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Group A's CSA pick up on Saturday August 4th — 12:30 – 2:00 pm

Greetings to A Group!

I have officially changed our distribution time to 1230 – 2 pm for both pick-up groups. As always, please email me (or text my cell phone) if you are going to be late picking up or you need to cancel your pick-up. You should tell me about a cancellation (or if you’d like to switch your pick up week) no later than noon on Friday.Thanks to those of you who have communicated with me about this already. Important note: If you have someone else pick up your share, please tell them where and when to come for the food. It would be good for me to have their contact info in case we have to get in touch with them.I anticipate that you will receive:

  • leeks or maybe onions (haven’t decided yet)
  • tomatoes (1 or 2) Remember you can put a not-quite-ripe tomato on the counter and it will ripen in a couple of days. Don’t put tomatoes in the fridge.
  • carrots or beets (probably a choice)
  • garlic
  • fingerling potatoes (maybe)
  • cucumbers (I suggest you taste test a couple of different kinds. We have regular shaped General Lee or Sweet Success and a thinner, curled Asian type. All delicious.)
  • squash (zucchini, a couple of different yellow squash types and Zephyr, a cute yellow and green one)Asian eggplant called Swallow (Hope I have enough for everybody. If not I’ll make a choice out of it, maybe with Sungolds. Some of you know about these morsels.)
  • a sandwich-sized bag of basil
  • blueberries or peaches, depending on the weather and High Hill Orchard’s harvest
  • Pick your own flowers!

Thanks to those who have signed up to harvest and prep on Saturday.

Oh, and one more thing – you are invited to post recipes on the blog or send them to Dan Groberg at dgroberg@friendsofboulderknoll.com and he’ll post them. And LIKE us on Facebook!

See you at the farm,
Brenda

 

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Your CSA farm share on Saturday 7/28/12 – Pick-up time is from 1230 until 2 pm

Greetings to B Group!

I have officially changed our distribution time to 1230 – 2 pm for both pick-up groups.

I anticipate that you will receive:

  • onions
  • carrots or beets (choice?)
  • garlic
  • Swiss chard
  • fingerling potatoes
  • cucumbers
  • squash
  • blueberries or peaches, depending on the weather and High Hill Orchard’s harvest

We could use one more person at 7 to harvest veggies. I need one person to come at 1215 until about 230 to staff the shed during pick-up time. I’d like this person to be an experienced CSA member please.Please contact Annmarie Golioto if you would like to do either of these jobs this week.

As always, please email me (or text my cell phone) if you are going to be late picking up or you need to cancel your pick-up.  You should tell me about a cancellation (or if you’d like to switch your pick up week) no later than noon on Friday.

Important note: If you have someone else pick up your share, please tell them where and when to come for the food. It would be good for me to have their contact info in case we have to get in touch with them.

Thanks!
Brenda

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Great resource for gardeners of all levels!

CSA member Steve (who happens to be the editor of Fine Gardening!) sent us these great links for any gardener: http://www.finegardening.com/item/14179/homegrown-homemade-video-series and http://www.vegetablegardener.com/

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It's your turn, CSA pickup group A! Tomorrow: 12:30-2

Hi to everyone in pick-up group A,

The pick-up time will be 1230 to 2. This will be the pick-up time from now on until it gets colder.

Harvest time is at 7 a.m. and veggie prep people can come at 9. Thanks to those who have signed up!

Here’s what I think you’ll be getting tomorrow:

  • Red Norland potatoes
  • garlic
  • carrots
  • blueberries
  • Swiss chard
  • choice of Kohlrabi or fennel
  • a cucumber (maybe a choice with summer squash)
  • Elizabeth’s tea bread (yum yum!!)

Please text me if you are going to be late and I will bag up your share. If you’ve already told me that you’ll be late, no need to tell me again. Thanks.

See you tomorrow!

Brenda

 

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Group B Pickup: July 14, 2012

Greetings to everyone in Pick-Up Group B

We will be harvesting and distributing veggies early again tomorrow. The harvest will be ready between 12:30 and 2:00. If you can’t get there by 2, I will pack your share in a bag and put it in a cooler.

