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Quail Hill Farm eNews
Celebrating its 27th season, Quail Hill Farm is a stewardship project of the Peconic Land Trust. Among the original CSAs (Community Supported Agriculture) in the nation, Quail Hill Farm brings together growers and community members on fertile soil in a relationship of mutual support.
Published monthly. Contributions--recipes, news and events, poems, photographs and drawings--are welcomed. Send them to QHF@PeconicLandTrust.org.
WELCOME!
May 25, 2016
A NOTE FROM SCOTT . . .
 Sarah came back from the field with the first bouquet of May: sheep sorrel, rye, triticale (all grasses), chive flowers, sage, the delicate white Agrostemma, and the deep sky blue of Batchelor's Button. The latter two flowers are a bonus -- seeded the previous Spring and self sown in Autumn, to return as the first flowers of this present Spring. It has been cold (surprise!) until now, though our hedges are full of blossoms -- cherry, apple, and plum, and now the ethereal dogwood in thick woods. On wet days our crew is inside seeding in trays the flowers you will harvest in the field come summer (62 varieties it is rumored).
Welcome to our
27th
year of organic growing in the fine silt loam of Amagansett. Our first HARVEST DAY will be SATURDAY, JUNE 4, and the harvest days will continue each TUESDAY and SATURDAY through the 29th of October, from 8:00 am to 5:30 pm. All new members are required to join in an ORIENTATION WALK that begins at our farmstand at 9:30 am on the following Harvest Days: JUNE 4, 7, 11, and 14. If you are unable to make any one of those dates please call us at our Quail Hill shop: 631-267-8492.
You are encouraged to consult our FARM HANDBOOK (you are expected to memorize all 40 pages by the end of June), available on our Peconic Land Trust website.
 Please park along DEEP LANE, preferably on the Western verge (safer). Walk down into the VALLEY via our farm road, consult the BOARD as to crop availability, and then sashay out into the field to gather your harvest. Should you have questions, our crew can be identified by bright farm hats and/or QHF shirts. DO enjoy and celebrate local plants and avian exuberance and fellow farm members...DO NOT bring dogs into the field, DO NOT use cell phones in the field, DO NOT drive into the VALLEY. BOX SHARE members pick up at our QHF shop, reached via Old Stone Highway, 8 am through 1 pm, SATURDAYS only.
Birdsong accompanies Spring, arises from it: the song of blackbirds and catbirds, sometimes a phoebe, fills our valley, and the cardinal's high whistle pierces the air above. It is fitting then to quote from "Birdsong Under The Wisdom Tree," the newly collected poems of my wife, Megan Chaskey. Here in a poem entitled "Hands" she celebrates the awakening of the season we are in:
"...Hands turned the question round
and shook it off,
pressed the space with power --
yet not of control, as so many do,
but in pure offering,
like the early lily pressing from under
last year's garden towards her hands."
 And to accompany, above, the cardinal whistles: welcome!
Cheers!
IN THE FIELDS/AT THE STAND
This list is prepared a few days before harvest.
It could change, so please don't set your heart on any one item.
But then again, there will be welcome surprises.
Vegetables: early greens, spinach, pea shoots, radish, herbs, green garlic, rhubarb
Tips: in the past, we've made a few videos on harvesting, including peas, herbs, tomatoes and potatoes. Check them out on our YouTube page.
MEET YOUR FARMERS . . . Matthew Gregory
Each issue, we'll introduce you to a farmer (or two) who are tending the fields of Quail Hill Farm this season -- in their own words. Our first is Matthew Gregory . . . or Farmer Mateo.
 I grew up in Portola Valley, a small hamlet in California beyond Palo Alto. My childhood home sits directly adjacent to Webb Ranch, a sprawling family farm on the Stanford University campus. Over the years, I marched the aisles with my siblings, searching for choice pumpkins in autumn and berries from the roadside stand all through summer. Upon entering college I naturally gravitated towards Agroecology and Sustainable Food Systems with Professor Steve Gliessman at the University of California, Santa Cruz. Since graduating in 2009 I have worked in Northern California for a variety of horticultural pursuits including a 25-acre family farm and off-grid rural homesteading. Last season I returned to UC-Santa Cruz, this time as an apprentice in ecological horticulture. When I'm not singing and laughing in the fields I love to bake naturally leavened bread, read history books and exercise. My future goal is to grow seeds and whole grains in the Northeast for emerging ventures in the business of food alchemy.
