Upstate Farms of Highland
Paisley Farm CSA Blog
Monday, 28 February 2011 16:55

Reading List: End of February

There is no “in like a lion, out like a lamb” saying for February but here are a few reads you can still enjoy even if inside before spring comes again….soon!


American Wasteland by Jonathan Bloom

Since the Great Depression and the world wars, the American attitude toward food has gone from a “use it up, wear it out, make do, or do without” patriotic and parsimonious duty to an orgy of “grab-and-go” where food’s fetish and convenience qualities are valued above sustainability or nutrition. Journalist Bloom follows the trajectory of America’s food from gathering to garbage bin in this compelling and finely reported study, examining why roughly half of our harvest ends up in landfills or rots in the field. He accounts for every source of food waste, from how it is picked, purchased, and tossed in fear of being past inscrutable “best by” dates. Bloom’s most interesting point is psychological: we have trained ourselves to regard food as a symbol of American plenty that should be available at all seasons and times, and in dizzying quantities. “Current rates of waste and population growth can’t coexist much longer,” he warns and makes smart suggestions on becoming individually and collectively more food conscious “to keep our Earth and its inhabitants physically and morally healthy.” (Nov.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
from TIME
More to come! Check back for information on the Upcoming Summer CSA Sign-Up and other news from Paisley Farms.
Published in CSA
Sunday, 27 February 2011 16:57

Member Recipes for Winter 2011

A big thanks to Karol at d.b.a for sharing these great recipes from members! There are so many I am going to post them in two entries…so cook these up and get ready for more to come soon! As always… feel free to send your recipes or ideas for what you’re doing with this season’s share to Claire @ This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Slow Cooker Potatoes & Parsnips Au Gratin

Submitted by Steve and Susan Lynch


• 6-7 large potatoes, thinly sliced

• 2 parsnips, thinly sliced

• 1/2 onion, diced

• 6 tbsp butter

• 4 tbsp flour

• 3/4 cups heavy cream

• 1 1/2 cups whole milk

• 1 1/2 tsp dried thyme

• 2 tsp sea salt

• 3 tsp dried mustard

• 1 tsp black pepper

• 2 1/2 cups shredded cheddar cheese/gouda/parmesan/melting cheese of your choice from the CSA


1. Place prepared vegetables in the slow cooker.  Combine haphazardly.

2. In a small saucepan, melt the butter.  Add the flour and stir to create a roux.  Cook the roux for 3-5

minutes, until it turns golden in color.  Slowly add the milk and cream.  Cook until heated through and the

sauce has the texture of a slightly thickened sauce (not thick like gravy).  Add thyme, sea salt, dried

mustard, and black pepper.  Add shredded cheese slowly, do not boil. Stir until everything is well

incorporated into the sauce.

3. Pour the sauce on top of the vegetables and turn on the slow cooker.  Cook on high for 5-6 hours or on

low for 8-9.

Steve, Susan and Iris Lynch have lived in Brooklyn for a collective 39 years. Currently residing in Greenpoint, they attempt to cook all of their CSA shares before they rot and enjoy concocting recipes with far too much butter, cheese and cream. Fourteen month old Iris is the lucky recipient of vegetables her grandmother has never even heard of due to the Lynch family’s participation in the Paisley Farm CSA.

Kimchee Fried Rice

Submitted by Chad and Rochelle May

Vegetable oil

One large onion, small dice

Firm tofu, cubed

2-3 T soy sauce

One jar Hawthorne Valley Kimchee

3 cups cooked white rice



Sauté the onions in vegetable oil until browned and soft.  Add the tofu and soy sauce and sauté until the

tofu is browned on all sides.  Add the kimchee and rice, stir to incorporate.  Cook until heated through and

starting to brown slightly.  Serve with an over-easy egg on the top of each serving.

Chad and Rochelle live in Williamsburg.  Trying new recipes at home and eating out at new restaurants are top priorities.  To balance out all the eating, they also love the outdoors and enjoy cycling, rock climbing, snowshoeing, and snowboarding.

Candied Sweet Potatoes

Submitted by Adina Grigore and Adam Poor

3 lb large sweet potatoes, peeled and cut into 1-1½ inch rounds

1 cup packed light brown sugar

2 sticks (1 cup) butter

1/4 cup water

1/4 tsp salt

1/3 –1/2 cup bourbon


Steam the sweet potatoes on a steamer rack set over boiling water, covered, until just tender—about 10-15

minutes. Remove the potatoes, uncover them, and let them cool. Transfer them to a buttered 3-quart shallow

baking dish.

Simmer the brown sugar, butter, water, and salt, stirring occasionally, until the sugar is dissolved and the syrup thickened—about 5 minutes. Stir in the bourbon to taste. Drizzle syrup over the potatoes and bake in the middle of a preheated 350° oven, basting occasionally, until the syrup is thickened—about 45 minutes (or, if you didn’t steam the potatoes beforehand, about one-and-a-half hours)

Can be made a day ahead and chilled, covered, and then reheated before serving.

