Cabbage Hill Farm

As Mark Bittman explained at the Bedford 2020 Food Forum, if you want to do something about climate change, “eat less meat, and eat better meat.” ¬†What Bittman meant by better meat – organic, local, sustainably and humanely raised, hormone and antibiotic free – is exactly what the Cabbage Hill Farm¬†Foundation’s mission is all about.

Cabbage Hill Farm Foundation, a nonprofit located on a hillside near Mount Kisco, is a well-known NOFA-pledged organic farm committed to sustainable agriculture, raising rare historic and heritage livestock, and aquaponics.

The farm land is forever preserved by a conservation easement donated to Westchester Land Trust by Nancy and Jerry Kohlberg. The conservation easement enables agriculture to continue on 70 acres, protects environmental features on the land, and ensures the property will not be further subdivided.

Buy local, seek out sustainable, check out Cabbage Hill products! Sustainable, local agriculture results in a smaller carbon footprint, less pollution, supports sustainable food systems, and also produces delicious food.

Where to Find Products

John Jay Homestead Farm Market

Farm Market

You will find Cabbage Hill Farm organic and sustainably raised produce and meats, including beef, pork,lamb, poultry and fish, every Saturday through October at the John Jay Homestead Farm Market from 10am-2pm.

Local Purveyors

Click here for the restaurants, markets and institutions, including at Truck, 273 kitchen, and Mount Kisco Seafood, where you will also find Cabbage Hill Farm products. On the same page you will find a bonus list of 10 reasons to buy local food.

Cabbage Hill Meat Box Subscription (no-commmitment)

Cabbage Hill Farm will continue to sell their meats and fish through their weekly winter no-commitment meat box. Just sign up to get their email at the beginning of each week describing what will be included in that week’s box. If you would like to purchase the box, all you have to do is respond via email and pickup on Saturday between 10am-12pm. The box contains an assortment of Cabbage Hill Farm beef, pork, lamb, and occasionally smoked trout. The price usually ranges from $75-$90 and they also have an assortment of produce available at pickup. To sign up for the meat box or for more information about the meat box, contact Cabbage Hill Farm here.

Plant Garlic in the Fall

Just like tulips and daffodils, garlic bulbs need a cold cycle to grow well.  Get your garlic cloves in the ground 3-6 weeks before the ground freezes and you will be harvesting garlic next June!

Here are some tips we learned from Hudson Valley Seed:

Plant your garlic in early to mid-October.

Plant in location with:

  • full sun in spring and early summer
  • rich and fertile, well-drained, soil
  • free from weeds

Break apart heads of garlic into cloves.

Plant cloves root side down (pointy side up), 2″ deep, at least 6″ apart, in rows 12″ apart.

Water and cover with mulch.

Mark your rows.

In the spring you will see your garlic begin to come up as soon as the soil warms. Rake back the mulch to encourage the soil to warm faster.  Weed and water well, add compost, and cut off the garlic scapes since they will draw energy from the bulb (and taste good, too).

Harvest garlic when about 1/3 of the leaves are dry and brown – sometime in June!

Roasted Pumpkin and Garlic Lasagna

Roasted pumpkin, garlic, sage, cardamom, nutmeg, dried cranberries and apricots… its like eating fall! ¬†We found this recipe from our friends at Meatless Monday who got it from¬†Apron Strings.

Serves 12

  • 1 package lasagna noodles
  • 1 2 pound sugar pumpkin
  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 15 ounces part skin ricotta cheese
  • 1 15 ounce can pumpkin puree*
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 10 green onions, thinly sliced
  • 1 cup dried, sweetened cranberries
  • 1/2 cup dried apricots, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 8 ounces lowfat mozzarella cheese, divided
  • 4 ounces parmesan cheese, grated

*canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted.

Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente.

Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly.

Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork.

When the pumpkin has cooled, remove its skin and cut into smaller cubes.

Line a 13 x 11 inch baking dish with a layer of lasagna noodles. Top 1/4 of the ricotta garlic mixture and another layer of noodles.

