Weekly Newsletter and Recipe

For more ideas about what your fellow CSA members are making with their boxes each week, visit and post at FeedFeed

Week 17: September 16

This week at the farm the crew has gotten really into roasting vegetables for lunch. Throughout the season our crew lunches evolve and change with the food we have available. In the spring we make a lot of salads and sauteed greens, in July and August we eat a lot of raw tomatoes and slice everything we can get our hands on to use as pizza toppings, and in the fall we’re roasting! Our favorite combination is cubed delicata squash, sweet potatoes, and broccoli tossed in olive oil, salt, pepper, (and sometimes cayenne pepper, sometimes sage) in the oven at around 425. The squash and sweet potato can go in first since they take longer to cook than the broccoli, we also tend to cut them into smaller pieces to speed up the cooking time. Adrienne often whips up an incredible fresh herb pesto on the fly from a speed walk through the herb garden – parsley, basil, chives, mint, thyme, and lemon balm may make it in – this works incredibly as a side to this roasted vegetable side!

This week’s box:

  • Delicata Squash (very thin skin that you can eat too – either cut them in half and roast them cut-side down or cut into cubes and add to a roasted vegetable medley)
  • Mixed Greens (great raw in salads or very quickly steamed or sauteed)
  • Broccoli
  • Sweet Potatoes
  • Radishes
  • Mixed Sweet Peppers
  • Cayenne Peppers
  • Tomatoes
  • Parsley

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Week 16: September 9

There’s a first time for everything…and this year it’s broccoli! While we love the “brassica” plant family, which in addition to broccoli also includes radishes and our old stand-by, King Kale, we have been resistant to broccoli because it’s a one-hit-wonder. Unlike kale, which is known as “cut and come again,” meaning we harvest leaves from the same plants over many months, most broccoli varieties take about 90 days to produce only one head – and that’s it! As much as people love broccoli, we haven’t had the luxury for such a time and space intensive crop in previous years. This season, a few new key pieces of equipment (including a transplanter that enables our crew to ride along and drop seedlings into pre-made holes, and a plastic mulch layer, which creates a raised bed mulched in plastic in the field reducing our need to weed), have enabled us to grow some new things. Although broccoli, cabbage, brussels sprouts and winter squash aren’t the new hot items in any of this fall’s Style issues – we’re always excited to expand what we grow for you!

This week’s box:

  • Sweet Potatoes
  • Broccoli
  • Icicle Radishes
  • Tomatillos
  • Red Peppers
  • Kale
  • Parsley
  • (even more!) Tomatoes

Recipes:

Easy (easy easy easy) Tomatillo Salsa Verde (we’ve given this recipe to you before – but we think it’s the best, so we want to make sure you have the chance to do it!)

Chimichurri Sauce (another repeat – but if you’re not using all of your parsley each week, you’ve got to get into this!)

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms and Goat Cheese (from halfbakedharvest.com)

Ingredients

  • 1 cup of mashed sweet potato
  • 1 cup pureed burrata cheese or ricotta (use whole milk for best results, I used burrata chese)
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1/4 cup fresh parmesan, grated
  • 3-4 cups all-purpose flour
  • Brown Butter Balsamic Sauce + Mushrooms
  • 1 1/2 pounds cremini mushrooms, sliced
  • 6 tablespoons butter
  • 2 cloves garlic, minced or grated
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon crushed red peper
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 ounces goat cheese, crumbled

Instructions

  1. Make the gnocchi. Mix the mashed sweet potato, pureed burrata or ricotta, eggs, salt and parmesan together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable.
  2. Spread some flour on a large work surface. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour, then use one finger to push the gnocchi up onto the tines of a fork. Let the gnocchi drop back to the work surface. Doing this helps create ridges for the sauce to stick to, but you can skip it if you would like. Repeat this process with the other piece of dough and place the gnocchi on a large plate, cover and set aside.
  3. Bring a large pot of salted water to a boil.
  4. To make the mushroom and brown butter sauce. In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the remaining butter and cook until it begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.
  5. Now grab your gnocchi and add it to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi in it) back to medium heat. Let the gnocchi get crisp on one side for 2 minutes and then two minutes on the other, then stir gnocchi into the mushrooms. Remove from the heat and serve immediately with crumbled goat cheese on top. EAT!

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Week 15: September 2

Welcome to the fall part of the share! In the coming weeks we will have sweet potatoes, winter squash, collard greens, broccoli, and cabbage. For now, though, the summer food is still here in force and we’re going to enjoy a couple more weeks of tomatoes and eggplant, and hopefully red, orange, and yellow peppers well into the fall. Even though we’re expecting this week to be one of the hottest of the summer, this is the time of year we start thinking about putting the fields to sleep for the winter. That will mean mowing and tilling spent crops (zucchini and cucumbers for example), and planting cover crops in our open fields to prevent erosion and feed green matter to the soil (crops such as oats, rye, and field peas). We’ll also start planning for our crops that overwinter – wheat and garlic in particular, which we plant in mid October.

We’re looking forward to six more weeks of great food, and our annual Oktoberfeast party on October 11 to celebrate the end of another season.

This week’s box:

  • Mustard greens mix (a little spicy! great raw as a salad or chopped and quickly sauteed)
  • Peppers
  • Shishito Peppers
  • Tomatoes (beefsteak & heirloom)
  • Kale
  • Swiss Chard
  • Parsley
  • Eggplant
  • Jalapenos

Recipe: Red Bell Pepper Coulis

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Week 14: August 26th

What a great summer season we’ve had, and what a great box we have this week to wrap up the summer share! As always, included in this week’s box is a collection of what’s best now out in the fields, which today includes a variety of beefsteak and heirloom tomatoes, sweet peppers, eggplant, and wheat berries in celebration of our successful wheat harvest in July (you’re more than welcome to mill your wheat berries at pick up if you’d prefer whole wheat flour).

Today is a bittersweet day – reaching the final day of the summer CSA with 14 great weeks of boxes under our belts feels like a win, but we’re sad to see many of our members be done at the farm for the year. This season’s CSA was the largest and best to date – 130 families. For those of you for whom this is the last week of pick up – thank you for your membership and support this season! And for our full season shareholders – we’re looking forward to another six great weeks of deliciousness – a couple more weeks of summer treats like tomatoes and peppers followed by winter squash, collard greens, broccoli, and sweet potatoes. We hope to see everyone at our annual Oktoberfeast party at the farm on Saturday, October 11th (Colombus Day weekend) when we celebrate the season with incredible food and drinks from local farms, fishermen, breweries, and vineyards. More details will follow in the coming weeks.

This week’s box:

  • Sauce Tomatoes
  • Tomatoes
  • Wheat Berries
  • Multicolored Peppers
  • Jalapeno Peppers
  • Shishito Peppers
  • Okra
  • Eggplant
  • Parsley
  • Red Russian Kale
  • Garlic

Feeling a little overwhelmed by the eggplant? Eggplant is tricky – while some of you probably have a collection in your refrigerator, others are asking us for extras each week. When prepared well, eggplant is absolutely amazing, below are some quick suggestions for how to make it great.

Whole on the grill: spear the eggplant a few times with a fork, put the entire thing (unsliced) on the grill on low- medium heat for about 30-40 minutes, it will shrivel a little like a raisin. Cut it in strips from top to bottom (leaving the stem on for a more attractive presentation). The center turns almost to custard, drizzle the slices with olive oil, salt, pepper, and chopped mint.

With smashed potatoes: Prepare the eggplant as described above (you can also use this method in the oven). When cooked, scoop out the insides and mix with mashed or smashed potatoes – it adds an incredible creamy texture and rich flavor your guests won’t be able to identify

Cubed and fried: Cut into cubes and deep fry (peanut oil works best). Top the fried cubes with shredded Parmesan cheese, salt, and pepper. It’s a good thing that deep frying is a pain, otherwise it would be easier to do more often, but this delicious treat is worth the time, effort, and calories.

Broiled and baked: Slice the eggplant into strips, toss in olive oil, salt, and pepper, and broil for about 20 minutes. Remove the strips from the oven, mix with goat cheese, bread crumbs, and chopped capers and olives, and bake for 15 minutes at 350. A farm member has made this for us twice – it will change the way you feel about eggplant!

Week 13: August 19th

The tomatoes are here, what happened to the basil?? You may remember we had beautiful basil earlier in the season, but along with other organic growers, by this time of the year the basil has been largely taken out by basil downy mildew – a disease that’s new to the United States. Black spores travel through the air and latch onto the undersides of leaves, turning them brown and eventually killing the leaf and causing it to fall off. There are few organic controls to combat downy mildew on basil, although we’re hopeful that in the next few years more disease resistant varieties and other disease controls will be developed. Basil used to be one of our fool-proof crops, and this new pathogen has been such a disappointment! But, although there’s no basil in your box this week, there is a bed of basil across from the herb garden that you’re welcome to pick from. There is new growth on some of the plants that is mildew-free and would be great to pair with your tomatoes!

Recipes:

Eggplant Bacon!

Amanda’s Favorite Panzanella – It is so simple and delicious, I make it a couple times each week

  •  Cube Carissa’s bread and toast it on the stove top for about five minutes (I like to toss it in Arlotta’s hot pepper olive oil, available at all east end farmers markets)
  • Cut about a quart of cherry tomatoes in half (you could also use full-size slicing tomatoes) and add them to the toasted bread cubes
  • Add roughly chopped basil, parsley, and salt and pepper to taste
  • Drizzle with a high-quality balsamic vinegar (I also like to use Arlotta’s aged balsamic)
  • Toss again and serve right away. I sometimes also add sauteed kale to this dish or top it with a poached egg. Enjoy!

