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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

Autumn CSA Week 8

Lonny Schaefer

And just like that it is Halloween and our Autumn CSA has come to an end. We hope you will stop by the farm or the Broome County Regional Farmers Market to visit us during the rest of the Fall and Winter. It was a pleasure meeting all of you. We grow produce in our greenhouses year round and will continue to have meats, eggs, dairy products and several other items available through the Fall and Winter.

Student or Small Shares received scallions, pears, carrots and either a winter squash or brussel sprouts today. Half shares received green onions, carrots, herbs, apples, pears, salad mix, either diakon radishes, green beans or beets and either a winter squash or brussel sprouts. Full share received all of that plus potatoes, a pepper, cucumber, swiss chard, eggplant and collards.

Everyonen received carrots today so let’s start there! We grow a variety of colors of carrots on our farm. Some are the traditional orange but you also may have recieved white, yellow, red or purple ones! They all taste fantastic! Here is a recipe for a Carrot and Ginger Soup.

Here is simple way to roast carrots. I will be garnishing mine with parsley and serving with a homemade ranch dressing.

Green onions or scallions are a great garnish for lots of meats, vegetable side dishes, saldas and soups. They can also be the star of the show!

I love onion dip and this one is preservative free! Uses parsley as well. Great with veggies, crackers or chips.

This recipe reminds me of wonton soup without the wontons and extra green onions, YUM!

Can’t use all the green onions from this week and last? Here are some tips on storing them to use later.

I know I have told most of you that brussel sprouts are my favorite vegetable! My favorite way to cook them is cut in half in a frying pan with chunks of bacon and onion. Super simple. Super tasty. Bacon is good for your brain. Trust me. I have read plenty of articles to confirm it!

Many of your received diakon radishes today. Here is all the dirt on the health benefits! This is such a versatile vegetable. I used it in place of carrots in fried rice last night. It is great roasted like potatoes with olive oil, rosemary, salt and pepper and my favorite is sliced and dipped in hummus.

Some of you received beets. I wish we had enough for everyone today! My favorite way to prepare beets is to roast them. Here is a recipe for how to do that. I ordered a beet salad at a restaurant over the weekend and shared it with my father in law. It was amazing! I cannot wait to recreate it at home. It started with a plate of mixed greens dressed with olive oil and basalmic vinegar, it was tops with chucks of roasted beets and chucks of goat cheese. Amazing!

Well, that’s all I have for you tonight. I am already starting to plan for our next CSA season! Have some thoughts or requests for me? Send me an email I hope to see a many of you at the Broome County Regional Farmers Market or at the farm way before that!

From Our Farm to Your Table,

Catskill Cattle Company

Autumn CSA Week 7

Lonny Schaefer

I can even begin to tell you how happy I was that it did not rain during pickup today! I love you guys but standing in the mud, rain and cold is not my thing!

Student/Single Shares received green onions, a head of romaine lettuce, pumpkin, romaine lettuce,cucumber or green pepper, apples, pears and snap beans today.

Half Shares received green onions, sage, a pepper or a cucumber, romaine lettuce, beets or an eggplant, pears, snap beans, winter squash, brussel sprouts and a tomato.

Fulls received everything in the full, purple kale, both beets and eggplant, cherry tomatoes, carrots, and diakon radishes.

Cooking warm comfort foods at this time of the year is so much fun! There are so many options!

My favorite this week is a recipe I came up with all by myself. I used a carnival and a butternut squash, any winter squash will work.

Apple Sausage Stuffed Winter Squash


winter squash


1/4 lb bulk sausage (breakfast, mild hot)

1/4 cup cheese of your choice (any shredded, curd or sliced block) I used Hillcrest Dairy Garlic Cheddar

1 TB fresh herb of choice (sage, parsley, thyme or a combination)

1/2 diced onion ( i used red, this is optional, you could use any type of onion or green onion)

2 cloves garlic chopped or sliced

salt & pepper to taste

This recipe can be adapted to your tasted! Like mushrooms? peppers? spinach? kale? Throw some in! Don’t eat meat? Use more apples or veggies!


