Farm News August 29, 2023
Our Farmstand is in full swing:
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
******
Once again, it’s Rebecca, here to bring forward a small piece of a winter project that never made it to fruition on our website. We want you to know your farmers a bit more, and through their own words and ours, we will periodically feature some of the lovely, hard working folks that make up this farm. This week we introduce two hardworking individuals who have been with us for multiple seasons and have joined the management team that helps Fort Hill run smoothly….
Brendan is a student of life, and is always eager to learn and find solutions to problems. This serves him well in his main role on the farm: the difficult job of keeping the complexity of the wash station in check. Brendan is a true “people person,” and he brings lighthearted conversation to any task – whether preparing us for markets or in coaching the crew. Brendan has become so well versed in different tractor operations that often times we need him in two places at once!
Brendan Coll, Pack Shed Manager
I have worked at Fort Hill Farm for two seasons, going on three. When I’m is not managing the wash station, I produce my own music. You have probably seen me at our many farmstands and markets, although I mostly frequent the Westport Farmers’ Market. My favorite part of working on the farm is interacting with people from all walks of life. Next time you see me, don’t be shy, say hi.
Everyone counts on Matt. Need lettuce cut? He’s your guy. Drive the transplanter? Check. Vacuum seed in the propagation greenhouse? Yep. But more than anything this season, we have counted on Matt to manage wholesale produce operations and run the drip irrigation schedule in the field plantings. It’s a lot to juggle, and yet Matt brings a calm and capable presence to everything he does. We appreciate having such a positive, “can-do” person on the team – despite the discomfort and hard work of farming, I’ve had yet to hear him complain!
Matt Gannon, Wholesale Manager
My name is Matt. I am originally from Shelton, CT and when I'm not working on the farm I like to play guitar and paint. I've been a New Milford local for several years and started working at Fort Hill in June of 2022. I was initially interested in farming because I've always worked physical jobs and enjoyed hiking, camping, and being outdoors. Through working at Fort Hill I've developed an interest in self sufficient farming, and continue to learn on the job every day.
Sarah holds up one of the many characters in the eggplant patch. If you look closely, you’ll see that this one has a Pinocchio-worthy nose under it’s mop top.
As school begins, we are surprised and delighted to still be offering a boatload of cucumbers, as they are usually singing their swan song by now. I’m calling this phenomenon the “Year of the Cuke,” because the first spring planting, which normally fades in July, is headed into September. The farmstand and market tables are getting more crowded each week, as summer favorites keep coming (tomatoes, melons, sweet corn), and fall delivers us a few precocious crops, like leeks and fingerlings. We hope to keep you feasting this holiday weekend and all the way through mid-January!
We hope you enjoy the farm and the harvest,
Rebecca, for Paul and the Fort Hill Farm Crew
Featured veg:
Edamame: We look forward to this ephemeral late-summer harvest, as fresh Edamame is not something you see every day. Strip the pods from the stems steam for five minutes, salt, squeeze the beans from the pods into your mouth, and enjoy. Or see the recipe below. Store in the fridge for up to a week.
Magic Molly potatoes: Really, what more could one ask of a potato? Deep indigo color (blue-all-the-way-through), moist flesh, rich potato flavor ... all in a plumpish fingerling shape. It’s a winner all around, and is easily one of our favorites. Store spuds a room temperature, in the dark, for several weeks.
Also available:
Head lettuce, salad mix, pea shoots, red and French Breakfast radishes, curly and lacinato kale, rainbow chard, radicchio, scallions, leeks, cilantro, parsley, basil, dill, chives, oregano, rosemary, sage, thyme, garlic scapes and German Extra Hardy garlic, red and Chioggia beets, plum, beefsteak and heirlooms, Sungold, red and artisanal cherry tomatoes, Zephyr summer squash, slicing cucumbers, jalapeño, poblano, and shishito peppers, Dark Red Norland, Satina, & Caribe potatoes, Red torpedo onions, celery, eggplant and sweet peppers, sweet corn (as available this week), fresh, young ginger!
Coming Soon:
fingerlings
Pick Your Own:
WAX AND GREEN BEANS:
We are in between bean patches this week.
SUNFLOWERS:
These beauties are available by the stem.
FLOWERS:
The flower patch is in full bloom!
PERENNIAL HERBS:
chives, oregano, sage, and thyme
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Spicy Edamame
Recipe by Relle Lum
INGREDIENTS
1 bunch fresh Edamame (or 1 bag Maika'i Unsalted Frozen Edamame 16 ounces)
1 tablespoon vegetable oil
3 cloves garlic finely minced
1 tablespoon shoyu
1 tablespoon Sambal Oelek
1 teaspoon mirin
1/2 teaspoon sesame oil
INSTRUCTIONS
Cook the edamame according to package directions and set aside.
Add oil to a pan set over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.
Next add in the shoyu, Sambal Oelek, mirin, and sesame oil. Mix to combine.
Add in the cooked edamame and toss to combine.
Remove the pan from the heat and transfer the edamame to a serving bowl, cool slightly, and ENJOY!