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Featured this week:
Tomatoes:
when we started distributing tomatoes in July, they came from our small heated greenhouse. Now the larger high tunnels are starting to produce, and we’ve got some nice heirloom varieties in there. Be sure to try some Cherokee Purple, Brandywine, Striped German, Cuore di Bue, Paul Robeson, Lemon Boy, and Mortgage lifter, and of course there are plenty of beefsteak tomatoes as well.
Yellow Squash: We have a good amount of this variety, which is now stealing the limelight from our dwindling zucchini patch. Delicious with olive oil and tamari and thrown on the grill; see recipe below for a treat.  Cantaloupe:
look for ‘lopes with tan rinds and a pleasant scent.
Green Peppers:indispensable in the late summer/fall kitchen, store in fridge crisper for up to a week. See Gazpacho recipe below.
Jalapeño Peppers:
These spicy little buggers enliven summer fare, including the gazpacho recipe below.
Also Available: arugula, lettuce, salad mix, red kale, scallions, curly green kale, red cabbage, Swiss chard, yellow squash, cucumbers, carrots, beets, Red Gold potatoes, garlic, corn, Ailsa Craig onions, and red torpedo onions
Potentially on the way:
pretty much stuck in a nice summer pattern, next week should be pretty similar.
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Distribution Hours:
Tuesday & Thursday:
2:30 to 6:30 p.m. *
Saturday:
8:00 a.m. to 12:30 p.m *
*Please arrive at the barn at least 15 minutes beforeDistribution Hours end*
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Farm News
The farm is at high season this week, and the first sign of that was a very good pick of tomatoes out of the high tunnel. It’s a great feeling to walk in the tunnels and see ready to pick heirloom and beefsteak tomatoes, and bright green foliage. We grow most of our tomatoes under plastic tunnels because heavy rains cause a lot of damage to ripe fruit, and bring on many diseases, which devastate the plants’ foliage. Many of you will remember the late blight epidemic in the Northeast in 2009 and 2011, where many farms, including this one, lost entire crops of tomatoes to this lightning-fast, and completely destructive fungus. This disease seems to be a permanent risk in New England, and it is again rearing its head in the region. Our plants are grown in compost and mineral enriched soil, with their clear plastic “umbrella” to keep out the rain, and so far seem to be doing well. Although this doesn’t affect late blight, we also painstakingly graft our flavorful tomato varieties to disease-resistant rootstocks in wintertime, to keep many other diseases at bay.
In terms of other crops, we have loads of sweet beets and carrots to bring in, and we’ve just finished up the last harvest of our Ailsa Craig onions, which made a good crop this year. We are storing them in a cooler, and should have them through mid-fall. Cherry tomatoes continue to come in. We’ve grown some interesting red ones, be sure to give them a try and tell us how they taste.
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| Justin, Chris, Tom, and Sarah bring in another round of sweet carrots. |
On the iffy side, our cantaloupe harvest is a bit uneven. For sure, there are some good tasting melons out there but we’ve lost some plants to disease and some fruit to rot. We’ll do our best to get a melon to every sharer. On the down side, our late planting of zucchini has displayed some bizarre growth patterns. We were late getting the transplants into the ground, and the plants decided they would dispense with growing and just start flowering and fruiting. So we have these bizarre bonsai squash plants, and very little fruit. Which means it’s a great time to try yellow and zephyr squash, which have better disease resistance than the zucs and do a lot better in late summer weather. Meanwhile we are still planting lettuce and salad mix for the fall, and the last of our broccoli successions. We’re also getting the first of our cover crop seeds into the soil after turning in our spring crops, to build fertility for next seasons veggie crops. Enjoy the harvest, Paul, for Rebecca, Katie, Amanda, Elliot, Tom and the crew
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| We’re stumped by the poor performance of our latest zucchini succession. |
ANNOUNCEMENTS:
-Just a note that it is Peak Blueberry Season in CT and berry quality will take a downward turn in a couple of weeks. Some local sources for PYO are: Maple Bank Farm in Roxbury, CT, Swanson Blueberry Farm in New Preston, and Evergreen Berry Farm in Watertown. -Please read the boards in the barn each week before putting your share together. We are experimenting with a new distribution system this year, and we will be making changes from week to week. If you need some help deciphering, please ask a farmer for clarification. -Please take a moment to review the Shareholder Guide atwww.forthillfarm.com. It has lots of answers to commonly asked questions about our CSA distributions. Some questions we have fielded are: *Can I pick up my share in the barn on a different day from visiting the Pick Your Own patch (Yes) *Can I buy bulk produce from the Bulk Board even after I have picked up my share for the week (Yes)
*Can I make up a week if I am away (No, but please send a friend or relative to send in your place-great way to score points with the In-laws!)