'For summer is a-comin' and the winter's gone away-o!'
 So goes the song on everybody's lips here at Quail Hill. Since our arrival in March, the 2016 apprentice cohort has greased the gears for another year of ripe flavors to emanate from the loam. Rhubarb is bursting forth like angry elephant ears in the Valley. Zesty spring parsley welcomes you to Birch Hill. Green garlic hides amid patches of rye grass in the meandering fields about Town Lane. We are always exploring new culinary avenues around the lunch table. This year, for the first time a rotating cast of apprentices provide noontime victuals for the entire crew. Fresh loaves baked with Frederick flour accompany kale Caesar salads, fish stews and roast sweet potatoes (my specialty). Drop in some time and see for yourself what is cooking in the Quail Hill Stewardship Center or browse #lunchatqhf on Instagram!  Out in the field we are celebrating the arrival of a new Case 265 cultivating tractor and the Golden Age of the basket weeder. This tractor implement is quickly revolutionizing the cultivation schedule by alleviating weed pressure between crops. As the vehicle passes over the bed from end to end an orchestra of 'baskets' does in 10 minutes what would normally take a team of farmers up to 1 hour to manually cultivate!On behalf of the 2016 crew I would like to welcome you to another fine year of the Quail Hill Farm CSA. I look forward to meeting you all in person and share the bounty of this superb land. One last thing--don't forget to visit us at the Sag Harbor Farmer's Market, Saturdays from 9-1. Sumptuous flower bouquets adorn the booth alongside delicious salad mix and our signature dill pickles, to name a few. -- Farmer Mateo 'how many smiles in a lifetime, how many moments of peace in a day' -Stonehouse
SAVE THE DATE:
THE FARM BREAKFAST: VOLUNTEERS NEEDED
18th annual FARM BREAKFAST
Saturday, June 25
9 - 11 AM
We all love this event but it takes a lot of work to organize, prepare and cook on-site herbed scrambled-eggs-from-the farm, blueberry pancakes, roasted potatoes, and strawberry rhubarb compote.
There will also be juice and coffee and baked goods.
Farm member Ronnie Grill is once again coordinating the breakfast.
Thank you Ronnie!
Won't you please help? Here's how... Join the great team of Volunteers. New people are especially welcome!
People are needed to...
On Friday, June 24 Prepare the rhubarb compote and roast potatoes (food and trays provided), pick (and/or chop) herbs, wash recycling containers, help set up the orchard in the afternoon, and fill the coffee pots ***** On Saturday, June 25 Help with the 7:30 AM set up, work the grills,
staff the pastry / welcome / sales tables / and clean up
Sign up on the Volunteer Sheet at the farm stand.
Ronnie Grill at 631.907.2965 Ronnie's looking for an assistant coordinator -- please call if you can lend a hand.
* * * * * Also, Please bring a batch of muffins or a loaf of quick bread to share. It's amazing how fast these treats disappear!
RECIPES
from farm member Julie Resnick of feedfeed . . .
RHUBARB-ALMOND CAKE
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Photo by _foodess
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It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Servings: 8
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- ¾ cup plus 3 tablespoons sugar, plus more for pan
- 1 pound rhubarb stalks, trimmed
- 1¼ cups all-purpose flour
- ¾ cup blanched almonds
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ vanilla bean, split lengthwise
- 2 large eggs
- ¼ cup plain Greek yogurt or sour cream
- One 11 x 8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
active: 40 min
total: 2 hrs
- Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.
- Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
- Place 1 cup butter and ¾ cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
- Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
- Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
- Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
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Photo by _thyme_for_cocktails
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KALE AND GREEN PEA SHOOT PESTO
Clean refreshing pesto with earthy kale and tender green pea shoots
Serves: 4
Ingredients
- 2 cups packed roughly chopped kale
- 1 cup packed green pea shoots
- 3-4 cloves garlic, roughly chopped
- ¼ cup walnuts, chopped
- Juice of half 1 lemon
- ¼ cup extra virgin olive oil
- ⅓ cup finely grated Asiago cheese, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Preparation
Prep time: 10 mins -- Cook time: 10 mins
Total time: 20 mins
- In a food process or blender add kale and pea shoots; pulse 10-12 times.