Cut squash in half, scrap our seeds, drizzle with olive oil, put on oven safe pan and bake at 350 degrees for 20 minutes.

Sautee sausage, garlic and onions until slightly browned. Add apples and and any other veggies, herbs, salt and pepper to taste. Sautee for 2 minutes. Stir in cheese.

Flip over squash, spoon filling into squash, bake for 10-15 minutes, util golden brown.

Pumpkins are so versatile! Good in savory and sweet dishes. Here are my top picks this week!

A soup that uses pumpkin, apples, carrots and sage!

This brownie recipe sounds yummy!

Pumpkin bread with cream cheese is something I look forward to each fall. This recipe is for a gluten free version. Regular flour can be substituted. I use gluten free flour and also substitute honey for the sugar. !/2 the amount of honey works best. Honey is actually sweeter and less is needed than sugar.

Yes, I know it appears that I am obsessed with pumpkin! Don’t worry it’s only temporary!

Some of you received eggplant and tomatoes today. The simplest way I know how to cook them is to slice each, fry the eggplant in olive oil on both sides, put on a baking pan, put tomato slices, basil and fresh mozzarella on top. Season with salt and bake at 400 degrees for 10 minutes.

Most of you received snap beans. snap or cut the stem end off, pointy end can be removed but it is not necessary, wash, steam and season with butter, salt, pepper and herbs or saute in olive oil with garlic and herbs, season with salt and pepper.

I also found an extremely simple way to cook brussel sprouts. Check it out:

I hope you have a fabulous week! Looking forward to what we will be harvesting for you next week already!

From Our Table to Yours,

Catskill Cattle Company

Autumn CSA Week 6

Lonny Schaefer

Fall on the farm is full of pumpkins! Pumpkins are useful for more than just decorations. They are a healthy and nutritious addition to many recipes. If you don’t choose to cook them that’s ok! They certainly make lovely decorations!

This week student or small shares received purple kale, carrots, radishes, daikon radishes, a tomato, and winter squash. !/2 shares received green kale, carrots, radishes, tomatoes, winter squash, red radishes, sugar pumpkins, salad greens, apples. Full shares received everything 1/2 share plus brussels sprouts, and diakon radishes.

If you have never tried pumpkin pie from fresh pumpkin you absolutely must! This recipe also gives directions for a gluten free crust. The filling will work in any crust you choose.: Pumpkin can be used in savory dishes as well. My family loves chili as a comfort food in the fall. This recipe sounds delicious! I’m planning to try it this weekend for sure.

Another new item this week is Daikon Radishes. They are very versatile. We hope you enjoy them! Lot’s of info in this link: This recipe for daikon fires is interesting as well.

The weather is supposed to be nice this weekend. We hope you get outside to enjoy the fall colors and brisk air.

From Our Table to Yours,

Catskill Cattle Company

Autumn CSA Week 5

Lonny Schaefer

What a beautiful week we have had! The air has been a little crisp. We did our first frost on the farm but it did not affect very much because we grow our vegetables along the Delaware River which helps keep the air warmer a little longer. The fog also helps protect our crops on those extra chilly mornings. The leaves are beautiful around the farm and we are enjoying harvesting the last of the summer crops. Student or Small Shares received Brussel Sprouts, Carrots, Corn, Swiss Chard, and Tomatoes this week. 1/2 Shares received Kale, Tomatoes, Cherry Tomatoes, Carrots, Potatoes, Winter Squash, Collards, Apples and Cantaloupe. Full Shares received everything the 1/2 share plus Parsley, Brussels Sprouts, more Potatoes, Cucumbers, Green Peppers, and Garlic.

I absolutely love collard greens. As many of you have probably already heard, I lived in NC for 20 years and became accustomed to growing, cooking and eating them. This is my favorite recipe. I do make a few changes however, I substitute 1 tsp of honey for the brown sugar, I only add a small sprinkle of red pepper flakes and I do not use hot sauce. I have made many times omitting the sugar, pepper flakes and hot sauce as well. The key is cooking low and slow! The bacon is also one of my favorit parts. We have a booth at the Broome County Regional Farmer’s Market 840 Upper Front St Binghamton on Saturdays 9-1 year round if you are ever interested purchasing meats or additional produce.

