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 [email protected].

 

    

 

 

FARM MEMBERSHIPS AVAILABLE!

Single Person and Family Shares

Info: Robin Harris  at Peconic Land Trust -- 631.283.3195

 

 

  Welcome, Hugh Brown & Family.

 

 

 

   

WEATHER REPORT

A Conversation with Scott

 

At last writing, a period of nicely spaced moderate rains had segued into a welcome era of sunshine. While many plants thrive on sun and heat -- particularly the Solanaceae or nightshades and Cucurbitaceae or squashes/cucumbers -- the lack of additional rain caused Quail Hill farmers to spend a lot of time moving around cumbersome irrigation hoses to get water, as Scott explained, "everywhere we could. The soil got bone dry and, as we're still planting and transplanting, we had to water the plants in." The daylong rain on the Fourth of July measured almost three inches. "It was a good rain. The fields and crops needed it. And the next day was sunny; we can't ask for more than that. Plus, we don't have to water for a while, maybe for 10 days."  

 

Recently seeded winter squash and pumpkins especially benefited from the rain, and "they are looking good." The soil will be nicely moist for the second batch of cukes and summer squash to be transplanted in the next few days. And the thirst-slaked tomatoes (beautifully staked by QH farmers), peppers and eggplants will "really take off" in this nice sunny weather. The autumn Brassicas -- Brussels sprouts, cabbage and broccoli -- were recently seeded in trays and they are germinating in the greenhouse.  

 

On the topic of seeds, 
Radish Magazine gave Seedtime: On the History, Husbandry, Politics and Promise of Seeds a most positive reviewAs direct seeding and transplanting continues apace, soon to feed a community supporting local agriculture, the reviewer's "favorite sentence" provides an apt parting thought: "The land speaks to us through the creatures and plants that inhabit a place, and the stories that germinate like seeds hold a power to sustain our interconnection with other species and life-forms."

 

 


 

 

TALES FROM THE FIELD    

 

As told by QHF farmer Jesse Schaffer...  

Saturday, July 5, was my second time running Quail Hill's stand at the Springs Farmers Market and my first time running it alone. What a world-wind it was! The farmers market was filled with people -- both local residents and visiting vacationers. Similarly, our stand was filled with a variety of produce -- some staples from the field, some vegetables making their first appearance (bunching onions, purple scallions, peas, kohlrabi, purslane, garlic) and, most exciting of all, the first potatoes of the season! These red gold potatoes are bite-size and tender, perfect for potato salad or roasting with other delicious veggies. Just writing about it makes me hungry! The warm feeling of community at the market made me feel at home, even though I grew up in a very different place -- Skokie, IL, just north of Chicago on the El -- and had never before experienced a farmers market. However, in college in Washington, DC, I built a community garden in an effort to build community around food and social justice. The sense of community, with agriculture at its heart, is clear at Quail Hill, our farm stand, and the Springs market. I welcome you to visit and stop by our stand and say hello! We're always happy to see our members and build our presence in the community!

 

 

   

   

WHAT IS IT? / HOW DO WE PREPARE IT?  

   

SIMPLY RADISH-ING!

Radishes come in many shapes, sizes and colors: red, pink, purple, white, black or red tipped in white. They are, perhaps, one of the most  underutilized vegetables grown at the farm. Most of us just slice them up and throw them into a green salad or perhaps, like Jenny Landey, combine them with peas and their shoots/flowers, dressing them with olive oil and lemon juice. Oh, what we are missing! Try dabbing them with a little sweet butter and a sprinkling of salt; then pop the whole orb into your mouth. Enid Roth puts sliced radishes on bread slathered in butter. An alternative: spread the bread with � c. ground garlic scapes mixed with approximately 1-2 Tbs. sour cream or plain yogurt (to arrive at preferred taste and consistency) and add the radishes topped with some cut up chives or calendula petals. (This scape combo is also quite good on boiled/roasted potatoes.) One of our  farmers -- Morgan Lynn -- roasts the long Cincinnati Market radishes (they look like carrots), which adds sweetness to their pungent flavor; try them on the grill. Barbara DiLorenzo smashes whole radishes -- or large ones cut in half -- with a cleaver or broad knife and sprinkles them with 1 Tbs. Japanese rice wine vinegar and 2 tsp. soy sauce (or to taste). They can be served immediately as the broken-down fiber readily absorbs the dressing. Similarly, put sliced radishes on plate and sprinkle them with kosher salt and a little rice vinegar; within 10 minutes you have an elegant appetizer.

