Calling all Junior Farmers!
Rockland Farm Alliance is happy to announce our new summer program for children ages 6 – 12! Check out our Junior Farmers Flyer here to learn more.
During this special week-long program, kids are a part of the Cropsey Community Farm team. Plant and harvest with the farmers and conduct taste tests in the field. Bug hunts, art activities and special visits with beekeepers and chefs are included with plenty of time for sprinklers and field games.
At the end of the week, each junior farmer takes home their field journal, recipes, a custom designed t-shirt and a new perspective on where food comes from and how it gets to our tables.
Read the Junior Farmers Flyer for more details, or contact us at:
We have been busy here at Cropsey Community Farm. It is cold and blustery today, but Jose and Peter are out in the hoophouse planting Swiss Chard. Frank, our carpentry angel is bundled up against the wind, reinforcing the supports on the shed of our barn. Our plant starts are little beacons of the spring to come.
There’s been reorganizing the barn, cleaning the farmhouse, seeding, tractor maintenance, compost making, compost turning, and a consistent hum of excitement for this coming season. Its nearly upon us, and we would love to have you come meet us and help out here at our open house this Saturday from 9:00-1:00. We will be cleaning up the field for the spring, picking rocks, and using some of them to edge a garden by the farmhouse which we will sheet mulch and eventually plant into herbs and specific plants to use in our biodynamic preparations. Its gonna be a blast, and we’ll be here rain or shine, so come get your hands dirty for the first time this spring.
We still have CSA shares available, so tell your friends and tell your neighbors. The food is going to be delicious, and we have a limited number of shares so they should join while they can.
I look forward to meeting some of you on Saturday!
Join us at the farm Saturday, March 16th for an Open House! Stop by anytime between 9am to 1pm to meet the 2013 farm team including our new farm manager, Shane Hardy. Learn about upcoming programs, volunteer opportunities, and our 2013 CSA season. There will be farm chores to assist with and plenty of great company!
We hope to see you there!
Saturday, March 16th
9am – 1pm
Cropsey Community Farm
220 S. Little Tor Road
New City, NY
Some Words from Farmer Shane
Hi folks! Shane Hardy here, the new farm manager at Cropsey Community Farm. I am honored to be in this position. I am a Rockland County native, born and raised in Nyack, who grew up munching sweet corn from Cropsey farm, and roaming the forests of the lower Hudson Valley. I love the land and landscape here, and with my experience in farming I hope to do everything I can to protect and nurture good farmland while producing good food for the community. As I start working I want to thank the people who have helped Rockland Farm Alliance become what it is today, and that includes all of you. Whether you have been a CSA member in the past, will be one this coming season, or just support the cause of local farming and good land stewardship, your impact is felt. It has allowed Cropsey Community Farm to be born, and to evolve and nourish many people. It has also given me and many others the opportunity to partake in the local food movement that is so crucial today. I truly hope you’ll join us for a great season ahead, and I hope to meet you soon at the farm.
How to Sign Up
This season we are using a new software system called Farmigo designed specifically for CSA farms. This allows for a more streamlined and user-friendly process for our CSA members. As a CSA member, you will have your own account and password which allows you to pay online, view your account history, check your account balance and other activities. This new tool enables us to spend less time on the computer and more time on farming and growing, and creating a local food system.
To join the Cropsey Community Farm CSA for the 2013 season, click here to read through our Frequently Asked Questions, which will guide you to the sign-up page. Or, click the link below to start the sign-up process right away. Membership is filled on a first come first served basis, so the sooner you click, the sooner you will confirm your share!
As a friend of Rockland Farm Alliance, you know how important it is to support local food initiatives, and you put your money where your mouth is. Literally! Because of your support, RFA’s Cropsey Community Farm is starting its third season as Rockland’s largest organic farm and only local CSA. Now it is time for you to reap the rewards of what you have sown!
We hope to see you at the Farm this year!
– The Rockland Farm Alliance Team
Miss the farm? We miss you! Join the farm team this Friday, Saturday and Sunday from 8am until dark as they put the field to bed for the winter. Help plow under the compost, prepare and apply BD 500 and barrel compost, seed the field with vetch and rye, and store equipment in the barn. We hope to see you!
Have a wonderful and delicious Thanksgiving!
Rockland Farm Alliance and the Cropsey Community Farm Team
Miss the farm already? We’re busy looking ahead to next Spring. Sorry for the short notice, but If it doesn’t rain tonight, we’ll be planting garlic this Saturday morning (10/27) starting at 10am. We hope to see you there! And yes, you can count these hours retroactively, up until October 31st.
Dear CSA members,
Its hard to believe that next week is the last week of pick ups for the 2012 Cropsey Community Farm CSA season! Tuesday the 23rd and Thursday the 25th are the final pick up days.
I hope you are able to attend this Sunday’s final CSA gathering at 1pm, organized by the CSA Core Group. I would personally like to thank the Core Group for all of their work this season which included organizing pick ups, welcoming new CSA members, tracking volunteer hours, managing CSA membership enrollment, sharing recipes, updating the Facebook page, just to list a few of the things they have done!
