The Expansion

We are very excited to finally announce our plans for next season! We are expanding our farming operation to the farm formerly known as Gravity Hill Organic Farm in Titusville NJ where we now operate a weekend market and our Winter CSA Pickup. The farm is about 8 tillable acres with lots of farm infrastructure that will help us do what we do better. We will be continuing to grow at our current farm in Solebury but are very excited to utilize the indoor growing spaces, new fields for organic rotation and the On-Farm Market and CSA building at the Gravity Hill property. Our intention is not to grow into a huge farm but be able to take advantage of the opportunities at Gravity Hill to become more efficient at growing high quality veggies while also providing a public place for our community to enjoy the farm. 

We are very excited and a little daunted by our new project, but we have an experienced and enthusiastic crew lined up for the season and many others on board to help make it a success! It will truly be a village effort and we hope you'll join us!

If you haven't already signed up, check out the CSA options for the summer at http://rootstoriverfarm.com/csa-info-and-share-options/

We will be offering a weekday Pickups at Buckingham PA and Titusville NJ and weekend market pickups at Doylestown PA and Titusville NJ. All shares are free-choice and all members will have access to the Pick-Your-Own gardens at Gravity Hill.

Scenes from the farm: snowy harvest days, Winter craft projects by the crew, greens picked fresh for the shares

The share:

salad mix

judy's kale

collard green hearts

spinach

parsley

napa cabbage

head lettuce

onions

garlic

Choice of roots (7 pounds): carrots, potatoes, beets, celery root, turnips, rutabaga

Choice of canned goods: tomato sauce, puree, ketchup, salsa or butter

 

Recipe of the day:

PENNE WITH LEMON AND ROOT VEGETABLES 

BON APPÉTIT TEST KITCHEN BON APPÉTIT DECEMBER 2009

YIELD

Makes 4 main-course servings

ACTIVE TIME

50 minutes

TOTAL TIME

50 minutes

INGREDIENTS

    • 1 tablespoon extra-virgin olive oil
    • 5 cups 2 x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
    • 2 large garlic cloves, peeled
    • 2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
    • 8 ounces penne rigate or whole grain penne
    • 3/4 cup finely grated Parmesan cheese
    • 1 tablespoon finely grated lemon peel
    • 1/4 teaspoon (scant) ground nutmeg

PREPARATION

    1. Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
    2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
    3. Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.

 

Malaika SpencerComment