- Add chopped garlic, walnuts and lemon juice; pulse until finely chopped.
- While pulsing drizzle in extra virgin olive oil.
- Transfer to a bowl and stir in grated cheese. Salt and pepper to taste.
- Toss desired amount with pasta of choice.
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Photo by _riselysutarsa
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HOMEMADE WARM CREAMY SPINACH SOUP
Serves: 2
Ingredients
1 onion, chopped 2 cloves garlic, peeled1 bunch of baby spinach2 cups vegetable stock¾ cup low-fat milk1 cup parmesan cheese, gratedsalt and ground black pepper 3 tablespoon olive oil 1 teaspoon toasted sesame seeds
Preparation
- Fry onion with olive oil in a saucepan until translucent and fragrant. Add garlic and cook for another minute.
- In a large pot, throw spinach into the boiling vegetable stock.
- Bring to boil to simmer for 10 minutes before adding cheese and milk.
- Simmer for another 5 minutes. Let soup cool slightly before blending. Use either a hand blender or regular blender and process until smooth.
- Serve the soup while it's hot and add a drizzle of olive oil and sprinkle of toasted sesame seeds on top.
 BUTTER DIPPED RADISHES Ingredients - 1 stick of unsalted, good quality butter
- 3 bunches of assorted radishes
- fleur de sel or Maldon Sea Salt
Preparation - Rinse the radishes thoroughly with cold water, removing all dirt and sand. Trim the roots and some of the stalks. Dry and keep in the refrigerator until ready to dip.
- In a small bowl, microwave the stick of butter for about 25-30 seconds - or until the butter is barely half melted.
- Remove from microwave and whisk until the consistency is smooth and thick and the color is pale.
- Dip the radishes into the tempered butter and place onto a baking sheet with wax paper or a Silpat.
- Let the radishes set, on the baking sheet, in the refrigerator until ready to eat.
- Serve with fleur de sel or flake sea salt for dipping.
- Enjoy!
UPCOMING TALKS, WORKSHOPS AT OR FEATURING QUAIL HILL FARM
Sunday, June 12: 2 to 4 pm
 Quail Hill Farm's poet farmer Scott Chaskey will read from his latest book: Seedtime: On the History, Husbandry, Politics and Promise of Seeds as part of the Horticultural Alliance of the Hamptons' lecture series. Scott takes on the rich and urgent topic of seeds by masterfully weaving the history, politics, botany, literature, mythology and memoir into a beautiful and instructive book.
Location: Bridgehampton Community House, 2357 Montauk Highway (School & Main Street) in Bridgehampton.
Saturday, June 18: 10 to 11:30 am Permaculture: Ecological Practices for Today and Tomorrow  Katrina Siladi and Juliana Duryea will lead a talk in the orchard on permaculture, a whole-systems approach to our interaction with the environment. First published in Australia in 1970, permaculture uses the patterns found in nature to build regenerative systems for land use, agriculture and human interactions in the environment. Katrina and Juliana will discuss the steps you can take to implement sustainable and ecological practices into daily living. This program is FREE. Bring a blanket or folding chair and meet us in the orchard. Rain or shine. NEWS FROM THE VALLEY . . . . . . send along your announcements and we'll include in upcoming eNews! FOR SALE AT THE FARM STAND & SHOP (Prices posted where sold) QHF Hats QHF Eggs (chicken & duck) Carissa's Breads, made from QHF wheat Garlic Scape Pesto produced by AFI's South Fork Kitchens from QHF scapes Mary Woltz's
Bees' Needs Honey from QHF hives
Ronnybrook Farm Dairy's ice cream,
milk, yogurt drink, coffee milk, butter
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
NO DOGS in the fields.
NO CELL PHONES.
THANK YOU!
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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,
Summer harvest days are Saturday and Tuesday from 8:00 am to 5:30 pm.
Winter harvest days are every other Friday and Saturday, from 9:00 am to 5:00 pm.
Also, keep up on farm news,
 
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
The Peconic Land Trust conserves Long Island's working farms, natural lands,
and heritage for our communities, now and in the future.
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. |
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