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LATE SUMMER SEASON SHARES
AND WINTER SHARES
ARE NOW AVAILABLE!
Sign up today and expand your season at
Quail Hill Farm through February!
Farmers Nick & Ella welcome you!
Single Person and Family Shares Available
Info: Robin Harris at Peconic Land Trust -- 631.283.3195.
Help us spread the word.
Please share with family, friends and neighbors!!!
WEATHER REPORT
a conversation with Scott
It's been a topsy turvy season, weather wise. Normally July is summer's dry month, but this year it's been August. On August 24th,  the New York Times reported the rainfall over the past 30 days: normally we can expect 4.5 inches of rain; instead we've only gotten 1.5 inches. "It's very, very dry," reports Scott, "the driest since 2012." Thus, for the past week, Quail Hill farmers have been daily watering all the fields. On Monday, the crew laid 1,000 feet of irrigation hose on Town Lane, an all-day job. Here, we see our farmers installing hose on Birch Hill the morning of Tuesday's harvest, giving the just planted lettuce, Shimonita onions, leeks, kohlrabi and Napa cabbage a welcome drink.
"Plus," Scott continues, "the nights have been cool, more like September than August." Some crops thrive in this weather --  especially the lettuce (which is a absolutely gorgeous) now ready for harvest. In fact, there was only one harvest day that lettuce was not available, and this latest seeding should "take us through to the end of the summer season." On the other hand, melons love the heat, and while they have been slower than usual to ripen they will be on the farm stand this weekend.
 It's been a prolific year for potatoes. After member dig, the farmers bring in the mechanical potato digger to harvest what's left (not as much as anticipated which means farm members are doing a  thorough job harvesting). To date, farm members have harvested Red Golds and the red-skinned Chieftain and are digging their way through the Fingerlings. While only a few rows of spuds remain in this first block, a second block of almost 40 rows is soon to open, filled with Purple Majesty, the gold Carola, and Augusta with its pink blush on one end.
Quail Hill farmers Brendan, Ella, Jesse, Michelle, Morgan and Nick recently attended the weekend-long NOFA Summer Conference. Meeting and learning from colleagues working at other farms and attending a wide variety of workshops, they were especially taken with the work of soil scientist Elaine Ingham.
 Many of us proudly show off Quail Hill to visiting family and friends, but we don't know of any visit that produced such a lovely valentine as that by Victoria, Melanie Woods' niece. Read her blog entry here .
Help from volunteers has been very much appreciated. Our thanks go to Sujo Offeld and Trevor Gregory for their frequent work in the fields, Frank Lee for grinding over a two-day period 40 pounds of wheat berries into flour, and Ursula Lee for cutting bushels of garlic and tidying up the farm shop.
Scott has a busy few weeks ahead -- speaking at the National Heirloom Exposition in Santa Rosa, CA, on September 9; at the Amagansett Free Library on September 21 at 2PM, reading at a poetry festival in Belfast, ME with Megan on October 17; at the Green Fair in Brookhaven on October 25; at Peconic Landing in Greenport on October 26; at Helena Norberg Hodge's daylong Economics of Happiness seminar at Cooper Union in NYC on November 8; and at Stony Brook University on November 10.
TALES FROM THE FIELD
as told by QHF farmer Michelle Katuna
12:53pm, the corner of Shattuck and University Avenue, Berkeley, CA:
Dirt stuck in every crack of the man who was muttering about Jesus and the aliens who were coming and some wise wise words that must have been previously recited by a philosopher centuries ago and I knew that he must be half crazy but I listened to glean some unexpected insight or maybe glimpse a new lens from which to see the world but I had a biology test in the high rise down the street in a matter of minutes and the waitress would surely be kicking me off of this table as I thumbed through my flashcards and scarfed down my home-packed leftovers as the cars whizzed by and the sun hid behind the concrete overhang. I'm not made for the city.
Dirt fills every crack in my hands. My nails are short and my palms are calloused just like last summer.
Slowing slower.
The light changes from light to gold to the deepest amber.
Then dark.
Firefly light.
The colored birds sing just like we do in the fields as we work.