If you haven’t already told me that you’re going to be late, tell me by phone or text by Saturday morning. Please check off your name on the sheet if you pick up late. Food that is unclaimed on Monday morning will be donated unless I hear from you. I will leave a note on the outside of the hoophouse door to tell you where the late pick-up shares are. Just lift up the handle and come into the hoophouse if no one is there.

I expect that the following items will be in your share tomorrow.

  • A bunch of braising greens
  • red potatoes
  • Lettuce
  • Kohlrabi (purple and green)
  • Scallions
  • Blueberries
  • Elizabeth’s wonderful tea bread

FYI I am seriously considering this as a permanent time change for the hot part of the summer. Feedback welcome.

See you at the farm

Brenda

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Cooking Kale and Swiss Chard

Kale can be eaten raw in salads or blended in a smoothie, or sautéed with olive oil.
It is so versatile and can be combined with many ingredients to create extremely nutritious and delicious dishes.

Kale is best eaten raw when it is young and tender, fresh from the farm.
Preparing kale: rinse, drain and chop; remove the spine by folding the entire leaf and tear or cut the thick, middle stem. Then tear or cut the remaining leaves. You can slice into “ribbons” for a salad or to add to soup or greens, or chop into 2 inch pieces to cook til tender.

To tenderize tougher, older kale, submerge into pot of boiling, lightly salted water. Stir kale, let come to boil, cover, keeping partially uncovered to allow steam to escape; cook for 3-4 minute, stirring periodically. Taste after 3 minutes; remove from heat when tender but still has a bit of texture. Strain + cool. This can be eaten as is with olive oil or sauté onion + garlic in olive oil and add chopped kale; cook another 3-4 minutes.

You can keep this prepared kale in your refrigerator all week; add to soups, pasta, cooked beans, rice, cooked potatoes, vegetables, your choice! Other ideas: puree kale and add to macaroni and cheese. Braised Beans and Kale recipe follows.
Swiss Chard is also extremely versatile and can be prepared identically to kale, with less cooking time and less attention to trimming stems. Almost the entire leaf is edible; trim very tips of chard which can be tough. Remaining part of the leaf and stem will cook nicely.

Kale Apple Smoothie
4 servings

Ingredients

  • 3 cups chopped kale, ribs and thick stems removed
  • 2 stalks celery, chopped
  • 1 apple, cored and chopped
  • 1 banana
  • 2 cups pomegranate juice
  • 1/2 cup ice
  • Juice of 1 lemon

Directions

  • Place the kale, celery, banana, juice, ice, and lemon juice in a blender.
  • Blend until smooth and frothy. Key to this smoothie is to blend very well!

Braised Beans + Kale with Tomatoes: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • ¼ teaspoon crushed red pepper flakes
  • 1 small onion, sliced
  • 2 cups tomatoes, chopped
  • 1 1/2 pounds kale, rinsed and chopped
  • 1/2 teaspoon salt
  • 4 cups Braised Beans, recipe follows**
  • Extra-virgin olive oil, for drizzling

Braised Beans:

  • 2 tablespoons olive oil
  • 1 Medium onion chopped
  • 2 carrots chopped
  • 2 stalk of celery chopped
  • 4 cloves garlic, smashed and roughly chopped
  • 1/4 teaspoon crushed red pepper
  • ½ pound beans, pre-soaked overnight
  • 4 cups chicken stock, vegetable stock or water
  • 1 1/2 teaspoons salt

Heat the olive oil in a large sauté pan over medium high heat and when hot, add the bay leaf, garlic and crushed red pepper. Sauté until garlic is fragrant, about 30 seconds. Add the onion and the tomatoes and cook for 5 to 7 minutes or until the tomatoes begin to break down and become saucy. Add the kale and season with salt and pepper. Fold in the beans, cover and cook until the kale is wilted and cooked through, about 20 minutes. To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.

Braised Beans:
Heat a large saucepan over medium heat; when hot add the olive oil, onion, carrot, celery and garlic. Cook, stirring for 3 to 4 minutes, until vegetables begin to caramelize. Add the crushed red pepper, beans and stock or water and cook at a slow simmer, covered for 1 ½ hours or until tender. Season with salt and pepper to taste towards the end of cooking. You may substitute 2 cans of cooked beans in place of dried beans; cooking time reduced to 20-25 minutes.