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Pick Your Own
PYO Hours:
The pick your own patch opens 30 minutes before each distribution, and closes 30 minutes later. PYO patch is open in all weather except thunderstorms. See distribution times in left column.
Flowers: Going strong. One bouquet per share. Please remember to bring your own shears, or you can buy a sturdy pair at the barn for $9. We are no longer able to lend out clippers due to safety and economic concerns. Sunflowers: We’ll offer these beauties as they open up their discs. Beans: We have green, wax, and Roma beans this year. Herbs: Herbs for fresh use. Pinch back the tips on oregano, thyme, sage, marjoram. For parsley pinch off outer stems. Basil has succumbed to downy mildew, and won’t be available for rest of season. Sun Gold cherry tomatoes: coming along nicely.
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| Recipes, suggested by Rebecca BatchieGazpachoAdapted from Recipes from America’s Small Farms4 large vine ripened tomatoes1 medium cucumbers, peeled and chopped1/2 bell pepper, choppedsalt and fresh ground black pepper 3 TBSP red wine vinegar, or to taste 1-2 cloves garlic, minced ½-1 jalapeno peppers, finely chopped (one would be hot!) 1/2 medium red onion, chopped 1/4 cup olive oil
1/8 cup chopped fresh basil, cilantro, or parsley
Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool; slip off their skins. Cut the tomatoes in half crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree half of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes. Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno pepper. Season with salt and black pepper to taste. Chill for at least 1 hour before serving. Sprinkle the fresh herbs over the bowls for garnish, if desired. |
| Summer Squash and Corn Pancakes with Greek Yogurt and HoneyAdapted from Fresh from the Farm: A Year of Recipes and StoriesI’m a sucker for savory pancakes, and these do not disappoint – you will want to make a double batch right off the bat.3 T unsalted butter, plus more for frying1 T olive oil, plus more for frying1 ½ cups small-diced summer squash (about 1 medium piece, or 7 oz.)kosher salt 1 ¼ cups fresh corn kernels (from 2-3 ears ½ cup sliced fresh scallions (white and light green parts) 1-2 tsp. minced fresh jalapeño peppers Freshly ground black pepper 2 T chopped fresh parsley 2 T sliced fresh chives ½ cup plus 2 T unbleached all-purpose flour (whole spelt is delicious) ½ cup cornmeal 2 tsp. sugar ½ tsp. baking powder ½ tsp. baking soda 1 large egg 2/3 cup whole milk 2 T plain thick Greek yogurt or sour cream, plus more for serving Honey, preferably local, for serving In a medium (10-inch) heavy, nonstick, ovenproof skillet, heat ½ tablespoon of the butter with the olive oil over medium-high heat. Add the summer squash and 1/8 tsp. salt and cook, stirring only occasionally, until the summer squash is shrunken a bit and starting to brown lightly, about 3 minutes. Add another ½ T butter, the corn, scallions, jalapenos and ½ tsp. salt. Cook, stirring occasionally, until the corn kernels are glistening and some are slightly shrunken, 2-3 more minutes. Remove pan from the heat, season the veggies with black pepper, and transfer to a mixing bowl. Let cool to room temperature, stirring occasionally (20-25 minutes). Stir in the parsley and chives. In a medium mixing bowl, whisk together the flour, cornmeal, sugar baking powder, baking soda, and ½ tsp. salt. Melt the remaining 2 T butter, let cool slightly, and whisk together with the egg, milk, and yogurt. Make a well in the center of the dry ingredients and pour in the liquid mixture, whisking until just combined. Combine the batter with the vegetable herb mixture and stir well. Let the batter sit for 5 minutes or up to 30 minutes. In a large (12-inch) nonstick skillet, heat about ½ T butter and 1 T olive oil over medium heat. When the butter has melted and is bubbling, use a 1/4-inch measure to scoop batter in to the pan, forming 3-4 pancakes. Cook for about 2 minutes, until the pancakes are golden brown on the bottom, then flip. Cook for 1 minute more. Transfer to a paper towel-lined plate and keep warm in a low (200F) oven. Repeat with the remaining batter, adding butter and oil as necessary, and turning the heat down as necessary. Serve warm with dollops of Greek yogurt and a generous drizzle of honey. |
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Paul Bucciaglia Fort Hill Farm
