Summer Times
Dear Members,
I have much to report so I'll get right to it. But first, another calf photo, this one from Joanie. That baby was born yesterday to another of the older Jersey cows, Clementine. Clem came in at milking yesterday looking like she'd been in labor a long time. A prolonged labor in an older cow can sometimes be because the calf is dead and/or in a bad position, but this little one was exactly where she was supposed to be, two feet and a nose pointed out. She was just stuck fast at the shoulders. Joanie and I gave a good pull, and this lovely little heifer was born alive and well. The bloody nose was from the tight squeeze! She's doing great today, and so is Clementine. Joanie named the heifer Cantaloupe. Cantaloupe, may you live long and give lots of milk, and bring honor to your fruity line.
We have garlic scapes this week. When they are fresh and tender like they are right now, they are a real treat. Use them like garlic. Here's a nice concise page of info from America's Test Kitchen.
We have a lot of cilantro available. I need to have it in my freezer all winter. All I do is wash it, chop it roughly, make sure it's fairly dry, then stuff it into a ziplock until I can't stuff anymore. Then seal it up and put it in the freezer. When I need some, I just chop off a hunk. This is a good week to take extra.
Lettuce supply is also excellent this week. Beth, one of the best cooks I know as well as the fearless veg team leader, has been making chicken Caesar salad with the gorgeous heads of romaine. She also likes romaine lightly grilled, and this would be an excellent time to do that. Beth says, with all the fresh herbs available right now, it's a moment for green goddess dressing.
We have a couple newcomers in the leafy vegetable department this week: escarole and radicchio. They are both in the chicory family and are both bitter and delicious. I loved escarole cooked Italian style. Here's the method. The cooking mellows the bitterness while leaving plenty of flavor. The bright red radicchio is loose leaf this week because it was starting to bolt. It does not enjoy summer heat! Mix it into your salads, raw, for a pop of color and refreshing bitterness. Radicchio heads will return in the fall, when the weather cools down.
Members, we are NOT distributing any butter this week. We made this executive decision so everything else will be plentiful. We wanted to be sure to have lots of cream to go with the gorgeous strawberries. The low milk situation is very nearly over! Lots of cows about to calve any day now.
Members, you all did amazing work keeping up with strawberry picking! Watch your email for updates on the strawberry patch this week. Please note: the 2026 patch is nicely manicured and parallel to Route 22. It has the nicest picking. Last year's patch is perpendicular to Route 22 in the next field to the east. It is a little overgrown but has lots of small flavorful berries in it. You're welcome to check out both. We will have berry boxes in the pavilion next to the sign in table.
When picking strawberries please remember to:
1) Park in the *driveway* and follow the signs from the farm store hydrant to the field
2) Toss any overripe berries away from the patch to get those mold spores away from ripening fruit
3) Pick 'clean'. You should pick all the ripe berries in one place before moving on to the next.
Happy picking!
We're at the solstice now, and we've hit the moment of the year when the list of things that must be done gets a little scary and oppressive. Want to pitch in? We have volunteer jobs of all types and for all ages and skill levels, from an hour to a full day, regular weekly jobs or one-off chores. Weeding, washing, cleaning, weed whacking, driving, etc., etc., and the list continues to grow. Volunteer work connects you to your food and an amazing farm team. It gives you exercise, fresh air, and vitamin D! Please reach out to Beth directly at 818-660-8294, and she'll find a spot for you to jump in.
We sent beef cattle and a load of sheep to the butcher this week. We should be back in beef next week, or if not, the week after. Thanks for your patience as we restock! We are totally out of beef until this load comes back.
Crown Point Bread and pastries should be here Friday afternoon. And remember, we are now on the summer bakery schedule, with Drifters Loaf delivery on Tuesdays, usually in the early afternoon, and Crown Point breads and pastries delivered on Fridays, usually around 5PM.
Finally, we found two cute kittens on the farm that need homes. According to Joanie, our resident cat whisperer, they're a good age for adopting. One is grey, and one is white with tabby markings. If you're interested please send a note to the farm at info@essexfarmcsa.com or 518-963-4613. On that note I hope everyone will spay and neuter their cats. It has become quite difficult to stay on top of the feral cat population here. We're grateful to Cyndi and the volunteers at the Willsboro Feral Cat Committee for helping us trap-neuter-vaccinate-return the adult cats on the farm. It seems to be a job that never ends.
With love and gratitude,
Kristin
With love and gratitude,
Kristin
PS, If you are picking up over the weekend and notice we're out of or critically low on something, would you please send me a text at (518) 645-4658 so I can refresh it? Thank you!
Estimated Availability for Members This Week
Green = abundant, eat with abandon
Yellow = Somewhat limited supply, enjoy but don’t go nuts
Red = Limited supply, take just enough for one meal
Vegetables
Green group, abundant, eat with abandon
Beets - Red and Gold
Cabbage - Green, Red
Carrots
Celeriac
Escarole
Garlic Scapes
Head Lettuce - Red Butter head, Romaine
Lettuce Mix
Onions, Red and Yellow
Parsnips
Potatoes - Gold, Red, White
Radicchio Mix
Rainbow Chard
Rutabaga
Shallots
Herbs:
Chives
Cilantro
Dill
Lovage
Oregano
Sage
Thyme
Yellow group, somewhat limited supply
Asparagus
Basil
Rhubarb
Red group, limited availability this week
Value-Added Products
Kimchi
Kraut
Hot Sauce
Frozen Tomatoes
Lard
Tallow
Schmaltz
Eggs
Unlimited and abundant
Farmer Only Raw Dairy
Our raw milk does not provide the protection of pasteurization.
Buttermilk
Skim Milk
Whole Milk
Yogurt
Fresh Cream
Sour Cream
Grassfed and Pastured Meat
Meat:
Pork - assorted
Lamb - assorted
Chicken - whole fresh
Bones - beef
Offal - pork, chicken, beefGrains, Beans & Dry Goods:
Everything not grown by Essex Farm is certified organic.
Note: we have more products than we have room for on the grain table so check the buckets under the table if you're looking for something. Cornmeal and Pancake Mix are back!
Beans- Black and Pinto
Chickpeas
Steel Cut Oats
Rolled Oats
Essex Farm Popcorn
Sea Salt (Cargill)
White Bread Flour (Sutton)
White Pastry Flour
Whole Wheat Pastry Flour
Whole Wheat Bread Flour
Buckwheat Flour
Cornmeal
Pancake MixPlease be advised that consumption of raw or undercooked foods including meats, poultry, dairy, or eggs may increase your risk of foodborne illness.
This Week's Share is Brought to You By: Seth Allen, Anne Brown, Gracie Broughton, Beth Davis, Will DeHaven, Catherine Eskilstark, Nicholas Johnson, Kristin Kimball, Mark Kimball, Barbara Kunzi, Joanie McMahon, Will Glaser Wilson. Thanks to Ted, Ken, Ben, Jackie, Will, Harmony, Sergei, Kathleen, Gwen, Charlie, and Barb for the help this week!
