Friday, March 1, 2013

2013 CSA Farm Shares Available

Here it is the long awaited CSA signups and letter.  They are a google doc.  Feel free to share:)


February 26, 2013
 Hello to all returning and potential CSA members, neighbors, friends and family!
I opened the door to the hen hoophouse this morning, and there it was - it was time - I could smell the earth warming in the hoophouse - I hadn't smelled it since the fall - the earth is waking up - it's time, it's time ..Here we are - at the end of February - seed starting time and CSA sign up time!

 We are in our 10th growing season and we are excited to be now the permanent stewards of these 30 acres here on Quaker Road.  If you haven't heard, we were finally able to purchase and conserve our farmland back on Halloween - what an amazing 2 year process with Roy, VT Land Trust, South Hero Land Trust, and many other state and federal agencies. We are incredibly blessed to have all the support we do. 
So here we are, we own this land.  Our name is on the deeds, we pay the property tax, the mortgage, upkeep the buildings and the land - really owning is such a strong word - maybe we should be considered caretakers who are paying the caretaking of this land... In the world, we are seen as landowners now.  Who really "owns" land - we like to think of it as stewards, because this land will last longer than us and our children and we are lucky to be here for this time.  Anyways, here we are.

 This year we hope to successfully graft tomatoes using organic , non-gmo root stock to have more rigorous growth in our hoophouse tomatoes,  incorporating all the compost that the chickens, cows, and sheep have made us, grow more heirloom varieties of vegetables and Sadie's Flower bed, have a interactive website that takes online payment for veggies, build a barn for CSA pickup, a permanent wash/pack area for produce, put water in at the farm (where the hoophouses are), and maybe build a small milk house for our little dairy herd.   With your continued support, we can keep feeding you and your family, our family and our community at large. We continue on working our dream of growing a diversified family farm with produce, grazing sheep for fiber  and meat, sweet cows for raw milk and beef,  poultry for eggs and meat, apprenticeships, and an educational & therapeutic youth farm worker program. We strive to have our farm have a symbiotic relationship with the people, land, grazing animals, and produce of the farm.
We will be offering 50 shares again  this year.  We will have the Individual, Full and Salad Share available. There is still the sliding scale, financial aid is available(through NOFA-VT and the farm), we will take EBT for payments, payment plans, possible bartering and prices will not go up.  We are discontinuing our CSA delivery - unless there are at least 10 + Individual or Full shares in one pickup location that is created by a member. The deliveries are really hard for our family to do - with only 2 or 3 people per site - and have to deliver to 5 or so sites- it is not sustainable for our small farm.  We are sorry for those this will effect.  We welcome you to the farm for pickups.

We also have 1 CSA Individual share membership to barter to 1 person or family that can commit to working 8 hours a week.  Please get in contact with us if you are interested in this. We will also have CSA member work days scheduled once a month where you can come out to the farm and help us with big labor projects that are family friendly. Also, this year we will continue to work on and post on our farm blog www.blueheronfarmvt.com and we are pretty active on facebook too - please "friend" us.

 We want to continue to make organic produce affordable to all and be able to pay our costs. With members buying upfront their vegetables for the season, it helps our costs immensely and we can budget for the rest of the season. We would like to get payment by April 15th. If any of you can pay sooner than that, that would be great since most of our buying is right now through March (I know, I know I should have mailed this in January). Shares will start the first or second week in June. **For those who pay by March 15th – you will be entered to win 5 dozen of eggs or a skein of our organic yarn or those who refer someone to our CSA, you will be entered to win also - the more you refer - the more chances to win.  Just have those people write your name at the bottom of the 2013 membership registration.

We value your support and friendship. If these costs are a hardship, please call us and we can come up with a payment plan. We are also hoping to provide 5 supported shares for families who are in need of this. If you are in need of financial aid this year please let us know and we will get you the financial aid info for a  supported share.  Also we are accepting donations for the Farm Share program that supports our farms supported shares. Last year we were able to give financial support to 4 families from our community and provide extra food to the Round Barn through generous donations from our members. Our goal is to raise $500 for supported shares so NOFA-VT will match it and make a share more affordable to families in our community. If you would like more info, please give us a call. You can send the donation in with your registration form or send it directly to NOFA-VT with “Blue Heron Farm supported share” in the memo.

