FARM MEMBERSHIPS AVAILABLE! Single Person and Family Shares Info: Robin Harris at Peconic Land Trust -- 631.283.3195  Farmers Michelle, Jesse and Brendan welcome you! WEATHER REPORT a conversation with Scott It's Saturday lunchtime and it's pouring. "Today's rain is nice," Scott says, smiling. "We're happy." He goes on to comment, "This season's weather has been most unusual." July is normally a dry month. With no rain the past couple of weeks, Quail Hill's farmers were hauling the hoses to irrigate only a few days before. "What's different," he continues, "is that it hasn't been very humid. And, unusual for July, the nights have been cool." Since disease thrives in humidity, the plants aren't stressed. They are "happy" -- i.e., healthy -- and their appearance has been commented on by many farm members. Of course some plants -- melons, especially -- thrive and depend on heat, but it will be early September before they ripen and so we hope for a hot and sunny August to sweeten them up. 
It's been an extremely busy July. The garlic was harvested at the beginning of the month. It took an entire week to dig and transport the 40,000 bulbs to our greenhouses and Mary Ryan's barn (at the end of Springs Fireplace Road) where they will dry. In the meantime, fresh garlic is available at the farm stand.  Wheat berries are also at the farm stand, thanks to the recent wheat harvest -- a yield of 3,000 pounds. A shout out goes to Katie Baldwin and Amanda Merrow of Amber Waves Farm who did the combining (i.e, cutting). Hats off, to Pete Ludlow for his creative tampering with the machinery, and for lending his barn in Sagaponak for the extended drying and cleaning, Quail Hill grows two types of wheat: hard, red winter wheat "Expedition" used for breadmaking and salads (as wheatberries), and a soft white winter wheat used for pastry flour (and stored for use throughout the winter.
This year, the cucumbers and summer squash and zucchini are especially prolific and our farmers regularly trawl the fields, culling  oversized fruit. This fruit draws energy from the plants and, if left on the vine, new fruit will not develop. To keep the plants producing, regular harvesting is required. One recent day, our farmers picked 1,400 pounds of cukes, some of which are being turned into pickle spears and chips by Jack Formica of South Fork Kitchens, a project of Amagansett Food Institute. Some of the pickles will find their way to the At the Common Table Dinner; the rest will be for sold at the farm shop and at Quail Hill's stand at the Sag Harbor and Ashawagh Hall farmers markets. While we fill our baskets with high-summer crops like eggplant and tomatoes, our farmers are thinking ahead to fall. Last week in the Town Lane fields, they weeded the sweet potatoes, which now look great. They also transplanted the brassicas (broccoli, cauliflower and Brussels sprouts) from the greenhouses into the fields; they had just been seeded at the time of the last Weather Report. And they also direct seeded late plantings of rutabaga, carrots, and turnips. The winter squash planted in June on Town Lane North is now a sea of giant green leaves. Requiring 100 days to reach maturity, the plants are just beginning to flower. Farm members are in for a real treat this season - dried beans. Seven  varieties were planted and will be harvested in mid-September. After drying and shelling, a portion will be distributed to summer farm members in early October; the rest will be offered in the winter share. Layton showed us some samples. Black, white, brown, red, plain and speckled -- they are beautiful to behold. Some of their names are also quite evocative: Black Coco, Bird's Egg, Calypso, Jacob's Cattle and Tiger's Eye. Until all this fall bounty comes to bear, there is much to enjoy and be grateful for.
TALES FROM THE FIELD
as told by QHF farmer Matt Dell
For anyone who has never had the distinct pleasure of dispatching a Colorado Potato Beetle (CPB), please allow me to paint you a picture. You go into the potato field -- hopefully once the plants have grown a bit -- or the eggplant and tomato field, and you look for a one-half inch, yellow-orange beetle with white and brown stripes running along its elytra. It will be feeding wholesale on the potato and/or eggplant leaves. You find one. You pick it up, and notice it is shiny, slow, and clumsy - a boon to them, for when you approach they tend to fall off the plant, increasing their chance of survival. Should you decide to apply pressure between thumb and forefinger, you will discover at least two things: that CPBs are crunchy, and have orange innards.
