Welcome to the blog.
Posted 7/17/2013 7:57am by Jennifer Lamonaca.

Easy Dills

2 quart jars or 4 pints

Dill, 1 small handful

Kosher Salt, 1-2 tbs

Cucumbers, about 6 small/medium

Garlic, 1 tsp chopped per pint

Peppercorns, whole, 1-2 per pint

Dry Mustard, ½ tsp per pint

2/3 cup Apple Cider Vinegar

Water, as needed

Cut Cucumbers into spears or rounds.  Put in a bowl and sprinkle with Dill and Salt.  Toss to coat and let sit for about ½ hour.  Place cucumbers in jars.  Divide evenly among jars Garlic, Peppercorns, Dry Mustard and Vinegar.  Add water to fill.  Screw on lids and shake to mix.  Put in fridge and eat the next day.  Pickles will last 2-3 weeks.

Easy Bread and Butter

2 quart jars or 4 pints

Cucumbers 7cups

Zucchinni 1 cup

1cup onion,

Kosher Salt 1tsp salt,

White Vinegar, 1 cup

Sugar, 2 cups

1tsp celery seed

1tsp mustard seed

Cut Veggies into spears or rounds.  Put in a bowl and sprinkle w/ salt.  Toss to coat and let sit.  Meanwhile combine vinegar, sugar and spices and boil, stirring often to avoid sticking. Allow mixture to cool for 1hr (otherwise veggies will be mushy).  Pour mix over veggies and ladel into jars, dividing veggies and liquid evenly.  Screw on lids and shake to mix.  Put in fridge and eat the next day.  Pickles will last 2-3 weeks.

Posted 7/17/2013 7:41am by Jennifer LaMonaca.
Week 6 on the farm...
What a week!  The heat is intense but the crew is working through it.  We are working early and ending early to beat the heat, drinking plenty of water and resting as needed throughout the day.  Everyone is working smart and staying healthy in the heat to get jobs done and put food on the table for our members.  

This week's share:
Eggplant, Peppers (sweet green bells and hots), Cucumbers, Zucchini, Yellow Squash, Potatoes, Cabbage, Beets, Scallions.  Also on the table in Farm Shop flowers, basil, dill and cilantro - see PYO cont. below for details.  
   New PYO - Tomatoes!  6 rows open of cherries (red and orange), grape and a few plums out there - 1 quart total.  Mix and match the varieties.  Crop just coming on so look low on the plants.  I highly recommend the orange sun golds - super sweet and yummy!  Also PYO Beans, new field.  We seed beans throughout the season for continued quality and harvest.  1 quart.  Enjoy.

Pick-Your-Own (PYO) cont.
-  Take it easy, bring water and rest as needed in a shady spot. 
Look for the yellow flags in the rows indicating PYO. New crops open - tomatoes, second planting of beans and more flowers. 
PYO hours Mon-Fri 8-4, Wed 8-6, Sat 9-12, Sun closed.  If you can, come to the farm for PYO crops to avoid the peak heat.  The PYO share will be posted in Farm Shop, take a look at the board and help yourself to the fields.  Please note, if you would like to purchase extras (cheese, sausage), you may do so during Farm Shop hours only.  Thanks.
   As for picking up your share this week and the heat, we are helping members out with a few of the PYO crops.  We have harvested some flowers and herbs and they will be in the Farm Shop for you to take a few - glads, basil, dill and cilantro.  These crops will not last in this heat and the herbs will go to seed so we have cut them back hard for a continued harvest in the coming weeks.  If you want thyme, oregano and other flowers, you will have to walk the fields.  As for the PYO field over the bridge, we have cleaned this up - the weeds were getting crazy, making it difficult to walk and enjoy the harvest.  Please take lots of zinnias, they love to be cut, it helps them to put out more flowers for continued harvest.

Extra produce for sale in Farm Shop - bring a friend and show off YOUR farm! 
-  Cucumbers, Zucchini, Yellow Squash, Beets and Cabbage.  $1/lb.

Cheese and Chicken Sausage too - see Farm Shop for selection and prices. 