This week’s box:

  • Tomatoes!
  • Multicolored peppers
  • Eggplant
  • Shishito peppers
  • Russian Kale
  • Swiss Chard
  • Parsley
  • Garlic

In the field to pick:

  • Cherry tomatoes
  • Herbs
  • Flowers

Week 12: August 12th

NOW the tomatoes are finally here! A great thing to do when we’re buried in “solid food” (unlike the springs when we’re swimming in leafy greens) is to make ratatouille (could also be a great place to hide that okra if it isn’t your favorite…). We farmers also grill a lot, and slice vegetables either into strips or cube them and put them on skewers so everyone gets a taste of all the summer colors. Since we have red kale this week, we also think it would be fun to do a red kale ceasar salad, (from our pal at ABC’s The Chew, chef Michael Symon).

Out in the field our crew is just trying to keep up! We have been harvesting so much so often that we have hardly had time for weeding, planting, and other field work that needs to be done. We never complain about having “too much” food to harvest, since the reverse would be unfortunate, but we have spent many-a-morning hauling zucchini out of the field. Last week 1,000 lbs of squash went to local food pantries and this week another 1,000 lbs is heading to the Long Island food bank for distribution farther west. We’re always glad when we can share the wealth! (Sorry sweet potatoes, looks like you’ll have to wait until September to get weeded…)

This week’s box:

In the field to pick:

  • Cherry tomatoes
  • Herbs
  • Flowers

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Week 11: August 5th

Where are those tomatoes?? One by one they’re ripening out there…ever so slowly. We can’t remember another year in which the tomatoes were so late – it just hasn’t been that hot this season and they’re ripening slower. While we wait for full-size slicing tomatoes, please take advantage of mixed u-pick cherry tomatoes! They are planted in rainbow order on the right side of the central walkway across from the flowers. Varieties include Favorita and Matt’s Wild Cherry (red), Sungold (orange), Yellow Mini (yellow), Sweet Treat (pink) and Black Cherry (brownish purpleish).

Please enjoy this week’s box, some new recipes, and two of our favorite recipes from years past below – Thai Curry and Eggplant Sandwiches!

This week’s recipes:

Assorted Gazpachos from Michael Pollan (NYT)

Smokey Eggplant Spread

Thai Curry, from Chef Jeff Schwarz

 

Our good friend Jeff Schwartz, formerly the executive chef at the Crow’s Nest, puts together an amazing Thai curry using nearly all of the vegetables in your box. He explains it here:

 

Ingredients:

  • RED curry: the fresh in the refrigerator is better but the one in the plastic packaging on the shelf is good as well.
  • palm sugar is best but regular sugar works
  • fish sauce….if vegan skip on it
  • 3-4 cans coconut milk
  • kaffir lime leaf is good but not a must
  • 1 bunch of thai basil
  • bunch of cilantro
  • red peppers, carrots, shallots
  • 3 limes
  • jasmine rice
Preparation:
  • chop up 1 red pepper, 3-4 shallots, 2-3 carrots….should be equal parts of each (use zucchini, squash, eggplant, peppers, and kale…and any other farm veggies you may have in your fridge from weeks past…)
  • place a healthy amount of peanut or canola oil in a good sized pot.
  • add the peppers, carrots, shallots, or other vegetables and saute for a few minutes over
  • medium heat until sweated….add 3 tbsp of the red curry paste. stir. push it around. break itup. cook for two mins or so. add the kaffir lime leaf. maybe two leaves.
  • add 1 tbsp of palm sugar, 2 tbsp of fish sauce, 30 seconds later add 3 cans of coconutmilk. bring to a simmer. taste. if too spicy. add more coconut milk, if not spicy enough. add more curry paste. add salt and more sugar as desired.
  • add whatever pre cooked vegetables at this point.
  • add a lot of thai basilleaves. no stems. at least 10. add a nice amount of cilantro leaves as well.

taste. squeeze some lime juice in at the end.

Serve with jasmice rice.

and away we go.

Eggplant Sandwiches:
  • Slice the eggplant thick 1/4 inch (2 slices per sandwich – use the wide, black Italian eggplant in your box)
  • Let the eggplant slices sit in salted water for 20 minutes
  • Remove from water and pat dry
  • Dip in a beaten egg to coat the entire slice
  • Coat one side of each of the slices with bread crumbs and Parmesan cheese
  • Put whatever your delight may be between the slices, breaded sides out (inside try mozzarella and marinara to take it in the Italian direction, or other sliced vegetables and cheese…)
  • Bake at 350 for 35 minutes, flipping once during baking
  • Slice it and eat it like a sandwich

This week’s box:

  • Sweet peppers
  • Cayenne Peppers
  • Shishito Peppers
  • Thai Basil
  • Eggplant
  • Squash & Zucchini
  • Parsley
  • Cucumbers
  • Garlic
  • Swiss Chard
  • Kale
  • Radishes

In the field to pick:

  • Cherry tomatoes
  • Herbs
  • Flowers

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Week 10: July 29th

The wheat harvest is nearly complete! All that remains of our 16 acre harvest is the half acre plot beyond the raspberries at our primary field (the other fields are scattered between Amagansett, East Hampton, and Sagaponack – we leave the home field for last because it is nearly impossible to fit the combine through the gate). Unlike vegetables, wheat is very low-input almost all the time, becoming a high-intensity crop for us only during sowing (in mid-October), fertilizer application and undersowing clover (in March) and harvesting in July. For a successful harvest we rely heavily on our neighboring farmers for help: Dean Foster of Foster Farms in Sagaponack stored our combine in his barn for the winter and spring, Layton Guenther of Quail Hill Farm in Amagansett helps us move around the harvested wheat with trucks and tractors, and Pete Ludlow of Mecox Bay Dairy in Bridgehampton helps us tune up the equipment before the harvest,  partners with us on actually growing a ten acre parcel, and is instrumental in helping us clean, dry, and store the grain. The collaborative partnership we have with other farmers demonstrates the purpose of the Amagansett Wheat Project, which is a primary pillar of Amber Waves Farm, to work as a farming community to reintroduce food-grade grains eastern Long Island. Together we have trialed different varieties for flavor, productivity and resistance to deer, as well as varying methods of fertilizing, and different equipment for sowing and harvesting.

Our harvest of nearly 14,000 lbs (including 1 ton grown by Quail Hill Farm for their CSA members) is our largest harvest to date. Much of the wheat is milled and used by our baker Carissa Waechter of Carissa’s Breads to bake the bread for the CSA, her farmers markets, and local restaurants. We excitedly await the harvest each year so we can experience the terroir of our local wheat- which is especially evident in the nutty, cinnamon-y smell of the flour, which, to us, is always reminiscent of the holiday season. (Dan Barber opens his recent book The Third Plate: Field Notes on the Future of Food with a shout-out to the farmers at Lakeview Organic Grain, our wheat seed supplier near Rochester, for the great work they’re doing producing grains – Dan regularly speaks about the importance of reestablishing a sustainable regional grains system, both for flavor and food security). Despite the special nature of our flour, the majority of the wheat is actually sold in the form of wheat berries at farmers markets and to local restaurants (including Rowdy Hall, South Edison, Ruschmeyers, Topping Rose House). The fact that most wheat was in higher demand as a whole grain rather than whole wheat flour came as a great surprise to us after our first harvest, so we have done much less milling in the last five years than we anticipated. Wheat berries and whole wheat flour will make an appearance in your box several more times before the end of the season!

This week’s box:

  • Kale
  • Collard Greens
  • Lettuce
  • Parsley
  • Okra
  • Eggplant
  • Sweet Peppers
  • Jalapenos
  • Eggplant
  • Squash & Zuchinni
  • Cucumbers (a lot of cucumbers this week!)
  • Garlic

In the field to pick:

  • Flowers
  • Herbs (including basil, which is not in the box this week)
  • The last of the raspberries (for now, they’ll be back again in the fall)
  • Maybe the first of the cherry tomatoes…

 

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Week 9: July 22nd

This may be the busiest week of the season, we’ve started the wheat harvest but the vegetables continue to demand our attention. As long as the rain holds off for a few days we’ll be in great shape. More on the wheat harvest next week.

What a box we have for you this week! After a cool spring and a mild summer so far, the true summer food is finally rolling in. The highlight of this week’s box are the Shishito peppers, which many of you have likely tried in restaurants over the past couple years. This small Japanese frying pepper has become extraordinarily popular – there was a national shortage last season and east end chefs were paying a premium to bring them in from anywhere they could. This season, we took our Shishito crop seriously and planted more than 2,000 plants, which we hope will satisfy the CSA, farmers market shoppers, and the chefs we regularly work with. Shishitos are excellent pan-seared in olive oil with salt and pepper and then a squeeze of lemon juice. They’re also fast and easy on the grill – either directly on the grates or wrapped in tin foil. The peppers are notorious for 1 out of 10 being spicy while the rest are very mild – but after the fist-fulls of Shishitos I’ve eaten I’d say it’s more like 1 in 100. As a condiment and sauce guru, one of my favorite things about these peppers is their little stem-handle, which makes them the perfect vehicle to be dipped in a sauce of your choice! Suggestions for preparation and sauces are below. Next time you’re out be sure to order our Shishitos – available at Ruschmeyers in Montauk!

A few weeks ago I mentioned the concept of an “opportunity vegetable,” a vegetable that isn’t your favorite that you have the opportunity to learn to enjoy it. This week’s opportunity vegetable may be the okra. If a vegetable can be polarizing, this is one of them – people either love it or can’t get past the sliminess factor. Try one of the recipes listed below, we planted enough okra for all of Long Island so if it isn’t your favorite this week, you’ll get another chance.

This week’s box:

In the field to pick:

  • Flowers
  • Herbs
  • Raspberries

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Week 8: July 15th

Every farm season brings ups and downs, laughter and tears in the fields, and crop successes and failures. We have so far been blessed with our best season to date and an excellent crew, for which we are very grateful. The last week has been very sad for us – our beloved farm cat Tim was hit by a car and killed. He was an intensely friendly cat that made even dog-people fall in love with him, and along with his feline companion Jim, Tim was a treasured member of the farm crew that will be missed tremendously.

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Earlier in the week a predator of some kind (either a possum, raccoon, or fox) dug under the electric poultry fence and killed 17 of our ducks in a single night. Life and death is a reality on every farm, but can be hard to swallow anyway. Despite our heavy hearts we will keep our heads high and work hard to take care of our many thriving plants, animals, and each other as we bring you the best the fields have to offer. In the coming weeks we are excitedly awaiting the arrival of okra and eggplant next week and tomatoes and peppers the following week.

This week’s box:

  • Collard Greens (recipe below)
  • Scallions
  • Russian Kale
  • Lettuce (is back!)
  • Radishes
  • Fresh Garlic
  • Basil
  • Amethyst Basil
  • Parsley
  • Zucchini & Summer Squash
  • Cucumbers

In the field to pick:

  • Flowers (including sunflowers!)
  • Herbs (the lavender is blooming and the lemon grass is now open for cutting)
  • Raspberries (all the way to the right as you enter the farm gates)

 

Recipe: you don’t have to overcook the collard greens!

People often think you have to cook the heck out of collards to make them palatable, but you don’t! The collards in your box this week are young and tender, and can be eaten like kale (our go-to is always sauteed with garlic and olive oil) or even raw in a salad, like this suggestion from Epicurious. Enjoy!

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Week 7: July 8th

This week’s box includes the first of the garlic harvest – something we wait all year for. When we harvest the garlic we pull the entire plant up (the whole plant is included in your box so you can see it), tap the soil off of the grabby roots, and load it up to be brought back to the barn for curing. Just after the garlic is harvested there exists a special two week window in which the garlic is still considered “fresh” (because it hasn’t yet been dried or cured), and you’ll notice how juicy it is, and also how the skin that divides the cloves has not yet turned papery. To cure the garlic we’ll lay it out in the barn, stem and all, for the next couple months before we tie it in bundles and hang it from the rafters. With a CSA as big as ours (125 families) and farmers market shoppers as hungry as they are for fresh garlic, we know by the time we hang it up in the barn we probably won’t have much left!

After we began the garlic harvest on Monday the crew sat down together to have our weekly “pizza lunch,” our one communal lunch of the week when all eight of us sit down together. Instead of pizza this week we raided the “farmer bins” in the cooler (bins of produce that are leftover, can’t be sold, aren’t perfect, etc.) and cooked a feast. When we all cook and eat together it gives us a great opportunity to taste each others’ favorite dishes and talk about what else we’ve been making. My favorite discovery this week were apprentice Laura Rose’s patellis (recipe below). I also learned that to use up the last of their zucchini the other night Mark and Abby cubed it up, added bread crumbs, grated cheese, and olive oil, and baked it. I tried it last night (at 400 for about 25 minutes), topped it with freshly made basil pesto, and it turned out to be a delicious meatless Monday! For dessert, I also heard about bluebarb pie (another great way to use that rhubarb in your fruit share – scroll down to last week’s post for more rhubarb suggestions). It can be hard to go back to work in the hot field after a farmer lunch feast, but we managed to get back out there to make sure you get your share of the farm’s bounty this week, too. Enjoy!

This week’s box:

  • Garlic!
  • Arugula
  • Carrots
  • Cucumbers
  • Zucchini & Summer Squash
  • Radishes
  • Swiss Chard
  • Italian Kale
  • Parsley
  • Basil

In the field to pick:

  • Flowers (including sunflowers!)
  • Herbs (the lavender is blooming and the lemon grass is now open for cutting)
  • Raspberries (all the way to the right as you enter the farm gates)
Recipe: Laura Rose’s Patellis
Ingredients:
  • 4 medium or 6 small zucchinis—chopped into 1/4 inch cubes
  • 2 eggs (1 egg per 2 medium sized zucchini)
  • 1/3-1/2 cup parmesan cheese—shredded
  • 1/3 cup parsley—chopped
  • 4 cloves garlic—minced (add more if you love garlic)
  • 1 cup flour
  • salt and pepper to taste
  • olive oil
Preparation:
Using a frying pan (or any pan with some depth), pour enough olive oil to cover the surface plus about 1/8 inch.  Each side of the patelli must be fried, but should never be completely submerged in oil.  Put on medium high heat while prepping.
Mix chopped zucchini, parmesan cheese, eggs, parsley, garlic, salt and pepper together in a large bowl.  Once everything is mixed, add the flour.  The consistency should not be thick enough that it’s sticky like dough, but there should be a little more cohesiveness than pancake batter.  Scoop a large spoonful and drop it in the oil.  It should stay together and begin to fry on one side.  If the patelli seems like it is falling apart in the oil, add more flour.
Let the one side fry, checking underneath every couple of minutes. Once the bottom looks brown—>dark brown, flip it over and cook the other side in the same fashion.

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Week 6: July 1st

Happy Fourth of July! Amber Waves loves this holiday – the farm is named for America the Beautiful after all. To celebrate we’re busy out there in the fields hoeing, weeding, planting, trellising – and it’s paying off, the summer crops are looking great! Zucchini and cucumbers are coming in beautifully and raspberries, cherry tomatoes, okra, eggplant, and the wheat are on the way in the coming weeks. To read and see more about what’s going on at the farm, visit the kitchn (where we always send you anyway for great recipe ideas!), which will feature blog posts about Amber Waves Farm throughout the season. Also check out our recent interview with Beach Magazine in their latest issue (page 64).

This week’s box:

  • Carrots
  • Cucumbers
  • Zucchini
  • Radishes
  • Lettuce
  • Swiss Chard
  • Basil
  • Parsley (we love this stuff – it will continue to appear in your box throughout the season. Not only is it more than a garnish and a delcious addition to almost any meal – it’s incredibly nutrient-dense. If you have some left over at the end of the week, add it to your smoothie or start practicing Chimichurri)
  • Scallions

In the field to pick:

  • Flowers
  • Herbs
  • Sugar Snap Peas

And if you’re signed up for the fruit share and wondering what to do with all that rhubarb…here are some suggestions from Saveur for new takes on desserts and our favorite, the Kitchn’s ideas for savory rhubarb dinners. Enjoy!

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Week 5: June 24th

Welcome to summer and the start of the fruit share this week! We are so excited to be partnering with Briermere Farms for fruit, Mecox Bay Dairy for cheese, and Carissa’s Breads for our whole wheat loaves. The CSA is one of the best insurance policies for farmers, since members agree to share the risks and the rewards of the season with the grower. This year, we’re happy to be including more nearby farms into the Amber Waves CSA and keep our food dollars local. We hope you enjoy this partnership as much as we do!

Garlic scapes are making another appearance in your box this week, and will likely appear at least once more before the “real garlic” is harvested in the next couple weeks. Growing a garlic crop is a 9 month labor of love (beginning with planting individual cloves in mid-October and a harvest around the fourth of July) and the arrival of the scapes means full heads can only be a few weeks away. The garlic scape is actually the flowering or seed-producing part of the garlic plant. Over a period of only a matter of days in mid-June they spring out, cheerfully twisting and twirling. In order to redirect the energy of the garlic plant into producing large cloves and a large head underground rather than a flower above, we farmers snap off the scape. If left unharvested (we always overlook at least a few…) a beautiful white globe-like flower with tiny garlic cloves in place of petals emerges. The plant will use most of its energy to produce this flower, and the tradeoff is a very small head of garlic at the base of the plant. Farmers used to compost the scapes, seeing them only as an unusable byproduct of a traditional head of garlic, but the demand for this short-season specialty has grown such that chefs are asking us about them in April – reserving their share of the June harvest. Scapes are great on the grill, or chopped up and treated as you would garlic clove in a sautee with olive oil and greens. Primarily, though, people go wild for garlic scape pesto. Read a 2013 T Magazine article about scapes at Quail Hill Farm here, and also check out this 2008 story about scapes that Katie and I remember enjoying when we were just discovering scapes for ourselves as farm apprentices at Quail Hill Farm. If you’re not in the mood for dealing with your scapes now – put them in a vase on your table in place of flowers! Especially now that you can wow your guests with your abundant knowledge of the garlic plant cycle :)

This week’s box:

  • Zucchini!
  • Baby fennel
  • Endive
  • Basil
  • Bok Choy
  • Rainbow swiss chard
  • Lettuce
  • Scallions
  • Parsley
  • Garlic scapes

In the field to pick:

  • Sugar snap peas
  • Herbs
  • Flowers

Recipes:

Endive and Sugar Snap Pea Salad

Summer Squash Carpaccio with Fennel, Basil, Mint, and Pecorino

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Week 4: June 17th

It’s mid-June and our full farm crew has finally arrived! In stark contrast to the first few seasons of Amber Waves when Katie and I were alone in the fields, the last few years have brought new enthusiastic farm apprentices to the farm. Apprenticeship programs are perhaps the best way to reach and influence the grower/producer component of our food system. Outside of growing up in a farm family, apprenticeship programs are one of the only ways to save and pass on the incredibly important knowledge required to grow food. Operating a biologically diverse, efficiently run farm is highly skilled work, and we think it is incredibly important to spend significant time and energy to teach this trade. It is our intention to grow as many farmers as we can – and we believe that after an experience like the one we provide at Amber Waves new farmers will have the tools they need to pursue a life in this field. The apprenticeship program is not only a primary component of our education work at the farm – working with a bright, driven, opinionated crew is fun and engaging. Katie’s and my business plan was born while we hung and hovered over the swiss chard, zucchini, and eggplant during our own apprenticeship at Quail Hill Farm, and we still value the great conversation that sprouts out of hours of laboring in a farm field. It takes us months to assemble the right crew each season, and we’re thrilled to have everybody on board. Read more about this season’s crew!

