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Notes from the Field
Week 12
Thank you to our volunteers!
Thank you, thank you, thank you to Hilary Leff and her committee of volunteers and chefs that made this year's At the Common Table Dinner a huge success!
To those responsible for this glorious meal... Joe Realmuto, Nick & Toni's; Bryan Futerman, Foody's; Jason Weiner, Almond; Jeff Schwarz, Laura Donnelly; Carissa Waechter; Luchi Masliah; Zachary Tyler Lynd, Turf Lobster Truck; Larry Perrine, Allison Dubin & Christopher Tracy, Channing Daughters Winery; Brian Facquet Prohibition Distillery; Deb Aiza, Sweettauk
For their generosity... Party Rental, Stuart's Seafood Market, Arlotta Food Studio
For their generous donations of Silent Auction items...
ART: Sydney Albertini, Mary Ellen Bartley, Alex Ferrone, Trish Franey, Jonathan Nash Glynn, Janet Jennings, Nancy Leigh, Phil Lehans, Barbara Maslen, Lindsay Morris, Kat O'Neill, Kate Petrone, Yancy Richardson, Joanne Rosko, Val Schaffner, Ingrid Silva, Lisa Votino-Tarrant, Walter Us, Alice Watterson, Molly Morgan Weiss
WONDERFUL THINGS: Bond #9, Claes Brondal, Bryan Campbell, Decorum, Mare Dianora, John Dodds, Dodds & Eder, Fishers Home Furnishings, Ft. Pond Native Plants, Diane Frankenthaler, Hamptons International Film Festival, Ina Garten, Kimberly Greene, Jack's Stir Brew, Teri Kennedy, Sue Kuff, John & Lindsay Landes, Susan Malfa, Eric Messin, Nellie's of Amagansett, Gary Parker & Sharon Gentile, Rand Stoll, Richard & Debbie Wilpon , Hilary Wyler
CERTIFICATES: Almond, Amagansett Beach & Bike, Crow's Nest, Duryea's, Fishbar, Fresh Hamptons, Gurney's Inn, Hampton Chutney, Harvest at Fort Pond, Harbor Bistro, Kevin Maples Gallery, Mandala Yoga, Multi-Aquaculture Systems, Navy Beach, Pierre's, Rhett House Inn, Round Swamp Farm, Sotto Sopra, South Edison, Stuart's Seafood Market, The American Hotel, The Dock, The Meeting House, West Lake Clam & Chowder House, Yama Q, Zum Schneider Montauk
WINES: Michael Cinque/Amagansett Wines & Spirits, Channing Daughters, Jennifer Desmond, Jacques Franey/Domaine Franey, Dave Miner/ Miner Family Winery, Wolffer Estate Vineyards
To all who helped before and at the event... Hilary Leff, John and Lindsey Landes, Madeline Haberman, Jane Weissman, Jane Umanoff, Peter & Nina Cobb, Rand Stoll, Kathleen Masters, Kevin Coffey, Nick Stevens, Nancy Goell, Susan Malfa, Jennifer Desmond, Jerry Pluenneke, Linda Lacchia, Carol Steinberg, Lenore Weitzman AND the Trust's Scott Chaskey, Rebecca Chapman, Robin Harris, Lisa Pepe, Matt Swain, Pam Greene, Luke McKay, Yvette DeBow-Salsedo
And to all of you... who are supporting Peconic Land Trust and Quail Hill Farm by joining us At The Common Table
In the Fields and Ready for Harvest
Looking out into the fields, tomorrow and Tuesday's harvest will include the following:
- Peppers
 - Green Beans
- Swiss Chard
- Lettuces
- Okra
- Slicing Tomatoes
- Wheat berries
- Onions
- Cherry Tomatoes
- Potatoes
 - Garlic
- Summer Squash
- Basil
- Parsley
- Kale
- Herbs
Vegetable of the Week: Tomatoes
This year at Quail Hill, we are growing 32 varieties of tomatoes! From the tiny Matt's Wild Cherry to the monstrous Striped German, which can weigh more than a pound! Each plant has been lovingly seeded, watered, transplanted, staked and twined for you...all you need to do is pick and enjoy!
Panzanella (Tomato and Bread Salad)
contributed by Katie Baldwin 
Use the farm's red, green and yellow tomatoes for a great looking salad.
Cut a crusty bread-a stale loaf is good for this-into 1-inch cubes and sauté in olive oil until lightly browned and crispy. Cut 6 medium tomatoes (about 2 lb.) into large dice. Add 1 medium red onion, chopped, and ¼ c. capers, drained. Dress with a fruity olive oil and salt and pepper to taste. A splash of red wine vinegar is optional. Add the bread just before serving.
Linguini with Tomatoes, Herbs and Zucchini 
from Food & Wine contributed by Barbara DiLorenzo
A lovely "uncooked" pasta sauce for when you're too hot or tired to cook. Combine 1 lb tomatoes, chopped, 2 Tbs. basil, chopped, 2 Tbs. parsley, 2 garlic gloves, minced, 2 tsp. kosher salt, 1 small hot chile, minced, 1/3 c. olive oil, and 2-3 small zucchini,sliced VERY thin. Let it sit while 12oz. linguine cooks. Drain pasta and add to bowl. Toss with¼c. Parmigiano-Reggiano (plus more for serving).
If you have a recipe you'd like to share with other farm members via this weekly email, please email me the recipe and a photo of the dish (if you have one) to
What's Coming Soon:
In the coming weeks look forward to these delicious vegetables that will be added to your harvest more hot peppers, spaghetti squash, radish and beets.
Harvesting Tips:
Review our You Tube Page for
Harvesting Tips on a variety of veggies that are
currently in the fields.
Farm Crew Spotlight - Honna
A note from Honna:
 Last year I spent my first season of farming at Beach Plum Farm in my hometown, Cape May, NJ . After working at a desk job for 5 years I decided that I would like to spend my days outside growing food.
Quail Hill has proved a perfect place to continue this endeavor. Each day I learn something new with Scott, Layton, Kate and the other apprentices. It is truly fascinating + delightful! I arrived at Quail Hill on March 4th, a great date to begin a new chapter. I was thrilled to be here for the first days of seeding, preparing the greenhouses and cleaning hundreds of trays in a snow storm. An early lesson on the farm was learning the role each ingredient had in the Quail Hill potting soil. The first seeds to be covered in this mix were thousands of alliums. I had nightmares for a week that not one seed germinated and because of this Scott, Layton, and Kate teased me daily. To my surprise everything germinated beautifully and just today, 24 weeks later, we harvested those onions. It has been a wonderful and enriching summer growing food for the members and for our awesome team. It is a beautiful life, living so closely to the land, watching the subtle changes in the seasons. I look forward to the weeks ahead!
Tuesday Music Series / Tomato Recipe Swap
Tuesday August 27th from 4pm till 6pm
Our very special guest for this session will be the esteemed Patrick Metzger, composer, singer-songwriter, and banjo picker from Chattanooga, TN. He lives in New York City and plays folk music and bluegrass with The Apple Kickers and Tenafly Rye.
Bring a dish (and the recipe) made with your delicious tomatoes!
Bring a blanket or chair to sit on and a cold drink to enjoy while listening to music and tasting a few tomato dishes.
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.
Reminders
Harvest Hours:
8:00 am - 5:30 pm Tuesdays and Saturdays
Please note the day & time change! Children are invited to participate in the Children's Garden every Tuesday at 10am.
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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