See you on the Farm.
Posted 7/10/2013 7:36am by Jennifer LaMonaca.
On the table in Farm Shop...
New crops - Peppers (Sweet Green Bells and Hots), Potatoes and Cabbage (caraflex - a small, cone shaped crunchy type).  Also Cucumbers, Zucchini, Yellow Squash, Beets, Lettuce, Scallions, Garlic Scapes.  In the next week, cherry tomatoes should be open.  Still not enough for everyone to pick so we will hold off another week.

Extra Produce Sales - Chinese Cabbage, Kohlrabi and Garlic Scapes - last week for these crops so if you want to stock up the freezer do so now.  Also, Cucumbers - time to make the pickles!  Zucchini, Yellow Squash and Beets. Bring a friend to the farm and purchase extras of our Certified Organic produce!  Farm fresh and great prices for organic. 

PLEASE BRING YOUR OWN SCISSORS AND CONTAINERS FOR YOUR HARVEST.  We are down to 2 pairs of scissors.  If you borrowed from us, kindly return to the counter.  We will have water to fill your containers, both for harvest and drinking.  It has been very hot and humid in the fields so take it easy out there and let us know if you need assistance, we will be happy to help.  As a reminder, PYO fields are always open during non-farm shop hours, pick when it is convenient/most comfortable for you.  

PYO Hours:  Mon-Fri 8-4, Wed 8-6, Sat 9-12.  
Beans - last week for this patch, BUT a new seeded patch will be open next week.  1 quart.  Beans are harder to pick as they get older and the hot weather eventually takes its toll on the crop.  Still nice beans out there so enjoy the harvest.  
Flowers - Sunflowers and Glads at peak harvest now.  Cut 6 stems, your choice.  All Sunny's, all Glads or mix and match.  Also, zinnias across the foot bridge. 
Herbs -  Basil, Dill, Cilantro, Thyme, Oregano.  Some parsley out there but most eaten by caterpillars.  Take what you need/want.  Lots of Basil so don't be shy, fill a bag.  Herbs and flowers like to be cut!  It helps to keep the plants healthy and coming back for continued harvest.

Seafood (Wed Farm Shop only) - Clams, littleneck's.  Nautical Nuggets, Port Republic, NJ.  We will have a few extras for purchase.

Say Cheese! - Fulper Farms, Lamberville, NJ ( and Klein Farms, PA ( products available for purchase on Sat and beyond.  Farm fresh mozzarella, ricotta, cheddar, Gouda and Colby. 

Chicken Sausage - Griggstown Farm, Princeton, NJ (  Available for purchase in our Farm Shop throughout the season.  Take a look in the freezers and choose from Apple, Sun-dried Tomato/Basil, White Wine/Garlic/Parsley and Broccoli Rabe.   

Farm Shop Hours:  Wed 3-6, Sat 9-12.  Please do your best to have your share collected from the Farm Shop AND PYO fields by closing hours.   Thanks!

See you on the Farm.
Posted 7/3/2013 9:16am by Jennifer LaMonaca.
CSA Week 4 Harvest:

On the table in Farm Shop... New crop this week - Beets.  Also, Cucumbers, Zucchini, Yellow Squash, Lettuce, Napa Cabbage, Kohlrabi, Garlic Scape's, Scallions and Greens.  Not sure of amounts just yet, I think we will do a lot of mix and match so you can take what you like.  Bulk for sale too, see shop for details.  Bring and friend and show off your farm!  As a teaser - the crew has been sampling cherry tomatoes this week and they are looking (and tasting) pretty nice!  Looks like 2 weeks from now we will be picking lots.

Pick-Your-Own... Bring your scissors AND muck boots!  Fields are wet and weedy but nice crops out there for you.  A friend once told me learn to dance in the rain rather than run from the storm.  Great advice this season -  as long as there is no thunder and lightning!  In the front field - peas, open for gleaning, last week for this crop.  Peas do not like the heat, they are a spring crop so take as much as you want, no limit.  Pods are big, easy to shell if you wish to freeze.  Seems like a good rainy day activity.  Also in the front field - flowers.  Glads and Sunny's.  You may pick one each.  For the Glads, cut low for a nice long stem and strip the leaves.  For the Sunny's, they are just starting to open, choose one if you see it, otherwise take 2 glads.  By next week this field should be in full bloom.  In the back field across the pond, more flowers!  Zinnias continue to branch out.  Pick 6-7 stems.  For the herbs, basil - lots out there, make pesto (don't forget the garlic scape's!), don't be shy, cut a nice bunch of basil.  Thyme looking good, walk along the row for bigger plants to cut.  For the other herbs, take what you need/want.  Dill, cilantro and oregano just coming, not big yet but it will benefit from cutting as do all the herbs.  PYO CROPS MARKED WITH A YELLOW FLAG.  PLEASE STAY IN THE THESE ROWS TO PREVENT DAMAGE TO OTHER CROPS.  THANKS!

