Monday, November 1, 2010
We're really proud of this last distribution. We've never had such diverse crops this late into the season. Fennel in November! Usually at this time we're scraping together what's left. Thanks to all the hard work from Biz, Cody, and Renee, and good weather, we've had bumper to bumper crops. Hope you've enjoyed the season as much as we have!
Sunday, October 31, 2010
Contributed by Josh Kigel, Upper West Sider, Chubby Bunny CSA Member, Advocacy Committee.
My wife and I are concerned about eating responsibly, but we don’t want to give up eating out or eating meat.
We were originally drawn to Henry’s by the discovery that they serve a grass-fed burger. I wondered what else Henry’s might offer of interest to Chubby Bunny members.
Owner Henry Rinehart was gracious enough to sit down for an interview for the Chubby Bunny newsletter. Over the course of an hour, Henry and I discussed the broken food system. Rinehart’s passion was clear for health and the impact of food choice.
Restaurant owners who want to serve meals prepared with natural plant and animal ingredients are restricted by the market. A proprietor may want to serve grass-fed beef or line caught fish–and people may say they want it—but how much are they willing to pay for it is a real barrier. Restaurants, even those with the best of intentions, can only serve what people will pay for.
In addition to taking whatever steps towards sustainable food his clientele will allow, Rinehart makes sure that Henry’s is active in the local community. They are involved with the New York Coalition of Healthy School Food (NYCHSF) and Wellness in the Schools (WITS). NYCHFS advocates for a plant-based diet for healthy children and WITS helps place cooking professionals in school kitchens. In October, Rinehart and Chef Mark Barrett will team up with Bill Telepan, Chef/Owner of Telepan near Lincoln Center, and WITS for a program called Cook for New York to bring healthy food into NYC Public schools.
Henry thinks the state of the American food industry is a serious issue. Skyrocketing health care costs, a high obesity rate, and the frequent recalls of contaminated food support his case.
But while activism is noble, going out to eat is about the dining experience—people pay for good food and drink and an appealing environment. The best intentions won’t keep customers coming back without good food. Served on a whole wheat roll and available with caramelized onions, cheese and bacon the grass-fed burger alone has kept me coming back.
But Henry’s is about much more than a hamburger. Henry’s serves a wild line-caught arctic char, which is on the menu instead of salmon because Rinehart found there was no viable option for wild salmon.
Most of the fish served at Henry’s is wild and line caught. When they buy farmed fish, it is from land-based and sustainable farms and not fed fish meal to reduce ocean pollution. Rinehart estimates that about 80% of the Henry's menus is made up of food that is grown and raised locally: meat from Lancaster County, PA., flour from New York State, local and greenmarket produce. Sometimes Reinhart has to make trade offs. For example, the beef for the grass-fed burger, which is ground on premises, is from Australia, where the price is much lower.
The wine list is 100% American. There’s a wide selection from New York. If (like me) you enjoy a beer on tap with a burger try the Long Island lager.
We have never had anything but exemplary service at Henry’s. The staff is attentive and friendly.
Overall, Henry’s is a delicious meal of predominantly local and sustainable ingredients in a comfortable environment. If you live on the Upper West Side and are looking for a grass-fed burger you have your spot. And if you are lucky enough to sit outside at Henry’s when the weather permits the jazz club halfway up the block to keep its doors open you may be treated to live music with your meal.
Monday, October 25, 2010
Sunday, October 24, 2010
Attached is a pic of early morning salad harvest- note the white fabric we use to protect against the cold.
Monday, October 18, 2010
Tracy has been putting the finishing touches onto our new website. Please do check it out for lots of pics, recipes, newsletters, etc.!
This week in the field: Garlic Planting. It's time once again to attempt a crop of garlic. This year we just couldn't keep up with the weeds so we've decided to try a strategy that's used by most New England garlic growers- mulch. But not just mulch, it's biodegradable corn based mulch. BioTelo is the "plastic" mulch we've been using more and more of in an attempt to cut down on our landfill waste for crops like peppers, tomatoes, and melons. The corn in biotelo comes from Europe, and is guaranteed GMO free. When the crop is finished, we plow it in. This saves lots of time and effort, and feeds the worms in the process. I have a friend in upstate NY using Biotelo on garlic with straw in the pathways with great results. So we'll try to replicate his method and actually have the garlic in your 2011 share come August. Thanks goodness for that onion and leek crop. Is it possible to get three allium bumper crops in one year? Will have pics next week of our Biotelo garlic field (if the weather cooperates).
Pictured is Beatrice as a toddler messing with a garlic bin. (Three years ago?)
This week in your share:
Salad Mix (if we dont get a hard frost)
Sunday, October 17, 2010
Monday, October 4, 2010
Attached is a photo of Dan bringing in the harvest of parsley.
This week on the farm, recovery from last weeks torrent of rain. Pounding, 4" in four hour rain. The crew was soaked, the veg was in mud, the lettuce mix was pounded. Wow, after such a spell of dry weather, what a reverse in extremes. Farming, among many things, is working with the elements. Seeing how far you can push yourself and your crew before they resent you....I think we're all OK though, we had several half days last week. Hopefully y'all as sharers hardly noticed the mud.
This week on the farm, more compost spreading, more cover crop seeding, harvesting for our CSA, pigs to pasture, meat birds to pasture, greenhouse cleanup (from the greenhouse tomatoes.) Also, Cody will start building a root cellar in the barn so we can offer winter veggies to our CSA members in the future.
Here's the harvest:
Dan, Tracy, Bea and Baxter
Sunday, October 3, 2010
Monday, September 27, 2010
Monday, September 13, 2010
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (5 pound) chicken
- 4 heads garlic, top 1-inch cut off
- 2 tablespoons olive oil
- 1 medium lemon, halved
- 1 medium yellow onion, quartered
- 1 cup low-sodium chicken broth
1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
3. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
4. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
5. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
Submited by Ann Tilley
Sunday, September 12, 2010
Attached is a photo of Cody harvesting Kale before sunrise.
Here's the harvest:
Sunday, September 5, 2010
Here's the harvest:
onions, leeks, lettuce, kale, chard, cukes, zucchini, carrots, potatoes, peppers, hopefully tomatoes...
- From The New York Times Diner's Journal
- Serves 4 as an appetizer
- For the dipping sauce:
- 1/3 cup Thai sweet chili sauce
- 1/3 cup Bango or other kecap manis (sweet soy sauce, available at Asian markets)
- For the fritters:
- 4 ears of corn, kernels cut from cob, or one 15.25 ounce can of corn, drained
- 2 cloves garlic, minced
- 1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 teaspoon sugar
- 2 tablespoons corn starch
- 2 tablespoons rice flour
- 1 tablespoon finely chopped shallot
- Vegetable oil
- 1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
- 2. For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for step no. 3.)
- 3. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
- 4. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.
- Submitted by Ann Tilley