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Fall is already here! Shorter days, trees dropping their leaves, and (at last!) some rain. And, we finally have a couple of Fall crops–turnips and beans. Complete list below.

On the veggie share:
– Radish
– Squash
– Baby Greens
– Turnips
– Beets
– Fennel
– Beans

And the fruit shares include:
– Apples
– Plums
– Pears

Now, what to do these is something else. Got recipes? Let us know. See you all later!

Fall is here and leaves are turning and dropping upstate. The season has gone by so quickly….

Four of our Egyptians workers are scheduled to leave in next two weeks, a sign of the end of the season. We’re already planning for next year and to have all ready, I need to work on their visas now. The Department of Labor rep we work with will be here tomorrow to start the process.

We have not had our frost yet but the forecast shows a possibility on Sunday and overcast rainy weather for the rest of the week. On the other hand, NJ farm will not have a frost but sun after Thursday, this contrasts the difference that 150 miles makes.

We’re still looking for volunteers for this Sunday, to pick squash at our NJ farm. Email me or contact your CSA coordinator if you are interested.

– Zaid

Who doesn’t want more tomatoes? Keep ’em coming! We also have a newbie this week, fingerling potatoes (isn’t exciting to try new veggies?) and again, corn. Read on for the full list.

On the veggie share:
– Tomatoes
– Squash
– Greens (Kale)
– Fingerling Potatoes
– Radish
– Corn

The fruit includes:
– Pears
– Apples

Luckily, no storm forecast this evening. See you all tonite!

Just did a little search for Jerusalem artichoke recipes (aka Sunchoke). Most say that prep should include scrubbing (but not peeling) and either slicing thinly or chopping into one-inch or smaller chunks, then quickly dropping into acidulated water to prevent discoloring. Then use in any number of ways, such as these below:

Many online sources suggest combining with potatoes, then boiling and mashing together with desired seasonings (salt/pepper/garlic, etc). Others say they work well roasted: scrubbed (no need to peel), then tossed with a little oil and placed in a single layer in a baking sheet at 450 for only a few minutes (6-8). Roasting with carrots is also recommended (I still have a good number of those from previous Thursday pick-ups). Another method: fried in a little oil at 350 for a couple of minutes, then served with dip as an appetizer. If very fresh (as ours are today), they’re said to be great grated into salads or as part of a crudite platter. There are also several suggestions for cream soup and sunchoke gratin — heavy on the cream and cheese, of course.

One caveat: chowhound.com warns of a certain gassy aftereffect. This is said to be a by-product of the tuber’s chemical makeup and is prevented with Beano.

Aren’t new foods fun?!

Gone are summer days but we’re still enjoying Zaid’s tomatoes (how many more can you eat?) and of course, squashes. The new season brings new fruits and veggies to our tables and this week we have artichokes and again, radishes. Below is the complete list.

On the vegetable department:
– Celery
– Jerusalem Artichoke (looks like ginger)
– Tomatoes
– Greens (swiss chard or red kale)
– Squash
– Radishes

And the fruit shares include:
– Grapes
– Pears
– Apples

See you all tonite

Originally posted in Care 2 by Angel Flinn

For those who are considering adopting a vegan diet, one of the most common concerns is whether a diet that includes only plant foods can be nutritionally adequate.

Considering the position that animal-based foods have in the standard Western diet, this is hardly surprising. However, there is increasing evidence that suggests that not only is a whole-food vegan diet nutritionally adequate, but that eliminating animal-based foods can actually reduce one’s risk of disease and encourage overall physical health and well-being.

For those who are concerned about obtaining adequate amounts of specific nutrients, it’s useful to know which foods contain what. Not surprisingly, green leafies are some of the stars in this show, adding even more evidence to the case for a daily green smoothie regimen.

Do you know which fruits and vegetables are loaded with calcium? How about iron or magnesium? Read on!

Fall has set in with temps in the 50s, what an abrupt end to summer! I hope we get another week of warm weather next week. The frost can happen for us as early as 9/20 or as late as 10/10.

We’ll begin planting garlic for next year within the next few weeks but things are winding down and crops are on the verge of running out. So enjoy tomatoes for a little while longer! Melons are gone and many of the summer crops like peppers and eggplants peaked weeks ago, and did not do as well as we wanted due to the heat. We’re already thinking about next years crops and all the related issues.

Regarding the October farm visit: It would be best done on a Sunday at the new location in NJ. So if you are interested, contact your CSA coordinator.

If any one wishes to come help on the farm they can come to the NJ farm on Sunday and help us there contact me for more info.

– Zaid

Summer is officially over but we’re so happy we can still enjoy those juicy tomatoes! Fennel and dandelions (yay!) are also in the mix this week. Read on for a detailed list:

On the veggie share:
– Greens (Kale and Swiss Chard)
– Dandelion
– Fennel
– Tomato
– Squash
– Onions
– Watermelon

The fruit includes:
– Plums
– Apples
– Peaches

See you all tonite!

Don’t know what to do with all these peaches? Try this peach muffin recipe.

Original Recipe Yield 16 muffins

Ingredients
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups vegetable oil
* 3 eggs, lightly beaten
* 2 cups white sugar
* 2 cups peeled, pitted, and chopped peaches

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Thanks to Catherine for sharing. Happy “peaching” everyone!

Another week is flying by and summer is almost over—ok, not yet; but almost—and we can’t wait to taste what Fall will bring us. But for now, here’s what’s on today share.

On the vegetable department:
– Beans
– Greens
– Carrots
– Watermelon
– Mini Bells
– Parsley
– Tomatoes

Don’t know what to do with all those tomatoes? You can always make marinara sauce. (Worry not: we will not follow La Tomatina‘s example to dispose of over-ripe tomatoes!)

And the fruit shares include:
– Peaches
– Plums
– Apples

See you all soon

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