Celebrating its 25th season, Quail Hill Farm is a Community Supported Agricultural (CSA) project that helps to ensure the survival of agriculture on Long Island's East End. A stewardship project of Peconic Land Trust, Quail Hill Farm brings together agricultural land, farmers and community members in a relationship of mutual support.

Published biweekly, the Quail Hill Farm E-News is prepared by farm members Jane Weissman (text and most photographs) and Julie Resnick (recipes) and produced by Peconic Land Trust's Yvette DeBow. Your contributions -- recipes, news and events, poems, photographs and drawings -- are welcomed. Send them to quailhillnews@aol.com.

Next Weekend!

FARM BREAKFAST: June 28

for farm members and their guests

RSVPs not required; just show up!

More info below.

IN THE FIELDS/AT THE STAND

The harvest might change, so don't set your heart on any one item.

Then again, there will be welcome surprises.

Late Spring Crops: Arugula, Bok Choy, Broccoli Raab, Cabbage, Garlic Scapes, Hakurei Turnips (for salads and quick cooking), Lettuce and Mixed Greens, Mizuna, Ruby Streaked Mustard, Peas: Shucking and Sugar Snap, Pea Shoots, Radishes, Spinach, Swiss Chard, Tatsoi. Herbs: Bay, Bergamot (Bee Balm), Borage, Chives, Cilantro, Dill, Bronze Fennel, Anise Hyssop, Lemon Balm, Lovage, Mint, Oregano, Rosemary, Sage, Stinging Nettles, Tarragon, Thyme.

COMING SOON!

NEW MEMBER ORIENTATION WALK

required for everyone new to Quail Hill Farm

SATURDAY, JUNE 21 at 9 AM  

If you are unable to attend, call the farm at 631.267.8492. 

FARM MEMBERSHIPS AVAILABLE!

Single Person and Family Shares

Info: Robin Harris at Peconic Land Trust -- 631.283.3195

WEATHER REPORT

A Conversation with Scott

The weather has definitely been cooler than normal for this time of year, but the farm's late spring greens are loving it, and we love them. The first of the peas will soon fill our harvest baskets, now overflowing with lettuces, mixed salad and cooking greens, spinach, dill and cilantro plus much more.

The rains of June 9-13, seemingly unending, were gentle and well paced, good for most crops. Sunny days are now predicted. Rain plus heat and cool nights adds up to "primo growing weather."

Covering young crops with remay may time consuming -- thank you, Layton -- and expensive, but the Valley's radishes, turnips and greens are absolutely beautiful. The remay kept out both the insects that lay the larva that invades root crops and the flea beetle that bores small holes in arugula leaves. Long time farm members have noted and remarked on the difference. "It's so good to get everyone's comments," smiles Scott.

Speaking of pests, the presence of the Colorado potato beetle -- traditionally our spuds' greatest nemesis -- has significantly lessened. "I have no explanation for this," says Scott, "but I am happy and continue to knock on wood. The plants are looking the best in my memory." The 2,700 pounds of potato seed planted, will yield 15,000 to 18,000 pounds of potatoes.  

Sweet potato slips arrive in a box, sometimes the worse for wear. But this year's transplants -- 3,000 slips -- were "the best looking ever" and their planting, nicely timed to take advantage of the rain, was quickly done, thanks to a special tractor attachment. It digs the hole and adds some water while two farmers, sitting at its rear, drop in a plant and pat down the earth around it.

The farmers are now "planting like crazy" -- more spinach, summer squash, another planting of tomatoes, with winter squash scheduled for later this week.

The garlic scapes now at the Farm Stand are harbingers of the 40,000  bulbs that will soon be harvested. The 750 pounds planted last autumn will yield five times that amount. That's a lot of garlic for farm members -- less the 750 pounds that will be held back for planting in October. A few years ago, the farm lost its "planting crop," and the newly purchased garlic, now in its third generation, is turning a lovely peach color, a function of the farm's soil chemistry. Turkish Red joins the garlic roster as does a garlic named Bogatyr, the Russian word for the Roman god Hercules.

The great Russian plant scientist Nickolai Ivanovich Vavilov (1887-1943) was often referred to as a bogatyr. As a passionate man and a strong character he roamed the world, collecting over 250,000 species from five continents in areas he identified as "growing centers of diversity." In his new book, Seedtime: On the History, Husbandry, Politics and Promise of Seeds, Scott devotes a chapter to him -- "What a Find!"