Here is another fantastic for Brussels Sprouts. This recipe is pretty simple to make but so Delicious!

The carrots we grow are amazing! Yes, I’m bragging! I have every right. They are one of the things that I often receive complements on from caterers that I work with. They are so full of flavor and color! This recipe is easy and brings out the flavor of the carrots by roasting them. Carrots are also delicious raw alone with hummus or ranch dressing or in a salad. I also use them in chicken noodle soup a lot!

I will miss you all again next week while I am away chaperoning a 4-H trip for my son and other 4-H youth exploring the agricultural opportunities at SUNY Cobleskill!

From Our Farm to Your Table,

Catskill Cattle Company

Autumn CSA Week 4

Lonny Schaefer

It has been nice to enjoy some warm days mixed in with some cooler wetter ones this week! We are looking forward being a part of the Tri-County Farm Trail at our farm this weekend. Come on out and see us Saturday or Sunday 10am to 4pm. We will be giving tours of the fields, greenhouses and animal barns.

This week Student or Small Shares received purple kale, tomato, apples, corn, carrots, yellow or zuchinni squash, and radishes. 1/2 shares received brussel sprouts, salad mix, cabbage, corn, cherry tomatoes, winter squash, chives and radishes. Full shares received everything in the 1/2 share as well as beets, carrots, eggplant, endive, herbs and apples.

Looking for some creative ways to use radishes? this recipe roasts them like you would potatoes! I like to eat them raw dipped in hummus or ranch dressing as well.

Here’s a recipe for roasted carrots and beets while we are talking about roasting things! This one is just for carrots but could definitely work for beets too.

One of my favorite vegetables is brussel sprouts! and one of my favorite ways to cook them is with bacon and garlic. I also add onions.

Endive is a fantasitc salad green! A litter bitter but wonderful when used in a recipe like this one that also includes cherry or grape tomatoes and an egg.

Cabbage is great in coleslaw or fried. This recipe for fried cabbage calls for a large head of cabbage. Since you received a small one in the 1/2 and full share this week just cut the recipe in half. This is a very simple recipe for coleslaw. I either do not use the sugar that is called for or reduce it.

From Our Table to Yours,

Catskill Cattle Company

Autumn CSA week 3

Lonny Schaefer

The beautiful colors of Autumn are all around us now here in Upstate NY. That makes me start to think of comfort food! Thanks for braving the rain with me this afternoon!

Student share received salad mix, winter squash, corn, apples, radishes and cherry tomatoes today. 1/2 shares received purple kale, Swiss chard, winter squash, yellow or zucchini squash, tomato, apples, radishes, corn, garlic. Full shares received everything the 1/2 share and also received potatoes, green pepper, cucumber, cherry tomatoes, extra winter squash, extra apples and green onions

Here is a great recipe for a frittata that includes the last of the summer squash, thyme and eggs.

While we are on the breakfast/brunch theme here is a recipe for cheesy kale egg cups. Perfect for reheating on busy mornings.

Kale chips are a popular favorite. If you have never tried them you really should!

I had lots of questions about winter squash today. The easiest way to prepare and cook them is to cut in half, remove seeds, drizzle with olive oil and roast in a 350 degree oven for 15-30 minutes depending on size. Scoop out flesh add butter and brown sugar or honey for a sweet side dish and butter and herbs for a savory one. This link includes pictures, names and cooking suggestions. I am a huge fan of squash soups in the fall! This recipe sounds fabulous and has beautiful pictures!

Swiss Chard was a new item for some of you today. It is great sautéed with olive oil and garlic or onions, or steamed with vinegar. This link includes information about Swiss Chard and 7 recipes! 2 of which use Swiss Chard in place of kale.

From Our Table to Yours,

Catskill Cattle Company

Autumn CSA Week 2

Lonny Schaefer

We are enjoying this beautiful weather on the farm I hope you are enjoying it too! Sorry this post is so late. We have had an incredibly busy week.

