Heirloom Zucchini

squash-COSTATA-ROMANESCO

Have you seen this on our table recently? If you’ve been to any of the local farmers markets we bet you have. You may have asked yourself just what it is. Or maybe you thought that it was a zucchini but not sure what kind or what it could taste like.

squash-COSTATA-ROMANESCO
COSTATA ROMANESCO

It’s called Costata Romanesco. And it didn’t take long for the secret to get out. When our chef friend, Gabe, encouraged us to grow this Italian heirloom zucchini this year we were a little nervous when this large, ribbed squash began to take up its own crate on the table. Would the two-tone color and large size scare people off?

Turns out, just two weeks into harvest season and we can’t keep this squash on the table! Members love the very small seeds, the flesh that doesn’t get spongy or have a core even in large sizes and the almost nutty flavor of the skin. Slice one of these ribbed squash for a fun star shape to saute or throw a larger diameter slice right on the grill.

Happy Zucchini Season!

There are so many ideas out there on how to use zucchini on the grill, in a sautee, or even a salad. But we found this recipe and thought it was a bit different and wanted to share!

Zucchini Zoodles with Kale Pesto

From the GreenBeanConnection

Zucchini Recipe Zoodles with Kale Pesto

Food processor recipe makes 2 servings plus 1½ cups leftover pesto!

For the kale pesto:
3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)

For the zucchini noodles:
4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving

 

Fisher Hill Farm - Bristol NY
Fisher Hill Farm – Bristol NY

Crop Report: All About Sweet Corn

Fisher Hill Farm - Local Sweet Corn

This week summer will be in full force. Sweet corn is finally ready and let me tell you it is amazing. We had an exceptionally cold April and an unusually warm May and that cold April kept us out of the field for an early corn planting.

Fisher Hill Farm - Local Sweet Corn
Fisher Hill Farm – Local Sweet Corn

But when you look back at May we never had a frost. How unusual is that? Many years we struggle to keep early plantings alive and this year we could have planted frost sensitive crops even earlier.

But I digress, back to sweet corn. This week’s variety is called ‘Sweetness’ and its nothing short of that. Usually, to grow early corn we have to sacrifice a few things to get the corn on the table so soon, such as ear size, flavor or height of the plant. Sweetness is a very good eating corn but it is a smaller ear. But don’t worry as the season goes on the corn will get larger but it will always be better than you can find in a store!

Fisher Hill Farm - Local Sweet Corn 2
Fisher Hill Farm -Sweetness

 Deer Report

The fences seems to be holding them back. We have one last field to fence in this week and after that the deer are out of luck. Hopefully they will find some other place to call home. Next week I hope to share some pictures of the fence itself and the solar powered fence chargers that keep the fence hot.

Fall Planning

Last week we planted more beets, chard, a mega planting of kale (for winter harvest), broccoli, cauliflower, cucumbers, and melons. We have since had a nice little rain shower to set the plants in but definitely could use some more. Hard to believe that it’s time to think about late fall and winter kale. But we need to have the plants well established and full of greens by fall. After mid October plants don’t grow much and we need to have all that foliage banked up and ready to harvest.

Currently Available

Garlic Scapes

Zucchini and Summer Squash

Head Lettuce

Cucumbers (slicing and pickling)

Sweet corn

Chard

Kale

Radishes

Spring onions

Scallions

Green garlic

Beans (flat, fava, green, yellow)

Sweet yellow onions

Bunched beets (red and gold)

Shoots and microgreens

Potatoes, New (red and white)

Carrots

Shallots (storage)

FRESH chicken
Free Range Eggs (chicken & duck)
Red Jacket juices

Fisher Hill Farm - Bristol NY
Fisher Hill Farm – Bristol NY

Chicken Heart Skewers

Chicken Heart Skewers - Fisher Hill Farm

Before you stop reading because of what the headline is you should read this.

Chicken hearts can be delicious and they are nutritious. High in protein, iron, and Vitamin B-12, they can provide you with an awesome snack or on top of a salad for a complete dinner.

Now most people will never even try them but before you write them off forever you might want to give this recipe a whirl. Hearts have a strong flavor like liver, but not as strong and a good marinade and a hot grill can take care of that. If you do enjoy liverwurst, fried liver, or pate and you haven’t tried chicken hearts yet, what are you waiting for!

Chicken Heart Skewers - Fisher Hill Farm
Chicken Heart Skewers – Fisher Hill Farm

Chicken Heart Yakitori

Yakitori is Japanese for Chicken Skewer. It’s usually a simple dish that is grilled over charcoal and served basted with a soy based sauce. For the recipe that we got from a friend of ours who is a retired chef (she didn’t want to be mentioned but you know who you are!) she used a combination of things for the marinade.

What you’ll need: 

1/2 cup of Soy Sauce

One lemon

One garlic scape or green garlic bulb

One spring onion

1 tablespoon fresh grated ginger (or teaspoon dried)

1 package of Fisher Hill Chicken Hearts (we don’t always have them at market but send us a message if you want them!)

