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  • Quint Smith
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    #2562 |

    Katchkie Farm
    304 Hudson Stret
    Suite 201
    New York, NY 10013

    What MAY be in your share this week:
    Summer Squash, Lettuce, Carrots, Basil, Green Onion, Cucumbers, Cabbage, Fennel, Raddichio, Scallion

    Dear Katchkie Farm CSA Members,

    Will you accompany us on a trip through Slaw City? Don’t let yesterday’s dry breeze fool you: it’s still too hot to crank up the oven or spend an hour over the stove. With cabbage and fennel in all of our CSA shares this week, we’re craving crispy cool veggies that are surprisingly sweet on their own, but decidedly enlivened with a good dressing.

    You can shave cabbage and fennel with a mandolin or food processor attachment, or bust out your knife skills to slice into matchsticks. Why not add carrots, onion, or last week’s leftover kohlrabi while you’re at it? Whip up a yogurty dressing with lemon juice, vinegar, whole grain mustard, and an ample addition of sesame seeds. Toss it all together, add salt to taste, and serve with good grilled bread and something cold and white to drink. There. Dinner, for a night too hot for monstrous appetites. And you won’t want to leave leftovers sitting in the fridge all week; you’ll want to serve this stuff while there’s still crunch left. Perhaps walk it down the hall or up the stairs to bring to some unsuspecting neighbors. We could all use a little TLC by way of veggies, this scary summer.

    Don’t forget about the fennel fronds, either. They make a lovely garnish, and we’re still suckers for this fennel frond pesto pasta dish we made last season.

    What all have you been up to in your kitchens? We want to know! For all remaining CSA weeks this season we’ll be selecting our favorite @katchkiefarm-tagged Instagram photo to win a jar of our tomato jam! Make sure to get your posts in by Fridays, as we’ll be selecting our pick at the end of each week.

    Come Visit Us at the Greenmarket!

    We’ll be at the Rockefeller Center Greenmarket every Friday until the end of August from 8 AM – 5 PM! You can stock up on Katchkie Farm produce, artisanal products, sandwiches, beet chips, and iced tea.

    Field Notes

    On Saturday we harvested ALL the garlic, enough to qualify our haul as a bumper crop. Woohoo!

    Our “tomato jungle” was recently pruned. Already it’s time to lower these guys down; they’ve reached the roof! Meanwhile, the field tomatoes are coming swimmingly.

    And here’s a nice sight: an empty greenhouse with just some fall broccoli in sight! All of our major planting has been done, so we’re doing minimal seeding throughout the rest of the season. We are over that hump! Now it’s just weed, harvest, pack, weed, harvest pack. Did we say weed? Weed, weed & more weed!

    But don’t worry, the luscious flowers of The Sylvia Center garden and all around our farm are keeping us (and the pollinators!) happy. Not to mention this hypnotizing array of lettuce…

    This Thursday! Salsa 101
    July 21, 6:30 PM

    Learn to transform your Katchkie Farm CSA share into all varieties of scrumptious salsa, from traditional to funky! This workshop is perfect for the hottest, most bountiful time of the year. Chef David Stample will show you how to combine vegetables to create unexpected flavors while discussing his work as a Culinary Philanthropist. You’ll leave with a full belly, satisfied palate, and recipes to recreate the night’s workshop at home.
    RSVP here!

    From The Sylvia Center

    When groups visit the farm, we focus on kids’ taste buds. We begin by asking them to be very brave and try new things, even things that they don’t think they like, because eating a tomato straight from the plant is an entirely different experience from eating a grocery store tomato.

    One of our favorite summer recipes to try with the kids is summer rolls. The rice paper serves as an empty canvas for them to explore the endless possibilities for fillings. One of our favorite combinations for summer rolls is asparagus and shiitake. The sweet, spicy, and salty flavors combine to create an addictive appetizer that is also fun to make. Working with the rice paper rounds takes some finesse at first, but stick with it, and you’ll have a very delicious and very attractive dish to share. We encourage experimenting with different vegetable combinations, too. Let what’s ready in your garden be your guide!

    This Week’s Recipes and Good Reads

    Congratulations to our parent company, Great Performances, winners of a prestegious award for Corporate Social Responsibility from City & State Reports

    The trouble with CSA lookalikes

    A simple, bright summer squash dinner

    Study says: consuming fresh vegetables and fruit increases well-being and happiness…but you know that already

    • This topic was modified 4 years ago by  Quint Smith.
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