Glazing greenhouse glass

To think we've had the foundation wall up since spring and the framework assembled since mid-summer, I am slightly ashamed - although relieved and happy - to say that we have finally begun the glazing process. We got our first pane in last week and are waiting on some supplies to continue with the job. Please let it be just a few weeks away when I post again showing the completed house!

2013 October Work-ation

We had beautiful fall weather for our October work weekend and I am still sneaking glances at our now beautiful garden, thinking, "wow, we got so much done!"

Thanks to all who came out to help on the farm. Together we hauled 8 truckloads of manure, sifted 85 cubic-feet of compost, prepped 30 beds for the winter, popped 18 pounds of garlic for next week's planting, scraped off the majority of our greenhouse frame and secured 30 bails of hay for mulching. Lots of other tasks throughout the day - like raking the manure,  harvesting the last of the peppers, eggplants and tomatillos, and washing all the dishes - did not go unnoticed! And it wouldn't have been a proper work-ation if we didn't haul at least one gigantic boulder out of a bed and add it to our bonfire collection.

Thanks for another good season and for coming together as a community of friends and neighbors to support Longhaul Farm. We couldn't do this all without you.

19th CSA basket

This will be the last regular pick-up of the season. We'll let everyone know when the final basket is ready, depending on when the squashes have cured, the popcorn has dried and the frosts have come.

Expect the following this week:
Parsnips, leeks, eggplant, peppers, broccoli raab, braising mix, cabbage, kale, chard, scallions, parsley.

18th CSA basket

A few more days of heat will help the eggplants and peppers coming and boost the greens. But the frost is looming, so squashes and pumpkins must be harvested soon, big or small.

Expect the following this week:
Eggplant, pepper, summer squash, melons, lettuce, mustard greens, kale, chard, scallions, parsley, cabbage.

Please join our work-ation on October 12th

We're hosting a work day at Longhaul Farm on Saturday, October 12th.

Rain or shine, our morning work session is from 9-1, followed by lunch, an afternoon work session from 2-6 and dinner and a bonfire to celebrate the end of a hard day's work.

We'll be prepping our vegetable beds for the winter, cleaning up our greenhouse frame and possibly digging some new space for asparagus crowns. If you have work gloves, bring them; wear sturdy shoes; and bring extra layers for when the sun goes down.

 Thanks for your support!

17th CSA basket

Now into fall... expect the following this week:

More corn!, squash, watermelon, beets, radish, eggplant, peppers, chard, braising mix, lettuce, scallions, parlsey, a few tomatoes, edamame.

16th CSA basket

Expect the following this week:

Corn, squash, edamame, melon, eggplant, peppers, tomatoes, radishes, celery, lettuce, braising mix, parsley, cilantro, scallions, basil.

This is the last of the tomatoes and basil! We harvested all of the tomatoes from the plants this week (even the green ones) and are pulling the dying plants. If you take any firm tomatoes in your share this week, just ripen them on your counter.

Recipe with eggplant

Burnt eggplant - from Jerusalem cookbook

Ingredients: eggplants, garlic, lemon zest, lemon juice, olive oil, parsley, mint, pomegranate seeds (optional), salt + pepper

Preparing: Burn your eggplant: put your eggplants (at least 2 large or 3 medium) on a hot grill* for about 20-25 minutes, burning each side of the eggplant until it is actually flaky and black. Allow the eggplant to cool a bit and then peel off the skin, reserving all of the soft, silky meat in a colander. Allow to drain for about an hour to get rid of excess liquid. Then place the eggplant meat in a bowl with chopped garlic, lemon zest, lemon juice, olive oil (at least 1/4 cup), salt and pepper and marinate at least 1 hour (the longer the better).

Eating: When ready to serve, stir in some chopped parsley and mint, garnish with a bit of the parsley and pomegranate seeds if you have them. Great as a dip with pitas.

Dish history: We love a mezze platter, and the Jerusalem cookbook has amazing recipes for vegetable-based dips. We've served it several times and people are always surprised at how silky the eggplant is.

* The original recipe also suggests placing the eggplants directly on your gas range or broiling them.