1 green pepper cut into chunks

Bamboo skewers

Teriyaki sauce

Chives

What you’ll do:

Combine everything in a bowl except for the skewers the teriyaki sauce and the chives. Cover and let stand in the fridge for 2 to 4 hours.

Take the hearts and place them on the skewers with the peppers. Grill until they are done all the way through. Charcoal or wood gives a really nice flavor but there’s nothing wrong with propane either.

After grilling through, place on a plate and drizzle with teriyaki. Finish with some fresh chopped chives.

It goes well with Sauvignon Blanc or an ice cold ale.

cropped-fhf-logo-fb21.jpg

Crop Report: Oh Deer!

Fisher Hill Farm

The Straw that Broke the Camel’s Back

Whitetail deer have been an issue since we started farming vegetables. In the beginning they liked to eat peas and pumpkins. Knowing their preference for these crops we began planting those close to the barn or the road. These ideas helped but we always had some loss. Last year seemed exceptionally bad and we had serious losses and damage.

Off to a Good Start

This year we seemed to be off to a good start until last weekend. Those darn deer ate almost a whole bed of gold beets; a bed meaning rows upon rows not just a stretch of one row. They have good taste, I know! They pulled out the beets from the ground and nibbled only the beets; leaving a trail of destruction – partially eaten beets, greens, and torn up plastic. This all happened over the weekend and enough was enough.

What We Did About it

Monday I went to tractor supply with a headache but no plan, well maybe a little internet research, and left the store with what I thought I needed. 7 foot t-posts, poly wire, insulations, solar fence charger, and miscellaneous goodies. The final product was a 6 foot tall electric fence with 4 wires spaced 18 inches apart. And boy golly, it worked!!! So, the next day after another (fairly expensive!) trip to tractor supply we had one more field fenced in.

We are already seeing almost double the production of zucchini and summer squash. Hopefully next week after the heat wave leaves we can fence in the last big field and be deer free.

You may ask yourself why don’t they just hunt the deer in the fall? We tried that with several groups hunters during the entire Fall season. The deer are very smart, sleeping & limiting their movement during the day and foraging at night. If there is a little snow cover, a clear sky with moonlight the deer manage to find their daily ration just fine. I talked with the DEC about permits but I needed results fast.

 I hope that the deer get the message, move on to easier picking in another area and don’t come back!

 Harvest News

In positive, profitable news – we did harvest some new and exciting crops this week. We dug the first new potatoes and boy do they look nice. Planting them on plastic really paid off and I know I’ll be doing that next year. Also available are cucumbers and pickles, greens beans, fava beans, and larger sweet onions are coming in too.

The Current List of What is Available

Garlic Scapes

Zucchini and summer squash
Cucumbers (slicing and pickling)

Head Lettuce

Peas (shelling and sugar snap)
Beans (green, Italian Flat, fava)

Chard

Kale

Radishes

Spring onions

Scallions

Green garlic

Bunched beets (red and hopefully the return of gold)

Shoots and microgreens

Potatoes (NEW!)

Carrots (storage)

Onions (storage)

Shallots (storage)

 FRESH chicken
Free Range Eggs (chicken & duck)
Red Jacket juices

CSA Pickups Start Today!

Fisher Hill Farm CSA

All the information you will need if you have a CSA with us this year!

  • Wednesday 6/6 On-Farm pickup, 4:30pm-6:30pm
  • Thursday 6/7 Rochester Public Market, 7am-Noon
  • Saturday 6/9 Rochester Public Market, 7am-1pm
  • Sunday 6/10 Brighton Farmers Market, 9am-1pm
  • Monday 6/11 Thompson Hospital, Parrish St. Entrance, 2:30pm-5:30pm

If you have a Weekly Share simply come to your selected location.  If you are a Monthly Sampler, you may divide your ten points however works best for you; most members come twice a month, some come once and some come weekly.  You do not need to let us know if you will be coming, simply stop when it is convenient for your schedule.

If you will be missing a date or need to change your pickup location temporarily, please send a reply to the weekly newsletter you will be receiving, or let us know in advance at the market.

We keep a monthly attendance roster and so we ask that if a week needs to be made-up due to absence that you try to make it up within the same month.  If you know in advance of an absence you are welcome to make up your missing points any time during the month.  Usually doubling up an entire week to catch up from an absence results in too much produce, it is more manageable to add a few extra items for a week or two to disperse the points.

You may also send someone in your place.  They will give us your name when they “check-in” and we’ll mark the attendance roster.  Again, advance notice is not required but if you could let us know then we’ll be on the lookout for a new, possibly confused or overwhelmed, face! 🙂

If you are a member who was assigned a week to pickup by Thompson Hospital Associate Services, please double check your first pickup week.  Week 1 members will begin on 6/11, Week 2 members will begin on 6/18.

If you have any questions at all please do not hesitate to contact us.