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Notes from the Field
Week 5
Call for Volunteers! With all the rain we have had this year, the weeds have gotten ahead of us. Please come to the farm shop any day Monday-Friday at either 8:30am or 1pm to help us weed the vegetable beds. Small groups are great, but even one person weeding for an hour can make a big difference! Bring gloves and water and be sure to wear boots and sunscreen. The vegetables thank you.
In the Fields and Ready for Harvest
Looking out into the fields, tomorrow and Tuesday's harvest will include the following:
- Arugula
 - Summer squash
- Shimonita onions
- Swiss chard
- Beets
- Garlic scapes
- Kale
- Snow Peas
- Radishes
- Herb
Vegetable of the Week: Summer Squash
 Harvesting Tips
- Summer squash and zucchini are harvested when immature, before the seeds ripen and the skin hardens.
- They grow on vine-like bushy plants.Carefully cut or remove squash from the vine, using both hands, so as not to damage the plants.
Storage Tips
- Squash dehydrates quickly. Refrigerate, unwashed, in a plastic bag or crisper drawer for up to one week.
- Damaged or bruised squash will deteriorate very quickly.
- Refrigerate cooked squash in a covered container; it is best eaten withing 2-3 days.
- Cooked, pureed summer squash may be frozen for an addition to or as a base for winter soups. Freeze in an airtight container.
Culinary Tips
- Rinse or wipe down summer squash if needed; no need to peel!
- Summer squash can be eaten raw cut into sticks or rounds, or grated or thinly sliced directly into salads or slaws.
- Summer squash can be steamed, grilled, sauteed, broiled, added to summer soups and stews, blanched, added to stir-fries, casseroles, or even mashed.
How Much Do I Have? Summer squash- 3 medium or 6 small = 1 lb. = 2/3 Cups cooked and mashed = 2 Cups sliced, cooked
Zucchini - 3 medium = 1 lb. = 1 Cup sliced
Recipes:
1 large zucchini, sliced on a mandolin or very thin  2 tablespoons of toasted pine nuts 1 handful of shaved parmesan 2 lemons juiced 4 tablespoons of Olive Oil Sea Salt Pepper - Slice the zucchini and arrange nicely on a platter or large plate.
- Squeeze the lemon on top of the zucchini and then drizzle with olive oil (the raw zucchini really soaks up the oil and the lemon juice).
- Set Aside for about 10 to 15 minutes.
- Then add the salt, pepper, toasted pine nuts and parmesan.
Paul Grimes from Gourmet magazine (December 2008) 
contributed by Linda Lacchia
- Grate 3 lb.zucchini, using medium shredding disk of a food processor. Transfer to a bowl and
- Toss with 2 tsp.salt.
- Let stand 30 minutes.
- Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible.
- Transfer zucchini to a large bowl and stir in 1 1/3 c. bread crumbs (plain, fine, and dry), 2 eggs,slightly beaten 1 tsp. dried marjoram, � tsp.salt, and � tsp pepper.
- Heat 1/3 c. canola oil in a 12-inch heavy skillet over medium heat until it shimmers
- (375�F in an electric frying pan).
- Scoop 2 Tbs. mixture per latke into skillet (6 to 8 per batch).
- Tip: Use a slotted spoon to drain excess liquid. Flatten with a fork to form 2� -3 inch pancakes.
- Fry until golden brown, about 2 minutes per side (adding more oil as needed).
- Transfer to a paper-towel-lined baking sheet and keep warm in oven preheated to 200�F.
Yield: 36 latkes.
Serve with sour cream.
This Week's Harvesting Tip: Herbs
- Gather herbs early in the day, after the dew has dried but before the sun bakes the plants' essential oils.
- If you're harvesting an herb's leaves, cut the stems at their peak, when the flowers start to form.
- If you like, gather the blooms of herbs when they develop fully.
- If you're after an herb's seeds, wait until they mature and begin to turn brown before harvesting the seeds heads.
- Generally, cut no more than one-third of the stem's length.
- DO NOT CLEAR CUT THE HERBS! Exceptions include chives and lavender
What's Coming Soon
In the coming weeks look forward to these delicious vegetables that will be added to your harvest . . . string beans, carrots, potatoes and garlic!
Save the Date!
Annual Pot Luck: Sunday, July 28 in the Orchard
Appetizers 4:00 till 5:30 pm
Dinner around 5:30 pm
Please plan to join us for this year's Pot Luck Dinner which will be held on Sunday, July 28 starting at 4 pm. The farm will supply some of the main dishes. Namely, chicken and Balsam Farm roasted corn. Those who attend are asked to bring a dish that will feed 8-10 people. We welcome any dish using what is in season at the farm as well as pasta, whole grain and legume main course dishes as well. We will have a fire pit and smore's are always part of dessert! Besides the smore's we offer a selection of desserts brought by attendees. Bring seating and/or a blanket. There will be music and singing.
If you would like to help with some of the arrangements, please email Linda Lacchia at: lles@optonline.net
Reminders
Harvest Hours:
8:00 am - 5:30 pm
Tuesdays and Saturdays
Please be considerate of those around you and remember the No Cell Phone policy while you are at the farm.
Children are invited to participate in the Children's Garden every Saturday at 9:30 am
Thank you,
Kate
Also, to keep up with news at the farm,
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Quail Hill Farm is a stewardship project of the Peconic Land Trust.
For information concerning Quail Hill Farm, please contact Robin Harris at 631-283-3195
The Peconic Land Trust conserves Long Island's working farms, natural lands,
and heritage for our communities, now and in the future.
Financial Disclosure Statement: A copy of the last financial report filed with the New York State Attorney General may be obtained in writing to: New York State Attorney General's Charities Bureau, Attn: FOIL Officer, 120 Broadway, New York, NY 10271 or Peconic Land Trust, PO Box 1776, Southampton, NY 11969.
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