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WEEK 13: September 9-10, 2014
FARMER of the week: 

Jake Hooper, Barber's Farm

Nestled in the heart of Schoharie County, Barber's Farm is one of our biggest suppliers. Run by Cindy and Jim Barber and their nephew, Jake Hooper, the farm has been in operation since 1857 and is a true "family" farm -- as Jake now makes up the sixth generation of its farmers. Born in Schoharie County, Jake studied fish and wildlife management while in college at Cornell, then moved out to Jackson, Wyo., for several years before coming back East. Home since 2002 with wife Sarah, Jake now takes the lead in most of the farm's production agriculture, with 200 acres in mixed vegetables, 100 acres in soybeans (as a cover and feed crop), and 70 acres in straw. His daughter, Anna, is 11, and his son, Liam, is 8. "When I talk about being sustainable, I mean me making an effort for the farm to be sustainable for my kids' generation," said Jake. "We are continually taking steps to diversify, so that we can keep doing what we love to do." Growing  this season:  Collards, sweet corn, peppers, squash. “If it grows in New York State, we grow it." Recent news: “We’re on the cusp of the fall harvest,” said Jake, “and we’ve had lots of nice, sunny weather. The fall cole (collards, kale, broccoli) crops look fantastic.”

ITEM of the

Collard Greens
Collard Greens are a member of the Brassica (or “cole”) family, the same family as kale, broccoli, cabbage and cauliflower. A staple of American Southern cuisine, collards are traditionally cooked down to a percentage of their size along with meat such as ham hocks or turkey necks for an hour or more.  Cornbread is then used to soak up the "pot liquor," a nutrient-rich collard broth. Since collard leaves resemble money, they are eaten along with cornbread and black-eyed peas on New Year's Day to ensure wealth in the coming year. Collards have a long growing season, are available from summer into the late fall, and taste especially sweet after a frost. 
* Store wrapped in a damp towel in a refrigerator drawer.
* To freeze, wash and de-stem the leaves. Roll leaf pieces burrito-style, then cut across each roll to slice into strips. Steam-blanch for 4 minutes, then rinse quickly with cold water to stop the cooking process. Store in a hard plastic container.
* Collards are delicious cooked al dente or even eaten raw. With less cooking, the leaves retain much more of their nutrients, which include vitamins A and C, folate and calcium. 
* Mix with other greens such as kale, chard, mustard greens or spinach.

RECIPE of the week: 

Caesar Collard


* 15-ounce can chickpeas
* Salt and pepper
* 1 bunch fresh collard greens
* 3 cloves garlic, mashed and minced
* 1 T. Dijon mustard
* 1 T. vinegar
* 2 T. mayonnaise or Vegenaise
* 1/2 cup olive oil
* Fresh-ground peppercorns
* 1 freshly-squeezed lemon
* Minced anchovy fillets (optional)
* Aged Parmesan cheese (optional)
1. Preheat oven to 325° F. Drain and rinse chickpeas. Pat dry with paper towels and spread onto parchment-lined baking sheet. Bake until crispy and golden, about 45 minutes. Take from oven; toss with salt and pepper.
2. Soak collards in water with 1 T. salt for 20 minutes. Remove stalks, then rinse leaves and pat dry. Slice leaves into small ribbon sizes.
3. Combine garlic through lemon or anchovies in a blender. Process until smooth, then toss with collards. (Optional: Shave strips of Parmesan into salad using a vegetable peeler.) Sprinkle with chickpeas and serve.

 -- Thanks to Just Food for the collard greens tips, and Community Cook Rosalind Francis for the recipe! For more recipes, check out the Corbin Hill blog and Facebook page.

New Farm Share Site in East Harlem!
It's back-to-school time, which means that our Farm Share site at Central Park East II Elementary in East Harlem is gearing up to open next week! CPE II is located at East 104th Street between Fifth and Madison avenues, and pick-up there will be on Tuesdays from 3-6:30 p.m. starting Tuesday, September 16.

Interested in joining up, or transferring from your current site? To join, see our Farm Share Guide. To transfer, just send an e-mail to by the weekly deadline -- i.e., one week before the next date of your share delivery.

If you haven't cased out our full list of distribution locations in a while, check out our list HERE. We're up to more than 20 sites this season -- which means there is probably one near you!

Haven't signed up for the season yet? You can enroll at any time! The deadline is one week in advance of the date you'd like to receive your first delivery. Click here for details.

In health,
Your Friends at Corbin Hill

"Supplying fresh food where it is needed most" | "Llevamos alimentos frescos a las áreas más necesitadas"