-Beets
-Turnips
-Butternut
-Onions
-Leeks
-Bunched Broccoli Leaves (with small broccoli)
-Brussels Sprouts
-Carrots
Thursday, November 18, 2010
Thursday, November 11, 2010
In the Bag: November 13
-Honey Bear Acorn Squash
-Butternut Squash
-Onions
-Beets
-Turnips
-Red Savoy Cabbage
-Collards
-Butternut Squash
-Onions
-Beets
-Turnips
-Red Savoy Cabbage
-Collards
Monday, November 8, 2010
Porter Farm Happenings November 6, 2010
Farm Hands
During the summer and fall of 2008, Tom Rivers, a reporter for The Daily News in Batavia, wrote a series of newspaper articles entitled Farm Hands: Hard work and hard lessons from Western New York fields. This series of articles has since been published into a book.
This book chronicles his 20 days spent at area farms working full shifts. His experiences ranged from milking cows, to harvesting cabbage, to helping out at our farm harvesting and packing vegetables for our CSA members. His experiences gave readers a glimpse of how difficult farm work is and how important this work is for Western New York.
We were very fortunate to have Tom help out at our farm for two days during the summer of 2008. We are happy to say that Tom will be at our farm on the morning of November 13 (8-11) to sell his book while members are picking up their vegetables.
If you are looking for a great holiday gift, please consider this local author’s book. Tom’s work at the various farms helped bring to attention how tough farm work is, how many people do not want to do it, and how much respect agricultural employers have for their workers.
For more information about Farm Hands, check out www.farmhandsbook.com!
What’s in this week’s bag??
• Green Bell Peppers
• Poblano Peppers
• Leeks
• Delicata Squash
• Green Cabbage
• Swiss Chard
• Turnips
• Onions
• Dinosaur Kale
Farm News
We finally had our first killing frost this past week, and are sad to see our pepper season come to an end. We hope you enjoyed them!
This week we worked on figuring out our inventory of winter squash, beets, turnips, and other vegetables. We will divide this up throughout our remaining weeks, and of course will continue to supply you with greens and onions. We are also hoping that our broccoli will be ready before our last week. We have about 30,000 broccoli plants in the field right now that are the size of quarters! With the warm temperatures that are expected next week, hopefully they will grow!
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
Ingredients
- 2 Delicata squash, halved and seeds removed
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 4 cups greens, washed, dried and chopped (kale, chard, collard or mustard greens)
- 2 cups cooked white beans
- 1 tablespoon minced fresh sage leaves
- ½ cup fresh breadcrumbs
- ¼ cup grated Parmesan cheese
Directions
1. Preheat oven to 350°. Place the squash halves cut side up on a sheet pan or in a baking dish. Drizzle 1 tablespoon of olive oil over the squash and season with salt and pepper. Bake in the oven until tender, about 1 hour.
2. Warm 1 tablespoon of olive oil in a sauté pan over medium heat.
3. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the greens and sauté until wilted. Add the beans and continue cooking the mixture until heated through. Stir in the chopped fresh sage, season to taste with salt and pepper and set aside to cool.
4. Heat the oven to 425°. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Stir half of the breadcrumb mixture into the greens and spoon the filling into the cooked squash halves, mounding it in each.
5. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle the remaining olive oil over the top of each squash half. Return the pan to the oven and bake until the topping is golden brown, about 15 minutes. Serves 4.
SOURCE: Edible Finger Lakes magazine, Fall 2010
During the summer and fall of 2008, Tom Rivers, a reporter for The Daily News in Batavia, wrote a series of newspaper articles entitled Farm Hands: Hard work and hard lessons from Western New York fields. This series of articles has since been published into a book.
This book chronicles his 20 days spent at area farms working full shifts. His experiences ranged from milking cows, to harvesting cabbage, to helping out at our farm harvesting and packing vegetables for our CSA members. His experiences gave readers a glimpse of how difficult farm work is and how important this work is for Western New York.
We were very fortunate to have Tom help out at our farm for two days during the summer of 2008. We are happy to say that Tom will be at our farm on the morning of November 13 (8-11) to sell his book while members are picking up their vegetables.