On an organic farm, if you're lucky, the potatoes grow well before the CPBs arrive. You cross your fingers that they don't find the eggplant  once they have demolished your potatoes. But should they encroach, the only method for control that we have at our disposal is physical removal by hand. Gathering CPBs into a jar and drowning them, or starving, or removing them far, far away, are the least messy methods. When things get desperate, you shake each plant vigorously and step on anything that moves. Squishing is often the most expedient way, if the least enjoyable. There's certainly an ethical question to it all, but potatoes and eggplants are important crops for vegetable farmers, who have it hard enough as it is.
On an organic vegetable farm in Long Island, which was dominated by potato farms for years, you will always have CPBs. They are indestructible because of their numbers, their speed of reproduction, and because they overwinter in the soil. It is hard to rotate crops far  enough away to minimize the damage they do, which could be as much as a total crop loss. In the long term, you can't beat them, but you can put up a good fight. Your dedicated farmers did this year, putting in many hours of work over several weeks, trying to rescue the eggplant. Today it looks like the CPBs have abated, mostly heading back into the soil in order to pupate, and come back next summer.
CPBs are a North American issue, and a stark reminder of the immense ecological imbalances that we humans create here. Native to the Southwest, the beetle traveled in the opposite direction of the potato, following pioneer routes back to the Midwest and Northeast. By the 1950s, the beetle was resistant to DDT; today's beetle is resistant to nearly everything, which should give one a ballpark sense of the quantity of pesticides sprayed into American soil for CPBs.
So just thank your organic farmers for their hard work and remember this (hi)story when you enjoy your eggplant. Crunch crunch!
 WHAT IS IT? / HOW DO WE PREPARE IT? SHISO Shiso (Perilla frutescens) is an aromatic herb belonging to the mint family. Shiso may have green or purple leaves that have a  slightly prickly texture and pointy, jagged edges. Its unique and vibrant flavor is like a combination of cumin, cilantro and parsley with a dash of cinnamon. The green variety produces more tender and flavorful leaves than the purple variety, but the purple -- which can be found in the Valley's herb crescent -- makes up for that with a potent dyeing action. Use the flowers and leaves to make this refreshing, sweet smelling tea. RED SHISO TEA contributed by Kathleen Shannon Snip 40 shiso leaves as you harvest basil so the plant will continue to produce new growth. Boil the leaves in 1 liter water until they lose their red color. Strain the juice and discard the leaves. Add ¼-½ c. sugar to the juice and stir until dissolved. Add 2 Tbs.-¼ c. white vinegar to the juice; it will change the dullish liquid to a lovely red or pink. (Adjust the recipe according to taste, perhaps using honey instead of sugar, lemon instead of vinegar.) Chill tea in the refrigerator and then enjoy. It can be diluted or used as a mixer.  EVERLASTINGS Enjoy some of Quail Hill's flowers year round. Strawflowers, statice, globe amaranth and yarrow can easily be preserved. The simplest way is to air-dry them. Pick blooms -- leaving about 10-18 inches of stem -- after morning dew has dried. Statice, globe amaranth and yarrow blooms should be fully open. Strawflowers should be gathered before their yellow center is fully open and visible; there is still moisture in their petals and as they begin to dry, they will continue to open. Strip the leaves and gather the stems into small bunches -- approximately 12.     Strawflowers, globe amaranth and yarrow: Secure the bunches with elastic bands and hang them upside down in a cool, dry, and shaded or dark place that has good air circulation (like a closet or shed). They are dry when they feel stiff and the stems snap easily -- between 10 and 20 days. Drying times vary depending on the flower, humidity, temperature and air circulation. Statice: Put the prepared flowers in a deep vase filled with clear, fresh water. Submerge the stems at least halfway. Place the vase in a cool, dry area away from direct sunlight (no need to stash them in a closet). Allow all of the water to evaporate naturally; they should be dry when the water is completely gone. RECIPES contributed by members of Quail Hill Farm ZUCCHINI FRITTERS (Kolokitho Keftedes) from Saveur.com (July 14, 2014) contributed by Irina Anguelova 