Because of you, our CSA members, we are able to outreach to our community here in Grand Isle County with food and goodwill.

Last year, we had our fourth year with the Senior Shares at the Round Barn here in Grand Isle. We delivered fresh veggies to 15 residents for 10 weeks and have had community dinners with them once a month since October. We are looking to expand this for this upcoming year and look forward to having them out at the farm with us. If you would like to join us for our monthly lunches, just let us know and we will let you know when they are.  We will continue this program again this year with the hopes of expanding it.

Also, we donated and sold, at a reduced rate, a bunch of food for the Food for Thought program last year, which fed over 125 children in Grand Isle County for 12 weeks. Each week, Blue Heron Farm was able to donate or sell  fresh veggies. Our farm plans to help out again with this year by donating veggies and if any of you would like to help with volunteering on those Sundays, delivering food to families, growing veggies here at our farm or your own place, buy a CSA share for this program, donate money (see our registration form) or with financial support please call Kaight at 372-5843 or give us a call.

We will also be working on growing certain crops for the food shelf here in the county.  If you would like to help with any of this, let us know.  There are times - for example - last summer, a bunch of lettuce mix came up that was ready and we had way too much to sell or give to you all.  We called a few people and folks came out and we harvested over 75lbs of lettuce mix, that we washed, spun, and bagged and brought to the Grand Isle Food Shelf.  None of it went to waste, it didn't get plowed under, it went right to people in our community.  We are always looking for folks who would like to help come glean veggies for the food shelf - let us know if you are interested.

Thank YOU!

We couldn’t do this without all of you. It is because of you, we made it through last year with the hope for this growing season. Adam, Sadie, Delia and I look forward to walking out to the chickens with you and your children, meeting our sheep and their lambs in the pasture, mooing to Miss Annie, Annabelle and Miss Maggie, picking ground cherries, uncovering treasures of potatoes and carrots from the earth, and enjoying that you know where your food comes from.

When we sit and plan this year and reflect over the last 9 years(!) – we are truly blessed to have this as our work. We are honored that we are one of your farmers and you are our community. Hope you are all well. We have enclosed this year’s CSA brochure. Please pass to a friend if you are going to fill out the electronic version. Thank you and we look forward to seeing you walking in the fields - smelling the basil, having tomato juice run down your cheeks and eating fresh sweet peas again .

Your farmers at Blue Heron Farm,

 Adam Farris, Christine Bourque, Sadie and Delia Farris

 

Friday, November 30, 2012

Winter Market tomorrow

We will be at the Winter Champlain Islands Farmers' Market at the Congregational Church in South Hero from 10-2pm on Saturday (tomorrow). We will be taking orders for certified organic lamb (ready next week)- you can order pieces, half or whole lamb. We will aslo have available yearling mutton cuts and mutton sausage.  We also be selling potatoes, garlic, eggs, yarn, dried tomatoes and serrano peppers - all make great gifts for this holiday season.  We will ship any farm products including lamb for an additional shipping charge within the US.

Tuesday, November 20, 2012

Stationery card

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Friday, November 2, 2012

Blue Heron Farm Announcement

Happy November-

The last newsletter will be out soon - but wanted to let you all know that we finally closed on the the 30 acres on Halloween!!! We are now the stewards of this beautiful land forever! and Blue Heron Farm is now secure for years to come. After we purtchased the land we sold our development rights to the whole 30 acres to the Vermoint Land Trust so it will always be farm land for generations to come. Maybe our daughters will farm it or your children or your childrens children - it is exciting to know this land will be here for next generation of farmers.

Thank you all for your love, support and prayers in theis 2 year process. No words can describe how grateful we are to Roy and Ev for inviting us here 8 years ago to farm. Hope you are well and look forward to seeing you over the winter months. We still have veggies in the farmstand.

