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In the Fields and Ready for HarvestLooking out into the fields, tomorrow and Tuesday's harvest will include the following:
- Peppers
 - Sweet Potatoes
- Wheat berries
- Potatoes
- Garlic
- Beets
- Basil
- Parsley
- Kale
- Herbs
 - Dill
- Cilantro
- Beans
- Lettuce
- Eggplant
- Leeks
- Autumn Squash
- Daikon
- Broccoli
Vegetable of the Week: Broccoli
 Broccoli is an edible green plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage." Broccoli is usually boiled or steamed but may be eaten raw and has become popular as a raw vegetable in hors d'oeuvre trays. The leaves may also be eaten. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species. Broccoli is a result of careful breeding of cultivated leafy cole crops in the Northern Mediterranean in abut the 6th century BC. Since the Roman Empire, broccoli has been considered a uniquely valuable food amoung Italians. Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers. Broccoli was first introduced to the United States by Italian immigrants but did not become widely known there until the 1920s. Broccoli is high in vitamin C and dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30mg of vitamin C and a half-cup provides 52mg of vitamin C. For more information about broccoli click here!
Recipes:
Parmesan-Roasted Broccoli
(From the Ina Garten, Barefoot Contessa)
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil  1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions:
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and the basil. Serve hot.
Broccoli-Cheese Soup 
(From the website, The Pioneer Woman Cooks) Ingredients:1 whole onion, diced 1 stick (1/2 cup) butter 1/3 cup flour 4 cups whole milk 2 cups half-and-half 4 heads broccoli cut into florets 1 pinch nutmeg 3 cups grated cheese (mild cheddar, sharp cheddar, jack etc...) Small dash of salt Freshly ground black pepper Chicken broth if needed for thinning Directions:Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up.) Splash in chicken broth if needed for thinning. Enjoy!
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: pumpkins, cabbage, mustard and Asian greens, and many more varieties of autumn squash!
Harvesting Tips:
Review our You Tube Page for
Harvesting Tips on a variety of veggies that are
currently in the fields.
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.
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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