Your neighborhood organic farm in Warren, NJ
Here’s a list of crops we hope to grow this year (remember, no guarantees!) and when we expect to be harvesting them. Please note that we don’t necessarily distribute a crop every week of its harvest period. The dates are just an indication of when you’d likely to be seeing the crop in your shares. Cucumbers won’t ever be available in May and spinach will never be around in the middle of the summer.
Windsong Farm bamboo shoots come from a sustainably harvested 40-year-old bamboo grove. Phyllostachys nuda is a hardy timber-type bamboo that typically sends up its shoots in mid-May. These shoots can be dehusked (a lot like shucking corn) and chopped up and used in stir-fries to add crunch and a subtle fresh flavor. They are skinnier than the fresh shoots you might see at an Asian grocery store, and unlike most bamboo shoots, they do not need to be blanched prior to using.
To prepare, cut them in half the long way, then peel the leafy husk away, by grabbing the leafy portion at the top and pulling down. You’ll be left with a creamy yellow crunchy part that can be cut up and thrown into stir-fries. This video demonstrates the process. Note that microwaving is not necessary, but you can if you like.
More information here: Canned won’t do
1 pound fresh bamboo shoots
2 tbs peanut oil
2 tbs sesame oil
3-4 cloves garlic, pressed
1 onion, sliced thin
2 Tbs freshly grated ginger
2 carrots, sliced thin
1 block firm tofu, sliced or 1 cup sliced chicken or beef
1 whole bok choy, small/medium, sliced thin
1/2 cup water
2 Tbs soy sauce
Peel and slice bamboo shoots and if needed boil for 10 minutes or until tender (a couple of minutes in the microwave with a splash of water works just as well). Drain and discard water. In a large frying pan, heat peanut oil and sesame oil. Add garlic, onion, and ginger and sauté for 5 minutes. Add carrots and tofu (or chicken or beef) and sauté mixture, stirring periodically, until tofu or meat is browned and thoroughly cooked, about 10 minutes. Add bok choy, bamboo shoots, water and soy sauce and cook until heated through, about 5 minutes. Serve with hot rice or Asian noodles.
The installation was finally completed on December 7. We look forward to experimenting with early spring crops and plan to have it fully planted by next fall for a winter season. Stay tuned for more details on our late fall-early spring growing plans!
Pre-heat oven to 425 degrees.
Wash squash to remove any field dirt.
Remove stem end, then slice lengthwise. Scoop out seeds (can be roasted and eaten like pumpkin seeds), then slice into 1/2 inch “moon” segments.
Arrange on a sheet pan; you can pack them in, but they should not touch.
Coat both sides lightly with olive oil; I use a silicone brush. You can sprinkle on some salt at this point too.
Bake for 10 minutes, then flip the pieces (a spatula works better than tongs, as pieces are delicate). Bake another 8-10 minutes, then flip again and bake a final 8-10 minutes. Both sides should be crispy dark brown.
Serve and enjoy!
2 Tbs. extra-virgin olive oil
1 medium onion, finely chopped
1 cup farro
3 cloves garlic, minced
3 cups boiling water
1/4 cup grated parmesan
1/2 tsp. kosher salt
freshly ground black pepper
Add-in
2 Tbs. extra-virgin olive oil
1 cup chopped fresh tomatoes
1 cup grated zucchini
1/4 cup basil leaves, minced
1. Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.
2. Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 seconds.
3. Stir in the water. Reduce the heat to low, cover, and cook until most of the liquid has been absorbed and the farro is still chewy about 20 minutes, stirring occasionally.
4. While farro cooks, toss the Add-in ingredients together in a medium bowl and set aside.
5. Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 minutes. If it’s still too chewy, add 1/2 cup of boiling water and continue stirring until thender, about 5 minutes.
6. Stir in the parmesan and the tomato basil mixture from step 4. Season with up to 1/2 tsp. of salt and pepper to taste.
Here’s a list of crops we hope to grow this year (remember, no guarantees!) and when we expect to be harvesting them. Please note that we don’t necessarily distribute a crop every week of its harvest period. This dates are just an indication of when you’d likely to be seeing the crop in your shares. Cucumbers won’t ever be available in May and spinach will never be around in the middle of the summer. There will be a two week break in distribution from shortly after Father’s Day until just after July 4.
We have a limited number of openings for our 2017 CSA share program. They are likely to go quickly so if you are interested, please take the time to read the material on this site and fill out an application form. First come, first served.
I’m still working on updating the harvest calendar for next year. I’ll be adding several items, probably including Japanese eggplant, red cabbage, red string beans, broccolini, more herbs, and other delights. As soon as distributions are finished for 2016 (next week), I’ll be able to focus on plans for next year. Join us on a culinary adventure that is both healthier for you and for the planet!
Come join us on Saturday October 1, 2016 for our first annual New Member Open House. You’ll be able to meet current members, sample some of our produce, take a tour of the farm, and learn about our 2017 CSA Membership Program. There will be tours on the hour, from 9-11 a.m. and 1-3 p.m.
Because parking is limited, we ask that you sign up for a specific tour time. If you want to go ahead and apply for membership, you can do that on your tour reservation form (you can always change your mind after the tour/visit, if you feel that Windsong Farm is not for you).
Please be sure to wear suitable footwear; we strive to make the place as safe as possible, but it is a working farm and there may be hazards, and there definitely are insects in abundance.
Note that I’ve included a check box on the form below to make sure you’ve read our CSA Details page. When you check the box it will take you to that page. If you’ve already read it, just hit your browser’s back button to return to the form. If you haven’t, we very much appreciate you taking the time now to read it. I want the way the farm operates to be very clear to all applicants, and most of the pertinent information is included on the CSA Details page. Thanks in advance for your understanding!