I-da Red
Ida Red-d
Imma gettin tir'd of eatin
that shorten' bread-d....
The hoeing and the harvest are done and now my pack holds my harvest knife, farm eggs and my raspberry-smeared copy of Seedtime.
The milkweed and the yarrow and the Queen Anne's Lace are tall and the blackberries are ripe.
Slow.
Took me an internet search, an interview, a month of hoping, three long days on a train, a bus, a pick-up, a bike ride and few weeks of settling into be here.
Rhythm.
Now I can't help but write home that farm is where the heart is.
The golden hour before sunset among the brambles between the Orchard and Birch Hill, Quail Hill Farm, Amagansett, NY.
To the city for just one school-year more. I'll try to come back soon.MICHELLE Last to arrive, first to leave -- In appreciation Layton writes: For the past ten weeks, we've had the pleasure of working beside Michelle Katuna, one of our apprentices who joined us during her summer break from UC Berkeley. Like each one of our beloved crew members, Michelle brought along a unique set of experiences, skills and qualities that added warmth, joy and engagement to our long summer days together. Her keen eye for edible fungi, warm Cali vibes, farm stand aphorisms, and salad-making savvy will be missed by all. Thank you Michelle!!
QHF farmer Morgan Lynn seeks post-season work
Morgan writes:
As this season winds down, I'm really finding myself not wanting to leave Quail Hill. While traveling in India this past winter/spring, I spent a month in Tiruvannamalai in South India to be close to sacred Mt. Arunachala. My Indian friends in Tiru always joked about their connection to the mountain and the place it occupies. They said that every time they tried to leave or move away, they suddenly felt terribly ill and filled with anxiety. But the moment they unpacked their bags, they suddenly felt fine again. I always laughed at those stories, and chalked it up to nothing that could touch ME -- the nomad. Ha ha -- as now I'm feeling that way about this place. I find myself dreaming of things quieting down, of spending a winter here in solitude, and letting the snow blanket me in and restore my balance after the hard work of summer.
To make a long story short, I really would like to find a way to stay through the winter. I nannied full time right after college (before starting a job in Finance) and I love love loved it. And I'd like to do that here.
If anyone needs or knows someone who needs a nanny, please contact Morgan at Morganp.lynn@gmail.com or at 270.969.0441. Also, please contact her if anyone can lend a car or has one for sale (cheap, but able to pass inspection).
WHAT IS IT? / HOW DO WE PREPARE IT?
Growing on Birch Hill, just south of the many rows of this season's fabulous tomatoes, are two long rows of TOMATILLOS and HUSK CHERRIES. Late to produce, they well worth waiting for.
 TOMATILLOS
A member of the nightshade family, tomatillos (Physalis philadelphica) are related to tomatoes -- in Mexico, they are known as "tomate verde" or green tomato. Ranging in size from an inch to two inches in diameter and enclosed in in papery, outer husk, tomatillos have a firm, green exterior and white interior flesh. They are ready to harvest when the husks burst or, if you can't wait, when the fruit fully fills out the husk. Look for ripe fruit close to the ground. Don't eat overripe fruit that have developed a yellow hue.
Tomatillos are most often used to make salsa, but they make savory  sauces for accompanying chicken and pork. Husk the fruit, rinsing off the sticky substance and removing the stemlike cap at the top. Raw, tomatillos have a firm texture and a fresh citrus-like flavor. They soften when cooked and can be blanched which mellows the flavor (add fruit to boiling water and cook two minutes and then continue with your recipe). They can be fire-roasted under a hot broiler or on a grill (you want them charred before they get mushy); this gives them a nice, smoky flavor. They can also be dry roasted which produces an earthy, nutty flavor (place fruit in a cast iron pan and cook on low heat for 20 to 30 minutes, turning occasionally).
ROASTED TOMATILLO SALSA
Place 1½ lb. tomatillos, 5 serrano (hot) chiles, 3 cloves garlic, unpeeled, in a pan and broil 1-2 inches from the heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops and remove seeds of chiles. Purée all ingredients in a blender. Put in a bowl and add 1 red onion, finely chopped, and ½ c. cilantro.
