First snow

Borage flowers hanging on

We've got the greenhouse two-thirds glazed and we've put to bed three-quarters of our vegetable beds. But the first snow has fallen, which sends a little sense of urgency our way to finish our tasks before winter sets in. The farm is so peaceful now, with all of our winter greens growing under greenhouse plastic low tunnels. It's quite a sight to see fall kale with absolutely no insects. Some flowers are still holding onto life. Our Brussels sprouts (those that weren't eaten earlier in the season by the groundhog) are really sprouting.

Trailer full of wood chip mulch

But we're still working away -  Seneca helped me mulch the fruit garden this morning, only in exchange for a ride in the trailer.

Recipe w/ collards

Collard greens w/ bacon + pine nuts over linguine

Ingredients: collard greens, shallots, garlic, bacon, pine nuts, hot pepper flakes, white wine, tomatoes, broth or water, parmesan, linguine (or other pasta)

Preparing: Chop the bacon (about 1/2 lb) and cook in heavy-bottomed pan. Remove and drain on paper towel. Toast pine nuts (about 1/4 cup) in the bacon fat. Remove and drain on paper towel. Mince 4-6 shallots and 4-8 cloves of garlic and cook in bacon fat along with a pinch or two of red hot pepper flakes. After the shallots have turned golden, pour in a big splash of white wine and some chopped tomatoes and cook down. Chop about 2-3 pounds of collards (de-stem and chop coarsely). Throw the collards into the pan and stir until slightly wilted but still bright green. Add 1-2 cups broth or water, cover, and let simmer about 15-20 minutes.

Eating: Stir your favorite cooked pasta (we use linguine, fettuccine or bucatini) into the collard sauce. Place in bowls, add bacon pieces and pine nuts, and top with shaved parmesan and a squeeze of fresh lemon juice.

Dish history: We showcased this dish at a special supper on the farm, trying to convert everyone into collard-lovers. I think it worked. This dish is delicious in the summer (sub the chopped tomatoes in the sauce for fresh cherry tomatoes as a garnish) or fall (canned tomatoes work well).

Recipe w/ tomatillos

Roasted tomatillo salsa

Ingredients: tomatillos, garlic, scallions, jalapeno, cilantro, red wine vinegar, salt

Preparing: Clean the tomatillos and leave whole, peel the garlic, de-stem the jalapeno (and de-membrane if you don't like things spicy) and chop the scallions to pieces a few inches long. Put all of these vegetables into a wide-bottomed pan on the stovetop and roast for 10-15 minutes with no oil or water, shaking the pan occasionally (I'm sure grilling would have a similar effect). The veggies should turn brown/black in spots, taking on a deeper, sweeter flavor. Once roasted, throw them all in a food processor, along with some cilantro sprigs, a tablespoon or two of red wine vinegar and a pinch or two of salt, depending on your taste. Blend well.

Eating: Serve with tortilla chips. Or spread in a quesadilla or on a taco or other Mexican treat.

Dish history: The end of the season always brings us hundreds of tomatillos that had fallen from the plants during fall bed preparation. They last a long time in the fridge, so you can make fresh batches of this salsa recipe for several weeks into the fall.

Recipe for pickles

Pickles!

Ingredients: fresh vegetables, vinegar, water, sugar, salt, garlic clove, spices

Preparing: Bring to a boil a half vinegar/half water solution with some sugar, salt (I use 1 cup water to 1 cup vinegar to 1 tablespoons sugar to a huge pinch of salt) and some spices (e.g., coriander seeds, bay leaf, red hot pepper flakes, whole cloves, allspice). Meanwhile, clean and cut your fresh vegetables (e.g., radishes, green beans, cauliflower, cucumbers, zucchini, fennel, beets, jalapenos, etc.) to desired pickle size and fill a sterilized jar with them and a garlic clove or two, some herbs (e.g., thyme sprigs, dill, shiso leaves) and more spices, if desired. Once the vinegar solution has boiled, pour it over the vegetables and fill it about 1/4 inch from the top. Seal the jar. You can either store the jars as (a) refrigerator pickles (allow the jars to cool and then leave in the refrigerator for at least a week to pickle nicely) or (b) processed pickles (while the jars are still hot put in a boiling water bath for at least 10 minutes, depending on the size of your jar - or see this website for some basic instructions on canning).

Eating: This is one of our go-to snacks we put out with cocktails.

Dish history: This is based off of an Alice Waters simple recipe. We love radish and jalapeno refrigerator pickles the best.

Recipe w/ ground oats

Oatmeal

Ingredients: oats, water or milk, butter, salt, extra stir-ins (brown sugar, maple syrup, honey, fruit, buttermilk)

Preparing: Melt 2 tbsp. butter. Mix in 1 cup oats w/ 1 tsp. salt. Cook 5-8 minutes. Add 4 cups of water or milk or a combo, bring to a boil and then simmer gently, covered, for about 15-20 minutes. Stir in your favorite additions.

Dish history: Our farmer friend, PJD, grew hull-less oats this season. The oat itself looks quite different from the oats we're used to, resembling farro or wheatberry. So we washed it, dried it, and ground it so you can make a creamy, delicious oatmeal. Thanks to PJD for this recipe.

Final 2013 CSA basket

Thank you so much for being a part of our 2013 season! We hope you enjoyed your vegetables and the experience.

We'll meet one final time for some food and fun and hand out the final basket. Expect the following:
Leeks, beets, popcorn, oats, parsley, cilantro, scallions, kale, chard, mustards, bok choy, braising mix, broccoli raab, lettuce, butternut squash, pumpkins.

Current CSA members - if you'd like to join our 2014 season, please send along a deposit by November 15th to secure your spot. In January we will open enrollment to the public.

Planting the 1st crop of 2014 - garlic!

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.