If you are looking for a great holiday gift, please consider this local author’s book. Tom’s work at the various farms helped bring to attention how tough farm work is, how many people do not want to do it, and how much respect agricultural employers have for their workers.
For more information about Farm Hands, check out www.farmhandsbook.com!
What’s in this week’s bag??
• Green Bell Peppers
• Poblano Peppers
• Leeks
• Delicata Squash
• Green Cabbage
• Swiss Chard
• Turnips
• Onions
• Dinosaur Kale
Farm News
We finally had our first killing frost this past week, and are sad to see our pepper season come to an end. We hope you enjoyed them!
This week we worked on figuring out our inventory of winter squash, beets, turnips, and other vegetables. We will divide this up throughout our remaining weeks, and of course will continue to supply you with greens and onions. We are also hoping that our broccoli will be ready before our last week. We have about 30,000 broccoli plants in the field right now that are the size of quarters! With the warm temperatures that are expected next week, hopefully they will grow!
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
Ingredients
- 2 Delicata squash, halved and seeds removed
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 4 cups greens, washed, dried and chopped (kale, chard, collard or mustard greens)
- 2 cups cooked white beans
- 1 tablespoon minced fresh sage leaves
- ½ cup fresh breadcrumbs
- ¼ cup grated Parmesan cheese
Directions
1. Preheat oven to 350°. Place the squash halves cut side up on a sheet pan or in a baking dish. Drizzle 1 tablespoon of olive oil over the squash and season with salt and pepper. Bake in the oven until tender, about 1 hour.
2. Warm 1 tablespoon of olive oil in a sauté pan over medium heat.
3. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the greens and sauté until wilted. Add the beans and continue cooking the mixture until heated through. Stir in the chopped fresh sage, season to taste with salt and pepper and set aside to cool.
4. Heat the oven to 425°. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Stir half of the breadcrumb mixture into the greens and spoon the filling into the cooked squash halves, mounding it in each.
5. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle the remaining olive oil over the top of each squash half. Return the pan to the oven and bake until the topping is golden brown, about 15 minutes. Serves 4.
SOURCE: Edible Finger Lakes magazine, Fall 2010
Thursday, November 4, 2010
In the Bag: November 6
-Green Bell Peppers
-Poblano Peppers
-Leeks
-Delicata Squash
-Green Cabbage
-Swiss Chard
-Turnips
-Onions
-Dinosaur Kale
-Poblano Peppers
-Leeks
-Delicata Squash
-Green Cabbage
-Swiss Chard
-Turnips
-Onions
-Dinosaur Kale
Thursday, October 28, 2010
In the Bag: October 30
-Collards
-Kohlrabi
-Bunched Beets
-Green Peppers
-Red Carmen Peppers
-Honey Bear Acorn Squash
-Delicata Squash
-Sweet Dumpling Squash
-Onions
-Turnips
-Kohlrabi
-Bunched Beets
-Green Peppers
-Red Carmen Peppers
-Honey Bear Acorn Squash
-Delicata Squash
-Sweet Dumpling Squash
-Onions
-Turnips
Thursday, October 21, 2010
In the Bag: October 23
-Assorted Peppers
-Spinach
-Bok Choy
-Green Kale
-Onions
-Honey Bear Acorn Squash
-Butternut Squash
-Red Curry or Delicata Squash
-Spinach
-Bok Choy
-Green Kale
-Onions
-Honey Bear Acorn Squash
-Butternut Squash
-Red Curry or Delicata Squash
Thursday, October 14, 2010
In the Bag: October 16
-Butternut Squash
-Delicata Squash
-Red Carmen Peppers
-Poblano Peppers
-Green Bell Peppers
-Leeks
-Swiss Chard
-Onions
-Delicata Squash
-Red Carmen Peppers
-Poblano Peppers
-Green Bell Peppers
-Leeks
-Swiss Chard
-Onions
Monday, October 11, 2010
CSA Updates: October 2010
Thank you to everyone who came to the Fall Festival yesterday! We couldn't have asked for a nicer day!
We have created a local business facebook page to spread the word about our CSA. Pictures from the Fall Festival and this past summer have been posted. Please "like" this page and tell your friends about us!
As always, we would like to thank you for your continued support!
We have created a local business facebook page to spread the word about our CSA. Pictures from the Fall Festival and this past summer have been posted. Please "like" this page and tell your friends about us!
