This Week at the Farm Stand and Market

The Crossroads Folk Festival will be held this Sunday, August 16th from 1:30 pm to 8:30 pm, rain or shine!

 

The festival will be featuring artists like Marcie Gellar, Gathering Time, Josh Joffen, Mara Levine, Rorie Kelly, Nancy Sirianni, and Al Murphy.  Along with the fantastic folk music you will be able to enjoy a range of vendors selling food, crafts, wine, and local craft beer. It will be great fun for the whole family!

 

Tickets can be purchased in advance for $15 at www.crossroadsfolkfestival.com or purchased at the door for $18.  For any questions regarding the festival contact Rick White at (516)-308-1794. 

 

Fresh from the farm: 

 

This week we are featuring a variety of our own organic produce including crooked neck squash, yellow summer squash, zucchini, butternut squash, green beans, fresh cut herbs, hard neck garlic, braided soft neck garlic, zapallito squash, tomatillos, heirloom tomatoes, paste tomatoes, cherry tomatoes, cucumbers, mizuna greens, swiss chard, rocky ford melon, kale, carrots, radishes, burgundy okra, dried herb bunches, and wild purslane. 

 

 

 

 

 

Fresh produce from other farms: 

 

We are also featuring produce items from other local and nonlocal farms including organic cherry tomatoes (yellow, red, and mixed), organic grape tomatoes, organic ginger root, organic jalapenos, organic calliope eggplant, organic jumbo yellow onions, clara bell eggplant, black bell eggplant, organic jumbo garnet yams, organic yellow potatoes, organic cocktail heirloom tomaotes, organic bi-color corn, organic pea shoots, organic green zucchini, organic green peppers, organic romaine lettuce, organic lemons, organic cucumbers, bunched red onions, and organic bunched beets. 

 

 

 

 

 

 

Featured recipe of the week:

 

In light of the plethora of paste tomatoes we have available, here is a great recipe to use up those delicious tomatoes and enjoy them long after the season is over. This recipe is courtesy of The Kitchn (www.thekitchn.com). 

 

 

Homemade Tomato Paste:

 

Yields 20 to 24 ounces

 

Ingredients:

10 pounds of tomaotes (paste tomatoes like san marzanos or romas are ideal, but any tomaotes will work) 

2 Tbsps olive oil

2 tsps sea salt

1/2 tsp citric acid

 

Instructions:

1.) Preheat oven to 350 degrees Farenheit. 

2.) Chop tomatoes into quarters.

3.) Combine the chopped tomatoes and olive oil in a large sauce pan and bring to a simmer. Cook until the tomatoes are soft and the skins begin to peel back from the tomato flesh.

4.) Pass the tomatoes through a food mill or sieve to remove the skins and seeds from the pulp. Add the sea salt and citric acid to the pulp and stir. Discard the seeds and skins.

5.) Divide the pulp into two large rimmed baking sheets and bake until reduced to a paste. 

6.) Check the paste every half hour, stirring the paste and rotating the baking sheets. When the paste no longer fills one pan, combine the paste from both pans onto one and continue baking. 

7.) The paste is done once it's shiny and brick colored, and has reduced by more than half (3 to 4 hours). There shouldn't be any more water or moisture coming from the paste at this point.

8.) Divide finished past into 4-oz jars leaving about 3/4 of an inch at the top.

9.) To process the paste, add the rings and lids to the jars and place the jars in a boiling water bath for 15 minutes.

10.) Alternatively, you could top off the jar with olive oil to cover the paste completely and store it in the refrigerator for 3 to 4 weeks or in the freezer for 9 months. 

 

Fresh from the greenhouse:

 

All of our seedlings and flowers are 50% off! We still have an array of flats, hanging baskets, and potted arrangements of beautiful flowers. We also have a few herbs and vegetable seedlings available including thyme, mint, basil, sage, lavender, oregano, chives, fordhook giant swiss chard, black beauty eggplant, arugula, and combination pots of tomatoes, peppers, eggplant, and basil. 

 

 

 

 

Featured in the farm stand this week:

 

Along with the bounty of produce at the farm stand, we are also offering several interesting items in the store this week. We have an assortment of baby food items including snacks and cookies, vegetable and fruit purees, and smoothie pouches. We also have new Malverne tshirts, handmade fused glass coasters, greeting cards, and beaded bracelets, and our own fresh cut sunflowers.  

 

 

 

 

 

 

 

Tomorrow, August 13th, is the last day of Sunshine Days at Crossroads Farm! 

 

 

It isn't too late to sign up to join in on the farm fun. If you are still interested please email education@nassaulandtrust.org or stop by Crossroads Farm to fill out forms and submit your payment. We hope to see you soon! 

 

This week at the farmer's market:

 

Our farmer's market this week will feature our familiar vendors selling homemade hummus and scones, fresh and local honey, jams, and mustards, delicious pound cakes, artisan cheeses, specialty breads, handmade soaps, pickled items, assorted olives, Long Island craft beer, and of course an abundance of farm fresh produce from Sep's Family Farm and right here at Crossroads Farm. 

 

 

   

 

 

 

 

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