This week’s box:

  • Garlic scapes! (and not a moment too soon, I just used my last measly garlic clove from last season…)
  • Baby Hakurei turnips (little white turnips, excellent raw or sauteed in butter)
  • Mustard greens (Oooh they’re spicy! Use them chopped in a salad or mixed in with other greens in a stir fry)
  • Swiss chard
  • Frisee
  • Parsley
  • Head lettuce
  • Radishes
  • Kale
  • Edible bok choy flowers

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Week 3: June 10th

A farm friend of ours refers to vegetables that aren’t her favorite as “opportunity vegetables,” since she has the “opportunity” to find ways to enjoy them! Common “opportunity vegetables” are okra, eggplant, and even our beloved kale (Katie and I have our own opportunity vegetables…which between us include fennel, beets, green beans…). This week’s opportunity for you may be the frisee, a type of leafy endive. It’s much more bitter than lettuce although it can definitely be eaten raw in a salad. Because of the bitter flavor, we suggest using a sweeter dressing than we’d usually use…maybe a blend of olive oil, balsamic, honey, and cranberries. There’s also a link to a frisee recipe below.

Enjoy!

This week’s box:

  • Baby scallions
  • Spinach
  • Endive (also called frisee, in the plastic bag)
  • Lamb’s Quarters (wild spinach)
  • Radishes
  • Kale
  • Parsley
  • Head Lettuce

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Week 2: June 3rd

These few early weeks of the season give us a a chance to appreciate the simple pleasure of greens. After an especially long, cold winter, it’s pretty exciting to just enjoy an enormous fresh, crunchy salad straight from the field! Since this spring has been particularly cool and the vegetables were slow to get started, we were given the opportunity to get creative and take advantage of sometimes underutilized wild edibles. Last week’s box included lamb’s quarters, or wild spinach, which not only grows like a weed (because it is a weed!), but is also absolutely vitamin-packed and delicious. Read more about this amazing plant on NPR’s Last Chance Foods, (and while you’re there, scroll down to the Long Island wheat piece that Amber Waves recorded with WNYC’s Amy Eddings in April!). The yellow edible flowers in last week’s box were also a lucky find in the field, leftover from a late cabbage planting last season that flowered this spring.

This week’s box contains more greens (with the addition of radishes, green garlic, and wheat berries), and if you’re in the mood for something more than a salad, go for one of the recipes below. Yesterday one of our apprentices whipped up green garlic pancakes with sesame oil & soy sauce on the side for lunch, and we highly recommend that as well!

We hope you enjoy this week’s box! And the herb garden is open, please take advantage of everything marked with a blue and white stake (especially those beautiful chive blossoms – they won’t be around for long!).

Your Farmers,

Amanda & Katie

This week’s box:

  • Radishes
  • Green Garlic
  • Parsley
  • Wheat Berries (or mill your own whole wheat flour at the farm!)
  • Kale
  • Head Lettuce
  • Pea Shoots
  • Bok Choy

Recipes:

We know, there’s a LOT of bok choy in the box. One of our favorite things to do with bok choy is to slice it in half lengthwise and put it cut-side down right on the grill (covered in a little olive oil, salt, and pepper).

Bok Choy Gratin

Here are some other nice ideas to experiment with: Thekitchn.com recommendations for the best way to use more greens into your meals

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Week 1: May 27th

Welcome back!

This week’s box:

  • Italian Kale
  • Russian Kale
  • Head Lettuce
  • Bok Choy
  • Pea Shoots
  • Mung Bean Sprouts
  • Lambs Quarters (our favorite wild edible! also called wild spinach – use it raw in a salad or sautee it!)
  • Cabbage Florets (another wild edible, the beautiful yellow flowers are both decorative and delicious, use them as a colorful addition to your greens)
  • Seedlings of your choice

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2013

Week 19: October 8

The last week of pick up has arrived! We are so grateful to have shared the bounty of our fifth season with you. Each season has its own personality, its own successes and failures. A few of our many season highlights include our largest CSA membership to date (100 families) and our biggest crew yet (six people) – both of which contributed to our best season so far. We had banner years in eggplant, sweet peppers, tomatoes, and kale and put a new field into production on Town Lane (we were disappointed only in this year’s garlic crop, and are very much looking forward to planting next year’s garlic within the coming week). We bought a truck and a tractor and put up two new greenhouses, got two farm cats, and after months of saying we would – we finally moved the chickens out into the field in their coop on wheels! In August we filmed a segment with ABC’s The Chew and were featured in a recipe series in T Magazine’s blog. And perhaps most excitingly, the bread included in the weekly share is finally made with Amber Waves whole wheat flour! Thanks to Carissa Waechter of Carissa’s Breads, this new addition to the farm’s activity was a delicious success.

Our CSA membership is the driving force behind the farm and we are deeply appreciative of the partnership we have with our members. We hope to see you this weekend at our annual Oktoberfeast this Saturday, October 12th! to celebrate members, farmers, and friends of the farm. We also hope you’ll join us again next season – your commitment to the farm makes what we do possible. Enjoy your last box of the season!

This week’s box:

  • Italian kale
  • Collard greens
  • Bok choy
  • Tat soi
  • Parsley
  • Carrots (finally!)
  • Icicle radishes
  • Watermelon radishes
  • Sweet Potatoes
  • Broad beans (a racy variety called Dragon’s Lingerie…recipe below)
  • Sweet potatoes
  • Sweet peppers
  • Pie pumpkin

Recipe:

Ina Garten mentions her favorite farmers in this recipe for the beans in your share this week – so we thought we’d share it with you!

Flat beans with Pecorino (from Barefoot Contessa How Easy is That?)

Ingredients:

  • kosher salt
  • 1 1/2 lbs. Romano beans
  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tea spoons sea salt or fleur de sel
  • 3/4 teaspoon freshly ground black pepper
  • 4-5 ounces of shaved aged Pecorino Romano cheese (shaved with vegetable peeler)

Preparation:

Bring a large pot of water to a boil, add a tablespoon of kosher salt and the flat beans, and cook for three minutes or until the beans are just tender. Drain immediately and place the beans on a platter. Drizzle with the olive oil and sprinkle with the sea salt and pepper. Toss with the Pecorino and serve hot or warm.

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Week 18: October 1

The first of the 2014 crop wheat has been planted! This year we are partnering with Pete Ludlow of Mecox Bay Dairy in Bridgehampton to significantly expand our wheat acreage to about 15 acres (which should yield about ten tons) – and the first five acres were planted last week! Currently on this Tuesday morning Pete is heading to Amagansett with equipment to help us get going planting wheat on our own Town Lane field, where we hope to plant in the next two weeks. In celebration of our fifth year of planting wheat on the east end, your choice of whole wheat flour or wheat berries is included in this week’s box. There is also a mouth-watering recipe for butternut squash wheat berry risotto – we hope you’ll try it this week. Enjoy!

This week’s box:

  • Italian kale (recipe below)
  • Rainbow kale
  • Napa cabbage
  • Mizuna (bagged salad green)
  • Ruby streaks mustard greens (great in a salad with the mizuna, quickly sauteed or as a bed of greens under roasted chicken or fish)
  • Tat soi (Asian spinach – best raw in salads or very quickly steamed or sauteed)
  • Purple scallions
  • Icicle radishes
  • Hakurei turnips
  • Italian parsley
  • Butternut squash (recipe below)
  • Sweet potatoes
  • Garlic
  • Wheat berries or whole wheat flour (your choice)

Recipes:

Butternut Squash and wheat berry risotto

 (from pbfingers.com)

  • Serves: Two as an entrée, four as a side dish
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/4 teaspoon thyme
  • 1 cup wheat berries
  • 2 cups vegetable broth
  • 2 heaping cups butternut squash, peeled, seeded and cut into cubes
  • 1/3 cup Parmesan cheese
  • 3 cups fresh spinach (use tat soi instead!)

Directions:

  1. Heat oil in a medium size pot over medium heat. Add onions and thyme and cook until onions are slightly soft, about five minutes. Add wheatberries and allow to cook, stirring constantly, for approximately two minutes.
  2. Turn the heat to medium-high. Add broth and butternut squash. Stir constantly and allow to simmer until broth is nearly completely dissolved and butternut squash breaks down and becomes creamy (somewhat like mashed potatoes), approximately 25 – 30 minutes.
  3. Stir in Parmesan cheese.
  4. Add spinach and stir until leaves are somewhat wilted.
  5. Divide up mock risotto and enjoy!