15th CSA basket

The veggies had a whole week to grow without us picking and prodding around in there, so there is plenty to go around. Expect the following this week:

Corn, squash, edamame*, eggplant, peppers, hot peppers, tomatoes, cherry tomatoes, kale, lettuce, basil, cilantro, parsley, scallions, onions.

* What to do with edamame? Steam the whole pods or boil the whole pods in salted water. Then just pop the beans right out of their shell and enjoy as a snack.

Our other day jobs

We love farming, but farming is not enough. We manage to take some time off from the fields to teach; Jason at Bronx Community College and I teach at the Bard Prison Initiative. Being in front of the classroom fills an important need in our lives to spark interest, spread the word and challenge both young and old minds.

Take a second to look at a recent article written in Modern Farmer about the prison garden I work in when I'm not in my own. I swear, they really do like their kale chips.

14th CSA basket

A reminder that we'll be away next week so there will be no baskets on 9/3 or 9/6. We'll resume pick-ups on Tuesday, 9/10.

Expect the following this week:
Corn, squash, onions, shallot, eggplant, peppers, tomatoes, cherry tomatoes, green beans, parsley, cilantro, scallions, basil, chard.

13th CSA basket

Now we've got corn! And lots and lots of tomatoes. Expect the following this week:

Corn, tomatoes, cherry tomatoes, eggplant, peppers, green beans, onions, shallots, arugula, Chinese cabbage, radicchio, chard, parsley, cilantro, scallions, basil

12th CSA basket

We've got some cucumbers! Expect the following this week:

Tomatoes, cherry tomatoes, eggplant, peppers, cucumbers, onions, green beans, Chinese cabbage, lettuce, kale, arugula, parsley, cilantro, scallions, basil

11th CSA basket

Still waiting on our slow-growing cucumbers and lettuce has taken a break this week. But the garlic has cured and the tomatoes are plentiful.

You can expect the following this week
Garlic, tomatoes, cherry tomatoes, eggplant, peppers, green beans, onions, carrots, arugula, basil, chard, parsley, cilantro, scallions.

10th CSA basket

Mid-season is here. You can expect the following in your basket:

Tomatoes, cherry tomatoes, green beans, eggplant, peppers, arugula, lettuce, kale, parsley, cilantro, scallions, basil, onions, carrots

9th CSA basket

In your baskets this week:

Tomatoes, cherry tomatoes, green beans, beets, carrots, peppers, arugula, kale, radicchio, lettuce, scallions, parsley, basil, cilantro, onions

Eggplants coming soon...

8th CSA basket

You can expect the following in this week's basket:

Lettuce, arugula, chard, kale, parsley, scallions, cilantro, basil, carrots, green beans, dandelion greens.

Tomatoes are coming soon!

The pigs have arrived

We've finally got our pigs.

Coming from Glynwood Farm, a local farm about 15 minutes north of us, they rather quickly made their way to their new home. This is their first experience living in the woods and the farmers who dropped them off told us they would love it. They are tucked nicely in the shade and have a fresh water supply and lots of food scraps to feast on: now all of the compost we've been collecting from our neighbors will be feeding our pigs instead of our compost heap.

Not sure if they'll stick, but the names Bo and Peep came to me as we were corralling them from the trailer to their electric-fenced in area.

Bo and Peep are happily lying in the mud pit I created for them this morning.

7th CSA basket

The heat is doing a number on the peas and lettuce. But I see some ripening tomatoes and a few eggplants and peppers.

You can expect the following this week:

Lettuce, tatsoi cabbage, collards, kale, chard, fennel, turnips or radish, carrots, green peas, sugar snap peas, parsley, cilantro, scallions, dandelion greens

6th CSA basket

You can expect the following in this week's basket:

Lettuce, kale, collards, tatsoi cabbage, arugula, sorrel, fennel, kohlrabi, sugar snap peas, parsley, cilantro.

When you get your fennel bulb with all of its fronds consider making a delicious fennel pesto right away with the fronds and stems. And if you haven't used kohlrabi: I like to slice it into very thin rounds and top with shaved parmesan, lemon juice and salt and pepper. Or you can chop it up to add it to a slaw (with the fennel) or a salad. The leaves of kohlrabi are edible. You have to peel the bulb lightly - it tastes like broccoli stem to me. Enjoy!