Top the 2nd layer of noodles with about 1/4 of the ricotta garlic mixture, then 1/3 of the cranberries, 1/3 of the diced apricot and 1/3 of the roasted pumpkin cubes. Season with 1/3 of the oregano and sage. Finish the layer with 1/3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses.

Bake for 30-45 minutes, or until the lasagna’s edges are browned and bubbling.

Want more recipes like this? Subscribe to the Meatless Monday newsletter and visit our Meatless Mondays with Bedford 2020 Archive page!

Snow Hill Farm

Down a gravel driveway lined with trees through the green iron gate lie the beautiful hills of Snow Hill Farm in North Salem, NY. This picturesque setting is home to certified Black Angus cattle, chickens, Dorset sheep, Berkshire pigs, beehives, and two Maremma sheepherding dogs, along with several beautiful produce gardens. If you care about healthy, sustainably grown food, this farm is exactly the kind of place where you want your food to be grown! Snow Hill Farm is certified organic by both NOFA-NY and NOFA-CT. Not only does the farm raise healthy livestock, but it also produces delicious and organic produce available for sale in our area. 

Snow Hill Farm also partners with InterGenerate and Camp Morty to supply them with certified organic produce. Camp Morty hosts children from homeless shelters, in foster care, or on public assistance at a traditional summer camp experience. Each week both organizations pick up produce grown in the Snow Hill Farm gardens. Camp Morty recently used Snow Hill Farm zucchinis in a recipe to teach their campers a great way to enjoy vegetables.

Because they are certified organic, Snow Hill farm uses interesting techniques in its gardens to address insects without using pesticides or chemicals. We asked their farmer for a tip for our readers and she said, to prevent crickets from eating pepper plants, the farm cuts the bottoms out of plastic cups and place them over immature plant stems. Once the stems grow thick enough, the crickets will leave them alone.

If you are interested in products from Snow Hill Farm, you can sign up for their monthly newsletter and weekly emails to be notified about what produce, eggs, or proteins are available. The farm products are prepared at many local restaurants including Bedford Post Inn and Vox. You can purchase their products at The Market at Union Hall and Hayfields.

Intergenerate

 In Westchester County approximately 58,000 kids are food insecure. This means that they do not have reliable access to a sufficient quantity of affordable nutritious food. Food insecurity is even an issue in our own backyard- at Mt. Kisco Elementary School, 75% of the students are on the free or reduced lunch program.

The folks at a local nonprofit, InterGenerate, are working to do something about this. InterGenerate is an organization that creates environmental and social sustainability around shared concerns for food security.

At Arc of Westchester in Mt Kisco InterGenerate volunteers have started a co-op model garden where families each are assigned one day of the week where they work in the garden – weeding and watering and sharing the effort – and then each get some of the crops produced. As Susan Rubin, one of InterGenerate’s leaders, said, “We share equally in the work and in the harvest. Our goal is to grow enough food so that we‚Äôve got plenty for participants and plenty left over for the community. ¬†This model makes it easy for those who are brand new to gardening and for busy people who are unable to commit full time to a garden bed.”¬†

This program helps teach beginners how to garden and helps families build skills. Because it costs a lot to eat fresh local produce, this co-op system provides the participating families with healthy produce and also provides crops for the Neighbors Link community market.

There are two similar programs that InterGenerate helps manage. The co-op chickens at the John Jay Homestead are shared between 21 families- they share the workload and the eggs that the chickens produce. The Mt. Kisco Elementary School Garden is also a co-op garden managed by InterGenerate.

These programs work to establish a new food system and provide healthy and fresh food to those in need, while also having the families involved in and educated about its importance. If you want to get involved, check out InterGenerate’s¬†website¬†and instagram or email Dr. Susan Rubin at drsusanrubin@gmail.com or Mey Marple at¬†marplegirl@me.com.

