RECIPES

Click here for new and delicious ways to prepare Fennel (there will be more in the fall), Kale, Onions, and Swiss Chard.  Thank you Jennifer Desmond, Barbara DiLorenzo, Richard Kelsey, Linda Lacchia, Jerry Pluenneke, Julie Resnick, and Carol Steinberg for your recipes.

RECIPES WANTED!  QHF E-News is always looking for creative ways to prepare farm produce.  Please send your favorites for vegetables that are now in the fields/on the stand or coming soon to quailhillnews@aol.com.  If the recipe is not yours, be sure to include its source (book/author or website) and note any adaptations or tips.

VOLUNTEERS NEEDED!

It's a busy time of year at the farm - fall crops to be seeded or transplanted and, always, weeding.  If you can help out, call Liz at 203.788.4035 the day before.  If you get voice mail, indicate your morning or afternoon availability and a phone number where you can be reached.  She will call you back with a time and place to meet.   

Thank you!

VOLUNTEER THANKS!

The farm welcomes Landon Roseman, who having "grown up" on the farm, will be volunteering mornings for the next month.    

Thank you Colin Ambrose for washing all those seed trays, Ursula Lee for market preparation help on Fridays, and Frank Lee for the delicious biscotti.  

Silent Auction Items

Needed for...

 AT THE COMMON TABLE

the farm's benefit 

orchard dinner 

Farm Members -

do you have access to

Wine, Liquor, Restaurant Coupons, Gift Baskets, Books, or Gift certificates

from local Plant Nurseries, or Retail items

from local stores and services?

Artists -

please consider donating your work

INFO / CONTRIBUTIONS:

 John or Lindsay Landes by email or 631-603-6160

UPCOMING

FARM EVENTS

in the Apple Orchard

QHF FARM

POT LUCK SUPPER

Saturday, July 23 at 6 PM

AT THE COMMON TABLE

benefit dinner

Saturday, August 27

GREAT TOMATO TASTE-OFF

Saturday, September 10

Peconic Land Trust EVENTS

At Quail Hill Farm

LOST LADYBUG PROJECT

Saturday, July 30

10 AM - 1 PM

Ferocious predators, ladybugs eat many plant pests including aphids and mealy bugs.  With PETER PRIOLO of Cornell Cooperative Extension, participants capture, identify, and release ladybugs at the farm.  Collected data will be sent to Cornell University for research.  Adults $5/free for children under 16 (must be accompanied by an adult).  Bring sunscreen, an old white pillow case to make a net, and a digital camera.  Refreshments will be provided.  Rain cancels.

THE SECRET LIFE  

OF BEES

a talk with QHF beekeeper

MARY WOLTZ

Saturday, August 20

10 - 11:30 AM

Meet at the Farm Stand

MARY WOLTZ, owner of Bees' Needs, will talk about the challenges and rewards of beekeeping. Get a close-up look at a hive.  Learn about their life cycle, the impact of colony collapse, and other issues affecting the health of local bee populations.  Adults $5/free for children under 16 (must be accompanied by an adult) and QHF members.  Rain cancels.

 SOUPER TUESDAYS

August  2, 9, 16, 23, 30

5 - 7 PM

Amagansett Farmers Market

Main Street, Amagansett

Savor a delectable soup created by the Amagansett Farmers Market using ingredients grown by Amagansett farms on Peconic Land Trust-managed or owned land.  Meet farmers from Quail Hill, Amber Waves, Balsam, and Sunset Beach farms and the people behind the new Amagansett Food Institute.  Enjoy a wine tasting courtesy of Michael Cinque, owner of Amagansett Wines & Spirits.  Rain cancels.  

AT THE FARM SHOP

QHF Eggs

Bee's Needs Honey

From Ronnybrook Farm....

Milk, Butter, Ice Cream, Yogurt Drinks

Quail Hill Farm Cookbook

Edited by Hilary Leff and Linda Lacchia

French Fridays at the Farm

By Sydney Albertini

Taste of the North Fork

Garlic Scape Pesto

YOUR CONTRIBUTIONS

ARE WELCOME

Please send recipes, anecdotes, news, photos, poems, etc. to e-news writer/editor Jane Weissman at QuailHillNews@aol.comor call her at 631.267.6963.

Producing over 500 varieties of organically grown vegetables, flowers, fruits, and herbs, QUAIL HILL COMMUNITY FARM is located on 220 acres of land donated by Deborah Ann Light to Peconic Land Trust.  For membership information, call Robin Harris at Peconic Land Trust at 631.283.3195 or email her.   

