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As the summer heats up, we wanted to take some time to remind  you, our wonderful members, about some things at the farm. Please see the section on Swiss chard, kale and basil below for some very useful information about harvesting!
Many people don't know the proper way to harvest basil to encourage more plant growth, and many members have been cutting down entire plants of chard and kale, instead of taking 1-2 leaves per plant. Clear cutting these types of leafy greens is tough on the plants and reduces the harvest for everyone. Please refer to the tips and videos below.
Also, the flower beds nearest the Farm Stand, just inside the Valley Gate, are there to enjoy while at the farm, but NOT to harvest!! If everyone harvested flowers from those beds, there wouldn't be any flowers left there for us (and the bees!) to enjoy. All of the types of flowers in those beds are planted in the fields and available for harvest.
Finally, if you have guests in town, or you allow friends to harvest your share while you are out of town, please, PLEASE teach them where to park, what to bring, and how to know what to harvest! We encourage all of our members to bring friends and family to the farm, but we would ask that they know how the farm operates, especially if they are here on their own, without you to guide them. Thank you so much!
In the Fields and Ready for Harvest
Looking out into the fields, tomorrow and Tuesday's harvest will include the following:
- Potatoes
 - Cucumbers
- Garlic
- Summer Squash (PLEASE do NOT pick the squash blossoms)
- String Beans
- Basil: This year we have 5 varieties of basil (Purple basil, Tulsi "Holy Basil," Thai basil, Cinnamon basil and the traditional Green basil). Tulsi basil is traditionally used for tea (not in cooking).
 - Kale
- Arugula
- Swiss Chard
- Calendula
- Herbs
Edible Flower of the Week: CalendulaA member of the daisy family, Calendula has traditionally been  used as both a culinary and medicinal herb. Its petals -- yellow, orange and creamy white -- are edible. Adding both color and flavor, try them in salads and as a garnish for grilled vegetables. Calendula can even be used as a substitute for saffron. Please pick the calendula in the valley this week and try some of the delicious (and beautiful) recipes below.
Recipes
Calendula DipBefore coming to Quail Hill in the early 2000s to work as the farm's field manager, Nikki Conzo worked on a farm in Italy where she learned this recipe
Finely chop equal amounts of toasted, peeled almonds and toasted pine nuts plus one handful of calendula petals. Add plain yogurt to reach a desired consistency and a splash of honey, balsamic vinegar, and salt and pepper to taste. Optional: add tumeric or saffron for a beautiful yellow-orange color dip!
Calendula Lemon Bars
From Recipes from an American Herb Garden by Maggie Oster 
makes 2 to 3 dozen bars
In the 16th century, calendula was considered to have magical powers to assist in seeing not only fairies but also one's future husband. No promises are made for this version of a classic cookie, but it can be considered seductive. Orange-flowered water is available at health food and gourmet stores and ethnic markets.
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup confectioners' sugar
- Grated zest of 1 lemon
- 1 tablespoon of orange-flower water or orange liqueur
- 1 1/2 cups unbleached all-purposed flour or whole wheat pastry flour
- 5 large eggs
- 2 cups granulated sugar
- 6 tablespoons fresh lemon juice
- 1/2 cup minced fresh calendula petals
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan or coat with a non-stick cooking spray. In a large electric mixer cream the butter, then gradually add 1/2 cup of the confectioners' sugar, the zest, and the orange-flower water and beat until light and fluffy. Gradually add 1 -1/4 cups of flour, mixing until combined well. Bake until lightly browned, 15 or 20 minutes.
Meanwhile, combine the eggs, granulated sugar, lemon juice, calendula petals, and the remaining flour. Pour the mixture over the crust and return it to the oven until the filling is set, another 20 minutes. Sift the remaining confectioners' sugar over the warm cookies. Let cool then cut bars and remove from pan. Store in an airtight container.
Edible Flower Ice Cubes
makes 12 extra large cubes
Ingredients:
- Distilled water, boiled and cooled
- 2 extra large ice cube trays (we used silicone "bourbon" ice trays that make 6 cubes)
- 12 Calendula Flowers
- 6 small sprigs of thyme
Directions:
Fill ice cube trays about 1/3 full with the distilled water and add a flower facing down. In 6 of the cubes also add a sprig of thyme with the flower. Freeze. Once frozen, fill 2/3 full with the distilled water. Freeze. Fill to the top with water and freeze again. http://www.saltedandstyled.com/2013/05/08/edible-flower-ice-cubes/
This Week's Harvesting Tip: Potatoes!
Oops! Last week's harvesting tip for potatoes link went to the outtakes video. My apologies. Please click here to watch a video of Scott showing us how to easily harvest potatoes as we will be harvesting potatoes for many more weeks!
Swiss Chard and Kale 
Please DO NOT clear-cut the chard! Our beautiful plants in the valley have been clear-cut and will now take several weeks to regenerate as several of the plants were cut back during last weekend's harvest. watch this video Please of James as a refresher of how to cut Swiss chard (the same applies to kale).  Basil
Please watch as Kate explains how to properly cut the basil plants so that they won't flower and will grow to be full mature plants for week's to come.
What's Coming Soon
In the coming weeks look forward to these delicious vegetables that will be added to your harvest . . . carrots, eggplants and tomatoes!
Call for Volunteers!
We still need help weeding; and with cutting, bunching and hanging the garlic! As a reminder we welcome any help you can give - please come to the farm shop Monday - Friday at either 8:30am or 1:00 pm to volunteer. Bring gloves and water and be sure to wear boots and sunscreen.
Save the Dates:
Potluck Supper
Quail Hill Farm Members & Guests
Sunday, July 28 at 4:00
In the apple orchard
Please join us for this annual tradition! Music and singing!
Bring a dish to share!
The Farm will provide chicken, foccacia, roasted corn,
herbal iced tea, water, beer and wine.
Please email us QHF@PeconicLandTrust.org with the number of guests you plan on bringing to help us plan. We welcome last minute guests! Bring a blanket or seating and, if possible, your own plates and utensils.
We will have backup supplies. Look forward to seeing you!
Check your mailbox and inbox for your invitation to . . .
At the Common Table
Saturday, August 17, 2013
Cocktails 4:30pm
Dinner 6:00pm
Once again, we will be using the lottery system for ticket sales for Quail Hill Farm's annual fundraising dinner, At the Common Table. Please send your requests -- up to 6 tickets for family shares and up to 4 tickets for individual shares -- to Robin Harris at the Trust's main office at 631.283.3195 ext. 19 or RHarris@PeconicLandTrust.org. Requests should be made to join the lottery by Thursday, July 25. We will be drawing for the tickets -- until we reach our capacity of 175 people -- on Friday, July 26 and will be contacting everyone to either request payment or to let you know if you are on the waiting list.
Tickets are $250/person for cocktails and dinner or $60/person for cocktails only.
Reminders
Harvest Hours:
8:00 am - 5:30 pm
Tuesdays and Saturdays
Children are invited to participate in the Children's Garden every Saturday at 9:30 am.
Please be considerate of those around you and remember the No Cell Phone policy while you are at the farm.
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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