Flowers: in the front field along driveway...glads and Sunny's, choose one each (or 2 glads if no Sunny's); in the back field across the pond... zinnias, choose 6-7 stems.    
Herbs: in the back field across the pond... basil, thyme, dill, cilantro, oregano.   
Peas: in the front field along driveway... no limit.
Beans: in the front field along driveway... 2 quart.
Blueberries: B&B Farms, $1.40/lb  

Don't forget your scissors for cutting and a container for water to keep your flowers and herbs fresh for the ride home.  We will have a water cooler for you to fill up with.  A cup that fits in your car cup holder works great for getting the harvest home.  Also, while in the fields, please watch your step on the crops and try to stay in the walkways to prevent damage.  Thanks and enjoy the fields! 

Here is a recent article on the rain and the challenges of organic farming:

CSA Farm Shop Hours:  Wed 3-6, Sat 9-12.
CSA PYO Hours - pick at your convenience/weather permitting: Mon-Fri 8-4 (Wed until 6), Sat 9-12, Sun Closed.
B&B Farms PYO Blueberries:  Mon-Sun 8-4.  NOTE:  during farm shop hours, we can ring you up in the barn for your convenience.    

Posted 6/30/2013 5:07pm by Jennifer LaMonaca.
Farm News - all this rain and our new plots:
On the farm, we have been busy, but more so than usual it seems this time of year due to the wet and cold spring, followed by continued rain.  It has done a few things to make us crazy: delayed the harvest of crops like cucumbers, melons, tomatoes, eggplants and peppers - delayed NOT lost; flooded portions of our fields thus losing some greens that we planned to offer in the next few weeks such as spinach; more rain left half our potato field under water and we suffered some loss here too; wet fields have kept our tractors in the barn that we use to cultivate for weed control (LOTS of weeds) and plant and replant as needed according to our CSA schedule. 
While this might sound somewhat worrisome, the CSA has acquired more land at B&B Farms this season on higher and drier ground thanks to owner Art Brown.  We thank him for his support and commitment to local and sustainable agriculture.  The new plots are not Certified Organic rather Transitional as the certification process takes 3 years to accomplish.  Our commitment remains to offer quality crops on a weekly basis for a 20 week season.  We ask our members to be patient with some crops like eggplant and embrace bumper crops like cabbage! 
As we look ahead to the week 4 harvest, we will welcome beets!  Also, lots of green beans out there in the pick-your-own fields.  
Produce Tips - cookbooks and recipes:

As more and more people sign up for a CSA or decide to shop at the farmers market, they find themselves faced with what to do with all the produce! No one likes to waste food, and not everyone is equipped to pull veggies out of the frig and just start cooking, especially when their local farmers are introducing them to members of the plant kingdom that are entirely unfamiliar. ("Errr.... what is this thing and how on Earth do you eat it?").  Therefore we are offering a few resources to help answer some questions:  what else can you do with kale? And, what's for supper?
The first cookbook is a new publication from the creators of the popular  From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce, I rely on this one. The new book is called Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of Fresh, Seasonal Foods. In addition to all the new recipes, this book is valuable for its unique organization. Fruits and vegetables are grouped by anatomical type (e.g. leafy greens, roots) so that readers can learn how to make substitutions within like types. Each section also includes several "master recipes" from which home cooks can absorb the basic template for making, say, a blended vegetable soup, and then venture off on their own.
As a CSA member, whether new or returning, perhaps you need a shot of inspiration and to set yourself up for a successful season of eating:  get a good cookbook. Having appealing recipes at your fingertips takes the intimidation out of working with vegetables that are new to you, and makes the process of cooking even your old standbys something to look forward to.  