18 Fort Hill Rd.
New Milford, CT 06776
860-350-3158
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Turnips: Folks either love ’em or hate ’em. Oddsmakers in Vegas have it going 1:19, which means most folks turn their nose up at turnips. Which is too bad, because turnips are great in soups and stews, can also be roasted with other roots, and will store in your fridge crisper for months. 
Sweet potatoes: I would venture to say this is the only crop we grow that is truly adapted to the very sandy soil here at Fort Hill. We will be distributing sweet potatoes for the next three weeks. Will store for many months at 60F (we were eating the last of ours into July!). Mash, bake, roast, make into pies-any way you slice it they are yummy.
Winter squash smorgasbord: As mentioned above, grown using organic methods at Marble Valley Farm but NOT certified organic. (We are required by our certifiers to tell you this.) Megan sent us three types of acorn squash: the standard green kind, the sweet and tan Thelma Sanders, and the multicolored Carnival. Come early in the week for best selection as supplies are limited. You’ll be able to choose from our own certified organic butternut squash this week as well. For all winter squash, prepare by cutting in half, scooping out the seeds, oiling the cut edges, and putting face down in a baking pan with a quarter inch of water in it. Bake at 375F until a fork slides in easily. Acorn squash will store for a few more weeks at room temperature. Butternut will store for a few months. Baked in oil and salt, the seeds can be a nutritious snack. Brussels Sprout tops: We top the Brussels sprouts a few weeks before harvest, and used to throw these on the ground. A few years back a hurricane took out a big chunk of our fall harvest and we were feeling a bit desperate about what to distribute to the CSA. We learned from a farmer friend that the tops are quite tasty. Definitely give them a try. Use in place of collards or kale, or just sauté in garlic, oil, and stock. Will store for up to two weeks in a bag in your fridge, just don’t let them dry out.
We hope you enjoy the harvest, Paul, for Rebecca, Elliott, Amanda, Katie, Tom, and the crew ************************************************* Frequently Asked Questions … with Answers! When is the last CSA distribution week? We distribute produce for 21 weeks. This year Week 21 is the week of Oct. 28, which means our last distribution will be Saturday, November 1. When can I renew my share? We are going to delay share renewals until early winter this year, so we have time to take a close look at the share price, and produce amount and variety. We will notify primary shareholders by email with all the info they will need to renew.
Watermelon Radishes: People will love or hate these. They have a pretty, rose colored interior, with a sweet/hot taste. Store in a bag in your fridge crisper for a few weeks. Throw one in your roots bag and give ’em a try. Yukon Gold Potatoes: Yellow, moist flesh, great for mashing and roasting. Available in limited quantities (see lamentation in the Farm News). Store cool, dark, and dry. Also Available:
Broccoli raab: uniquely and wonderfully bitter, as broccoli raab alone can be. Where are the sprouts, you ask? They’re sprouting as best as they can, given their genetics, which hail from entirely sprout-less Italian cima di rapa greens (we have the photos to document this!). See www.forthillfarm.comfor some tasty recipes. Escarole: Looks like lettuce, but definitely not lettuce! Escarole is a bitter Italian green that mellows into some really tasty stuff when cooked a little bit. A must for my Mom’s Escarole and Beans recipe, see www.forthillfarm.com. Also Available: arugula, lettuce, salad mix, red kale, green kale, Swiss chard, cucumbers, carrots, beets, Ailsa Craig onions, eggplant, beefsteak and heirloom tomatoes, garlic, jalapeños, sweet peppers, broccoli, salad turnips, & sweet corn
Savoy cabbage:
Assorted sweet peppers:
