Join progressive NYC companies and host a workplace CSA in your office! We deliver fresh pre-bagged veggies to happy and healthy coworkers on a weekly or bi-monthly basis. more >>
The Sylvia Center invites you on July 6, 2013 to our annual Farm to Table Benefit Dinner in the fields of Katchkie Farm. Columbia County’s best chefs and Great Performances will work together to create a buffet dinner featuring seasonal and local ingredients. Proceeds from the dinner will benefit The Sylvia Center.
Get your tickets here: sylviacenterdinner2013.eventbrite.com.
Cocktail hour begins at 6pm and dinner begins at 7pm. We hope you will join us!
If you are a farmer interested in attending this event, please call Jenn at 212-337-6075.
To learn more contact firstname.lastname@example.org
Katchkie Farm Workplace CSA
Join progressive NYC companies and host a workplace CSA in your office! We deliver fresh pre-bagged veggies to happy and healthy coworkers on a weekly or bi-monthly basis. Workplace CSA members receive our weekly newsletter with recipes and tips.
Who are we?
Katchkie Farm is a 60-acre NOFA-certified organic farm in Kinderhook, NY. Farmer Bob Walker has been managing farm operations since 2006. Katchkie is also home to The Sylvia Center, a non-profit that educates children to eat well through culinary education and hands on farm-to-table programs.
What is a CSA?
Before the growing season, members sign up for a share in the farm and pay up front. During the season, the farm coordinates weekly deliveries of fresh produce from what is ready to harvest that week for a 22-week period.
Why join a CSA?
Participating in a CSA is a unique opportunity to bridge the gap between growers and consumers, while at the same time providing financial support for farmers and accommodating the scheduling demands of customers.
A CSA is mutually beneficial; farmers are able to grow high quality produce on a small scale, and members receive a wide variety of farm fresh vegetables.
What do I get in my CSA share?
Shares on average contain 8-11 vegetables per delivery.
Sample July share: broccoli, carrots, cucumber, eggplant, kale, summer onions, scallions, lettuce, zucchini, parsley
Sample October share: beets, garlic, celery root, onions, mustard greens, leeks, butternut squash, peppers, tomatoes, turnips
Each week members receive a newsletter containing updates from the farm, cooking tips, and recipes.
Are there opportunities to engage with fellow CSA members?
All members are invited to Katchkie Farm for Spring Planting Day in June, the annual Farm to Table Dinner in July (a fundraiser) and the Fall Harvest Festival in October. Opportunities will also arise to participate in cooking demonstrations or potluck dinners, organized by our CSA Coordinator.
What is the price of the CSA share?
The price of a full share for the 22-week season beginning June 11, 2013 is $580. The price of a half share (deliveries occur every other week for 11 weeks) is $290.
Read some member feedback:
• “Thank you for being all of the above. I’ve wanted to join a CSA for years but the circumstances weren’t right until now. Thanks for all the work you did to bring us beautiful bags of produce at the office.”- Jen
• “Having the option of picking up a CSA at my office made it feasible for me to join. I’ve been wanting to join a CSA for years now, but just did not have the flexibility to leave work once a week to pickup. This is a great idea, thank you!”- Mary
• “Loved the csa veggies. Loved the prebagged set up. So grateful for you all and the wonderful ingredients. Please don’t change a thing for next year. Will tell all my friends to join.”- Elaine
• “I LOVED being a part of the Katchkie CSA through the 92 Y. Each week was a new adventure to tantalize my senses and challenge myself to learn to prepare new dishes. Every time I locked my bike up outside and walked through the doors it was as if it was my birthday, I couldn’t wait to see what presents were waiting for me in the pickup room!”- Jamie
To learn more contact email@example.com
Our handcrafted products are the perfect gift for your favorite foodie!
Join us Spring Planting Day on Saturday, May 11 from 11AM-3PM. Admission is free but RSVP is required to Jenn So at firstname.lastname@example.org or 212-337-6075.
We hope to see you at the Farm!
For photos of the event, see our Farm to Table Dining Series 2012 album on Great Performances’ Facebook page. Enjoy!
I arrived at Katchkie Farm for the first time this past Friday with my rain jacket zipped up tight. It was a cold, wet, and windy end to a beautiful week. Yet despite the weather, the farm’s beauty emerged against the dreary backdrop–the beauty that comes of calm, tranquility and order. Leaving the bustle of the city behind, I immediately felt at ease surrounded by what will soon become the familiar.
I, along with my my co-workers Lauren and Rachelle, found Farmer Bob and Miguel hard at work on a new barrel washer, a much more efficient way to clean this season’s crops. Bob’s resourcefulness was apparent as he created a machine that cost thousands of dollars out of materials that were lying around. I was excited to jump in, literally inside the barrel, to help adjust the tubes that would assist the vegetables in moving along.
We then headed into the greenhouse with Julie to plant different varieties of kale and peppers for the children’s garden. I forgot how Zen-like planting can be. Focusing on the sole task of carefully placing those tiny bearers of life into each little container was a welcome contrast to today’s multi-tasking and constant stimulation. We shared stories and listened as Julie told us some of the crops she is planning to experiment with this season including kiwis, jicama, and pink bananas! Given how excited I am for those, I have a feeling the kids will go wild.
It’s an exciting time as the farm gears up for planting in the coming weeks. Direct seeding for peas, some greens, and carrots will go into the ground for the children’s garden in early April while the transplants from the greenhouse will begin going into the ground in late April. As for the Katchkie Farm fields, Bob will begin planting crops that can take a light frost such as fava beans, spinach, lettuce, and radishes in the coming weeks. Though if this weather pattern continues (it was close to 80 degrees in Kinderhook this week!) frost may be a non-issue this spring.
The day came to a close with a wonderful communal lunch featuring delicious vegetarian lasagna, stuffed zucchini boats, and of course, a fresh Katchkie greens salad. There is no better way to warm the body and soul then a meal with good food and good company. It has been a busy transition as the new Farm Project Coordinator, but with a dozen freshly laid eggs in hand, I left Katchkie feeling refreshed, connected, and excited for what is to come.
I am thrilled to be part of such an amazing operation and look forward to connecting all of you with our community along the way.
Wishing you a happy start to spring,
Join us on Sunday, October 21st from 11-3 pm for our 6th Annual Fall Harvest Festival! RSVP to email@example.com.
Katchkie Farm is Hiring!
Katchkie Farm is hiring for a new Katchkie Farm Project Coordinator to work at the offices of Great Performances in New York City.
About the Position:
Katchkie Farm Project Coordinator acts as the key liaison between the Farm (New York’s Hudson Valley) and the Great Performances operation (New York City) as well as an ambassador for the Farm’s mission and brand. During the winter months, the Coordinator spends most of the work-week in the office developing sales and marketing (CSA members and product customers and printed collateral, website and social media, etc.) During the harvest season (May – November), the Coordinator spends 25-35% of the work-week dedicated to operations outside the office (at farmers’ markets, CSA distributions, etc.) In addition to managing the Farm’s sales, marketing, and NYC operations, the Coordinator will be a spokesperson for Katchkie Farm and Great Performances, representing the Farm and the greater company in various settings (in corporate offices; in the field of the sustainable food community; in the fields of Katchkie; with clients, customers and co-workers).
Key responsibilities include:
-Manage and staff all farmers’ markets (i.e., Greenmarket and New Amsterdam Market)
-Oversee weekly produce deliveries and track inventory for farmers’ markets
-Place orders, set up, sell and break down at farmers’ markets
-Track all sales at farmers’ markets and submit weekly reports to management team
-Oversee weekly produce deliveries and track inventory for CSA programs
-Work with Volunteer Core Team to set up community- based CSA programs (i.e., 92YTribeca) -Collaborate with company representatives to establish Corporate CSA programs (i.e., NBCUniversal)
-Cultivate relationships and manage communications with CSA members from all sites
-Create and publish all content for CSA newsletters (weekly during harvest season)
-Artisanal Product Line
-Oversee development of all aspects of products – recipes, ingredients, label design and production, jars/lids, co- packaging, distribution, etc.
-Work with GP chefs and co-packer to improve existing products and create new products
-Act as sales representative for products to all wholesale accounts—build strong database of existing and potential customers and pursue actively
-Track all retail and wholesale sales
-Create all marketing collateral and packets for products
-Manage Katchkie Farm website and integration with overall Great Performances marketing
-Collaborate with GP marketing team to grow the Katchkie Farm brand and maximize opportunities for cross- pollination among Great Performances sales and marketing and The Sylvia Center)
-Train and teach GP co-workers (office, venues and catering service staff) about the Farm’s activities and model
-Oversee Katchkie Farm’s Facebook and Twitter accounts
-Create and publish content for website and blogs
-Manage recipe database for farmers’ market customers and CSA members
-Help coordinate special events on the Farm, including Spring Planting Day, Fall Harvest Festival and Farm to Table Dinners
The ideal candidate will have a unique set of skills, passions, and capabilities in representing the Katchkie Farm in New York City and growing the Katchkie Farm brand.
-BA and 1-3 years work experience preferred
-Highly organized, detail-oriented, strong independent worker
-Excellent interpersonal and communication skills with customers, clients, and co-workers (office, venue and catering service staff)
-Sales experience (and enthusiasm) a plus, desire to expand CSA membership and artisanal product sales
-Passionate about integrating business and sustainability
-Entrepreneurial working style, excited and driven to pursue new initiatives
-Generally tech savvy (Microsoft Office, Adobe Creative Suite, WordPress, Social Media)
-Cooking skills a plus
-Flexibility with 40+ hour work-weeks and some working weekends
Full-time, salaried, exempt position based in New York City at the offices of Great Performances.