 

 


   

 

SEARED RADISH CROSTINI

adapted from the New York Times

contributed by Nina Cobb   

 

Wash and trim a large bunch of radishes. Cut larger radishes lengthwise into sixths and smaller radishes into quarters. Place a large skillet over medium-high heat until very hot. Add 1 Tbs. olive oil and the radishes (in a single layer; do not crowd). Season with � tsp. salt and � tsp. pepper. Cook radishes, without moving them, until they are lightly colored, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. In a small skillet over medium heat, melt 4 Tbs. butter. Stir in 3-4 anchovy fillets*, finely chopped, 4 large garlic cloves, finely chopped, a pinch red pepper flakes, and an additional 3-4 Tbs. olive oil*. Reduce heat and cook about 4 minutes. Toast thin slices of a crusty bread. Brush each slice with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with chopped parsley. *The original recipe called for double these amounts.

 

 

   

 

 

ROASTED RADISHES WITH RADISH GREENS

Food & Wine

 

Preheat the oven to 500�. Wash, trim and dry 3 bunches radishes. Set aside the greens. In a large ovenproof skillet, heat 2 Tbs. olive oil until shimmering. Add the  radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in 2 Tbs. unsalted butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add 2 Tbs. fresh lemon juice and season with salt.

 

   

   

 

   

Sydney Albertini uses this recipe for making RADISH PICKLES.

CARROT & DAILKON PICKLE

from Saveur Magazine

 

In a bowl, combine � lb. carrots, peeled and cut into matchsticks, 1� lbs. small daikon, peeled and cut into matchsticks, 2 tsp. salt, and 1  tsp. sugar. Let sit for 30 minutes, until the vegetables have wilted slightly and liquid pools at the bottom of the bowl. Drain vegetables, rinse and pat dry. Transfer vegetables to a medium bowl. Whisk together an additional � c. sugar, � c. + 2 tbsp. white vinegar and � c. warm water and pour mixture over the vegetables. Stir to combine. Set aside and marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.

 

   

 

 

 

The third edition (2011) of the Quail Hill Farm Cookbook, edited  by Hilary Leff and Linda Lacchia and containing recipes contributed by farm members to the QHF E-News between 1998 and 2007, is an indispensable addition to your kitchen library. Click here for a compilation of RECIPES that appeared in the QHF E-News between 2008 and 2012.

 

 

  

   

RECIPES

contributed by Julie Resnick

 

BUTTER RADISHES

from Bon Appetit

 

Gently wash 32 baby radishes -- with their green tops intact -- in ice water and dry well. Put 1 lb. butter, brought to room temperature, in a double boiler (or in a pot on top of a pot of boiling water) and temper it over moderate heat. Let it heat, whisking occasionally until it thickens and stabilizes. It's fully tempered when it has the consistency of melted chocolate and will stay that way. (If it gets too hot, it will break up and become greasy and unusable. In this case, let it cool down and start over with the same butter. But, if the butter is not hot enough, it won't properly coat the radishes.) Once tempered, season the butter with 2� Tbs. fleur de sel. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.

 

 



 

BOK CHOI

In the July 2, 2014 edition of the New York Times' "T Magazine" blog, chef Jeff Schwartz (who will be cooking At The Common Table dinner) and photographer and part-time QH farmer Greg Kessler devoted their column Chef in the Field to Bok Choi. The column, which traces the trajectory of seasonal food "from its original source to a place on your table," offered a recipe for Steamed Bok Choy with Red Curry Coconut Sauce. Julie writes: "I really like this recipe because the hero veggie can be swapped out as the summer passes. Here, bok choi is the star, but as we move through the season, I can see it getting replaced with kohlrabi, string beans, cabbage, kale and, even, collards." While the farm's first planting of bok choi is nearly exhausted, it will reappear in late summer along with some of the recipe's other ingredients: carrots, daikon and Thai basil.  