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July 2012 Educational Events

Upcoming Events at Boulder Knoll Community Farm!

Events and free workshops at a local farm and natural area. Click here for directions. All activities take place outdoors. Please dress appropriately!

11am, Saturday, July 7th
Cooking Greens with Elizabeth Ciarlelli (All are welcome)

Elizabeth, a food professional and Manager at Zinc Restaurant in New Haven will host this Cooking Greens workshop for those picking up their weekly shares from the farm as well as the general public. Free event but please RSVP!

2-4:00pm, Sunday, July 8th
Introduction to Beekeeping with Bill Hesbach (All are welcome)

Bill Hesbach, our resident beekeeper will cover basic bee anatomy and biology, forging habits and honey production, life cycle and queen types, we’ll visit the hive, taste honey, and Bill will take questions. Free event but please RSVP!

5-7pm, Tuesday, July 17th
Casual Evening on the Farm (All are welcome)

Join us for a fun, family-friendly and delicious celebration at our farm. Featured will be hayrides through our wildflower garden, tours of the farm, educational workshop and crafts for kids, a raffle and more! Culinary delights provided by Caseus Bistro and Jordan Caterers. Adult $30 Kids $5. Click here for more information and for tickets.

1-3pm, Saturday, July 21st
Exploring Ecosystems on the Farm – Summer (All are welcome)

We’ll start with a “Sit Spot” where we’ll embody a “sense of place”, inviting native wildlife to join us, followed by a stroll around Boulder Knoll Community Farm and learn about the ecosystems on the farm.  In this semi-guided interpretation, we will examine what is changing in nature and examine unique landscape features, plants, trees, and wildlife. Bring your imagination and be prepared to share interpretations, questions, and personal interests regarding our great communal venture.  Free event but please RSVP!

9am-12:00pm, Wednesday, July 25 th
Let’s Build a Birdhouse (Workshop for kids ages 6-12)

In this workshop we’ll discuss the role of birds in the environment and then assemble one birdhouse per child.  The houses will be kits that will have previously been fabricated by our own Environmental Educator.  Due to the nature of this workshop, we ask that you register for this event in advance so that the proper number of assemblies can be fabricated.  Walk in will only witness the event. Free event but please RSVP!

1-3pm, Saturday, July 28st
Organic Gardening:  Beyond the Basics (Teens and adults only please!)

Building on Organic Vegetable Gardening for Beginners this workshop goes beyond the basics of organic gardening.   We’ll discuss lead in our soils, taking soil samples, succession planting, companion planting, crop rotation, cover crops, etc.  Free event but please RSVP!

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CSA Pickup: June 23, 2012

Greetings to everyone in Group A,

Your second CSA pick up is tomorrow at the farm between 3 and 5 pm. Remember to check off your share name on the pick-up list, look at the blackboard for what’s in your share and choose your items. You may bring a bag, but we will have some recycled bags available.

If you are going to be late, please let me know by phone or text tomorrow (203-645-1734) and I will put your food in a bag. (Please check off your name even if you pick up late.) Food that is unclaimed after Sunday will be donated. I will leave a note on the outside of the hoophouse door to tell you where the late pick-up shares are. Just lift up the handle and come into the hoophouse if no one is there.

I expect that the following items will be in your share this week:

  • A bunch of Bright Lights Swiss chard and Beedy’s Camden/Red Russian kale (This might be a mixed bunch again or there might be a bunch of each.)
  • A bunch of sweet little hakurei turnips
  • Garlic scapes (This will be the last of them. Check out the garlic scape pesto recipe at the farm.)
  • A choice of a bunch of carrots or Early Wonder Tall Top beets
  • Bok choi (It’s called Joi Choi – really nice in stir fry or even raw in a sandwich. Sorry about the flea beetle holes; you can’t taste them!)
  • Lettuce
  • Chocolate mint (I see amazing mojitos or chocolate mint pudding in your future.)
  • Possibly radishes and/or scallions, if they’re ready.