Student or Small Shares received salad mix, radishes, cucumber, tomato, yellow squash, apples and corn this week. 1/2 shares received collard greens, radishes, tomato, yellow squash, apples, corn, green pepper, garlic, acorn squash and cherry tomatoes. Full shares received Everything in 1/2 share, eggplant, red kale, zucchini, cucumber, pepper, potatoes, and brussel sprouts.

Our salad mix is very unique because it changes week to week depending on what is available to harvest. We grow about 10 varieties of lettuce, mizzuna, arugula, kale, swiss chard, beet greens and spinach, which all find their way into our salad mix at one point or another! We hope you enjoy eating it as much as we do growing it!

Here is a fantastic recipe for a tomato and zucchini quiche. If you have basil left from las t week use it here! This recipe also uses cherry tomatoes and zucchini. For those that added milk and eggs they are included too!

I have tried kale 100 diffent ways the past few years! I absolutley love this super healthy food! I know many of you are also purchasing ground beef! One of our signature items at the farm. This recipe includes it and kale. Any ground meat will work for this recipe. We sell ground beef, veal, goat, lamb and pork at the farm and at the Broome County Regional Farmer’s Market year round. We have discounts for bulk purchases. Ask Nichole if you are interested in learning more.

One of my guilty end of summer pleasures when I lived in the South was Tomato Pie! This recipe is not the one I remember using from Southern Living but it is as close as I could find. I have never tried it with bacon. Certainly not opposed, since I LOVE BACON! Not everyone does though and that’s ok. The recipe I remember so well included tomatoes, mayonnaise, cheese and pie crust. I used pre-made gluten free ones many times! Most local grocery stores carry pre-made pie crusts of some sort. I will have to look to see if I can find my beloved recipe that hasn’t surfaced since my move bask to NY.

As promised here is the recipe for radish greens! This recipe is so delicious! I was making chicken stock one day and had a lot of radish and carrot greens on my counter. I checked the internet ot besure they were safe to use and found out that radish greens are a powerhouse of nutrients! They are a little spicy so don’t add extra heat until you try them for yourself.

Alright, time to go make dinner myself! All of this writing about vegetables has made me hungry! See you next week!

From Our Table to Yours,

Catskill Cattle Company

Autumn CSA Week 1

Lonny Schaefer

We are very excited to bring you our very first Autumn CSA ever! We hope you enjoy preparing and eating the produce as we do growing it for you!

A new addition to our CSA lineup is a Student or Small Share. Perfect for a dorm room or apartment for 1 or 2 people. This share will require minimal prep, can be eaten mostly raw and within the week. This week the Student or Small Share includes: kale, tomato, cucumber, green peeper, yellow squash, 2 apples and 2 peaches.

The 1/2 share includes: kale, endive, tomato, cucumber, yellow squash, zucchini, winter squash, swiss chard, cherry tomatoes and herbs.

The full share includes:everything in the 1/2 share plus eggplant, corn, potatoes, 4 apples, 2 peaches, and green onions.

Each week I will post a few recipes that use items in your CSA.

This recipe is for a quiche that includes zucchini, tomatoes, parsley, eggs and milk, What a great way to use items from your CSA!

Endive is a bitter green that is terrific eaten raw in a salad. This recipe includes endive, tomatoes and green onions. I would add cucumbers and green peppers as well.

Kale is an extremely versatile vegetable. So full of nutrients! It is great raw, sauteed, in smoothies and baked as chips. This recipe for a simple kale salad includes kale and apples with a homemade dressing. A bottled vinegrette would work nicely as well.

I love zucchini noodles! They shine in this incredible recipe that also includes tomatoes and basil. I hope you enjoy it as much as i do!

This recipe for parmesan yellow squash rounds is amazing!

Looking for a main dish that doesn’t require an oven? Here it is! Spaghetti Salad that includes tomato, cucumber and bell pepper! I’ll be substituting gluten free pasta in mine.

It’ going to be a yummy week!

From Our Farm to Your Table,

Catskill Cattle Company

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!