July 15, 2015 ~ CSA Week 5

tired

It’s July. The month of extreme exhaustion on every farm. Let’s just say this weeks post is short!!

Here are the goodies you can expect in this magical July share:

  • head lettuce
  • dandelion greens… delicious recipe here
  • zucchini
  • zephyr
  • cucumbers
  • tomatoes
  • cippolini onions
  • french breakfast radishes
  • carrots
  • green peppers
  • eggplant
  • kohl rabi
  • cilantro
  • fresh garlic

We are swimming in cucumbers! We urge you all to make some refrigerator pickles. They are so easy and delicious and don’t require canning… We will have bulk pickling cucumbers on the stand this week!

REFIRGERATOR PICKLES

Makes 2 quarts 

1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
⅔ cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water

1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.

2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.

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Wednesday, July 8, 2015 ~ CSA week 4

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IMG_4986Summer. It is definitely summer. And a summer’s sun is worth the having. I, Nicole, have personally been thoroughly enjoying this humid, sweaty summer weather. The plants seem to adore it as well. The farm is looking fantastic and just about to enter the peak of production. We have a delectable variety of veggies coming in and are so excited to share them with all of our shareholders this week! And of course with our market supporters this weekend. Here is this weeks CSA share:

  • lettuce
  • kohl rabi
  • fennel
  • tendersweet cabbage
  • hakurei turnips
  • zucchini
  • summer squash
  • carrots
  • tomatoes
  • cucumbers
  • kale
  • scallions
  • fresh garlic
  • herbs, Italian basil

ROASTED SUMMER VEGETABLES

This weeks recipe is roasted summer vegetables. These can be eaten hot but is also delicious as a cold leftover on top of a salad for lunch the next day:)

*Pre-heat oven to 400 degrees.

Ingredients:

peeled and cubed kohlrabi

shaved fennel

zucchini and/or summer squash

julienned carrots

2 cloves chopped fresh garlic

What to do:

Put all prepared vegetables in a large bowl and drizzle with olive oil and salt. Toss to coat the veggies and put them on a cookie sheet. Bake at 400 degrees for 25-30 minutes. Garnish with fresh chopped basil when they are done.

Wishing you all a beautiful week filled with beautiful food,

Your farmers at Hunts Brook Farm

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Wednesday, July 8, 2015 ~ CSA week 4

IMG_4983

IMG_4985

IMG_4986Summer. It is definitely summer. And a summer’s sun is worth the having. I, Nicole, have personally been thoroughly enjoying this humid, sweaty summer weather. The plants seem to adore it as well. The farm is looking fantastic and just about to enter the peak of production. We have a delectable variety of veggies coming in and are so excited to share them with all of our shareholders this week! And of course with our market supporters this weekend. Here is this weeks CSA share:

  • lettuce
  • kohl rabi
  • fennel
  • tendersweet cabbage
  • hakurei turnips
  • zucchini
  • summer squash
  • carrots
  • tomatoes
  • cucumbers
  • kale
  • scallions
  • fresh garlic
  • herbs, Italian basil

ROASTED SUMMER VEGETABLES

This weeks recipe is roasted summer vegetables. These can be eaten hot but is also delicious as a cold leftover on top of a salad for lunch the next day:)

*Pre-heat oven to 400 degrees.

Ingredients:

peeled and cubed kohlrabi

shaved fennel

zucchini and/or summer squash

julienned carrots

2 cloves chopped fresh garlic

What to do:

Put all prepared vegetables in a large bowl and drizzle with olive oil and salt. Toss to coat the veggies and put them on a cookie sheet. Bake at 400 degrees for 25-30 minutes. Garnish with fresh chopped basil when they are done.

Wishing you all a beautiful week filled with beautiful food,

Your farmers at Hunts Brook Farm

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Wednesday June 17, 2015

“I am beginning to learn that it is the sweet, simple things of life which are the real ones after all.” 
― Laura Ingalls Wilder

beets

Like the first beets of the season. Simple, sweet, tender, and earthy. It’s the simple things. And spring greens, lots of greens!

Here we are again at the start of the 2015 season. The CSA begins tomorrow! We hope you all have survived the winter and are excited for the new growing season ahead of us. We are very much looking forward to seeing all of your sweet faces and sharing the fruits of our labor with you in the upcoming weeks.

What to expect in your share this week:

  • Tat Soi
  • Bok Choi
  • French Breakfast Radishes
  • Curly Kale
  • Spicy Salad Mix
  • Head Lettuce
  • Garlic Scapes
  • Beets
  • Hon Tsai Tai
  • Oregano, see how to dry and store oregano here

 

We have lots of spring greens for you this week! We know this amount of greens can feel a little overwhelming for some. Here is a delicious recipe for “Simple Lemony Spring Greens” that is a lovely addition to most meals. 