Please send a cover letter and résumé to Angela.Perez@greatperformances.com
Preferred start date: mid-February 2012
This past Monday, March 12, our own Workplace CSA Program was featured in The Daily News! The article highlights one of our workplaces, WSP Flack & Kurtz, and talks about the growing Workplace CSA movement in New York City. You can read the article here. Due to high demand, shares this year are limited. Email firstname.lastname@example.org if you are interested in bringing a CSA to your office!
Come the time when we have to start thinking about the farm going into hibernation, the tomato trellises are long gone and storage crops like celeriac, onions, cabbages, and root vegetables are piling high in the walk-in coolers. There are subtle changes to be noticed on the farm, like the slow disappearance of greenhouse seedlings that are normally ready to be transplanted out into the fields; and there are other signs that are hard to miss, like a foot of snow in October. The shorter days, almost nightly frosts, and the fact that the chickens sleep in on cold mornings, are more of the gentle reminders to our still summer-crazed minds that it’s getting to be that time of year again: time to shift into a lower gear, time for us to buckle down and tuck in the farm for winter.
I think this is different for everyone involved with farming, but for me, the start of the whole process is marked by the blanketing of the strawberry plants with row cover (a light fabric that helps protect the plants from damage by the cold). Then a rhythm begins: bed after bed the fields are stripped of weed barrier fabric, irrigation lines are taken up, and any remaining rough plant material is removed and brought to the compost pile. The hoses and water pumps, mowers and tillers, are all brought in under the cover of the field house.
In The Sylvia Center Children’s Garden–the slice of the farm devoted to farm, food, and culinary education for kids–the asparagus, raspberries, and rhubarb are given their last feeding of nutrient-rich compost and surrounded with straw mulch to protect the soil. Perennial herbs that need a little extra protection over the winter are potted up and brought inside the greenhouse. Winter greens like lettuces, salad mix, and spinach are seeded and transplanted into the greenhouses. The chicken coop will be moved closer to the barn to avoid daily treks through snow-drifted fields to do chicken chores. The scuffle hoes, spades, hay forks, garden rakes, and other hand tools are given their annual spa treatment of rust removal, sharpening, and conditioning.
The farm’s soil gets a spa treatment too. Out in the fields and in the Children’s Garden, the soil may get spread with compost or seeded with a cover crop. Winter hardy cover crops such as rye, wheat, and vetch are planted with no intent to harvest their biomass, but to instead let them grow and keep the soil ecosystem active during the off-season. Turning that biomass back into the soil next season will replenish soil nutrients, increase organic matter, and improve the overall health and quality of the soil. We’ve asked a lot of the soil since the springtime and as we put the farm to rest in the fall, we get to give back.
As fall makes room for winter to settle in, our to-do lists guide our time and energy toward end of the season reports, greenhouse work, farm “fix-its” and improvement projects, and planning for the next turning of the seasons. Meanwhile, we continue to cheat the northeastern cold as the starter greenhouse pumps out microgreens – mustards, cilantro, basil, and mizuna, while the other 6,000 sq ft of protected growing space gives us gorgeous greens. A little bit of the summer, all winter long.
-Julie Cerny, Farm Education Director for The Sylvia Center
Visit the Katchkie Farm General Store to purchase a 2012 Veggie Calendar for your favorite cook.
At only $5, this mini-calendar (5″ by 5″) is the perfect gift for any locavore.
There is no doubting that food based television shows have influenced the way we eat and think about food and chefs. And perhaps no show has been more influential than Iron Chef in our culinary cultural consciousness.
Last week, one of our workplace CSAs, WSP Flack and Kurtz, an engineering firm in Midtown Manhattan hosted their very own CSA Cooking Showdown competition. The mystery ingredient? Everything in that week’s CSA share from Katchkie Farm.
The rules were set out from the beginning. After receiving the unknown contents of the bag, each of the three competing “chefs” (engineers by day, CSA chefs by night) were given 15 minutes to wash their produce, 15 minutes to prep their stations and 30 minutes to cook up a meal in front of three high-ranking judges and an audience of their peers.
Chefs were allowed to bring any tools they needed (ingredients and appliances) from their home kitchens, so cuisinarts and blenders were visible on almost every station. Of course, they were working within the confines of an office kitchen, limiting their ability to work with stoves or ovens. From the XL cubicle–lovingly referred to as “Pantry Stadium” for the duration of the cooking showdown competition–chefs could run into the kitchen nearby to use the microwave. Otherwise all foods were raw.
Chefs Lauren, Cheryl and John performed admirably in their allotted time, particularly considering the mini-paparazzi that formed around them and “Chairman” Dennis who was narrating their performance over a speaker system. Nearly 70 of their coworkers surrounded all sides of the cubicle, forming an ad-hoc audience for the show. The judges sat within pantry stadium, interviewed by the announcer while the chefs chopped, blended and stirred away.