In the coming weeks, you will receive an email link to a feedback survey regarding your experience this season. I hope you will take this opportunity to complete and submit the survey. We value your feedback and take it very seriously as we work to improve Cropsey Community Farm and develop future farm projects in Rockland County.
In closing, I would like to share a recipe from Cropsey farmer Liz McFeeters. I plan on making it this week!
Rockland Farm Alliance
Curried Carrot Soup
Prep time: 40 min. Cook time: 20 min. Serves: 6 servings, 1 1/3 cups each
3 tablespoons canola oil
2 teaspoons curry power
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced-sodium chicken broth
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground pepper to taste
Cook oil and curry powder in a large saucepan over medium heat, stirring until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
To help you get started, here are recipes for one basic tried-and-true recipe (no food processor needed) and two interesting pie crusts using the food processor, both from America’s Test Kitchens, the home of Cook’s Country and Cook’s Illustrated magazines. Happy baking!
Betsy’s Plain-and-Simple All-purpose Pie Crust Dough
2 cups all-purpose flour (I always use unbleached; lightly spoon flour into measuring cup and level with straight edged spatula; never tap flour-filled cup or you will get more flour than necessary in your crusts)
1 tsp. salt
1/3 cup (5 Tbs. + 1 tsp.) unsalted butter, cut into pieces, chilled
1/3 cup vegetable shortening, cut into pieces, chilled
4-6 Tbs. ice water
In bowl, stir together flour and salt. Using pastry blender or two knives, cut butter and shortening into flour mixture until mixture resembles coarse meal with some small pea-size pieces. Sprinkle water, 1 Tbs. at a time, over mixture and stir in with fork until dough comes together. Do not overwork or crust will be tough. Divide dough into 2 pieces; wrap each in plastic wrap. Refrigerate for about 30 minutes. Roll out as desired. Makes enough dough for 1 double crust or 2 single crusts.
Cook’s Illustrated Double-Crust Pie Dough (good for sweet pies)
Note: According to Cook’s, vodka makes this dough easier to roll out (it helps relax the gluten in the flour mixture) and imparts no flavor (because it evaporates when baked). This dough is a little moister than most and will need a bit more flour when rolling out.
2 ½ cups unbleached all-purpose flour + up to ¼ cup extra for rolling out
2 Tbs. sugar
1 tsp. salt
12 Tbs. (1 ½ sticks) unsalted butter, cut into ¼” slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
In food processor, place 1 ½ cups flour, sugar and salt; pulse 2 (1 second) times. Add butter and shortening; pulse until dough just starts to collect in uneven clumps (will look like cottage cheese). Scrape bowl with spatula and redistribute dough evenly around blade. Add remaining 1 cup flour; quickly pulse 4-6 times until mixture is evenly distribute and mass of dough has been broken up. Transfer to bowl. Sprinkle vodka and water over mixture. With rubber spatula, fold liquid into dough mixture, pressing down until dough is slightly tacky and sticks together. Divide dough into 2 pieces; shape each piece into 4” disk. Wrap each in plastic wrap; refrigerate at least 45 minutes or up to 2 days. Roll out as desired. Makes enough dough for 1 double crust or 2 single crusts.
Cook’s Country Sour Cream Pie Dough (good for savory pies)
½ cup sour cream, chilled
2 ½ cups all-purpose flour
1 ½ tsp. salt
12 Tbs. (1 ½ sticks) unsalted butter, cut into ½” pieces, chilled
In bowl, lightly beat egg; mix in sour cream; reserve. In food processor, place flour and salt; pulse until just mixed. Add butter; pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture; pulse until combined, 5 pulses. Add remaining sour cream mixture; pulse until dough starts to form, about 10 pulses. Transfer dough to lightly floured surface; knead briefly until dough comes together. Divide dough into 2 pieces; shape each piece into 4” disk. Wrap each in plastic wrap; refrigerate at least 1 hour or up to 2 days. Roll out as desired. Makes enough dough for 1 double crust or 2 single crusts.
Dear CSA members,
We are getting ready to harvest the sweet potatoes this weekend!
Now that I have your attention, here are a few more things you need to know:
The farm will be hosting students from area schools this Wednesday and Friday mornings. If you volunteer during school visits, please be patient while the farm team finds an opportunity to direct you during their work with students.
Farmer Greg is looking for some carpenter-types who would like to build bins from existing wood pieces at the farm to hold the sweet potatoes after they are harvested. If you are able, please bring your hammer and enthusiasm to the farm this Friday or Saturday and look for Greg.
With just three weeks left to the CSA season, there are still opportunities to volunteer! This weekend we are participating in the Hungry Hollow Co-Op Harvest Festival in Chestnut Ridge on Saturday, and the Fall Family Festival at the Historical Society of Rockland County in New City on Sunday.
If you do not foresee being able to fulfill your volunteer commitment this season, you may buy your hours back! Please contact your CSA member representative for details or email firstname.lastname@example.org if you have questions about the number of hours you owe.
I hope to see you are the farm!