First Winter Champlain Islands Farmers' Market tomorrow- Saturday from 10-2pm at the South Hero Congregational Church on South St. The market will be taking EBT/Debit cards. We'll have certifed organic eggs, sweet carrots, potatoes, dill, cilantro, thyme, red and green tomatoes, peppers, arugula, baby kale and chard, yarn and more and 2 cute farm girls who can't wait to see everyone again:)

PS those CSA members who missed the last pickup - feel free to come pickup your share at the market:)

Your farmers,
Christine, Adam, Sadie and Delia

Wednesday, October 24, 2012

Inside Farmers Market in Burlington Today

We've been quiet on the internet but busy in the fields..We will be at the Fletcher Allen Health Care Farmers Market today 11-3pm with fresh just picked organic carrots, tomatoes, potatoes, arugula, dill, cilantro, greens, peppers, cherry tomatoes, eggs, yarn and wool, and more. Our farm friend Julia will be sharing our table with her knitted woolen creations. We will also be taking orders for whole or 1/2 shares of organic pastured mama raised lamb - available mid December :)

Monday, October 1, 2012

Journal Post for Week of October 1, 2012

Volume XVI , JOURNAL VII
October 1,2012
Blue Heron Farm Journal

Hello CSA members! Sophie here, taking the reins this week as the Bourque-Farris clan have departed for some much needed R&R on the coast of Maine. I'll be here all week, so if you have any questions, concerns, or want to help out, just give a holler. My email is mowflea@gmail.com and my phone number is 215-740-0649 if you need me during this second-to-last week of CSA.
Holy cow, second to last week, really? This summer has been quite eventful, and everyone here on the farm is grateful for your continued support and participation at Blue Heron, whether it's through the CSA, visiting the farmer's markets, or volunteering with us. We couldn't do it without you. I last saw Adam, Christine, Sadie and Delia as they departed from the Vermont Sheep & Wool Festival in Tunbridge, Vermont, where they were selling their amazing BHF yarn as well as beautiful hand knit dolls from their friend Julia. Despite the dreary weather it was a success, and it was very exciting to see knitters from all over Vermont come by to squish wool and ask questions about the farm  and the sheep. A very proud weekend for us all!
This week in  your share you will find: Potatoes, tomatoes, arugula, cilantro, a cornucopia of winter squash , sweet and hot peppers, and green beans. We also have PYO ground cherries and cherry tomatoes, and plenty of end-of-season basil for the taking. It's not as pretty as it was in June, but it still will make delicious pesto!
Also a reminder, our last (gasp!) CSA pickup will be on WEDNESDAY, OCTOBER 10th. Please come to get your shares and join us for an end-of-season hoedown, Blue Heron style! We will have potluck dinner, music, and (if Sadie's requests are anything to go by) a Bouncy House. Bring a dish to share, bring a friend to show off the farm, and come celebrate the wonderful harvest we have here in Grand Isle!
Homemade Sriracha Rooster Sauce (from http://lusaorganics.typepad.com)
  • 1 lb of assorted hot chilies, stemmed, seeded (leave more seeds in for more heat), and chopped
  • 1 to 2 heads of garlic (about 8 to 10 average sized cloves), peeled and smashed
  • 2 tsp salt
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 3 Tb honey
Combine chilies, garlic, salt, and vinegars in a sauce pan. Simmer for 20 to 30 minutes to soften peppers and garlic.
Add honey, remove from heat and allow to cool somewhat.
Blending hot liquids, especially hot siracha is insanity and can send you to the emergency room. Know how to do this properly to prevent a siracha blender volcano. Because that would be terrible in so many ways. Cool first, then start at your blender's lowest speed.
When somewhat cooled, puree until completely smooth in your blender or in the pan with a submersion blender. Depending on your equipment this will take up to 4 or 5 minutes. In my Vitamix it was fast, but if your blender lacks oomph give it plenty of time.
Allow to sit before you take the cover off of the blender. Don't breathe the steam as it is spicy and will take your breath away!
Return to pan and over medium-low heat to a simmer.
If you want to you can freezer your sriracha in small jars (or make a smaller batch and just keep it in the fridge), but I chose to can mine. Using the basic canning process I outlined here, can in quarter-pint or half-pint jars in a hot water bath for 15 minutes.
Dilly Beans (adapted from a recipe from Edible Seattle) Ingredients: Green beans, trimmed (about 2-3 cups) Onion, thinly sliced (I used white onion and added about 1/4 of the onion to each pint jar) Fresh dill sprigs (2 per jar) Black peppercorns (1/2 teaspoon per jar) Red pepper flakes (1/8 teaspoon per jar) Whole clove garlic, slightly crushed (1-2 per jar) For the brine, which makes enough for a couple of pint jars or one quart jar: 3/4 cup white vinegar 3/4 cup water 2 tablespoons sugar 1 teaspoon kosher salt Directions: Blanch the beans by submerging them in boiling water for about 30 seconds then transferring them to an ice-water bath until cooled. Pack the green beans, onion and dill vertically into clean canning jars (I used pint jars). Add the peppercorns, red pepper flakes and garlic. In a saucepan, bring the vinegar, water, sugar and salt to a boil. Remove from heat and pour into the jars, leaving just a little headspace. Cover jars and cool to room temperature, then refrigerate. Beans will be ready to eat in 2-3 days and will keep for months in the refrigerator.