Mix 1 lb. zucchini, grated and 2 tsp. kosher salt in a strainer. Set a weighted plate on top and let drain for 30 minutes. Transfer zucchini to a tea towel and squeeze out liquid. Mix zucchini, ½ c. Italian parsley, minced, ½ c. Pecorino Romano cheese, grated, ½ c. bread crumbs, 1 medium onion grated, and 1 egg, beaten, in a bowl. Season with pepper and pinch of cayenne. Divide mixture into 12 balls. Press balls into ¾"-thick patties. Pour olive or canola oil into a 4-qt. pot to a depth of 2". Heat over medium-high heat until a deep-fry thermometer reads 315. Working in 2 batches, fry patties until browned and crisp, 5-6 minutes. Using a slotted spoon, transfer fritters to paper towels. Serves 4, hot or at room temperature. BEETS The farm grows a many varieties of beets, some available now, others to come. Red Ace: round, smooth, deep red roots. Merlin: smooth, uniform, round red roots with high sugar content. Lutz Green Leaf: extra large red beets can grow 6 inches wide. Bulls Blood: a purple beet with pretty pink rings inside. Cylindra: long, cylindrical roots from Denmark, perfect for slicing. Chioggia: light red skin and beautiful red and white rings inside. Touchstone Gold: smooth golden roots with bright yellow flesh    Using a combination of red, gold and striped beets in the following recipe makes for a beautiful presentation. BEET CARPACCIO contributed by Anita Wright Using a mandolin, slice 5 large or 10 medium beets -- washed, peeled  and uncooked -- paper thin, and arrange on a plate (overlapping is okay). Using a mandolin, slice 2 medium onions paper thin and scatter them on the beets. Crumble queso fresco cheese (feta or goat cheese works, too) and scatter it on the beets. Sprinkle a handful of mint leaves, chiffonaded, on the beets. Drizzle with the dressing -- 2 tsp. Dijon mustard, 3 Tbs. red wine vinegar, ½ c. olive oil, and salt and freshly ground black pepper. Serves 6. BEET & WHEATBERRY SALAD contributed by Carissa Katz Carissa writes: I like the nice combination of textures -- the crunchy pop of the wheatberries with the sweet smoothness of the beets, brightened by a zing of peppermint or spearmint. Preheat oven to 375. Peel and cut 6 beets in uniform pieces and toss with 3 Tbs. olive oil. Place beets in a baking dish and tightly seal with foil. Roast until tender, 30 to 40 minutes. When beets have cooled to room temperature, cut in ½-inch chunks. Meanwhile mix dressing ingredients -- ½ c. olive oil, ¼-½ c. balsamic vinegar, 2 tsp. local honey, ½ c. peppermint, finely chopped -- and set aside. (Peppermint or spearmint have a brighter, zingier flavor than regular mint, but regular mint will do in a pinch.) Cook ½ c. Quail Hill wheatberries, rinsed well, in saucepan with ample water, about 45 minutes. Drain. Toss beets in a bowl with cooked wheatberries and add balsamic dressing. Salt to taste and finish with 1 c. feta cheese (optional). Serve cold or at room temperature. Serves 6. EGGPLANT The farm grows several kinds of eggplant. Seek out and try them all. Black Beauty: large purplish-black fruit good for frying or stuffing. Black King: large oval-shaped fruit that have vivid dark skin. Galine: dark purple bell-shaped Italian-style variety. Prosperosa: large, round lavender-purple fruit from Italy; its pleated top shows a touch of cream color at its stem end. Nadia:long oval glossy purple-black fruit. Suraj: small round to egg-shaped purple fruits. Orient Express: long, slender glossy black Asian variety. Swallow: elongated Asian variety with glossy purple-black fruit. Raja: round to egg-shaped white fruit from India, good for stuffing. Listada di gandia:long white fruit from Spain with bright purple stripes. Rosa Bianca:light pink-lavender fruit with white shading     IMAM BAYILDI (The Iman Fainted) from Turkey by Leanne Kitchen contributed