 

 




FEEDFEED

Thanks for sharing with us images (with descriptions) of the meals you are making with your farm veggies! 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 everyone is making here.

 

Thanks Jenny Landey for sharing your Spring Rolls made with #quaillhillfarm lettuce radish scallion with wild smoked salmon dipped in shoyu with ginger and

lemon zest #feedfeed #delicious (via Instagram) and Julie Resnick
for sharing your Chilled #QuailHillFarm Pea Soup with mint, avocado, cucumber, lemon and ricotta topped with nasturtium #feedfeed (via Instagram). 

   

 

 



 

LOST LADYBUG PROJECT

Tuesdays, JULY 15 & 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.  

 

 



 

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 (former) Farmer News

 

SEEDTIME

Scott Chaskey and Fran Castan launch the 20th season of the Poetry Marathon on Sunday, July 13 at 5 PM at the Marine Museum (301 Bluff Road, Amagansett). The series continues with two readers every Sunday through August 17. 

 

Click here for the video post of Scott's June 12th appearance at Apartment Therapy's The Kitchn's Maker Talk in NYC on June 12.   

 

 

 




DOCK TO DISH

On Thursday, July 10 at 7 PM, the Amagansett Library (215 Main Street) is inaugurating a new food series -- billed as a fun evening of conversation and tasting -- with Dock-to-Dish and Amagansett Wine & Spirits.  Too late to join the Dock-to-Dish CSA -- the weekly "catch" is distributed on Saturdays at Quail Hill Farm -- or wanting to know more about it, this is a great opportunity to learn what's running locally, how to prepare it, and what accompanies it. Reservations: 631.267.3810. 

 

   

 


 

SCULPTURE AT DUCK CREEK FARM  

Continuing through Sunday, August 10, a  

buoyant installation of five  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). Info.  

 

 


 

 

MORE SCULPTURE AT CRAZY MONKEY

Bo Parsons is showing his sculpture along with the work of two other artists at the Crazy Monkey Gallery through Monday, July 21. 136 Main Street, Amagansett. Hours: Thursday - Monday from 11 AM to 5 PM. Info: 631.267.3627.

 

 




SUMMER CAMP AT AMBER WAVES FARM

amanda and katie Katie Baldwin and Amanda Merrow of Amber Waves Farm -- they were QHF apprentices in 2007 -- are hosting Our Sons & Daughters Summer Farm Camp from 9 AM to Noon throughout the summer. Join the fun -- outdoor farm and artistic activities, creative and imaginative play, circle time with song and movement, and organic snacks from the field. Info: 518.265.9423 or    

LAST CHANCE FOODS

In April, Katie and Amanda were interviewed by WNYC's Amy Eddings on All Things Considered/Last Chance Foods about growing wheat in Amagansett. Click here to hear the podcast and for their favorite recipes using wheat berries.   

 

The Kitchn

Amber Waves Farm is the subject of a new blog series on Apartment Therapy's The Kitchn. Check out the first post of the series here, by photographer Mallory Samson.  

 

 



 

AFI NEEDS YOU!

Here's the perfect opportunity to help out Amagansett Food Institute,  directed by Kathleen Masters, and see its new South Fork Kitchen, managed by Carissa Waechter. AFI needs volunteers to help during meal service (collecting vouchers and seeing that the food line runs smoothly throughout the Southampton Graduate Art's annual Writers Conference which runs through July 27. Volunteers are especially needed on July 10 (4:30 - 7:30 PM) and July 12 and 13 (7:30 - 10 AM and 5 - 7:30 PM). Info: [email protected]

 

 



 

FARMER WISH LIST: Cars

Our apprentice farmers need: the LOAN of a car from July 16 through August 3 and TO BUY a car (can pay up to $2,000). Call: 631.267.8492. Thank you!

Producing over 500 varieties of organically grown vegetables, flowers, fruit and herbs,

QUAIL HILL FARM is located on 220 acres of land donated by Deborah Ann Light to

the Peconic Land Trust. Quail Hill Farm is located on Deep Lane in Amagansett, NY, and harvest days are Saturday and Tuesday from 8 AM to 5:30 PM.  

  

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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  
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.