Upinngil CSA Newsletter (4th Weekend in August)

Dear Upinngil Patron,

  We have a lot to cover in the newsletter which is no surprise as it’s late August and the Farm Stand is groaning under the weight of our bountiful harvest! Below we highlight a quick “how-to” pickle recipe and some of our more unique crops from what we call the “Odd Garden.”  The pick-your-own raspberries are in full swing and they are very popular.  The raspberry patch is open 8am – 7pm, same as the Farm Store hours, but with its growing popularity we recommend coming early for better picking and even better: a weekday morning. We’ve had numerous customers coming on weekday mornings and picking 12+ pints at a time in roughly 1.5 – 2 hours.

Upinndills: (From cucumber to crunchy pickle in 24hrs)

Cukes August 28

  • Fill mason jar with 3/4 cup of apple cider vinegar
  • Add 1 generous tablespoon salt (or 1 T. +1 t. kosher salt)
  • Add pickling spices of your choosing (dill seed, dill weed, or pickling mix)
  • Slice cucumbers length-wise
  • Pack sliced cukes into mason jar
  • Fill jar the rest of the way with water
  • Cover, shake, and put in refrigerator for 24hrs
  • Embrace the crunch!
  • Use the same formula on any leftover raw veggies in need of a home (such as: beets, carrots, radishes, zucchini, snap peas, etc.)

Farm Stand Showcase:  The Odd Garden (fruit and veggies that are trending)

  Below you’ll find a list of some of our more unique and delicious fruits and veggies. From the yellow doll watermelon to ground cherries to malibar spinach, these are all items you will only find on your local farm stand until they become so trendy that the big supermarkets just have to carry them because of growing demand. So, be the first to introduce them to your fiends, ahead of the trend.

     Yellow Doll Watermelon: Sweeter than traditional red watermelon, we’ve been growing these for several years for a number of our customers who just can’t wait until they’re out of the field. All weekend we’ll have free samples in the store. Also, because we we are harvesting so many right now we’re running a special: buy one get one of equal size or smaller free!

        Ground Cherries: Also known as a “husk cherry.” Is it a fruit or is it vegetable? This tasty morsel truly challenges that question with its flavor a cross between pineapple, cherry and tomato! Grown on bush-size, tomato looking plants, you “pick” the husk cherry right after it’s fallen from the plant, off the ground. Pinch back the papery husk and enjoy. “It’s like opening a tasty little present,” says Jodi.

   Malibar Spinach: Spinach-like leaf that grows on a vine!  An edible vine from tropical Africa and Asia where it is widely used as a leaf vegetable. It tastes just like spinach but with the unique mucilaginous texture of okra. True spinach is near impossible to grow in the summer heat as it bolts too quickly, so we’ve begun experimenting with this malibar spinach. Currently only a pick-your-own crop, speak with someone at the farm store who will show you were to pick

On the Farm Stand this Weekend:

  • Salad Mix (in the milk fridge, we will be harvesting Saturday morning)
  • Cucumbers
  • Ground Cherries
  • Green Peppers
  • Potatoes
  • Sweet Corn
  • Watermelon
  • Slicing Tomatoes (red beefsteaks and heirlooms)
  • Sauce Tomatoes (heirloom Striped Roman and Monica red paste)
  • Sun Gold Cherry Tomatoes (we have tons and we’ve lowered the price from $4/pint to $3/pint))
  • Swiss Chard
  • Lacinato Kale
  • Leeks
  • Green Beans (grown by Jeff Webb, Greenfield)
  • Apples (from Clarkdale Orchard)
  • Summer Squash
  • Zuchinni
  • Basil (three varieties: Lemon Basil, Lime Basil, and traditional Genovese Basil)
  • Hanging baskets (on sale!)
  • PYO flowers
  • PYO herbs

What to Look Forward to:

   Red roasting peppers are almost ready to begin harvesting and the first of the winter squash is just around the corner!  More Potatoes, more tomatoes, and we’ve now planted our Fall Crops including: beets, carrots, spinach, turnips, radishes and more.

Please don’t hesitate to email or call with questions.  Throughout the week we post breaking farm news on the right hand side of the website: new calves born, chicks hatched, or Salad Mix fresh out of the garden.

We look forward to seeing you in the coming week,

The Upinngil Crew

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Your Chance to have a Say in the Future of Upinngil

Dear Friends of Upinngil,

   Happy Holidays from all of us at the farm. At the end of this paragraph there is a link to a short survey that we hope you’ll take the time to fill out.  It’s a survey to help us better serve our CSA share members and the wider Upinngil community. For those unfamiliar, Community Supported Agriculture is an opportunity for farmers and communities to collaborate with the goal to make more local food available for the whole community. In the winter when we have less opportunity for income, but have to make large outputs in preparation for the spring, the community can help us by buying shares for the coming season’s crops. The arrangement is mutually beneficial to both farmer and customer – for the season our fates are linked – we share in the bounties and the scarcities of the season. Upinngil’s CSA share program continues to evolve and we want to get your input to help us grow in the right direction.  The survey is anonymous. We will share the survey results in the January newsletter. 
This week’s Showcase:
Perhaps you’ve seen all the extra workers around the farm over the past couple of weeks. Well, Upinngil applied for and received federal and state grants to assist with funding for a large solar energy project.  Keep an eye out for the photovoltaic panels that will be blooming on the new barn roof some time in the next month. It will be a forty panel array!
The Farm Stand:
The Farm Stand is closed for the winter.  We still have potatoes, garlic, and salad greens for sale in the store (see photos from the greenhouse below).  The salad greens are in the milk fridge and potatoes and garlic behind the baked goods. Thank you again for all your support, this year we managed to keep the stand open longer than ever before all the way to Thanksgiving.
What to look forward to:
 We now have Upinngil-made, fully biodegradable wreathes and swags for sale in the store.
Please don’t hesitate to email or call with questions.  Throughout the week, we post exciting news, including what’s fresh out of the Upinngil bakery, on the right hand side our website’s homepage.   
We look forward to seeing you in the coming weeks,
The Upinngil Crew
The Greenhouse in December:

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Fall Upinngil Newsletter

    Well we’ve had a very full few weeks with wedding day preparations, the wedding day itself, and a push to finish the greenhouse. A very exciting time around Upinngil.  A huge thank you to all the Upinngil patrons and the wider Gill community who helped with the preparations and joined us to celebrate that good hard work that is required of love, family (community) and the land. 

 This post is to reassure our CSA members who still have ticket shares to spend that the farm stand will continue to be open and full for weeks to come.  As it gets colder, some of the produce will be moved into the farm store, so don’t forget to check the milk fridge for salad mix, and the back corner of the store for all our varieties of potatoes. We’ve installed a light on the farm stand for those of you who can’t get here until closer to 7pm at night.  Boy, it’s getting dark early!
This week’s Showcase:
  Potatoes! We have a great selection of potatoes. You can find them in back corner of the store behind the bakery table. They can be purchased by the pound or in prepackaged sacks of 5lb, 10lb, 20lb, and even 50lb (special order).  We’ll be glad to help you carry them to your car.  Potatoes will keep through the winter if you store them in cool dry place, and come next spring if you still have a few left over you can plant them for your very own crop of potatoes. Below are descriptions of our varieties.  If you get to the store and can’t remember which are which please don’t hesitate to ask or look for the handy potato chart (see attached photo) in the store.
Nicola: smooth skin, gold flesh, rich butter flavor.  These are a farm favorite and are often compared to “Fingerlings” for flavor but bigger.
Russet: russeted skin, white flesh, high starch. They are the chef’s choice in the kitchen because of their texture. Cooked into a chowder they dissolve and thicken beautifully. Grated or sliced they will stick together when cooked into a “latke” pancake or “potatoes Anna”. Bake whole for a classic baked potato. Slice up for classic oven fries. 
Keuka Gold: yellow skin, yellow flesh, medium starch. Similar to “Yukon Gold” Keuka gold are the best for mashed potatoes.
Chieftainred skin, white flesh, low starch.  Chieftain potatoes are the ideal potato for potato salad, also great boiled. Low starch means they have a waxy texture that resists crumbling. 
Adirondack Blue: medium starch, amazingly blue skin, blue flesh! Need we say more? 
Red Gold: medium starch, red skin, gold flesh. Early variety, low production this year, already sold out😦
The Farm Stand:
    On the Farm Stand we have Sorrel’s award winning leeks, Red Russian kale, Lacinato kale, swiss chard, salad mix, beets, sweet red peppers, bell peppers, pablano peppers, hot peppers, radishes, parsley, dill, garlic, Nova apples from Coyote Hill Farm, and Kefir pears from Sue Kramer in Gill.  Also on the stand we have a wide selection of squash, see the last CSA newsletter for details on the different varieties: delicata, buttercup, acorn (Honey Bear, and Carnival), butternut, Long Island Cheese, pie pumpkins.  In addition you’ll find our Jack O’ Lantern pumpkins scattered around the yard.

  As you can see from the photo of the inside of the greenhouse we already have spinach, salad mix, and radishes going gang-busters in that warm humid environment. For anyone who’s interested we’d be glad to give tours of the new greenhouse, just let us know. 
Please don’t hesitate to email or call with questions.  Throughout the week, we post exciting news, including the arrival of new crops, on the right hand side our website’s homepage.   


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Upinngil CSA – 2013

ImageUpinngil CSA shares for the 2013 growing season are now available. Details and the sign-up form are on our website.  We have 50 shares available.

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February 26, 2013 · 9:45 PM

New calf!


Daughter of Nike, grand-daughter of Georgia, great-grand-daughter of Redwing, our very first cow. Name ideas?

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Some Like It Raw

Great video about raw milk done by a Hampshire College student. Clifford is one of it’s “characters”. Very funny!

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January 4, 2013 · 4:11 PM

Look at all those potatoes!

The farm is busy sorting a bumper crop of Fall 2012 potatoes.

Another load of Upinngil potatoes to sort!

These will keep until April in a good cold cellar (40-50F). We use only certified organic fertilizer and one organic insecticide to control the colorado potato beetle.

Nicolas have a smooth skin and a buttery flesh.  A real favorite in the farm kitchen.

Red Golds have red skin with gold flesh.  They are great roasted.  No need to peel.

Chieftains are low starch, and therefore the best ones for boiling or potato salad.

Russets are the classic scrumptious, high starch baking potato.

Adirondack Blues are a medium starch potato with an amazing color.

Keukas are a classic golden mashing potato.

Upinngil Potato varieties

The Many Potatoes of Upinngil

Many of our favorite potato recipes (including Leek and Potato Soup) come from the incredible Victory Garden Cookbook.  Highly recommended!

See our photostream for more pictures.

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