All are Welcome to Join the HOG Farm!

March 22nd, 2017

Enrollment is open for the 2017 season for all!  Past members may renew their memberships and new members are encouraged to join the farm and experience everything we have to offer! Our fancy new application is here!

If you are interested in participating in our Community Supported Agriculture Program and receiving a weekly distribution of  our own fresh picked produce fill out a CSA application and mail it in with your $100 deposit to HOG Farm LLC Brookhaven, NY 11719.

We are also excited to begin offering farm supporter memberships for folks who do not wish to commit to a CSA membership.  Farm Supporters have access to Pick Your Own herbs, flowers, vegetables, and fruits.  They receive 10% off at our Saturday and Sunday farmstands at the HOG.  They also receive Member Discount access to all of our farm tours, events, fundraisers, etc.

Anyone can become a member of the H.O.G. Simply download and print out the application, complete it, and mail it with your payment to our P.O. Box.

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Join the HOG mailing list!

February 17th, 2017

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Holiday Share & 2017 Member Application

March 6th, 2016

Holiday Share available now! Check out our holiday application for details!

Current HOG members may renew now for the 2017 season! Just fill out our application and mail it with your payment to

HOG LLC
PO Box 256
Brookhaven, NY 11719

Renew for 2016

October 16th, 2015

Current HOG members may renew now for the 2016 season! Just fill out our application and mail it with your payment to

HOG LLC

PO Box 256

Brookhaven, NY 11719

HOG Trough Week 13

August 17th, 2015

Our 20th Season!
HOG Trough Week 13 August 17th 2015
ODD Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
What’s Happening at the Farm
Need a little extra produce? We sell on Saturday mornings in Bellport next to It’s Only Natural and Rocky Point Farmer’s Market on Sundays. Remember CSA members get a 10% discount at the markets! And stop in at It’s Only Natural the health food store in Bellport–they’re got a great selection of everything else you need for dinner.
Volunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer-lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding
onion harvest
potato harvest
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
pepper
carrots
melons
walla walla onion
cherry tomatoes
tomatoes
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, raspberries, blueberries, apples, pears, apricots and more!
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
flowers–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
marjoram–no limit take what you can use
rosemary–limit 1 small bunch
tarragon–limit 1-2 sprigs
On the Way
Coming up in the next week or two.
lettuce
napa cabbage
fall greens

Share 13 Recipes

August 17th, 2015

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Zucchini Ricotta Spread
1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1/2 cup ricotta
1 tablespoon lemon zest
2 teaspoon lemon juice
In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

HOG Trough Week 12

August 17th, 2015

Our 20th Season!
HOG Trough Week 12 August 10th 2015
EVEN Week

What’s Happening at the Farm
Well it’s August, and that brings all the hot weather produce like peppers, eggplants, and hopefully tomatoes someday! We’ve picked a few boxes of cherry tomatoes, and one or two heirlooms so far, but now we just need to wait for ripening to ramp up so we have enough to give to everyone! Next week should be the first tomato distribution, almost a full 2 weeks late this season!
The past month has been difficult at the farm! It’s been very hot and very dry, so the fields are looking a quite parched. We have lots of irrigation, but no matter how much we water, it’s just no substitute for a good, soaking rain. Woodchucks have also been very active this season–I’m sure you’ve all noticed the paucity of greens and lettuce the past few weeks. Woodchucks ate about a months worth of lettuce so far this season–probably about 1200 heads have been ruined so far. Very frustrating! Luckily we have lots of other items we can give out, but I’m definitely missing the greens!
Volunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer-lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding
tomato trellising
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
eggplant
pepper
jalepenos
beets
cippollini onions
garlic
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, raspberries, blueberries, apples, pears, apricots and more!
Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
On the Way
Coming up in the next week or two.
tomatoes
melons

Share 12 Recipes

August 17th, 2015

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com

Roasted Eggplant Brushcetta
1 Eggplant , peeled and medium diced
6 tablespoons Extra Virgin Olive Oil , divided use
1 teaspoon Red Pepper Flake
3 tablespoons Garlic , minced
1 cup onion , diced
1/2 cup Pitted Kalamata Olive , cut in half
1/4 cup Caper , drained
3/4 cup Roasted Red Pepper , optional; diced
2 tablespoons Sherry Vinegar
2 tablespoons parsley
Smoked Paprika , pinch
1 Baguette , sliced on bias
Preheat the oven to 450˚ F. In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a cookie sheet lined with parchment paper. Bake until nicely charred, about 15 to 20 minutes, stirring once.
Heat a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add red pepper flakes and garlic. Cook until the garlic turns golden, about 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
Remove eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, olives, capers, and roasted red peppers. if using. Toss to combine. Add the sherry vinegar and fresh parsley and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and allow flavors to marry.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper to taste, and the smoked paprika. Brush the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

HOG Trough Week 11

August 10th, 2015

Our 20th Season!
HOG Trough Week 11 August 3rd 2015
ODD Week
Please remember to bring your own bags to pickup, and return berry boxes and egg cartons whenever you can!
Volunteer Work Hours
Members are welcome to volunteer all season, and if you complete 15 hours or more you receive a $100 refund! May and June is the perfect time to volunteer-lots of projects, cool weather, limited bugs. Workdays are Monday, Wednesday, Friday 930-5pm, and Saturdays 930-12. Drop us an email if you think you might come, so we can be sure to have a project ready!
Projects this week include:
weeding
tomato trellising
In Season This Week
Your share may contain:
zukes/summer squash
cucumbers
carrots
walla walla sweet onions
eggplant
peppers–jimmy nardello and green fryers
potatoes
garlic
Fruit Share
Our fruit shares are provided by Briermere Farms in Riverhead, and include fruits we don’t grow at the farm, like peaches, raspberries, blueberries, apples, pears, apricots and more!

Pick Your Own
At the HOG all of our herbs and flowers are u-pick. Please come anytime, avoid picking if there is heavy rain, bring your own clippers if you can, and be sure to leave the gates as you found them! Also please be gentle with the plants–all of our herbs are meant to last for the season, so please clip gently and only remove a few stems from each plant. With care these beds will last all summer!
flowers–no limit, take what you can use
cilantro–no limit, take what you can use
dill–no limit, take what you can use
parsley–no limit, take what you can use
basil–no limit, take what you can use
oregano–no limit, take what you can use
sage–no limit, take what you can use
chives–no limit, take what you can use.
thyme–no limit, take what you can use
On the Way
Coming up in the next week or two.
tomatoes
melons

Share 11 Recipes

August 10th, 2015

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Walla Walla Onion Spread
1 tablespoon vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Heat the oil in a heavy skillet or dutch oven over medium heat until it slides easily across the pan. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Add additional salt and pepper to taste if necessary. Serve warm or at room temperature. Store the marmalade in the refrigerator.