After 30 minutes, the chefs came up for air and had three gorgeous dishes to show. Chef Lauren made a salad with a spiced beet slaw on top. Chef John prepared a cucumber (which he brought from home) gazpacho, with jalapeno and greens from the farm. Chef Cheryl put together a trifecta of salads—a warmed (microwaved) kale salad with bacon, a carrot-beet-apple slaw, and a classic green salad. Chef Cheryl’s trifecta, or perhaps her bacon, won the hearts of the judges, and she was pronounced winner shortly after the dishes were presented.
It seems to be the year of the Habanero for many of our CSA members. If you can’t handle the heat, try making the recipe for Habanero jelly and gift it to your spice-loving friends come the Holidays. This is a great way to harness the spice.
When slicing and seeding the peppers, we recommend wearing protection (rubber gloves should do the trick). Although the bright peppers may seem innocent, they can leave the skin burning for hours once they’ve been handled.
The recipe at left follows many of the same steps as others we’ve provided for canning. If it’s your first time, I recommend consulting other sources (online or real life books) about the processes to ensure you don’t contaminate your food.
- 8 half pint canning jars with lids and rings
- 1 1/2 cups cider vinegar
- 6 1/2 cups white sugar
- 1 cup shredded carrot
- 1/2 cup minced red bell pepper
- 15 habanero or serrano peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
People find many reasons to join CSA s—for the highest quality vegetables, to lower a carbon footprint, to support small farmers, to focus on healthy eating, to gain contact with the source of their food—your reason might be a different one altogether. Many CSA members tell me they joined the CSA for the challenge of cooking with new vegetables and experimenting with cooking outside their comfort zone. That is challenge enough for many CSA members, but others are going further, trying to use every piece of their produce and let nothing go to waste.
The most obvious, and one of the simplest, ways to use your vegetable scraps, is to make a simple vegetable stock. I usually start mine by sautéing some onion and garlic, then add water and anything else I have leftover from the week of cooking; kale and chard stalks, beet shavings (warning: these will turn your stock pink, though it’s not unpretty), garlic and onion peelings and carrot tops all found their way into my most recent version. You can add almost any vegetable scrap you have in your kitchen for a good stock. Pepper ribs and seeds will add a sweet touch to the stock, diced root vegetables will make it a bit heartier.
And you don’t need to make a stock every time you peel a potato; to maintain a steady stock for your stock, keep a bag full of the rinds, peels and stalks that might go in the trash or compost in your freezer so they’ll be ready the next time you whip out the stockpot!
During the summer up to four times each week, groups of kids visit Katchkie Farm with the Sylvia Center.
At each visit, kids get off the bus, excited and anxious to explore the open space. Julie, the education director, greets the kids with an apple snack and tells them about the two goals for the day. She explains that they must have fun and be brave by trying new things. They visit the greenhouse to learn how all the plants on the farm start from seed and plant a seed themselves that will one day be transplanted in the children’s garden, then head to the tomato greenhouse or “tomato jungle” to taste a freshly picked cherry tomato. Next, they walk through the farm to visit the chickens.
Everyone gets to pet a chicken, look for eggs, and the most adventurous get a chance to hold a chicken. The group splits into two, one going to the garden and the other to start creating our lunch. In the garden with Hilary, kids taste veggies straight from the ground, experience the garden using all five senses, and harvest herbs and vegetables to be used in their lunch.
In the kitchen with chef Sara, the kids learn how to properly cut, grate, and cook the vegetables for lunch. This past week’s group made raw beet citrus salad, grilled salt and vinegar potatoes, and a squash and onion egg scramble. After the whole group enjoys lunch together, Julie asks them if the goals of the day have been met which gets an enthusiastic yes! United by a collective lunch, they walk back to the bus, waving goodbye to the chickens and then to the instructors.
THE KATCHKIE TRUCK serves a menu of farm fresh fare inspired by Katchkie Farm every Monday-Friday during lunchtime. The truck is parked in the Hudson Square Urban Courtyard, located on Spring Street between Hudson Street and Varick Street in New York City.
Katchkie Farm Veggie Burger
with Katchkie Farm Sliced Tomatoes, Katchkie Farm Tomato Jam and Lettuce on a House Made Chive Roll
Meiller’s Farm Burger
with New York State Cheddar, Katchkie Farm Sliced Tomatoes and Lettuce
BBQ Pulled Pork Sandwich
Katchkie Farm Coleslaw
with Buttermilk Dressing Country
with Eggs and Dill
Katchkie Farm Heirloom Tomato and Cucumber Salad
Last Saturday, Katchkie Farm made its debut at Smorgasburg! As rookies to the combination Greenmarket and Brooklyn Flea mega-market, we were not sure what to expect or what would sell at this one-of-a-kind gathering. The forecast predicted rain, but preparations went smoothly, neighboring vendors were friendly, and – despite the disappointing weather – locavores and foodies flocked to the Williamsburg waterfront in smaller but no-less enthusiastic numbers.
