View on Instagram

What MAY be in your share this week:
(you can click on each vegetable to learn more!)
Dear Katchkie Farm CSA Members,


Each week when our refrigerator becomes inundated with more Katchkie Farm  vegetables than we know what to do with there are a few key pantry items that we rely on to create healthy and quick meals. Some of these items require refrigeration, but many are shelf stable and will last for several CSA seasons to come. Products like dried pasta and eggs can become the basis for an impromptu dinner (read: frittatas), while vinegars and flavored oils can greatly enhance a simple dish. We love using nuts to create a rich pesto, or combining veggies with a cooked grain, herbs, and a simple dressing for a rustic salad.


Our Pantry Staples:

Butter (or a butter substitute like Earth balance)

Canned beans

Canned fire-roasted tomatoes

Cooking oils (Canola or vegetable oil)

Dijon mustard

Dried pasta


Fish sauce

Flavored oils (extra virgin olive oil, nut oils)



Nutritional yeast




Rice and grains

Soy sauce


Vinegars (sherry, cider, red wine vinegars)



What items do you always have on hand? Let us know at @KatchkieFarm on Facebook or Twitter

New Feature!: Tips and Tricks from Our Members


"Just wanted to share an idea that I found online for preserving basil. You wash and pat dry fresh basil leaves. Cut off the stems and puree them with some olive oil to make a paste. Portion it out into an ice cube tray and freeze until firm. Once firm, you can pop out the cubes into a zipper bag and repeat the process. The small cubes of frozen basil are easy to drop into sauces and stews, or even thawed to make pesto  (just add cheese and pine nuts). No worrying about blackened leaves either :-)"
- Lydia Andrews

Send your moments of culinary genius to Suzannah at

Field Notes from Farmer Bob and Kristy (and Adam!):

Hello there Katchkie Farm newsletter readers,


My name is Adam, brand new farm laborer here at Katchkie Farm. I'm originally from Schodack, New York, about 15 miles east of Katchkie Farm but I recently moved home this spring from Brooklyn where I lived for four years. I was roasting coffee for Cafe Grumpy in Greenpoint and slowly growing more and more of an interest in food systems and farming (don't worry, plenty more farm puns to come).


I know I have always thoroughly enjoyed beverages and food but I have been a little uncertain as to what interest I would possibly pursue and how that interest would allow me to make at least a modest living and put gas in the ol' Kia (I'm very excited to have a car again). Slowly I began to formulate ideas about leaving a city I love for the countryside.


This led to reading about farming and ecology and dabbling in policy and, in turn, it made me believe that working with food as a producer is an extremely viable solution to satisfy my needs and also a very valuable endeavor if done properly. There is no better way to learn than by doing, and I'm thrilled to be learning new things every single day. Since beginning work at Katchkie Farm, I've learned how to weed proficiently, thin beets, seed trays for germination, install a floor with radiant heat in the newest part of the barn, and speak and comprehend Spanish.



Something I've found to be enormously important in the work place are the people you spend an incredible amount of time with. Luckily for me, my coworkers are kind and amazing. Bob and Kristy have most kindly accepted me on the farm and with great patience are accepting the curve i happen to learn on. My other seasonal coworkers Armando, Rodolfo, Elizabeth, Patricia, and Elma are all from Mexico and luckily their English is better than my Spanish so they've been very kind in guiding me through the rigors of a second language as well as the demanding duties that are necessary with farm work.  Already I feel I have expanded greatly from my classroom days out into the real world, both with Spanish and farming. I have made the leap over the largest hurdle. I no longer feel self conscious, stumbling my way through a basic sentence and leaving a trail of grammatical errors and mispronunciations in my wake. I have so much to learn and I will continue to learn new things every day this summer and into the future.


A great amount of human intervention is required to make this farm what it is. It is amazing to see Bob and Kristi's planning enacted and fulfilled, filling a CSA bag for the first time, for me at least, last week and I look forward to the many more weeks of this season. The best part so far has been watching mother nature take over and work its magic. Watching the farm explode into a rich and thriving place is truly amazing. 


Enjoy the vegetables,


Links We Love
Six things you can do to improve the food at your institution 

We need this carrot body pillow

Some of the best food podcasts (we're also partial to Gravy)

Food giants to have obesity efforts graded

Seasonal Recipes 


Dovetail's BBQ-Spiced Turnips with Bulgur Wheat, Avocado, and Garlic Scapes
Summer Squash Cake
Cucumber Salad with Peanuts, Cilantro, and Scallions
Beet and Strawberry Smoothie