• Farm News: Exceptional produce from an exceptional farm
• About the produce in this week's share
• Recipe: Sweet corn chowder

Farm News

Delivering our produce directly to your home for sure is safe and convenient. But we are missing the opportunity to share our beautiful farm with you. The fresh air, spectacular vistas, and the U-pick garden. A glimpse at our horses, or an early afternoon picnic in the shade of a tree. COVID-19 caused so many changes this season!

As you know, we have been using organic farming practices since we began farming in 2003. We treat our soils carefully - creating opportunities for long crop rotations, and periods of fallow with cover crops. So the soils can regenerate, while storing carbon dioxide - providing the farm with organic matter in exchange. All reducing the farm's carbon footprint.

But the long crop rotations and fallows also create biological opportunities. From the soil microbes that flourish with less plowing, to Monarch butterflies that find refuge in swats of milkweed we leave unmowed. And what about our resident red-tailed hawk, who takes his (or her) job of keeping the rodents at bay quite serious.

And a note on home deliveries: In light of our ideals of reducing the farm's carbon footprint, we were somewhat reluctant to put two large trucks on the road to make our daily deliveries to you. But looking at the bigger picture, we see a delivery every 2 miles on average - which is a shorter distance then most of you used to travel to one of our pick-up sites!

To another week of beautiful summer vegetables,

Your farmers,

Raymond and Sara

The beauty of a Monarch butterfly 

About the produce in this week's share

For the week of August  31, everyone will receive lettuce, yellow fresh onions, garlic, and tomatoes (saladette, and/or red slicers and/or heirloom).

We are rotating sweet corn, melons, summer squash, green beans, peppers, basil, parsley, and cilantro.

A note on onions: The onions that have been in the shares so far are considered fresh or sweet onions. They grow relatively fast and large, and contain a bit more moisture than storage onion varieties. With the higher moisture content, we don't even try to cure them. They are not intended to be 'keepers'. Enjoy them now - there will be storage onions in the share later!
 

Sara harvesting melon

Recipe: Sweet Corn Chowder

A soup goes nice with the lower end-of-summer temperatures. What about a sweet corn chowder, made with freshly picked sweet corn?
 
Ingredients:
2 Tablespoons butter
½ onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
About 3 potatoes, peeled and cut in ½ inch dice
3 cups corn kernels
1 bay leaf
1 quart chicken broth or homemade stock
2 cups milk
Salt and black pepper to taste
 
Directions:
In a large saucepan, melt the butter, add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables start to soften. Stir in the potatoes, 1 ½ cup of corn, bay leaf, and broth. Bring to a boil, and simmer for about 15 minutes.


In a blender or food processor, puree the remaining corn with the milk. Stir the puree in the soup, and simmer until the soup slightly thickens, about 5-10 minutes. Remove the bay leaf, adjust flavoring with pepper and salt.
 
(you can substitute or add other vegetables, like the summer squash in the photo, below)
 

Variety on a theme: Sweet corn and summer squash chowder (picture by Katie Sheehan)

We love to hear from you!

We always welcome your feedback - and our farm crew loves to hear from you, too! Email is best, but if you would like to leave us a message on the phone we will return your call at our earliest convenience (518-872-2375).
 

Tomatoes and onions on the way to tomato sauce (picture by Katie Sheehan)