Kale chips (Dan Barber of Blue Hill published this now famous recipe in 2009, still one of our favorite go-to’s for Italian kale)

Creamy Parsley Sauce (from Canal House Cooks Every Day - great as a side sauce for meat or roasted hearty vegetable dishes)

Put 1 1/2 cups whole milk and 1 bay leaf in a small saucepan and cook over medium heat until tiny bubbles form around the sides of the pan, about 5 minutes. Remove from the heat and set aside to infuse for about 20 minutes. Remove and discard the bay leaf. Melt 3 tablespoons butter in a medium saucepan over medium-low heat and whisk in 3 tablespoons flour. Cook, whisking constantly, for about 1 minute. Slowly add the milk and cook, whisking, until thickened, 5-10 minutes. Whisk in 1 cup chicken stock and cook over medium heat, stirring frequently, until creamy, about 5 minutes. Stir in 3/4 cup minced fresh parsley and season with salt and pepper. — makes about 2 cups

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Week 17: September 23

Well folks we have some b-e-a-utiful fall food on our hands this week! Making their first appearance in your box are Napa cabbage, collard greens, and winter squash! We suggest making kimchi that uses the cabbage, scallions, and radishes, but Katie also insists that you take the cabbage in the baja fish taco direction to take advantage of striped bass season ( you can also make use of the tomatillos and peppers in fish tacos too!) Recipes for both are listed below.

We should take our own advice and have fish tacos for lunch this week, but in the meantime we’re headed back out to the fields  – it’s all hands on deck to put the farm to bed for the season. That means tilling under old summer crops, planting winter cover crops to enrich the soil, taking down the tomato stakes, and generally putting everything away for the season. We’ll also be planting next year’s wheat and garlic in the coming weeks – we have plenty to do!

*There are still beautiful flowers in the fields for cutting as well as the last of the tomatoes, please take advantage of them while they last!*

This week’s box:

  • Italian kale
  • Bok choy
  • Collard greens
  • Napa cabbage
  • Sweet potatoes
  • Delicata squash
  • Scallions
  • Parsley
  • Icicle radishes
  • Sweet peppers
  • Eggplant
  • Tomatillos

 

Recipes:

Baja Fish Tacos

Kimchi!

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Week 16: September 17

This week’s box includes potatoes from Balsam Farms. Potatoes may seem like a run of the mill food to most people, but to us, potatoes are a delicacy! We hardly eat any produce we don’t grow ourselves, and since we don’t grow potatoes, well, they seem special! Although Long Island is known of its potatoes they are somewhat challenging to grow organically, largely because of the Colorado Potato Beetle that eats the leaves of the plant. After centuries of potato growing on Long Island the beetle population has a stronghold here. They are resistant to most organic pesticides and if left unchecked, the beetles can easily take out an entire potato crop. This is one of the reasons we have opted out of potatoes at Amber Waves – with neighbors like Balsam and Quail Hill that do such a good job, it’s easy to outsource this crop. Organic farmers outfox the beetles through field rotation – moving a potato crop far away from last year’s planting hoping that the beetles are slow to find the new crop (they thankfully can’t fly so are forced to walk to their food source), spraying organic pesticides when the beetles are young and more susceptible to the spray – or, my personal favorite – vacuuming up the beetles. Balsam Farms has a beetle vacuum that sucks up and then chops up the insects as they are devouring a crop – it’s an ingenious implement. At Amber Waves we are slightly lower-tech, and every year when the beetles go after the eggplant (same plant family as the potatoes and the beetles’ second favorite food source) we head out to the field and collect the beetles by hand three times each week – it’s no one’s favorite job but has been effective the last several season’s in helping us achieve a bumper eggplant crop!

 

So – enjoy those potatoes!

This week’s box:

  • Rainbow Italian kale
  • Bok Choy
  • Japanese eggplant
  • Sweet Potatoes
  • Mixed sweet peppers
  • Tomatoes (but probably the last of them)
  • Scallions
  • Parsley
  • Basil
  • Baby red onions
  • Potatoes! (Guest appearance from Balsam Farms)

Recipe:

Mashed Potatoes and Kale

-or-

Simply cube up the potatoes, and toss in olive oil, salt, pepper, garlic, and rosemary from the herb garden, and bake at 375 for about 20 minutes. You can finish them on broil for 1-2 minutes for crispier skin

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Week 15: September 10

This week’s box is a collision of summer and fall – sweet peppers and tomatoes are still going strong while the first sweet potatoes and tat soi (one of our our favorite fall greens) are making their first appearance. This week at the farm we are embracing the fall by direct seeding kale and other cold hardy greens into the soil in the greenhouses. The climate on the east end is mild enough so that we’re able to grow leafy greens all winter long without any supplemental heat in the hoop houses – it is a great way to use the very simple infrastructure that enables us to start early spring seedlings all year long! When you visit the farm in the coming weeks take a peek into the greenhouse to see the new life emerging from the soil!

As excited as we are about fall food and winter greens – the highlight of our week is Amber Waves Farm’s appearance on the season 3 premier of ABC’s The Chew! The episode aired on Monday, if you didn’t catch it you can now watch it online (the recipe used on the show is included below)!

Enjoy your box and have a great week!

This week’s box:

  • Lacinato kale (we’re so glad to have kale back after a two week break! You all know by now that kale is our favorite…try the Ribollita recipe below for something new! )
  • Bok choy
  • Tat soi (Asian spinach – use raw in salads or steam very briefly)
  • Baby beet greens
  • Parsley
  • Shishito peppers (see last week’s newsletter and recipes for the cooking instructions)
  • Tomatoes
  • Sweet peppers
  • Garlic
  • Baby sweet potatoes (we love these cubed up and roasted with salt, pepper, garlic, and olive oil at 350 degrees for about 20 minutes)

Recipes:

“Ribollita is a wonderful bread and vegetable soup proudly served by almost every cook in Tuscany. Italian for ‘reboiled’, ribollita will  change dramatically when you reheat it the next day – and that’s exactly how the Tuscans love it. The first day’s helping will be chunky and soupy, and the next day’s reboiled serving should be thick and puddinglike, as the bread absorbs the broth. No matter which way you prefer your ribollita – soupy or thick – finish it with a drizzle of top-quality extra-virgin olive oil and a sprinkling of Pecorino Romano.”

1 cup dried cannellini or Great Northern beans
2 teaspoons kosher salt
4 tablespoons olive oil
2 cups diced zucchini (1 medium)
1 1/2 cups diced onions
2/3 cup diced celery
1/2 cup scrubbed and diced carrots
1/4 pound pancetta, diced (1 cup)
2 tablespoons minced garlic
1/2 head savoy cabbage, washed and
cut into 1-inch pieces
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped basil
2 cups cleaned spinach leaves
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old sourdough bread
1/2 cup grated Pecorino Romano
4 tablespoons extra-virgin olive oil
1. Rinse and cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with 8 cups cold water. Cook, covered, for 1 hour. Add 1 teaspoon of the salt and continue cooking for an additional 30 minutes, or until the beans are tender. Set the beans aside with their liquid.
3. Over a medium flame, heat the olive oil in a large soup pot. Over medium heat, sauté the zucchini, onions, celery, carrots, pan- cetta, and garlic until softened, about 10 minutes. Add the cabbage, tomatoes, basil and spinach. Season with the remaining 1 teaspoon salt and pepper. Continue to cook, stirring occasionally, for another 10 minutes.
4. Strain the beans, reserving their cooking liquid. Purée half the beans in a food processor. Add the puréed beans, the whole beans, and their cooking liquid (8 cups) to the soup pot and simmer over low
heat for 20 minutes. If you don’t have enough cooking liquid, add water to make up the difference.
5. Add the diced sourdough bread to the soup and cook for 10 more minutes. Adjust the seasoning. Serve with the Pecorino Romano and a drizzle of extra-virgin olive oil. Serves 6 to 8

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Week 14: September 3

 

Phew! It feels good to be on the far side of Labor Day weekend. Now that the rush of summer is over we all have a chance to enjoy beautiful fall weather, continuing bounty from the fields, and the ability to make a left hand turn on 27 again! We’re looking forward to a transition into fall food over the next six weeks of boxes, which will culminate with our fourth annual Oktoberfeast party that celebrates farmers and CSA members on the day of the last pick up of the season. More Oktoberfeast details will follow soon!

While many items in the box make an appearance week after week, we try to introduce at least one new thing each week. Last week it was okra, and this week’s new arrival are shishito peppers. While technically a hot pepper, their spice is very mild – it’s rumored that one in 10 has some heat, although in my experience it’s closer to one in 100. These fun little peppers started showing up on restaurant menus throughout the last few years, so this season we decided to grow some of our own. Sometimes it can be hard to recreate a dish you’ve had in a restaurant – not so with these little guys – it couldn’t be easier to enjoy them at home. They are excellent simply sauteed whole on the stove-top on medium heat for 5-10 minutes with olive oil, garlic, salt and pepper, or oven roasted.  We hope you enjoy them – they are a delicious and beautiful bite-sized treat, complete with a little handle in the form of their dainty stem. Here’s a link to roasting instructions as well as suggestions for great side sauces for dipping. What will be new and exciting in the box next week? Wait and see!

