Notes from the Field
Week 14
 

 

A Big Thank You!

 

 

 

 

Thank you so much to East End Sing organizer, Brian Dolphin, and his special guest Patrick Metzger for coming out from the City to play and sing for us at last Tuesday's Music Series!!  It was a beautiful evening in the orchard and a great time was had by all, especially the kids!  Also, thanks to all of the families who showed up to join in the Recipe Swap and to sing along, we could not have done it without you!

 

We have posted pictures from the Music Night/Recipe Swap on our Facebook page!  Click here to see them.        

 


In the Fields and Ready for Harvest

Looking out into the fields, tomorrow and Tuesday's harvest will include the following:    
  • Peppers peppers
  • Melons
  • Spaghetti Squash 
  • Okra
  • Slicing Tomatoes
  • Wheat berries
  • Onions
  • Cherry Tomatoes
  • Potatoes Root2
  • Garlic
  • Beets 
  • Basil
  • Parsley
  • Kale
  • Herbs 
  • Dill
  • Cilantro 

 

Fruit of the Week:   

 

Melons
 

 

Melons come from Africa and southwest Asia. They gradually began to appear in Europe toward the end of the Roman Empire. Melons were introduced to America by early settlers, who grew honeydew and casaba melons as early as the 1600s. A number of Native American groups in New Mexico have a tradition of growing their own kinds of melon cultivars, derived from melons originally introduced by the Spanish.

 

Melons are a nutritious food. The seeds of cantaloupe were used in China to moderate fevers and the digestive system. Elsewhere, seeds were ground into a powder and used to treat tuberculosis. Cantaloupes are particularly beneficial to people with heart disease, as they have large of amounts of an anticoagulant known as adenosine. They also have high levels of potassium, which benefits those with high blood pressure. Due to their high water content, all melons are considered diuretics. They are particularly rich in Vitamins A and C.

 

There is also evidence that suggests that eating melons can lower the risk of cancer. USDA researchers have discovered that melons contain lycopene, an antioxidant found in a select group of fruits and vegetables. Lycopene treats and prevents cancer by trapping free-radicals in cells.

 

Here are some recipes for you to enjoy!

 

The Party Starter (Watermelon Tequila Cocktail)  

 

Arugula, Watermelon and Feta Salad 

 

 

Photograph: Colin Campbell for the Guardian
Melon Smoothie

 

Puréed ripe melon has a lovely, velvety, almost creamy texture. This refreshing smoothie tastes best when really cold, so chill the melon first. If your blender isn't up to processing ice cubes, just drop a couple into each glass before you serve the smoothie. Serves two.

 

1 small to medium ripe charentais or galia melon, chilled (about 1kg)

150ml freshly squeezed orange juice

1 thumb-sized chunk ginger, peeled

3-4 ice cubes

1-2 tsp honey  

 

Scoop out the melon seeds, then scoop the flesh off the skin in chunks, dropping them into a blender as you go. Add the orange juice.

Finely grate the ginger into a sieve over a small bowl. Press the grated ginger with the back of a spoon, to squeeze out its juice, measure out a teaspoon and add to the blender. Add the ice and whizz the lot until smooth. Add a little honey to taste, just to enhance the fruity flavors, and a touch more ginger juice, if you fancy more kick. Drink immediately.

 

 

Melon Granita

This glorious, fragrant iced pudding couldn't be prettier, or easier.  

Serves four to six.

 

2 very ripe fragrant melons such as charentais or galia (1.5-1.75kg in all)
1 lemon
Icing sugar
A little rose water or orange flower water (optional)

Double cream, to serve (optional)

 

Halve the melons, scoop out the seeds with a teaspoon, then scoop the flesh out of the skin into a food processor. Add the juice of half the lemon. Make sure no melon or lemon seeds get into the mix. Process to a smooth, thin purée and add icing sugar to taste: you'll probably need about two tablespoons (remember, the mix will seem a little less sweet once it's frozen). Add more lemon juice if you feel the melon flavor needs a touch more definition. For a lovely scented result, add a little rosewater or orange flower water: stir in just a few drops at a time, until you get the depth of flavor you're happy with.

Pour into a shallow freezer container and freeze until solid: give it at least 12 hours. Take it out of the freezer about 20 minutes before serving, and test the consistency. You should be able to scratch it into crystals with a fork straight away, in which case put it back in the freezer until you're ready to serve; if, however, it's very hard, leave it in the fridge a little longer, to soften slightly.

Either way, when you're ready to serve, use a fork to scratch the frozen purée into a heap of icy crystals: the finished granita should have a texture rather like a coarse sorbet. Pile this into serving glasses, top each with a generous snowy cap of cream, if you fancy (and I often do), and serve straight away.

 

   

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:  leeks, autumn squash, daikon, and more beets. 

 

 

 

 

An Update from the 'Baking for Baking' Bake Sale

 

(founded and operated by two of our apprentices, Irene Berkowitz and Ella Fleming)

 

Thanks to our gracious farm member, Sujo Offield, we now have a Komo Fidibus Classic Grain Mill in the Farm Shop!  With this handsome, portable machine we are now able to mill our own homegrown wheatberries into flour!  Sujo's generous donation made it possible for us to purchase a grain mill before the end of the season, but we will still be hosting bake sales in the coming weeks in order to reimburse her.  Keep your eyes out for delicious, homemade sweet treats (made with love by these two lovely farmers after a long day's work on the farm!) at the Farmstand on harvest days, and help us thank Sujo with your donations!!

 

Thank you!

Ella & Irene

 

 

Harvesting Tips:    

 

 
 

Review our You Tube Page for  

Harvesting Tips on a variety of veggies that are  

currently in the fields.

 

 

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,

Like us on Facebook 

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  
or by email, or visit us online at www.PeconicLandTrust.org/quail_hill_farm 
 

The Peconic Land Trust conserves Long Island's working farms, natural lands,
and heritage for our communities, now and in the future.

For more information concerning the Trust, call us at 631.283.3195
or visit us online at www.PeconicLandTrust.org.

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.