Adina Grigore is a holistic nutritionist, personal trainer, and founder of an all-natural skincare company (  Adam Poor is a freelance writer of marketing and advertising copy (in his professional life) and of fiction (in his real life).  They can’t imagine Thanksgiving dinners without these sweet potatoes.


Published in CSA
Friday, 25 February 2011 16:58

From Under the Winter Weather…

Warm hellos from upstate and some MORE winter weather. This year has really been a doosy with all the snow, the cold winds and the freezing of everything from pipes, to earth, to all our fingers!

But with winter comes Spring (we hope sooner than later) and we have many things to update you on moving forward! First a few other things to mention:

Week Five is upon us for March 2nd Delivery

….and will include:

  • 2 types of Cheese (Dill Tilsit & Hudson Red)   **Notes Below**
  • Omega Eggs
  • Wild Flower Honey
  • Acorn Squash
  • Cabbage
  • Carrots
  • Potatoes
  • Beans (spelt berries or kidney beans)
  • Greens (mesclun)
  • Beets
  • Cameo Apples
  • Mutsu Apples
  • Hawthorne Valley Seven Grain Bread

What a great box I think! Cheese and apples and bread… beans and greens and potatoes…beets and cabbage and carrots…eggs and squash and more. REALLY a few good meals here and look out for the upcoming recipes on the blog to go along with this box.

Also, feel free to send in what YOU are making! We love hearing about this and posting member recipes!

Email to Claire at  This e-mail address is being protected from spambots. You need JavaScript enabled to view it (or your respective site coordinators) and she’ll get them on the site!

img_7668Regarding Cheese, Please:

Some dissatisfaction has been expressed in terms of the cheese (share and value) so we ask you to look at the value of the cheese share over the entire course of the Winter CSA and we are upping this week to Two Kinds of Cheese to make up any shortages. Last week’s camembert was fragile especially in the small size it was packaged….there will be a replacement for members who need one. Please contact your site coordinators or the farm directly if you are one of those members and your replacement should have been taken care of by today (25.2.11)

Feedback is listened to and carefully taken into account as the season goes as well as for upcoming shares and seasons.


Summer Really Will Come Again

and so will Our Summer CSA!

The start date for the summer CSA will soon be announced and we’re happy to give you the first heads up! Last year it started June 9th. An online CSA form will be used again and spread the word to your friends…

Published in CSA
Friday, 11 February 2011 16:48

Summer CSA Notes!

The sun has come out and, was it real…. 70 degrees yesterday?! I think yes! We are all very excited about Spring and Summer here at Paisley Farms and hope you all are, too!

Our Summer CSA will run from June 8th to November 2nd for a total of 22 weeks. In that time, members will receive greens, tomatoes, heirlooms, eggplants, peppers, lettuces, broccoli, and many many more items from the typical (onions) to the less known (kholrobi.) There are also options for Egg Shares and Fruit Shares:

  • Vegetable Share: $550 for 22 weeks
  • Fruit Share: $290 for 17 weeks
  • Egg Share: $105 for 1 dozen omega eggs per week / $55 for half-dozen omega eggs per week for 22 weeks

Here is a link to sign up for all the options…Sign up by your desired pick up location!

Early Bird Special

For those of you who sign up early with a 50% deposit postmarked by Monday, April 4th, we are hosting a Spring Ramp Festival! This 2 day event will be full of camping, beautiful lands, fresh air, amazing ramps and a proper spring/summer kick off! More information here, and more to come as the weekend in May gets closer.

Other things to mention that are New this year:

  • Earlier Dates for Fruit Share: The fruit share will start earlier this year, closer to the vegetable share start date, so that we may include earlier fruits such as strawberries!
  • Grassfed Lamb Share:  This summer, we will be working with a new farm offe ring a grassfed lamb share.  Quantity will be limited to 40 shares over an 8 week period and will be delivered along with the regular vegetable share.  A separate online form will be created shortly for this lamb share.
  • Hawthorne Valley Farm products: This year we are also considering including more items from Hawthorne Valley Farm, including a weekly bread delivery as well as yogurt and other items.  We’d love for winter share members to please let us know your thoughts about the bread and sauerkraut from Hawthorne Valley Farm and if we should make it part of this year’s summer CSA as well.

On this year’s sign-up form, we will be offering the option for a membership donation.  This donation will go towards a CSA share for a previous member who has recently lost their job.  Mike and Jan have decided to match the amount donated by members.  The hope is to be able to bring on someone who has previously enjoyed our CSA and is going through hard times this year.  A member who falls into this category will be able to contact Mike directly through email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or phone (845) 756-3803. The share will be awarded on a greatest need basis.

Published in CSA
Thursday, 03 February 2011 11:38

Week 3!

It’s Week Three! happy carrot

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


Potatoes…chippowa or russet



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.

Published in CSA

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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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