STOVE-TOP TOMATILLO SAUCE
Place tomatillos, cut in half, 1 red onion, finely chopped, and 1 hot pepper, seeded and chopped, into a pot and cook over low heat until the fruit breaks down. Add salt and pepper to taste. Turn into a bowl and add lots of cilantro and juice of ½ lime (or to taste). Serve with chicken or pork.
 HUSK CHERRIES Anyone tasting a ripe husk cherry for the first time is sure to exclaim, "This is amazing, it's so sweet, like candy." Sweet, yes, and tart at the same time. Another member of the nightshade family, the marble-sized, yellow-orange fruit of husk cherries (Physalis pruinosa) are hidden inside a straw-colored, papery husk. The fruits usually fall to the ground before they are ripe. Gather them up and store them, without removing their husks, in a basket until they ripen; their color will deepen from light yellow to a warm apricot gold. Husk cherries will stay fresh for up to three months if placed in a mesh bag and kept in a cool place (50°F). Eat them raw. Turn them into a sauce. Adding them (along with tomatillos) to the pan when roasting chicken or pork enriches the juices. PROVENÇAL GALLETE WITH HUSK CHERRIES adapted from honestcooking.com  Pastry: In the bowl of a food processor, pulse 1 c. flour, pinch of salt and 6 Tbs. sweet butter, cut into ½ inch cubes, until sandy. Gradually add 3-4 Tbs. ice cold water, pulsing until combined. Turn the pastry onto a well floured board, knead a few times and wrap in plastic, placing it in the fridge to rest. Filling: On a baking sheet, place in a single layer 1 c. large black cherry tomatoes, sliced in half, 1 c. husk cherries, left whole, and 1 red onion, sliced. Season with salt, pepper, a drizzle of olive oil and a few sprigs of oregano. Place tray in a 350ºF oven, preheated, and roast a few minutes -- just until the fruit is a bit charred and has burst and the onions are caramelized. When done, pour off excess juices. In the meantime, boil 5 large fingerling potatoes until they partially cooked -- just springy enough to slice into ½ inch rounds. Assembling the Galette: Preheat the oven to 400ºF. Remove pastry from refrigerator and place on parchment paper, rolling it into a 14 inch round, about ⅛ inch thick. Spread the caramelized onions around the center of the pastry, leaving about 1 inch around the perimeter. Layer the roasted tomatoes and husk cherries on top of the onions. Top with the fingerlings. Fold the outer edges of dough over the top of the potatoes. Beat 1 egg in a bowl and, using a pastry brush, lightly coat the pastry with egg wash. Place the galette in the oven and bake for 25 minutes or until the pastry is golden brown. Remove and drizzle with extra virgin olive oil and ripped basil leaves. Serve warm or room temperature. RECIPES contributed by members of Quail Hill Farm BAKED POTATOES APULIAN STYLE from Essentials of Classic Italian Cooking by Marcella Hazan contributed by Barbara DiLorenzo Preheat oven 450ºF. Cut 2 lbs. potatoes into ¼ inch slices and add to bowl with 2 c. onions, thinly sliced, 1 lb. tomatoes, chopped (seeds removed if desired), ¾ c. Romano cheese, grated, 1½ tsp. oregano or marjoram, salt, pepper, and ½ c. water. Smear 9" x 13" baking dish with 1 Tbs. olive oil and add potatoes, etc. Pour an additional 4 Tbs. olive oil over top. Bake for about 1 hour in upper third of oven until potatoes quite tender when pierced with fork. Turn potatoes every 20 minutes or so. Let rest 10 minutes before serving. COOKED DOWN ONIONS FOR CROSTINI from Marcella Cucina by Marcella Hazan contributed by Kathy Masters Add 4 c. onions, thinly sliced, sauté pan with 2 Tbs. olive oil and ½ tsp. salt. Cook covered over low-medium heat until onions are a soft, pale pulp. Add 1 large plum tomato, cut into small dice (peeling and seeding is optional) and 1/8 tsp. hot pepper flakes and cook uncovered for 10 minutes until all the liquid has evaporated. Transfer onions to a food processor and add 12 basil leaves, torn into pieces, and pulse until desired consistency. Best served warm or at room temperature.  