Friday, September 28, 2012

Journal Post for week of Septmeber 26


Volume XVI , JOURNAL VII
                                                                                                                          September 26,  2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - week 16- Big thank you to the crew who came out and helped with tearing out the tomatoes and cucurbit plants and all the black plastic, drip line plants...it was amazing to clear this field last Sunday!  Thanks to Sarah, Erika, Joe, Rudd, Isabelle, Eva, Jack and Luke!  Thanks also to Gail, Sophie, Eva and Diantha for all the help you give us on a weekly basis!  We got all the winter squash picked today and there will be plenty for you to have over the next few weeks.  We have been slowly putting fields to bed and preparing for winter.  It is looking like we will be closing  the morning of October 10th.
 
 
The last CSA pickup will be October 10th (Wednesday) with a potluck dinner, music and possible bouncy house (Sadie's request). We will provide drinks, plates, cups, silverware.  Bring friends and family:)   It will be our annual hoedown with dinner starting at 5 and music and bouncy house starting at 4.  To celebrate the end of the season and hopefully - the closing of this wonderful land with all of you ;) So there will be no pickup on Monday the 8th, pickup will be on the 10th - with bags/boxes packed for you to take home after dinner.  Those who are delivery shares - let us know if you are coming up and we will have your share ready for you.  those who can not make it up - we will deliver as usual on thursday the 11th your final share of the season.
 
As you can see the ram lambs have made it up to the veggie farm and they love all the attention they have been getting from all of you.  We do have 6 lamb shares left - whole or half, available mid December, They will be $10lb hanging weight.  Last year's lambs were about 40-45lbs hanging weight.  We processed chicken last week and we have a few of those left, they are frozen and are $6 lb average weight 3.5lb.  Annie and her calf Annabelle are doing quite well together and Maggie, the big sister, loves Miss Annabelle and keeps an eye on her when Annie is not around.  We have milk for sale $5 1/2 gal or $8 gal.  Let us know if you are interested we can have it available at pickup.
 
PYO cherry tomatoes can be anytime - as long as the plants are not wet - feel free if you are a CSA member to come and pick.  Tomato season is just about done, but you will still receive a few tomatoes in your share until the end of the season.  there will be green tomatoes available for anyone interested.
 
Thanks again to all of our amazing volunteers each week! We couldn't do this without you!
 
Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Harley and Sophie.
 
Our blog is at: www.blueheronfarmvt.com or on Facebook- check us out and/or leave a comment.
You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com
 
What’s in the share this week:   heirloom Tomatoes, Red Potatoes, Green and yellow Beans, PYO Cherry Tomatoes, PYO Ground Cherries, Arugula, Cilantro, dill, Lettuce Mix, Winter Squash(please note: this is a tentaive list, what folks get on Monday maybe slightly different than what folks get on Thursday)
,
Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 
 
Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 
 
 
 
 
 
Recipes
http://www.simplyrecipes.com/recipes/arugula_pesto/
 


2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt


1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza. Yield: Makes 1 heaping cup.

 

Delicious Baked Acorn Squash http://tastykitchen.com/recipes/sidedishes/delicious-baked-acorn-squash/?print=1/#sizeFP


Prep Time Cook Time
Servings 6
Difficulty Easy

Ingredients


  • 2 whole Acorn Squash (you can use any winter squash except for spaghetti squash)
  • Kosher Salt To Taste
  • 2 Tablespoons Butter
  • 2 Tablespoons (to 3 Tablespoons) Brown Sugar
  • Pure Maple Syrup

Preparation Instructions


Preheat oven to 400 degrees.

Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.

Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle squash with maple syrup.

Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.

In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.