Vavilov has also been written about by Gary Paul Nabhan -- nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. A pioneer and creative force in the local food movement and seed saving community, Nabhan met Scott at the January NOFA conference and soon invited him to become a farmer supporter of Make Way for Monarchs which is dedicated to protecting and restoring milkweed populations along the corridors of this butterfly's annual migration to Mexico. Monarch populations have been diminished or lost due to loss of habitat -- a result of conventional farming practices (e.g., excessive herbicide use) that have imperiled a third of the butterfly's Eastern and Midwestern breeding areas in North America.  More info.  Here at Quail Hill, Scott has let milkweed take over Hurricane Hill (on the western side of Deep Lane) to attract these orange and black butterflies, known not only for their distinctive look, but also for their importance as pollinators.

This week -- June 16-22 -- is National Pollinator Week, an effort that  not only celebrates, but also increases our awareness of the butterflies, bees, bats, beetles and birds which are vital to the earth's increasingly fragile ecosystem and the health of our crops. Two-thirds of the world's food production and, thus, humanity's food and nutritional security, depends on pollinators.

Speaking of birds, the bluebirds that nest in the Orchard have produced  a fine brood of four and vigilant eyes can catch a flash of brilliant blue as the birds fly from tree to tree. Up on Birch Hill, a killdeer (a plover common to lawns and fields rather than the beach, although they are proficient swimmers) has scratched herself a shallow nest in the middle of a row of red lettuce. A tall stake marks the spot -- not to call you over, but to warn you away. Get too close and the killdeer will fluff up her feathers in agitation or, more dramatically, feign death to protect her eggs, which have a 22-28 gestation period.   

New life, new season. We need to protect what we love most. Happy harvesting!

MEET YOUR FARMERS

MICHELLE KATUNA

I grew up in a historically agricultural town, Petaluma, California but didn't come to terms with my farming roots until I apprenticed under long-time, natural process farmer, Bob Cannard, at Green String Farm. Since then, I have embarked on the road of an aspiring farmer; one who will treat the earth with respect and care and feed my community wholesome, consciously grown food in an attempt to quell the internalized hungers created by modern society. Last summer, I apprenticed at an herbal medicine farm in southern Oregon in hopes of learning more about the power and healing properties of plants. I am now in my last year of studies at UC Berkeley where I am pursuing a major in Sustainable Agriculture and researching the impacts of transgenic crops. This summer is my first time working and living on the East Coast and I have already fallen in love with the beaches of Long Island, the farm dog, Rye (and the farm crew!), and the beautiful, rolling fields and orchards of Quail Hill Farm. 

ARTHUR BROOKE-CORSO  

The farm's most dedicated volunteer. A student at Bard College, Arthur  divides his week helping out at Quail Hill and, to further his own artistic aspirations, working as a studio assistant for a local sculptor.

FARMER WISH LIST

Tea Kettle, Crock Pot. Also, a Car for one of the apprentices (can pay up to $2,000). Call: 631.267.8492. Thank you!

HELP YOUR FARMERS

When harvesting in the field, please spend a few minutes pulling out a few yards of nut grass (Cyperus rotundus), an invasive weed. Be sure you remove the nut-like tuber attached to its roots or it will quickly grow back. Thank you!

VOLUNTEERS are always welcome to help in the fields. Please call the farm -- 631.267.8492 -- the day before (1 PM is good). If you get voicemail, leave your name and phone number and indicate if you plan to work in the morning or afternoon. Thank you!  

FARM ETIQUETTE

Please help make harvesting an enjoyable experience for everyone.

OBSERVE FARM HOURS: Fields open at 8 AM and close at 5:30 PM.

OBSERVE SHARE LIMITS: Check the Farm Stand and Birch Hill boards as well as the signs at end of harvest rows. Ask a harvesting neighbor if in doubt. If no share limit is posted, harvest only what you can reasonably use until the next harvest day.

HARVEST ONLY in rows headed by signs or poles with ribbons

Thank you!

WHAT IS THIS? HOW DO I COOK IT?

RADICCHIO 

A member  of the chicory family, delicious if slightly bitter-tasting  radicchio comes in several shapes and varieties -- many bearing the names of the Italian towns they come from. Quail Hill grows: Palla (its outer greenish white leaves envelope a compact, dark red head), Fiero (growing upright, its deeply ribbed, elongated leaves have a whitish vein that blushes green, a dramatic contrast with its purplish background) and Indigo (known for its sweetness, its burgundy heads have white midribs and outer green leaves). For salads, slice into thin shreds and dress with an assertive vinaigrette, perhaps with walnuts and shallots. Brush with olive oil and grill it. Or sear it in a cast iron skillet in olive oil with sea salt and serve with a splash of balsamic vinegar or topped with Gorgonzola or thin slices of mozzarella. Cooking modulates its natural flavor and brings out its warm and nutty notes. Radicchio can be chopped and added to pasta, to white beans cooked with garlic and olive oil, or baked in a gratin. Stored in a tightly sealed bag in the refrigerator, it will keep for up to one week.