OVEN BAKED ZUCCHINI FRITTERS (Fırında Kabak Mücver) from almostturkish.blogspot.com contributed by Carol Steinberg Preheat oven to 350ºF. In a bowl combine and mix well 3 c. zucchini, grated, 3 eggs, ½ c. feta cheese, ¼ c. fresh mint, chopped, ½ c. parsley, chopped, 1/3 c. dill, chopped, 2-3 scallions, chopped, 2 tsp. baking powder, ¼ c. olive or canola oil, 1½ - 2 c. flour, 1 tsp. pepper flakes and salt and pepper to taste. Turn into a greased 9-inch pie plate and bake approximately 1 hour (test with a toothpick.). Serve with plain or garlic yogurt (add 1 garlic clove, minced, and a pinch of salt to 1 c. yogurt). HONEY & LEMON GLAZED TURNIPS contributed by Hope Millholland Steam 1 lb. turnips, peeled and cubed, until they can be easily pierced with a fork, about 8 minutes. Remove from heat and set aside. Put 2 Tbs. steaming liquid in a small bowl. Add and whisk together 2 Tbs. fresh lemon juice, 1 Tbs. honey, and 1 tsp. potato or corn starch. Heat 1½ tsp. canola oil in a large skillet over low heat. Add 1 inch ginger root, peeled and grated, and sauté until fragrant, about 2 minutes. Add the turnips and toss until coated with oil. Add the lemon mix, increase the heat to high, and bring to a boil. Reduce the heat to medium and cook, stirring frequently, until heated through, about 3 minutes. Season with salt and pepper to taste. Serve immediately.
CALENDAR
Farm and Other Events of Interest CURIOSITY Gabriele Raacke is one of 50 artists in CURIOUS, an exhibition that explores the concepts of Curious and Curiosity, at Ashawagh Hall (780 Springs Fireplace Road, East Hampton) Hours: Fri/Sat/Sun, Aug. 29, 30, 31, from 11 AM to 5 PM. Reception: Saturday, August 30, 5-8 PM.
DYES & PIES
Sunday, August 31,
11 AM - 1 PM
Amber Waves Farm (375 Main Street, Amagansett)
Join Indigo Jane and Carissa's Breads for a morning of great fun and delicious eats to benefit the educational programs that Katie Baldwin and Amanda Merrow offer at Amber Waves Farm. Harvest farm flowers and use them to dye silk scarves and bandanas (which, of course, you take home). Feast on wood-fired pizzas made with the farm's organic wheat and vegetables. $150 adults; $75 children. RSVP
CIGAR BOXES
 Bill King and Gabriele Raacke (her "1,2,3" box is at right) are among the 100 artists whose imaginatively transformed cigar boxes will be auctioned to benefit the East End Hospice. There is an online Silent Auction prior to the Saturday, September 6 reception at the Ross School Wellness Center (Goodfriend Drive, East Hampton), starting at 4:30 PM with a live auction at 6 PM. Info/Bids: www.eeh.org 
AMAGANSETT INSPIRED
Check out the beautiful photographs by Erica Shank
in Amagansett Art: Across the Years, a show of work by artists living or working in Amagansett. On view through September 14 at the Amagansett Historical Association (Montauk Highway at Windmill Lane). Hours: Fri/Sat/Sun from 2 to 6 PM.
LET THERE BE LIGHT
In Quiet Riot, an immersive site-specific  projected light installation by Christine Sciulli, simple geometric forms are projected onto a network of materials, fragmenting and expanding their structures. Amazingly gorgeous! On view through September 20 at the John Little Barn at Duck Creek Farm (367 Three Mile Harbor Road at Squaw Road) in Springs. Hours: Fri/Sat from 4 to 7 PM or by appointment. Call: 917 365 6850. Info
VILLAGE GREEN As reported in the East Hampton Star, Gordian Raacke (the founding executive director of Renewable Energy Long Island) spoke of the necessity to set a goal to meet the energy needs of East Hampton Village through renewal sources. He made his appeal to the Village's energy sustainability advisory committee at a recent village board meeting. Read the full article here.
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! |
