We are very happy to offer the opportunity to order once a month from the Lewis Waite Farm again this year. The 250 acre Lewis Waite Farm raises 100% grass-fed beef and all natural, pastured pork. In addition, they contract over twenty other upstate and regional farms to deliver hundreds of sustainably raised and produced products packaged especially for you. All of our meat animals are anti-biotic and hormone free, and most are pasture raised. Every farm has humane handling practices, and treats the land with respect.
Some available products are: handmade organic bread, raw-milk cheeses, honey, jams, granola, chicken, duck, eggs, organic beans and grains, and all kinds of sustainably raised local meats. Members can visit www.csalewiswaitefarm.com to get a better sense of what Lewis Waite is all about. As the first Lewis Waite delivery nears, the extra shares coordinator will provide you with login information and instructions on how to order. Your order and payment is directly with the farms. West Harlem CSA just serves as the convenient pickup location.
Feel free to contact the farm directly if you would like more information! (email@example.com)
Registration for the 2012 season is open to all. Get ‘em while they last!
More info and membership agreement form available here.
Our 2012 season will start deliveries on June 12th.
Last year’s members should have already received an email with this year’s application. To secure your participation in the season, you will need to return the forms by March 19th with either the full payment or a deposit of at least 10%. Please note that this year, our deadline for full payment due is April 27th.
We will open membership to the waiting list and others on March 20th. Please remember that we have a limited amount of shares to go round, so if you want a share for the 2012 season, do not tarry.
Also, please be sure to include on the application the name and email address and/or phone number of everyone who will be sharing the share and fulfilling the required volunteer hours.
We look forward to seeing you this season!
Windflower Farm’s winter share consists of a collection of organically grown storage vegetables and greens, and apples, pears and cider from neighboring farms, all pre-packaged in a 1-bushel box. Winter share boxes will be delivered on four Saturdays during the winter (11/19/2011, 12/17/2011, 1/21/2012, 2/11/2012). West Harlem CSA Winter distributions will take place at Broadway Presbyterian Church, from 12:00 to 1:00.
Mary and Bob Pratt from Elihu Farm are also offering egg shares to Winter shareholders. If you purchase an egg share, it will be delivered along with your Winter vegetable share.
Have a great Winter and enjoy your Winter Share!
Baked Radicchio and Mozzarella Pasta
2 tablespoons unsalted butter
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano
Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.
Linguine with Leeks, Radicchio, and Walnut Pesto
from Bon Appétit
8 ounces linguine
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced leeks (including some dark green parts)
1/2 cup (packed) fresh basil leaves
1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
2 teaspoons fresh lemon juice
2 cups thinly sliced radicchio
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.
Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper.
Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.
Garnish with walnuts and shaved Parmesan (optional).
Sauté of Fresh Fava Beans, Onions, and Fennel
from Bon Appétit
3 lbs fresh fava beans, or 3 cups frozen baby lima beans, thawed
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta or bacon
1/2 teaspoon dried savory (mixture of dried herbs)
2 tablespoons fresh lemon juice
Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes.
Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors.
Stir in pancetta or bacon and savory, adding more broth if mixture is dry. Simmer until beans are tender, about 15 minutes longer.
Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)