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Deposit, NY, 13754
United States


Catskill Cattle is a Local Farm Stand & Farm Store, selling freezer beef & natural produce (fruits & vegetables.  Catskill Cattle also specializes in affordable, high quality registered & commercial cattle - Simmental, Angus, SimAngus, Sim-Hereford.

Before and after! So sad to see, but it was a lot of fun to pick. 230 pounds of kale total! #green #fresh #farm

CSA Recipes

Summer CSA final week

Lonny Schaefer

Wow! 10 weeks have gone by already!?! We have enjoyed harvesting and delivering CSA’s to each and every week. We are thankful for all of you and appreciate your business. We also hope that you have enjoyed your CSA and will continue to support our farm. Maybe you will join us for another CSA or see us at the Broome County Regional Farmer’s Market or at our farm. Where ever it is we will be happy to see you again!

This week’s 1/2 share included sweet corn, Swiss chard, tomato, peaches, cucumber, garlic, summer squash, zucchini, collard greens, and peas. Full shares also received kale, eggplant, cherry tomatoes, herbs, purslane, endive, green onions and green beans.

Sweet peas are amazing! So many ways to enjoy. Raw dipped in ranch dressing is one of my favorites. Here a re a couple of recipes that are delicious. One even has directions on how to freeze if you aren’t able to eat this week.

I have not tried this peach bread because I am gluten free but it sounds fantastic!

I know you have seen a lot of squash lately. They are so good for you and only available locally for a few short months so enjoy them!

Full shares received eggplant this week. Here is a delicious recipe to use it in.

Everyone received collard greens this week. Here is a great suggestion for using as a wrap.

We hope you enjoy the rest of your summer. May it be filled with all of your favorite things, including fresh vegetables from the farm!

From Our Farm to Your Table,

Catskill Cattle Company

Summer CSA Week 9

Lonny Schaefer

What a wonderful week this has been! We have been enjoying time at the Delaware County Fair with the kids showing beef cattle, hogs, sheep, and chickens. Lots of ribbons have been won. Our kids are tired but happy! Back at the farm produce has beeen harvested and packed into red CSA bags. 1/2 shares are receiving kale, sweet peas, sweet corn, tomatoes, yellow summer squash, zucchini, peaches, purslane, cucumbers, garlic, peppers. Full shares are also receiving eggplants, herbs, beets.

One of the first cookbooks I ever purchased, NHGC Member’s Cookbook, contains my absolute favorite summer squash recipe of all time! All my cousins in NC! I used to cook it for them all the time. They now have the recipe and have to cook it themselves since I moved back to NY. I often combine both yellow and zucchini squash for a twist on an old favorite.


1lb. Yellow squash, cut up

1 onion, chopped

1 tsp. Salt

1 heaping T. Sour Cream

1 egg

1 can French friend onion rings, divided

1/2 cup grated cheddar cheese

1/2 roll crackers, crushed

1/2 stick butter, melted


Cook the squash and the onion in a small amount of water in a sauce pan on stove top until tender. Drain and mash well. Add salt, 1/2 stick melted butter, sour cream, egg, 1/2 cup French fried onion rings, and cheddar to the squash mixture. Pour into a greased baking dish and bake at 375 degrees for 30 minutes. Remove the dish from the oven and top with 1/2 can onion rings, cracker crumbs and 1/2 stick melted butter. Put in the oven and cook until browned.

Full shares received beets this week. The most common way that beets are cooked in my house it to roast them in the oven at 350 degrees for 30 minutes. I usually drizzle them with olive oil and sometimes basaltmic vinegar. I also roast a few cloves of garlic and sprinkle everything with salt and pepper.

The fresh greens are full of nutrients! Super yummy, especially as a side to a fresh ham slice from the farm :)

Peaches were included in all CSA’s this week. I used to make Peach Cobbler to enjoy with my husband’s grandfather back in the day. He was always so kind to me when I shared my cooking with him! I still make it but unfortunately, I have to enjoy it by myself these days.

We are so excited to finish our summer CSA with you all next week! We have an exciting surprise for you!

From our farm to your table,

Catskill Cattle Company

Summer CSA Week 8

Lonny Schaefer

It has been a plentiful week on the farm! The warm temperatures and evening rain are gifts for produce! This week 1/2 shares received sweet corn, endive, kale, zucchini, summer squash, cucumber, peas, carrots, purslane, garlic and peaches. Full shares also received herbs, salad mix, cherry tomatoes, swiss chard, green tomato and beets.

I have had so much fun trying new kale recipes this summer! Last night I made Creamed Kale. It was amazing! I looked at several recipes and modified them to the following creation.

Creamed Kale


  • 1 bunch of kale

  • 1 small onion peeled and finely chopped

  • 2 tsp olive oil or butter

  • 1/2 tsp nutmeg freshly grated or dried nutmeg

  • 1 garlic clove grated or chopped

  • 8 oz cream cheese

  • 1/4 tsp ground pepper

  • 2 tbsp milk if needed

  • 1/2 cup Parmigiano Reggiano freshly grated

  • 1 tsp lemon juice optional


  1. De-rib and chop the kale into small pieces. Place in a pan of boiling water and boil for five minutes. Drain and rinse with cold water. Let sit in strainer to drain.

  2. Heat the oil in a medium saucepan over a medium flame. Add the onion and saute for five minutes, stirring. Add in the garlic, nutmeg, cooked kale, cream cheese and pepper. Toss well, then put lid on top of pan and cook on lowered heat for five minutes. Add the Parmigiano Reggiano and stir well. If you want more of a sauce, add the milk, heating all through thoroughly. Taste for seasoning and add a pinch of salt and/or lemon. Serve warm.

I served the creamed kale along side some whole grain rice and baked chicken. Amazing! My daughter tried it with tortilla chips. This recipe is very similar to a cheesy spinach dip that she loves. We are planning to bake the leftovers in a tiny casserole dish and eat as an appetizer with more tortilla chips.

Zucchini is one of the vegetables that is thriving with the heat and the rain this week! I normally stick with the ways my mom used zuchinni but recently I’ve tried a few new ways! The following recipe sounds fantastic! I didn’t get to try it yet. Please let m know if you try it!

I have made zoodles and homemade tomato sauce that is so tasty! If you haven’t tried zucchini in place of pasta you simply must! I also really enjoyed it grated in an omlette with cheese and onions. The options are endless!

My sister Michele, the chief pie baker at the farm, picked up peaches for everyone this week! In my opinion peaches are best eaten fresh. These are super sweet and juicy.

Another dish I made at home this week uses several of your produce items.

Vegetable Saute


Sugar Snap Peas

Carrots sliced

Summer Squash sliced

1 Garlic clove chopped

1 tsp Thyme leaves removed from stem, optional, other herbs could be used

Salt to taste

Pepper to taste

1 TBS Olive Oil


Heat oil in pan over medium heat, add chopped garlic, washed and prepped vegetables, thyme. Saute to desired tenderness. I cooked mine for about 5 minutes, stiring occasionally. Season with salt and pepper. remove from stove serve as a side dish.

You are receiving purslane again this week. Super cool green! I have used it on top of sliced tomatoes right along with basil in my caprese salad, added to salads along with lettuce and topped my cheese burger with it! I’d love to hear how you used it!

From our farm to your table,

Catskill Cattle Company

Summer CSA Week 7

Lonny Schaefer

We wanted to take a minute to tell you all how thankful we are that you are supporting our farm this summer! We’d love to have you all out to visit anytime. We feel it is very important to know where your food comes from. We love visitors on the farm!

This week 1/2 shares are receiving sweet corn, sugar snap peas, green onions, purslane, blueberries, garlic, lettuce head, yellow or zucchini squash, collards or Swiss chard, choice of herb. Full share receives all of those items plus berets, carrots, kale, cucumber, an additional squash, and peaches.

We are super excited to share purslane with all of you this week! My cousin is FL toughts it’s praises! She says she eats it raw in salads as it comes up in her garden. My employees were so excited to tell me they had been snacking on it all day today. I have not tried the following recipes but I will! They all look remixing to me!

This one also uses zucchini and garlic!

One of my favorite ways to use blueberries is in muffins. This recipe is very similar to a recipe a 5th grade student shared with me years ago.