As always, we would like to thank you for your continued support!
Friday, October 8, 2010
In the Bag: October 9, 2010
-Honey Bear Acorn Squash
-Scarlet Kabocha Squash
-Sweet Dumpling Squash
-Mixed Red Peppers
-Poblano Peppers
-Green Bell Peppers
-Dinosaur Kale
-Beets with greens
-Onions
WE HOPE TO SEE YOU AT THE FESTIVAL TOMORROW!
-Scarlet Kabocha Squash
-Sweet Dumpling Squash
-Mixed Red Peppers
-Poblano Peppers
-Green Bell Peppers
-Dinosaur Kale
-Beets with greens
-Onions
WE HOPE TO SEE YOU AT THE FESTIVAL TOMORROW!
Thursday, September 30, 2010
In the Bag: October 2, 2010
-carrots
-spinach
-turnips with greens
-assorted red peppers
-green bell peppers
-onions
-honey bear acorn squash
-butternut squash
-spinach
-turnips with greens
-assorted red peppers
-green bell peppers
-onions
-honey bear acorn squash
-butternut squash
Friday, September 24, 2010
Porter Farm Happenings-September 18, 2010
Winter Squash
We did not want to say anything before and jinx it (like with our tomatoes), but it looks like we will have a good crop of winter squash this year! This is something we have not had in the past few years. Last year we lost our entire sweet dumpling crop to the deer and flooding.
This year our winter squash is planted at the Buchholtz farm in Elba. The Buchholtz’s are close family friends of ours, and Katie Buchholtz Karas and her husband Chris are members in our CSA! We grow winter squash there every 3-4 years depending on our rotation cycle. There is a lot of deer pressure at this farm, but the squash always seems to do really well.
This year we planted many varieties of winter squash, including red curry, butternut, spaghetti, honey bear acorn, delicata, sweet dumpling, and red kabocha. We have not grown spaghetti in a few years, and are happy to be able to give you some this week.
As we continue to harvest the winter squash we will try to put recipes in the newsletter that incorporate squash and other vegetables that are ready. If you are looking for additional ways to use the vegetables, Deb has found that the Whole Foods website has some great recipes. Also, if you have a recipe that you would like to share, please email it to us!
Farm News
This week we spent a lot of time harvesting vegetables. We are still a little short of help, so had to plan our week accordingly because we knew it was going to rain all day on Thursday.
All of our harvesting is done by hand, and harvesting green beans is a very time consuming job. It took ten hours for six people (sixty man hours) to pick all of the beans for this week. Again, we would like to thank our dedicated crew for all of their hard work this week!
Just a reminder…
Our annual Fall Festival will be held on Sunday, October 10. We ask that members who plan on attending please RSVP by September 30 so that we can plan accordingly. Remember, we will have a potluck lunch, so please bring a dish to pass. Please bring a notecard to place in front of the
Every year, one of our favorite crafts to do with the kids is to make scarecrows. If you would like to make a scarecrow this year, please bring clothes with you! We will have plenty of straw to stuff them and twine to tie it off!
Help us Recycle
If you have any extra plastic or paper grocery bags at your house, please consider bringing them out to the farm. We would be glad to use them!
What’s in this week’s bag??
• Spaghetti Squash
• Sweet Dumpling
• Red Carmen Peppers
• Green Bell Peppers
• Zucchini
• Yellow Squash
• Green Beans
• Green Kale
• Onions
Spaghetti Squash with Pine Nuts, Sage, and Romano
Ingredients
-1 spaghetti squash, halved lengthwise and seeded
-1/4 cup toasted pine nuts
-1/4 cup grated Pecorino Romano cheese
-2 tablespoons chopped fresh sage
-2 teaspoons butter, melted
-salt and pepper to taste
Directions
1. Preheat oven to 350 degrees.
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.
Source: http://allrecipes.com/Recipe/Spaghetti-Squash-with-Pine-Nuts-Sage-and-Romano/Detail.aspx
We did not want to say anything before and jinx it (like with our tomatoes), but it looks like we will have a good crop of winter squash this year! This is something we have not had in the past few years. Last year we lost our entire sweet dumpling crop to the deer and flooding.