An herb to try...

BERGAMOT    

For the past 1,000 years, the dried leaves of bergamot -- also known as Bee Balm -- have been used to brew tea, and its fragrant oil is used to flavor Earl Grey. A member of the mint family, bergamot (Monarda didyma) is identified by its sturdy, square stems shooting to a height of four feet. The leaves are crowned with pink, purple, white or bright red colored flowers. Apart from its beauty, bergamot is useful, its flowers attracting hummingbirds and such pollinators as butterflies and bees. For a bit of zing, add it to fruit and vegetable salads and fruit drinks and lemonade. It is a good companion plant to tomatoes and helps repel mosquitoes and gnats.

RECIPES

Thanks for sharing images (with descriptions) of the meals you are making with your farm veggies with us! As a reminder, we've partnered with feedfeed so you can find and share cooking inspiration with other members. To share, post images of the meals you make with a short description on your Instagram, Facebook or Twitter and add the hashtags #feedfeed #QuailHillFarm.



View what every is making here: www.feedfeed.info/QuailHillFarm

EASTER PIE   

adapted from The Silver Spoon

Serves 10  

contributed by Julie Resnick

Ingredients:  

1˝ lbs. braising greens from the farm (Swiss chard, spinich, broccoli
  raab, tatsoi, radish and turnip tops) 

3 eggs (4 or more optional, see below)  

1 cup of ricotta cheese

1/3 cup Parmesan cheese, freshly grated

2 tablespoons bread crumbs  

1/2 cup heavy cream

a pinch of nutmet

2 tablespoons chopped fresh herbs (choose herbs of your choice from
  the farm)

2 Pie Crusts (one for the bottom and 1 to cover the pie)  

all purpose flour, for dusting  

olive oil, for brushing  

salt and pepper  

Preheat the oven to 400°F. Blanch 1˝ lbs. braising greens in salted,

boiling water for 1 minute, drain, and quickly plunge them into an ice bath. Squeeze out excess water and finely chop. Push 1 cup ricotta cheese through a strainer into a bowl, add 4 eggs, beaten, 1/3 c. Parmesan cheese, freshly grated, 2 Tbs. bread crumbs and ˝ c. heavy cream. Season with salt, pepper and a pinch of nutmeg. Stir in the chard and 2 Tbs. chopped herbs (your choice). Prepare and/or roll out the pie dough on a surface, lightly dusted with flour, into two round sheets. Line a 9-inch pie pan with 1 sheet, letting the edges overhang, and brush with oil. Pour in the chard mixture. (Option with additional eggs: Use a spoon to make 4 indentations in the chard mixture to form a circle. Break an egg into each indentation.) Cover with the second sheet of dough and crimp carefully around the sides to seal. Cut 4 1-inch lines into the dough. Bake approximately 1 hour. Serve hot or cold.  

SAUTEED TURNIPS WITH TURNIP TOPS

Serves 4 as a small side dish  

contributed by Julie Resnick 

Ingredients

1 garlic scape chopped

12 turnips quartered

1 teaspoon of ginger minced  

chopped turnip tops

soy sauce  

sesame oil  

In a medium frying pan sauté 1 tsp. ginger, minced and 1 garlic scape, chopped, in a bit of oil for a minute or two over medium heat. Add 12 turnips, quartered, until cooked through and slightly browned (about 10 minutes). During this time the ginger and scapes will brown and become crunchy. A few minutes before serving, stir in the turnip tops, chopped, and raise the heat a bit so that they heat, wilt, and slightly brown, which will be very quickly. Remove from heat and add a dash of soy sauce and a drizzle of sesame oil and serve.  

 

Click here for a compilation of RECIPES that appeared in the QHF E-News between 2008 and 2012. The third edition of the Quail Hill Farm Cookbook, edited by Hilary Leff and Linda Lacchia and containing recipes contributed by farm members between 1998 and 2007 -- is an indispensable addition to your kitchen library.

