Upstate Farms of Highland
Monday, 28 March 2011 16:46

Loving Lamb

Hello from the farm and last week of March. Still looking for Spring temperatures? We are too….but that hasn’t stopped the Early Bird Summer CSA Rally!

123-cuts-of-lamb400As some of you know, this year we are offering a select number of Lamb Shares from a small local farm near by. For those interested, the cuts of meat will vary but the Lamb Hot Dogs will be replaced with a Second Lamb Sausage.

Lamb is a lovely meat, and very earth friendly when being bought locally like this. Happy animals make for happy meat. Lamb is also very safe for those dealing with food allergens from what I’ve read. If you are not used to cooking lamb, check out this article by Saveur. Sure, I got there because I saw a cute lamb meat picture, but I stayed for the good info. Knowing cuts of meat will help in cooking and serving…if this is still a challenge there are many recipes there… or enlist the help of friends and offer to cook the veggies.

Don’t forget to spread the word about the Summer CSA Sign Up and the Spring Ramp Festival!

We’re very excited and setting a date this week, more information and final details to come… Sign Up Folks!

Published in CSA
Monday, 21 March 2011 16:53

Cauliflower-Parsnip Soup With Beet Chips

Here is a Recipe from, just a little recipe that takes some time if you make the chips as well. More information on the seemingly confusing Summer CSA is coming soon! Stay Posted and hopefully we can make the process simple and easier.

Cauliflower-Parsnip Soup With Beet Chips

cauliflowersoup_290x210We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. This elegant, creamy soup may seem indulgent, but it contains no cream at all-it’s simply puréed vegetables.

Special equipment: Use a mandoline to create the beet chips. If you don’t have one, just use a vegetable peeler to make beet strips.

You will also need a deep-frying/candy thermometer for the beet chips.

Game plan: Make this soup vegan by replacing the butter with olive oil.

This recipe was featured in our Valentine’s Day story.

Total Time: 45 mins
Active Time: 25 mins
Makes: 2 servings

For the soup:
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium leek, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
1 cup peeled, coarsely chopped parsnips (about 2 medium parsnips)
2 cups coarsely chopped cauliflower florets (about 1/2 a small head)
1 teaspoon kosher salt
2 3/4 cups water

For the beet crisps:
1 medium red beet
1 cup peanut or canola oil, for frying


For the soup:

  1. Heat olive oil and butter in a medium saucepan over medium heat. Once butter foams, add leek and season well with salt and freshly ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.
  2. Add parsnips and stir to coat in oil. Cook until parsnips are softened but not completely tender, about 4 minutes. (Do not let the vegetables color.)
  3. Add cauliflower, stir, and cook for about 1 minute. Add salt and water. Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.
  4. Remove from heat and allow soup to cool slightly, about 10 minutes. Process in a blender until completely smooth. Return soup to the saucepan and place over medium-low heat. Taste and adjust seasoning as necessary.

For the beet crisps:

  1. Trim top off beet and peel it, leaving a 1-inch-wide layer of skin near the top so that you don’t dye your hand while slicing. Using a mandoline or vegetable peeler, make very thin slices of beet-about 8 whole slices or 1/3 cup.
  2. Fill a small saucepan with 1/2 inch oil. Heat over medium heat to 375°F. Line a plate with paper towels and set aside.
  3. Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds. Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate. Sprinkle with salt. Repeat with remaining beet slices.
  4. Serve soup topped with beet chips.

Beverage pairing: A medium-bodied Austrian Grüner Veltliner would be a nice match with the earthy cauliflower and beet elements of this dish. Try the 2005 Hiedler Grüner Veltliner Löss.

Published in CSA
Wednesday, 16 March 2011 16:51

Winter CSA: Last Share


With the time change already in effect, we are about to have to bid winter farewell for the coming spring. This year many are happy to see the cold weather finally start to move away but there is this week’s final Winter CSA share! What a bountiful share it is! There is plenty to make entire means with this week and we hope you get inspired to do some last of the season March time meals with all this!

