alliums ameraucana Anthony Bourdain aphids Appleseed Permaculture aquaponics arthritis artichokes Asian Vegetables aussie basil baby chicks baby turnips bearss lime bee keeping beet greens beneficial insects benner tree farm Biochar Bitter Melon blight blooming hill farm boothby blonde cucumber brix broccoli brussels sprouts cabbage cabbage hill farm camp hill farm cancer caraflex celeriac chicken coop chickens children chinese tamale chives cilantro cilantro root coconut cold frames collard greens Compost coriander corn crop rotation cruciferous crucifers cucumber Dan Barber dan kittredge Dave Llewellyn detox dirty dozen dragon fruit Dutch white clover dwarf citrus eggplant Elderberries factory farms farm to table farmer's market farmers markets Fava beans ffarm to table fish oil flea beetle flowers food allergies food combining food miles founding farmers four wind growers Fred Kirschenmann french bulldog G6pd deficiency garlic garlic festival garlic scapes geese Glynwood grass-fed beef Great Outdoors Listening Tour green tomatoes greenhouse growing indoors Hanalei Hemlock Hill Farm heritage turkey heritage USA hudson valley farms hurricane Irene hyssop iced tea infections influenza Insect control isothiocyanates joan gussow jolie lampkin joong kaffir lime kale Kauai kohlrabi korean licorice mint Ladybugs late blight leeks lettuces local food locust tree maine avenue fish market menhaden meyer lemon mycelia mycorrhizal natural fertilizers nectary nightshades No Reservations Nurse cropping nutrient density okra organic Baby food organic christmas tree Organic Pest Control Parsley Paul tappenden peas Permaculture pesticides pesto petite watermelon plant sap pH plymouth barred rock pole beans potatoes preserving food purple basil qunice Radish Greens rainbeau ridge farm raised beds rampicante raw food real food campaign red hook Rockland Farm Alliance ronnybrook farm row covers salt-preserved duck eggs sambucus nigra seed saving seedlings Sheet mulching small space soil analysis soil blocks soil conductivity sorrel Squash Vine Borer star fruit sugar snap peas sustainability sustainable fishing Swiss Chard tabbouleh TEDx Manhattan terracing three sisters tomato sauce tomatoes trellis trovita orange turkana farms Tuttle Farm urban zen volt white clover winter harvest Winter Squash Young Farmers Conference
Indispensable Books and Resources
  • Edible Forest Gardens (2 volume set)
    Edible Forest Gardens (2 volume set)
    by Dave Jacke, Eric Toensmeier
  • The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses
    The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses
    by Eliot Coleman
  • The Biological Farmer: A Complete Guide to the Sustainable & Profitable Biological System of Farming
    The Biological Farmer: A Complete Guide to the Sustainable & Profitable Biological System of Farming
    by Gary F. Zimmer
  • The Garden Primer: Second Edition
    The Garden Primer: Second Edition
    by Barbara Damrosch
  • 1500 Live LadyBugs - A GOOD BUG! - Lady Bug
    1500 Live LadyBugs - A GOOD BUG! - Lady Bug
    Organic Insect Control
  • Acres U.S.A.
    Acres U.S.A.
    Acres U.S.A.

    The best farming and growing magazine money can buy!

  • Seed Starter Soil Block Maker Makes 4 Medium Blocks
    Seed Starter Soil Block Maker Makes 4 Medium Blocks

    2" Soil Blocker

  • Mini Soil Blocker
    Mini Soil Blocker
  • New York City Farmer & Feast: Harvesting Local Bounty
    New York City Farmer & Feast: Harvesting Local Bounty
    by Emily Brooks
  • What Doctors Eat: Tips, Recipes, and the Ultimate Eating Plan for Lasting Weight Loss and Perfect Health
    What Doctors Eat: Tips, Recipes, and the Ultimate Eating Plan for Lasting Weight Loss and Perfect Health
    by Tasneem Bhatia, Editors of Prevention

 

 

 

 

 

THE DAILY BROADFORK

Short journal entries detailing the nuts and bolts of our ventures in growing food at our micro-farm

Entries in hudson valley farms (2)

