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Lineage Farm CSA Newsletter #16

Little Miss Muffet
Sat on her Tuffet
Eating her Curds and Whey
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Lineage Farm CSA

September 20, 2014

week sixteen
(EARLY 3 pm start in Poughkeepsie this week)

This Week's Harvest:

Tomatoes (last legs), Eggplants, Various sorts of Peppers, Carrots, Salad Radishes, Tat Soi, Kale, Collards, Chard (last chance), and more!

Dear CSA Members, Neighbors, Friends, Family,
It seems I often have the weather on my mind, as I sit to bring you news of the farm.  Sometimes a bigger weather related item might come about – do you know about the Climate March this Sunday? – but honestly, most of what's on my mind is whether or not my toes are cold, if the peppers got a frost, or how many layers Sam should be wearing.  And this week, at least, my toes may be cold, but the peppers live on!  Of course, as the days are shortening – we're headed to the Autumnal Equinox next Monday – such summer fruits as tomatoes, eggplants, peppers all grow and ripen quite a bit slower.  Saturday may even be the last of the tomatoes – give a holler if you'd love some green tomatoes, fantastic fried but also quite tasty roasted and salsa-d or relish-d.

Recently, one of our White Plains members, Pastor Jeff Geary of the Presbyterian Church which hosts our CSA, shared one of his sermons with me, a lovely and moving piece about "returning to the earth," a topic quite close to my heart.  Healing the earth, and our relationship with it, is one of my personal motivations for farming.  I had never given that motivation biblical significance, but I am quite happy for others to do so!

White Plains, I do hope you are ready to meet your farmer!  Sam and I will be hitching a ride tomorrow with Jon and Carmine, and staying in White Plains for the duration of tomorrow's distribution.  I very much look forward to meeting you!

Your Farmers,
Jen, Jon, and Baby Sam

Barbara's Sauteed Carrots and Leeks  

A recipe from Barbara, a Poughkeepsie member, with her notes and recipe tweaks included:

"Leeks and carrots are simmered in a buttery broth for a quick and easy side dish the whole family will enjoy."

3 leeks, finely chopped
4 carrots, finely chopped (I cut them in large rounds)
1/3 cup chicken broth (I used more, ¾ cup?)
2 tablespoons butter (Oil could be used, but the butter adds great flavor.)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper


  Combine leeks, carrots, chicken broth, butter, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

The leeks and carrots caramelize and are very flavorful and sweet.  Yum!

Song for Autumn

Mary Oliver

In the deep fall
    don't you imagine the leaves think how
comfortable it will be to touch
    the earth instead of the
nothingness of air and the endless
    freshets of wind? And don't you think
the trees themselves, especially those with mossy,
    warm caves, begin to think

of the birds that will come — six, a dozen — to sleep
    inside their bodies? And don't you hear
the goldenrod whispering goodbye,
    the everlasting being crowned with the first
tuffets of snow? The pond
    vanishes, and the white field over which
the fox runs so quickly brings out
    its blue shadows. And the wind pumps its
bellows. And at evening especially,
    the piled firewood shifts a little,
longing to be on its way.

Read Later
Copyright © 2014 Lineage Farm CSA, All rights reserved.
Thanks for joining our CSA for the 2014 season!

Our mailing address is:

Lineage Farm CSA
520 Clinton St.

Hudson, Ny 12534

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Lineage Farm CSA Newsletter #15

Diddle, diddle, dumpling, my son Sam
Went to bed with his breeches on;
One shoe off, the other shoe on,
Diddle, diddle, dumpling, my son Sam.

Lineage Farm CSA

September 12, 2014

week fifteen
(4 pm start in Poughkeepsie this week)

This Week’s Harvest:
Tomatoes, Eggplants, Peppers of various sorts, Carrots, Beets, Salad Radishes, Beans, and more!

Dear CSA Members, Neighbors, Friends, Family,
I believe a few introductions are in order.

Dragon’s Tongue bean – perhaps you’ve chosen this handsome fellow, and its green cousin, the Roma flat green beans, at your CSA pick up the past couple weeks.  Well done, as its time is fast fading.  Cook as you would a green bean, and don’t worry about the size.  They stay tender and deliciously nutty when larger.


Acorn and Sweet Dump;ing Squash – get them while the getting’s good – these poor dears are also on their way out (sadly, a blight fungus is claiming many of our winter squashes, though so far the butternuts are holding out just fine).  Sweet Dumpling tastes like a Delicata, just a different shape.  Simply cut in half, remove the seeds, oil or butter,and bake (no need to peel!); alternatively, I like them sliced and pan-fried with coconut oil and salt.

Hakurei Salad Turnips – if you haven’t yet, I highly recommend eating one of these white globes like an apple.  Sweet, and surprisingly juicy, these turnips do well in salads or sauteed.  And don’t forget to eat your greens!

Shunkyo Salad Radish – grinning baby boy standing up and holding onto a harvest crate – no, wait, the radishes… bright pink spears with that delightful radish crunch and kick.  Try them sliced or grated in a carrot and radish salad.  I like mine dressed with olive oil and apple cider vinegar, and adding in some apples does no harm either!

The Okra is now taller than Jon!

Enjoying the cool breeze,
Your Farmers,
Jen, Jon, and Baby Sam

Beet Galette with Honey, Cheese and Mint

Yield: makes about 4 servings
by Jennifer McGruther

Jenny’s website, Nourished Kitchen

A nice light lunch, this free-form tart combines the earthiness of roasted beets with the sharpness of Ewetopia Dairy’s Philosopher Cheese) and a touch of honey for sweetness. I like to serve this in a whole-grain pie crust, but any pie crust that you prefer works fine.


For the Filling
  • 3 medium beets
  • 4 ounces Ewetopia’s Philosopher Cheese (available from Ewetopia here), divided
  • 6 ounces ricotta cheese
  • 2 tablespoons honey, preferably raw
  • 3 tablespoons chopped fresh mint
  • For the Pie Crust
  • 1 1/2 cups sifted whole-grain flour
  • 1/2 teaspoon unrefined sea salt
  • 1/4 cup chilled butter (chopped into 1/4-inch cubes)
  • 1/2 cup sourdough starter


  1. The night before you plan to bake the tart, heat the oven to 425 F.
  2. Wrap the beets in parchment paper, and again in foil. Roast them for 40 minutes, or until tender when pierced by the tines of a fork. Transfer to the refrigerator overnight.
  3. Prepare the sourdough pie crust In a stand mixer, or by hand, by stirring salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth.
  4. Form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
  5. Transfer the dough to a floured surface, roll into a disc about 1/8-inch thick, and place gently in a pie tin.
  6. Heat the oven to 375 F.
  7. Dump ricotta and half the Philosopher’s cheese into a mixing bowl and beet together until loosely combined. Spoon into the waiting pie crust.
  8. Peel and slice the roasted beets to 1/8-inch thickness and arranged them in overlapping circles on the dough, allowing an inch of space at the edges of the dough. Sprinkle remaining crumbled cheese over the beets, and transfer to the oven. Bake for 15 to 20 minutes, or until the cheese has softened and the crust is crisp. Drizzle with honey, sprinkle with mint and serve warm.
Late FragmentAnd did you get what
you wanted from this life, even so?
I did.
And what did you want?
To call myself beloved, to feel myself
beloved on the earth.
Raymond Carver, A New Path to the Waterfall
Read Later
Copyright © 2014 Lineage Farm CSA, All rights reserved.
Thanks for joining our CSA for the 2014 season!Our mailing address is:

Lineage Farm CSA

520 Clinton St.

Hudson, Ny 12534


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