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. https://spicysouthernkitchen.com/spicy-collard-greens/ 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. https://www.cookingclassy.com/garlic-lemon-parmesan-roasted-brussel-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! https://diethood.com/garlic-butter-roasted-carrots/ 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