A Community Supported Agricultural (CSA) project, Quail Hill Farm helps to ensure the survival of agriculture on Long Island's East End by bringing together community members, farmers, and agricultural land in a relationship of mutual support. Quail Hill Farm is a stewardship project of Peconic Land Trust.

PLEASE AND THANKS

With more land in production, more people can harvest.

To make harvesting an enjoyable experience for ALL,

please:

OBSERVE SHARE LIMITS

Check farm stand board and signs at end of harvest rows.

Ask a harvesting neighbor if in doubt.  If no share limit is posted, harvest only what you can reasonably use until the next harvest day. 

HARVEST ONLY in rows headed by signs or poles with ribbons

No  CELL PHONES

No  DOGS

No  YELLING ACROSS BEDS

No  TRAMPLING PLANTS

Thank you!

WEATHER REPORT

A Conversation with Scott

For the first time in the farm's 22-year history, Scott took a summer vacation, spending a week whitewater rafting on the Yampa River, the only undammed tributary of the Colorado River, from western Colorado through Dinosaur National Park in Utah.  The trip was in celebration of the 50^th birthday of Peter Forbes, founder of Center of Whole Communities in Wakefield Vermont, of which Scott is a member of the founding board.  So that Liz, Sam, and the apprentices - who did a terrific job keeping the farm running and in shape during his absence - might "feel better" thinking he didn't have a good time, he "complained" upon his return about the desert weather: very hot, no rain, and absolutely no humidity.

A far cry from Long Island's wet, humid days.  The rains of late June, at first beneficial, quickly became problematic.  Too much water.  There were concerns that the most recent planting of tomatoes might be prone to fungus (but even when plants look terrible, they still produce and the fruit is unaffected) and the ground was too wet for cultivating and transplanting.

Early July ushered in beautiful hot, sunny, and breezy days, spurring both vegetable and, alas, weed growth and drying out the soil.  But a normal July is not "a very friendly month; it's both humid and dry, to the point of drought."  These conditions are good for some plants, but also "good" for problems like Late Blight.

And Late Blight - which decimated the farm's tomato crop in 2009 - is again in evidence on Long Island.  First sightings were in Bridgehampton and Sagaponack where Dave Falkowski and Marilee Foster lost all or part of their tomatoes.  In East Hampton, Balsam's farmers recently pulled 1,000 infected plants from their Long Lane fields.

Meg McGrath of Cornell Cooperative Extension is overseeing the problem, issuing frequent updates.  She advises that farmers be vigilant if their plants are within 30 miles of an outbreak.  What is very worrisome is that Quail Hill and other Amagansett farms are only 5 short miles from one.

Significantly, late blight rarely occurred on Long Island until two years ago when the entire northeast was affected.  Questions needing answers are "Why is it here again?" and "How can it be prevented?"  We know it's not in the soil.  "Late blight can only successfully overwinter on live tissue left in the soil - such as infected potatoes."  In 2009, late blight was traced to a large wholesale supplier in the south who shipped infected plants to the large box stores.  The cause of this outbreak is yet unknown.

Scott is uncertain which factors played a role helping some QHF tomatoes hold their own against the blight in 2009.  It seemed that plants grown from seed saved by our farmers survived best, and this year many of our tomatoes are grown from saved seed.  But other factors are also involved.  So we watch, wait, and see.

In the meantime, there is much to do on the farm.  Except in the Valley, farmers have not had to irrigate, but they have spent hours cultivating (hoeing) weeds.  Seedlings of autumn crops are fast maturing and will soon need to be transplanted.  And there are the Colorado potato beetles to contend with.  While organic remedies have helped to some extent, the potato plants - nice and large due to the early spring rains - are now no longer able to pump energy into the underground tubers.  Nevertheless, there will be plenty of potatoes for both summer and winter shares.  The beetles have also attacked their favorite food,  the eggplants.  The farm's entire crop - half is usually planted on Town Lane - is growing in the Valley so farmers can daily work the rows, handpicking the beetles.  It's a thankless, time-consuming chore; the next day the beetles are back in full force.

The very good news is the garlic has been harvested and it's a "great crop, beautiful," free of the problems that affected last year's bulbs.  Now the bundled sheaves of the "stinking rose" hanging from the greenhouse ceilings need to dry and, despite the fans, drying takes longer when the weather is humid.

Salad lovers will be glad to know that there is lettuce to pick again and that another planting will soon be ready.  Arugula, which Scott "confesses" he forgot to plant in early spring, will be ready to harvest by the time this is read and another planting has been seeded.  Many of us have looked for those sweet white Japanese Hakurei turnips.  Alas, this year, seed was not available so Scott tried another turnip variety, Oasis.  However, in each of the two plantings, there was minimal germination, so it seems the seed was faulty.

