Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for August 18, 2022

Posted on August 12th, 2022 by Bob Baker

Hello Members - Happy Friday and Hello Weekend! Thought I would give you a view of our packing line for the shares.  Volunteers and staff are pictured - we average 12 - 15 people and takes about 3 - 31/2 hours.

Please contact me if you are missing an item in your share and I will give you a credit on your Harvie Balance. Thank you!

The Dakion Radishes are back in the share this week - as well has carrots and purple peppers making their appearance!

The Purple pepper is a delicious bell pepper that ranges in color from royal purple to nearly black.

   The Purple Beauty, like other sweet peppers, has a lot of sweetness.  adding a distinctive color to salads, sides, sandwiches, and salsas.

 

Feta Stuffed Bell Peppers

 These feta stuffed bell peppers are about as easy as it gets.  You basically just cut up some bell peppers, fill them with feta and stick them under the broiler until bubbly.

 

Ingredients

  • 1 package mini bell peppers or a few regular bell peppers
  • 1 package feta cheese*
  • fresh cracked pepper

Instructions

  1. Preheat oven to broil.
  2. Cut and de-seed bell peppers into strips. Try to cut along the lines when possible to create boat-like bowls.
  3. Spoon cheese into the bell pepper strips and place on baking tray.

  4. Crack fresh pepper over the stuffed bell peppers.

  5. Place tray in the oven for 2-5 minutes, until feta starts to brown. **

  6. Let cool slightly and enjoy!

Recipe Notes

*you can use crumbled feta or a block, I prefer using a block as it seems to create less of a mess.  I have also substituted goat cheese for feta in the past and thought it was delicious.

 

Spinach and Pepper Pita Pizzas

Whole-wheat pitas are topped with spinach, red peppers, and Havarti cheese, for an easy-to-make, nutritious snack.

Ingredients

  • Directions

    • Preheat oven to 425 degrees. Place pitas on a baking sheet. Top with spinach, peppers, and cheese, dividing evenly. Season with salt and pepper.

    • Bake until cheese is bubbly and golden brown, 5 to 6 minutes.

       

      Grilled Carrots with Lemon and Dill

      INGREDIENTS

      • 1 bunch 

        (about 1 pound) carrots, scrubbed and patted dry

      • 2 teaspoons 

        grapeseed oil or other high-heat oil

      • 1/2 teaspoon 

        salt, divided

      • 1 tablespoon 

        dill, minced

      • 1 tablespoon 

        fresh lemon juice

      • 1/8 teaspoon 

        freshly ground black pepper

      INSTRUCTIONS

      1. Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. (If you are using an outdoor grill, see note below.) In a bowl, toss with the oil and 1/4 teaspoon salt.

      2. Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle. 

      3. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

      RECIPE NOTES

      If you're using an outdoor grill, you may want to grill the carrots whole, so they don't fall through the grates. After grilling, let them sit until cool enough to handle, cut them into pieces and proceed with the recipe.

      If you don't have a grill or grill pan, you can make a version of this recipe with a cast iron skillet. Instead of grilling, place carrot pieces in a hot skillet until blackened in spots. Flip and continue cooking until softened and a little charred all over.

      Try using other acid and herb or spice combinations. A few ideas: lime juice + cilantro, balsamic vinegar + parsley, and orange juice + cumin. They are also wonderful tossed with miso-lime dressing.

       

 

VERY IMPORTANT - Please return your white and brown boxes - we have to purchase them - and they can be recycled many times and saves us a great deal of money - Thank you for your help with this!!!

  

We are still very much in need of volunteers to help us at the Farm - we experience significantly low numbers of volunteers in the Summer  - if you are considering volunteering at the Farm - you may visit our website www.regionalfoodbank.net  and choose Volutneer at the Farm or contact one of our farmers - Brandon to learn more details about the opportunities available - brandonm@regionalfoodbank.net  Thank you!

 

We appreciate your valued support of the CSA - Farm - and Food Bank as we grow the vegetables to feed the hungry. Thank you!

 

Weekend looks good again - please enjoy your time with family and friends!

Very best, Bob

 

 

Farm Happenings for August 18, 2022
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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