It's May 31 and, although it's still colder than normal, Quail Hill's fields are looking gorgeous and healthy. Scott can't remember a winter when everyone justly and bitterly complained about the weather; it was definitely rougher one than usual. Spring arrived late, too, which delayed in-ground planting by two weeks. If the soil isn't warm enough, the plants just sit there. Waiting for higher temperatures, Scott and his terrific crew of young farmers started sowing seeds in the greenhouse at the usual time, making for a more measured work load. All the while, Scott watched for buckwheat shoots, volunteers from last year's planting, to emerge from the ground -- a sure sign that the soil was warm enough to sow seed directly or transplant the lettuce seedlings flourishing in the greenhouse. At the same time, the farmers sowed this season's buckwheat -- to feed the bees and as a cover crop for those fields, planted last year, that will lie fallow this season. Despite the slow start, the farm's much heralded potatoes were planted only four days later than usual. Rainfall can be tricky in the spring. So far, so good. The 5-inch dump of late April had no ill effects, and since then it has rained in a most timely and  moderate manner, conveniently often at night. Planting continues apace and soon it will be time to weed.

 

 

FARM BREAKFAST

Bakers & Volunteers Needed!

 

SATURDAY, JUNE 28 from 8 - 9:30 AM

(rain date: July 5)

The Apple Orchard

$10 adults / $5 kids (up to12 years)

 

 

 

Celebrate the new farm season and Quail Hill's 25th anniversary at this popular annual event for farm members and their guests. Feast on herbed scrambled-eggs-from-the farm, roasted potatoes, blueberry pancakes, strawberry rhubarb compote and baked goods, all accompanied by juice and coffee.

 

It takes a lot of work -- all provided by farm members --- to make it all happen. Here's how you can help. Bring a batch of muffins or a loaf of quick bread to share. It's amazing how fast these treats disappear. And/or join the great team of Volunteers.

 

Look for the Volunteer Sheet at the farmstand. Questions? Write to quailhillnews@aol.com 

or call Jane Weissman at 631.267.6963 or Ronnie Grill at 631.907.29965

 

YOUNG BLOOD WANTED!

 

After 16 years, Jane, is "retiring" from the breakfast, and Ronnie, is its new chair. They are looking for a third person to work with them this year -- someone (relatively) young and strong as the labor is both physical and mental -- and to work with Ronnie next year and beyond. They hope to hear from you!

 

 

 

CROP INFO & RECIPES

 

The farm grows several herbs that unfamiliar to most of us. Here are two well worth trying:

 

STINGING NETTLES

  

Yes, their leaves have hairs that sting when you touch them, but a quick blanching   removes them and makes nettles as compliant as any other green. Rich in vitamins and minerals, nettles are delicious and have many uses: for stuffing ravioli, on crostini, over pasta or pizza. Harvesting: Wear rubber gloves or use tongs to pick only the nettle tops-the top four to six leaves-from plants that are less than knee-high. Discard the stems. Cleaning and blanching: Dump nettles in a bowl of cold water and swish about to clean. Drain through a colander and press out excess water.

 

 Cook in boiling water for 3 minutes. (Freshly picked nettles can be stored in an airtight container in the refrigerator for up to 5 days.)

 

http://www.npr.org/2013/04/17/176668359/nettles-bring-spring-to-the-kitchen

 

 

NETTLE SOUP

from Deborah Madison's Local Flavors.

contributed by Adrienne Germain

 

Harvest, clean and blanch 6-8 oz. nettles (a full vegetable bag) as described above. Drain and coarsely chop. Melt 2 Tbs. unsalted butter in a soup pot and add I c. sliced onions or scallions and 1 small potato, thinly sliced. Cook over medium heat until translucent, about 5 minutes. Add 6 c. chard leaves, thinly sliced, 1½ tsp. salt, and 6 c. vegetable or chicken stock or water. Bring to a boil and add the nettles. Simmer until the potato is completely soft, about 15 to 20 minutes. Puree the soup. Add ½ c. cream, taste for salt and pepper, and heat until hot. It's equally good, says Adrienne, served cold.  

 

 

NETTLE AND LEMON CAKE  

WITH LEMON ICING AND BERRIES  

http://veggiedesserts.co.uk/nettle-and-lemon-cake-with-lemon-icing-and-blackberries/ 

contributed by Julie Resnick

 

Preheat oven to 325°F. Grease and line two 7" round cake tins. Harvest, clean and blanch 1 c. young nettle leaves, packed, as described above. Refresh under cold water, drain and puree. Set aside. In a large bowl, cream together the ¾ c. unsalted butter and ¾ c. granulated sugar until light and fluffy. Beat in 3 eggs, one at a time. Fold in the nettles, 2 tsp. vanilla extract, zest and juice of ½ lemon. Sift 2 c. plain flour, 2 tsp. baking powder and ½ tsp. salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. Icing: In a large bowl, cream ⅔ c. unsalted butter, softened, until fluffy. Add in 2½ c. powdered icing sugar and beat. Beat in the zest and a little of the lemon juice of ½ lemon. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use. Assembly: Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries/blueberries and lemon zest. Serves 10.