I am a lover of a great cup of coffee! One of my favorite ways to enjoy a cup is with a homemade scone. I swap regular baking flour with gluten free.

You cannot beat the flavor of sweet corn on the grill! Here is a great tutorial on how to accomplish that goal.

I spent last week at the Broome County Fair with my daughter. We took our trusty Insatnt Pot to our camper with us. This was the easiest way to prepare sweet corn ever!

We are enjoying the simple little moments on the farm these days. We hope you are enjoying them in your lives too! We hope you enjoy the plants and kids that are growing around you too!

From out farm to your table,

Catskill Cattle Company

Summer CSA Week 6

Lonny Schaefer

This week 1/2 CSA’s received kale, endive, carrots, salad mix, basil, zucchini, garlic, sweet corn, snap beans, and blueberries. Full CSA’s also received yellow summer squash, swiss chard, and raspberries.

Sweet Corn is delicious cooked a number of ways! Two easy ways are to husk it and boil in hot water for about 10 minutes or to soak it in the husk in water for a few hours and then put it on the grill for about 15 minutes, turning a few times. It is flavorful just like it is but delicious with butter and salt. If you have extra ears of corn cut the kernels from the cob and save in fridge or freezer to use in another recipe.

Here is a yummy soup recipe to use some of your kale. It is for a Creamy Kale and Sausage Soup.

We grow green, yellow, and purple beans on the farm. They are delicious as a single variety or all together. Here are a few recipes to try! Garlic Green Beans Roasted Parmesan Green Beans

If you have tried Zucchini Bread you really should! There are tons of variations to the recipe out there. This is good one!

We hope you are all enjoying your summer and your CSA!

From our farm to your table,

Catskill Cattle Company

CSA Week 5

Lonny Schaefer

I hope you are enjoying your CSA’s! We are enjoying growing and packing them for you. It’s hard to believe that we are 1/2 way done with our 10 week program. We were so excited to be able to send blueberries home with you this week!

All CSA’s received kohlrabi today. Some green and some red or purple. This vegetable is extremely versatile. Peel it first, then chop, slice, julienne or grate before enjoying grilled, roasted, boiled and mashed, sautéed or raw! I’ve included a couple of great recipes! One for roasted kohlrabi and one for a salad.

My friend Josh saw meeting eating the Garlic Butter Rice with Kale from last week’s blog yesterday. He asked if i ever make kale chips which of course I do and that reminded me of a recipe mI have been planning on trying! Creamy Cauilfower Soup topped with Kale Chips! It is fantastic! I used Curley green leaf kale but any variety will work. I know you didn’t get kale this week but I heard from several of you that you had some leftover kale! Cauliflower was only in the full shares but hopefully everyone will get cauliflower soon!

My daughter and I are huge fans of Basil Pesto! This recipe does not disappoint. A little spicer than the basil version but very tasty!

Everyone received either yellow or green zucchini today. Here are a few fun ways to use them!

I’m sorry I am a little late posting this week. It has been a crazy busy one!

From Our Farm to Your Table,

Catskill Cattle Company

Summer 2019 CSA Week 4

Lonny Schaefer

Well, it was most certainly hot at the farm this week! That means the strawberries are all done. We are looking forward to having blueberries very soon!

I found a delicious recipe to use kale in this week. It was a big hit at my house! I hope you enjoy it too. It also uses garlic and I added green onions to mine. I chopped the white ends off and sauted them with the garlic and sliced 4 of the green ends and added to the top of the rice with a sprinkle of parmesan cheese.

I’m super excited that the collard greens are ready! I spent almost 20 years living in North Carolina and came to love this green. I like to serve them with homemade mac & cheese and ham or fried chicken and biscuits.

Southern Collard Greens


  • 2 pounds collard greens, rinsed

  • 5 slices think bacon, diced

  • 1 large onion, diced

  • 3/4 cup chicken broth

  • 3 tablespoons cider vinegar

  • salt and pepper


  1. Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.

  2. Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.

  3. Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.

  4. Add broth and vinegar to pot. Stir to combine.

  5. Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.

  6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

This is one of my favorite ways to cook carrots. I think roasting them in the oven or on the grill brings out a lot of flavor. They are also good sliced on a salad in soups and stews. Full CSA’s received marjoram that would be great in this recipe.

