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Hello!

This website contains some information about our farm, and serves as a library of recipes for our CSA members.  We do write a newsletter weekly during the growing season, and biweekly during the off-season.  Please contact us if you would like to receive the newsletters.  We do not post them online, mostly for privacy reasons.

To access our reservation system, please follow the link listed to the right, titled “Go To: CSA Reservation Website.”  It is a separate website.  If you’d like to participate in our CSA, please set up an account on the reservation website.  You may submit your produce/farm product reservations from early Friday morning until 9am the following Monday.  Starting in June 2014, your order may be picked up at:

  • the farm on Tuesdays, from 3:30 to 6:30,
  • at the Jamestown Campus of Jamestown Community College, Wednesdays (TIME TBD),
  • The Chautauqua Mall Farmers Market, Wednesdays, from 11am to 4pm, or until 6pm with prior arrangement.  The market is located outside the main entrance when the weather is nice, and inside the mall when the weather is not so nice.
  • Of course, if none of those times/days/locations work for you, we can set up an appointment.  :)

If you have any questions, please email or call.

Thank you!

Jessica and Jason Runge

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Happy New Year!

You’ll quickly notice that our website is very out of date.  I apologize for that!  The farm is in fallow and probably will be for a couple more years.  We’ve adopted two young children, and are busy chasing after them.  Stay in touch, though, and we’ll let you know when we’re back up and running–in the field, hopefully with the kids, rather than after them!

P.S.:  Please note that we’ve changed our email address.  :)

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

Ingredients
4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions

Directions

  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.

From: Pie & Tart, Williams-Sonoma

Serves: 8 (one 9-inch pie)
Hands-on Time:
Baking Time:  50-60 minutes
Total Time: 45 minutes

Ingredients

2 rolled out rounds of your favorite pie dough (a top and a bottom)

1 cup (8oz/250g) sugar

2 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

Pinch of salt

6 cups (1 ½ pounds/750g) mixed fresh berries, such as blackberries, blueberries, raspberries, and/or boysenberries  (but I’ve been using about 8 cups!)

1 tablespoon cold unsalted butter, cut into small pieces

Instructions

  1. Line a 9-inch pie plate with one of the dough rounds. Set the plate, and the second dough round, in a cool place until needed.
  2. In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the berries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  Immediately transfer to the dough-lined pie plate.  Dot with butter.
  3. Position the reserved dough round on top of the filled pie plate. Trim edges, crimp, and cut 5 or 6 slits in the top crust to allow steam to escape.
  4. Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, preheat the oven to 350 degrees.
  5. Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set.  Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

Ingredients
1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

Directions
In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.

 SOME OTHER SUGGESTED GRAIN-BERRY SALAD RECIPES:  

 

 

 

From Williams-Sonoma Pie & Tart, by Carolyn Beth Weil

Prep Time:
Cook Time: 50-60 minutes
Total Time:
Yield: one 9-inch pie

Ingredients
A top and bottom of your favorite pie dough
1 cup (8oz/250g) sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
Pinch of salt
3 cups (12oz/375g) strawberries, hulled and quartered lengthwise
3 cups (12oz/375g) rhubarb, trimmed and sliced ½ thick, about 4-5 stalks
1 tablespoon cold unsalted butter, cut into small pieces

Directions
Fold the bottom dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang… Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter.

Fold the reserved dough round in half and carefully position over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal…Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 350 degrees.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

From Scandinavian Classic Baking, by Pat Sinclair

Prep Time: about 20 minutes
Cook Time: about 20 minutes
Total Time: about 40 minutes
Yield: 12 muffins

Topping Ingredients
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

Muffin Ingredients
2 cups all-purpose flour (I substitute half to all with whole wheat)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
½ cup blueberries (if frozen, do not thaw)
½ cup chopped rhubarb (if using frozen, do not thaw, but increase baking time slightly)

Directions
Heat the oven to 400 degrees. Lightly spray a standard 12 cup muffin pan with nonstick cooking spray or line with paper liners.

In a small bowl, combine the sugar, flour and cinnamon for the topping. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.

Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.

Divide the batter into the prepared muffin cups, using about ¼ cup in each. Sprinkle topping mixture over each muffin.

Bake 18 to 23 minutes or until golden brown and a toothpick inserted into the center of a couple of muffins comes out clean. Cool slightly on a wire cooling rack. If not using liners, run a thin spatula around the edge of each muffin, and remove from pan. Serve warm or cooled.