June 19, 2013

The time has come- the unveiling of the new Whistle Down Farm CSA, and we are so happy to be sharing it with all of you… We are excited to bring you this fine variety of food for the first week – recent weather has not been helpful in getting crops to size up for harvest, but they seemed to know that it would help us a lot if they kicked into gear by today. This is just the beginning of a summer of fine eating!!

What’s for dinner? And lunch and breakfast…

Salad Mix

Head lettuce


Garlic Scapes




Snap Peas

Blue Corn Meal

What the heck is a garlic scape?

Botanically, a garlic scape is the immature flowering stalk of a garlic plant. Culinarily, it is a seasonal treat with a mild garlic flavor. You can use it raw on salads, or sautéed just like garlic, or as a pizza topping, or in pasta, or try steaming it, which mellows out the garlic flavor and leaves you with a sweet and tender delicacy similar to asparagus. Trim the very tip off before using, because it’s somewhat fibrous. Enjoy them while we have them the next couple weeks, cause after that, you won’t see em again till next spring.

Special thanks to Farm at Miller’s Crossing for providing the Snap Peas.

We hope you enjoy this blue corn from last year’s fall harvest, milled this spring by our friends at the Camphill Bakery in Copake. More of this fabulous grain is on the horizon this fall, for now about shin-high in the field. Blue Corn contains 20% more protein and has a lower glycemic index than white or yellow corn, and has a sweeter, nuttier flavor. And makes beautiful blue pancakes!

Cornmeal Pancakes

1/3 cup whole wheat pastry flour

¾ teaspoon baking soda

1 ¼ cup cornmeal

1 egg, beaten

1 ¼ cup buttermilk or yogurt, or milk plus 1 tsp. lemon juice

Combine dry ingredients, add wet and stir until just mixed

Pour ¼ cup into hot pan, flip when bubbles appear

Top with maple syrup, butter, fruit, etc. – you know how to do this!

Glad you’re back, or starting anew, or simply just looking for something to do…

-Eileen and Nicholas