Armed for higher temperatures, we celebrated the peak of strawberry season with our star products of the day: refreshing strawberry lemonade and chilled strawberry soup. Since hail wiped out our strawberries, we bought these gorgeous berries from our neighbor at the market, Jersey Farm. As the hours went by and the wind picked up, we worried that these seasonal options would not satisfy the dwindling crowd, but the bright pink drink caught the attention of many and sales gained momentum. I rapidly ladled the cold juice in to cups as regular Katchkie customers as well as new ones, both children and adults, continued requesting it. Eventually the market cleared out leaving shoppers drenched and table displays wet and ruined. We – along with the other vendors – actually decided to end the day earlier than expected, but we left hopeful.
We hope to see you there this Saturday, June 18th or at the New Amsterdam Market on Sunday, June 19th!
Smorgasburg/Williamsburg Waterfront Greenmarket
27 North 6th street between Kent ave and East River.
New Amsterdam Market
Fulton Fish Market. South street between Beekman street and Peck Slip.
Come celebrate local farms and commmunity by setting a place at the table in the fields of Katchkie Farm! Farm to Table is co-hosted by Columbia Land Conservancy and Katchkie Farm. Ticket sales benefit the Columbia Land Conservancy and The Sylvia Center.
Farm to Table is a unique experience that showcases the best local produce and products our region has to offer. Sourced from within a 100-mile radius of New York City, the featured 100-Mile Menu represents a celebration of local flavors and a commitment to supporting sustainable agriculture.
The Columbia Land Conservancy and The Sylvia center invite you to a benefit dinner in the fields of Katchkie Farm.
Saturday July 16
Cocktails and music at 5pm in the Children’s Garden followed by dinner in the fields at 6:30
745 Fischer Road, Kinderhook, NY
For tickets go to farmtotableinthefields.eventbrite.com
After a couple weeks of troublesome weather and scarce production, Katchkie Farm had quite a bountiful harvest this week! Temperatures are heating up as Spring moves in to Summer, and the produce available reflects that seasonal shift, especially apparent with the addition of Strawberries.
At market we’ll be selling Garlic Scapes, A Variety of Lettuces, Basil, Beefsteak Tomatoes, Cherry Tomatoes, Radishes, Scallions, Chard, Kale, Spinach and Strawberries!
Last month we were visited by Benjamin, from the National Young Farmer’s Coalition. Bob gave Benjamin the tour of his elaborate greenhouse and winter heating system–one of the most unique aspects of Katchkie Farm. Read all about it at the National Young Farmer’s Coalition’s blog.
As odd as it can be to host a farmer’s market at Port Authority each week, we meet a wonderful variety of people and love the feeling of touching those who “Never expected to find a farmer’s market in the Port Authority!” (We hear that one a lot.)
Yesterday, I received this email from a new customer who was downright moved by something as simple as our celeriac soup:
I visited your table at the Port Authority market today for the first time ever and got your celeric soup. I really loved it, in fact love feels like an understatement, it brought back my childhood affair with cream of celery soup. Anyhow I just wanted to let you know that every Thursday I’m now planning on getting lunch from you. Thank you for making my day!
After a 12 hour day selling our (small) selection of winter vegetables and prepared foods, feedback like this makes it worth every minute.
It’s nearly time for our annual Spring Planting Day! Volunteers are wanted, so mark your calendar for May 15 at Katchkie Farm to help us get it in top share for the growing season. Pack a picnic, bring a blanket and enjoy a day spent beautifying the farm! Activities include: planting seeds at the Sylvia Center children’s garden, making birdhouses, building trellises for bean planting, clearing trails and planting sunflowers.
It was a chilly and overcast Saturday at Katchkie Farm. Almost all the snow was gone, replaced by the most remarkable gooey, slippery mud. A brisk walk around the fields revealed few signs of spring except for the rapidly flowing stream (which will slow to a trickle in a few months) and receding ice on the pond.
But step into Greenhouse #1 and signs of life were everywhere. This is the nursery, where trays were filled with the seedlings of our first vegetables. The young tomato plants, measuring about 4” tall, shared table space with our microgreens and tiny onion plant sprouts. Other seedlings this week included cabbage, broccoli, kale, chard, lettuce, basil and field tomatoes. Next week, flowers will be started from seed.
I saw a ladybug and smiled – who doesn’t respond to those beautiful little bugs. Within moments, I noticed more and more of them – too many to be a coincidence. They were everywhere – scurrying around, piled up upon each other and climbing plants.
Farmer Bob explained it: Aphids were on the salad greens and fungus gnats on the seedlings. So he ordered 4,500 ladybugs along with 1,000 green lacewing eggs, an organic farmer’s solution to pest control. There is plenty for them to eat now and hopefully, they will stick around when the tomatoes will be planted in the other 2 greenhouses in April.
Hippodamia Convergens; that means ladybug!
This week’s edition of Crain’s New York featured the Katchkie Farm Corporate CSA. Read their article on it here.
For our own summary, read below! For inquiries about the program, contact email@example.com
What’s a CSA?
Community Supported Agriculture (CSA) programs developed around the concept of “investing” in local, small-scale farms. Before the start of the season, members sign up for a “share” in the farm and pay up front so the farmer can plan crops accordingly and purchase seed without taking loans. During the harvest season the farm delivers weekly bundles of produce, giving their “investors” a great value on high quality produce.
