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SPORT HILL FARM
Welcome to Sport Hill Farm's Website. We are a small family farm located in Easton whose mission is to supply everyone we can with fresh, locally grown , healthy produce. Our produce begins as seeds in our greenhouse and is grown using only organic methods. We are a member of CT NOFA , have signed the Farmers' Pledge, and began farming in 2001.
IT'S SUMMERTIME !!!!!!!!!!!!!!!!!!!!!!!
PLEASE NOTE THAT OUR 2008 CSA PROGRAM HAS BEEN FILLED. Check my webiste in December when sign-ups begin for the 2009 CSA Program. Please also note that my Farm Stand will be opening on May 29, 2008 throughout the growing season if you wish to purchase produce without involvement in the CSA program. The market is located in a small barn on my property. Mondays and Thursdays are the days I will be selling from my market, come visit me between the hours of 1:00p.m.-6:00p.m. Occassionally I will be open on Sundays also. This will be posted here:
Warm Cabbage Salad with Roquefort and Peppered Bacon
6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)
In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
Divide salad among 6 plates and sprinkle with bacon.
***recipe from epicurious.com Gourmet Mag. Dec. 1996
Visit Me at WESTON FARMERS' MARKET on SAT. AM
FARM MARKET WILL BE OPENING ON May 29 2008. Come visit me on MONDAYS and THURSDAYS between the hours of 1:00p.m. & 6:00. Market located in Small Barn on Property.
UNQUOWA SUMMER FARM CAMP 2008
We had a great first week with summer camp. They got to collect an egg, harvest some lettuce, garlic scapes, beets, zucchini and spinach which they made lunch with on Friday afternoon. They planted some sunflowers and Kale. There are still a few weeks left for your children( ages pre-K to 8) to participate this wonderful interactive camp. If you are interested in this program, please call Mary Faulkner at (203)336-3801 x113 or log onto the Unquowa website. This seasons camp sessions run from June 23,2008 to July 18, 2008.
Go Green!!!!!
In the spirit of our country going green, now is the time to eat green. Come over to our market where all our produce is picked fresh. Swiss chard & zucchini is starting to appear. Containers filled with flowers or herbs also made from recycled items are available for purchase. We also have honey bees helping to pollinate our crops and sell local honey. Summertime is here, come down and say hi!!!!