See you on the Farm.
Posted 6/25/2013 8:23pm by Jennifer LaMonaca.
CSA Week 3:
On the table in Farm Shop... Cucumbers, Yellow Squash, Zucchini, Chinese Cabbage (also called Napa), Lettuce.  Mix and Match - you choose Scallions OR Garlic Scapes.  Also greens, your choice - Bok Choy, Kale OR Swiss Chard.

-  Green Beans - 1 quart, AND Peas (go for the snaps, the tall plants) - 1 quart 
-  Herbs (Basil and Thyme) - take what you need.  These crops are just coming in. 
-  Flowers - Zinnias.  Please take a few as they are just coming in.  As we pick, they will get fuller.

PYO HOURS:  Fields open all week, pending Mother Nature.  Pick when the time and or the weather is right for you!  PLEASE LEAVE ENOUGH TIME TO BE FINISHED PICKING BY CLOSING HOURS.  THANKS!  We will have signs posted for you to follow.  Peas and Beans are in the same field along the driveway, Zinnias and Herbs are across the pond over a little walking bridge.  
CSA fields Mon-Fri 8-4, Wed 8-6, Sat 9-12, Sun closed.   
B&B Farms PYO Blueberries Mon-Sun 8-4, Wed 8-6.  Blueberries $1.40/lb.  CSA members during Farm Shop hours can pick from the barn, you do not have to go to the house garage.     

SEAFOOD - WED PICKUP ONLY:  SCALLOPS We will be selling extras, first come first serve.  $25/2 lb bag.  These scallops are the best, very nice portion size and are fresh.  Extras freeze well too. 

Chicken Sausages - Griggstown Farm, Princeton, NJ.  $6.75/package.  Our freezers are now stocked with 4 varieties:  Sun dried Tomato/Basil, Broccoli Raab, White Wine/Parsley, Granny Smith Apple.  All varieties pair nicely with pasta and greens.  Help yourselves to the freezers and we will ring you up at the counter.

Bulk Sales:
Peas, Lettuce, Garlic Scapes, Yellow Squash, Zucchini, Cabbage, Kohlrabi, Bok Choy, Swiss Chard  

Cash or Check only in Farm Shop.  We do not accept credit cards at this time. Thanks.

See you on the Farm. 
Posted 6/19/2013 5:59am by Jennifer LaMonaca.
CSA Week 2 Harvest:
On the Table in Farm Shop...
Greens -  Spinach, Lettuce, Swiss Chard - nice big bunches, Kale and Bok Choy.  Mix and Match Arugula and Beet Greens.  Also Kohlrabi and Garlic Scapes.

Next week, looks like some yellow squash, zucchini and cucumbers.  Picked a few this week, so just coming on.  No more rain, please!

Pick-Your-Own - Peas, 2 quarts.  Bulk available, bring a friend and pick too!  Extras 2$/quart.
Also, Blueberries.  

Farm Tips - stock up the freezer!  From now until November, the farm crew will do our best to preserve the harvest.  We compete with each other to see who can put up the most crops and make the most interesting and delicious dishes.  Caroline was freezing garlic scapes last night.  In food processor, chop fine.  Add olive oil and blend some more.  Pour mix into ice cube trays.  Pop out as needed for soups, stews and whatever else you like garlic in.  Ryan made a few Stromboli's for the freezer using chard, beet greens, caramelized onions and a blend of cheeses.  This recipe is sweet from the caramelized onions and earthy from the greens - perfect combo I think.  Pick up dough from the pizza shop and cut into 3 or 4 balls.  Caramelize onions and season with salt, pepper and a pinch of sugar.  Throw in chopped greens for the last few minutes to cook down a bit.  Roll out the dough balls, spread filling and cheeses and fold over to form Stromboli's.  Wrap in plastic and freeze.  

Farm Shop Hours -
Wed 3-6 OR Sat 9-12

Pick-Your-Own Hours - weather permitting
Peas, CSA: Mon-Sat 8:30-4:30, Sat 9-12, Sun closed
Blueberries, B&B Farms: Mon-Sun 8-4, Wed 8-6  

Posted 6/18/2013 7:49am by Jennifer LaMonaca.
Pick-Your-Own Crops:
Peas, included in the price of the CSA share.  OPEN ALL WEEK!  Mon-Fri 8:30-4:30, Sat 9-12, Sun Closed.  