Monday
Sep272010

Another Day in Foodie Paradise: Hudson Valley Garlic Festival 2010


Fog and Thistle Farm in Germantown, New YorkWhen pondering what you should grow in the fall, there is one clear answer: Garlic.  Easy to grow and rewarding, this allium is a powerful player in achieving optimum health.  There are many websites with great instructions on growing, maintaining, harvesting and storing garlic.  Take 1 clove of garlic and place in the ground in October (in Zone 6 New York), pointy side up, 2” deep and 6” apart.  Cover with seed free mulch and wait patiently until the spring.  You’ll first enjoy eating the garlic scapes in June and then finally the bulbs in mid-summer and on.    You do NOT want to use garlic for planting from your regular grocery since it is likely sprayed with a substance to prevent sprouting, according to Witchcat Farms in Vermont.  Buy directly from the farmer.  We met the nice people at Witchcat Farm at the Hudson Valley Garlic Festival in Saugerties, New York.  This was the 22nd year of the festival and runs at the end of the month every September.  We loaded up on 2 organic varieties from Witchcat Farm: German Porcelain Music, 4-5 large cloves per head and mild in taste and the more unusual Hungarian Purple, with 6-8 cloves and more spicy and pungent in flavor.


Possible posters for the next garlic festival in 2011
The Hudson Valley Garlic Festival is one of over 50 garlic festivals in the country.  There is everything garlic you can imagine.  Garlic Hamburgers, Garlic Ice Cream, and Garlic Chocolate Chip cookies that we snatched up from Mountaindale Farm.

Soft, gooey and so right after a garlic heavy meal

Over 45 garlic farms, mostly from New York State, set up gorgeous booths selling their incredible bounty.  The other varieties we purchased were Spanish Rojas from Free Bird Farm, German Reds from Six Circles Farm, and Riesig from Cedarville Farm.  We were especially excited about a rare variety called MarJean from The Garlic Devas in Lewis County New York.  This garlic, with no official name, has been grown for generations in New York by Marty and Jean, neighbors of The Garlic Devas, thus the name, MarJean garlic.  Marty and Jean are now in their mid 80’s and happy to see their garlic live on with The Garlic Devas.  We are definitely planting lots of this variety and will continue Marty and Jean’s work.



We already harvested 200 garlic heads this July on our farm but we have to find the balance between how much we personally consume and how much we sell to become sustainable i.e. not having to buy more garlic to seed every season.  This season we plan on upping the ante and planting at least 400 cloves.


In addition to garlic, there was honey which  we bought from Swarmbustin Honey, Maple Syrup from Mapleland Farms, Garlic Vinegar from Rolling Hills.  This garlic vinegar is indispensible in our salad dressingsGorgeous yellow oyster mushrooms from Wiltbank Farm in the Catskills, venison and buffalo products from Highland Deer Farm (the Buffalo steak was divine!).  Why deer need to be farmed in this area is an enigma!


Yellow and brown oyster and shiitake mushrooms are Wiltbank Farm's specialty
We stopped and spoke with David Stern current Director, writer, lecturer, horticulturist and cofounder of the Garlic Seed Foundation, an educational not-for-profit organization that promotes ecological production and hearty consumption of garlic.  I asked him why, in New York State when we have a plethora of garlic farms, does grocery Visit the Garlic Seed Foundation store garlic come from China or Argentina (even Whole Foods).  His simple answer, as a farmer himself was, “Why would I sell my garlic cheap when I can make a better wage selling garlic locally at farmers markets and at garlic festivals like this one?”  Good answer.  Whole Foods and other grocers want to pay the lowest price for a product so as to maximize profits.  Garlic farmers are smart and know where their markets are.  We should all consider this when purchasing garlic for ourselves and our families. By paying a bit more for local garlic we support the farmers who work hard to grow the garlic, we ensure a local source of organic garlic and most importantly we keep the farms of our local garlic growers economically viable and able to stay in business.  For more information on garlic, visit the Garlic Seed Foundation website and become a member.  Once you do you have access to the garlic hotline - someone will answer all your questions on garlic!  We joined and are looking forward to our first issue of The Garlic Press.



In honoring garlic in a recipe, something I love to do in so many ways, I decided to feature a Purple Basil Pesto.  I grow a basil that tastes like a Genovese Italian Basil but with deep hues of purple.  The resulting pesto turns out to be more black than purple but can be a gorgeous counterpoint in pasta or bread if topped with a chiffonade of green basil.  Out of the various pesto recipes I've tried, this is the one I go back to everytime.  It's so good, you could even leave out the cheese making this dairy-free and won't feel deprived.

RECIPE: BASIL PESTO

2 garlic cloves
Salt
3 Tbs toasted pine nuts
3 cups basil leaves, stems removed
1/4 cup grated parmesan
1/2 cup extra virgin olive oil

In a food processor, process garlic, salt and pine nuts first.  Then add basil and olive oil.  When smooth add parmesan just to combine.  If freezing, do not add parmesan until you defrost and use it in the future.

Adapted from Deborah Madison´╗┐


Saturday
Sep262009

The Celebrity Carnivore "Meats" Hook Mountain Growers in the Hudson Valley

Scenic Hudson River and the Bear Mountain BridgeWhat a whirlwind of events this past weekend.  Because of a meeting arranged by best HMG friend Anne H. with her nephew Michael from South Dakota, we were asked to partake in a lower Hudson Valley local food gathering with Anthony Bourdain, host of the reality food show No Reservations.  And because of an interesting set of connections, Michael and his brother-in-law Cody, visiting from Alaska, both gifted in skinning and grilling wild game and other animal meats, were asked to prepare local goat and venison for Anthony Bourdain as he made his way up the Hudson Valley on a boat.  We were asked to join the festivities and bring along some local Hudson Valley vegetables along with Camp Hill Farm.  Hook Mountain Growers not only brought a beautiful bounty of vegetables to show, but prepared the night's side-dishes from our homestead to feed 20 people including Anthony and the show's staff, the boat's crew, and the few others involved in assembling this laid-back but momentous night.  The two of us had less than 48 hours to prepare, squeeze fours hours of seeing patients in our medical offices that morning, and fly home to harvest and prep the vegetables and cook the meal and transport it 30 minutes north of our kitchen.  Somewhere in between, we had to water and care for the farm which is not an inconsequential chore.  May seem like a lot of time considering cooks on Top Chef are able to produce a first course meal from 3 ingredients in 40 minutes.  Remember, we're medical doctors by day, farmers by night and food fanatics during all hours.

I first became aquainted with Anthony Bourdain after reading his first tell-all book, Kitchen Confidential (2000) followed by A Cook's Tour (2001).  Bourdain's sarcastic humor and cocky insouciance made me a fan from the start.  The rare times we do watch television, we usually like to view programs about food, culture and cooking (OK, and Heroes too) and Bourdain's show No Reservations tops our list.  As Bourdain explores almost every corner of the world he quickly becomes part of the local scene whether it be in Laos or in the home of a Hindu family in Queens, New York.  His ability to listen to and easily bond with people enables them to open up to him and his devil's advocate questioning always bring intelligent conversation to the table.  When we met Bourdain, he was the man you see on screen; there was no offCody and Charlie with local goat-screen persona or ego.  You get what you see, which is a New Yorker's charm.

On the food end, Cody and Michael procured the goat the night before, slaughtered and disemboweled the goat that afternoon and hung it on a tree in preparation for the skinning.  A large grill pit was started with washed up pieces of oak from the shores of the Hudson River. The Bear Mountain Bridge was in the background and combined with the crisp sunny weather set the stage for an incredible evening.  It's hard to imagine that such a well put together show, one that won an emmy for cinematography, was so quickly and almost haphazardly put together. Whatever my concerns, the evening turned out to be a laid-back scenic event that made you feel like you were at a friend's BBQ on the beach.  Pam and Michael at the grill with film crew

Pam, Anthony and JoanieWhile the goat was being prepped, the only thing to munch on was the green and purple roasted tomatillo salsa I made and watching Bourdain go back again and again to sample more made me feel like an Italian grandmother watching her family heartily eat and enjoy her cooking.  At one point, after repeating dippings into the salsa, Bourdain called it "irresitible." 

As serving time came along, I was ready to start grilling the Adirondack blue and Nicola white Potatoes I pre-roasted at home.  The idea is to make the potatoes crispy as I had done in the past with the recipe.  This grill pit was a bit challenging.  It was a rectangular area of cinderblocks with what looked like a subway grate on top and wood slowly burning and smoking underneath.  The result wasn't crispy as I had hoped but instead, it became deliciously smoky.  Once done, I added it to a pan with red currant and sungold cherry tomatoes,  blanched green beans and tossed with a basil-garlic vinaigrette. Is there anything more beautiful? Yes, my new French Bulldog pup, Henry Hudson

 

The other dish we served was a braised rainbow swiss chard with garlic, anchovies and parmesean all made by my sous chef farmer Charlie before leaving home.  It was simply heated on top of the grill and served right out of the pot.  Bourdain was seen tearing off bread we brought from Amy's Bread in Chelsea Market, dipping in the chard and throwing his head back in delight.

 

When we finally sat down, as Bourdain often does with a local family at the end of each episode, we were asked to join his table.  While everyone was getting settled and the goat meat gathered, one of the boat crew members injured his eye when a top flew off unexpectly from some locally-brewed beer lacerating his conjunctiva and causing some mild blood loss.  Luckily they had us, 2 docs on the scene for a medical evaluation.  Thankfully, there was nothing serious. 

Closest I could get to professional culinary instructiSo in addition to providing the only non-meat items on the menu, we were pretty handy medically as well!  As the cameras tried to remain as inconspicuous as possible while filming our conversations, Bourdain made the comment down the table to me that usually he doesn't really get excited about vegetables but he was sure digging ours.  Ahh, maybe this is the start of my culinary second career...

Anthony Bourdain unable to resist the salsa verde; Anne sitting

 Grilled New Potatoes with Summer Beans and Tomatoes

As the conversation got underway, Bourdain played his usual devil's advocate stance, teasing out the issues at hand and making the topics much more complex and interesting.  The talk that night was about Hudson Valley food and eating locally and what it all means.  Alexandra Spadea of Camp Hill Farm and one of the founders of the Rockland Farm Alliance spoke of the importance of preserving farmland -- RFA's mission.  Bourdain asked, what is local Hudson Valley food?  I think the term "local" no longer implies the particular area's known crop like Idaho is potatoes and Ohio is corn nor is it a set of specific foods that make up a particular cuisine, like Mediteranean fare which is fish, olive oil, tomatoes etc.  I think it's whatever it is that you can grow in the particular climate or zone.  For example, the lower Hudson Valley of New York is at the same latitude as southern Italy, so in terms of sunlight strength, we have similar growing conditions.  At HMG, we grow whatever we like to eat (except sub/tropical veggies and fruits).  To me, growing Hudson Valley food means the usual varietals of tomatoes, bell peppers, beans etc and their unusual heirloom varieties but the more esoteric vegetables as well: Chinese bitter melon (see earlier blog entry), Vietnamese fava beans, puntarelle, and lemongrass.  Bourdain also broached the topic of accessibility and palatability of local fresh fare to people who were raised on cheap meat and include iceberg lettuce as their entire day's vegetables intake.  I think it's a really valid point.  In my last journal entry on eating local pasture-raised beef and the evils of the factory farm, I advocated a few things like paying more for quality meat from small farms and eating less of it to compensate the expense of doing so.  Sounds like good advice especially if it creates less disease and illness saving untold millions in health care costs.  Bourdain brought up a legitimate point: How do you convince the person who has eaten cheap meat all their life to suddenly change their eating routine.  Or, how do you asking the working mother or father to come home after a long day of work and a possible long commute and cook up a meal when fast food options are so quick, cheap and easy.  I agree that this is a hard sell but it starts with education and creating an awareness of actions and consequences.  This is something that we see time and time again in our medical practices.  How do you help someone who is obese, comes from a long family history of diabetes and heart disease, to finally make choices that are not easy.  To lose weight.  To stop drinking soda.  The family unit has changed so dramatically over the last few decades.  Where we used to rely on our extended family for help, we are more and more isolated thus making tasks like cooking a low priority.  I grew up with a grandmother who lived at home with us while both of my parents worked full time jobs.  She cared for my brother and I and shopped, grew and prepared all of the food for our family.  But my brother and I were crucial in the household as well; there were chores.  I helped peel vegetables.  My brother fertilized the garden (See blog entry "Origins").  The household today doesn't have a grandma typically so closely involved in the daily cooking and children's activities consist of internet browsing and computer games, 5 different afterschool activities and TV.  Families may have to look to the past to be able to make the necessary changes we desperately need.  I'm glad Bourdain brought these points up because these are the questions that will need to be answered before we are able to become a healthier, more responsible nation.

 

RECIPE: SWISS CHARD with ANCHOVIES, GARLIC and PARMESEAN

Serves 2-3

1 bunch Swiss Chard
2 garlic cloves, sliced
3-4 anchovy fillets
1-2 tsp lemon juice
1/4 cup parmesan cheese, grated
olive oil
salt and pepper to taste.

Prepare chard by removing the stems or ribs from the leaves and cutting them into 2” ribbons.  Chop stems to 1/2-3/4” size and reserve.  
Heat olive oil in pan and saute garlic in oil for 30-45 seconds, do not brown.  Remove garlic with a slotted spoon and set aside.
Add anchovies to hot oil and stir until they break down.  Add chard stems and cook for about 5 minutes, then add leaves and cook until tender (about 5-8 minutes).
Remove from heat and add in garlic, lemon juice and parmesan.  Stir to combine and serve warm.

Adapted from Gourmet July 2009