by Barbara DiLorenzo Using a vegetable peeler, peel strips from 6 small-medium eggplant at ¾ inch intervals. Cut a very deep slit along the length of each eggplant, taking care not to cut all the way through and leaving both ends intact, thus making a pouch. Heat 2 Tbs. olive oil in a large frying pan and add 3 large onions, thinly sliced and 4 cloves garlic, finely chopped, and  cook 7-8 minutes. Remove from heat and cool. Blanche, skin and chop 6 medium tomatoes. Combine with onion mixture and add 2 Tbs. parsley and 2 Tbs. dill, both finely chopped, and season with salt and pepper and (optional) a pinch of cayenne. Heat over medium heat another 2 Tbs. olive oil in a frying pan large enough to hold the eggplant in one layer. Add the eggplant and cook for 7-8 minutes, turning often until slightly softened. Remove eggplant and cool. Stuff the tomato and onion mixture into the eggplant pouches so they are completely filled. Scatter remaining onion mixture over the eggplant and sprinkle on ¼ c. lemon juice, 2½ tsp. sugar and 6 tbs. (or more) olive oil. (Note: the recipe calls for a total of 1 cup or 16 Tbs. of oil. No wonder the priest fainted as olive oil was costly!) Cover the pan and cook 60-70 minutes or until the eggplant are tender. Serve at room temperature garnished with more dill. CALENDAR
Farm and Other Events of Interest SEEDTIME Thursday, August 7 at 5:30 PM. Amber Waves Farm (375 Main Street) A family event including poet and farmer Scott Chaskey reading from his new book Seedtime: On the History, Husbandry, Politics, and Promise of Seeds and kids activities (e.g., making pinecone birdfeeder to take home, a seed exploration station, and a read aloud!) Refreshments: Channing Daughters wines, tartines from Madeline Picnic Co. and snacks from the farm fields. 
MEXICAN MURALS Thursday, August 7 at 6:30 PM. Amagansett Free Library (215 Main Street) Community muralist and author Jane Weissman presents an illustrated talked entitled Man of Fire: The Murals of José Clemente Orozco, one of the Mexican muralists known as Los Tres Grandes (the big three) which also included Diego Rivera and David Alfaro Siqueiros. Reservations suggested: 631.267.3810. Info: www.artmakersnyc.org THE TEMPEST Wednesday - Sunday, now thru August 24. 7 PM. Mulford Farm, 10 James Lane, East Hampton Village (kids activities led by the Children's Museum of the East End start at 6 PM). Shakespeare under the stars - a treat for the entire family! Hamptons Independent Theater - HitFest - presents The Tempest by William Shakespeare. Tickets: Hitfest.org and Canios Books in Sag Harbor. $20: Adults. $10: Students/Kids over 10. Free: Kids under 10. The Wednesday, August 13th performance is "WPPB Night" -- with proceeds shared to benefit our local public radio station Peconic Public Broadcasting /WPPB 88.3 FM. LOST LADYBUG PROJECT Tuesday, AUGUST 12. 10 AM to Noon. Quail Hill Farm The July 15th search for "lost ladybugs" turned up nine of the 9-spotted creatures. New York State's official insect, the species had not been seen for 29 years until, in 2011, a colony was discovered in Quail Hill's fields. Led by Cornell University scientist Leslie Allee, the search continues on August 12.    Sponsored by Peconic Land Trust and the South Fork Natural History Museum (SoFo) and Cornell University. Meet on Town Lane near entrance to Birch Hill. Heavy rain cancels. Info. OYSTERS, CLAMS & SCALLOPS Thursday, AUGUST 14 at 6:30 PM. Amagansett Free Library (215 Main Street)
"Barley" John Dunne, director of the East Hampton Town Shellfish Hatchery, will explain -- via images, maps, and specimens -- how the shellfish we enjoy are farmed and harvested, where they grow, and how they benefit our waters as well as our nourishment. Reservations: 631.267.3810.
BEES and THE BEEKEEPER Tuesday, AUGUST 19. 10 to 11:30 AM. Quail Hill Farm  Tender of QHF's hives and owner of Bees Needs, Mary Woltztalks 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. WEED ALERT! Rain and sun are good for crops. They're also a boon to weeds. Your farmers can use your help. To volunteer, 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! 
NUTGRASS GOES NUTS! 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! | 