Such are the joys, trials, disappointments, and (potential) heartbreaks experienced by those who farm and belong to a Community Supported Agricultural project.  In our commitment to Quail Hill Farm, there is an unspoken agreement by members to share the risk with our farmers along with the farm's incredible bounty.  Our sense of connection to the farm is key.  When a farm like ours is truly integrated into the community, its relationship to its members stretches far beyond the food it produces to the communal spirit it cultivates.  Vegetables and flowers may bring us to Quail Hill, but they are only a part of what keeps us here.

IN THE FIELDS / AT THE STAND

Cucumbers, Fava Beans, Garlic, Head Lettuce, Kale, Ruby Streaks Mustard, Shimonita Onions, Peas: Shucking, Sugar Snap, & Snow, Raspberries: Red & Black, Scallions, String beans, Swiss Chard, Tatsoi, Zucchini & Summer Squash.  Herbs: Basil, Chives, Cilantro, Dill, Bronze Fennel, Anise Hyssop, Lemon Balm, Lavender, Lovage, Oregano, Parsley, Rosemary, Sage, Tarragon.  Flowers:Ageratum, Bachelor Buttons, Calendula, Calliopsis, Irish Poet (mention these to Scott and he'll recite Yeats), Marigolds, Snapdragons, Zulu Daisies, Zinnias

COMING SOON!

Beets, Carrots, Radishes, Oriental Salad Greens: Arugula, Mizuna, Potatoes, Tomatoes (we hope): Glacier, Sungold and other Cherry Varieties.  Herbs: Basil.  More Flowers: growing on Birch Hill and in the Valley.

WHAT IS THIS?  HOW DO WE USE IT?

The spinach most of us are familiar with is over for the season, but the dark green TATSOI and its lighter green, crinkly-leafed cousin YUKINA SAVOY are varieties of Japanese spinach well worth getting to know.  Use the smaller leaves and edible yellow flowers in salads.  Sauté the larger leaves and florets in olive oil and garlic; add in some toasted pine nuts and a splash of balsamic vinegar.

Growing adjacent to the tatsoi is the pungent RUBY STREAKS MUSTARD.  Its leaves and edible yellow flowers add a nice bite to salads.  They are also wonderful sautéed, but as they reduce to almost nothing, try cooking them with Swiss Chard or Tatsoi.

This is the first time in this writer's memory that plants of the FAVA BEANS have nearly been picked clean before the plant dies back.  A close look however shows that there are still flowers on the vine and pods in our futures.  Optimally pods should be plump and full, the beans inside about the size of a large thumbnail.  Preparing the beans is a two step process: remove beans from pod and place them in a bowl.  Pour boiling water over them and let sit a minute before nicking their exterior skin and popping out the bean.  Richard Kelsey recommends oiling, grilling, and eating the entire pod, a method that works especially well when the beans are small.

The Japanese SHIMONITA ONION is sweet and mild.  Trim the green part to just above the middle section, slicing it, and the smaller bulbs for salads or for finishing soups.  The more mature leek-sized bulbs are wonderful grilled.

POT LUCK SUPPER

Saturday, July 23 at 6 PM

in the Apple Orchard

As the sun sets and the moon begins its rise, farm members and their guests sprawled out on beach blankets and chairs enjoy a great meal made from summer's harvest bounty.  Adults talk, children romp in the grass and climb the apple trees, and everyone has a great time.

Please bring a dish to feed 8 - appetizer, vegetable side or dessert.  Peconic Land Trust and Quail Hill Farm provide beer, wine, and cold non-alcoholic drinks as well as the makings for those gooey treats - s'mores.

Also, please bring your own plates and utensils (the farm will have paper and plastic goods as a back-up) and blankets or beach chairs to lounge on.

VOLUNTEERS ARE NEEDED to prepare some main courses - both meat and vegetarian - to supplement pot luck offerings.  The farm will pay for any non-farm ingredients and welcomes suggestions from those willing to prepare them.  Past main dishes have included chicken, chili, meatloaf, lasagna, sausage, and local fish.  New ideas are always welcome.

Please contact Linda Lacchia by email for more information and to RSVP.  

Volunteers are also needed to shop for extras and ice, help set up the tables, put the cold beverages on ice, and clean up to, as Linda says, schlep, schlep, schlep!

AT THE COMMON TABLE

Saturday, August 27

an outdoor dinner to benefit Quail Hill Farm

A magical evening under the stars in the Apple Orchard with great food by renowned East End chefs - Joe Realmuto,Kevin Penner, Bryan Futerman, James Carpenter, Colin Ambrose, and Joe Isadori - excellent wines from Channing Daughters, and the incomparable company of farm members and guests.

