Kinderhook, New York
Local food/farms
10 November 2017 09:32AM
Jody Bolluyt


The time shift marks the nearing end of our season. As a farm team we would prefer the sun going down at 6 pm rather than 5 pm just as we finish work for the day. But, getting up in the light is a bit easier. On Friday, we finished up the carrot harvest. As far as root crops go, only a few beds of beets are left to pick. Kale, tatsoi, and Brussels sprouts are the only other crops remaining. Our coolers are filled to bursting and we are storing some cabbage at a rental cooler down the road.

It is a satisfying feeling to have full coolers and very few empty bulk bins. (The bulk bins are the large plastic ones used for apples and veggies, they hold between 800 to 1000 lbs of roots.) It is the culmination of all our hard work of tilling the soil and growing cover crops, planting, seeding, cultivating, weeding, and irrigating. We can see our hard work as we play a giant version of the old video game Tetris in our main cooler. We feel pretty good right now.

At the same time this is a bittersweet time. The season winding down means that some of our farm team members will soon be moving on. After spending so many days working so hard to grow your food, it is hard to say goodbye. Farming is an intense experience. Our morning circles will feel very strange for a long time with the familiar faces no longer there. One of the best parts of being at Roxbury Farm has been the people who have walked the fields with us. The people who gave of their time and put a lot of love into their work – they made the farm what it is today. This place is a reflection of the work of many hands. I am grateful.

There aren’t words enough to say thank you but THANK YOU to Max Hughes, Andy Messenger, Devon Gingrich, and Sam Wolfe. You will be missed and always welcome here.

WINTER SHARES AVAILABLE: Eat from the farm all winter long and support winter employment for the farm team. The winter share consists of three deliveries one in December, one in January, and one in February. Each delivery will be a 30 lb box of a mix of root crops, onions, cabbage, and winter squash. There are also beef, lamb, and pork winter shares available. Click the link above for more information and to sign up today!

PICTURED ABOVE: Watermelon radish washing

THIS WEEK’S SHARE: Toscano kale, parsley, Tatsoi, Brussels sprouts, onion, watermelon radish, sweet potatoes, parsnips, Russet potatoes, beets, and carrots.

NEXT WEEK’S SHARE: Brussels sprouts, potatoes, carrots, celeriac, kale, sweet potatoes, cabbage, onions, beets, and watermelon radishes.


2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
¼ cup (or less) olive oil
kosher salt and freshly ground black pepper
2 chiles de árbol, crushed or not, or crushed red pepper flakes to taste
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup

Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.

Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Drizzle chile-honey butter over parsnips and toss to coat.


2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons walnuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
1 teaspoon fresh lemon juice
4 cups vegetable stock
Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.

2 cups of tatsoi
2 cups other greens
4 sprigs fresh cilantro, leaves only
2 watermelon radish
1 carrot
1/2 tablespoon white sesame seeds
1/2 tablespoon black sesame seed
Pecorino shaved for garnishing
salt + pepper

1 clove garlic
1 inch knob of fresh ginger
2 teaspoons honey
juice of 1/2 lemon
1 tablespoon apple cider vinegar
3 tablespoons olive oil

Make the dressing by peeling and grating the ginger and chopping the garlic finely. Combine the two in a mixing bowl or mash into a paste with a pestle and mortar. Add the honey, lemon, apple cider vinegar and olive oil and whisk to combine.

Toss tatsoi and other greens and cilantro leaves together in a large bowl. Using a mandoline or sharp knife, slice the watermelon radish and carrot thinly and distribute evenly amongst the greens.

Add some of the dressing, but only lightly, so as not to overwhelm the flavors and buoyancy of the greens.

To serve, sprinkle the salad with the sesame seeds as a garnish and add salt and pepper to taste. Top with shavings of good pecorino, as much as is desired.



2 tablespoons olive oil (divided), plus more if needed
1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1⁄2-inch cubes
3/4 teaspoon kosher salt (divided)
1 tablespoon chili powder (divided)
1 1/2 teaspoons ground cumin (divided)
2 cloves garlic, minced
1 medium bunch kale (about 10 ounces), center ribs and tough stems removed, leaves shredded
1 tablespoon water

In a large (12 inches or wider) nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, for about 5 minutes, until starting to soften. Stir in 1/2 teaspoon of the salt, 2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch more oil if the pan seems dry, then continue cooking, stirring occasionally, for 8 to 10 minutes more, until the sweet potatoes are golden brown and cooked through. If the sweet potato cubes are larger than 1/2 inch, they may take longer to cook. Transfer the sweet potatoes to a bowl.

In the same pan, heat the remaining 1 tablespoon oil and the garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add the kale—a little at a time until all of it fits in the pan—and turn it with tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and cook for about 5 minutes, until the kale is wilted and tender. Return the sweet potatoes to the pan and heat for about 2 minutes more, until heated through. Taste and season with salt if needed. Serve hot.


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