Some of you received endive. The link below gives a lot of information. I mix endive with my salad greens most often.

We hope you enjoy your produce this week!

From our farm to your table,

Catskill Cattle Company

Summer 2019 CSA Week 3

Lonny Schaefer

This week we harvested lots of strawberries! Hopefully we will have some left for you after the 4th of July! There is no pick ups next week due to the 4th of July.


A new treat this week is kohlrabi! It is an extremely versatile vegetable. Start by peeling the bulb. It can be chopped and roasted, boiled and mashed, julienned for a stir fry, shredded for kohlrabi slaw or sliced and eaten raw. The leaves are also useable like any other green.

Sadly, we are almost to the end of the season for garlic scapes. Before they are gone you may want to try this delicious recipe for pesto.

Here is a fun way to use some of your kale :)

Our full share members received arugula and potatoes this week. This is one of my favorite salads!

We hope you enjoy the 4th of July with your family and friends! See you July 11th!

From our farm to your table,

Catskill Cattle Company

Summer 2019 CSA Week 2

Lonny Schaefer

I hope you enjoyed your produce last week. This week you will find several new treats! The strawberries are enjoying the rain so far and are super sweet! We grow 3 varieties of kale so you will probably get a chance to try all 3 this summer. Our salad mix varies each week depending on what greens we have available to put in it. It is one of our signature items!

Here is a link to a post with 6 tasty healthy sald dressings that compliment our sald amix and lettuce perfectly.

You will also find kale in your bag this week. This is my favorite recipe for a quick easy Kale Salad.


2 cups chopped kale

1 chopped avocado

1/2 of a grapefruit squeezed

handful of raspberries

salt and pepper to taste

Directions: chop kale, juice grapefruit, combine in a bowl. Chop avocado, mix into bowl, add salt and pepper to taste. Plate and put raspberries on top. You could use any citrus fruit juice or berries in this recipe. I think I will try it with lemon juice and strawberries this week! Or how about orange juice and blueberries? Yum! Iv’e served this as a side with grilled chicken and fish and even put it on top of a cheese burger.

The next recipe is a family favorite passed down from my Great Grandmother Margret, who immigrated from Germany. My mother has worked hard over the years since my grandma passed to perfect this recipe and make it taste just like my grandma’s!

German Potato Salad

6 medium potatoes boil with skin on till done but slighty firm.

Run cold water over to cool slightly then take skin off and slice thin, when there still warm.

1 cup hot water disolve 1 or 2 beef boulions in a cup and pour over thinly sliced potatoes.

1/2 cup cooking oil pour over potatoes

1/2-3/4 cup ACV pour over potatoes and gently stir to blend all liquids into potatoes (its ok if potatose fall apart some, it makes the salad creamier)

Salt and Pepper to taste.

Cool in refrigerator.

When cooled add 1/4 -1/2 cup chopped fresh chives and add 1/4 cup bacon crumbs.

Serve warm or cold.

I know some of you have rhubarb left from last week. A friend of mine made these cookies and gave them a rave review!

Enjoy your farm fresh meals this week from Catskill Cattle Company to your table!

Welcome to our CSA!

Lonny Schaefer

I hope you will enjoy the recipes we have shared with you that will complement produce items that you will find in your CSA this Summer. I love searching for new recipes to try that can be used with produce from the farm. I give full credit to the authors of each recipe that you find linked here. I appreciate being able to share what what I found on their pages with you.

Check back regularly as I will be adding new recipes as we add new items to our CSA lineup.

This is the best homemade blue cheese dressing recipe that I have ever seen! It is fantastic with our mixed salad greens.

My new favorite green to cook is surprisingly radish greens! I had a beautiful pile of radish greens ready to go to the chickens not long ago when I found myself wondering if they were safe to put in my stock pot when making broth. The answer is yes they are safe to use in broth and it turns out they are wonderful as a side dish!

This dressing would be fantastic with this week’s dill!

Garlic scapes are a seasonal delicacy. Only available for a few short weeks. My favorite way to prepare them is simply to sauté in a little olive oil, season with salt and pepper and serve along side a steak and potatoes.

Enjoy your farm fresh meals this week from Catskill Cattle Company to your table!