Due to the popularity this event, TICKETS to At The Common Table are by LOTTERY.  In early August, an announcement by both postcard and e-mail with the lottery's start date (approximately one week later) will be sent to farm members.  At that time, members can contact Peconic Land Trust (by phone or e-mail) with the numbers of tickets they want to reserve.  Family shares may request up to 4 tickets; up to 2 tickets for single shares.

Names will be chosen from a hat until capacity (175 seats) is reached.  Waiting list names will also be chosen. Lottery winners will be called by the Trust for attendance confirmation and payment, which can be made by credit card over the phone.  Those on the waiting list will also be contacted. Somehow, everyone who wants to come, can.

Tickets (cocktails and dinner) cost $225 per person.  A limited number of cocktail hour tickets are available at $60 per person.  Cocktails and a farm tour start at 4:30 p.m., followed by dinner at 6 p.m.

This year begins a new tradition.  Instead of bringing their own "plates with a story", diners will eat from (and then take home) plates created by Sydney Albertini.

Volunteers are needed to secure items for the Silent Auction and to set the table the day of the event.  To help, contact ATCT chair Hilary Leff by email.

MORE ABOUT QUAIL HILL'S FARMERS 

A warm welcome to Matt Mueller, QHF's newest apprentice.  A dedicated volunteer for several summers, Matt will work full time until fall when he begins his freshman year at Tufts.

Apprentice Miriam Goler grew up in New York City.  She went to Cornell University where she majored in Agricultural Sciences with a concentration in Sustainable Agriculture.  She has worked on various farming and gardening projects including Cornell's student run farm, an organic CSA farm in Minnesota, starting a community garden in Mexico as part of a Peace Corps Partnership Program, and working on the horticulture crew for Randall's Island in NYC.  She has also worked with Cornell Cooperative Extension in Ithaca and Just Food in NYC on projects to ensure that everyone, regardless of income, has access to farm fresh produce.  Miriam is loving her work at Quail Hill Farm and is enjoying the already bountiful harvests, the friendly community, and swimming in bay.

graduated from Stuyvesant High School in 2005, where he met his sweetheart, Miriam. He left New York City to study Urban Geography at Macalester College in St. Paul, Minnesota. He comes to Quail Hill after working as an instructor at Brooklyn Botanic Garden's City Farmers and Garden Apprentice programs. Mark is collecting golf balls from all around the farm, so if you find one, please leave it in his cubby in the shop. He would really appreciate that.

An apprentice at Quail Hill last year, Liz Moran returns as the farm's Field Manager. Originally from Vermont, Liz attended Green Mountain College for Environmental Studies, concentrating in Sustainable Agriculture and Food Production.  She has worked on various farms around the Northeast including interning for Heifer International as their Farmer Chef at Overlook Farm and at Peacework Farm in Newark, NY.   Studying abroad at Dorf Tirol in Italy, she focused on agro-archeology at Brunnenburg Castle while working on its vineyard and farm.  Before coming to Quail Hill, she closely worked with Slow Food and the Real Food Challenge for four years.  Her experience at QHF will help her continue "to prepare...for a future in food and agriculture fusing my love for culinary art and farming."

Carrying on family tradition, Farm Manager Sam Rogers is a second-generation tree nursery farmer in Water Mill whose  grandfather raised potatoes and chickens on the same property.  A master mechanic, he is learning organic farming techniques at Quail Hill and plans to continue farming on the East End, one day passing on all he has learned to his children.

DOWN IN THE VALLEY

Member & Farmer News

SYDNEY ALBERTINI will be exhibiting Small Works & Happy Accidents at Ashawagh Hall (780 Springs Fireplace Road, East Hampton) from Wednesday to Friday, July 20 to 22.  Hours: 10 a.m. to 7 p.m.  An opening reception will take place on Wednesday, July 20 from 6 to 9 PM.  Info: 917.749.4465 or www.sydneyalbertini.com

Let's Dance into the Future, a sculpture by GABRIELE RAACKE, is in the exhibition "Flag Day" at the Islip Art Museum, now on view through September 4, 2011.  An artist's reception will take place on Sunday, July 24, from 1 to 4 p.m.  Info: 631.224.5402 or www.islipartmuseum.org.  Coming up is the Springs Invitational Exhibition (August 4-21 at Ashawagh) where Gabriele will exhibit Happy Birthday, a reverse-painting on glass.  The opening reception is Friday, August 5 from 4 to 7 p.m.