Week of August 27, 2017

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Laura Capicotto at our stand in Peekskill at the Saturday Market

Produce for this Last Week of August 2017

Summercrisp Lettuce,  Red Leaf Lettuce, Heirloom Cherry Tomato Mix,  Large Heirloom Tomatoes,  Toscano Kale,  Zucchini,  Summer Squash,  Red Cabbage,  Cilantro

Meet Laura Capocotto

We met Laura several years ago when we first began participating in the Peekskill Farmers’ Market.  Her passion is good food.  Laura spends her Saturday mornings at her local farmer’s market and visiting local farms, searching out the freshest organic foods. Then she goes home, spending the afternoon cooking, often coming up with unique recipes using what she found at the market that morning.  She tells us that it was her mother who inspired her.  Laura has passed that inspiration on to her son, who carries on the family’s passion for good, healthy food.  Her son has two very successful restaurants in Dobb’s Ferry, New York: The Cookery and The Parlor.  Check them out!!  He is clearly a brilliant chef, creating and cooking the most interesting and delicious dishes!  Like they say, “the apple doesn’t fall far from the tree.”  Good food brings people together! (To be continued…)

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Summercrisp Lettuce growing in the field on Eight Mile Creek Farm
For the kids:  Where’s Jenny?  Can you find Jenny our farm’s superdog somewhere in this blog!

Fresh Heirloom Tomato Salsa

Use this salsa with hearty chips or mix with pasta for a cold pasta dish

1 lb assorted heirloom tomatoes, chopped

1/4 cup chopped onion

1 hot pepper, cored, seeded, and finely chopped

2 garlic cloves, finely chopped

2-3 tsp minced fresh cilantro

1 tsp olive oil

1/2 tsp sea salt

Combine all ingredients and mix

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Our Heirloom Tomatoes at market Saturday

Red Cabbage Salad

1 red cabbage, cored and chopped

1-2 cloves garlic, minced

1/4 onion, minced

1 hot pepper, minced

1-2 Tbsp minced fresh cilantro

1 granny smith apple, finely chopped

juice from one very juicy lime

Fresh heavy cream or mayonnaise

sea salt and freshly ground pepper

Mix all ingredients.  Cover and place in fridge for at least one hour before serving to let flavors mingle.  Enjoy!

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Our cows……livin’ the good life!

Next Week……Beets, More Heirlooms,  Paste Tomatoes…..

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2 Comments on “Week of August 27, 2017

  1. Eight Mile Farm’s produce, the handsome animals, the blog, photos, and recipes, another SuperProduction!
    Thank you Pam and your other farm-stars.

  2. I am mystified!! I do see a black outline behind a small cow and the appearance of a black fuzzy limb next to the cow’s leg… but how could it be?? She is one stealthy pooch!

    Your red cabbage salad sounds divine-am even inspired to use cilantro.

    Once again, thank you for producing the best crops around!

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