A big thanks to all of those who went through the winter with us! We welcome any and all feedback as we use this information to better our CSA shares and our member’s experiences.

This week’s share includes:

  • Eggs
  • Mixed Potatoes
  • Mixed Beans
  • Onions
  • Carrots
  • Turnips
  • Mixed Red and White Beets
  • Acorn Squash
  • Mesclun
  • Cameo Apples
  • Mutsu Apples
  • Hawthorne Valley Farm Sourdough Bread
  • Cheese will be Bier Meck from the Finger Lakes

There will also be replacement cheese for those of you who contacted the farm. Thank you again!

Published in CSA
Wednesday, 16 March 2011 16:49

Summer CSA & Ramp Festival

The Summer CSA Sign Up is now open for early birds! Signing up early is not only a responsible way to gurantee your summer farm share, but also gives you an open invitation to our Spring Ramp Festival when you send a 50% deposit by April 4th! More information on this can be found on your sign up form.

Sign Up forms can be found on our main CSA page, and are divided by Pick Up Location. We have 5 locations: Green Spaces, Jimmy’s No. 43, Central Park East School II in New York City and d.b.a. Williamsburg and Metropolitan Exchange Building in Brooklyn. We also welcome any information if you would like a pick-up location in your neighborhood.

Please find your desired pick up spot and fill out the correct form!


Speaking of Ramps

…..many of you have probably seen ramps on restaurant menus, in early farmer’s markets or maybe you’ve never heard of them! Well, they are certainly something special and often times cause for celebration (like our festival!) Ramps are a wild leek type of vegetation with a flavor between garlic and an onion. Ramps are not available for long and really showcase the delicate way nature provides certain delicious plants only for a blink in the year, making ramps something to take advantage of while you have them growing wild in the Spring. Unlike leeks, ramps are not cultivated and are actually easier to clean once harvested (a process you will see if you attend the ramp festival!)

img_8200Ramps add flavor to egg dishes, potato dishes, salads, roasts and other foods that would normally call for scallions, leeks, and/or garlic.

Last year, we were lucky enough to have our dear friends and chefs from Blue Hill in New York City come by to gather ramps, fiddlehead ferns and I think some wild mushrooms were also found. A great time with great food and fellowship.

Published in CSA
Friday, 04 March 2011 16:54

More Recipes & More Quick Reading

Reading: An interesting round up of agriculture and farm sort of reading…

Break-down of where a Dollar really goes for food.

Farmers Want Consumers To Know the Origins of Their Food

Recipes: The wonderful folks at d.b.a. have more recipes to share… great things for all of you to try if you have 15 minutes or 2 hours… there’s something for everyone and the week’s shares. Thanks Karol and all the members who submitted recipes!

Spiced Root Vegetable “Frites”

Submitted by Russ Hedberg and Kaitlin Barthmaier


3 medium sized beets, peeled

3 large carrots, peeled

1 large turnip, peeled

1/2 tsp ground ginger

3/4 tsp fresh grated nutmeg (fresh nutmeg is definitely the best way to go.  Ground nutmeg always tastes stale

to me.  if you insist on using it, though, I would recommend using less, perhaps only 1/3 tsp.)

1/4 tsp crushed red pepper flakes (if you like really spicy food, by all means, go nuts with this)

2-3 tbsp extra virgin olive oil.

Salt and pepper to taste.


Preheat your oven to 400 Degrees. Slice the beets, carrots, and turnip into spears that are around a quarter inch

thick and two inches long, so that they resemble French fries.  Place the vegetables in a large mixing bowl and

toss them with the most of the olive oil, nutmeg, ginger, and red pepper.  Toss until the vegetables are nicely

coated.  Line a sheet tray with parchment paper (or at least be sure to grease it well) and spread the vegetables

out over the tray in a thin layer.  Dust the veggies with the remaining spices, and add your desired amount of

salt and pepper (kosher salt is the best).  Drizzle the remaining olive oil over the vegetables and place them in

the oven.  I would recommend a taste test after 15 minutes.  I like these to still have a little crunch to them, and

15 minutes at 400 should do the trick, but depending on your oven, and your preference, you might need closer

to twenty minutes.  Remove from the oven immediately and serve hot.  We ate these with venison burgers, but

they will go with just about anything. Enjoy!

