Hours this Week! The Farmstand is open today and Thursday from 2 – 5:30 PM, and Saturday from 9 AM – 1 PM
NEXT WEEK: Tuesday, November 24 is the last open Farmstand day! (2-5:30PM)
Last week the crew successfully put 20,000 cloves of garlic to bed for a long slumber, before its season of intense spring growth. After planting, we mulched the beds in layers to prevent the frost from heaving and dislodging the little cloves. First, James spread a thick layer of leaves on the beds. We followed this with a modest layer of straw, mainly to hold the leaves in place, as this terrace withstands intense winter and spring winds. In the spring we have to “free” the emerging garlic shoots if their growth is stifled by clumps of leaves. Garlic planting is one of the only crops that takes place in the “off” season, and it feels especially nurturing and satisfying once done.
This time of year we mainly spend our days toggling between harvesting within short, chilly windows and attempting to make headway on construction projects. So much of what we grow is still coming from the fields, which requires a lot of extra work given the cold temps. This usually inspires us to scheme about building another unheated hoop house in the field to avoid these troublesome low tunnels you see pictured below.
It’s hard to believe that our last farmstand day is exactly one week away. This Saturday concludes the New Milford and Chappaqua Farmers’ Market seasons. During this week and that last Tuesday afternoon (November 24) we’ll have everything for your Thanksgiving table except the turkey. And while we may not be able to celebrate this year with everyone we wish to, hopefully as a community we can still rejoice in hearty, real food and thoughts of merrier times ahead.
We hope you enjoy the farm and the autumn veggies,
Rebecca and Paul, for Lauren and the Fort Hill Farm crew
Available autumn veggies:
salad mix, pea shoots, head lettuce (6 varieties!), curly green and lacinato kale, rainbow chard, escarole, red cabbage, Collards, spinach, sage and thyme, radishes, salad turnips, red beets and Chioggia beets, sweet fall carrots, garlic, fresh leeks, fennel, beefsteak and green tomatoes, green bell peppers, Jalapeño, poblano, cayenne, and shishito peppers, Dark Red Norland, Blue Gold, and Satina Gold, Kennebec, and gold fingerlings, Carnival and Butternut squash, pie pumpkins, sweet potatoes, parsnips, Brussels sprouts, fresh baby ginger (ON SALE AGAIN THIS WEEK!)
Pick Your Own:
Perennial herbs – for your fall soups and roasts:
Oregano, Sage and Thyme – Trim the tops 4 ” down
PYO begins 30 minutes before and goes 30 minutes beyond barn hours.
Recipes, suggested by Rebecca Batchie. For more recipes, check out the Fort Hill Farm Recipe Database
Butternut Squash, Chickpea & Lentil Moroccan Stew
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan.