Holton Farms http://holtonfarms.posterous.com Most recent posts at Holton Farms posterous.com Thu, 28 Jul 2011 11:23:00 -0700 Kale Kick Off RecipeS by Sarah Knup http://holtonfarms.posterous.com/kale-kick-off-recipes-by-sarah-knup http://holtonfarms.posterous.com/kale-kick-off-recipes-by-sarah-knup

Kale_6

Pasta with Sausage and Kale

 

This recipe is easy (most of the action happens in a single pan and takes only a few minutes), tastes great for a dinner party and tricks the biggest skeptics into loving kale!

 

3 tablespoons olive oil

1 lb hot Italian turkey sausage, crumbled

1 bunch kale, stems and center ribs discarded and leaves coarsely chopped

½ lb bowtie pasta

⅔ cup reduced-sodium chicken broth

½ cup finely grated Pecorino Romano plus additional for serving


Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and ½ cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if needed.

Serve immediately, with additional cheese on the side.

 

 

Pasta with Kale "Pesto"

 

So healthy and fresh tasting!

4 cloves of garlic, peeled

4 small shallots, peeled

1 bunch of kale, stalks removed, washed well

⅓ cup extra virgin olive oil

⅓ cup fresh ricotta cheese

Sea salt & freshly ground black pepper

fresh lemon juice - optional

12 oz / 340 g dried penne pasta


Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and ricotta. Then season with a touch of salt and plenty of black pepper. Taste. You might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.

Boil the pasta per package instructions. Drain and toss immediately with the green sauce.


  • Kale and Ricotta Salata Salad

     

    The lemon juice sort of "cooks" the kale - the result is a much milder but still raw kale with the delicious fresh dressing.

     

    ¾ to 1 pound Tuscan kale (also called Lacinato), stems and center ribs discarded

    2 tablespoons finely chopped shallot

    1½ tablespoons fresh lemon juice

    ¼ teaspoon salt

    ¼ teaspoon black pepper

    4½ tablespoons extra-virgin olive oil

    1 cup coarsely grated ricotta salata


    Working in batches, cut kale crosswise into very thin slices.

    Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, until combined well.

    Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Thu, 28 Jul 2011 11:15:00 -0700 Kale Kick Off Recipe Submission by Farmer Wedding http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-farmer-wed http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-farmer-wed

Kale_5

Raw Kale Salad

Ingredients:
1 bunch of kale
1/2 tablespoon of red onion sliced thin and chopped
1/2 cup of roasted hazel nuts chopped
1 table spoons olive oil
1/2 teaspoon Salt
1/4 teaspoon black pepper
1/2 cup parmesan cheese

Wash and julienne the kale. Combine all ingredients in a zip lock bag and shake.

Store in refrigerator to marinate.

You can eat the salad immediately, but the true yumminess of the salad happens after a couple days marinating away...

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Thu, 28 Jul 2011 11:11:00 -0700 Kale Kick Off Recipe Submission by Helen Blumenthal http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-helen-blum http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-helen-blum

Kale_4
Served 4 as a side dish.  

 

Leftover Potential: Since it’s lightly dressed, this salad actually keeps quite well. Either dress the kale only as needed, or or enjoy as wilted greens in pasta or as a warm salad.


1 bunch kale, shredded – cut out the center core 

1/4 cup pine nuts, toasted – can use walnuts

1/4 cup currants – or grapes or dried pears

1/4 cup ricotta salata, grated

2-3 Tbsp balsamic vinegar

1 Tbsp olive oil

salt, as needed

pepper, as needed

 

Toss all ingredients together. Finish with additional ricotta if desired. Serve at room temperature.

 

Enjoy! 

 

 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Thu, 28 Jul 2011 11:10:00 -0700 Kale Kick Off Recipe Submission by Denise Hidalgo http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-denise-hid http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-denise-hid

Kale_3

This soup (made with curly kale) was served as part of a vegetarian lunch at a Yoga retreat I attended in May on beautiful Block Island, Rhode Island. 

Also served:  homemade whole-grain bread, quinoa & black bean salad, and a green salad with cranberries, feta cheese and almonds on the side which you could add as desired.  Altogether a filling and nutritious meal!

We asked the retreat leader to provide the recipes, and she did -- here it is.  The soup is remarkably rich, because of the pureed beans, which thicken the soup without having to use any cream or flour.  Enjoy!

Cajun Bean Soup

from the Get Healthy Go Vegan Cookbook by N. Barnard, MD

4 slices low-fat vegetarian bacon (optional)
4 1/4 cups veg. broth
4 small carrots, thinly sliced
1 med. onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper or few drops Tabasco sauce
kosher or sea salt to taste
black pepper to taste
2 cans (15 oz) great Northern beans, with liquid
2 cups chopped fresh spinach or kale

In large saucepan, heat 1/4 cup veg. broth.  

Add carrots, onion and garlic and saute for 5 min.  

Add the remaining 4 cups broth, oregano, basil, thyme, crushed red pepper, salt, black pepper and beans and their liquid.  

Bring to a boil, reduce heat to low, and simmer for 5 mins.

Puree soup in batches, Return to pot.  Add spinach or kale.  Crumble veg. bacon, if using, and stir into soup.

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Thu, 28 Jul 2011 11:08:00 -0700 Kale Kick Off Recipe Submission by Marla Patel http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-marla-pate http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-marla-pate
Kale_2

  • Wash and dry a big bunch of kale leaves.
  • Place them in a big bowl and toss them with a couple of tablespoons of olive oil.
  • Sprinkle lightly with sea salt, or an herb/garlic/salt mixture of your own design.
  • Spread out on a baking tray (or two) and bake at 350 degrees for about 10-15 minutes.
  • Keep an eye on them and remove as they crisp to your liking.

 

Nutritious and addictive. Kids of all ages won't know what hit them... 

 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Thu, 28 Jul 2011 10:47:00 -0700 Kale Kick Off Recipe Submission by Simon Gerson http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-simon-gers http://holtonfarms.posterous.com/kale-kick-off-recipe-submission-by-simon-gers

Kale
"The best recipe EVER for Kale is simply roasted in the oven with salt, pepper and olive oil. The Kale becomes crispy, and the bitter flavors mellow into something totally indescribable and completely addictive. Rarely does this dish make it out to the table; we'll snack on it in the kitchen while other things are finishing up. It requires using the oven, so we don't make it much in the summer, but during the spring and fall, we'll eat this two or three times a week."

1. Heat your oven to 400
2. Wash and then trim the Kale by folding it in half along the stem and slicing off the main rib in a single stroke. (Put the stems in your freezer Stock Bag for when it's time to make stock) If the leaves are really big, cut them up a bit, but don't go crazy. 
3. Spread the leaves out on a baking sheet in a single layer. 
4. Sprinkle a little bit of fine grain sea salt (Balene Blue is what we use but any non-iodized salt'll do), and a few twists of the pepper mill over the Kale
5. Spray some olive oil from your Misto pump sprayer (or drizzle from the bottle), to just barely coat. 
6. Place in the oven, shaking the pan every once in a while, for 10 minutes or until the kale is crispy and crackles when you move it. 
7. It doesn't take long to cool. Enjoy it while it's still warm. 

Happy Eating! 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 13:56:00 -0700 Mommy Poppins July Promotion http://holtonfarms.posterous.com/60714122 http://holtonfarms.posterous.com/60714122

Mommpy_poppins

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 10:20:00 -0700 FitNays Column http://holtonfarms.posterous.com/fitnays-column http://holtonfarms.posterous.com/fitnays-column

Nay_in_vermont
Nay in Vermont - 2010! 

I am available to our members to help answer any health and/or fitness questions... you may have. E-mail me at courtenay@holtonfarms.com for any questions regarding life balance. I'll be sure to highlight some of your Q's and my A's through our newsletter publication. I look forward to meeting many of you at our Holton Farms Fitness gatherings - details to come. Suggestsions Welcome!
 

Plank
Q: I’m a working mother trying to juggle 25 hrs work week and raising two young children. Do you have any quick tips for ab work?

 A: Hello "working mother!..." Don't waste anytime! As soon as you wake up? Jump out of bed and hit the floor! We don't need to brush our teeth or wash our face to work on our abs. Furthermore, I promise you don't need any coffee first, either! Just get up and get to it. 
 Lie face down on the floor resting on the forearms, palms flat on the floor.

 

  1. Be conscious not to hold tension in your arms and hands. Relax into position and focus your mind on the abdominal muscles. Should be pretty easy if you're half asleep. ;-)
  2. Push off the floor, raising up onto toes and resting on the elbows.
  3. Keep your back flat, in a straight line from head to heels. Eyes looking between hands. This is your chance to wake up - STAY ALERT.
  4. Tilt your pelvis and contract your abdominals to prevent your rear end from sticking up in the air or sagging in the middle.
  5. Bottom line: If you aren't feeling your core muscles at work, you're positioning is off.Hold for 20 to 60 seconds, lower slowly and repeat for 3-5 times. Rest no more than 20 seconds between.
Finally, remember to breath! Breathing is crucial for blood circulation - the very thing that brings oxygen and nutrients to those ab muscles you've started to engage. Finally, coming back to the breath is a stress reducer. And stress, my friends, is a leading cause of muscle degeneration! Deeep Breeeaths.... :-) 
Nay_scuba_diving

 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 10:15:00 -0700 Fresh Tomatoe and Sweet Corn Recipe http://holtonfarms.posterous.com/fresh-tomatoe-and-sweet-corn-recipe http://holtonfarms.posterous.com/fresh-tomatoe-and-sweet-corn-recipe

From Our Farm to YOUR table. Enjoy! 

Sweet_corn_and_tomatoe_recipe

Corn & Tomato Sauté—This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.

2 teaspoons canola oil
1 cup fresh corn kernels (about 2 ears)
1/2 cup diced shallots
1 pound tomatoes, diced
1 tablespoon chopped fresh tarragon or basil
1/4 teaspoon salt

Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.

Makes 4 servings, about 2/3 cup each.

Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium. 
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv).

Source: http://shine.yahoo.com/channel/food/5-fantastic-fresh-summer-tomato-recipes-2...

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 10:01:00 -0700 Meet A Member! http://holtonfarms.posterous.com/meet-a-member http://holtonfarms.posterous.com/meet-a-member

Nancy Bruning: a wellness and weight management coach!  
Nancy_bruning
How long have you been a member?
Since summer, 2010.
What is your favorite CSA item?
Vegetables
What is your favorite Holton Farms crop
All the greens... kale, chard ...   I eat them raw in salads, and put them in soups and stews and even in my protein shake in the morning. A day without greens is a day without energy.
Why did you join the CSA?
As someone who cares about ecology, I love the idea of supporting real farms. As a wellness and weight management coach, I value the purity and freshness of the produce. Vegetables are the mainstay of a healthy lifestyle menu--freshness and variety keep it delicious and never boring.
We know about your outdoor workout and would love you to share some tips or easy 5-10 minute routine that everyone can try using everyday stuff.
Take a look at my video  "101 Things to Do on a Park Bench" and it will change the way you think about park benches forever. 
The video shows you 101 creative ways to get stronger and more flexible, to improve your balance and coordination, and to have lots of fun while doing it. It was filmed in beautiful Fort Tryon Park in northern Manhattan, but any park bench will do.  In fact, you can do many of the exercises indoors using a chair. Just be sure you hit all the body parts or choose exercises that work most of the body--push ups, planks, sit ups, step ups, leg circles, backward bends--you can even do cardio moves using a bench or chair.
A testimony about Holton Farms and why you support us.
Your whole crew is courteous, helpful, enthusiastic and pleasant to deal with.  And with other CSA's you don't get a choice--it's like Christmas morning, unwrapping presents that someone has put under the tree.  I like surprises as much as the next person, but the flexibility of ordering online means I won't be getting any white elephants! 

Would you like to share your Business, website, and contact information?

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 09:51:00 -0700 Holton Farms Harvest in Action! http://holtonfarms.posterous.com/holton-farms-harvest-in-action http://holtonfarms.posterous.com/holton-farms-harvest-in-action

We weren't kidding! 

We couldn't resist reaching for those cucumbers on our recent trip to the farm!

Cucumbers_reaching_for
 ....speechless! 
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Heirloom Tomatoes are quickly ripening and we are excited to bring you these gorgeous (and very nutritious) treats your way!

Heirloom

Seth and his youngest daughter, Sophie, taking care of the Cucumber Harvest!

Seth_and_sophie

We love our cows just as much as we love our members - the very reason you will love your beef this summer! Happy cows = Happy Meat Eaters. :-) 

Cows_and_farm

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 09:41:00 -0700 Equinox Educates http://holtonfarms.posterous.com/equinox-educates http://holtonfarms.posterous.com/equinox-educates

Finding_balance

Finding Balance and Achieving Results thru FOOD!

1.     There are a few different schools of thought on fueling before a workout. My advice: eat up. Bottom line, if your body has the right foods to use as energy, you will be able to handle working at higher intensities for longer periods of time, so ultimately you will burn more calories and speed results.

2.     Within the hour before your session, have a snack. Not a meal—a snack. It should include a combination of carbohydrates and protein. As a general rule of thumb, women should aim to have between 100-250 calories, while men should consume between 150-400 calories.

 3.     In the post-workout zone, the balance of nutrients is even more crucial. In order to fully recover, you need two things within the first 30 minutes of finishing: protein and carbohydrates. Protein helps your body rebuild muscles and carbohydrates help you to replenish your fuel stores.

 4.     Protein needs are always going to be set by your size: The bigger you are, the more protein you need. Carbohydrates depend on the intensity and duration of your training.

 5.     Many people skip carbohydrates in favor of protein after a session, but this is when you need them the most. After a workout, your body uses carbohydrates as fuel instead of storing them for later (which is what happens at other times throughout the day).


Click here for a complimentary 7-Day Trial with Equinox. Activation Code: Holton

Equinox_logo

"It's Not Fitness. It's Life!"

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 09:11:00 -0700 Cheesy Fact http://holtonfarms.posterous.com/60683364 http://holtonfarms.posterous.com/60683364

Coupole_cheese
Coupole, one of Lucy's Whey's most popular cheese selections, is a goat's milk cheese that is a member of the "bloomy rind" family of cheese.  The brain-like appearance of the rind is attributed to a mold called Geotrichum candidum, which breaks down fats and proteins, ripening the cheese from the outside in.  Other molds visible as edible gray, blue, and green spots on the surface of the cheese also contribute to ripening.  Coupole is delicious at any age--firm and dense when it's younger, or creamy, yielding, and colorful when it's older. Click here for more on Lucy's Whey...

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Tue, 12 Jul 2011 09:06:00 -0700 Holton Wins Ideas For Impact Challenge! http://holtonfarms.posterous.com/holton-wins-ideas-for-impact-challenge http://holtonfarms.posterous.com/holton-wins-ideas-for-impact-challenge

Ideas_for_impact
There were over 125 worthy submissions to The Ideas For Impact Challenge, but it was Holton's farm fresh ideas that really made some impressions. We presented Spring Into Action our ideas on microwavable meals for locovores and people living in "food deserts" - a headlining issue for NYC and its respective boroughs. We got word that Holton Farms took the #1 spot! We won! "Thank you!" Spring Into Action, for recognizing passion and innovation when you see it! Check out MORE HERE. 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Mon, 13 Sep 2010 13:00:59 -0700 La Marqueta Now Open! http://holtonfarms.posterous.com/la-marqueta-now-open http://holtonfarms.posterous.com/la-marqueta-now-open
Photo2

We are now officially open for business. We would love you to come out and support us. I have to warn you though, because of some major financial setbacks this summer, we don't have it set up yet the way we want it. Still on our list of buys is a single door, upright display freezer for our meats and ice cream, and a double door, upright display refrigerator for our cheeses, beverages and other perishables. Once we have all that in, we'll be able to carry more inventory. For right now, it's mostly squashes, cabbages, peppers, eggplant, potatoes, beets.  We also have grass fed beef, pastured whole chickens and Walpole Creamery ice cream...

The limited selection shouldn't keep you from coming to check us out though. We are open Monday-Saturday from 10am to 5pm. The hours are short for now. The NYC Economic Development Corporation is our landlord and being a government backed agency is feeling the economic pinch like everyone else. This all will change once Hot Bread Kitchen opens up its new commercial kitchen incubator in the back portion of La Marqueta in November. Construction has been well under way for the past 2 months now. We are extremely excited to have them and a few other new tenants join us. Once they open up, La Marqueta will be open 7 days a week and much later each evening.

Cheers!

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Mon, 26 Jul 2010 10:28:09 -0700 La Marqueta http://holtonfarms.posterous.com/la-marqueta http://holtonfarms.posterous.com/la-marqueta Here's what the space at La Marqueta looked like during build out a couple weeks back. We are trying to figure out some last minute refrigeration issues and then will be ready to open!

Photo

Jurrien

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Mon, 26 Jul 2010 10:22:30 -0700 Seth with radishes http://holtonfarms.posterous.com/seth-with-radishes http://holtonfarms.posterous.com/seth-with-radishes Because I am being chided daily by my mother for not updating the farmer's blog, I'm testing posterous.com which is suppose to allow me to update our blog from my phone. Here goes...

Photo

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Jurrien Swarts

Holton Farms
3784 Route 5
PO Box 222
Westminster, VT 05158

(802) 232-4207 main
(800) 575-9050 farm truck
(917) 575-0094 cell

jurrien@holtonfarms.com
www.holtonfarms.com

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Wed, 10 Mar 2010 19:15:40 -0800 Seth and Hannah http://holtonfarms.posterous.com/seth-and-hannah http://holtonfarms.posterous.com/seth-and-hannah
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Father and daughter taking a break in front of the farm stand in Westminster, Vermont on a sunny August Saturday morning. 

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Sun, 07 Mar 2010 17:57:41 -0800 Holton Farms Website is Live! http://holtonfarms.posterous.com/holton-farms-website-is-live http://holtonfarms.posterous.com/holton-farms-website-is-live Check it out at www.holtonfarms.com.

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]]> http://posterous.com/images/profile/missing-user-75.png http://posterous.com/users/5eHK2yiMLHvH holtonfarms holtonfarms Fri, 26 Feb 2010 12:58:45 -0800 Untitled http://holtonfarms.posterous.com/12373865 http://holtonfarms.posterous.com/12373865

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