CALENDAR: FARM EVENTS

FARM BREAKFAST

Saturday, JUNE 28. 8 to 9:30 AM (Rain Date: July 5)

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. Bring a batch of muffins or a loaf of quick bread to share. Bring a blanket or beach chair. VOLUNTEERS are still needed. Sign up at the Farm Stand. Info: Jane at 631.267.6963, Ronnie at 631.907.2965 or quailhillnews@aol.com. NEW BLOOD WANTED!  Jane and Ronnie are looking for a third person to work with them this year and to work with Ronnie next year and beyond  

POT LUCK SUPPER 

Saturday, JULY 19. 5 PM* until...

LOST LADYBUG PROJECT

Tuesdays, JULY 15 and AUGUST 12. 10 AM to Noon. Peconic Land Trust and the South Fork Natural History Museum (SoFo) team up with scientists from Cornell University for QHF's annual search for "lost ladybugs." The New York State's official insect, the 9-spotted ladybug hadn't been found in 29 years until, in 2011, a colony was discovered in Quail Hill's fields. Meet at Farm Stand. Heavy rain cancels.  Info.  

AT THE COMMON TABLE:  Sunday, AUGUST 17 

At The Common Table dinner to benefit Quail Hill Farm. Cocktails at 4:30 PM in the Valley. Dinner at 6 PM in the Apple Orchard. Ticket information will be sent out soon. (Rain Date: August 24.) To volunteer, contact Julie Resnick at  julieresnick@gmail.com.

We need your help with the Silent Auction. If you can donate to, help obtain, or have suggestions for the Silent Auction, contact John Landes at jlandes1948@yahoo.com or 631.603.6160. Desired items: art, wine, liquor, restaurant coupons, gift baskets, books, culinary item, events tickets, trip packages, etc.

BEES and THE BEEKEEPER: Tuesday, AUGUST 19. 10 to 11:30 AM 

Tender of QHF's hives and owner of Bees Needs, Mary Woltz talks about the life cycle of bees, colony collapse and other issues affecting these important insects that, by pollinating the farm's flowering plants, play a vital role in the health of our food supply. Meet at Farm Stand. Heavy rain cancels. $5/adult; free for children and for QHF members. Info.  

DOWN IN THE VALLEY

Member and Farmer News

112 WEDDINGS  

Over the past two decades, documentary filmmaker DOUG BLOCK supported his career by videotaping weddings. Long curious about how these marriages have turned out, he tracked down and interviewed some of the more memorable couples. 112 Weddings is the funny, insightful and deeply moving result. Premiering in England, the film opened the Full Frame Documentary Festival and went on to the Hot Docs and Sheffield festivals. It next play AFI Docs and Nantucket before it premieres on HBO on June 30. Info.  

ART EXHIBITION 

RONNIE GRILLand ANNE MCALINDEN are exhibiting their work in Mixed Media Plus, a group show at Ashawagh Hall. Hours: Saturday, June 20 (11 AM - 6 PM) and Sunday, June 21 (11 AM - 4 PM). Join them at the Reception: June 21 from 5 - 8 PM.  

SCULPTURE AT DUCK CREEK FARM  

An installation of several large-scale outdoor aluminum sculptures by BILL KING, playfully arranged throughout this pastoral site. 367 Three Mile Harbor Road, EAst Hampton (parking adjacent on Squaw Road). From Sunday, June 29 through Sunday, August 10. Join him at the Reception: June 29 from 4 - 8 PM. Info.  

THANK YOU!  

To Jenny Landey who, every morning, swings by the Farm Shop to feed Ruby, Quail Hill's resident cat.   

MEET and GREET

Many thanks to NICK STEPHENS, KEVIN COFFEY, SCOTT and JANE for leading the New Member Orientation Walks and to HOPE MILLHOLLAND and GERRY PLUENNEKE for being Farm Stand greeters on Saturday mornings.   

 

FOR SALE

at the Farm Stand and Shop

Available on Saturdays at the Farm Stand: Carissa's Breads -- including her signature loaf made with whole flour from wheat grown by Quail  Hill and Amber Waves Farms. The wheat is milled just before baking and the bread incorporates a natural rising agent first cultured in Amagansett in 1968.  Info.

Available daily at the Farm Shop: QHF eggs from hens raised on organic feed; Mary Woltz's  Bees Needs Honey from QHF hives; milk, butter, ice cream and yogurt drinks from  Ronnybrook Farm; the Quail Hill Farm Cookbook edited by Hilary Leff and Linda Lacchia; French Fridays at the Farm by Sydney Albertini; and salsas and pickled vegetables from Taste of the North Fork.