What does the Katchkie Farm Corporate CSA consist of?
Modeled on the concept of a traditional CSA, Katchkie Farm’s Corporate CSA expands it for the workplace by collaborating with chefs from Great Performances to pair farm fresh produce with cooking demonstrations developed for working New Yorkers. Each week, month, or however often is convenient for your office, Katchkie Farm will deliver minishares of produce for employees (you choose the amount per employee). That day, a Great Performances chef will come to your office to demonstrate fast, easy ways to prepare the produce.
The Katchkie Farm Corporate CSA will expose employees to fresh, local produce and, when conducted in conjunction with Great Performances’ cooking demonstrations, teach them simple ways to prepare delicious meals. The program will help you create and encourage health and wellbeing among your employees and their families, while exposing them to the taste of great seasonal food. By supporting a local, organic farm your company will also be taking steps to decrease the carbon footprint of your food supply and heightening awareness of healthy eating.
We are happy to tailor any program to best fit your needs and provide maximum benefit to your company. You can choose any number of cooking demos to host each month, and pair them with differing increments of produce for your employees. One company might choose to host monthly cooking demonstrations from June through November for twenty employees, coupling them with $10 bags for each attendee. Another company might choose weekly cooking demonstrations but only provide produce for their employees at one of the demos each month.
Reviews of Corporate Cooking Demos from the 2010 Summer Season
“Once I experienced my first Katchkie cooking demonstration using their own seasonal produce, I made an effort to attend as many as I could, and not just because I am vegetarian and love to cook. I like trying new things (such as beets–I actually like them now–and learning to pickle), and these demos were very professionally done but fun. We learned a lot, felt free to ask questions about anything food related, and tasted all the wonderful food. The recipes were easily done at home and the high quality of the ingredients was obvious as everything was delicious. I made the beet appetizer and the pumpkin soup for Thanksgiving and those dishes were the first to disappear.”
“I really loved the Katchkie Farm cooking demos. I learned to cook with fresh vegetables and–most importantly–I learned to cook with herbs. I made the butternut squash soup for an elderly neighbor who was under the weather…and now she wants me to make it every week for her lol. I can’t wait for the cooking demos to start up again!”
We are currently looking for interns to join the Katchkie Farm team in 2011. We are looking for one intern to join us by early March for a spring 2011 internship and two interns to join us for the summer season.
Passionate about Sustainable Food? We are looking for an intern to work for Katchkie Farm out of New York City. The intern will have the opportunity to learn about all aspects of managing the consumer end of a local, organic farm. Internship set to begin in early March with the possibility of extending the internship through the summer.
Responsibilities: The intern will work closely with the Farm Project Coordinator to help market the farm through new and traditional media, manage a growing line of artisanal products, coordinate and sell at weekly farmer’s markets, and work with our CSA in Tribeca. The intern will take on 1-2 major projects to develop expertise in general marketing, managing a CSA, or the product line, in addition to helping the Project Coordinator with daily activities, special events such as our annual Farm to Table dinner at the farm, and serving as a vendor at the market.
Intern should be responsible, reliable, outgoing, organized, available flexible hours and passionate about sustainable food. This is a great opportunity to learn about the world of sustainable food in New York, while developing expertise in running a small business. Intern must commit to 10-30 hours per week. During the spring, preference will be given to applicants available on Thursdays. Intern must be able to receive school credit for this internship.
How to Apply: If you are interested in being part of the Katchkie Farm team, please submit your resume and a brief cover letter via email to: firstname.lastname@example.org
In the dead of winter we keep finding ourselves reminiscing about the summer… to share these memories with all of you we thought we would reblog some of our favorite pieces highlighting the summertime.
Here is one from Liz Neumark, from 2 years back:
One of the greatest things about the farm is how it attracts people to it. Add to that the fact that a meal is only a little harvesting away and you have the perfect recipe for a pop-up picnic.
And so it was yesterday – a clear, bright and stunning Sunday that became the backdrop for an impromptu gathering of friends, visitors and farmers.
I brought a pan of party leftovers – a delicious short rib with pea tendrils and roasted turnips (we grew), carrots and potatoes. Karyn gathered fresh salad greens from the farm cooler and added the first tomatoes of the season. Young Joshua and Anna decided to nibble on freshly picked young zucchini as though they were eating apples!
A jar of Thunder Pickles was opened and the Katchkie Ketchup was slathered on the meat creating the juiciest sandwich you could imagine. Katie and Donna spent an hour picking our first peas, which we attacked, stripping away the shells and gobbling down the sweet pearls as fast as we could.
The sweetest strawberries were tenderly washed, covered in whipped cream and devoured.
Susan and Wendy brought a show stopping home made dessert: clafoutis with local milk, eggs and hand pitted sour cherries. YUM.
We sat together in the shade of the field house. There were no less than 5 decades represented around the table. Each made a contribution to the conversation and to the experience. It was perfect. I ate way too much. But it was worth every bite.