This year our winter squash is planted at the Buchholtz farm in Elba. The Buchholtz’s are close family friends of ours, and Katie Buchholtz Karas and her husband Chris are members in our CSA! We grow winter squash there every 3-4 years depending on our rotation cycle. There is a lot of deer pressure at this farm, but the squash always seems to do really well.
This year we planted many varieties of winter squash, including red curry, butternut, spaghetti, honey bear acorn, delicata, sweet dumpling, and red kabocha. We have not grown spaghetti in a few years, and are happy to be able to give you some this week.
As we continue to harvest the winter squash we will try to put recipes in the newsletter that incorporate squash and other vegetables that are ready. If you are looking for additional ways to use the vegetables, Deb has found that the Whole Foods website has some great recipes. Also, if you have a recipe that you would like to share, please email it to us!
Farm News
This week we spent a lot of time harvesting vegetables. We are still a little short of help, so had to plan our week accordingly because we knew it was going to rain all day on Thursday.
All of our harvesting is done by hand, and harvesting green beans is a very time consuming job. It took ten hours for six people (sixty man hours) to pick all of the beans for this week. Again, we would like to thank our dedicated crew for all of their hard work this week!
Just a reminder…
Our annual Fall Festival will be held on Sunday, October 10. We ask that members who plan on attending please RSVP by September 30 so that we can plan accordingly. Remember, we will have a potluck lunch, so please bring a dish to pass. Please bring a notecard to place in front of the
Every year, one of our favorite crafts to do with the kids is to make scarecrows. If you would like to make a scarecrow this year, please bring clothes with you! We will have plenty of straw to stuff them and twine to tie it off!
Help us Recycle
If you have any extra plastic or paper grocery bags at your house, please consider bringing them out to the farm. We would be glad to use them!
What’s in this week’s bag??
• Spaghetti Squash
• Sweet Dumpling
• Red Carmen Peppers
• Green Bell Peppers
• Zucchini
• Yellow Squash
• Green Beans
• Green Kale
• Onions
Spaghetti Squash with Pine Nuts, Sage, and Romano
Ingredients
-1 spaghetti squash, halved lengthwise and seeded
-1/4 cup toasted pine nuts
-1/4 cup grated Pecorino Romano cheese
-2 tablespoons chopped fresh sage
-2 teaspoons butter, melted
-salt and pepper to taste
Directions
1. Preheat oven to 350 degrees.
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.
Source: http://allrecipes.com/Recipe/Spaghetti-Squash-with-Pine-Nuts-Sage-and-Romano/Detail.aspx
Thursday, September 23, 2010
In the Bag: September 25, 2010
-Zucchini and/or Yellow Squash
-Kohlrabi
-Onions
-Collard Greens
-Carmen Pepper
-Bell Peppers
-Delicata Squash
-Leeks
-Scarlet Kabocha Squash
-Kohlrabi
-Onions
-Collard Greens
-Carmen Pepper
-Bell Peppers
-Delicata Squash
-Leeks
-Scarlet Kabocha Squash
Wednesday, September 15, 2010
In the Bag: September 18, 2010
-Spaghetti Squash
-Sweet Dumpling Squash
-Red Carmen Peppers
-Green Bell Peppers
-Zucchini
-Yellow Squash
-Green Beans
-Green Kale
-Onions
-Sweet Dumpling Squash
-Red Carmen Peppers
-Green Bell Peppers
-Zucchini
-Yellow Squash
-Green Beans
-Green Kale
-Onions
Thursday, September 9, 2010
In the Bag: September 11, 2010
-Zucchini
-Yellow Squash
-Swiss Chard
-Red Carmen Peppers
-Poblano Pepper
-Green Bell Peppers
-Light Green Bell Pepper
-Red Cabbage
-Yellow Squash
-Swiss Chard
-Red Carmen Peppers
-Poblano Pepper
-Green Bell Peppers
-Light Green Bell Pepper
-Red Cabbage
Saturday, September 4, 2010
Red Savoy Cabbage
Some members have been wondering why they received two green savoy cabbages and no red. Please take a second to compare the two heads of cabbage. On one of them you will notice some purple on the outside leaves. This is the red savoy. The green savoy is all green with no purple on it.