Wishing you a beautiful day,

Your farmers at Hunts Brook Farm

 

 

 

 

 

 

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October 15, 2014


“Listen! The wind is rising, and the air is wild with leaves,

We have had our summer evenings, now for October eves!”
― Humbert Wolfe

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“GATHERING LEAVES
Spades take up leaves
No better than spoons,
And bags full of leaves
Are light as balloons.
I make a great noise
Of rustling all day
Like rabbit and deer
Running away.
But the mountains I raise
Elude my embrace,
Flowing over my arms
And into my face.
I may load and unload
Again and again
Till I fill the whole shed,
And what have I then?
Next to nothing for weight,
And since they grew duller
From contact with earth,
Next to nothing for color.
Next to nothing for use.
But a crop is a crop,
And who’s to say where
The harvest shall stop?” 
― Robert Frost

“No, we will not be giving you leaves as one of you crop shares this week.  We loved this poem and wanted to share it with you.”

With love in our hearts and a few tears in our eyes we post this as our last CSA pick up of 2014.  Our members truly become part of our family.  You are appreciated and we work for you!   The work  load becomes lighter when we hear the joy from you about your experience.  As Farmer T says “It makes our hearts sing”.

We are working at bringing Healthy ~ Beautiful ~ Food, to you even in the winter. The above picture shows our high tunnel that is full of winter spinach and braising asian greens.  Farmer Nicole and Dig are working on planting the greenhouse with delicious winter salad greens.  If you look close you can see row covered beds.  Those are late planting of beets and carrots to offer up this winter. We are a “work in progress”!   Farming is deep in our hearts and soul.

You can find our produce this winter at the Winter Madison Farmers Market on Fridays at the Madison VFW 3-6, also retail at  Foodworks in Old Saybrook and Fiddleheads Food Coop in New London.

Pardon our lapse in CSA blogs late this season, we will try better next year. In the mean time check in for farm updates via this blog throughout the winter.

With love from your farmers,

Nicole, Digga and Teresa

This Weeks Share:

  • Lettuce
  • Kale
  • Asian Greens
  • Bok Choy or Tatsoi
  • Potatoes
  • Eggplant
  • Green Peppers
  • Carrots
  • Beets
  • Rutabaga
  • Scallions
  • Radishes or Hakurei Turnips
  • Fennel
  • Butternut Squash
  • Onions
  • Garlic
  • Herb Bundle
  • Hot Peppers
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October 1, 2014

 

“She is Out Standing in Her Field”

photo 2

 

 

Sorry for the belated blog entry folks. We have been rather busy and tired and skipped a few weeks!

The season is definitely winding down. There is LOTS of field clean up happening and cover crop seed going down where there has previously been lots of crops.  The leaves are starting to change and we have just a few weeks left for CSA and markets. There is still lots of food growing in our beloved fields, although the crops ferocity of growth slows a bit as the days get shorter and cooler. Luckily the weeds slow down too.

This time of year is bittersweet. As much as we love what we do, we always look forward to some respite. Our bodies slow down and lots of rest in necessary to prepare for the next season. The 2015 planning is already on track and we are looking forward to the preparation. And I personally am a little too excited about cozying up to our wood stove with a cup of hot tea on those upcoming chilly mornings! Wishing you all a wonderful week…

On behalf of the HBF crew,

Nicole

The goodness this week:

  • Lettuce
  • Arugula
  • Kale, Collards, or Bok Choi
  • Beet Greens
  • Zucchini
  • Winter Squash
  • Onion
  • Garlic
  • Carrots
  • Tomatoes
  • Yukon Gold Potatoes
  • Peppers
  • Hot Peppers
  • Herbs

RECIPES:

Nicole’s Farmy Bolognese Sauce

Ingredients:

1 qt. cooked down farm tomatoes

3 large carrots pureed in a blender

1/4 fresh herbs… any combination of basil, oregano, parsley, rosemary, and/or marjoram

2 cloves minced garlic

1 minced red onion

1 lb. local ground beef

Directions:

Sautee the garlic and onions in some olive oil for a few minutes and then add the beef. After the beef is cooked add the herbs and continue to cook for 1 minute. Add the tomatoes and carrots and simmer for 20 minutes. Serve over pasta and add some parmesan. This dish is to die for!

 

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September 3, 2014

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“Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.” 
― Alice Waters

 

Hello from the farm ~ nothing much to report today except that we are feeling blessed that days like today were limited this summer. (HOT and HUMID) !!!!

I did have to remind myself as the sun started to come out of the hazy clouds this morning that I will miss “all of this” in a few months time.

I have been mindful and shredding extra zucchini for the freezer as well as roasted tomatoes and freezing them. It all seems to go by quickly.  The above photo seems like yesterday but alas ~ no.  Sam started kindergarten last week.  On that note take a moment and enjoy all that is.

Stay cool,

Farmer ~ T

This Weeks Share:

  • lettuce
  • radishes ~ http://www.ibreatheimhungry.com/2013/04/pan-roasted-radishes-low-carb-gluten-free.html
  • spaghetti squash ~ http://www.marthastewart.com/275670/spaghetti-squash-recipes/@center/276955/seasonal-produce-recipe-guide#873249
  • potatoes
  • cucumbers
  • sweet carmens
  • green peppers
  • onions
  • garlic
  • tomatoes
  • zucchini
  • zephyr squash
  • dandelion greens ~ http://foodfacts.mercola.com/dandelion-greens.html
  • eggplant
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