Thanks to the harvest and veggie prep crew who has already signed up to come in tomorrow morning. You too can do that for future harvests. It’s fun and you meet nice people. Send Annmarie Golioto a note to sign up in advance. We need all of the harvests fully staffed.

Sven Pihl’s introductory permaculture workshop is also tomorrow from 1-3 p.m. Send him a note ateducator@boulderknollfarm.com if you’d like to attend.

And a treat during the share-out time – Bill Hesbach will be opening the hive tomorrow afternoon around 3:30. It’s a really incredible experience to see the gentle bees in their hive. Bill is a wealth of knowledge about bee behavior and bee keeping and he loves to share what he knows.

A whole line up of interesting things happening at the farm tomorrow!

By the way – please remember to sign up for work. We need all the good weeders we can get!


See you tomorrow at the farm,
Brenda

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First Group B Pickup, June 15, 2012

Greetings to everyone in Group B,

Your first CSA pick up is tomorrow at the farm between 3 and 5 pm. You will be asked to check off your share name on the pick-up list, look at the blackboard for what’s in your share and take an item from each bin. You may bring a bag, but we will have some recycled bags available. If you have them, please bring in a few extra bags for others to use – thanks!

If you are going to be late, please let me know by phone tomorrow and I will put your food in a bag. (Please check off your name even if you pick up late.) Food that is unclaimed after Sunday will be donated. I will leave a note on the outside of the hoophouse door to tell you where the late pick-up shares are. Just lift up the handle and come into the hoophouse if no one is there. If you can’t pick up and want to tell me not to harvest your share – Please send me a very early email or call my cell as early as you can to leave a message.

I expect that the following items will be in your share this week:

  • A bunch of Bright Lights Swiss chard and/or Beedy’s Camden kale
  • Peas
  • A bunch of Hakurei turnips (great raw in a salad!)
  • Garlic scapes (chop ’em up to use like garlic – delicious!)
  • An herb plant to take home
  • A tea bread made by member Elizabeth Ciarlelli (thank you!!)
  • Lettuce
  • A bunch of d’Avignon French breakfast radishes (could be a choice item)
  • A choice between rhubarb, broccoli raab and something else (maybe the radishes if there aren’t enough for everyone)

Strawberries have been popular, but they’re ending their run. Let’s extend the patch by putting in the raised strawberry bed.

Thanks to the harvest and veggie prep crew who has already signed up to come in tomorrow morning. You, too, can do that for future harvests. It’s fun and you meet lots of great folks. S

Looking forward to seeing new members and old timers alike!
Brenda

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First Group A Pickup, June 9, 2012

Greetings to everyone in Group A,

Your first CSA pick up is tomorrow at the farm between 3 and 5 pm. You will be asked to check off your share name on the pick-up list, look at the blackboard for what’s in your share and take an item from each bin. You may bring a bag, but we will have some recycled bags available.

If you are going to be late, please let me know by phone tomorrow and I will put your food in a bag. (Please check off your name even if you pick up late.) Food that is unclaimed after Sunday will be donated. I will leave a note on the outside of the hoophouse door to tell you where the late pick-up shares are. Just lift up the handle and come into the hoophouse if no one is there.

I expect that the following items will be in your share this week:

  • A bunch of Bright Lights Swiss chard and Beedy’s Camden kale
  • A bunch of d’Avignon French breakfast radishes
  • Garlic scapes (chop ’em up to use like garlic – delicious!)
  • A bunch of Early Wonder Tall Top beet greens
  • An herb plant to take home
  • A tea bread made by member Elizabeth Ciarlelli (thank you!!)
  • A choice between rhubarb, bok choi, lettuce and broccoli raab

I was really pulling for the peas and lettuce to be in by now but it’s been a bit slow because of the weather. Not to worry – you’ll get them next time!

Strawberries might be on hiatus for a day or two because they’ve been so popular. Give them a couple of days to ripen some more!

Thanks to the first harvest and veggie prep crew who has already signed up to come in tomorrow morning. You too can do that for future harvests. It’s fun and you meet lots of great folks. Send Annmarie Golioto a note to sign up in advance. We need all of the harvests fully staffed.

Looking forward to seeing new members and old timers alike!
Brenda