Good afternoon Members - Driving onto the Farm property - our vibrant zinnias welcome you!
Thank you for making your choices and sending them back on such short notice - Much Appreciated!
This will be our fourth fruit share week - and Altamont Orchards will be providing us with another delicious share- including - Macintosh & Cortland Apples - Bosc Pears - Italian Sugar Plums - to name some of the fruit in your share this week! Please remember the fruit shares do not come with choice - the Orchard selects the best available fruit for your share.
This weekend at our Farm stand - we will be offering Pumpkins and Decorative Gourds for sale! Directions to Farm follow.
What to do with the boxes - for many reasons this year - sites are not holding the boxes for us - Options - if the box does not appear to be in good shape - please just put it in your recycle at home - if it is OK - My suggestion is - you store them at home and when you have a good amount and happen to be heading toward the Food Bank - please drop them off - Monday - Friday - 8 am - 5 pm - Thank You to everyone continuing to return your boxes each week!
Weekend looking good - temps in the 70's and sunny - hope yours is special with family and friends!
Very best, Bob
Directions to the Farm
The Patroon Land Farm is located at 132 Ketcham Road, Voorheesville, NY 12186.
From Schenectady
- Rt. 890 east to Exit 9B (Rt. 146).
- Left onto Rt. 146 (Carman Rd.).
- Go about 4 miles to intersection of Rts. 20 & 146.
- Left on Rt. 20 & 146 for .5 miles.
- Right onto Rt. 146.Stay on 146 about 5.5 miles into Altamont.
- Go straight through Altamont bearing right up the hill onto Rt. 156 at the Stewart’s Shop. Go 2.7 miles and turn left on Rt.157 (Thompson’s Lake Rd.).
- Go 1.7 miles.Turn left on County Route 256 (Ketcham Rd.).
- Farm is 1 mile down the road.
From Albany
- Take I-90 to Exit 4, merging onto Rt. 85S toward Slingerlands.
- Enter next roundabout and take the 2nd exit onto Rt. 85 W.
- Pass through 2 roundabouts, staying on Rt. 85W.
- Enter next roundabout and take the 1st exit onto New Scotland Rd / Rt. 85.
- Turn slight right onto Rt. 157 / Thacher Park Rd.
- Turn right onto Ketcham Rd.
- #132 is on the right.
Alternative from Albany
- Take Rt. 20 (Western Avenue) to Rt. 146.
- Left onto Rt. 146 – following through Altamont (Main Street Altamont turns into Rt. 156).
- Follow Rt. 156 to Rte. 157 Thompson Lake Road (first left past Highlander Restaurant).
- Follow Thompson Lake Road to Ketcham Road.
- Take Left onto Ketcham Road.
Potato - Leek - Celery Soup
Ingredients
- 3 tbsp butter
- 3 leeks
- 3 celery ribs
- 2 lbs potatoes
- 1 bay leaf
- 2 fresh thyme sprigs
- 4 cups chicken stock
- salt
- fresh cracked black pepper
- 1/2 cup heavy whipping cream
Instructions
Cleaning Leek:
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Cut off the dark green leaves and the very bottoms by the roots. (Discard the dark green leaves or save it for making homemade stock.)
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Cut the white stalks in half, length-wise. Rinse off each half under some cold running water. Make sure to get in between the layers because dirt likes to hide there. Shake the water off very well and the halves are not ready to slice.
Potato Leek Soup:
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Slice each leek half into thinly, width-wise. Wash and slice celery ribs as well. Peel or wash potatoes and cut them into cubes.
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Preheat the pot over medium heat and melt butter. Saute leeks in butter until soft. Add celery and saute it until leeks start to get some sear.
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Add potatoes and saute for a couple more minutes.
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Add bay leaf and thyme sprigs to the pot and pour in chicken stock. Pour in enough chicken stock just to cover the potatoes. (Too much stock will result in a thin soup.)
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Season with salt and pepper, stir well, cover the pot with a lid, and cook until potatoes are tender.
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Take out the bay leaf and thyme sprigs.
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Stir in heavy whipping cream until completely incorporated.
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You can transfer the soup into a blender or use an immersion blender to blend the soup. Blend it until smooth.
Fresh Apple Salsa
Ingredients
2 cups diced peeled apple (about 3/4 pound)
1/2 cup diced red bell pepper
1/3 cup fresh lime juice
1/4 cup diced red onion
1/4 cup minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and minced
How to Make It Combine all ingredients, stirring well.
I love this salsa - I have made several times and it never disappoints! Be sure to use a nice crisp (and sweet) apple (sour will make this awful so no Granny Smiths) and you will have a great refreshing fall use for your freshly picked orchard apples. I consistently serve with simple seasoned & grilled pork tenderloin and steamed broccoli and croissants to rave reviews. Absolutely a "keeper" recipe - enjoy!
I thought this was great- I will make it again and will share it with company. It was wonderful with grilled chicken. I made it for my sister & brother in law- they are making it tonight to go with salmon. I think it would be great with grilled pork too.