Pick-your-own share for the week is 2 quarts.  If you want to increase the size of your share and pick extra, bulk available - $2/quart.  Bring a friend and show off your farm! Peas for non-members are $2/quart.    

On picking peas...the first 3 rows, the short plants are snow peas.  Lots of peas out there.  Please pick these first as they will not last as long on the plants as the snap peas.  The snap peas are the taller plants.  Snow peas are flat and snap peas should be fuller when picked.  All peas are holding well in the field but they will not be around for long.  Pick extra and freeze for later use.

How does it work?  As you know, Farm Shop is open Wed and Sat for pickups.  Staff will be in the fields or around the barn working, but you can help yourself to quart containers in the Farm Shop and enjoy the peas.  If you would like to purchase bulk, we will have an honor box on the counter next to the quart containers.  Please leave exact change or an IOU note.  You can settle your pea tab with us during the next Farm Shop.

Blueberries, NOT included in the price of the CSA share.  B&B Farms hours Mon-Sun 8-4.  Extra hours on Wed for CSA members who would like to pick, open until 6.  Blueberries are run out of the main house from the garage.  Proceed up driveway, past the CSA parking and follow signs for blueberry parking. 

See you on the Farm.

Posted 6/13/2013 2:57pm by Jennifer Lamonaca.


2 kohlrabi bulbs, both ends trimmed, stems/leaves removed.  I don’t peel kohlrabi.

3 garlic scapes, seed head and tough end trimmed/discarded

1 red/colored sweet bell pepper (I had some frozen from last season, but substitute spring carrots if you like for a little sweetness)

1 cup peas – snap/snow, whole.  OR try half peas and half greens that you don’t know what to do with!  Try a handful of Asian greens, beet greens or chard.

1 egg

1 tbsp. Dijon mustard

¾ cup bread crumbs plus more for dredging

Old bay seasoning to taste OR salt/pepper.  I use old bay to mimic a crab cake. 


½ cup plain yogurt or sour crème

1 tsp. lime juice

Fresh herbs – cilantro, parsley or scallions, chopped.  Use what you have/like here.

Dash of hot sauce

Combine sauce and set aside to chill.  For the patties, a food processor is great and quick for chopping veggies.  I love this thing!  Finely chop all veggies, one at a time, and transfer to large bowl.  Add remaining ingredients and stir to combine.  Form mixture into balls then roll in bread crumbs.  If patties are too flat, they will fall apart when cooking.  Fry patties in oil on both sides until golden brown.  Serve with dipping sauce.

Posted 6/11/2013 7:36pm by Jennifer LaMonaca.
CSA Week 1 
Veggie Shares:
On the table in Farm Shop...  Greens - Spinach, Lettuce, Kale, Arugula AND/OR Braising Mix, Beet Greens.  Also Kohlrabi, Garlic Scapes and Radishes. 

Pick-Your-Own (included in the veggie share):
Peas!  Lots of Snow Peas out there.  Fields are wet so best to wear sneakers.  We will provide containers.  2 quarts per share.  Bulk available for purchase.

Seafood Shares:
Soft shell crabs - click here for more info.  4 jumbos per share.  Extras available for purchase; WED PICKUP ONLY! 

Other farm notes...
Cucumbers and Squash/Zucchini a week or 2 behind schedule due to cooler/wet weather.  We tried to buy in strawberries but due to the recent heavy rain, the harvest has ended.  We will buy in other fruit when in season.  Coming soon, pick-your-own blueberries at B&B Farms!  Maybe another week or 2.  As for other items for sale in Farm Shop such as turkey sausages, mushrooms and eggs, we will have them available in the next week or so.  For now, we open the 2013 season with a bounty of peas and greens.  We hope you enjoy experimenting with new crops and eating fresh from the fields.  We look forward to seeing and talking to everyone in Farm Shop. 
Farm Shop Hours:
Wednesday 3-6 (veggies and seafood)
Saturday 9-12 (veggie only)