 

This week’s box:

  • Baby greens salad mix
  • Bok Choy
  • Parsley
  • Tomatillos
  • Mixed Colored Sweet Peppers
  • Shishito Peppers (recipe below)
  • Tomatoes
  • Roma Tomatoes
  • Eggplant (see recipe for ratatouille below)
  • Garlic
  • Cucumbers

 

Recipe:

Ratatouille

If you haven’t made it already this summer, it’s time for ratatouille. With nearly all the components of this hearty dish in your box, it’s a good way to use up a lot of your share (especially all that eggplant…). Here are two different approaches to this well loved dish:

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Week 13: August 27

 

New addition to the box today – OKRA! Not only is it the first time this semi-exotic vegetable has made it into the box this season, it’s the first time we’ve ever grown it. Our crew leader Emma made a passionate appeal that we grow okra this year during an early season planning meeting and we jumped on board. What we’ve learned so far: the plants are so intriguing, the fruit forms by seemingly engulfing the flower rather than growing out of the flower like most fruits with which we’re familiar. We recommend you check it out yourself – the plants are located on the near side of the u-pick husk cherries and tomatillos in the back left section of the field. Something else we’ve discovered about okra is that it seems to be the most polarizing vegetable we’ve ever grown – people either LOVE it or HATE it. The haters find the texture to be slimy, and the lovers, well, they seem to love it unconditionally – deep fried, steamed, pickled, roasted and slow cooked in gumbo. We started you out this week with just a “teaser” amount to play around with – we look forward to including more okra in the box in the coming weeks. Check out this list of okra recipes and suggestions and get excited for more to come! Thank you to Emma for bringing this fun new delicious experiment to the farm!

 

This week’s box:

  • Pea Shoots
  • Bok Choy
  • Parsley
  • Amethyst Basil
  • Cucumbers
  • Zucchini
  • Fairytale Eggplant
  • Tomatoes
  • Roma tomatoes (see recipe below)
  • Mixed Colored Sweet Peppers
  • Radishes
  • Yellow Onions
  • Garlic
  • Okra

 

Recipe: Oven Roasted Tomatoes

 

This is one of our favorite summertime recipes, given to us by our friend Eileen.

 

Ingredients:

  • Cooking/Roma Tomatoes
  • Coarse salt
  • Freshly black pepper
  • Thyme
  • 1 head of garlic, roughly chopped
  • High quality EV olive oil

 

Preparation

  • Slice the roma tomatoes (and beautiful striped caverns) in half, scooping out the seeds
  • Arrange them sliced side up on a cookie sheet
  • Drizzle with olive oil, coarse salt, pepper, and thyme (from the herb garden)
  • Place the cookie sheet in the oven at 250 for 4 hours (you can shorten the time if you’re impatient, but the magic really happens a couple hours in)
  • Serve roasted tomatoes on freshly toasted bread with pesto, as a side dish at dinner, or freeze them and surprise yourself midwinter with a succulent summery treat!

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Week 12: August 20

 

Where is the summer going? Yikes! Not to worry – there are still many weeks of boxes for you before the end of the season on Columbus Day Weekend. But still, it’s hard to believe it is late August already. At the farm we’re already thinking about when the fall crops will start coming in, and sowing winter cover crops along with the annual wheat and garlic planting in October. But enough about nearing the end of the summer- the height of the summer food is here in force! I’ve used my allotted writing time this morning to gather lots of great recipes for nearly everything in your box this week, all listed below. Enjoy!

 

This week’s box:

  • Rainbow Italian Kale
  • Swiss Chard
  • Radishes
  • Hakurei Turnips
  • Tomatillos (see salsa verde recipes from Week 9 below)
  • Eggplant (we know – so much eggplant! try caponata, baba ghanoush, or eggplant parm - this is a recipe for “mini” eggplant parmesan courtesy of Giada De Laurentiis)
  • Baby Red Onions
  • Tomatoes (oh so many tomatoes!)
  • Mixed Colored Bell Peppers (recipes below)
  • Basil
  • Parsley (if you’re not making chimichurri yet…please give it a go! Recipe is below in Week 3)

 

Recipes (both from the SmittenKitchen this week! also check out her recipe right on the home page for rice stuffed tomatoes…whoa)

Couscous and Feta Stuffed Peppers (a great way to use up the eggplant and zucchini from your box!)

Mediterranean Pepper Salad

 

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Week 11: August 13

 

It’s always easier to write the newsletter when there is less going on at the farm. Then I can observe, reflect, and share. But now, there’s almost too much going on to know where to start. For farmers, August brings a flurry of new activity – something that would seem nearly impossible after the chaos of July, but every season August rolls in like a freight train, bringing with it new tasks along with those that have been simmering ignored on the back burner for weeks. Should we talk about the work associated with producing the tomatoes that are the rock star in the box? The organic farming conference that our apprentices just attended in Amherst? The accomplishment of getting the fall crops seeded and transplanted? How well-timed this last rain was – and that we haven’t had to use irrigation yet this season? That we have two new kittens at the farm?? The possibilities are almost endless, but the truth is this: the tomatoes are here, the farmers are exhausted but contented, and we hope you are too! Please enjoy all the fields have to offer!

 

This week’s box:

 

  • Curly kale (Chef Alex at South Edison in Montauk deep fries the curly kale to make kale chips while across the street Chef Andrea at Naturally Good juices it and makes smoothies…try either of these methods and if you’re in Montauk, stop by both of these great places and try for yourself!)
  • Lettuce
  • Radishes
  • Hakurei Turnips (just SO good sliced and eaten raw, salted, dipped in pesto, or plain, we can’t complain. If you must cook them please sautee them in butter!)
  • Fairytale Eggplant
  • Cucumbers
  • Squash & Zucchini
  • Sweet Peppers
  • Tomatoes
  • Scallions
  • Garlic
  • Basil
  • Parsley

 

Recipes:

 

 

It is so simple and delicious, I make it a couple times each week

 

  • Cube Carissa’s bread and toast it on the stove top for about five minutes (I like to toss it in Arlotta’s hot pepper olive oil, available at all east end farmers markets)
  • Cut about a quart of cherry tomatoes in half and add them to the toasted bread cubes
  • Add roughly chopped basil, parsley, and salt and pepper to taste
  • Drizzle with a high-quality balsamic vinegar (I also like to use Arlotta’s aged balsamic)
  • Toss again and serve right away. I sometimes also add sauteed kale to this dish or top it with a poached egg. Enjoy!

 

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Week 10: August 6

 

This week we’re celebrating the skewer. It’s a perfect way to combine all of the colors and flavors of your box into one linear snack. Last weekend Amber Waves put together several hundred kebobs for a worthy cause – one centered around food and beer, but also love and gratitude for life. Our friend Anthony and his fishing partner John recently made national headlines after John fell overboard before dawn one morning on an overnight trip nearly 50 miles offshore. After 12 hours in the water – during which John used his rubber boots that went overboard with him as a flotation device – the coast guard located and rescued John and Montauk breathed a sigh of relief. To celebrate John’s life Anthony assembled a feast for fishermen, farmers, and friends to enjoy last weekend. Amber Waves was honored to participate by toting several hundred veggie skewers to Montauk where a grill was waiting – there’s no better way for a farmer to show love to a fisherman than by pairing what both work so hard for – the beautiful bounty of sea and soil.

 

This week’s box:

 

  • Rainbow Italian Kale
  • Rainbow Swiss Chard
  • Lettuce
  • Radishes
  • Eggplant
  • Cucumbers
  • Tomatillos
  • Sweet Peppers
  • Slicing Tomatoes (the first of many!)
  • Parsley
  • Basil

 

To make our favorite skewers:

 

  • Cube up a vegetable medley into bite-sized pieces (we like the combination of eggplant, zucchini, peppers, and tomatillos)
  • Toss the vegetable pieces in olive oil, salt, and pepper (and garlic if you like)
  • Assemble your preferred veggie mix on the skewer, leaving enough space on each end of the skewer so that it can be picked up with two hands when it’s eaten later (if you’re using wooden skewers, make sure to soak them in water for about 15 minutes before loading them up so they don’t catch fire on the grill)
  • Grill on medium heat for about 10 minutes, turning a couple times

 

Other farmer grilling tips:

 

When we have the grill going we like to take advantage by putting as many different things on their as possible. We love to toss the kale in olive oil and grill it until it’s crispy – we do the same with scallions. We also like to slice Carissa’s bread, toast it on the grill for a couple minutes, then scrape a peeled garlic clove back and forth over the surface of the bread for a speedy garlic bread.

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Week 9: July 30

 

So as all of you probably already know, August is national sandwich month (just kidding – yes it is sandwich month, but no, we don’t really expect anyone to know that). To celebrate both the kick-off of sandwich month and the incredible bounty of eggplant we have on our hands this season, we are sharing with you this recipe from Emma’s Aunt Linda, enjoy!

 

This week’s box:

 

  • Rainbow Italian Kale
  • Lettuce
  • Cucumbers
  • Squash & Zucchini
  • Sweet Peppers
  • Jalepeno Peppers
  • Baby Onions
  • Basil (if you haven’t tried making pesto deviled eggs yet, go for it this week!)
  • Parsley (we’re hoping you’ll make chimichurri every week if you haven’t already – it’s great as a side for meat, fish, and other veggies!)
  • Tomatillos (the base ingredient for salsa verde in Mexican cooking, recipe is below)
  • Garlic

 

Recipes:
Eggplant Sandwiches:
  • Slice the eggplant thick 1/4 inch (2 slices per sandwich – use the wide, black Italian eggplant in your box)
  • Let the eggplant slices sit in salted water for 20 minutes
  • Remove from water and pat dry
  • Dip in a beaten egg to coat the entire slice
  • Coat one side of each of the slices with bread crumbs and Parmesan cheese
  • Put whatever your delight may be between the slices, breaded sides out (inside try mozzarella and marinara to take it in the Italian direction, or other sliced vegetables and cheese…)
  • Bake at 350 for 35 minutes, flipping once during baking
  • Slice it and eat it like a sandwich

 

Tomatillo Salsa:

 

Use the tomatillos in a fresh salsa – just chopped along with freshly chopped onions, parsley, and a few squeezes of lemon

 

OR

 

Try a cooked version here at thekitchn!