Roasted Broccoli Leaves Recipe

This is a great recipe from The Dig In to help reduce food waste and use ALL the parts of the fresh broccoli and cauliflower you can find in your garden or at the farm market now!
If you are interested in other delicious recipes that use the usually wasted part of broccoli and cauliflower, check out this article Taste it Don’t Waste it! Broccoli and Cauliflower Stems and Leaves.
Roasted Broccoli Leaves
Yields 5

Photo from TheDigIn.com

This is a delicious and healthy, salty snack. Once roasted, the broccoli leaves are a lot like chips.

Prep Time
5 min
Cook Time
2 min
Total Time
15 min
Ingredients
  1. 5 large broccoli leaves with the stem removed and cut into 2 inch squares
  2. 1 tablespoon coconut oil
  3. 3/4 teaspoon sea salt
  4. 1/2 teaspoon cracked pepper
optional seasoning
  1. 1/8 tsp dried mint
  2. 1/8 tsp dried oregano
  3. 1/8 tsp parsley
Instructions
  1. Heat oven to 400F
  2. Combine leaves, oil and seasonings in a large bowl.
  3. Place a single layer of leaves on a baking sheet and keep a close watch on them in the oven. You want the edges to brown but not the whole leaf. If they burn the leaves will taste overly bitter.
Notes
  1. Great tip: If the coconut oil is solidified, place it in your hands and use them to apply the oil to the leaves.
By Jenni Lafferty

Growing Spinach

A delicious leafy vegetable that works well in any salad or cooked on its own, spinach has a vast array of benefits including improving eyesight, boosting metabolism, working as an anti- inflammatory, and helping to maintain blood pressure.

Did you know you can still plant spinach now for a fall harvest?

According to Epic Gardening, it is important to plant spinach at least one foot apart, so that there’s space for it to fill out. Plant in rich, well-drained soil.

Spinach seeds won‚Äôt germinate if the soil is too dry, so make sure‚Äď especially at the outset‚Äď that your soil stays damp. A spot with light shade is best for spinach; aim for three to four hours of sun a day. If your leaves are turning yellow, it may be a lack of nitrogen in the soil, so try adding¬†a sprinkling of coffee grounds¬†around the base of the plant.

 

The Mount Kisco Interfaith Food Pantry

Distributing more than just canned food

Made up of 13 different congregations in our community including 2 synagogues and 11 churches, The Mount Kisco Interfaith Food¬†Pantry distributes to their clients 14 free meals worth of food for each family member, each week. In 2017 the Pantry served nearly 40,000 clients. The Pantry’s food distributions have increasingly included more and more fresh, local food.

In addition to supplying clients with traditional food pantry items like canned and packaged goods, dairy products and meats, the Pantry is also able to offer fresh local produce due to donations from area organizations. ¬†Feeding Westchester (formerly the Food Bank for Westchester) provides free local produce twice a month; and every week in season, Hilltop Hanover provides fresh food from their farm to add to the Pantry’s food distribution to clients. Hilltop Hanover has already donated 3,534 pounds of food in 2018.

In the past the Pantry has also received produce donations from the Grafflin Elementary School garden in Chappaqua, the Mt. Kisco Elementary School garden, InterGenerate community garden in Mt. Kisco, and Steinhardt’s garden. They also receive donations from Panera Bread, Mt. Kisco bagels, and the Bagel Emporium in Armonk.¬†

According to Roberta Horowitz, the Director of the Mount Kisco Interfaith Food Pantry,¬†‚ÄúClients love the program- they are always very excited to get the fresh produce. Healthy eating is very important to us.‚ÄĚ That is why the Pantry also offers cooking classes that help promote healthy eating and icons displayed around the Pantry that show foods that are better for people with diabetes or high cholesterol, for example.¬†

If you are interested in getting involved, you can donate food or join the volunteers Tuesdays 5-7 pm or Wednesdays 9:30-11am.

As Roberta put it, “the Pantry is Community helping community, working together to provide the food to everyone who needs it.”.

Local Veggie Tacos

Truck’s Local Veg Tacos

Thanks to Nancy Roper for this recipe for the delicious Local Veg Tacos at Bedford’s Truck Restaurant!

