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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

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!