 

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Week 8: July 23

 

Hello from the farm – (recipe for Thai curry below)

 

This week at Amber Waves we are finishing up the wheat harvest. You’ll notice when you visit the farm that the golden wheat field that has been billowing gracefully over the last couple of weeks has been harvested – all of its grain is currently being stored in the barn. That small wheat field that welcomed all who entered our gates for almost a year is a soft white wheat variety, typically used for pastry flour. We’re also growing two other varieties on additional fields we lease – a soft red wheat also for pastry flour and a hard red wheat for bread flour that is also used as a whole grain in cooking (sold as wheat berries – which, to our surprise, are much more popular than whole wheat flour to restaurants and at farmers markets).

 

It’s always a relief to get the wheat harvested and safely in the barn (although the challenges don’t stop there – we then have to keep the wheat dry in our humid climate and also safe from mice, chipmunks, squirrels, raccoons, and anyone else who might like to share it with us). Compared to growing vegetables, wheat is incredibly hands off. We sow it in mid-October, fertilize in the spring, harvest in mid-July, and then begin preparing other fields for planting the next year’s crop. Because the majority of the country’s wheat production has moved west, there isn’t a tremendous amount of equipment for sale for growing wheat and other small grains on the east coast, and especially this far out on Long Island. It has taken us several seasons to cobble together the equipment we now own – a 1956 Allis Chalmers All-Crop Harvester (which we bought from the Ludlows in Bridgehampton), a large grain cleaner we bought from a dealership in Pennsylvania, a much smaller 100-year-old grain cleaner we picked up this spring at an auction in Calverton, and a small, table-top electric stone mill to grind whole grains into whole wheat flour. Balsam Farms and Quail Hill Farm have been generous enough to lend us their grain drills each fall for planting wheat, and that about rounds out our equipment!

 

This year’s wheat harvest is especially meaningful because it follows an important milestone in the 2013 season – using our own whole wheat flour for CSA bread. Our baker Carissa Waechter has done an incredible with the bread this season, and she needs more flour! As soon as this rain clears we’ll get back to work getting the rest of the wheat out of the field!

 

This week’s box:

 

  • Russian Kale
  • Lettuce
  • Parsley
  • Basil
  • Thai Basil (used in Thai curry – recipe below)
  • Squash & Zucchini
  • Cucumbers
  • Eggplant (yayy!)
  • Sweet Peppers
  • Garlic

 

Recipe: Thai Curry, from Chef Jeff Schwarz

 

Our good friend Jeff Schwartz, formerly the executive chef at the Crow’s Nest, puts together an amazing Thai curry using nearly all of the vegetables in your box. He explains it here:

 

Ingredients:

  • RED curry: the fresh in the refrigerator is better but the one in the plastic packaging on the shelf is good as well.
  • palm sugar is best but regular sugar works
  • fish sauce….if vegan skip on it
  • 3-4 cans coconut milk
  • kaffir lime leaf is good but not a must
  • 1 bags of thai basil
  • bunch of cilantro
  • red peppers, carrots, shallots
  • 3 limes
  • jasmine rice
Preparation:

  • chop up 1 red pepper, 3-4 shallots, 2-3 carrots….should be equal parts of each (use zucchini, squash, eggplant, peppers, and kale…and any other farm veggies you may have in your fridge from weeks past…)
  • place a healthy amount of peanut or canola oil in a good sized pot.
  • add the peppers, carrots, shallots, or other vegetables and saute for a few minutes over
  • medium heat until sweated….add 3 tbsp of the red curry paste. stir. push it around. break itup. cook for two mins or so. add the kaffir lime leaf. maybe two leaves.
  • add 1 tbsp of palm sugar, 2 tbsp of fish sauce, 30 seconds later add 3 cans of coconutmilk. bring to a simmer. taste. if too spicy. add more coconut milk, if not spicy enough. add more curry paste. add salt and more sugar as desired.
  • add whatever pre cooked vegetables at this point.
  • add a lot of thai basilleaves. no stems. at least 10. add a nice amount of cilantro leaves as well.

taste. squeeze some lime juice in at the end.

Serve with jasmice rice.

and away we go.

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Week 7: July 16

 

Well folks, there’s no denying it – it’s hot out there – finally! The plants are growing like crazy and the weeds are growing even faster. This week we will spend our time hoeing and hand weeding, harvesting for the CSA and farmers markets, and transplanting late rounds of zucchini, cucumbers, and tomatoes. We are also working to trellis up our first round of tomatoes, which are looking great and should be ready soon! And, later in the week, we are anxiously awaiting the wheat harvest.

 

We hope you have been enjoying your boxes so far. In the coming weeks we are looking forward to tomatoes, eggplant, many more peppers, tomatillos, husk cherries, and okra. In the mean time, please take advantage of u-pick flowers and raspberries in the the field. The raspberries will bloom for a short while longer and will then fruit again in the fall – enjoy them while they’re here!

 

This week’s box:

  • Curly Kale
  • Swiss Chard
  • Lettuce
  • Scallions
  • Squash & Zucchini (recipe below)
  • Cucumbers
  • Mung Bean Sprouts
  • Sweet Peppers
  • Garlic
  • Parsley (is so good for you – we use it chopped as a topping on almost everything – a Thai salad recipe featuring the parsley is below)
  • Basil (a LOT of basil! Make pesto this week!)

 

Recipe: Zucchini “Carpaccio” with Parsley and Parmesan from Jack Bishop’s Vegetables Every Day

Ingredients:

  • 3 small zucchini
  • 1/4 cup packed fresh parsley leaves
  • 2 tbsp extra virgin olive oil
  • freshly ground black pepper
  • 1 small hunk Parmesan cheese

 

Preparation

 

Trim the end of the zucchini. Using the slicing disk of a food processor (or try a vegetable peeler), slice the zucchini into very thin rounds, an 1/8 inch thick or preferably much thinner. Arrange the zucchini rounds on a platter. Sprinkle with the parsley, then the oil, then salt and pepper to taste. Next, using a vegetable peeler, shower several dozen cheese curls over the zucchini. Serve immediately and enjoy!

 

Recipe: Summer Thai Salad (adapted from fruitguys.com)

INGREDIENTS
2 cups sliced cucumber
1–2 cups bell/ other sweet pepper strips
3/4 cup carrot, julienned or grated
1/4 cup onion, very thinly sliced (or use scallions)
1/4 cup fresh parsley, chopped
2 tablespoons peanuts or cashews, finely chopped

 

Dressing:
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper

 

PREPARATION

  • Combine dressing ingredients in a small bowl, and whisk well.
  • Combine cucumber, bell pepper, carrot, onion, and half the fresh parsley.
  • Drizzle with enough dressing to lightly coat, tossing gently, and sprinkle with nuts and remaining herbs.
  • ***add your mung bean srpouts from this week’s box to top of this recipe!***

 

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Week 6: July 9

 

Hello from the farm -

This week marked the garlic harvest at Amber Waves – usually one of our favorite (yet most daunting) events of the season. It is typically an epic undertaking in the inescapable July heat – days of pulling by hand thousands of heads of beautiful, pungent smelling garlic whose stubbornness to leave the ground after nine months brings new blisters to even the callused hands of a mid-season farmer.  This year, however, we finished the harvest in just a couple short hours, as there wasn’t much of a harvest at all. We noticed early spring that many of the cloves we planted in October simply didn’t germinate, and that many others looked sickly. After attending the annual Northeast Organic Farming Association (NOFA) conference this winter – we determined that there was likely a fungus called Fusarium affecting the crop. Once we realized that many of the heads didn’t look quite right we because harvesting early much of what looked less likely to produce a head under ground as spring or green garlic (which was enjoyed in the early CSA boxes of the season). The Fusarium likely came in with the garlic seed we purchased or was perhaps even present in our own saved seed, we will send it to a lab for testing to be sure, and this season will start with an entirely new seed stock to avoid the problem next season.

 

While this garlic loss is disappointing, we are grateful that we did salvage some, and that what we harvested is beautiful and delicious. In times of crop failure we are also especially appreciative of the variety of crops we grow on the farm (over 250 varieties of heirloom and modern varieties of fruits and vegetables) as well as the participation of our CSA members. The distribution of risk among our nearly 100 members functions as our version of a safety net or crop insurance. Our 100 members can help us more easily shoulder the burden of a marginal harvest of any kind, knowing that there will be many other foods to enjoy from our varied crop list as the season marches on.

 

Besides the garlic, we think things on the farm look great! The wheat is about a week away from harvest, there are many green tomatoes just waiting to turn color, and the flowers in the field are attracting bees and pollinators of all kinds. Please take a moment to explore the field on your next visit!

