welcome lil' ones

here's a nod to the youngest members of the farm!

Grace and Cristian's newborn daughter Penelope Sophia was born on September 6th.

Erin and Devan's son Simon James was born on June 26th.

I hear you have to start them early on the veg for it to take. Pureed kale, anyone?!
Warm congratulations to both families. Big love to you all.

Food Photo Shoutout

Mary B. and Bailey A.

 roasted eggplant with tomato oregano balsamic topping and a veggie stir fry

Are you grilling, are you frying?

Are you canning, are you drying?

Time to share what we've been up to in the kitchens.

We'll collect the pictures you send and do 3 postings:

1 blog entry each in September, October and November.

Let's see how our plates are changing as fall sets in.

Guidelines: each share is encouraged to send their 

TOP 3 PICTURES W/ BRIEF DESCRIPTION each month. 

The food pictured need not solely be from the farm.

recipe: Roasted Tomato Sauce

*next week you'll be receiving some shallots, paste tomatoes and there's you-pick herbs available.*

This flavorful blend can stand alone with pasta or be used as a base for other dishes, such as curries.  This recipe calls for 4 1/2 lbs tomatoes, but you can divide or multiply it, depending on how much you have on hand.  It's relatively simple and makes the kitchen smell so glorious. You have a choice in the end to keep it all whole, or blend the flavors by putting it through a food mill or pureeing. The final product can be eaten fresh or frozen for later.

final yield depends on if you blend or mill it
4 1/2 lbs ripe tomatoes, halved
7 ounces shallots (or onions), peeled and thinly sliced
4 galic cloves, peeled and thinly sliced
a few rosemary, thyme, basil or oregano springs
1 tsp salt
1 tsp ground black pepper
1 tsp sugar
1/4 olive, sunflower or canola oil

Preheat oven to 350 degrees.
Place tomatoes, cut side up, in a single layer on a baking dish or roasting pan. Toss all the remaining ingredients together in a bowl, mixing evenly.  Roast for around an hour, 'til vegetables are well softened.

In the batch I made last night, I blended it until almost smooth opting not to use a food mill which would remove the seeds and skin.  Leaving it chunky could be fitting for some dishes. The photos show orange banana tomatoes but any variety or a mixture can be used.

tomatoes and herbs in baking dish

shallot/oil mixture poured evenly over tomatoes

just out of the oven

So aromatic!







adapted from The River Cottage Preserves Handbook 


recent article waxing about shallots

lamb update for animal protein share

Morning folks:

The first installment of the animal protein share will be ready for pickup any day now.  The lambs were sent to Willard's in Heuvelton at the end of last week.  We'll pick up the meat when Willard's calls to say they're done with our order.  It will be distributed out already frozen in predominantly 1-3lb packages of ground and chops.  The pigs are going to Willard's at the end of October and the chickens will be processed in November.  The offering is based on a percentage of the finished animal weight and you'll receive a portion of all three.

Be ready for an e-mail or call from us to pick up your share.  We want distribute it immediately, instead of storing it in our freezers.