Gather 4-6 varieties of vegetables–something rooty, something green, leafy, and something colorful. Some good examples are:

  1. purple top turnips or rutabaga
  2. one bunch of curly kale, bok choy, broccoli rabe, or swiss chard
  3. patty pan squash or yellow zucchini
  4. carrots

Peel turnip or rutabaga and cut into 1‚ĀĄ2 inch cubes. Blanch cubes in salted boiling water, then shock in an ice water bath. Drain, dry, and toss in a tablespoon of oil (you can use olive oil, grapeseed oil, sunflower or safflower). Add salt to taste.

Spread cubes on sheet pan and roast in a 350¬į oven until edges are brown and cubes are tender.

For leafy greens, blanch in boiling salted water for one minute, then shock in an ice water bath. For swiss chard, separate colorful stems from the leaves and blanch separately. Drain the leaves and stems and dry as much as possible. Toss in a bowl with sea salt to taste, olive oil, and a teaspoon finely chopped garlic.

For squashes, you can cut into half circles. Butternut may be cut into 1‚ĀĄ2 inch cubes.¬†

Patty pans are cut horizontally (about 1‚ĀĄ4 inch thick) so they are pretty rounds.

Toss squash in olive oil and add salt to taste. Spread on a sheet pan, and bake about 7-10 minutes, until the edges are brown and the centers are tender.

To assemble the tacos:

We use organic blue corn, non-GMO tortillas. Briefly dip tortilla into

simmering water for 2 seconds, then place tortilla on an iron pan (medium high). When tortilla no longer is sticking to pan, flip.

Once all vegetables are separately prepared, mix together. This should be done just before assembling tacos. Heat the veg medley in an oven. After heating tortillas, place a scoop of hot veg filling into each tortilla. Top with fresh chevre (or feta), chopped basil, parsley, cilantro, thyme, or chives.

Serve immediately.

Truck Restaurant

Anyone who has driven by Truck in the evenings can attest to the completely full parking lots, something that does not even do justice to the true popularity of this local restaurant. Walking through the doors you are greeted by the tangling vines creating a miniature jungle winding along the steps, before you enter into the boisterous room and catching a glimpse of the many cakes and desserts temptingly on display. 

But while the ambiance and the subtle decor is delightful, it is the food made with fresh ingredients straight from the garden and local farms that has people coming back.  

We had a chance to catch up with Nancy Roper, the owner and founder of Truck to learn some of the secrets that help make the place run and flourish. Truck Restaurant purchases their ingredients from local farms including Sunsprout, Cabbage Hill, Fort Hill Farm, Riverbank, Blue Slope, Happy Acres, Beltane, along with three different places for farm fresh eggs. They also have smaller farms where they purchase more select and seasonable items such as rhubarb, yellow watermelon, or raspberries. Another source of their produce is Hudson Valley Harvest, a network that helps collect and distribute products from local farms to increase access to local food.

They also have a local garden behind the restaurant with different beds of veggies and herbs. Some of the beds are enclosed with bamboo teepees made by Truck’s carpenter from a local bamboo field. 

Everything Nancy grows in her home garden and at the Truck garden is used in the restaurant. From the different beds overflowing with basil and cilantro and a colorful assortment of herbs and vegetables, to the bright orange and blue flowers popping out from the teepees, it is clear that the ingredients used are top notch. The giant squash blossoms and ruby tomatoes are just so temptingly waiting to be picked.¬†And the tip she swears by that makes her two gardens flourish- compost! She put it simply saying, ‚Äúwhen the soil is healthy, plants are healthy, the¬†good bugs and birds are healthy.‚ÄĚ Their great composting makes for the delicious food that comes out in their kitchen. And if you want to try the local veggie tacos at home, check out the recipe courtesy of Truck Restaurant.

Like Nancy says, composting is key. If you want to start composting join our community compost program and get some tips for composting at home on our Get the Dirt on Compost page.