 

This week’s box:

  • Red Russian Kale
  • Lettuce
  • Swiss Chard
  • Purple Scallions
  • Amethyst Basil
  • Parsley
  • Hakurei Turnips
  • Squash & Zucchini
  • Cucumbers!
  • Garlic

 

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Week 5: July 2

 

This week’s box:

  • Lacinato/Italian Kale (also known as kale chip kale!)
  • Curly Kale
  • Lettuce
  • Squash & Zucchini
  • Radishes
  • Hakurei Turnips (preparation suggestion below)
  • Parsley
  • Basil
  • Scallions

Recipe:

One of the most special delicacies in your box this week  is the Hakurei Turnip. This Japanese variety – the only turnip we even bother to grow – is delicately flavored and can be enjoyed raw or cooked. We love it sliced raw on salads or cut lengthwise (leaving a little bit of the edible greens) and lightly salted.

To cook the turnips, slice them into rounds and suatee them in butter for 2-3 minutes, or cut them lengthwise, toss them in olive oil, salt, and pepper, and roast them at 425 degrees for 10-15 minutes, or until they have browned a bit.

 

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Week 4: June 25th

 

Welcome to summer!

 

After one of the coldest springs we can remember on the east end, summer is here! June has been a glorious month of mouth-watering greens that have been great for salads, sautees, and juicing. This week’s share includes another mountain of green goodness, so we’ve included a recipe for swiss chard gratin below (we suggest adding in kale and vivid choy to round out the recipe).

 

As the summer sun arrives we can see the heat-loving plants in the field (tomatoes and peppers in particular) basking in the glory of long, hot, sunny days and getting ready to produce beautiful fruits in every color in July and August. Crops we planted last fall – the garlic and the wheat – are nearing the end of their respective life cycles and are almost ready for harvest. To celebrate the coming wheat harvest in mid-July we have included whole wheat flour in the share this week. We hope you’ll use it in pancakes, zucchini bread, cookies, muffins, and any other goodies you may be baking in your kitchen. When you visit the farm, take a moment to appreciate the wheat just inside the front gate – each week it deepens shades closer to our farm’s golden namesake and the waves of wind that pass through it induce a crackling that reminds us of the coming harvest each time we pass by.

 

This week’s box:

  • Rainbow Italian Kale
  • Vivid Choy
  • Swiss Chard
  • Lettuce
  • Pea Shoots
  • Scallions
  • Garlic Scapes
  • Radishes
  • Parsley
  • Basil
  • Whole Wheat Flour

 

Recipe: Swiss Chard Gratin from Epicurious.com

(use all your greens together if you like and substitute garlic scapes for garlic cloves)

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Week 3: June 18th

Hello from the fields -

 

Now that things are finally drying out we’re back to work in the fields! The intense rain we experienced over the last couple weeks has made it impossible for us to work in the fields with tractors, otherwise we risk compacting the soil. This was particularly disappointing this week, since we are celebrating the purchase of another tractor! We bought this beauty – a 1977 Allis Chalmers 175 – a couple weeks ago at an equipment auction in Riverhead where 90 other tractors were also sold. Our friends and fellow farmers Alex and Ian of Balsam Farms joined us at the auction, which was entirely made up of the estate of a single farmer and tractor-collector in Calverton. Alex would never miss the rare opportunity of a farm equipment auction this close to the east end – he is somewhat of tractor geek, and weeks before the auction he had us convinced that this tractor needed to come home with us. After hours of standing in a crowd of several hundred, all facing the quintessential fast-mouthed auctioneer one might imagine, we placed the winning bid on our new tractor! Currently, it sits in our mechanic’s shop in Bridgehampton, getting a final tuneup before joining the Amber Waves tractor team in Amagansett.

 

In all this rain and auction excitement we also made some time to harvest food! (We often joke that dealing with food is really only about 40% of farming). As we’ve mentioned, the cool spring has really slowed things down in the field, so it has been a greens-heavy couple weeks. We are hoping for squash (finally) starting next week, followed by swiss chard, cucumbers, carrots, tomatoes, and peppers as the summer goes on!

 

This week’s box (and suggestions for some of our favorite ways to prepare them):

Russian Kale

  • sliced thinly (chiffonade style) and eaten raw – tossed with either homemade or your favorite ceasar dressing

Curly Kale

  • chopped and sauteed in garlic and olive oil – it never gets old for us!

Lettuce

  • wash and chop the lettuce as soon as you get it home, store in a plastic bag in the fridge and you’ll be ready to have a quick salad any time throughout the week.

Parsley

  • chopped and used one eggs, salads, meat and fish…and in chimichurri! Here’s a link to some great chimichurri suggestions.

Amethyst Basil

  • make a purple pesto! Or, try making pesto deviled eggs, the suggestion of one of our members a few seasons ago. You won’t believe how good they are.

Radishes

  • enjoy them like the French do: halved or quartered, served with firm butter and coarse salt for dipping

Bok Choy (the last of it, for now!)

  • cut the stems from the leaves and use the stems as you would celery – great for dipping! Chop the leaves finely and sautee with garlic scapes and olive oil.

Pea Shoots

  • the purple flowers are beautiful atop a salad, and the shoots themselves can be eaten raw in salads as well

Scallions

  • scallion pancakes served with an Asian fusion sauce for dipping (mix soy sauce, rice vinegar, and sesame oil to taste, add freshly grated ginger) is one of our favorite spring treats when we have time to make them! They take a bit of time to prepare, but it’s worth it!

Garlic Scapes

  • garlic scape pesto took the nation by storm a couple years ago! If you haven’t tried it yet, here’s a simple recipe. You can make several batches at a time, they freeze well and are a great summery-tasting treat in mid-winter.

 

Out in the field for you to pick: SUGAR SNAP PEAS! And suggestions from our favorite food blog, The Kitchn, on five great ways to enjoy them (if you manage to get them home without eating them all on the way!)

 

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Week 2: June 11th
Hi from the farm -

 

As of last week, our 2013 crew is complete! Veronica, Nick, and Abby are doing an incredible job as our apprentices this season. Thanks to their many hands and bright minds, our fields are full of more produce and laughter than ever. Together we have finished the daunting spring task of first starting tens of thousands of seedlings one seed at a time in the greenhouse, and later planting each of those seedlings by hand out in the field. The 15,000 kales, 3,500 tomatoes, 2,000 cucumbers, and thousands of other seedlings add up to many linear miles of plants – all of which are anxiously awaiting their next peek at the sun after a very wet couple of weeks. We are so grateful for our allstar team of apprentices and to our crew leader Emma, who is with us for a second season. We hope you all get a chance to meet each of our crew members in the coming weeks. In the meantime, feel free to read up on them on our Meet the Farmers page and please check out Emma’s article in the latest edition of Edible East End!
Your box this week includes the following:
  • Bok Choy (see recipe below)
  • Garlic Scapes
  • Green Garlic
  • Parsley
  • Basil
  • Radishes
  • Vivid Choi
  • Lettuce
  • Red Russian Kale
  • Rainbow Italian Kale
Recipe: Bok Choy with a Touch of Class
Our recipe this week is for bok choy, an all too often under appreciated delight. As much as we love to get our hands into long, involved recipes, we also understand that sometimes our food is at its best just the way it grew. In honor of that, this week’s recipe adds a little something special while allowing our bok choy to shine in its simplicity.
2 Bok Choy, cut in half lengthwise
2 Tablespoons finely chopped parsley
2 Tablespoons finely chopped garlic scapes
8 Teaspoons soy sauce
4 Teaspoons lime zest
1 Teaspoon honey
2 Teaspoons spicy sesame oil
Grill or steam the halved bok choys; about 15 minutes on the grill or 10 steamed. Meanwhile, combine the remaining ingredients. When the bok choy is cooked to tenderness, remove from heat and drizzle the sauce over the top and serve! Simple and delicious! (Try this recipe served over Amber Waves wheat berries)
Enjoy!
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Week 1: June 4th
To our members -
Welcome to the fifth season of the Amber Waves Farm CSA! Our Community Supported Agriculture program is a progressive way for the farm and the community to share the risks and rewards of the growing season – and we’re thrilled to have you as our partner. Thank you for joining us this season as we look forward to a beautiful and bountiful summer. Don’t forget – when you come to the farm to pick up your box please take advantage of the field by harvesting herbs from the herb garden and (soon) u-pick flowers, peas, and some other treats we’ll point out to you.
Each of our seasons farming on the east end has been different – and this year has so far been one of the coldest. The cool spring has made for a slow start to the season, but the plants in the field have a way of catching up by the time summer hits. Although the heat-loving crops like tomatoes, peppers, and eggplant are shy about growing in the cold, the mild temperatures are perfect for early season greens like kale, arugula, and lettuce. This week we’re happy to kick off the season with piles of beautiful spring greens perfect for salads or a quick sautee. The box this week includes:
  • Pea shoots (see recipe below)
  • Arugula & mizuna salad mix
  • Bok choi
  • Vivid choi (great raw in a salad or cooked – one of our favorite new discoveries this season)
  • Lettuce
  • Russian kale
  • Green garlic
  • Radishes
  • Alfalfa sprouts
  • Potted herbs – basil & parsley
Pea Shoot Pesto Recipe:
Ingredients:
  • 1/3 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup walnuts (nuts are optional, you could also use pine nuts, sunflower seeds, etc.)
  • 1-2 stalks green garlic (white part and about an inch of green stem)
  • 1/4 pound of fresh pea shoots (1/2 of the bag in your box)
  • about 1/4 to 1/2 teaspoon salt
  • black pepper to taste

Instructions:

Put all ingredients except salt and pepper in a food processor or blender and mix well. Add salt and pepper after blending to taste. Enjoy on pasta, toast, salads, or as a dip for your radishes!

Enjoy and we’ll see you soon!
Your Farmers,
Amanda & Katie

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