2-4 tbsp. brown sugar
Additional butter

Cut squash in half through stem end, scoop out seeds, place cut side down in baking pan with 1/2? water.  Bake at 375 for 45-75 minutes, depending on size, ’til tender.  If pan dries out, add a little more water.  A good test:  if you can press an indentation into the the rind (center of non-cavity area) with minimal effort, it’s done.  Until you’re comfortable with this method, flip and test for tenderness with fork.  Allow to cool enough to handle.

Peel and thinly slice onion.  Saute gently in 1 T. butter or olive oil with a few shakes of salt.  Try to reach golden-brown without drying them out or crisping them; you may add 1 T. water or stock if necessary.  This is ideally a slow process, perhaps half an hour–if you don’t mind checking frequently, you could do it in the oven while the squash is baking, rather than on the stovetop.

To get a good puree, the squash should be scooped from shells, and done in small batches, perhaps 6, with a small amount of the butter, orange, thyme, salt and pepper in each batch.  Don’t worry about exact proportions–as long as there’s some butter, onion and flavorings in each batch, you’re fine.  Puree with a food processor’s metal blade.  For a coarser texture, the plastic blade or an immersion blender can be used.  For a very smooth feel, you can add a splash of broth, milk, or milk substitute to each batch.

To save dishes, you can place each batch in a square pan (which has been lightly oiled or buttered to decrease sticking) as you finish it–they needn’t be further mixed together.  Pat the squash into the pan firmly, and spread a VERY thin coating of butter over it, or just place little pats strategically.  Top with a little more salt, pepper, and thyme, and sprinkle with brown sugar.

At this point, you can immediately bake, set aside for a goodly part of a day, or refrigerate overnight if necessary.  The final baking will depend on your starting temp.  Half an hour at 325-350 should be enough to heat through, but check for hotness, especially if it was refrigerated.  Finish with 10 min. at 400-425 to crisp the top a little.  You may even want to broil for a couple minutes, instead.

This is how we had it a Jan & Michael’s, but it’s very flexible.  Any type of winter squash will work, though initial baking times will differ.  Finely chopped rosemary, sage, marjoram or other herbs may be used instead of or in addition to the thyme, or cinnamon, nutmeg or crushed coriander (be more sparing with these concentrated flavors).  To be a little more healthful, all butter can be replaced with olive oil.  For those who prefer less processed sweeteners, 1/4 c. honey can be blended in rather than topping it with brown sugar.  It can be mixed with a couple beaten eggs, and used to fill two or three pie-shells.  I’m about to make a batch, thin it with broth, dispense with the topping, and pipe it onto pastry puff rounds as an appetizer.  BUT, still, I most often simply bake the squash, flip it over, fill the cavities with all the flavorings, return to oven for 10 minutes, and scoop right onto a plate.  That works best with acorn squash, due to the large, centered cavity.

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Thursday, 15 October 2009 12:05

Harvest Party ‘09

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Hope everyone who came to the Harvest Party on Paisley Farm this past weekend had a wonderful time. A HUGE thank you to Mike, Jan, and family for their hospitality, to Mother Nature for one of the most gorgeous days of the year, and to all the members for making the day so amazing.

In case you couldn’t make it, here’s what you missed:
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The early morning crew pick greens and veggies for the dinner salad (the ground was too wet for garlic planting)…

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…and take a tour of the fields

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…where it all happens!

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Cutting the mixed greens for the most delicious salad ever.

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Chard!

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Washing the greens.

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DBA member Arianne handling a very large salad spinner (once belonging to the White House).

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The kids paint pumpkins.

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Hanging out at the house and taking it easy.

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THE LAMB.

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DBA member Jeb: city boy in the country.

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The spread.

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Digging in!

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The dinner table.

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Monday, 19 October 2009 12:03

Upcoming event at French Culinary Institute

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Dear Paisley CSA members,

Glynwood is a wonderful organization working to help communities in the Northeast save farming. You can watch Paisley CSA coordinator Sara Grady’s film about Glynwood to learn more. Please consider coming to this upcoming event in NYC!

The New Future of Food: Finding Change in Unlikely Places

Moderator:  Judy LaBelle, President, Glynwood
Panelists:  2009 Glynwood Harvest Award Winners
Monday, October 26, 2009 at 6pm
French Culinary Institute, 462 Broadway at Grand Street, NYC

Local?  Organic? Food Miles Traveled? Glynwood invites you to join us for a conversation about The New Future of Food.  The 2009 Glynwood Harvest Award winners will discuss the challenges they faced and the innovative programs and solutions that they have created and implemented in their own communities.

A cocktail reception follows.  Enjoy hors d’oeuvres featuring locally grown food prepared by Chef Sean Rembold, Marlow & Sons; Chef Shanna Pacifico, Back Forty, and Chef Josh Eden, Shorty’s 32, each of whom support local and sustainable agriculture at their restaurants.

This event is free and open to the public on a first come basis. To reserve your place, please contact Anita Barber,  This e-mail address is being protected from spambots. You need JavaScript enabled to view it or 845. 265.3338.

Posted in Uncategorized

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Friday, 06 November 2009 12:02

Harvest Dinner at Jimmy’s, Nov. 18th

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For anyone who wasn’t able to make it up to the farm, or those who just didn’t get enough of the autumn bounty, we will be hosting another harvest dinner at our East Village pick up site, Jimmy’s No. 43 on Wednesday November 18th. The three-course prix-fixe will include locally sourced ingredients from Violet Hill, Three Corner Field Farm, Mt. View Farm, Consider Bardwell, Jasper Hill and, of course, our beloved Paisley and Upstate Farms. You can expect a couple of delicious options including a vegetarian menu for $20 (tax, tip and drinks excluded). The one and only charismatic Farmer Mike will be on hand for entertainment and to answer all soil-season-string bean questions.