On July 16, 2011 Katchkie Farm and Great Performances, along with the Columbia Land Conservancy, will host the annual Farm to Table dinner at Katchkie Farm in Kinderhook, New York to benefit The Sylvia Center and the Columbia Land Conservancy.
There are those moments that live in one’s memory throughout the cold winter. When the ground is covered in snow you reminisce about long summer evenings with great food and good company. Katchkie Farm’s annual Farm to Table dinner is just that–an evening filled with music, laughter and local food prepared by the best of New York City’s chefs.
Please join us on July 16, 2011 for yet another wonderful dinner in the fields to benefit two very worthy causes.
Long before I even dreamed of moving to New York City, I knew about Zabar’s. As a recent New York City transplant, particularly one in a culinarily inclined job, I still feel like a sponge, soaking up as much information about New York institutions as my mind can hold. One institution however transcends the rest. I remember my first visit to the culinary mecca on Broadway at 80th. I found myself in a kitchen lover’s heaven. Packed to the brim with interesting products, mouth watering counters for quality meats, cheeses and breads, and the cooking supplies to outfit my dream kitchen, Zabar’s manages to sell an incredible array of food items without the haughtiness that other fine food stores project. Instead of the new-agey modern vibe of some stores, walking into Zabar’s feels like taking a step back in history—to a New York City of 1941, the year Louis Zabar opened the original store on this site.
On Friday I entered Zabar’s in a new capacity…demoing the Katchkie Farm products that sell at Zabar’s (Tomato Sauce, Katchkie Ketchup, Salsa and Salsa Verde, keep an eye out next time you’re there). Setting up my little shop amid the hustle and bustle of the store was quick; then I was off to heating and serving pasta with our delicious Tomato Sauce. While some were just interested in the tasty food, lots of customers were delighted to learn about the local tomatoes of Katchkie Farm and –most importantly—that they could purchase a ketchup made 100% from pronounceable ingredients.
One woman, both elderly and elegant, was led through the store by Scott Goldshine, general manager of Zabar’s. He introduced her to the Katchkie products and me to her, “Alice, this is Ms. Lauren Bacall.” After a single taste she quickly placed a Tomato Sauce and Katchkie Ketchup into her cart; then asked for another sample. Ms. Bacall was so infatuated with the entire meal she began asking after the pasta we were using for the samples (courtesy of Great Performances). Talk about a celebrity endorsement!
By the end of the day, we had nearly sold Zabar’s out of Tomato Sauce and made a lot of Zabar’s customers (and a few employees) quite happy and full—as any great food product should.
In the farming world, January is a bleak month. It’s a month of cold, a month of monotonous storage vegetables and a month of the farmer retiring from the field to plan the new year of crops. But for Katchkie Farm, things are a bit different.
Three lovely greenhouses allow us to supply more than just root vegetables at our winter markets. Last Thursday our Port Authority stand boasted fresh spinach, red choi and beautiful heads of butter leaf lettuce, red romaine, red lola and more…enough to make even a fan of summer salads swoon.
We are also taking advantage of this month to plan crops for next year. What would you like to see us plant in 2011? Let us know on Twitter @katchkiefarm or on our Facebook page.
EXTRA: If you’re New York City based but haven’t made it to Port Authority in a while (or even if you have), stop by Zabar’s on Friday, January 21st where we’ll be serving up tastes of Katchkie Farm Tomato Sauce to shoppers!
It’s that time of year again, Sunday December 19 will be the last New Amsterdam Market of 2010. For six months the artisanal foodie market has tucked itself under the Brooklyn Bridge every Sunday (well, it was just once per month until September).
Katchkie Farm has been at the market once per month, selling everything from Blackberry-Basil Lemonade and Zucchini Flatbread to our (now famous) Katchkie Tamales and Spiced Cider. But everything must come to an end. This Sunday we will be serving up our final dish–homemade latkes topped with Tomato Jam–for those brave enough to bare the cold for the market.
Typically we associate farm visits with hot weather, green fields, vibrant vegetables, sweat and sun. But each season on the farm has its unique “flavor”. This weekend was transitional as the light was sharper – its angle glaring – and the temperature and wind suggested that winter was just around the corner. The cold felt good – an appropriate match to late November and Thanksgiving Day weekend.
First stop – check out what is happening in the greenhouses. Two are filled with the most delicious lettuces and hearty greens. Having not had breakfast, I munched my way up and down the aisles, feasting on local greens to my hearts content. (In the Greenmarket, it goes for $12 a ¼ lb!) On to the nursery, where table after table is filled with micro greens. These Lilliputian sprouts are magnificent.
The pigs have grown fatter and a tad furry in an effort to stay warm. They are a welcome sight, running to greet visitors who might bear gifts of food. It is a peaceable kingdom – the goat, the pigs and the chickens sharing their compound and their food. An occasional aggressive grunt and head butt pierces the steady sound of animals chowing down.