Here is a link to Johnny's Selected Seeds, which is where we purchased the seed. It has a picture that shows the difference between the two varieties.
Please let us know what you think of the red savoy cabbage. This is the first time we have grown it.
http://www.johnnyseeds.com/c-330-savoy.aspx
Here is a link to Johnny's Selected Seeds, which is where we purchased the seed. It has a picture that shows the difference between the two varieties.
Please let us know what you think of the red savoy cabbage. This is the first time we have grown it.
http://www.johnnyseeds.com/c-330-savoy.aspx
Thursday, September 2, 2010
In the Bag: September 4, 2010
-Watermelon (last week of them)
-Tomato Berries (last week of them)
-Beets
-Onions
-Red Kale
-Red Savoy Cabbage
-Green Savoy Cabbage
-Bell Peppers
-Red Carmen Peppers
-Tomato Berries (last week of them)
-Beets
-Onions
-Red Kale
-Red Savoy Cabbage
-Green Savoy Cabbage
-Bell Peppers
-Red Carmen Peppers
Porter Farm Happenings-August 28, 2010
In last week’s newsletter, we mentioned that we had been short of help at the farm. On Tuesday, The Daily News, which is the daily newspaper for Genesee, Orleans, and Wyoming counties, also discussed a major farmworker shortage in this area.
Many farms in the surrounding area depend on something called the “H2A Program”, which allows United States farmers to employ temporary legal workers. These workers are provided housing and a guaranteed set rate of pay. Many of these workers are Jamaican citizens that travel each season to harvest cabbage and apples in Western New York. However, this year, the United States government is refusing to certify workers from Jamaica because the Jamaican government takes a percentage of the workers paychecks.
Jamaican workers are very important to local farmers as they depend on their labor for the harvest. If this issue is not resolved, many farmers may be left short and could potentially go bankrupt.
We are hoping that this issue is resolved quickly before the fall harvest season begins!
Tomato Update
Some of you may have noticed that some of your tomatoes are not holding up well. We have even noticed that our grape tomatoes, which are usually the hardiest, are not holding up as well as they have in the past. Many members have contacted us about purchasing extra tomatoes for canning or making sauce, and we want to let you know that we will not have any available. What good tomatoes we do have in the field will be picked for our members.
This season we planted well over 20,000 tomato plants, which is the most we have ever done. We are disappointed that for the second season in a row we will not have the yield we were hoping for. We are looking forward to next years planting and are formulating ideas on how we can change the way that we grow them. Hopefully we will have a better crop next year!
Farm News
It was a cool, wet week at the farm. Three inches of rain fell over the weekend and into Monday, leaving us with many puddles and weeds. We were not able to get any fieldwork done on Monday because of the rain, so we had to spend the remainder of the week weeding and harvesting the vegetables.
All of our vegetables are handpicked, which is very time consuming. Each week our crew does a great job of picking the best vegetables in the field for you to enjoy. This year has been especially difficult to harvest the vegetables because they must battle through the weeds to get to the crops. When you cannot spray weeds to control their growth, they can only be hand weeded or cultivated. Since the fields have been so wet, our tractors have not been able to get in the fields to cultivate, and our workers cannot keep up with the fast growth of the weeds. This year we have an especially great crew, and we would like to thank them for all of their hard work!
Onions
Some of our members may be wondering where the onions are this season. In order to store onions in our barn, we first must pull each onion in the field and let them dry on the ground. Once they are dry, we bring them all into the barn. If they are not dried completely, they cannot be hand cleaned to remove dirt and may grow sprouts.
We pulled some of our onions a few weeks ago, hoping that we would have onions available for you in late August. However, every time that we think we will be able to bring them into the barn, it rains and we have to begin the drying process again. Once we are able to bring our onions to the barn, you can expect them in your bags almost every week!
What’s in this week’s bag??
• Watermelon
• Assorted Grape Tomatoes
• Tomatoes
• Green Bell Peppers
• Cubanelle or Light Green Bell Pepper
• Leeks
• Swiss Chard or Leaf Lettuce
Baked Leeks
Ingredients
-2 tablespoons butter
-1/4 cup all-purpose flour
-1 ½ cups skim milk
-1/2 cup shredded cheddar cheese
-1/2 teaspoon garlic powder
-salt and pepper to taste
-4 medium leeks, halved lengthwise
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan.
2. Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce.
3. Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly.
Source: http://allrecipes.com/Recipe/Baked-Leeks/Detail.aspx
Many farms in the surrounding area depend on something called the “H2A Program”, which allows United States farmers to employ temporary legal workers. These workers are provided housing and a guaranteed set rate of pay. Many of these workers are Jamaican citizens that travel each season to harvest cabbage and apples in Western New York. However, this year, the United States government is refusing to certify workers from Jamaica because the Jamaican government takes a percentage of the workers paychecks.
Jamaican workers are very important to local farmers as they depend on their labor for the harvest. If this issue is not resolved, many farmers may be left short and could potentially go bankrupt.
We are hoping that this issue is resolved quickly before the fall harvest season begins!
Tomato Update
Some of you may have noticed that some of your tomatoes are not holding up well. We have even noticed that our grape tomatoes, which are usually the hardiest, are not holding up as well as they have in the past. Many members have contacted us about purchasing extra tomatoes for canning or making sauce, and we want to let you know that we will not have any available. What good tomatoes we do have in the field will be picked for our members.
This season we planted well over 20,000 tomato plants, which is the most we have ever done. We are disappointed that for the second season in a row we will not have the yield we were hoping for. We are looking forward to next years planting and are formulating ideas on how we can change the way that we grow them. Hopefully we will have a better crop next year!
Farm News
It was a cool, wet week at the farm. Three inches of rain fell over the weekend and into Monday, leaving us with many puddles and weeds. We were not able to get any fieldwork done on Monday because of the rain, so we had to spend the remainder of the week weeding and harvesting the vegetables.
All of our vegetables are handpicked, which is very time consuming. Each week our crew does a great job of picking the best vegetables in the field for you to enjoy. This year has been especially difficult to harvest the vegetables because they must battle through the weeds to get to the crops. When you cannot spray weeds to control their growth, they can only be hand weeded or cultivated. Since the fields have been so wet, our tractors have not been able to get in the fields to cultivate, and our workers cannot keep up with the fast growth of the weeds. This year we have an especially great crew, and we would like to thank them for all of their hard work!
Onions
Some of our members may be wondering where the onions are this season. In order to store onions in our barn, we first must pull each onion in the field and let them dry on the ground. Once they are dry, we bring them all into the barn. If they are not dried completely, they cannot be hand cleaned to remove dirt and may grow sprouts.
We pulled some of our onions a few weeks ago, hoping that we would have onions available for you in late August. However, every time that we think we will be able to bring them into the barn, it rains and we have to begin the drying process again. Once we are able to bring our onions to the barn, you can expect them in your bags almost every week!
What’s in this week’s bag??
• Watermelon
• Assorted Grape Tomatoes
• Tomatoes
• Green Bell Peppers
• Cubanelle or Light Green Bell Pepper
• Leeks
• Swiss Chard or Leaf Lettuce
Baked Leeks
Ingredients
-2 tablespoons butter
-1/4 cup all-purpose flour
-1 ½ cups skim milk
-1/2 cup shredded cheddar cheese
-1/2 teaspoon garlic powder
-salt and pepper to taste
-4 medium leeks, halved lengthwise
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan.
2. Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce.
3. Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly.
Source: http://allrecipes.com/Recipe/Baked-Leeks/Detail.aspx
Thursday, August 26, 2010
In the Bag: August 28
-Watermelon
-Tomatoes
-Assorted Grape Tomatoes
-Green Bell Peppers
-Cubanelle or LIght Green Bell Pepper
-Leeks
-Swiss Chard or Lettuce
-Tomatoes
-Assorted Grape Tomatoes
-Green Bell Peppers
-Cubanelle or LIght Green Bell Pepper
-Leeks
-Swiss Chard or Lettuce
Sunday, August 22, 2010
Porter Farm Happenings-August 21, 2010
Thank You!
Thank you to everyone who called, emailed, and posted on our blog about the tomatoes! Close to 200 members responded to our question, with an overwhelming majority voting yes to harvesting. Thanks for understanding that vegetables do not need to look perfect to taste great!
