This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

 

 

WCT BIRD BLOG 

 

Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program.  Inspiring photos and words from our staff and supporters.

 

   

Summer has arrived and as the spring crops begin to fade we wait with anticipation for the first tomatoes to ripen. We have had a tremendous season so far with the harvest each week exceeding expectations.  

 

Noah, Joanna and I have truly been enjoying the fruits of Rushton Farm and we have taken pleasure in sharing the weekly harvest with our CSA members. We deeply appreciate those who have volunteered in the fields and all of you who have taken an active interest in the farm.

 

As the season continues the time required to maintain the farm and to harvest the many crops will increase significantly. We hope that Rushton Farm CSA members will understand the many limitations placed on the farm staff due to the busy harvest schedule. Because of this we ask that members abide by their designated pick up days and times (2-7).

 

For those families splitting a share we ask that you coordinate pick up accordingly. We have balanced the Tuesday and Friday pick up days so that we can evenly distribute the harvested fruits and vegetables. Well coordinated pick up days allows us precious time in the field.

 

I hope that all our members get the chance to visit and spend some time at the farm in the upcoming weeks. When picking up your share please feel free to walk the farm fields, the gardens and the rest of the 80 acres that makes up Rushton Woods Preserve.  

 

The bird activity is high at the farm right with many species including orioles, tree swallows and barn swallows circling the farm and gracing us with their melodic sounds.

 

Rushton Farm is a community farm and we want our members to share the harvest season with us whether it is in the fields or at an event. There is nothing like a summer on the farm and we hope you have the opportunity to enjoy it with us.

   

Summer has truly arrived. June 21 saw the first red tomato picked from the vine, the first pepper plucked from the plant, and our garlic pulled from the ground. It is the beginning of our summer harvest and the garlic represents the start of next season's crops, as well. It is one of the most rewarding times on the farm and a time where the hard work of the winter and spring comes to fruition.

 

In the last few weeks a small amount of garlic has been included in each share. This garlic is an early variety that Noah has harvested from his own personal garden plot.

 

This week our members will see the Rushton Farm hardneck garlic hanging to dry from the barn beams of the Farmshed. Half of this garlic, after curing, will be planted in the fall and hopefully will reward us with a crop six times more bountiful than the individual bulbs pulled from the earth. Each bulb produces approximately six cloves and each clove, when planted in October, will bring a new bulb come next summer.

       

Summer Vegetable Frittata

 

Ingredients

(For one 10-inch diameter frittata - serves 4 for breakfast, lunch, or dinner)

For the sauteed zucchini:
1/2 tablespoon extra virgin olive oil or coconut oil
1-2 zucchini or other summer squash, sliced thinly
1 teaspoon (or more) Thai chili-garlic sauce (you can use smooth Sriracha, but I prefer the thicker chili-garlic sauce) or other hot sauce with 1/2 clove of finely chopped garlic   

 

For the frittata:
6 fresh eggs
1 tablespoon milk (skim milk is OK)
3-4 large beet green leaves, tough stems discarded, washed and chopped (or other leafy greens)
3/4 cup cherry or grape tomatoes
1-2 tablespoons mixed chopped herbs - I used a combination of basil, mint, parsley, and chives
Sauteed zuchinni or other summer squash (see above)
Other vegetables or greens, as desired (I threw in some arugula flowers from my garden) (optional)
1 tablespoon Parmigiano-Reggiano cheese (optional)
1 tablespoon extra-virgin olive oil (or more, see note above about pans)
Kosher salt and freshly-ground pepper

Special Equipment: 10-inch diameter non-stick oven-proof frying pan, a rubber spatula

Procedure:

For the sauteed zuchinni or summer squash: 

1. Heat the oil in a small, heavy sauté pan over very high heat until hot, but not smoking.
2. Add the patty-pan squash and sauté over high heat until the squash is browned in spots, but still a bit firm - 1-2 minutes.
3. Turn the heat down to medium and stir in the chili-garlic sauce (or add the garlic clove and the hot sauce), stir for 30 seconds, then immediately remove from heat.
4. Cool before adding to the frittata "batter".

For the frittata: 

1. Preheat the oven to 350°F.
2. In a large bowl, beat the eggs with the milk and a generous pinch of salt until the eggs are uniform (i.e., you can't distinguish between the yolks and the whites).
3. Stir in the beet greens, tomatoes, herbs, cooled squash, any other vegetable your heart desires, and the optional cheese. Add a few grindings of black pepper. Stir gently to combine evenly. (Some of the heavier vege like the tomatoes will sink to the bottom. This is OK.)
4. Heat the olive oil over medium heat in your skillet. When hot (but not smoking - never smoking) add the egg mixture.
5. Stir the mixture with a rubber spatula until the mixture starts to set, taking care to distribute the vegetables evenly if they've migrated to one side of the pan or another. Stop stirring when you see the edges of the eggs start to set. This will take a varying amount of time depending on your pan and your heat source.
6. When the eggs have set 3-4 inches in from the edge of the pan (i.e., the eggs are set around the outside, but there is still a round jiggly bit in the middle), remove from the stovetop and stick in the oven. At this point, if you're using a smaller pan, you might want to consider flipping the frittata. (I never do because it's a pain and the egg mixture sets up just fine without flipping, but it's up to you.)
7. Cook the frittata in the oven until the center is set. This will also take a varying amount of time - start checking after 5 minutes. When you shake the pan, you should see absolutely no jiggle action in the center of the egg mixture.
8. Carefully remove the pan from the oven (remember the handle will be super hot) and immediately slide the frittata from the pan onto a cutting board or plate. (This is where using a non-stick pan is useful.) If not using non-stick, you may need to loosen the edges of the frittata with your rubber spatula.
9. Cut the frittata into wedges and serve hot or at room temperature. Extra hot sauce on the side is nice.

 - Adapted from Brooklyn Farmhouse