Cold Night!

Brought in all the produce to protect from the cold: potatoes, pumpkins, squash, onion, tomatoes (still!), kale, carrots, radishes, bok choy, garlic  . . . .  Now we’re warming our toes next to the wood stove.

Here’s a great photo of the current Upinngil year round team: August, Isaac, Jodie, Simon, Kelly, Sorrel, Everett, Clifford, Sarah, (missing: Eileen).group-photo

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Upinngil CSA Newsletter (Fourth Weekend in October)


Dear Upinngil Patron,
 
 With just over a week until Halloween, we’re your place for pumpkins! The dry summer made for a fantastic pumpkin (and squash) year. You can see our Best in Show prize-winning pumpkins on the Farm House steps. We save those prize pumpkins for their seed, which we’ll plant for next year’s crop. As you can see in the photo Upinngil team below we have a new heifer-calf born early Thursday morning, and as I type this another cow is in labor with a calf due any minute. Come visit the calves this weekend and help us with name ideas. We have a new outdoor calf pen just out the backdoor of the store.
 
 In the Farm Stand showcase below we share the produce you can expect to find at Upinngil between now and the end of the year, and if you scroll to the bottom you’ll find a photo of some educated pigs!
 
 A heartfelt thank you from the year-round team here at Upinngil. Left to Right: August, Isaac, Jodie, Simon, Kelli, Sorrel, Everett, Clifford, Sarah, and Calf, as yet unnamed : )

This week’s Farm Lunch:

Main Dish: Chicken in shiitake mushroom cream sauce
Sides: Squash-slaw and oven roasted Nicola potatoes
Dessert: Panna Cotta with raspberry Rhubarb sauce
 
Farm lunch is a weekly, year-round tradition. Every Thursday Sorrel makes lunch for the family and employees. Next time you see us chowing down at the picnic table come over and say hi : )
(recipe attached)
      

Farm Stand Showcase:  What to expect between now and December 31st!
 Upinngil is open year round. The Farm Stand, weather permitting, will be open through Thanksgiving. If you’re a CSA member, your Upinngil CSA swipe card will continue to work through December 31st 2016. For the remaining weeks of the year you can expect to find salad mix, winter squash and potatoes which you can use your CSA card to purchase. Upinngil-made wreathes and swags will appear in early December and can also be purchased with your CSA card.
Some details:
  • Salad Mix will be harvested on Tuesday and and Fridays for as long as we have it outdoors, then there will be a gap as we wait for our winter mix (just planted) in the hoop house to mature hopefully by early December.
  • In order to fill our “greens gap” we hope to have other local greens alternatives from Wingate Farm, Queens Greens, or the Kitchen Garden
  • We are still doing our winter squash special, “Fill a basket for $20,” we’ve been told it’s the best deal around, and a lot of the specialty squashes are going fast. So if you want buttercup, delicata, or acorn squash, better come and get it soon! We still have tons of butternut squash, we’ll probably have it to sell all winter.
  • Our potato harvest was tiny compared to past years, blame it on the drought. Thus our potatoes are smaller than usual, and we don’t have very many. We’ve already sold out of three of our six varieties, remaining varieties are Chieftain, Russet, and Nicola. If you want Upinngil Potatoes for your thanksgiving meal, get them now and store them in a dark place (room temp is fine if just a few weeks).

         

On the Farm Stand this weekend:
  Everything on the PRODUCE screen of the register (also listed below) is available for purchase with your CSA Share.
  • Pie Pumpkins and Jack O’Lanterns
  • Winter squash (Buttercup, Butternut, Delicata, Acorn Jester, and Spaghetti squash)
  • Shiitake Mushrooms (find them in the milk fridge)
  • Heirloom Tomatoes
  • Red Slicing Tomatoes
  • Sauce Tomatoes (easy sauce recipe attached)
  • Garlic
  • Swiss Chard
  • Kale
  • Beets (Kitchen Garden, Sunderland)
  • Turnips (Kitchen Garden, Sunderland)
  • Carrots
  • Cabbage (Kitchen Garden, Sunderland)
  • Peppers
  • Onions (Jebb Webb, Greenfield)
  • Salad Mix (find it in the milk fridge on Tuesday & Fridays)
  • Spinach (Kitchen Garden, Sunderland)
  • Parsley
  • Cilantro
  • Baled straw (time to start thinking about fall mulching, and garlic planting)
  • Potatoes (in farm store)

 
Upinngil’s heritage breed Berkshire hogs can be found if you wander out the backdoor of the Farm Store and follow the farm road out just over the hill. You might find Isaac and young August reading aloud to these happy hogs.  August has decided that the pigs should be literate. This is the third book we’ve read to the pigs in the last month, August insists!

What to Look Forward to:

We’ve planted the winter salad mix in the hoop house after adding lots of organic soil amendments as recommended by the UMass soil testing lab. We’ve planted our favorite variety of spinach, claytonia, and red leaf lettuce, and we’re excited about trying out a couple new varieties of green leaf lettuce. Hopefully we’ll be able to pick the first tender greens in mid-December.

  

Please don’t hesitate to email or call with questions.  Throughout the week we post breaking news on the right hand side of the website.

We look forward to seeing you in the coming week,

The Upinngil Crew

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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!

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

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