Long Season Farm, located at 68 Maple Lane in Kerhonkson, NY is seeking qualified applicants to fill two positions for the 2018 growing season. Pay for both positions is $15 / hr. We do not have on farm housing, so candidates are expected to have reliable transportation to and from Kerhonkson. If you are interested...Continue Reading
Did I know what daikon was the first time I saw it? I don’t remember. Probably not, and I realize now that it is the least recognizable root we offer, often confused with parsnips! (I personally think we need to grow some stranger roots to remedy this situation!) Well, these aren’t parsnips, and don’t taste them...Continue Reading
We grow a few lesser known greens in the winter: Mache, Claytonia, and Minutina. They aren’t grown widely because all three thrive in cooler temperatures. They love the conditions in an unheated high tunnel in the winter months, and, well, most farms don’t grow greens in the winter! These three greens are well known in...Continue Reading
Pea shoots are the tender young sprouts of pea plants. We grow pea shoots differently than other greens, in trays filled will a rich potting mix on benches in our greenhouse. In season: We currently only grow pea shoots for January, February and March, though they can be grown any time of the year. We grow...Continue Reading
Leeks are one of those crops that take me a bit of extra effort to grow. They are the longest season crop we grow-the first to start in the greenhouse in late February, the first to transplant outdoors with our onions, and the last thing we harvest in November. I’ve never been satisfied with the...Continue Reading
I really do love vegetables–all the vegetables. I appreciate each variety we grow and what makes each one unique. But sometimes, I really do just love to mix them all together! When I want a huge bowl of steaming and flavorful greens, or have a lot to use up, this is how I prepare them....Continue Reading
Parsnips are the best fall root. I am not kidding. They aren't eaten raw, and they take a VERY LONG TIME to grow, so you don't really eat them any other season except fall and winter, and with the onset of cold temperatures, their warm and inviting flavor is welcome.Continue Reading
Fennel is one of the nicest vegetables to grow. It’s just difficult enough that a good crop feels like an accomplishment. The crisp texture, cool anise flavor, and dense layers give it unmatched culinary value. In season: Fall and spring. How we pick it: When harvested fresh from the field we cut and offer the...Continue Reading
I crave a bit of sour pickles in the winter, whether it be kimchi, pickled daikon or some gingered carrots. Since we have a bit of a carrot theme going on this week, I thought I’d share my method for making pickled, or fermented, carrots. Even though carrots will last all winter long in cold storage,...Continue Reading
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