We would also like to thank some members who have spent time at the farm helping us on Saturday mornings as we pack your produce bags. Every Saturday, Richard Beatty and Rae Ann Engler of Batavia are at the farm bright and early working alongside our crew. They have been weekly contributors for the past few years, and we cannot express how thankful we are for all of their help. We also had two additional helpers last Saturday, Jeannette Kreher and Jan Grzedzicki, who are co-coordinators of our new Cheektowaga group. Jeannette and Jan also were at the farm before the sun came up and caught on to our packing routine quick. It was great to have four extra hands as we packed the really heavy bags last week!
If anyone would be interested in helping pack bags on Saturday mornings, please give us a call. We have been short of workers this week, and any additional help on Saturday mornings would be greatly appreciated! We begin packing at 5am and are usually done by 8am.
Safe Travels, Zoe!
On Friday, Zoe, Bess, and Eric took a trip to New York City to move Zoe into her dorm room at Hunter College. Bea and Julie will be traveling to NYC as well to meet up with the Johnson’s and do a little school shopping with Zoe. We wish Zoe all the best as she begins her college career!
Tomato Update
The dry weather this week helped keep the tomato disease from spreading rapidly. We were going to rip some diseased plants out of the ground and burn them, but decided against it. When you rip plants out and move them through the rows, the diseased plants can touch disease free plants and spread their spores. We left the diseased plants in the field and are hoping that the weather forecast continues to stay relatively rain and humidity free.
The Pestminder newsletter this week discussed the diseases in the tomatoes, and mentioned that early blight could also be a found around here. We are still not sure which disease or diseases has found it’s way to our tomatoes, but we are happy to say that our tomatoes are not totally ruined like they were last year.
Many members have contacted us about purchasing extra tomatoes for canning and making sauce. At this point we cannot say if extras will be available. Our first priority is making sure that we have enough to distribute to our CSA members. We will continue to update you!
Farm News
We were very happy to have a dry, low humidity week at the farm. One inch of rain fell on Sunday night, but it dried up quickly. This drier weather is key to keeping the disease from spreading in the tomatoes.
This week we were finally able to transplant the last of the broccoli and kohlrabi. We also direct seeded more Swiss chard. Our early broccoli plants went right to seed due to high temperatures, but we have more plantings that look ok. Summer broccoli is always tricky because of the heat, but we will have a lot in the fall.
Orchard Update
Since planting the raspberries and orchard trees, our main project in the orchard has been battling the weeds. It seems that this is a never-ending battle in every field!
This orchard is a learning experience for us, and it is going to take us quite a few years to get everything just the way that we want it. We have one third of the space left, and are leaning toward adding a lot more berries to the space. It will take a couple of years before we see any of the fruits of our labor in there, but are excited that we will eventually be able to incorporate fruit into our CSA in some way. We have another question for members: What do you think about u-pick raspberries for CSA members only? Please email or post a comment on our blog!
What’s in this week’s bag??
• Sugar Baby Watermelon
• Yellow Watermelon
• Red Tomato Berries
• Yellow Grape Tomatoes
• Assorted Large Tomatoes
• White or Purple Kohlrabi
• Red Leaf or Green Leaf Lettuce
• Red Beets
• Green Bell Peppers
• Light Green Bell Pepper
Cherry Tomato Bites
Ingredients
-1 pint cherry tomatoes (tomato berries!)
-Fresh mozzarella, cubed
-Olive oil
-Salt
-Fresh Ground Pepper
-Basil, julienned
Directions
1. Cut a small slice off the end of each tomato so that they sit level. (Make sure not to cut too big of a slice or else the cup won't have a bottom.)
2. Make another slice on the opposite side of the tomato and scoop out the pulp inside using a mellon baller or small spoon. Be careful not to puncture the skin on the bottom. (Don't worry about what it looks like because it will soon be stuffed.)
3. Season the tomato cups with salt and pepper. Place a cube of mozerella in each cup.
4. Drizzle olive oil over the stuffed tomatoes. Garnish each bite with a bit of basil. Transfer the bites onto a serving platter and chill until ready to serve.
Source: http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-cherry-tomato-bites-124738
Thank you to everyone who called, emailed, and posted on our blog about the tomatoes! Close to 200 members responded to our question, with an overwhelming majority voting yes to harvesting. Thanks for understanding that vegetables do not need to look perfect to taste great!
