Welcome back for another summer at the farm! Longer days and (some) warmer weather  have arrived and the fields are green once again.

Our amazing crew full of dedicated, enthusiastic new farmers from all different backgrounds have already brought a wonderful new energy to the farm. Please get to know them! On Harvest Days they will be wearing Quail Hill Farm t-shirts so that they can be easily identifiable out in the fields. Please ask them for help if you need anything or have any questions.

  

 

Meet this year's farm crew: 

  

Layton Guenther, Pelham, NY

Kate Rowe, Dundee, IL

Honna Riccio, Cape May, NJ.

Irene Berkowitz, Highland Park, NJ and Matt Dell, Fullerton, CA

James Walton, Jamaica, Queens

Greg Kessler, Pamona, NY

In the Fields and Ready for Harvest 

Looking out into the fields, we are anticipating that your first harvest will include the following:  

• Lettuces 
• Spinach
• Green garlic 
• Pea shoots  
• Rhubarb
• Herbs     
• Radishes  

As a reminder, the first harvest day of the season is this Tuesday, June 4th, 8:00 am to 5:30 pm!

Tools of the Trade 

What to bring with you each week to the farm:

• Gloves 
• Trowel
• Shears or Scissors
• Bags or Basket to Collect your veggies
• a Small container for flowers

Don't forget to apply sunscreen and wear a hat!

For families with children, please join us each Saturday at 9:30 am for 45 minutes in the  children's garden located in the valley across from the raspberry bushes. Kids will have the opportunity to plant flowers and vegetables, learn about organic farming, as well as harvest vegetables from their garden (in addition to helping parents to harvest in the fields). We are also planning arts & crafts and cooking demonstrations. Heavy rain cancels.

What's Coming Soon   

In the coming weeks look forward to these delicious vegetables that will be added to your harvest . . . Peas, fava beans, arugula, Asian greens, and garlic scapes.  

This Week's Harvesting Tip: Lettuce  

Please use either a knife or shears and cut the entire head of lettuce just below the soil surface, cutting the main stem. Then trim off any excess roots and soil from the stem and leave in the field.  

Vegetable (or fruit) of the Week: Rhubarb   

An interesting read on this over 2,000 year old plant!  

Recipes  

Below is the recipe for my Grandma Rowe's amazing rhubarb cream pie recipe.  Not given to anyone outside the family until now. Very cherished in our family, we have to have at least three every rhubarb season.  Most years, my mom cuts and freezes some of our rhubarb so she can make us at least one more of these delicious pies in the winter.

Anna Marie's Rhubarb Cream Pie

Prepare one piecrust in a 9" pie pan.  

Cut about 3 cups of rhubarb fairly fine and put two layers of it in the pie pan.  Mix together 1 cup of sour cream and one cup of sugar.  Pour over the rhubarb.  Bake at 425° for 10-15 minutes, then reduce heat to 350° for 35-40 minutes. Make sure the center of the pie is set (not wobbly) before you remove it from the oven. 

And here is another recipe submitted by one of our farm members for Rhubarb Chutney adapted from bon appetit. 

Rhubarb Chutney

Ingredients

¾ cup plus sugar

½ cup apple cider wine vinegar

2 teaspoons ground cinnamon

pinch of cloves

1 1/2 tablespoons minced fresh ginger

1 1/2 teaspoons grated orange peel

1/2 teaspoon (scant) ground cardamom

4 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)

2 Yellow onions, chopped

Preparation

Stir first 7 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender (about 15 minutes). Cool to room temperature. Cover and refrigerate chutney until cold, at least 1 hour.

DO AHEAD Can be made up to 2 days ahead. Keep refrigerated. Bring to room temperature before serving.

Please Volunteer for Our New Committees

Other groups that we are forming this year include a Gleaning Committee to harvest surplus veggies from the field to be brought to local food pantries, as well as a Hospitality Committee to help members get their shares when they are ill or injured and unable to harvest for themselves. Please email me if you are interested in joining either of these wonderful groups!

Reminders

Harvest Hours:  

8:00 am - 5:30 pm  

Tuesdays and Saturdays

No Cell Phones use while at the farm, please. 

Looking forward to a wonderful growing season!

Thank you,

Kate