Week of July 9, 2017 Summer CSA
Michael Burke and Michele Shin Picking up their CSA Share Tuesday in Delmar
Produce This Week From Our Farm
Fordhook Giant Swiss Chard, Red Leaf Lettuce, Romaine Lettuce, Radishes with Greens, Summer Salad Mix, Parsley and Escarole
This week we would like to let our customers know that they are our heros! Without them, all of our planning, hard work, time and effort put into producing healthy food would be wasted. If we didn’t have you guys on the other end going out of your way, making the extra effort to buy from us, our farm would come to a screeching halt! I believe it is not sustainable for a family farm to sell wholesale; one of the reasons farms, which used to dot our landscape, have become less than 2% of the population. “Get big or get out,” became the motto in the fifties and sixties, and with it thousands of family farms folded. You guys are a select few group for which food matters and are willing to deviate from the majority who purchase from supermarket chains and instead, purchase direct from the farm, giving us a fighting chance! We salute you and thank you! Each week we will feature one of our customers and tell you a bit about them. Our way of saying THANKS!!
Sean and Lilian Souders Picking up Their CSA Share on Saturday in Peekskill
Radish Top Soup
2 Tbsp butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced
Melt butter in large saucepan over medium heat. Stir in onion and saute until tender. Mix in potatoes and radish greens, coating with butter. Pour in chicken broth. Bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool a bit and transfer to a blender. Blend until smooth. Return to saucepan. Mix in heavy cream. Cook and stir until well blended. Serve with radish slices.
Chris Rice Picking up her CSA Share at the Peekskill Farmer’s Market on Saturday
Organic Parsley Herb Vinaigrette Dressing Recipe
Wonderful over lettuce dotted with cubed avocado!
1/2 cup extra virgin olive oil
1/4 cup raw apple cider vinegar
1 1/2 cup honey
1 bunch fresh parsley, chopped
1 clove garlic, chopped
1 tsp sea salt
1/2 tsp dried oregano
1/4 tsp black pepper
Combine all ingredients in a blender and blend until smooth.
Escarole can be eaten raw in a salad. Add chopped citrus, such as a meyer lemon, grapefruit, or orange and roasted walnuts to temper the sharpness of the escarole.
It is a classic side dish in Italian restaurants. Saute it with garlic and olive oil. Toss in some cooked, chopped sausage and/or toss with pasta for a one dish meal! You can also throw in some cooked beans, for another classic Italian dish: Beans and Greens!
Next Week……..Rainbow Chard, Crispino Lettuce
Harvesting Hay for Our Cows on Sunday
Have a Wonderful Week!!