If you’d like to reserve a seat, you can email Leslie ( This e-mail address is being protected from spambots. You need JavaScript enabled to view it ) for the specific time slots below. Seating is limited, so an early reservation is recommended. Please include your name, # of people in your party, phone number and time desired.

Fall Harvest Dinner @ Jimmy’s No. 43, November 18th
$20 3-course prix-fixe (appetizer, main and dessert; tax, tip and drinks not included)
Reservations available for 6, 6:30, 7, 8, 9 and 9:30.

Posted in Uncategorized

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Friday, 06 November 2009 12:01

WINTER SHARES

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We are very pleased to announce that we are offering winter shares! The winter shares will include a variety of locally sourced products assembled from Upstate Farms, our network of local farms.

CONTENTS & COST
The shares will be pre-boxed and delivered every two weeks.
Dates are: Jan 6, Jan 20, Feb 3, Feb 17, Mar 3, Mar 17.
Each share costs $300, and will be assembled with locally produced products sourced from our
network of Upstate Farms. Here are details on what the shares will contain:

The shares will include:
+ potatoes, squash, apples, greens, and add’l produce
+ eggs and cheese
+ honey and maple syrup

If you would like to reserve a spot, email your site coordinator:

This e-mail address is being protected from spambots. You need JavaScript enabled to view it
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
d.b.a. Williamsburg
This e-mail address is being protected from spambots. You need JavaScript enabled to view it **

As soon as we have sufficient reservations for each site you will be asked to send in your form and check. We need to meet a minimum number of members at each site, so please email your coordinator promptly!

(** Special note for Met Exchange members: We anticipate we will have to move the pick-up site to another location in the neighborhood for winter shares. We are working on this right now, and we will be in touch with details as soon as possible. If you have any suggestions for a potential alternate site, please contact Sara or Meredith.)

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Saturday, 07 November 2009 12:00

Giving thanks to Paisley Farm

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Dear Paisley Farm,

Volunteering the week after your harvest party, I heard about the 90 friends who broke bread with you last saturday. If I were able to be there I would have raised a glass to you and said, “thanks”…

“Thanks” for not poisoning the earth while growing and tending what the earth gives forth.

“Thanks” for working all hours, days and nights, for getting good food to those of us without a plot of land but with a burning need to feel connected to the land (and a healthy contempt for agribusiness).

“Thanks” for beautifully bundling all your bounty and presenting it in a way that shows you are as proud to grow it, as we are to eat it.

“Thanks” for lettuce so delicate that no supermarket could ever carry it.

“Thanks” for radishes as big as eggs and eggplants as polished as marble.

“Thanks” for infinite greens that build bodies 8 ways.

“Thanks” for tomatoes both heirloom and roma….(especially the zebras)

“Thanks” for basil that actually got me followed one day by someone who just wanted to keep smelling my shopping bag.

“Thanks” for the one ear of corn (it was delicious).

“Thanks” for the unbeatable beets.

“Thanks” for the squash and the leeks and the kale, and more kale, and more kale, and the swiss chard.

“Thanks” for the tatsoi that was so beautiful i hated to cook it, but any brassy cook can never resist a brassica.

And “thanks” for sending it all to jimmy’s with the best beer in the city to celebrate Wednesdays.

“Thanks” to Leslie Pariseau, always calm, often beleaguered.

And “thanks” Tivoli, for giving us mike, jan, along with Julian and Augusta, who made this CSA, season one, a joy.

Here’s to next year and a little sunshine in the spring. Oh, and happy “thanks”giving.

Jane Talcott,
Paisley CSA member (at Jimmy’s)

Posted in Jimmy's No. 43 pick-up site, Uncategorized

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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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Friday, 08 January 2010 11:57

Winter Season CSA Underway!

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Our Fresh Produce Delivery at CPE II

Our Fresh Produce Delivery at CPE II

Thank you and welcome to all of our new members!

From the feedback I received on the first day of delivery, everyone was pleased and excited to receive their box o’ freshly farmed produce!

There were a few “mystery” items for us city dwellers :). I’ve posted images of some of them so that those of us living around more concrete, than farmland, can “check our answers.”

A Beet

A Beet

A beet, “obviously” you say. The beet I received was not purple-ish, it was all green, so I was only able to recognize it by its shape. (Although it does look like a radish… hmmm)

My Beet!

My Beet!

Please let us know of any yummy recipes you discover for beets, radishes or parsnips. Email it to me and I will post to the blog.

Some of my beets were very dark like this.

Here's the beet you may recognize in your share this week.

Misato Rose Radish

Radish. This looks like my beet. Now I'm confused.

Not to be confused for a pumpkin.

Golden Nuggest Squash. Not to be confused with a pumpkin.

Use small pumpkins to make soup or a soup bowl.

Use small pumpkins to make soup or a soup bowl with a lid.

Not sure where "spaghetti" fits in.

Spaghetti Squash. Not sure where "spaghetti" fits in. Eat it with spaghetti, i guess?

Tan, white fleshed "carrot" kin to the turnip?

Parsnips. Tan, white fleshed "carrot" kin to the turnip?

Chinese Radish. Looks like an oblong albino carrot.

Chinese Radish. Looks like an oblong albino carrot.

I hope this information is helpful!

Don’t forget to sign up (online) for a pick-up day volunteer shift.

Until we meet again,

Tuesday

CPE II Location CSA Coordinator

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