 

           

Epazote (Dysphania ambrosioides) is a Mexican herb used for thousands of years, dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Irregularly branched, with oblong-lanceolate leaves, it has a resinous, medicinal pungency, similar to anise, fennel or tarragon, but stronger. Imparting a distinct flavor to Mexican cuisine, it is traditionally used to season beans as well as soups, salads and quesadillas. Harvest young rather than old leaves; they have a milder, yet richer flavor. Try this recipefor Papadzules-Mayan tortillas stuffed with hard-boiled eggs, epazote and, in season, farm tomatoes and topped with a pumpkin seed sauce.

 

 

HERBS & LEAFY GREENS 

When harvesting herbs, snip off individual stems from plants throughout the patch. Clear-cutting (i.e., lopping off an entire section) is neither good for the health of the plants or for the look of the fields. When harvesting leafy greens (spinach, arugula, tatsoi, Swiss chard, kale), snip the outer leaves; this allows the smaller, interior leaves to mature and keeps the plants producing for their entire life span.

 

 

GARLIC SCAPES

Very young garlic, planted in October and harvested in July, is soft and onion-like. As the underground bulb gets bigger, it sends out a long thin shoot that curls into a beautiful tendril. If left unattended, the tendril's soft top will harden and form a mini-garlic bulb that inhibits the growth of the "stinking rose" below. Thus, the garlic scapes are removed from the plants and, much to our delight, will soon be found at the farm stand. Store them in the refrigerator or stand them in a jar filled with an inch of water (they also look great in an herb bouquet.) To prepare them, remove the stringy bit above the soft top and snap off the bottom as with asparagus. Brush with olive oil and cook them on the grill. Or, cut them into 1½ inch lengths and sauté them alone in a little olive oil or with asparagus or peas (before serving, spinkle with summer savory). Or, cook with roast potatoes (adding them about 15 minutes before they are done) or fold shorter lengths into scrambled eggs. And then there is...

 

 

GARLIC SCAPE PESTO

contributed by Ursula Lee

 

Put cut up scapes, oil, salt, pepper, grated Parmigiano and pine nuts or walnuts in a food process and pulse until combined. Adjust oil for consistency and season to taste. The pesto keeps for a week in an air-tight container in the refrigerator. It also freezes well -- just leave out the cheese -- and can be used long after the scape season is a fond memory.

 

Here are two additional pestos to prepare with the lovely young pea shoots and radish tops now in the fields.

  

 

PEA SHOOT PESTO WITH LEMON RICOTTA ON TOAST  

http://www.goop.com/recipes/lunch/pea-shoot-pesto 

contributed by Julie Resnick

 

(1) Combine 1½ c. pea shoots, packed, ½ cup basil, packed, 2 cloves garlic, ⅓ c. pine nuts, ½ c. parmesan, pinch of sea salt, a few grinds of freshly ground pepper in a food processor. Cover and pulse until combined. Slowly drizzle in ½ c. olive oil and pulse until smooth. (2) Meanwhile, drizzle the bread, sliced about ½ inch thick, with olive oil and sprinkle with salt and pepper. Place on a baking sheet and under the broiler for about a minute or so on each side until lightly browned but not hard. Remove from oven and let cool. (3) Place ½ c. ricotta in a mixing bowl. Grate the zest of ½ a lemon into the ricotta and mix to combine. Add salt and pepper to taste. (4) Smear lemon ricotta over toast. Add pesto on top. Garnish with a drizzle of olive oil, sea salt, a sprinkle of lemon and a pea shoot. Yield: 1 cup. Serves 4.

 

 

RADISH TOP PESTO  

 http://chocolateandzucchini.com/recipes/dips-spreads/radish-leaf-pesto-recipe  

contributed by Julie Resnick

 

Put radish leaves (2 large handfuls, stems removed), 1oz. hard cheese (pecorino or parmesan), grated or shaved, 1 oz. nuts (pistachios, almonds, or pinenuts), 1 clove garlic, germ removed and cut in four, a short ribbon of organic lemon zest, 2 Tbs. olive oil (to start), salt, pepper, and ground chili pepper in a food processor and process in short pulses until smooth. Scrape down the sides of the bowl once or twice as ingredients produce a thick pesto. Add more oil and pulse again to get preferred consistency. Adjust the seasoning, and pack into an airtight container (e.g., glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.   

  

 

Click here for a compilation of RECIPES that appeared in the QHF E-News between 2008 (following the publication of the last edition of the indispensible QHF Cookbook -- edited by Hilary Leff and Linda Lacchia) and 2012. Radish tops also make a tasty soup and its recipe can be found in the QHF Cookbook.