Russ is a once and future graduate student in geography and political ecology. When he isn’t reading egg-head books, or

skiing, he tends bar at Gramercy Tavern.  Kaitlin is a specialty cake maker extraordinaire (check her out at  She also manages the social media and outreach for Gramercy Tavern, coordinates their kitchen

internship program, and serves as the assistant to the Executive Chef.

The Easiest Thing You Can Do With Beets

Submitted by Lily Kane

Around this time of year I start to feel like I haven’t seen a fresh vegetable in weeks.  As much as I love it, there are days

where I don’t want anything roasted or sautéed or even warm. Luckily, for those days, there are beets. This is a quick,

ridiculously easy, bright and tangy dish of raw beet goodness. It’s barely even a recipe, it’s more of a suggestion.

- Use a box grater to shred a medium sized beet into a bowl

- Add a tablespoon of lemon juice & stir to coat

- Add a tablespoon of apple cider vinegar & stir to coat

- Season to taste with salt & pepper

- If necessary, add a little more of either lemon or vinegar

- Let it all marinate together for 15 or 20 minutes

- Delicious add-ins: feta, shredded carrots, chopped up Jerusalem artichokes

Lily Kane lives on Berry Street and loves pickled things and vinegar. Loves it so much, in fact, that you might want to add

less vinegar to this “recipe.”

Butternut Squash & Beets on A Bed of Spicy Greens - for Side Dish or Salad (Serves 4-8)

Submitted by Laura Barnett

1 large butternut squash

4-5 beets

1/2 – 3-4 cup olive oil (1/2 cup for vinaigrette; 1/4 cup for roasting)

arugula (amount varies, can either be a few greens, if you are making side dish, or a lot, if you are making salad)

salt & pepper to taste

1 sprig rosemary

1/2 clove garlic

Juice of 1/3 lemon

1 TB sherry vinegar

1 tsp whole-grain mustard

1/4 tsp fennel pollen or ground fennel

1/4 cup chopped parsley

1/4 cup golden raisins, soaked in hot water for 10 minutes and chopped

1/2 cup whole roasted cashews, not salted

1. Preheat oven to 425.

2. For squash: Cut off ends. Peel with vegetable peeler. Stand it up and cut in 1/2 lengthwise. Scoop out seeds

and pulp. Cut horizontally in 1-inch strips. Arrange layers on sheet pans. Drizzle or brush with olive oil.

Flip over so it is olive-oil side down. Season with salt, pepper, and rosemary and roast until undersides are

brown, about 20 minutes. Remove from sheets and allow to cool.

3. For beets:  Wash thoroughly but do not peel. Place in boiling water to parboil for approx 10 minutes.   Let

cool and wrap in tin foil like a baked potato. Bake with squash for approximately 45 minutes until soft (test

with a fork). When done, allow to cool and then unwrap, peel and cut in chunks.

4. For vinaigrette: Place garlic clove in bowl for flavor. Add lemon juice, sherry, 1 tsp salt, pepper to taste,

mustard, and ground fennel.  Whisk together. Drizzle in 1/2 cup of olive oil and whisk until emulsified.

5. To assemble as side dish or salad. Place greens on plate. Add roasted squash slices and chunks of beets. Pour

vinaigrette over.  Top with chopped parsley, raisins, and cashews.

Note: best to add vinaigrette, parsley, raisins and cashews right before serving.

Laura Barnett has been a CSA member since 2005 and has enjoyed collecting her vegetables from the Y on 14th Street, the

back of a truck, a church basement, and of course DBA! She and her husband and son recently moved to Wallabout, a

neighborhood on the Brooklyn waterfront between the Manhattan and Williamsburg bridges. A Brooklyn native, Laura is

a director and teacher of theater.

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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