The field alternate brown and green, with several hearty crops still thriving. The kale, Romanesque, cabbage and broccoli like the cold and there has not been enough frost to end their productivity. They are in fact sweeter than ever as the cold causes the release sugars. There will be at least another week of fresh greens at our market stand. Whew! There will be plenty of time for all the storage crops and pickles.
The sky goes from overcast to a dramatic mix of clouds and brilliant sun. It frames the landscape and the buildings. Skeletal sunflowers maintain their field positions. The pond glistens. A rabbit stealthily races behind the greenhouse before the farm dog catches her scent. Frozen apples hang on a solitary tree looking like Christmas ornaments. There are puddles from recent rain and mushy paths where ice and frozen ground will soon, hopefully, be.
It is a divine transitional moment – the farm is yawning, not yet asleep. Alluring with its remnant bounty that suggests continued harvest, the long cold winter months will begin shortly. We will hunger for the growing season and start the long count until its return.
On December 9, 2010, join The Hudson Valley Seed Library and Katchkie Farm at the Horticultural Society of New York for an exhibition of artwork from the Hudson Valley Seed Library’s art packs for 2011. An intimate reception with hors d’oeuvres by Great Performances featuring products and produce from Katchkie Farm will open the show from 5-6:30. Purchase tickets online through the Horticultural Society.
The exhibition showcases for the first time in New York City original artworks commissioned by the Hudson Valley Seed Library for their unique Art Pack seed collection. Each season, the Seed Library looks for a diverse range of artists to interpret the herbs, flowers and vegetables from their catalog for the designs of their seed packets. The focus this year was on the heirloom varieties currently available through the Seed Library. All sixteen artworks from the 2011 collection will be on view.
Drawing from a range of different styles, materials, and experience, Contemporary Heirlooms includes works in a variety of mediums, including collage, encaustics, oil, ink, watercolor and digital art by a diverse selection of artists. The diversity of the artwork and artists chosen is meant to reflect the genetic and cultural diversity of the varieties offered by the Seed Library.
Signed, limited edition giclee prints of the original artworks will be for sale during the course of the exhibition, along with Art Packs filled with seeds and framed seed packs.
On Sunday, November 21, Katchkie Farm will make an appearance at the historic New Amsterdam Market. This will be our second to last market of the season, which we have attended monthly since June.
New Amsterdam is a wonderful marketplace, recalling the open air markets of yesteryear while supporting small food businesses of the region. On November 21, Katchkie Farm will be selling our artisanal products (consider picking one up to bring home for Thanksgiving), hot butternut squash tamales and pumpkin spiced apple cider to enjoy while wandering the market. As per usual, we will have our famous Katchkie Farm Beet Chips and we will even debut our celery root chips!
This week we will also be selling organic Katchkie Farm microgreens, our gorgeous winter special. Bring home a little baggie of gourmet greens for your Thanksgiving.
Just like that, November hit us with that rosy-cheeked winter chill. In the city, we’re counting our blessings that our weekly farmers market is indoors at Port Authority (if you haven’t checked it out before, now is the best time—the produce is still plentiful, and we’re temperature controlled).
November, this cold, and the bountiful autumn vegetables we sell at the market each week, have turned my mind towards one thing: the upcoming food-focused holidays. So as news from the farm slows, we’ll be researching the best recipes to dress up your Katchkie produce at the holidays. Why not add a caramelized Katchkie onion puree or roasted poblanos to your mashed potatoes at Thanksgiving?
If you can bear the cold, head to a farmers market for inspiration, or just join us at Port Authority. It’s never too early to start testing those holiday recipes.
We currently have:
Acorn Squash, Arugula, Red and Golden Beets, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Celeriac (Celery Root), Chard, Cilantro, Garlic, Kale, Leeks, Onions, Parsley, Poblano, Bell and Cubanelle Peppers, Radishes, Rapini, Rutabaga, Spinach, Tokyo Turnips, Purple-Top Turnips and gorgeous, gourmet microgreens!
Of course we still carry our Beet Chips, Artisanal Turkey Sandwiches (DiPaola Farms turkey, Hawthorne Valley cheese, caramelized onions, microgreens with herb mayo on Bread Alone bread), Artisanal Cheese Sandwiches (Hawthorne Valley cheese, caramelized onions, microgreens and pesto on Bread Alone bread), Celeriac Soup, Butternut Squash Soup, Cream of Broccoli Soup, Katchkie Coleslaw and our famous Thunder Pickles!
Still Time to Join the Momentum!
The Sylvia Center is celebrating Robin Quivers who ran in Sunday’s marathon and has raised $20,000 for them so far! The window is not yet closed on donations. Join the hundreds of others who supported Robin’s run for childhood nutrition by visiting her donation site here by November 20, 2010. If The Sylvia Center reaches the $30,000 goal, they will be able to pay for 100 children at City Housing Authority Community Centers to receive a year of healthy cooking classes and a visit to Katchkie Farm. Don’t miss out on this super opportunity!