We would also like to thank some members who have spent time at the farm helping us on Saturday mornings as we pack your produce bags. Every Saturday, Richard Beatty and Rae Ann Engler of Batavia are at the farm bright and early working alongside our crew. They have been weekly contributors for the past few years, and we cannot express how thankful we are for all of their help. We also had two additional helpers last Saturday, Jeannette Kreher and Jan Grzedzicki, who are co-coordinators of our new Cheektowaga group. Jeannette and Jan also were at the farm before the sun came up and caught on to our packing routine quick. It was great to have four extra hands as we packed the really heavy bags last week!
If anyone would be interested in helping pack bags on Saturday mornings, please give us a call. We have been short of workers this week, and any additional help on Saturday mornings would be greatly appreciated! We begin packing at 5am and are usually done by 8am.
Safe Travels, Zoe!
On Friday, Zoe, Bess, and Eric took a trip to New York City to move Zoe into her dorm room at Hunter College. Bea and Julie will be traveling to NYC as well to meet up with the Johnson’s and do a little school shopping with Zoe. We wish Zoe all the best as she begins her college career!
Tomato Update
The dry weather this week helped keep the tomato disease from spreading rapidly. We were going to rip some diseased plants out of the ground and burn them, but decided against it. When you rip plants out and move them through the rows, the diseased plants can touch disease free plants and spread their spores. We left the diseased plants in the field and are hoping that the weather forecast continues to stay relatively rain and humidity free.
The Pestminder newsletter this week discussed the diseases in the tomatoes, and mentioned that early blight could also be a found around here. We are still not sure which disease or diseases has found it’s way to our tomatoes, but we are happy to say that our tomatoes are not totally ruined like they were last year.
Many members have contacted us about purchasing extra tomatoes for canning and making sauce. At this point we cannot say if extras will be available. Our first priority is making sure that we have enough to distribute to our CSA members. We will continue to update you!
Farm News
We were very happy to have a dry, low humidity week at the farm. One inch of rain fell on Sunday night, but it dried up quickly. This drier weather is key to keeping the disease from spreading in the tomatoes.
This week we were finally able to transplant the last of the broccoli and kohlrabi. We also direct seeded more Swiss chard. Our early broccoli plants went right to seed due to high temperatures, but we have more plantings that look ok. Summer broccoli is always tricky because of the heat, but we will have a lot in the fall.
Orchard Update
Since planting the raspberries and orchard trees, our main project in the orchard has been battling the weeds. It seems that this is a never-ending battle in every field!
This orchard is a learning experience for us, and it is going to take us quite a few years to get everything just the way that we want it. We have one third of the space left, and are leaning toward adding a lot more berries to the space. It will take a couple of years before we see any of the fruits of our labor in there, but are excited that we will eventually be able to incorporate fruit into our CSA in some way. We have another question for members: What do you think about u-pick raspberries for CSA members only? Please email or post a comment on our blog!
What’s in this week’s bag??
• Sugar Baby Watermelon
• Yellow Watermelon
• Red Tomato Berries
• Yellow Grape Tomatoes
• Assorted Large Tomatoes
• White or Purple Kohlrabi
• Red Leaf or Green Leaf Lettuce
• Red Beets
• Green Bell Peppers
• Light Green Bell Pepper
Cherry Tomato Bites
Ingredients
-1 pint cherry tomatoes (tomato berries!)
-Fresh mozzarella, cubed
-Olive oil
-Salt
-Fresh Ground Pepper
-Basil, julienned
Directions
1. Cut a small slice off the end of each tomato so that they sit level. (Make sure not to cut too big of a slice or else the cup won't have a bottom.)
2. Make another slice on the opposite side of the tomato and scoop out the pulp inside using a mellon baller or small spoon. Be careful not to puncture the skin on the bottom. (Don't worry about what it looks like because it will soon be stuffed.)
3. Season the tomato cups with salt and pepper. Place a cube of mozerella in each cup.
4. Drizzle olive oil over the stuffed tomatoes. Garnish each bite with a bit of basil. Transfer the bites onto a serving platter and chill until ready to serve.
Source: http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-cherry-tomato-bites-124738
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