Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for September 10, 2020

Posted on September 4th, 2020 by Bob Baker

Good Afternoon Members - How is your week going  - hope you enjoyed your Labor Day weekend with more R$R and less labor!

  We had an amazing day for our first Pick Your Own - the weather could not have been better - nor the company - it was my pleasure to spend the morning with all of our members and to meet their family and friends - as we descended on the fields and beds to pick vegetables like the green beans (pictured above), basil, cilantro, tomatoes, okra, tomatillos, beets,  sunflowers and bouquets of zinnia!  Thank you for your visit and the very enjoyable morning!

With that said - we will have our second Pick Your Own this Saturday September 12th - time will be 9 am to 12 noon - and the vegetables listed above will again be available in pints and quarts - which we will let you know when you arrive -  you may bring your children or another family member or friend - We do ask you to observe a couple of our policies for pick your own that we have put in place for the well-being and safety of everyone who visits  - please do not bring any pets - and if you bring your children, we ask that you remain with them at all times for their safety - we have containers and bags which you may use for picking - you are welcome to bring scissors or small clippers to harvest the veggies or herbs - please bring a mask - you might want to bring a pair of gloves - if you have questions please email me - bobb@regionalfoodbank.net    Thank you!

This will be our third fruit share week - and Altamont Orchards will be providing us with a nice variety of Honey Crisp Apples - Bartlett Pears - Your Favorite Peaches - to name some of the fruit in your share this week!  Please remember the fruit shares do not come with choice - the Orchard selects the best available fruit for your share. 

After the past couple weeks of red peppers - we are featuring our beautiful green peppers again and a favorite way to serve them - 

A chicken and rice mixture takes everyday stuffed peppers to new heights. A combination of mayonnaise and a little curry powder binds the filling ingredients together deliciously. The stuffed peppers bake to perfection in only 30 minutes. It's a nice alternative to the classic beef and rice stuffed peppers, and the dish is lower in fat and calories.

Leftover turkey, tuna, salmon, shrimp, or even ham can replace the chicken in these stuffed peppers, or use a combination of ham and chicken. They would be excellent with some shredded cheddar or Swiss cheese melted over the top. Sprinkle shredded cheese over the tops just before they come out of the oven, or sprinkle them with grated or shredded Parmesan cheese just before serving.

You can omit the onions if you aren't a fan, or use green onions or shallots for milder onion flavor. The pimientos add color and flavor. If you don't have pimientos, feel free to use diced roasted red peppers or some chopped red bell pepper. 

 

Ingredients

  • 3/4 cup long-grain white rice (uncooked)
  • 6 medium green bell peppers (or use a variety of colors)
  • 2 cups diced chicken (cooked)
  • 1 cup chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped pimento (from a jar, drained)
  • 3/4 cup mayonnaise (or as desired to moisten the ingredients)
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt (or to taste)
  • Dash freshly ground black pepper
 

Steps to Make It

  1. Cook the rice following the package directions. Fluff with a fork and set aside.

  2. Heat the oven to 350 F (180 C/Gas Mark 4). Grease a shallow 2 1/2 or 3-quart baking dish.

  3. Cut the tops off peppers and carefully scrape out the seeds and ribs. Put the peppers in a large saucepan and cover with water.

    Place the pan over medium-high heat and bring to a boil. Reduce the heat to low, and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well.

     

  4. In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.

     

  5. In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.

     

  6. Gently toss mayonnaise mixture with rice and chicken mixture. Taste and adjust seasonings, as desired.

     

  7. Fill the peppers and place them in the prepared baking dish. Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.

     

  8. Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.

     

Tips

  • If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand." Nestle a stuffed bell pepper in the foil and place it in the pan.
  • For smaller portions, slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.

 

 What to do with the boxes - for many reasons this year - sites are not holding the boxes for us - Options  - if the box does not appear to be in good shape - please just put it in your recycle at home - if it is OK - My suggestion is - you store them at home and when you have a good amount and happen to be heading toward the Food Bank - please drop them off - Monday - Friday - 8 am - 5 pm - Thank You to everyone  continuing to return your boxes each week!

 

Your support this year continues to be a great encouragement for us at the Farm - Thank you!

Saturday looks the better day this weekend - hope you have the opportunity to enjoy some time with family and friends - 

Very best, Bob

 

Directions to the Farm

The Patroon Land Farm is located at 132 Ketcham Road, Voorheesville, NY 12186.

From Schenectady

  • Rt. 890 east to Exit 9B (Rt. 146).
  • Left onto Rt. 146 (Carman Rd.).
  • Go about 4 miles to intersection of Rts. 20 & 146.
  • Left on Rt. 20 & 146 for .5 miles.
  • Right onto Rt. 146.Stay on 146 about 5.5 miles into Altamont.
  • Go straight through Altamont bearing right up the hill onto Rt. 156 at the Stewart’s Shop. Go 2.7 miles and turn left on Rt.157 (Thompson’s Lake Rd.).
  • Go 1.7 miles.Turn left on County Route 256 (Ketcham Rd.).
  • Farm is 1 mile down the road.

From Albany

  • Take I-90 to Exit 4, merging onto Rt. 85S toward Slingerlands.
  • Enter next roundabout and take the 2nd exit onto Rt. 85 W.
  • Pass through 2 roundabouts, staying on Rt. 85W.
  • Enter next roundabout and take the 1st exit onto New Scotland Rd / Rt. 85.
  • Turn slight right onto Rt. 157 / Thacher Park Rd.
  • Turn right onto Ketcham Rd.
  • #132 is on the right.

Alternative from Albany

  • Take Rt. 20 (Western Avenue) to Rt. 146.
  • Left onto Rt. 146 – following through Altamont (Main Street Altamont turns into Rt. 156).
  • Follow Rt. 156 to Rte. 157 Thompson Lake Road (first left past Highlander Restaurant).
  • Follow Thompson Lake Road to Ketcham Road.
  • Take Left onto Ketcham Road.

 

Farm Happenings for September 10, 2020
Regional Food Bank of Northeastern New York
We are ready to begin our winter share season!  For the months of November, December, and January - we will be offering for purchase one share box of vegetables and fruit each month.  Delivery will be the first week of each month.  Typical items in your share will be winter squash, potatoes, onions, garlic, cabbage, carrots, beets and apples.  We will source from our own farm and from local farms.

 The Regional Food Bank, in partnership with the Patroon Land Foundation, manages a sustainable farm that grows large quantities of high-quality vegetables. The Farm supplies the Food Bank and 1,000 participating agencies in 23 counties with diverse, fresh produce. Currently, we have grown over one million pounds of fresh produce to feed the hungry.  Although the majority of the Farm’s production is allocated to the Food Bank, we generate revenue to cover farm expense through our Community Supported Agriculture (CSA) Program and Farm stand.  The CSA program sells vegetable shares to the community and by purchasing a share, you become one of our partners, enjoying farm fresh vegetables and feeding the hungry.

Your access to fresh local farm products has never been greater or more convenient! The Harvie platform provides the technology required to bring the farm to the click of your digital device! 

Simple fresh convenience!
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