Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for August 4, 2022

Posted on July 29th, 2022 by Bob Baker

Hello Members - Hope your week has been a good one!  If we thought we needed a good rain last week - that need has certainly increased 100% Hope for some rain very soon!!!

We have started harvesting the garlic and it is featured in you shares this week - please add a couple of extras to your shares this week!

We delivered over 750 shares this week - and I am sure there were some packing errors - so please contact me and I will give you a credit on your Harvie Balance!  Thank you!

 

8 Ingredient Garlic Butter Mushroom and Goat Cheese Fettuccine.

 
A quick and easy pasta dish
 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
 
Course: Main Course
Cuisine: American, Italian

 

Servings: 6 servings

 

 

Ingredients

  • 4 tablespoons butter
  • 6 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh herbs I used oregano, basil, and cilantro
  • 16 ounces cremini mushrooms sliced
  • 1 bunch tuscan kale or baby spinach about 2 cups chopped
  • kosher salt and pepper
  • 3/4 pound fettuccine
  • 6 ounces goat cheese
  • fresh chopped basil and lemon for serving

Instructions

  • Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
  • Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.

 

3.When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!

 

Garlic Herb White Bean Dip

  • Prep Time: 10 minutes
    •  
  • Yield: 8 to 10 1x

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It’s a unique alternative to hummus.

Ingredients

  • 1 medium garlic clove
  • 1/2 cup packed fresh herbs (basil, thyme, oregano, chives, a small amount of rosemary leaves)
  • 2 15-ounce cans cannellini beans
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini
  1. Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.
  2. In the bowl of a food processor, add garlic and herbs and process until finely chopped.
  3. Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.

IMPORTANT - Please return your boxes - we have to purchase them - and they can be recycled many times and saves us a great deal of money - Thank you for your help with this!!!      

We are still very much in need of volunteers to help us at the Farm - we experience significantly low numbers of volunteers in the Summer  - if you are considering volunteering at the Farm - you may visit our website www.regionalfoodbank.net  and choose Volutneer at the Farm or contact one of our farmers - Brandon to learn more details about the opportunities available - brandonm@regionalfoodbank.net  Thank you!    

Thank you for your very valued support of the CSA,  Farm and Food Bank!!!     

Weekend weather looks good  - please remember to hydrate and encourage others to do the same  - please enjoy your weekend with family and friends 

Very best, Bob

 

Farm Happenings for August 4, 2022
Regional Food Bank of Northeastern New York
We are ready to begin our winter share season!  For the months of November, December, and January - we will be offering for purchase one share box of vegetables and fruit each month.  Delivery will be the first week of each month.  Typical items in your share will be winter squash, potatoes, onions, garlic, cabbage, carrots, beets and apples.  We will source from our own farm and from local farms.

 The Regional Food Bank, in partnership with the Patroon Land Foundation, manages a sustainable farm that grows large quantities of high-quality vegetables. The Farm supplies the Food Bank and 1,000 participating agencies in 23 counties with diverse, fresh produce. Currently, we have grown over one million pounds of fresh produce to feed the hungry.  Although the majority of the Farm’s production is allocated to the Food Bank, we generate revenue to cover farm expense through our Community Supported Agriculture (CSA) Program and Farm stand.  The CSA program sells vegetable shares to the community and by purchasing a share, you become one of our partners, enjoying farm fresh vegetables and feeding the hungry.

Your access to fresh local farm products has never been greater or more convenient! The Harvie platform provides the technology required to bring the farm to the click of your digital device! 

Simple fresh convenience!
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